Internships

The real-world experience you gain with an internship will give you the confidence to walk into a future interview and present yourself as someone who has a more mature understanding of the industry. At the University of New Haven, we always strive to match a student with a workplace that’s relevant to their studies. We’ve got your back, too. We’ll watch your progress and offer advice and support, so you can get the most out of your internship. Internships are a critical component of the hospitality and tourism educational process at the University of New Haven. We strive to adequately match an intern with the most appropriate work environment. We understand that all parties involved in the internship relationship must devote significant time to the process to make it work. Our third year students choose to begin internships or work part-time while completing their degrees. Our students also serve as teaching assistants to an exciting array of electives and classes at Jeffery’s Fusion Restaurant; they conduct hospitality related research projects, or take on active leadership roles in student organizations throughout UNH. Hospitality and Tourism Management students intern at a variety of locations throughout the academic year including:

  • Walt Disney World Resort
  • Amercan Cruise Lines
  • SeaWorld Orlando
  • Mohegan Sun Casino
  • Foxwoods Resorts
  • Omni Hotels & Resorts
  • Sheraton Hsinchu Hotel (Taiwan)
  • Hyatt Hotels
  • British InterContinental Hotels
  • Hampton Inn & Suites
  • Clarion Hotel & Suites
  • Choice Hotels International
  • Saybrook Point Inn
  • Comfort Inn and Suites
  • Courtyard by Marriot New Haven Orange/Milford
  • Fairfield Inn Milford by Marriot
  • Fairfield Circle Inn
  • Stamford Marriot Hotel and Spa
  • The Berkeley Oceanfront Hotel
  • The Bee and Thistle Inn
  • Tan-Tar-A Resort
  • Wilshire Grand Hotel
  • Double Tree by Hilton
  • Water’s Edge Resort & Spa
  • Hotel Indigo
  • The Union League, New Haven, CT
  • Tony Roma’s Steakhouse
  • Sodexo Foodservice
  • Darden Restaurants, Inc
  • Yale Dining Ser vices, New Haven, CT
  • Heirloom Restaurant, New Haven, CT
  • GrilleStone Restaurant and Bar
  • Applegate Kitchens Restaurant
  • Big Y Food
  • Lessings Food Service Management
  • Read Oak Grill
  • Fairfield Country Club, Fairfield, CT
  • Charlotte Country Club, Charlotte, NC
  • Milford Yacht Club, Milford, CT
  • Riverside Yacht Club, Greenwich, CT
  • New Jersey National Golf Club, Basking Ridge, NJ
  • Nassau Country Club
  • American Thoracic Society, New York, NY
  • Garden Catering, Greenwich, CT
  • Angela Malicki Events, Phoenixville, PA
  • Jubilee Events, Cheshire, CT
  • Long Island Wedding Boutique, East Norwich, NY
  • Lucille’s Bridal, Orange, CT
  • One Rose for a Cause
  • Reed Exhibitions, Norwalk, CT
  • Table Toppers of Rochester
  • Teen Vogue Day of Event Planning
  • New London Recreation Department
  • REX Development
  • Leukemia and Lymphoma Society
  • Discovery Cove, Orlando, FL
  • Bronx Zoo
  • 4B Festival

The Center for Exhibition Industry Research Foundation

 The Center for Exhibition Industry Research Foundation awards up to four-cash scholarships each year to individuals who are interested in the study of exhibitions and events management. If within a hospitality program, the focus of study should be the exhibitions and events industry as determined by the review of the submitted official transcripts. Scholarships of up to $5,000 each will be awarded to students attending any accredited college, university or junior college who meet the criteria outlined on the application. Scholarship recipients will be considered for an internship at Expo! Expo! IAEE’s Annual Meeting & Exhibition, 1-3 December 2015, in Baltimore, Maryland. Although this is a non-paid internship, the Foundation will provide travel and hotel room accommodations. We are currently accepting applications for the scholarships for the 2015-2016 school years. The application deadline is 1 June. If you know of a student, or are a student, who you believe is eligible for the scholarship, please provide them the information on accessing and submitting the application. Students may download the application and criteria from the Center for Exhibition Industry Research Foundation’s website at the following ling. All applicants will be notified by email on the outcome of their application no later than 1 August. If you have any questions about the scholarship program, please feel free to contact Peggy Johnston at +1 (972) 687-9202, pjohnston@ceir.org for more information.Website

The Club Foundation Faculty Internship Program

The Club Foundation Faculty Internship Program was launched in 1995 with the goal of increasing club management expertise among faculty members in established college and university hospitality programs. As faculty interns, faculty members receive an in-depth look at the private club industry through a three-day orientation held in conjunction with the annual CMAA Legislative/Leadership Conference. Following this comprehensive orientation, the interns return to their respective schools to complete the in-club components of their internship. This provides them with a hands-on and behind-the-scenes look at the private club industry. WEBSITE: www.clubfoundation.org
Annual Deadline: MAY 1st

Bigelow Tea Internship Stipend Award

 Awards from this Fund will provide stipends to defray the costs related to student internships for undergraduate students matriculated in the College of Business to optimize the workplace learning experience. Selection will be made on the basis of application review by the Dean of the College of Business in conjunction with a selection committee.Requirements

Bergami Family Summer Internship Program

 The Bergami Family Summer Internship Program will once again be awarding eight (8) financial stipends to selected undergraduate students for their unpaid summer 2015 internships. These stipends are provided by the generosity of Sam and Lois Bergami and their family as well as the UNH Division of Student Affairs. We are thrilled to announce that the stipend award has increased from $2,500 to $3,750.Undergraduate Students that meet the criteria and are taking on an unpaid summer 2015 internship are encouraged to apply for the stipend. Students from ALL undergraduate academic majors are welcome to apply. Students must have completed one academic year at UNH and will be returning in Fall 2015. The stipends are awarded for unpaid internship experiences only. Internship sites may be with non-profit, for-profit, or government entities. Applications are due by 4:30pm on Friday April 3rd.Requirements and Application 

During the Spring Semester of 2011, I interned at the Walt Disney World Resort in Orlando, Florida. My program lasted from January until May, a total of 4 months. My time spent on the Disney College Program was some of the most valuable and rewarding experiences of my life. Not only did I learn about the Hospitality industry, but also the importance of human resources and quality staff, and how to live on my own as a self-sufficient adult. My role at Disney World was in “Full Service Food and Beverage,” which basically means that I worked at a sit-down restaurant. I was lucky enough to be placed at the Flying Fish Cafe, a Signature Dining Restaurant at Disney’s Boardwalk Resort. The Signature Dining title can be equated with a finedining restaurant. I served as a front of the house worker with a variety of different positions. First, I learned to be a “Seater.” These cast members are in charge of bringing the party of guests to their table and giving a basic overview of the restaurant, the theme and the menus. At the Flying Fish we had our regular menu, wine and specialty drink menu, and a cheese platter menu. Next, I learned to be a “Greeter,” the person that stands at the front desk and uses the computer to check in guests and make reservations. Lastly, the most important role in the restaurant, and my personal favorite, is the “Assignor.” This is a critical role that defines the flow of the entire restaurant. The Assignor holds a computer tablet synced to the Greeter’s computer and has the task of placing each waiting party at a specific table. While assigning, you must also be aware of how long each table is into their meal, how long until each table is emptied, and the wait time and availability for walk in guests. Since the demand for Disney restaurants is very high and guests are able to make reservations months in advance, the ability to accommodate appropriate numbers is tricky, requiring constant strategic thinking to ensure total guest satisfaction.

Kristen McElheny

Walt Disney World Resort

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