CULA 198 - Internship: Hospitality Management

Credit(s): 1

Prerequisite(s): CULA 105.
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting. Students focus on food preparation and timing to prepare for restaurant and hotel employment. This course may be repeated for a total of three credits. Students receiving financial aid or veterans’ benefits should check with the Financial Aid Office before repeating this course. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Work each of the stations in the traditional or modern brigade systems as they pertain to the a la carte restaurant.
Demonstrate the proper communications techniques and skills to effectively work as a team in an a la carte restaurant environment and/or catering event.
Monitor cleanliness and sanitation standards required for a professional food service operation.
List and explain the various forms and styles of menus and how each applies to the various classifications of foodservice establishments.
Explain guest expectations, and needs. The most important aspect of the restaurant business is customer service.