Practice summary and plan complement each other, and should be based on practice plan, which is always made on the basis of summing up experience. The following is a summary of the practice of the hotel food and beverage department with 1000 words compiled by me for you. I hope it helps you!

Summary of Practice in Hotel Catering Department: 1000 words

Our internship unit: Banana Leaf Thai Restaurant is located in the golden zone of Economic and Technological Development Zone, and the traffic is very convenient.

Beijing Jiaoye Catering Co., Ltd. covers an area of nearly 100 square meter, which is a particularly good hotel in the development zone. The murals on the walls of private rooms have unique Thai style and international quality furniture, which makes you feel warm, comfortable and convenient. In the banquet hall that can accommodate 300 people at the same time, or in various elegantly decorated boxes, you can taste new Thai food and enjoy the attentive service of waiters.

Beijing Banana Leaf Diet Co., Ltd. denies that the experienced and well-trained meeting team can provide professional planning and services for your meeting.

I. Preparatory work

Although we only have a six-month internship in the hotel, the hotel has systematically trained us as formal interns. The training work is divided into three parts: first, the pre-job training of the personnel department, four-hour indoor training and sightseeing training, which mainly introduces the general situation of the hotel, and also trains us on the staff quality and hotel management system, so that we can have a general understanding of the work; The second is fire safety awareness training. The hotel specially arranged the assistant manager of the engineering department to give us a lecture on the spot, which gave us a deeper and more systematic understanding of hotel safety and fire control knowledge. The third is business skills training, which runs through our one-month internship, and the department heads provide us with uninterrupted skills guidance. One month's internship gave us a basic understanding of the work of the department, which also benefited from the comprehensive training of the hotel system. These trainings are very useful for our future study and work. Restaurants mainly undertake group guests and casual meals, and sometimes they also undertake large-scale banquets and other activities. There are nearly 20 employees in the restaurant, including a supervisor and several foremen and waiters, who are all busy with their work.

Second, the internship process

Banana leaf is the hardest part of the hotel's catering department, because the hotel has not formulated specific job responsibilities and job descriptions for waiters. In the first few days, we were like headless flies, unable to understand the process and essentials of work at all, and only listened to the arrangement of the foreman and old employees and their hands-on instruction. Fortunately, basically all the old employees are very friendly to us, and the supervisor has specially arranged two masters for each of us to guide our work. In the days to come, we can basically be proficient in all kinds of work.

In addition to welcoming guests, setting tables, folding cloth, passing dishes, serving food, and removing tables, I also have to do dirty and heavy work such as handyman, moving tables and chairs, and laying carpets. We interns go to work at 8 o'clock and have four days off a month. According to our needs, the supervisor arranged two classes for us, four hours in the morning and four hours in the evening, so that we could have a rest at noon. However, the specific off-duty time is often uncertain, and overtime is often done according to the actual situation, but the overtime time is recorded, and there will be compensatory time off when appropriate. Although there is no overtime pay, there will be a commission every month. I think this system is still very flexible and reasonable.

Hotel employees all wear work clothes, which are uniformly distributed and replaced by the hotel, but I think the uniforms of hotel waiters are too simple and old, and they are often damaged. But to my relief, most of the hotel staff are warm and friendly, and no matter which department, we are not cold and blunt because we are interns; After being tired, a colleague gives a sweet smile, a common sentence? Did you try hard? It will be particularly touching; During the break and meal in the canteen, we will get together to chat and share our feelings, just like a family; Moreover, several managers in the management are also very kind, with no airs, but occasionally lose their temper with subordinates who don't do a good job.

Third, experience and views.

The above are some of my feelings during my internship and my personal views on some problems in the management process:

First, the implementation of various rules and regulations is not particularly in place. In fact, the management system of all hotels is similar. The key is to see who implements it and how effective it is. The rules and regulations of Beijing Banana Leaf Catering Co., Ltd. are also perfect, but I personally think they are not well implemented. After all, Beijing Banana Leaf Restaurant Co., Ltd. is a national chain store, and its service needs to be standardized, so I think it is urgent for hotel management to establish a set of standardized service execution and supervision mechanism.

Two, strengthen the management and supervision of restaurant hygiene. I once read a survey on the Internet, and 70% people were not at ease about the catering hygiene of hotels. During my internship in a restaurant for one month, I really felt the existing problems through my own personal experience. According to my observation, the food and beverage department has no clear requirements for employees' personal hygiene, and employees' awareness of hygiene is not very strong, such as not forming the habit of washing hands frequently.

Third, establish an open and transparent incentive mechanism and promotion system. As far as I know, many old employees have worked long hours, and their personal service awareness and skills have reached a high level. However, due to the limitation of hotel-related mechanisms, they have not received any rewards and promotions, and individual employees can still stay in their original posts without good performance; In addition, the hotel's incentive mechanism also pays too much attention to material incentives (at most, it only pays wages). In fact, in addition to the traditional reward and punishment incentives, there are many incentives worthy of our managers' reference.

Fourth, establish a spiritual corporate culture that can unite people. A nation has its own national culture, and an enterprise also needs its own corporate culture. During the one-month internship, I found that Quanzhou Prince Hotel doesn't seem to have a deep-rooted cultural core (maybe my working hours are too short), that is, the employees don't have a unified and firm belief in it. It seems that many employees work purely for their own lives, with insufficient enthusiasm and lack of creativity.

Fourth, summary.

The days of hotel internship are over, and this hotel internship is also my first professional internship. Generally speaking, I have really learned a lot these days: besides the service process and skills of catering, I have also learned how to adjust my mentality, how to deal with the interests of myself and the hotel, how to deal with interpersonal relationships between colleagues and how to deal with customers; At the same time, it also made me realize that as a waiter, I should have a strong sense of service; More importantly, during one month's work, I deeply realized the hardships of the hotel industry, saw the prospect of hotel development, and understood the direction and focus of my future study. Finally, I would like to thank the hotel for providing such internship opportunities and wish the hotel better and better.

The above are some feelings and thoughts of my social practice this summer vacation, please review.

Summary of Practice in Hotel Catering Department: 1000 words

I. Introduction

With the end of school life, we are about to face the challenge of employment, in order to better practice classroom knowledge, enhance our practical ability and further understanding of society. The school arranged this internship so that we can master the theoretical knowledge of the hotel skillfully. For this reason, I had a two-month internship in the catering department of Doubletree by Hilton Jiangbei Chongqing. I have gained a lot, mastered many service skills and work experience that I can't learn in class, and learned many principles and principles of dealing with people. I got a good training in knowledge, skills and social experience, which laid a solid foundation for my future work and life.

Second, the internship time and internship unit

1. Internship time

Xx year 65438+1October 3 1 -xx year 065438+1October 4.

2. Internship unit

Doubletree by Hilton Chongqing Jiangbei

Doubletree by Hilton Jiangbei Chongqing is located in Block B, Xiexin Building, Yanghe 1st Road, Guanyinqiao, Jiangbei District, Chongqing. It is a five-star hotel integrating accommodation, catering, conference, entertainment and leisure. Its superior geographical location, comfortable environment, perfect modern facilities and equipment have won unanimous praise from Chinese and foreign guests for its high-quality and efficient service. Doubletree by Hilton Jiangbei Chongqing has many large, medium and small conference rooms, advanced conference facilities, multiple simultaneous interpretation and multimedia projection systems and thoughtful conference services. It is an ideal place for business negotiation, news release, academic exchange, signing ceremony, exhibition and conference.

Third, the internship process.

Chinese restaurant is the hardest part of the hotel's catering department, because the hotel has not formulated specific job responsibilities and job descriptions for waiters. In the first few days, we were like headless flies. We simply didn't understand the process and essentials of the work, but only listened to the arrangement of the foreman and the old employees and their hands-on instruction. Fortunately, basically all the old employees are very friendly to us, and the supervisor has specially arranged a master to guide each of us. In the days to come, we can basically be proficient in all kinds of work.

In addition to welcoming guests, setting tables, folding cloth, passing dishes, serving food, and removing tables, I also have to do dirty and heavy work such as handyman, moving tables and chairs, and laying carpets. Our interns work eight hours a week and have two days off. According to our needs, the supervisor arranged two shifts for us, from 10 to 9: 00 p.m. and from 2: 00 p.m. to the evening. Let's have a rest at noon. However, the specific off-duty time is often uncertain, and overtime is often done according to the actual situation, but the overtime time is recorded, and there will be compensatory time off when appropriate. Although there is no overtime pay, I think this system is still very flexible and reasonable.

Hotel employees all wear work clothes, which are uniformly distributed and replaced by the hotel, but I think the uniforms of hotel waiters are too outdated and worn out. But to my relief, most of the hotel staff are warm and friendly, and no matter which department, we are not cold and blunt because we are interns; After being tired, a colleague gives a sweet smile, a common sentence? Did you try hard? It will be particularly touching; During rest and eating in the canteen, we all get together to chat and share our feelings, just like a family.

In the process of service, we have come into contact with all kinds of guests. We have been praised and complained by guests at work. Hilton is an established foreign-related star-rated hotel, with extremely rich overseas tourists, and most of the guests in all restaurants are foreigners. In the process of serving, we have improved our spoken English, increased our knowledge and broadened our horizons.

Fourth, the internship position and content

1. Internship post

food and beverage department

2. Internship content

Familiar with the basic situation of the hotel and its environment, including

(1) Distribution and function of public facilities and business premises in the hotel.

(2) The main service items, special services and the distribution of each service item that the hotel can provide.

(3) The specific service content, service time limit, service department and contact information of various hotel services.

(4) The geographical location of the hotel, the distribution of transportation, tourism, culture, entertainment and shopping places in the city where the hotel is located, and the ways and means to reach these places.

(5) The organizational structure of the hotel, relevant functions, institutions and relevant senior management personnel of each department.

(6) Management objectives, service objectives and related culture of the hotel.

(7) Participate in the company's on-the-job training, be familiar with your job responsibilities, understand the importance of this position and its position in the hotel, and understand the working object, specific tasks, work standards, efficiency requirements, quality requirements, service attitude and the responsibilities and scope of responsibilities you should undertake.

(8) Be familiar with menus and wine labels, and memorize the varieties supplied every day; Sold out varieties.

Fifth, the shortcomings of Hilton Hotel.

The above are some of my feelings during my internship, and then I will talk about some problems in the operation and management of Doubletree by Hilton Jiangbei Chongqing in the past month.

1. Various rules and regulations and their implementation are not particularly in place.

In fact, the management system of all high-star hotels is similar. The key is to see who will implement it and how it will operate. The rules and regulations of Doubletree by Hilton Jiangbei Chongqing are not perfect, but I personally think they have not been well implemented. For example, the hotel stipulates that employees must communicate in Putonghua in the public area of the hotel, but the actual situation is that Chongqing dialect is still the main communication method for employees, and even when there are guests, many employees use Chongqing dialect. Hilton is, after all, a foreign-related high-star hotel, and its service needs to be standardized, so I think it is hotel management to establish a set of standardized service execution and supervision mechanism.

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