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Graduate Course Proposal Form Submission Detail - HFT6946

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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

  1. Department and Contact Information

    Tracking Number Date & Time Submitted
    2763 2012-02-09
    Department College Budget Account Number
    HM SAR 523806
    Contact Person Phone Email
    Cihan Cobanoglu 9413594244

  2. Course Information

    Prefix Number Full Title
    HFT 6946 Graduate Internship

    Is the course title variable? N
    Is a permit required for registration? Y
    Are the credit hours variable? Y
    Is this course repeatable?
    If repeatable, how many times? 0

    Credit Hours Section Type Grading Option
    1-6 I - Internships (Including Practicum) R - Regular
    Abbreviated Title (30 characters maximum)
    Graduate Internship
    Course Online? Percentage Online
    B - Face-to-face and online (separate sections) 10





    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.

  3. Justification

    A. Please briefly explain why it is necessary and/or desirable to add this course.

    Needed for program/concentration/certificate change

    B. 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.

    C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?


    D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)

    Doctorate Degree

  4. Other Course Information

    A. 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.

    B. 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

    C. Major Topics

    To be determined by instructor and student.

    D. Textbooks

    E. Course Readings, Online Resources, and Other Purchases


    F. 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%

    G. Assignments, Exams and Tests

    Final paper, employer evaluation form and instructor contact.

    H. 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.

    I. Policy on Make-up Work

    As determined by the instructor.

    J. Program This Course Supports

    Hospitality Management

  5. Course Concurrence Information


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