Hospitality Capstone

Catalog description

This course offers an opportunity for students to understand the inner workings of a hospitality operation taking information gained from previous coursework and examining it in a more in depth manner. The course will require outside practical work at a local hospitality operation. This course offers further study and practical hands on training in key hospitality concepts that are used every day in restaurants and hotels. Topics include concept design and development, location selection, budgeting, labor issues such as selection and training, equipment selection, purchasing, guest relations and profitability. This course will require outside practical work outside of the standard classroom with local hospitality operations.