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Course Criteria
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4.00 Credits
This is a continuation of HIT 206 Practicum I and HIT 207 Practicum II. This course is designed to allow students to apply all functions related to the HIT profession. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management and supervisory applications on the job. The students will be given additional advanced health information management experience. The occupational -based instruction is implemented through the use of an internship and all of the following: Written individualized training plans, written performance evaluation, and a required bi- weekly seminar. Prerequisite: HIT 207.
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3.00 Credits
Topics include working with vendors, hardware and software components of computers for medical record applications, methods of controlling privacy, accuracy, and security of health information data in computer systems.
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4.00 Credits
This course provides an introduction to, and application of professional standards in assignment of codes to diagnoses and procedures using the International Classification of Diseases - 9th Revision - Clinical Modification (ICD-9-CM). Coding rules will be applied to case studies. DRG's will be assigned using a grouper. Prerequisites: BIO 193, BIO 194, AHS 109, HIT 201, HIT 202, HIT 203.
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4.00 Credits
This is an advanced coding class that includes coding of actual hospital records. The medical records will be coded based on the coding principles used in HIT 215. Codes will be assigned manually as well as by an encoder. This course also focuses on the various methodologies related to reimbursement in the various healthcare setting. Prerequisite: HIT 215.
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3.00 Credits
This course provides an introduction to, and application of, codes using CPT/HCPCS system. Codes will be applied to workbook exercises, case studies, and actual outpatient charts. Prerequisite: HIT 215 Corequisite: HIT 216
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5.00 Credits
Provides the student with an overview of occupations in the hospitality industry. Emphasizes the various segments of each occupation and the interrelated responsibilities for customer service which exist across the hospitality industry. Topics include development of the hospitality industry, food and beverage services, hotel services, travel services, management's role in the hospitality industry, and hospitality industry trends. Prerequisite: Provisional Admission.
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5.00 Credits
Provides students with a study of international, national, state, and major city geographic locations and their points of interest to the travel customer. Emphasis is placed on identifying why people travel and how geography is linked to their needs. Topics include geographical and physical aspects; individual travel needs; Americas and Greenland; Europe, Middle East, and Africa; Far East, Australia, New Zealand, and Pacific Islands; and travel regulations and documents. Prerequisite: Provisional Admission
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5.00 Credits
Provides students with an opportunity to gain knowledge and acquire skills of accounting as applied to the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize cost and maintain a full range of customer services. Topics include cash flow cycle, accounting principles and procedures, elements of financial statements, maintaining financial statements, and analysis of financial records. Prerequisite: Provisional Admission
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5.00 Credits
Offers students the opportunity to gain knowledge and skills involved in training employees for various positions in the hotel/restaurant/travel fields. Emphasis is placed on new employee's training requirement. Topics include hospitality training needs, training methods, developing a training program, employee communication and motivation, coaching techniques, and customer service training. Prerequisite: Provisional Admission
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5.00 Credits
Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment. Topics include history and careers, equipment layout and decor, menu and beverage list planning, distribution, merchandising and service professionalism. Prerequisite: Provisional Admission
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