Mar 29, 2024  
2022-2023 Catalog 
    
2022-2023 Catalog [ARCHIVED CATALOG]

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.