Online AAB in Hospitality Management

English Composition

English Composition 1001 is a writing-centered course that emphasizes the careful reading, analytical thinking, and persuasive strategies inherent in researching and writing within an academic community. Students learn that rhetorical knowledge is the basis of composing while learning to write with purpose, audience, context, and conventions in mind. Students develop rigorous academic research practices: how to locate and evaluate primary and secondary sources relevant to their line of inquiry and position their own ideas in conversation with public writing. Students also engage in regular self-reflection: articulating what they know, what they can do, and how to apply their knowledge and skills in various contexts.

Hospitality Field Experience

The internship provides students with an opportunity to gain first-hand experience working in the tourism and hospitality industry during their studies. Students will work in a hospitality or tourism related business or organization that is approved by University of Cincinnati, Clermont and Blue Ash. Students will apply theoretical knowledge gained in their studies to a real-world situation and gain knowledge of workplace culture and working relationships in the hospitality industry. They will develop practical skills in problem-solving and communication and coordination, gain experience in working in the hospitality and tourism context, and gain perspectives that can help them define their career path and ambitions. Resume building and networking opportunities are intrinsic opportunities of an internship.

Foundations of Quantitative Reasoning

Project-based course, emphasizing problem-solving, model-building, and basic data manipulation in real world contexts. Topics include: problem-solving, statistical reasoning, linear and exponential modeling, and modeling with geometry. Prerequisite: at least 30 on the ALEKS Math test or 420 on the Math Placement Test (MPT) is recommended.

Intermediate Composition

Intermediate Composition is a writing-centered course that builds on what students learn in first-year composition and focuses students’ attention on theoretical underpinning of how meaning is made, understood, and communicated within and across various discourse communities and genres. The course emphasizes critical reading and writing, advanced research and analysis skills, and rhetorical sensitivity to differences in academic, professional, and public composing. This course challenges students to engage in substantive projects drawing on primary research and source analysis methods and asks students to document, communicate, and reflect on their research.

Digital Technologies for Business

Information Systems (IS)-and the enabling digital technologies-constitute integral and critical resources for all aspects of a business, from operational efficiency and managerial decision making, to the implementation of transformative business strategies. Businesses spend over $1 trillion annually on technology and related information systems. This course is designed to help students develop a working knowledge of digital technologies, to understand business opportunities created by digital technologies, and to gain awareness of how organizations leverage digital technologies to improve organizational processes and enhance related business strategies.The course also has a hands-on component-students will develop specific competencies in using spreadsheet, database, and web development tools to make informed business and financial decisions.

Natural Science Elective

Students will choose 1 natural sciences course to complete as an elective. 

Introduction to Hospitality and Tourism Industry

This course will provide students with a broad introduction to the hospitality, lodging, travel and tourism industry. Students will learn about the important components of tourism and the impacts of tourism on cultural, environmental, economic, and social dimensions. The course delves into the core concepts of tourist behavior and motivation, guest expectations, guest satisfaction, and service quality. The industry sectors of food and beverages, attractions, cruises, clubs and gaming, as well as meetings, expositions, events, and conventions (MEEC) will be introduced. Current trends in hospitality and tourism will be introduced. This course equips students with the foundational knowledge required to navigate the multifaceted world of the hospitality and tourism professions.

Legal Environment of Business

This course examines the legal environment in which business operates, and develops an understanding of the legal consequences attached to business decision making. Topics include the study of torts, contracts, property, ethics and the legal system of the United States.

Preparation for Career in Hospitality

This is a workshop-based course that will provide students with a foundational understanding of the scope of the hospitality industry. Upon completing this course, students will be able to identify various career opportunities and career steps within this dynamic field, gaining insights into the global scale and diverse, dynamic nature of the hospitality industry and the wide spectrum of roles and job prospects available. Students will be introduced to the qualities and commitments required for a career in this field, as well as the skills (including “soft skills”) that are specific to this industry. Guest speakers from the hospitality and tourism industry will be invited to share their experience with students.

Room Division Management

This course introduces students to the room division and its role within lodging operations. Students will gain essential knowledge of the functions, roles and best practice in front office operations, such as various types of reservations, registration and check-out processes, front office accounting, front office audit, and guest relations. Students will also learn about the functions and responsibilities of the housekeeping and human resources departments as well as formulas to manage revenue. Students will gain knowledge of security and guest safety measures, including the concierge and security service units, ensuring a well-rounded education in the field of hospitality management.

Business Communication

This course introduces foundational business communication principles and practices. Students will learn to analyze different communication situations; to plan and design oral and written communications; to communicate effectively using appropriate formats, styles, and technologies; and to apply critical thinking and problem-solving skills in order to achieve desired communication objectives.

Financial Accounting

This course develops foundational knowledge and skills needed to prepare and analyze basic financial statements. Topics include cash, inventory, fixed assets, current and long-term liabilities and equity. Students will prepare multi-step income statements, classified balance sheets and statements of cash flows. Students will utilize efficiency and effectiveness ratios, as well as vertical and horizontal analysis, to evaluate financial performance.

Introduction to Microeconomics

The course assists students to learn and comprehend (1) economics as a social science that draws conclusions based on hypotheses, theories, and data in order to understand human behavior, (2) basic microeconomics terms and concepts, including scarcity and choice, equilibrium, efficiency and equity, positive and normative economics, comparative advantage, and specialization, (3) the fundamental economic question of allocating scarce resources, (4) opportunity cost and the production possibility frontier, (5) supply and demand, the function of prices in markets, how markets work and sometimes don't work, including market failure and externalities, (6) the effects of government intervention in markets, (7) how consumers make choices, (8) production theory, (9) the costs of production, (10) firm behavior in competitive markets, (11) firm behavior in imperfect markets, (12) elasticity and its application, (13) markets for resources, the determination of wage rates, interest, and rent, (14) the determination of income distribution, including poverty and discrimination, (15) the determinants of international trade flows, (16) to apply economic

Managing Technology in the Hospitality Industry

This course will introduce students to the roles and applications of technology in different sectors of the hospitality industry, with an emphasis on the place of technology within overall strategy and management in hospitality businesses and the competitive advantages that these systems can bring. Students will be introduced to core and current technologies employed in hospitality and their functions in hospitality operations. This course will also familiarize students with customer relationship management software and the role of eCommerce applications in marketing and advertising. Students will gain proficiency in the typical applications and interfaces used in the industry.

Fundamentals of Human Resources

This course is an introduction to human resource management concepts, issues, and functions. Specifically, the concepts and functions of recruitment, selection, training, and development,EEO/Affirmative Action, performance appraisals, reward systems, employee benefits, unions, collective bargaining and employee relations. The course will emphasize on the applied nature of thecourse by focusing on the use case scenarios. Thiscourse is intended for the Associate of Applied Business (AAB) program, and does not apply toward a Bachelors in Business Administration (BBA).

Introduction to Hotel and Lodging Operations Management

This course provides an introduction to the hotel and lodging service areas of the hospitality industry. Students will learn about all hotel and lodging operating areas and obtain an understanding of how each department is organized and operates, and the career opportunities each provides. Students will gain knowledge of the function, procedures, duties and tasks within the different departments. The course will introduce students to hospitality distribution channels, franchises and contracts, financial control and yield management, and legal and ethical issues in hotel and lodging industry. The topics of best practice in guest service and service quality, facility maintenance and guest safety in the hotel and lodging industry will be covered. Students will learn about emerging typologies and trends in the lodging industry such as AirBnB, Vrbo, and senior living communities. At the end of this course, students will qualify to take the Guest Service Professional certification exam.

Managerial Accounting

This course develops foundational knowledge and skills needed to apply accounting data in planning and controlling business operations. Topics include costs, cost drivers and allocation, contribution margin and managerial budgeting.

Fundamentals of Management

This course is an introduction to theories and techniques of management. Course topics include an overview of managerial functions, organizational communication and group theories. The course emphasizes on the application of management skills by responding to a variety of case scenarios that require identifying the case problem and deciding on an appropriate remedy. This course is intended for the Associate of Applied Business (AAB) program, and does not apply toward a Bachelors in Business Administration (BBA).

Food and Beverage Management

This course will provide students with step-by-step knowledge of food and beverage management, starting from concept development, through management and operations. Students will acquire essential skills and knowledge related to various components of food and beverage operations, including cost control, pricing strategies, purchase specifications, food flow, and marketing. Furthermore, they will delve into the principles of food sanitation, safety, and food allergens mitigation and gain knowledge of the causes of foodborne illnesses. Students will gain insights into the laws, regulations, and standards established by governing bodies, including the Ohio Department of Health, FDA, USDA, and OSHA, within the framework of the hospitality and tourism industry, and their implications for operational procedures. The course will also touch upon facility design considerations specific to the food and beverage industry. At the end of this course, students will qualify to take the ServSafe Manager certification exam.