HOSP 300 - Critiquing Commercial Restaurants

Class Hours: 1
Lab/Discussion: 0
Credits: 1

A opportunity for the student of hospitality management to evaluate operational characteristics of commercial restaurants from the perspective of a dining patron. Students, as members of dining teams, dine in a variety of restaurant concepts and evaluate the business operation on a battery of performance criteria, including site appearance, menu diversity, service competence, product quality, and sanitation. Students incur out-of-pocket dining expenses.