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Author:   Michael Collins
Publisher:   Kendall/Hunt Publishing Co ,U.S.
Imprint:   Kendall/Hunt Publishing Co ,U.S.
ISBN:  

9781524907587

ISBN 10:   1524907588
Pages:   277
Publication Date:   06 January 2017
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Spiral bound
Publisher's Status:   Active
Availability:   Temporarily unavailable  
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Table of Contents

"Dedication About the Author Section 1: The Internship Experience: An Overview Introduction Definition of Experiential Learning The Breadth of Hospitality Lodging and Accommodations Meetings, Conferences, and Events Food and Beverage Services Tourism, Recreation, and Entertainment Health, Wellness, and Nutrition e-Commerce, Distribution, and Revenue Optimization Branding and Product Innovation Real Estate and Asset Management Purpose of an Internship Gaining Skills, Application of Knowledge, and Perspective Diagraming Processes and Creating Flow Charts The Experiential Learning Process Practices Critical to a Meaningful Internship Experience Section 2: The Internship Process: A Step-By-Step Guide to Completing an Internship How to Utilize This Handbook Internship Checklist Securing an Internship Identifying Internship OpportUnities Breadth or Depth of Experience Compensation, Legal, and Ethical Considerations Quality of an Organization Preparing an Effective Resume Preparing Cover Letters Pre-employment Assessments Interview Preparation Interview Follow-up Selecting an Internship Offer Internship Agreement Section 3: On-Site Internship Guide: Suggested Learning Activities, Learning Outcomes, and Evaluations Learning Goals and Outcomes A Word of Caution Learning through Adversity Assigning Specific Learning Activities and Outcomes Student Submissions Unit 1: Understanding Organizational Structure and Relationships The Structure of Hospitality Organizations Organizational Vision, Mission, and Values Identify the Players Business Unit Structure Specific Areas of Inquiry: Suggested Learning Activities and Learning Outcomes Unit 1: Understanding Organizational Structure and Relationships Learning Outcomes Unit 2: Guest Services Unit 3: Housekeeping and Laundry Operations Unit 4: Revenue Management Unit 5: Restaurant Operations Unit 6: Beverage Operations Unit 7: In-Room Dining (Room Service) Operations Unit 8: Banquet and Conference Service Operations Unit 9: Culinary and Food Production Management Unit 10: Recreation Management Unit 11: Managing Staffing and Labor Productivity Unit 12: Sales, Marketing, and Customer Relationship Management Unit 13: Hospitality Technology, e-Commerce, and Distribution Unit 14: Human Resources Management Unit 15: Engineering and Facilities Maintenance Unit 16: Accounting and Administrative Unit 17: Owners and Investor Relations Professional Industry Experience Assignments and Projects Assignment 1: Flow Charts and Service Blueprints Process Analysis Assignment 2: The """"Service-Profit Chain"""" Assignment 3: Mutually-Profitable Human Interactions Assignment 4: Internship Reflection Log or Diary Assignment 5: Best Practices and Management Recommendations Employer Provided Requirements and the Protection of Proprietary Information Assessment of Learning Grading Rubrics Overall Assessment (grading) of a Professional Industry Experience (internship) Evaluations: Student, Internship Site, and Supervising Faculty Supervisory Evaluation of the Student Intern Intern's Evaluation of the Internship Site Supervising Faculty Evaluation Documentation of Professional Industry Experience Work Hours Appendices Appendix A: Internship Checklist Appendix B: Internship Agreement Appendix C: Sample Resumes Appendix D: Evaluation Forms Appendix E: Professional Industry Experience Work Hours Glossary"

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