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.
Hours Weekly
3 hours weekly field experience
Course Objectives
- Explain the organizational structure of the internship site and describe the interdepartmental relationships
of all personnel. - Discuss the duties and responsibilities of each departmental manager.
- Explain the mission statement of the sponsoring internship site.
- Demonstrate quality service skills that ensure guest and customer satisfaction.
- Demonstrate ability to produce a quality product or perform a duty according to established standards.
- Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
- Perform manager-on-duty functions.
- Participate in meetings (e.g. task force, management, staff).
- Create and implement soft sell strategies.
- Develop and implement work production schedules.
- Develop and implement standards for equipment and facilities maintenance.
- Maintain an inventory system.
- Generate and maintain a training journal.
- Complete a report directed to resolve an industry-related problem.
Course Objectives
- Explain the organizational structure of the internship site and describe the interdepartmental relationships
of all personnel.This objective is a course Goal Only
- Discuss the duties and responsibilities of each departmental manager.
This objective is a course Goal Only
- Explain the mission statement of the sponsoring internship site.
This objective is a course Goal Only
- Demonstrate quality service skills that ensure guest and customer satisfaction.
This objective is a course Goal Only
- Demonstrate ability to produce a quality product or perform a duty according to established standards.
This objective is a course Goal Only
- Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
This objective is a course Goal Only
- Perform manager-on-duty functions.
This objective is a course Goal Only
- Participate in meetings (e.g. task force, management, staff).
This objective is a course Goal Only
- Create and implement soft sell strategies.
This objective is a course Goal Only
- Develop and implement work production schedules.
This objective is a course Goal Only
- Develop and implement standards for equipment and facilities maintenance.
This objective is a course Goal Only
- Maintain an inventory system.
This objective is a course Goal Only
- Generate and maintain a training journal.
This objective is a course Goal Only
- Complete a report directed to resolve an industry-related problem.
This objective is a course Goal Only