In-depth planning and techniques for providing quality service in every type of food and beverage operation. Strategies for directing, leading, managing change and resolving conflict. Prepares students to meet expectations of management, guests, employees, and governmental agencies. Supervised cooperative work program. Student is employed in an approved hospitality service operation for a minimum of 20 hours per week.
Student is supervised and rated by the employer and instructor.
May be repeated for a maximum of 3 credits. Continuation of OEHS 220. May be repeated for a maximum of 3 credits. Specific subjects to be announced in the Schedule of Classes. Restricted to majors.