Description:

This course provides industry experience for students in cooperating businesses, agencies and organizations. While enrolled in this course, a student must work a minimum of 320 hours in an approved position in the hospitality industry. By arrangement.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Demonstrate an understanding of an actual operation and describe solutions to operational problems.
2. Explain proper employee scheduling.
3. Analyze and explain the steps necessary to cost out a menu.
4. Identify proper purchasing procedures.
5. Design and develop a project to improve operations.
6. Analyze and explain the process of solving food cost problems.

Content Outline & Competencies:

I. Planning for the Internship
   A. List goals and objectives to achieve in internship setting.
   B. Identify personal strengths and competency areas needing additional
work.
   C. Develop a plan to acquire additional knowledge and skills relevant
to hospitality management and the work situation.
   D. Identify job opportunities in the local area.
   E. Complete the application and interview process to secure
employment.

II. Identifying Operational Problems and Issues
   A. Describe and list various food cost problems
   B. Discuss labor costs and how sales impact the labor budget
   C. Describe direct expenses
   D. Assess various areas of an operation which could involve theft and
security issues
   E. Discuss breakage and a method of prevention
   F. Describe indicators of low morale

III. Developing Solutions to Operational Problems
   A. Reviewing food cost issues
      1. Identify receiving - storage procedures
      2. Discuss inventory methods
      3. Describe production controls
      4. Describe portion controls
      5. Assess the benefits of guest check controls
      6. Identify cash control procedures    
   B. Developing a labor control plan
      1. Explain productivity
      2. Describe scheduling procedures
      3. Discuss the value of cross training
   C. Implementing direct expense controls
      1. Describe utility expenses and their controls
      2. Discuss laundry control procedures
      3. Describe chemical usage including federal requirements
      4. Discuss control of paper products
   D. Identifying theft and security issues
      1. Discuss locking devises
      2. Explain the control of keys
      3. Discuss the control of leftovers
      4. Describe liquor storage controls
      5. Discuss control of food storage areas
   E. Developing a breakage and loss control program
      1. Identify methods of inventory of china, silver and glassware
      2. Monitor the dishwashing area
      3. Discuss dishwashing techniques
      4. Discuss flooring recommendations
   F. Measuring morale and managing to motivate
      1. Describe and list indicators of low morale
      2. Discuss methods of improving morale
      3. Describe management consistency
      4. Explain the major styles of management

IV. Professional Conduct and Workplace Skills
   A. Exhibit punctuality, initiative, courtesy and loyalty in the
workplace.
   B. Exhibit an ability to get along with others.
   C. Demonstrate adaptability to changes in the work environment.
   D. Follow written and oral instructions.
   E. Manage time and resources effectively.
   F. Follow employee rules, regulations and policies.
   G. Demonstrate effective work ethics appropriate to a business
environment.

V. Evaluating the Internship Experience
   A. List and describe significant consistencies between learned
classroom competencies and work place practices.
   B. List and describe significant differences between learned classroom
competencies and   work place practices.
   C. Summarize the employer evaluation.
   D. Write a self-evaluation.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Project Proposal    10% of grade
Project Outline      5% of grade
Project Report      85% of grade
       Total       100%

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.