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Hospitality Management

FSS 2235C   INTRODUCTORY FOOD PRODUCTION MANAGEMENT

credits: 3  
This course is designed to provide students with fundamental knowledge and skill in basic and intermediate commercial food production management. Included are basic principles and techniques of commercial food preparation, management of resources, use of commercial recipes, use and care of commercial equipment and evaluation of food products. The course includes safety and sanitation practices in commercial food operations. 120 contact hours.

HFT 1000   INTRODUCTION TO THE HOSPITALITY AND TOURISM INDUSTRY

credits: 3  
This course is an introduction to the many facets of the hotel-motel and food service industries. The course includes a study of the history, scope and innovations in the industry. The course includes guest lectures from the industry and visits to local hospitality establishments. Students will see the advantages of the hospitality and tourism industry as a career path. 47 contact hours.

HFT 1210   SUPERVISION IN THE HOSPITALITY INDUSTRY

credits: 3  
This course provides training on the skills necessary for supervising employees and the interpersonal skills required between employers and employees. It discusses motivation, communication skills for effective leadership and managing conflict in the hospitality industry. 47 contact hours.

HFT 1300   HOUSEKEEPING OPERATIONS

credits: 3  
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. Emphasis is placed on the role of the housekeeping department and understanding the managerial skills necessary to efficiently operate this department. 47 contact hours.

HFT 1410   FRONT OFFICE PROCEDURES

credits: 3  
This course is designed to acquaint the student with front office procedures. Topics include: hotel organizations; front office responsibilities; front office accounting; check-out settlement; night audit; planning and evaluating operations; and revenue management. 47 contact hours.

HFT 1500   MARKETING IN THE HOSPITALITY INDUSTRY

credits: 3  
Prerequisite: HFT 1000. This course is designed to develop marketing understanding in the hospitality industry. Topics include: segmentation and the hospitality industry; positioning in line with consumer preferences; the channels of distribution; marketing in perspective; marketing research; sales; advertising; public relations; promotions; data base marketing; packaging; strategic hospitality marketing; individual guest behavior; guests of tomorrow; marketing data and information systems. 47 contact hours.

HFT 1941   OPERATIONS AND SERVICE PRACTICUM

credits: 2-3  
This course enables students to enhance workplace skills through supervised practical experience. In addition the student must complete assignments including a term project. This course requires practical work experience or participation in a formalized internship program in an approved segment of the hospitality/restaurant industries. Faculty makes regular appraisals of the learning progress through on-site visitations and consultations with supervisors. Sixty industry work hours equals one credit hour. 120-180 contact hours.

HFT 2265   FOOD SERVICE OPERATIONS

credits: 3  
Pre- or corequisite: HFT 2450. This course covers the basic principles of food service operations with topics including: menu development; dining service styles and procedures; beverage service styles and procedures; service equipment and supplies; facility layout, d├ęcor, cleaning and maintenance; casual/theme restaurants; banquets and catered events; room service; food service in related hospitality facilities such as academic, military and quick food. 47 contact hours.

HFT 2276   CLUB AND RESORT OPERATIONS

credits: 2  
Prerequisites: HFT 1000, HFT 1941. This course provides an overview of club and resort operations. Club topics include: the club board and its general manager; service excellence in clubs; leadership in club operations; quality management systems; strategic management in clubs; marketing clubs; club financial management; club computer systems; golf operation in clubs; club fitness, aquatics and tennis operations. Resort topics include: major recreational activities; personnel organization and human relations; front-of-the house management; plant and grounds maintenance; security and safety; risk management; the expectations of the resort guest and how the guest differs from a typical hotel guest. 32 contact hours.

HFT 2450   HOSPITALITY COST CONTROLS

credits: 3  

Prerequisites: HFT 1000 and HFT 1500, and (HFT 1941 or approval of instructor). This course is the study of cost controls for food and beverage operations, purchasing, receiving, storage, preparation and service. Emphasis is on controlling, analyzing costs, and using financial management techniques. 47 contact hours.

HFT 2600   HOSPITALITY LAW

credits: 3  
This course is designed to acquaint students with the legal aspects of hotel, food and travel acquisition. The student will learn: historical legal definitions and the court system; the legal relationships of the innkeeper-guest; the legal obligations of a hotel to a guest; the "duty" owed guests by the owner; the liabilities and right of restaurateurs and beverage operators and emerging areas of concern. 47 contact hours.

HFT 2750   CONVENTION AND GROUP MANAGEMENT AND MARKETING

credits: 3  
Prerequisites: (HFT 1000 and HFT 1500) and (HFT 1941 or permission of instructor). This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs and explains the operational techniques to meet these needs as part of the meeting and convention business. 47 contact hours.

HFT 2942   HOSPITALITY INTERNSHIP

credits: 3  
Prerequisite: HFT 1941. This course enables students to enhance workplace skills through supervised practical experience. Sixty (60) industry work hours equals one credit hour. In addition, the students must complete assignments as well as a term project. Faculty makes regular appraisals of the learning progress through on-site visits and consultations with supervisors. 180 contact hours.

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