Report on College Students' Catering Practice

XX University School of Social Sciences and Management Tourism Management Grade 2111

Internship Unit: XX Hotel

Internship Time: Year Month-Year Month

Preface

Finally, it's time to wait for the internship. I learned from my senior brother a long time ago that there was an internship in the first half of my junior year. At that time, I was eagerly looking forward to this day.

Based on my overall plan, I decided to choose a hotel for my internship, and after drawing lots, I chose a five-star hotel, which is an ideal hotel I hope to know and learn. This is the only five-star hotel in Nanning-The Majestic Hotel.

The name is well-known to Nanning residents and even to Guangxi as a whole. Coincidentally, the general manager of this hotel, Mr. Chen Xiao Wei, was invited to give a report in our school, only to learn that the original Mingyuan Xindu Hotel was built in 1995 and was a "nine-star" hotel-a four-star Mingyuan Hotel. Mr. Chen's report is vivid and powerful, which further stimulates my desire to know more about this hotel-is what they say consistent with what they do? Or is there any problem to be solved? I even began to wonder what I could learn in this hotel?

so what's this hotel like? What is worth learning from? What else needs to be improved? How does it feel to me? Then listen to me slowly.

Part I: Chinese Food Department

The catering department of Mingyuan Xindu is roughly divided into the following departments: Chinese food department (including Guangdong Xuan, multi-function hall and 6 boxes), western food department (including garden restaurant and cafeteria) and wine department (including lobby bar, Leyi bar, Chinese food bar, western food bar and buffet bar). We are divided into three groups, in different departments, and change departments every 21 days, so that we can have a more comprehensive understanding of the service, sales and management of the whole catering industry. This practice of the hotel makes us feel quite satisfied, which is exactly what we want.

four people in our group were first assigned to the Chinese restaurant-"this is the hardest department in the hotel catering department!" " Before we started working, we heard someone telling us this in private. It seems that I really have to be mentally prepared!

the work of Chinese restaurants is really like what the predecessors said-"hard work!" " The hotel has not set its own job responsibilities and job descriptions for the waiters, although this is the most critical link in human resource management of modern enterprises. In the employees' impression, their job is to listen to the tasks assigned by the foreman every day, ready to listen to the leadership, and there is no fixed job, or the waiters can do anything as long as necessary! Setting the table, folding the cloth, passing the food, serving the food, and removing the table have to be part-time handymen. What dirty, heavy and tiring jobs such as carrying tables and chairs and laying carpets are all our male waiters' jobs. What is even more incomprehensible is that the working hours of the hotel are 9 hours, and there are about 1 hours overtime every day (no overtime pay). I don't know if this work and rest system violates the Labor Law, but as a flesh and blood person, everyone has his own minimum bottom line, because after all, a person is not a machine and can be used at will. The first three days at work were really painful. Besides working or working every day, my feet were the most wronged. Standing for 9 hours every day caused serious protests on my feet. The first thing I did after work was to find a place to sit down and have a rest. The gap between desirable humanized management and cruel reality can be seen from this.

Another thing that embarrassed me was that the uniform of the waiter in Guangdong Xuan was really simple. Because the hotel didn't have any spare clothes for a "tall and powerful" boy like me to wear, they simply asked me to wear trousers and a white shirt, and even a vest and a bow tie were omitted. This dress made me almost the same as a waiter and a guest, so that once I was preparing to provide services for a meeting, I was greeted by a guest who was thought to be attending the meeting by the other party.

employees represent the image of the whole hotel, which is a very important aspect in hotel VI design. Good employee uniforms can not only make employees more energetic and improve work efficiency, but also reflect an internal culture of an enterprise. An enterprise without culture, like a person without a soul, is just a walking corpse. How can an enterprise without morale benefit?

But what makes me happy is that most of the hotel employees are so warm and friendly. They are not cold and blunt to us because we are interns. When we are tired, a sweet smile from our colleagues and a common "hard work" will make people move. It seems that the employees themselves can best understand everyone's mood, because they can look at the problem from their own perspective, because they are telling "the hearts of ordinary people." This is also one of the qualities that the hotel's top leaders lack most!

In this way, the days of Chinese restaurants have ended day by day. During these days, I really learned a lot: besides the service procedures and skills of Chinese restaurants, the characteristics and types of Cantonese cuisine, I also learned some things that are difficult to learn in class: how to deal with my own interests and the interests of hotels, how to deal with interpersonal relationships among colleagues, how to adjust my mentality, and what's more, I learned that a waiter should have a strong sense of service. In a chat with a department manager, the manager mentioned service awareness, and I agree with him very much: "Service awareness not only requires waiters to have the concept and desire to provide quality services to guests, but also should have the same awareness for their colleagues." Yes, this is the true meaning of "service consciousness", and this is the embodiment of a waiter's true quality.

Part II: Western Food Department

The name of the western restaurant in Mingyuan Xindu is "Garden

Restaurant". I think it may be because there is a small artificial garden outside the restaurant. The environment of the restaurant is quite comfortable. It is a typical western-style restaurant. The restaurant is divided into smoking area and non-smoking area. However, if we can put some handicrafts or murals with western art in the proper place, it will

attract more guests and make distant foreign guests feel like returning to their hometown.

Compared with Chinese restaurants, the management of western restaurants is quite different. The service procedures and staff management are much more standardized and strict than Chinese restaurants. When I first came to the western restaurant, I felt as if I had unloaded a heavy burden, because the work in the western restaurant was so easy! You hardly need to do anything, even if you do it, it is the simplest task: cleaning the dishes, removing the table, setting the table, etc., which is far from the Chinese restaurant. But in a western restaurant, you have to stand even if you don't do anything, which makes people feel that time passes very slowly and their feet start to protest again. Sometimes, there are more waiters than guests in the restaurant, and everyone watches the guests eat together, which makes the guests feel very uncomfortable. Therefore, it is suggested that the managers of western restaurants can make flexible arrangements, such as letting employees take turns to rest. When there are few people, it is enough to have two waiters. Letting everyone take turns to rest can not only reduce the fatigue of their feet, but also create a harmonious environment. Why not do this?

The service of western food is quite different from that of Chinese food, which often makes us interns not know what to do and how to do it well. But what puzzles us is that when we were internship, the hotel happened to be training some new employees, but the hotel just wouldn't let us participate in the training. This makes us very dissatisfied. Why not give us training? Although we are only doing short-term internship in the hotel, we are here to study in the hotel. Should the hotel give more consideration to our interns?

Part III: Liquor Department

Finally, we came to the last stop of the internship: the liquor department. Due to the National Day holiday and the ending of the internship one week earlier, our last stop was exceptionally short, which probably added up to only one week.

I didn't know what to do on my first day in the wine department. A broad day has passed, and we are like headless flies, not knowing what to do. Finally, a colleague came over and told us to clean our glasses, which is what we found. But I don't know where to go after wiping the glass. Alas, it seems that the feeling of being abandoned is really not so good.

I think the busiest time in the wine department is probably at night. Because it was the peak season of the hotel at that time, there was a wedding banquet in the guest box or big table almost every night, so we headless flies finally had a place to pour wine for the guests. Over time, we gradually realized that our main job was to help wipe the glasses, set the glasses and pour wine for the guests in the stands, but we knew nothing about how to make cocktails and how to grind a good cup of coffee, which was really regrettable.

The time in the bar is really too short, so I won't comment on it too much, but I can say without reservation that not only this department, but also other departments have made me feel this way: that is, hotels lack a corporate culture that can unite people's hearts, a culture that distinguishes them from other hotels and restaurants, which makes every hotel feel deja vu and a sense of cloning.