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Dec 03, 2024
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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.
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