A happy and full week has come to an end. I believe you will learn a lot in one week. There must be a lot to record. It's time to write a weekly diary. In order to make you no longer have a headache for writing weekly diary, the following is my carefully arranged weekly diary of hotel catering for your reference, hoping to help friends in need. 1

One day, a guest called the front desk at 11 o'clock and said that he wanted to check out. I answered the phone, and he asked if it could be delayed until 12: 31, without charging half a day's room rate. I asked the head waiter and helped the guest to modify the check-out time.

The guest returned to the store at 12 o'clock and asked me if I could open the door with my room card. I asked him if he was the guest who called just now. He said yes, and I said yes. Later, the guest came down and said that he couldn't open the door. The foreman told me that the room card would automatically degauss after 12 o'clock. Then the guest scolded me, saying something that delayed his time, which made people feel very bad. Because I thought I could automatically extend the room as long as I modified the information on the computer.

Colleagues comforted me that it was nothing. This industry was supposed to get used to being scolded by guests, and at the same time, it should ensure that the work did not make mistakes. It seems that to be a hotel industry, we really need to have a good attitude, a pressure-resistant attitude ... Weekly Notes on Hotel Catering 2

I feel that this week of internship in the hotel has passed quickly, and XXX and I have been sent to the auxiliary food delivery room near the atrium to be responsible for delivering snacks.

Dianfang is a very interesting place, and the masters in it are also very friendly. Almost every day at lunchtime, some guests will come to the Chinese restaurant to have snacks. We all cooperate well and are very United. As soon as the chefs make snacks, we will pass them from the point room to the living room. The waiter will take the snacks and deliver them to the guests, and then we will stamp the corresponding chapters on the menu.

this is how we pass on snacks. Sometimes there are a lot of guests, and several of us will be very busy, not only making paste and delivering vegetables, but also taking charge of drawing orders, but fortunately, we have all done it one by one.

Sometimes, we will watch the chefs in Atrium make all kinds of mid-points. Their snacks are all exquisite and beautiful, and the process of making them is also very interesting. Sometimes, I also make two with the masters, feeling that I can learn a lot. Hotel catering weekly diary 3

21xx year x month x day x day

In order to really learn knowledge, I am very strict with myself to do everything well, even if it is simple, I will seriously consider it several times. Therefore, although I can't do it quickly, I can guarantee to satisfy my colleagues. Colleagues usually don't rush, they arrange the tasks well, and then give them to me to deal with, and at the same time provide some help from time to time. When you get familiar with it, it will become easier and easier to do things.

during my internship, I can simply sum it up in a few words, that is, read more, ask more, observe more and think more!

On the one hand, we should develop the ability to think independently, and consciously try to solve problems independently, so that we can have a deeper understanding of the problems and benefit a lot when solving them. On the other hand, we should develop team spirit. The company is a whole, and the products of the company are the crystallization of the team. Everyone needs to better communicate and exchange with others, help each other, and work together to achieve the same goal. Only by uniting the wisdom of all people can we play the greatest role. Hotel Catering Weekly 4

21xx year x month x day x day

I have been looking forward to my internship unit since the school informed me that I would like to practice. Unexpectedly, the school assigned me to a hotel. Even so, I went to the internship unit: Yuehai Hotel. The first time I stepped into this society, I was full of expectations and imagined my first job.

The catering department of Zhouji Hotel is roughly divided into the following departments: Chinese restaurant (including multifunctional hall and 11 boxes), western restaurant and cafeteria. The four of us were 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! Weekly Notes on Hotel Catering 5

Weekly Notes on Hotel Catering Practice During the week of hotel internship, it felt very fast. Me and ... were sent to the assistant food delivery room near the point atrium to deliver snacks. Dianfang is a very interesting place, and the masters in it are also very friendly. Almost every day at lunchtime, some guests will come to the Chinese restaurant to have snacks. We all cooperate well and are very United. As soon as the chefs make snacks, we will pass them from the point room to the living room. The waiter will take the snacks and deliver them to the guests, and then we will stamp the corresponding chapters on the menu. This is how we pass on snacks. Sometimes there are a lot of guests, and several of us will be very busy, not only making paste and delivering vegetables, but also taking charge of drawing orders, but fortunately, we have all done it one by one. Sometimes, we will also watch the masters of Atrium make all kinds of mid-points. Their snacks are all exquisite and beautiful, and the process of making them is also very interesting. Sometimes, I also make two with the masters, feeling that I can learn a lot.