Hospitality Management
About the Program
Bachelor of Science: 182.0 quarter credits
The hospitality management major at Drexel University prepares students for leadership positions in the lodging, food service, and tourism and gaming industries. It also provides the necessary foundation for graduate school.
The hospitality management program recognizes the critical importance of an interdisciplinary education with a global perspective for tomorrow's leaders and managers. Committed to building student knowledge across functional areas and contributing disciplines, the program allows for increased specialization with concentrations in one of four areas:
- Food and Beverage Management
- Gaming and Resort Management
- Travel and Tourism
- Hotel Administration
Home to one of the top hospitality programs in the region, Drexel prides itself on its reputation for progressive, high-quality education. The thriving metropolis of Philadelphia serves as the learning lab for these unique programs. As the sixth largest city in the United States, Philadelphia is in the midst of a restaurant renaissance featuring world-class cuisine and entertainment. Student-focused faculty members are recognized for their professional affiliations, research, published work, and above all, teaching.
Students also receive a business minor with a choice of one of three areas:
- Minor in Business Administration
- Minor in Marketing
- Minor in Entrepreneurship
For more information, visit the Hospitality Management Programs web site.
Program Delivery Options
Drexel’s BS degrees include courses in the liberal arts, the humanities, sciences, hospitality management and culinary arts. Three business minors are also offered. The BS degree can be completed on a full-time or part-time basis:
Traditional Four-year option, with one co-op experience:
This option includes one six-month period of full-time employment in the junior year.
Four plus One option BS/MBA combined degree, with co-op experience:
This option combines the four-year BS degree followed by the one-year Professional MBA to qualify freshmen applicants. Incoming freshmen will generally have a minimum of 1300 on the SAT, a GPA of 3.5 or higher, and be in the top 10% of their high school graduating class. For MBA requirements visit the LeBow College Professional MBA web site.
Full-time Status Evening option without co-op experience:
To be eligible, students should have a minimum of two years full-time work experience related to students’ majors, and a minimum of one year of college level work. Full-time students are eligible for full-time financial aid packages.
Part-time option without co-op experience:
Students work closely with academic advisors to develop a customized plan of study toward degree completion.
London option:
(Available for Hospitality Management and Culinary Arts students. ) Students are invited to spend a term in their sophomore, junior or senior year in the Study Abroad Program, Drexel in London, while earning up to 18 credits. The program’s emphasis is on the global implications of and opportunities within the hospitality industry.
Drexel University and Burlington County College (BCC) option:
(Available for Hospitality Management students. ) Drexel University and Burlington County College (BCC) have joined together to create a unique educational opportunity: Drexel at BCC. This partnership enables BCC students to earn a bachelor’s degree from Drexel University while remaining on BCC’s Mount Laurel campus. For more information about the BS in Hospitality, visit the Drexel at BCC web site.
Degree Requirements
| General Education Requirements | ||
| COM 230 | Techniques of Speaking | 3.0 |
| ENGL 101 | Expository Writing and Reading | 3.0 |
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| MATH 181 | Mathematical Analysis I * | 3.0 |
| MATH 182 | Mathematical Analysis II | 3.0 |
| MATH 183 | Mathematical Analysis III | 3.0 |
| NFS 101 | Introduction to Nutrition & Food | 3.0 |
| UNIV G101 | The Drexel Experience | 2.0 |
| Foreign Language Courses or Arts and Humanities Electives ** | 12.0 | |
| Social Science Electives † | 6.0 | |
| Hospitality Major Requirements | ||
| CULA 115 | Culinary Fundamentals | 3.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| HRM 130 | Tourism I | 3.0 |
| HRM 135 | Tourism II | 3.0 |
| HRM 150 | Customer Service | 3.0 |
| HRM 160 | Laws of the Hospitality Industry | 3.0 |
| HRM 200 | Software for Hospitality Industry | 3.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| HRM 220 | Purchasing for the Hospitality Industry | 3.0 |
| HRM 225 | Equipment Design and Layout | 3.0 |
| HRM 310 | Hospitality Accounting Systems | 3.0 |
| HRM 320 | Hospitality Management Information Systems | 3.0 |
| HRM 325 | Hotel Rooms Division Management | 3.0 |
| HRM 330 | Hotel and Restaurant Marketing | 3.0 |
| HRM 335 | Beverage Management | 3.0 |
| HRM 360 | Hospitality Industry Public Relations | 3.0 |
| HRM 415 | Fine Dining and Services | 4.0 |
| HRM 450 | Hospitality Leadership Seminar | 3.0 |
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| Concentration Courses | 15.0-21.0 | |
| Business Minor Requirements (See Options Below) | 24.0 | |
| Program Electives ‡ | 15.0 | |
| Free Electives | 18.0 | |
| Total Credits | 182.0-188.0 | |
| * | Instead of the three course MATH 181, MATH 182 and MATH 183 sequence, students may substitute MATH 101 and MATH 102 (with advisor's permission). |
| ** | Students choose three/four classes from the following subject areas: ARTH, COM, ENGL, FMVD, HIST, HUM, JUDA, LING, MUSC, PHIL, PHTO, PRST, PSCI, THTR, WMST. Students can also select any of the language courses to fulfill Arts and Humanities requirements. |
| † | Students may choose from AFAS, ANTH, PSY, and SOC courses. |
| ‡ | The number of program electives depends on the chosen concentration. Students in the F & B concentration take 15.0 program electives; Students in the HA concentration take 14.0 program electives; students in the T & T concentration take 15.0 program electives; and students in the GRM concentration students take 9.0 program electives.The total number of concentration credits + program electives should come to 30.0 credits. |
Concentrations
Food and Beverage Management (F&B)
| HRM 250 | Contract Foodservice Management | 3.0 |
| HRM 315 | Continental, Ethnic, and Regional Cuisine | 3.0 |
| HRM 340 | Catering Management | 3.0 |
| HRM 350 | Cost Controls in Hospitality | 3.0 |
| HRM 435 | Wine and Spirits | 3.0 |
| Total Credits | 15.0 | |
Hotel Management Administration
| HRM 326 | Hotel Rooms Division Management II | 3.0 |
| HRM 345 | Convention Management | 3.0 |
| HRM 355 | Resort Management | 3.0 |
| HRM 425 | Hospitality Industry Administration | 3.0 |
| MKTG 348 | Services Marketing | 4.0 |
| Total Credits | 16.0 | |
Travel and Tourism
| HRM 345 | Convention Management | 3.0 |
| HRM 365 | Heritage Tourism | 3.0 |
| HRM 385 | Tourism Guest Lecture Series | 3.0 |
| HRM 395 | Economics of Tourism | 3.0 |
| HRM 405 | Current Issues in Travel and Tourism | 3.0 |
| Total Credits | 15.0 | |
Gaming and Resort Management
| Select three of the following: | 9.0 | |
| Resort Management | ||
| Gaming and Casino Management I | ||
| Gaming and Casino Management II | ||
| Security and Loss Prevention | ||
| Gaming Legislation, Policy and Law | ||
| Gaming Information Systems | ||
| Current Issues in Gaming | ||
| Total Credits | 9.0 | |
Business Minor Requirements
Students have the option of satisfying the business minor requirement by completing one of three possible business minors: General Business Administration, Marketing or Entrepreneurship.
Business Administration Minor Option
| ECON 201 | Principles of Microeconomics | 4.0 |
| ECON 202 | Principles of Macroeconomics | 4.0 |
| FIN 301 | Introduction to Finance | 4.0 |
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| ORGB 300 [WI] | Organizational Behavior (Online version not Writing-Intensive) | 4.0 |
| STAT 201 | Introduction to Business Statistics | 4.0 |
| Total Credits | 24.0 | |
Entrepreneurship Minor Option
| ACCT 120 | Accounting Essentials for New Ventures | 4.0 |
| MGMT 260 | Introduction to Entrepreneurship | 4.0 |
| MGMT 364 | Technology Management | 4.0 |
| MGMT 365 | Business Plan for Entrepreneurs | 4.0 |
| Select two of the following: * | 8.0 | |
| Entrepreneurial Law | ||
| Introduction to Finance ** | ||
| Entrepreneurial Finance | ||
| New Product Development | ||
| Directed Study in Entrepreneurship | ||
| Organizational Behavior (Online version not Writing-Intensive) | ||
| Total Credits | 24.0 | |
| * | Students select two of the following (or 8 credits of courses from a different college/school with approval from the Department of Management). |
| ** | Prerequisites must be taken as unrestricted electives. |
Marketing Minor Option
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| MKTG 380 | Seminar in Marketing Strategy | 4.0 |
| Select four of the following: | 16.0 | |
| Selling and Sales Management | ||
| Advertising & Integrated Marketing Communications | ||
| Marketing Channels and Distribution Systems | ||
| Marketing Research | ||
| Professional Personal Selling | ||
| New Product Development | ||
| Services Marketing | ||
| Marketing for Non-Profit Organizations | ||
| Business-to-Business Marketing | ||
| Interactive Marketing | ||
| Consumer Behavior | ||
| Global Marketing | ||
| Transportation and Logistics | ||
| Total Credits | 24.0 | |
Writing-Intensive Course Requirements
In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.
A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List at the University Writing Center. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.
Sample Plan of Study
4 YR UG Co-op Concentration Gen. Business Minor
| Term 1 | Credits | |
|---|---|---|
| ENGL 101 | Expository Writing and Reading | 3.0 |
| HRM 110 | Introduction to the Hospitality Industry | 3.0 |
| HRM 130 | Tourism I | 3.0 |
| HRM 200 | Software for Hospitality Industry | 3.0 |
| MATH 181 | Mathematical Analysis I | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 16.0 | |
| Term 2 | ||
| ENGL 102 | Persuasive Writing and Reading | 3.0 |
| FDSC 270 | Microbial Food Safety and Sanitation | 4.0 |
| HRM 135 | Tourism II | 3.0 |
| HRM 150 | Customer Service | 3.0 |
| MATH 182 | Mathematical Analysis II | 3.0 |
| UNIV G101 | The Drexel Experience | 1.0 |
| Term Credits | 17.0 | |
| Term 3 | ||
| CULA 115 | Culinary Fundamentals | 3.0 |
| ENGL 103 | Analytical Writing and Reading | 3.0 |
| HRM 120 | Principles of Food-Service Management | 3.0 |
| HRM 160 | Laws of the Hospitality Industry | 3.0 |
| MATH 183 | Mathematical Analysis III | 3.0 |
| NFS 101 | Introduction to Nutrition & Food | 3.0 |
| Term Credits | 18.0 | |
| Term 4 | ||
| ECON 201 | Principles of Microeconomics | 4.0 |
| HRM 215 | Commercial Food Production | 4.0 |
| HRM 220 | Purchasing for the Hospitality Industry | 3.0 |
| HRM 325 | Hotel Rooms Division Management | 3.0 |
| Concentration Requirement* | 3.0 | |
| Term Credits | 17.0 | |
| Term 5 | ||
| COM 230 | Techniques of Speaking | 3.0 |
| ECON 202 | Principles of Macroeconomics | 4.0 |
| HRM 310 | Hospitality Accounting Systems | 3.0 |
| Concentration Requirement* | 3.0 | |
| Free Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 6 | ||
| STAT 201 | Introduction to Business Statistics | 4.0 |
| Hospitality Management Program Electives (See department for options) | 6.0 | |
| Concentration Requirement* | 3.0 | |
| Arts and Humanities Elective | 3.0 | |
| Term Credits | 16.0 | |
| Term 7 | ||
| COOP 101 | Career Management and Professional Development | 0.0 |
| MKTG 301 | Introduction to Marketing Management | 4.0 |
| Arts and Humanities Elective | 3.0 | |
| Concentration Requirement* | 3.0 | |
| Hospitality Management Program Elective* | 3.0 | |
| Term Credits | 13.0 | |
| Term 8 | ||
| Free Electives | 9.0 | |
| Arts and Humanities Electives | 6.0 | |
| Term Credits | 15.0 | |
| Term 9 | ||
| HRM 225 | Equipment Design and Layout | 3.0 |
| HRM 360 | Hospitality Industry Public Relations | 3.0 |
| Social Science Elective | 3.0 | |
| Hospitality Management Program Elective (See department for options) | 3.0 | |
| Term Credits | 12.0 | |
| Term 10 | ||
| HRM 330 | Hotel and Restaurant Marketing | 3.0 |
| ORGB 300 [WI] | Organizational Behavior | 4.0 |
| Arts and Humanities Elective | 3.0 | |
| Concentration Requirement* | 4.0 | |
| Term Credits | 14.0 | |
| Term 11 | ||
| HRM 320 | Hospitality Management Information Systems | 3.0 |
| HRM 335 | Beverage Management | 3.0 |
| HRM 450 | Hospitality Leadership Seminar | 3.0 |
| Concentration Requirement* | 3.0 | |
| Free Elective | 3.0 | |
| Term Credits | 15.0 | |
| Term 12 | ||
| FIN 301 | Introduction to Finance | 4.0 |
| HRM 455 | Hospitality Human Resources Management | 3.0 |
| Concentration Requirement* | 3.0 | |
| Social Science Elective | 3.0 | |
| Term Credits | 13.0 | |
| Total Credit: 182.0 | ||
| * | &See degree requirements. |
Facilities
The major facility of the Hospitality Management, Culinary Arts and Food Science programs is located on the sixth floor of the Academic Building. It is a 6,500 square foot space that includes three state-of-the-art commercial kitchens and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a conference room and the Les Dames d'Escoffier Library, which currently holds over 1,200 publications.
Philadelphia Location
A unique feature of the Hospitality Management program at Drexel is that it is located in Philadelphia, with close proximity to New York City, Baltimore, and Washington, as well as the resort centers on the Atlantic seacoast and in the Pocono Mountains. These regions include hundreds of hotels, restaurants, resorts, and casinos that are used for field trips and campus visits by hospitality resource professionals. Students also gain hands-on experience through faculty-directed field trips throughout the region.
Culinary Arts Courses
CULA 115 Culinary Fundamentals 3.0 Credits
Introduces culinary principles and procedures used in commercial food preparation and practical application of classical culinary techniques.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is HOSP or major is HRM.
CULA 120 Techniques and Traditions I 3.0 Credits
In this foundation culinary course, students will learn the fundamentals of a professional kitchen through lecture, demonstration and production. Classical and contemporary techniques are emphasized for development of cooking methods, knife skills, and food and kitchen safety and sanitation.
Repeat Status: Not repeatable for credit
CULA 121 Techniques and Traditions II 3.0 Credits
A continuation of CULA 120. Students will further develop their kitchen skills with application to recipe and menu development and plate design. Service to the public will be executed through various preparation techniques and types of service.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D]
CULA 125 Foundations of Professional Baking 3.0 Credits
This course offers study and practice of the fundamentals of baking science. Course content includes related terminology, equipment identification and utilization, formulas and recipe conversions, and accurate ingredient scaling. Final products are used for service to the public in the Academic Bistro restaurant.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 216 A la Carte 3.0 Credits
This is a sophomore level course in dining operations designed around a weekly restaurant operation, which is marketed and delivered to the Drexel Community and general public.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]
CULA 220 Patisserie I 2.0 Credits
Covers the basic methods and techniques used in preparing basic desserts including cakes, pies, puddings, mousses, pastries, and tarts, with an emphasis on the variety of crusts, decorations, icings, and shortenings.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 125 [Min Grade: D]
CULA 225 Patisserie II 2.0 Credits
Builds on the accumulated knowledge and skills gained in CULA 220. Advances those skills by utilization of different ingredients and products such as pastries, petit fours, and flaming desserts. Emphasizes form, formula development, and presentation of classical pastries.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 220 [Min Grade: D]
CULA 226 Patisserie III 2.0 Credits
This advanced pastry course is the third in a series of related topics. Culinary students will have the opportunity to work with techniques in cake decorating, sugar and chocolate work, and candy making. Attention to detail in pastry arts will be emphasized in this course.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 225 [Min Grade: D]
CULA 235 Professional Dining Room Management 2.0 Credits
Students will manage front-of-the house operations in a professional dining room setting with fine dining service to the public. Table side preparations and cookery will be strongly emphasized with weekly executions.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]
CULA 240 Fundamentals of Chinese Cuisine 3.0 Credits
Students will explore traditional regional preparations with Chinese ingredients, such as beef, fowl, lamb, vegetables and various fish and seafood.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 290 Culinary Arts Practicum I 3.0 Credits
Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take CULA 290 or CULA 291.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]
CULA 291 Culinary Arts Practicum II 6.0 Credits
Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 120 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take either CULA 290 or CULA 291.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CLSC or major is CULA.
Prerequisites: CULA 120 [Min Grade: D]
CULA 300 Fundamentals of Vegetarian Cuisine 3.0 Credits
Exposes students to the preparation of foods and menus without the use of meat or animal products. Emphasizes preparation techniques and speed, terminology, and plate presentation commonly used in vegetarian cooking.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 305 Fundamentals of Italian Cuisine 3.0 Credits
Students will be presented with the philosophy of traditional Italian cooking as it is articulated in the culture of Italy. There will be a strong emphasis on regional ingredients and recipes. Topics include: basic menu language, terminology, preparation of various antipasti, pasta, and risotto.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 306 Advanced Italian Cuisine 3.0 Credits
A continuation of CULA 305. Utilizing regional Italian products, students will produce classical and traditional recipes with opportunity to further develop personal style and creativity. Proper seasoning, handling of product, and family style and plated presentations will be emphasized.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 305 [Min Grade: D]
CULA 310 Fundamentals of French Cuisine 3.0 Credits
Students are introduced to French cuisine and the production of classical French dishes using contemporary techniques and ingredients. Topics include regional French influences on food, terminology and attention to detail.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 311 Advanced French Technique 3.0 Credits
A continuation of CULA 310. In this advanced course students will study French cuisine, vocabulary and culture as it pertains to the reading, writing and preparation of recipes, menus and ingredients. Emphasis is on professional judgment and creativity.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 310 [Min Grade: D]
CULA 315 Fundamentals of American Cuisine 3.0 Credits
Students will study traditional influences on the cooking of regional American dishes and analyze those influences through recipe preparations. The history of American foods and their preparation will be presented.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 316 Butchery Laboratory 2.0 Credits
In this culinary lab course students will execute the fabrication of meat, fish and poultry products, skills necessary in any professional kitchen operation. Students will perform yield tests and calculate portion cost of fabricated items.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 320 Advanced Culinary Studio 3.0 Credits
Under the direction of culinary industry leaders and program faculty students will prepare and produce finished plates using a variety of previously learned skills. Finished products will reflect the style of a chosen culinary industry leader executed with the judgment and professionalism of the student.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 325 Garde Manger Laboratory 3.0 Credits
Introduces techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches. Additional focus on decoration, form, and presentation of cold food items.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 330 Charcuterie 3.0 Credits
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 335 Fundamentals of Indian Cuisine 3.0 Credits
This course introduces students to the diverse cooking and cultures of India. Explores India's unique cooking methods and the varied use of herbs, spices, and condiments.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]
CULA 399 Independent Study in Culinary Arts 12.0 Credits
Provides independent study in Culinary Arts.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.
CULA 400 Directed Studies with a Master Chef 3.0 Credits
Structured program that allows students the opportunity to practice the skills and competencies learned in coursework with an acknowledged culinarian in a qualified foodservice operation. Students are monitored by their direct supervisor, by Culinary Arts faculty, and by evaluation of written reports, workbooks, journals, and portfolios prepared during the course.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 405 [WI] Culture and Gastronomy I 3.0 Credits
The first in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the Neolithic era to the 16th century.
Repeat Status: Not repeatable for credit
CULA 410 Culture and Gastronomy II 3.0 Credits
The second in a sequence of two courses devoted to the study of food and its relationship to society. Focuses on food sources and discoveries and their effects on early population growth and expansion, commerce, and trade from the 16th century to the present.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 405 [Min Grade: D]
CULA 412 Food Writing for Culinary Professionals 3.0 Credits
A practical introduction to food journalism. Explores through regular writing and reading assignments the broad range of topics typically encountered in a newspaper or magazine environment, from ingredient features and trend stories, to profiles, first person essays, restaurant criticism, "live" deadline assignments, and long-form magazine projects.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Sophomore
CULA 415 Food Styling and Show Competition 3.0 Credits
This course in the styling and photography of good provides students with an understanding of how natural and plated food presentations are showcased for publication. Subject lighting and color contrast are studied through trial shoots and kitchen experimentation.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
CULA 420 Senior Design Project 3.0 Credits
Students will undertake individual creative research which will enable them to prepare for the Culinary Arts Program annual show. Emphasis will be on the incorporation of skills, technologies and techniques learned from prior coursework and experience.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.
Prerequisites: CULA 310 [Min Grade: D] and CULA 315 [Min Grade: D]
CULA 425 The Kitchen Garden 3.0 Credits
This course familiarizes students with the preparation and planting of a culinary garden using organic gardening techniques. Students also study the relationships between the kitchen garden, the rise of regional food cultures, and the evolution of plant-based foods in the definition of regional and ethnic identities and cuisines. The harvested spring produce is used in menu preparations in the student operated restaurant, The Academic Bistro.
Repeat Status: Not repeatable for credit
CULA 426 The Kitchen Garden: Summer 3.0 Credits
This course familiarizes students with the dynamics of the contemporary kitchen garden as a food source, the evolution of plant-based foods as a culinary medium and the interconnection between food production, cookery, and social responsibility. The harvested summer produce is used in summer term Culinary Arts classes.
Repeat Status: Not repeatable for credit
CULA 427 The Kitchen Garden: Fall 3.0 Credits
This course familiarizes students with complex relationships between food sources, the ethics of harvest and food distribution, and the pursuit of flavor from a culinary arts standpoint. Alternative foods, organic foods, and diets connected to seasonality will be discussed as well as energy requirements and globalization of the food supply. The harvested fall produce is used in menu preparations in the student operated restaurant, The Academic Bistro.
Repeat Status: Not repeatable for credit
CULA 465 Special Topics 3.0 Credits
Provides study in culinary arts on a special topic or on an experimental basis. May be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA.
Hotel & Restaurant Management Courses
HRM 110 Introduction to the Hospitality Industry 3.0 Credits
Presents the opportunities available in the hospitality industry, concentrating on restaurants, hotels, and institutional food services and comparing their business formats and services to the public. Explores careers in hospitality and the need for such enterprises in modern society.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM.
HRM 120 Principles of Food-Service Management 3.0 Credits
Covers techniques of contemporary food and beverage management and their application in the professional food-service environment. Emphasizes budget preparation, food and labor cost controls, menu planning and pricing, and quantitative management. Requires simulated restaurant project.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 130 Tourism I 3.0 Credits
The course reviews the basic concepts and techniques in the field of tourism and tourism management. It is an introduction to the tourism industry, cost and benefits of tourism, effects on the host communities, impacts on travelers and host communities, and promotion of tourism.
Repeat Status: Not repeatable for credit
HRM 135 Tourism II 3.0 Credits
This is the second part of introduction to tourism & travel at the freshman level. The course reviews the basic concepts in the economy of tourism, ecological constraints to tourism development, research and marketing techniques, main macroeconomic magnitudes of tourism, main outgoing and incoming destinations and the future of tourism and travel. Some or all pre-requisites may be taken as either a pre-requisite or co-requisite. Please see the department for more information.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 130 [Min Grade: D] (Can be taken Concurrently)
HRM 150 Customer Service 3.0 Credits
This foundation course presents students with the types of services that create an ongoing bond between a company and its customers. Also, through some proven techniques, analyze relations between service delivery, pricing, branding and image creation.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Freshman.
HRM 160 Laws of the Hospitality Industry 3.0 Credits
Examines legal subjects relative to the foodservice and lodging industries including government regulations and foodservice operators, foodservice contracts, liability, patron civil rights, franchising, and bankruptcy and reorganization. Includes analysis of case studies and relevant court decisions.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 200 Software for Hospitality Industry 3.0 Credits
This is an introductory course to the various software applications used by managers in the Hospitality and Tourism industries.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM.
HRM 215 Commercial Food Production 4.0 Credits
Applies culinary principles to the production of fine good in quantity. Emphasizes menu planning and management of production, food design, quality, and service. Requires service to the public. Weekly production reports are required.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
HRM 220 Purchasing for the Hospitality Industry 3.0 Credits
Covers principles and techniques of quantity-foods purchasing and hospitality furnishings. Emphasizes channels of distribution, determination of specifications, mechanics of buying, and the purchasing function in food-service facilities.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D] or HRM 120 [Min Grade: D]
HRM 225 Equipment Design and Layout 3.0 Credits
Covers principles of selection, operation, and maintenance of food-service equipment. Emphasizes requirements for various hospitality facilities and the supporting design, construction, and renovation of such.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 120 [Min Grade: D]
HRM 250 Contract Foodservice Management 3.0 Credits
Introduces students to the dynamics of a commercial foodservice operation.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 120 [Min Grade: D]
HRM 310 Hospitality Accounting Systems 3.0 Credits
Studies accounting systems for hotels, restaurants, and institutions, including analysis of business transaction flow and the preparation and interpretation of financial statements. Includes consideration of the Uniform System of Accounts for Restaurants, computer-assisted processing, reports generation, and data analysis.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D]
HRM 315 Continental, Ethnic, and Regional Cuisine 3.0 Credits
Must be completed prior to six-month food service co-op. Surveys the state of the art in international fine food, focusing on its roots in various ethnic traditions. Includes food preparation and tasting as an integral part of the course.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
HRM 320 Hospitality Management Information Systems 3.0 Credits
Studies computer applications in the hospitality industry, including inventory control, restaurant systems, bar and beverage systems, and telephone and security-management systems. Emphasizes guest tracking, electronic cash registers, and point-of-sale devices.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman or Pre-Junior or Sophomore
Prerequisites: HRM 110 [Min Grade: D]
HRM 325 Hotel Rooms Division Management 3.0 Credits
Studies front-office management and control, including pricing and associated structures, occupancy rates and patterns, audits and income, reservations, and special functions. Emphasizes service and sales as well as guest needs.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D]
HRM 326 Hotel Rooms Division Management II 3.0 Credits
Studies front-office management and control, including pricing and associated structures, occupancy rates and patterns, audits and income, and special functions.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is HOSP or major is HRM.
Cannot enroll if classification is Freshman or Sophomore
Prerequisites: HRM 325 [Min Grade: D]
HRM 330 Hotel and Restaurant Marketing 3.0 Credits
Covers techniques and principles of marketing services in the hospitality industry, with emphasis on the marketing plan, advertising and promotion, sales, and public relations.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D]
HRM 335 Beverage Management 3.0 Credits
Provides a comprehensive study of wines, spirits, and beers and the role they play in the success of the hospitality industry. Covers topics including history, marketing and sales, channels of distribution, manufacturing processes, mixology, and service and control systems, with concentration in American and European wines and international beers. Gears application to computerized and accounting system. tips certification.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 120 [Min Grade: D]
HRM 340 Catering Management 3.0 Credits
Examines techniques of catering management and their application in the professional food-service environment, with emphasis on menu planning, controls, and budget preparation.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Junior or Senior.
Prerequisites: HRM 120 [Min Grade: D]
HRM 345 Convention Management 3.0 Credits
Provides an in-depth study of convention, corporate, and group segments of the hospitality industry.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D]
HRM 347 Sport Tourism 3.0 Credits
Students will investigate international sport tourism organizations and their services, and analyze issues including: Sport tourism facility and event financing, sport tourism impacts, and globalization and sport tourism.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 130 [Min Grade: D]
HRM 350 Cost Controls in Hospitality 3.0 Credits
Course deals with theory and technique basic to managing costs and maximizing profits in relevant area within restaurant, hotel, and tourism segments of hospitality.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 355 Resort Management 3.0 Credits
This course studies the unique aspects of managing a full service destination resort in contrast to a traditional hotel operation. Students will study varied aspects of resort management including guest profiles, resort operations, report marketing and program development among other topics.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 325 [Min Grade: D]
HRM 360 Hospitality Industry Public Relations 3.0 Credits
This course provides students with an understanding of the process and effective use of public relations as applied to the hospitality industry with a focus on restaurants. A variety of marketing communication media including advertising, sales promotions, and development of a press kit and press releases will be examined. During the course students will develop a public relations campaign for a specific restaurant.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 365 Heritage Tourism 3.0 Credits
Using the historic city of Philadelphia and its main background, this course reviews the significance and role of culture and heritage related tourist attractions. Students deal with the main issues in current research on heritage tourism while having hands-on exposure to the managements and marketing of some of Philadelphia's landmarks.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 130 [Min Grade: D]
HRM 370 Gaming and Casino Management I 3.0 Credits
Examines theories pertinent to casino games including the organizational management, staffing, regulations, internal control, and reporting requirements of gaming operations.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 371 Gaming and Casino Management II 3.0 Credits
This course studies advanced casino management topics such as game statistics, casino marketing and profitability. Students will study the probability and mathematics of casino games and review in depth casino marketing concepts and techniques that are unique to gaming. Race and sports book operations will also be studied.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 370 [Min Grade: D]
HRM 375 Security and Loss Prevention 3.0 Credits
This course studies the unique aspects of managing security in the hospitality industry. Students will study various aspects of security and loss prevention including security equipment, guest concerns, departmental responsibilities, protection of fund, emergency management, risk management and insurance. This course will include a site visit and guest lectures.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 370 [Min Grade: D]
HRM 385 Tourism Guest Lecture Series 3.0 Credits
This course provides contact with prominent industry professionals who visit class weekly to convey their experiences and facilitate discussions.
Repeat Status: Not repeatable for credit
HRM 395 Economics of Tourism 3.0 Credits
This course introduces participants to economic and government policy issues that impact the tourism industry. The course provides a strategic framework for understanding the macroeconomic and policy environment that is shaped by multilateral institutions, government and the tourism industry.
Repeat Status: Not repeatable for credit
HRM 399 Independent Study in Hotel and Restaurant Management 12.0 Credits
Provides individualized study of a specialized area of hotel and restaurant management. May be repeated for credit.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM.
Cannot enroll if classification is Freshman or Pre-Junior or Sophomore
HRM 405 Current Issues in Travel and Tourism 3.0 Credits
Covers current issues in the management of travel and tourism services. Environmental trends, planning and development, policy formation, social and economic impact and marketing of travel and tourism are included.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 135 [Min Grade: D] and HRM 365 [Min Grade: D]
HRM 415 Fine Dining and Services 4.0 Credits
HRM senior capstone hospitality class. Requires students to design, produce, and market a weekly dinner to the public. With the participation of guest chefs from some of the area's finest hotels and restaurants, students produce food comparable to that served in the finest restaurants in the city.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]
HRM 420 Hospitality Design 3.0 Credits
Provides a historical, spatial, and aesthetic study of the great hotels and restaurants of the late 19th and the 20th century. Emphasizes the architectural quality of the spaces and the functions they imply in services to the users, management, and client. Field trip.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 325 [Min Grade: D]
HRM 425 Hospitality Industry Administration 3.0 Credits
This course provides an in-depth study of various managerial strategies in hospitality. The course will examine the application of the tools of strategic management in hospitality settings and introduce models, methods, and techniques which can be used to identify strategic issues and generate future-oriented action plans to inform tactics that are designed to implement change.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM and classification is Junior or Senior.
Prerequisites: HRM 355 [Min Grade: D]
HRM 435 Wine and Spirits 3.0 Credits
Provides a detailed study of the classification, production, identification, and service of alcoholic beverages, with a major emphasis on wines. Uses a systematic approach to tasting and evaluation.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.
HRM 450 Hospitality Leadership Seminar 3.0 Credits
This course integrates material covered in multiple disciplines related to the hospitality industry. Examines the development of innovative management in all segments of the industry. Identification and development of a personal leadership philosophy and style.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM and classification is Senior.
HRM 455 Hospitality Human Resources Management 3.0 Credits
Analyzes the role of the human resources division in the hospitality industry. Examines the process of recruitment, selection, and performance appraisals of the hospitality workforce.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM and classification is Junior or Senior.
HRM 465 [WI] Special Topics in Hotel and Restaurant Management 12.0 Credits
Provides study in hotel and restaurant management on a special topic or on an experimental basis. May be repeated for credit. This is a writing intensive course.
Repeat Status: Can be repeated multiple times for credit
HRM 470 Gaming Legislation, Policy and Law 3.0 Credits
This course provides an overview of federal and state laws governing legalized gaming in the United States with emphasis on gaming in Pennsylvania. The powers of the state regulatory agencies will be examined with discussion concerning the underlying reasons used in regulating to ensure the integrity of the gaming industry.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 370 [Min Grade: D]
HRM 472 Gaming Information Systems 3.0 Credits
This course studies computer information systems that are unique to the Gaming Industry. Students will study each system from a business perspective learning function and process. They will perform case studies, view produce demonstration and observe new technology trends that impact casino operations.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 371 [Min Grade: D]
HRM 475 Current Issues in Gaming 3.0 Credits
Current issues in the management of casino and gaming operations. Environmental trends, planning and development, policy formulation, social and economic impact and marketing of casinos and gaming operations are potential topics for discussion.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 371 [Min Grade: D]
