James A. Bardi, Ed.D., CHA is the director of the Hospitality Management Program. He has worked at Penn State Berks since 1979. A Penn State alum, Dr. Bardi earned his bachelor of science degree in food service and housing administration and his M.Ed. in extension education. He earned his doctorate in higher education administration from Widener University in 1998. He is a Certified Hotel Administrator from the Educational Institute of the American Hotel Association (http://www.ei-ahma.org. He is the author of the college textbooks, Hotel Front Office Management, First, Second, and Third Editions, John Wiley & Sons, Inc. (http://www.wiley.com. He is an active member of the Council on Hotel, Restaurant and Institutional Education (CHRIE) and served as past president of the Hospitality Educators of the Middle Atlantic Region (HEMAR). He was founder of the Honor Society, Alpha Xi Tau (AXT), for students in hospitality, Culinary and Tourism Programs sponsored by CHRIE; AXT has now joined with Eta Sigma Delta honor society also sponsored by CHRIE (http://www.chrie.org. Dr. Bardi serves as reviewer of of CHRIE’s juried journal Journal of Hospitality & Tourism Education. In addition he operates Bardi Hospitality Consulting. His research interest is in distance education for the hospitality industry.
 

Exploration and analysis of management opportunities, functions, methods, and concepts in various segments of the hospitality industry.

HR&IM 250- QUANTITY FOOD PROUCTION ANALYSIS (4 credits) (Spring)

Physical characteristics of principal food product groups considered. Topics include purchasing problems, preparation techniques, quality and cost control. This course will not meet the perscribed requirements for the HR&IM major in any option.

HR&IM 270 – HOSPITALITY ADMINISTRATION SEMINAR (4 credits) (Fall)

Components of food service systems are identified and studied as separate problems and as a total system. This course will not meet the prescribed requirements for the HR&IM major in any option.

HR&IM 295 – ANALYSIS OF FIELD EXPERIENCE I (2 credits) (Spring)

Directed written and oral analysis of the 500-hour hospitality working experience focusing on the physical and social environment.

HR&IM 304 - INSTITUTIONAL FOOD SERVICE MANAGEMENT (3 credits) (Spring, every other year)

Institutional food service management systems in the hospitality field.
 

HR&IM 335 – HOSPITALITY FINANCIAL ACCOUNTING (3 credits) (Fall)

Basic accounting concepts and practices applicable to hospitality organizations.

HR&IM 380 – LODGING SYSTEMS MANAGEMENT I (3 credits) (Spring)

Systems analysis, design, and application for hotel functions, including guest services, reservations, reception, telecommunications, guest-city ledger, and the night audit.

Students who achieve outstanding records may, upon completing this program, apply for admission to the baccalaureate degree major in Hotel, Restaurant, and Institutional management in the College of Health and Human Development. Six or more additional semesters of satisfactory work are required to earn the baccalaureate degree. Graduates of this major may qualify for admission to other baccalaureate degree majors.

A unique feature of the program is the 500-hour work experience requirement. Students may elect to complete these hours at a local hotel, restaurant or institutional food service facility during the second half of the program.

For the Associate in Science degree in Hotel, Restaurant, and Institutional Management, a minimum of 66 credits is required. The 66-credit program includes courses specific to the major, in addition to general education courses to develop the student’s potential to interact in business and society in general.

Courses in the major include the following.

HR&IM 201 Introduction to management in the hospitality industry

HR&IM 250 Quantity food production analysis

HR&IM 270 Facility development seminar

HR&IM 295 Summer practicum analysis

HR&IM 304 Institutional food service management

HR&IM 305 Restaurant management

HR&IM 310 Food purchasing and sanitation

HR&IM 319 Facilities management

HR&IM 380 Hotel front office management

 Courses outside the major include the following.

Arts                                                Marketing

Business Law                                 Mathematics

Business Writing                             Nutrition

English Composition                       Psychology

History                                          Science

Human Resources Management     Speech Communications

For further information, please contact: Teri Sabatelli, 610-396-6061, tcs5@psu.edu; Financial Aid, 610-396-6071, Maryann Hubick, mxh61@psu.edu; Dr. James Bardi, 610-396-6123, jxb21@psu.edu.  

Career opportunities in the hospitality industry are available in restaurants, hotels/motels, clubs, and food service establishments. Other industry opportunities are offered by food brokers, distributors, manufactures, hospitality associations, and industry educators – all of which play a vital role in the care, feeding and lodging of people away from home. Students interested in exploring career opportunities in hospitality management should check-out the following web sites.

                        American Hotel & Lodging Association http://www.ahla.com

                        American School Food Service Association http://www.asfsa.org

                        National Restaurant Association http://www.restaurant.org

                        Council on Hotel, Restaurant, and Institutional Education http://www.chrie.org