HOS 270 Hospitality Capstone
The course culminates with an “opening night” upscale dining experience. It is designed to demonstrate all aspects of the hospitality and front of the house skills learned over the last three semesters and includes execution of a final hospitality and service project that meets the learning outcomes required in previous hospitality courses. It includes a review of service principles, the demonstration of sanitation skills and safety practices, the display of an advanced level of professionalism and proficiency in a dining room operation, menu planning/design, purchasing, beverage service and appreciation.
Hours
3 Credits, 3 Hours