An application of principles in commercial and institutional food and beverage facilities including marketing, menu development, effective cost control in purchasing, pricing, labor and service techniques. Procedures, approaches and techniques of management are explored and developed as they relate to commercial and institutional food and beverage facilities.

Emphasis on methods of menu pricing, systems of controlling and accounting for food and beverage costs and methods of controlling sales income.   

Introduction to many facets of hotel-motel and food services industries. Includes study of history, scope and innovations in industry as well as orientation visits to local establishments.   

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

This course is designed to acquaint the student with Front Office Management. The course encompasses theory plus classroom computerized property management system exercises and simulations including reservations, arrival and departure of guests, night audit reports and procedures, yield management, and exception handling and reporting.   

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.   

Provides basic skills and knowledge of supervision with specific examples in the hospitality industry. It details the characteristics and responsibilities of an efficient and effective supervisor with emphasis placed on such management skills as solving problems, motivating employees and improving employee performance.  

Students develop actual marketing campaign for business within hospitality industry. Emphasis on (a) analysis of market, competition and product, (b) planning financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plan.  

Provides awareness of rights and responsibilities that law grants to or imposes upon a hotelkeeper, and illustrates possible consequences of failure to satisfy legal obligations. Specific attention to innkeeper-guest relationship, contracts, torts, civil and property rights and insurable risks.  

Emphasis on international, national and state aspects of tourism. Comprehensive study of businesses involved in promotion of travel: transportation, accommodations, feeding and entertainment of travelers. Analysis of economic, cultural and sociological effects of tourism on communities and states.  

Defines scope and segmentation of convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet needs as part of meeting and convention services.  

Prerequisite: 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.  

Prerequisites: Satisfaction of required college-preparatory courses; 12 Valencia college-level credits including HFT 1000, (HFT 1410 or FSS 2251) and departmental approval. This course provides a planned work-based experience that will provide students with an opportunity to enhance workplace skills through a supervised practical experience related to their career objectives. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $65.00)