The Hotel, Restaurant & Tourism Management (HRTM) Program curriculum takes full advantage of partnerships in a thriving Philadelphia (and DMV) Area location by incorporating hospitality news and trends, industry professionals, and experiential learning into each course. 

The HRTM takes full advantage of partnerships in a thriving Philadelphia (and DMV) Area location by incorporating hospitality news and trends, industry professionals, and experiential learning into each course. 

We continually update our curriculum to satisfy the latest ACPHA requirements and to assure you receive the full experience of studying at Cheyney University. Recognizing you as individuals with unique interests and talents, the faculty have designed the hospitality curriculum to support the focus and breadth you require. 

Program Learning Outcomes 

• Identify and apply the knowledge and skills necessary for hospitality and tourism operations  
• Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization  
• Demonstrate competence in the communication skills necessary for hospitality and tourism management  
• Formulate business decisions in hospitality and tourism management  

• Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry  

MAJOR REQUIREMENTS (51 credits) 

Hospitality Core 

The hospitality core and foundation courses cover the basic hospitality topics needed for a career in the hospitality industry. Consistent with the direction of the industry today, the hospitality core at Cheyney University highlights issues related to the global business and hospitality environment, diversity and ethics. Oral and written communication, quantitative reasoning, information literacy, and critical thinking are also stressed throughout the curriculum. 

All HRTM majors must complete a set of foundation and core courses, as well as the required University Core Curriculum. Students admitted to the Keystone Honors Program take the Honors Program core. Please see the Honors Academy Program. The required foundation courses are also used to satisfy University Core Curriculum requirements (see faculty adviser). Students must maintain at least a 2.0 cumulative grade point average in their foundation and HRTM core coursework. 

HRM 111 Introduction to Service Management 

HRM 221 Hospitality Purchasing 

HRM 223 Travel & Tourism (G) 

HRM 310 Managing Hotel Operations (W) 

HRM 321 Hospitality Marketing & Sales (W) 

HRM 330 Menu Planning & Analysis (W) 

HRM 331 Quantity Food Production 

HRM 359 Events, Conventions & Meeting Planning (W) 

HRM 361 Catering 

HRM 421 Hospitality Management & Gaming 

HRM 461 Hospitality Cost Control 

HRM 472 Hospitality Human Resources 

HRM Hospitality Financial Management 

Required Related Courses (9 credits) 

REC 316 Leisure in Modern Society 

BMG 210 Introduction to Management 

BAA 211 Principles of Accounting 1 

Experiential Learning (6 credits) 

All students are required to complete 6 credits of experiential learning (field experience and/or internship). 

HRM 457/458/459/460 Field Experience I/II/III/IV (1 credit each) 

HRM 462 Field Experience V (6 credits) 

HRM 463 Internship (3 credits) 

HRM 464 Field Experience (3 credits) 

Hospitality Electives 

Students can complete any of these courses to fulfill their 19 credit Free Elective requirement. 

HRM 272 Food & Beverage Management 

HRM 300 Cruise Industry Operations & Sales 

HRM 301 Dining Service Management & Beverage Controls 

HRM 315 Nature, Eco-Tourism, Sport & Destination Management 

HRM 316 Developing Small Hospitality Lodging Properties &Private Clubs 

HRM 325 Wedding, Ceremonies & Tournament Management 

HRM 332 European Cuisine & Oenology 

HRM 360 Workplace Diversity in Hospitality & Tourism 

HRM 362 Quantity Food Restaurant Sanitation 

HRM 399 Real Estate Fundamentals 

HRM 405 Hospitality Product Research & Development 

HRM 407 Classical Wine & Beer & Spirits Management 

HRM 422 Vacation Ownership & Franchising Management 

HRM 423 Spa Management 

HRM 465 Chocolate, Ice Cream & Patisserie Management 

Hospitality Capstone Course (3 credits) 

HRM 499 Senior Seminar 

HRTM MAJOR CURRICLUM SHEET
HRTM MAJOR SEMESTER GUIDE 

This Minor is for ALL majors. The classes will enhance your competitive positioning in seeking employment and experiential opportunities. 

Knowing how to make people feel welcome is a skill that translates to any career path. The minor will teach you that skill as well as how to navigate various aspects of the industry. All classes are taught by professionals with experience that includes management and ownership in aspects of restaurants, hotels, culinary, beverage, sales and marketing, finance, event management, tourism and travel. 

Program Learning Outcomes 

• Identify and apply the knowledge and skills necessary for hospitality and tourism operations  

• Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization  
• Demonstrate competence in the communication skills necessary for hospitality and tourism management  
• Formulate business decisions in hospitality and tourism management  
• Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry  

MINOR REQUIREMENTS (18 credits) 

The Minor in Hotel, Restaurant and Tourism Management is designed for majors who have an interest in expanding their knowledge and enhancing their career opportunities in the hospitality industry. 

Required Hospitality Courses (3 credits) 

• HRM 111 Introduction to Service Management 

Electives (15 credits) 

Select 15 credits (5 classes) from the HRTM curriculum: 

• You can choose any hospitality courses offered 
• To search for hospitality courses, use the code HRM 

BUSINESS ADMINISTRATION MAJORS 

The following Business Administration courses have HRTM equivalents as indicated: 

• BFA 210 Financial Management for HRM 488 Hospitality Financial Management 
• BGN 330 Business Law for HRM 333 Hospitality Law 
• BMG 340 Personnel Management for HRM 472 Hospitality Human Resources 
• BMT 210 Marketing for HRM 321 Hospitality Marketing & Sales”  

RECREATION & LEISURE MANAGEMENT STUDENTS 

The following Recreation & Leisure Management courses have HRTM equivalents as indicated: 

• REC 323 Law in Sport & Physical Education for HRM 333 Hospitality Law 
• REC 324 Sport Marketing for HRM 321 Hospitality Marketing & Sales                              

Only two (2) courses taken in fulfillment of a student’s MAJOR requirements may be counted towards the student’s MINOR requirements.  

HRTM MINOR CURRICULUM SHEET

Hotel, Restaurant, & Tourism Management (HRTM) Program Mission Statement:

Students who successfully complete the Cheyney University Hotel, Restaurant, & Tourism Management (HRTM) Program will be information-literate, industry-experienced, technologically savvy, and effective oral and written communicators, who think critically, systematically solve problems, and exhibit sound personal, social, and civic responsibility.

The Cheyney HRTM Program is expressly aligned with the following three of the University’s six strategic planning goals:

• Goal 1: Strengthen Academic Quality and Excellence
• Goal 2: Advance Student Achievement and Success
• Goal 5: Cultivate Public Engagement and Citizenship

PROGRAM LEARNING OUTCOMES 

Our graduates will demonstrate leadership principles as they create favorable stakeholder experiences using inquiry, analytical thinking, collaboration, and hospitality industry skills. 

Student Learning Outcomes 

Cheyney HRTM expects that students who successfully complete the program will exemplify the following five program learning outcomes: 

Program Learning Outcome 1 

Identify and apply the knowledge and skills necessary for hospitality and tourism operations 

1. Overview of the hospitality industry, guest experience, and the profession 
2. Operations relative to lodging management 
3. Operations relative to food service management 
4. Relationship of tourism to hospitality management  
5. Field experience  
6. Operations relative to facility maintenance and management  
7. Allow students to develop a depth of knowledge or a broad exposure to the diverse segments of the industry 
8. An evaluative culminating/capstone experience 

Program Learning Outcome 2 

Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization 

1. Human resource management relative to business operations   
2. Marketing of goods and services relative to business operations   
3. Accounting procedures/practices relative to business operations   
4. Legal environment relative to business operations   
5. Economic environment relative to business operations   
6. Technology relative to business operations   
7. Organizational theory and foundations of management  
8. Financial management relative to business operations   
9. Ethical considerations and socio-political influences affecting organizations  
10. Strategic management relative to business operations  
11. Leadership theory relative to business operations   

Program Learning Outcome 3 

Demonstrate competence in the communication skills necessary for hospitality and tourism management 

1. Written communication skills required for hospitality and tourism management  
2. Oral communication skills required for hospitality and tourism management 
3. Interpersonal communication skills required for hospitality and tourism management 
4. Digital communication skills required for hospitality and tourism management 

Program Learning Outcome 4 

Formulate business decisions in hospitality and tourism management 

1. Analytical skills required for hospitality and tourism management  
2. Critical thinking skills required for hospitality and tourism management 
3. Problem solving skills required for hospitality and tourism management 

Program Learning Outcome 5 

Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry 

1. Leadership skills necessary to effectively manage in the hospitality industry 
2. Relationship between ethical leadership, culture, and performance 
3. Exposure to internal and external stakeholders from diverse backgrounds and cultures 

HOSPITALITY COMPETENCIES 

Through participating in curricular and co-curricular learning opportunities, including professional work experience and networking with our industry partners, Bachelor of Science Graduates of the Hotel, Restaurant and Tourism Management program will have the competencies necessary to successfully manage in a hospitality environment. 

These competencies include: 

Characteristics of Hospitable Service 

• Create favorable guest experiences by using professional service management techniques in a hospitality business environment 

Information Literacy 

• Locate, assess, and use a wide variety of sources methods, and tools available in a hospitality environment to communicate quantitative, qualitative and/or scientific information in the decision-making process 

Analytical Thinking 

• Make clear and logical decisions by organizing, analyzing, and interpreting information and formulating rational solutions in a hospitality business environment 

Teamwork 

• Contribute to positive team performance in a hospitality business environment by appraising and managing one’s own team-related competencies, particularly, the knowledge, skills and attitudes considered transportable from one team to another 

Leadership 

• Model the behaviors of effective, ethical leaders by demonstrating the fundamental principles of leadership in a hospitality business environment 

Program Student Profile

For the past three academic years (Source: Accreditation Commission for Programs in Hospitality Administration, with data provided by Cheyney University HRTM).

Our program is one of only 70 hospitality management and tourism programs worldwide accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). Accreditation is a status granted to an educational program that has been found to meet or exceed stated standards of educational quality.

About ACPHA >>

KRYSTAL PETERS

HRTM Program Coordinator & Professor

Cheyney HRTM Class of 2007

Curriculum Vitae

HERBERT BLACK

BEPS Department Chair & Professor

Curriculum Vitae

IAN A. BAKER

Chef & Adjunct Instructor

Curriculum Vitae

DERREN THOMPSON

Adjunct Instructor

Curriculum Vitae

OMARI DERON-HEAD

Adjunct Instructor

Curriculum Vitae

HARVEIR BLACK

Adjunct Instructor

Curriculum Vitae

DERRICK THOMPSON

Adjunct Instructor

Curriculum Vitae

We maintain close ties with the industry and have our own Hospitality Industry Advisory Board made up of industry leaders from all sectors of the business. Our Advisory Board is actively involved in a number of key ways with our program that include: 

• Advisory Board Meetings 
• Attending HRTM events and educational programs 
• Advising on our curriculum 
• Visiting us on campus as guest speakers in our classrooms 
• Linking students to internship and career opportunities, as well as mentorship 
• Assisting with fundraising, particularly for special projects to benefit the department and our students 

The Hospitality Management Advisory Board represents the broader hospitality industry and provides industry-specific feedback and assists students in securing internships and jobs.