HOSPITALITY AND TOURISM MANAGEMENT
HOSPITALITY ANDTOURISM MANAGEMENTINTERNSHIP MANUAL
GRAND VALLEY STATE UNIVERSITY (GVSU)MISSIONGrand Valley State University educates students to shape their lives, theirprofessions, and their societies. The university contributes to the enrichmentof society through excellent teaching, active scholarship, and public service.DEPARTMENT OF HOSPITALITY ANDTOURISM MANAGEMENT (HTM)MISSIONTo provide outstanding community-focused hospitality and tourismprofessionals with dynamic management and leadership skills groundedin significant, contemporary industry experience.VISIONTo continue to be a premium, regional provider of hospitality and tourismeducation by emphasizing a contemporary curriculum, experiential learning,and stakeholder engagement in a nurturing, student-focused environment.VALUESTeaching ExcellenceCollaboration with Stakeholders(students, alumni, industry and community partners)A Unique Culture of Collegiality and InclusionApplied Scholarship, Service and Lifelong LearningINDEXMISSION1INTERNSHIPS: AN OVERVIEW2INTERNSHIP CLASSES OFFERED2OUTLINE OF CLASSES2HOW TO FIND A JOB2WHAT TYPES OF JOBS ARE ACCEPTABLE?3WHAT DOES THE EMPLOYER HAVE TO DO?3ASSESSMENT AND COURSE REQUIREMENTS4GRADING4BASIC PROCEDURE FOR STARTING INTERNSHIPS4SITE VISITS5SUMMARY: FREQUENTLY ASKED QUESTIONS6HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUAL1
INTERNSHIPS:AN OVERVIEWAn internship is a form of experiential learning that integratesknowledge and theory learned in the classroom with practicalapplication and skills development in a professional setting.Internships give students the opportunity to gain valuable appliedexperience and make connections in professional fields they areconsidering for career paths. Employers get the opportunityto guide and evaluate talent (National Association of Collegesand Employers - NACE).AIMS OF THE INTERNSHIP1.To enable students to gain relevant experience workingwithin the hospitality and/or tourism industry, which willcomplement their classroom theory.2.To enable students to develop and apply their practicaland managerial skills in the working environment.3.To enable students to gather information and experienceto both enrich and enhance the learning process, as wellas to develop them professionally.4.To assist in the decision-making process of students inrelation to the career direction they wish to pursue.5.To network and establish useful contacts for futureemployment/business opportunities.INTERNSHIP CLASSES OFFEREDHTM 290 - Field Experience I. A semistructured andsupervised situation in which students receive basic trainingand directed work experience in selected entry-level positionsconsistent with their career preference. Emphasis on jobcompetence and performance, professionalism, and work relations.Management instruction in selected basic operational tasks willalso be required. Prerequisite: 190 and permission. Two credits.Offered every semester.HTM 390 - Field Experience II. A second semistructured andsupervised situation in which students receive further training anddirected work experience in selected positions consistent with theircareer preference. Emphasis on job competence and performance,professionalism, and work relations. Management instruction inselected operational tasks will also be required. Prerequisite: 290and permission. Two credits. Offered every semester.HTM 490 - Senior Internship. A structured experiencedesigned to provide management training and career direction inhelping students matriculate from academia into a managementtrack or staff position in their chosen field. Prerequisites: 290 and390 or their equivalents; senior standing; permission. Two credits.Offered every semester.OUTLINECREDITS: Two credits per field experience class.DURATION: 1,000 hours total (HTM 290 – 300 hours,HTM 390 – 300 hours, and HTM 490 – 400 hours).SEMESTER: Fall, winter or spring/summer semesters. Only oneinternship allowed per semester. Sometimes the internship mayrequire additional time for completion of hours, projects, eventsetc. In this situation, students may extend the length of the classto a revised completion date approved by the instructor (providingtheir schedule allows this).DAYS/TIMES CLASS IS OFFERED: The field experience classes areALL online and therefore offered at all hours of the day, every dayof the week to suit the diverse nature of the hospitality field.WHERE: The classes are online, so students may intern anywherethey choose, nationally and internationally (pending appropriatework visas).PREREQUISITE: HTM 190 - Field Preparation.It is recommended that students meet with a CCPS Advisor todiscuss the best semester to take field experience classes.HOW TO FIND A JOBStudents in HTM are responsible for securing their own fieldexperience positions. Therefore, there are no contracts establishedbetween GVSU and the employer.Because no contracts are used, there is no initial paperwork thatneeds to be submitted by a prospective employer. Any requiredinformation will be submitted in the “Employment DocumentationForm” which is discussed on pages 3 and 4.HTM 190 is the prerequisite class to HTM 290. The idea behindtaking a field preparation class prior to a field experience class isto sufficiently equip students with the necessary skills to apply fora job/internship.HTM 190 covers resume building, cover letter writing, networking,the researching of a company, and participation in practiceinterviews, along with developing better public speaking abilities.JOB BOARDS: The Hospitality and Tourism ManagementDepartment has its very own job board. Employers will post on itfor upcoming positions within the field. Lakerjobs posts positionsfor all majors – additional filtering is required when seekingemployment on this site. Please ensure that the disclaimer is readfor both job boards.HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUAL2
CAREER FAIRS: Throughout the year, numerous career fairs willbe held for GVSU. Twice a year, the Career Center will host a fairat DeVos Place that incorporates a variety of employers, includingthose in the areas of hospitality and tourism management. InNovember, the MIHEA Career Fair is held at L.V. Eberhard Centerand focuses primarily on employers within the field. Click here toreview career fairs and events through the Career Center. Pleasenote: Career fairs may be subject to change without advancenotification.ON-CAMPUS RECRUITMENT EVENTS: Throughout the year,the Department of Hospitality and Tourism Management hosts onsite recruitment events for various employers seeking students forboth internships and long-term employment. You are encouragedto take full advantage of these when seeking employment.DIRECT APPLICATION: Determine where you might wantto intern and apply directly to the organization with an initialletter of inquiry and a copy of your up-to-date resume. Sendinquiries to a number of organizations (minimum of 10) afterresearching them thoroughly.NETWORKING: It isn’t what you know, but who you know.Network with fellow classmates, professors, faculty mentors, andindustry professionals to see what positions may become availablein the near future, and then apply directly for the job. LinkedIn isa useful site for professional networking.If you have little experience, or are unsure as to what you see asyour “dream” job, you can use these classes to determine yourareas of strength and suitability by working in a variety of differentsectors within the industry.Students should attempt to work in more supervisory roles asthey progress to the Senior Internship class (HTM 490), if theopportunity presents itself. The ultimate goal is to become awell-rounded manager with a wealth of industry knowledge andvaried skill sets.Positions may be paid or unpaid. This will depend on students’ability to accept unpaid positions versus opportunities. Please notethat scholarships are available within the department as well asflexible, revised schedules.As students place themselves at their field experiences, they mustdetermine if they can accept a paid or an unpaid opportunity,based on both personal and professional opinion.Most positions are paid, but some employers simply do not havesufficient funds to pay their interns. This is typical in eventplanning and nonprofit sectors. Entry-level positions, such asservers, hosts, front desk agents, all tend to be paid.Do not be discouraged by unpaid opportunities, as often theemployer can offer more extensive training and development in theposition. Sometimes they may offer stipends during or at the endof the experience.HELPFUL RESOURCESStudents may also work at Disney for their internships.GVSU Career CenterHTM Internships and Employment OpportunitiesGVSU Career Center Interviewing and Networking ResourcesHTM Job Searching WebsitesOnce students begin their internships, their initial requirementis to submit their employer’s details on an EmploymentDocumentation Form (sample) which can be found under the‘Current Students’ tab on the HTM website.WHAT TYPES OF JOBS AREACCEPTABLE?Any position that will offer direct insight into the field ofhospitality and tourism management and relates directly to thefield, is acceptable. Any questions, please contact the internshipcoordinator directly at stansbia@gvsu.edu.Please note: Preferably, students should not complete all threeinternship experiences with the same company. Two out of threeclasses may be completed at the same place. This will, however,be authorized on a case-by-case basis. Ideally, students shouldaim to gather a range of experiences throughout their threeinternships. The classes should be utilized to suit individualcareer aspirations.For example, if your goal is to work as a director of rooms, youwill want to focus these experiences in housekeeping, frontdesk/reservations and concierge.The form must be completed accurately by students. Oncesubmitted, the information is then approved by the instructor ofthe class, and the details are forwarded to the supervisor listedalong with instructions regarding the field experience, and howto complete the required evaluations. They will then approve andacknowledge the information via an agreement form. At this stage,students will be notified of their acceptance.WHAT DO EMPLOYERS HAVE TO DO?These classes rely on students managing the class themselves.Employers have minimal responsibilities. As mentioned previously,there is no paperwork as such, so no contracts are in play.Employers do need to:1.Agree to and acknowledge the Agreement Form emailedto them upon submission of the student’s EmploymentDocumentation Form.2.Assist students with the initial development of the 10learning objectives.HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUAL3
3.Evaluate students each month on their general progress andthe progress on accomplishing the approved objectives.4.Agree to provide a minimum of 300 hours (HTM 290/HTM390) or 400 hours (HTM 490).5.GRADINGFinal grades will be assigned according to the standard 4.0 scale.1.Students are required to fulfill ALL the administrativerequirements of the course. Failure to complete all thenecessary paperwork within the specified timeframes willresult in deductions from the final grade point.2.To obtain a satisfactory grade in the course, students mustachieve a grade of C or above in all the work and academiccomponents of the course.Provide an environment where students can learn aboutthe industry, and develop themselves professionally.ASSESSMENTS AND COURSEREQUIREMENTSThis information can be found in more detail on the syllabus.In the event of a grade of C- or below, in either the academic orwork portion of the course, an appropriate grade of C- or belowwill apply. Students must complete the Employment Documentation Form. Students must formulate a minimum of 10 learning objectiveson which they will be evaluated three times over the courseof the internship. Please ensure a copy of the approvedobjectives is given to the supervisor.In the event of a grade of F in either the academic or work portionof the course, a grade of F will apply for the entire experience. Job Performance Evaluations are to be submitted monthly(three) to the instructor.1.50 percent job related: Evaluations and accomplishmentof objectives. Writing assignments: two papers. Use APA format for allpapers. APA assistance can be found here.2.50 percent academic: All paperwork, attendance, use ofBlackboard course site, and adherence to deadlines. Resumes are to be updated and submitted for HTM 290and HTM 390. Hours* are to be documented and submitted at the end ofthe internship. Journaling: This is expected to be completed approximatelytwice a week throughout the internship. Journaling allowscommunication between the internship coordinator andstudents. It allows students to observe areas of their jobthat may be improved upon. It helps them identify goodmanagement practices along with the opportunity todocument the day-to-day running of a hospitality and/ortourism management-related organization. Students are alsoasked to submit a photograph of themselves, along with ashort testimonial, at some point during the internship. Thismay be used in this manual and/or on the HTM website.Please indicate if you do not wish to be featured on either. Discussion Board is a forum for students to discuss assignedtopics among themselves, and they are expected to activelyparticipate in the discussion board. Discussion board is agreat way to network with peers in the field.*At the end of the semester, confirmation that students have completed the minimumnumber of hours in the workplace is required. This can be submitted in numerousways, i.e. pay stubs, pay summary from the payroll department, signed documentationfrom a manager, etc. Please select the method most suitable to the internship andmost convenient to the manager.If students do not have sufficient hours to meet the classrequirements by the deadline set on the syllabus, they may need totake a temporary incomplete grade until they have reached them.This grade will be adjusted once the hours are completed.The weighting for course grading is as follows:BASIC PROCEDURE FORSTARTING INTERNSHIPS Complete and pass HTM 190. Using the skills acquired in HTM 190, secure a job.* Obtain a permit override to register for the class. (This canbe done electronically, simply request the override via email:stansbia@gvsu.edu.) Please submit G#; the class needingpermission, i.e. 290, 390, or 490; the position for the class;the semester in which the prerequisite class was completed(HTM 190); and the semester of the internship. Oncepermission is issued, students will receive a confirmationemail. This will allow students to register on Banner. Studentsare responsible for enrolling in this class, the permit overridesdo NOT automatically place students in the class. Overridesare required for ALL field experience classes i.e. HTM 290,HTM 390, and HTM 490. Once registered, read Blackboard for the class – READ THESYLLABUS, check for all due dates/deadlines for coursework/assessments and general class requirements.*Students are expected to secure jobs on their own, follow all company rulesand regulations, and give a minimum two-week notice when ending theiremployment. If students sign a contract with employers agreeing to work untila certain date, GVSU will hold students accountable for that contract. Studentswill fail the internship if they leave early for any reason.HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUAL4
SUMMARYHTM 190(FIELD PREPARATION)FIND ANDSECURE A JOBCAREER FAIRSRECRUITMENTEVENTSJOB BOARDSNETWORKINGDIRECTAPPLICATIONREQUEST PERMITOVERRIDE(S)REGISTER ONBANNER FORCLASSESFOLLOWSYLLABUS ONBLACKBOARDSITE VISITSAt some point during the internship, instructors will try to set up a mutuallyconvenient time to meet and discuss how training is progressing. This is a greatopportunity to see students in the workplace and gain a better appreciation of thefield experience. It is also a good time to go over any assignment questions, orclass questions in general, and to meet the supervisor responsible for students’professional development.These are not mandatory, so if students do not hear from their instructor to set upan appointment, grades will not be affected. If students are contacted, please makeevery effort to make the appointment.At the end of the internship(s), students will have acquired some valuableprofessional and personal skills, and they will have experienced life in the world ofhospitality and tourism management. In each internship, students will experiencedifferent techniques, different ideas, and many different management styles. Theaim at this point, is to ensure students are better aware of the direction they areheading in pursuit of that “dream” job!HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUALMADISON MARTINEZ, ’14, EVENT PLANNING INTERN“Interning with Paws With A Cause gave me insight toevent planning in the nonprofit sector. I had the chanceto witness people come together to support a causethat they are passionate about, in this case, creatingconnections between clients and the dogsthat will help them with their day-to-day lives.Through this opportunity, I was able to learn thebasics of event planning and the importanceof networking.”5
SUMMARY: FREQUENTLY ASKED QUESTIONSHow many internshipsdo I have to complete?What academic workis involved?Three – HTM 290, HTM 390,HTM 490.The completion of an EmploymentDocumentation Form, 10 objectives,participation in an online journal anda Discussion Board, and the completionof two papers/assignments along withthe submission of an updated resume(HTM 290 and HTM 390 only).How many hours do I haveto work for each internship?A minimum of 1,000 hours total.HTM 290 – 300 hours minimum,HTM 390 – 300 hours minimum,HTM 490 – 400 hours minimum.How do I get the job?Place yourself – check out the jobboards, attend recruitment events,career fairs, apply directly, and network.What types of jobs areacceptable?Any position that directly relatesto the field of hospitality and tourismmanagement. They cannot be inretail. They may be paid or unpaid.What does my employerhave to do?Agree to and acknowledge theinternship via an Agreement Form,assist with the initial objectives,evaluate your progress every month,and provide the required hours.Can I work at the same placefor all of my internships?Two out of the three internships maybe completed at the same organization.This is however subject to negotiationdepending on the positions offeredand long-term goals.What time of day is theclass offered?The classes are online and offered24 hours a day, seven days a weekto accommodate the diverse natureof the hospitality industry.What are objectives?How do I write them?Objectives are goals you wish toaccomplish. They must be specific,attainable, and measurable. They mustbe written professionally (examplesand guidelines are on Blackboard).What am I graded on?Each class is a two-credit class, gradedA-F. The grade is based on both theacademic and practical application(50 percent academic, 50 percentpractical). Evaluations will form thepractical grade, and the assignmentsand compliance with deadlines willdetermine the academic grade.BRIANNA GREENOUGH, ’18,MEETING AND EVENT MANAGEMENT“My internship at Posh Petals this summer wasabsolutely amazing. I got to immerse myself in the floralaspect of weddings, which had me on my toes all of thetime. I learned so much about planning weddings inthe process, which is what I think I would like to pursuea career in. With the help of the amazing staff, I learnedso much valuable information that I will be able to applyto future jobs and internships, whether they are in theevents industry or not.”What do I need to do beforeI register for the class?You will need to request a permitoverride. To do so, you will need toprovide your G#, the semester youtook the prerequisite class HTM 190,the internship you wish to enroll in,i.e. HTM 290, HTM 390 or HTM 490(overrides are required for ALL fieldexperience classes), the semesteryou wish to take this class, and theposition you wish to use. If you do nothave a position lined up at the timeyou request the permit override(s), youcan still enroll in the class. Once theappropriate permission has been issued,you will be able to register on Bannerfor the course. It is your responsibilityto register for the class.For all other questions,please contact Amanda Stansbie,internship coordinator,at stansbia@gvsu.edu.HOSPITALITY AND TOURISM MANAGEMENT // INTERNSHIP MANUALJONATHON BALE, ’18, TOURISM MANAGEMENT“This summer, I had the crazy awesome opportunityto go to Yellowstone National Park and work there formy summer internship. It honestly was one of the bestsummers of my entire life. Why? Well, I met some of thecraziest, funniest, most amazing people ever. Not onlythat but I got to spend my time with them in some ofthe most beautiful places this world has to offer.This internship has opened up so many newfriendships for me and also has filled my photolibrary with some epic pictures. I will never forget thememories I made in Yellowstone National Park. Thankyou GVSU for giving me this opportunity and thank youYellowstone for one AWESOME summer.”6
For further information or questions, please contact:Amanda Stansbie, Internship Coordinator210C Richard M. DeVos Center401 Fulton Street WestGrand Rapids, MI 49504-6431Phone: (616) 331-8865Email: stansbia@gvsu.edu
PHONE: (616) 331-3118ONLINE: gvsu.edu/htmEMAIL: htm dept@gvsu.edu/gvsuhtm
HTM 190 covers resume building, cover letter writing, networking, the researching of a company, and participation in practice interviews, along with developing better public speaking abilities. JOB BOARDS: The Hospitality and Tourism Management Department has its very own job board. Employers will post on it for upcoming positions within the field.
Hospitality & Tourism 110 GCO 1 Introduction to the Hospitality and Tourism Industry Specific Curriculum Outcomes: Students will be expected to: identify what hospitality and tourism is and why it is the largest industry in the world. be the guests and experience true hospitality. outline the history of the hospitality and tourism industry
3. Hospitality Services III—Course Code: 992104 4. Hospitality Services IV—Course Code: 992105 Course Description: Hospitality Services I. This course introduces students to the hospitality and tourism industry and identifies some of the current and future trends affecting the hospitality and tourism industry and the impact this
The Hospitality and Tourism Management Program is fully aligned with the Common Core State Standards and the national Hospitality & Tourism Career Cluster frameworks. Hospitality and Tourism Management Program (HTMP) Year 2 Chapter Sections Recommended hours needed to teach chapter Unit 1: Introduction to Leadership and Management
2 Destination Geography World geography Tourism regions Cultural and social attributes 3 Advanced Tourism and Hospitality Tourism Tourism and the Tourist (Unit Three of T&T S4-5 syllabus) The Travel and Tourism Industry (Unit Four of T&T S4-5 syllabus) Attractions development Social tourism issues Food and Beverage Division
education, and into a hospitality and tourism career all starts with smart planning. 7 Be a people-pleasing pro if you know how to make people happy, you can go far in hospitality and tourism. 10 c hoose a major explore your career and education options in hospitality and tourism, and pick the one that suits you best. 16 l earn by doing
9th - Principle of Hospitality and Tourism 10th - Lifetime Nutrition and Wellness or Hotel Management 11th - Hospitality Services or Human Resource Management or Business Management 12th - Practicum in Hospitality and Tourism or Problems and Solutions *Note - Sequence of courses in your school may be different from the .
HTM 3443 Hospitality Industry Internship Prerequisites: HTM 2643 and HTM 2664 and BADM 2111 and instructor permission. Description: Supervised experience in an approved work situation related to a future career in the hospitality or tourism industry. Management and supervisory experience in multiple aspects of a hospitality or tourism organization.
exam hospitality tourism career cluster the hospitality and tourism career cluster exam is used for the following events: hospitality and tourism professional selling htps hospitality services team decision making htdm hotel and lodging management series hlm quick serve restaurant management series qsrm
