Hotel and Restaurant Management

Course Listing

Hospitality Food & Beverage Management
Bachelor of Science
Published May 1, 2016

Student Learning Outcomes

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.

Program Courses

Program Courses

CUL102 Sanitation and Safety
CUL209 Sustainable Purchasing and Controlling Costs
CUL210 Management, Supervision and Career Development
CUL222 Food and Beverage Operations Management
CUL236 Management by Menu
CUL305 Hospitality Managerial Accounting
CUL312 Global Management. and Operations in the Hospitality Industry
CUL315 Facilities Management and Design
CUL326 Legal Issues and Ethics in Hospitality Management
CUL327 Hospitality Information Systems
CUL411 Event Management
CUL425 Leadership and Organizational Development
CUL427 Quality Service Management and Training
FND154 Fundamentals of Accounting
FND252 Human Resource Management
HRM110 Introduction to the Hospitality Industry & Industry Trends
HRM131 Introduction to Tourism Management
HRM132 Hotel andOperations Management
HRM135 Introduction to Foods, Cooking Production and Preparation Techniques
HRM211 Hotel and Convention Management
HRM215 History and Study of Cuisines
HRM221 Hotel Front Office Management and Housekeeping
HRM223 Recreation Facilities Management
HRM224 Global Tourism and the Hotel Resort Industry
HRM313 Hospitality Industry Financing
HRM321 Elements of Food Display, Plating and Buffet
HRM323 Hospitality Franchising, Licensing, and Distributorship (Available online only)
HRM324 Wine and Spirits Management
HRM331 Advanced Beverage Management, Oenology, and Viticulture
HRM333 International Traditions and Protocol
HRM350 Strategic Planning and Marketing
HRM415 Institutional Operations
HRM421* Hospitality Internship OR Program Elective V
HRM431 Casino Operations Management
HRM432 Etiquette for Today’s Professional
HRM435 Hospitality Portfolio
Program Elective I
Program Elective II
Program Elective III
Program Elective IV

General Education Courses

ART1000 Introduction to the Visual Arts
COM1010 Introduction to Communications
COM3010 Advanced Communications
ENG1010 Composition and Language
MTH1010 College Math
General Education Elective 1000+ level
General Education Elective 1000+ level
General Education Elective 1000+ level
General Education Elective 1000+ level
General Education Elective 2000+ level
General Education Elective 2000+ level
General Education Elective 2000+ level
General Education Elective 3000+ level
General Education Elective 3000+ level
General Education Elective 3000+ level

180 quarter credits required for a Hotel & Restaurant Management Bachelor of Science degree

Program Electives

Program Electives

ADVA328 Public Relations
CUL432 Innovation and Entrepreneurship
CUL433 Culinary Management Keystone
FND114 Fundamentals of Media Communication
GWDA101 Applications & Industry
HRM306 Private Club Management and Operations
HRM308 International Lodging Development and Management
HRM309 Resort Management
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Note: The Art Institute of Pittsburgh—Online Division 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.