Summary of hotel practice

Model essay on hotel internship summary

A full and busy internship life is over. During this time, there must be a lot of experience worth sharing. It's time to write an internship summary. But what are the requirements for internship summary? The following is a summary essay of hotel practice that I collected for you, for reference only, and you are welcome to read it.

Summary of Hotel Internship 1 It has been 12 days since I came to Holiday Inn Taixu Lake in Hangzhou. These days, 48 students from Maanshan Normal University and Luoyang Normal University in Henan Province have gone through their intensive training in the human resources department. Now, at my request, I will go to the catering department with my classmates. There are 30 people assigned to the catering department, including Suzhou University 14. Now, let's briefly summarize the training situation of the food and beverage department in these two days. Because time is tight, there will be a banquet service for dinner at 5 pm. I'm busy these days, and I haven't had time to input the internship feelings and reports written in my notes into the computer. I will share it with you later when I have time.

Because I trained in the catering department first, the following departmental training mainly depends on the centralized training experience of the catering department, and the training of the housekeeping department and the restaurant is left to other students to summarize and report.

First, the training content of the department of food and beverage is much more than the centralized training of the human resources department. Perhaps it's because of the different types of training. Of course, the training content of the human resources department is already a lot, and the students can't stand it, which is the so-called devil training. But the training in the food and beverage department is even more demonic. The basic skills of catering service are one assessment after another, and then strengthened. For example, there are two bottles of 5-liter coke in the tray. For five minutes, the students are exhausted. Only a few female students and some male students can meet the requirements. It can be seen that basic physical fitness is very important for employees in the hotel industry. Manager Hu of the Food and Beverage Department said that to be an excellent employee, you must have these basic skills. You can exercise every day and let everyone keep fit. The daily training content is arranged slowly. The requirements for students are still relatively low. According to reports, the tray training for new employees has been carried out along the cultural corridor of Taixu Lake Holiday Hotel. The training covers the basic requirements of catering practitioners, the basic development of catering industry, the knowledge and meetings of catering departments, the basic skills of catering services, various catering service departments and their basic requirements, methods and skills of catering services, common problems in catering services and their handling, and the reception of major catering VIPs in the near future.

Second, the training content is much more specific. The above training contents, regardless of details, are basically practical operations and treatment methods. Many of them are specific to every word and sentence. Moreover, the concrete demonstration of the trainer and the speech of the students are basically given. At the same time, from this morning, we will explain and discuss the theory and basic operating norms, and provide practical customer service for the corresponding departments and restaurants. It's called "integrating theory with practice". From receiving, setting the table, serving, serving, after-dinner service and treatment, from welcoming guests to seeing them off, from basic knowledge of dishes to dealing with specific service problems, from basic service to basic service management. In every detail, students ask more questions, listen more, see more, do more and think more. Manager Hu of the Food and Beverage Department is a hands-on professor who gives students specific guidance.

Third, the training requirements are more stringent, and we must remember some basic knowledge to provide conditions for customer service. Service consciousness, service image, service skills and techniques, service methods, service concepts, etc. It must be all passed. Especially for the hardships and tiredness of internship (work), we should be psychologically prepared. The basic feeling is that the training during this period is just like the training in a four-star hotel. Through the communication with the relevant training leaders, we know that their training for college students is much less in content and requirements than ordinary new employees, because we have more advantages and a certain foundation.

Fourth, the training is more in-depth and the discussion on some issues is more and more full and in-depth. There are both basic theoretical discussions and practical operations. But I also feel that my views on some issues pay too much attention to basic operations and practices, and have not further explored higher standards and goals. Of course, through the training of today's lunch banquet, we can see that it is really difficult to discuss the so-called high quality and high standard outside the basic operational reality.

Fifth, training is becoming more and more practical. After intensive training in various subjects, it is also the practice of customer service to carry out actual operation. In today's lunch practice, when a classmate was dealing with a group meal, he arranged the guests wrong and ate the wrong meal. In the face of such an emergency, fortunately, the manager of the food and beverage department was present in time to solve it.

Sixth, the training of the food and beverage department has made everyone end the previous intensive training, which is not too slow but very important. Intensive training conducted by the human resources department is the basis and premise of quality service, but everyone is very leisurely. The training of the food and beverage department is so real and concrete, bitter and tired. After a customer service training, many people are listless and begin to imagine the superiority of college life. But behind the hard service, I can learn a lot And these things, whether they are engaged in the hotel industry or not, will have a positive effect on everyone, even unforgettable and inexhaustible. I don't know what the students think of these problems.

Seventh, training is getting more and more tiring and harder. Think about it, too. It's hard to be a hotel. Facing the high temperature of more than 40 degrees in the preparation room (despite the cooling equipment, it still gives me a feeling of 40 degrees, maybe I'm exaggerating), let alone work, even if I don't move, I will sweat. A pair of gentle hands, holding a heavy plate, I can imagine and feel it, because I use them to hold plates, set tables and do cleaning. A person has to deliver two tables of dishes, which is about 30 meters from the kitchen to the check-in counter. After dinner, he has to carry the dishes back to the dishwashing room. You can imagine that kind of fatigue. We waited from 1 1: 30 for the group guests at 1: 30, and everyone stood all the time, because many people's feet were numb during the agreed waiting time. Guests who want ice cubes must take them out of the kitchen in the shortest time; The guest asked for boiled water, gave ice cubes and got boiled water; Drinks, change plates, napkins. Nothing is lacking, and everyone is as busy as a bee.

Summary of Hotel Internship 2 Under the unified arrangement of the school, I came to xx Hotel to start my internship life. I studied accounting at school for several years, so I was assigned to the finance department of the hotel to study with the seniors of the hotel. After this period of experience, I feel that I have a deeper understanding of financial work and gained a lot of knowledge. In short, I feel that I have made great progress. Now, I will make a brief report on this hotel internship experience.

First, the purpose of internship

The reason why I want to participate in the internship is naturally to increase my work experience, and then I can adapt to the work rhythm before graduation. After studying in school for so many years, it is natural to check your study. If you can't even do your internship well, you will definitely hit a wall in your next life.

Second, the internship process

Because my hotel has a cooperative relationship with the school, I successfully entered the hotel after a simple interview. There are many new interns like me here. We received the training organized by the hotel together, including the explanation and teaching of some basic financial knowledge, and more knowledge related to hotel business. We also quickly recorded some work points with a small notebook, which is a habit that our financial workers must develop. After all,

The training lasted for a week. After the training, we began to work with the old employees. I still have confidence in myself, but after working with my predecessors for a few days, I was completely dazzled by the work content, because there were too many financial statements in the hotel, and the income and expenses of many departments could not be sorted out in a short time. It is really a big challenge for us interns who are new to financial positions. We have never accepted such a huge and complicated task at school, so I basically put it off after work every day, and I can't guarantee that there are no mistakes in my work.

Third, internship experience

This internship is a great "blow" to me, because it shows me how far the theory is from the actual operation. Originally, I had great confidence in what I learned at school, but these things are so fragile in real work, so you have to do something with your hands, otherwise you will never feel the difficulty of work. Some things really seem simple, but if you have no experience.

In the next work, I will definitely continue to ask more financial experience from my predecessors and strive to become a qualified financial worker as soon as possible!

Summary of Hotel Internship 3 In the past three months, I participated in the internship arranged by the school to xx Hotel in the city. This internship is mainly to let us have a certain perceptual knowledge of the professional knowledge we have learned and its application in practice, so as to help us combine the theoretical knowledge we have learned in the hotel management class with practical experience. The experience of this internship will be helpful for future employment. This cognitive practice is mainly in the catering department, housekeeping department and front office of xx hotel. Details are as follows:

I. Food and Beverage Department

In the training before the formal internship of the Food and Beverage Department, General Manager Wang conveyed a very clear message to us when he introduced the development course and actual hotel experience of xx Hotel, that is, everything in the hotel pays attention to details. That is, because women are more careful and gentle, after I officially entered the catering department, our boys were assigned to the delivery port of the housekeeping department to deliver meals to restaurants and private rooms. The range of activities is basically in the kitchen, and girls are arranged in private rooms to provide face-to-face service for guests.

Originally, I thought that the job requirements of being a vegetable distributor were relatively simple, but in fact, it is not like this, it is not easy, and there are still many requirements. First of all, we should be familiar with the information of each private room in the hotel restaurant, such as price, number of people, specific location, etc., so as to accurately deliver the dishes ordered by the guests to their private rooms, which is the satisfactory service for the guests.

Secondly, it is necessary to know all kinds of dishes that the kitchen can provide to guests, including types, prices, materials and sometimes even cooking methods. Because the guest's order seems to be recorded by the room attendant, it is inevitable that it will be unclear. At this time, it is very necessary for the food delivery staff to understand and make a correct judgment, so as not to provide the wrong dishes for the guests and cause their dissatisfaction.

Third, the deliveryman must keep himself clean and tidy, because he may meet guests at any time in the hotel, and it is very important to give them a good impression, which may become the beginning of the guests' trust in the hotel, and it can be seen that the details determine success or failure. The fingernails of employees in the catering department of xx Hotel look unsanitary and require immediate measures to deal with them. In the food and beverage department, this kind of very detailed thing will make the guests think of the hygiene problems of the food immediately, so the staff of the food and beverage department must pay attention to it. Before the guests come to dinner, there are waiters who are busy cleaning everywhere, and sometimes the head of a department is among them. From this perspective, a grass-roots manager can't be separated from grass-roots employees. In that case, many management measures will be difficult to be effectively implemented.

As an intern in xx Hotel, I learned that the current supervisors, managers and other managers have worked at the grassroots level for many years and have rich experience in grassroots work. Therefore, they can be said to know the work of grass-roots waiters and vegetable delivery people like the back of their hands. Another point is that managers who grow up in this way will be more likely to handle the relationship with grass-roots waiters and make grass-roots employees feel that they have the opportunity to work hard and be promoted. Supervisors and managers are living examples. This has improved the efficiency of management and laid a good foundation for achieving the established goals of the hotel. During the internship, we can see that if the supervisor has nothing urgent to deal with, he usually stays with ordinary employees.

Although we can see a relatively standardized working order in xx Hotel this time, there are still many problems in some places. The first point is that the quality of grassroots employees is generally not high. There is no problem with the quality of managers, but grass-roots employees are usually very hygienic and polite in front of guests. Once they return to be with other employees, they become another person with low quality. The kitchen is not clean. During my stay at the food delivery port, I found that the floor of the aisle was dirty, and there were food delivery windows in the kitchen on both sides of the aisle. The aisle is the only way to pass food at a time. In addition, the tableware in the private room is not really clean, because usually when the waiter cleans the private room, a rag will not be changed until the tableware in several private rooms is wiped. The tablecloth is broken and has not been replaced. I think these problems are often details, but as a four-star hotel, we should pay attention to them and not simply deal with them, because the ultimate profit still comes from the guests who provide services in the consumer hotel.

Second, the front office

On the last day of internship, the front office manager will lead the team. First of all, the manager and her three supervisors introduced the work scope of the front office to us respectively. The front office of the hotel consists of four departments, namely trailer and luggage reception, reception and business center. Trace control is the internal and external transfer of telephones on all floors and rooms, and it is also the xxx in the hotel, providing all aspects of consulting services for guests; Luggage reception is mainly to provide luggage handling services for baggage students and guests. There are many places to pay attention to here. For example, when you get on the elevator, you should guard the elevator and let the guests get on first. When getting off the elevator, you should come out and protect the elevator with your hands, and then make a "please" gesture to let the guests get off the elevator. Often seemingly ordinary things should be taken seriously. The front desk is the place where guests check in and check out when they leave the hotel. At the same time, the computer network at the front desk is also connected with the public security organs and has advanced electronic equipment. Once the identity of the guests staying in the hotel is abnormal, the hotel and the public security organs will keep abreast of the situation and take early action. The main services provided by the hotel business center are business, such as printing, copying, fax and translation. In addition, there is a shredder, which can keep the business activities of guests confidential. The manager also let us know the emergency ability of the front office staff through an embarrassing question for the guests.

Third, summary.

Through this internship, I really learned a lot of practical things, which I just can't learn in the hotel management class. Although I knew that the hotel industry paid great attention to practice and details before class, I didn't expect that the details in the hotel would be so detailed that even the items were laid down. What I learned in my internship is the working skills of grass-roots waiters, and I have mastered them all.

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