GENERAL INFORMATION ABOUT XEO CUISINE – AMOMI JOINT STOCK COMPANY

● Cleaning and handing over after working time Wednesday, 13th January, 2021 ● Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shi

DUY TAN UNIVERSITY FACULTY OF ENGLISH

DUY TAN UNIVERSITY

INTERNSHIP REPORT

Supervisor : Nguyễn Thị Thu Hiền

Student : Lê Thị Kim Linh

Course : 2017 - 2021

DA NANG – March 2021

DUY TAN

UNIVERSITY

UNIVERSITY

FACULTY OF ENGLISH

VIETNAMIndependence – Freedom - Happiness

INTERNSHIP REPORT

Student’s name : Le Thi Kim Linh

Date of birth : 24/10/1999

Department : Faculty of English

Internship Site : Xeo Cuisine – AMOMI Joint Stock Company

Internship Period : From January 11th to March 3rd, 2021

SUPERVISOR: NGUYEN THI THU HIEN

DA NANG – March 2021

TABLE OF CONTENTS

ACKNOWLEDGEMENT 1

PART I GENERAL INFORMATION ABOUT XEO CUISINE – AMOMI JOINT STOCK COMPANY 2

1 The overview of Xeo Cuisine Restaurant 2

1.1 The history, scale, and location of Xeo Cuisine Restaurant 2

1.2 The human resources and organization of Xeo Cuisine Restaurant 4

PART 2 JOB DESCRIPTION 5

2.1 Position and responsibilities 5

2.2 Detailed job description 6

PART 3: PERSONAL EXPERIENCES FROM THE INTERNSHIP 21

1 Advantages 21

2 Disadvantages 22

3 Personal experiences from the internship 23

PART 4 SUGGESTIONS FOR PRACTICE SITE AND UNIVERSITY .25

4.1 Suggestions for Faculty of English 25

4.2 Suggestions for Internship Site 25

SUPERVISOR’S COMMENT 26

The internship tern I had with Xeo Cuisine Restaurant was a great chance

for learning and professional development Therefore, I consider myself as avery lucky individual as I was provided with an opportunity to be a part ofthere I am really grateful for having a chance to meet so many wonderfulpeople

First of all, I would like to thank Duy Tan University and the Faculty of

English for arranging and facilitating me to participate in the internship early.

I would also like to thank Ms.Tien - my guide who not only gave me advices

on how to handle the problems but also answered all my questions about myinternship.Thanks to the instructions and teachings of the teachers, myresearch topic can be completed successfully

Secondly, I would also like to thank the Board of Directors working at the restaurant of Xeo Cuisine- AMOMI Joint Stock Company for accepting me

during my graduation internship, helping me learn a lot of experiences for myfuture work Especially the brothers and sisters in the service department whocreated the best conditions for me in the past time

Next, I have worked hard to report this internship to get the best results.However, with limited ability and level, the mistakes cannot be avoided Ilook forward to the teachers' guidance and the comments of the managementboard to make this internship report more complete

Last but not least, I really thank to my friends and especially my familywho supported me I could not overcome many difficulties without theirsupport

I am grateful to all of you I wish all of you good health and success

Yours sincerely!

Student

Le Thi Kim Linh

PART I GENERAL INFORMATION ABOUT XEO CUISINE –

AMOMI JOINT STOCK COMPANY

1 The overview of Xeo Cuisine Restaurant

 Company name: AMOMI Joint Stock Company

 Address: 75 Hoàng Văn Thụ Street, Hải Châu District, Đà Nẵng City

 Email: info@amomi.vn

 Hotline: 0941.750.075 - 1900.0375

 Website: www.amthucxeo.com

1.1.The history, scale, and location of Xeo Cuisine Restaurant

Picture 1.1 Xeo Cuisine Restaurant

- Xeo Cuisine Restaurant in Da Nang achieved 4-star standard restaurant,with luxurious space that is both modern and ancient A traditional dish issuddenly new but familiar, another level for diners and familiar dishes Goingagainst the massive development of many other eateries, Xeo CuisineRestaurant is like a "low note" in bustling street music Decoring restaurant inthe style of Hoi An, decorated by colorful lanterns in front, along with a vivid

picture of a corner of Hoi An Street painted on the wall, taking the mainyellow tones from outside to inside create a feeling of luxury and cozy Thespace inside the restaurant is spacious, airy and extremely modern Easy tosee the luxury from tables and chairs, teapots to ceiling lights, decorativeflower vases and every smallest item What is even more special is that allthese refinements are aimed at creating a beautiful, harmonious space - aplace to honor the pancake and diners can enjoy the pancake with a newfeeling.

- To make a brand today, it took up to 2 years, Xeo Cuisine Restaurantfounder had to go and enjoy, to filter the essence of traditional cuisine as well

as bring the flavor of each passing locality, before embarking on establishingthe chain- Xeo Cuisine Restaurant

- Xeo Cuisine Restaurant- AMOMI Joint Stock Company is located at 75Hoang Van Thu, Hai Chau district, Da Nang city The restaurant open doorevery day of the week from 10:00 am- 10:00 pm

Picture 1.2 Map of Xeo Cuisine Restaurant

- Until now restaurant have 4 branches:

75 Hoang Van Thu - Da Nang Sieu Thi Lotte Mart - Da Nang A19 Vo Van Kiet - Da Nang

580 Cua Dai - Hoi An

1.2.The human resources and organization of Xeo Cuisine Restaurant

Board of Directors

Department

Restaurant management

Accountant

Restaurant supervision

Sous Chief

Reception Department

Security Departmen

t

Cleaning Department Service

Department

PART 2 JOB DESCRIPTION

2.1 Position and responsibilities

During the internship, my position at the restaurant is waitress, a job thatrequired carefulness, agility and orderliness I have to work according to therequirements of the restaurant and speak the language of the customer I wasassigned the following tasks:

Welcoming customers to the restaurant and present the menu

Answering questions and recommend food and drinks for newcustomers

Knowing about the food and drinks available in the restaurant

Receiving orders for drinks and food from customers and take orders tothe kitchen department

Suggesting menus and alert patrons to new dishes in the restaurant

Bringing food and drinks to the table for customers when they are done

Checking that the diners are satisfied

Printing bills when required

Receiving the customer’s payment exactly with the amount indicated

on the bill

Capturing table changes such as number of guests, change of order…

Supporting clean and airy restaurant cleaning

Serving customers throughout the meals, assisting customers whenneeded

2.2 Detailed job description

WEEK 1

From 11 th January, 2021 to 16 th January, 2021

Working time: 8:00 a.m – 14:00 p.m

● Taking part in the first meeting

● Learning how to serve customers from the manager

● Learning the way my partners work

● Being worriedbut capturing some general information

of the restaurant andstaff

● Cleaning the utensils: cups, plates, spoons,

● Welcoming guests and serving guests

● Practising how to hold a dish one hand

● Tidying up unnecessary tools

on the table

● Changing cutlery and dishes,

● Improving communication skills and behaviors

arranging new tools to match the dish

● Cleaning and handing over after working time

Wednesday,

13th January,

2021

● Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

● Cleaning the eating utensils: cups, plates, spoons, cups,

…

● Learning how to fold napkins, cold towels, and spread tablecloths

● Cleaning and handing over after going home

● Obtaining background knowledge about setting up

Thursday ,

14th January,

2021

● Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

● Cleaning the eating utensils: cups, plates, spoons, cups,

knowledge about the dishes at the restaurant

● Improving skills to order and serving customers

handing over after working shifts.

Friday, 15th

January, 2021

● Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

● Cleaning the eating utensils: cups, plates, spoons, cups,

…

● Introducing specific dishes

to customers to easily choose

● Guiding guests to choose the appropriate sauce for the dish

● Making hot tea for guests

● Cleaning and handing over shifts

● Being more confident in

communication and interaction with customers

● Knowing the basic things of the waitress must do

Saturday, 16th

January, 2021

● Changing uniforms, ensure personal hygiene standards and manners as prescribed before each work shift

● Cleaning the eating utensils: cups, plates, spoons, cups,

…

● Introducing specific dishes

to customers to easily choose

● Guiding guests to choose the appropriate sauce for the dish

● Making hot tea for guests

Cleaning and handing over shifts

● Being closer

to the customer

good impression with co-workers

● Being known the way to prepare something when the customers come to restaurant

In the first week, I got acquainted with the restaurant’s staff They arevery friendly and kind I was trained by Ms Nga, a staff member with manyyears of experience She gave me a wholehearted guide from using thenecessary tools to familiarizing yourself with the regulations to support therestaurant's work In addition to many new things, I have been trained to bemore careful, orderly and thorough Finally, I find the new job not toodifficult with the connection of Ms Nga and the support of other employees.

WEEK 2

From 18 th January, 2021 to 23 rd January, 2021

Working time: 8:00 a.m – 14:00 p.m

Cleaning the utensils: cups, plates, spoons,

Welcoming guests and serving guests

Tidying up unnecessary tools on the table

Changing cutlery and dishes,

Arranging new tools to match the dish

Cleaning and handing over after working time

● Understanding more about

general information of therestaurant

● Improving consulting skills for customers to choose dishes

manners as prescribed before each working shift.

Cleaning the utensils: cups, plates, spoons,

Welcoming guests and serving guests

Tidying up unnecessary tools on the table

Changing cutlery and dishes,

Arranging new tools to match the dish

Cleaning and handing over after working time

skills and behaviors

Cleaning the eating utensils: cups, plates, spoons, cups,…

Learning how to answer the phone

Responding to customer complaints

Cleaning and handing over after going home

● Obtaining background knowledge about setting up

● Making a goodimpression with co-workers

Thursday , 21st

January, 2021

Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

Cleaning the eating utensils: cups, plates, spoons, cups,…

● Achieving additional knowledge about the dishes at the restaurant

● Improving

Cleaning and handing over after working shifts.

skills to order andserving

Cleaning the eating utensils: cups, plates, spoons, cups,…

Introducing specific dishes to customers to easily choose

Guiding guests to choose the appropriate sauce for the dish

Making hot tea for guests

Cleaning and handing over shifts

● Feeling more confident in communication and interaction with customers

Saturday, 23rd

January, 2021

Changing uniforms, ensure personal hygiene standards and manners as prescribed before each work shift

Cleaning the eating utensils: cups, plates, spoons, cups,…

Introducing specific dishes to customers to easily choose

Guiding guests to choose the appropriate sauce for the dish

Making hot tea for guests

Cleaning and handing over shifts

● Being closer tothe customer

● Being known the way to prepare something when the customers come to resort

By the second week, I got used to the new assignment and the work Istudied last week In this week, I have learned more new backgroundknowledge and some skills about serving customers.

WEEK 3

From 25 th January, 2021 to 30 th January, 2021

Working time: 8:00 a.m – 14:00 p.m

 Cleaning the utensils: cups, plates, spoons,

 Welcoming guests and serving guests

 Tidying up unnecessary tools

on the table

 Changing cutlery and dishes,

 Arranging new tools to match the dish

 Cleaning and handing over after working time

●Improving consulting skills for customers to choose dishes

Tuesday, 26th

January, 2021

 Changing the uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

 Cleaning the utensils: cups, plates, spoons,

 Welcoming guests and serving guests

 Tidying up unnecessary tools

on the table

●Learning how

to solve the problem of food ordering for customers through telephone

 Changing cutlery and dishes,

 Arranging new tools to match the dish

 Cleaning and handing over after working time

Wednesday, 27th

January, 2021

 Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

 Cleaning the eating utensils:

cups, plates, spoons, cups,…

 Learning how to answer the phone

 Responding to customer complaints

 Cleaning and handing over after going home

●Obtaining background knowledge about setting up

●Making a good impressionwith co-workers

Thursday , 28th

January, 2021

 Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

 Cleaning the eating utensils:

cups, plates, spoons, cups,…

 Cleaning and handing over after working shifts

●Achieving additional knowledge about the dishes

at the restaurant

●Improving skills to order and serving customers

Friday, 29th

January, 2021

 Changing uniforms, making sure personal hygiene standards and manners as prescribed before each working shift

 Cleaning the eating utensils:

cups, plates, spoons, cups,…

●Adapting the job and the staffs here trusted me completely

 Introducing specific dishes to customers to easily choose.

 Guiding guests to choose the appropriate sauce for the dish

 Making hot tea for guests

 Cleaning and handing over shifts

Saturday, 30th

January, 2021

 Changing uniforms, ensure personal hygiene standards and manners as prescribed before each work shift

 Cleaning the eating utensils:

cups, plates, spoons, cups,…

 Introducing specific dishes to customers to easily choose

 Guiding guests to choose the appropriate sauce for the dish

 Making hot tea for guests

 Cleaning and handing over shifts

● Being closer

to the customer

● Making a good impressionwith co-workers

On the third week at Xeo Cuisine Restaurant, I had a lot of tasks to do

In addition, I got a lot of opportunities to practice my English skills And Ithink it has been getting better day by day I generally ended a week ofworking with a better mood and the feeling of worry has now passed away

WEEK 4

From 1 st February, 2021 to 5 th February, 2021

Working time: 8:00 a.m – 14:00 p.m

 Cleaning the utensils: cups, plates, spoons,

 Welcoming guests and serving guests

 Tidying up unnecessary tools on the table

 Changing cutlery and dishes,

 Arranging new tools to match the dish

 Cleaning and handing over after working time

g consulting skills for customers to choose dishes

 Cleaning the eating utensils: cups, plates, spoons, cups,…

 Learning how to answer the phone

 Responding to customer complaints

g background knowledge about setting up