CMGT 225 Culinary Field Internship

Students will spend at least 120 hours of directed study in a chosen area of the hospitality industry at an off-campus facility. The faculty instructor and industry mentor will provide and coordinate course objectives, applicable experiences, and evaluation. Students will maintain a written journal of internship experiences.

Credits

1

Prerequisite

CMGT 100, HMGT 101, and HMGT 120

Hours Weekly

3 hours weekly field experience

Course Objectives

1. 1. Explain the organizational structure of the internship site and describe the interdepartmental relationships
   of all personnel.
2. 2. Discuss the duties and responsibilities of each departmental manager.
3. 3. Explain the mission statement of the sponsoring internship site.
4. 4. Demonstrate quality service skills that ensure guest and customer satisfaction.
5. 5. Demonstrate ability to produce a quality product or perform a duty according to established standards.
   
6. 6. Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
   
7. 7. Perform manager-on-duty functions.
   
8. 8. Participate in meetings (e.g. task force, management, staff).
   
9. 9. Create and implement soft sell strategies.
10. 10. Develop and implement work production schedules.
11. 11. Develop and implement standards for equipment and facilities maintenance.
    
12. 12. Maintain an inventory system.
13. 13. Generate and maintain a training journal.
14. 14. Complete a report directed to resolve an industry-related problem.
    

Course Objectives

1. 1. Explain the organizational structure of the internship site and describe the interdepartmental relationships
   of all personnel.
2. 2. Discuss the duties and responsibilities of each departmental manager.
3. 3. Explain the mission statement of the sponsoring internship site.
4. 4. Demonstrate quality service skills that ensure guest and customer satisfaction.
5. 5. Demonstrate ability to produce a quality product or perform a duty according to established standards.
   
6. 6. Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
   
7. 7. Perform manager-on-duty functions.
   
8. 8. Participate in meetings (e.g. task force, management, staff).
   
9. 9. Create and implement soft sell strategies.
10. 10. Develop and implement work production schedules.
11. 11. Develop and implement standards for equipment and facilities maintenance.
    
12. 12. Maintain an inventory system.
13. 13. Generate and maintain a training journal.
14. 14. Complete a report directed to resolve an industry-related problem.