Florida State University 2008-2009 General Bulletin Undergraduate Edition
Dedman School of Hospitality
College of Business
Director and Robert H. Dedman Professor: Robert A. Brymer; Professors: Bonn, Brymer, Harris; Associate Professors: Kim, Ohlin; Associates in Hospitality: Lanford; Assistants in Hospitality: Farr, Koenigsberg; Cecil B. Day Professor of Lodging Management: TBA; Robert H. Dedman Professor in Service Management: Bonn
The program in hospitality management 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 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 Dedman School of Hospitality is located in the South Building of the University Center, which provides for the specialized academic/training objectives established by the school. In addition to classrooms, this state-of-the-art facility provides hospitality students with teaching kitchens, a 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.
The Dedman School of Hospitality also houses one of a select group of professional golf management (PGM) majors accredited by the Professional Golfers Association (PGA). The Don Veller Seminole Golf Course and the Dave Middleton Golf Complex are home to the PGM program. A state-of the-art training facility, a pro shop, restaurant, faculty offices, and classrooms complement the 18-hole golf course.
One of the most rewarding benefits of an education in hospitality management or professional golf management at 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 school's energies and resources are devoted exclusively to preparing each student for a professional career.
The Dedman School of Hospitality is nationally and internationally recognized as one of the best. Many firms visit the school each year to interview students for entry-level management positions. Graduates of the program enjoy top managerial and ownership positions in clubs, restaurants, hotels, resorts, institutions, and other facets of the hospitality and golf industries. The requirement of practical, on-the-job experience, where the student applies classroom knowledge to the workplace, prepares the Dedman School of Hospitality graduate for the operational challenges of industry.
Computer Skills Competency
All undergraduates at Florida State University must demonstrate basic computer skills competency prior to graduation. As necessary computer competency skills vary from discipline to discipline, each major determines the courses needed to satisfy this requirement. Undergraduate majors in hospitality and professional golf management satisfy this requirement by earning a grade of "C–" or higher in CGS 2100.
State of Florida Common Program 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:
- ACG X021 or ACG X001 and ACG X011
- ACG X071
- CGS X100*
- ECO X013
- ECO X023
- MAC X233 or MAC X230
- STA X023 or STA X122 or QMB X100
Note: Courses marked with an asterisk (*) have at least one acceptable substitute. Please visit http://facts23.facts.org/cpp/transition/alpha_index_2008.htm for a current list of approved substitutes.
Requirements for a Major in Hospitality Management
All students must complete: 1) the University-wide baccalaureate degree requirements summarized in the "Undergraduate Degree Requirements" chapter of this General Bulletin; 2) the State of Florida common prerequisites for hospitality management majors; 3) the general business core requirements for hospitality management majors; 4) the general business breadth requirements for hospitality management majors; and 5) the major area requirements for hospitality management majors.
Note: To be eligible to pursue a hospitality management major, students must meet the admission requirements of the College of Business. These admission requirements are described in the "College of Business" chapter of this General Bulletin.
General Business Core Requirements
All hospitality management majors must complete the following five (5) courses. A grade of "C–" or better must be earned in each course.
BUL 3310 The Legal and Ethical Environment of Business (3)
FIN 3403 Financial Management of the Firm (3)
GEB 3213 Business Communications (3)
MAN 3240 Organizational Behavior (3)
MAR 3023 Basic Marketing Concepts (3)
General Business Breadth Requirements
All hospitality management majors must complete five (5) courses as follows. Each course selected must be completed with a grade of "C–" or better.
HFT 3240 Managing Service Organizations (3)
MAN 4720 Strategic Management and Business Policy (3)
Plus three (3) electives from the following list of courses:
FIN 3244 Financial Markets, Institutions, and International Finance Systems (3)
ISM 3003 Foundations of Management Information Systems (3)
MAN 3504 Services Operations Management (3)
MAN 3600 Multinational Business Operations (3)
MAR 3400 Professional Selling (3)
QMB 3200 Quantitative Methods for Business Decisions (3)
REE 3043 Real Estate (3)
RMI 3011 Risk Management/Insurance (3)
Major Area Requirements
All hospitality management majors must complete eighteen (18) semester hours of hospitality major area courses. These courses include nine (9) hours in the hospitality core and nine (9) hours from one of the approved hospitality tracks listed below. A minimum grade point average (GPA) of 2.0 must be earned in courses used to satisfy the hospitality management major area requirements.
Hospitality Core:
HFT 2001 Hospitality Careers (1)
HFT 3806 Introduction to Food and Beverage Management (3)
HFT 4471 Managing Revenues and Expenses (3)
HFT 4224 Managerial Behavior in Hospitality Operations (2)
HFT 4941 Field Study in Hospitality Administration (0)
Lodging Management Track:
HFT 3263 Restaurant Operations (3)
HFT 4253 Lodging Management (2)
HFT 4290 Luxury Hotels and Resorts (1)
HFT 4502 Hospitality Services Marketing and Research (3)
Conventions and Events Management Track:
HFT 3519 Convention Services and Event Management
HFT 4253 Lodging Management (2)
HFT 4290 Luxury Hotels and Resorts (1)
HFT 4502 Hospitality Services Marketing and Research (3)
Food and Beverage Management Track:
HFT 3263 Restaurant Operations (3)
HFT 4802 Catering Management (3)
HFT 4803 Advanced Food and Beverage Management (3)
Club Management Track:
HFT 3263 Restaurant Operations (3)
HFT 3277 Club Management (3)
HFT 4334 Advanced Club Management (3)
Students enrolled in the Dedman School of Hospitality must complete at least one thousand (1,000) hours internship experience in the hospitality industry. The internship experience must be completed at the post-secondary level. Students must register for HFT 4941 Field Study in Hospitality Administration in their final semester to document this internship experience.
Students are encouraged to select general electives from a list of recommended electives that is available from the Dedman School of Hospitality. A hospitality management internship (HFT 3941) for academic credit is highly recommended for all hospitality management majors. Contact the Dedman School for additional information.
European Summer Study Program
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 Florida State University faculty. The following courses are offered:
HFT 4930r Special Topics in Hospitality Administration [International Hotel Administration] (3)
HFT 4930r Special Topics in Hospitality Administration [Special Studies in International Hospitality Administration] (3)
HFT 4930r Special Topics in Hospitality Administration [European Food & Wine] (3)
HFT 4930r Special Topics in Hospitality Administration [European Travel & Tourism] (3)
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.
Requirements for a Major in Professional Golf Management
All students must complete the following:
- The University-wide baccalaureate degree requirements summarized in the "Undergraduate Degree Requirements" chapter of this General Bulletin
- The State of Florida common course prerequisites for professional golf management majors
- The general business core requirements for professional golf management majors
- The general business breadth requirements for professional golf management majors
- The major area requirements for professional golf management majors
Note: To be eligible to pursue a professional golf management major, students must meet the admission requirements of the College of Business. These admission requirements are described in the "College of Business" chapter of this General Bulletin.
General Business Core Requirements
All professional golf management majors must complete the following five (5) courses. A grade of "C–" or better must be earned in each course.
BUL 3310 The Legal Environment of Business (3)
FIN 3403 Financial Management of the Firm (3)
GEB 3213 Business Communications (3)
MAN 3240 Organizational Behavior (3)
MAR 3023 Basic Marketing Concepts (3)
General Business Breadth Requirements
All professional golf management majors must complete five (5) courses as follows. Each course selected must be completed with a grade of "C–" or better.
HFT 3240 Managing Service Organizations (3)
MAN 4720 Strategic Management and Business Policy (3)
Plus three (3) electives from the following list of courses:
FIN 3244 Financial Markets, Institutions, and International Finance Systems (3)
ISM 3003 Foundations of Management Information Systems (3)
MAN 3504 Services Operations Management (3)
MAN 3600 Multinational Business Operations (3)
MAR 3400 Professional Selling (3)
QMB 3200 Quantitative Methods for Business Decisions (3)
REE 3043 Real Estate (3)
RMI 3011 Risk Management/Insurance (3)
Major Area Requirements
Note: The professional golf management (PGM) curriculum is under revision at the time of printing this Bulletin. Please contact the Dedman School of Hospitality or the College of Business Undergraduate Programs Office for updated information on course requirements, course numbers, and course offerings. Information is also available at http://www.cob.fsu.edu/undergrad/.
A minimum grade point average (GPA) of 2.0 must be earned in courses used to satisfy the PGM major area requirements. PGM majors must also satisfy a number of supplemental requirements, including a playing ability test, PGA workshops, and internships, as described in the PGM policies and procedures handout available from the Dedman School of Hospitality. The PGM major area includes courses in introduction to food and beverage management, managing revenues and expenses, managerial behavior in hospitality operations, club management, agronomy for golf course management, and professional golf management.
Definition of Prefixes
FSS—Food Service System
HFT—Hospitality Management
Undergraduate Courses
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 4338. Food and Beverage Management (2). Prerequisites: FSS 3337, FSS 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, FSS 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 2001. Hospitality Careers (1). This course provides an introduction to the many segments and career paths available in the hospitality industry, including hotels, resorts, restaurants, clubs, senior living, and attractions. The course includes site visits to on going operations.
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 3003. Introduction to Hospitality and Tourism Management (3). This course is open to non majors and offers an introductory review of the segments, disciplines, career opportunities, and current issues in the hospitality industry. Industry leaders may be featured as guest speakers.
HFT 3221. Human Resource Management in Hospitality Operations (3). Prerequisite or corequisite: MAN 3240. This course offers an 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 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 3263. Restaurant Operations (3). Prerequisite: HFT 3806. This course is an introduction to basic food and beverage management concepts. Topics covered include: food and beverage sanitation; production and service equipment; menu planning and costing; and nutrition and safety.
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 and 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 3519. Convention Services and Event Management (3). This course provides a comprehensive approach to managing, marketing, and planning conventions, special events, and conferences.
HFT 3603. Law for Hospitality Operations (3). Prerequisites: HFT 3221 and BUL 3310. This course covers basic concepts of law that apply to the hospitality industry. The course focuses on legal definitions, innkeeper-guest relationships, liability, and other legal issues.
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 3806. Introduction to Food and Beverage Management (3). Prerequisite: HFT 2001. This course is an overview of the food and beverage industry with regard to history, production theories, and types of food and beverage retail outlets. Concentration on layout of a variety of production kitchens, storage (refrigeration, dry, frozen, and chemical), workflow, and basic production techniques is integral to the course. Lab time depends on the topic and activity planned for the week.
HFT 3941r. Management Internship (1–3). (S/U grade only.) Prerequisites: A 3.0 GPA average and three 3-hour courses in hospitality administration, excluding DIS. 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 4224. Managerial Behavior in Hospitality Operations (2). Prerequisites: All required hospitality courses. This course provides an analysis and development of interpersonal management skills, including leadership, ethics, employee and guest relations, and team building. Discussions focus on current issues, training, and quality management in the hospitality industry.
HFT 4253. Lodging Management (2). This course provides a study of hotels, motels, and other types of lodging operations including functional department organization, operation, and systems. Emphasis is on rooms, department, and computer usage in lodging properties, as well as quality issues.
HFT 4290. Luxury Hotel & Resorts (1). Prerequisite: HFT 3806. This course benchmarks the processes of 5-star and 4-star hotels and resorts in order to identify how they deliver exceptional service in their operations.
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 4334. Advanced Club Management (3). Prerequisites: HFT 3277. This course is designed to provide students with high-level private club management techniques relevant to today's challenging business environment.
HFT 4471. Managing Revenues and Expenses (3). Prerequisites: ACG 2021 and FIN 3403. This course is designed to provide students with an understanding of financial analysis so that decisions within the operation can be evaluated. Techniques used in maximizing revenues, controlling costs, and analyzing financial statements, productivity, and ratios are explored within the food and beverage, hotel, and club industries. Emphasis is placed on effective revenue-management techniques.
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 4802. Catering Management (3). Prerequisite: HFT 3806 or 500 hours of work experience. This course covers management methods and concepts utilized in the administration of food and beverage functions.
HFT 4803. Advanced Food and Beverage Management (3). Prerequisite: HFT 3806. This course uses the University Center Club (ClubCorp. Inc.) to provide a study of advanced food-and-beverage-establishment management. Students work with live operation managers to design and manage scheduling, menus, profit and loss statements, labor, events, budgets, and overall corporate goal expectations. Students also experience human resource management, safety and security, and facility maintenance. Students are assigned to individually managed events under the supervision of events managers.
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 internship experience in the hospitality industry. Discussion expands and integrates the internship experience to enhance management decision-making skills. Report and supervisors' evaluation required. Students should register for this class the semester in which they graduate.
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.
Graduate Courses
HFT 5226. Leadership Strategies in Hospitality and Tourism Organizations (3).
HFT 5245. Managing Service Organizations (3).
HFT 5477. Financial and Cost Control Systems for Hospitality and Tourism Organizations (3).
HFT 5506. Services Marketing and Research for Hospitality and Tourism Organizations (3).
HFT 5697. Legal Environment of Hospitality and Tourism Organizations (3).
HFT 5908. Studies in Hospitality and Tourism (3).
HFT 5935. Special Topics in Hospitality and Tourism (3).