FOS 3207 Foodservice Sanitation (1).
Principles and practices involved in safe handling of food products including HACCP procedures. Offers the opportunity for Food Safety Certification.

FOS 4206 Sanitation in Foodservice Operations (3).
The causes and prevention of foodborne illness are stressed. Emphasis is placed on the current problems confronting the industry, with recent food developments as they relate to sanitation. The Hazard Analysis Critical Control Point system (HACCP) is included.

FSS 1005 Introduction to the Culinary Arts (3).
Principles and skills required in preparing breads, desserts, salads and entrees including theory of food production, functions and ingedients, purchasing, equipment used and sanitation will be covered.

FSS 3230C Introductory Commercial Food Production (3).
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.

FSS 3232C Intermediate Quantity Food Production Techniques (3). An advanced commercial food production course which provides the student with the opportunity to achieve competence and to develop techniques in soups, salads, sauces, and the entrees of meat, poultry, and seafood.
Prerequisite: FSS 3230C or equivalent.

FSS 3233C Institutional Foodservice Production (3).
Theory and application of commercial and institutional foodservice in an industrial environment, including large scale purchasing procedure, training in large productionequipment, on-the-job training.
Prerequisites: FOS 3021 or FOS 4041.

FSS 3242C International Cuisine (3).
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.
Open to non-majors.

FSS 3247 International Baking, Confectionary and Desserts (3).
Provides a professional understanding and foundation of management for food production in a pastry department or industrial baking facility within the foodservice industry.
Prerequisites: FSS 3230.

FSS 3285 Art in the Culinary Arts (3).
Analysis of art used in the hospitality industry and in the creation of artistic culinary preparations made from edible material used to enhance receptions and buffets.
Prerequisites: FSS 3230.

FSS 3311C School Foodservice Production (3).
Managerial approach to commercial food production in educational service emphasizing supervisory aspects of planning, production and controls.

FSS 4106 Purchasing and Menu Planning (3).
Basic information on sources, grades and standards, criteria for selection, purchasing, and storage for the major foods, including the development of specifications. Consideration of the menu pattern with particular emphasis on costing, pricing, and the work load placed on the production staff. Item analysis and merchandising features are emphasized.
Prerequisite: FSS 3230.

FSS 4234C Advanced Food Production Management (3).
A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle customer relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course.
Prerequisite: FSS 3230C.

FSS 4241C Classical Cuisine (3).
Provides an opportunity for students to expand their knowledge of food preparation into the area of world-respected traditional dishes. The course includes lecture, demonstration, and actual preparation of classical dishes.
Open to non-majors.

FSS 4336 Culinary Event Management (3).
A unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary events.
Prerequisites: FSS 3230 and FSS 4234 or A.O.S. in Culinary Arts.

FSS 4434 Food Facility Layout and Design (3).
Defines and explains concepts, principles, and procedures in evaluating and/or developing varied commercial foodservice facilities that will increase profit by reducing investment and operating cost and/or by increasing capacity. Actual installations are intensively reviewed. Current trends in foodservice methodology and technology are studied in detail, and foodservice equipment manufacturing processes and distribution economics are observed and evaluated.
Prerequisite: HFT 4323.

HFT 1001 Careers in Hospitality Management (3).
Orientation to the hospitality industry, its history, magnitude, challenges and career opportunities.

HFT 1750 Introduction to Conference & Convention Planning (3). Introductory course covering career opportunities in the conference/convention business; procedure involved in planning and marketing events. Students will plan and execute a special event.

HFT 1772 Introduction to the Cruiseline Industry (3).
Introductory course focusing on the cruiseline industry, its relationship to other segments of the hospitality industry. Why cruising is the fastest growing travel industry and career opportunities offered.

HFT 3000 Introduction to Hospitality and Tourism Management (3).
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.

HFT 3XXX Travel and Tourism Systems (3).
The course provides a foundation for the concept of travel and tourism as a system. Study of the importance of interrelated activities of the components integral to international and domestic travel and touris: destination planning and development, tour and travel distribution systems, transportation systems, attraction and entertainment systems and the hospitality industry.

HFT 3210 Fundamentals of Management in the Hospitality Industry (3).
A basic course in general management concepts and practices to acquaint the student with theories and principles of organization, the tools of managerial decision-making, and the management process, with particular reference to the hospitality industry. Case studies are used.

HFT 3263 Restaurant Management (3).
Analysis of principal operating problems facing managers in the restaurant industry. Various control systems necessary for profitability and quality are examined.

HFT 3277 Club Operations Management (3).
Lecture, discussion, case studies, and field trips specifically designed to expose the future club manager, golf professional, and turf manager to club operations. Introduction to the uniform system of accounts for clubs, annual club studies for operating results, control systems, taxation, budgeting, and management reports.

HFT 3313 Hospitality Property Management (3).
The problems of cost and operation of pest control, security, parking, general cleaning and upkeep, laundry, fire prevention, pools, tennis courts, and care of guest rooms and public space, with emphasis on equipment, personnel, and modern innovations. The housekeeping and property management function of the hotel.

HFT 3403 Accounting for the Hospitality Industry (3).
Introduction to the principles of accounting as they apply to the hospitality industry. Required for students who have not satisfactorily completed introductory accounting courses.
Corequisite: HFT 3423.

HFT 3423 Hospitality Information Technology (3).
Current computer applications in the Hospitality industry including information technology specific to hotel and restaurant accounting, finance, marketing, and management. These concepts are stressed through hands-on laboratory assignments with a Hotel Property Management System and a Restaurant POS/back-office as well as Microsoft Office. Mathematical financial functions will include the Present Value Function and the time value of money in the context of the Uniform System of Accounts for Hotels.

HFT 3424 Accounting and Controls for Foodservice Operations (3).
Analysis of accounting and operational problems in specialized foodservice sectors. Procedures, approaches and techniques of management control explored for efficiency using accounting knowledge.

HFT 3440 Applied Computers Technology in Foodservice (1).
Introductory computer course including menu graphics; word processing, communications, MS Office, the WWW and computer methods in foodservice.

HFT 3444 Survey of Computer Use by Hospitality Managers (3).
An introduction to the novice computer user to basic computer skills and computer use in the Hospitality Industry.

HFT 3453 Lodging Operations Control (3).
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.

HFT 3454 Food and Beverage Control (3).
Fundamentals of food and beverage cost controls in the hospitality industry.

HFT 3503 Hospitality Marketing Strategy (3).
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.

HFT 3505 Hospitality Buyer Behavior (3).
An analysis of influences on buyer and the process involved in their purchase of hospitality services and the implications for marketing/strategy design and execution.
Prerequisite: HFT 3503. or equivalent.

HFT 3509 Tourism Destination Marketing (3).
Comprehensive study of strategies and advanced techniques used in marketing tourism destinations and products. Marketing plan developed.
Prerequisite: HFT 4502.

HFT 3521 Hospitality Sales and Marketing Techniques (1).
An experiential course that gives students the opportunity to practice and develop personal-selling skills by doing field sales projects for industry partners (may be repeated for up to 3 credits).
Prerequisite: Permission of the instructor.

HFT 3600 Hospitality Industry Law (3).
A basic course in hotel, motel, and restaurant law emphasizing risk management and security. The student is introduced to the fundamental laws, rules, and regulations applicable to the hospitality industry. Case study approach is used to develop an awareness and understanding of the legal problems confronting the manager and executive in policy and decision making.

HFT 3700 Fundamentals of Tourism (3).
An introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism components and supply, tourism development, the economic role of tourism demand, and the marketing of tourism.

HFT 3713 International Travel and Tourism (3).
An introduction to the international scope of travel and tourism. A brief analysis of regional framework and specific regions of the world, the interrelationship between human society and the physical environment. Tourism as a factor in economic development and its cultural and sociological factors are explored. An analysis of the international organization of tourism and the facilitation procedures required for its successful implementations are highlighted.

HFT 3727 Travel Industry Law (3).
Legal strategies, tactics and principles for the multi-faceted travel industry. Covers applicable statutes, regulations and international agreements.
Prerequisite: HFT 3210.

HFT 3735 Destination and Cultures (3).
A geographical analysis of worldwide tourist destination regions and their major attractions. The course emphasizes how geographic and cultural factors are critical to the attractiveness of a tourist destination.

HFT 3741 Planning Meetings and Conventions (3).
Introduction to the meeting and convention industry, concentrating on specific and practical research, planning, supervision and control guidelines used by today’s Professional Meeting Planner.

HFT 3753 Convention and Trade Show Management (3).
A course concentrating on organizing, arranging and operating conventions, trade shows, and expositions. Emphasis is placed on the modes and methods of sales used in booking conventions and trade shows, as well as the division of administrative responsibility in their operation.

HFT 3760 Tourist Transport Systems (3).
Explores relationships between tourists and modern transport providers, the impact of societal and environmental issues, the intense service nature and resulting challenges of operations and management.

HFT 3770 Cruise Line Operations & Management (3).
Overview of cruise industry: it’s history and evolutions, operating and marketing procedures, career opportunities, ship profiles, itineraries, and ports of call. Guest speakers and optional field trip included.

HFT 3793 Sociology of Leisure (3).
An introduction to the fundamental psychological and sociological concepts and theories as they relate to the motivation behind travel and tourism.

HFT 3813 Marketing for Foodservice Operations (1).
Examines marketing principles, theories and concepts and the use of management principles and techniques. Stresses marketing for food services.

HFT 3861 Beverage Management (3).
An introduction to the identification, use and service of wines, spirits, and other alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.

HFT 3862L Wines of France and Italy (3).
A survey of the wines of the New World focusing on French and Italian wine groups, the most common methods of wine production; French and Italian wine classification systems.
Prerequisite: Minimum age 21.

HFT 3864 Introduction to Brewing Science (3).
A hands-on overview of the scientific principles and operation of craft breweries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined.
Prerequisite: Minimum age 21.

HFT 3864L Introduction to Brewing Science Laboratory (1).
A hands-on overview of the scientific principles and operation of craft breweries, commercial breweeries, and microbrewery technology. Relevant chemical, biological, and physical processes will be examined.
Prerequisite: Minimum age 21.

HFT 3865 Wines of the New World (3).
Classroom discussion accompanied by class tastings of selected wines. An emphasis on identifying by taste the grape varietal of different wines from each region.

HFT 3866 Wine Technology, Merchandising, and Marketing (3).
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.
Prerequisite: Minimum age 21.

HFT 3868 Wine and Culture (3).
A survey of the legendary old world and new world wine regions with a special emphasis on the cultural background that enabled these vineyards to develop and flourish.

HFT 3874 Role of Food Service in Tourism (3).
A theroretical approach to the multicultural dimensions of food service and cultures of origin, a pratical display and dicussion of food production and presentation according to the different types of existing services.
Prerequisites: HFT 3210 or HFT 3XXX Travel and Tourism Systems.

HFT 3900-3905 Independent Studies (VAR).
With permission from the Associate Dean, students may engage in independent research projects and other approved phases of independent study.
Prerequisite: 3.0 GPA.

HFT 3941 Internship in Hospitality Management (3).
Practical training and experience in all the major phases of hospitality operations and visitor industry. Reports are required.
Prerequisite: Permission of the instructor.

HFT 4295 Leadership in the Hospitality Industry (3).
Introduces the student to the fundamentals of leadership and basic leadership skills for organizational success. Graduating Seniors.

HFT 4737 Managing Tourism Services (3).
This course will introduce the student to management issues relating to service and quality assurance in travel and tourism systems. It includes examination of the concept of service and quality as a basic function of sustainability and analysis of the importance of the linkages of service and quality within sustainable travel and tourism products.

HFT 4XXX Travel Information Technology (3).
This course provides a foundation for understanding the mastery of travel industry specific technologies, examines new technologies used in the travel industry which encourage unsurpassed quality, service and efficiency in today’s national and global travel industry.

HFT 4221 Human Resources Management for Hospitality Industry (3).
An indepth 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.
Prerequsite: HFT 3210.

HFT 4222 Human Resources Development and Training for Hospitality Industry Managers (3).
A course designed to provide specific applications of proven training systems and methods for managers in the hospitality industry. The case study method will be used.
Prerequisite: HFT 3210. (F,S)

HFT 4224 Human Relations in the Hospitality Industry (3).
Designed to improve management skills for effective relationships with hospitality associates and guests. Course includes diversity appreciation, community service and team building.
Prerequisite: HFT 3210.

HFT 4240 Managing Service Organizations (3).
In-depth study of management issues relating to service and quality assurance in the service industry. Examines service linkages to marketing operations and human resources.
Prerequisite: HFT 3503 or HFT 3509, and HFT 3210, Senior Status only.

HFT 4274 Timeshare Management (3).
A comprehensive study of time-share and vacation ownership, including legislation, legal structures, project budgeting, financing, marketing, sales and property management.
Prerequisite: HFT 3210.

HFT 4284 Global Hospitality Business Environment (3).
Advanced management seminar examining the role of social, cultural, political, legal, ethical, economic and technological factors in how management is practiced in hospitality firms worldwide.
Prerequisite: HFT 3210.

HFT 4293 Hotel Foodservice Operations Seminar (3).
Senior course reviewing current foodservice operations, practices, procedures and problems throughout all areas and facets of the hotel industry.
Prerequisite: HFT 3210.

HFT 4296 Senior Seminar in Hospitality Management (3).
Student groups identify and research a major problem of a hospitality enterprise. Discussions will focus on problems and solutions. Final report required.
Prerequisite: Seniors only.

HFT 4323 Hospitality Facilities Management (3).
A comprehensive survey of engineering, maintenance and efficiency control in hotels, restaurants, and institutions.
Prerequisite: HFT 3403, HFT 3453.

HFT 4343 Hotel and Restaurant Planning and Design (3).
Considers analysis, evaluation, and scheduling of the economic, technical, aesthetic, and merchandising factors involved in the systematic planning, programming and design cycle for hotels and restaurants. Actual hotel and restaurant projects will serve as the basis for discussion and student project work.
Prerequisite: HFT 4323.

HFT 4344C QSR Management (3).
A study of management in a wide range of Quick Service Food Restaurants, including site criteria, design and layout, operations, marketing techniques and human relations.
Prerequisite: HFT 3263

HFT 4365 Environmental/Quality Management in the Hospitality Industry (3).
A multi-dimensional course reviewing global sustainability and environmental movements. This defined impact on the hospitality industry. Integrates courses and opportunities related to sustainability.
Prerequisites: HFT 3210.

HFT 4413 Lodging Systems and Procedures (3).
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.
Prerequisite: HFT 3423 and HFT 3453.

HFT 4445 Hotel Computer Systems (3).
A seminar on computer systems within the hotel industry. An intensive study of a computerized property management system. All computer applications are examined from reservations to the back office through a series of assignments and projects.
Prerequisite: HFT 3423.

HFT 4464 Financial Analysis in the Hospitality Industry (3).
Facilitates understanding and use of financial analysis in the hospitality industry. Topics include decision-making based on ratio analaysis, leverage, financing sources and other financial issues.
Prerequisite: HFT 3403.

HFT 4465 Financial Analysis for Tourism (3).
Facilitates understanding and use of financial analysis. Topics include decision-making based ratio-analysis, leverage, budgeting, financing sources and other financial issues.
Prerequisite: HFT 3403.

HFT 4470 Resort Development (3).
Analysis of management systems and methods for development of full-service resorts. Comparison of specialized requirements for different types of resorts based on location, climate, activities, and life-style. Considers management responsibilities for feasibility analysis, project development, construction supervision, pre-opening requirements and operations.
Prerequisites: HFT 3403.

HFT 4474 Management Accounting for the Hospitality Industry (3).
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.

HFT 4479 Foodservice Systems Development (3).
Course presenting the systems and procedures to develop a foodservice operation from concept to opening.
Prerequisites: HFT 3403, HFT 3263,and HFT 3503.

HFT 4493C Foodservice Computer Systems (3).
Study of computer systems in the restaurant and foodservice industry. The student is required to implement a simulated restaurant including personnel files, daily management, menu explosion and analysis, and inventory tracking. A research project will be assigned.
Prerequisite: HFT 3423 or permission of instrutor.

HFT 4502 Role of Market Research in Visitor Industry (3).
Fundamental research methods for tourism industry: data collection, analysis, write-up, and presentation. Emphasis placed on research implication relevant to management and problem solving.
Prerequisite: HFT 3503 or HFT 3509 or permission of instructor.

HFT 4503L Hospitality Marketing Management Laboratory (2).
An experiential course that allows students within a team to apply ideas, theories and techniques of management to real-world business challenges (may be repeated for up to 6 credits).
Prerequisites: HFT 3521.

HFT 4504 Hospitality and Tourism on the Internet (3).
This course provides working knowledge of the structure of the internet and web site hosting. Current principles of online marketing are examined in detail.
Prerequisite: HFT 3503 or permission of instructor.

HFT 4508 Meetings and Show Markets (3).
An in-depth analysis of the characteristics and buying behavior of meetings and show markets and the marketing strategies that can effectively attract and serve them.
Prerequisite: HFT 3503 or HFT 3509.

HFT 4512C Hospitality Promotion Strategy (3).
This course deals with the practical aspects of designing and implementing a hospitality advertising, public relations, and promotional program. Planning, budgeting, media, and campaign creation will be studied.
Prerequisite: HFT 3503 or HFT 3509.

HFT 4514 Hospitality Marketing Strategy Case Studies (3).
A case-method course in strategic marketing analysisand decision making for the hospitality services industry.Students engage in intensive class discussion and writereports on hospitality cases.
Prerequisite: HFT 3503 or equivalent.

HFT 4520 Personal Sales Tactics for the Hospitality Industry (3).
An investigation of personal selling approaches and procedures used in hospitality sales environments combined with practical application role plays and skill rehearsals.
Prerequisite: HFT 3503 or HFT 3509.

HFT 4524 Sales Management for the Hospitality Industry (3).
Explores innovative management techniques used in hospitality sales for effective sales development and revenue generation. Practical application, simulations, research and field study used.
Prerequisite: HFT 3503 or HFT 3509.

HFT 4545 Leadership Training for Team Building (3).
Students will learn leadership skills to facilitate team building activities in order to improve group communication, trust, problem-solving, and productivity.
Prerequisite: HFT 3210.

HFT 4604 Employment Law for Hospitality Managment (3).
Study of employment law including minimum wage, overtime, exempt employees, sexual harassment, discrimination under Civil Rights Act Title VII, ADA, Imigration Act and Family & Medical Leave Act.
Prerequisite: HFT 3600 or HFT 3727.

HFT 4654 Financial and Legal Aspects of Real Estate Development in the Hospitality Industry (3).
A study of the legal implications and financing alternatives for development of new properties and conversions.
Prerequisite: HFT 3600 and HFT 4464.

HFT 4701 Sustainable Tourism Practices (3).
In-depth study of contemporary issues pertaining to tourism based on the natural environment. Explores management strategies suitable for controlling a growing industry.
Prerequisite: HFT 3210 or HFT 3XXX Travel and Tourism Systems.

HFT 4708 Coastal and Marine Tourism (3).
Exploration of positive and negative impacts, management techniques and practices of worldwide coastal and marine environments.
Prerequisite: HFT 3XXX Travel and Tourism Systems or permission of instructor

HFT 4711 Cultural/Heritage Tourism (3).
Course addresses the significance of cultural resources (such as historical sites, art, and customs), program development, and visitor management to educate the traveller and preserve cultural diversity.
Prerequisites: HFT 3210 or HFT 3XXX Travel and Tourism Systems or permission of instructor.

HFT 4714 Implementation and Management of Tourism Projects (3).
Practical development, implementation, and management of tourism projects and programs with emphasis on international and developing nation situations.
Prerequisites: HFT 3713 or HFT 3XXX Travel and Tourism Systems.

HFT 4733 Tour Production and Distribution (3).
Comprehensive study of group and wholesale tour operations. Includes design, supplier negotiations and pricing aspects of tours. Examines marketing, sales and promotional techniques of the tour product.
Prerequisite: HFT 3XXX Travel and Tourism Systems , HFT 3403 and HFT 3503 or HFT 3509.

HFT 4754 Exposition and Events Management (3).
Comprehensive study of strategies for planning, developing and marketing public/trade show events.
Prerequisite: HFT 3210 and HFT 3741.

HFT 47XX Advanced Events Management (3).
This course focuses on advanced planning and managing of special events from ideas and concepts through the actual event implementation and follow up. Students will have the opportunity to focus on detailed elements of event management.
Prerequisite: HFT 3210 or HFT 4754 or permission of instructor.

HFT 4762 Airline Management (3).
An indepth study of the airline industry as a component of the hospitality tourism industry. Includes operation of various departments costs of operations regulation issues and career opportunities.
Prerequisite: HFT 3xxx Travel and Tourism Systems or permission of instructor.

HFT 4763 Airline Computer Reservation Systems (3).
An intensive study of the airline reservation system including computer software, travel documents, tickets, price itineraries as well as world wide travel information retrieval.
Prerequisites: HFT 3423 or equivalent.

HFT 4785 Casino Operations Management (3).
Topics include: Historical, Legal, Social and Operational aspects of the casino industry; odds assessment, game types, and cash management. Paramutual wagering, casinos, andsports books examined.
Prerequisite: HFT 3210.

HFT 4802 Catering Management (3).
A study of the techniques, logistics, and responsibilities involved in the management of on-premise and off-premise, catering companies.
Prerequisites: FSS 3230C or permission of instructor.

HFT 4805 Recreational and Non-commercial Foodservice (3).
Management of various non-commercialand contract foodservice operations including business and industry, hospital/medical center, school/college, and recreational.
Prerequisite: HFT 3210.

HFT 4809 Management of Foodservice Industry Segments (3).
An in-depth study of all segments of the foodservice industry including all major areas of foodservice operations as they relate to various industry segments.
Prerequisite: HFT 3263.

HFT 4853 Foodservice Trends and Challenges (3).
Advanced level course covers management issues relevant to current trends and challenges facing the foodservice industry. Topics covered will vary as appropriate for current situations.
Prerequisites: FSS 3230 or permission of instructor.

HFT 4867 Advanced Wine Technology (3).
Overview of the wine business including: importers, whole-salers, growing grapes, making wine, retailing in supermarkets, restaurants, and liquor stores, analytical tastings, matching wine and food.
Prerequisite: HFT 3866; minimum age 21.

HFT 4936 Hotel Management Seminar (3).
A senior course examining the power of partnerships and interrelationships between hotel/resorts and other key segments of the visitor industry (airport, cruiseport, convention center, attractions, sport teams, and stadiums/arenas, etc.) Considers current lodging and visitor industry problems and practices, developing policies and procedures, and implementing them.
Prerequisite: HFT 3210.

HFT 4945 Advanced Internship in Hospitality/Tourism Management (0-3). Structured hospitality practical training work experience involving training program and job rotations not previously performed. Ten week/300 hours minimum. Report and management project required.
Prerequisites: Documented completion of 1,000 hospitality related work hours of which at least 500 hours must be completed while enrolled at FIU. Permission of the instructor.

HFT 4955 Field Study Abroad: Hospitality and Tourism (3-6).
The course is designed to acquaint students with hospitality and tourism development in many parts of the world. Students will observe the development through trips to major cities in a country or area.