Georgia State Parks and Historic Sites
Internships at Georgia State Parks & Historic Sites

Hospitality Curriculum

15-Week Curriculum
A condensed, 10-week curriculum is also available

Week 1

  • Report to the Lodge Manager at 8:00 a.m.
  • Orientation

    Meet personnel, orient to office, site and facilities
    Review D.N.R. policies, chain of command, computer use, and housing

  • Outline internship program, plan and rewrite this curriculum to meet the needs and interest of both the division and the student intern
  • Review PMF for internship
  • Intern project – Intern should complete a project by the end of week 14. Project to be approved by manager or supervisor.
  • Day 3, 4, and 5 report to front desk at 6:00 a.m.

    Learn phone system and proper phone answering procedures
    Learn front desk system
    Guest check-in and check-out
    Key making computer
    Park Pass, fishing license special packages, golf, etc.

Week 2

  • Report to front desk at 6:00 a.m.

    Continue duties of Front Desk Clerk

Week 3

  • Report to front desk at 2:00 p.m., end shift at 12:00 a.m.

    Front desk duties, check-in, phones, guest questions
    Night audit
    Closing procedures

Week 4

  • Continuation of week 3

Week 5

  • Report to kitchen lead look at 6:00 a.m

    Assist with preparation of breakfast menu
    Assist with preparation of lunch menu
    Prepare soups, vegetables, meats, and casseroles
    Assist with preparation of sandwich menu
    Assist with sanitation of kitchen

Week 6

  • Continuation of week 5

Week 7

  • Report to lead cook at 3:30 p.m.

    Prep for evening meal
    Prepare evening buffet or cook items as needed for ala carte menu
    Assist with kitchen sanitation

Week 8

  • Continuation of week 8
  • Visit nearby sites

Week 9

  • Report to restaurant at 6:30 a.m.

    Learn setup of server station
    Learn menu
    Assist with buffet setup
    Prepare salad for lunch salad bar
    Take guest check orders and serve guest
    Assist with restaurant cleanup

Week 10

  • Report to restaurant at 3:30 p.m.

    Refresh salad bar
    Setup server station
    Take guest orders
    Assist with restaurant cleanup

Week 11

  • Day 1, 2, and 3 report to hostess cashier at 4:00 p.m.

    Learn P.O.S. system
    Seat guest
    Assist with restaurant cleanup and close down

  • Day 4 and 5 report to maintenance department at 8:00 a.m.

    Assist maintenance staff with work orders
    Maintenance duties

Week 12

  • Report to housekeeping at 8:00 a.m.

    Assist housekeeping staff
    Work with staff to clean rooms, cottages, and common areas
    Work in laundry

Week 13

  • Day 1 report to conference sales at 9:00 a.m.

    How groups and banquets are booked
    How rooms are held
    How to sell group business

  • Day 2, 3, 4, and 5 report to report to Conference Setup Person at 8:00 a.m.

    Meeting floor setups
    Break setups
    Banquet setups
    Conference service
    Break service
    Conference area clean up

Week 14

  • Report to Front Desk at 6:00 a.m.

    Refresher on front desk procedures
    Complete project

Week 15

  • Day 1, 2, and 3 report to Food Service Director at 9:00 a.m.

    Learn ordering procedures
    Learn about food cost
    Review training in kitchen and restaurant

  • Day 4 and 5 report to Lodge Manager at 9:00 a.m

    Internship projects presentations and evaluation
    Intern will present his/her project to site staff and/or operation team members in an oral and written format.
    All assignments of the PMF should be complete and turned in
    Evaluation of project and intern using PMF should be completed

  • All checkout procedures and return of supplies and equipment should be completed
  • Summary of the hiring process and application review as appropriate

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