HOS-255 Hospitality Capstone

This course is designed to give an in-depth look and experience of running a foodservice or event business. Students in this course will learn to write critiques, plan events, write menus, conduct professional interviews and learn the different types of service methods. This is the capstone course for online Hospitality students only.

Credits

5

Prerequisite

HOS-105 and Permission of Instructor

Department

• Business

For more detailed course information view the Course Outline

HOS 255: Hospitality Capstone

Department

Business

Course Description

This course is designed to give an in-depth look and experience of running a foodservice or event business. Students in this course will learn to write critiques, plan events, write menus, conduct professional interviews and learn the different types of service methods. This is the capstone course for online Hospitality students only.

Credit Hours

5

Contact Hours

Lecture	5
Lab	0
Other	0

Grading Scheme

Letter

Prerequisites

HOS-105 and Permission of Instructor

Capstone Course

Yes

Topic Outline

1. 1. Industry professional interviews
2.     Students will learn proper interviewing techniques and will find and interview three industry professionals within their desired career path. These professionals must be at a management level within their organizations, and at least one of the three must be a general manager. Students will prepare at least twelve interview questions, which the course instructor must approve before the interviews take place. After completing all three interviews, students will write a paper of at least five pages describing the three experiences. The paper will include, but not be limited to:
3.     a. A brief overview of each interview
4.     b. A comparison of the three positions
5.     c. What the student learned from the interviews
6. 2. Business critiques
7.     Students will complete critiques of industry-specific businesses, which gives them the opportunity to look at a business objectively.
8. 3. Event proposal
9.     Students will develop an event proposal. Each week, students will research and report on a specific piece of an event. Upon completing all of these tasks, they will have planned an entire event.
10. 4. Five-course menus
11.     Students will develop four five-course menus, each with a specific theme based on the assignment criteria. The criteria will range from themed menus to specific types of service to various cuisines.