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HOSPITALITY
INTERNSHIP HSP 2950 |
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Internship/Work Hours:
135 |
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Credit Hours: 3.0 |
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Laboratory Hours: 0.0 |
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Revised: Fall 06 |
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NOTE: This course is not
designed for transfer credit. |
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Catalog Course
Description: |
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This course is a supervised
work experience in the hospitality field requiring a minimum of 135 work hours.
Work activities can range from entry-level to management training. Individual
conferences are arranged instead of class attendance. |
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Entry Level Standards: |
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Must be able to read,
write, speak, and reason at the college level. |
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Prerequisites: |
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Second-year
status; a minimum 2.5 GPA in HSP courses; pursuit of an A.A.S. degree as a
Hospitality major; a completed internship application submitted to the Coordinator
of BCT internships prior to the beginning of the enrolled term. Application
and instructions are available on the Web:
www.pstcc.edu/departments/bctpi |
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Textbook(s) and Other Course
Materials: |
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None required.
Handouts will be provided. |
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I. Week/Unit/Topic
Basis: |
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Internship
Policies: The intern and the
employing supervisor will determine a work schedule to assure a minimum of 135
working hours. These hours must be
completed with ONE employer. Students will be paid the prevailing wage scale
for this practical field experience and should be placed under worker’s
compensation. The intern is expected to observe all standards of legal ethics
and confidentiality and comply with all of the employer’s business
policies. |
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II. Course Objectives*: |
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A. |
Provide a working knowledge
of the various duties expected of a trainee in the hospitality industry. I, II, VII, VIII |
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B. |
Expose the student to the
numerous positional jobs available in hospitality management. I, III, V, VII, VIII |
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C. |
Provide opportunities for
the student to professionally perform in the hospitality environment. I, VIII |
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D. |
Demonstrate how the
line-level jobs combine with the various management functions and techniques to
form the totally successful hospitality experience. I, II, III, IV, VII, VIII |
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*Roman numerals after
course objectives reference goals of the HSP program. |
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III. Instructional
Processes*: |
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Students will: |
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1. |
Submit application, resume,
and transcript and complete an interview with Internship Coordinator prior to
the beginning of the enrolled term. Transitional
Strategies, Communication Outcome |
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2. |
Work a minimum of 135 hours
in the hospitality industry for the purpose of developing proficiency in the
job as well as working in a real-world environment. Transitional Strategies,
Active Learning Outcome |
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3. |
Keep a work experience
diary or work log describing the varieties of duties performed for the
duration of the internship. Communication
Outcome, Transitional Strategies, Technological Literacy Outcome |
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4. |
Be responsible for making
sure hours worked are verified and submitted to Internship Coordinator. Active Learning Strategies |
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5. |
Assure that all forms
required from the employing supervisor are submitted by the deadline to the
Internship Coordinator. Transitional Strategies, Technological
Literacy Outcome |
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6. |
Be responsible for
communicating regularly with the Internship Coordinator by email or phone to report
on the status of the internship and to verify all requirements are being met.
Transitional Strategies, Technological
Literacy Outcome and Communication Outcome |
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7. |
Arrange with the Internship
Coordinator a time for a site visit prior to the completion of required
hours. Transitional Strategies,
Technological Literacy Outcome and Communication Outcome |
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8. |
Submit to Internship
Coordinator a completed student evaluation form describing and evaluating the
practicum experience. Communication
Outcome, Transitional Strategies, Active Learning Outcome |
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*Strategies
and outcomes listed after instructional processes reference TBR's goals for strengthening general education knowledge
and skills, connecting course work to experiences beyond the classroom, and
encouraging students to take active and responsible roles in the educational
process. |
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IV. Expectations for Student Performance*: |
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Upon
successful completion of this course, the student should be able to: |
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1. |
Describe the various duties
of the different line-level jobs at the host establishment. (A, B, C) |
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2. |
Describe the relationship
of the line-level positions to each other and how they relate to other areas
of the business and to the satisfaction of the customer. (A, B, C, D) |
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3. |
Organize work properly for
the purpose of attaining efficient and effective skills for the line-level
positions. (A, B, D) |
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4. |
Describe the relationship
of each functional managerial position at the host property. (A, B, E, F) |
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5. |
Explain the different and
common goals associated with the various functional areas of management. (A, B, E, F) |
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6. |
Effectively plan a duty
schedule for any line-level position at the hospitality property. (A, B, C, E) |
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*Letters
after performance expectations reference the course objectives listed above. |
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V. Evaluation: |
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A.
Testing Procedures: |
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N/A |
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B.
Laboratory Expectations: |
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N/A |
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C.
Field Work: |
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N/A |
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D.
Other Evaluation Methods: |
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1.
The grade for the internship is Pass/No-Pass. The course grade will be determined primarily on
the basis of the supervisor’s evaluation, verified work hours, the
student evaluation, and a site visit by the Internship Coordinator. Also
important in assessing the grade is the initiative shown by the student to
get required paperwork submitted on time, including: application, resume, diary, transcript,
Agreement, Training Plan and the above-mentioned reports. 2.
The student is
responsible for scheduling an initial interview with the Internship
Coordinator prior to the beginning of the enrolled term, and bringing to the
interview all completed application paperwork. ENROLLMENT in HSP 2950 and fee
payment must be completed by the student. 3.
The student
will notify the Internship Coordinator immediately upon accepting a position
which is to serve as his/her internship. In addition, the student will
provide employer information [such as supervisor’s name, title, phone,
email, fax) to the Internship Coordinator as soon as possible so the employer
can be contacted and the job approved for the internship. 4.
The Agreement
form and Training Plan (two forms which will be provided) will be returned to
the Coordinator within the first two weeks of the term or within two weeks of
becoming employed. 5.
In order to
stay in contact with the Coordinator, interns are expected to check student
email accounts and personal accounts (if those have been provided) on a
regular basis throughout the semester) and reply to emails. Progress
conferences with the Internship Coordinator may be scheduled at any time
during the semester on an “as needed” basis. Notify Coordinator immediately if phone numbers or emails change
during the internship. 6.
The intern will
maintain a work diary describing the nature of each position assignment:
tasks, time devoted to the completion of the job, problems encountered, and
personal impressions should be included. The diary will be reviewed by the Coordinator.
7.
Hours worked must be verified by the employer using either
(1) time sheets signed by both the intern and the supervisor, or (2) copies
of official pay stubs which show hours.
Total of 135 hours is required for the internship. All required hours
must be completed with ONE employer. 8.
The intern should regularly review the syllabus to assure
all requirements are being met. 9.
The intern is responsible for contacting the Internship
Coordinator to arrange a site visit to the intern’s workplace sometime
prior to the completion of the required hours. 10.
The intern’s work supervisor will submit a final
evaluation of the student (form will be provided) upon the completion of 135
hours or prior to the end of the term. 11.
The intern will submit a student evaluation to the
Internship Coordinator describing and evaluating the internship work
experience. The “Student Evaluation” form is provided on the
website at: www.pstcc.edu/departments/bctpi/documents/html.
12.
Tardiness, absenteeism, and/or general disciplinary
problems will not be tolerated and can result in the failure of this course. |
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VI. Policies: |
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A.
Attendance Policy: |
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B.
Academic Dishonesty: |
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Plagiarism, cheating, and
other forms of academic dishonesty are prohibited. Students guilty of academic misconduct,
either directly or indirectly through participation or assistance, are
immediately responsible to the instructor of the class. In addition to other possible disciplinary
sanctions which may be imposed through the regular |
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C.
Accommodations for disabilities: |
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If you need accommodations because of a disability, if you have emergency
medical information to share, or if you need special arrangements in case the
building must be evacuated, please inform the instructor immediately. Please
see the instructor privately after class or in his/her office. Students must
present a current accommodation plan from a staff member in Services for
Students with Disabilities (SSWD in order to receive accommodations in this
course. Services for Students with Disabilities may be contacted by going to Goins 127 or 131 or by phone: 694-6751(Voice/TTY or
539-7153. |
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D.
Other Policies: |
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Computer Usage
Guidelines: College-owned or
–operated computing resources are provided for use by students of |
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