B.s. IN Hotel, Restaurant and Tourism Management


WELCOME to the Cheyney University of Pennsylvania’s Hotel, Restaurant, and Tourism Management program. Our mission is to prepare confident, reflective, visionary leaders, and responsible citizens who strive in an intellectually challenging, and socially enriching environment. The purpose of the Hotel, Restaurant, and Tourism curriculum is to provide students with a cutting-edge educational experience focused on scholarly research, a top notch internship/externship program, preparation for further study in graduate level course work, and hands on learning environment.

This accredited program is equipped with food science labs, a sensory lab, and opportunities to conduct food and service training, and an experimental kitchen for product testing. The Cheyney Grille our student managed restaurant amalgamates our hands on curriculum and science based program. Direct experience includes: role playing, sensitivity exercises, laboratory field experiments, simulations, simulators, and problem solving activities.

Our dedication to research and our personal commitment to students make our teaching second to none. The research taking place in our labs offers students a competitive edge with in their chosen disciplines as future Hospitality professionals.

The Bachelor of Science in Hotel, Restaurant, and Tourism Management is an interdisciplinary and collaborative degree that will serve the needs of traditional and non-traditional students seeking to become proficient in an ever growing global society.  Our curriculum will prepare you for entry level management positions in the hospitality industry allowing students to take advantage of a truly unique and exceptional educational experience.

Dr. Ivan Turnipseed, HRTM Program Coordinator

HTRM Alumni Spotlight

Janelle Williams

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.


  1. Preheat oven to 250 degrees. Wrap a 10-12 inch spring form pan with prepared crust in foil tightly.
  2. Peel and boil sweet potato until fork tender. Chill and reserve.
  3. Slowly cream together cream cheese and sugar. Next add ricotta cheese and sour cream. Mix for 30 seconds.
  4. Add lemon juice and vanilla extract. Scrape the sides of the bowl ensuring all batter is mixed completely.
  5. Carefully add eggs one at a time.
  6. Reserve 1 cup of batter in a small bowl. Place remaining batter into prepared spring form pan.
  7. 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.
  8. Using a bamboo skewer fold sweet potato mixture into cheesecake batter being carefully not to touch the bottom of the cake.
  9. 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.
  10. 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.