Hotel Internship Weekly
**** Management School Tourism Management 200*
**Internship unit: Guangxi **** Hotel
Internship time: September 2019 - November 2019
Preface
I finally waited for the internship. I had heard from my brother that I had an internship in the first half of the third year of junior year. At that time, I can say that I am eagerly awaiting the arrival of this day, because everyone can no longer bear the current day and night. The cramming teaching, although I learned from the brothers that the internship is not a happy thing as imagined.
Combining my overall plan, I decided to choose a hotel internship and selected a five-star hotel by lottery, which is an ideal hotel that I hope to learn and learn. This is the only five-star hotel in Nanning, Mingyuan Xindu Hotel. The name is very good for the citizens of Nanning and even the whole of Guangxi. Coincidentally, the general manager of the hotel, Mr. Chen Xiaowei, was invited to make a lecture at the school. After a report, I learned that the original Mingyuan Xindu Hotel was built in 1995. It is a “nine-star” hotel – consisting of a four-star Mingyuan Hotel and a five-star Xindu Hotel. Mr. Chen’s report is vivid and powerful. This has inspired me to understand the desire of this hotel – what do they say is consistent with what they have done? Or is there still any problem to be solved? I even started to figure out what I could learn at this hotel?
So what is the hotel like? What is worth learning from? What else needs improvement? What is the feeling for me? Then listen to me slowly.
Part I: Chinese Food Department
The food and beverage department of Mingyuan Xindu is roughly divided into the following departments: Chinese Food Department, Western Food Department and Wine Department. Our 10 people were divided into 3 groups, each in a different department, and the department was changed every 20 days, which allowed us to have a comprehensive understanding of the service, sales and management of the entire catering industry. This approach of the hotel makes us feel very satisfied, and this is also what we want.
The four people in our group were first assigned to the Chinese restaurant – “This is the hardest part of the hotel catering department!” Before I started working, I heard someone next to me telling us privately. It seems that I really have to be mentally prepared!
The work of the Chinese restaurant is indeed as the predecessors said - "hard work!" The hotel did not give the waiters their own job responsibilities and job descriptions, although this is the most critical part of modern enterprise human resource management, in the impression of employees, My own job is to obey the task of the foreman every day, ready to listen to the leadership of the leadership, there is no fixed work, or as long as there is a need, the waiter can do anything! There are also part-time workers in the so-called must-do work, such as setting up the table, folding the cloth, passing the vegetables, serving the dishes, and withdrawing the desk. What are the dirty, heavy, and tired of the table chairs, carpets, etc. are our male waiters. Our things. What is even more incomprehensible is that the working hours of the hotel are 9 hours working, and I have to work over 1 hour every day. I don't know if this system violates the Labor Law, but as a flesh and blood. It has its own lowest bottom line, because people are not a machine after all, and can be used to do whatever they want. The three days when I first started working are really bitter. Every day, except for work or work, the most grievances are counted. The 9-hour standing every day makes a serious protest on both feet. The first thing to get off work. Just want to find a place to sit down and take a break. The gap between the desirable human management and the cruel reality is evident.
Another thing that makes me feel embarrassed is that the waiter uniform of Guangdong Xuan is really simple. Since the hotel does not have spare clothes for me to wear such "high and mighty" boys, they simply let me wear trousers and white shirts. Even the vest and the bow tie were saved. This dress made me almost no difference between the waiter and the guest, so that when I was preparing to serve a conference, I was kindly treated by the other party who thought that it was the guests who came to the meeting. Greetings!
Employees represent the image of the entire hotel. This is a very important aspect of the hotel vi design. A good employee uniform can not only make the staff more spiritual and improve work efficiency, but the employee uniform also reflects an intrinsic culture of a company. A cultured enterprise is like a person who has no soul. It is just a walking dead. What is the benefit of a company lacking morale?
However, I am very happy that the staff of the hotel are mostly so friendly and friendly. They are not indifferent to us because we are interns. After a hard time, a sweet smile from colleagues is a common one. The "hard work" will make people feel moved. It seems that employees can best understand their feelings because they can stand on the staff's own point of view, because they are talking about "the people's heart." This is also the upper level of the hotel. One of the most lacking qualities of the leadership!
The days of the Chinese restaurant have ended day by day. I have learned a lot in these days: in addition to learning the services and skills of Chinese catering, the characteristics and types of Cantonese cuisine, and other things that can be learned in the classroom. I can learn something that is hard to learn in class: how to deal with my own interests and the interests of the hotel, how to deal with the interpersonal relationship between colleagues, how to adjust my mentality, let me know what is A waiter should have a strong sense of service. When chatting with a department manager, the manager mentioned the service awareness. I strongly agree with him: "Service awareness not only requires the waiter to have the concept and desire to provide quality service to the guests, but also the same for his colleagues. Consciousness. "Yes, this is the true meaning of "service awareness", this is the embodiment of a waiter's true quality.
Part II: Western Food Department
The name of the western restaurant in Mingyuan Xindu is called “garden restaurant”. I think it may be because there is a small artificial garden outside the restaurant. The restaurant's environment is comfortably furnished and is a typical Western restaurant that is divided into smoking and non-smoking areas. However, if you can put some crafts or murals with Western art in the right place, it may be more attractive to the guests, so that distant foreigners have a feeling of returning to their home country.
The management of western restaurants is quite different from that of Chinese restaurants. The management from service programs to employees is much more standardized and stricter than that of Chinese restaurants. Just coming to the Western Restaurant feels like I have unloaded a very heavy bag, because the work of the Western restaurant is really too easy! You can do almost nothing, even if it is the easiest thing to do: wipe the tableware, remove the table, set the table, etc., which is far from the Chinese restaurant. However, in the western restaurant, you have to stand even if you don't do anything. This makes people feel that time has passed very slowly, and their feet have started to protest again. In some cases, there are more waiters in the restaurant than the guests. Everyone looks at the guests and makes the guests feel very awkward. Therefore, it is recommended that the management of the western restaurant can be flexibly arranged, for example, to let employees take turns to rest. It is enough to have two waiters when there are few people. Letting everyone take a break can not only make the employees relieve their fatigue, but also Creating a harmonious environment, why not do it?
Western food service and Chinese food service are very different, which often makes us interns do not know what to do, how to do it well. But what puzzles us is that during the internship, the hotel was just training for some new employees, but the hotel did not let us participate in the training. This makes us very dissatisfied, why not train us? Although we only do short-term internships at the hotel, we came here to study at the hotel. Should the hotel consider more for our interns?
Part III: Department of Wine
Finally, we came to the last stop of the internship: the wine department, due to the National Day holiday and the internship one week in advance, the time of our last stop was exceptionally short, probably just added up for a week.
On the first day, I came to the wine department and didn't even know what to do. A big day has passed, and several of us are like a few headless flies. Finally, a colleague came over and told us to wipe the glass, which was a bit of a thing to do. But after I wiped the glass, I didn't know where to go. Oh, it seems that the feeling of being abandoned is not so good.
I think when the drinks department is busiest.
It is probably at night. Since it was the peak season of the hotel at that time, almost every night there was a wedding box for the guest box or the big table, so we had a place to go for the headless flies, that is, to pour the wine for the guests, and for a long time we gradually Understand that our work is mainly to help wipe the glass, put the glass, the stands for the guests to pour wine, but we do not know how to make cocktails, how to grind a cup of good coffee, this is really regrettable.
The time at the bar is indeed too short, and I won’t make too many heads about it, but one thing I can say without reservation is that not only this department, but other departments also let me feel that: the hotel is missing. A corporate culture that can unite people's hearts, a culture that separates itself from other hotels and other restaurants, which makes each hotel give a feeling of deja vu, a sense of cloning, and this culture is enough to support the whole Hotel!
Part IV: Summary
The above is some of my feelings during the internship process. From the overall point of view of the operation and management of this hotel, I can generally summarize the following shortcomings from my two-month internship:
First, we should change the traditional attitude towards employees. People are the main body of management, and all managers are small and should be grasped. The subordinate relationship in management is only a division of labor, not a relationship between domination and rule; on the contrary, modern management concepts tell us that management is a special service, and managers only have to do a good job at the subordinates to help subordinates at work. In the case of outstanding achievements, managers themselves will have management performance. The management of modern enterprises must adhere to the "three gods", namely: the market, customers and employees! An old employee said to the leader in the hotel's bbs: "Be kind to the staff, be a good leader, remember that you are not all managing the machine." I think this may be what every employee wants to say to the leader. Let's go.
Second, the enterprise lacks a spiritual corporate culture that can unite people's hearts. A nation has its own national culture, and a company also needs its own corporate culture. The construction of corporate culture is not optional, but necessary for the survival and development of enterprises. When companies face a variety of challenges, they need to be able to work together and unite to overcome difficulties. For those enterprises that have not carried out corporate culture construction, they usually have a mess of sand. When they encounter things, they will think about each other's thoughts. No one really thinks seriously about the development of the company. In other words, they do not integrate themselves into the enterprise. Among them. It can be seen that the construction of corporate culture is a necessary guarantee for the survival and development of enterprises.
Third, enterprises lack an effective incentive mechanism and promotion system. Excessive focus on material incentives in hotel incentives ignores spiritual incentives. In fact, in addition to the traditional reward and punishment incentives, there are many incentives that our managers should learn from. Sometimes the leader’s smile or an appreciation for the employee is better than rewarding him with a salary increase!
The above are some of the feelings and thoughts for my internship. As a feeling, it may have many subjective traces, but only employees can truly appreciate this feeling. Therefore, I hope that managers can stand in addition to making decisions before making a decision. In the interests of the hotel, we can consider more employees, and only such decisions can get more employees' support. Finally, I would like to thank the hotel for providing such an internship opportunity, thanks to the help of the teacher, and wish the hotel a better and better.
————————
references:
Qi Shanhong, "New Human Resource Management", 1999, the first edition of Haitian Publishing House
Jiang Dingxin "Hotel Management" XX Year First Edition Higher Education Press
**Internship unit: Guangxi **** Hotel
Internship time: September 2019 - November 2019
Preface
I finally waited for the internship. I had heard from my brother that I had an internship in the first half of the third year of junior year. At that time, I can say that I am eagerly awaiting the arrival of this day, because everyone can no longer bear the current day and night. The cramming teaching, although I learned from the brothers that the internship is not a happy thing as imagined.
Combining my overall plan, I decided to choose a hotel internship and selected a five-star hotel by lottery, which is an ideal hotel that I hope to learn and learn. This is the only five-star hotel in Nanning, Mingyuan Xindu Hotel. The name is very good for the citizens of Nanning and even the whole of Guangxi. Coincidentally, the general manager of the hotel, Mr. Chen Xiaowei, was invited to make a lecture at the school. After a report, I learned that the original Mingyuan Xindu Hotel was built in 1995. It is a “nine-star” hotel – consisting of a four-star Mingyuan Hotel and a five-star Xindu Hotel. Mr. Chen’s report is vivid and powerful. This has inspired me to understand the desire of this hotel – what do they say is consistent with what they have done? Or is there still any problem to be solved? I even started to figure out what I could learn at this hotel?
So what is the hotel like? What is worth learning from? What else needs improvement? What is the feeling for me? Then listen to me slowly.
Part I: Chinese Food Department
The food and beverage department of Mingyuan Xindu is roughly divided into the following departments: Chinese Food Department, Western Food Department and Wine Department. Our 10 people were divided into 3 groups, each in a different department, and the department was changed every 20 days, which allowed us to have a comprehensive understanding of the service, sales and management of the entire catering industry. This approach of the hotel makes us feel very satisfied, and this is also what we want.
The four people in our group were first assigned to the Chinese restaurant – “This is the hardest part of the hotel catering department!” Before I started working, I heard someone next to me telling us privately. It seems that I really have to be mentally prepared!
The work of the Chinese restaurant is indeed as the predecessors said - "hard work!" The hotel did not give the waiters their own job responsibilities and job descriptions, although this is the most critical part of modern enterprise human resource management, in the impression of employees, My own job is to obey the task of the foreman every day, ready to listen to the leadership of the leadership, there is no fixed work, or as long as there is a need, the waiter can do anything! There are also part-time workers in the so-called must-do work, such as setting up the table, folding the cloth, passing the vegetables, serving the dishes, and withdrawing the desk. What are the dirty, heavy, and tired of the table chairs, carpets, etc. are our male waiters. Our things. What is even more incomprehensible is that the working hours of the hotel are 9 hours working, and I have to work over 1 hour every day. I don't know if this system violates the Labor Law, but as a flesh and blood. It has its own lowest bottom line, because people are not a machine after all, and can be used to do whatever they want. The three days when I first started working are really bitter. Every day, except for work or work, the most grievances are counted. The 9-hour standing every day makes a serious protest on both feet. The first thing to get off work. Just want to find a place to sit down and take a break. The gap between the desirable human management and the cruel reality is evident.
Another thing that makes me feel embarrassed is that the waiter uniform of Guangdong Xuan is really simple. Since the hotel does not have spare clothes for me to wear such "high and mighty" boys, they simply let me wear trousers and white shirts. Even the vest and the bow tie were saved. This dress made me almost no difference between the waiter and the guest, so that when I was preparing to serve a conference, I was kindly treated by the other party who thought that it was the guests who came to the meeting. Greetings!
Employees represent the image of the entire hotel. This is a very important aspect of the hotel vi design. A good employee uniform can not only make the staff more spiritual and improve work efficiency, but the employee uniform also reflects an intrinsic culture of a company. A cultured enterprise is like a person who has no soul. It is just a walking dead. What is the benefit of a company lacking morale?
However, I am very happy that the staff of the hotel are mostly so friendly and friendly. They are not indifferent to us because we are interns. After a hard time, a sweet smile from colleagues is a common one. The "hard work" will make people feel moved. It seems that employees can best understand their feelings because they can stand on the staff's own point of view, because they are talking about "the people's heart." This is also the upper level of the hotel. One of the most lacking qualities of the leadership!
The days of the Chinese restaurant have ended day by day. I have learned a lot in these days: in addition to learning the services and skills of Chinese catering, the characteristics and types of Cantonese cuisine, and other things that can be learned in the classroom. I can learn something that is hard to learn in class: how to deal with my own interests and the interests of the hotel, how to deal with the interpersonal relationship between colleagues, how to adjust my mentality, let me know what is A waiter should have a strong sense of service. When chatting with a department manager, the manager mentioned the service awareness. I strongly agree with him: "Service awareness not only requires the waiter to have the concept and desire to provide quality service to the guests, but also the same for his colleagues. Consciousness. "Yes, this is the true meaning of "service awareness", this is the embodiment of a waiter's true quality.
Part II: Western Food Department
The name of the western restaurant in Mingyuan Xindu is called “garden restaurant”. I think it may be because there is a small artificial garden outside the restaurant. The restaurant's environment is comfortably furnished and is a typical Western restaurant that is divided into smoking and non-smoking areas. However, if you can put some crafts or murals with Western art in the right place, it may be more attractive to the guests, so that distant foreigners have a feeling of returning to their home country.
The management of western restaurants is quite different from that of Chinese restaurants. The management from service programs to employees is much more standardized and stricter than that of Chinese restaurants. Just coming to the Western Restaurant feels like I have unloaded a very heavy bag, because the work of the Western restaurant is really too easy! You can do almost nothing, even if it is the easiest thing to do: wipe the tableware, remove the table, set the table, etc., which is far from the Chinese restaurant. However, in the western restaurant, you have to stand even if you don't do anything. This makes people feel that time has passed very slowly, and their feet have started to protest again. In some cases, there are more waiters in the restaurant than the guests. Everyone looks at the guests and makes the guests feel very awkward. Therefore, it is recommended that the management of the western restaurant can be flexibly arranged, for example, to let employees take turns to rest. It is enough to have two waiters when there are few people. Letting everyone take a break can not only make the employees relieve their fatigue, but also Creating a harmonious environment, why not do it?
Western food service and Chinese food service are very different, which often makes us interns do not know what to do, how to do it well. But what puzzles us is that during the internship, the hotel was just training for some new employees, but the hotel did not let us participate in the training. This makes us very dissatisfied, why not train us? Although we only do short-term internships at the hotel, we came here to study at the hotel. Should the hotel consider more for our interns?
Part III: Department of Wine
Finally, we came to the last stop of the internship: the wine department, due to the National Day holiday and the internship one week in advance, the time of our last stop was exceptionally short, probably just added up for a week.
On the first day, I came to the wine department and didn't even know what to do. A big day has passed, and several of us are like a few headless flies. Finally, a colleague came over and told us to wipe the glass, which was a bit of a thing to do. But after I wiped the glass, I didn't know where to go. Oh, it seems that the feeling of being abandoned is not so good.
I think when the drinks department is busiest.
It is probably at night. Since it was the peak season of the hotel at that time, almost every night there was a wedding box for the guest box or the big table, so we had a place to go for the headless flies, that is, to pour the wine for the guests, and for a long time we gradually Understand that our work is mainly to help wipe the glass, put the glass, the stands for the guests to pour wine, but we do not know how to make cocktails, how to grind a cup of good coffee, this is really regrettable.
The time at the bar is indeed too short, and I won’t make too many heads about it, but one thing I can say without reservation is that not only this department, but other departments also let me feel that: the hotel is missing. A corporate culture that can unite people's hearts, a culture that separates itself from other hotels and other restaurants, which makes each hotel give a feeling of deja vu, a sense of cloning, and this culture is enough to support the whole Hotel!
Part IV: Summary
The above is some of my feelings during the internship process. From the overall point of view of the operation and management of this hotel, I can generally summarize the following shortcomings from my two-month internship:
First, we should change the traditional attitude towards employees. People are the main body of management, and all managers are small and should be grasped. The subordinate relationship in management is only a division of labor, not a relationship between domination and rule; on the contrary, modern management concepts tell us that management is a special service, and managers only have to do a good job at the subordinates to help subordinates at work. In the case of outstanding achievements, managers themselves will have management performance. The management of modern enterprises must adhere to the "three gods", namely: the market, customers and employees! An old employee said to the leader in the hotel's bbs: "Be kind to the staff, be a good leader, remember that you are not all managing the machine." I think this may be what every employee wants to say to the leader. Let's go.
Second, the enterprise lacks a spiritual corporate culture that can unite people's hearts. A nation has its own national culture, and a company also needs its own corporate culture. The construction of corporate culture is not optional, but necessary for the survival and development of enterprises. When companies face a variety of challenges, they need to be able to work together and unite to overcome difficulties. For those enterprises that have not carried out corporate culture construction, they usually have a mess of sand. When they encounter things, they will think about each other's thoughts. No one really thinks seriously about the development of the company. In other words, they do not integrate themselves into the enterprise. Among them. It can be seen that the construction of corporate culture is a necessary guarantee for the survival and development of enterprises.
Third, enterprises lack an effective incentive mechanism and promotion system. Excessive focus on material incentives in hotel incentives ignores spiritual incentives. In fact, in addition to the traditional reward and punishment incentives, there are many incentives that our managers should learn from. Sometimes the leader’s smile or an appreciation for the employee is better than rewarding him with a salary increase!
The above are some of the feelings and thoughts for my internship. As a feeling, it may have many subjective traces, but only employees can truly appreciate this feeling. Therefore, I hope that managers can stand in addition to making decisions before making a decision. In the interests of the hotel, we can consider more employees, and only such decisions can get more employees' support. Finally, I would like to thank the hotel for providing such an internship opportunity, thanks to the help of the teacher, and wish the hotel a better and better.
————————
references:
Qi Shanhong, "New Human Resource Management", 1999, the first edition of Haitian Publishing House
Jiang Dingxin "Hotel Management" XX Year First Edition Higher Education Press
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