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Course Criteria
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4.00 Credits
This course provides an introduction to, and application of professional standards in the assignment of codes of diagnoses and procedures using the International Classification of Diseases - 9th Revision - clinical Modification (ICD-9-CM). Coding rules wil be applied to case studies. DRG's wil be assigned using a grouper. Hours: Class/Week 2 D.Lab/Week 4 Credit 4 Prerequisite: AHS 109, BIO 193, BIO 194 Corequisite: MAS 112
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4.00 Credits
This is an advanced coding class that includes coding of actual hospital medical records. The medical records will be coded based on the coding principles used in HIT 215. This course also focuses on the various methodologies related to reimbursement in the various healthcare settings. Hours: Class/Week 2 D.Lab/Week 4 Credit 4 Prerequisite: HIT 215
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4.00 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. Codes wil be assigned manual y as wel as by an encoder. Hours: Class/Week 1 D.Lab/Week 4 Credit 3 Prerequisite: AHS 109, BIO 193, BIO 194 Corequisite: MAS 112
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0.00 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. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite: Provisional admission
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0.00 Credits
Introduces students to the role of the travel agent in the hospitality industry. Emphasis is placed on career options, industry trends, travel documents, and tour planning. Topics include: terminology, agency operations, travel reference guides, airline industry, other transportation modes, hotels and resorts, travel and tourism careers, and miscellaneous services. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite: Provisional admission
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0.00 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. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite: Provisional admission
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0.00 Credits
Provides students with an opportunity to gain knowledge and acquire skil s of accounting as applied to the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize cost and maintain a ful 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. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite:
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0.00 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 employees' training requirement. Topics include: hospitality training needs, training methods, developing a training program, employee communication and motivation, coaching techniques, and customer service training. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite:
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0.00 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. Hours: Class/Week 5 D. Lab/Week 0 P. Lab/Week 0 Credit - 5 Prerequisite:
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9.00 Credits
Introduces students to the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skil s, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and al of the fol owing: written individualized training plans, written performance evaluation, and a required weekly seminar. Hours: Class/Week 1 D. Lab/Week 0 P. Lab/Week 9 Credit - 4 Prerequisite:
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