Courses Offered and Course Description

HFT 4221
Human Resources Management
An in depth study of human resources management in the hospitality industry designed to assist students in improving and advancing their skills in human resources management through an understanding of both hourly and management human resources policies, practices and procedures.

HFT 6225
Multicultural Management in the Hospitality Industry
A seminar designed to discuss the importance of cultural awareness and sensitivity in effective human resources management practices in the hospitality industry. The course examines the increasing cultural diversity found in both the consumer and employee populations.

HFT 3000
Introduction to Hospitality and Tourism Management
A survey course that provides an overview of the industry, its history, problems and general operating procedures. Operating executives from the fields of hotel, restaurant, foodservice, travel, and tourism will be featured periodically.

HFT 3861 Beverage Management
An introduction to the identification, use and service of wines, spirits, and other alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.

HFT 6227 Hospitality Management Training Systems
A course designed to develop and provide applications of proven training systems and methods for managers in the hospitality industry. 

Biography

Dr. Mary L. Tanke is an Associate Professor of Human Resources Management in the School of Hospitality and Tourism Management, Florida International University, Miami, Florida. After receiving her bachelor's degree from Florida International, she later went on to complete her master's and Ph.D. degrees from Purdue University. This is Dr. Tanke's twenty-fourth year of teaching Hospitality Management, which includes two semesters in Switzerland at the Centre International de Glion. She holds an FMP designation from the Educational Foundation of the National Restaurant Association and a CFBE from American Hotel & Motel Association's Educational Institute. In 2001 she was named the Ernest R. Graham Distinguished Professor in the School of Hospitality and Tourism Management at Florida International University.

She has been an active participant in the Council on Hotel, Restaurant, and Institution Education (CHRIE) where she co chaired the Accreditation Committee for several years. Her work on this committee and her doctoral dissertation led to the formation of the Accreditation Commission for Programs in Hospitality (ACPHA) where she served two terms as the founding chair. ACPHA is the specialized accrediting body for programs granting baccalaureate degrees in hospitality administration. Dr. Tanke has consulted with numerous hospitality programs both in the U.S. and Hong Kong in their self-assessment of program quality.

In 1984, while at Florida International University Dr. Tanke developed the first course design for Multicultural Management in the history of hospitality management education. This course has since served as a model for hospitality management curriculums throughout the United States. In 1987 she received the Ryder System, Inc., Award of Excellence in Research/Scholarship and in 1991 was honored with the CHRIE Achievement award for her work in the development of accreditation and multicultural management for the hospitality industry and the academic community. In 1990 the first edition of her textbook titled Human Resources Management for the Hospitality Industry was published, the first industry specific HR textbook which devoted an entire chapter to cultural diversity in the workplace. The second edition of this text was released in 2001 and is currently under a third revision. In 1991 a second text, co-authored with Dr. Lendal Kotschevar, was published titled Managing Bar and Beverage Operations. This text is currently under revision.

Dr. Tanke has developed workshop modulars and designed training programs for service industry professionals and employees on the subject of managing cultural diversity. She has worked with numerous leading companies and professional associations on recognizing the changing workforce and its' impact on productivity. These organizations include ARAMARK; Business Dining Services, ARAMARK; Healthcare Nutrition Services, Concessions International, Elliot Associates, Fairfax County Public Schools, Healthcare Food Service Management Association, Kentucky Fried Chicken, Lee County School Food Services, and Women's Food Service Forum. Working with top management down through employees she is known for her effectiveness in sensitizing the workforce in changing their attitudes in an increasingly culturally diverse environment. Mary is one of the few multiculturalists with both academic and service industry experience. With extensive research in this area she is able to demonstrate proven approaches to managing diversity.

In addition to Dr. Tanke's educational background are twelve years of food service industry experience. Starting at Strongbow Turkey Inn in Valparaiso, Indiana, as a busgirl, she worked for several different companies, primarily in the back-of-the-house. Her years of industry work experience includes working Chef at the Alabama Hotel, Winter Park, Florida; cook at Valparaiso University; manager of the student lab-cafeteria at Purdue University; banquet Chef at Holiday Inn; assistant to the chef at the Depot, Miami Florida; and as a food specialist aboard Amtrak.

| Curriculum Vita |