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.

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 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.

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 Relations in the Hospitality Industry

3

Designed to improve management skills for effective relationships with hospitality associates and guests. Course includes diversity appreciation, community service and team building. Prerequisite: 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.

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.

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 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.

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 Relations in the Hospitality Industry

3

Designed to improve management skills for effective relationships with hospitality associates and guests. Course includes diversity appreciation, community service and team building. Prerequisite: 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.

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).

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.

Management of Foodservice Industry Segments

3

An in-depth study of all segments of the foodservice industry including all major areas of foodservice operations as they relate to various industry segments. Prerequisite: HFT 3263.

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. For Freshman, Sophomores, or Juniors Only.

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.

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.

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.

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).

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.

International Baking, Confectionary and Desserts

3

Provides a professional understanding and foundation of management for food production in a pastry department or industrial baking facility within the foodservice industry. Prerequisites: FSS 3230.

Management of Foodservice Industry Segments

3

An in-depth study of all segments of the foodservice industry including all major areas of foodservice operations as they relate to various industry segments. Prerequisite: HFT 3263.

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. For Freshman, Sophomores, or Juniors Only.

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.

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.

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.

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 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.

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.

Exposition and Events Management

3

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

Brand Management

3

Brands have become the central organizing principle of most hospitality organizations, guiding every decision and every action. Individuals that are adept at developing and managing brands reap great rewards. This course addresses important brand management decisions faced by hospitality firms.

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.

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.

Travel Industry Law

3

Legal strategies, tactics and principles for the multi-faceted travel industry. Covers applicable statutes, regulations and international agreements. Prerequisite: 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 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.

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.

Exposition and Events Management

3

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

Brand Management

3

Brands have become the central organizing principle of most hospitality organizations, guiding every decision and every action. Individuals that are adept at developing and managing brands reap great rewards. This course addresses important brand management decisions faced by hospitality firms.

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.

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.

Travel Industry Law

3

Legal strategies, tactics and principles for the multi-faceted travel industry. Covers applicable statutes, regulations and international agreements. Prerequisite: HFT 3210.

Leadership in the Hospitality Industr

3

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

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. For Freshman, Sophomores, or Juniors Only.

3

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.

Hospitality and Healthcare

3

The health care delivery business in the United States, a multi-trillion dollar business, is in a state of transition. The National Committee for Quality Assurance in 2004 reported: “The quality of health care delivered to Americans who are enrolled in health plans that measure and report on their performance improved markedly in 2003, but the health care system remains plagued by enormous ‘quality gaps,’ and the majority of Americans still receive less than optimal care.” The committee found that more than $9 billion in lost productivity and nearly $2 billion in hospital costs could be averted through more consistent delivery of best-practice care. The hotel business is enjoying record revenues and profits. Hospitalimpact.org made the following forecast: “Hospitals will become more like hotels. The fight for patient volume/market share will be as competitive as ever. Not only that, the patient experience data will be available to the public. Hospitals will take it to the next level by applying many customer experience/customer loyalty strategies that are so successful at hotels. Hospitals will get better at hospital marketing. And hospitals will increasingly look for patient experience-enhancing technologies and services.” For the past 20 years, hospitals have adopted hotel amenities piece-meal to improve their service delivery without changing their basic business model. This course will focus on developing a health-care business model grounded on hospitality-based service concepts for use in health-care settings by examining which hospitality best practices can positively impact patient outcomes.

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.

3

Leadership in the Hospitality Industr

3

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

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. For Freshman, Sophomores, or Juniors Only.

3

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.

Hospitality and Healthcare

3

The health care delivery business in the United States, a multi-trillion dollar business, is in a state of transition. The National Committee for Quality Assurance in 2004 reported: “The quality of health care delivered to Americans who are enrolled in health plans that measure and report on their performance improved markedly in 2003, but the health care system remains plagued by enormous ‘quality gaps,’ and the majority of Americans still receive less than optimal care.” The committee found that more than $9 billion in lost productivity and nearly $2 billion in hospital costs could be averted through more consistent delivery of best-practice care. The hotel business is enjoying record revenues and profits. Hospitalimpact.org made the following forecast: “Hospitals will become more like hotels. The fight for patient volume/market share will be as competitive as ever. Not only that, the patient experience data will be available to the public. Hospitals will take it to the next level by applying many customer experience/customer loyalty strategies that are so successful at hotels. Hospitals will get better at hospital marketing. And hospitals will increasingly look for patient experience-enhancing technologies and services.” For the past 20 years, hospitals have adopted hotel amenities piece-meal to improve their service delivery without changing their basic business model. This course will focus on developing a health-care business model grounded on hospitality-based service concepts for use in health-care settings by examining which hospitality best practices can positively impact patient outcomes.

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.

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.

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.

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.

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.

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.

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.