Individually planned work experience in one or more facets of the hospitality industry.  The work experience must be approved by the internship director.  This course is a supervised practicum in an appropriate hospitality setting earning three hours credit, and is required of all students whose emphasis area is Hospitality Management.


The purpose of the Practicum in Hospitality Management is to provide students an opportunity to develop applied competence in the foodservice and/or lodging management operations of the hospitality industry through structured on-the-job learning experiences in commercial and/or institutional establishments.  Students who complete the practicum will:

  1. develop the ability to learn from a total job environment, utilizing available resources to develop technical, human, and conceptual competence in managing foodservice and/or lodging operations.
  2. develop the ability to work within an ongoing business enterprise, meeting performance standards set for regular employees and management
  3. give the student an opportunity to demonstrate individual performance in task area   related to management of a foodservice and/or lodging operation
  4. provide students an opportunity to demonstrate professionalism and accountability in meeting all commitments necessary to be successful in managing foodservice and/or lodging operations
  5. make a consistent contribution to the work commitments of the foodservice and/or lodging operation in which the learning experience occurs


A minimum of 200 hours must be spent in a commercial and/or institutional foodservice operation, lodging operation, and/or other facilities related to the area of hospitality management.

Internships can be completed locally, regionally, nationally or internationally.