HOSP 489 - Management of Restaurant Operations Practicum

Credit(s): 7

MGT RESTAURANT OP PRACTICUM
Component: Laboratory
Focuses on a hands-on application of commercial food production and delivery of superior experience in fine dining. All lab hours will be conducted in the student managed Vita Nova Restaurant. Topics to be covered include preparation techniques, presentation and delivery, dining room operations and kitchen management. Focuses on execution of rotational assignments on a consistent day to day basis.
Repeatable for Credit: N Allowed Units: 7 Multiple Term Enrollment: N Grading Basis: Student Option

PREREQ: HOSP 321, HOSP 325 and HOSP 488.

Requirement Designations: Discovery Learning Experience Capstone: Prof Practicum and Internship Course Typically Offered: Fall and Spring

General Education Objectives:
GE2B: Communicate Orally GE3A: Work Collaboratively Across a Variety of Cultures GE3B: Work Individually Across a Variety of Cultures GE4: Critically Evaluate Ethical Implications