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.

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.

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.

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.

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 Facilities Management

3

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

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).

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.

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 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.

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 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.

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.

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.

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.

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.

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.

3

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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.

Travel Information Technology

3

This course provides a foundation for understanding the mastery of travel industry specific technologies, examines new technologies used in the travel industry which encourage unsurpassed quality, service and efficiency in today’s national and global travel industry.

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.

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.

Sustainable Tourism Practices

3

Sustainable Tourism Practices

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.

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.

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.

Financial Management for the Hospitality Industry

3

A study of financial management and its application in the Hospitality Industry. Topics include capital investment analysis, mergers and current financial issues. Emphasis is placed on maximizing shareholder value.

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.

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.

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.

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.

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.

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.

3