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The Hotel, Restaurant & Tourism Management (HRTM) Program curriculum takes full advantage of partnerships in a thriving Philadelphia (and DMV) Area location by incorporating hospitality news and trends, industry professionals, and experiential learning into each course.Ìý

The HRTM takes full advantage of partnerships in a thriving Philadelphia (and DMV) Area location by incorporating hospitality news and trends, industry professionals, and experiential learning into each course.Ìý

We continually update our curriculum to satisfy the latest ACPHA requirements and to assure you receive the full experience of studying at ÐßÐßÊÓƵ. Recognizing you as individuals with unique interests and talents, the faculty have designed the hospitality curriculum to support the focus and breadth you require.Ìý

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Program Learning OutcomesÌý

• Identify and apply the knowledge and skills necessary for hospitality and tourism operations Ìý
• Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization Ìý
• Demonstrate competence in the communication skills necessary for hospitality and tourism management Ìý
• Formulate business decisions in hospitality and tourism management Ìý

• Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry Ìý

MAJOR REQUIREMENTS (51 credits)Ìý

Hospitality CoreÌý

The hospitality core and foundation courses cover the basic hospitality topics needed for a career in the hospitality industry. Consistent with the direction of the industry today, the hospitality core at ÐßÐßÊÓƵ highlights issues related to the global business and hospitality environment, diversity and ethics. Oral and written communication, quantitative reasoning, information literacy, and critical thinking are also stressed throughout the curriculum.Ìý

All HRTM majors must complete a set of foundation and core courses, as well as the required University Core Curriculum. Students admitted to the Keystone Honors Program take the Honors Program core. Please see the Honors Academy Program. The required foundation courses are also used to satisfy University Core Curriculum requirements (see faculty adviser). Students must maintain at least a 2.0 cumulative grade point average in their foundation and HRTM core coursework.Ìý

HRM 111 Introduction to Service ManagementÌý

HRM 221 Hospitality PurchasingÌý

HRM 223 Travel & Tourism (G)Ìý

HRM 310 Managing Hotel Operations (W)Ìý

HRM 321 Hospitality Marketing & Sales (W)Ìý

HRM 330 Menu Planning & Analysis (W)Ìý

HRM 331 Quantity Food ProductionÌý

HRM 359 Events, Conventions & Meeting Planning (W)Ìý

HRM 361 CateringÌý

HRM 421 Hospitality Management & GamingÌý

HRM 461 Hospitality Cost ControlÌý

HRM 472 Hospitality Human ResourcesÌý

HRM Hospitality Financial ManagementÌý

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Required Related Courses (9 credits)Ìý

REC 316 Leisure in Modern SocietyÌý

BMG 210 Introduction to ManagementÌý

BAA 211 Principles of Accounting 1Ìý

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Experiential Learning (6 credits)Ìý

All students are required to complete 6 credits of experiential learning (field experience and/or internship).Ìý

HRM 457/458/459/460 Field Experience I/II/III/IV (1 credit each)Ìý

HRM 462 Field Experience V (6 credits)Ìý

HRM 463 Internship (3 credits)Ìý

HRM 464 Field Experience (3 credits)Ìý

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Hospitality ElectivesÌý

Students can complete any of these courses to fulfill their 19 credit Free Elective requirement.Ìý

HRM 272 Food & Beverage ManagementÌý

HRM 300 Cruise Industry Operations & SalesÌý

HRM 301 Dining Service Management & Beverage ControlsÌý

HRM 315 Nature, Eco-Tourism, Sport & Destination ManagementÌý

HRM 316 Developing Small Hospitality Lodging Properties &Private ClubsÌý

HRM 325 Wedding, Ceremonies & Tournament ManagementÌý

HRM 332 European Cuisine & OenologyÌý

HRM 360 Workplace Diversity in Hospitality & TourismÌý

HRM 362 Quantity Food Restaurant SanitationÌý

HRM 399 Real Estate FundamentalsÌý

HRM 405 Hospitality Product Research & DevelopmentÌý

HRM 407 Classical Wine & Beer & Spirits ManagementÌý

HRM 422 Vacation Ownership & Franchising ManagementÌý

HRM 423 Spa ManagementÌý

HRM 465 Chocolate, Ice Cream & Patisserie ManagementÌý

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Hospitality Capstone Course (3 credits)Ìý

HRM 499 Senior SeminarÌý

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This Minor is for ALL majors. The classes will enhance your competitive positioning in seeking employment and experiential opportunities.Ìý

Knowing how to make people feel welcome is a skill that translates to any career path. The minor will teach you that skill as well as how to navigate various aspects of the industry. All classes are taught by professionals with experience that includes management and ownership in aspects of restaurants, hotels, culinary, beverage, sales and marketing, finance, event management, tourism and travel.Ìý

Program Learning OutcomesÌý

• Identify and apply the knowledge and skills necessary for hospitality and tourism operations Ìý

• Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization Ìý
• Demonstrate competence in the communication skills necessary for hospitality and tourism management Ìý
• Formulate business decisions in hospitality and tourism management Ìý
• Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry Ìý

MINOR REQUIREMENTS (18 credits)Ìý

The Minor in Hotel, Restaurant and Tourism Management is designed for majors who have an interest in expanding their knowledge and enhancing their career opportunities in the hospitality industry.Ìý

Required Hospitality Courses (3 credits)Ìý

• HRM 111 Introduction to Service ManagementÌý

Electives (15 credits)Ìý

Select 15 credits (5 classes) from the HRTM curriculum:Ìý

• You can choose any hospitality courses offeredÌý
• To search for hospitality courses, use the code HRMÌý

BUSINESS ADMINISTRATION MAJORSÌý

The following Business Administration courses have HRTM equivalents as indicated:Ìý

• BFA 210 Financial Management for HRM 488 Hospitality Financial ManagementÌý
• BGN 330 Business Law for HRM 333 Hospitality LawÌý
• BMG 340 Personnel Management for HRM 472 Hospitality Human ResourcesÌý
• BMT 210 Marketing for HRM 321 Hospitality Marketing & Sales” Ìý

RECREATION & LEISURE MANAGEMENT STUDENTSÌý

The following Recreation & Leisure Management courses have HRTM equivalents as indicated:Ìý

• REC 323 Law in Sport & Physical Education for HRM 333 Hospitality LawÌý
• REC 324 Sport Marketing for HRM 321 Hospitality Marketing & Sales Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý ÌýÌýÌý

Only two (2) courses taken in fulfillment of a student’s MAJOR requirements may be counted towards the student’s MINOR requirements. Ìý

Hotel, Restaurant, & Tourism Management (HRTM) Program Mission Statement:

Students who successfully complete the ÐßÐßÊÓƵ Hotel, Restaurant, & Tourism Management (HRTM) Program will be information-literate, industry-experienced, technologically savvy, and effective oral and written communicators, who think critically, systematically solve problems, and exhibit sound personal, social, and civic responsibility.

The mission of the HRTM Program is to prepare confident, competent, and reflective leaders by providing students with cutting-edge experiential education that boosts their industry knowledge, hones their decision-making and critical thinking skills, and prepares them for entry-level managerial success.

The Cheyney HRTM Program is expressly aligned with the following three of the University’s six strategic planning goals:

• Goal 1: Strengthen Academic Quality and Excellence
• Goal 2: Advance Student Achievement and Success
• Goal 5: Cultivate Public Engagement and Citizenship

PROGRAM LEARNING OUTCOMESÌý

Our graduates will demonstrate leadership principles as they create favorable stakeholder experiences using inquiry, analytical thinking, collaboration, and hospitality industry skills.Ìý

Student Learning OutcomesÌý

Cheyney HRTM expects that students who successfully complete the program will exemplify the following five program learning outcomes:Ìý

Program Learning Outcome 1Ìý

Identify and apply the knowledge and skills necessary for hospitality and tourism operationsÌý

1. Overview of the hospitality industry, guest experience, and the professionÌý
2. Operations relative to lodging managementÌý
3. Operations relative to food service managementÌý
4. Relationship of tourism to hospitality managementÌýÌý
5. Field experience Ìý
6. Operations relative to facility maintenance and managementÌýÌý
7. Allow students to develop a depth of knowledge or a broad exposure to the diverse segments of the industryÌý
8. An evaluative culminating/capstone experienceÌý

Program Learning Outcome 2Ìý

Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organizationÌý

1. Human resource management relative to business operationsÌýÌýÌý
2. Marketing of goods and services relative to business operationsÌýÌýÌý
3. Accounting procedures/practices relative to business operationsÌýÌýÌý
4. Legal environment relative to business operationsÌýÌýÌý
5. Economic environment relative to business operationsÌýÌýÌý
6. Technology relative to business operationsÌýÌýÌý
7. Organizational theory and foundations of managementÌýÌý
8. Financial management relative to business operationsÌýÌýÌý
9. Ethical considerations and socio-political influences affecting organizationsÌýÌý
10. Strategic management relative to business operationsÌýÌý
11. Leadership theory relative to business operationsÌýÌýÌý

Program Learning Outcome 3Ìý

Demonstrate competence in the communication skills necessary for hospitality and tourism managementÌý

1. Written communication skills required for hospitality and tourism managementÌýÌý
2. Oral communication skills required for hospitality and tourism managementÌý
3. Interpersonal communication skills required for hospitality and tourism managementÌý
4. Digital communication skills required for hospitality and tourism managementÌý

Program Learning Outcome 4Ìý

Formulate business decisions in hospitality and tourism managementÌý

1. Analytical skills required for hospitality and tourism managementÌýÌý
2. Critical thinking skills required for hospitality and tourism managementÌý
3. Problem solving skills required for hospitality and tourism managementÌý

Program Learning Outcome 5Ìý

Evaluate leadership principles necessary in the diverse and global hospitality and tourism industryÌý

1. Leadership skills necessary to effectively manage in the hospitality industryÌý
2. Relationship between ethical leadership, culture, and performanceÌý
3. Exposure to internal and external stakeholders from diverse backgrounds and culturesÌý

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HOSPITALITY COMPETENCIESÌý

Through participating in curricular and co-curricular learning opportunities, including professional work experience and networking with our industry partners, Bachelor of Science Graduates of the Hotel, Restaurant and Tourism Management program will have the competencies necessary to successfully manage in a hospitality environment.Ìý

These competencies include:Ìý

Characteristics of Hospitable ServiceÌý

• Create favorable guest experiences by using professional service management techniques in a hospitality business environmentÌý

Information LiteracyÌý

• Locate, assess, and use a wide variety of sources methods, and tools available in a hospitality environment to communicate quantitative, qualitative and/or scientific information in the decision-making processÌý

Analytical ThinkingÌý

• Make clear and logical decisions by organizing, analyzing, and interpreting information and formulating rational solutions in a hospitality business environmentÌý

TeamworkÌý

• Contribute to positive team performance in a hospitality business environment by appraising and managing one’s own team-related competencies, particularly, the knowledge, skills and attitudes considered transportable from one team to anotherÌý

LeadershipÌý

• Model the behaviors of effective, ethical leaders by demonstrating the fundamental principles of leadership in a hospitality business environmentÌý

Program Student Profile

For the past three academic years (Source: Accreditation Commission for Programs in Hospitality Administration, with data provided by ÐßÐßÊÓƵ HRTM).

Our program is one of only 70 hospitality management and tourism programs worldwide accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). Accreditation is a status granted to an educational program that has been found to meet or exceed stated standards of educational quality.

KRYSTAL PETERS

HRTM Program Coordinator & Professor

Cheyney HRTM Class of 2007

Curriculum Vitae

HERBERT BLACK

BEPS Department Chair & Professor

Curriculum Vitae

IAN A. BAKER

Chef & Adjunct Instructor

DERREN THOMPSON

Adjunct Instructor

OMARI DERON-HEAD

Adjunct Instructor

HARVEIR BLACK

Adjunct Instructor

Curriculum Vitae

DERRICK THOMPSON

Adjunct Instructor

We maintain close ties with the industry and have our own Hospitality Industry Advisory Board made up of industry leaders from all sectors of the business. Our Advisory Board is actively involved in a number of key ways with our program that include:Ìý

• Advisory Board MeetingsÌý
• Attending HRTM events and educational programsÌý
• Advising on our curriculumÌý
• Visiting us on campus as guest speakers in our classroomsÌý
• Linking students to internship and career opportunities, as well as mentorshipÌý
• Assisting with fundraising, particularly for special projects to benefit the department and our studentsÌý

The Hospitality Management Advisory Board represents the broader hospitality industry and provides industry-specific feedback and assists students in securing internships and jobs.Ìý

National Society of Minorities in Hospitality (NSMH)
The National Society of Minorities in Hospitality is the premier professional organization for hospitality students. NSMH addresses diversity and multiculturalism, as well as career development for its members.

Chapter President: Kadiyatu Mayah

Eta Sigma Delta Honor Society
Eta Sigma Delta Honor Society is an international hospitality management honor society that recognizes hospitality and tourism students for outstanding academic achievement, meritorious service and demonstrated professionalism.

Chapter President: Jordan M. Williams