HIP PROGRAM
HOSPITALITY INDUSTRY
PROFESSIONAL PROGRAM
The Hospitality Industry Professional program is designed to help students be successful in
different positions within the hospitality industry. Students will learn the core competencies
of hospitality service through techniques that teach them to assess and serve the needs
of customers and clients in a multitude of different industries. Emphasis is placed on the
core competencies of hospitality service including quality service and business etiquette.
Students are exposed to case studies that require defining issues within the hospitality
industry and analyzing and implementing various solutions to the case studies. Students
will supplement their classroom learning through externship.
PROGRAM LENGTH
1 Academic Year
*48 Credit Hours
START DATES
Fall, Winter, Spring, or Summer
PROGRAM COSTS
Tuition: $1,275 per quarter
Book Fee: $60 per quarter
Supply Fee: $40 per quarter
Total: $1,375 per quarter
Tuition: $5,100 per year
Book Fee: $240 per year
Supply Fee: $160 per year
Total: $5,500 per year
EXTERNSHIP
Students must maintain required
externship hours for the duration
of the program. An approved
externship is required to enroll.
Must have a high school diploma or
equivalent. Meet English proficiency
requirements. In order to maintain
full time status, International (F-1)
students must enroll in at least 12
credit hours of course(s).
888.836.8622
CSINOW.EDU
Computer Systems Institute (CSI) is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education and is licensed by the Commonwealth of Massachusetts Division of
Professional Licensure, Office of Private Occupational School Education. CSI is authorized under federal law to enroll nonimmigrant alien students, student visas are issued to those who qualify. Programs
vary by location. For more information about program graduation rates and other important information, visit our website at: www.csinow.edu/about-csi/consumer-information - Effective: 06/06/2017 v-IL/MA
COURSE DESCRIPTION
QUALITY SERVICE & This course focuses on academic studies and practical examples from hospitality industry companies such as Walt
RECEPTION Disney; the Marriott International Hotel; the Ritz-Carlton Hotel; Darden Restaurants; Southwest Airlines; and many
12 Qtr. Credit Hours / 11 Weeks
90 Externship Hours
others. Students are required to engage in hospitality activities and are encouraged to visit local organizations to
talk with guests, employees, and managers to obtain a variety of perspectives on a guest’s experience. Additionally,
students conduct online research on specific hospitality organizations and analyze and discuss ethical issues
associated with hospitality topics.
FOOD SERVICE This course provides a real-life look at food service. It focuses on menu design and engineering, sanitation, customer
12 Qtr. Credit Hours / 11 Weeks
90 Externship Hours
service, restaurant operations and analysis, and much more. Emphasis is placed on the essential ingredients for
success in the hospitality niche.
CASE STUDIES Emphasis is placed on examining case studies of real and hypothetical hotels, restaurants, and other businesses
IN HOSPITALITY INDUSTRY found in the hospitality industry to give students the opportunity to discuss hospitality concepts and principles.
12 Qtr. Credit Hours / 11 Weeks
90 Externship Hours
Particular emphasis is placed on sharpening the critical thinking ability of students.
BUSINESS ETIQUETTE This course focuses on appearance, uniforms, body language, customer relations, and business etiquette in the
12 Qtr. Credit Hours / 11 Weeks
250 Externship Hours
hospitality industry. Students receive advice from industry professionals.
EXTERNSHIP The curriculum for this program incorporates classroom learning and practical experience gained through required
externship. The externship component of the course provides students with the opportunity to apply and integrate
knowledge and skills acquired through their coursework. In clarifying and broadening career goals, the externship
experience assists students in discovering, developing and refining necessary competencies and skills for their
proposed career objectives. The student’s externship position must meet 70% of the objectives listed below.
EXTERNSHIP OBJECTIVES
• Deploy different communication styles and utilize principles of communication in customer interactions
• Work with industry related systems that support operational transactions i.e. point of sale, customer
relation management and reporting tools
• Supervise and/or being mentored to evaluate service delivery to enhance employee performance
• Understand, analyze and/or being mentored to evaluate operational efficiencies for restaurants, hotels,
travel, gaming or related industries
• Maintain business partner relationships through interacting as a resource regularly with both internal
(departments) and/or external (vendor/company) stakeholders
• Plan, coordinate or participate in either meetings; or events for the organization
• Expose to the development and planning process to produce brochures or menus for the organization
• Understand and/or be mentored in the process of supply or inventory procedures
• Execute and/or being mentored in marketing, sales or customer service culture for the organization
• Provide customer service to enhance the guest or client experience
• Manage key elements of the service environment
• Develop, edit or use promotional materials for customers or clients
• Respond to customer/client feedback and reviews in a professional manner
• Analyze customer satisfaction in the organization
JOB TITLES
• Manage and/or be mentored in resolving customer service issues and
concerns through employee empowerment
• Amusement and Recreation Attendant
• Director of Food and Beverage
• General Manager
• Assistant Casino Shift Manager
• Director of Front Office
• Guest Services
• Banquet Chef or Coordinator
• Event Planner
• Hosts and Hostesses, Restaurant, Lounge
• Banquet Assistant Manager or Manager
• Executive Chef or Sous Chef
• Innkeeper, Hotel Front Desk or Manager
• Business Manager or Assistant Manager
• Facilities Manager
• Kitchen Coordinator, Assistant or Manager
• Business Operations Specialist
• First-Line Supervisor of Food Preparation
• Lodging Coordinator, Assistant or Manager
• Casino Manager or Assistant Manager
• First-Line Supervisor of Serving Worker
• Manager or Night Manager (In Hospitality)
• Casino Shift Manager or Coordinator
• Flight Attendant
• Operations Director or Manager
• Catering Coordinator
• Food & Beverage Coordinator or Manager
• Resort or Restaurant Manager
• Catering Manager or Assistant Manager
• Food Preparation Staff
• Restaurant Manager Bed & Breakfast
• Chef, Instructor, or Cook
• Food Servers, Non-restaurant
• Room Director
• Compliance Manager (In Hospitality)
• Food Service Coord., Assistant or Manager
• Slot Operation or Table Game
• Concierge, Baggage Porter, or Bellhop
• Front Desk Coord., Assistant or Manager
• Store Coordinator, Assistant or Manager
• Corporate Executive Chef
• Front Office Coord., Assistant or Manager
• Travel Agent
• Customer Service Manager or Assistant Manager
• Gaming Coord., Assistant or Manager
• Waiter & Waitress