(Tiểu luận) internship report in food andbeverage department h

Trang 1 VIET NAM GENERAL CONFEDERATION OF LABORTON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION INTERNSHIP REPORT IN FOOD ANDBEVERAGE DEPARTMENTSupervisor name

VIET NAM GENERAL CONFEDERATION OF LABOR

TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION

Supervisor name: Ms.Le Nguyen Ngoc Thanh

Student name: Hà Vũ Chương

Ho Chi Minh City, June 2022

NHẬN XÉT CỦA DOANH NGHIỆP THỰC TẬP

Sinh viên: _ MSSV:

-Thành phố Hồ Chí Minh, ngày tháng năm

Lãnh đạo tại doanh nghiệp (ký tên, đóng dấu)

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NHẬN XÉT CỦA GIẢNG VIÊN HƯỚNG DẪN

-Thành phố Hồ Chí Minh, ngày tháng năm

Giảng viên hướng dẫn



Firstofall,IwouldliketoexpressmygratitudetothePQChospitalitygroupandtheFacultyofBusinessAdministrationforallowingmetocompletemyinternship

Secondly,  I  would  like  to  thank  Mr  Nguyen  Hai  Nam,  a  culinary  lecturer,  forconveyinghispassionfortheprofession,experience,andextensiveknowledgetomeineachclass.Thankstotheteachingsofmyteacher,Iwasabletoconvenientlycatchupintherealenvironment.ThankyouTranThienAn,deputyheadofthedepartment,whohasguidedandsharedpracticalexperiencesthathavehelpedmeimproveinallaspects

Finally,  I  would  like  to  thank  my  fellow  majors  who  have  accompanied  methroughoutthe3monthsoftheinternship,Iamshortbutthisinternshiphashelpedmegrowinmanyways

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ACKNOWLEDGEMENT 4

CONTENT 5

TABLEOFFIGURES 6

INTRODUCTION 7

CHAPTER1:INTERNSHIPPLACEMENTPROFILE 7

1.1 AFFILIATIONOFTHECOMPANYTOTHEGROUP& LOCATION 7

1.1 HISTORYANDDEVELOPMENT 9

1.2 HOTELANDOUTLETSDESCRIPTION 9

1.3 HOTELSTRUCTURE:ORGANIZATIONCHARTANDEXPLANATION 11

CHAPTER2.INTERNSHIPPROCEDURE 13

2.1.THEOUTLET’SORGANIZATIONALCHARTINDETAILS 13

2.2.SCHEDULE&DUTIES 15

2.3.AVANTAGESANDDISAVANTAGES 19

2.4.LEARNINGOUTCOMES 19

CHAPTER3.RECOMMENDATIONS 20

3.1.RECOMMENDATIONSTOTHEHOTEL 20

3.2.RECOMMENDATIONSTOUNIVERSITY 20

CONCLUSION 21

TABLE OF FIGURES

Figure2Castorhallway 8

Figure1GemCenterlocation 8

Figure5Partylayout 17

Figure4Pick-upfood 17

Figure3Wipetheglass 17

Figure9Buffetset-up 18

Figure8Trainningday 18

Figure6Asianset-upstyle 18

Figure7Europeset-upstyle 18

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Chapter-4 - Môn học cung cấp cho…

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INTRODUCTION CHAPTER 1: INTERNSHIP PLACEMENT PROFILE

1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION

 PQC Hospitality has established a reputation forconstructing and developing topbrandsinthesphereofconferences,banquets,andrestaurantsinHoChiMinhCityforover19years.GEMCenter,WhitePalaceconferencecenter,TheLogrestaurant,andWGourmethaveallchosenHoChiMinhCityastheirpreferreddestinationfordomesticandinternationalclients

 PQC Hospitality has  steadily created an organizational structure and a  system ofspecialized  member  companies  to  assure  the  company's  long-term  success  PQCHospitalityismadeupoftwomembercompanies:PQCConventionandPQCHotel

&Restaurant.Theiractivitiesarecloselylinked,resultinginincreasedinvestment,development,management,andexploitationefficiency.Projectsinthehospitalityandculinarytechnologyindustriesthathavebeensuccessful

 PQCConventionisbecomingwell-knownforitstwoconventioncenters:GEMandWHITEPALACE, whichhostthe majorityofthe eventsforYoutube, Facebook,AngiaInvestment,NovalandSSI,celebrityweddings,andsoon

 Withtwofine-diningrestaurants:THELOGRestaurantandYo'sRestaurant,PQCHotel&Restaurantisbecomingwell-known

 PQCisconfidentinprovidingitscustomerswithfaultlessproductsandservicessincewehaveateamofover2,500organicemployeesthathaveexpertiseservinghigh-leveleventsandpartiesofdepartments,divisions,industries,businessassociations,anddomesticandforeigncompanies

 Onthisoccasioncommunity,workingsinceNovember2014ispropelledbyablockofwhitegemstones,joiningthestrengthofstonewiththeglowofwoodandthenon-abrasiveness  of  green  patches  The  structure  is  very  striking  from  an  externalperspective  With  contemporary  building  workmanship  and  high-level  hardware,GEM  Center  will  be  the  spot  to  motivate  your  thoughts  and  inventiveness.ConsideredthebiggestscaleoccasionsettinginthefocalpointofHoChiMinhCity,GEMCenter'sindoorandoutsidemulti-usefulspaceofuptoalmost10,000m2willentirely  meet  all  occasion  prerequisites  your  occasion,  whether  it's  a  corporateoccasionoranindividualoccasion

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Figure 1 Gem Center location

Figure 2 Castor hallway

1.1 HISTORY AND DEVELOPMENT

 DiamondCenterwaslaidoutin2014inHoChiMinhCity,foundsolidlyinthedowntownarea,andisahelpfulspottofostermeetingandoccasionbusiness.Normalofthemostpresent-dayoffices,soundandlightgearinpartyoffices

 BylayingoutanexpertandextravagantoccasionplaceinHoChiMinhCity,Mr.NguyenHuuPhu,andMr.NguyenHuuQuymadetheGemCenterbrandwiththelongingtobringclientsadifferentandextraordinaryspace

 Address:08NguyenBinhKhiemStreet,DaKaoWard,District1,HoChiMinhCity,Vietnam

 Field of business:

Withthecriteriaofconstantlybringingthebestservicetogemcentercustomershasprovidedavarietyofpartyservices.Currently,inthecenterofDistrict1Gemcenterisconsideredtheplacetohostthelargestevent.Gemalsoprovidescustomerswiththemostadvancedequipmentintermsoftechnicalsound,withagemhighceilingdesignthatalsoprovidesadditionalaerialspaceforguestswithdecorativejewelry

 The two main areas are company events and personal events.

 Company events:

 Conference: An  effective  seminar  brings  a  good  reputation  and

opportunitiesforsuccessforbusinesses.Gemcanprovidebusinesseswiththesizeofthousandsofpeople,classes,orsmallgroupswhilealsoproviding  the  type  of  theater  to  ensure  absolute  satisfaction  withcustomers

 Exhibition: With  the  ideal  space,  Gem  Center  allows  customers  to

10/2007: WHITE PALACE

2010: PQC

HOSPITALITY

2014: GEM CENTER

2016: PQC CONVENTION

2016:PQC

HOTEL&

RESTAURANT

 Product launch: Foreverybusiness,thenewproductisanimportant

milestoneinthebrandingstrategy.GemCenterispleasedtobeabridgetohelpbusinessesintroduceproductstothemarket

 Fashion: Withuniquearchitecture,GemCenterwishestobeableto

enhancetheuniqueandnewdesignproductswithyou

 Music, performing art, entertainment: Withamodern,high-quality

lightingsoundsystemGemCenteristhemostideallocationforyoutocreateahigh-classmusicevent

 Community: With  modern  architecture,  multidimensionalt  traffic,

meeting  international  standards  of  service  quality  Gem  Center  ishonoredtobetheplacetomarkthecommunityeventsofVietnam

 Personal events:

 Full-month party: ThemonthlypartyatGemCenterwithapackage

servicewillhelpfamiliesspendtimewithrelativesandfriendstoenjoythegreathappinessinthisspecialevent

 Birthday: Eachbirthdaywillbeamilestonetomarkthejourneyand

alsoanewjourneypointinthefuture.Sitdownwiththemtowelcomethenewageanddonotforgettoshowyourmostsincerefeelingstoyou

 Wedding: The  happiest and  most  important  day  will  be  carefully

plannedandmeticulouslyplannedbyGemCentertotakecareofthesmallestdetailtoconveythelovestoryyoualwaysdreamedof

 Anniversary party: Unforgettablesweetmomentsnexttoyourloved

onesletGemCenterdrawgreatthings

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1.3 HOTEL STRUCTURE: ORGANIZATION CHART AND

 Decoration department:

- Beautifying  the  stage,  dinner  lobby,  planning  blossoms  for  party  topicimprovements,responsibleformakingmoredistinctivemodels,andmakinganewspace forthe entire region. What'smore, foster an arrangement tosetasidecash,andutilizeblossomstoservethepartyassociation

 AV department:

- Answerableforfixingandkeepingupwiththegearinsidethecaféaswellasintermittently executing  the support program Arrange and  introduce stage,sound,andlightforgatheringsandmeetingsasrequired

finance events

human resource sales and marketing House keeping

 Housekeeping department:

- Capacitiesandobligationsaccountableforcleanlinessissues,cleaningthecaféregion,dinnercorridors,anddivisions,aswellasbeingresponsibleforthetidinessofthelatrineregionforvisitorsandinterior,keepbeautifyingthingsclean

 Sales and marketing department:

- Responsible  for  crafted  deals,  showcasing,  statistical  surveying  andcontenders,makinginsights,andexaminingandassessingbusinessexecution

 Human resource department:

- Performsobligationsonstaffassociation,proclaimstheboardfoundations,andcontrolsworkingguidelinesanddisciplines.Liablefordealingwiththelaborforceintheorganization,enrollinglaborerswhenthereisarequirementforextrastaffintheorganization'sspecialties

 Finance department:

- Controlincome,andbenefit,settleonmonetarysystems,sumupoperationalexpensesandcomputeindependentlyforeachkindofadministrationtodecidethebusinessconsequencesofeverydivisionandtheentireorganization.Getreadyforfiscalreports,andbalanceresourcesonamonth-to-month,quarterlyandyearlypremise.DissecttheinstabilityofresourcesforthereporttotheBoardofDirectors

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General Director F&B director Assitant F&B

chief steward

Steward supervisor Dish/pot washer

Executive chef Executive sous chef western

chef

Vietnames e/ chinese chef

pastry chef baker

CHAPTER 2 INTERNSHIP PROCEDURE

2.1 THE OUTLET’S ORGANIZATIONAL CHART IN DETAILS

 F&B Director:

- Learnaboutcustomers'trendandtastetomakealistofwinefortherestaurant

- Workwitheachcheftomakethemenuforeacharea

- Workingwithfoodsuppliers,comparingandhavingpricepoliciestoensurequalityandquantity

- Pricethefoodsothatitisbothprofitandsatisfied

- Training/promotion/layoffsofemployeestoensurethequalityofpersonnel

- Closely  manage  the  general  operation  of  the  restaurant,  and  ensure  theprogress  and  coordination  between  the  departments  Timely  correction  ofinternalerrors

 F&B assistant director:

- Assist  the  Director  in  planning  and  implementing  business  strategies  todevelopsalesandmarkets

- Chairing,  arranging,  implementing,  and  supervising,  urging  businessdevelopmentpolicies/plans/marketingfromdirectorstodepartments

- Cooperatewiththemarketingdepartmenttoimplementsalesprograms,andeffectivelycontroltheimplementationofbusiness-orientedprograms

- Workcloselywiththerestaurantmanagementtodiscussandaccomplishthesalesandotherobjectivesandactivitiesoftherestaurant

- Implementappropriatestrategiestoaddressdisadvantagesandimprovesales

- Ensuresafeworkingconditions

- Followthecompany'spoliciesandregulationsonthehandlingofcash,assets,products,andequipment

- Thebondbetweenthepartystaffandthekitchen

 Floor supervisor:

- Togetherwithfloormanagementcoordinatedmanagement,smoothoperationoftheparty

- Banquetstaffwillmaintaintheworkbehindthelogistics.Sothatthesejobsgothemostsmoothly.Specialstorageofutensils

- Thebanquetstaffisresponsibleforcleaningthediningtablesafterguestshavefinishedusingthem.Inaddition,thestaffwilltakethetimetocleanthetablesandchairsneatly

 Chief steward:

- ExercisingeffectiveenvironmentallyfriendlyproceduresCompletejobtasksstrictlyaspertheS&P’s

- Manage and maintain thestandards of hygiene, sanitation, cleanliness, andsafetyinkitchens,dishwashingareas,Garbagecollectionandstorage,andanyotherproductionareas

- Organize,  lead,  direct  and  assist  staff  and  report  any  problems  in  thedepartmenttotheExecutiveChefonatimelybasis

 Steward supervisor:

- Supervisetheworkofallkitchencleaningstaffduringtheshift

- EnsuringthequalityofworkofthedepartmentduringtheshiftControllingfoodhygieneandsafety,toolswithinthemanagementofthedepartment,

 Executive chef:

- Who  is  responsible  for  managing  the  total  work  at  the  kitchen:  menu,observing  as  well  as  managing  employees,  managing  business  activitiesmasteringquality,foodsafety,notharminglabor,andguidingthepartsinthekitchentoworkeffectively

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- Salesvolume,culinarycategory,numberofmealsserved,andcomplexityoftheoperationdeterminethelevelofresponsibilityandscopeoftheposition.

- Supervisedaytodayallthekitchenoperationsandassociates

- Supervise  all  food  preparation  areas  including  banquets,  room  service,restaurants,  bar/lounge,  and  associate  cafeteria  to  ensure  consistent,  high-qualityfoodproducts

- Plan and implement short-term and long-term strategies to improve guests'satisfactionwithfood qualitytoenhancefoodand beverageandpromotionrevenues

- FollowthearrangementoftheworkschedulefromtheChef

 Pastry chef:

- Manage  all  activities  in  the  Bakery  kitchen,  from  preliminary  processing,preparationofrawmaterials,andprocessingtoensuringlaborsafetystandardsinthekitchen

- Updatenewtrendsinthemarket,upthemenutobeattractive,andsettherulesandqualityofdishes

2.2 SCHEDULE & DUTIES

INTERNSHIP PLACEMENT BREAKDOWN

From 18/03/2022 to 18/06/2022 F&Bconvention

OUTLET DESCRIPTION & INTERN INVOLVEMENT

MAIN RESPONSIBILITY OF THE

OUTLET Prepare theequipmentand setupthetablebeforetheparty

Partake  in  serving  during  the  party,follow  the  relegated  assignments(lay-

out):pickupfoodfromthekitchenanddelivery  it  to  each  table  to  serveguests.

Towardthefinishoftheparty,partook

in  cleaning  and  taking  the  messythingsbehindforthestaff

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Figure 3 Pick-up food Figure 4 Wipe the glass

2.3 AVANTAGES AND DISAVANTAGES

CHAPTER 3 RECOMMENDATIONS

3.1 RECOMMENDATIONS TO THE HOTEL

 Anautomatictimekeepingmachineisrequired,manualtimekeepingshouldnotbedone(time-consuming)

 Between  colleagues,  it  is  necessary  to  have  a  gentle  attitude,  and  friendly  incommunication

3.2 RECOMMENDATIONS TO UNIVERSITY

 Ontheschoolside:Itisrecommendedtocheckthesituationofstudentsintheplaceofinternshipmoreoften

 Ongemcentersside:improvingprofessionalism



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