Hospitality Management (HM) option

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.

Curriculum

Scheduling Recommendation by Semester Standing given like (Sem: 1-2)

GENERAL EDUCATION: 45 credits
(10-22 of these 45 credits are included in the REQUIREMENTS FOR THE MAJOR)
(See description of General Education in front of Bulletin.)

FIRST-YEAR SEMINAR:
(Included in ELECTIVES or GENERAL EDUCATION course selection)

UNITED STATES CULTURES AND INTERNATIONAL CULTURES:
(Included in ELECTIVES or GENERAL EDUCATION course selection)

WRITING ACROSS THE CURRICULUM:
(Included in REQUIREMENTS FOR THE MAJOR)

ELECTIVES: 0-10 credits

REQUIREMENTS FOR THE MAJOR: 75.5 - 102 credits [1]
(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 22 credits of General Education courses: 6 credits of GQ courses; 7 credits of GN courses; 6 credits of GS courses; 3 credits of GHA courses.)

COMMON REQUIREMENTS FOR THE MAJOR (ALL OPTIONS): 56 credits

PRESCRIBED COURSES (53 credits)
CMPSC 203 GQ(4), MKTG 221(3), STAT 200 GQ(4) (Sem: 1-4), HM 201(3), HM 202(1), HM 271(2), HM 329(3), HM 330(2), HM 335(3), HM 336(3), HM 350(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)
ECON 002 GS(3) or ECON 014 GS(3) (Sem: 1-4)

REQUIREMENTS FOR THE OPTION: 22.5 credits

HOSPITALITY MANAGEMENT OPTION: (22.5 credits)

PRESCRIBED COURSES (10.5 credits)
HM 405(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: (46 credits)

PRESCRIBED COURSES (43 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 120(3), NUTR 251 GHA(3), NUTR 358(2), NUTR 360(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)

____________
[1] A student enrolled in this major must receive a grade of C or better, as specified in Senate Policy 82-44.

For more in-depth information on the curriculum coursework, go to: http://bulletins.psu.edu/undergrad/campuses/details/28/HRIM.

For a Description of Courses, go to: http://bulletins.psu.edu/undergrad/courses/H/HM/

Recommended Academic Plans

Semester-by-semester academic plans recommend, in table form, the courses students might schedule each semester as they pursue a particular degree. These tables serve several University purposes and assist multiple constituencies: students, advisers, departments, deans, registrars, admissions officers, and family members. The plans:

  • Identify normal academic progress and course offerings needed, and reveal course sequencing;
  • Assist students and advisers in planning students' schedules both short-term and long-range, registrars and departments in planning course offerings, and registrars and deans in determining when students should change campus;
  • Help prospective students and their families to anticipate the academic workload and courses needed to earn a degree and students to anticipate when courses will be offered in order to appropriately schedule prerequisites;
  • Serve as tools to help advisers learn the curriculum.

Semester scheduling recommendations for all baccalaureate majors can also be found in the University Bulletin.

For information on the Recommended Academic Plan for Hospitality Management (HM at University Park for students who start at non-University Park locations), go to the following link: HM Non-Up Academic Plan 8 Semester.

For information on the Recommended Academic Plan for Hospitality Management (HM at University Park), go to the following link: HM UP Academic Plan 8 Semester.

Contact

For more information on undergraduate study in Hospitality Management at Penn State, please send e-mail to Albert Bartlett (bartb@psu.edu) professor-in-charge of the Undergraduate Study in HM, or contact:

School Hospitality Management
The Pennsylvania State University
201 Mateer Building
University Park, PA 16802-6502

Dr. John O'Neill, Head of the Department