Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant. Approval of School of Business Co-op Coordinator Provides opportunities to apply classroom theory on the job. Students work as paid employees in a job that relates to their careers while enrolled at the College.
Credit is determined by the number of hours a student works during the semester.
Completers meet individually-set goals. A total of six credits may be applied toward graduation with a diploma or AAS degree and three credits toward Certificate programs. Sp Designed for Hospitality Management majors as elective credit. Independent study as directed in reading, in individual projects, etc. The completer should receive specialized knowledge in a particular field of study.