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 two 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.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.

Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.

Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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