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TABLE OF CONTENTS

TABLE OF CONTENTS ……………………………………………………………………………………………………. 2

COURSE OVERVIEW – PLEASE READ CAREFULLY BEFORE THE STUDENT BEGIN THE STUDY. .. 3

COURSE DESCRIPTION ………………………………………………………………………………………………….. 4

LEARNING OUTCOMES ………………………………………………………………………………………………….. 4

KEY SKILLS TO BE DEVELOPED ……………………………………………………………………………………….. 4

RECOMMENDED READING ……………………………………………………………………………………………. 4

GENERAL ASSESSMENT GUIDELINES ………………………………………………………………………………. 5

ASSESSMENT SUBMISSION DETAILS ……………………………………………………………………………….. 5

OVERVIEW OF THE INTERNSHIP EXPERIENCE …………………………………………………………………. 6

PORTFOLIO WITH COMPONENT PARTS – 100% ……………………………………………………………….. 7

Part 1 –Reflective Report- 50% ………………………………………………………………………………………………………. 7

Part 2 – Two Performance Evaluations – 50% …………………………………………………………………………………… 9

Part 3 – Work Certificates – Pass/Fail …………………………………………………………………………………………….. 10

IMPORTANT NOTICE TO ALL STUDENTS ………………………………………………………………………… 10

Submission Details …………………………………………………………………………………………………………………….. 10

ASSESSMENT CRITERIA ……………………………………………………………………………………………….. 11

REFLECTIVE REPORT – 50% ………………………………………………………………………………………….. 12

ÉVALUATION MIDTERM / MIDTERM EVALUATION / ZWISCHENBEURTEILUNG …………………. 14

ÉVALUATION FINALE / FINAL EVALUATION / ENDBEURTEILUNG ……………………………………… 16

COURSE OVERVIEW – PLEASE READ CAREFULLY BEFORE THE STUDENT BEGIN THE STUDY.

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COURSE DESCRIPTION

This course is designed to provide the student with a platform to apply the theoretical and practical knowledge gained during the academic program and to gain an insight into the hospitality industry. A comprehensive report allows the student to reflect on the relationship between the internship and what the student has learned throughout the program. The student is required to analyse various aspects of the establishment including the establishment itself, how it is organised including control procedures and its client market. An analysis of the training position is also required including the duties and tasks performed on a daily basis, customer and employment related issues and an overall evaluation of the training experience to date.

LEARNING OUTCOMES

On successful completion of this unit students will be able to:

1. Gain an awareness of the social, economic and managerial aspects which exist within the working environment;

2. Transfer the theoretical knowledge and understanding, based on previous studies, into practical applications in a working environment;

3. Contribute positively to a specific area of the organisation that may be based on individual requirements;

4. Develop individual competencies and vocationally relevant skills whilst recognising the personal development that has taken place to increase employability;

5. Identify gaps that exist in knowledge, understanding, competencies and skills.

KEY SKILLS TO BE DEVELOPED

The following key skill competencies may be developed and could be used for any portfolio reflections:

· Deal with directed routine operations, within limited guidelines but with some autonomy (Operational)

· Use a range of technical equipment and systems (Operational)

· Choose from a specified range of appropriate tools and techniques and use them for the accomplishment of simple tasks (Operational)

· Handle material and equipment in a safe way (Operational)

· Manage own roles and responsibility by planning and organising tasks under supervision (Planning and Management of learning)

· Relate to and interact effectively with individuals and groups (Interactive and Group

Skills)

· Start to recognise own strengths and weaknesses (Self Appraisal and Reflection on Practice)

· Transfer skills gained to new and changing situations and contexts (Self Appraisal and Reflection on Practice)

· Show a positive and enthusiastic attitude to work (New Approach and Attitude to

Internship)

· Improve the future performance to meet the career objectives (employability)

RECOMMENDED READING

Essential Reading: will be provided by from a variety of sources on the e-learning platform.

Hind, D., and Moss, S. (2011) Employability Skills for Students.2nd ed. Sunderland Business Education.

César Ritz Colleges Switzerland Academic Program guide chapters on internship

Documents on e-learning all the courses studied in Term 1 and 2

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GENERAL ASSESSMENT GUIDELINES

General instructions:

1. The following details are part of the general instructions related to the assigned pieces of work;

2. Plan and organize the work carefully, bearing in mind submission dates;

3. When completing the work, always keep checking it carefully against the assessment criteria attached;

4. The student should always refer to ‘the Harvard referencing system’ when undertaking different types of assignments unless the student is told differently;

5. Work not submitted/uploaded by Midnight of Week 2 of the term following the completion of the Internship will receive a mark of 0 and the matter referred to the Academic Committee, César Ritz Colleges Switzerland

6. Plagiarism or other forms of cheating will receive a ‘0’ grade and the matter will be reviewed by the Academic Committee, César Ritz Colleges Switzerland.

ASSESSMENT SUBMISSION DETAILS

Submitting Portfolios:

All documents must be submitted/uploaded together as a Portfolio by Midnight on Monday Week 2 of the term following the completion of the Internship. Portfolios with missing documents will not be accepted. Unexcused late submissions have to be submitted to and approved by the Internship & Career manager. Upon approval, a maximum grade of 60% will be given.

Students will be required to adhere to the following procedure to submit their Portfolios. They are to be submitted on e-learning as follows:

BA / BIB First Internship Hospitality Courses Internship

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The student will receive a link to the course. This is a self-enrolment program and the enrolment key is: Switzerland. When enrolled, the student will find three topics. These include the appropriate internship syllabus, the turnitin link and two performance evaluations.

OVERVIEW OF THE INTERNSHIP EXPERIENCE

For many students, the internship will represent the first professional work experience in the global hospitality industry. César Ritz Colleges believes that in order to become effective and credible leaders in the hospitality industry, professional operational experience in a Global setting is crucial for the future success. We know that there is no better way to learn than through first-hand experience of dealing with paying and discerning guests. This is why we maintain an internship as a graduation requirement.

There are multiple benefits for the students to gain from this experience. Apart from the technical knowledge the students will gain from applying classroom theory to real world situations, the skills set the students are about to develop will serve the students and their career for many years. These include integration into a foreign and professional work environment, stress management, professional relationship-building and personal development and management among others. We also know that the students will also:

· Develop a better understanding of the complexity and intensity of the hospitality industry;

· Refine practical skills, quality and speed of work, industry knowledge and general understanding of hospitality management;

· Be able to deal with difficult situations encountered with customers, colleagues, supervisors and senior management;

· Apply what learned at Cesar Ritz Colleges and become experienced in theory application to real-world situations and people;

· Develop problem solving, communication and decision-making skills and become more self-confident and independent in the workplace;

· Reflect on all of the experiences by completing a portfolio with component parts.

As a global industry, César Ritz Colleges prepares the students to understand and express themselves in an European language. This will inherently include knowledge of guests’ expectations, familiarity with their culture along with some of the world’s highest standards in hospitality management. This is why we encourage the students to fully embrace this challenge as a mean to the future development – both personal and professional – and eventual success.

Upon graduating from César Ritz Colleges, we are confident that the students will harness the necessary skills and knowledge gained from both the classroom education and the internship experiences to become recognized industry leaders in the world of Hospitality.

We wish the students much success.

PORTFOLIO WITH COMPONENT PARTS – 100%

Based on the achievement of learning outcome 1, 2, 3, 4 and 5

This assessment requires the student to submit a final portfolio that consists of a number of component parts. It is important that all parts of the portfolio are completed in order that the student can pass the internship. In this instance the portfolio is the vehicle for submitting the component parts into one submission.

The objective of this assessment is to ensure that the student is able to reflect the internship experience and apply the knowledge gained in the future studies.

Time will pass quickly when the student is on internship and it is easy to forget what has been done on a daily/weekly basis and more importantly what was learned. To ensure that the student does not forget and is able to measure the progress, it is recommended to keep a learning log. In addition, the student can add any special events that happened and pictures of such.

The format of the log is entirely up to the student, but it should follow a format so that it is easy to read and to follow when it comes to reflecting on its experiences. The log is not part of the reflective report and is not submitted.

The component parts are as follows and must be listed on a contents page at the beginning of the portfolio:

Part 1 – Reflective Report – 50%

Part 2 – Two Employers Evaluations – 50%

Part 3 – Work Certificate – Pass/Fail

PART 1 –REFLECTIVE REPORT- 50%

The first part of this assessment requires the student to pull together the internship experience into a reflective report that should be based on a learning log. This will include a reflection on the student’s internship experience and how the student has been able to apply the knowledge and understanding from studies at César Ritz Colleges. This assessment requires the student to submit a portfolio of learning of 3000 words excluding appendices. The student word count starts from the introduction and finishes after the conclusions. The student must adhere to the word count of 3000 words. Plus 10% or minus will be accepted. Anything above or below will result in a deduction.

The format and content of the report should follow the following guidelines.

1. Cover Page

The report is a global representation of the Internship and as such it requires a Cover Page which will include the following elements:

· The name and address of the internship employer

· Position held, department and dates of employment

· Name, student number and program

· Report Word Count

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2. Table of Contents

This presents the major sections of the report with pagination.

3. Introduction (word count 500 words)

The introduction should include the following elements:

· Give a description of the establishment’s facilities, location and reference to ownership, using the following guidelines:

· Describe the type of induction the student received on arrival.

· General description of the hotel/restaurant – brief history, classification, extent of service.

· Facilities – food and beverage outlets, type of restaurants, room service, banqueting and conference facilities.

· Clientele segmentation –business, leisure, domestic, international. Include a breakdown of these segments including how they varied during the training period.

· Market position held and type of food served by the establishment.

· Strengths and weaknesses of the establishment

4. Body of Content (2000 words)

This represents the central focus of the Internship. The body of the report must include the following information and linked to the appendices – please follow this structure:

a) Responsibilities and Tasks (the position within the establishment)

Write a short job description for own position, encompassing the responsibilities and tasks. Highlight the positive and negative aspects of the work.

b) Organisational Aspects and Structure of the Department within the Establishment

· Give an overview of the hierarchy and structure of the establishment from a human resources perspective. Create an ‘Organisation chart’.

· Identify how the establishment controls stock inventories and exercises security systems.

· Describe the establishment’s policy on the uniform worn by staff in each department and comment on the policies in regard to grooming and personal appearance.

· What differentiates this establishment from its competition? Focus on the products and services offered?

· Customer and Employee satisfaction in the department the student worked in – how is this achieved?

c) Other Relevant Issues – Critical reflection

· What situations arose whilst in contact with co-workers and how did the student handle those that became problems?

· Discuss whether the student encountered difficulties with language and/or culture and describe how the student overcame those difficulties.

· Any other issues pertinent to the work experience; areas that the student feel need improvement, and why.

· Evaluate the own work behaviour by completing the reflection on skills in the conclusions in order to formulate suggestions about how the student could improve the performance in order to meet the future career objectives.

5. Conclusion (500 words)

Provide an evaluation of the internship experience, discussing the work environment and the knowledge and understanding gained by reflecting on the achievement of the key skills identified, at the beginning of the module, and below. How did the student:

· Deal with directed routine operations, within limited guidelines but with some autonomy;

· Use a range of technical equipment and systems;

· Choose from a specified range of appropriate tools and techniques and use them for the accomplishment of simple tasks;

· Handle material and equipment in a safe way;

· Manage own roles and responsibility by planning and organising tasks under supervision;

· Relate to and interact effectively with individuals and groups;

· Start to recognise own strengths and weaknesses;

· Transfer skills gained to new and changing situations and contexts;

· Show a positive and enthusiastic attitude to work;

· Propose to improve the performance in the future to meet the career objectives.

6. Appendices

The student should include a few relevant appendices that will support the body of the report and these should be referenced appropriately.

Please use the assessment criteria provided in the marking grid to ensure that the student cover the areas where marks will be allocated – note that not all criteria are weighted the same.

PART 2 – TWO PERFORMANCE EVALUATIONS – 50%

In the student’s portfolio, it must also include the two performance evaluations that have been carried out between the student and the employer and a work certificate from the human resources department. The student will not be able to pass the internship course without a complete portfolio.

The objectives of these evaluations are to ensure that the student receives constructive feedback at mid-point and at the end of the internship in order to identify strengths and weaknesses and areas where improvement can be made. Both Performance Evaluations are obligatory. It is the student’s responsibility that these are completed and submitted in the portfolio. The midterm evaluation has to be completed midpoint of the internship. Employers do not accept 2 evaluations at the end of internship! Doing the midterm evaluation at the end of internship will result in a grade of 0 for the midterm evaluation.

Each evaluation is meant to be completed and signed in the presence of both the student and the supervisor. The aim is to maintain an exchange between the student and the supervisor concerning the student’s strengths and weaknesses. It is meant to be a constructive exercise with the goal of improving the student performance. Prepare the self for this exercise with examples of the successes and failures and what the student has learned in each instance. Should the student receive a low score on any point, it is required to enquire as to why and what measures the student must undertake to improve this score. An evaluation with a majority of unsatisfactory scores is to be reported immediately to the career office. This is a professional and not a personal evaluation.

The student will be evaluated in the following areas on both occasions and it is advised to prepare for the student evaluation in these areas.

Certification of Hours worked;

General Conduct; o Attendance o Presentation and hygiene

· Language

· Attitude toward others o Attitude toward authority o Interest

Competence; o Characteristics of work provided o Ability to organise work o Professional knowledge o Execution of work o Initiatives

Intern Development; General Comments.

Both these documents must be submitted in the portfolio and each will be weighted 25%+ total

50% overall

PART 3 – WORK CERTIFICATES – PASS/FAIL

Internship Work Certificates are part of the internship portfolio. One month prior to completing the internship, the student should contact the individual responsible for Human Resources to inform them that the student wishes to acquire the Work Certificate prior to departing, on the final day of work. It is important that the student provides this request well in advance so that the employer may prepare the document. By doing so the student is acting proactively in a professional manner and meeting the graduation requirements.

This document must be submitted in the portfolio and will be recorded as a pass/fail

IMPORTANT NOTICE TO ALL STUDENTS

The student report of 3,000 words may include photographs of the work environment and must be of professional standard using the appropriate school guidelines. Other documents are not included in the word count.

This assessment is meant to be a professional representation of the student’s Internship. Throughout the student’s career, it will be expected to deliver similar communications to key decision-makers, such as the encouragement of using the logos, photographs and design elements. However, everything must be referenced, and copyright must be observed.

SUBMISSION DETAILS

The student’s portfolio should be submitted via ‘Turnitin’ on the elearning.swissedu.net platform. All parts have to be in one document. This may require the student to scan in certain documents such as the appendices to the reflective report, the two employer performance evaluations and the work certificates. It is the student’s responsibility to ensure that everything is uploaded for final assessment. Plagiarism is not tolerated. If found, the report has to be rewritten with a new deadline from the Career Coach. Maximum grade given for the resubmission will be 60%. All other similarities (websites, books) have to be properly referenced.

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The Career Office will not be responsible for or involved with obtaining the student’s Performance Evaluations or Work Certificate. Obtaining the student’s Performance Evaluations and Work Certificate is the student’s responsibility and can be downloaded from the E-learning platform. César Ritz Colleges reserves the right to withhold Diplomas and Certificates should students submit incomplete portfolios.

Late submissions have to be discussed and approved by the Internship & Career Coach before the deadline. Unapproved late submissions will result in a Fail for the Internship course.

ASSESSMENT CRITERIA

Please use the assessment criteria provided in the marking grid to ensure that the student cover the areas where marks will be allocated – note that not all criteria are weighted the same.

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REFLECTIVE REPORT – 50%

This is the criteria used to grade the internship report. (NOT FOR THE EMPLOYER)

ÉVALUATION MIDTERM / MIDTERM EVALUATION / ZWISCHENBEURTEILUNG – 25% TO COMPLETE AFTER 2-3 MONTHS INTERNSHIP!

ÉVALUATION FINALE / FINAL EVALUATION / ENDBEURTEILUNG – 25%

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