** * School of Management Tourism Management Grade 211*

* * Internship Unit: * * * Hotel

Internship Time: May 2118-July 2118

Preface

Finally, it's time for an internship. I learned from my senior brother that there was an internship in the first half of my junior year.

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, whose name is well-known to Nanning residents and even to Guangxi as a whole. Coincidentally, Mr. Chen Xiao, the general manager of this hotel, made a report in our school at the invitation, only to learn that the original Mingyuan Xindu Hotel was built in 1995 and is a "nine-star" hotel-consisting of a four-star Mingyuan Hotel and a five-star Xindu. 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.