Objectives and Requirements


The primary objectives of the internship program are: • To provide students with practical hospitality management experience through work of which "cross-training" is an integral part. • To provide the sponsoring organization with a motivated and productive employee who will make a valuable contribution to the company during the internship period. Students use classrooms’ theory as a foundation for making decisions during their internships.


To earn credit for the internship the student must work a minimum of 10 weeks and at least 300 hours, (but are not limited and can stay in the internship for the full semester). During this time he/she must be cross trained in at least three different jobs. This cross training may be within a single department, such as front office, reservations and PBX, or may be within several different departments such as front office, sales and marketing, housekeeping, and food & beverage. In the restaurant environment cross--training might include: server, host/hostess, and line cook. Students must select rotations in which they do not already have extensive experience. For example, a student who has worked as a server should select a "back of the house" rotation in order to strengthen his/her job knowledge. In the travel/tourism industry, rotations would vary depending upon the nature of the business.

In addition to being cross trained, the student must complete a management project, which is assigned by the employer and approved by the professor responsible for the class. A typical project might be to develop a training manual, prepare a guest guidebook, conduct a competitive audit, do a cost analysis of a menu, or create a tour package. Employers are encouraged to assign a project, which will be meaningful to the student and the organization.