For an Online Hospitality Management Degree, your classes may include:
Food Service Operations
Food Service Operations provides an introductory overview of the size and scope of the foodservice industry as well as core operational elements inherent in all foodservice operations. Restaurant management principles such as planning, scheduling, and forecasting are explained, as well as basic restaurant layout and design. Students will receive instruction in all aspects of dining room management including: service theory, concept styles, and levels of service.
Food and Beverage Management
This course focuses on the management aspects of planning, organizing, leading, and controlling a foodservice establishment and a foodservice-based wine and beverage program. Topics explored include purchasing, inventory control, foodservice accounting, wines, beers, and spirits. Students will also have the opportunity to examine and evaluate the processes involved in the management and maintenance of foodservice facilities and properties.
This course will explore the study of food, both historic and contemporary, to understand the relevance within our society and cultures. Topics will include: concepts of cooking methods, cultural meanings of food, influences around what we eat and why, the physical and chemical properties of food, current health and nutritional aspects of the food industry, and the ongoing evolution of cuisine.
Developing a Hospitality Business
This course will concentrate on techniques and practices of successful small business managers in the hospitality industry. Topics will include: development and effective management of a hospitality small business, essential start-up lessons, identifying customer behavior trends, writing a business plan, obtaining finance, and understanding legal business issues.
Event Planning and Management
This course provides event management theory and principles including established standards, site selection, clients, budgeting, legal matters, and practices of event management. The focus is on social and business functions, and the management of large scale, independent events, such as catering events. Topics include: research, design, planning, coordination, and evaluation of special events management.
AIU does not guarantee employment or salary. Programs may only be available to residents of certain states. For important information about the educational debt, earnings and completion rates of students who attended this program, go to www.aiuniv.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logos are registered trademarks in the United States and Canada of Career Education Corporation.
Course content subject to change.