B.s. IN Hotel, Restaurant and Tourism Management
- Download the Hotel Restaurant Tourism Management Curriculum
Welcome to the Cheyney University Hotel, Restaurant, & Tourism Management Program!!
The Hotel, Restaurant, and Tourism Management (HRTM) Program prepares confident, competent, and reflective leaders by providing students with a cutting-edge experiential education that boosts their industry knowledge, hones their decision-making and critical thinking skills, and prepares them for entry- level managerial success. The hospitality industry is the largest and fastest- growing in the world, and hospitality careers are plentiful and varied as they encompass the subsectors of hotels and lodging, food and beverage, travel and tourism, recreation and leisure, and meetings and events.
The HRTM Program at Cheyney is proudly accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA).
The HRTM Program at Cheyney provides a world class educational experience thanks to (1) critical partnerships with leading industry organizations, (2) the incorporation of industry-prevalent certifications and trainings like ServSafe Food Safety, the Certified Guest Service Professional (CGSP) designation, Supervisory Skills Builders (SSB), and the Cvent Supplier Network, and (3) our emphasis on applied learning via classroom and in-field role playing and problem-solving activities, managerial simulations like HOTELsim™, regular class trips featuring managerial Q & A’s and facility tours, the requirement of two internships, and opportunities for annual participation in co-curricular travel like the Hospitality Entrepreneurship Summit and the regional and national conferences of the National Society of Minorities in Hospitality. As well, The Cheyney Grille—our flexible, 50-seat, student managed restaurant and teaching kitchen located on the second floor of the Harris-Turner Building—combines theory and practice by regularly providing weekday breakfast and lunch options as well as offering specialty catering services to the campus and surrounding communities.
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
Cheyney HRTM expects that students who successfully complete the program will exemplify the following five program learning outcomes:
- Program Learning Outcome 1: Display effective verbal, non-verbal, and written communication skills.
- Program Learning Outcome 2: Utilize standard and cutting-edge technological tools to engage learning and complete course assignments.
- Program Learning Outcome 3: Illustrate critical thinking, problem solving and information literacy.
- Program Learning Outcome 4: Exhibit personal, social and civic responsibility.
- Program Learning Outcome 5: Meet minimum hospitality industry work experience requirement of 240 hours.
Dr. Ivan Turnipseed, HRTM Program Coordinator
HTRM Alumni Spotlight
Janelle’s passion of being an academic advocate, promoting the overall well-being of students, and being a campus leader is evident in the work and accomplishments credited to her name. As an undergrad, she is recognized for revitalizing Cheyney’s Hotel, Restaurant, Tourism, and Management program; creating a new marketing campaign for the Cheyney Inn & Grill, providing leadership in securing sponsorship, funding the National Society of Minorities in Hospitality chapter on campus, and working with another classmate in opening a catering company, “Cater 2 You, LLC”; being patronized by several departments at Cheyney, applying her book based knowledge to real world situations.
Along with being the keynote presenter at the New York Restaurant Show; Janelle has helped seven graduating seniors secure post graduate careers at high-profile hotel, restaurant, and tourism companies; awarded “Outstand Student of The Year” along with having her image on the school’s Keystone Honors Brochure, Alumni Donor Envelops, and SEPTA marketing campaigns.
Janelle earned her Bachelor’s Degree in Hotel, Restaurant, and Tourism Management /Business Administration from Cheyney University, and her Master’s Degree in Public Administration from Pennsylvania State University - Capital College.
As the current Director of Campus Activities at Harcum College, Janelle brings a wealth of knowledge, experience, and zeal to the Main Line campus. She credits the invaluable lessons and opportunities she was afforded as an undergraduate in the Hotel, Restaurant, and Tourism program at Cheyney University, as the foundation of her successes and why she is passionate about the work she is doing.
Recipe of the Month
Professor Murray’s Recipe of the Month
Sweet Potato Cheesecake
As the weather begins to cool there are so many great fall fruits and vegetables available in local markets. One of my favorites is the sweet potato. Botanically known as Ipomoea Batatas, this starch is native to the Caribbean and South America.
With so many great uses for this member of the potato family, I created this recipe over 15 years ago. Along with being published numerous times this cheesecake still remains a classic.
This fall the Hotel, Restaurant, and Tourism students will be creating this unbelievable dessert along with other great cuisine in our campus laboratory. Please enjoy!
- 16 ounces of soften cream cheese
- 1 ½ cup of white sugar
- 8 ounces of ricotta cheese
- 4 ounces of sour cream
- 3 tablespoons of fresh lemon juice
- 1 tablespoon of vanilla extract
- 4 eggs
- 1 medium sweet potato
- 3 cups of graham cracker crumbs
- 1/8 cup of sugar
- 6 ounces of warm butter.
Mix all ingredients together and carefully press cookie mixture on the bottom of the spring form pan into a paper thin layer. Press remaining crust around the sides of the pan and reserve.
- Preheat oven to 250 degrees. Wrap a 10-12 inch spring form pan with prepared crust in foil tightly.
- Peel and boil sweet potato until fork tender. Chill and reserve.
- Slowly cream together cream cheese and sugar. Next add ricotta cheese and sour cream. Mix for 30 seconds.
- Add lemon juice and vanilla extract. Scrape the sides of the bowl ensuring all batter is mixed completely.
- Carefully add eggs one at a time.
- Reserve 1 cup of batter in a small bowl. Place remaining batter into prepared spring form pan.
- Place 1 cup of reserved batter in a blender or food processor with chilled sweet potato. Process for 15 seconds. Carefully place sweet potato mixture around the top of cheesecake.
- Using a bamboo skewer fold sweet potato mixture into cheesecake batter being carefully not to touch the bottom of the cake.
- Place 2 heat safe plates on the bottom of a large roasting pan. Place cheese cake on top of plates and carefully pour 1 quart of water into roasting pan.
- Cover the entire pan gentle with foil and bake until firm about 2 to 2 ½ hours. Chill for 4 to 8 hours and enjoy.