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.

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.

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.

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.

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.

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.

Tourism Destination Marketing

3

Multicultural Human Resources Management for the Hospitality Industry

3

A study ofpersonnel, consumer relations, and diversity in the hospitality industry within a multicultural, multiracial, and multiethnic society through an examination of value systems and cultural characteristics

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.

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.

Hospitality Facilities Management

3

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

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.

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.

Hotel Management Seminar

3

A senior course examining the power of partnerships and interrelationships between hotel/resorts and other key segments of the visitor industry (airport, cruiseport, convention center, attractions, sport teams, and stadiums/arenas, etc.) Considers current lodging and visitor industry problems and practices, developing policies and procedures, and implementing them. Prerequisite: HFT 3210.

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.

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.

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.

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.

Leadership in the Hospitality Industr

3

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

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.

Leadership in the Hospitality Industr

3

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

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.

Casino Operations Management

3

Topics include: Historical, Legal, Social and Operational aspects of the casino industry; odds assessment, game types, and cash management. Paramutual wagering, casinos, andsports books examined. Prerequisite: HFT 3210.

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.

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.

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.

Organizational Behavior in the Hospitality Industry

3

A survey of the concepts of organizational behavior and industrial psychology theory, from both the research and practical points of view. The course is designed to assist students in making sound decisions in the hospitality area by making them sensitive to the organizational parameters which influence their decisions.

3

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.

Exposition and Events Management

3

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

Wines of France and Italy

3

A survey of the wines of the New World focusing on French and Italian wine groups, the most common methods of wine production; French and Italian wine classification systems. Prerequisite: Minimum age 21.

Hospitality Asset Management

3

This course will present an overview of the role of hospitality industry asset managers as well as an in-depth study of the techniques and practices employed by them in their representation of owernship. Prerequisite:

Exposition and Events Management

3

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

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.

Leadership Training for Team Building

3

Students will learn leadership skills to facilitate team building activities in order to improve group communication, trust, problem-solving, and productivity. Prerequisite: HFT 3210.

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.

Food and Beverage Control

3

Fundamentals of food and beverage cost controls in the hospitality industry.

Food and Beverage Control

3

Fundamentals of food and beverage cost controls in the hospitality industry.

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.

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.

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.

Timeshare Management

3

Course covers management, marketing, sales legislation, financing, and budgeting of timeshare and vacation ownership properties. Opportunity to gain AEI certification.

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.

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 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.

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.

Managing Tourism Services

3

This course will introduce the student to management issues relating to service and quality assurance in travel and tourism systems. It includes examination of the concept of service and quality as a basic function of sustainability and analysis of the importance of the linkages of service and quality within sustainable travel and tourism products.

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.

Convention and Meeting Management

3

Advanced study of planning, arranging, marketing, imple-menting, and managing conventions and meetings. Prerequisite: HFT 3503.

Personal Sales Tactics for the Hospitality Industry

3

An investigation of personal selling approaches and procedures used in hospitality sales environments combined with practical application role plays and skill rehearsals. Prerequisite: HFT 3503 or HFT 3509.