Art Institutes

Hotel & RestaurantManagement

I want to take the lead.

When you try a new restaurant, it’s not just about quenching your appetite. It’s an experience. You soak it all in, from the appetizer to the ambience. And you come away with your own thoughts on how to make it better. There's a place in the food and beverage industry for someone with your passion—and an intense desire to succeed. Today’s employers are looking for people who can bring something new and unexpected to the table. If you’re up for the challenge, our Online Hospitality Food & Beverage Management degree programs are the place to start. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty* whose only goal is to help you start a career where you do what you love.

*Credentials and experience levels vary by faculty & instructors.

Degrees Offered

Bachelor of Science in Hotel & Restaurant Management

Quarter Credit Hours:
180
Timeframe:
15 Quarters

Gainful Employment

Outcomes & Requirements

Bachelor of Science in Hotel & Restaurant Management

Outcomes & Requirements

See ge.artinstitutes.edu/programoffering/200 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Managerial Skills: Students are capable of explaining and demonstrating skills in key management functions such as delegation, negotiation, team leadership, communications, critical thinking and ethics. Practical applications in the management of personnel and basic human resources, financial matters including accounting, and property supervision including real estate, chattel and tools and equipment. This training encompasses the motivations for global hospitality operations, international and local marketing, legal issues and international relations.
  • Technology: Identify and use appropriate software for business presentation and communications, food costing, spreadsheets for financial/budgeting analysis, Point of Sale software and hardware, and use of the Internet for research.
  • Marketing: Perform PEST (Political, Economical, Social, and Technological) and SWOT (Strengths, Weaknesses, Opportunities, and Threats) operations analyses. Develop a strategic marketing plan to include demographic analyses, sales strategy, marketing materials, and to merchandise a business concept with regards to decor, demographics, design, theme and customer buying behavior analysis. Beverage Management: Maximize customer service and profitability through price comparison, beverage tracking and control, tracking and analyzing beverage menu and sales mixes. Evaluate taste, flavor, and texture principles of proper wine and food pairing. List and identify recipes, glassware, and tools in beverage management. Examine menu marketing techniques for the sale of wines, spirits and beer.
  • Event Management: Develop a cuisine, cooking, and concept philosophy. Use of recipe programs, even checklists, customer and vendor negotiation techniques, customer profiles, and incorporation of proper event-specific cost allocation analysis. Demonstrate the use of flow management techniques for the efficient movement of guests through an event.
  • Externship: Function as a team member/leader while demonstrating a willingness to learn and share knowledge with fellow workers and team members while learning to give and receive constructive feedback in a professional manner. Observe management styles as they relate to employee empowerment, customer service, cost reduction, and employee relations.
  • Customer Service: Analyze quality customer service programs for foodservice operations with various specific and measurable results, while identifying how training of employees must accompany proper systems to provide quality customer service. Define the internal and external customer and how to not only meet but to exceed customer expectations by engraining customer satisfaction goals into the company culture.

Requirements

View Academic Catalog

Certificate in Event Management

Quarter Credit Hours:
39
Timeframe:
5 Quarters

Gainful Employment

Outcomes & Requirements

Certificate in Event Management

Outcomes & Requirements

See ge.artinstitutes.edu/programoffering/3463 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Individuals in Event Planning will learn how to evaluate customer needs, identify equipment, services, and menus for the events, how to plan and execute different types of events. They will also gain knowledge of customer behavior, leadership, and managing their own event management firm.

Requirements

View Academic Catalog

Certificate in Food & Beverage Operations

Quarter Credit Hours:
39
Timeframe:
5 Quarters

Gainful Employment

Outcomes & Requirements

Certificate in Food & Beverage Operations

Outcomes & Requirements

See ge.artinstitutes.edu/programoffering/3464 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Individuals in Food and Beverage Operations will learn how to evaluate customer needs, identify the personnel, equipment, and service techniques needed to serve the customers. They will also gain knowledge of customer behavior, alcohol service, leadership, marketing, finances, and management within this field.

Requirements

View Academic Catalog

Classroom Experience

If it was easy, anybody could do it.

Consumers know what they want when they go out. And today, they want a culinary experience that includes flavors from around the world, a unique atmosphere, and signature features that differentiate one establishment from another. That’s a lot of pressure. And that’s why our online hospitality degree programs provide a well-rounded education where you’ll study everything from menu planning to marketing. It starts with the basics, from ingredients to knife and kitchen skills. Then we’ll teach you fundamental cooking techniques like sautéing, roasting, poaching, braising, and frying. We’ll help you build management skills in areas like customer service and training alcohol servers, we well as human resource management, productivity, and cost control. You’ll study recipes, techniques, and wines from around the world. See our gainful employment pages for possible careers that match the program that interests you.

Meet Our Alumni

  • Nicole_Simila

    Nicole Simila

    Digital Photography , 2016

    "[My education] helped me to learn ways to use my camera that I had never thought of, or couldn't seem to teach myself."

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    Nicole Simila

    Self-employed Business Owner and Photographer at EvelynJo Photography

    Nicole Simila is a self-employed business owner and photographer at EvelynJo Photography. She runs her business on nights and weekends, after she completes her full time job. This determination, and her passion for photography, keeps her motivated. “There are going to be times where you feel like you may have failed but keep your head high and you will succeed.”

    She discusses a time when she was shooting weddings—only to realize that it wasn’t what she wanted to be doing. “The stress and worrying that came a long with it wasn't worth the time and effort. I figured out through [my education] that I wanted to mainly focus on working with children.” Today, she says that her studio work with children provides smiles and creates joy for the children’s parents, friends, and family.

    Nicole adds that since she’s completed her education, her photography workload has increased. She attributes this to the confidence she’s gained as a photographer.

    “My hard work and determination throughout school helped me to succeed and learn so much more than I had known before.” She says that she always has room to grow and seeks out tips and tricks to add to her repertoire.

    Nicole, who in 2016 earned an Associate of Science in Photography from The Art Institute of Pittsburgh—Online Division, says that her education helped her to learn about studio lighting and camera operations. “It helped me to learn ways to use my camera that I had never thought of, or couldn't seem to teach myself.”

    See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
  • William_Douglas

    William Douglas

    Digital Photography , 2015

    "I try to encourage others to express their creativity and think outside the box."

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    William Douglas

    Spent 10 years in the United States Army as an 11B/4 sniper

    William Douglas spent 10 years in United States Army as an 11B/4 sniper. “I served during Operation Desert Shield, Desert Storm, and Operation Just Cause and was honorably discharged as Staff Sargent,” he says. Today, he is the owner of Liam Photography in Atlanta, Georgia. He takes professional, editorial, portrait, and drone photos. And recently he was honored to have one of his photos selected by National Geographic to be on the cover of its newest book on “Big Cats.”

    William says that one of the biggest challenges he faced as a photographer was giving models instructions for poses. “I was able to overcome this by shooting friends and family members and working with some of the members of my photography club. I learned to be more of a leader when directing shoots. I try to encourage others to express their creativity and think outside the box.”

    He recommends that current students build their professional connections and experience through networking and reading photography blogs and articles. “I spend a lot of time on sites like SLR Lounge reading articles and blog posts,” he adds.

    William, who in 2015 earned an Associate of Science in Photography from The Art Institute of Pittsburgh—Online Division, says that his education provided a strong foundation for his career. But he adds that being a photographer requires constant learning. “You cannot just graduate and think you will immediately make money as a photographer. It takes, time, patience, and networking—a lot.”

    See http://aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
  • VisualDesign

    Jeffrey Siereveld

    Web Design & Interactive Media , 2014

    "My education taught me the basic fundamentals of web design and interactive media, [including] the ability to read and manipulate it to get the results I am looking for."

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    Jeffrey Siereveld

    Freelance Website Designer

    Jeffrey Siereveld is a freelance designer specializing in WordPress websites. He says that a typical day involves building sites or adjusting the layout of an already-existing website. “I spend a lot of time researching the industry. Whether that is testing WordPress themes or researching a niche for my next big idea, there's always something to do.”

    Before becoming a freelancer, Jeffrey was a web design intern for Blizzard Internet Marketing, creating sites for the vacation rental, travel, and tourism industry. He understands the competitive nature of his industry and recommends that students find ways to break up their days increase productivity. “It will help you to keep moving forward when the going gets tough.”

    Jeffrey says that the biggest professional challenge he’s encountered is making the decision to become a professional freelancer. “The agency I worked for told me it was going to

    He adds that he finds clients via word of mouth—saying they are better to work with and often pay more than those found on freelancer websites. Jeffrey says that designers need to understand that everyone must pay their dues as they make their way up the ladder. “There’s a good chance that you will have to take jobs that pay less than you expect. But until your professional portfolio is built out enough to attract or persuade people that don't know anything about you, it will be really hard to charge $100 per hour or more than $1,000 for a simple website. Eventually you will get there.”

    He cites a quote by Eric Thomas as being motivational: ”When you want to succeed, as bad as you want to breathe, then you will be successful.” And he keeps creativity flowing by maintaining a clean and organized workspace. “It's so easy for me to work late into the night and have empty cans or water bottles on or around my desk before I step over to my bed and fall asleep. So keeping my work area clean and organized definitely impacts my creativity.”

    Jeffrey states that his roommate is also a mentor. “My roommate is an search engine optimization (SEO) expert who has been working in this industry for about four years longer than I have. He’s created his own company that has been growing every day and he doesn't have any employees. Just seeing what he is doing, and learning about SEO from him, has given me the desire to create a company of my own and not give up on it.”

    He believes that his biggest challenge is the continually changing industry. He keeps growing and learning to keep ahead of trends. Jeffrey, who in 2014 earned an Associate of Science in Web Design & Interactive Media from The Art Institute of Pittsburgh—Online Division, says that his education provided the fundamentals he needed to move into a web design career. “The knowledge of HTML and CSS, and the ability to read an manipulate it to get the results I am looking for, have been a huge help.”

    See http://ge.artinstitutes.edu/programoffering/202 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
  • FilmProd

    Pocco Roberts

    Digital Photography , 2014

    "Without [gaining educational experience] in camera settings, understanding light, networking, the use of Photoshop/Lightroom, and how to run a photography business, I would never have been able to live my dream of being an artist."

    Read More
    Pocco Roberts
    Owner and Lead Photographer at PSR Images

    Pocco Roberts is the owner and lead photographer at PSR Images in Turner, Maine. He says that a typical day involves setting up photo shoots, working on current photos, and selling artwork through my website. He’s also a United States Army veteran who earned the rank of Sergeant.

    Pocco says that he enjoys a career where he’s able to create. And he recommends that current students be patient during classwork that may appear to be repetitive. ”I remember taking several classes that seemed to have little to do with the genre of photography that I was interested in. However, if you give it your very best, you will walk away with something that makes your photography better.”

    He is often challenged in his work and says that patience, determination, and asking for help when it’s needed has helped him to overcome obstacles. “Be smart, research, learn, and move to a new location if you must. But if your dream is to be an artist, and it is your passion, then nothing will get in your way.” He’s always striving to evolve and believes that “if your art is the best it can be, then it is time for a new career.”

    Pocco enjoys challenging himself and uses his art to take on social issues. He also marks the passage of time through visual statements. “Remember, art doesn't need approval, it just needs inspiration.” Today, he experiences the benefits of his hard would through networking and making new friends, a steady paycheck, and a positive reputation among his friends.

    Pocco, who in 2014 earned a Bachelor of Science in Photography from The Art Institute of Pittsburgh—Online Division, says that his education taught him proper camera settings, lighting techniques, networking, use of Photoshop/Lightroom, and how to run a photography business. [Without that foundation], I would never have been able to live my dream of being an artist.”

    See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...

What Will I Study?

Study Section

I have the talent. I just need the skills.

Our Hospitality Food & Beverage Management Courses will immerse you in the operation of both the front and the back of the house. You’ll explore both traditional and emerging international flavors and build relevant, marketable skills as you study:

  • Culinary Techniques
  • Classical Techniques
  • Merchandising for Foodservice
  • Hospitality Marketing
  • Catering & Event Management
  • Sales & Public Relations
  • Foodservice Technology & Information
  • Hospitality Industry & Industry Trends
  • Management by Menu
  • Nutrition
  • Purchasing and Controlling Costs
  • Garde Manger
  • Food and Beverage Management
  • World Cuisine
  • A la carte Kitchen
  • Human Resources
  • Strategic Planning and Marketing
  • Wine and Spirits Management


I'm looking for my proving ground.

At The Art Institute of Pittsburgh – Online Division, creativity is our core, our calling, our culture. Our Online Hospitality Food & Beverage Management degree programs are built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But our “tough” comes with the support you need to make your creativity marketable. We provide the mentoring and real-world experience you need to prevail, with faculty* who’ve worked in the field and internship possibilities at successful businesses. Here, you’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. So if your heart is telling you that you belong in a creative field, you belong here. It’s the hardest thing you’ll ever love.

*Credentials and experience levels vary by faculty & instructors.

 

Meet Our Faculty

  • Alisa F. Gaylon

    Alisa F. Gaylon

    Hospitality Food & Beverage Management

    "Learning is a lifelong journey—it doesn't end when you graduate."

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    Alisa F. Gaylon

    Was there a defining moment when you knew you were destined to become a creative professional?

    I was always creative, and I’ve always had a passion for the kitchen, but I found myself practicing law. Shortly after 9/11, I decided to devote my time to time to working in food and hospitality instead of in a courtroom.

    How do you weave your professional background into the classroom experience?

    I relate scenarios from my professional career to the material we’re covering in class, sharing my experience as both a former restaurant owner and as a foodservice employee.

    What class assignment exemplifies your approach to teaching and mentoring?

    I encourage students to go in-depth with their posts and responses, relating the material either to their real-world experiences or envisioning how it might apply in their future.

    How does collaboration contribute to students’ success?

    There is collaboration between students in class, and between each student and me.

    It offers a new set of eyes, a fresh opinion to consider, or an alternative way of approaching a topic. All of which helps students fine-tune their work and build their portfolios.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    You can never be over-prepared to be a business owner or manager. Learning is a lifelong journey—it doesn’t end when you graduate. Be your own cheerleader, but also be realistic about your own weaknesses so you can overcome them.

    Anything else you’d like to share?

    I love teaching the next generation of chefs, foodservice managers, and event planners. Seeing their progress throughout the program as they develop their business concepts inspires me.

    Read More...
  • Gaye Warren, Ed. D.

    Gaye Warren, Ed. D

    Hospitality Food & Beverage Management

    "Be persistent, be willing to embrace change, and be a team player."

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    Gaye Warren, Ed. D

    Was there a defining moment when you knew you were destined to become a creative professional?

    As far back as I can remember, I was cooking in the kitchen with my mom. I made my first pie with a lattice top at age six. For me, a commercial kitchen is like home. There’s nothing better then serving guests a wonderful meal.

    How do you weave your professional background into the classroom experience?

    The hospitality industry is an environment of creative chaos where you learn by doing. Sharing my professional and work experience not only gives students a glimpse of what they can expect in the industry, it’s also their chance to learn from successes and failures.

    How would you describe your approach to teaching and mentoring?

    The best way to inspire students is to provide encouragement and supportive feedback, and be enthusiastic and passionate about the topic and the industry. The more personable and engaging you are as an instructor, the more students will ask questions, participate in the discussion, demonstrate a willingness to complete the assignments, and enjoy the course.

    How does collaboration contribute to students’ success?

    Students appreciate the opportunity to review their peers’ project work. The feedback they gain enhances the creative process and helps generate new ideas.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    Be persistent, be willing to embrace change, and be a team player.

    What’s the most critical advice you would offer any student embarking on a creative career?

    The hospitality industry can bring hard work, long hours, and crazy schedules. But it can also be incredibly rewarding and a ton of fun.

    Read More...
The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta alumni Harlen Capen Photography is an extremely fast-paced career when it comes to new technology. Harlen Capen
Digital Photography, The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, 2015