HFT: Hospitality Management

HOSPITALITY MANAGEMENT AND LEADERSHIP Relates managerial functions to hospitality industry and trains student to become effective manager by applying management theories. Much emphasis on human relations and how to work efficiently with peers, superiors and subordinates.

RESTAURANT AND FOODSERVICE MANAGEMENT This course includes a comprehensive overview of the basic principles used in planning, analyzing, and managing a successful restaurant and foodservice operation. Topics range from concept and menu development to the staffing and operation of commercial and institutional food and beverage organizations. 202010.

INTRODUCTION TO THEME PARK AND ATTRACTIONS MANAGEMENT This course includes a comprehensive study of the theme park industry with an emphasis on management and operations. The course will examine theme park history, park design and development, attractions, entertainment, merchandising, food & beverage, and other services that support the theme park.

SECURITY ISSUES AND RISK MANAGEMENT IN THE HOSPITALITY INDUSTRY This course provides an overview of contemporary security issues and risk management strategies within the various sectors of the hospitality industry, including lodging, restaurants, theme parks, and event and entertainment venues. Students will examine principles of crime prevention and learn to develop, implement, and assess effective security management programs. Additionally, students will learn about risk assessment, emergency response planning, and best practices to create a secure environment that ensures the safety of guests, staff, and property.

THE EVENT INDUSTRY This course provides an introduction to the Meetings, Events, Expositions, and Conventions (MEEC) industry, examining its scope, structure, and significance within the hospitality and tourism field. Students explore the roles, skills, and competencies required of successful event professionals, as well as the organizations and stakeholders involved in planning and producing meetings and events. Emphasis is placed on industry terminology, legal considerations, trade show technologies, sustainability practices, and the services and products available to meeting professionals. Through applied learning experiences, students develop event concepts, create budgets, and implement the tasks and activities necessary to plan, design, and produce an actual event. This course blends foundational knowledge with practical application to prepare students for roles within the event industry.

WINE ESSENTIALS Prerequisite: Department Approval A survey of the renowned old and new world wine regions, their evolution in western culture and their role in contemporary society. Grape varieties and celebrated vineyards, classification systems, international trends in wine consumption and restaurant marketing will be studied. Students are introduced to the fundamentals of wine service and tasting. Hospitality and Culinary students will be given preference in enrolling in this course. Must be at least 18 years of age at the time of enrollment. Professional wine tasting protocol requires that all students taste the wine and spit. (Special Fee: $103.00).

BEVERAGE MANAGEMENT AND SERVICE Course intended to familiarize students with basic beverage knowledge and service, and to offer the conceptual foundation for them to understand, develop, and manage a beverage program within their operations. Overview of major beverage categories utilized within a hospitality operation including: wine, beer and spirits. (Special Fee: $118.00) 202310.

SELECTED TOPICS IN HOSPITALITY MANAGEMENT Prerequisites: Departmental approval For students interested in discussion, exploration and observation of special topics in lodging, restaurant, tourism, attractions, and food management. May be repeated for credit, but grade forgiveness cannot be applied.