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Course Criteria
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3.00 Credits
This course traces the historical development of the U.S. health care systems from the early nineteenth century to present day. The course addresses the physiologic and psychological bases of health, and presents indicators and predictors of health services utilization. There are detailed discussions of individual provider settings within which health care is offered: ambulatory care, the hospital, the continuum of long-term care and mental health. Also, the course deals with the human, technological and fiscal resources needed to provide health services.
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3.00 Credits
This course provides both an overview of critical concepts of managed care as well as an emphasis on the practical skills necessary to move from theory to application. Managed care includes financial incentives and management controls essential to channel patients toward high quality providers participating in health maintenance organizations, preferred providers organizations and other managed care arrangements. The course covers the essential building blocks of managed care such as effective utilization management, market dynamics, product characteristics, government initiatives, integrated information systems, and quality improvement processes. Emphasis will be on the essential role of the administrator in managing diverse groups to coordinate the delivery of health services.
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3.00 Credits
This course allows the student to pursue a more in-depth study of health care institutions/organizations, their structure and types of care provided therein. A major emphasis will be on mid-level management roles and functions, and the various forces in the operational environment that effect daily operations.
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3.00 Credits
This course introduces the student to the principles and techniques of financial management of health services organizations; examines third party reimbursements, i.e., Blue Cross, Medicare/Medicaid, commercial insurance companies, etc., along with physician and other health care provider payment, to include alternative delivery systems such as HMOs and other forms of "managed care". The student will gain an appreciation and understanding of the budget and accounting processes involved in the delivery of health services. Prerequisites: ACCT2060, FINA3000 and HSMG2300
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3.00 Credits
This course addresses the foundation, implementation, and modification of health policies from both a political and consumer environment, and the impact legislative policies have on the delivery of health care services. Special attention is given to policies for specific populations such as children, minorities, aging , and major disease entities. The role of local, state, and federal regulatory requirements; the relationship to health law of certain policies and the interreleationship of health policy, politics, and potential health care reform are discussed. Prerequisite -- HSMG2300
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3.00 Credits
This course (Strategic Planning and Marketing in Health Care) focuses on planning and marketing programs which enhance productive relationships with both internal and external customers and their families. The course explores a variety of environmental factors which affect the delivery of health services at all levels, and discuss planning and marketing approaches/techniques to best meet the needs of the community served. Strategic planning tools and survey design techniques are used to develop and formulate feasible plans for the maximization of resources and to enhance quality patient care and customer services within health services organizations. Prerequisite: HMSG2300
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3.00 Credits
This course is an in-depth analysis of a leading current topics in the Health Services Management field. This course is designed to develop and enhance student's research, writing, presentation, project planning, and team work skills by participating as a group member in execution of a live project for a health care organization. 3 credits Prerequisite: 60 credits
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3.00 Credits
Introduction to Hospitality and Tourism is a broad examination of the hotel, food service, lodging and tourism industries. The history, organization, economic, social, ethical background and the current issues and trends of the hospitality and tourism industry are explored. The course traces the development of the hospitality and tourism industry from the early Mesopotamian and Egyptian times to present. In a logical sequence, it views the intermingling of the hotel, restaurant, travel, and tourism components in domestic and international situations. The course describes the channels of distribution, marketing techniques, sustainability and the traveler desires within the airline, cruise, lodging,hotel, convention, resort, parks, recreation,restaurant, and leisure and tourism industries. The role of management and services to the hotel, restaurant and tourism customer is presented. The course will emphasize the hotel, restaurant and tourism industry both as a career opportunity and as a provider of human services through effective planning, development and management.
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3.00 Credits
This course is practical based with discussion approach to practicing and improving skills necessary for analyzing problems related to the information systems in the hospitality and tourism industry. Students will examine present systems and future trends of computer application within the hospitality and tourism industry. An analysis is made of the effectiveness of computer systems in terms of management, cost, and guest relation improvements. Business intelligent solutions such as COGNOS will be introduced in the class. Cases and research assignments will examine the adoption of fundamental computer principles. Prerequisite: HTMG3002
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3.00 Credits
This course (Cost Control Systems for Hospitality and Tourism Operations) examines the need for effective controls in food service, beverage, human resource, and hotel operations. Case studies are used to develop student abilities in effective control management and to develop the student's ability to solve problems related to hospitality operations. Computer application exercises are included.
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