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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Restaurant Development

3

A study of the procedures to research and develop a restaurant from concept to opening. Emphasis will be on market research, site development, financial feasibility, and the formulation of an operating plan for an individual restaurant. Prerequisites: HFT 3503 and HFT 4464.

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.

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.

Destination and Cultures

3

A geographical analysis of worldwide tourist destination regions and their major attractions. The course emphasizes how geographic and cultural factors are critical to the attractiveness of a tourist destination.

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.

3

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.

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.

Restaurant Development

3

A study of the procedures to research and develop a restaurant from concept to opening. Emphasis will be on market research, site development, financial feasibility, and the formulation of an operating plan for an individual restaurant. Prerequisites: HFT 3503 and HFT 4464.

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.

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.

Destination and Cultures

3

A geographical analysis of worldwide tourist destination regions and their major attractions. The course emphasizes how geographic and cultural factors are critical to the attractiveness of a tourist destination.

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.

3

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.

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.

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.

Foodservice Trends and Challenges

3

Advanced level course covers management issues relevant to current trends and challenges facing the foodservice industry. Topics covered will vary as appropriate for current situations. Prerequisites: FSS 3230 or permission of instructor.

Financial Accounting for the Hospitality Industry

3

This course will introduce students to the basic accounting framework in the hospitality and tourism industries, including an understanding of the recording of transactions and the structure of hospitality financial statements based on the Uniform System of Accounts for the Lodging Industry (USAL).

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.

Cruise Line Operations & Management

3

Overview of cruise industry: it’s history and evolutions, operating and marketing procedures, career opportunities, ship profiles, itineraries, and ports of call. Guest speakers and optional field trip included.

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.

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.

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.

Foodservice Trends and Challenges

3

Advanced level course covers management issues relevant to current trends and challenges facing the foodservice industry. Topics covered will vary as appropriate for current situations. Prerequisites: FSS 3230 or permission of instructor.

Financial Accounting for the Hospitality Industry

3

This course will introduce students to the basic accounting framework in the hospitality and tourism industries, including an understanding of the recording of transactions and the structure of hospitality financial statements based on the Uniform System of Accounts for the Lodging Industry (USAL).

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.

Cruise Line Operations & Management

3

Overview of cruise industry: it’s history and evolutions, operating and marketing procedures, career opportunities, ship profiles, itineraries, and ports of call. Guest speakers and optional field trip included.

Club Operations Management

3

Lecture, discussion, case studies, and field trips specifically designed to expose the future club manager, golf professional, and turf manager to club operations. Introduction to the uniform system of accounts for clubs, annual club studies for operating results, control systems, taxation, budgeting, and management reports.

Casino Marketing

3

The purpose of this course is for the student to develop a professional marketing skill-set. The student will additionally develop an understanding of marketing concepts as they apply to the hotel casino industry. This course will help students understand the components of effective marketing in the management of successful hotel casino operations.

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.

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.

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 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 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.

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.

Catering Management

3

A study of the techniques, logistics, and responsibilities involved in the management of on-premise and off-premise, catering companies. Prerequisites: FSS 3230C or permission of the instructor.

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.

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.

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 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 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 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.

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.

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 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.

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.

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.

Beverage Management Law

3

A basic course in alcoholic beverage law. The student is introduced to the fundamental laws, rules and regulations applicable to the retail alcoholic beverage industry in the State of Florida. The student is introduced to methods of enforcement of laws, rules and regulations; the principals that control licensing and permitting within the industry; and municipal code violation enforcement.