This course provides
students with the opportunity to bridge their
academic acquisitions with work experience
through a 550-hour on-the-job, real life
training. Interns will have the opportunity
to acquire hands-on skills in the areas of
food and beverage or events operations.
For the F&B operations, the learning curve
encompasses operations in food production,
kitchen operations, food service, banqueting,
bar tending, purchasing, cost control, inventory
management, ordering, and receiving. For the
Events operations, the learning curve includes
planning, organizing, scheduling, staffing,
securing logistics, supervising, closing, and
evaluating events. The course will further allow
enhancement of interns’ communication skills,
self-confidence, and operational capabilities.
Prerequisites:
F&B concentration: FBM 316 and FBM 324.
Events concentration: HVM 201.