FSRV 2529: Food Service Supervision - Final Practicum

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Course Format Lecture 0.0 h + Seminar 1.0 h + Lab. 9.0 h
Credits 3.0

Course Description

In this capstone course taken in the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management and clinical skills in a working environment. Upon completion of the practical portion of this course, students will submit a journal of their learning, workload and responsibilities of an entry-level supervisor/manager to complete the requirements for graduation. Graded S/U.

Restricted to program students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

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