KFC internship summary 5111-word model essay

1. Internship purpose:

Exercise one's social activity ability, understand the social reality, draw closer to the society from practice, recognize some social problems and social phenomena, and test one's knowledge, cultivate one's ability, hone one's will, and enlighten oneself and enhance one's sense of social responsibility in the big social classroom. Understand the society in practice, increase talents, improve their own quality, and lay the foundation for truly entering the society in the future.

second, the internship time:

from October 21th, 21xx to February 21th, 21xx, * * * lasts for half a month

third, the internship location:

KFC store in Qianjin Street, Changchun

fourth, the internship content:

At the beginning, you have to try out for one day and work for six hours. During the trial period, I was assigned to work in the hall. Cleaning up the garbage left by the guests after dinner in time and keeping the hall clean and tidy are the key points of the work, and at the same time, the hygiene of the toilet must be taken into account. Although there is only a small place in the toilet, it is effortless to drag it. However, at the peak of the meal, I often just finished dragging my front foot, and before the floor is dried, three or four customers use it in succession, and the floor is in a mess. When I was in a hurry, I saw my aunt in the hall, who was full of horsepower and always did all the work well in the first time. I admire the speed.

some people will say that it's really hard to eat at the peak. But it's easy to get to the low peak. That's what I thought at first. The restaurant I interviewed is located on Qianjin Street, which can't compare with the business in downtown. After dinner time, the restaurant business will obviously slow down. During the rush hour, the trays in the hall are all put away, the floor of the toilet is mopped clean, and the sink is spotless. It seems that there is nothing to do, but you can't just stand with your hands down. So I quickly asked my aunt-you can clean the glass. Especially the glass on the door, guests will touch the glass with their hands when they go in and out, and the glass will be easily spent. There are some scattered food fragments on the floor of the hall. Can you see them? Sweep the floor. Those footprints on the ground should also be cleaned in time. Rubbish should always be pressed with a guide rod. If the garbage exceeds 3/4 of the trash can after pressing, it is necessary to prepare for a new garbage bag. The collected trays should be wiped and disinfected with disinfectant, and then sent to the counter to ensure the quantity of trays on the counter. Check the boxes containing straws regularly, and replenish them in time if there are not enough straws. Always look around the restaurant. If there are cigarette butts, leaves and scraps of paper, they should be cleaned in time to keep the surrounding environment of the restaurant clean and tidy. When there are not many people, you can also mop the outer floor.

There are so many things to do! But I thought everything was done, even a little idle, and I really blushed. Learning how to find things and actively doing something seemingly small but necessary is the first lesson I learned.

The trial work time passed quickly. Through hard work, the store manager was quite satisfied with my performance and informed me that I could enter the shift and formally go to work for training. When I first came to work in the catering industry, everything was strange to me, and I had to learn from the basics.

the first item of the training is French fries. First of all, I memorized the theoretical knowledge about the operation of French fries. From the weight of a bag of French fries to the grams of large, medium and small French fries presented to customers; From the standard oil temperature for cooking French fries to the fresh-keeping time of French fries, etc. After theoretical knowledge, it is practical operation. Under the guidance of the master, I soon learned everything I needed to learn, and then I became proficient.

my job is to deliver the French fries according to the cashier's requirements and the specifications in time. It seems simple, but I'm in big trouble in practice. At that time, it was the peak of dining, and the use time of coupons for buying one get one free French fries in those two days was the advantage, and customers came to buy French fries in an endless stream. Just now, when I was explaining, the master let me know where the fried oil should be, which led to insufficient oil temperature. Faced with such a large demand, I couldn't provide French fries in time. When three or four cashiers reported meals to me at the same time, I almost cried for help. Fortunately, the master helped in time, and the supply returned to normal.

After passing the training of French fries stand, it was my main job in KFC-cashier training.

Cashiers are employees who have direct and inevitable contact with customers. It can be said that the image left by the restaurant to customers is good or bad, which is largely determined by the cashier's service quality. Therefore, the requirements for cashier are very high. Among them, every cashier can come here like a few treasures and skillfully use KFC's "seven steps of cashier" Its contents include:

1. Welcome customers to visit

2. Customers order food

3. Suggestive sales

4. Repeat the ordering content and inform customers of the amount of the meal

5. Match the meal

6. Repeat the ordering content, check the cashier and give change

7. Present the meal and thank customers for coming < But cashier doesn't do examination papers at school, and rote memorization can't solve practical problems. The first time I went to the counter, not only was it awkward and blunt to complete the seven-step cashier, but I always missed the steps, either there was no suggested sales or there was no repeated ordering.

The next step is to practice on the computer. At first, there is a one-on-one simulation with the master, and then you have to face the customers alone.

although I have been trained to accept the job alone, there is still a big gap between me and other cashiers who only practice with short training time. Therefore, the store manager asked us to improve our professional service level in all aspects in the future working hours. I made the following plans for myself:

1. As we all know, KFC is a fast food, and emphasizing speed is an important feature of it. As a waiter in a restaurant, it has been repeatedly emphasized that every customer provides the fastest service from the first day of work.

In KFC, the word "fast" is no longer a rough qualitative word, but has been given a certain quantitative standard-customers should be greeted within 5 seconds; The catering for each customer should be completed within 1 minutes; Every customer should wait in line to buy a meal for less than 5 minutes. These clear figures indicate that once you put on your uniform and stand on the counter, all actions must be swift and there can be no delay. Stand on the counter with other cashiers. Others have already received three or four customers, but you haven't even finished a business of tens of dollars. This gap can never be explained by "newcomers". So improving speed is the first important problem I face. On the one hand, the increase of speed can be obtained through cashier again and again, but at the same time, ideological attention is more important. Only when the mind is highly concentrated, the muscles of the whole body are tightened, and all parts are coordinated and cooperated, can we keep up with the rhythm of other cashiers during peak hours. For a short time, I thought I was fast, but once I witnessed the speed of the store manager's cashier and catering, I knew what the real speed was, and even customers couldn't help but praise: "KFC's speed is really fast!"

2. Challenge a thousand times

"a thousand times" is a term that is often mentioned on the counter. The so-called "thousand times" is the number of copies of a product purchased among 1111 customers. Due to various reasons, KFC will put forward certain requirements for the sales of a certain product in a certain period of time, and the completion of the indicators by various restaurants will be reflected through "thousands of times". For example, KFC is always introducing new varieties to enrich its products. After investing a lot of manpower, material resources and financial resources in R&D and publicity, the company naturally hopes to ask whether the new product is accepted by the market. How do consumers like it? " There are good answers to these questions. Thousands of times has become an important indicator to answer these questions.

how to improve it thousands of times to meet the company's expectations? Besides advertisements broadcast on TV and POP hanging in restaurants, the cashier's guidance is an important factor that determines thousands of times.

My instructor once said that as a cashier at the counter, you don't just stand on the counter and listen to what the customer wants to buy, but you should guide the customer to buy what you want to sell.

If we say that speed is only a skilled process, it will definitely change from unfamiliar to skilled after 111 or 211 repetitions. But suggestive selling is something that needs brains. What products are recommended under what circumstances; It is necessary to learn and explore what kind of tone and method to suggest to what customers. A skilled cashier can sell whatever he wants, and what products in the restaurant need to be promoted, even the products with the lowest ordering rate can be promoted by him. These skills can't be learned from books, but they should be summed up by their own common sense in the process of practice. Often the same sentence, said at different times, even if the tone is slightly different, the result will be very different.

3. Encountering CHAMPS

KFC's "CHAMPS" championship plan promoted globally is one of the main essences of KFC's successful performance. Its contents are:

CCleanness keeps a beautiful and tidy restaurant;

HHospitality provides sincere and friendly reception;

AAccuracy ensures accurate supply

mmaintance maintains excellent equipment;

PProduct Quality insists on high-quality and stable products;

SSpeed pays attention to quick service.

every month, the company scores the CHAMPS status of the restaurant. Therefore, the inspector is also called CHAMPS, and he also has a Chinese name-mysterious customer. Because the inspectors came to the restaurant for inspection as customers. The staff and even the management team don't know who he is or when he will come. He will come to the restaurant as a customer to buy a snack and sit for a while, thus giving the results of the restaurant CHAMPS.

4. Pay attention to team spirit

During the operation of a restaurant, many areas such as counter, general distribution, hall and kitchen are operating at the same time. A dozen employees work together, and we are a team, contributing to the operation of the restaurant. Therefore, it is very important for employees to communicate and cooperate with each other. It is rare to see only one cashier on the counter of KFC. The reason is that we are a team, and players will cooperate with each other at any time. The spirit of mutual cooperation enables us to provide a better working environment for others and ourselves.

In the past few days, I have learned about the production and operation process of KFC, and made a further analysis on the production and operation process and work design of KFC. KFC has more than ten kinds of food, such as hamburgers, chicken rolls, fried chicken wings and roasted wings in New Orleans. Then what kind of production operation organization mode did his production equipment adopt? KFC adopts the professional organization mode of craft objects. Let me take spicy chicken wings, French fries and roasted wings in New Orleans as examples.

actually, KFC's frying machine has several function keys. You can choose the function key according to the food you want to fry, and the machine will automatically adjust the appropriate temperature and time. It can be said that all fried foods in KFC have to pass through the frying machine. Moreover, foods such as spicy chicken wings and new Austrian roasted wings should be thawed, cleaned and pickled in the curing room in advance. These arrangements are obvious specialization of process objects. This kind of multi-purpose has good adaptability to the change of products; It is beneficial to make full use of equipment and employees' working hours: it is convenient for process management. The disadvantage is that sometimes when several products are short, especially during the peak meal period, they will compete for limited resources at the same time. Although KFC's equipment utilization is reasonable, some products still have bottlenecks. For example, Mexican chicken rolls are in short supply at lunch and dinner on weekdays. On the one hand, because KFC's food is kept fresh, all the food on the shelves will be abandoned after a certain period of time. Mexican chicken rolls have the shortest shelf life, only ten minutes. After more than ten minutes, the pancake on the outside of the chicken roll becomes hard, which affects the taste. In order to give customers the most delicious food, these "expired foods" should be discarded. In order to reduce waste and save costs, KFC is cautious in making the production plan of chicken rolls.

V. Summary of internship:

In a few short weeks, I learned a lot in KFC. From nothing to being able to skillfully complete the service work on the counter now, I have learned a lot from this holiday cooperation-teamwork spirit, diligence and honesty, serious and responsible, the habit of pursuing perfect quality and paying attention to details, which will always accompany me in the future, no matter where I work.

In my working practice, I have also learned a lot: it is inevitable that superiors bully and blame subordinates in daily work. Although this is the case, it also taught me a valuable lesson. Because only in this way can we learn from the failure and pave the way for future success. We should learn to get up from where we fell. That's what I should do.

I also learned the skills of interpersonal communication and dealing with others from my work. In interpersonal communication, I can see my own value. People are often very persistent. However, if you only ask about the cultivation and don't ask about the harvest, then you will certainly make many friends. When you treat your friends, you must not haggle over every ounce, and you must not force them to pay the true feelings equivalent to yours. You must know that giving is more enjoyable than receiving. No matter what you do, you must have initiative and enthusiasm, have confidence in success, and learn to communicate with people around you, care for others and support others.

This work practice is an important step towards society in my life, which is worth remembering. Now that I think about it, I have gained a lot. What I have learned about life is something I can't understand at school, which is also a part of my wealth.

The employment environment is not optimistic, and the forms of competition are becoming increasingly fierce. Faced with anxiety and pressure, college students like me have chosen social practice. Although the practice of part-time job is very short, during this time, we can experience the hard work, exercise the will quality, and accumulate some social experience and work experience. These experiences are "intangible assets" owned by a college student, and their functions will be revealed at the critical moment.

In addition to studying book knowledge, college students also need to participate in social practice. Because many college students are sober enough to know that people who "don't listen to things outside the window and read only sage books" are not the talents needed by modern society. College students should cultivate the ability of independent thinking, independent work and independent problem solving in social practice. By participating in some practical activities, we can consolidate the theory we have learned and increase some knowledge and skills that books can't learn. Because the transformation of knowledge into real ability depends on practical experience and exercise. Faced with the increasingly severe employment situation and the ever-changing society, I think college students should change their concepts, not simply use summer jobs as a means to earn money or accumulate social experience, but more importantly, take the opportunity to cultivate their entrepreneurial and social practice abilities.

Nowadays, employers are paying more and more attention to college students' practical and practical abilities and their communication skills with others. As a college student, as long as it is what you can bear, you should grasp what you have.