Overview

Make sure your field experience is everything it ought to be with this gold mine of expert tips and guidance Congratulations! You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality training—your field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible. Here's how it works: A total job-search guide helps you define your career goals, locate prospective employers, write winning resumes, and ace interviews. Comes complete with career goal worksheets, sample resumes, cover and follow-up letters, and many other valuable tools. Introductory Worksheets help you see the big picture of the hotel, restaurant, or foodservice where you will work. Training Goals help you identify all important job functions that you need to learn about during your work experience. Training Guides—comprehensive lists of job-related questions—help you focus your learning; correlate classroom theory with real-world work experience; involve your supervisor in the instruction process; expand your knowledge of the departments where you spend little or no time; and more. Make sure your field work earns you more than just two credits toward your major with Your Hospitality Field Experience.

Full Product Details

Author:   Jack E. Miller ,  Karen E. Drummond
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 21.30cm , Height: 1.50cm , Length: 28.10cm
Weight:   0.665kg
ISBN:  

9780471053279

ISBN 10:   0471053279
Pages:   304
Publication Date:   08 November 1995
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  General ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Author Information

JACK E. MILLER, FMP, is Professor Emeritus and past chair of theHotel, Restaurant, Chef's Apprentice, and Tourism Program, St.Louis Community College. Mr. Miller is also coauthor of Basic Foodand Beverage Cost Control (Wiley). KAREN EICH DRUMMOND, FMP, RD, is a foodservice consultant andwriter. She is also the former coordinator of the HRIM program atMercer County Community College, Trenton, New Jersey, and author ofThe Restaurant Training Program (Wiley). Jack E. Miller and KarenEich Drummond coauthored Supervision in the Hospitality Industry,Second Edition (Wiley).

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