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.

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 Enterprise Technologies

3

Advanced course in information technology in the hospitality industry. Includes study of ERP software and data. Prerequisites: HFT 3423 or permission of instructor.

Hospitality Law Seminar

3

New laws and their impact on the hospitality industry are examined. Students research current legal issues and problems and explore the impact of new legislation on 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.

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.

Hospitality Enterprise Technologies

3

Advanced course in information technology in the hospitality industry. Includes study of ERP software and data. Prerequisites: HFT 3423 or permission of instructor.

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.

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.

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).

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.

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).

Exposition and Events Management

3

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

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.

Global Destination Marketing Organizations

3

An advanced study of the evolution and growth, mission, structure, funding, and roles of the different types of Destination Marketing Organizations worldwide. Prerequisites: HFT 4509 or equivalent.

Exposition and Events Management

3

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

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.

Global Destination Marketing Organizations

3

An advanced study of the evolution and growth, mission, structure, funding, and roles of the different types of Destination Marketing Organizations worldwide. Prerequisites: HFT 4509 or equivalent.

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.

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.

Sustainable Tourism Practices

3

Sustainable Tourism Practices

Introduction to Brewing Science

3

A hands-on overview of the scientific principles and operation of craft breweries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined. Prerequisite: Minimum age 21.

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.

Casino Marketing

3

This course will help students understand the components of effective marketing in the management of successful hotel casino operations.

Introduction to Brewing Science

3

A hands-on overview of the scientific principles and operation of craft breweries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined. Prerequisite: Minimum age 21.

Tourism Destination Marketing

3

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.

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.

Introduction to Brewing Science Laboratory

1

A hands-on overview of the scientific principles and operation of craft breweries, commercial breweeries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined. Prerequisite: 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.

Introduction to Brewing Science Laboratory

1

A hands-on overview of the scientific principles and operation of craft breweries, commercial breweeries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined. Prerequisite: 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.

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.

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.

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.

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.

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.

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.

International Travel and Tourism

3

An introduction to the international scope of travel and tourism. A brief analysis of regional framework and specific regions of the world, the interrelationship between human society and the physical environment. Tourism as a factor in economic development and its cultural and sociological factors are explored. An analysis of the international organization of tourism and the facilitation procedures required for its successful implementations are highlighted.

Case Studies in Hospitality Management

3

Case studies are used to analyze and integrate the various disciplines of hospitality management and the visitor industry. A critical attitude toward all administrative and management thought is encouraged. Prerequisite: HFT 4464.

Hospitality Facilities Management

3

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

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.

Tour Production and Distribution

3

Comprehensive study of group and wholesale tour operations. Includes design, supplier negotiations and pricing aspects of tours. Examines marketing, sales and promotional techniques of the tour product. Prerequisite: HFT 3XXX Travel and Tourism Systems , HFT 3403 and HFT 3503 or HFT 3509.

Wine and Culture

3

A survey of the legendary old world and new world wine regions with a special emphasis on the cultural background that enabled these vineyards to develop and flourish.

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.

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.

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.

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.

Sales Management for the Hospitality Industry

3

Explores innovative management techniques used in hospitality sales for effective sales development and revenue generation. Practical application, simulations, research and field study used. Prerequisite: HFT 3503 or HFT 3509.