HOSP 1970 Hospitality and Tourism Practicum

This course is a hands-on practicum experience that allows the student to apply skills and knowledge in a real-world environment. The student will follow set criteria and guidelines in a progressive learning structure to master general practices and skills in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and business procedures. (1 lect., 4 lab)

Credits

3 credits

Major Topics

• Industry opportunities

• Professionalism in chosen field

• Employer relations

• History of the profession

• Operations with the profession

• Career development

• Training and development

• Professional communication and information management

• Health, safety, and accountability

• Employee relations and team dynamics

• Performance assessments

• Leadership and management attributes

• Related career paths and advancement

Outcomes

In order to successfully complete this course, the student will:

1. Assess the types of employment available in the profession or chosen area of engagement.

2. Describe the responsibilities, knowledge, and skills that are required to begin the work experience.

3. Outline the competencies and skills that are gained through the practicum experience.

4. Identify the characteristics of successful employees, teams, and leaders in the industry of focus.

5. Show professional competency in written and verbal communications.

6. Demonstrate strong interpersonal and personal skills related to the work experience.

7. Perform personal and professional assessments.

8. Develop skills in acquiring, analyzing, and applying information as it pertains to the practicum experience.

9. Identify career development opportunities.

10. Attain professional goals established by the student, employer, and practicum instructor or faculty advisor.

11. Demonstrate continuous and reputable employment through the duration of the course.