The curriculum for this fully online program blends academic instruction with hands-on experience, including at the prestigious South Beach Wine and Food Festival, which benefits FIU's Chaplin School of Hospitality & Tourism Management. For graduation, each student must have worked a minimum of 1,000 hours in the industry and completed an advanced internship of an additional 300 hours.

The program offers a comprehensive set of core requirements and practical experiences that provide a solid foundation in business management, finance, logistics, accounting, operations and more, preparing you to excel and lead in the biggest industry in the world.

Industry Statistics

According to the World Travel & Tourism Council, the travel and tourism industry outperformed the global economy in 2012 – growing faster than manufacturing, retail, financial services and communications. As a result, the hospitality industry now accounts for one in 11 jobs around the world. The School's alumni hold prominent positions throughout the hotel, travel, food service and related industries.

Employment opportunities for well-qualified hospitality graduates are on the rise, especially for meeting, convention and event planners, where employment is expected to grow 44 percent through 2020 (Occupational Handbook, Bureau of Labor Statistics).

A total of 120 credits are required for the degree, including 60 program credits and 60 credits to meet University Core Curriculum and lower division requirements. Within the program, the 60 credits include 36 Hospitality Core credits, 12 Concentration Credits and 12 Elective credits. 

Hospitality Pre-Core Courses

The following lower divisional, pre-core courses are to be taken before starting hospitality core courses. Some courses can also be used to meet UCC (University Core Curriculum) requirements:

Microeconomics ECO 2023 
This course provides an introduction to the theory and practices of contemporary microeconomics. The course will begin with a discussion on how agents deal with the fundamental problem of scarcity. The discussion will then turn to the basic concepts and tools used in microeconomic analysis.

OR

Macroeconomics ECO 2013 
Introduction to economic analysis of the overall economy: national income accounting, unemployment, inflation, monetary and fiscal policies, budget deficits and debt, long-run growth.

Public Speaking SPC 2608
This course will take an academic approach to speech communication. The course will examine the basic elements of research, construction and delivery of original public presentation. By understanding what components go into a good speech, an individual will look more confident in their presentation.

Pathways to Success I HFT 1070
Designed to provide students with a comprehensive overview of academic policies, procedures and requirements for matriculation and graduation from the Chaplin School of Hospitality and Tourism Management. Must be taken first semester.

Pathways to Success II HFT 3072
This course exposes students to all career services offered by CSHTM. Students will review career/education goals in line with strengths, skills and values and will leverage all career services. Must be taken after 60 earned credits.

Intro to Hospitality and Tourism Management HFT 1000
A survey course providing an overview of the industry, its history, problems, and general operating procedures. Operating executives from the fields of hotel, restaurant, foodservice, travel, and tourism will be featured periodically. 

Human Resource Management for the Hospitality Industry HFT 2220
An in-depth study of human resources management in hospitality industry designed to improve and advance student’s skills through understanding of both hourly and management human resource policies, practices and procedures. 

Accounting for the Hospitality Industry HFT 2401
Introduction to the principles of accounting as they apply to the hospitality industry. Required for students who have not satisfactorily completed introductory accounting courses.

Hospitality Information Technology HFT 2441
Covers computer applications in the hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. Course includes hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office.

Hospitality Core Requirements

Introductory Commercial Food Production FSS 3230C
Study of basic and intermediate commercial food production management skills required in menu design. The knowledge will be applied in the production of appetizers, salads, main course items and desserts.  

Advanced Food Production Management FSS 4234C
A course in advanced food production and service techniques to provide the student with realistic productions, services and managerial experience. Staffing, merchandising and cost control procedures are integral parts of the course.

Pre-requisite: FSS 3230C
*Alternative course option available with Academic Advisor Approval

Restaurant Management HFT 3263
Analysis of principal operating problems facing managers in the restaurant industry. Various control systems necessary for profitability and quality are examined.

Lodging Operations Control HFT 3453
Focuses on controlling expenses and revenues of a full-service lodging operation using qualitative and quantitative techniques. Based on using the uniform system of accounts for the lodging industry. 

Hospitality Marketing Strategy HFT 3503
Examines marketing principles, theories and concepts and the use of management principles and techniques of analysis, planning, implementation and control to maximize marketing effectiveness in hospitality organizations. Stresses marketing of services. This is a Global Learning Course.

Hospitality Industry Law HFT 3603 
Introduction to hotel, motel, and restaurant law emphasizing risk management and security. Students learn about the fundamental laws, rules, and regulations applicable to the hospitality industry through a case study approach. This is a Global Learning Course.

Hospitality Facilities Environmental Systems HFT 4323
A comprehensive survey of engineering, maintenance, and efficiency controls in hotels, restaurants, and institutions. Emphasizes the importance of Operations Facilities Engineering Management and the environment. This is a Global Learning Course.

Hospitality Analytics and Revenue Management HFT 4413
Detailed study of methods used in serving and tracking guest history and yield management in the hospitality industry. Demonstrates state-of-the-art technology and concepts. 

Financial Analysis in the Hospitality Industry HFT 4464
Facilitates understanding and use of financial analysis in the hospitality industry. Topics include decision-making based on ratio analysis, leverage, financing sources and other financial issues. 

Prerequisite: HFT 2401.

Management Accounting for the Hospitality Industry HFT 4474
Advanced study of the decision-making process involved in the hospitality industry. Emphasis on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting. 

Prerequisite: HFT2401

Advanced Internship for Hospitality and Tourism HFT 4945
Hospitality/tourism work experience to provide exposure to management and training functions, job rotation tasks and/or projects not previously performed. Minimum 300 hours/ten weeks field experience. 

Pre-requisites: Documented completion of 500 hospitality related work hours of which must be completed while enrolled at FIU. Permission of an advisor.

OR

Internship in Hospitality Management HFT 3941
Practical training and experience in all major phases of hospitality operations and visitor industry. Reports are required.

Pre-requisites: Documented completion of 500 hospitality related work hours of which must be completed while enrolled at FIU. Permission of an advisor.

Senior Seminar in Hospitality Management HFT 4294
Student groups identify and research a major problem of a hospitality enterprise. Discussions will focus on problems and solutions. Final report required. 
Can only be taken the semester you graduate.

Additional Requirements

Hospitality Electives - 24 Credits 

Electives can be chosen from any 3000/4000 level HFT or FSS course. If desired, students may choose courses in any concentration to meet 12 of the 24 required elective credits.

Restaurant/Food Service Management Concentration

The undergraduate program at the FIU Chaplin School of Hospitality & Tourism Management offers you the ability to concentrate in your area of interest by selecting one of six areas within the hospitality and tourism industries: Beverage Management, Culinary Management, Hotel/Lodging Management, Restaurant/Foodservice Management, Event Management, and Travel and Tourism Management.

Restaurant/Foodservice Management Major Courses

Choose four from any of the following courses:

Purchasing and Menu Planning FSS 4106
Basic information on sources, grades and standards, criteria for selection, purchasing and storage for the major foods; including the development of specifications.

Management for Foodservice Industry Segments HFT 4809
An in-depth study of all segments of the food service industry including all major areas of foodservice operations as they relate to various industry segments.

Foodservice Systems Development HFT 4479
Course presenting the systems and procedures to develop a food service operation from concept to opening.

Foodservice Trends and Challenges HFT 4853
Advanced level course covers management issues relevant to current trends and challenges facing the foodservice industry.

International Baking, Confectionary and Desserts FSS 3073
Provides professional understanding and foundation of management for food production in a pastry department or industrial baking facility within the food service industry.

Culinary Event Management FSS 4336
A unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary events.

International Cuisine FSS 3242C
An opportunity for food aficionados to explore modern interpretations of international classic cuisine. Includes lecture, demonstration and preparation of favorite international dishes from restaurant menus around the world.

Culinary Innovation and Entrepreneurship HFT 4833
A unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary innovation and entrepreneurship.

To ensure every student’s success, we have certain admissions requirements for each of our programs. To help you through the application process, our enrollment advisors are here to answer your questions and guide you every step of the way.


FIU Admission Requirements

Applications are accepted for Spring, Fall and Summer terms.

Steps to Apply

Freshman Students

 Please submit the following:

• Online application

• $30 application fee.

• Official SAT or ACT scores.

• Official high school transcripts.

Transfer Students

Please submit the following:

• Online application

• $30 application fee.

• Official college transcripts.

• If you have less than 60 transferable college credits, you must also submit official high school transcripts and SAT or ACT scores in addition to any transcripts from postsecondary schools to the Office of Undergraduate Admissions.

International Students

In addition to the above requirements, international applicants should submit:

• Official English Language Proficiency exam scores (TOEFL or IELTS).

• NACES official course-by-course evaluation and translation of college transcripts.

• If you have less than 60 transferrable college credits, you must also submit official high school transcripts with translation.

Program Admission Requirements

A total of 120 credit hours are required for the Bachelor of Science in Hospitality Management.

Applicants to the Chaplin School of Hospitality & Tourism Management must submit an Undergraduate Application for admission to the University and must follow the regular University admissions procedures described in the FIU Undergraduate Admissions website (click "How to Apply"). Applicants must be eligible for admission to the University before being accepted to the School.

• A minimum TOEFL score of 500 written or

• Or 63 ibT or IELTS of 5.0 overall is required for international applicants.

Any student who has completed two years of college (60 transferable semester hours) may apply for admission as a transfer student to the upper division program.  A minimum 2.25 GPA is required for transfer students. Students with a GPA lower than 2.25 may be considered for admission on a case-by-case basis. Admissions will review your official transcripts for transfer credits upon submission of your application. Domestic students may enroll on either a full-time or a part-time basis; International students must enroll full-time (at least 12 credits per semester). Students with less than 60 transfer credits are subject to freshman admission criteria.

All students are required to meet the University’s core curriculum requirements prior to graduation. It is not necessary to have been previously enrolled in a hotel, restaurant or tourism program. The curriculum will provide the specialized professional education to equip the student for a career in hospitality and tourism management. Students with training in liberal arts, business, education, or technology, for example, are qualified to enroll in the program.

A maximum of 60 lower division undergraduate semester credits may be transferred from a junior or community college program. More credits may be transferred from a related upper-division program at a four-year institution.

Undergraduate applicants are advised to respect the Admissions Deadlines of the Undergraduate Admissions Office.

Admission Documents

To complete the online undergraduate programs admissions form, select your program from the application form. You may complete the online application and submit it, even before taking any entrance exams. All supporting admission documents may be sent to:


Florida International University

Office of Undergraduate Admissions

P.O. Box 659003

Miami, FL 33265-9003

USA



FIU also accepts transcripts electronically via:

• Faster (All FL public institutions)

• Naviance (Typically used by private high schools)

• SMART/Joint Service Transcript – Military records

*Meeting the university minimum requirements does not guarantee admission

We’re thrilled that you’re considering online education and want you to know exactly what to expect for tuition and fees. Education is an investment in your future. Use the following student tuition and fees calculator to determine your costs.

Brian Bergquist 
Dr. Bergquist started out the old fashioned way, washing dishes and working as a dietary aide. He joined the United States Marine Corps and work in the food service area for over three years. First as a cook on watch and then as a Food Technician/Chef for two Commandant's in Washinton, D.C.. He compeleted his BS degree in Hotel and Restaurant Management, He worked for Good Earth Restaurant's and Stouffer Restaurant's in management positions. He went into private catering before returning to school to complete his MS and started teaching after that. While teaching he completed his Ed.S. and Ph.D. and has been teaching for over 25 years. His passion is sharing with the next generation of hospitality professionals. His teaching interest are food service management, service management and security and risk management.

Mark D'Alessandro 
Prior to joining the faculty at Florida International University, Professor D'Alessandro taught at various schools across the United States including New York City College of Technology, The Center for Kosher Culinary Arts, Kingsborough Community College and Le Cordon Bleu Culinary College. Industry work as a butcher and chef prepared him for teaching and instruction, and include work at Chef Allen's and Whole Foods Market. While in graduate school in New York City, he served as Chef / Nutritionist for Manhattan's largest emergency food pantry: West Side Campaign Against Hunger. There, he taught New York's neediest families to cook healthy, nutritious foods and partnered with agencies such as The Food Bank of New York, Columbia University, Cocina Para Su Salud! and United Way.  He holds a culinary degree from Cincinnati State Technical and Community College, a baccalaureate degree from Florida International University (Hospitality Management) and Master of Arts from New York University (Food Studies). His research interests are food systems and food culture.

Mark Traynor 
Dr. Mark Traynor is a Dublin, Ireland native, and holds a BA in Culinary Arts with First Class Honors from the Dublin Institute of Technology. He completed his PhD from the School of Culinary Arts and Food Technology in Dublin Institute of Technology. His dissertation is entitled Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavor and Sensory Evaluation. The focus of this work was the theoretical and practical application of the principles and theories of Molecular Gastronomy to the development of novel food products.  Dr. Traynor’s career in the food industry spans 15 years, during which he has held numerous positions; both front of house and back of house foodservice positions, and in academia. From 2013-2015, Dr. Traynor took his educational background and food industry experience and expertise to use as the Assistant Professor of Culinology in Southwest Minnesota State’s Culinology and Hospitality Management department. In 2015, Dr. Traynor became the chair of the Culinology and Hospitality Management department at SMSU before transitioning to the Chaplin School of Hospitality and Tourism Management at Florida International University. Dr. Traynor has been an active member of the Research Chef’s Association for seven years now. Currently he serves on the Research Chefs Association Higher Education Committee. Dr. Traynor is also an active member of the National Restaurant Association (NRA), the Institute of Food Science and Technology (IFT) and the International Council on Hotel, Restaurant, Institutional Education (ICHRIE).