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

Permission of CMGT faculty

Hours Weekly

3 hours weekly field experience

Course Objectives

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

Course Objectives

1. Explain the organizational structure of the internship site and describe the interdepartmental relationships
   of all personnel.

   This objective is a course Goal Only

2. Discuss the duties and responsibilities of each departmental manager.

   This objective is a course Goal Only

3. Explain the mission statement of the sponsoring internship site.

   This objective is a course Goal Only

4. Demonstrate quality service skills that ensure guest and customer satisfaction.

   This objective is a course Goal Only

5. Demonstrate ability to produce a quality product or perform a duty according to established standards.
   

   This objective is a course Goal Only

6. Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
   

   This objective is a course Goal Only

7. Perform manager-on-duty functions.
   

   This objective is a course Goal Only

8. Participate in meetings (e.g. task force, management, staff).
   

   This objective is a course Goal Only

9. Create and implement soft sell strategies.

   This objective is a course Goal Only

10. Develop and implement work production schedules.

    This objective is a course Goal Only

11. Develop and implement standards for equipment and facilities maintenance.
    

    This objective is a course Goal Only

12. Maintain an inventory system.

    This objective is a course Goal Only

13. Generate and maintain a training journal.

    This objective is a course Goal Only

14. Complete a report directed to resolve an industry-related problem.
    

    This objective is a course Goal Only