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1. A Review of Hospitality Internship: Different Perspectives of Students, Employers, and Educators
Journal of Teaching in Travel & Tourism, 12:377–402, 2012 JWU Library

The tripartite benefits of a formal internship, according to Patterson, are apparent: The students gain real world experience, the academic program enhances its reputation, and employers have an improved pool of student applicants from which to draw when recruiting.

With 351 student interns from 12 different colleges, one third of the students indicated that they could not, or did not, connect classroom lectures and theory with what they observed in their internship; nor did they feel that their academic courses had adequately prepared them for their industry experiences.

In another study of 307 students drawn A Review of Hospitality Internship 389 from four hospitality schools and colleges in Hong Kong, Lam and Ching report atypical finding that student’s perception scores for internships were lower than their expectation scores.

In another study involving 285 student interns from seven colleges in South Korea, Cho investigated student perspectives of internships by measuring expectations and satisfaction.

A Review of Hospitality Internship 391 Zopiatis and Constant highlight five gaps in the relationship between the hospitality industry and educators in Cyprus, in terms of student’s internship practices: the expectations of the student and educational institution; student’s expectations versus their actual experiences; the relationship and interaction between the student and the hospitality organization; the industry education relationship; and the educational institutions control over their students placements.

Employers should monitor the student and check in with him or her periodically; at the end of the internship, the student should be provided with an official evaluation.

A Review of Hospitality Internship 399 Ko, W.H. Training, satisfaction with internship programs, and confidence about future careers among hospitality students: A case study of universities in Taiwan.

2. The realistic preview may not yield career satisfaction

https://ac-els-cdn-com.jwupvdz.idm.oclc.org/S0278431908000583/1-s2.0-S0278431908000583-main.pdf?_tid=294f94dd-fd57-475f-91e1-2a8856c7b0ea;acdnat=1541614137_adc2ea302cceea7bf4df429a0c12cfe9

International Journal of Hospitality Management, 2009

Objectives Hospitality management programs in post-secondary education usually include an experimental component, in an effort to more fully prepare the student for the demands of the hospitality industry.

May university hospitality programs include an experiential learning requirement, but the requirement may be in the form of only the “Work experience”; the synthesis and understanding of the industry and its unique characteristics may be left for the student to ponder on his own.

Turnover in the hospitality industry Turnover is a seemingly age old characteristics challenge of the hospitality industry.

Methodology The purpose of the research study was to determine if a gap exist between industry preview/ preparedness and actual industry satisfaction.

Implications for practitioners gaining a realistic preview of the industry was a key point in the literature review for industry retention and for job satisfaction.

If the realistic industry preview is strong, then the dilemma with career satisfaction provides human resource practitioners with a targeted time period to orient and socialize the young manager in the first hospitality management position post-graduation.

An exploratory study of internship practices in hospitality education and industry’s perception of the importance of internships in the hospitality curriculum.

3. Are they leaving or staying: A qualitative analysis of turnover issues for Generation Y hospitality employees with a hospitality education

https://ac-els-cdn-com.jwupvdz.idm.oclc.org/S0278431915000183/1-s2.0-S0278431915000183-main.pdf?_tid=dd678b6b-7023-491c-a019-3a568e382b82&acdnat=1541615105_317c125dce61a2f5ee26971df8a530b1

International Journal of Hospitality Management 46 (2015)

In this article writer speaks about worst experiences of students during internship.

As per research and analysis of experiences in internship, the participants who were still in the hospitality industry responded to questions about what would cause them to leave; what would cause them to stay; what are the most desirable traits of the hospitality industry; what were the most desirable traits of the hospitality industry; and what were the least desirable traits of the hospitality industry.

There were some other participants who were no longer in the hospitality industry responded to questions about what caused them to leave their hospitality career; what would cause them to return to the hospitality industry; what were the most desirable traits of the hospitality industry; and what were the least desirable traits of the hospitality industry. Correspondence plot of qualitative data collected from open-ended turnover questions from hospitality graduates who were in the hospitality industry or have left the hospitality industry.

Last one, Hospitality graduates who were no longer in the hospitality industry finished the statements “I left my career in the hospitality/ tourism industry because,” and “The least desirable trait of my career in the hospitality/tourism industry was.” Response themes are in Table 2.Correspondence plot of qualitative data collected from open-ended turnover questions from hospitality graduates who were in the hospitality industry or have left the hospitality industry.

The most alarming of these three is they had no other choice, responses included “I’ve lost everything and have nowhere else to turn to…” and “I was out of work and unable to secure a new job in my current industry.” Other responses following the same path, but with a stronger tone were the 5.1% of individuals who stated they would not return to the hospitality industry, responses included “NEVER,” “Not sure I would,” and “I would not….” Hospitality graduates who left the hospitality industry shared a couple of the same perceived most desirable traits of the hospitality industry, these included they enjoyed working with people and liked every day being different and exciting.

The least desirable traits are the working conditions, long hours, and difficult customers and what would cause the graduates to leave or caused them to leave are some hospitality graduates who left the industry stated they would never return to the hospitality industry. Many students have a strong passion for the industry.
4. A Comparison of Student and Practitioner Perspectives of the Travel and Tourism Internship

Journal of Hospitality, Leisure, sport and Tourism education- 2008

As per article writer states, using a web-based survey of 48 items, the study explored how students and practitioners differed in their view regarding the role of the internship experience; the role of the internship agency, the intern’s abilities; and factors in selecting an internship.

Articulating the responsibilities of interns and internship supervisors prior to the internship is a key element in a successful internship.

In many internship experiences, there is an inconsistency between what students believe they are capable of doing and what internship supervisors believe the student intern can do.

The instrument, which was a modification of the Knemeyer and Murphy instrument, consisted of 48 items that were divided into four sections: 1) the role of the internship experience; 2) role of the internship agency; 3) intern abilities; and 4) factors in selecting an internship.

Regardless, the overall success of the internship experience “Ultimately lies with the interns and their willingness to accept and learn from challenges and experiences, open their minds to new Journal of Hospitality, Leisure, Sport and Tourism Education 7(1), 31 – 39 36 Beggs, Ross and Goodwin A Comparison of Student and Practitioner Perspectives of the Travel and Tourism Internship ideas, their ability to learn and adapt to the unexpected, and their contributions to the sponsors’ operations.

Providing a salary in addition to housing may make an internship more attractive to students, and allow agencies to attract more and possibly better qualified students to their internships.

Internships are a vital part of many academic programs and play an important role in the transition of students from the college environment to the work environment.

Because of this, all students should be strongly encouraged to engage in an internship experience.

In order to better provide quality internship experiences, it is vital that internship agencies and students have comparable perceptions and expectations of the internship experience.

This study has identified some incongruities between practitioners and students related to the purpose of the internship experience; role of the internship agency; intern abilities; and factors in selecting an internship.

5. Hospitality internships in Cyprus: a genuine academic experience or a continuing frustration?

International Journal of Contemporary Hospitality Management, 2007

The target population of the study included all students pursuing an accredited hospitality degree in a private or government sponsored tertiary educational institute in Cyprus, and who have completed at least one hospitality internship practice.

Hospitality professionals: internship problems and student “Qualities” Consistent with student findings, the most important problem that hospitality professionals experience when dealing with hospitality internships are the requirements imposed by the Cyprus Government.

The findings on internship-specific problems that are associated with the opinions of hospitality professionals are presented in Table II. For years, many Cypriot hospitality experts, especially educators, have been claiming that interventions by hospitality employee labour unions pose serious challenges and obstacles to student internships on a variety of fronts such as the availability of positions, selection of shifts, and monetary rewards.

A five-point Likert scale was used with 1 indicating “Least important” and 5 “Most important” Table III. Characteristics of a “Quality” hospitality intern IJCHM 19,1 72 Statistical differences between Cypriot and international students Research findings revealed that hospitality students are not all the same.

Statistical differences between private and government sponsored students Although a direct comparison between hospitality students pursuing hospitality degrees in private educational institutions and those at the government-sponsored institution initially was not a primary objective of the study, it was decided to conduct a number of comparative statistics in order to discover if the student experience differs in any way.

Hospitality educators must ensure that internships adequately prepare students to enter the hospitality industry upon their graduation by complementing their theoretical knowledge with the actual practice.

Opportunities for overseas Hospitality internships in Cyprus 75 IJCHM 19,1 76 internships should be available to both European Union and non-European Union hospitality students, who will be given the option of either a local or an international internship experience.