Hospitality Management Department Program Highlights

Practicum

To be eligible for graduation, all students enrolled in the Department of Hospitality Management are required to fulfill a minimum of 800-hours of on-the-job, paid work experience in the hospitality industry; 200 hours must be earned through University Hospitality Services after matriculating in the major (UHS is the campus organization that oversees campus dining, campus catering, and the New England Center). This work experience may be completed over several summers or during the academic year. For transfer students, a minimum of 400 practicum hours must be completed after matriculating in the Hospitality Management Department. Please see Practicum requirements for further information.

Internships

WHAT IS A HOSPITALITY MANAGEMENT INTERNSHIP?
An internship is a non-traditional academic experience that relates to a work experience that is coordinated by an on-site supervisor and a faculty sponsor. Students may receive remuneration for the work related experience.

HOW AND WHEN CAN YOU GET INVOLVED?
You may begin an internship any time after the completion of your SOPHOMORE year. You do not receive credit for the actual work experience, however, the following are the hour requirements of work based on the number of credits for which you have registered.

To earn internship credits you must perform the functions of your work experience as agreed upon with the on-site supervisor and receive certifications from that supervisor that you have performed satisfactorily in your job. The completed assignments are to be submitted to your supervisor and faculty sponsor.

The faculty sponsor will help you find a position, or if you have a job in the field, it frequently qualifies. Most employers are happy to cooperate. The employer is asked to complete evaluation forms and provide you with the direction necessary to complete the assignments. Normally, internships will be established by the faculty sponsor.

Placement

Hospitality Management at UNH combines a unique mix of practical experience and classroom activities. Jobs of managerial responsibility in campus food service facilities, the execution of gourmet dinners, major consulting projects to industry firms, and a required summer of related work experience all contribute to the hotel students' education. Seminars with the participation of industry representatives and field trips are integral to the Department.

The Department's mix has been highly effective. Industry management, our graduates' supervisors, and recruiters all attest to the student's preparedness. The effectiveness of our curriculum is also demonstrated by the ability of our students to obtain managerial-level positions upon graduation and to progress rapidly in the hospitality industry. Please click to see alumni successes.

To further assist with the placement process each student requests that recommendations and a resume be placed on file at Career Services. Employers may then learn more about students through any of three means:

1. Contact Career Services to arrange for on-campus interviews.

U.N.H. Career Services
102 Hood House
Durham, NH 03824
603-862-2010

2. Contact Hospitality Management faculty or administration at:

Department of Hospitality Management
Whittemore School of Business & Economics
McConnell Hall
Durham, NH 03824
603-862-3303

3. Contact the student directly.

PRACTICUM STIPULATIONS

Requirements

Requirements of the Work Based Practicum: Each student holding a class standing of freshman enrolled in the WSBE DHM program as their declared major is required to obtain a total of 200 hours of work experience with UHS prior to their graduation from the DHM program.

You are required to work in four separate rotations throughout this experience. Ideally you should work two rotations each semester. If you desire to work in the same location from one semester to another and want to apply those hours from the second semester to your practicum requirement, you must work with the faculty practicum coordinator to show that the job has significant changes and a growth of experience would result.

Hours worked by you are tracked for the purposes of the practicum requirement on a semester basis by the UHS practicum coordinator.

You may work additional hours for UHS and apply these additional hours (above the 200 required hours) toward your overall 800 hours of practicum work experience if you choose. You may work with UHS for a maximum of 400 of the 800 required hours of your practicum work experience needed for graduation.

Meetings: You will meet with the faculty coordinator each semester to discuss and review your progress in each job rotation. If you would like to meet with the practicum coordinator regarding work issues at other times during the semester please do so by contacting him/her directly. It is up you to make this contact.

Student Employee Responsibilities

UHS Student Employee Responsibilities: You are encouraged to seek employment opportunities at your earliest convenience. First year students are encouraged to secure an approprate UHS work experience during Freshman Orientation. During the summer and winter breaks are ideal times to create contacts and obtain jobs for the following semester. Obtain a position that offers you a minimum of four hours each week for the 16 weeks of the semester. You may work more hours if you so choose.

It is your responsibility to notify the facility practicum coordinator if you have any issues, concerns, or questions regarding the policies in this document.

It is your responsibility to notify your direct supervisor regarding interpretation and clarification of policies that are deemed building, area, or job specific.

It is your responsibility to speak with your immediate supervisor regarding any issues that may arise in the work place regarding work schedules and course requirement conflicts in order to resolve these issues in a mutually agreeable and timely manner.

Obtaining Employment with UHS: As a student of the Department of Hospitality Management, it is your responsibility to obtain employment with University Hospitality Services (UHS) for the expressed purpose of meeting the 200-hour requirement of your 800-hour work-based practicum experience.

Each semester the practicum coordinator shall arrange to meet with you and other students in the Hospitality Management Program in order to provide leads and job descriptions of positions that are available throughout UHS.

It is your responsibility to seek and obtain employment from a UHS location.

It is the responsibility of the practicum coordinator to act as a resource for you, assisting in your search for employment.

It is your responsibility to communicate to the practicum coordinator any and all employment opportunities that you accept with UHS.

Dress Code

Unless otherwise instructed by their immediate supervisor, you are expected to arrive for work in appropriate attire. Appropriate attire will include: clean clothing, pants and shirt which are free of holes, tears, and patches (either by repair or design) and appropriate footwear to include: clean shoes (sneakers where allowed) of a closed toe and heel design free of holes, tears, and patches (either by repair or design). Footwear shall be black in color unless specified by the area of operation.

Clothing that is allowed / recommended:

Pants: Khaki or work style pants (tan).
Shirts: Men's button down dress shirt (blue or white)
Women's blouse or shirt (blue or white)
Footwear: Men's comfortable black dress shoe with slip-resistant sole.
Women's comfortable black shoe with closed toe and ankle with full slip resistant sole. (NO HIGH HEELS!)
Sneakers or work boots where allowed

Clothing that is not allowed:

Pants: Shorts, sweat pants, pajama bottoms, pants that are deemed too revealing or deemed unprofessional in appearance particularly low-slung, hip-huggers.
Shirts: Tank-tops, "muscle" shirts, shirts with derogatory slogans, words, or pictures, shirts that are deemed too revealing or unprofessional in appearance.
Footwear: "Old" sneakers (those that show excessive age through their appearance) Dress / Western boots (boot designed for a non-work environment)
High heel or open toe shoes, moccasins, open back / heel style shoes, sandals.

Safety and Sanitation

Safety: It is imperative that you conduct yourself in a safe manner at all times in order to protect yourself, our guests, fellow associates, University and guest property. With that in mind, here are some safety tips to follow:

1. Don't use equipment that you have not been trained or authorized to use.
2. Practice proper use/cleaning/maintenance procedures at all times. This holds true particularly for equipment and cleaning supplies.
3. Only use equipment for its intended purpose.
4. Use Personal Protective Equipment whenever it is called for:
   1. Terrycloth glove must be worn when handling hot objects
   2. Rubber pot gloves must be worn when washing pots
   3. Metal or Kevlar gloves must be worn when cleaning slicers
   4. Other protective gear must be worn as is appropriate
5. Follow the written instructions carefully when using any chemicals and ask your supervisor for access to the MSDS sheets prior to using such chemicals.
6. Follow written procedures at all times.
7. Horseplay or running is not allowed in UHS facilities.
8. Learn the proper safety and escape procedures prior to entering a walk-in freezer.
9. Wipe up spills-water, grease, food, ice-to minimizes the potential for injury and position a wet-floor sign until the floor is dry.

Sanitation: UHS is committed to maintaining high standards of sanitation to ensure food safety. You will complete the Safe Serve course as a part of your DHM coursework, but you may be handling foods prior to completion of that coursework. The following are some policies that should be followed whenever handling food:

1. Wash hand and exposed portions of arms before reporting to your work station
2. When handling food you must wash your hands after:
   1. Using the toilet
   2. Smoking
   3. Eating/drinking
   4. Touching areas of the face, head, hair, shoes, items on the floor, etc.
   5. Coming into contact with waste, raw foods, or any other source of contamination
   6. Returning from a break
3. You should wear disposable gloves over washed hands. Those gloves should be changed after each of the occurrences listed above and throughout your work shift particularly when you move from preparing one food item to another.
4. If you have a communicable condition (e.g. cold, open cut or sore, or other health condition) inform your supervisor prior to beginning work.
5. Never touch the eating/drinking surfaces when handing glassware or flatware. Utensils that fall on the floor should be returned to the dish room for cleaning.
6. Eating and drinking are not allowed in production or service areas except when taste panels are conducted in the kitchen.
7. Please do not chew gum during your shift.
8. Please refrain from using tobacco products in any form while on UHS facilities.
9. Hair must be under control at all times. Long hair must be pinned up and/or restrained with a cap or hairnet. Facial hair must be neatly trimmed and clean. In some instances you may be required to wear a beard restraint.
10. Minimize odors that can affect others: e.g. bath frequently, and minimize the use of perfume.

* REMEMBER, POOR FOOD SANITATION CAN LEAD TO ILLNESS OR DEATH *

Time and Attendance

Time clocks and ID Cards: Your Identification (ID) card contains your personal information. You are solely responsible for its use and management. The ID card is used for a variety of purposes campus wide and therefore is a valuable asset while here at UNH. Specifically for UHS, the primary purpose of the ID card is so that you may clock in and out for each shift that you work. The time clock will allow you to swipe your ID card five minutes before the start of your scheduled shift and up to three minutes after your shift begins. Clocking in for your shift after the three minute allowance will constitute a late punch (tardiness) for your shift and may result in the disciplinary action outlined in this document. You can swipe your time card two minutes early and up to three minutes late at the end of your shift. Swiping is restricted to these times.

Clocking in outside of your scheduled times will require the permission of your supervisor. You may be required to swipe your ID card for break periods. Refer to your specific unit protocol or ask your immediate supervisor. Failure to swipe your ID card according to your designated schedule / breaks may result in disciplinary action. You may only clock in with your own ID card. You are not authorized to swipe, or in anyway use, someone else's ID card for any reason. Usage of an ID card that is not your own may result in termination and / or criminal charges being brought against the user.

It is expected that you will report to your supervisor or work station in uniform and ready for work immediately after clocking in for your shift). At the end of your shift, you are authorized to clock out of your shift after checking with your supervisor. In addition, you will be in uniform prior to clocking in and after clocking out (at the end of your shift).

Absence or tardiness: It is important that you be in attendance for scheduled shifts and that you arrive on time. We depend on one another to be here each shift. Being short staffed hurts our overall productivity and quality.

Excessive absences or tardiness is subject to disciplinary review. Absences at or above 5% of scheduled time and tardiness instances at or above 5% of the number of scheduled shifts may result in disciplinary action. These are tracked on a month-to-month basis. Supervisors will endeavor to coach/counsel you as your absences/tardiness approach 5% to correct any potential problems and to identify solutions. Absences due to illness/injury are considered in your overall attendance. Per University policy, Supervisors reserve the right to request a doctor's note for absences of 3 days / shifts or more.

The UHS management team reserves the right to terminate your employment based on the criteria outlined above.

Calling in for absence or tardiness: You are expected to call your immediate supervisor or designee if you are going to be absent or tardy for a shift and speak to that person directly (i.e. no phone messages). In all cases, the expectation is that you will call before the start of the shift. Verify specific unit operating protocol with your immediate supervisor. As a courtesy, we ask that you call as soon as you become aware you will be absent or tardy.

Your attendance and job performance will be subject to periodic review by the practicum coordinator and / or DHM department chair as part of your practicum review process.

Curtailed Operations: In times of inclement weather, the University may cancel classes and ask that only essential personnel report to work. UHS associates are generally considered essential personnel. Check with you supervisor to determine if you are considered essential personnel.

Termination of Employment

Semester Termination of Employment: The philosophy behind semester termination is to afford you, the student employee, involved in the work place practicum the opportunity to seek employment with UHS at a later date in order to fulfill your required hours for the practicum experience. If you are terminated during the semester, based on issues other than those cited in the section headed Immediate Termination of Employment, UHS reserves the right to refuse employment to you until the following semester. This time away from the UHS / WSBE DHM practicum work experience will provide you with time to concentrate on the issues surrounding your termination in hopes that in subsequent semesters your performance will be exemplary.

In cases where disciplinary action (coaching, counseling, verbal, and / or written documentation) is conducted by a member of the management team the manager / supervisor involved will make every effort to notify the practicum coordinator of these events prior to a semester termination of the student employee.

The practicum coordinator is responsible for notifying the Chair of the DHM program of any UHS / WSBE DHM practicum student's termination.

Immediate Termination of Employment: Actions deemed, in any way, grossly unprofessional, inappropriate, offensive, or destructive / abusive to life within or the property of the work environment will be subject to immediate review by a member of the management team and may be grounds for immediate termination. If you are terminated based on the above criteria you WILL NOT be offered the opportunity to continue your employment at any future date with UHS. Any remaining hours needed to complete the UHS / WSBE DHM practicum internship and how these hours will be completed shall be determined on a case by case basis with the faculty of the DHM program.

Breaks

Employee Breaks and Related Information
Breaks for 3 and 4 hour shifts are as follows:

After a 3 hour shift you are eligible for a meal.
After a 4 hour shift the employee is eligible for 1- 15 minute break.

Individual break schedules are developed for each associate position and take into consideration both the business demands and the associates work schedule. A representative from your management team will be able to provide you with specific break times that correspond with your schedule and position.

Breaks are designed to give the associate a time to remove themselves from the direct work setting, relax, and/or to take care of their personal business that would typically conflict with work. Activities such as smoking, eating, or phone use are a few examples of personal activities that would conflict with one's work schedule and are addressed below.

Breaks MAY NOT be taken at the beginning or end of your shift to accommodate arriving later than or leaving earlier than your scheduled shift.

Breaks MAY NOT be split to create more frequent shorter breaks.

No compensation will be given if these breaks are not taken. If you are unable to take any of your designated breaks built into your schedule, notify a representative of your management team that day for a signature. Notification of a missed break after the day of the missed break will result in a void of compensation or lack of adjustment in schedule for the missed time where applicable.

Break Usage: Smoking: Smoking is permitted only during scheduled breaks during your daily work shift, or during your personal time prior to punching in for your work shift or after punching out of your work shift. Smoking is only allowed in designated areas of the UNH campus (20 feet away from a building, unless designated a SMOKE FREE area) and smokers are reminded to follow the guidelines set forth in the UNH Smoking Policy. In addition, cigarette butts MUST be placed in proper containers to eliminate litter. Employees must wash their hands before returning to work.

Eating: Eating is only allowed during your personal time prior to or after your scheduled shift and during scheduled breaks. The exception to this is for Associates in production positions using proper sanitary taste testing methods of a specific product while conducting food production tasks. You are offered the opportunity to have one full meal for each 3-4 hour shift that you work or have light items (beverage, continental, or dessert items) during your 15 minute break.

Only non-prepackaged items are allowed for consumption by UHS associates during their break. Prepackaged items or convenience foods such as candy, bagged chips, and canned / bottled soda, if desired, are to be purchased by the individual as these items are not typically part of the meal plan offerings. No food is to be removed from the premises at any time, breaks or otherwise, unless paid for by the associate. A member of your management team will notify you of any exceptions to this policy. Employees must wash their hands before returning to work.

Drinking: Consumption of alcoholic beverages by UHS associates in any of the UHS operations is strictly prohibited at any time.

Phone usage / Cell phones / Pagers: Phones for public, business, or personal use (including cell phones) shall only be used during breaks unless it is an emergency or for a specific UHS / UNH-related business purpose. Use of personal cell phones and pagers is restricted to the associates breaks and personal time only. Use of cell phones and pagers is restricted to areas that are out of the public (customer) view or may be in public gathering areas outside of UHS facilities.

Cell phones and pagers may be kept secured on the person, but are to be shut off or in a "non-ring" mode. Calls being answered or returned are to be done only during the associates personal time and/or breaks. In the event of an emergency, calls for associates may be made to a designated UHS phone number within the operations and the associate will be notified of the call. Speak with a representative of your management team for the phone number where you may receive emergency calls. Use of special feature cell phones and pagers (games, internet access, picture phones, etc.) is also restricted to the individual's breaks and personal time.

Wages and Payroll

Wages: This program is considered a paid practicum work experience. The hourly starting wage is $7.25 per hour for all students unless otherwise noted by the hiring manager or representative.

Payroll Distribution: Payroll distribution is done on a bi-weekly basis and your first check's arrival is depended upon when you are entered into the payroll system. Paycheck delivery is on Friday. Each subsequent check should arrive at a designated location on every other Friday from that first check. If your check is delivered to the building where you work and you do not pick it up on the day of its arrival your manager will hold it for you until you can obtain it.

Locations for check delivery vary from area to area. Speak with your manager regarding the location of pick up for your pay check. As an alternative, you may want to make arrangements for your check to be delivered to your student mail box in the MUB; to your local address for those living in off campus housing, or direct deposit may be an option. For further details please speak with a member of your management team.

Your check may only be given to you and proper identification may be requested in order to verify your identity. For the last check of the semester you may choose to have it mailed to your permanent address. It is your responsibility to give a SASE (Self Addressed Stamped Envelope) to the supervisor in order to have this final check mailed to you.