* * Internship: * * Hotel

Internship time: May to July, 2008

foreword

It's finally time for an internship. I learned from my seniors a long time ago that there was an internship in the first half of my junior year. At that time, I was eagerly looking forward to this day, because everyone couldn't stand cramming teaching day and night, although I learned from my seniors that internship was not a happy thing as I expected.

Based on my overall plan, 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-Marriott 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, which is a "nine-star" hotel-a four-star Ming Dynasty hotel. Mr. Chen's report was vivid and powerful, which further inspired me 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.

Part I: Chinese food department

The catering department of Mingyuan Xindu is roughly divided into the following departments: Chinese food department (including Yue Xuan, multi-function hall and six boxes), western food department (including garden restaurant and cafeteria) and wine department (including lobby bar, Le Yi bar, Chinese food bar, western food bar and cafeteria). 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 are 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 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, ready to listen to the leader at any time, and there is no fixed job, or the waiters can do anything if necessary! Setting the table, folding the cloth, handing food, serving food and moving the table all have to be part-time handyman. What dirty, heavy and tiring jobs such as moving tables and chairs and laying carpets are all our waiters' jobs. 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 besides work or work, my feet are the most wronged. Standing for nine hours every day caused a serious protest from my feet. The first thing I do after work is to find a place to sit down and rest. This shows the gap between the desirable humanized management and the cruel reality.