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. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM100 and HRIM105; or permission of the Department of Business Studies
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. 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
      4. independent or self-developed topic (with approval)
    3. Evaluative Process
      1. employer (2 required)
      2. 400 hours completion documentation
      3. documentation of internship completion form
  3. Assessment Methods for Core Learning Goals:

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

    1. See course outline for required textbook. Departmentally selected text.
    2. Handouts and instructional material when appropriate
VIII. Teaching Methods Employed
Individual and or group meetings, seminars (minimum of two) are required. Correspondence is on-going throughout the term on a bi-weekly "report-in" basis to present job updates and discuss on-the-job progress. The remaining time will be used by the student to complete all required documentation at which point a de-brief is held at the conclusion of the term (final evaluations and grading). Evaluation of student is derived from on-the-job performance, the quality and quantity of contribution at the seminars/meetings and the quality of the periodic assignments. The College supervisor (Coordinator) will develop, implement, and gather the evaluative instruments relating to specific competencies and performance attained as viewed by the immediate on-the-job supervisor of the student

Review/Approval Date - 4/99