Graduate Studies Reports Access

Graduate Course Proposal Form Submission Detail - HFT6946
Tracking Number - 2763

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Current Status: Approved by SCNS - 2012-05-30
Campus: Sarasota
Submission Type: New
Course Change Information (for course changes only):
Comments: Approved by USFS-SM 3/20/12. To USF Sys 5/4/12. to SCNS 5/11/12; appd eff 6/1/12

Detail Information

  1. Date & Time Submitted: 2012-02-09
  2. Department:
  3. College: HM
  4. Budget Account Number: SAR 523806
  5. Contact Person: Cihan Cobanoglu
  6. Phone: 9413594244
  7. Email:
  8. Prefix: HFT
  9. Number: 6946
  10. Full Title: Graduate Internship
  11. Credit Hours: 1-6
  12. Section Type: I - Internships (Including Practicum)
  13. Is the course title variable?: N
  14. Is a permit required for registration?: Y
  15. Are the credit hours variable?: Y
  16. Is this course repeatable?:
  17. If repeatable, how many times?: 0
  18. Abbreviated Title (30 characters maximum): Graduate Internship
  19. Course Online?: B - Face-to-face and online (separate sections)
  20. Percentage Online: 10
  21. Grading Option: R - Regular
  22. Prerequisites: N/A
  23. Corequisites: N/A
  24. Course Description: Coordinated hospitality training combines practical experience with integrated academic analysis of principles, theory, and standard practices applied to operational situations. Approval from Advisor/Dean to take graduate internship.

  25. Please briefly explain why it is necessary and/or desirable to add this course: Needed for program/concentration/certificate change
  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 designed for students who are lacking experience in the hospitality industry and need to gain experience. The hospitality industry is an applied field and experience is important and beneficial to students who do not have experience in a particular field.
  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.) Doctorate Degree
  29. Objectives: At the conclusion of the course, the student will be able to demonstrate the following:

    1. Understand and apply the generally-accepted concepts associated with the hospitality industry.

    2. Apply financial & accounting principles to the hospitality industry.

    3. Obtain a Theoretical understanding and practical application of information systems and technologies commonly used in the hospitality industry.

    4. Analyze current and developing trends in order to evaluate alternative practices in the hospitality industry.

  30. Learning Outcomes: Learning Outcomes:

    1. Demonstrate appropriate work habits and discipline; and ability to conform to a predetermined time schedule.

    2. Communicate clear and concise thought.

    3. Apply the knowledge and analytical techniques learned in their courses in the evaluation of an actual hospitality business.

    4. Prepare organize and present business reports based on the completion of an approved project

  31. Major Topics: To be determined by instructor and student.
  32. Textbooks:
  33. Course Readings, Online Resources, and Other Purchases: N/A
  34. Student Expectations/Requirements and Grading Policy: The final grade will be derived from three components of student performance:

    Contact with Professor during semester 10%

    Final Paper 50%

    Internship Employer Evaluation form 40%

    TOTAL: 100%

  35. Assignments, Exams and Tests: Final paper, employer evaluation form and instructor contact.
  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. Its 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: As determined by the instructor.
  38. Program This Course Supports: Hospitality Management
  39. Course Concurrence Information: N/A

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