Introductory Commercial Food Production

3

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Advanced Food Production Management

3

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle customer relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course. Prerequisite: FSS 3230C.

Advanced Food Production Management

3

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle customer relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course. Prerequisite: FSS 3230C.

Advanced Food Production Management

3

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle customer relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course. Prerequisite: FSS 3230C.

Hospitality Industry Law

3

A basic course in hotel, motel, and restaurant law emphasizing risk management and security. The student is introduced to the fundamental laws, rules, and regulations applicable to the hospitality industry. Case study approach is used to develop an awareness and understanding of the legal problems confronting the manager and executive in policy and decision making.

Financial Analysis in the Hospitality Industry

3

Facilitates understanding and use of financial analysis in the hospitality industry. Topics include decision-making based on ratio analaysis, leverage, financing sources and other financial issues. Prerequisite: HFT 3403.

e-Commerce for Hospitality and Tourism

3

Planning and managing e-Commerce for hospitality global distribution systems, including major opportunities, limitations, issues and risks from managerial perspectives. Prerequisite: HFT 3423 or permission of instructor.

Introductory Commercial Food Production

3

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Institutional Foodservice Production

3

Theory and application of commercial and institutional foodservice in an industrial environment, including large scale purchasing procedure, training in large productionequipment, on-the-job training.

Hospitality Information Technology

3

Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

Human Resources Management for Hospitality Industry

3

An indepth study of human resources management in hospitality industry designed to improve and advance student’s skills through understanding of both hourly and management human resource policies, practices and procedures. Prerequsite: HFT 3210.

Strategic Management for Hospitality and Tourism

3

Developing competitive advantage in the Hospitality Industry including a strategy project where an incumbent faces off against a new entrant. Team will develop strategic business plans. Prerequisite: HFT 4464, HFT 3503, and computer literacy.

Introductory Commercial Food Production

3

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Introductory Commercial Food Production

3

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Introductory Commercial Food Production

3

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Advanced Food Production Management

3

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle customer relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course. Prerequisite: FSS 3230C.

Introduction to Hospitality and Tourism Management

3

A survey course providing an overview of the industry, its history, problems, and general operating procedures. Operating executives from the fields of hotel, restaurant, foodservice, travel, and tourism will be featured periodically.

Fundamentals of Management in the Hospitality Industry

3

A basic course in general management concepts and practices to acquaint the student with theories and principles of organization, the tools of managerial decision-making, and the management process, with particular reference to the hospitality industry. Case studies are used.

Hospitality Revenue Management

3

Introduce and develop the student’s understanding of the scope and application of revenue management in service companies of the hospitality and tourism industries. Prerequisites: HFT 3503 or HFT 4509.

Role of Food Service in Tourism

3

A theroretical approach to the multicultural dimensions of food service and cultures of origin, a pratical display and dicussion of food production and presentation according to the different types of existing services.

Leadership in the Hospitality Industr

3

Introduces the student to the fundamentals of leadership and basic leadership skills for organizational success. Graduating Seniors.

Financial Analysis in the Hospitality Industry

3

Facilitates understanding and use of financial analysis in the hospitality industry. Topics include decision-making based on ratio analaysis, leverage, financing sources and other financial issues. Prerequisite: HFT 3403.

Hospitality Property Management

3

The problems of cost and operation of pest control, security, parking, general cleaning and upkeep, laundry, fire prevention, pools, tennis courts, and care of guest rooms and public space, with emphasis on equipment, personnel, and modern innovations. The housekeeping and property management function of the hotel.

Hospitality Property Management

3

The problems of cost and operation of pest control, security, parking, general cleaning and upkeep, laundry, fire prevention, pools, tennis courts, and care of guest rooms and public space, with emphasis on equipment, personnel, and modern innovations. The housekeeping and property management function of the hotel.

Accounting for the Hospitality Industry

3

Introduction to the principles of accounting as they apply to the hospitality industry. Required for students who have not satisfactorily completed introductory accounting courses. Corequisite: HFT 3423.

Hospitality Facilities Management

3

A comprehensive survey of engineering, maintenance and efficiency control in hotels, restaurants, and institutions. Prerequisite: HFT 3403, HFT 3453.

Hospitality Marketing Strategy

3

Examines marketing principles, theories and concepts and the use of management principles and techniques of analysis, planning, implementation and control to maximize marketing effectiveness in hospitality organizations. Stresses marketing of services.

Restaurant Management

3

Analysis of principal operating problems facing managers in the restaurant industry. Various control systems necessary for profitability and quality are examined.

Restaurant Management

3

Analysis of principal operating problems facing managers in the restaurant industry. Various control systems necessary for profitability and quality are examined.

Leadership Training for Team Building

3

Students will learn leadership skills to facilitate team building activities in order to improve group ommunication, trust, problem-solving, and productivity.

International Food Production Management

3

Study of international commercial food production management designed for hospitality graduate students. This course includes instruction on international cooking principles as well as hands-on food preparation in the food laboratories. This course includes weekly interactive lectures and a laboratory experience to allow the learner to develop skills required in food preparation and management.

Wine Technology, Merchandising, and Marketing

3

A course in oenology and the fundamentals of wine technology (viticulture and vinification methods). The major types of wine and the factors influencing their quality; principles of sensory evaluation; wine merchandising and marketing. Prerequisite: Minimum age 21.

Financial Management for the Hospitality Industry

3

A study of financial management and its application in the Hospitality Industry. Topics include capital investment analysis, mergers and current financial issues. Emphasis is placed on maximizing shareholder value.

3

Beverage Management

3

An introduction to the identification, use and service of wines, spirits, and other alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.

Role of Food Service in Tourism

3

A theroretical approach to the multicultural dimensions of food service and cultures of origin, a pratical display and dicussion of food production and presentation according to the different types of existing services.

3

Hospitality Industry Law

3

A basic course in hotel, motel, and restaurant law emphasizing risk management and security. The student is introduced to the fundamental laws, rules, and regulations applicable to the hospitality industry. Case study approach is used to develop an awareness and understanding of the legal problems confronting the manager and executive in policy and decision making.

Wine Technology, Merchandising, and Marketing

3

A course in oenology and the fundamentals of wine technology (viticulture and vinification methods). The major types of wine and the factors influencing their quality; principles of sensory evaluation; wine merchandising and marketing. Prerequisite: Minimum age 21.

Timeshare Management

3

A comprehensive study of time-share and vacation ownership, including legislation, legal structures, project budgeting, financing, marketing, sales and property management. Prerequisite: HFT 3210.

Advanced Events Management

3

This course focuses on advanced planning and managing of special events, from ideas and concepts through the actual event implementation and follow-up. Students will have the opportunity to focus on detailed elements of event management. Prerequisites: HFT 4754 or permission of the instructor.

Wine Technology, Merchandising, and Marketing

3

A course in oenology and the fundamentals of wine technology (viticulture and vinification methods). The major types of wine and the factors influencing their quality; principles of sensory evaluation; wine merchandising and marketing. Prerequisite: Minimum age 21.

Marketing Management

3

Team-work analysis and recommended solution of an actual marketing problem and development of a marketing plan for hospitality business. Prerequisite: HFT 3503 or HFT 4509.

Internship in Hospitality Management

3

Practical training and experience in all the major phases of hospitality operations and visitor industry. Reports are required. Prerequisite: Permission of the instructor.

Advanced Internship in Hospitality/Tourism Management

0-3

Structured hospitality practical training work experience involving training program and job rotations not previously performed. Ten week/300 hours minimum. Report and management project required. Prerequisites: Documented completion of 1,000 hospitality related work hours of which at least 500 hours must be completed while enrolled at FIU. Permission of the instructor.

Advanced Internship in Hospitality/Tourism Management

0-3

Structured hospitality practical training work experience involving training program and job rotations not previously performed. Ten week/300 hours minimum. Report and management project required. Prerequisites: Documented completion of 1,000 hospitality related work hours of which at least 500 hours must be completed while enrolled at FIU. Permission of the instructor.

Advanced Internship in Hospitality/Tourism Management

0-3

Structured hospitality practical training work experience involving training program and job rotations not previously performed. Ten week/300 hours minimum. Report and management project required. Prerequisites: Documented completion of 1,000 hospitality related work hours of which at least 500 hours must be completed while enrolled at FIU. Permission of the instructor.

Graduate Internship

0-3

Structured hospitality practical training work experience involving training program and job rotations not previously performed. Ten week/300 hour minimum. Report and management project required. Prerequisite: Documented completion of 1000 hospitality related work hours of which at least 500 hours must be completed while enrolled at FIU. Permission of instructor.

Leadership in the Hospitality Industr

3

Introduces the student to the fundamentals of leadership and basic leadership skills for organizational success. Graduating Seniors.

Wine, Culture and Society

3

A survey of the renowned old and new world wine regions, their evolution in western culture and their role in contemporary society. Grape Varieties/celebrated vineyards; wine classification systems; influence of media on wine consumption. Detailed focus on the restaurant industry in Miami and the U.S. Management of restaurant wine lists. Prerequisite: Must be at least 21 years of age.

The History of Wine

3

This course will provide a history of wine from prehistoric times to the late Victorian era, it covers all aspects of wine from its early use by the Gods of mythology to ancient and modern practices: food, weather, customs, living conditions, cost of production, what they ate, etc. Prerequisite: Must be 21 or older.

Management Accounting for the Hospitality Industry

3

Advanced study of the decision-making process involved in the hospitality industry. Emphasis on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting. Prerequisite: HFT 3403.

Contemporary Issues in the Lodging Industry

3

Students will explore emerging issues that impact domestic and global lodging. Content analysis to identify and analyze relevant industry problems will be used.

Hospitality Information Technology

3

Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

Hospitality Information Technology

3

Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

Beverage Management

3

An introduction to the identification, use and service of wines, spirits, and other alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.

Hospitality Information Technology

3

Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

Hospitality Information Technology

3

Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

Lodging Operations Control

3

Focuses on controlling expenses and revenues of a full-service lodging operation using qualitative and quantitative techniques. Based on using the uniform system of accounts for the lodging industry. Prerequisite: HFT 3403.

Strategic Marketing

3

Strategic Marketing

3

Planning Meetings and Conventions

3

Introduction to the meeting and convention industry, concentrating on specific and practical research, planning, supervision and control guidelines used by today’s Professional Meeting Planner.

Wine Technology, Merchandising, and Marketing

3

A course in oenology and the fundamentals of wine technology (viticulture and vinification methods). The major types of wine and the factors influencing their quality; principles of sensory evaluation; wine merchandising and marketing. Prerequisite: Minimum age 21.

Entrepreneurship in Hospitality & Tourism

3

Entrepreneurship in Hospitality & Tourism

3

Feasibility Studies for the Hospitality Industry

3

In-depth study of the tools and techniques available for evaluating financial feasibility of a hospitality investment. Feasibility study required. Prerequisites: HFT 3503; HFT 4464 and HFT 4474.

Hospitality Marketing Strategy

3