NWCCD 2020-21 Catalog 
    
    Mar 28, 2024  
NWCCD 2020-21 Catalog [This is an Archived Catalog.]

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FSHM 1972 - Hospitality Practicum II


This course is the second of the four hands-on practicum classes that allow students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.

Credits: 1

Minimum Student Competencies
Upon completion of (FSHM 1972 Hospitality Practicum II), the student will:

  1. Explore basic work ethic practices such as punctuality, proper dress and attitude.
  2. Perform basic small business accounting procedures.
  3. Complete basic opening and closing procedures for a small business.
  4. Examine the process of running a small business.
  5. Examine the logistics of a banquet function.
  6. Develop marketing strategies for a small business or event.




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