Lucy Yu's Summer Experience

As our students interview and prepare for summer internships, The Collins College of Hospitality Management reminds its students of the world of opportunities that can come from getting a taste of the industry.

Last year, junior Lucy Yu went into the summer with big dreams and goals. When she heard about a hospitality career fair for young adults near her hometown of Monterey Bay, she decided to give it a shot.

“I thought about everything I learned at Collins,” Yu said. “I went ready with my resume, business cards and pineapple badge like Ann Lara teaches us. Everyone in attendance was casually dressed, and I stuck out like a sore thumb.”

But it turned out that Yu’s contrast appearance would help her chances of finding a job. Carmel Valley Ranch, a resort in the Unbound Collection by Hyatt in Northern California, was hiring. Later, Yu scheduled an interview that lasted four hours. She was interviewed several times by different people and was offered a position as a concierge for the activities desk. Yu would be in lead resort activities like hilltop yoga, horseback riding, falconry, beekeeping and candle making.

“I told myself I could do more than this,” Yu said. “I had a direction I wanted to go in and decided I needed to advocate for myself and speak up.”

Lucy asked if the resort could offer her another position that would be more demanding in responsibilities.
After further conversation with the interviewer, she received an offer for a supervisor position on the property’s private country club, River Ranch. At 20 years old, Yu gained experience in club management at a country club with 3,000 members. Despite the 12-14 hours days, one of the highlights of her summer was meeting the CEOs of Hyatt.

“What Collins taught me in their classes, I was doing at my job,” Yu said. “I remember I was working with the purchasing guys and put in requisitions, and I was familiar with cost and control from school.”

The Collins College ASI Senator says she credits The Collins College for shaping her into the hospitality professional she is today.

“I wouldn’t have that confidence if the school didn’t put me through a rigorous program and professional preparation.”