University Park, College of Health and Human Development (HM)
Penn State Berks (HMBL) - Effective Fall Semester 2015
Not all options are available at every campus. Contact the campus you are interested in attending to determine which options are offered.
PROFESSOR Donna Quadri-Felitti, Director and Associate Professor, School of Hospitality Management
This major helps provide preparation for management positions in hotels, restaurants, institutions, and other hospitality organizations. The program is designed to give the student a broad general education and a strong management and problem-solving orientation balanced with the requisite technical skills, all of them essential for career progression to upper-management positions in the hospitality professions. The program also helps prepare students for graduate study.
HOSPITALITY MANAGEMENT OPTION: This option helps prepare students for management positions in any segment of the hospitality industry, including hotels, restaurants, institutional or non-commercial operations, clubs, resorts, and casinos. The management focus helps provide students with the analytical, interpersonal, and organizational skills necessary to effectively function as hospitality professionals.
MANAGEMENT DIETETICS OPTION: This option helps prepare graduates for general management positions within the food services operated by or for medical organizations, health and life care facilities, college feeding, governmental agencies, and community feeding programs. The management dietitian is qualified to solve both nutrition and food service problems. Graduates may also choose to work in the management of commercial food service operations. Together with the necessary clinical experience, the option satisfies the eligibility requirements for membership in the American Dietetic Association.
HOSPITALITY ENTREPRENEURSHIP OPTION: (offered only at Penn State Berks ) This option helps prepare students for careers as owners or managers of small independently-owned hospitality operations or as entrepreneurs within large hospitality corporations or management companies in hospitality segments such as a restaurants, hotels, and non-commercial operations. The entrepreneurship focus helps provide students with creative problem solving, opportunity recognition, and leadership skills necessary to effectively manage small or individual unit's hospitality operations.
For the B.S. degree in Hospitality Management, a minimum of 120 credits is required. The B.S. degree program consists of three options: (1) Hospitality Management, (2) Management Dietetics, and (3) Hospitality Entrepreneurship.
Per Senate Policy 83.80.5, the college dean or campus chancellor and program faculty may require up to 24 credits of course work in the major to be taken at the location or in the college or program where the degree is earned. SHM requires students to complete 24 credits for the major through courses taken at University Park. Courses taken at other Penn State campuses may not be counted toward this 24 credit minimum. For more information, check the Recommended Academic Plan for this major.
Scheduling Recommendation by Semester Standing given like (Sem: 1-2)
GENERAL EDUCATION: 45 credits
(10.5-24 of these 45 credits are included in the REQUIREMENTS FOR THE MAJOR)
(See description of General Education in this bulletin.)
(Included in ELECTIVES or GENERAL EDUCATION course selection)
UNITED STATES CULTURES AND INTERNATIONAL CULTURES:
(Included in REQUIREMENTS FOR THE MAJOR)
WRITING ACROSS THE CURRICULUM:
(Included in REQUIREMENTS FOR THE MAJOR)
ELECTIVES: 0-5 credits
REQUIREMENTS FOR THE MAJOR: 80.5-99 credits
(For the HM option, this includes 10.5 credits of General Education courses: 6 credits of GQ courses; 3 credits of GS courses; 1.5 credit of GHA courses. For the Management Dietetics option, this includes 24 credits of General Education courses: 6 credits of GQ courses; 9 credits of GN courses; 6 credits of GS courses; 3 credits of GHA courses. For the Hospitality Entrepreneurship option, this includes 3 credits of GS courses and 6 credits of GQ courses.)
COMMON REQUIREMENTS FOR THE MAJOR (ALL OPTIONS): 58 credits
PRESCRIBED COURSES (55 credits)
ACCTG 211(4), ECON 102 GS(3), STAT 200 GQ(4) (Sem: 1-4)
HM 201(3), HM 202(1), HM 228(1), HM 271(3), HM 329(3), HM 330(2), HM 335(3), HM 336(3), HM 350 GQ(3), HM 365 IL(3), HM 380(3), HM 430(3), HM 435(3), HM 442(3), HM 466 US(3), HM 490W(3), HM 492(1) (Sem: 5-8)
ADDITIONAL COURSES (3 credits)
B A 303(3) or MKTG 221(3) (Sem: 1-4)
REQUIREMENTS FOR THE OPTION: 22.5-41 credits
HOSPITALITY MANAGEMENT OPTION: (22.5 credits)
PRESCRIBED COURSES (10.5 credits)
HM 355(3), HM 480(3), NUTR 100 GHA(1.5), NUTR 119(3) (Sem: 5-6)
SUPPORTING COURSES AND RELATED AREAS: (12 credits)
Select 12 credits of HM courses from an approved department list, up to 4 credits of any foreign language, and other courses in consultation with an advisor.
MANAGEMENT DIETETICS OPTION: (41 credits)
PRESCRIBED COURSES (38 credits)
B M B 211(3), BIOL 141 GN(3), CHEM 110 GN(3), CHEM 202(3), MICRB 106 GN(3), MICRB 107 GN(1) (Sem: 3-4)
NUTR 251 GHA(3), NUTR 320(3), NUTR 370(1), NUTR 400(1), NUTR 445(3), NUTR 446(3), NUTR 452(3), NUTR 453(3), NUTR 456(2) (Sem: 5-8)
ADDITIONAL COURSE (3 credits)
PSYCH 100 GS(3) or SOC 001 GS(3) (Sem: 1-4)
HOSPITALITY ENTREPRENEURSHIP OPTION: (24-25 credits)
PRESCRIBED COURSES (15 credits)
HM 305(3), HM 319(3), HM 484(3), MGMT 215(3), NUTR 119(3) (Sem: 5-6)
ADDITIONAL COURSES (9-10 credits)
Select 9-10 credits from the following: B A 243(4), B A 250(3), ENGR 310(3), MGMT 425(3), MGMT 427(3) (Sem: 5-8)
 A student enrolled in this major must receive a grade of C or better, as specified in Senate Policy 82-44.
Last Revised by the Department: Fall Semester 2014
Blue Sheet Item #: 43-06-000
Review Date: 4/14/2015
UCA Revision #1: 8/8/06
School director updated: 4/16/13