Internship I

Catalog description

-6 Designed for students who are looking for paid or voluntary practical application of applied hotel and restaurant management skills. Agreed upon internship will have a direct link to responsibilities regarding customer service, employee responsibility, proper handling, preparation or management of resources (food, equipment, supplies, linen, etc.). Credit hours will be negotiated based on the successful completion of a course contract. Each credit hour requires the completion of a minimum of 45 hours of related work as indicated by the course contract. Prior experience or course work in the area of interest is required. One to six variable credit hours. Students will be able to: be given a course contract that will state specific student outcomes developed by the faculty of record, based on course content, and approved by the Department Chair. The contract will indicate specific actions the student will take to satisfy course outcomes. Grading Option: May be taken for S/U credit.