| |
| |
| FF&E Purchasing Solutions |
| Free Hospitality Publications |
|
|
|
Restaurant Industry Trends
|
Sunday June 11th, 2006 |
 |
The Cycle: Before, During, and After My Internship - By Jennifer Rice, ECU Student
|
 |
Jennifer Rice of East Carolina University shares her story, 'The Cycle: Life Before, During, and After My Internship'. Her story will enlighten you as to what students are seeking from the Internship experience. |
Spring 2002, I drop out of school and start the job search.
I was forced to work within walking distance from my apartment because I did not have transportation. A friend referred me to a hotel directly in front of my apartment. I interviewed and the next day I was working the front desk. I did not know much, but what I did know, was that this was something for which I had a passion. The plus...I was good at it! People actually came back to the hotel solely because of me. At first, I thought...Hey, I can work at this hotel thing for a while and then move on. After about a year, I knew I could never leave and went back to school with a purpose.
Fall 2003, I start back to school; I am a freshman at ECU all over again. Spring 2004 rolls around and I attend 'Introduction to Hospitality Management' where hospitality professionals volunteer to speak about their careers and internship opportunities. As I had been working in a hotel and lodging was my passion, I was always disappointed when every guest speaker was either a restaurateur or distributor. Then, one day, I heard Jim Nye a Regional Director of Operations with Newport Hospitality Group, Inc. and he said everything I had been waiting to hear. I approached him after class and asked about internships. Even though I was a freshman, I was older and had work experience so I was hoping that my first year status would not exclude me from their program. Jim directed me to Lizz Chambers, Director of HR and Training. I spoke with her and her enthusiasm was contagious. This was my first telephone interview. I must have made a good impression because I was asked to come to Williamsburg, Virginia for a personal interview.
To prepare I read everything I could about the company. By the time I arrived for the interview, I not only knew the history, mission and vision of Newport Hospitality Group, I knew the names, past careers and strengths of all the key executives (And what they looked like. Their pictures are on their website). I would recommend this whether applying for an internship or a job with any company.
I was greeted by Jim Nye, Lizz Chambers, and none other than the President of the company, Michael Pleninger. I knew that both Jim Nye and Michael Pleninger were Cornell Alumni and I have to admit that I was already intimidated and told them so. Lizz broke the tension I felt by saying, 'You know, Jennifer, they say you can always tell a Cornellian...but you sure can't tell them much'. We all laughed and I felt more relaxed.
We sat in the dining area of the hotel and ordered lunch. I thought...Am I really having an interview over food? What am I supposed to do? To eat or not to eat, that is the question. Even though I was in a situation I had never been before I felt oddly comfortable. I knew these people. I had studied them. Because of all my research it felt like we were simply colleagues speaking about the hospitality ways of the world. At first, Mr. Pleninger made me extremely uncomfortable. In retrospect, I believe this was by design, to see how I handled myself (I found that the best thing to do was to mirror his actions). Before I knew it, my nerves were in check and I was on my way back to North Carolina with an internship for the summer. I was to start in May and it was already April.
May 2004 I embark on a whirlwind internship with high hopes of moving closer to where my passions would eventually lead me. Somehow, I knew I would find my future career path over this summer.
Week #1-3 ...The internship begins in Williamsburg, VA. at the front desk of the hotel where I am also lodging. I already knew the software so I was able started checking people in the first day. (This really helped with my confidence).
After a week of working at the hotel, I moved to the corporate office to work with Lizz Chambers. Lizz asked me to review the power points and books she was preparing for an upcoming workshop. Me...an intern...like my opinion really mattered. I am allowed to add several creative touches to a few of her older power points. You have no idea how important this made me feel. (It is truly the small things that can make you feel special). Doing this may sound trivial, but it helped me prepare for assisting with her classes. (Yes, I was allowed to assist the Director of Training with her workshops) Due to the work I had completed on the power points, I was prepared when I walked into the classroom.
Week #3 ... I am asked to assist with a flag change in Blacksburg, VA. I meet the in-coming Franchise Inspector and accompany her, the General Manager and Jim Nye, through the final inspection process. I felt so privileged to be given this experience. I was able to understand the standards and what is required in a hotel room from franchise to franchise as well as the requirements for the rest of a full service establishment. It was an amazing opportunity.
I attended an in-house Executive Committee meeting with the General Manager. I also assisted with continuing education training for supervisors which Lizz was conducting. In this workshop we learned the legal aspects of being a supervisor such as, what to and not to ask during an interview, what is appropriate in the workplace, and how you handle typical situations and frustrations by always listening to your legal 'guardian angel'. Believe me; I now know that this 'guardian angel' should to be on your shoulder at all times.
Later during the week, I assisted the Executive Chef in the kitchen. We were preparing for the reception to celebrate the flag change. I prepared the duck wrap for the reception. This was a wonderful experience because I could observe how the Executive Chef interacted with his staff. Also, I saw how the Chef handled vendors who just appeared (without an appointment) in the kitchen wanting us to buy their products when we had a banquet to prepare. By the way, the duck wraps were a big hit at the reception. I know because I was also an attendee.
Week #4-5 ... I am on my way to meet the NHG Corporate Sales office to assist with a sales blitz. I had worked in a full service hotel with banquet and meeting space and had observed the sales effort there; However, I found that corporate sales is a different experience. I actually called on various travel agencies to convince them to bring bus tours to destination hotels managed by NHG. We traveled from Washington D.C. to Trenton, NJ over to Philadelphia, PA and back to Williamsburg, VA in two days. Awesome! Then I returned to Williamsburg to work in the corporate office with the accounting department. (I knew immediately this was not for me)
Week # 6-7 ...I was off to lodge and work at yet another full service hotel. At this particular hotel I was to receive a broad overview of the hotel business. First, I worked with the front office and sales departments. This learning experience assisted me in understanding how the front office manager deals with front office issues and communicates with other departments. My sales experience gave me a peak at how group markets are divided and how files were established for repeat and potential clients, how sales were forecasted, and much more.
Week #8 ...I had the privilege of working in the housekeeping department at the same hotel. I can not only clean a room, I know the daily duties of an Executive Housekeeper and the expectations of the housekeeping staff. I now understand why housekeeping is referred to as the 'The Heart of the Hotel'.
Week #9 ...The last week I worked at this particular property, I worked in the restaurant. There I helped the hostess and assisted with odd jobs in the kitchen.
Week # 10-11 ...On to Wilmington, North Carolina where I worked primarily in housekeeping inspecting rooms. Even though this leg of my internship was not what I expected...I persisted. When duty calls, you must always answer...no matter if it is in your job description or not. By this time, I truly understand why the phrase 'It's not my job' should not be in the vocabulary of an intern or of any hospitality employee. I also assisted in the laundry department. You would be amazed at my sheet folding skills. At this hotel I realized that every experience only serves to fill a gap in your education or skill set.
The only experience I had before embarking on my internship with NHG was working at a front desk and helping out a little in a hotel restaurant. I had always struggled with what job I really wanted. Before this internship I thought I was destined to be a Director of Sales. After...I knew that I was excellent General Manager 'material'. How did I make this 180 degree turn into operations? My intern experience. This internship, which was designed just for me, with my past experience in mind, afforded me the opportunity to work with Sales Managers, Rooms Division and Guest Service Managers, Food and Beverage Directors, Chefs, General Managers and Corporate Executives. When it was over, I realized that that the people I identified with the most and actually 'idolized' were the hotel General Managers. Now I know that I want to have a career, not just a job. I also know that I want a career with Newport Hospitality Group, Inc. They taught me so much and made me feel important, like I was a member of their team or as they call it...their family. I could not imagine working anywhere else when I graduate. NHG obviously supports progress and innovation in their business and in the lives of their employees. I am honored to have been an intern and a soon to be a associate of the company who made me feel special for one wonderful summer.
|
|
|
 |
|
 |
|
|
| It's a lot of little steps for Brand image in Hospitality Industry - By Kison Patel & Robin Trehan |
| Monster Employment Index Rises in May, Reflecting Increased U.S. Online Recruitment Activity |
| What Happens When the Press Blasts Your CEO for Excess Compensation? Apparently Not Much |
|
|
 |
| Creates web sites for the hotel, hospitality and restaurant industries that are easy to navigate and update. Sites are custom designed, search engine optimized and affordable. |
| www.hotelresource.com |
|
|
|
 |
| Simple, yet powerful, accounting, financial and management products and services for restaurant operators. |
| rrgconsulting.com |
|
|
|
 |
| Your source for low-price, high-quality kitchen equipment & decorative furnishings - from 'one-off' replacements to large scale purchases. |
| www.avendra.com |
|
|
|
 |
| An innovative opinion survey system that is fully customizable with guaranteed feedback within twenty-four hours-no more waiting for results. |
| www.hrirsatellite.net |
|
|
|
 |
| Generate incremental revenue via subscription services that complement your ecommerce strategy. |
| www.webloyalty.com |
|
|
|
 |
| Trade Publications FREE to Qualified Professionals. No hidden or trial offers, and no purchase necessary. |
| tradepub.com |
|
|
|
|
Mail Me 
Print Me 
PDF Me
