HOTEL MANAGEMENT CAPSTONE

Catalog description

Integration of learned managerial skills and strategies through the analysis of management situations in the hospitality industry. The evaluation of strategic solutions to help students review and practice their management knowledge and capabilities will be assess through various methods. Case studies will be used to explore current trends and issues pertaining to the three areas of concentration: hotel, food and beverage and events and conventions planning. In-class discussion of current hospitality issues evaluating its impact to the hospitality industry both, locally and internationally. Emphasis is placed on the students’ abilities to investigate, analyze and discuss these issues through oral and written work. Students will be guided in their effort to find a supervisory managerial level job in the hospitality industry. CBIA 300 COMERCIAL BAKING NTERNSHIP ABROAD 1 CREDIT Students will apply professional work experience in the field of baking and pastry, where they will apply knowledge and skills acquired throughout their degree. It is required to complete at least 200 hours in baking and pastry. The center will be selected by the student from a pool of centers abroad qualified and approved by the university. Upon completion of this course, students will gain a broader understanding of the demands and expectations in the field of commercial baking and pastry. The student will be exposed to product identification, preparation of breads, biscuits and other products, conversion, st andardization, and measurement of recipes, while applying hygiene and sanitation procedures. In addition, throughout the course the following skills will be promoted: communication and customer service. The internship coordinator will give students a seminar in which they will discuss different aspects of the internship, the course calendar and professional etiquette, among other topics.