Hospitality Internship

HTM 302 Hospitality Internship
General Guidelines for All Three Student Reports
All students enrolled in HTM 302 are required to submit to Blackboard detailed reports of their experience, which will
consist of three reports due on three specified dates. Please check with the HTM 302 Instructor if you are unsure of
whether or not you have fulfilled all of the requirements.
 Reports should be submitted to Blackboard. Specific due dates will be posted at the beginning of each semester.
Students will receive emails well in advance to inform them of all deadlines.
 Every report should have a title page, which includes the student’s name, student ID number, campus phone number,
name of the organization, and location of the internship.
 Reports should be double-spaced with 1 inch margins on all sides using 12 pitch Times New Roman font.
 Required: Subject headingsfor each section. You must list the subject heading and then list the question
followed by the answer. Answers should be informative. The student will be asked to address information specific to the
internship which is to be completed in an organized question and essay format. There are three reports required.
o Report #1 covers organizational information such as background of the organization and the organizational
structures as well as management philosophy and clientele and a critique of the organization.
o Report #2 consists of specific information regarding the first rotational on-the-job experience.
o Report #3 covers the second two rotations of on-the-job experiences and also covers the overall evaluation and
critique of the internship.
 All reports must be submitted in sufficient detail to adequately cover what the student learned. The student
should be able to complete this report with information that they have gained through training and observation of the
organization and should not simply copy and paste from the company’s website, although the website may be used as a
reference source.
 The students are encouraged to keep a daily journal to assist them when writing the three sections of the Student
Report.
 Refer to the specific details in the syllabus for each report for more information.
Please Note: Failure to follow the format and do a quality job will result in you receiving a much lower grade or no
credit for each part.
Guidelines for Student Report #3
(Required: Report to be uploaded on Blackboard)
Report must be saved in this format: LastName_FirstName_Report 1 (example: Doe_Jane_Report 1)
NOTE: Refer to “General Guidelines for All Three Student Reports” in the syllabus for additional guidelines. Failure to
follow the format and do a quality job will result in you receiving a much lower grade or no credit.
Report #3 (the exact due date will be announced at the beginning of the semester):
Title Page: (1 page)
Student’s name, student ID number, campus phone number, email, name of the organization, and location of the internship.
Section I: Specific Job Information (minimum of 4-5 pages) (40 points)
Functional Rotation Area #2 ____front desk___________________________
6. Functional Area Description (8 points): Discuss this functional area, its responsibilities and its importance to
the overall organization.
7. Job Description (8 points): For your current rotation, write a job description similar to one that may be posted
on a job board (for example, Monster.com or CareerBuilder.com) or in the newspaper. This must include: duties,
responsibilities, abilities, etc., that an individual would need to do the job.
8. Staffing (8 points): Discuss how this functional area was staffed. Discuss staffing level in relation to job
requirement. Was the functional area understaffed or overstaffed; explain in detail the rational for your opinion. Was the
work level equitably distributed among employees? What staffing changes would you recommend?
a. Hiring (2 points): How does the department hire most of its employees: are they internal or are from people who
simply walk in or apply through the internet, explain? Were there any specific requirements for the employees that were
hired for these positions? If so, what were they?
b. Training (2 points): Who trained new employees? Describe the training methods used and whether they were effective
or not.
c. Scheduling (2 points): How were employees scheduled and who did the scheduling? What factors were considered in
scheduling and was it possible for employees to change schedules? If so, how do they do it?
d. Turnover (2 points): What is the turnover in the department? How is it handled and how did it affect the
department? Why do people leave and why do people stay? Apply what you have learned in your classes.
9. Managerial Structure (8 points): What is the managerial structure of the department? This should include the
responsibilities of each manager/supervisor in the functional area.
10. Departmental Supervisor (8 points): Discuss your department supervisor. What was his/her name? What was his/her
education and industry background? What style of management does he/she practice and is he/she a good manager or not?
Discuss in detail his/her abilities or expertise and management philosophy. Her name is Man Zhang. (need more than 100
words.)

Section II: Specific Job Information (minimum of 4-5 pages) (40 points)
Functional Rotation Area #3 ___House keeping____________________________
6. Functional Area Description (8 points): Discuss this functional area, its responsibilities and its importance to
the overall organization.
7. Job Description (8 points): For your current rotation, write a job description similar to one that may be posted
on a job board (for example, Monster.com or CareerBuilder.com) or in the newspaper. This must include: duties,
responsibilities, abilities, etc., that an individual would need to do the job.
8. Staffing (8 points): Discuss how this functional area was staffed. Discuss staffing level in relation to job
requirement. Was the functional area understaffed or overstaffed; explain in detail the rational for your opinion. Was the
work level equitably distributed among employees? What staffing changes would you recommend?
a. Hiring (2 points): How does the department hire most of its employees: are they internal or are from people who
simply walk in or apply through the internet, explain? Were there any specific requirements for the employees that were
hired for these positions? If so, what were they?
b. Training (2 points): Who trained new employees? Describe the training methods used and whether they were effective
or not.
c. Scheduling (2 points): How were employees scheduled and who did the scheduling? What factors were considered in
scheduling and was it possible for employees to change schedules? If so, how do they do it?
d. Turnover (2 points): What is the turnover in the department? How is it handled and how did it affect the
department? Why do people leave and why do people stay? Apply what you have learned in your classes.
NOTE: If you are in a smaller organization and many things are the same as in rotation 1 and 2, please guide your answer
toward things that can be changed or improved upon for this specific rotation.
9. Managerial Structure (8 points): What is the managerial structure of the department? This should include the
responsibilities of each manager/supervisor in the functional area.
10. Departmental Supervisor (8 points): Discuss your department supervisor. What was his/her name? What was his/her
education and industry background? What style of management does he/she practice and is he/she a good manager or not?
Discuss in detail his/her abilities or expertise and management philosophy. His name is Chang Wang (need more than 100
words)
Section III: Evaluation and Critique (minimum of 4 pages) (20 points)
5. Organizational Strengths (5 points): Discuss the major strengths of the organization and the specific management
of your location in regards to the way it hired, trained and managed its employees. In your opinion, was the organization
doing a good job? Explain and be specific and in what areas.
6. Organizational Weaknesses (5 points): Discuss the major weaknesses of the organization and the specific
management of your location in terms of the way it treated its employees.
7. Internship Reflections (5 points): Reflect upon your feelings on the value of this internship. Both good and bad
things and what did you learn that will better prepared you for a management career in hospitality?
8. Suggestion for Improving Experience (5 points: What would have made this internship a better learning experience
for you on how to manage a hospitality business? What things would you do to change the internship? If you were
organizing this internship or you were the manager who supervised internships how would you do things differently?

Follow this link to get a similar paper written from scratch

Have troubles with paper writing? You’ve found the right paper writing company! We are the leading essay writing services that provides quality papers for a reasonable price. On our website, you can order various assignments. Our work is 100% original. We write your essay from scratch, according to the exact specifications of your assignment. We guarantee it will pass any plagiarism check

Get Your Papers Completed by Expert Writers

Order essays, term papers, research papers, reaction paper, research proposal, capstone project, discussion, projects, case study, speech/presentation, article, article critique, coursework, book report/review, movie review, annotated bibliography, or another assignment without having to worry about its originality – we offer 100% original content written completely from scratch

PLACE YOUR ORDER

Related Posts

© All Right Reserved