**** School of Management, Tourism Management, Class of 200*

**Internship: Guangxi **** Hotel

Internship: September 2007 - November 2007

Preface

Finally! When it was time for the internship, I learned from my elder brothers that there would be an internship in the first half of the third semester of my junior year, and I could say that I was eagerly looking forward to this day because I could no longer tolerate the current day and night duck-type teaching, even though I learned from my elder brothers that the internship was not as happy as I thought it was going to be.

Consolidating my overall plan, I decided to go for a hotel internship, and after a lottery, I chose a five-star hotel, which was an ideal hotel that I wished to know and learn from. This is the only five-star hotel in Nanning City - Mingyuan Xindu Hotel (The Majestic Hotel), the name of Nanning residents and even the whole of Guangxi is as a thunderclap, coincidentally, the hotel's general manager, Mr. Chen Xiaowei, was invited to make a report in our school, only to learn that the original Mingyuan Xindu Hotel was built in 1995, is the largest hotel in the world. Hotel was built in 1995, is a "nine-star" hotel - by a four-star Mingyuan Hotel and a five-star Xindu Hotel. Mr. Chen's presentation was so powerful that it made me want to know more about the hotel - is what they say consistent with what they do? Or are there still problems to be solved? I even began to wonder what I could learn from the restaurant.

So what about this hotel? What can we learn from it? What needs to be improved? How do I feel? Then listen to me slowly.

Part I: Chinese food

The catering department of Mingyuan Xindu is roughly divided into the following departments: Chinese food department (including Guangdong Xuan, multi-purpose hall and 6 private rooms), Western food department (including the garden restaurant and buffet restaurant), and the liquor department (including the lobby bar, Loyal bar, Chinese bar, Western food bar and buffet bar). The 10 of us were divided into 3 groups in different departments and changed departments every 20 days, which gave us a more comprehensive understanding of the service, sales and management of the whole restaurant industry. We were quite satisfied with the hotel's approach, which was just what we wanted.

The four of us in our group were first assigned to the Chinese restaurant - "the toughest of the hotel's food and beverage departments!" Before we even started working, we heard someone nearby admonishing us in private. It seems that I have to be really prepared for this!

The work of the Chinese restaurant is indeed as the previous person said - "hard!" The hotel did not give the waiters to develop their own job duties and job descriptions, although this is the most critical link in the human resource management of modern enterprises, in the staff's impression, their job is to listen to the foreman's issued tasks every day, ready to follow the leadership of the command, there is no fixed job to do, or as long as there is a need for the waiters can do anything! Setting the table, folding the mouth cloth, passing food, serving, withdrawing these so-called must do the job outside also have to work part-time handyman, what carry tables and chairs, laying carpets and other dirty work, heavy work, tired work are our male waiters things. More incomprehensible is that the hotel's working hours are 9 hours of work, and also have to work overtime every day for about 1 hour (no overtime pay), I do not know whether such a system of work and rest in violation of the "Labor Law", but as a flesh and blood of people have their own a minimum bottom line, because after all, people are not a machine, you can be used to do whatever you want to use. Just started working in those three days really make people suffer ah, every day in addition to work or work, the most aggrieved to be regarded as the feet, 9 hours a day standing so that the feet produce a serious protest, the first thing is to find a place to sit down and rest a bit. The gap between the desirable humane management and the cruel reality can be seen.