Hospitality Management

ONE YEAR HOSPITALITY MANAGEMENT CERTIFICATE

Program Overview
The Apicius Professional Program in Hospitality Management offers international students a unique opportunity to specialize their studies in the field of hospitality, while studying in one of tourism’s most challenging and exciting cities in the world. The program is based not only on theory but also on practical experience consisting of site visits, guest lectures and internships organized to provide formative professional experiences for the students. The program is based in the heart of this unique and sophisticated city and is renowned for its expertise in teaching methods, ensuring a remarkable experience for each A.I.S.H. Hospitality student. Students enrolled in this program will take a  pre-set block of courses.

Program Objectives
The focus of the program is to develop the skills necessary to operate in the international hospitality sector. Students will be immersed in the theoretical and practical teachings of hospitality and tourism, from the internal procedures of hotels, restaurants, wine bars, special events and more to the financial practices and technological innovations that continually shape internationally hospitality today.

Duration and Certification
Certificate programs may be taken for one semester, one year or two years. Each year consists of two semesters that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and receive a transcript for credits, or complete the full year program and receive a Certificate in Hospitality Management.

Two-year and a full four-year associate certificate programs are available for seriously motivated students who wish to enter the professional field upon completion of studies.

Practicum/Internship
Each semester students will have the opportunity to broaden their experience through an internship, dedicating approximately 10 hours a week and allowing students to practice and experience a professional environment in one of the most visited tourist cities in the world.

Semester I: Beginning (Fall)

Mission/Goal
The aim of the Beginning Level is to provide students with an overview of the Tourism and the Hospitality Industry. Students will be introduced to the organization and management of hotels and will study the practices of human resources management as well as accounting procedures and financial statements. Special emphasis will be placed on supervision and leadership, customer relations management, and the important role customer-client relations have in HR management.

Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.

HP HT IH 300 Introduction to Hospitality
3 semester credits (45 lecture hours)
Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management services, and clubs. The operational sectors of the industry as well as managerial components and skills will be explored. All of the following topics will be examined: development of tourism; demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Career opportunities in the hospitality industry will be discussed and students will be encouraged to develop their own career plan.

HP HT SL 340 Supervision and Leadership in the Hospitality Industry
3 semester credits (45 lecture hours)
Examines the roles and responsibilities of supervisors and managers in the hospitality industry. The course will also focus on developing communication strategies, motivational techniques, performance evaluation and review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.

BU MA HR 350 Human Resource Management
3 semester credits (45 lecture hours)
The purpose of this course is to provide an overview of human resources management, with particular emphasis in human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and contemporary issues. The course has been developed for the those whose job requires managing people in a global environment according to the traditional HR. Topics covered include: human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce.

FW FC FC 340 Food, Culture and Society In Italy
3 semester credits (45 lecture hours)
This course is targeted towards students with an interest in Italian food traditions, society, and culture.  The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.

HP FB SM 330/331 Service Management
3 semester credits (45 lecture hours + 140 hours practicum)
Balanced between theoretical and applied learning, students will explore the function of service systems within the restaurant environment. All the various front of the house positions and the theory and techniques of customer service will be analyzed practiced and evaluated. The course includes styles of service for different types of restaurants and cultural variations in service styles to illustrate the complexities of guest satisfaction. A combination of interpersonal, leadership, and group dynamics will be explored.Certificate Students enrolled in Service Management will be able to manage the operation of a full-service dining room and front of the house procedures practiced. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus on the operation of a full-service restaurant.

Seminars

FW FS SA 300 Food Safety and Sanitation
1 semester credit (15 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.

FW CA SC 300 Local Restaurants and Wine Bars:Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.

FW WC IW 300Leading Italian Winemakers
1 semester credits (15 lecture hours)
This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age of globalization. Seminars will be held by noted Italian vintners.

FW BP GI 330 The Art of Gelato and Italian Ice
1 semester credit (15 lecture hours)
This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.

HP HT ST 325 Sustainable Tourism
2 semester credits (30 lecture hours)
This course examines the economic, environment and social impact of tourism and provides an understanding of tourism as part of sustainable development in the Italian and global context. The course  analyzes how local cultures  can better absorb short and long-term tourism, study the benefits of eco-tourism on natural habitats and landscapes, and how a more sustainable approach to tourism affects the social fabric of host peoples, communities, customs and lifestyles. The course will include field trips to various locations in Italy where sustainable tourism policies are in place or are being discussed.

Semester II: Intermediate (Spring)

Mission/Goal
The aim of the Advanced level is to deepen students’ understanding of hospitality management procedures, with a focus on front office, price management, purchasing.

The program includes an introduction to the newest form of hotel marketing and special event management. Special emphasis will be placed specific sectors of tourism and hospitality such as restaurant, hotel, and special event management.

HP HT TC 360 The Client – Customer Relation Management
3 semester credits (45 lecture hours)
This course is an examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages in order to reassure and fidelize the Customer. We will also study the importance of “Role Playing” by the staff in the Hospitality Business to develop Customer fidelity. A review of the ways in which people communicate with each other and an introduction to the skill needed to communicate effectively in work situations. An analysis of the two basic principles of the Quality System: “Quality is a Bottom-Up Model” and “Do what you have to do correctly the first time”. Students also learn about decision-making in groups and forces that influence group behavior.

HP HT HM 350 Hospitality Marketing
3 semester credits (45 lecture hours)
Takes a practical approach to introducing students to the marketing of hotels, restaurants and clubs. Market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing will be examined.

HP FB RM 390 Restaurant Management
3 semester credits (45 lecture hours)
This course will examine the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.

HP HT HA 400 Hospitality Accounting
3 semester credits (45 lecture hours)
The course introduces hospitality accounting concepts and procedures. After an overview of basic accounting, the following issues are covered: income statement, balance sheet, cash flow, cost management, break-even models, pricing, budgeting, cash management and investment decisions. Emphasis is given to the processing of hospitality financial data and the flow of financial information, which results in the production of financial statements. The course makes no attempt to cover the detailed concepts and mechanics of financial accounting or the detailed procedures of bookkeeping. The content is specifically designed for students attending courses related to managerial aspects of the hospitality industry.

FW WE WW 360 Wines of The World I
3 semester credits (45 lecture hours)
This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the so-called “Old World” and to further develop skills as a wine taster. The countries to be studied are: France (with a special emphasis on Bordeaux, Burgundy and the Champagne), as well as Germany, Austria, Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of wines produced in different parts of the Old World, with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin.

PS SP RM 391 Special Project: Restaurant Management Practicum
2 semester credit (140 contact hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Practicum takes place at GANZO, the Apicius non-profit cultural association and restaurant-club.

Seminars

FW CA KM 460 Kitchen Management and Brigade
1 semester credit (15 lecture hours)
The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her place in any kitchen. Terminology, roles and duties, management, supervising.

FW WC PF 335 Pairing Food and Wines
1 semester credit (15 hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.

HP FB MS 370 Food and Wine Marketing Strategies
1 semester credit (15 hours)
This course gives students the fundamentals of marketing beyond the conventions of advertising and promotion. Concepts and practices in marketing food and wine will be deeply analyzed in order to give students the technical skills to formulate their own marketing campaign. In the second part of the term, students will be working on individual and group assignments in order to plan and organize a marketing strategy for a new product or market re-positioning. This course closely follows current events and trends to illustrate contemporary marketing techniques.

HP FB WB 540 Wine Bar Management
1 semester credit (15 hours)
The course objective is to introduce students to the basics of wine and bar management. We will study the logical progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will learn strategies and tricks to effectively market and promote their business and create more customers without resorting to the traditional means of expensive and often ineffective mass media advertising.

HP FB SF 300 Sustainability in the Italian Food Industry
2 semester credits (30 hours)
Development of a sustainable food system is an essential part of long term economic planning. The course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.

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YEAR TWO ASSOCIATE CERTIFICATE HOSPITALITY MANAGEMENT

The two-year associate certificate in Hospitality Management is open to all students who have completed any of the one-year certificate programs. The program covers all aspects of the hospitality industry from management, tourism and housekeeping to accounting and finances. Special emphasis is given to the food and wine sectors of hospitality as well as the social and cultural aspects of the hospitality industry in Italy.

Semester I: Advanced (Fall)

HP HT IM 450 International Management for the Hospitality Industry
3 semester credits (45 lecture hours)
This management course offers an emphasis in the hospitality industry for students interested in international business ventures and partnerships in this specific sector. Management, leadership, human resource management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international hospitality structures in the city of Florence are incorporated into the lesson schedule.

HP HT SE 410 Special Event Management
3 semester credits (45 lecture hours)
This course will examine all aspects of special event management. Design, financing, budgeting, leadership and integrated marketing will be studied. The course will also provide students with the necessary background for improving their effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting.

HP FB CS 470 Catering Sales and Operations
3 semester credits (45 lecture hours)
The course will enable candidates to gain a deep knowledge and qualification relating directly to the catering environment. The course will enhance their personal growth and development, enabling them to undertake their role with greater confidence. All organizational, logistic and marketing aspects of the catering industry will be analyzed.

HP HT OB 470 Organizational Behavior in the Hospitality Industry
3 semester credits (45 lecture hours)
The course is designed to assist students in making sound decisions in the hospitality industry by heightening their sensibility to the organizational parameters that influence their decisions. Furthermore students will analyze computer systems and their applications within the hotel industry. All computer applications are examined, from reservations to the back office through a series of assignments and projects.

CP MC PP 480 Public Relations Strategies
3 semester credits (45 lecture hours)
This course introduces the student to the strategic roles and functions of the Public Relations (PR) practitioner and enables them to evaluate the context in which PR is practiced, to understand the potential and practice of PR as a management function, and to analyze critically the structure of PR management, its role and techniques. In addition, the student will be introduced to the rhetorical arguments that impact upon PR activities and will be made aware of the importance of professionalism and ethics in public relations practice.

HP FB CC 532 Cost Control
3 semester credits (45 lecture hours)
Course develops skills in scheduling and controlling costs in managed projects that present the challenges of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial planning for businesses and organizations, including a special emphasis on hospitality structures, asks students to consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs. static budgets to control costs, and types of cost control analysis.

PS IN EM 411 Internship in Event Management
2 semester credits (140 Contact hours)
Students will be planning events for the special section of the GANZO restaurant-club that comprises special events during weekends upon reservation. The quality of the experience, the final portfolio and the faculty supervision will guarantee a unique educational experience.

Seminars

FT FC GS 270 Glamour and Style: the Pitti Fashion Shows
1 semester credits (15 lecture hours)
Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important fashion events: international quality clothing and textile fairs, communication happenings and cultural and research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste. This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing Italian fashion.

HP FB FP 360 Food Purchasing
1 semester credits (15 lecture hours)
The objective of this course is to train students interested in food service careers to operate with the basic principles of procuring food in hospitality structures. Analyzed concepts include targeting needs, purchasing, receiving, efficient equipment and storage systems, and food safety/sanitation. Students will develop an insight of the collaborative relationship between purchasers and chefs for menu planning, calculate food volumes and costs, and how to ensure the safe passage from food items from the moment it’s prepared to the final presentation on the client’s plate.

HP HT WH 380 UNESCO World Heritage Site, Florence: Moving Towards Sustainable Tourism
2 semester credits (30 lecture hours)
This course, starting with a historical description of the United Nations Educational, Scientific and Cultural Organization (UNESCO), will focus on the “ World Heritage” concept and how to become a part of it, explaining the different heritage categories such as Cultural and Natural, Tangible and Intangible. Florence is studied as a model of a city on the world heritage list. Through encounters with institutional officers, policies and programs requested to keep the city of Florence on the world heritage list are analyzed.