Considering a career in Hospitality and Tourism Management? To introduce you to our program, we are offering a scholarship to new students that makes your first class FREE.
Funded by the Pinellas County Hotel/Motel Association, this Foundation Scholarship pays tuition for your first 3-credit Hospitality & Tourism class.
Apply online to take your first class free. For more information, call Sandy DeCarlo at 727-394-6130.
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Get the skills and credentials you need for an exciting career in hospitality and tourism management. Students in this program are highly recruited for employment at local, national and international companies in a growing and dynamic industry.
Our Associate in Science degree in Hospitality and Tourism Management and certificate programs can help boost your strengths and career options as a manager in the hospitality industry. Courses cover supervision, cost control, sanitation, laws governing the food and beverage and hospitality industries, customer service, front office procedures and food service operations.
All of our certificates transfer to the A.S. degree, which transfers to our bachelor's degree in Sustainability Management.
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.
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.
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.
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.
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.
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.
Prerequisite: HFT 1000
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. (Note: Sixty industry work hours equals one credit hour).
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'ecor, 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.
Pre or Corequisite: HFT 2450
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.
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.
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.
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.
Prerequisite: (HFT 1000
This course enables students to enhance workplace skills through supervised practical experience. Sixty (60) industry work hours equal one credit hour. In addition, the students must complete assignments as well as a term project. Faculty make regular appraisals of the learning progress through on-site visits and consultations with supervisors.
Prerequisite: HFT 1941 with a minimum grade of C and Permission of the Program:
This course is designed to assist those who deal with clients either face-to-face or through electronic media. Students will examine the role of customer service as a competitive business strategy, explore the role of communication in building customer relationships, and be introduced to techniques for dealing with difficult customer situations including challenges that can be produced by generational, linguistic and cultural diversity.
This course is designed to develop increased proficiency with the skills and behaviors necessary to deliver quality customer service in even the most difficult situations. Participants will explore and classify levels of customer service, learn the value of consistently exceeding customer expectations, recognize different communication styles customers may have, practice techniques for handling objections and asking for feedback, reinforce active listening skills, and use probing questions to identify additional service opportunities. Participants will also be introduced to basic phone selling skills.
Prerequisite: MNA 1751 or Permission of the Program:
Our programs prepare you for employment as:
You'll find people with a hospitality and tourism management background working for airlines, convention and visitors' bureaus, corporate food service, country and yacht clubs, cruise lines, hotels and resorts, restaurants, time share companies, tourism companies and trade show and exposition companies.
St. Petersburg College P.O. Box 13489St. Petersburg FL 33733-3489727-341-4772