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Department of HOSPITALITY ADMINISTRATION
The program in hospitality administration was established in 1947 in recognition of the demand for hotel and restaurant industry executives with the objective of providing the kind of education tomorrow's hospitality manager will need. The curriculum is purposefully designed so that students must meet high standards of achievement in general education and must acquire not only the specialized knowledge needed for their hospitality industry careers, but also understand the basic functions, objectives, and tools of management that are common to executive roles.
The Department of Hospitality Administration is located in the South Building of the University Center, which provides for the specialized academic/training objectives established by the department. In addition to classrooms, this state-of-the-art facility provides hospitality students with teaching kitchens, a satellite technology center, a publication resource center, and a placement center. The building also contains an affiliated 35,000 square-foot, professionally managed city club that provides hospitality students with real-world food and beverage experience in elegant surroundings.
One of the most rewarding benefits of an education in hospitality administration at The Florida State University is that through the years a personal, intimate, congenial climate, in which students may develop to their fullest potential, has remained a chief attraction. All of the department's energies and resources are devoted exclusively to preparing each student for a professional career.
Students who are majors in hospitality administration are offered a wide variety of specialized courses. Three imperatives govern this carefully organized course of study:
The hospitality administration department at the University is nationally and internationally recognized as one of the best. It is consistently ranked in the top five. Many firms visit the department each year to interview students for entry-level management positions. Graduates of the program enjoy top managerial and ownership positions in restaurants, hotels, resorts, institutions, and other facets of the hospitality industry. The requirement of practical, on-the-job experience, where the student applies classroom knowledge to the workplace, prepares the hospitality administration graduate for the operational challenges of industry.
State of Florida Common Course Prerequisites
The State of Florida has identified common course prerequisites for this University degree program. Specific prerequisites are required for admission into the upper-division program and must be completed by the student at either a community college or a state university prior to being admitted to this program. Students may be admitted into the University without completing the prerequisites, but may not be admitted into the program.
The following lists the common prerequisites or their substitutions necessary for admission into this upper-division degree program:
Requirements for a Major in Hospitality Administration
All students must complete 1) the University-wide baccalaureate degree requirements summarized in the Undergraduate Degree Requirements section of this General Bulletin, 2) the State of Florida common prerequisites for hospitality administration majors, 3) the general business core requirements for hospitality administration majors, 4) the general business breadth requirements for hospitality administration majors, and 5) the major area requirements for hospitality administration majors. Note: To be eligible to pursue a hospitality administration major, students must meet the admission requirements of the College of Business. These admission requirements are described in the College of Business section of this General Bulletin.
General Business Core Requirements
All hospitality administration majors must complete the following five (5) courses. A grade of C- or better must be earned in each course.
General Business Breadth Requirements
All hospitality administration majors must complete five (5) courses as follows. Each course selected must be completed with a grade of C- or better.
Plus four (4) electives from the following list of courses:
Major Area Requirements
All hospitality administration majors must complete the courses listed below. A minimum grade point average (GPA) of 2.0 must be earned in the courses used to satisfy the hospitality administration major area requirements.
Plus three (3) electives from the following list of courses:
*HFT 4930r may be counted only once toward major area requirements.
Students enrolled in the Department of Hospitality Administration must complete one thousand (1,000) clock hours of satisfactory, verifiable work experience in the hospitality industry. The one thousand (1,000) hours of work experience must be completed prior to graduation, with the last 500 hours completed while enrolled at The Florida State University.
To enhance their employment opportunities, students may choose to complete one of the concentrations described below in addition to the requirements for the major in hospitality administration.
Concentration in Professional Golf Management
To concentrate in professional golf management, students must present evidence, from a site approved by the PGM Director, of playing proficiency reflected in a handicap of 8 or lower, or pass a players examination administered by The Flordia State University. Students must complete one thousand (1,000) clock hours under the supervision of a University approved golf professional. These hours will satisfy the work experience requirement for the major in hospitality administration.
Concentration in Management Information Systems
One of the courses listed below:
Students concentrating in management information systems are strongly encouraged to fulfill a portion of their one thousand (1,000) clock hours of work experience requirement in a hospitality computer setting.
Concentration in Senior Services Management
One of the courses listed below:
Students concentrating in senior services management are required to complete five hundred (500) clock hours of work experience in an approved senior services facility. These hours must be completed prior to graduation and may be applied toward the one thousand (1,000) clock hours required for the major in hospitality administration.
Summer Program in Resort and Condominium Management
These classes are taught by The Florida State University faculty at selected sites in the summer term. Classes meet for extended sessions on Sunday and Monday of each week. The remainder of the week is spent working in various departments at the selected sites. Courses completed in this program count toward the State of Florida requirement that at least nine (9) semester hours be completed in the summer term at one of the State University System senior institutions.
European Summer Study Program-A Summer in Switzerland
Combining accelerated classroom instruction with travel and on-site observation of industry operation, the program achieves an ideal educational balance. Classes are taught in English by The Florida State University faculty. The following courses are offered:
Courses completed in this program count toward the State of Florida requirement that at least nine (9) semester hours be completed in the summer term at one of the State University System senior institutions.
Definition of Prefixes
FSS - Food Service System
HFT - Hospitality, Food, Tourism
Undergraduate Courses
Note: the following courses are for majors only.
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;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; Corequisite: FSS 4338. Production and service of international cuisine.
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 will be featured as guest speakers. Open to nonmajors.
HFT 3220.Human Resource Management in Hospitality Operations (3). Prerequisite or Corequisite: MAN 3109. Analysis of human resource issues in the hospitality industry such as staffing, training, appraisal, wage and hour administration, discrimination, harassment, and other governmental issues. Multicultural component.
HFT 3224.Managerial Behavior in Hospitality Operations (3). Prerequisite: HFT 3220. Analysis and development of interpersonal management skills including leadership, ethics, employee and guest relations, team building. Discussions on current issues, training, and quality management in the hospitality industry. Multicultural component.
HFT 3240.Managing Service Organizations (3). Prerequisites: MAN 3109; MAR 3023. 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). Prerequisite: HFT 3220; Corequisite: HFT 4253. 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 3354.Agronomy for Golf Course Management (3). An overview of horticultural and agronomic practices needed by golf course managers in the hospitality industry.
HFT 3424. Cost Control Systems in Hospitality Operations (3). Prerequisites or Corequisites: MAN 3109; 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 4277. Club Management (3). Prerequisite: HFT 4253. The development and management of clubs, including golf course operations, organizational and financial structure, membership and guest relations, design and other amenities.
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 on industry trends, multicultural, and quality issues.
HFT 4471.Financial Management Information Systems in Hospitality Operations (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 on unique features of hospitality marketing, market research/analysis, ethics, and quality. Multicultural component.
HFT 4872.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.
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.) Corequisite: HFT 4294. 1,000 hours of satisfactory, acceptable work xperience in the hospitality industry. Discussion expands and integrates the work experience to enhance management decision-making skills. Report and supervisors evaluation required.
HFT 4970r.Honors Thesis (3). Prerequisite: Admission to the honors program. May be repeated to a maximum of six (6) semester hours. Six (6) semester hours of thesis are required to complete honors in the major.
HOUSING AND COMMUNITY DEVELOPMENT: see Urban and Regional Planning
HOUSING AND HOME DESIGN: see Family and Child Sciences