Course Descripons - The Art Institutes

Course Descrip� ons
Students are exposed to in depth analysis of the subjects, including
biological processes and how they are aff ected. (Prerequisite:
GEN102, and one course from GEN260-GEN286) (Off ered at ILIS)
GEN365 Ethical Issues in Science (4 credits)
In this research-based course students apply basic ethical principles
to analysis of current societal concerns and controversies
in science. They learn about ethical dilemmas and how they arise
from recent research. (Prerequisite: GEN102, and one course
from GEN260-GEN286) (Off ered at ILIC)
GEN380 Seminar In Physical Science (4 credits)
This course provides students with the opportunity to build on
their previous science experience to explore more advanced
topics. (Prerequisite: GEN102, and one course from GEN260-
GEN286) (Off ered at ILIS)
GEN382 Acous� cs (4 credits)
This course examines the physical behavior of sound indoors and
outdoors. Topics include human hearing and the principles of psychoacous�
cs, sound propaga� on, transmission, refl ec� on, diff rac-
� on, diff usion, noise reduc� on, basic studio and room acous� cs,
and sound isola� on. Concepts will be presented through lectures
and case studies. (Prerequisite: GEN102, and GEN256, GEN279)
(Off ered at ILIC)
GEN399 General Educa� on Capstone (4 credits)
This course bridges the general educa� on and major programs.
Students apply knowledge and skills developed in general educa-
� on courses to the inves� ga� on of topics relevant to their majors.
Students engage in research, wri� ng, discussions, and presenta-
� ons. (Required of all bachelors degree students.) (Prerequisite:
All required 100-level courses; at least 5 200-level courses; and at
least one course between 310 and 382)
HM113 Intro to Hospitality Opera� ons (4 credits)
This course is designed to provide students with a general overview
of the hospitality industry. Throughout the course, students
will develop a basic understanding of the size and scope of the
hospitality industry with a specifi c emphasis on food and beverage
and lodging opera� ons. In addi� on, students will explore
many related topics, such as historical perspec� ve and current
market trends, as introduced by today’s industry leaders.
HM117 Diversity & Ethics in Hospitality (4 credits)
This course focuses on many of the current issues associated
with of ethics and diversity in today’s hospitality industry. Topics
include decision making, problem solving, and eff ec� ve organiza�
onal communica� on. Students are asked to assess their own
behaviors and beliefs, while learning to develop strategies for
building successful teams within hospitality organiza� ons.
HM124 Hospitality Law (4 credits)
This course introduces students to the fundamentals of hospitality
law, as applicable to negligence, obliga� on and liability. Topics
include an introduc� on to contract, licensing, and franchising
89 Academic Programs
laws, employer/employee rela� onships, and specifi c applica� ons
to as they relate to the lodging, food and beverage, mee� ng,
conven� on, and exposi� on management industries.
HM226 Hospitality Sales & Marke� ng (4 credits)
This course addresses the fundamental concepts and principles
of sales and marke� ng within the hospitality industry. Emphasis
will be placed on adver� sing, sales promo� on, merchandising,
market research, public rela� ons, and marke� ng plan development.
Students will gain insight into industry specifi c market
demographics and segmenta� ons.
HM229 Training & Development in Hospitality (4 credits)
This class examines the role of service in the hospitality industry.
Students will gain experience and insight into the training and
management func� ons of a variety of hospitality opera� ons.
Emphasis will be placed on the development, design, and implementa�
on of quality customer service based training programs.
In addi� on, students will analyze industry specifi c case studies.
HM260 Hospitality Internship (4 credits)
An externship is a monitored program where students work
part-� me in a professional workplace approved by their department,
applying their knowledge, skills and professionalism in a
program-related environment. In the hospitality management
externship, students apply their technical knowledge in a working
hospitality opera� on. Students have the opportunity to observe
and par� cipate in an opera� on related to their fi eld of study
gaining prac� cal work experience prior to gradua� on. Hospitality
Management students focus on management related du� es.
Students work in a supervised and structured industry facility to
gain prac� cal management work experience. Internship requires
a signed learning agreement between both the student and
employer prior to internship. The student must work a minimum
of 132 hours to be eligible for course comple� on.
HM310 Bar & Beverage Management (4 credits)
This class will explore the role of the management of beverage
services in bars, clubs, casinos, restaurants, resorts and hotels.
Par� cular a� en� on will be given to the management of people in
this fast-paced se� ng, and the inherent liability associated with
alcoholic beverage service. A module on the increasing popularity
of coff ee and tea service will be presented, with a poten� al
career focus on this rapidly growing market.
HM313 Emerging Hospitality Segments (4 credits)
The con� nued growth of the hospitality industry has brought
with it signifi cant changes to the face of the industry both in new
segments and the expansion of other segments. This course will
focus a� en� on on the management of new hospitality segments
and trends including, e-rooms, new variety resorts, spor� ng
venues, and entertainment and theater based segments. Addi�
onally, this course will review the management and marke� ng
of wellness center/re� rement community opera� ons, corporate
and industrial feeding, club management, and casino and cruise
line segments.