Hospitality Management (HFT)

All segments of the hospitality and tourism industry will be introduced. Emphasis will be placed on current issues, guest needs, service quality, career opportunities, and professional development.

Basic introduction to Golf business. Includes the qualifying level PGA/PGM course materials. Provides an overview of PGA governance, rules of golf and professional matriculation and career path in the PGM program. An introduction to level one PGA/PGM material will commence upon successful completion of the qualifying level exam.

The Golf for Business and Life course allows a non-PGM concentration student to develop an appreciation and knowledge of the skills and abilities required to play the game of golf, and to learn the value of golf to networking in the business climate. Available to all majors except the PGM concentration in RHM.

PGA required course on the theoretical principles associated with proper golf swing technique. Analysis of the individual students golf game in relation to these principles, development of practice plan to overcome swing flaws, and student preparation for passing the PGA required "Playing Ability Test."

This course provides an overview of meetings, conventions, special events and expositions, including the roles of organizations and people (planners and suppliers) involved in the businesses that comprise the event industry.

An introduction to management and leadership theories, practices, and principles as applied in the hospitality industry.

The evolution of the spa industry from ancient civilizations to now is explored, tracing the influences of spa traditions from ancient civilizations. Through description, demonstration, and experience, students will understand and evaluate the wide array of spa products, treatments, and services.

Gain an understanding of operations, staffing, and administrative procedures unique to the spa industry. Topics will include legal aspects, safety and sanitation, client file management, retail operations, employment selection, contracts, licensure, and financial management.

This course examines the critical role of human resources management in the context of the resort/hospitality industry. Emphasis is placed on the effective hiring, training, development, and retention of employees, as well as strategies that support a customer-focused culture.

An in-depth look at the management of lodging operations with emphasis on the rooms division. ~Course previously listed as HFT 4253.

This course provides an overview of the club industry. Students will gain an understanding of common club ownership and governance structures; the role of management in delivering exceptional member experiences is emphasized.

Advanced study of operating a comprehensive golf facility. Non-traditional approach to training personnel in a golf operation and the marketing of a golf course. Principles of developing organizational policies and procedures as applicable to a golf course. Practical application of golf principles in the development of a "model golf shop" (best practices in golf operations) and development of analytical tools necessary in multiple golf facility management.

Advanced study of golf retail operations specifically focusing on the merchandising business operation. Students will prepare an open-to-buy plan, utilize inventory management systems, explore pricing strategies, effectively market and promote products to customers and how to track and monitor performance of a retail operation.

An introduction to basic financial accounting concepts and practices applicable to resort and hospitality organizations using the industry’s uniform system of accounting.

Managerial accounting techniques applicable to management decision making and the control of resort and hospitality establishments.

This course explores computer applications for resort and hospitality functional areas. Students learn the basics of purchasing, implementing, and managing today's information systems.

This course focuses on the applications of customer recognition and database management systems specific to hospitality operations as well as an introduction to internet security issues in the hospitality industry.

Students will gain an understanding of the spa client base and learn marketing practices to attract and retain customers. The course provides a comprehensive review of integrative wellness approaches for nourishing the mind, body, and spirit.

An analysis of marketing concept as it relates to resort, club, spa, recreation and hospitality services. The course focuses on the marketing functions. The use of social media and other marketing trends is introduced.

A managerial approach to legal aspects of the resort and hospitality industry, with emphasis on compliance and prevention of liabilities. It focuses on the understanding of the law and its implications, and provides specific perspectives on managerial risk.

This course provides an introduction of the concepts, principles, methods, and practices of tourism management. It provides an overview of tourist behavior, tourism supply and demand, tourism planning and development, sustainable tourism, and other contemporary issues in tourism management.

Focuses on the meetings and expositions industry and covers the history, current technology, management, funding, venues, types of meetings, trade shows and conferences specific to the resort industry.

Overview of the event industry including conventions, expositions, and major national and international events and their operational requirements.

Overview of Cruise industry: history, operating and marketing procedures, career opportunities, ship profiles, itineraries, and ports of call. Guest speakers plus optional field trip included.

This course examines the delivery of catered and special events. All aspects of delivering successful events for a wide-range of market segments, in a variety of venues and settings, are examined.

Creating a commercially viable restaurant concept that consistently delivers value to guests is a challenge, whether it is a fine-dining; upscale, casual; midscale table-service; or quick-service concept, or food truck. This course provides students with knowledge and understanding as to how a restaurant operator develops a concept, designs a menu, controls food and beverage costs, and directs their team to ensure the financial success of a commercial food and beverage operation.

Wellness knowledge necessary to develop healthy lifestyle programming for spa clientele. Students will learn basic nutrition and be able to identify and create menus of healthy cuisine for customers in the spa and hospitality industry.

In depth exploration, analysis, and assessment of topics of special concern to the field of resort and hospitality management.

Students gain a minimum 500 hours of work experience in the resort and hospitality industry. Experience and professional development assignments are included in the course.

Students have the opportunity to relate theory to practice through work experience at approved/designated industry organizations. Students work a minimum of 500 hours to 1500 hours for the employer. Students will be graded by the faculty taking into account the grade the employer representative assigns the student for the internship evaluation, required internship paper and PGA work experience requirements.

In-depth study of management issues relating to service deliver and quality assurance in the hospitality industry. Emphasis is placed upon guest experience mapping, service process and system design, guest feedback mechanisms, and continuous improvement, which ensure the consistent deliver of personalized, memorable hospitality experiences that deliver customer value while building guest loyalty.

Provides an analysis of management issues related to the "personal touch" in customer service and quality assurance in the hospitality industry. Emphasis is placed on the importance of contemporary management and business practices to keep up with the demands of an ever-changing industry.

An examination of advanced managerial practices and procedures as they relate to the operation of lodging properties. Emphasis will be placed upon the back-of-the-house functions, such as engineering and maintenance, finance and accounting, food and beverage, and sales and marketing, as well as capital planning and managing the relationship between ownership of the property and management of the property.

The development and operation of vacation ownership or timeshare resorts is common in resort destination markets and is increasingly common in gateway urban markets. This course provides students with insight into the development and management of timeshare lodging operations, highlighting differences with traditional lodging.

This is a capstone course that integrates all of the students previous HTM courses. The main goal is to improve students strategic decision-making capabilities.

This course introduces students to facilities management, design and programming. Included are characteristics of major building systems, the responsibilities of engineering-maintenance and renovations needs. Also covered are the methods of recreation and leisure activity programming. ~ Previously HFT 4342

Business principles associated with golf course acquisitions, business planning, and fiscal management will be explored. Legal status, tax and liability issues and data-driven decisions will be applied in case studies to control business problems and address opportunities.

Theory and principles behind golf association management and PGA of America section management. Project management theory in a golf operation, variance analysis systems as it relates to golf course operations, theories of "yield management," principles of building an employment team, and analysis of golf-specific financial statements and business documents, time management strategies, strategic planning, and long-term planning.

This course provides a comprehensive look at the methods, tools and techniques to control food, beverage and labor costs in restaurants, food service operations and clubs.

Designed to provide the students with an applied understanding of the strategies and tactics used in hospitality revenue management. The fundamental principles and concepts of revenue management including capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis will be discussed.

Hospitality businesses require substantial initial capital investment and continuous reinvestment to remain competitive. This course examines the cash flows necessary to sustain these investments and explores how investors assess alternative opportunities and financial returns. Students will also learn key financial management tools, hotel valuation, and strategic decision-making processes essential for long-term financial success in the hospitality industry.

Exploration of revenue management, big data, and predictive analytics within the hospitality industry from a comprehensive perspective as it pertains to the importance of generating business revenues and contributions to the overall service-firms value proposition and financial performance.

Destination Marketing Organizations (DMOs), Visitor and Convention Bureaus (VCBs), and a variety of tourism and hospitality-related enterprises employ myriad strategies to stimulate in-bound travel to their communities and demand for their services. The focus of this course is on the strategies employed by destinations and tourism organizations to market destinations, festivals, events, conventions, and tradeshows.

An in-depth look at operations, management, and leadership of theme and amusement parks and attractions.

Students choose between participation in the planning, marketing and implementation of an actual event for a profit or not-for-profit organization within the university or greater community or a research project and paper.

A course in oenology and the fundamentals of wine technology (viticulture and vinification methods). The major types of wine and the factors influencing their quality; principles of sensory evaluation; wine merchandising and marketing. Classroom discussion accompanied by class tastings of selected wines. An emphasis on identifying by taste the grape varietal of different wines from each region. s. 562.11(4), Fla. Stat., must be complied with. Students are required to fill out a release form. The instructor checks student IDs. Any student under the age of 19 is automatically dropped from the course. This course is restricted to sophomores, juniors, and seniors.

This course explores culinary and beverage cultures of the world with a focus upon their importance to gastronomic experiences. Students will learn about wine, beer, distilled beverages and their interrelationship with their culture, heritage, and environment.

Resort and hospitality individual study by students under the direction of a faculty member. The topic will be selected by the faculty member. Permission of instructor required.

Senior seminar requiring the student to research a challenging golf industry issue and provide a solution paper and presentation on this topic.

Students demonstrate connection of theory to practice through observation and work experience at approved industry organizations. Students work a minimum 500 hours with the employer.

Students have the opportunity to relate theory to practice through work experience at approved/designated industry organizations. Students work a minimum of 500 hours to 1500 hours for the employer. Students will be graded by the faculty taking into account the grade the employer representative assigns the student for the internship evaluation, required internship paper and PGA work experience requirements.

Intensive study tour, including preparatory work, research, focusing on resort/hospitality management operations in the global market. Differences and similarities between U.S. resort/hospitality industry and foreign markets. Students will tour, meet, and shadow resort management during their study abroad.