Auxiliary Enterprises - Isenburg School of Management Internship Program

Program Objectives 

Gain first-hand experience working closely with supervisors and managers in the dynamic field of Auxiliary Enterprises, providing valuable insights into leadership and operations. 

Have opportunity to actively contribute to live projects, applying your skills and creativity to real-world scenarios, enhancing problem-solving abilities, and building a portfolio of practical work. 

Hands-on experience in a dynamic and diverse department. 

Networking opportunities with professionals in Auxiliary Enterprises and related fields 

Exposure to various aspects of campus operations. 

Potential for career growth and development with the organization. 

Qualifications 

Currently pursuing a bachelor’s, master’s or doctoral degree in Isenberg School of Management, UMass Amherst. 

Preferred a minimum GPA of 3.0 and must have earned at least 45 credits. 

Preferred candidates should possess specialized education in a field directly related to the internship role, with priority given to students from the Hospitality & Tourism Management Department. 

Strong written and verbal communication skills to effectively collaborate with team members and stakeholders. 

Proficiency in specific software, programming languages, or tools recommended for the internship. 

Ability to analyze data, identify trends, and propose solutions to problems. 

Willingness and ability to work collaboratively in a team environment. 

Proactive attitude and the ability to take initiative to complete tasks and projects independently. 

Effective time management skills to meet project deadline and balance academic commitments. 

Keen attention to detail to ensure accuracy in tasks and projects. 

Genuine interest in the industry or field relevant to the internship. 

Availability to fully commit to the internship program for the specified duration. Able to work part-time, approximately 10-15 hours per week, throughout the internship period. 

Ensure compliance with any work authorization requirements for international students. 

Adherence to the organization’s policies and procedures, including confidentiality agreements and code of conduct. 

 Program Structure 

Program Duration: Two semesters (approximately 6 months) 

Key Departments & Areas: Catering, Conference Service, Dining, Hotel, Marketing & Communication 

Project Design 

Part I: On-the job training 

During the first part of the internship program, interns will undergo comprehensive on-the job training to familiarize themselves with the department’s operations, policies, and procedures. This training will span the first semester of the internship and will involve the following components: 

Interns will participate in a comprehensive orientation program to learn about Auxiliary Enterprises Department’s structure, mission, and values. 

Interns will attend workshops conducted by experts within the departments. These workshops will cover topics such as event management, catering management and strategies, marketing strategies, customer services, etc. 

Each intern will be paired with a mentor who will provide guidance and support during the on-the job-training phase. 

Interns will have bi-weekly check-in meetings with their assigned supervisor to discuss and track their progress on assignments and progress. 

Auxiliary Enterprises will host a monthly intern meeting to provide an opportunity to touch base, share their learning experiences, and discuss their ongoing development within the program. 

Part II: Project Assignments 

After completing the initial on-the job training phase, interns will transition into project assignments that align with their skills and interests. These assignments will allow interns to apply the knowledge and experience gained during their training. Below are some specific project assignment examples: 

Catering: Interns will work to redesign the space layout, aiming to improve guest flow, create a more inviting ambiance, and enhance overall comfort. Additionally, they will meticulously analyze the food cost structure, identifying opportunities for cost optimization without compromising quality. 

Conference Services: Interns will actively contribute to the planning and execution of upcoming departmental events, focusing on identifying real time areas for improvement. This includes enhancing attendee engagement and implementing immediate solutions to ensure event success. 

Dining: Interns will actively participate in the planning of Chef’s special events, contribute to menu planning, and engage in human resources management with the dining establishment. Mandatory attendance for the 2026 Chef’s Conference. 

Hotel: Interns will actively gather and analyze customer feedback, both solicited and unsolicited as well as property productivity. They will work on immediate actions to address customer concerns, propose process improvement, and tack customer satisfaction metrics in real- time to ensure ongoing service excellence. 

Marketing Department: Interns will work on real-time marketing campaigns, closely monitoring their effectiveness and making data-driven adjustments as needed. They will continuously analyze engagement analyze engagement metrics and adapt campaign strategies to maximize reach and impact. 

The live improvement projects will empower interns to make real-time contributions to their respective departments, enhancing their problem-solving skills, decision-making abilities, and project management capabilities The focus on immediate impact aligns with the program’s goal of providing practical, hands-on experience to UMass Amherst. 

Program Contacts 

Program Sponsor: Ken Toong 

Program Mentors & Areas: 

Jennylyn Fountaine (Director of Conference Services) 

Robin Hoff (Director, UMass Catering) 

Garett Distefano (Director of Residential Dining / Retail) 

Andrew Mankus (Director of Operations, Res Dining Services) 

Chandrick Hayes (Director of Hotel UMass) 

Christopher Howland (Sr. Director AE Procurement / Strategy) 

Karen Mariani (Director of Marketing and Communication) 

Laura Snyder (Chef Conference Project Manager) 

Valerie Maurer (Commonwealth Restaurant Manager) 

Program Supervisors: Assistant Manager / Manager of the departments 

Program Coordinator: Anna Bernstein