Prepare for entry-level management positions in the hospitality and tourism industry. This program emphasizes tourism and developing tourism opportunities within the state of New Jersey. Additionally, this degree emphasizes ecotourism and using New Jersey’s natural resources as tourist attractions. 

Program Requirements

General Education Courses

Credits
  Written Communications 6
  Math (MTH 107 required) 3
  Natural Science           8
  Social Science 6
  Arts and Humanities 3
  History 3
  Diversity 3
  Total  32
Program Courses  
CUL 107 Introduction to Culinary Arts 4
FSM 125 Food Service Sanitation and Accident Prevention 2
HOS 110 Introduction to Hospitality 3
HOS 120 Service Management 4
HOS 225 Hotel Operations 3

HOS 235

Ecotourism Destinations/NJ Focus 3
HOS 250 Hospitality Human Resource Management 3
TEC 101 Career Readiness I 1
TEC 201 Career Readiness II 1
TEC 202 Career Readiness III 1
Select 3 credits from the following: 3
CUL 211 Purchasing and Menu Planning 3
HOS 160 Accounting for Hospitality
  Total 28
  Total Degree Credits 60
We create experiences!

In preparing students for careers as restaurant, hotel, and tourism leaders, event planners, and entrepreneurs in the 21st century we offer innovative learning experiences. The students experience learning in both informal and formal learning spaces during their time in the hospitality program. One day you will be in the cranberry bogs learning about ecotourism and the next you will be running a shift as a manager at our student run restaurant, Vaulted Cuisine.

Pathway - Course Sequence

Sequence of Courses - print this out and use it when scheduling your classes. 

Course Number/Name

Credit

Semester

Grade

FIRST YEAR    First Semester

13    

ENG101 College Composition 1

3

   

MTH 107 Introduction to Statistics (required)

3

   

HOS 120 Service Management 

4

   

HOS 110 Introduction to Hospitality

3

   

Intersession   

3

   

HOS 235 Ecotourism 

3

   

Second Semester

15

   

ENG 102  College Composition 11

3

   

Any Sciences

4

   

FSM 125 Food Safety and Sanitation 

2

   

HOS 225 Hotel Operations

3

   

Arts and Humanities

3

   

SECOND YEAR    First Semester

14    

CUL 107 Introduction to Culinary Arts

4

   

HOS 250 Hospitality Human Resource Management 

3

   

Social Science

3

   

Natural Science 

4

   

Second Semester

15

   

History

3

   

HOS 160 Accounting for Hospitality 

OR CUL 211 Menu Planning 

3

   

Social Science

3

   

Diversity 

3

   

TEC 101, TEC 201, TEC 202

3

   

TOTAL REQUIRED:  60 credits

 

Industry Relationships

The Hospitality and Tourism Management program at RCBC takes pride in its partnerships with industry organizations in our community. These professional relationships provide our students with diverse job opportunities for RCBC’s on-site practicum program requirement, as well as student and alumni part-time and full-time careers. RCBC works with Hyatt Place, Disney College program, Borgata Hotel Casino and Spa, Springhill Suites by Marriot, and many, many, more!

Transfer Partners

Our Hospitality and Tourism Management graduates leave RCBC prepared to transfer to many of the area’s best four-year schools for Hospitality and Tourism Management. Transfer agreements with high-quality institutions allow students to take advantage of a smooth transfer process to earn their bachelor’s and master’s degrees.  

Hospitality Advisory Board Members
Ari Lewis
Assistant Professor of Hospitality and Culinary, Colorado Mountain College
BobbieLyn String
Sales Specialist, The Mansion (RCBC Hospitality Alumni)
Danielle Wilson
Sales and Marketing Coordinator, SpringHill Suites by Marriott (RCBC Hospitality Alumni)
Dean Ellison
Director of Catering and Convention Services, Golden Nugget
Devon Perry
Director, Visit South Jersey
Erika Anderson
RCBC Culinary Instructor
Erin Bennett
The Merion (RCBC Hospitality Alumni)
Glenn Cuddy
RCBC Hospitality Instructor
Jacquaie Church-Ways
AGM, AMC Theatres (RCBC Hospitality Alumni)
James Brudnicki
Director, RCBC Culinary Program
Jeffrey Lolli
Associate Professor of Hospitality Management, Widener University
Jenutia Lobster
RCBC Hospitality Alumni

Kathy Neuhauser
HR Manager, Sodexo

Larry Sharrott
Proprietor, Sharrott Winery
Mary Belko
Rancocas Nature Center   
Lauren Greenberg
Recruiter, Wegmans
Matt Mcilhenny
Executive Chef, Compass Group
Matthew Wilson
Director of Business and Development and Operations, Foodwerx
Mike Holovacs
RCBC Hospitality Instructor
Pamela Murawski
Retired, (RCBC Hospitality Alumni)
Ramon Varona
Chick-fil-A (RCBC Hospitality Alumni)
Sandeep Sharma
Founder, NSM Logistics
Shari Van Fleet
RCBC Culinary Coordinator and Instructor (RCBC Pastry Alumni)
Selena Bohinski
Vice President, First Class Travel (RCBC Hospitality Instructor)
Sue Slotterback
Environmental Educator, The Wetlands Institute
Victoria Hester-Pisano
RCBC Hospitality Instructor
Hospitality Faculty

Mike Holovacs, Senior Adjunct InstructorMichael “Mike” Holovacs, a senior adjunct instructor, has been with Rowan College at Burlington County since 2013. He earned his Master of Science in Hospitality Management from Drexel University in 2014. During his time at Drexel, he served as president of Eta Sigma Delta, the hospitality academic honor society. He also holds certification in Hotel Industry Analytics (CHIA).

Growing up the son of a travel agency owner, Mike’s passion for hospitality and tourism was sparked at a young age. He has been everything from a front desk agent to a director of operations. He is also a United States Air Force veteran of two overseas deployments and the domestic response to September 11.

Humor, candor, passion for the industry and plenty of real-life stories from years spent behind front desks are mixed with lecture, discussion, video, and group activities to create a classroom environment diverse in both methods and reactions. Mike describes his approach to teaching as “80 percent educator, 10 percent career counselor, and 10 percent standup comic.”

Mike is married with two daughters and volunteers with an area fire department in addition to teaching at RCBC.

Program Contact

Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu