Tải bản đầy đủ (.pdf) (19 trang)

(Tiểu luận) internship report in fb department introduction to windsor estate management group joint stock company

Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (698.02 KB, 19 trang )

VIET NAM GENERAL CONFEDERATION OF LABOR

TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION

INTERNSHIP REPORT IN F&B
DEPARTMENT

Supervisor name: Mrs MAI, Mrs MỸ
Student name: TRẦN THỊ THÚY VY
Student ID: 721H0238
Class: 21H70501
Major: HOSPITALITY MANAGEMENT
Academic year: 2021-2022

1

0

0

Tieu luan


Ho Chi Minh City, JUNE 2022 AUGUST 2022

NÔ9I DUNG
THANK YOU.......................................................................................................3
I. About the hotel.................................................................................................4
1. WMC Corporation.............................................................................................4
1.1 Introduction to Windsor Estate Management Group Joint Stock Company


...........................................................................................................................4
1.2 History of establishment and development of WMC Group.......................5
2. Overview of Windsor Plaza Hotel.....................................................................5
2.1 Location.......................................................................................................5
2.2 Important milestones in the development of the hotel................................5
3. Target activities and services.............................................................................6
4. Organization chart of the hotel and the functions and duties of the
departments.........................................................................................................10
4.1 Organizational chart of the hotel...............................................................10
4.2 Functions and duties of the departments of...............................................10
II. Internship process........................................................................................14
1.

Ngan Dinh Restaurant...............................................................................14
1.1. Ngan Dinh restaurant overview................................................................14
1.2. Some typical awards.................................................................................15

1.4. Products and services at Ngan Dinh restaurant........................................15
2. The internship period and the main tasks performed during the internship....16
2.1 Internship period........................................................................................16
2.2 Main tasks to be practiced.........................................................................17
3. Difficulties and advantages when practicing...................................................17
4. Compare what has been learned against the set goals before starting the
practice:...............................................................................................................18
5. Ways to overcome difficulties and the knowledge, skills and experiences
learned.................................................................................................................18
III. Recommendations after the internship.....................................................19
CONCLUSION..................................................................................................21

2


0

0

Tieu luan


THANK YOU
First of all, I would like to thank Ms. Nguyen Thi Mai Tram and Mr. Nguyen Hai Nam
for guiding me to prepare this graduation report.
Next, I would like to thank the Board of Directors of WINDSOR PLAZA HOTEL and
the officers and employees of the department at NGAN DINH restaurant who have always
enthusiastically helped, advised and always created the best conditions. so that I can complete
this report.
During the internship, I have seen a lot of new practical knowledge, which I need to learn
a lot, so it is inevitable that there are shortcomings in the process of understanding, evaluating
and presenting some solutions. Perfecting the service process for the NGAN DINH restaurant.
Looking forward to the help and sympathy of the hotel and teachers.
Finally, I would like to send my best wishes to the teachers, instructors, and the entire
leadership team, officers and employees of the NGAN DINH restaurant department, good health
and much success in your career. career and life.
Wishing WINDSOR PLAZA HOTEL and NGAN DINH restaurant to always be strong
and develop more in the future.
I sincerely thank you!
Ho Chi Minh City, August 10, 2022.
Students perform

3


0

0

Tieu luan


I. About the hotel
1. WMC Corporation
Windsor Property Management Group Joint Stock Company (WMC GROUP) is a
leading hotel, restaurant, and serviced apartment management company in Ho Chi Minh City,
Vietnam.
With the mission and strategic vision planned sustainably from the company's leadership,
WMC Group is gradually asserting, expanding and developing into one of the leading real estate
service management companies in Vietnam. and Asia.
1.1 Introduction to Windsor Estate Management Group Joint Stock Company

Company name: Windsor Property Management Group Corporation English name: Windsor
Property Management Group Corporation Short name: WMC GROUP
Tax code: 0305012144
Address: 193-203 Tran Hung Dao, p. Ms. Giang District 1, HCMC
Phone: (84-8) 38336688 - Fax: (84-8) 38 336888
Website: WWW.wmcvietnam.com Email:
The first issue dated 17/05/2007, replacing the 11th number changed on 16/02/2012 of Windsor
Estate Management Group Joint Stock Company. Currently, WMC is known as a consulting and
management group for restaurants, hotels, apartments for rent and office buildings in Ho Chi
Minh City.
1.2 History of establishment and development of WMC Group
- 2007: was established under the name VINA Asset Management Joint Stock Company (VINA
ENTERPRISE MANAGEMENT CORPORATION), abbreviated as EMC - VINA

- 2011: EMC was renamed WINDSOR REAL ESTATE MANAGEMENT JOINT STOCK
COMPANY, abbreviated as WMC (Windsor Real Estate Management Corporation)

4

0

0

Tieu luan


- In 2012: changed its name to WINDSOR REAL ESTATE MANAGEMENT JOINT STOCK
COMPANY, abbreviated as WMC Group (Windsor Property Management)
2. Overview of Windsor Plaza Hotel
2.1 Location

Address: 18 An Duong Vuong, District 5, City. Ho Chi Minh, Vietnam
Located in the cultural and historical intersection of Ho Chi Minh City (HCMC), 25 minutes
away from Tan Son Nhat International Airport, Windsor Plaza Hotel offers relaxing experiences.
Travel, travel, shopping and entertainment bring the perfect resort, travel, travel, shopping and
entertainment experiences.
2.2 Important milestones in the development of the hotel
- Windsor Plaza Hotel is pleased to welcome 60 of the nation's most beautiful, talented, and
intelligent contestants to compete in the semi-finals of the "Miss Beauty and Success 2009"
contest.
- Windsor Plaza Hotel is proud to be the place to stay for 87 beauties participating in the semifinal round of the Southern region of the contest "Miss Ethnicity of Vietnam" from November
12-15, 2011.
- Manager Yu Zhi Da of Windsor plaza hotel has just been awarded the Gold award as the rank,
category of Asian cuisine at the Asia Platinum Awards ceremony (HAPA) 2011-2013. This award

honors outstanding activities in a Southeast Asian hospitality company and recognizes the
capabilities of individuals and groups operating in the fields of restaurants, hotels and resorts.
- On October 17, 2011, Windsor Plaza Hotel was honored as one of the top 10 5-star hotels in
Vietnam by the Vietnam National Administration of Tourism in collaboration with the Vietnam
Tourism Association. This is the second time the Windsor Plaza Hotel has received this award.

5

0

0

Tieu luan


- At the same time, the hotel provides a convenient transfer service, offering famous attractions,
shopping and restaurants in District 1.
- Honored in the Top 10 5-star hotels in Vietnam, Windsor Plaza is the ideal destination for
visitors to Ho Chi Minh City.
- As the tallest building in District 5 with a panoramic view of the city, the hotel has 405
luxuriously designed rooms with many modern facilities, special customer services.
3. Target activities and services
⇰ Target Activity
Becoming a popular five-star hotel in Ho Chi Minh City. Ho Chi Minh City is attractive from the
beginning and comfortable with friendly and gentle service style.
⇰ Other types of services
Shopping for services
- An Dong Trade Center: Starting from the ground floor of Windsor Plaza Hotel. Open
window: 8 hours - 22 hours. An Dong Trade Center with 3 floors according to the Vietnamese
communication system is arranged reasonably and eye-catching in a spacious and cool space.

Here you can find everything from fashion, jewelry, gems, handicrafts, to household goods and
imported food. Right in the shopping area, there are services: banking, electricity and outdoor
coffee. - Windsor Spa & Massage: An Dong Health Club will give your body a complete
solution. Our services that I cover include full body massages and foot massages for both men
and women.
- Fitness Center: Located on the 24th floor of Windsor Plaza Hotel, open: 6am to 10pm. To
maintain your fitness and fitness routine, visit our newly renovated beauty salon. The modern
machines, many functions and the airy view from above, the goal through the glass door will
help customers practice most effectively. After moments of fatigue from operation, you can let
yourself be pampered in the steam room and bathroom right next door.
- Dance America : Located on the 3rd floor of Windsor Plaza Hotel, right in the middle of the
commercial center, the old fall of the Chinese people in Saigon - Cho Lon area. It is a luxurious
and majestic entertainment place.
- Conference room: The convention center on the 6th floor of Windsor Plaza hotel has a
capacity of up to 450 people, which can be flexibly separated into many meeting rooms and
small meeting rooms to suit customers' requirements. Besides, the audio-visual system
equipment appears with a dedicated and professional team that is always ready to answer all the
diverse requirements of customers.
- Banquet hall: Windsor Plaza Hotel's banquet includes many parties and flexible banquet
rooms, which can be split into small rooms or combined into large rooms at the request of guests.

6

0

0

Tieu luan



Special, here is the option is perfect to the wedding party with luxurious, spacious space and
professional and dedicated staff, contributing to the prestige of the hotel. We also equip a
complete and modern listening equipment system to always be ready to best meet all diverse
requirements of customers.
⇰ Service cuisine
- Café Central An Dong: 4th floor, Windsor Plaza Hotel, open from 6am to 10pm. Discover a
food tour around the world right at Café Central An Dong in the most epic buffet, the best price
in Saigon! The restaurant serves delicious Vietnamese dishes to famous dishes. You will
certainly not hesitate before a rich buffet evening with more than 170 delicious dishes. In
addition, attractive dishes made by the unit are always ready for customers to choose. TOTT Bar
& Restaurant: 25th floor, Windsor Plaza Hotel, open from 18:00 to 23:00. Having dinner at the
"top of the street" - Top of the Town restaurant - the highest place of the hotel, you will surely
keep the unforgettable ones. Ngan Dinh Restaurant: Authentic Chinese Taste, located on 5th
floor, Windsor Plaza Hotel. Open window from 7:30 - 14:00 and 17:00 - 22:00. Come and
experience a special appetite at Saigon's best Trung Hoa restaurant - Ngan Dinh restaurant, a
long-known source with chefs from Guangzhou-China. Ngan Dinh Restaurant specializes in
serving Dim Sum list dishes and Cantonese, Chaozhou, Sichuan delicacies for menu and dinner.
Especially, in the evening, customers can choose fresh seafood: fish, shrimp, crab, oysters, ...
right at the pond next to the entrance. There are 12 private dining rooms with a capacity of 12-40
people each.
⇰ Lodging
Windsor Plaza Hotel has 386 rooms, starting from the 9th floor. All rooms have a beautiful,
panoramic view of the historic Cho Lon area of the city. Whether traveling or commercial, for a
short time or for a long time, Windsor Plaza hotel always provides a full range of facilities and
services to meet the diverse needs of customers.
- Deluxe: The hotel offers 216 spacious Deluxe rooms with eye-catching design. Located from
the 9th floor of the tallest building in District 5, you can catch the fresh wind from the window of
the Deluxe room and see the collapsed scene of the neighborhood and many beauties of old
Saigon. I am in a refreshing and warm resort space with singles or doubles. Deluxe rooms are
equipped with LCD TV with the transport system to media to the room as well as, work desk

with internet connection (network wires and sockets are not available), large wardrobe to satisfy
both storage needs. guest room, along with a bathroom with a bathtub and shower.
- Premiere Deluxe: The hotel offers 42 Premiere Deluxe rooms with an area of over 32m2 that
are fully carpeted. Each room has a double or twin layout, and has a convenient work area with
internet connection (wired and socket available) with standard furniture and 2 stylish sofas.

7

0

0

Tieu luan


Corner mini bar with convenient snacks and tea and coffee right in the room. 32-inch LCD TV
with attractive international TV system serving continuously throughout the day, or choose to
enjoy special movies via modern DVD equipped in the room. Guests can comfortably arrange
their clothes and belongings with a comprehensive wardrobe and safety. In particular, the
bathroom is equipped with many amenities, bringing moments of relaxation and refreshment
after a long day of discreet sightseeing or work.
- Executive: With an area of 25 - 30m2 with carpeted floors, the Executive Room is a relaxing,
fantasy place for busy businessmen. Many attached facilities such as a modern meeting room
next to the hotel, use the luxury lobby (Executive Lounge) of the hotel. In each operating room,
in addition to the resort space, you can combine convenient working with regular internet
connection and fully equipped equipment. Windsor Plaza Hotel provides quick check-in and
check-out service, saving you time for work.
- Junior Suite: The hotel has 10 Junior Suite rooms with an area of 34 - 40m2. Relaxing resort
space with luxurious furniture, high-class carpeted floors, equipped with 2 types of stylish and
reclining bathtubs and added "Good night" housekeeping service to lull a warm sleep. Each room

has a 32" TV with an international TV system and DVD player ready to help you relax with
classic movies. Taking a moment to look at the whole Chinatown through the window, you will
find it interesting. with her own discoveries of her own beauty bearing many historical traces

from every interior detail. - Phòng Executive Suite: Executive Suite offers a relaxing space,
high-class facilities, giving customers moments of rest and relaxation after a day of work or
sightseeing. The room is 48m2 wide with the bedroom as the output, connecting the information
to the living room with high-level errors. Each room is connected to the internet, has a 32-inch
LCD TV, a DVD player and a large standard desk designed for work or entertainment. In
particular, guests can enjoy an answering service and check-out on site.
- Terrace Suite: Terrace Suite is specially designed with an area of 52 - 80m2, including a large
balcony. You will feel the difference when sipping a glass of homemade cool water at the inroom mini bar or server, leisurely enjoying the panoramic view of the city from above. Living
room and bedroom are independently designed and equipped with 40" and 32" LCD TVs with
diverse international channels, respectively.
- Executive Plaza Suite: Executive Plaza Suite room is 68m2 wide with separate designed
living room and bedroom. Each room is equipped with modern furniture and high quality marble
carpet floors. In the spacious space, the dining, working and bathroom areas for guests are well
arranged, bringing convenience and comfort like home. The bedroom is stylishly designed,
integrated with a 32" LCD TV with a variety of international TV channels, with convenient
access to the large bathroom equipped with two stylish bathtubs and freestanding bathtubs.

8

0

0

Tieu luan



- Windsor Suite: The luxurious Windsor Suite room is 80m2 wide, with separate living room
and bedroom design, and provides additional bathrooms and separate bedrooms for guests, for
the perfect resort space. Shake off the fatigue at the end of the day, take a relaxing dip in the
Jacuzzi or freestanding tub, enjoy the quiet and pure atmosphere thanks to its independent design
from the dining and working areas. The entire floor is covered with high-class marble carpet,
luxurious interior with soundproof glass windows, keeping the privacy space intact.
- Presidential Suite: Designed in a royal style, the Presidential Suite room is up to 120m2 wide
and is lined with high-class marble carpet. Two spacious bedrooms, featuring a bed like a king's
bed. The regal look of the room exudes
4. Organization chart of the hotel and the functions and duties of the departments
4.1 Organizational chart of the hotel

Organizational structure of Windsor Plaza Hotel
(Source: Windsor Plaza Hotel Human Resources Department)
4.2 Functions and duties of the departments of
The Hotel Management Board: Including General Director, Deputy General Director,
Assistant General Director, Executive Director, General Secretary, Directors of
divisions/departments, Heads / Management of parts.
Function: Manage and operate the hotel, responsible for the success or failure of the
hotel's business
Duties: Managing and operating the entire business activities of the hotel in general, the
head of each department/department is responsible for the service quality and work

9

0

0

Tieu luan



performance of that department/department - assign work to subordinates - recruit and
train employees - set rules and regulations at the workplace - sign and approve the
remuneration regime for employees - evaluate employees for review and reward or the
corresponding discipline.
⇰ Accounting Department:
Function: Manage and decide on financial strategies; find capital, source of funds for the
hotel monitor, manage and report receipts, expenditures, liabilities...
Tasks: Prepare documents in the formation and use of capital, prepare documents to
determine results of business of each department and of the whole hotel - make monthly,
quarterly and yearly financial statements and manage and supervise revenue and
expenditure.
⇰ Human Resources Department:
Duties: Organize and arrange officers and employees - promulgate institutions and
working regulations - monitor and evaluate employees of departments and receive
comments from superiors and managers Direct employees - organize the recruitment and
training of employees.
⇰ Technical Department:
Function: Manage and supervise technical systems and equipment in the hotel to ensure
good operation, without problems or malfunctions during operation.
Duties: Monitor and regularly maintain equipment in the hotel - repair tools and
equipment when required by other departments - perform stage decoration work, prepare
sound for the hall when the hotel has a conference, seminar or upon request.
⇰ Sales Department:
Function: Searching for customers for other departments such as housekeeping
department, restaurant department, etc., expanding the market, attracting potential
customers for the hotel. General business department includes: Sales and Marketing
department.
Tasks: Planning to find customers - marketing products - researching markets,

competitors - statistics, analysis, evaluating business performance of the hotel - surveying
customers to give suggestions to customers. superiors in effectively renewing and
upgrading services.
⇰ Security Room:
Function: Ensuring the safety of customers, hotel properties and customers, responsible
for security in the hotel.

10

0

0

Tieu luan


Duties: Patrolling, guarding in shifts, always in a ready position when there is an incident
- parking for guests and staff in other parts of the hotel - assisting the front desk in
guiding, Moving guest luggage in and out of the hotel - assisting other departments in
completing their duties.
⇰ Food and Beverage:
The restaurant department is the department that brings high revenue to the hotel after the
room department. This department performs the work related to food at the hotel, divided
into 2 Small parts: Kitchen and bar parts.
Function: Provide food and beverages to customers; departmental costing.
Mission: Organizing the catering business includes 3 main activities: processing,
circulation and organization of catering services at the hotel - catering to hotel staff providing additional services such as: : organizing parties, buffets for seminars,
organizing parties at the request of guests - supporting other departments when needed.
⇰ Lobby section:
Function: The reception department, also known as the front desk department, is likened

to the face of the hotel in communicating and creating relationships with customers,
suppliers and partners. This department is the bridge between customers and hotel
services, between departments in the hotel. This is also an effective assistant of the
management in consulting and giving suggestions on the situation of the hotel, the needs
of the market, the tastes of customers, future trends... Guests staying, information about
the structure of guests, the source of guests from which to make changes and plans to
bring the highest business efficiency to the hotel.
Duties: Receive, receive, handle customer requests and transfer customer information to
relevant departments - guide guests, check-in and check-out procedures for guests, collect
fees if customers use other products and services in the hotel - store guest information on
the system, report to management on the operation situation - link, support other
departments to complete tasks.
⇰ Room division:
Function: Providing the main products and services at the hotel, bringing the highest
revenue source in the total revenue of the hotel;responsible for the rest and stay of
customers at the hotel, closely and consistently coordinating with the front desk in selling
and providing room service.
Tasks: Prepare rooms, ensure clean rooms, always ready to welcome guests - daily
cleaning of rooms, lobby areas and public areas - check the condition of rooms,
equipment and materials Use and other products in the room when cleaning - receive and

11

0

0

Tieu luan



deliver guest services, notify the front desk of related issues - understand the situation of
the tenants - coordinate with other departments serve customers.

12

0

0

Tieu luan


II. Internship process
1.

Ngan Dinh Restaurant

1.1. Ngan Dinh restaurant overview
Located on the 5th floor of Windsor Plaza hotel, Ngan Dinh restaurant serves authentic
and distinctive Cantonese dishes, which have been recognized with many international awards.
The restaurant offers many choices of high-class dining space for small groups or large parties,
separate and diverse spaces for diners. Especially , nine VIP rooms with a capacity of 6 to 220
guests per room.
-

Address: 18 An Duong Vuong District5, Ho Chi Minh City, Vietnam

-

Phone number: 028 3830 8888


-

Email:

-

Opening hours: 7:00 – 14:00, 17:00 – 22:00

-

Breakfast: 7:00 – 14:00

-

Dinner: 17:00 – 22:00
Ngan Dinh restaurant of Windsor Plaza hotel

(Source: windsorplaza.com)

Large lobby area of Ngan Dinh restaurant

(Source: windsorplaza.com)
Vip room area
1.2. Some typical awards
Receiving the "Restaurant of the Year" award (Vietnam Award Category) at the 2011
Tourism Awards Ceremony, Chef Yu Zhi Da with Turmeric Grouper was introduced on
television. famous for cooking "Admiral's Feast" in Hong Kong.

13


0

0

Tieu luan


In 2015, The Guide Awards honored Ngan Dinh restaurant as “Excellent Chinese
Restaurant in Ho Chi Minh City.
1.3. Organizational structure and personnel

14

0

0

Tieu luan


1.4. Products and services at Ngan Dinh restaurant
Catering service at the restaurant: When coming to the restaurant, customers will be warmly
welcomed by the staff and guided to the appropriate number of tables, the choice of dishes. You
will also be consulted by dedicated staff. The task of the restaurant staff is to give customers the
best quality of service (food, manners - service attitude, ...) to make customers feel satisfied and
happy.
Reservation service: This is a type of service that helps customers to be more comfortable when
coming to the restaurant because they are guaranteed to have the right number of tables
according to their requirements, avoiding the shortage of tables because of the crowd. or the

customer has to sit in an inappropriate position.
Takeout service: In this service, it can be divided into 2 cases, firstly, during the meal,
customers can order a certain number of dishes to take home, at this time the service staff will
receive and order food. Bringing information to the kitchen department, after processing the
product line department will be responsible for wrapping it up and bringing it to the table for
guests. In the second case, the food the customer wants to pack is the food that the customer has
used directly on the table and asks the staff to pack the rest to bring back, at this time the waiter
will proceed to pick up the box and pack the food. Eat and bring to the table for guests.
Party booking service: The restaurant will accept to organize parties for customers: wedding
parties, team building parties, gala dinner parties... Customers can contact by phone number or
come directly to the reception department of the house. Customer then provides the staff with
necessary information such as the type of party, the number of guests, the number of tables, the
required dishes, etc.
2. The internship period and the main tasks performed during the internship
2.1 Internship period
- Working time is divided into 2 shifts morning and evening:
+ Morning shift: from 7am to 3pm
+ Evening shift: 17h00-21h30
Work 6 days a week and get 1 day off. The restaurant always creates favorable conditions for
students to both study at the school and participate in internships according to the prescribed
number of hours of the school. Students will be discussed to choose a shift that fits their schedule
and they choose to work the morning shift 6 days a week to meet the school's regulation of 48
hours a week.
2.2 Main tasks to be practiced
- Ask the number of guests and guide them to the appropriate table (priority to pull chairs for the
elderly, women, and children)

15

0


0

Tieu luan


- Observe and pay attention to the area where customers are sitting.
- Service according to customer needs.
Difficulty:
At the beginning of the practice, he was not used to it because of standing for a long time and
poor observation.
Experience:
After 3 months of internship, I can observe better, confidently communicate with customers.
Order food/drink and pay
- Prepare pen and paper.
- When the customer sits in the chair, the menu of food and drink will be presented.
- Record all the dishes requested by the guest with the identification of each person eating that
dish (for example: Mr. A eats fried chicken with fish sauce, Ms. B eats fried noodles, ...)
- Before closing the order, read all the items requested by the customer to check if there are any
errors or mistakes. Then bring the menu to the official staff
- Observe guests' drinking glasses to add ice and pour water/beer.
- When the customer has finished eating that dish, proceed to change the cup/plate to make a new
dish (the order of changing plates and cups will be trained by the manager before).
Clean the table:
- After diners leave the table, proceed to clean up the utensils and bring dirty dishes.
3. Difficulties and advantages when practicing
+ Difficulty:
When I first started practicing, I was not used to it because I stood for a long time and my
observation was poor.
In the early days, they did not know how to set up all kinds of cutlery or cups. Thanks to the

support and guidance from the staff members.
The biggest disadvantage is on the language side. Customers from many different countries
should have different accents and many guests from Asia who may or may not know English
should use their own language. This has made it difficult to understand and hear the customer's
request. The first disadvantage is on the language side.
+ Advantages
- Professional working environment.
- Increase the ability to withstand pressure for students. (internship at hotel restaurant)
- There are incentives on food, drink and accommodation for students.
- Opportunity to speak English and other languages.

16

0

0

Tieu luan


- Create conditions for students to solve situations that occur at work and how to handle other
arising problems.
4. Compare what has been learned against the set goals before starting the practice:
Since I am a first year student who has not taken the Culinary Arts course, I do not have enough
knowledge to evaluate, compare and draw the difference between learning basic theory in school
when going to practice. practice at the enterprise.
5. Ways to overcome difficulties and the knowledge, skills and experiences learned.
How to fix the problem:
- Try to learn and follow the instructions of the official staff members
-Try to get up early every morning by setting a daily alarm

Knowledge:
- Lessons on confidence and initiative
- Improve and perfect soft skills
- Experience in a real working environment
Skill:
-Through this internship, I have trained in teamwork skills.
-Working in a group needs to be able to analyze the opinions of each individual and synthesize
those opinions to make the best decision.
-Next is the skill of observing discipline and rules in the agency. The requirements of each
agency are punctuality and strict compliance with the regulations set by the agency. Work must
be very serious to achieve optimal work efficiency.
- The ability to listen to the suggestions of superiors, learn from the experience of the
predecessors.
- Listening skills and gaining experience to improve yourself are very useful soft skills in today's
working environment.
- Enthusiastic and responsible skills in work. Every employee in the restaurant where I practice
is very responsible for the assigned work. Therefore, practicing in such a dynamic environment
is a blessing for every student.
Experience:
- After 3 months of practice, I can observe better, confidently communicate with customers.
- Know the setup process as well as know how to set up the items in the right position.
- Besides gaining more professional knowledge, I also gained valuable experience in working in
a real environment. The first thing is to adjust your personality and habits accordingly, and easily
integrate with your associates.

17

0

0


Tieu luan


- The actual working environment is not as easy as at home, you can do whatever you want to
do, nor is it like working in a school group that only requires the cooperation of the members. In
fact, in addition to close interaction with other employees, when working, you must also pay
attention to your words and actions, and must be quick to act so as not to affect others.
- I am also reminded by the instructor that the waiter must pay attention to the preferences, pay
attention to the attitudes of the guests, and just don't have to sell many dishes to the guests, but
also need to target the quantity of dishes to report. Let customers know, avoid letting customers
eat excess, not eating all, but customers are not satisfied.
- There are many times when a customer complains even if it is not my fault, I must first
apologize to the customer, not explain to the guest.

III. Recommendations after the internship.
Ideas for the internship program to bring more value to students
On the hotel side:
- Need to improve, improve, repair facilities to attract more customers to their Restaurant.
- Quickly resolve customer queries regarding food and beverage issues
On the school side:
- Equip students with specialized knowledge about disciplines related to restaurants, hotels, ...
- Create conditions for students to have the opportunity to visit and experience in many different
environments to help students grow up.

18

0

0


Tieu luan


CONCLUSION
Now in the process of economic recovery after the COVID-19 pandemic, bringing new
and harsher challenges in the process of market competition. Besides, there are still many
potential opportunities for the NGAN DINH restaurant to grasp and develop more to be able to
compete. By capturing the advantages the restaurant itself already has, develop it stronger,
overcome the disadvantages appropriately and quickly. This helps the unit to avoid external
threats.
To be able to seize this new opportunity, NGAN DINH restaurant needs to know the
market trends and then offer reasonable solutions to improve the service process. Knowing that,
the restaurant cannot stand still, but must devote all its efforts to bring impressions, experiences
and leave sympathy in the hearts of customers. Ngan Dinh restaurant is one of the outstanding
Chinese restaurants in Ho Chi Minh City. But do not be subjective with the current position, but
must always strive to improve the service process of the unit to become more and more
professional and satisfy customers further, making the restaurant's position higher. new. The most
important thing is to ensure that the service process and other supporting tools are always in the
best condition to serve customers. Uphold the criteria of always ready to serve, always creative,
always professional, always satisfying customers.

19

0

0

Tieu luan




×