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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

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 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.

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 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.

3

3

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.

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 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.

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.

3

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.

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.

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.

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.

Food and Beverage Control

3

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

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.

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.

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.

Food and Beverage Control

3

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

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.

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.

3

Leadership in the Hospitality Industr

3

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

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.

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

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.

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.

Contemporary Issues in Tourism

3

An in-depth study of current issues and trends confronting the fast development of the tourism activity at national and international levels.

3

Leadership in the Hospitality Industr

3

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

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.

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.

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.

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

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.

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