This hands-on major prepares students with the skills necessary to analyze hospitality and restaurant operations to effectively manage small and large operations in a variety of settings. Hands-on, customer centered focus on providing hospitality services and beverages in a variety of settings. Business analytics in accounting, marketing and organizational behavior provide a foundation for leadership roles in restaurant and related hospitality industries.
- School of Business & Hospitality
- Bachelor of Science Degree (B.S.)
- More Information about Business Administration: Restaurant and Hospitality Operations
Career Opportunities
A wide variety of career opportunities are available for graduates of this new program. Job placement could take place in several segments of the hospitality industry such as: restaurants (independently owned and corporate enterprises), hotels, event management, resort and leisure segments, gaming and casinos, travel and tourism, wine and beverage sales and marketing, continuing care communities, and entrepreneurial endeavors.
Job titles include: restaurant manager, supervisor, customer service manager, maître d’ hotel, dining room manager, beverage manager, gaming & casino host, food and beverage manager, concierge, back office assistant, guest relations/services, Sommelier, hospitality business analyst, revenue management, franchise management.
Recommended High School Subjects
High school math-including algebra. Introductory science or chemistry. Reading level at or above 10th grade, strong writing and verbal communication. Introductory computer applications. Classes in performance arts, debate or leadership roles recommended.
Special Equipment Needs
Approved restaurant uniform for the Hospitality department. Additional uniform and or clothing may be required for internship experience and professional business environment.
Remediation Strategies
Students follow the College’s established procedures for entering into a Bachelor of Science degree at Penn College. All entering students tested for English, math and reading deficiencies. Students are expected to remediate any deficiencies as explained in the catalog. Single deficiencies are permitted to enroll in the program while remediating deficiencies.
Transfer Procedures
Transfer procedures will follow the general rules of the college.
Program Goals
A graduate of the major should be able to:- establish and maintain professional and ethical standards, integrating legal principles in a fiscally responsible business environment.
- design and evaluate a hospitality operations plan, employing control systems and technologies, using effective communication strategies.
- identify, analyze and employ effective customer service principles within a diverse and global hospitality community.
- demonstrate core skills in restaurant operations, beverage services with consideration for sustainable practices.
- apply basic functions of planning, organizing, leading and controlling within an organizational setting.
Curriculum
| First Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
|---|---|---|---|---|---|---|---|
| FYE101 | First Year Experience | 1 | .50 | 1.50 | S | REQ | |
| CSC124 | Information, Technology, and Society | 3 | 3 | S | REQ | ||
| FHD142 | Professional Table Service | 2 | .50 | 4.50 | M | REQ | |
| ENL111 | English Composition I | 3 | 3 | S | REQ | ||
| FHD117 | Purchasing | 2 | 2 | M | REQ | ||
| MTH113 | Business Mathematics | 3 | 3 | S | REQ | ||
| FHD118 | Sanitation | 1 | 1 | M | REQ | ||
| NSC | National Sanitation Certification | M | NSC | ||||
| TOTAL CREDITS | 15 | ||||||
| Second Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| ACC113 | Introduction to Financial Accounting | 3 | 3 | M | REQ | ||
| ENL201 | Technical and Professional Communication | 3 | 3 | S | REQ | ||
| MGT115 | Principles of Management | 3 | 3 | M | REQ | ||
| FHD125 | Menu Planning and Cost Control | 3 | 3 | M | REQ | ||
| FHD160 | Travel and Tourism | 3 | 3 | M | REQ | ||
| TOTAL CREDITS | 15 | ||||||
| Third Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| ACC123 | Introduction to Managerial Accounting | 3 | 3 | M | REQ | ||
| MKT240 | Principles of Marketing | 3 | 3 | M | REQ | ||
| SCI | Science Elective | 3 | S | SCI | |||
| FHD220 | Hospitality Beverage Management Service and Controls | 4 | 3 | 3 | M | REQ | |
| SPC | Speech Elective | 3 | S | SPC | |||
| TOTAL CREDITS | 16 | ||||||
| Fourth Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| MTH157 | Business Statistics | 3 | 3 | S | REQ | ||
| ECO111 | Principles of Macroeconomics | 3 | 3 | M | REQ | ||
| FHD268 | Facilities Planning | 3 | 3 | M | REQ | ||
| OEE | Exploration Electives | 3 | S | OEE | |||
| FHD104 | Careers in Hospitality | 1 | 1 | M | REQ | ||
| TOTAL CREDITS | 13 | ||||||
| Summer Session | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD289 | Hospitality Management Internship | 1 | M | REQ | |||
| TOTAL CREDITS | 1 | ||||||
| Fifth Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| BBM | Directed Business Administration Elective | 3 | M | BBM | |||
| PHL210 | Ethics | 3 | 3 | S | REQ | ||
| MGT301 | Business Law I | 3 | 3 | M | REQ | ||
| FIN350 | Finance | 3 | 3 | M | REQ | ||
| ARP | Core Arts Perspective | 3 | S | ARP | |||
| TOTAL CREDITS | 15 | ||||||
| Sixth Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD278 | Professional Event Planning | 3 | 3 | M | REQ | ||
| FHD421 | Technical Training for the Hospitality Industry | 2 | 2 | M | REQ | ||
| FHD404 | Hospitality Systems Management | 3 | 3 | M | REQ | ||
| SCL | Science Elective with lab | 4 | S | SCL | |||
| FHD255 | Advanced Dining Room Management | 3 | 2 | 3 | M | REQ | |
| TOTAL CREDITS | 15 | ||||||
| Seventh Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD307 | Wines of the World | 3 | 3 | M | REQ | ||
| FHD312 | Food Sustainability | 3 | 2 | 3 | M | REQ | |
| OEA | Open Elective | 3 | S | OEA | |||
| MGT410 | Management of Organizational Behavior | 3 | Writing Enriched Requirement & Cultural Diversity Requirement | 3 | M | REQ | |
| MIS211 | Business Computer Applications Using Spreadsheet | 3 | 3 | M | REQ | ||
| TOTAL CREDITS | 15 | ||||||
| Eighth Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| HFE | Hospitality Foods Elective | 3 | M | HFE | |||
| FHD423 | Hospitality Operations Field Experience Senior Project Capstone | 3 | 2 | 3 | M | REQ | |
| HIP | Core Historical Perspective | 3 | S | HIP | |||
| MGT216 | International Business | 3 | 3 | M | REQ | ||
| OEE | Exploration Electives | 3 | S | OEE | |||
| TOTAL CREDITS | 15 | ||||||