FAB 450 - Food Service Operations Internship

Credits: 3

Description
This course verifies that the student has applied the knowledge and skills acquired in a supervised practice environment for a total of 1,000 hours in an appropriate hospitality establishment approved by the instructor. This work experience will be measured qualitatively as well as quantitatively as determined by the program director and faculty.

Student Learning Outcomes

Practice guest service principles in an industry setting.
Evaluate the application of management principles in an operating food service establishment.
Summarize the effects of laws and ethics on decision making within a food service operation.
Create a job description, professionalism policy, and evaluation form for a food and beverage management intern.

Prerequisite: FAB 305 and FAB 395 and FAB 465 each with a grade of C- or higher
Corequisite: None

Graded: Letter Grade