HR 262 - Hospitality Internship

Credit Hours: 4

The object of this course is to acquaint students with management experience by participating at a hospitality location off campus. Primary emphasis will be on food and beverage service, sanitation, operational controls, promotional strategies, human resource management and processing financial information. It is designed to be a capstone activity.

Course Outcomes
Upon completion of this course, the student will be able to:

construct a professional resume;
demonstrate an understanding of appropriate interviewing skills;
demonstrate appropriate customer service skills;
apply supervisory skills (i.e. communicating, training, motivating, evaluating, delegating, diversity, planning, and organizing) to a specific hospitality operation;
prepare food on a specific menu;
describe the promotional strategies of the intern site location;
discuss the basic functions related to the operation of the front desk and the coordination of the guest cycle if appropriate;
prepare and serve wines, beers, and spirits in the hospitality beverage operation;
implement sanitation procedures as it applies to the hospitality location;
provide examples of fundamental cost control techniques and purchasing procedures;
demonstrate computer literacy;
describe budgets and financial reports;
discuss the laws and regulation impacting the hospitality location; and
demonstrate effective report writing.

S (N)

This course will be scheduled for one-half semester.