working report

HTM 302 Hospitality Internship

General Guidelines for All Three Student Reports

( A ll HTM 302 internship reports must be written in a professional and thorough manner following the below guidelines. Failure to follow those could result in a student not receiving HTM 302 credit. Note: Reports completed by students are confidential and not shared with the employer. )All students enrolled in HTM 302 are required to submit to Blackboard detailed reports of their experience, which will consist of three reports due on three specified dates. Please check with the HTM 302 Instructor if you are unsure of whether or not you have fulfilled all of the requirements.

· Reports should be submitted to Blackboard. Specific due dates will be posted at the beginning of each semester. Students will receive emails well in advance to inform them of all deadlines.

· Every report should have a title page, which includes the student’s name, student ID number, campus phone number, name of the organization, and location of the internship.

· Reports should be double-spaced with 1 inch margins on all sides using 12 pitch Times New Roman font.

· Required: Subject headings for each section. You must list the subject heading and then list the question followed by the answer. Answers should be informative. The student will be asked to address information specific to the internship which is to be completed in an organized question and essay format. There are three reports required.

· Report #1 covers organizational information such as background of the organization and the organizational structures as well as management philosophy and clientele and a critique of the organization.

· Report #2 consists of specific information regarding the first rotational on-the-job experience.

· Report #3 covers the second two rotations of on-the-job experiences and also covers the overall evaluation and critique of the internship.

· All reports must be submitted in sufficient detail to adequately cover what the student learned. The student should be able to complete this report with information that they have gained through training and observation of the organization and should not simply copy and paste from the company’s website, although the website may be used as a reference source.

· The students are encouraged to keep a daily journal to assist them when writing the three sections of the Student Report.

· Refer to the specific details in the syllabus for each report for more information.

Please Note: Failure to follow the format and do a quality job will result in you receiving a much lower grade or no credit for each part.

Guidelines for Student Report #2

(Required: Report to be uploaded on Blackboard)

Report must be saved in this format: LastName_FirstName_Report 1 (example: Doe_Jane_Report 1)

NOTE: Refer to “General Guidelines for All Three Student Reports” in the syllabus for additional guidelines. Failure to follow the format and do a quality job will result in you receiving a much lower grade or no credit.

Report #2 (the exact due date will be announced at the beginning of the semester):

Title Page: (1 page) (5 points)

Student’s name, student ID number, campus phone number, email, name of the organization, and location of the internship.

Section I: Specific Job Information (minimum of 4-5 pages)

Functional Rotation Area #1 _Restaurant (_service in the hotel restaurant)_____________________________

1. Functional Area Description (20 points): Discuss this functional area, its responsibilities and its importance to the overall organization.

2. Job Description (20 points): For your current rotation, write a job description similar to one that may be posted on a job board (for example, Monster.com or CareerBuilder.com) or in the newspaper. This must include: duties, responsibilities, abilities, etc., that an individual would need to do the job.

3. Staffing/Hiring/Training/Scheduling/Turnover (35 points):

a. Staffing (7 points): Discuss how this functional area was staffed. Discuss staffing level in relation to job requirement. Was the functional area understaffed or overstaffed; explain in detail the rational for your opinion. Was the work level equitably distributed among employees? What staffing changes would you recommend?

b. Hiring (7 points): How does the department hire most of its employees: are they internal or are from people who simply walk in or apply through the internet, explain? Were there any specific requirements for the employees that were hired for these positions? If so, what were they?

c. Training (7 points): Who trained new employees? Describe the training methods used and whether they were effective or not.

d. Scheduling (7 points): How were employees scheduled and who did the scheduling? What factors were considered in scheduling and was it possible for employees to change schedules? If so, how do they do it?

e. Turnover (7 points): What is the turnover in the department? How is it handled and how did it affect the department? Why do people leave and why do people stay? Apply what you have learned in your classes.

4. Managerial Structure (10 points): What is the managerial structure of the department? This should include the responsibilities of each manager/supervisor in the functional area.

5. Departmental Supervisor (10 points): Discuss your department supervisor. What was his/her name? her name is DONG HUIWhat was his/her education and industry background? bachelor's degree; What style of management does he/she practice and is he/she a good manager or not? Discuss in detail his/her abilities or expertise and management philosophy.