HOSP 300 - Critiquing Commercial Restrnts

Institution:

Indiana University of Pennsylvania-Main Campus

Subject:

Description:

A opportunity for the student of hospitality management to evaluate operational characteristics of commercial restaurants from the perspective of a dining patron. Students, as members of dining teams, dine in a variety of restaurant concepts and evaluate the business operation on a battery of performance criteria, including site appearance, menu diversity, service competence, product quality, and sanitation. Students incur out-of-pocket dining expenses.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.iup.edu

Phone Number:

(724) 357-2100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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