Báo cáo thực tập tốt nghiệp ngoại ngữ specialist skills and knowledge at hoa binh 1 hotel restaurant

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VIET NAM NATIONAL UNIVERSITY HO CHI MINH
1.2. THANK YOUANLETTER:GIANG

UNIVERSITY

- InternshipFACULTYisanessentialOFtimeFOREIGNforUniversityLANGUAGESstudentstoapplywhat
they learn in classes in a practical environment, it is also a valuable opportunity to experience the profession in a
closer view. Throughout the 7 weeks internship I had received many helps from a number of people.

Through this letter I would like to extend my deepest appreciation to the
Director of An Giang University and the board of director of English foreign
language for providing me the opportunity to test myself against this real-life
experience. In addition, I would also like to thanks to the managements team
as well the staff in Hoa Binh hotel for their hospitality and much-appreciated
assistants throughout my time there.

-

Especially, I would like to send my deepest gratitude to my representative

teacher, Ms. Bui Thi Thuy Trang. She had guided me on the method of writing my internship

INTERNSHIP

report, how

topresentmy

REPORT

ideasandcontents. These are the

foundation for me to complete my report in the most efficient way.

SPECIALIST SKILLS AND

Lastly, I want to say thank you to my family and friends that helped me in
completingKNOWLEDGEthisreport.

AT HOA BINH 1

Because of the HOTELlimitedtimeand-myRESTAURANTinexperience,shortcomings are
unavoidable. Therefore, I looking forwards to your constructed criticism from teachers and

friends.
INSTRUCTOR: MRS. BUI THI THUY TRANG
FULLNAME: VU THI THU CUC
CLASS: DH18TA
STUDENT’S CODE: DTA176090
ACADEMIC YEAR 2020 - 2021

An Giang – 2021
0


THANK YOU LETTER:
- Internship is an essential time for University students to apply what they learn in
classes in a practical environment, it is also a valuable opportunity to experience
the profession in a closer view. Throughout the 8 weeks internship I received

many helps from a number of people.
- Through this letter I would like to extend my deepest appreciation to the
Director of An Giang University and the board of director of English foreign
language for providing me the opportunity to test myself against this real-life
experience. In addition, I would also like to thanks to the managements team as
well the staff in Hoa Binh hotel for their hospitality and much-appreciated
assistants throughout my time there.
Especially, I would like to send my deepest gratitude to my representative
teacher, Ms. Bui Thi Thuy Trang. She guided me on the method of writing my
internship report, how to present my ideas and contents. These are the foundation
for me to complete my report in the most efficient way.
Lastly, I want to say thank you to my family and friends that helped me in
completing this report.
Because of the limited time and my inexperience, shortcomings are unavoidable.
Therefore, I looking forwards to your constructed criticism from teachers and
friends.

1


Table of content:
1. Opening..........................................................................................................4
1.1 The aims of this report..................................................................4
1.2 The content of the report.............................................................4
2. Content...........................................................................................................4
2.1 General information about Hoa Binh hotel 1 Restaurant............................................................................................4
2.1.1 Location and contact information.............................4
2.1.2 History of establishment and architecture...........5
2.1.3 Restaurant organization chart....................................7
2.1.4 The functions and missions of interns....................8

2.2 The internship’s job descriptions...........................................10
2.3 The advantages of interns in Hoa Binh hotel 1 –
Restaurant.............................................................................................15
2.4 The disadvantages of interns in Hoa Binh hotel 1 –
Restaurant............................................................................................15
2.5 The most memorable memory of my internship............17
2.6 What the interns learned from the internship................18
3. Conclusion and suggestions................................................................18
3.1 General conclusion of what mentioned above.................19
3.2 Suggestion for Hoa Binh hotel 1 - Restaurant.................20

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

-

Abbreviation

Hoa Binh Hotel 1 – Restaurant : HBH1 – R.
An Giang University: AGU

 Li st oi pi i turi si
1. Hoa Binh Hotel in 2020. ..........................................................5
2. Restaurant A. ............................................................................6
3. Restaurant B. ............................................................................6
- 4. The interior of the room in the hotel. .......................................6
- 5. Restaurant organization chart. ..................................................7
- 6. Picture of AGU interns. ............................................................8

- 7. Staff uniform. ...........................................................................9
- 8. Double candles napkin folding. ................................................11
- 9. Sail boat napkin folding. ..........................................................11
- 10. The buffet on the 8th floor.......................................................12
- 11. The private room. ...................................................................13
- 12. Conference room. ...................................................................14
- 13. The final gathering. ............................................................... 17
-

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Main part
1. Opening.
1.1The aims of the report.
In the pursuit of informing the instructors of matters relating to the internship.
Assisting the student to sum up their experience and what they learn from the
internship. In addition, through the report, junior students can use these reports as
frame for reference. These will be stored in the Foreign language office.
1.2

The content of the report.

There are 6 parts:
-

General information about Hoa Binh hotel 1 - Restaurant’s restaurant.
Internship’s job description.
The advantages of working in the restaurant of Hoa Binh hotel 1 - Restaurant
The disadvantages of working in the restaurant of Hoa Binh hotel 1 Restaurant and the causes of the disadvantages.

- The most memorable memory of my internship
- What the intern had learned from the internship.
2. Content
2.1 General information about HBH1-R
2.1.1 Location and contact information.
th

Address: 130 , Tran Hung Dao St., My Binh ward, Long Xuyen City, An Giang
province.
Number: 0766 252 999 or 0766 250 434
Fax: 0766 250 457
Email:
Website:

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2.1.2 History of establishment and architecture.
HBH1-R was established in 1993 with 1 star hotel standards including rooms and
a garden coffee which was called Hoa Binh club.
In 2009, Hoa Binh club was upgraded to having 3 stars hotel standards and
changed the name into HBH1-R.

1. Hoa Binh Hotel in 2020.

HBH1-R was built with beautiful architecture with the convenience for tourist
and office personnel in mind. Most of whom are from the neighboring provinces,
especially the provinces that are next to Cambodia.
HBH1-R is designed with modern architect traits with all department being
connected.

-

Ground floor: Front office and customer greeting.

-

Including area A and area B with the compacity of 500 people

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2. Restaurant A.

3. Restaurant B.

-

First floor: conference and buffet with compacity of 350 people

-

Second floor: personal eating quarter as well as meeting room which
can handle 20 to 100 people with the addition of health care and
massage section.

-

Floor 3 to Floor 7: 60 rooms with the compacity of 100-200 people.
They include:

4. the interior of the room in the hotel.

o 5 suite rooms
o 5 deluxe rooms

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o 10 superior rooms
o 39 standard rooms.
o 1 room for house keeper.
-

Every floor includes: 12 standard rooms, 1 suite and 1 deluxe room.

-

Floor 8 is the entertainment floor, which has services. For example,
bar, dinning, drinks and singing and dancing. The floor also has the
overall view of Long Xuyen city, a must visit if you want to observe
Long Xuyen city.

2.1.3 Restaurant organization chart.
Cashiers
Bartenders
Shift
manager 1
Servers
Cleaners
Deputy

director

Manager:
Mr. Nghiem

Cashiers
Bartenders
Shift
manager 2
Servers
Cleaners

5. Restaurant organization chart.

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2.1.4 The functions and missions of interns.
-

The main tasks for interns are:
o Greet guests when they come in, introduce the menu, give out
recommendations and answer any question about the food that
the guests may have.
o Serve out the meal.
o Set up the table as well as the silverware and cloth that are
necessary for preparing to welcome guests.
o Process the payment procedure for the guests when they are done
with their meal.
o Greet guests on their way out.

o Clean the table when the guests are done with the table.

6. Picture of AGU interns.



Working rules and working condition.

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o Because of having a lot of demand for service in the restaurant,
the work force requires to be young and energetic.
o

The restaurant environment is
professionalism is highly valued.

very

strict.

Therefore,

o Working in the restaurant, staff need to follow the strict procedure,
services have to be carried out with dedication. In addition, the
staff have to be resilient and working nearly none stop. They need
to work no matter the hour, holiday and weather.



Working rules.
o There are 2 shift for the employee:

The morning shift: 6:00 AM to 2:00 PM


The afternoon shift: 2:00 PM to 10:00 PM

o Staff are required to come 15 minutes before their shifts to get
ready.
o Worker must wear uniform when they work.

7. staff uniform.

o All staff, including interns, must do their job seriously and do
their best to serve the guest.


Working condition:

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o The working condition at the hotel is, in my opinion, decent.
They have facilities that accommodate to the staff needs. For
example, locker room, shower, lounges, parking spaces, etc.

2.2 Internship’s job descripton.
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-

My internship began from 23th of February, 2021 to the 18 of April
21, 2021. It includes 8 weeks of working at HBH1-R and 1 week of
writing this report.

-

throughout my 8 weeks of working at the hotel, I was assigned 2
working shifts:
+

My morning shift that starts from 6:30 AM to 2:00 PM

+

My afternoon shifts that starts from 2:00 PM to 9:00 PM

-

My main assignment was being a general staff of the hotel, which
mean I was assigned with tasks that related to restaurant and
hospitality. I had one day off every week, except for the days that
HBH1-R hosts any event.

-

On the 22 of February: I was introduced to my instructor to begin
taking up tasks, having a tour of the Hotel and the restaurant, taking

notes and memorizing important contact personnel.

-

From the 23th of February to the 28 of February: I did my first shift
and I:

nd

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o Get familiarized with the equipment in the restaurant, including:
napkins, silverware, chopsticks, knife, etc.
o Learned how to set up the table for all type of table in the hotel
(round table, square table) for 4 to 10 people.


There are many things should be put in consideration, for
example the distance of the silver ware as well as the
napkin.

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o Was instructed on how to layout the tablecloths, napkins in the
manner that meet the standards of the hotel. For example, which
is direction should the logo be facing or what to put in the
corner of the table.
o Learned how to fold tissues into different shapes on the table:


Double candles.

8. Double candles napkin folding.



Sail boat.

9. Sail boat napkin folding.

o Was told to set up a complete table with everything I had learned
up to that point.


Put all dishes, classes and bowls in the correct distant



Cover the table in the manner that I was taught.\



Fold the napkin into the bowl



Set up the chairs according to the number of guests.

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-

st

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From the 1 of March to the 7 of March: I did my first morning shift
and I:
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o Get to know the morning buffet on floor 8 .

10. the buffet on the 8th floor.

o Stand at the entrance and greet guests as well as checking for
buffet tickets.


While at duty, I had to uphold the standard
professionalism. That means no joking around.



I had to pay close attention to the customer.

o Take drink orders for guests that were not at the hotel room.


Take note in the order note that was given to me.

o Served out drinks and refilled ice for guests.
o Delivered bills from the accountant counter and did the payment
procedure for guests.
o Cleaned up the table that was no longer in use.
o Cleaned the silverwares, bowl and plates.
o Set up table for guests that wanted to have lunch at the floor.

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o Washed the equipment in the restaurant: dishes, bowls,
silverwares, etc.
o Took care of guests that ate lunch at the floor.
-

th

st

From the 8 of March to the 21 of March I:
o Served at the big party room A which has 33 tables.
o Refilled ice and drinks for the guests.
o Brought out the meals from the kitchen.
o Cleaned the venue when the party or event was over.
o Finally, in between the days that do not have party or event. I go
back to my buffet duty on floor 8.

-

From 22

nd

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of March to 4 of April I:

o Continued with my Buffet duty.
o Served in several weddings in restaurant A and B on floor 1.
o Got familiarized with the private eating lounge on floor 2.
o Set up the private room:

11. the private room.



There is a closet with all the necessary equipment.



Every room will have a separate restroom.
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Every room will have a dedicated staff standing by.



o Helped bring food to every room.
-

th

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From the 5 of April to 11 of April I:
o Served at other types of party: birthday, gathering, baby shower,
etc.
o Set up conference room:

12. Conference room.



Set up the table and chairs



Put water at the table



Flower vases.

o Prepared banquet tables
o Handled complications that took places.
-

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The 17 of April was the last day of my internship I:
o Went to an evaluation meeting that my superiors hosted to give
evaluation to each intern.
o Had a goodbye party with the other staffs that I worked with
throughout my internship.

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2.3 The advantages of working at the restaurants in HBH1-R
The restaurant of HBH1-R is the largest venue in Long Xuyen
city which can accommodate to many people
Working in the restaurant, I got the opportunity to meet and greet
with many outside-province guests and some foreign guests. The
restaurant also changed it menu items to keep it fresh and exciting.
Because of this, I had the chances to practice my English and also my
restaurant skills that I have learned in the last few years.
The staffs and my instructors have an abundant amount of
experience. In addition, with their thoughtful and careful guidance, It
took only a short time before I got used to the job and the environment.
Furthermore, the staffs operate under a discipline manner. This
influenced me to have professional mindset for the future.
The restaurant constantly hosted many event and party. This
means I have to constantly apply the skills and knowledges that I have
learned. This helped me tremendously in reinforcing all that I have
learned.
2.4The disadvantages as well as the causes of the disadvantages
when interning at the establishment.

-

Throughout my 8 weeks of practical work time there are 4
disadvantages:
o When I first started I did not use to be familiar with the job. This
led to have a little of an adjusting period. For example, waking
up at 6:00 AM to prepare so I can prepare to arrive at the hotel
before 6:30 AM. In addition, the working hour varied greatly
whenever there is a party or event coming. This combine with
my part time job, gave me some difficulties.
o Because of only having 8 weeks of practical working time. I did
not master all the restaurant skills. For instance, all the
procedure in setting up party and events in the restaurant.
o I also have to mention about the problem that caused by COVID19. Even though, it has been more than a year, pandemic still
have a big impact on the amount of guest that come to the hotel.

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Especially, it heavy reduced the number of foreign guests that
stay at the HBH1-R. Therefore, I did not have much opportunity
to use my English.
o Finally, the hotel was built to accommodate to in-bound
customers. Therefore, the working and serving culture was
heavily Asian, and I did not learn much about the working and
serving culture of other continents like: Europe, America, etc.

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2.5 The most memorable memory of my internship.

13. The final gathering

Throughout my internship, there are memories that stand out. For
example, the time I helped with the decoration in the restaurant for
multiple party a day, or my feeling working at a professional hotel for
the first time on my first week. However, the most memorial one has to
be the final day of my internship.
At the beginning of the internship, I was nervous and somewhat
stress to work at such a prestigious establishment. In addition, with 7
weeks of work ahead of me. Simply put, I did not know what to expect.
However, as time went by and as I was getting used to the job, I
feel like my time there flew by so quickly. I can still remember my first
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day on the 8 floor for the first time and I was ironing clothes for the
staff. I had felt such bittersweet feeling in such a long time.
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On the 17 of April, my last day in the HBH1-R, I once again
felt nervous and somewhat stress. Nervous and stress to say goodbye to
the place and the people that I called home for the last 7 weeks.
However, I had no idea the surprise that awaited us intern on that day.
They wanted us, the intern, to set up our own goodbye party. The
final test to put everything that we had learn up to that point. Setting up
the chair, the cloth, the cover sheet. Our instructors even told us to iron
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our clothes on the 8 floor.

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Needless to say, the 17 of April filled me with so many
emotions. It solidified my respect for HBH1-R in specific and the
restaurant hospitality profession in general.
For my junior student who are reading this, if you are not sure
where to go for your internship. I highly recommend Hoa Binh hotel 1
- Restaurant for one of kind experience.
2.6 What the intern had learned from the internship.
In all honesty, I learned a lot from my experience at the Hoa Binh hotel
:
o Even though I have little chance to practice it, my English skill
has improved thank to time at the hotel. All thanks to the fact
my instructor assigned me to serve foreign guests. This give me
all the chances possible to utilize my English skills.
o I also gain so much inside knowledge on how to operate in a
hospitality establishment. From setting up the venue to cleaning
up after and party or event, there are a lot of subtle nuances that
I would have never known if I did not work at the hotel.
o I gained such a substantial understanding and respect to the
hospitality profession. The professionalism that was display by
all my coworker and superiors inspired me so much to thrive to
work my best if I ever work in the service industry.
3 Conclusion and suggestions.
To summarize my time at the Hoa Binh hotel 1 - Restaurant it is
quite an impossible task. However, If I have to put it into words, my
time there was eye-opening.
Thanks to the teaching of the teacher in my university I was well

prepared to enter this internship without any worry. However, after the
internship, I realized that what I had learned in class was only a
fraction of what the actual job is like. After all, text book knowledge
can only get you so far. Only through my time at the Hoa Binh hotel 1 Restaurant I know how to apply what I have learned in class.

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One last time, I would like to express my deepest gratitude to board of
directors, my instructor, the staff at the Hotel as well as my teachers
that had greatly helped me in successfully completing this internship
and my report.
Some suggestions to Hoa Binh hotel 1 - Restaurant.




Regarding to the management of the establishment.



The restaurant management team should follow more closely the activities
that take place in the restaurant. Furthermore, they should host weekly and
monthly meeting to find and resolve any problem that they may not know.



In addition, in my humble opinion, the restaurant and the hotel should conduct
survey of the opinion of the guests that stay at the hotel.



The board of directors should invest more in improving and maintaining the
hotel’s various facilities. In addition, the staff could use more professional
training to raise their service standards from great to excellent.

Regarding to worker welfare policy.



It only fair to say that Hoa Binh hotel would not be as be successful as it is
now without its excellent staff. Therefore, I would like to suggest
beneficial welfare policy for the staff of the hotel that help to motivate the
staff. For example, the hotel can use the employee of the month system to
push some friendly competition between the staff so they never stop
bettering themselves. In addition, with more consistent pay raise period, it
could be every 6 months or annually, this should be based on the employee
working performance so that they feel rewarded when they work well.



Also, there should be policy that help the staff when they are sick or when they have
accident.



Lastly, the staff should have more off time on holiday and should receive some
bonuses so they can feel appreciated.





Regarding to the next year intern.

Before entering their internship, they should prepare themselves mentally for the
upcoming internship.
Prior research into the establishment and the nature of the profession is highly
recommended.

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