92 courses with the subject HM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
1 HPA 123S Exploring Health Policy and Administration 1 4 IE 100 Discover Industrial Engineering: First-Year Seminar 1 3 INTST 100 Introduction to International Studies 3
OLEAD 210
/Maximum of 12 Courses offered in foreign countries by individual of group instruction.
Introduction to the hospitality industry and hospitality management.
/Maximum of 4 Major industry and professional speakers lecture on current issues followed by discussion with students and faculty. HM 202 Colloquium in Hospitality Management (1) This course has two primary objectives. First, students have an opportunity to hear from industry leaders. Second, students can determine their career directions, learn about the requirements for success in the industry, and identify career opportunities. The topics for the course vary from semester to semester depending upon the expertise of the distinguished speakers who address the class. However, a common theme is to explore trends in the industry regarding hotels, restaurants, and institutional foodservice. Students may learn about related career opportunities, such as careers with cruise lines travel agencies, and other sectors in the hospitality and tourism industry.
The purpose of this course is to provide students with professional development preparation early in the curriculum. This course will help students obtain quality work experience during their college career to best prepare them for post-graduate employment. In particular, this course is designed to prepare students for meeting the major's work experience requirement. Meaningful work experience serves as a complement to classroom learning and provides the foundation for securing employment upon graduation. This course will help students understand the connection between college work experience and full- time careers and will impart strategies for conducting a successful job search and making the most out of these work opportunities. The class will include lectures, discussions, experiential exercises, guest lectures, and professional development assignments.
HM 209 HORT 201 Alcohol & Cuisine: Culture & Responsible Service
This course focuses on the relationship between alcohol and cuisine. Students will gain a historical perspective on the societal, economic, and regulatory trends that shaped the gastronomy of regional entities around the world. The course will explore the role of these trends in defining the customs, opinions, health policies, as well as the attitudes of the various cultures towards alcohol and gastronomy. Evaluating social influences and issues with the spread of food and beverage across communities will allow students to engage in thoughtful discussions regarding cultural differences related to health and wellness initiatives, , regulations, and service standards. A primary goal of the class is to instill a strong sense of social responsibility by educating the students not only on the legalities of alcohol sales and service in their community, but on health and wellness issues, and more importantly, on the responsible way to serve and consume alcohol. Students will gain a worldly perspective on regional food and alcohol cultures and how this shapes policies and regulations related to health guidelines and service practices. Specific lectures will emphasize the potential liabilities nationally linked to alcohol service in private settings or organizations such as Greek life, tailgating or other social gatherings. The course will provide training and may offer professional certification in responsible sales and service of alcohol. This certificate, besides educating students on the regulations and proper alcohol service standards, is also a critical mitigating factor in problem cases involving insurance companies or legal courts. General Education: Health and Wellness (GHW) GenEd Learning Objective: Global Learning GenEd Learning Objective: Integrative Thinking GenEd Learning Objective: Soc Resp and Ethic Reason
Hospitality Environments OLEAD 220
Application of HACCP, U.S. Food Code, biosecurity and other federal regulations to hospitality foodservice operations. Students attain certification in foodservice sanitation. HM 228 Hospitality Food Safety (1) This course will examine the science associated with preparing and serving food that is safe for consumption with regards to biological, chemical, and physical contamination. Emphasis is on federal regulations associated with HACCP, the U.S. Food Code, and other issues associated with safety of the food supply in the U.S. Case studies help students apply food safety principles to hospitality operations. Students will attain certification in foodservice sanitation by taking the examination administered by the National Restaurant Association.
This course introduces students to the food service industry, one of the biggest and most dynamic segments in hospitality. This course will prepare students with a better understanding of the food service industry as well as prepare them for future classes throughout the program. Students will learn how to integrate tools such as menu planning, standardized recipes, forecasting and budget planning to successfully drive revenues, control costs, and manage customer service. This course will also offer students hands-on experience in a professional kitchen environment while introducing them to quantity food production principles. Students will be able to understand and apply the safety, sanitation and sustainability principles in food production, storage, and food handling practices within a professional kitchen. Through a hands-on approach, students will be introduced to professional kitchen equipment and smallwares and their uses, as well as recognition of various food products commonly utilized in foodservice.
Accounting, in many respects, is the language of business and translates business transactions into quantifiable information. The purpose of this course is to provide the tools as to how to use and understand this language for making informed business decisions. Areas of focus include how to analyze and record business transactions, compiling and analyzing three of the four major financial statements, banking procedures and control of cash, various issues related to the payment of employees and the introduction of how to analyze financial statements. Regardless of the functional area in the hospitality industry in which students choose to work, they will most likely be required to understand how business transactions impact the various financial statements, and how to use financial statements to make informed business decisions. Therefore, an understanding of the importance of accounting information to make informed business decisions is vital to students' future success. Enforced Prerequisite at Enrollment: A grade of C or better in HM 101
This course gives an overview of marketing applied to the hospitality industry, including unique attributes of hospitality marketing; understanding consumers and the service-quality imperative; market segmentation; relationship and target marketing; promotion planning; market research; and competitor analysis. The course examines the similarities and differences in Hospitality Marketing practices across service sectors. Enforced Prerequisite at Enrollment: HM 101
Principles and methods of quantity food production including preparation techniques, quality control and evaluation, and cost control.
PHIL 60N
HM 272 or MIS 250 * 2-3 HM Elective 3 Undergraduate - The Pennsylvania State University 2026-2027 1023 HM 230 * HM Elective 3 15-16 15
Modeling for Managerial Decision Making
Students will explore the typical ownership and management structures of various types of hotels. Ownership discussions include the various types of ownership entities from sole proprietorships to real estate investment trusts and large institutional owners. The role of the owner is discussed to enable students to understand how ownership entities effect their role as a hotel manager. Students will learn about franchise agreements, brand affiliations, and management companies. Students will learn how key operating departments of a typical hotel work, how the departments interrelate, work with one another to deliver exceptional guest service and profits. Discussions of the key operating departments in a hotel to include front office, housekeeping and laundry, engineering, food and beverage, and safety and security. Students will learn the key performance metrics and terminology related to the operation of the various hotel departments. Students will apply linear programming to optimize staffing and labor scheduling. Students will be provided tours of the primary operating departments, housekeeping and laundry, food and beverage, maintenance, and front office, to experience and observe operations. Students will have the opportunity to enhance their classroom learnings with observation of functioning operations. Students will explore the growth in the home sharing sector and its effect on the hotel business. Other trends and current events will be presented and discussed regarding their short- and long-term impact on the hotel business. Enforced Prerequisite at Enrollment: C or better in HM 101
Communication in organizations is essential to creating an open and collaborative environment. The premise of this course focuses on the core fundamentals of creating and delivering clear and concise business messages. Additionally, the course draws on the ability to recognize and understand the differences between communication styles that exist in a global marketplace. Students will be familiarized with types of messages and will apply their knowledge through writing, reviewing, and evaluating written and verbal messages. Particular areas of focus include creating routine business messages, preparing persuasive memos, and delivering bad news messages. Students will also be challenged to create professional reports and presentations, which are essential to influencing and informing key stakeholders. Content in this course will help students become more effective communicators and leaders, regardless of their future profession. Enforced Prerequisite at Enrollment: (ENGL 015 or ENGL 030H or ESL 015) and a grade of C or better required in HM 201 Writing Across the Curriculum Undergraduate - The Pennsylvania State University 2026-2027 4311
/Maximum of 9 Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
/Maximum of 12 Courses offered in foreign countries by individual of group instruction.
Institutional food service management systems in the hospitality field. HM 304 Institutional Food Service Management (3) Institutional and contract food service management is in the growth stage of the hospitality industry life cycle. The objective of this course is to provide an overview of the various segments of institutional food service, including health care, life care, education, business, transportation (i.e., airlines, cruise ships), correctional and recreational services. Main topics typically include: historical overview of institutional/non-commercial food service management, exploring key markets where institutional food service management exists, key systems used in the fundamental areas of quantity food production, current and future trends effecting institutional food service management, career opportunities in the institutional food service management sector, and managed services and multi-department management. This course is an elective in the Hospitality Management program. Enforced Prerequisite: C or better in HM 101
Restaurant food service management systems in the hospitality field; analysis including cost control and quality control techniques. HM 305 Restaurant Management (3) Providing quality service and products and ultimately making a profit in a restaurant require the foodservice professional to control and analyze costs. The objective of this course is to provide an overview of the food, labor, budget, and finance information required in restaurant management. Main topics typically include: framework and function of control in foodservice operations, steps and processes of using management information systems in controlling food cost and preparation of food; forecasting and menu pricing techniques in controlling food cost in the preparation and service of food; problems associated with labor costs and analyzing various techniques and tools used to control labor cost effectively through proper staffing and scheduling; methods of controlling food and beverage cost through effective purchasing, receiving, storage, issuing, preparation, inventory, and portion control; techniques of preparation and implementation of effective budgets as control tools; ratio-analysis for analyzing cost in foodservice operations; financial statements used to monitor the financial health of a foodservice operation; and capital budgeting and how it is used. This course is required in the Hospitality Management program. The introductory course in Hospitality Management must have been completed or must be taken concurrently. Enforced Prerequisite or Concurrent at Enrollment: HM 201
Introduction to senior living and continuing care retirement communities and related hospitality management career opportunities. HM 306 Hospitality in Senior Living (3) This course introduces students to continuing care retirement communities (CCRC's) and senior living facilities. The course is taught from a hospitality perspective and focuses on how the application of hospitality management can enhance senior communities and their residents. The multidisciplinary content includes a variety of perspectives on designing and delivering services for seniors, including long-term care administration, geriatric nursing, adulthood and aging, therapeutic recreation, and nutrition and foodservice.
This course is designed to familiarize students with the beverage industry. The course will introduce students to beverage identification, production, and service strategies. The course provides the principles for responsible service, efficient processes, and profitable management of various alcoholic and nonalcoholic beverages. Enforced Prerequisite at Enrollment: students must be at least 21 years old
The course introduces students to viniculture and viticulture and the sensory evaluation of wine. It focuses on the complexities of production, storage, grape-growing, and the intersection of agriculture, commerce, and hospitality businesses. Special emphasis is given to the climates, topographies, and other natural conditions that make some regions more suited to certain wine cultivation than others and how these conditions are replicated around the world. It concentrates on the sensory elements of wine that make it a global economic and culture phenomenon with emphasis on Old World and New World traditions, food pairing, new entries to the marketplace, and trends in the wine business. It covers the important role wine plays in the delivery of dining experiences in both hospitality enterprises such as catering and restaurant venues as well as retail and social experiences. Wine sales makes a substantial contribution to the profitability and marketability of many food service operations. The wine industry is replete with specific and technical vocabulary that when mastered enables students to engage in wine activities knowledgably and successfully, whether as a consumer or hospitality professional. Recommended Preparation: Must be 21 years old or older to register for the class
Principles and practices of club organizations and management. HM 318 Club Management and Operations (2) This course focuses on the unique management skills that are necessary in the private club industry. A key objective is to demonstrate to students the concept of "exceptional service" that is demanded in this field. The course leads students on a tour of the responsibilities and operations of all departments that would be found in a city or country club. Main topics typically include: club management industry and career opportunities; types of clubs that exist in the industry, including structure, organization, and philosophy; the various departments of a successful club including but not limited to: food and beverage, accounting and cost control, human resources, marketing and promotion, catering and banquets, golf operations, tennis operations, aquatics, and fitness facilities; and management skills required of a club manager: leadership, board relations, general management, service excellence, communications. The course is required in the Professional Golf Management option in the Recreation, Park, and Tourism Management program and is a professional elective for Hospitality Management majors. Enforced Prerequisite at Enrollment: a grade of C or better required in HM 201
Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry. HM 319 Hospitality Facilities Management (3) This course has been designed to provide students with information related to hospitality facility design and maintenance. While managers may not have to fix equipment or install heaters, they should understand the complexity of these tasks and respect the position of the architect and hospitality engineer. Main topics typically include: principles of facility engineering and maintenance, costs associated with the life cycle of a hospitality facility; role of the manager in the planning and maintenance process; function of the building in service and marketing, impact of building design on guest service and operation; evaluation of building and grounds for compliance with the Americans with Disabilities Act of 1990; role of management in development, planning, and remodeling of food service operations; and flow of resources as exhibited in blueprints. The course is a required course for all Hospitality Management majors. Students must first complete the introductory hospitality course and the hospitality colloquium. Enforced Prerequisite at Enrollment: a grade of C or better required in HM 201
This course is designed to apply management principles to foodservice production and service in a lab environment. HM 330 stresses the integration of management principles acquired in prior classes, including planning, organizing, controlling, staffing, and leading. Students will rotate in management and staff positions for the quantity production of quality food. The course draws from the students' theoretical background in accounting, management, nutrition, food production and sanitation. HM 330 integrates this content into the daily operation of a campus foodservice facility as a living laboratory. Enforced Prerequisite at Enrollment: C or better in HM 230
The course provides managerial tools for decision-making by focusing on the basic concepts, analyses, uses, and procedures of cost accounting in the hospitality industry. Managerial decision-making using accounting data is an integral part of the function of managers in the hospitality industry. The accounting function of a business generates financial data, and managers need to be able to interpret the data, analyze it and make decisions based on their interpretation and analysis of the data. This course provides the student with the core knowledge needed to understand the kinds of data generated by the financial systems of hospitality operations, prepare budgets, perform variance analysis, and provide control over the financial aspects of the hospitality business. Enforced Prerequisite at Enrollment: (a C or better in ACCTG 211 or a C or better in HM 235) and a C or better in HM 272.
The course provides an overview of marketing strategies pertaining to alcoholic and nonalcoholic beverages. Topics include identifying the target market, developing a competitive advantage, selecting, and implementing promotional plans and pricing techniques, and how to develop a relevant brand. Retail concepts include e-commerce, merchandising techniques, creating on-premises experiences, and building customer loyalty.
This class explores the consumer's decision process for hospitality purchases within the changing landscape of digital technologies. The class focuses on expanding students' knowledge of the applications of digital communications across multiple channels within the context of hospitality. Students explore how to employ digital marketing to build hospitality brands, conduct business, handle guest complaints, drive sales, and forge and maintain guest relationships. Enforced Prerequisite at Enrollment: HM 242 Undergraduate - The Pennsylvania State University 2026-2027 4313
This course introduces students to the principles of revenue and profit optimization, and the methodologies and analytical techniques required to make data-driven, profit-oriented decisions across all of the major revenue streams in hospitality. Areas of focus include data analytics, pricing, demand forecasting, capacity and duration management, and distribution channel management. The overriding goal of this course is to provide students with the skills necessary to make data-driven, profit- oriented decisions. Enforced Prerequisite at Enrollment: A C or better in HM 272. General Education: Quantification (GQ) GenEd Learning Objective: Crit and Analytical Think GenEd Learning Objective: Integrative Thinking GenEd Learning Objective: Key Literacies
Specialized applications of law to the hospitality industry. HM 355 Legal Aspects of the Hospitality Industry (3) Laws, courts, and more generally the legal system together constitute an integral feature of the environment within which the hospitality industry operates. The objective of this course is to acquaint students with the application of law to hotels, restaurants, and institutional settings. A hospitality manager who understands the law can prevent many legal problems from occurring, including preventing injuries that may lead to lawsuits Main topics in this course typically include: types of law, judicial structure and trial procedures; conduct of legal research, including use of Web resources; legal duties of innkeepers and guests; negligence and other torts; contract law; civil rights and public accommodations, especially protections from discrimination; guests' property; regulation and licensing; employment law, especially protections from discrimination; casinos and the law; and food and alcohol service liability. Enforced Prerequisite at Enrollment: C or better in HM 101
Hospitality is a people-intensive industry that relies on employees to provide the primary product delivered to the customer - the service experience. Therefore, the goal of this course to further develop your understanding and skill in managing people in a dynamic, diverse, and complex workplace. The course will begin by examining the strategic role of human resources in organizations and legal issues surrounding the employment relationship. The course will then shift its focus to employee recruiting, selection, training, performance, management, and compensation and benefits. In addition to addressing the fundamentals in these core areas of human resources management, current issues and trends will be explored and analyzed. The course is grounded in the foundational principles of effective in human resource management and focuses on issues relevant to the hospitality industry throughout. Enforced Prerequisite at Enrollment: A grade of C or better required in HM 201 and HM 365
The course examines franchising from the perspective of the both the Entrepreneur interested in franchising their business (Franchisor) and the Entrepreneur interested in starting a business by buying a franchise (Franchisee). Franchising is explored from legal requirements to marketing to feasibility and aptitude. Examples are included for a variety of hospitality franchise operations and franchise opportunities in other business segments. The course is oriented to the student who would like to start a business, explore buying a franchise of an existing business, or work for franchisors.
or RPTM 310 Experience Design and Event Management
HM 386 will serve as a gateway course to the casino concentration for some students and as a supplemental course for students focusing in other areas. The goal is to provide students with an overview of the commercial gaming industry with a focus on the United States gaming market. Students will be exposed to the early stages of the gaming industry in the twentieth century as well as the rapid expansion that has occurred in the last twenty years. Students will understand how casinos are structured depending on the markets they serve as well as how they are regulated. After providing the students with a framework from which to view commercial gaming, the course will provide an introduction to four important games that all contribute to casino profits. The goal will be to familiarize students with terms as well as operational knowledge necessary should they decide to pursue a career in commercial gaming. Lastly, HM 386 will serve as an entry course for the remainder of the casino concentration. This course will help students determine whether they wish to make a further commitment which will involve three additional courses and an internship.
The primary objective of this course is to build upon the fundamental understanding of the gaming industry that was introduced in the introductory course. The advanced students will gain an understanding of what it means to be a casino manager. Students will build this knowledge by working through case studies derived from actual issues that have confronted casino managers. In addition, students will continue to build their expertise in the various revenue producing games offered the casino industry. Finally, the students will continue to be exposed to some of the fundamentals of casino mathematics. Enforced Prerequisite at Enrollment: HM 386
This course introduces students to issues of corporate social responsibility. The course is taught from both general business and hospitality perspectives. Specifically, this course addresses the general historical development of CSR along with hospitality cases, fundamental concepts of CSR, different arguments for CSR, major frameworks of CSR, sustainability (environmental) issues, and hospitality cases and applications. The course will provide an opportunity to students for analyze the CSR programs of major hospitality companies by applying the concepts and practices of CSR discussed in the course. Enforced Prerequisite at Enrollment: C or better in HM 101
/Maximum of 12 The on-campus internship course provides experience that will prepare students for management-level employment. This is designed to provide students with real job experience that complements their classroom learning and affords them the opportunity to apply their knowledge in real-world settings. This will be accomplished by participating in rotations as an employee, student supervisor, and Manager in Training in the daily operations in their department of Penn State Hospitality Services, and by developing their job skills specific to their internship position and personal goals. The students professional work experience offers knowledge about the hospitality industry, the chance to learn new skills, and a means to assess strengths and areas for development. Students will receive direct hands-on training in a functional area of Penn State Hospitality Services working in such areas as; front desk, housekeeping, maintenance, sales, restaurants, culinary, banquets, and marketing for 15-20 hours per week for 15 weeks. Students will also attend a 75-minute class weekly, which will feature presentations by Penn State Hospitality Services department heads, and professional development presentations. Enforced Prerequisite at Enrollment: Approval by course instructor
/Maximum of 6 The on-campus internship course provides experience that will prepare students for management-level employment. This is designed to provide students with real job experience that complements their classroom learning and affords them the opportunity to apply their knowledge in real-world settings. This will be accomplished by participating in rotations as an employee, student supervisor, and Manager in Training in the daily operations in their department of Penn State Hospitality Services, and by developing their job skills specific to their internship position and personal goals. The students professional work experience offers knowledge about the hospitality industry, the chance to learn new skills, and a means to assess strengths and areas for development. Students will receive direct hands-on training in a functional area of Penn State Hospitality Services working in such areas as; front desk, housekeeping, maintenance, sales, restaurants, culinary, banquets, and marketing for 15-20 hours per week for 15 weeks. Students will also attend a 75-minute
/Maximum of 12 The on-campus internship course provides experience that will prepare students for management-level employment. This is designed to provide them with real job experience that complements their classroom learning and affords them the opportunity to apply their knowledge in real-world settings. This will be accomplished by participating in rotations as an employee, student supervisor and Manager in Training in the daily operations of Penn State Food Services, and by developing their job skills specific to their internship position and personal goals. The student's professional work experience offers knowledge about the hospitality industry, the chance to learn new skills, and a means to assess strengths and areas for development. Students will receive direct hands-on training in a functional area of Penn State Housing and Food Services for working 15-20 hours per week for 15 weeks. Students will also attend a 75- minute class weekly, which will feature presentations by Housing & Food Services department heads, professional development, and tours of the Penn State Housing & Food Services facilities. Enforced Prerequisite at Enrollment: Approval by course instructor
/Maximum of 12 The Off-campus internship course provides experience that will prepare students for management-level employment. This is designed to provide students with real job experience that complements their classroom learning and affords them the opportunity to apply their knowledge in real-world settings. This will be accomplished be participating in rotation as an employee, student supervisor and Manager in Training in the daily operations in their department. The students professional work experience offers knowledge about the hospitality industry, the chance to learn new skills, and a means to assess strengths and areas for development. Students will receive direct hands-on training in a functional area working in the hospitality industry for 15-20 hours per week for 15 weeks during Fall and Spring semesters, and 30-40 hours per week during the summer. Enforced Prerequisite at Enrollment: Approval by course instructor.
/Maximum of 9 Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
/Maximum of 12 Courses offered in foreign countries by individual of group instruction.
This course introduces students to a new product development process that requires coordination, communication, and integration throughout the organization. Enforced Prerequisite at Enrollment: A grade of C or better in HM 230
This course is designed to give students an opportunity to gain experience in the wide range of skills and techniques that are normally associated with the duties of a hospitality manager. The skills and techniques that will be emphasized include, but are not limited to, duties involved in the planning, execution, and evaluation of full- service, theme-oriented ala carte dining. Students are expected to form a marketable theme and then develop, produce, and evaluate an authentic dining experience. A successful dining experience is contingent upon both guest satisfaction and the achievement of financial goals. This course simulates technical, conceptual, and interpersonal skills required in foodservice operations. The emphasis is on group dynamics, improvement in managerial skills, and management team functions. Enforced Prerequisite at Enrollment: HM 330
A focus on special topics and current events in the restaurant industry.
This is an introductory financial management course for the hospitality management major. The course will teach students fundamental knowledge of financial management concepts. This course will introduce a wide range of essential concepts that students can utilize to improve their decision-making and value creation abilities. The course introduces financial management Health and Human Development concepts with a focus on practical application, both in professional and personal lives. Students' ability to learn these concepts will be tested through group and individual assignments. This course focuses on conceptual and analytical knowledge and skill.. Practical knowledge will also be reinforced through in-class discussions, and periodic readings that focus on current issues in finance and hospitality. Enforced Prerequisite at Enrollment: ECON 102 and HM 336
This 400-level course offers an in-depth examination of marketing strategies related to alcoholic beverages. Topics include identifying the target market, developing a competitive advantage, selecting and implementing promotional plans and pricing techniques, and developing a relevant brand. Retail concepts include e-commerce, merchandising techniques, creating on-premises experiences, and building customer loyalty. This advanced course is designed for students with foundational knowledge in marketing, aiming to deepen their expertise in the regulated beverage industry. Enforced Prerequisite at Enrollment: HM 208 or HM 209
Applied Hospitality Concepts and Decision Making is designed as a capstone course in the Hospitality Operations stream. The course primarily focuses on students' participation in a hotel management simulation. The simulation requires students to consider strategic objectives through the application of revenue management, managerial accounting, human resource management, sales and marketing, and sustainability and innovation concepts. The course also devotes time to the topic of service quality and the considerations in delivering high- quality service in the hospitality experience including both theoretical perspectives and quantitative analysis (i.e., project management, process analysis). As a capstone course, the course will also keep students abreast of trends and current events in the hospitality industry. Enforced Prerequisite at Enrollment: HM 280 and HM 336 and HM 350
This course will focus on advanced topics in hospitality management that are of critical importance in a dynamic and ever-changing operating environment. The content will range from topics that effect hospitality operations (design trends) to hospitality ownership (franchising) to outside factors that affect the industry (e.g., the global economy, legislative issues, corporate social responsibility, and artificial intelligence). Additional content may address current and emerging issues in the hospitality industry. Enforced Prerequisite at Enrollment: HM 101
Ultimately, hospitality enterprises are location-based businesses requiring the deployment of real estate. To understand this important concept, hospitality students need to understand real estate in a hospitality industry environment. Students in HM 482 complete projects including feasibility studies for proposed hotels where they evaluate the competition, project hotel supply by future year, including evaluating and quantifying future supply additions. Then, students project hotel demand by future year by market segment, including estimating growth and any induced demand, and they calculate fair share by future year for proposed hotels. Students estimate penetration ratios by future year by market segment for proposed hotels, until stabilization, calculate occupancy by future year for proposed hotels, until stabilization, and estimate Average Daily Rate (ADR) by future year for proposed hotels, including estimating inflation. Students develop detailed financial projections by future year for proposed hotels, estimate market value for proposed hotels by applying the Income Approach, Cost Approach, and Sales Comparison Approach, conduct a Reconciliation to conclude a single, final Market Value Estimate, and compare the estimated market value of proposed hotels to the estimated development cost to conclude feasibility. Enforced Prerequisite at Enrollment: C or better in HM 101
Students learn how to effectively implement revenue management strategies and techniques in the hospitality industry. Enforced Prerequisite at Enrollment: a grade of C or better in HM 350
This course examines Entrepreneurship, Intrapreneurship and Innovation in the Hospitality Industry. The course provides a foundation of how ideas are generated, implemented, and taken to market. The course examines the characteristics of the entrepreneur and the process from idea generations, building a business model, preparing competitive analysis, completing a feasibility study, reviewing intellectual property, developing
Meeting and event planning is an important and viable professional career option within the hospitality industry. Each event contains all the aspects of any business venture: stakeholder analysis, operations plan, marketing plan, and financial plan. Accordingly, the execution of an event requires effective communication, teamwork, motivational, and analytical skills. Therefore, students seeking a career in event management need to possess these fundamental business skills. In this advanced, hands-on course, students will plan and execute an event, building on event management content from HM 384: Introduction to Meeting and Event Planning. Students will be involved in all major aspects of planning and executing events, including contract negotiation, budgeting, risk management, promotion, menu planning, site selection, on-site management, sustainability, inclusivity, volunteer management, and evaluation. Enforced Prerequisite at Enrollment: HM 384
The primary objective of this course is to build upon the fundamental understanding of the gaming industry that was introduced in the introductory course. The advanced students will gain an understanding of the various promotional programs currently used by the commercial gaming industry. Students will build this knowledge by working in teams to build competence and present specific programs to their classmates. In addition, students will continue to learn to evaluate marketing programs based on their incremental contributions to profits and thereby understand that some marketing approaches cannot be financially justified. Finally, the students will continue to build competence in the fundamentals of casino mathematics. Enforced Prerequisite at Enrollment: HM 386
Asset management is a growing and dynamic discipline in the hospitality industry. Asset managers are integral to the relationships between owners, managers, franchisors, franchisees, and brands. Today's owners expect asset management to function as the owner¿s representative in optimizing the value and protecting the asset. This course introduces students to asset management ("AM") and the role of the asset manager in global hospitality operations. The course is taught from a hospitality perspective and focuses on how asset managers usually work with hospitality asset owners and third-party providers to enhance and optimize the value of hospitality assets. The multidisciplinary content includes a variety of perspectives on asset manager helping owners and third-party operators make investment decisions, enhance asset value, review and assess contractual agreements, and be aware of ongoing global and local trends that could eventually affect the value of hospitality assets such as hotels and restaurants Undergraduate - The Pennsylvania State University 2026-2027 4317 Enforced Prerequisite at Enrollment: ACCTG 211 or HM 235
(GHW) HM 492 1 Elective ENGR 310 * 3 Elective 16 Total Credits 120-121 * Course requires a grade of C or better for the major ‡ Course requires a grade of C or better for General Education # Course is an Entrance to Major requirement † Course satisfies General Education and degree requirement For General Education Course notations, please be sure to include three (3) credits of United States (US) Cultures and three (3) cred International (IL) Cultures. Consult adviser for details. The following courses are offered Fall Semester only: ENGR 310, HM 101, HM 202, HM 203, HM 230, HM 235, HM 305, HM 366, HM 430, HM 435, HM 490, HM 492, MGMT 215. The following courses are offered Spring Semester only: BA 250, ENGL 202B, HM 242, HM 265W, HM 271, HM 272, HM 280, HM 319, HM 330, HM 336, HM 350, HM 484, MGMT 427. Students can complete the Entrepreneurship & Innovation (ENTI_UMNR) Minor - New Ventures Cluster by taking BA 243 and MGMT 425. MGMT 425 is offered Spring Semester only. Consult adviser for details. University Requirements and General Education Notes: US and IL are abbreviations used to designate courses that satisfy Cultural Diversity Requirements (United States and International Cultures). W, M, X, and Y are the suffixes at the end of a course number used to designate courses that satisfy University Writing Across the Curricul requirement. General Education includes Foundations (GWS and GQ), Knowledge Domains (GHW, GN, GA, GH, GS) and Integrative Studies (Inter-domain) requirements. N or Q (Honors) is the suffix at the end of a course num used to help identify an Inter-domain course, but the inter-domain attribute is used to fill audit requirements. Foundations courses (GWS and GQ) require a grade of 'C' or better.
This capstone writing-intensive class integrates content from throughout the previous curriculum, focusing on strategic application to current industry issues. HM 490W Strategic Hospitality Management (3) This capstone course integrates previous courses in the curriculum and introduces students to new strategic management concepts. This course adopts a macro perspective by focusing on the total hospitality enterprise and the external competitive environment in which hospitality firms operate. The goal of the course is to develop students' analytical skills to formulate, implement, and evaluate business strategies. Using a case- based approach, the course emphasizes critical thinking and evidence- based decision making. Enforced Prerequisite at Enrollment: A grade of C or better in HM 336 and HM 365 and HM 442 Writing Across the Curriculum
Course prepares senior HM students to assume leadership positions in the hospitality industry (Focus on careers, leadership, ethics, lifelong learning). Enforced Prerequisite at Enrollment:1000 hours of work experience in the hotel, restaurant and institutional management industry; Concurrent: HM 430 and HM 466 and HM 490W
/Maximum of 12 Supervised student activities on research projects identified on an individual or small-group basis.
/Maximum of 6 Independent study related to a student's interests directed by a faculty supervisor and culminating in the production of a thesis. Enforced Prerequisite at Enrollment: STAT 200 and a grade of C or better in HM 201
/Maximum of 18 Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses.
/Maximum of 9 Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
/Maximum of 9 Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
/Maximum of 12 Courses offered in foreign countries by individual of group instruction.
An introduction to the process of research; problem-solving approaches; the research proposal and the development of the research question.
/Maximum of 999 Hospitality services marketing.
Total Credits 9 A comprehensive overview of the hospitality industry including foundational aspects that HM master candidates will use throughout their coursework. The content will include an overview of the various segments of the industry and the current events and future trends that will impact those segments. This course is for both aspiring and established leaders in the hospitality industry. It offers a cross-disciplinary curriculum taught by area experts and aims at helping students analyze, understand, translate, and incorporate data in their decision-making processes when designing and executing data-driven competitive strategies. This course addresses the methods and skills necessary to conduct applied research: developing research questions determining a
This course provides a cross-disciplinary perspective to help students analyze, understand, translate, and incorporate common forms of hospitality data in their decision-making processes when designing and executing data-driven strategies. Course topics focus on the application of data analytics in decisions related to labor and human resources, investments, marketing, quality, performance, and security, with the view of advancing a hospitality firm's competitive position. Utilizing cutting- edge analytic software and techniques, students will gain hands-on experience in real-world hospitality contexts through data management, data visualization, and descriptive and predictive analytics. Recommended Preparation: Previous coursework in statistics.
This course is a doctoral seminar in HM (Hospitality Management) that addresses the conceptual foundations of the HM knowledge base.
This course is a doctoral seminar in HM (Hospitality Management) that addresses multivariate data analysis techniques used in hospitality management.
of quantitative and statistical analysis 18 credits in an HM concentration area 12 credits from an outside supporting area
/Maximum of 18 Supervised student activities on research projects identified on an individual or small group basis.
/Maximum of 9 Creative projects, including nonthesis research, which are supervised on an individual basis and which fall outside the scope of formal courses.
/Maximum of 999 No description.
0 Credits/Maximum of 999 No description.
/Maximum of 6 No description.
/Maximum of 999 No description.
0 Credits/Maximum of 999 No description.
Industry (Executive In-Residence Weekend at UP)
HM 830 HM 840 Hospitality Profit Optimization Hospitality Customer Journey and Digital Reach
Profit optimization requires the careful coordination of capacity and demand management efforts. This course takes a three pronged approach to addressing the coordination of these efforts. First, it focuses on demand management, and short-term forecasting to predict and influence demand. Second, it examines key capacity management challenges, capacity planning and workforce scheduling, using both optimization and simulation modeling to derive capacity
Marketing of hospitality services needs to address special challenges such as controlling service encounters and customer perceptions of the co-creation process. The first part of the course will tackle how to manage customer expectations during the consumption experience, and thus ensure customer satisfaction. The role of artificial intelligence in shifting customer expectations will also be addressed. The second part of the course will address how to use digital and social channels to promote a hospitality brand. Digital marketing can be executed within social media, search engine optimization, internet, mobile devices and other channels. The role of online reviews is particularly important in the context of travel services. The course will also touch upon topics dealing with marketing in the sharing economy and crisis management implications for marketing global hospitality services.
The human element is vital to the success of any organization, particularly in the hospitality industry. Regardless of the functional area in which students choose to work, they will be required to work with, manage, and lead other people. Therefore, an understanding of leadership and the dynamics of working in and with groups and teams is vital to students' future success. The purpose of this course is to provide students tools for successfully leading teams of employees to enhance organizational performance. Particular areas of focus will be on understanding motivation, individual differences, power and influence, diversity, group dynamics, and conflict management. Students will be familiarized with these content areas and given the opportunity to apply knowledge of them through project-based work, group assignments, experiential activities, and case studies. Recommended Preparation: Exposure to management and leadership concepts through prior study in organizational behavior, human resource management, leadership, or related areas, or work experience in a setting that required high levels of interpersonal i
This capstone course serves as the culminating requirement for the program, requiring students to synthesize and apply the concepts, skills and insights acquired in previous coursework and in practical work environments (either internships or work experience). The course draws on applied readings, industry expert presentations, lessons, and peer discussions. Students will select a hospitality company at the beginning of the course and analyze it over the duration of the course. The case study analysis will focus on a specific area of interest, such Graduate - The Pennsylvania State University 2026-2027 1187 as marketing, technology, human resources, organizational culture, finance or operations. As part of the analysis, students will identify and analyze company mission and vision, and relevant internal and external factors that may impact the future strategic direction and decision making of the company. The analysis culminates in a final strategic plan. The final project assesses students' oral and written communication and presentation skills, as well as their analytical and strategic planning abilities. All students will provide their peers with professionally formulated feedback during the course and upon the completion of project presentations.
/Maximum of 18 Supervised, professionally oriented, off-campus, non-group instruction, including field experiences, practicums, or internships. Written and oral critique of activity required. Human Development and Family
Source: Pennsylvania State University-Penn State Erie-Behrend College's catalog, linked per course · table learning_unit · CourseShelf publish 59
