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Sep 07, 2024
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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.
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