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Hospitality Management


The Hospitality Management degree program provides students with a broad foundation of courses designed to allow 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, restaurants, cruises, and sales.

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 in a bachelors program 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.

Course Sequence:

Semester 1

Course Number and Name Prerequisites and Corequisites Credits Gen Ed Req.
ENGL 101 - English Composition I   3 credits ENGL 101
FNMT 118 - Intermediate Algebra or higher   3 credits Mathematics
CIS 103 - Applied Computer Technology   3 credits  Tech Comp
CAHM 110 - Introduction to the Hospitality Industry   3 credits  
CAHM 170 - Elementary Food Preparation, Principles, and Practices   4 credits  

Semester 2

Course Number and Name Prerequisites and Corequisites Credits Gen Ed Req.
ECON 181 - Principles of Economics (Macroeconomics)   3 credits Social Sciences
SOC 101 - Introduction to Sociology   3 credits  
CAHM 171 - Quantity Food Preparation CAHM 170 4 credits  
CAHM 120 - Hotel Front Office Management CAHM 110CIS 103, FNMT 118 or placement in MATH 161 or higher 3 credits  
HIST 142 - Food History   3 credits Humanities
Am/Global Diversity
Interpretive Studies
Writing Intensive

Semester 3

Course Number and Name Prerequisites and Corequisites Credits Gen Ed Req.
CAHM 198 - Hospitality Management Work Experience CAHM 110CAHM 170 3 credits  
CAHM 185 - Dining Room Management CAHM 110CAHM 170 3 credits  
ENGL 102 - The Research Paper ENGL 101 with a grade of “C” or better 3 credits  ENGL 102, Info Lit
CAHM 266 - Hospitality Law   3 credits  
CAHM 130 - Hotel Facilities Management CAHM 110 3 credits  
ACCT 101 - Financial Accounting   4 credits  

Semester 4

Course Number and Name Prerequisites and Corequisites Credits Gen Ed Req.
CAHM 278 - Hospitality Marketing   3 credits  
CAHM 271 - Food, Beverage Management & Labor Cost Controls CAHM 110CAHM 170,  CIS 103 & FNMT 118 or placement in MATH 161 or higher 3 credits  
CAHM 276 - Food and Beverage Management CAHM 171 3 credits  
CAHM 280 - Introduction to Supervision in the Hospitality Industry CAHM 110, CAHM 198 3 credits  
EASC 111 - Environmental Conservation *   3 credits Natural Sciences

Minimum Credits Needed to Graduate:


*If planning to transfer to a four-year institution, choose a natural science elective based on the requirements of the intended transfer institution. Please see a CAHM advisor for help.
**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 more information.

General Education Requirements:

All general education requirements necessary for graduation are met through the courses in the program as indicated above. Students who wish to take courses that differ from the general education courses indicated above must complete a course substitution request form. To access the form, login to the MyCCP portal, and in the Student tab, under Electronic Forms, click on the Records and Registration Forms link, then choose Request For Course Substitution Of Graduation Requirement link. A more detailed explanation of the College’s general education requirements is also available.

For More Information Contact:

The Division of Business and Technology, Room P2-13, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6126; or the College Information Center (215) 751-8010.