|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course contains planned and supervised clinical experiences in medical facilities. The student is given the opportunity to gain knowledge and skill in admission and discharge procedures, health and vital statistics, coding and abstracting, physician incomplete records, medical transcription supervision, tumor registry and long term care facilities. (Prerequisites: HITC 2010, HITC 2020/2021, HITC 2070, MDTR 1030; Prerequisite or corequisite: BIOL 2010, BIOL 2011; Corequisites: BIOL 2020, BIOL 2021; HITC 2040, MDCD 1010, MDCD 1020, HITC 1021) F 1 hour lecture - 4 hours clinical / week
-
3.00 Credits
This course contains planned and supervised clinical experience in medical facilities. The student is given the opportunity to gain knowledge and skill in release of information, utilization review, patient care evaluation procedures, supervisory duties, ambulatory care settings and psych/drug rehab settings. Increased profi ciency in coding skills is also emphasized. (Prerequisites: HITC 2050; Prerequisite or corequisite: BIOL 2010, BIOL 2011; Corequisites: BIOL 2020, BIOL 2021; Corequisites: HITC 1041, HITC 2030/2031, MDCD 1030, MDCD 1040) S 1 hour lecture - 4 hours clinical / week
-
3.00 Credits
This course emphasizes the medical record as a legal document and the effect of confi dential communication laws on both the release of information and use of health information. The student will also be introduced to management principles and the supervisory role in healthcare organizations. (Prerequisites: HITC 2010; Corequisites: HITC 2020/2021, MDTR 1030) S
-
0.00 - 5.00 Credits
This course covers special problems and/or current topics in Health Information Technology.
-
3.00 Credits
An introduction to the major job functions of hospitality establishments such as hotels/motels, restaurants, and private clubs. The service function of the industry will be emphasized. F/S
-
3.00 Credits
Explores the engineering and maintenance requirements peculiar to the hospitality industry. Special emphasis on environmental issues, modernization, building operating systems, and resource management. As required
-
3.00 Credits
This course covers the housekeeping and engineering departments of a hotel. Students will learn what it takes to direct these day-to-day operations of these vital departments, from "big picture" management down to technical details. F 3 hours lecture
-
3.00 Credits
This course provides a solid instruction to every aspect of hotel management. Topics include the hotel development and opening process; the general manager's role; fi nancial control and information management; the front offi ce, housekeeping, security and engineering; the food and beverage division; marketing and human resources policy. F, S
-
3.00 Credits
Discover how to plan for and manage the different types of food and beverage operations in a hotel, including coffee shops, gourmet dining rooms, room service, banquets, lounges, and entertainment/show rooms. As required
-
3.00 Credits
Takes a Hazard Analysis Critical Control Point (HACCP) approach to help students understand the basics of hospitality sanitation, and provides everything students will need to know about sanitation as food and beverage managers. Clearly demonstrates the positive effects of good sanitation management on bottom-line profi ts. As required
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|