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Hospitality Management

The Hospitality Management degree program gives students a broad foundation of courses enabling them to enter a range of industry segments including but not limited to contract services, sports stadiums, casinos, health care and university foodservices, as well as hotels and restaurants.

The Hospitality Management program offers courses in the management of personnel, equipment maintenance, food preparation, lodging, merchandising and other related aspects of lodging, restaurant or food service operations. Graduates of the program are prepared for positions as managers of food, catering, banquet, conference services, front desk, concierge and housekeeping.

Following completion of the Hospitality Management Associate in Applied Science (A.A.S.) degree requirements, some students may wish to use the program as a foundation for continuing their education at a four-year college or university.

Student Learning Outcomes:
Upon completion of this program graduates will be able to:

  • Demonstrate their knowledge and skills of basic hospitality/food service management principles.
  • Demonstrate the ability to effectively perform various functions of supervisors and managers in the hospitality industry and make educated, lawful, ethical and productive decisions.
  • Demonstrate the ability to assess and resolve conflicts in situations involving customers, employees and other parties in the hospitality industry.

Program Entry Requirements:
New students are required to take College placement tests at the time of entry. Students identified as needing developmental course work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program.

Program of Study and Graduation Requirements:
To qualify for the Hospitality Management Associate in Applied Science (A.A.S.) degree, a student must complete a total of 66 credit hours and attain a minimum grade point average of 2.0 (“C” average). Additional expenses for students in the program include uniforms, knife sets, medical and dental examinations and a field trip to New York City.

Hospitality Management Course Sequence

Course Number and Name Prerequisites and Corequisites Credits Gen Ed Req.

First Semester

CAHM 110 – Introduction to the Hospitality Industry   3  
ENGL 101 – English Composition I   3 ENGL 101
MATH 118 - Intermediate Algebra or higher   3 Mathematics
CAHM 170 – Elementary Food Preparation, Principles, and Practices   4  

Second Semester

CIS 103 – Applied Computer Technology   3 Tech Comp
CAHM 171 – Quantity Food Preparation CAHM 170 4  
CAHM 120 – Hotel Front Office Management CAHM 110, CIS 103, MATH 118 or higher placement 3  
ECON 181 – Principles of Economics (Macroeconomics)   3  
Social Science Elective   3 Social Science

Summer I

CAHM 198 – Hospitality Work Experience CAHM 110CAHM 170 3  
Humanities Elective   3 Humanities

Third Semester

CAHM 185 – Dining Room Management CAHM 110CAHM 170 3  
ENGL 102 – The Research Paper ENGL 101 with a grade of “C” or better 3  
CAHM 266 – Hospitality Law   3  
ACCT 101 – Financial Accounting   4  
CAHM 130 – Hotel Facilities Management CAHM 110 3  

Fourth Semester

Science Elective*   3/4 Natural Science
CAHM 278 – Hospitality Marketing   3  
CAHM 271 – Food, Beverage Management & Labor Cost Controls CAHM 110, CAHM 170, CIS 103 & MATH 118 or higher 3  
CAHM 276 – Food & Beverage Management CAHM 171 3  
CAHM 280 – Introduction to Supervision in the Hospitality Industry CAHM 110, CAHM 198 3  

Minimum Credits Needed to Graduate: 66

General Education Requirements
All General Education requirements are met through required courses (as indicated above) except for the American/Global Diversity requirement, the Interpretive Studies requirement and the Writing Intensive requirement. Therefore, in order to graduate, students in this program must choose one course that is designated American/Global Diversity, one course that is designated Writing Intensive and one course that is designated Interpretive Studies. View the courses that fulfill all degree requirements and receive a more detailed explanation of the College’s general education requirements to help in your selection.

*Students who plan to transfer to four-year institutions should choose their science elective based on the science requirement for their intended transfer institution.

**Although not required, it is recommended that Hospitality Management students take CAHM 161 Foodservice Safety and Sanitation. Consult the curriculum coordinator or an academic advisor for for more information.

For More Information Contact:
The Division of Business and Technology, Room C1-9, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6164; or the College Information Center (215) 751-8010.