Dedman School of
Hospitality
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Address, UCB 4100
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Major in Hospitality Administration - Course Descriptions

FSS 3337. Quantity Food Production Management (2). Corequisite: FSS 3337L. Food and beverage sanitation, production, and service; food service equipment; menu planning and costing; nutrition and safety. Introduction to basic food and beverage management concepts.

FSS 3337L. Quantity Food Production Management Laboratory (1). Corequisite: FSS 3337. Commercial quantity food production experience.

FSS 3423. Property Management in Hospitality Operations (3). The management of maintenance, energy, and engineering systems in hospitality industries; food service facilities planning, productivity work analysis, and sanitation; with computer applications.

FSS 4338. Food and Beverage Management (2). Prerequisites: FSS 3337, 3337L, and senior standing. Corequisite: FSS 4338L. Management methods and concepts utilized in administration of advanced food and beverage functions.

FSS 4338L. Food and Beverage Management Laboratory (1). Prerequisites: FSS 3337, 3337L, and senior standing. Corequisite: FSS 4338. Production and service of international cuisine.

HFT 1350. Golf for Business and Life (1). (S/U grade only.) This course is designed for students who have never experienced the game of golf. Students learn the basics of the game in a casual, fun environment.

HFT 2352. Introduction to Professional Golf Management (1). This course focuses on preparing students for the management of golf operations. For professional golf management majors only.

HFT 3000. Introduction to Hospitality and Tourism Management (3). An introductory review of the segments, disciplines, career opportunities, and current issues facing the hospitality industry. Industry leaders may be featured as guest speakers. Open to nonmajors.

HFT 3220. Human Resource Management in Hospitality Operations (3). Prerequisite or Corequisite: MAN 3240. Analysis of human resource issues in the hospitality industry such as staffing, training, appraisal, wage and hour administration, discrimination, harassment, and other governmental issues.

HFT 3224. Managerial Behavior in Hospitality Operations (3). Prerequisite: HFT 3220. Prerequisite or Corequisite: FSS 4338, 4338L. Analysis and development of interpersonal management skills including leadership, ethics, employee and guest relations, and team building. Discussions on current issues, training, and quality management in the hospitality industry.

HFT 3240. Managing Service Organizations (3). An in-depth examination of the concept of service and the linkages of the three most important functional areas of the firm: marketing, operations, and human resources. The course also addresses the concept of quality.

HFT 3272. Senior Services Management (3). The planning, development, operation, and management of retirement facilities. Explores the various types of senior living facilities, including multi-level, independent, assisted living, and skilled-nursing care centers.

HFT 3277. Club Management (3). The development and management of clubs, including golf course operations, organizational and financial structure, membership and guest relations, design, and other amenities.

HFT 3353. Intermediate Professional Golf Management (1). Prerequisite: HFT 2352. This course focuses on developing intermediate level skills necessary for management of golf operations. For professional golf management majors only.

HFT 3354. Agronomy for Golf Course Management (3). An overview of horticultural and agronomic practices needed by golf course managers in the hospitality industry.

HFT 3355. Advanced Professional Golf Management (1). Prerequisite: HFT 3353. This course focuses on advanced skills that prepare students for the management of golf operations. For professional golf management majors only.

HFT 3424. Cost Control Systems in Hospitality Operations (3). Prerequisites or Corequisites: MAN 3240; ACG 2021. A detailed analysis of food, beverage, labor, and cash controls. In-depth purchasing component including furniture, fixtures, and equipment (FF&E). Computer usage in labor control, cost analysis, and marketing mix analysis. A systems approach to management of quality through the design of appropriate controls.

HFT 3600. Law for Hospitality Operations (3). Prerequisites: HFT 3220; BUL 3310. Basic concepts of law as applied to the hospitality industry including legal definitions, innkeeper/guest relationships, liability, and other legal problems.

HFT 3700. Tourism Management and the Environment (3). Tourism management, organization, and development. Emphasis on economic and environmental issues confronting the industry such as balancing use and preservation. Open to nonmajors.

HFT 3941r. Management Internship (1–3). (S/U grade only.) Prerequisites: Three, three (3) hour courses in hospitality administration, excluding DIS; 3.0 average. A management internship program providing on-the-job management experience in some phase of the hospitality industry. HAD majors only. May be repeated to a maximum of nine (9) semester hours.

HFT 3949r. Cooperative Education Work Experience (0). (S/U grade only.)

HFT 4253. Lodging Management (3). Prerequisite: HFT 3220. The study of hotel, motel, resort, and other types of lodging operations including functional department organization, operation, and systems. Emphasis on rooms department and computer usage in lodging properties as well as quality issues.

HFT 4294. Strategic Management and Operations Analysis in Hospitality Administration (3). Prerequisites or Corequisites: all hospitality core courses. Integrative, applied course in strategic management and decision making in the hospitality industry utilizing case studies and simulation exercises. An in-depth examination of the use of various management tools for problem solving. Discussions of industry trends, multicultural, and quality issues.

HFT 4471. Financial Management Control Systems (3). Prerequisites: ACG 2021; FIN 3403. Design and interpretation of financial statements, budgets, and internal reporting systems for hospitality operations. In-depth examination of system of accounts (P&L, balance sheets, cash flow), computer usage in financial management, financial feasibility, and valuation of assets.

HFT 4502. Hospitality Services Marketing and Research (3). Prerequisite: MAR 3023. Applications of strategic market research and product/service positioning in the hospitality industry. Emphasis on competitive marketing strategies including sales, advertising, and promotions. Discussion of unique features of hospitality marketing, market research/analysis, ethics, and quality.

HFT 4866. Wine and Culture (3). An introduction to basic wine knowledge that, together with wine tasting, enhances student understanding and appreciation of wine and its place in our culture and heritage. Restricted to students 21 years of age and older. May not be taken as a S/U course.

HFT 4905r. Directed Individual Study (1–3). May be repeated up to five (5) times.

HFT 4930r. Special Topics in Hospitality Administration (1–3). In-depth study of current topics in hospitality administration. May be repeated to a maximum of twelve (12) semester hours when topics change.

HFT 4941. Field Study in Hospitality Administration (0). (S/U grade only.) 1,000 hours of satisfactory, acceptable work experience in the hospitality industry. Discussion expands and integrates the work experience to enhance management decision-making skills. Report and supervisors' evaluation required. Students should register for this class the semester in which they will complete the work experience requirement.

HFT 4970r. Honors Thesis (1–6). Prerequisite: Admission to the honors program. May be repeated to a maximum of nine (9) semester hours. Six (6) semester hours of thesis are required to complete honors in the major.