Summary of practice in Chinese restaurant of hotel catering department

With the end of school life, we are about to face the challenge of employment, in order to better practice classroom knowledge and enhance our practical ability and further understanding of society. The school arranged this internship, so that we can master the theoretical knowledge of the hotel skillfully. For this reason, I conducted a two-month internship in the catering department of Doubletree by Hilton Jiangbei, Chongqing. I gained a lot, mastered many service skills and work experience that I couldn't learn in class, and learned a lot of principles and principles of dealing with people. I got a good exercise in terms of knowledge, skills and social experience, which laid a solid foundation for my future work and life.

First, internship unit

Shenyang Liming International Hotel is a foreign-related business hotel invested and built by Shenyang Liming Aero-Engine Group and entrusted by Hong Kong Tianlun International Hotel Management Group. It is adjacent to Shenyang Forbidden City and Zhongjie Commercial Center, with superior location and convenient transportation. It has a classic Chinese restaurant-Four Seasons Hall, Taiyangge Western Restaurant, which gathers eastern and western cuisines, shark's fin fishing restaurant which specializes in abalone, shark's fin and other rare treasures, and Jingtai Hall in Block B, which specializes in Macao bean fishing. The banquet hall located on the third floor can receive large-scale activities with more than 1,111 people, and its style is extraordinary. The Sunshine Recreation Center on the fourth floor provides advanced and perfect fitness, entertainment and leisure facilities and five-star quality services. In addition, Shenyang Liming International Hotel also has a large-scale luxury banquet hall that can receive more than 1,111 people, and there are also 6 multi-functional halls with elegant decoration and complete functions.

internship process: I work in Jingtai Chinese restaurant in Block B of the hotel. Chinese restaurant is a hard department in the hotel catering department, because the hotel has not formulated specific job responsibilities and job descriptions for the waiters. In the first few days of entering the job, it feels like a headless fly, unable to understand the process and essentials of the work, just following the arrangement of the leaders and old employees and their hands-on teaching. Fortunately, the old employees are very friendly to us, but this is due to our usual hard work.

in addition to setting the table, folding the cloth, delivering food, serving food and removing the table, we also have to work as a part-time cleaner. The first thing to do when going to and from work every day is to wipe the dust. Besides, we also shoulder porters, move tables and chairs, get up and down the turntable and disassemble the table. The working hours of our interns are eight hours, with two days off every week. Almost every day, there are two shifts, namely, three hours in the morning and five hours in the afternoon. There is a lunch break at noon, but the specific time of leaving work is often uncertain. We often work overtime according to the actual situation, but overtime will be recorded, and there will be comprehensive time records every month. There will be compensatory time off when appropriate. Although there is no overtime pay, I think this system is still very flexible and reasonable.

Second, internship content

Be familiar with the basic situation of the hotel and its environment, including:

(1) The distribution and functions of the hotel's public facilities and business premises.

(2) The distribution of main services, special services and various services that the hotel can provide.

(3) The specific service content, service time limit, service department and contact information of each service item of the hotel.

(4) the geographical location of the hotel, the distribution of transportation, tourism, culture, entertainment and shopping places in the city where the hotel is located, and the ways and means to get to these places.

(5) The organizational structure of the hotel, the relevant functions of various departments, institutions and relevant senior management personnel.

(6) Management objectives, service objectives and related culture of the hotel.

(7) Take part in the company's job training, get familiar with your job responsibilities, understand the importance of this position and its position in the hotel, and understand the working object, specific tasks, work standards, efficiency requirements, quality requirements, service attitude and the responsibilities and scope of responsibilities that should be undertaken.

(8) be familiar with the menu and wine brands, and memorize the varieties served every day; A variety that is sold out.

Chinese food service procedures: 1. From welcoming guests? Give a chair to a guest? Spread the mouth cloth and remove the chopsticks cover? Send towels? Ask for tea and pour tea? Order? Ask for drinks and water? Serve? Dinner service (changing dishes, ashtrays, towels, serving fruits, taking sauces, and filling rice)? See the guests off? Turn over the stage and clear the field? End. Although the above service procedures have been studied in the course and can be met every day in the work, the needs of each guest are different, so it is not so easy to give personalized service to the guests. Through the internship, I feel that only when I master the basic service procedures as a whole can I provide quality services to my guests in detail. 2. Wine knowledge In the hotel, there are many drinks. Although I learned some from books before, I didn't know much about him. Since I came to the hotel, I have learned a lot about wine, such as red wine, soju, white wine, etc., and their pouring, such as one-third of red wine, one-eighth of white wine, one-half of brandy, etc. Another example is that lemon and sprite can be added to red wine, and carved wine can be used. 3. Matching sauces In hotels, many dishes have corresponding sauces, so we should be familiar with sauces in order to better serve our guests, such as suckling pigs with suckling pig sauce and sugar, white-cut rabbits with garlic sauce, steamed buns with aged vinegar, boiled shrimps with pepper, soy sauce and hand washing cups, which are all things we should know when serving our guests. 4. Precious dishes I never knew about precious dishes such as bird's nest, shark's fin, abalone, sea cucumber and fish belly before, and I didn't know those things. Only after coming here, because you can often see lovely people eating these precious dishes, you need to know about these dishes, such as their sources, their practices and their effects. In order to enhance my business knowledge, I will learn about it through various channels, such as asking leaders, or going to bookstores and looking up some knowledge about them online. 5. Service details such as pouring wine from the guest's right; If there is sauce, serve it first, then serve it, and put the sauce on its side; Opening wine requires the consent of the guests; When serving, turn the dishes clockwise to the position of the host or guest of honor, and then report the name of the dishes; When serving chicken, fish, etc., you should follow the principle of left head and right tail; When serving, you need to ask for instructions from the guests first, and after serving the dishes, you should explain to the guests; You can't say how many bowls of rice a guest wants, but how many bowls of rice a guest needs. The spout of the teapot can't be aimed at the guests; Two pots can't be put together; Look at the menu and prepare the corresponding tableware; Soda can't be called a drink. 6. Inventory and cleaning of cloth towels Because the Chinese food business where I am located has been very good, I need to use a lot of tablecloths, mouthpieces, towels, etc. every day, which requires a special person to take charge of inventory, then send them to the laundry room for cleaning, and then recover the points. I have also done it for a while. Here, we have direct contact with the laundry room, and I will take stock of cloth towels, deliver cloth towels and collect cloth towels every day. In the process,

In the service process, we come into contact with all kinds of guests. At work, we have improved our oral English, increased our knowledge and broadened our horizons.

Although my internship is at the grass-roots level, I have learned a lot, because hotels are a special industry. If you want to be a manager, you must have some work experience, which requires you to start from the grass-roots level and learn grass-roots knowledge. I think, as a manager, he can't be a good manager if he doesn't know the grassroots. I remember when I first came to the hotel, because I had never been in this industry, I didn't understand a lot of things, and there was a language barrier, which made my internship progress not very smooth, and I often got ridicule and sarcasm from others, laughing at me and saying yes:? You don't study hotel management, do you? No wonder you don't even know this? Such words hit me, but I never flinched and learned from my colleagues with an open mind. Although I sometimes got ignored by my colleagues, I didn't give up. I went to find other ways to solve it. I firmly believe that it is because I don't understand that I came here to study. I came to learn experience and learn from it. I feel that I have learned to be strong from this repeated blow. Perhaps, I should thank them, because they gave me the opportunity to grow up. I think, from this internship, I feel that my will is stronger, and I believe that my ability to be frustrated will also be enhanced, which will also be the wealth of my life. 2. Enhancement of service skills During the whole internship process, the professional knowledge I learned was put into practice, and the theoretical things in the book were replaced by my own skills. Whether it is setting the stage or providing services to guests, the skills have been greatly improved. If I often meet a guest who smokes, and at this time I see the customer holding a pack of cigarettes in his hand, I will send the ashtray up, and he will be very happy because I have taken the lead. For another example, when I saw the customer pouring tea, the teapot was already tilted badly, and I immediately went forward to add water to it. These are all practical exercises. 3. I have a clear understanding of the hotel management process. In school, the knowledge in books is always mechanized, but in my own work, I can truly understand the communication and cooperation between various departments, especially the work of the human resources department, the marketing department and the front office that I was not familiar with before, which will be of great help to my future work in these departments. Because I mainly practice in the catering department, I have a deep understanding of the catering department, and I have accumulated rich experience in the sales of catering products, the design of menus and the arrangement of banquets. Then there is a clear understanding of the arrangement of shifts and the distribution of personnel. ;