Course Descripons - The Art Institutes

Course Descrip� ons
HM320 Hospitality Merchandising (4 credits)
The common denominator in hospitality food service merchandising
ac� vi� es is achieving value and acceptance from our
customers. A variety of hospitality segments con� nue to become
more compe� � ve increasing the importance of developing
merchandising techniques to provide for customer needs. This
course reviews the concepts and principle of food merchandising
in various segment se� ngs. The art form of food merchandising
is explored along with the science of merchandising which presents
the various needed to evaluate the results of the merchandising
eff ort. In addi� on the course iden� fi es the rela� onships
between sales, pricing and profi t.
HM349 Mul� -Unit/Chain/Franchise Opera� ons (4 credits)
This class will discuss the rela� onship of the individual property
to the parent organiza� on. A discussion of small chain vs. large
chain, local, regional, na� onal and interna� onal organiza� ons
will provide the student with a global perspec� ve on corporate
hospitality opera� ons. The role of the franchise organiza� on will
be explored, and the place of the property manager as owner’s
representa� ve in a franchise loca� on. Several diff erent franchise
models will be presented, as well as a discussion of the cost/benefi
t rela� onship of a franchise vs. independent property.
HM440 Lodging Opera� on (4 credits)
This course will represent an overview of the various types of
lodging opera� ons in the industry. The guest cycle will be examined,
as well as the role of front offi ce opera� ons. The housekeeping
and building maintenance func� ons will be discussed in
detail, and students will be expected to produce a management
fl owchart and detail the inter-rela� onship of the various departments
in a lodging opera� on.
HM442 Hospitality Accoun� ng (4 credits)
This class will build on the knowledge gained in the accoun� ng
principles class, with a focus on the unique requirements of the
hospitality opera� on. Forecas� ng, budge� ng and adherence
modules will be included, as well as an in-depth examina� on of
the profi t arid loss statement as a management tool. The POS and
property management so� ware interface will be included, with
discussions on the cost of inventory, inventory procedures and
proper food and variable cos� ng prac� ces. A sec� on on hospitality
fi nance will explore the purchase, sale and capitaliza� on
requirements of sample proper� es in the industry.
HM444 Introduc� on to Travel &Tourism (4 credits)
This class will provide an overview of the na� onal and interna-
� onal travel market. The evolving role of travel agents will be
discussed, as well as the emergence of the internet as a planning
tool. The importance of tourism to the world economy will be discussed,
with a considera� on of the eff ect of terrorism on world
markets. The airline, cruise, rail and automobile industries will be
examined, correla� ng their infl uence on the hospitality industry.
90 Academic Programs
HM448 Hospitality Capstone (4 credits)
Through competencies developed with previous related studies
course work, students will develop a business plan for a minimum
one hundred-seat restaurant. The project will include: Market
Analysis and Marke� ng Strategy, Opera� ng Budget, Sales Projec-
� ons, Opening Inventories, Capital Equipment, Standardized Recipes
and Cos� ng for all standardized recipes, Menu and Facili� es
Design. The course covers the components of a business plan as
well as techniques for developing and presen� ng sec� ons of the
plan. Business related competencies are reviewed and tutored as
necessary for comple� on of the project.
HM450 Management Externship (4 credits)
Through the management externship experience, students apply
their technical knowledge, managerial skills and professionalism
within a hospitality opera� on. Students have the opportunity to
observe and par� cipate in a hospitality opera� on related to their
fi eld of study, gaining prac� cal work experience prior to gradua-
� on.
IC202 Management, Supervision & Career Development (4
credits)
This is a mul� faceted course that focuses on managing people
from the hospitality supervisor’s viewpoint, and developing job
search skills. The management emphasis is on techniques for
increasing produc� vity, controlling labor costs, � me management,
and managing change. It also stresses eff ec� ve communica�
on and explains the responsibili� es of a supervisor in the
food service industry. Students develop techniques and strategies
for marke� ng themselves in their chosen fi elds. Emphasis will be
placed on students assessing their marketable skills, developing a
network of contacts, genera� ng interviews, wri� ng a cover le� er
and resume, preparing for their employment interview, presenting
a professional appearance, and interview follow-up (Prerequisite:
GEN105 for degree students)
IC402 Career Development (4 credits)
Career Development prepares students to conduct a job search
in their chosen fi eld students examine career paths, assess their
experience and exploring methods to further develop their skills
and marketability. Students will gain prac� cal experience by writing
business correspondence and by interviewing. (Prerequisite:
GEN105 or permission of instructor) (Off ered at ILIC, ILITP, AIMD,
and AIOHC)
ID130 Architectural Dra� ing (4 credits)
In this beginning studio course, students examine the language,
tools, and techniques of manual dra� ing and subsequently learn
to communicate relevant informa� on through architectural drawings.
Students are introduced to the interior designer’s role in
producing construc� on documents. (Prerequisite: ART100)
ID135 Presenta� on Techniques I (4 credits)
In this beginning studio course, students are introduced to the
basic principles of manual perspec� ve drawing. The focus is on
the use of various perspec� ve drawing methods as means to