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May 23, 2025
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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:
- Explore basic work ethic practices such as punctuality, proper dress and attitude.
- Perform basic small business accounting procedures.
- Complete basic opening and closing procedures for a small business.
- Examine the process of running a small business.
- Examine the logistics of a banquet function.
- Develop marketing strategies for a small business or event.
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