Graduate Studies Reports Access

Graduate Course Proposal Form Submission Detail - HFT6267
Tracking Number - 2322

Edit function not enabled for this course.

Current Status: Approved, Permanent Archive - 2011-04-04
Campus: Sarasota
Submission Type: New
Course Change Information (for course changes only):
Comments: USF-SM Academic Prog Comm. Approved 4/8/10; USFSM Acad Council Approved 4/20/10. To USF System for Concurrence 2/2/11; to SCNS for approval 2/10/11. SCNS approved effective 3/24/11. Posted in banner

Detail Information

  1. Date & Time Submitted: 2010-03-31
  2. Department:
  3. College:
  4. Budget Account Number: 3806000
  5. Contact Person: Jay R. Schrock
  6. Phone: 24617
  7. Email:
  8. Prefix: HFT
  9. Number: 6267
  10. Full Title: Graduate Seminar in Restaurant and Foodservice Management
  11. Credit Hours: 3
  12. Section Type: C - Class Lecture (Primarily)
  13. Is the course title variable?: N
  14. Is a permit required for registration?: N
  15. Are the credit hours variable?: N
  16. Is this course repeatable?:
  17. If repeatable, how many times?: 0
  18. Abbreviated Title (30 characters maximum): Grad Seminar in Restaurant Mgt
  19. Course Online?: C - Face-to-face (0% online)
  20. Percentage Online: 0
  21. Grading Option: R - Regular
  22. Prerequisites:
  23. Corequisites:
  24. Course Description: This seminar course allows students to apply the principles of management, analysis, and planning that they have learned in their prior required coursework to issues in multi-unit restaurant and foodservice operations.

  25. Please briefly explain why it is necessary and/or desirable to add this course: Needed for new program/concentration/certificate
  26. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service? This course is part of the MS in Hospitality Mgmt. With the rapidly expanding hospitality business in Florida, nationally and internationally there is a need for expanded education of industry leaders so that they can meet the needs of this rapidly expanding and changing environment. Advanced educational opportunities are critical to the growth of the industry. One U.S. Company is planning on opening 3,000 stores (restaurants) in China alone. This type of growth across the entire industry will require a different and better educated individual. There will be a need for managers that not only can manage one facet of the business but make strategic decisions in planning, acquisition, internet development and training that are not product centered, but demand centered and service centered.
  27. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times? No
  28. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.) PhD in Hospitality or related areas.
  29. Objectives: 1. To formulate new ways of assessing restaurant success and failure.

    2. To solve difficult management situations.

    3. To use qualitative and quantitative tools to analyze restaurant performance.

    4. To master critical thinking techniques in a restaurant context.

    5. The planning process for new restaurant ventures.

    6. To understanding the complexities of rapid growth and organization control.

    7. How to use information technology for control and forecasting.

    8. About the franchisee/franchiser relationship.

    9. Restaurant service design and delivery.

    10. Current practices in restaurant management and human resource philosophy.

    11. To critically analyze financing plans for new concept development.

    12. To understand the complexities of international growth.

    13. To identify critical issues as they arise and that have long-term strategic impact on a firm.

  30. Learning Outcomes: Student will know about franchisee/franchiser relationship, how to analyze restaurant performance, forecasting, current practices, complexities of international growth, identify critical issues as they arise as well as strategic impact on a firm.
  31. Major Topics: COURSE TOPICS:

    Class 1 Course Introduction

    Class 2 Multi-Unit Venture Planning, Gordon Biersch Brewing

    Class 3 PPizza Now!

    Class 4 Financing the New Concept

    Class 5 Ski Sack Applebees

    Class 6 Growth & Organizational Control Fresh Choice

    Class 7 Victoria Station (A)

    Victoria Station (B)

    Class 8 Control & Information Technology ~Mrs. Fields, Inc., 1977-1987, Mrs. Fields, 1988-

    Class 9 The Franchise Relationship Pizza Hut, Inc.

    Class 10 Great Harvest Bread

    Class 11 Management & Human Resource Pizza Hut, Inc.

    International Growth

    Class 12 Pizza Hut Moscow

    Class 13 Kentucky Fried Chicken in China (A) & (B)

    Special Topics&Issues

    Class 14 McDonald’s Corporation 1992

    Class 15 Taco Bell 1994

    Class 16 Brand Identification P.F. Chang’s & Wolfgang Puck

  32. Textbooks: A Case Study Packet will be required. Time sensitive and related materials will also be provided in a semester reading packet.
  33. Course Readings, Online Resources, and Other Purchases:
  34. Student Expectations/Requirements and Grading Policy: Grading:

    Case Submissions (10 @ 50 points each) 500 points

    Discussion Leadership 200 points

    Class Participation 500 points

    Peer Evaluation 100 points

  35. Assignments, Exams and Tests: Deadlines: Assignments are due by the end of the designated class period. Late assignments will lose 10% per day past the due date.
  36. Attendance Policy: Course Attendance at First Class Meeting – Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation – Registration - 4.0101,

    Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (

    In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. It’s the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.

  37. Policy on Make-up Work:
  38. Program This Course Supports: MS in Hospitality Management
  39. Course Concurrence Information:

- if you have questions about any of these fields, please contact or