CATALOG 2011-2012 - The Art Institutes

HOSPITALITY
MANAGEMENT
BACHELOR OF SCIENCE: 12 QUARTERS
ABOUT THE PROGRAM
The world’s most illustrious hotels, restaurants, and resorts build their reputations on being able to meet
customer expectations and demands for service, quality, diversity of product, and professional expertise.
At The Art Institutes International Minnesota, we understand that successful communication between all
the players in the Hospitality Management business – in the kitchen and in the front of the house – from
the front desk to housekeeping, keeps things running smoothly and contributes to the overall success of
any hospitality venture. Curriculum for the Bachelor of Science Hospitality Management degree program
begins with an introduction to the variety and scope of positions within the hospitality industry.
Students have the opportunity to explore the various dimensions of hospitality, such as the role of culinary
education and various entry-level career opportunities, before moving on to both practical and theoretical
skills in the business arena. Purchasing, budgeting, planning and cost control knowledge informs students
of the market requirements of running a hotel, restaurant or institutional business. Students can also receive
grounding in the marketing, financial management, law, facilities management, and travel industry skills
necessary in the operation of a business in the various segments of the multi-faceted hospitality industry.
PROGRAM MISSION
The mission of the Bachelor’s in Hospitality Management degree program is to prepare students
for entry-level positions in the hospitality industry. A com¬prehensive curriculum in all facets
of the industry, along with personal and professional development skills is designed to prepare
students to assume management roles in a wide variety of hospitality applicactions.
PROGRAM STUDENT LEARNING OUTCOMES
Upon successful completion of the program, graduates should be able to:
1. Seek an entry-level skill position in the food service industry
2. Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental
issues in hospitality organizations and their relationship with all stakeholders
3. List, explore and critically analyze the principles and practices impacting
contemporary issues affecting the global hospitality industry
4. Differentiate between the many roles and responsibilities of a
manager within a range of hospitality environments
5. Implement operational sales and marketing techniques in hospitality organizations
6. Prepare, maintain, analyze, and utilize financial documents and data related to hospitality organizations
7. Create a business plan for a food service outlet or hospitality company
THE ART INSTITUTES INTERNATIONAL MINNESOTA