New Program - Starts Spring 2026
Effective: Spring 2026
The Hospitality Studies program offers distinct concentrations, introducing students to the essential skills and concepts to prepare students for a career in hospitality services. Students develop the necessary skills and knowledge through hands-on applications, experiential learning, exploring new technologies, and understanding key trends driving the hospitality industry. The curriculum contains a core of required courses, general education requirements, and students complete a 180-hour internship experience. Students can choose their pathway into one of the three distinct concentrations: Foodservice Management, Hospitality Studies General, or Meeting and Event Planning.
Foodservice Management:
The Foodservice Management concentration provides the education, experience and skills needed to begin a successful management career in the hospitality industry. Students focus on aspects of operations management and learn the business principles behind every decision. Students will be introduced to management theory and best practices, human resource training and supervision, marketing, and financials. The academic component of the concentration coursework allows students to develop cultural awareness along with critical thinking, decision making, customer service, and interpersonal skills.
Hospitality Studies General:
The Hospitality Studies General concentration is designed to ensure that students will learn the practical skills needed to excel in the hospitality industry in areas such as hotels, casinos, clubs, restaurants, convention centers, and tourism related businesses. The course offerings emphasize the professional competencies necessary to meet industry standards. Students gain valuable knowledge through guest speakers, on-premises tours, and hands-on work experience through our partnership with local professional associations as well as special events around campus.
Meeting and Event Planning:
The Meeting and Event Planning concentration is designed to give students the foundation to pursue a career in meetings, conference services, event logistics, event production, and tourism. Students will be introduced to the essential meeting and event planning skills to execute operations, contracts, vendor selection, venue layout and design, menu planning, personnel, and emerging event technologies.
Upon successful completion of this program, students should be able to:
- Identify and apply the essential skills related to hospitality operations.
- Utilize modern tools and methodologies that enhance guest experiences and operational success.
- Discuss various service and management roles in the diverse hospitality industry.
- Identify career paths in the hospitality industry to determine a professional area of interest.
- Demonstrate effective interpersonal and business communication skills to meet professional standards in hospitality.
The College Transfer Office is set up to help Delaware County Community College students transfer to four-year colleges and universities. If you are planning to transfer, you are strongly encouraged to meet with a transfer advisor within your first two semesters (or before you reach 30 transferable college credits from all institutions attended).
| First Semester | Hours | |
|---|---|---|
| ENG 100 | English Composition I CR, IL, WC | 3 |
| BUS 100 | Introduction to Business | 3 |
| BUS 104 | Mathematics for Business (Foodservice Management may select any QR course) QR, 1 | 3 |
| CS 100 | Introduction to Information Technology TC | 3 |
| HRM 100 | Introduction to Hospitality | 3 |
| Hours | 15 | |
| Second Semester | ||
| ACC 100 or ACC 111 | Applied Accounting or Financial Accounting | 3 |
| BUS 130 | Business Communication OC | 3 |
| BUS 214 | Organizational Behavior | 3 |
| Any Scientific Inquiry designated course SI | 4 | |
| HRM 110 | Food Sanitation and Safety Supervision | 3 |
| Hours | 16 | |
| Third Semester | ||
| HRM 199 | Hospitality Studies Internship (3 credit) | 3 |
| Concentrations: | 12 | |
| Foodservice Management | ||
| Principles of Management | ||
| Human Resource Management | ||
| Macroeconomic Principles GU | ||
| Restaurant Management or Beverage Management | ||
| Hospitality Studies General | ||
| Human Resource Management | ||
| Restaurant Management | ||
| Beverage Management | ||
Any Global Understanding designated course GU | ||
| Meeting and Event Planning | ||
| Tourism: Principles, Practices, Philosophies | ||
| Restaurant Management | ||
| Beverage Management | ||
Any Global Understanding designated course GU | ||
| Hours | 15 | |
| Fourth Semester | ||
| HRM 145 | Sales and Marketing in Hospitality | 3 |
| HRM 155 | Managing Lodging Operations | 3 |
| HRM 254 | Catering and Event Planning | 3 |
| Any Diversity and Social Justice designated course DJ | 3 | |
| Concentrations: | 3 | |
| Foodservice Management Concentration | ||
| Hospitality Law | ||
| Hospitality Studies General Concentration | ||
| Hospitality Law | ||
| Meeting and Event Planning Concentration | ||
| Foodservice Purchasing or Menu Planning and Cost Control | ||
| Hours | 15 | |
| Total Hours | 61 | |
Notes:
1 BUS 104 is a prerequisite for ACC 100.