College Catalog

One College Avenue, Williamsport PA 17701-5799 · (570) 326-3761 or (800) 367-9222

Hospitality Management (HM)
Academic School: Hospitality
(Effective Fall 2008)

Associate of Applied Science Degree (A.A.S.)

This major provides students with a comprehensive learning experience, preparing them to assume entry-level management responsibility in the dynamic field of hospitality. Building on the program's strong business core, students also develop skills in food preparation, customer service, and restaurant management while practicing in the school's fine-dining operations.

Career Opportunities:  Positions in hotels, restaurants, inns, schools/universities, banquet facilities, and clubs. Job titles may include dining room supervisor, front office supervisor, guest services manager, banquet manager, management trainee, assistant food and beverage manager, and maitre d'hotel.

Recommended High School Subjects:  A strong background in high school math, reading, and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.

Remediation Strategies:  All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting.htm ).

Transfer Procedures:  This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits.htm ). Exceptions must be approved by the school dean.

Program Goals:  A graduate of this major should be able to:

• establish and maintain high standards of sanitation as established by the ServSafe program.
• demonstrate a solid foundation of techniques for food preparation, presentation and service.
• describe the equipment available on the market and plan its arrangement, operation, and maintenance for efficiency and safety.
• plan menus; purchase, cost, and price product for profit.
• demonstrate creativity and sound thinking in solving management problems and in merchandising techniques.
• conform to established codes of ethics and demonstrate a responsible attitude expected in the hospitality industry.
• communicate clearly, both verbally and in writing.
• demonstrate a working knowledge of the factors involved in setting up and operating a food service establishment.
• keep accurate food business records and understand the relationship between financial profits and good business ethics.
• demonstrate a working knowledge of hotel front office management and hospitality industry marketing.
• plan and facilitate banquets and special events.
• demonstrate service techniques found in various segments of the restaurant industry, including fine dining, casual, and quick service.
• demonstrate a working knowledge of wine service including wine/food pairing, merchandising and wine list design.
• prepare a variety of alcoholic and non-alcoholic beverages.
• equip, stock, staff, and control a bar operation.
• demonstrate a working knowledge of management, including service, people, and facilities.
• demonstrate knowledge of fundamentals of microcomputers.
• develop a career portfolio.
• develop skills for and a commitment to the process of lifelong learning.
• develop skills for problem solving, decision making, and critical thinking.

Additional Information:  Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicum may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.

Accreditation:  Accredited by the Commission on Accreditation of Hospitality Management Programs.

Pennsylvania College of Technology · One College Avenue · Williamsport, PA 17701 · (570) 326-3761 or (800) 367-9222

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