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The Hospitality curriculum for the BLS Degree in Liberal Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Coursework fosters a greater understanding of hospitality industry factors such as the differences between cultures, tourism trends, and transportation in tourism. The students, prospective professionals of the industry, will engage in hospitality activities in the areas of lodging, food and beverage, and tour operators. Coursework is supported by experiential learning methodologies that directly involve students in industry experience and the local community.

 

UNDERGRADUATE CORE CURRICULUM

 

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM340
2. Introduction to Nutrition FWDNIN305
3. The Italian Food Industry: From Farm to Table FWFCF300
4. Fairfield Online course: either Mathematics or Natural Science

 

Area II: History/Social Science
1. History of Christianity LARSHC310
2. Food, Culture and Society in Italy FWFCFC340
3. Social Media CPMCSM320
4. Intercultural Communication CPMCCM350
5. Fairfield online course: AY 111 Cultural Anthropology
6. Fairfield online course: CO 100 Human Comm. Theories

 

Area III: Philosophy/Religious Studies
1. World Religions LARSWR300
2. Philosophy and Science in Early Modern Italy LAPLPS315
3. Fairfield Online course: RS 101 Exploring Religion

 

Area IV: English/Visual & Performing Arts
1. Introduction to Art History LAAHAH210
2. Introduction to Digital Photography DIPHID180
3. Art, Fashion, Food, and Wine Journalism CPJLCS335
4. Fairfield Online course: EN 10

 

Area V: Humanities Electives
1. Italian language
2. Italian language
3. Fairfield Online course: A Humanities Elective (EN/HI/MLL/PH/RS/VPA)

 

LIBERAL STUDIES MAJOR COURSES

 

General Area I: Hospitality
1. Introduction to Hospitality HPHTIH300
2. International Tourism HPHTIN320
3. Front of the House Management EL HPFBSM331(6cr)
4. Principles of Accounting BUAFAC200
5. Housekeeping Management HPHLHK420
6. Hotel Management Operations and Front Office Procedures EL HPHLHM435 (6cr, first 3 count here)

 

General Area II: Management
1. Human Resource Management BUMAHR350
2. Client-Customer Relation Management HPHTTC360
3. Restaurant Management EL HPFBRM392 (6cr)
4. Property Management EL BUREPM335 (6cr)
5. International Management for the Hospitality Industry HPHTIM450
6. Organizational Behavior BUMAOB470

 

Senior Research Project
Special project EL component of Hotel Management Operations and Front Office Procedures EL HPHLHM435 (6cr, final 3cr count here)

 

Diversity Courses
1. US Diversity: Intercultural Communication CPMCCM350
2. World Diversity: World Religion LARSWR300

 

FREE ELECTIVES

 

1. Intro to Event Management HPHTIE200
2. Food Safety and Sanitation FWFSSA300S (1 cr)
3. Introduction to Spa Management HPSMSM300
4. Hospitality Marketing HPHTHM350
5. E-Marketing for the Hospitality Industry HPHLEM400
6. Food and Beverage Operations HPFBOM400
7. Catering Sales and Operations HPFBCS470
8. Cost Control HPFBCC532
9. Principles of Real Estate Management BURERE280

 

TOTAL CREDITS: 133

 

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