1. COURSE OBJECTIVES
This supplementary internship program offers second-year students a broad range of experiences during a three-month period in which to complete their practicum and internship assignments concerning 5 main areas of Front Office, Housekeeping, Bar, Restaurant and Kitchen. One of the most important factors in ensuring a successful experience is matching the interests and preparation of the student with qualified personnel from agencies across the countries. This experience in students’ field of study will be invaluable in establishing and achieving the professional development goals. During the course, students would receive the assistance of an internship Supervisor from the Hotel and a Lecturer from the University to fulfill their task as well as improve their knowledge about according field of Front Office, Housekeeping, Bar, Restaurant, Kitchen and the hotel. The course requires students to have an insight into the hospitality sector, the hotel, the position they are in and express all those in a report.
Besides, a well-designed internship experience will help students build good relationships with the employers and have the chance for graduation internship in the Hotel.
2. COURSE CONTENTS
|
No. |
Contents |
Time Allocation |
Contribution to CLO |
|||
|
Hour(s) on the class |
Outline, Report, Internship (3) |
Self-study, Research (4) |
||||
|
Instruction sessions of Faculty instructor (1) |
Discussions with Faculty instructor and Internship unit’s supervisor (2) |
|||||
|
1 |
Register for the internship hotel and position (within Front Office, Housekeeping, Bar, Restaurant and Kitchen) |
5 |
1.5 |
7.5 |
4.25 |
1,2,5,6,8 |
|
2 |
Get to know the internship site – the hotel |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
3 |
Learn about hotel policy, SOP, rules |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
4 |
Learn about schedule, the role of the registered department and learn about student’s position |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
5 |
Help department staff with daily tasks (Eg: Front Office: check in/out guest; Housekeeping: make up room; Bar & Restaurant: serve guests; Kitchen: prepare meals |
0 |
1.5 |
20 |
4.25 |
3,4,5,6,7,8 |
|
6 |
Learn about side job of each department (Eg: Front Office: acquire all necessary reports in the MIS; Housekeeping: controlling amenities and minibar; Bar & Restaurant: setting up the tables; Kitchen: controlling ingredient) |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
7 |
Work with other relevant department as required (Eg: Maintenance, Purchasing, Laundry, Accounting, HR, Front Office, Housekeeping, Bar, Restaurant and Kitchen) |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
8 |
Finish daily report as required by the supervisor from the hotel and by the lecturer from the university |
0 |
1.5 |
20 |
4.25 |
3,4,5,6,7,8 |
|
9 |
Work with university lecturer to identify the topic title and then finalize detailed outline after consulting with Hotel supervisor. After it is approved, students proceed to write a report. |
0 |
1.5 |
20 |
4.25 |
1,2,3,5,6,7,8 |
|
10 |
Finish internship report with correction from the university lecturer and submit it to the Faculty. At the same time, ask for evaluation and certificate from the hotel supervisor. |
0 |
1.5 |
20 |
4.25 |
3,4,5,6,7,8 |
|
Total (hour) |
5 |
15 |
187.5 |
42.5 |
||
3. COURSE ASSESSMENT
– Score ladder: 10
– Type of assessment
|
Form |
Content |
Criteria |
CLO |
Proportion |
|
|
Assessment of attitude towards course implementation |
Reviews of the internship unit |
Assessment of knowledge, skills and working attitudes at the hotel |
According to the criteria in the Midterm Internship Assessment Sheet |
8 |
5% |
|
Consciousness, diligence in the process of making the Report |
Evaluate the positivity and initiative in reporting. Regularly communicate with instructors. |
Follow the instructions of the instructor. |
6, 7, 8 |
5% |
|
|
Assessment of the report |
Internship report |
|
+ The research problem is clearly defined, reasonable and feasible. + Logical, rigorous, straight-to-the-problem analysis + Rich and engaging content. + Scientific language, citing references in accordance with regulations |
1, 2, 3, 4, 5, 6, 7, 8 |
40% |
|
|
|
|
Total: |
100% |
|