FSHM 2971 - Hospitality Practicum III

This course is the third of the four hands-on practicum classes which allows 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 2971 Hospitality Practicum III, 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.