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Total Credit Hours - 180

Students pursuing the Bachelor of Science in Hotel & Restaurant Management are required to take a total of 55 courses as follows:

  • 36 core courses
  • 4 core electives
  • 10 required general education courses
  • 5 general education electives

Course Descriptions

Core Curriculum 108 cr.

Students are required to take 36 core courses as follows:

CUL102 - Sanitation & Safety

This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on foodborne illnesses and their origins and on basic safety procedures followed in the food service industry. This course is approved by the Federal Food and Drug Administration (FDA) and is recognized by approximately 95% of the state and local jurisdictions that require training and certification.

Prerequisite(s): None Credits: 3 CUL209 - Sustainable Purchasing and Controlling Costs

This course introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the student value the purchasing, planning, and control processes in the food and beverage industry. Primary focus is on supplier selection, planning, and controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls.

Prerequisite(s): MTH100 Credits: 3 CUL210 - Management Supervision and Career Development

This course focuses on managing people from the hospitality supervisor's viewpoint. The emphasis is on techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the food service operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Emphasis will be placed on students assessing their more marketable skills, developing a network of contacts, generating interviews, writing cover letters and resumes, preparing for their employment interview, developing a professional appearance, closing and follow-up.

Prerequisite(s): None Credits: 3 CUL222 - Food & Beverage Operations Management

Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service-ware handling, the service sequence, order taking, guest relations and the liability and consumer dimensions of alcohol service. Highlight the specific management opportunities and challenges in managing a bar, lounge, or food service establishment serving alcoholic beverages. Significant product knowledge orientation, as well as cost control and purchasing, production and service issues are addressed. The students will produce a complete dining room and bar operation manual.

Prerequisite(s): None Credits: 3 CUL236 - Management by Menu

This course prepares future food service managers by giving a clear picture of the important role that menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because understanding menus is crucial to the success of any food service operations, i.e., a planning tool, a source of operational information, and a merchandising method for reaching patrons.

Prerequisite(s): CUL209 Credits: 3 CUL305 - Hospitality Managerial Accounting

This course is the accounting application course for the program. The students should be able to create the financial statements for their operation.

Prerequisite(s): FND154 Credits: 4 CUL312 - Global Management and Operations in the Hospitality Industry

The hospitality industry continues to grow in a global community. This can be attributed to the development of communication, transportation, technology, and free markets. This course provides students with an introduction to the dimensions and nature of the industry at an international level. Students examine the social, cultural, economic, and political environments that allow and enable such operations to grow globally. The globalization of the hospitality industry has created an increasing need for competent and qualified managers of international facilities. Topics emphasized include cultural dimensions of management, international management strategies, international marketing, and international human resource management.

Prerequisite(s): CUL222 Credits: 3 CUL315 - Facilities Management and Design

In this course, information necessary to develop a facilities plan and a design for a food service establishment is presented. This course requires a menu, feasibility study and representative examples of facility layouts (blueprint, mock-up, or rendering). During this course, each student creates a design layout, heavy and small equipment specifications, as well as a scale model and/or layout which complies with health fire and building codes.

Prerequisite(s): CUL236 Credits: 3 CUL326 - Legal Issues and Ethics in Hospitality Management

This course covers the legal rules that apply to the hospitality industry. It is designed to give the student an excellent overview of operations, particularly of law, combined with a historical perspective and present-day application. The course will also address pertinent key industry issues with a critical eye towards those laws that may hinder the industry's growth, as well as those laws that strengthen our rights as hospitality professionals.

Prerequisite(s): None Credits: 3 CUL327 - Hospitality Information Systems

Upon completion of this course, the student will be able to use a variety of software applications designed for the food service industry including database, standardized recipes, inventory management, and point of sales systems. Emphasis will be in the use and preparation of professional documents, formal presentations, and graphic visuals to express and convey information and ideas to others. This course will incorporate the data from spreadsheets, word processed documents, and specialized food service software applications into presentation format.

CPU100 or equivalent Credits: 3 CUL411 - Event Management

This course introduces both the meeting planner, catering, and banquet manager perspectives to the various market segments within the special event industry. It includes contracts, checklists, target markets, and closing the sale.

Prerequisite(s): None Credits: 3 CUL425 - Leadership and Organizational Development

This course will apply leadership theories and principles to the foodservice industry. Emphasis will be placed on quality, communication, empowerment, goal setting, and change implementation as the foundations for decision making.

Prerequisite(s): CUL326 Credits: 3 CUL427 - Quality Service Management and Training

This course is designed to blend foodservice applications with professionalism through a case study approach. Students will be given real hospitality cases/applications and asked to use problem solving techniques to more effectively prepare them in their career.

Prerequisite(s): None Credits: 3 FND154 - Fundamentals of Accounting

This course introduces the nature and purpose of accounting, presents the accounting cycle, and explains how to prepare accounting statements.

Prerequisite(s): None Credits: 3 FND252 - Human Resource Management

This course is designed to provide an overview and foundation for all facets of human resource management. Topics will include job design, labor relations, recruitment, selection, and development of employees, compensation administration, employee appraisal, and government regulations involved with equal employment opportunity, affirmative action, accommodations, Fair Labor Standards Act, and workplace safety. The strategic aspect of human resource management will be explored in depth.

Prerequisite(s): None Credits: 3 HRM110 - Introduction to the Hospitality Industry & Industry Trends

This introductory course provides students with an overview of the hospitality industry, which includes various operational segments, historical perspectives on tourism and hospitality, and a comprehensive look at each department within the foodservice and lodging industry.  The student will receive an overview pertaining to forces that shape the hospitality industry, tourism, destinations, and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market, and investigate the major trends in the hospitality and tourism industry while assisting the students with locating the tools to analyze and interpret those trends.

Prerequisite(s): None Credits: 3 HRM131 - Introduction to Tourism Management

This course will introduce the student to the fundamentals and nature of the tourism industry, its problems, economics, and opportunity trends. Technological changes; planning; including location, design, selection of material supplies, financing, essential forms and procedures. 3 credits

Prerequisite(s): None Credits: 3 HRM132 - Hotel Operations Management

This course is designed to assist students in developing the ability to analyze and understand the interreliant environment of major within a hotel/resort operation. Students develop competency-based skills through analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort including general and administrative, rooms division, food and beverage, sales and marketing, and sports and activities.

Prerequisite(s): None Credits: 3 HRM135 - Introduction to Foods, Cooking and Preparation Techniques

This course will provide the student with an understanding of the field of Culinary Arts. Special emphasis is given to the study of the history of food and the organization of the traditional and modern kitchens. Students will gain an understanding of the Station System of the Professional Kitchen, their general functions and how they work in concert with each other. The fundamental concepts and techniques involved in basic cookery are covered in this course. Students will also gain an understanding of the terminology of common cooking methods, ingredients and procedures.

Prerequisite(s): None Credits: 3 HRM211 - Hotel and Convention Management

Focuses on basic aspects and skills involved in planning and managing meetings and conventions. Emphasis will be on types of meetings and meeting markets. Course curriculum is based on 27 Meeting Management Functions as identified by the Convention Industry Council.

HRM131 and HRM132 or by permission of the Online Program Director Credits: 3 HRM215 - History and Study of Cuisines

This course explores the history and culture of regional American, International, and Classical Cuisines, and the use of indigenous ingredients in the preparation of contemporary and classical specialties of these regions. The concepts of mise en place, time-lines, plate presentation, and teamwork in a production setting are introduced and accentuated. Timing and organization skills are emphasized.

Prerequisite(s): HRM135 Credits: 3 HRM221 - Hotel Front Office Mgmt and Housekeeping

Professional hotel and resort rooms management and relevant operational procedures. Emphasis on issues related to management of front office and housekeeping operations.

Prerequisite(s): HRM132 Credits: 3 HRM223 - Recreation Facilities Management

This course deals with the detailed skills and knowledge needed to administer programs, facilities, staff and recreation departments. Specifically, the course addresses issues in fiscal management, marketing management and management of daily operations. Topics of study include sources of revenue, budget process, liability, personnel practices, risk management, department organization, labor unions, pricing, public relations, marketing and theories of management. Further topics include the planning, design and operation of recreation facilities and adjoining areas. On-site visits will supplement course principles.

Prerequisite(s): None Credits: 3 HRM224 - Global Tourism and the Hotel Resort Industry

This course examines the components of the tourism industry: transportation, accommodation, food and beverage, and attractions. Other topics include the history, political, social and cultural impacts tourism has on a local, state and global environment. A section of this course is devoted to marketing, motivation, and other forces that draw guests to the regional area.

Prerequisite(s): HRM131 Credits: 3 HRM313 - Hospitality Industry Financing

This course examines financial management's role within the hospitality industry and how it maximizes the value of hospitality corporations.

Prerequisite(s): None Credits: 3 HRM321 - Elements of Food Display, Plating and Buffet

This course will develop the skills required to set up a buffet or display tables effectively, for proper and efficient service. Emphasis will be on the areas of table layout, buffet set up, and tray and plate display. The utilization of props and other techniques to create a theme and proper buffet service practices will be discussed.

HRM215 or by permission of the Online Program Director Credits: 3 HRM323 - Hospitality Franchising, Licensing, and Distributorship

This course will examine franchising as a business form. During the semester, we will study franchising from the perspectives of both the franchisor and franchisee, covering all relevant issues including franchising agreements and related documents, financing, site selection, marketing, financial management, and operations. We will also examine the franchisee-franchisor relationship, contractual requirements, trademarks, territorial rights, compliance issues, legal considerations, and current issues in franchising.

Prerequisite(s): None Credits: 3 HRM324 - Wine and Spirits Management

This course introduces the student to the history of the beverage industry as well as production and classification of beverage alcohol. Sales, consumption, and control systems of the beverage industry along with responsible beverage service will be stressed.

Prerequisite(s): CUL222 Credits: 3 HRM331 - Advanced Beverage Management, Oneology, and Viticulture

Extensive study of wine making and the science of wine making from the cultivation of the vines to the harvest of the grape and the subsequent chemical and biological components of wine during crushing/stemming, fermenting, aging, bottling, packaging, and shipping. Geographical, climatic and cultural impact of the types of wines produced is emphasized.

Prerequisite(s): HRM324 Credits: 3 HRM333 - International Traditions and Protocol

This course will provide the students with an understanding of the various traditions and protocols of the many religious and ethnic groups that they will need to be able to graciously conduct business in a global society.

Prerequisite(s): None Credits: 3 HRM350 - Strategic Planning and Marketing

This course is designed to examine the multidimensional functions of marketing common to the hospitality and tourism industry. It will build on student's prior knowledge of the industry and components from other courses. Emphasis is placed on strategic planning in the hospitality and tourism organizations.

CUL305 or by permission of the Online Program Director Credits: 3 HRM415 - Institutional Operations

In this course, students will learn the management skills necessary in the rapidly growing senior services industry. Students will study the socioeconomic impact of the aging population and associated trends. Emphasis will be placed on the medical, nutritional, spiritual, technological, and legal needs of the generation. The role of HMOs and insurance carriers will also be explored.

Prerequisite(s): None Credits: 3 HRM421 - Hospitality Internship

Students work in compensated positions in a commercial food service, hospitality, or hotel establishment approved by The Art Institute of Pittsburgh -- Online Division. Students are responsible for securing and externship job and may seek assistance through the Institute.

Prerequisite(s): CUL312 Credits: 3 HRM431 - Casino Operations Management

This course is not intended to be a hands-on training manual for how to become a manager or dealer. This course is an overview of the casino industry and the management issues that are unique to gaming.

Prerequisite(s): None Credits: 3 HRM432 - Etiquette for Today's Professional

This course is designed to teach students appropriate etiquette as necessary to success in the hospitality industry. The ability to confidently respond to most social and business situations will be addressed beginning with the introduction of oneself as well as introducing others. Table settings, written communications/stationery, gifts and cards, dating (who pays the bill, etc.), the consideration of time and setting priorities, aspects of business etiquette, business dress, and the history of good manners will be discussed, reflecting on early citations of accepted codes of conduct and moving forward to the increasing informality we experience today.

Prerequisite(s): None Credits: 3 HRM435 - Hospitality Portfolio

Through competencies developed with previous related studies course work, students will develop a complete business plan for a minimum one-hundred-seat restaurant or other hospitality establishment. This project will include items that have been developed throughout their career at The Art Institute of Pittsburgh – Online Division. The student will have the assistance of a chef, instructor, or facilitator to facilitate in the completion of the capstone project.

Prerequisite(s): HRM421 Credits: 3 Core Electives 12 cr.

Students are required to take 4 core elective courses from the list below:

A322 - Organizational Behavior

This course is an examination of human relations theory and individual, group, and organizational performance in relation to the organizational structures of contemporary businesses and public agencies.

FND152 or FND252 Credits: 3 ADVA204 - Consumer Behavior & Persuasive Sales Techniques

Examine the cultural, social, psychological and individual variables involved in consumer behavior. Review marketing practices that influence buyer decisions. Focus on the essential skills and persuasive techniques to affect a sales cycle.

Prerequisite(s): ADVA201 Credits: 3 ADVA407 - E-Commerce Strategies & Analytics

Explore various metrics and analytics tools for tracking the social and consumer behaviors of online visitors. Students will apply these tools by selecting appropriate key performance indicators (KPIs) for a campaign, identifying and responding to trends in real time, and generating and evaluating reports to determine campaign success. Students will formulate appropriate recommendations and data-driven decisions to optimize online activities.

Prerequisite(s): GWDA308 Credits: 3 CUL431 - Sales and Public Relations

This course will focus on the sales function in varied hospitality settings.  The relationship of sales to marketing will be explored, and the process of the actual personal sales call will be emphasized.  The role of a successful public relations plan will also be examined, as well as the benefits of favorable public impression on a hospitality operation.

HRM350 or FND153 or by permission of the Online Program Director Credits: 3 CUL432 - Innovation and Entrepreneurship

This course provides an introductory overview to the knowledge and skills needed for entrepreneurship.  The course offers a chance to gain new knowledge and skills about how to identify and pursue entrepreneurial opportunities that can be applied to a student’s own interests.  Topics include: how entrepreneurs find, screen, and evaluate ideas and new business opportunities.

Creativity: Imagination, ingenuity; The ability to create; The act of relating previously unrelated things; The application of a person’s mental ability and curiosity to discover something new.

Innovation: The introduction of something new; The development of new processes, methods, devices, products, and services for use by oneself and/or others.

Entrepreneurship: The pursuit of opportunity without regard to resources currently controlled; The process of creating value by combining resources in unique ways to exploit opportunity.  Involves taking responsibility for implementing innovative concepts.

HRM350 or FND153 Credits: 3 CUL433 - Culinary Management Keystone

This course will provide experiential, practical workplace training supported by an individualized learning plan developed by the student in conjunction with the college and the employer.  The course will enable the student to integrate various disciplines within the Culinary Industry and builds on Culinary Management principles, concepts, and industry established practices studied during previous courses and throughout the student’s previous industry employment experience.  Students will spend 100 hours at a professional culinary establishment to complete their project.

Prerequisite(s): None Credits: 3 FND114 - Fundamentals of Media Communication

An overview of informational media, from the historical perspective to practical uses, from page to pixels. The course will cover print media, film, television, and computer media applications.

Prerequisite(s): None Credits: 3 FND132 - Fundamentals of the Internet

The increasing use of the Internet and the advent of the World Wide Web have created a growing market for individuals who can integrate aesthetic design principles coupled with Web page scripting skills. Students will create World Wide Web pages utilizing HTML, the basic scripting language of all Web documents, in addition to many of the other effects and extension scripts available for that medium.

Prerequisite(s): None Credits: 3 GWDA101 - Applications & Industry

Web design and graphic design applications, tools, and industry practices. Includes file management practices, basics of markup language and styling. Introduction to illustration and image manipulation software relevant to the web design and graphic design industries.

Prerequisite(s): Credits: 3 HRM306 - Private Club Management and Operations

This course is designed to give students the basic understanding of the organization and management of various types of private clubs including city, country, and other recreational and social clubs. It will provide students with the unique sensitivities required in managing and operating the increasingly lucrative club management market.

Prerequisite(s): None Credits: 3 HRM308 - International Lodging and Development Management

The course provides students with an introduction to the dimensions and nature of international hospitality operations. It is designed to create a sensitivity to and awareness of the differences in managing different cultures as well as to present a worldview of hospitality management. Topics covered include the global community, cultural dimensions of management, international management strategy, international marketing and international human resource management.

Prerequisite(s): HRM224 Credits: 3 HRM309 - Resort Management

This course will introduce you to the exciting, challenging, and demanding world of the resort industry. The scope of the industry will be discussed, as will various industries concerning the successful marketing, management, and development of a resort.

Prerequisite(s): None Credits: 3 General Education 20 cr.

Students are required to take 5 required general education courses as follows:

ART1000 - Introduction to the Visual Arts

This course will introduce students to the central principles in art, architecture, and design by using an interdisciplinary approach to examine the creative process, the historical and cultural background, and the various stylistic influences that go into making different forms of art. The course will build visual analysis skills through the development of specific art vocabulary.   By examining art in a variety of artistic fields, students will gain an enriched understanding of the interconnectedness of the arts in their social, cultural, and academic contexts.

Prerequisite(s): None Credits: 4 COM1010 - Introduction to Communications


In this course students will develop and refine oral and written presentation skills focusing on compiling, organizing and outlining the research material. Through a series of speeches, students will work to become better public speakers and have a basic understanding of various theories of communication. Emphasis is placed on communication theories and techniques used in interpersonal group, public, intercultural, and mass communication situations.



Prerequisite(s): ENG1010 Credits: 4 COM3010 - Advanced Communications

The purpose of this course is to examine the theoretical and practical aspects involved in effective communication. The course will emphasize essential elements of communication in both personal and professional environments as well as identify and analyze efficient oral and written delivery techniques.

Prerequisite(s): COM2005 ENG1010
75 or more credits completed for A.S. students; 150 or more credits completed for B.S. students Credits: 4 ENG1010 - Composition and Language

Students will be introduced to college level writing processes, including theme, composition, and research. Students will adhere to standard conventions of written English.

Prerequisite(s): None Credits: 4 MTH1010 - College Math (11 week course)

This course is designed to provide the student with the mathematical skills and knowledge necessary to be successful in higher level science, business, and mathematics courses. The main topics covered include signed numbers and fractions, algebraic expressions, linear equations, graphing, polynomials, and exponents.

Prerequisite(s): None Credits: 4 PSY1010 - Introduction to Psychology

In this course students will be exposed to fundamental principles of psychology.  The fundamental questions guiding this course are relatively simple. In what ways are we alike and in what ways are we different and why? Although these questions may be simple, the answers, as we shall see, are complex, interconnected, and too often invisible to the untrained eye. Different families, backgrounds, sexes, cultures, ethnic groups, approaches, behaviors, values- how are we to understand this incredible diversity of human experience so that we can navigate successfully in an increasingly chaotic and shrinking world?  The intent of this course is to examine the psychological foundations underlying the identity of the “self,” “identity” and “world view” in an effort to understand the differences that exist from culture to culture, fromgeneration to generation, from family to family, from profession to profession, and from individual to individual.

Prerequisite(s): None Credits: 4 General Education Electives 40 cr.

Students are required to take a total of 10 General Education elective courses as follows:


  • 2 Social Science electives
  • 1 Humanities elective
  • 1 Science/Math elective 
  • 6 General Education electives


At least three General Education electives must be taken at the 2000 level or higher and three additional electives must be taken at the 3000 level or higher.

Some courses are offered on a rotating basis.

Transitional Courses 0-3 cr.

Placement tests in English are administered to determine if a student needs additional preparation in this area. If a need is indicated, accepted applicants are placed into a developmental course on the basis of their placement test scores and/or transfer credit. Students must successfully complete or place out of the transitional course in order to progress in the program. Transitional course credits do not count towards the total number of credits for graduation or cumulative grade point average. Taking transitional classes increases the number of courses a student will take and may extend the number of quarters a student will be in attendance.

ENG095 - Reading and Writing Skills

This course emphasizes the study of basic competencies needed in order to perform satisfactorily in a college-level English course. Specifically, this includes grammatical, mechanical, and usage skills essential to produce competent paragraphs and essays.

Prerequisite(s): None Credits: