internship unit: xxx Hotel

Internship time: X year, X month, X day

Main contents:

My internship unit is a service enterprise-XXX Hotel. It may be true that the operation process of a service-oriented enterprise is simpler than that of an industrial production-oriented enterprise, as the teacher said, but as far as I am a person who has just stepped into society, this has taught me a lot of valuable and valuable experience.

the services provided by hotels can be divided into two aspects: accommodation and food. When I was an intern, I was assigned to the restaurant on the third floor, so I mainly introduced the aspects of eating.

First of all, it introduces its operation

1. Working hours

As far as my own working hours and observation are concerned, on a working day, the whole operation time of the hotel restaurant is about 7: 11 am-2:31 noon and 5: 31 pm-9:31 pm, including the morning tea time of 7:11- 11: 11 (.

In addition, to some extent, hotels can also be said to be a seasonal industry, so there will be different time arrangements at different times of the year. For example, in the off-season, the opening hours of restaurants will be appropriately reduced and the staff will be reduced, while in festivals and New Year, the staff and opening hours will be increased. Of course, the same is true for accommodation, but basically it is mainly manpower.

Second, the specific operation

Basically, the whole operation mode of two meals at noon and evening is the same, while the morning tea is slightly different. See the following flow chart for details:

1. Morning tea: 2. Noon, evening

Here are some points worth mentioning:

1) Generally speaking, ministers (i.e., the person in charge of the restaurant floor) or competent waiters are responsible for helping guests write menus, especially for lunch and evening meals.

2) We can see that there is basically no such thing as reservation for morning tea. It is necessary to calculate the number of customers and charge for a single seat at checkout, but it is common to make reservations at noon and evening, especially in prosperous envoys, and it is not necessary to calculate the number of customers at checkout.

3) As far as I know, the heads of hotel restaurants are basically promoted by ordinary employees, and the situation in other departments is similar.

second, the allocation of staff (subject to dinner)

third, the mode of operation and organization

This is what I am most interested in. The hotel adopts a mixed organization mode. The restaurants on each floor enjoy materials, washing dishes and so on. At the same time, they also have their own kitchens, tables and employees. However, it tends to specialize in product objects, which greatly enhances the convenience of management, but on the other hand, it also makes many resources unable to be fully utilized. Take the simple BB stool as an example. I once encountered this situation. There were not enough BB stools on the floor where I worked, so I had to borrow them from other floors (please note that they were "borrowed"), and I was surprised to find that none of them were useless.

After introducing the operation, let me talk about my internship experience.

Personal:

I can only describe this internship as "tired". Every morning and afternoon classes last for 8-9 hours (there is an anti-laborer's rights law here, but there is nothing I can do), so I just stood for 9 hours (you know that waiters on the hotel floor are basically not allowed to sit down unless you are lazy), so this internship has made me realize a lot.

another profound feeling is that as a worker who sells labor, he enjoys the right to receive wages and benefits, but also undertakes the obligation to complete the tasks he has accepted, and he always risks the loss of organizational interests due to his own wrong behavior. Take the lost menu as an example. The menu is the voucher for customers to settle accounts, the basis for restaurants to charge fees and related accounting vouchers, so it is very important. Generally, if a waiter loses one, he needs to pay 411-511 yuan. If an ordinary waiter doesn't see four or five copies a month, his salary will be ruined, and this kind of thing is not unheard of.

Observation:

According to the observation of my floor, during my internship, most of the restaurants were regular customers, and some of them even held seats for several nights or came every morning. The hotel also pays special attention to them and provides corresponding preferential measures.

In addition, the competition between hotels can be said to be extremely fierce. There is an opinion xxx hotel about 51 meters away from the xxx hotel, and the number of hotels is even more in terms of the whole range of Zumiao Road. From here, we can more or less see the reasons why hotels are trying to maintain old customers.

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