The USM Tourism and Hospitality program has strong connections with the local industry. Through members of our advisory board students receive engaged learning experiences in their classes to prepare them for real-world jobs. Field trips, guest speakers, real-world class projects, internships, and senior capstones all involve hospitality businesses and the local tourism industry. Here is more information on classes and how the industry is our classroom in the tourism and hospitality program.
Our classes provide students with insight into different aspects of the tourism and hospitality industry while also providing them with life-long connections. Below you will find some field trips our students have gone on within the past couple of years.
TAH 101 - Introduction to Tourism and Hospitality
Introduction to Tourism and Hospitality students learn major concepts, issues, and theories of tourism and hospitality. From touring a cruise ship docked in Portland set up by CruiseMaine, to touring the Portland Jetport and talking with Director Paul Bradbury, students have the opportunity to explore different career paths in the industry.
TAH 150 - Professional Practices in Tourism and Hospitality
TAH students spend a weekend at Camp Cedar learning about the hospitality industry and community along with career options.
TAH 299 - Topics in TAH: Multicultural Hospitality
Students visited the Greater Portland Immigrant Welcome Center. They had a tour with Nancy and Damas who talked about what they do at the center to support immigrants in Portland.
TAH 226 - Wellness Tourism
Students learn an overview of wellness tourism along with this the global and financial that it has. Students also have a variety of opportunities to engage in wellness activities. Some activities entail trips to hiking Maine Huts and Trails and visiting Ten Apple Farm for their Goat Hike.
TAH 426 - Beverage Operations
Students learn about the concept, production, selection, and service of alcoholic and non-alcoholic beverages. Students have had coffee tastings at Tandem Coffee and in-depth tours followed by a panel discussion at Allagash Brewery. This gives opportunities to learn about different career paths within the industry.
TAH 311 - Event Management
Students learn how to plan and manage events along with exploring the importance of promotion and marketing of events. Students have toured Brick South Event Space at Thompson's Point to get a look at a venue and talk with an event manager.
Our students are helping solve real-world problems within the industry while gaining experience. Below are examples of engaged projects our students have completed.
TAH 224- Off-site Catering
Off-site Catering collaborated with USM Athletics and Sodexo to plan an end of the year celebration for athletics. The Husky Carnival Cookout welcomed the USM community with a day of food and fun.
TAH 311 - Event Management
Husky Harvest, a festival planned by students that encourage multicultural engagement, exchange, education, and understanding through the sharing of food. Recipes from around the world will be created by USM & SMCC national and international students/faculty.
TAH 222 - Food and Beverage
Food and Beverage students have the opportunity to plan and execute a dinner in collaboration with Southern Maine Community College Culinary Arts students. Students work together to plan a menu, sell tickets to the public, and gain practical experience.
Students complete a professional internship as part of their capstone related to their primary concentration in the major. This might include working for a hotel, restaurant, or other businesses in the tourism and hospitality industry. Below you will find examples of student’s internships within the past couple of years.
Lainey Minotti - Class of 2018
Visit Portland Intern
Lainey assisted with planning various events throughout the year.
Celine Baker - Class of 2020
Internship with Pinch Me Planning
Celine assisted with weddings over the summer as an intern for Pinch me Planning which is a Maine and New England wedding planner.
Olivia Ryan - Class of 2019
Event Intern at Coastal Maine Botanical Garden.
Olivia is currently the Wedding Director at the Inn on Peaks Island.
Kathleen Ratazzi - Class of 2020
Internship with Love Point Oysters
Kathleen interned on the farm over the summer of 2019. She worked on several projects with owner Ben Hamilton including researching and marketing to host farm tours and selling oysters directly to Weddings. During her time she also learned the ins and outs of oyster farming. This opportunity was in collaboration with the USM Food Studies Program.
Seve and Janice - Class of 2019
Planned and Executed the Collegiate Leadership Competition (CLC).
CLC is a nonprofit college leadership program that hosts regional competitions throughout the United States. We are proud to work with the CLC since 2016.
Seve, Janice, and Volunteer Hannah Daigle Class of 2020.
Michael Dart - Class of 2019
Environmental Protection Agency Pollution Prevention Grant
This project provided technical assistance to small craft brewers to improve environmental, economic, and social performance. We are partnered with the New England Finance Director, Martha Sheils, and the USM Food Studies program. TAH part-time faculty members Peter Cooke and Dr. Sara Ghezzi have worked with these students over the last two years.
Ann Budway - Class of 2017
Intern - Broadreach Public Relations
Ann assisted with the first Maine Beer Box Festival in Reykjavik, Iceland.
Tiana Burton - Class of 2019 & Allison Pickering - Class of 2019
Allison Pickering and Tiana Burton worked with AAA to plan the 2019 travel class to Iceland led by Maureen LaSalle and Dr. Firooza Pavri.