HFT 1941 - Operations and Service Practicum

Hospitality and Tourism Department

Credit(s): 2
Contact Hours: 120
Effective Term Fall 2020 (580)

Course Description

This course enables students to enhance workplace skills through supervised practical experience. In addition the student must complete assignments including a term project. This course requires practical work experience or participation in a formalized internship program in an approved segment of the hospitality/restaurant industries. Faculty makes regular appraisals of the learning progress through on-site visitations and consultations with supervisors. (Note: Sixty industry work hours equals one credit hour).

Learning Outcomes and Objectives

  1. The student will develop human relations and customer service skills by working in a hospitality environment 8-12 hours weekly, depending upon 2-3 credit hours.
  2. The student will develop professional attitudes and personal traits necessary for success on the job by receiving a satisfactory rating by the employer on a college-provided evaluation form.

Criteria Performance Standard

Upon successful completion of the course, the student will, with a minimum of 80% accuracy, demonstrate mastery of each of the above stated objectives through classroom measures developed by individual course instructors.

History of Changes

Eff 1992. 3 Year Review 2003. 3 Year Review 2007. C&I Approval: 10/26/1999, BOT Approval: 11/16/1999, Effective Term: Fall 2007 (385).
C&I Approval: 02/21/2020, BOT Approval: 03/17/2020, Effective Term: Fall 2020 (580)

Related Programs

  1. Event Planning Management (EVENT-CT) (580) (Active)
  2. Food and Beverage Management (FBM-CT) (535) (Active)
  3. Food and Beverage Management Specialist (FBS-CT) (535) (Active)
  4. Hospitality and Tourism Management (HMGT-AS) (640) (Active)
  5. Rooms Division Management (RDM-CT) (535) (Active)