HOSP 2400- Food Production

This was one of the most interesting and exciting classes I took. Not only was I able to further my skills in a kitchen, I was also able to learn what goes into operating the front- and back-of house departments of an establishment. I showcased techniques and practices such as menu development, service of meals, and cost analysis by creating a one-of-a-kind dining experience.

 

HOSP 4510- Special Events

This course was an eye-opening course that educated me on the technicalities of planning and executing a special event for clients. Throughout the semester in this course, our class assisted the Auburn University College of Engineering in successfully planning, setting up and hosting career fairs, interview days, and workshops for engineering students. We then evaluated the success post-event to know how to satisfy our clients in future events.

 

HOSP 2910- Hospitality Practicum

Hospitality practicum taught me the basic principles and procedures in lodging operations and food and beverage operation. I had the privilege of shadowing each department at The Hotel at Auburn University to have a hands-on educational experience. Just some of the departments we covered were housekeeping, events, front desk, and bar operations.

​

​