Hospitality Management

This outline covers all four semesters of your at-home degree program. You will receive credit for previous college coursework if you meet Penn Foster standards. If you wish to receive credit for previous coursework, contact the college you attended and ask that your transcripts be forwarded to Penn Foster for evaluation. There is a non-refundable transcript processing fee of $30. All previous college work must have been completed with a grade of "C" or better, and as much as 50% of the required credits may be transferred. We will also credit your tuition for all the courses that are acceptable.

System Requirements
You will need access to a computer to complete this program. Penn Foster recommends the following as minimum specifications: Pentium® II or better processor, using Microsoft® Windows® XP or later, capable of running Microsoft® Office 2007. You will also need Internet access.

Online Library and Librarian
Students at Penn Foster College have access to an online library during their college studies. Students can use the library to do the required course research or for general reference and links to valuable resources. The library contains helpful research assistance, articles, databases, books, and Web links. A librarian is available to answer questions on general research-related topics via email and will assist students in research activities.

SEMESTER ONE

Basic Skills Assessment All degree applicants are required to complete two Basic Skills Assessments, one in reading and one in math, to determine the level of readiness for beginning their selected program. Additional studies may be required. BUS100 - Business Orientation (1 credit) • Strategies for the Independent Learner • Your Life is Your Business ENG103 - Information Literacy (1 credit) • Information Literacy • Graded Project: Information Literacy HSP101 - Introduction to Hospitality Industry (3 credits) • The Hospitality Industry • The Front Office • Restaurant and Banquet Service BUS101 - Introduction to Business (3 credits) • Business in a Global Environment • Starting and Growing Your Business • Management: Empowering People to Achieve Business Objectives • Marketing Management • Managing Technology and Information • Managing Financial Resources • Textbook and Study Guide Included HSP110 - Basics of the Catering Business (3 credits) • The Gourmet Kitchen • Introduction to Catering • Dynamics of the Catering Business • Food Styles of Catering ENG100 - English Composition (3 credits) • The Basics • The Writing Process • Descriptive Writing • Writing Narrative • Reflective and Persuasive Writing • Textbooks and Study Guide included BUS110 - Principles of Management (3 credits) • Learning Organizations and the Managerial Environment • Planning • Organizing • Leading, Part 1 • Leading, Part 2; Controlling • Textbooks and Study Guide included Proctored Examination*

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SEMESTER TWO

HSP115 – Hospitality Engineering Systems (3 credits)
Function of the engineering and maintenance departments; electrical, plumbing, heating, refrigeration and ventilation systems; the housekeeping department; sanitation.

HSP122 – Nutrition and Menu Planning (3 credits)
The digestive process; essential nutrient groups and their sources; providing healthy daily menus.

General Education Elective (choose one)

HUM102 – Art Appreciation (3 credits)
Artistic media; historical periods and artistic movements; roles of the artist and the viewer; art criticism.

HUM104 – Music Appreciation (3 credits)
Appreciating music; roles of composer and listener; principles of music theory and instrumentation; historical periods; varying styles of music.

HSP124 – Beverage Operations (3 credits)
Legal control of alcohol; types of wine and wine service; types of malt beverages and distilled spirits; purchase, storage, and control of alcoholic beverages.
Software included.

CSC103 – Introduction to Computers (3 credits)
Hardware and software; computer networks; information systems; personal computer systems; legal and ethical dilemmas. Software applications include creating a resume, spreadsheet, and slide presentation.

Software included

Proctored Examination*

SEMESTER THREE

HSP140 – Hospitality Purchasing and Storage (3 credits)
Buyers and their functions; the purchasing process; evaluating merchandise; storage
areas for food and nonfood items; use and manufacture of storage areas.

MAT106 Math for Business and Finance (3 credits)
Percentages; discounts; interest; present worth; sinking funds; installment buying; pricing; depreciation; investments; insurance; use of symbols and their applications, equations and formulas; importance of statistics.

ENG121 – Business and Technical Writing (3 credits)
Writing styles; ABC method of organizing material; grammar (parts of speech, active and passive voice, complete sentences vs. sentence fragments; parallel construction); using action verbs; constructing paragraphs; writing memos, business letters, and e-mails; organizing material; conducting research; documenting sources; outlining; providing illustrations; writing reports, proposals, descriptions, instructions, articles, and manuals.

HSP210 – Quantity Food Production (3 credits)
Management principles and procedures; facilities; tools and equipment; menus and recipes; purchasing and storage; sanitation and safety; preparation and service of food.

HSP240 – Hospitality Accounting (3 credits)
The balance sheet; income statement; recording transactions; trial balance; journal entries; cash versus accrual method of accounting; the work sheet; the accounting cycle; procedures for a merchandising business; special journals; payroll accounting.

Proctored Examination*

SEMESTER FOUR

HSP250 – Hospitality Marketing and Advertising (3 credits)
Techniques of advertising; function of advertising in marketing area; role of advertising in marketplace; marketing and advertising applications in hospitality.

ENG124 – Applied Research Skills (2 credits)
Directed research on topics related to employment searches. Access to the Internet is required.

MAT260 – Survey of Mathematics (3 credits)
Designed for liberal arts and business majors. A sampling of the history of mathematics and calculations using algebra, geometry, and trigonometry; problems and exercises that provide “real life” applications of concepts.

General Education Elective (choose one)

SSC130 – Essentials of Psychology (3 credits)
Biology and behavior; consciousness; memory; thought and language; intelligence; personality and gender; stress; community influences.

SSC105 – Readings in World Civilization (3 credits)
Importance of the study of history; major events of the 16th through 20th centuries; causal relationships between events and trends.

SSC150 – Foundations of Political Science (3 credits)
The normative questions of politics; logical and empirical analysis of political questions.

ENG115 - Introduction to Literature

BUS121 – Economics I (3 credits)
Macroeconomics; the cost of living; monetary systems; international factors; short run economic fluctuations.

HSP245 – Hospitality Law and Insurance (3 credits)
Law as it applies to the hospitality industry; contract law, bankruptcy and commercial paper; legal responsibilities of hotel personnel; basic insurance principles.

Proctored Examination*

We reserve the right to change program content and materials when it becomes necessary.

* As a Degree candidate, you will take a proctored examination at the end of each semester. We make it easy because you pick the location and the person you want to supervise the examination, as long as Penn Foster College established policy and qualifications are met. Complete information packets, with procedures, will be provided well in advance, before completion of final semester coursework.

Note: Advanced standing student shipments may vary from the above schedule.

A High School Diploma or GED is required to enroll in this degree program. Although this outline covers all four semesters of the Hospitality Management Degree Program, you receive lesson materials for each semester as you enroll.

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