Course Listing

Hospitality Management
Bachelor of Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/2289 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

1. Communication: Graduates use written and oral communication to work effectively with fellow employees, clients, and customers..

2. Context: Graduates demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders..

3. Critical Thinking: Graduates list, explore and critically analyze the principles and practices impacting contemporary issues affecting the global hospitality industry.

4. Management: Graduates demonstrate the ability to differentiate between the many roles and responsibilities of a manager within a range of hospitality environments.

5. Sales and Marketing: Graduates demonstrate the ability to implement operational sales and marketing techniques in hospitality organizations.

6. Finance: Graduates prepare, maintain, analyze, and utilize financial documents and data related to hospitality organizations.

6. Finance: Graduates prepare, maintain, analyze, and utilize financial documents and data related to hospitality organizations.

7. Business Knowledge: Graduates create a business plan for a food service outlet or hospitality company.


Program Courses

Core Courses

HM113 Intro to Hospitality Operations
HM117 Diversity & Ethics in Hospitality
HM124 Hospitality Law
HM224 Catering and Event Management
HM226 Hospitality Sales & Marketing
HM229 Training & Development in Hospitality
HM255 Bar and Beverage Management
HM260 Hospitality Internship
HM313 Emerging Hospitality Segments
HM342 Oenology and Viticulture
HM349 Multi-Unit/Chain/Franchise Operations
HM350 Casino/Club Management
HM440 Lodging Operations
HM442 Hospitality Accounting
HM444 Introduction to Travel &Tourism
HM446 Entrepreneurship
HM448 Hospitality Capstone
HM450 Management Externship

Supporting Courses

CULA210 Nutrition
CULB101 Concepts & Theories of Culinary Techniques
CULB102 Management by Menu
CULB103 Fundamentals of Classical Techniques
CULB108 Sustainable Purchasing & Controlling Costs
CULB206 Food and Beverage Operations Management
CULB208 Management, Supervision & Career Development
CULB213 A la Carte Kitchen
CULB304 Human Resource Management
CULB307 Facilities Management & Design
CULB316 Leadership & Organizational Development
CULB338 Foodservice Financial Management
CULB404 Quality Service Management & Training

General Education Courses

GEN101 English I
GEN102 English II
GEN105 Effective Speaking
GEN150 Mathematical Concepts and Connections
GEN201 Spanish I
GEN202 Spanish II
GEN241 Economics
GEN399 General Education Capstone
Humanities & Fine Arts 200-Level Elective
Mathematics Elective
Physical & Life Science 200-Level Elective
Physical & Life Science 200-Level Elective
Physical & Life Science 300-Level Elective
Social Science 300-Level Elective

TOTAL CREDITS REQUIRED FOR GRADUATION 180

Program Electives

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Note: The Illinois Institute of Art - Chicago reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.