FSS 2235C
Introductory Food Production Managementcredits: 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.
HFT 1000
Introduction to the Hospitality and Tourism Industrycredits: 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.
HFT 1210
Supervision in the Hospitality Industrycredits: 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.
HFT 1300
Housekeeping Operationscredits: 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.
HFT 1410
Front Office Procedurescredits: 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.
HFT 1500
Marketing in the Hospitality Industrycredits: 3
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
HFT 1941
Operations and Service Practicumcredits: 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.
HFT 2265
Food Service Operationscredits: 3
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
HFT 2276
Club and Resort Operationscredits: 2
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.
Prerequisite: HFT 1000
HFT 2450
Hospitality Cost Controlscredits: 3
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.
Prerequisite: HFT 1000 and
HFT 2600
Hospitality Lawcredits: 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.
HFT 2750
Convention and Group Management and Marketingcredits: 3
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
HFT 2942
Hospitality Internshipcredits: 3
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 Approval of the department
MNA 1751
Customer Service I: Developing A Spirit of Customer Servicecredits: 1
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
MNA 1760
Customer Service II: Developing Exceptional Customer Servicecredits: 1
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 program director approval