Florida International University - School of Hospitality and Tourism Management

Courses Offered and Course Description

HFT 3344
Quick Service Restaurant Management
A study of management systems in a wide range of fast food and quick service food restaurants, including site criteria, design and layout, operations, marketing techniques and cost controls.

HFT 4479
Food Service Systems Development
A comprehensive study of the systems and procedures used to develop a food service operation from concept to opening. The major topics are, site selection, determining the target market, concept development, design and layout, critical accounting documents, negotiating, management procedures and policies and marketing.

HFT 4809
Management for Foodservice
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. The class includes guest lectures from executives from various industry segments.

HFT 4853
Trends and Challenges for the Foodservice Industry
A study of management issues relating to the most relevant trends and challenges facing the foodservice industry today. The topics covered change as the issues for the industry change. The current major topics include, but are not limited to, managing food safety and employee recruitment and retention.

HFT 6478
Restaurant Development
A study of the procedures to research and develop a restaurant from concept to opening. Emphasis will be on market research, site development, financial feasibility, and the formulation of an operating plan for an individual restaurant. Each student will develop a comprehensive hands-on project for the course materials.

Biography

Professor Talty graduated from Florida State University, with a degree in Hospitality Management. After graduation he managed a multi-concept restaurant in Pensacola Florida, called Martine's. The concepts involved in this operation were a fine dining restaurant, a 24-hour coffee shop, and liquor store and banquet facilities for 400 people.

David next was Director of Operations for M&M Cafeterias a six-unit cafeteria chain in Miami Florida.

In 1960 he joined the Burger King Corporation. He became Director of Operations for company owned and franchised stores. At the time he joined Burger King there were twenty-two restaurants. He played a key part in developing the concept and remained with the company until it reached five hundred units.

He and David Edgerton the founder of Burger King started a new restaurant company called Bodega Restaurants. This was a table service restaurant concept that specialized in steaks and other beef items. David was the main force in developing this concept, which had ten units operating in South Florida, Michigan and Texas.

Professor Talty headed up the foodservice consulting practice for Laventhol & Horwath in their Miami office. He conducted numerous hotel foodservice operations audits and assisted with new foodservice company startups.

His next position was Director of Restaurant Operations for Terremark, Inc. In addition to overseeing the operation of four restaurants, he headed up the development team for the design and development of the new Monty's Bayshore restaurant.

Professor Talty is President of Restaurant Performance Inc. a full-service foodservice consulting company. He does operations and development projects as well as expert witness testimony.

Professor Talty has conducted numerous seminars for the Florida Restaurant Association and for Executive Management Programs conducted by the School of Hospitality and Tourism Management at Florida International University.

| Curriculum Vita |