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.

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.

Entrepreneurship in Hospitality & Tourism

3

Leadership in the Hospitality Industr

3

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

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.

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.

Tourism Destination Marketing

3

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.

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 Facilities Management

3

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

Lodging Systems and Procedures

3

Detailed study of methods used in serving and tracking guest history and yield management in the hospitality industry. Demonstrates state-of-the-art technology and concepts. Prerequisite: HFT 3423 and HFT 3453.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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 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.

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.

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.

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.

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.

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.

Role of Market Research in Visitor Industry

3

Fundamental research methods for tourism industry: data collection, analysis, write-up, and presentation. Emphasis placed on research implication relevant to management and problem solving. Prerequisite: HFT 3503 or HFT 3509 or permission of instructor.

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.

Role of Market Research in Visitor Industry

3

Fundamental research methods for tourism industry: data collection, analysis, write-up, and presentation. Emphasis placed on research implication relevant to management and problem solving. Prerequisite: HFT 3503 or HFT 3509 or permission of instructor.

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.

Role of Market Research in Visitor Industry

3

Fundamental research methods for tourism industry: data collection, analysis, write-up, and presentation. Emphasis placed on research implication relevant to management and problem solving. Prerequisite: HFT 3503 or HFT 3509 or permission of instructor.

Culinary Event Management

3

A unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary events. Prerequisites: FSS 3230 and FSS 4234 or A.O.S. in Culinary Arts.

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.

Restaurant Management

3

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

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.

Culinary Event Management

3

A unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary events. Prerequisites: FSS 3230 and FSS 4234 or A.O.S. in Culinary Arts.

Restaurant Management

3

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

Research and Statistical Methods

3

A practical study of basic research and statistical methodology applied to a variety of hospitality industry research projects. Techniques for data collection and interpretation, and methods of reporting are considered.

Restaurant Management

3

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

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.

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.

Advanced Wine Technology

3

Overview of the wine business including: importers, whole-salers, growing grapes, making wine, retailing in supermarkets, restaurants, and liquor stores, analytical tastings, matching wine and food. Prerequisite: HFT 3866; minimum age 21.

Hospitality/Tourism Service Operations Management

3

Application of techniques to create, operate staff and evaluate service systems for hospitality/tourism enterprises. Emphasis on queues, forecasting demand, route and scheduling and quality management. Prerequisites: HFT 3505 or HFT 4509.

Leadership in the Hospitality Industr

3

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

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.

Advanced Wine Technology

3

Overview of the wine business including: importers, whole-salers, growing grapes, making wine, retailing in supermarkets, restaurants, and liquor stores, analytical tastings, matching wine and food. Prerequisite: HFT 3866; minimum age 21.

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.

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.

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.

Exposition and Events Management

3

Comprehensive study of strategies for planning, developing and marketing public/trade show events. Prerequisite: HFT 3210 and HFT 3741.

Hotel Foodservice Operations Seminar

3

Senior course reviewing current foodservice operations, practices, procedures and problems throughout all areas and facets of the hotel industry. Prerequisite: HFT 3210.