Courses Offered and Course Description

HFT 3423
Hospitality Information Systems
This course examines an introduction to general concepts and equipment that support information management by computer within the hospitality industry. Data field handling and other information management techniques are stressed. Students complete a series of assignments utilizing application programs relating to guest cycle management on the school's computerized property management system.

HFT 3454
Food and Beverage Control
This course examines the procedures needed to control the two primary costs encountered in any foodservice operation: the cost of food and beverages. We examine the basic control system and each of its components concentrating on how an integrated system will allow managers to quickly solve operating problems and maintain profitability.

HFT 4224
Human Relations
Students will learn the modern management principles of the human relations school of management. They will learn how people relate to the business environment; how to motivate, select, train, and help workers have a successful career in hospitality management. This course employs the principles found in management and industrial organization psychology coupled with examples of employment practices that have been successful in the hospitality industry to illustrate how to help produce productive and satisfied workers.

HFT 4293
Lodging Foodservice Operations Seminar
Senior course reviewing current foodservice operations, practices, problems, and procedures through out all aspects of the hotel industry. This is a capstone course bringing together the knowledge gained in accounting, finance, operations, management, and related courses in an effort to help the student chart a career path leading to the highest levels of the executive suite.

Biography

Marcel Escoffier is an Associate Professor of Management at Florida International University's School of Hospitality and Tourism Management where he teaches courses in Food and Beverage Operations and Control. Mr. Escoffier worked in the hospitality industry for over twenty-five years before becoming a professor. He has been a chef, hotel controller, hotel general manager, and restaurant owner.

Having published numerous journal articles and six books including co-authoring the best selling text, Management by Menu, Professor Escoffier is recognized as an authority in the field. Mr. Escoffier is past president of the Southeast division of CHRIE (the association of hospitality and tourism school professors), and currently serves as Chair of the Faculty Senate of Florida International University.

In addition to teaching full time, Mr. Escoffier is President of Advanced Hospitality Systems, Inc. -- a corporation dealing with menu planning and recipe development. Mr. Escoffier is the grand-nephew of the great Chef George August Escoffier and is the grandson of both a French chef and, on his mother's side, a great saloon keeper and German chef. His hobbies include the study of comparative cuisine and food history.

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