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Hospitality Management

Hospitality Management Courses

1000
HFT

Introduction to Hotel-Restaurant Management

An introduction to the hotel-motel-restaurant business, departments, inudstry's responsibilities, business ethics, and opportunities for creative employment.

Credit hours: 3
Lecture hours: 3

1011
HFT

Culinary Travel Elements in Business

Introduction to travel, world cuisines and beverages, business etiquette, and dining etiquette.

Credit hours: 3
Lecture hours: 3

1210
HFT

Hospitality Management

Focuses on managing people from the supervisor's standpoint. Includes techniques for increasing productivity and controlling labor costs, time management, and managing change. Stresses effective communication and the responsibilities of a supervisor in a lodging or food service operation.

Credit hours: 2
Lecture hours: 2

1254
HFT

Lodging Operations

This course introduces students to guest service operations and is designed for students interested in managing hotels, motels, resorts, and other related lodging businesses. The course provides students with practical knowledge of the concepts and procedures used in managing commercial lodging operations. Students are introduced to the rooming and guest service functions. The course includes the theories and principles of guest service management used in the lodging industry. The course gives students the opportunity to develop human relations and customer service skills. Operation of the various functions of the rooming department of a lodging operation are covered.

Credit hours: 3
Lecture hours: 3

1300
HFT

Managing Housekeeping Operations

Systemic approach to managing housekeeping operations in hospitality industry. Emphasis on role of housekeeping department and understanding managerial skills necessary to efficiently operate department.

Credit hours: 3
Lecture hours: 3

1860
HFT

Beverage Management

A study of the three categoreis of alcoholic beverages: wine, beer, and spirits. Provides a strong foundation in beverage purchasing, receiving, storing, control, and sales needed by the professional beverage manager.

Credit hours: 3
Lecture hours: 3

2264C
HFT

Banquet and Convention Management

Prerequisites: FOS2201, FSS1202C. Corequisite: FSS2240L. Introduction to the complete set of skills necessary to adequately perform as a hotel banquet manager and convention planner. Actual functions will be used to reinforce the general rules of table service as they apply to buffets and banquets.

Credit hours: 3
Lecture hours: 2
Lab hours: 4

2451
HFT

Cost Control and Purchasing

This course is an overview of the management system with an in-depth study in the control component of the management cycle. It will focus on the principles and procedures involved in an effective system of food, beverage, labor, and sales income control, as well as emphasize the development and use of standards and the calculation of actual costs.

Credit hours: 3
Lecture hours: 3

2750
HFT

Convention Service and Management

Prerequisite: HFT1000. Introduces students to the complete set of skills necessary to adequately perform as a hotel banquet manager and convention planner. Actual events will be used to reinforce the general rules of table service, booking functions, staffing banquets/conventions, and responsibilities of a host venue as they apply to buffets and banquets. Prepares students in trade show administration, meeting management and legal issues associated with banquets and conventions.

Credit hours: 3
Lecture hours: 3

2840C
HFT

Dining Room Operations

Prerequisites: FOS2201, FSS1202C. Corequisite: FSS2224L. Types of dining room and beverage service techniques found in the hospitality industry.

Credit hours: 3
Lecture hours: 3
Lab hours: 5

2949
HFT

COOP/Work Experience/Hospitality

1-3 crs. Cooperative Education courses may be taken toward completion of most of the Associate in Arts and Associate in Science degree programs. A maximum of six credit hours may be used in meeting the A.A. degree requirements. Prerequisite: Minimum of 2.0 GPA, meet with the co-op coordinator, and availability of co-op work experience slot. Supervised, practical work experience that seeks to combine theories and apply practical skills to projects in the student’s major field of study. Requirements include online weekly, mid-term, and end-of-term reflection assignments.

Credit hours: 1
Other hours: 1

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