Hospitality Criteria

Hospitality
Criteria
Specific requirements
In addition to the general employer requirements that all Host Employers must meet, there are specific
requirements for Hospitality programs.
All Hospitality Management, Restaurant Management and Culinary programs are limited to 12 months
regardless of whether the individual is an Intern or Trainee.
Phases and rotations for both hospitality and culinary programs six months or longer require at least
three departmental phases or rotations, each lasting no longer than 3-4 months. It is required that you
rotate your interns/trainees through departments/phases during their program and that you have
sufficient staff and supervision available in each department/phase to provide adequate training. Each
phase must be significantly different or more advanced than the previous phase.
The training plan you create must be followed at all times, and participants must be rotated through
the various phases/departments according to the plan.
Management Programs
Types of Hotels
Should be rated 3-Diamond or higher by AAA, or rated 4-Star and above by Forbes.
All unrated properties will be considered on a case-by-case basis.
Types of Training Tasks and Activities
Always Acceptable:

Front Desk

Concierge

Hotel or Restaurant Inventory/Buying

Back Office/Business Management

Food and Beverage Management

Participants may not spend more than one training phase in any of the above
departments/functional areas.
Sometimes Acceptable:

Housekeeping Management (Only for one rotation and for manager training only)

Catering/Banquets Management (Only for one rotation and for manager training)

Food Preparation (Only if intern/trainee has previous culinary experience. No short order or
line cook roles— must be professional culinary training.)

Guest Services Management (Only for manager training. Room service, dry cleaning, shoeshining and related activities are not permitted.)
EuropUSA- 148, rue du Château - 92 100 BOULOGNE - France - Tél. : 33 (0)1 80 87 57 80 Fax : 33 (0)1 80 87 57 87 - [email protected]
www.europusa.com - SARL DIXIAL au capital de 20 000 € - N° Siret 484 572 342 00034
N° ORIAS : 07 034 691 www.orias.fr - Sous l’Autorité de Contrôle Prudentiel www.acam-france.fr
Garantie financière et assurance de responsabilité civile professionnelle conformes au Code des Assurances
Hospitality
Criteria
As part of an overall management training, interns/trainees may briefly train in lower-skilled or clerical
tasks in order to learn the basic skills of a department that will be needed to pursue management-level
training. However, the combination of such basic tasks may NOT exceed 20% of the entire training
program.
Never Acceptable:Valet

Bellhop

Dishwashing

Laundry

Serving/hosting

Bussing tables

Bartending

Night audit or any training that occurs in the overnight hours

Maintenance
Host employers who require wait staff, housekeepers, bellhops, short order cooks, etc., are
encouraged to learn more about our Summer Jobs program.
Multiple Interns/Trainees on Site
If you are hosting multiple interns/trainees at the same time, they should not be training in the same
departments at the same time.
Culinary Programs
Types of Restaurants Permitted
High-end, full-service, sit-down, or fine dining restaurants
Full-service banquet halls
EuropUSA- 148, rue du Château - 92 100 BOULOGNE - France - Tél. : 33 (0)1 80 87 57 80 Fax : 33 (0)1 80 87 57 87 - [email protected]
www.europusa.com - SARL DIXIAL au capital de 20 000 € - N° Siret 484 572 342 00034
N° ORIAS : 07 034 691 www.orias.fr - Sous l’Autorité de Contrôle Prudentiel www.acam-france.fr
Garantie financière et assurance de responsabilité civile professionnelle conformes au Code des Assurances
Hospitality
Criteria
Prohibited Restaurants:
Fast-food chains
National chains (Applebee’s, Outback, etc.)
Bakeries
Takeout/Delivery restaurants
Mall/strip mall/boardwalk/toll plaza restaurants, kiosks or stands
Roadside stands
Food trucks
Tasks and Activities
Always Acceptable:

Restaurant Inventory or Management/Buying

Catering/Event Planning

Staff Training and Development
Sometimes Acceptable:

Business areas within the restaurant (As part of a back-of-house rotation)

Serving/Hosting (Only briefly as part of a management training to learn basic skills of the
department)

Food Preparation (Only if intern/trainee has previous culinary experience. No short order or
line cook roles—must be professional culinary training.)
Never Acceptable:

Cashier

Dishwasher

Bussing Tables

Bartending

Delivery

Running Food
EuropUSA- 148, rue du Château - 92 100 BOULOGNE - France - Tél. : 33 (0)1 80 87 57 80 Fax : 33 (0)1 80 87 57 87 - [email protected]
www.europusa.com - SARL DIXIAL au capital de 20 000 € - N° Siret 484 572 342 00034
N° ORIAS : 07 034 691 www.orias.fr - Sous l’Autorité de Contrôle Prudentiel www.acam-france.fr
Garantie financière et assurance de responsabilité civile professionnelle conformes au Code des Assurances