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 27 Hospitality Core credits, 21 Concentration Credits and 12 Elective credits.
Lower Division Prerequisites
The following two courses are prerequisites before starting core courses and 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.
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.
Hospitality Lower Division Prerequisites
The following four courses are prerequisites before starting core courses.
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.
Human Resource Management for the Hospitality Industry HFT2220
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.
Prerequisites: HFT 3203 and senior status only.
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.
For Freshman, Sophomores, or Juniors Only.
Hospitality Core Requirements
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 3403.
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.
Prerequisites: HFT 3403, HFT 3453 or HFT 3457.
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.
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.
Introductory Commercial Food Production FSS 3230C
Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.
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.
Prerequisite: HFT 3403.
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.
Prerequisites: HFT 3423 and HFT 3453.
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: HFT 3403.
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.
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.
The following courses are required for a concentration in Restaurant/Food Service Management
Hospitality Electives - 30 Credits
Electives can be chosen from any 3000/4000 level HFT or FSS course. If desired, students may choose any of the following six major areas to meet 18 of the 30 required elective credits.
Restaurant/Foodservice Management Major 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 4812
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.
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.
Prerequisites: Documented completion of 1,000 hospitality related work hours of which 500 hours must be completed while enrolled at FIU. Permission of an advisor.
Senior Seminar in Hospitality Management HFT 4296
Student groups identify and research a major problem of a hospitality enterprise. Discussions will focus on problems and solutions. Final report required.
Seniors only.
Additional Courses: Two additional upper division Restaurant/Foodservice management courses from approved list. Discuss with an advisor.