Employer Engagement and Resources

A core part of the Hospitality Business degree requirements is the internship component. Students are required to complete two internships: a Level 1 internship and a Level 2 internship. They must be in the hospitality industry. Both internships require working a minimum of 400 hours during a 10-week period or more, with one company. Internships can be completed full time during the summer or part time during the school year. If a student works part time, there is no time limit for completing 400 hours.

Internships must be documented and approved prior to beginning by using the SIRC web application and approval process. At the end of the internship, both student and employer must also complete evaluations through the SIRC web evaluation process. All three forms – approved internship application and both student and employer evaluations, must be completed by the end of the internship or the internship will not be counted as complete.

Level 1 Internship

Gives students hands-on experience in core entry-level operations so they understand hourly roles, workflow, and the day-to-day realities of hospitality work. This aligns with the school’s philosophy that graduates must be able to “direct and lead employees working in hourly and supervisory positions.”

Typical Characteristics
1. Operational / Hands-On
~ Students work primarily in frontline or support roles:
– Front desk, food & beverage, housekeeping, banquets, recreation, camp staff, etc.
2. Task-Focused
~ Students perform specific operational tasks under the supervision of regular staff.
3. Learning the Basics
– Understanding departmental processes
– Following established SOPs
– Building customer service and communication skills
– Exposure to scheduling, labor, and cost considerations at a basic level

A Level I internship is appropriate when:
✔ The role teaches the student how operations function
✔ The student’s tasks resemble hourly or entry-level responsibilities
✔ There is structured onboarding/training
✔ There is consistent supervision and feedback

Level 2 Internship 

Develops management potential by providing experience that is more complex, more autonomous, and more strategic than Level I. While we list the same hour requirements for Level II, it is understood within hospitality education that Level II internships build toward management readiness.

Typical Characteristics: Level II should include at least two of the following
1. Leadership or Supervisory Exposure
~ Not necessarily managing people directly, but:
– Leading a shift under supervision
– Training new staff
– Coordinating a small team during events
– Serving as a “MOD-lite” or support supervisor
2. Advanced Operational Responsibilities
– Opening/closing procedures
– Cash handling, deposits, POS oversight
– Inventory management
– Managing reservations, room blocks, event setups, banquet checks
– Problem-solving guest issues without constant supervision
3. Cross-Departmental or Project-Based Work
– Rotations across departments with increasing responsibility
– Coordinating event operations
– Working with sales/marketing, revenue management, culinary, or HR
– Supporting audits, forecasting, scheduling, or cost control projects
4. Decision-Making Responsibility
~ Students should be allowed to make decisions that influence outcomes, such as:
– Adjusting staffing or workflow
– Solving service recovery scenarios
– Managing event details or client communication (with oversight)
5. Exposure to Management-Level Thinking
– Attending department head meetings
– Learning financials (labor %, food cost, ADR, RevPAR, event P&L basics)
– Involvement in planning, forecasting, or post-event evaluations

A Level II internship is appropriate when:
✔ The role prepares students for post-graduation management roles
✔ The student is entrusted with leadership-leaning duties
✔ The student’s work influences outcomes (service, revenue, efficiency, client satisfaction)
✔ The employer assigns the student a scope beyond routine hourly tasks