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Seton Hill University
Undergraduate Admissions
1 Seton Hill Drive
Box 991
Greensburg, PA 15601
(724) 838-4255 (phone)
(800) 826-6234 (toll free)
(724) 830-1294 (fax)
admit@setonhill.edu
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LIBERAL ARTS CURRICULUM
Click on the course name to view the description. |
| CODE |
COURSE |
CREDITS |
| LA 100 |
Basic Composition
This course teaches students the basic writing skills needed for college success, including grammar and composition. Students practice sentence construction (in the context of short writing assignments), paragraph construction, and the organization of ideas. They build on these basic skills by planning, writing, and revising short essays and experiencing writing as a multi-step process. The course also teaches several types of, purposes of, and audiences for general essays. Required for the Liberal Arts Curriculum. Fall and spring semesters. 3 credits.
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3 |
| LA 101 |
Seminar in Thinking & Writing
Students develop critical thinking skills in writing, reading, and speaking through the context of multiple points of view about cultural identities. Prerequisite: C- or better in SLA100 or score of 8 or higher on essay portion of SAT or ACT. Required for the Liberal Arts Curriculum. Fall and spring semesters. 3 credits.
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3 |
| LA 102 |
Connections
Component of first year experience; incorporates academic strategies and orientation to college life and resources. Fall and spring semesters. Corequisite: SLA100 or SLA101. 1 credit.
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1 |
| LA 150 |
Faith, Religion & Society
An exploration of the foundational roles of faith and spirituality in human growth and development and in the shaping of human cultures. Opportunity to engage with the spiritual traditions of Christianity, Judaism, and Islam. This course is strongly recommended for the first semester of enrollment. Fall and spring semesters, J-Term. 3 credits. Fee.
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3 |
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Mathematics |
3-4 |
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Language Study |
3-6 |
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Science with Laboratory |
3-4 |
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U.S. Cultures |
3 |
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Western Cultures |
6 |
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Global Perspectives |
3 |
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Artistic Expression |
3 |
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Theology |
3 |
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Philosophy |
3 |
| LA 400 |
Senior Integrative Seminar
A capstone seminar which provides students an opportunity to examine personal values in relationship to society. Students reflect on their discipline, pursuit of knowledge, and personal life philosophy. Seniors only. Fall, spring and summer, J-Term. 3 credits.
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3 |
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| Total Credits |
39-48 |
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THE HOSPITALITY AND TOURISM MAJOR
Click on the course name to view the description. |
| CODE |
COURSE |
CREDITS |
| BU 100 |
Principles of Accounting I
General introduction to accounting principles and bookkeeping methods; the theory of debit and credit; financial statements; working papers; adjusting and closing entries. Fall semester and ADP sessions 1 and 3. 3 credits.
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3 |
| BU 180 |
Principles of Management
Process of management in both profit and non-profit organizations. Emphasis on major functions of management, with decision-making as integral part of each, including planning, organizing, leading, staffing and training, development, and marketing. Fall and spring semesters and ADP sessions 1, 2, 3, and 5. 3 credits.
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3 |
| BU 201 |
Managerial Accounting
Study of the use of accounting information in performing managerial functions including planning, controls, and cost/financial analysis. Prerequisite: SBU101. Fall and spring semesters and ADP sessions 3 and 5. 3 credits.
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3 |
| BU 220 |
Marketing
Management problem-solving approaches of marketing. Basic marketing functions including product/service planning, distribution activities, location, logistics, promotion strategies, sales, e-commerce, advertising, and pricing techniques. Technological tools. Ethical ramifications. Cases and simulations supplement material. Fall semester and ADP session 1. 3 credits.
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3 |
| BU 295 |
Personnel/Human Resource Management
Study of personnel and human resources; conflict resolution techniques; structuring job descriptions and specifications; recruiting and interviewing methods; compensation evaluation; employee and labor relations situations; training and development activities; benefits management; international implementations; HRIS. Fall semester and ADP sessions 1 and 3. 3 credits. Fee.
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3 |
| FC 120 |
Food Science and Technology I
Beginning course in the science and technology of food, food preparation, and food processing. Fall semester. Corequisite: SFC121. 2 credits.
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2 |
| FC 121 |
Food Science & Technology I Lab
Laboratory experiences that use experimental approach to illustrate chemical and physical reactions in food. Fall semester. Corequisite: SFC120. 1 credit. Fee.
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1 |
| FC 390 |
Food Service Systems Management I
Topics include quantity food purchasing, production, and commercial food service equipment. Prerequisites: SBU180 and SFC120. Corequisite SFC392. Fall semester. 3 credits.
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3 |
| FC 392 |
Food Service Systems Mgmt I Lab
This laboratory focuses on three aspects of food service management: quantity food purchasing, production, and equipment. Students develop skills in quantity food production in weekly labs and food service management by managing a commissioned/assigned dinner or luncheon. Prerequisite: SFC120, SFC121 and SNT220. Corequisite: SFC390. Fall semester. 1 credit. Fee.
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1 |
| FC 450 |
Food Service Systems Management II
A specialized course in the management of a volume food-service operation. Topics specific to the food-service industry: quality control, government regulation, layout and design, financial management. Prerequisite: FC390. Fall semester. 3 credits.
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3 |
| HT 100 |
Overview-Tourism/Hospitality Indust
Examination of the historical roots and growth of the tourism and hospitality industry. Emphasis is placed on the delivery of services and the proper skills needed for success in the industry. Overview of the social, economic, environmental, and political forces that impact the industry. Fall semester. 3 credits.Fee.
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3 |
| HT 105 |
Customer Sales and Service
Focus on meeting the needs and wants of customers in the hospitality/tourism marketplace. Anticipating customer desires, conflict resolution, negotiations, persuasion, situational analysis, contracts, and evaluation of services delivered. 40 hours of practicum required. Spring semester. 3 credits.
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3 |
| HT 220 |
Hospitality & Tourism Info Tech
Acquaints students with automated information systems used in the hospitality industry globally. Students examine present system and future trends and legal and ethical issues. Analysis of system effectiveness in terms of cost, efficiency, and improvement of guest relations. Use of information for management decisions. Spring semester, odd-numbered years. 2 credits. Fee.
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2 |
| HT 250 |
Hospitality and Tourism Marketing
Strategies in the promotion of hospitality and tourism organizations; motivating individuals as well as organizations to purchase hospitality services. The customer service approach to marketing is emphasized. Various models of marketing are examined. 40 hours of practicum required. Fall semester, even-numbered years. 3 credits.
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3 |
| HT 255 |
Hospitality Facilities Management
Management of all resources to maintain the desired physical and social environment. Hotel front desk operation emphasizing interpersonal relations, housekeeping, and maintenance operations; analysis of the contribution of spaces to the satisfaction of customers. Spring semester, even-numbered years. 3 credits.
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3 |
| HT 320 |
Lodging and Front Desk Operations
Development and application of managerial skills applied to the rooms and lodging divisions in the hotel and resort industry. Emphasis on front desk procedures, relationships between rooms, food and beverages, support, and safety and security divisions. Prerequisite: SHT220. Fall semester, odd-numbered years. 3 credits.
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3 |
| HT 330 |
Internship I
Off campus experience in one phase of the industry. Students participate in the day-to-day operation of the hospitality organization completing a minimum of one management level project of value to the mentoring hospitality organization. Progress through the internship leads to management level responsibilities. 120 hours of internship work required. Fall, spring, and summer. Junior standing or above. Permission required. 3 credits. Fee.
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3 |
| HT 350 |
Hospitality Financial Management
Planning and management of the financial resources of tourism/hospitality organizations. Evaluation of accounting systems; emphasis on operating budgets and statistics and the use of financial reports to control and monitor organizational use of resources. 40 hours of practicum required. Spring semester, even-numbered years. 3 credits.
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3 |
| HT 355 |
Hospitality and Tourism Law
An investigation of the legal aspects and responsibilities involved in selling hotel, restaurant, and tourism services. Includes seller-purchaser relationship and subsequent liabilities. Case histories and their resultant impacts on the industry are analyzed. Writing Intensive course. Spring semester, odd-numbered years. 3 credits.
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3 |
| HT 420 |
Special Topics in Hosp. & Tourism
Topics of current interest in the travel, tourism, and hospitality industry. Emphasis on Western Pennsylvanian sites and events. Experiential component. Repeatable for credit. Hospitality/Tourism majors must complete 3 credits. Fall and spring semesters. 1 credit. Fee.
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1 |
| (Taken 3 times) |
| HT 430 |
Internship II
Off-campus experience in two or more phases of the industry. Students participate in the day-to-day operation of the hospitality organization completing a minimum of two management level projects of value to the mentoring hospitality organization. Progress through the internship leads to management level responsibilities. 240 hours of internship work required for the major. Fall, spring, and summer. Permission required. 3-6 credits. Fee.
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| HT 440 |
Events and Meeting Management
Convention sales and management; facilitating customer success; liaison to other suppliers in tourism/hospitality. Encompasses the small group meeting, the large convention, exhibits, and other special events. Prepares students to complete the Certified Meeting Planner examination. Fall semester, even-numbered years. 3 credits.
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3 |
| HT 495 |
Senior Seminar and Portfolio
Capstone experience for the major and includes portfolio assessment, career planning, and discussion of contemporary topics of interest in hospitality and tourism. Fall semester. 1 credit.
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1 |
| NT 220 |
Safety and Sanitation Food Service
The ServSafe Certification course, a product of the National Restaurant Association Education foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass. Prerequisite: SNT120. Spring semester. 1 credit. Fee.
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1 |
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| Total Credits |
65 |
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| THE HOSPITALITY AND TOURISM MINOR |
| CODE |
COURSE |
CREDITS |
| HT 100 |
Overview-Tourism/Hospitality Indust
Examination of the historical roots and growth of the tourism and hospitality industry. Emphasis is placed on the delivery of services and the proper skills needed for success in the industry. Overview of the social, economic, environmental, and political forces that impact the industry. Fall semester. 3 credits.Fee.
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3 |
| HT 105 |
Customer Sales and Service
Focus on meeting the needs and wants of customers in the hospitality/tourism marketplace. Anticipating customer desires, conflict resolution, negotiations, persuasion, situational analysis, contracts, and evaluation of services delivered. 40 hours of practicum required. Spring semester. 3 credits.
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3 |
| Plus 12 credits from: |
| HT 220 |
Hospitality & Tourism Info Tech
Acquaints students with automated information systems used in the hospitality industry globally. Students examine present system and future trends and legal and ethical issues. Analysis of system effectiveness in terms of cost, efficiency, and improvement of guest relations. Use of information for management decisions. Spring semester, odd-numbered years. 2 credits. Fee.
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2 |
| HT 250 |
Hospitality and Tourism Marketing
Strategies in the promotion of hospitality and tourism organizations; motivating individuals as well as organizations to purchase hospitality services. The customer service approach to marketing is emphasized. Various models of marketing are examined. 40 hours of practicum required. Fall semester, even-numbered years. 3 credits.
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3 |
| HT 255 |
Hospitality Facilities Management
Management of all resources to maintain the desired physical and social environment. Hotel front desk operation emphasizing interpersonal relations, housekeeping, and maintenance operations; analysis of the contribution of spaces to the satisfaction of customers. Spring semester, even-numbered years. 3 credits.
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3 |
| HT 320 |
Lodging and Front Desk Operations
Development and application of managerial skills applied to the rooms and lodging divisions in the hotel and resort industry. Emphasis on front desk procedures, relationships between rooms, food and beverages, support, and safety and security divisions. Prerequisite: SHT220. Fall semester, odd-numbered years. 3 credits.
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3 |
| HT 350 |
Hospitality Financial Management
Planning and management of the financial resources of tourism/hospitality organizations. Evaluation of accounting systems; emphasis on operating budgets and statistics and the use of financial reports to control and monitor organizational use of resources. 40 hours of practicum required. Spring semester, even-numbered years. 3 credits.
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3 |
| HT 355 |
Hospitality and Tourism Law
An investigation of the legal aspects and responsibilities involved in selling hotel, restaurant, and tourism services. Includes seller-purchaser relationship and subsequent liabilities. Case histories and their resultant impacts on the industry are analyzed. Writing Intensive course. Spring semester, odd-numbered years. 3 credits.
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3 |
| HT 420 |
Special Topics in Hosp. & Tourism
Topics of current interest in the travel, tourism, and hospitality industry. Emphasis on Western Pennsylvanian sites and events. Experiential component. Repeatable for credit. Hospitality/Tourism majors must complete 3 credits. Fall and spring semesters. 1 credit. Fee.
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1 |
| HT 440 |
Events and Meeting Management
Convention sales and management; facilitating customer success; liaison to other suppliers in tourism/hospitality. Encompasses the small group meeting, the large convention, exhibits, and other special events. Prepares students to complete the Certified Meeting Planner examination. Fall semester, even-numbered years. 3 credits.
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3 |
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| Total Credits |
18 |
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