HRIM210 HRIM Internship

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM210 HRIM Internship
II. Number of Credits
3 credits
III. Number of Instructional Minutes
2250
IV. Prerequisites
HRIM100 and HRIM105; or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information

Summer Semester

Along with classroom requirements, HRI students are also expected to complete an off campus on-the-job internship. These experiences occur while working within some facet of the Hospitality Industry during the summer. This is a supervised program of 400 hours of actual work experience. The student will be required to submit an evaluation of the student's work. This application of hospitality management principles to the work environment serves as a valuable learning experience for the HRIM student.

VI. Catalog Course Description
Students receive on-the-job training in supervised internships in hotels, motels, restaurants, and institutions. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.
VII. Required Course Content and Direction
  1. Course Learning Goals

    1. To gain meaningful industry experience and be better for the obligations and opportunities he/she will have in the Hospitality Industry after he/she has completed their educational program;
    2. Be better qualified for immediate job opportunities;
    3. To gain practical knowledge, experience, and understanding of operations in a given field;
    4. To have had contact with successful business operations and personalities;
    5. To have had the opportunity to meet prospective employers, and for these employers to meet and evaluate students' future as an Industry employee;
    6. To have successfully completed 400 hours of work experience in the Hospitality field;
    7. To have tested his/her interest in the Hospitality field;
    8. To have observed and learned-firsthand-about the points of view of employees, as well as observed the duties of fellow workers in a wide range of other jobs;
    9. To have completed an in depths study of one or more phases of the hospitality field;
    10. Demonstrate a clear understanding of terminology used on-the-job as it relates to their Internship;
    11. Use time, materials, references, and resources effectively;
    12. Demonstrate a respect for, and knowledge of, the use of materials, equipment, services, and products used at the Internship site;
    13. Exhibit attributes of general employability, including initiative, promptness, dependability, courtesy, and cooperation, cleanliness, safety, working effectively with others, maintaining regular attendance, and a sense of responsibility for activities and their outcomes.
  2. Planned Sequence of Topics and/or Learning Activities

    1. Complete overview of Summer Internship requirements. Orientation and description of packette information, procedures, requirements, and all documentation.
    2. Outline of chosen report/research paper
      1. the students own job
      2. physical setup for students job
      3. policies
    3. Evaluative process
      1. employer (2 required)
      2. 400 hours completion documentation
      3. documentation of internship completion form
  3. Assessment Methods for Course Learning Goals

  4. Reference, Resource, or Learning Materials to be used by Student:

    1. See course syllabus for required textbook. Departmentally-selected text.
    2. Handouts and instructional material when appropriate.

Review/Approval Date - 4/99; New Core 8/2015