HOSP 340 - Hospitality Independent Study

Credit Hours: 1-3
Lecture Hours: 0
Laboratory Hours: 5-40

Prerequisite(s): Junior status and approval by the Dean of Business and Hospitality.

Restriction(s): None

Corequisite(s): None

This course is designed to provide opportunity for students to participate in special hands-on and/or managerial projects. Course projects and responsibilities will vary with each student and will be developed with an advisor or faculty member. Project and enrollment are by approval of the Dean of Business and Hospitality. Offered on demand.

Student Learning Outcomes of the Course:

Properly communicate with subordinates
Demonstrate and monitor proper safety and sanitation procedures
Produce a defined deliverable (research paper, assigned demos, presentation(s), or other assessable project(s)) as assigned
Model professional behavior and uniform standards
Demonstrate proficiency coordinating/expediting kitchen or dining room work flow