SJC Interns • Morgan Doxey ‘17

Morgan DoxeyHospitality and Tourism Management
Interned at Alive on 25 in Riverhead

Hospitality and Tourism Management majors at SJC Long Island have the unique opportunity to use Long Island as a tool to further their study. With acres of vineyards and parks, tons of boutique and large-scale hotels, and miles of beautiful sandy beaches, Morgan Doxey '17 found her summer internship opportunity at one of LI's thriving downtowns. As part of Alive on 25 in Riverhead, Morgan helped learn more about what it takes to run one of the largest street fairs in the state. Below, Morgan shares what she learned this summer, and what she anticipated entering the internship.

July 29, 2016 • Post-Internship Reflections

"I learned how much work, time and dedication are put into organizing an event and that no small detail can be overlooked."

"My internship has allowed me to learn firsthand the amount of planning, organizing and hard work that goes into organizing events like Alive on 25.

"I have [been doing more than I anticipated].  Prior to the event, I was responsible for ensuring that vendor applications were completed and vendor passes were distributed.  On event days, I checked the vendors in, made sure that they were situated in the correct location and verified that they were selling only the items listed on their applications. 

"I learned how much work, time and dedication are put into organizing an event and that no small detail can be overlooked. I also experienced the feeling of great satisfaction seeing everyone's hard work come to fruition."

Morgan Doxey (right)

Morgan Doxey

June 7, 2016 • Pre-Internship Expectations

"I learned about my internship through my professor, Tina Ferro. She knew how interested I was in event planning and thought this would be the perfect internship. I knew I wanted to participate in it when I went onto the website and learned more about this event. I was so excited and could not wait to start."

What are your goals for this summer as an intern?

"My goals this summer as an intern is to get exposure to all aspects of planning a large event and to gain hands-on experience."

What inspired you to go into your career field?

"I had a part-time job working for a caterer, and after I worked there for a while they offered me an opportunity to get involved in the planning stages of some of their catered events. I enjoyed the work and found it very interesting and decided that this was the career path I wanted to take."

What was the biggest challenge you’ve had to overcome?

"I really had to step outside my comfort zone. I was very nervous transferring to St. Joseph’s because I did not know anyone — I knew I had to put myself out there to meet new people."