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Course Criteria
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3.00 Credits
Overview of reimbursement methodologies inclusive of Prospective Payment System, Diagnosis Related Groups, Resource Based Relative Value System, Ambulatory Patient Groups, and other reimbursement program such as managed care, Medicare, etc. An introduction to revenue cycle management to include billing processes, claims management, and chargemaster. Prerequisites: HITG 220 and HITG 221. Co-requisites: HITG 222, HITG 242, and HITG 243
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3.00 Credits
Study and application of the basic functions of management, and human, financial, and physical resources. Topics include: planning, organizing, controlling, leading, team-building, orientation and training programs, workflow processes, budgets, resource allocation, staffing, and ergonomics. Prerequisites: HITG 215, HITG 219
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3.00 Credits
On-site supervised work experience in hospitals, affiliation sites, or non-traditional settings related to the practical application of routine health record procedures, storage, retrieval systems, legal aspects, and statistics. (Simulated and/or directed) Prerequisites: HITG 103, 105, 107, 108, 109, 203, and 214
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3.00 Credits
Supervised work and leaning experiences in campus laboratory and healthcare facilities with an emphasis on concepts taught in advanced health information courses (Basic and Intermediate coding, Quality Management and Information Standards, Reimbursement Systems, as well as Organizational Resources and Management). (Simulated and/or directed). Prerequisites: HITG 215, 218, 219, 220, 221, and 241
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1.00 Credits
A capstone course designed to focus on reflection of professional practice experiences in addition to providing students with test-taking strategies and mock exams in preparation for the RHIT exam. Prerequisites: HITG 215, 218, 219, 220, and 221
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3.00 Credits
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry?s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.
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3.00 Credits
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
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3.00 Credits
Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation.
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3.00 Credits
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office.
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3.00 Credits
This course describes how to develop and implement an effective purchasing program focusing on issues pertaining to supplier relations and selection negotiation and elevation. This course includes in depth material regarding major categories of purchasing and replacing. *Replaces HOPR 295.
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