FSM499 Food Service Externship I-b

College of Culinary Arts Food Service Management Department

Course Description: This course builds upon the foundational experience gained during FSM498 (Externship I-a) by providing students with increased responsibility and opportunities to apply managerial knowledge and professional skills in a real-world food service environment. Under the guidance of an industry mentor, students will actively contribute to operational, financial, and supervisory activities while demonstrating professional conduct, ethical decision-making, and effective communication. Students will participate in evaluating and improving operational performance, applying cost-control practices, supporting staff supervision and guest service initiatives, and analyzing how current industry trends influence organizational operations. Through ongoing reflection, feedback, and participation in leadership activities, students will further develop the knowledge, skills, and professional competencies expected of emerging food service managers. Students will complete a comprehensive written report and all required externship documentation demonstrating achievement of the course learning outcomes.

Credit Hours: 1.50

Prerequisites: All of: FSM498

Corequisites: None