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)

Provides a basic study of information on purchasing food and beverages. Students will learn to create estimates of needed materials, safety and sanitation standards development, and food receiving and storage techniques.

Students learn acceptable procedures in serving foods, including display techniques. Special emphasis is given to learning to evaluate food service operation.
 

Prerequisites: Satisfactory completion of any required college-preparatory courses; twelve Valencia college-level credit hours including: HFT 1000 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.
(Internship fee: $65.00)

Students learn how to be aware of and control security issues concerning the restaurant and hospitality industries.