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:

  • Business Administration
  • Marketing
  • 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:
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 and Culinary Arts 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 230Techniques of Speaking3.0
ENGL 101Expository Writing and Reading3.0
ENGL 102Persuasive Writing and Reading3.0
ENGL 103Analytical Writing and Reading3.0
MATH 181Mathematical Analysis I *3.0
MATH 182Mathematical Analysis II3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
UNIV G101The Drexel Experience2.0
Foreign Language Courses or Arts and Humanities Electives **12.0
Social Science Electives 6.0
Hospitality Major Requirements
CULA 115Culinary Fundamentals3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 120Principles of Food-Service Management3.0
HRM 130Tourism I3.0
HRM 135Tourism II3.0
HRM 150Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 200Software for Hospitality Industry3.0
HRM 215Commercial Food Production4.0
HRM 220Purchasing for the Hospitality Industry3.0
HRM 225Equipment Design and Layout3.0
HRM 310Hospitality Accounting Systems3.0
HRM 320Hospitality Management Information Systems3.0
HRM 325Hotel Rooms Division Management3.0
HRM 330Hotel and Restaurant Marketing3.0
HRM 335Beverage Management3.0
HRM 360Hospitality Industry Public Relations3.0
HRM 415Fine Dining and Services4.0
HRM 450Hospitality Leadership Seminar3.0
HRM 455Hospitality Human Resources Management3.0
Concentration Courses15.0-21.0
Business Minor Requirements (See Options Below)24.0
Program Electives 15.0
Free Electives18.0
Total Credits182.0-188.0

*

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 250Contract Foodservice Management3.0
HRM 315Continental, Ethnic, and Regional Cuisine3.0
HRM 340Catering Management3.0
HRM 350Cost Controls in Hospitality3.0
HRM 435Wine and Spirits3.0
Total Credits15.0

Hotel Management Administration

HRM 326Hotel Rooms Division Management II3.0
HRM 345Convention Management3.0
HRM 355Resort Management3.0
HRM 425Hospitality Industry Administration3.0
MKTG 348Services Marketing4.0
Total Credits16.0

Travel and Tourism

HRM 345Convention Management3.0
HRM 365Heritage Tourism3.0
HRM 385Tourism Guest Lecture Series3.0
HRM 395Economics of Tourism3.0
HRM 405Current Issues in Travel and Tourism3.0
Total Credits15.0

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 Credits9.0

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 201Principles of Microeconomics4.0
ECON 202Principles of Macroeconomics4.0
FIN 301Introduction to Finance4.0
MKTG 301Introduction to Marketing Management4.0
ORGB 300 [WI] Organizational Behavior (Online version not Writing-Intensive)4.0
STAT 201Introduction to Business Statistics4.0
Total Credits24.0

Entrepreneurship Minor Option

ACCT 120Accounting Essentials for New Ventures4.0
MGMT 260Introduction to Entrepreneurship4.0
MGMT 364Technology Management4.0
MGMT 365Business Plan for Entrepreneurs4.0
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 Credits24.0

*

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 301Introduction to Marketing Management4.0
MKTG 380Seminar in Marketing Strategy4.0
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 Credits24.0

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 1Credits
ENGL 101Expository Writing and Reading3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 130Tourism I3.0
HRM 200Software for Hospitality Industry3.0
MATH 181Mathematical Analysis I3.0
UNIV G101The Drexel Experience1.0
 Term Credits16.0
Term 2
ENGL 102Persuasive Writing and Reading3.0
FDSC 270Microbial Food Safety and Sanitation4.0
HRM 135Tourism II3.0
HRM 150Customer Service3.0
MATH 182Mathematical Analysis II3.0
UNIV G101The Drexel Experience1.0
 Term Credits17.0
Term 3
CULA 115Culinary Fundamentals3.0
ENGL 103Analytical Writing and Reading3.0
HRM 120Principles of Food-Service Management3.0
HRM 160Laws of the Hospitality Industry3.0
MATH 183Mathematical Analysis III3.0
NFS 101Introduction to Nutrition & Food3.0
 Term Credits18.0
Term 4
ECON 201Principles of Microeconomics4.0
HRM 215Commercial Food Production4.0
HRM 220Purchasing for the Hospitality Industry3.0
HRM 325Hotel Rooms Division Management3.0
Concentration Requirement*3.0
 Term Credits17.0
Term 5
COM 230Techniques of Speaking3.0
ECON 202Principles of Macroeconomics4.0
HRM 310Hospitality Accounting Systems3.0
Concentration Requirement*3.0
Free Elective3.0
 Term Credits16.0
Term 6
STAT 201Introduction to Business Statistics4.0
Hospitality Management Program Electives (See department for options)6.0
Concentration Requirement*3.0
Arts and Humanities Elective3.0
 Term Credits16.0
Term 7
COOP 101Career Management and Professional Development0.0
MKTG 301Introduction to Marketing Management4.0
Arts and Humanities Elective3.0
Concentration Requirement*3.0
Hospitality Management Program Elective*3.0
 Term Credits13.0
Term 8
Free Electives9.0
Arts and Humanities Electives6.0
 Term Credits15.0
Term 9
HRM 225Equipment Design and Layout3.0
HRM 360Hospitality Industry Public Relations3.0
Social Science Elective3.0
Hospitality Management Program Elective (See department for options)3.0
 Term Credits12.0
Term 10
HRM 330Hotel and Restaurant Marketing3.0
ORGB 300 [WI] Organizational Behavior4.0
Arts and Humanities Elective3.0
Concentration Requirement*4.0
 Term Credits14.0
Term 11
HRM 320Hospitality Management Information Systems3.0
HRM 335Beverage Management3.0
HRM 450Hospitality Leadership Seminar3.0
Concentration Requirement*3.0
Free Elective3.0
 Term Credits15.0
Term 12
FIN 301Introduction to Finance4.0
HRM 455Hospitality Human Resources Management3.0
Concentration Requirement*3.0
Social Science Elective3.0
 Term Credits13.0
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, bakery and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a sensory analysis lab, hospitality and gaming lab, conference room and the Les Dames d'Escoffier Library.

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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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).

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
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.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: HRM 371 [Min Grade: D]

Culinary Arts/Food Science/Hospitality Management Faculty

Robert Ambrose, MS (Fairleigh Dickinson University). Instructor. Creative gaming floor applications, strategy development and implementation, executive decision making, the customer service experience within the casino/hospitality environment.
Edward Bottone, BS (Temple University). Instructor. French cuisine, American regional cuisine, food as a signifier in the social history of western culture; the semiotics of food; food in cinema.
Jonathan Deuthsch, PhD (New York University) Program Director. Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development.
Christina Dimitriou, PhD (Texas Tech University). Assistant Professor. Hospitality leadership and management; business ethics in the hotel industry, hospitality and tourism marketing, trends and challenges in the hospitality industry.
Linda Forristal, PhD (Purdue University). Assistant Teaching Professor. Destination management, marketing, branding, communications, cultural heritage tourism, indigenous tourism.
Adrienne Hall, MS (Drexel University). Assistant Teaching Professor. Food and culture: history, religion, and food taboos, cooking, baking, Mediterranean cuisine, Indian cuisine, artisan breads and desserts.
Donna Maguire, MPS (Cornell University's School of Hotel Administration). Assistant Teaching Professor. Restaurant management, catering management, recipe and menu management, quality assurance, and food cost controls.
Rohan Tikekar, PhD (Pennsylvania State University). Assistant Professor. Food chemistry, food engineering, optical imaging, encapsulation systems, controlled delivery systems for food, pharma and biomedical applications, neutraceutical and functional foods.
Charles Ziccardi, MS (Drexel University). Assistant Teaching Professor. Classic Italian cuisine, Italian culture, gardening for the kitchen, food sustainability, and professional hospitality management.

Emeritus Faculty

A. Philip Handel, PhD (University of Massachusetts). Professor Emeritus. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.
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