GENERAL INFORMATION ABOUT XEO CUISINE – AMOMI JOINT STOCK COMPANY

MINISTRY OF EDUCATION AND TRAINING DUY TAN UNIVERSITY FACULTY OF ENGLISH DUY TAN UNIVERSITY INTERNSHIP REPORT Supervisor : Nguyễn Thị Thu Hiền Student : Lê Thị Kim Linh Class : K23 NAD6 Code : 23203211097 Course : 2017 - 2021 DA NANG – March 2021 DUY TAN UNIVERSITY DUY TAN SOCIALIST REPUBLIC OF UNIVERSITY VIETNAM FACULTY OF Independence – Freedom - Happiness ENGLISH INTERNSHIP REPORT Student’s name : Le Thi Kim Linh Date of birth : 24/10/1999 Class : K23NAD6 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 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien TABLE OF CONTENTS Student: Le Thi Kim Linh INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien ACKNOWLEDGEMENT The internship tern I had with Xeo Cuisine Restaurant was a great chance for learning and professional development Therefore, I consider myself as a very lucky individual as I was provided with an opportunity to be a part of there I am really grateful for having a chance to meet so many wonderful people 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 my internship.Thanks to the instructions and teachings of the teachers, my research 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 my future work Especially the brothers and sisters in the service department who created 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 I look forward to the teachers' guidance and the comments of the management board to make this internship report more complete Last but not least, I really thank to my friends and especially my family who supported me I could not overcome many difficulties without their support I am grateful to all of you I wish all of you good health and success Yours sincerely! Student Le Thi Kim Linh Student: Le Thi Kim Linh Page INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien PART I GENERAL INFORMATION ABOUT XEO CUISINE – AMOMI JOINT STOCK COMPANY 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 is suddenly new but familiar, another level for diners and familiar dishes Going against the massive development of many other eateries, Xeo Cuisine Restaurant is like a "low note" in bustling street music Decoring restaurant in the 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 main yellow tones Student: Le Thi Kim Linh Page INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien from outside to inside create a feeling of luxury and cozy The space inside the restaurant is spacious, airy and extremely modern Easy to see the luxury from tables and chairs, teapots to ceiling lights, decorative flower vases and every smallest item What is even more special is that all these refinements are aimed at creating a beautiful, harmonious space - a place to honor the pancake and diners can enjoy the pancake with a new feeling - To make a brand today, it took up to years, Xeo Cuisine Restaurant founder 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 establishing the chain- Xeo Cuisine Restaurant - Xeo Cuisine Restaurant- AMOMI Joint Stock Company is located at 75 Hoang Van Thu, Hai Chau district, Da Nang city The restaurant open door every day of the week from 10:00 am- 10:00 pm Picture 1.2 Map of Xeo Cuisine Restaurant - Until now restaurant have branches: 75 Hoang Van Thu - Da Nang Student: Le Thi Kim Linh Page INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien 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 Kitchen Parts Matter chief Accounting Department Restaurant management Chief Accountant Restaurant supervision Sous Chief Reception Department Student: Le Thi Kim Linh Service Department Page Cleaning Department Security Department INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien PART JOB DESCRIPTION 2.1 Position and responsibilities During the internship, my position at the restaurant is waitress, a job that required carefulness, agility and orderliness I have to work according to the requirements of the restaurant and speak the language of the customer I was assigned the following tasks: − − − − Welcoming customers to the restaurant and present the menu Answering questions and recommend food and drinks for new customers Knowing about the food and drinks available in the restaurant Receiving orders for drinks and food from customers and take orders to the − − − − − 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 when needed Student: Le Thi Kim Linh Page INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien 2.2 Detailed job description WEEK From 11thJanuary, 2021 to 16th January, 2021 Working time: 8:00 a.m – 14:00 p.m 1st week Day Tasks ● Putting uniforms on Results ● Being worried but ● Introducing to co-workers in the Monday, 11th capturing some restaurant general information ● Taking part in the first meeting of the restaurant and ● Learning how to serve customers staff January, 2021 from the manager ● Identifying my ● Learning the way my partners work Tuesday, 12 ● Putting uniforms on th job’duties ● Improving January, 2021● Changing the uniforms, making communication sure personal hygiene standards and skills and behaviors manners as prescribed before each working shift ● 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, arranging new tools to match the dish Student: Le Thi Kim Linh Page INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien ● Cleaning and handing over after working time ● Changing uniforms, making sure ● Obtaining Wednesday, personal hygiene standards and background manners as prescribed before each knowledge about working shift setting up 13th January,● Cleaning the eating utensils: cups, 2021 plates, spoons, cups,… ● Learning how to fold napkins, cold towels, and spread tablecloths ● Cleaning and handing over after going home ● Changing uniforms, making sure ● Achieving Thursday , additional manners as prescribed before each knowledge about the working shift dishes at the ● Cleaning the eating utensils: cups, 14th January, 2021 personal hygiene standards and plates, spoons, cups,… ● Memorizing the dishes and ingredients in the menu restaurant ● Improving skills to order and serving customers ● Learning and practicing to serve clients and cleaning and handing over after working shifts ● Changing uniforms, making sure ● Being more Friday, 15th personal hygiene standards and confident in manners as prescribed before each communication and January, 2021 working shift interaction with ● Cleaning the eating utensils: cups, plates, spoons, cups,… ● Introducing specific dishes to Student: Le Thi Kim Linh Page 10 customers ● Knowing the basic things of the INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien WEEK From 25th January, 2021 to 30th January, 2021 Working time: 8:00 a.m – 14:00 p.m 3rd week Day Tasks Results Changing the uniforms, making ● Improving consulting skills sure personal hygiene standards and manners as prescribed before for customers to choose dishes each working shift Cleaning the utensils: cups, Monday, 25th January, 2021 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 th Tuesday, 26 January, 2021 working time Changing the uniforms, making ● Learning how to solve the sure personal hygiene standards and manners as prescribed before problem of food ordering for each working shift customers Cleaning the utensils: cups, through plates, spoons, telephone Welcoming guests and serving guests Tidying up unnecessary tools on the table Changing cutlery and dishes, Arranging new tools to match the Student: Le Thi Kim Linh Page 15 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien dish Cleaning and handing over after Wednesday, 27th January, 2021 working time Changing uniforms, making sure ● Obtaining background personal hygiene standards and knowledge manners as prescribed before about setting up each working shift Cleaning the eating utensils: cups,● Making a good impression with plates, spoons, cups,… co-workers Learning how to answer the phone Responding to customer complaints Cleaning and handing over after Thursday , 28th January, 2021 Friday, 29th January, 2021 going home Changing uniforms, making sure ● Achieving additional personal hygiene standards and knowledge manners as prescribed before about the dishes each working shift Cleaning the eating utensils: cups, at the restaurant ● Improving skills plates, spoons, cups,… to order and Cleaning and handing over after serving working shifts customers Changing uniforms, making sure ● Adapting the job and the staffs personal hygiene standards and here trusted me manners as prescribed before completely each working shift Cleaning the eating utensils: cups, plates, spoons, cups,… Introducing specific dishes to Student: Le Thi Kim Linh Page 16 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien 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, 30 • Changing uniforms, ensure ● Being closer to January, 2021 the customer personal hygiene standards and ● Making a good manners as prescribed before impression with each work shift • Cleaning the eating utensils: cups, co-workers th 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 On the third week at Xeo Cuisine Restaurant, I had a lot of tasks to In addition, I got a lot of opportunities to practice my English skills And I think it has been getting better day by day I generally ended a week of working with a better mood and the feeling of worry has now passed away Student: Le Thi Kim Linh Page 17 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien WEEK From 1st February, 2021 to 5th February, 2021 Working time: 8:00 a.m – 14:00 p.m Day Monday, 1st February, 2021 Tasks Results Changing the uniforms, making sure● Improving personal hygiene standards and consulting manners as prescribed before each skills for working shift customers to Cleaning the utensils: cups, plates, choose dishes 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 Changing uniforms, making sure ● Obtaining Wednesday, personal hygiene standards and background 3rdFebruary, manners as prescribed before each knowledge working shift about setting Cleaning the eating utensils: cups, up 2021 plates, spoons, cups,… Learning how to answer the phone Responding to customer complaints Student: Le Thi Kim Linh Page 18 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien Cleaning and handing over after Friday, th February, 2021 going home Changing uniforms, making sure ● Feeling more personal hygiene standards and confident in manners as prescribed before each communication working shift and interaction Cleaning the eating utensils: cups, with customers 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 During this 4th week, my assignment was still cleaning, arranging and ordering food and drinks like three weeks before Besides, I had to perform the assigned work well, supported others to better serve the process Student: Le Thi Kim Linh Page 19 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien WEEK From 22th February, 2021 to 25th February, 2021 Working time: 8:00 a.m – 14:00 p.m 5thweek Day Monday, 22thFebruary, 2021 Tasks Changing the uniforms, making Results ● Finishing my sure personal hygiene standards and work perfectly, in spite of many manners as prescribed before each customers working shift needed us to Cleaning the utensils: cups, plates, serve 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 Tuesday, 23thFebruary, 2021 working time Changing uniforms, making sure ● Obtaining background personal hygiene standards and knowledge manners as prescribed before each about setting up 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 Wednesday, going home Changing uniforms, making sure ● Feeling more Student: Le Thi Kim Linh Page 20 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien personal hygiene standards and manners as prescribed before each working shift Cleaning the eating utensils: cups, 24th February, 2021 confident in communication and interaction with customers 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 Changing uniforms, making sure Learning more personal hygiene standards and manners as prescribed before each working shift Cleaning the eating utensils: cups, about academic vocabulary in restaurant business Thursday, 25th February, plates, spoons, cups,… 2021 Introducing specific dishes to customers to easily choose Guiding guests to choose the appropriate sauce for the dish Making hot tea for guests After the 5th week working at the restaurant, I have the opportunities to chat with foreign guests to practice listening and speaking Enghlish I received orders with a larger number of tables Harder work made me feel pressured but still enjoyable With a few experiences, I had many problems at work However, I was carefully and carefully instructed by Ms Nga to complete the assigned tasks well WEEK From 1st March, 2021 to 3rd March, 2021 Student: Le Thi Kim Linh Page 21 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien Working time: 8:00 a.m – 14:00 p.m 6th week Day Monday, 1stMarch, 2021 Tuesday, 2nd March, 2021 Tasks Results ● Changing the uniforms, ● Talking more making sure personal hygiene easily with standards and manners as guests in general prescribed before each and foreign working shift guests in ● Cleaning the utensils: cups, particular to not plates, spoons, only to practice ● Welcoming guests and but also to get serving guests experience and ● Tidying up unnecessary improve some tools on the table English skills ● Changing cutlery and dishes, ● Arranging new tools to match the dish ● Cleaning and handing over after working time ● Changing uniforms, ● Obtaining making sure personal hygiene background standards and manners as knowledge about prescribed before each setting up working shift ● Cleaning the eating utensils: cups, plates, spoons, cups,… ● Learning how to answer the phone ● Responding to customer complaints Student: Le Thi Kim Linh Page 22 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien ● Cleaning and handing over after going home ● Changing uniforms, ● Finishing the making sure personal hygiene work rather well standards and manners as ● Helping others prescribed before each to complete work working shift before ending the ● Cleaning the eating shift Wednesday, utensils: cups, plates, spoons, 3rd March, cups,… 2021 ● 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 This is the last week of my internship, I have completed the job On the last day, I received enthusiastic comments from the head of the department and many comments to improve myself, and complete article general reports I said thanks to Ms.Nga and staffs at resort because of their helping Thanks to them, I received many lessons and values in the tourism industry in general and the restaurant business in particular I hoped good experiences I acquired during six weeks become precious for me in the future Student: Le Thi Kim Linh Page 23 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien PART 3: PERSONAL EXPERIENCES FROM INTERNSHIP Internship is the last stage of student’s life It is the result of the whole learning process to apply in real work in society We all know that internships can be an effective way to gain work experiences and increase my employment opportunities Although it only takes two months, it has brought me valuable experiences The internship also brought me some specific advantages and disadvantages That helps me to better understand the nature of my work as well as the skills I need to supplement Advantages First of all, the biggest benefit of internships is that they offer a safe space for students and graduates to gain work experiences This is important because most employers are reluctant to hire someone who’s never worked before; they think that with no experience, you’ll probably be unreliable and not know what to or how to work Of course, this creates a vicious circle with no way out which is why lots of graduates end up in completely unrelated fields Internships can be a great solution to this problem as they allow students and graduates to experience a real workplace Apart from the vocational skills that interns gain, they also get lots of soft skills which are crucial to not only finding a job but succeeding at one as well The second is that students can get a taste of my chosen field Choosing career happens at a very young age, and most of us are not certain what we want to with the rest of our lives Many people find themselves going from school to university and then into the workforce before realising that their degree and career are not what they expected them to be One of the greatest advantages of internships is that they allow people to experience their Student: Le Thi Kim Linh Page 24 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien industry and chosen profession This usually has one of two effects - makes people more excited and drives them to work hard and build a successful career, or they realise it’s not the right career for them The third is to help me build myself-confidence This is a chance that helps me discover many things such as my strengths and weaknesses So, I get opportunities to improve my knowledge as well as self confidence Beside, it also helps me improve my communication skills and handle common situations with customers Finally, it boosts my CV Internship can also benefit my CV as it is a foolproof way to demonstrate that you have work experiences, working skills and communication skills The skills can be relevant to my chosen profession, which is admittedly crucial in a CV Moreover, these skills are very essential for my fool in the future Disadvantages Besides the above advantages, there are few challenges that I faced and the biggest challenge I've faced in my internship is lack of experience Because time is not long enough for me to absorb all knowledge quickly and accurately, and there are many errors while working Therefore, nonexperience is my first challenge The next difficulty is that reality and theory are too different When I was in college, I didn't get many chances to practice what I learned Hence, from the very beginning, I was surprised This made it difficult for me to get used to the job during the first few days Thirdly, pressure from guests also affected me a lot Every day I had to communicate with many customers from many countries in the world and even countries from Middle East as Bangladesh, etc So the differences among cultures also bring me obstacles while contacting them Most of the Student: Le Thi Kim Linh Page 25 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien foreign guests come from China and Korea, their English is too hard to listen It is not formal English However, because of this disadvantage, my listening skill was improved remarkable Due to the epidemic situation, foreign visitors are limited, not have the opportunity to communicate in English and increase their own skills The last difficulty is the little practice time There is still too much work to be done Because time is limited, I not have enough opportunity to learn more things and improve my skills Although I encountered many obstacles during the practice, I tried my best to adapt and overcome all difficulties I finally finished my internship with a good result Personal experiences from the internship In my opinion, internship period is very important to every student because it is considered a new beginning for our future After six weeks of practice, I have learned a lot To be a high- quality waitress, I knew that I need to be smarter and smarter when dealing with problems I felt like I lucked out when I had a wonderful time working here Firstly, I had chances to conduct many tasks such as greeting customers, treating customers, dealing with any situation if the customers is not satisfied with something Next, I learned many things that I have never learned at university about the restaurant waitress's working process Furthermore, one of the most important things I gained from an internship was a whole newfound knowledge I was trained the way I must when I want to communicate directly and resolve complains of guests It was a chance for me to improve language and communication skills In addition, I learned how to answer guests through telephone in a pleasant way It also helped me improve communication skills Student: Le Thi Kim Linh Page 26 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien Finally, I was experienced work in the professional environment, I learned how to keep good manner to customers and I could work under high pressure In conclusion, I have more benefits from my internship than I expected During my internship, I clearly realized what my weakness and strong points are so that I can improve and adapt myself to the real working environment In addition, the six-week internship at Xeo Cuisine Restaurant helped me become more self-confident and mature day by day That is an important factor in hunting job opportunities later Student: Le Thi Kim Linh Page 27 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien PART SUGGESTIONS FOR PRACTICE SITE AND UNIVERSITY 4.1 Suggestions for Faculty of English In my opinion, the Faculty of English, Duy Tan University has created the most favorable conditions for students throughout their learning and internship journey However, to my knowledge, most travel agencies have a hard time accepting and allowing interns to work and learn at their companies For this reason, I wish the faculty could exchange and cooperate with more companies and businesses related to the tourism industry; therefore, students may have many opportunities to choose an internship On the other hand, the faculty should extend the internship so that students have more time to practice and have more practical working experiences 4.2 Suggestions for Internship Site The first time I went to a luxurious and ancient restaurant in Da Nang to the internship, I found the restaurant hotel is an ideal place for me to practice and learn due to a friendly, comfortable and energetic atmosphere, motivated and staff, kind Then, during my six weeks internship, I realized that the restaurant is very professional with excellent service However, from my point of view, I think that in order to attract more customers, the company needs to work harder with its excellent services Beside, the restaurant’s managers need to pay much more attention to policies for staff working at Restaurant During the internship, I realized that the employees here didn’t receive enough care Therefore, I would like to recommend this to the managers and human resources department of the restaurant, because it is also a very important element affecting the success of Xeo Cuisine Restaurant Student: Le Thi Kim Linh Page 28 INTERNSHIP REPORT Supervisor: Nguyen Thi Thu Hien SUPERVISOR’S COMMENT  -······································································································ ······································································································ ······································································································ ······································································································ 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Nguyen Thi Thu Hien PART I GENERAL INFORMATION ABOUT XEO CUISINE – AMOMI JOINT STOCK COMPANY The overview of Xeo Cuisine Restaurant − − − − − Company name: AMOMI Joint Stock Company Address: 75 Hoàng... 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... passing locality, before embarking on establishing the chain- Xeo Cuisine Restaurant - Xeo Cuisine Restaurant- AMOMI Joint Stock Company is located at 75 Hoang Van Thu, Hai Chau district, Da