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The Common Problems Encountered by Hospitality Industry Management Students During Their on-the-Job Training

In: Business and Management

Submitted By rala
Words 526
Pages 3
Preface
This manual is intended to serve as practicum guide to students who will take their practicum for hotel and restaurant. The manual serves the following purposes: 1. To introduce students and practicum coordinator to the hotel and Restaurant Practicum Program; 2. To serve as a resource for students in planning the practicum experience in the Hospitality Industry; 3. To articulate the policies and procedures of the Hotel and Restaurant Practicum Program for students and practicum coordinator; and 4. To describe requirements of the Hotel and Restaurant Practicum Program.
Additionally, this manual is meant to be used in conjunction with the over-all policies and guidelines of different hotels and restaurants in regard to their practicum Program including requirements, important students policies, and academic policies of the school. There are many procedures, sequences of courses, deadlines, and through their practicum. Each student has an assigned advisor with whom she/he is expected to keep on-going consultation. The student is the one primarily responsible for knowing the information in this manual and keeping apprised of deadlines and on-going requirements and responsible. The Hotel and Restaurant practicum experience is a major testing ground for the student’s knowledge , skills, and values. The student is supported on this experience by the leadership of her/his practicum coordinator. The goals and activities in this presented are intented to provide helpful guidance and structure to aid in a successful practicum experience for the student and to the participating hospitality industry partners.
Students’ excellence in learning is improved through techniques, strategies, and innovation which are provided different types of practice of these skills in their course. Students also learn how technology has become part of the hospitality

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