College students' summer vacation hotel internship report Author: anonymous college students' summer vacation hotel internship report Unit: XX Xindu Hotel internship time: July 2000 *-September 2000 * Foreword finally arrived at the internship time. I learned from my seniors a long time ago that I had an internship in the first half of my junior year. At that time, I was eagerly looking forward to this day, because everyone could no longer stand cramming teaching day and night. Based on my overall planning, I decided to choose a hotel for my internship. 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-Grand Mercure Hotel, and its name is well known to Nanning citizens and even the whole of Guangxi. Coincidentally, Mr. Chen Xiao, the general manager of this hotel, was invited to give a report to our school, only to learn that the original Mingyuan Xindu Hotel was built in 1995, and it was a "nine-star" hotel-a four-star Ming Dynasty hotel. Teacher Chen's vivid and powerful report further stimulated my desire to know more about this hotel-are their words consistent with their deeds? Are there still any problems to be solved? I even began to wonder what I could learn in this hotel. So what exactly is this hotel like? What is worth learning from? What else needs to be improved? How do I feel? Then listen to me slowly. The first part: The catering department of Mingyuan Xindu in Chinese Department is roughly divided into the following departments: Chinese Department (including Yuexuan, multi-function hall and 6 boxes), Western Department (including garden restaurant and cafeteria) and Liquor Department (including lobby bar, bar, Chinese bar, western bar and buffet bar). We 10 people are divided into three groups, which are in different departments and change departments every 20 days, so that we can have a more comprehensive understanding of the service, sales and management of the whole catering industry. We feel quite satisfied with this practice of the hotel, which is exactly what we want. The four of us were first assigned to the Chinese restaurant-"this is the hardest department in the hotel catering department!" " "Before we started working, we heard someone tell us this in private. It seems that I really need to be prepared! The work of the Chinese restaurant is indeed as 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 impression of employees, their job is to listen to the tasks assigned by the foreman every day, listen to the leadership at any time, have no fixed job, or the waiter can do anything as long as necessary! Set the table, fold the cloth, pass the food, serve the food, and remove the table. Dirty, heavy and tiring jobs such as moving tables and chairs and laying carpets are all the jobs of our waiters. What is even more incomprehensible is that the working hours of the hotel are 9 hours, and there is about 1 hour overtime every day (no overtime pay). I don't know whether 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, people are not machines and can use them at will. The first three days at work are really painful. Every day except work or work, my feet are the most wronged. Standing for nine hours every day caused a serious protest on my feet. The first thing I do after work is to find a place to sit down and rest. The gap between desirable humanized management and cruel reality can be seen from this. Another thing that embarrassed me was that the uniforms of the waiters in Yuexuan were really simple. Because the hotel didn't have any extra clothes for a "tall and powerful" boy like me, they simply asked me to wear pants and a white shirt, even saving the vest and bow tie. This dress made me almost a waiter and a guest, so that once I was ready to provide services for a meeting, I was greeted by a guest who thought I was attending the meeting! Employees represent the image of the whole hotel, which is a very important aspect of hotel VI design. A good employee uniform can not only make employees more energetic and improve work efficiency, but also reflect the internal culture of an enterprise. Enterprises without culture are just like people without souls, just walking dead. How can enterprises without morale benefit? However, what makes me happy is that most hotel employees are very warm and friendly. They are not cold and blunt to us because we are interns. When we are tired, a sweet smile from colleagues and a common "hard work" will move people. It seems that employees themselves can best understand everyone's feelings, because they can look at the problem from their own perspective, because they are telling the voices of ordinary people. "This is also one of the most lacking qualities of senior hotel leaders! In this way, the days of Chinese restaurants came to an end day by day. In these days, I really learned a lot: besides the service procedures and skills of Chinese catering and the characteristics and types of Cantonese cuisine, I can also learn 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 more importantly, I know that a waiter should have a strong sense of service. In a chat with a department manager, the manager mentioned service consciousness, and I agree with him very much: "Service consciousness not only requires waiters to have the concept and desire to provide quality services for their guests, but also should have the same consciousness 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: The name of Mingyuan Xindu Western Restaurant in Western Food Department is "Garden Restaurant". I think it may be because there is a small artificial garden outside the restaurant. The environment in the restaurant is quite comfortable. This is a typical western 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 position, it will attract more guests and make foreign guests from afar feel back home. Compared with Chinese restaurants, the management of western restaurants is completely different, and the service procedures and staff management are much stricter than those of 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 is the simplest task: washing dishes, removing tables, setting tables, etc. It's far from China 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 looks at the guests eating together, which makes them feel very uncomfortable. Therefore, it is suggested that managers of western restaurants can make flexible arrangements, such as letting employees take turns to rest. When there are few people, two waiters are enough. Let everyone take turns to rest, which can not only reduce foot fatigue, but also create a harmonious environment. Why not do this? The service of western food is very 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 was just 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 only do short-term internship in the hotel, we are here to study in the hotel. Should the hotel give more consideration to our interns? (unfinished)