New England Culinary Institute: BA HRM Alumni Survey

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1. We are exploring the possibility of offering our alumni a standalone course from our BA Hospitality & Restaurant Management online program at a special discounted alumni rate. The BA HRM degree goes beyond the basics of culinary education to advance your career and further develop your management and entrepreneurial skills. Please select one or more courses that would be of interest to you:

HOBM3100 Accounting and Financial Analysis: This course teaches students the essential steps of the accounting cycle, from journal entries to end-of-month account reconciliation. Students learn basic concepts of financial and managerial accounting geared to managers. Financial accounting topics include: income determination, asset valuation, liabilities, shareholders’ equity, financial statement analysis, and cash flow analysis. Managerial accounting topics include fundamentals of cost accumulation and control, standard costing, incremental analysis, and budgeting. This course focuses on the details of sound fiscal performance in a hospitality context. Students will understand the essentials of effective budgeting practices and the impact poor performance has on short- and long-term growth.

HOBM3800 Financial Management: The class prepares students to understand business management from the perspective of the financials. Using an income statement as the basis for the class, students explore ways to manage revenue and expenses, adding systems, methods, and procedures to their foundation of knowledge. This class serves as a platform for students as they build financial models for potential businesses.

HOAS3400 Food Systems, Inventory Control and Sanitation: This course examines two key challenges faced by managers in today’s food service operations: sanitation and menu engineering. The course is divided into two sections accordingly. In the sanitation section, students focus on understanding and utilizing state regulations, training kitchen staff, conducting sanitation inspections, formulating applied solutions to identified issues, and presenting these results. In the menu engineering section, students develop an understanding of menu in the contexts of guest perception and the marketplace, cost/profit analysis, and logistical feasibility. Students use discussions, projects, and applied situations to strengthen their skills in problem-solving, developing workable solutions, professional interaction, and team building.

HOBM3700 Marketing Theory and Research: This course provides students the opportunity to explore the world of marketing beyond the conventions of advertising and promotion. Students will understand the significance of a marketing plan and how market research can help define the various types of marketing strategies management can use, from new product awareness to market re-positioning. This course is an introduction to marketing concepts and their application, preparing students to evaluate and improve existing marketing practices to achieve higher profitability, customer satisfaction, and efficient use of resources.

We are exploring the possibility of offering our alumni a standalone course from our BA Hospitality & Restaurant Management online program at a special discounted alumni rate. The BA HRM degree goes beyond the basics of culinary education to advance your career and further develop your management and entrepreneurial skills. Please select one or more courses that would be of interest to you: HOBM3100 Accounting and Financial Analysis: This course teaches students the essential steps of the accounting cycle, from journal entries to end-of-month account reconciliation. Students learn basic concepts of financial and managerial accounting geared to managers. Financial accounting topics include: income determination, asset valuation, liabilities, shareholders’ equity, financial statement analysis, and cash flow analysis. Managerial accounting topics include fundamentals of cost accumulation and control, standard costing, incremental analysis, and budgeting. This course focuses on the details of sound fiscal performance in a hospitality context. Students will understand the essentials of effective budgeting practices and the impact poor performance has on short- and long-term growth. HOBM3800 Financial Management: The class prepares students to understand business management from the perspective of the financials. Using an income statement as the basis for the class, students explore ways to manage revenue and expenses, adding systems, methods, and procedures to their foundation of knowledge. This class serves as a platform for students as they build financial models for potential businesses. HOAS3400 Food Systems, Inventory Control and Sanitation: This course examines two key challenges faced by managers in today’s food service operations: sanitation and menu engineering. The course is divided into two sections accordingly. In the sanitation section, students focus on understanding and utilizing state regulations, training kitchen staff, conducting sanitation inspections, formulating applied solutions to identified issues, and presenting these results. In the menu engineering section, students develop an understanding of menu in the contexts of guest perception and the marketplace, cost/profit analysis, and logistical feasibility. Students use discussions, projects, and applied situations to strengthen their skills in problem-solving, developing workable solutions, professional interaction, and team building. HOBM3700 Marketing Theory and Research: This course provides students the opportunity to explore the world of marketing beyond the conventions of advertising and promotion. Students will understand the significance of a marketing plan and how market research can help define the various types of marketing strategies management can use, from new product awareness to market re-positioning. This course is an introduction to marketing concepts and their application, preparing students to evaluate and improve existing marketing practices to achieve higher profitability, customer satisfaction, and efficient use of resources.   Accounting and Financial Analysis (HOBM3100) Financial Management (HOBM3800)

Food Systems, Inventory Control and Sanitation (HOAS3400) Marketing Theory and Research (HOBM3700)

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