Topic career development in foodand beverage department, liberty central saigon citypoint hotel

VIETNAM GENERAL CONFEDERATION OF LABOUR TON DUC THANG UNIVERSITY FALCUTY OF BUSINESS ADMINISTRATION FINAL REPORT 50% CAREER ORIENTATION IN HOSPITALITY TOPIC: CAREER DEVELOPMENT IN FOOD AND BEVERAGE DEPARTMENT, LIBERTY CENTRAL SAIGON CITYPOINT HOTEL SUPERVISOR NAME: MBA VU THI HONG NHUNG MBA LE NGUYEN NGOC THANH STUDENT NAME: DUONG NGOC TU TRANG STUDENT ID: 721G0002 CLASS: 21GF0721 HCM CITY, MONTH 12 YEAR 2021 TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION ************* REPORT EVALUATION CAREER ORIENTATION IN HOSPITALITY 50% SEMESTER 1, ACADEMIC YEAR 2021-2022 Topic: Build your own career plan for years in university and career path development for the next years in food and beverage department in Liberty Central Saigon Citypoint Hotel Student name: Duong Ngoc Tu Trang Student code: 721g0002 Evaluation No Criteria Grade Score Note Format: - Present according to required guideline (font, page number, table content, charts…) - No spelling mistake, typing mistake, referencing mistake Clear and understandable sentences 0.5 0.5 Content Introduction 0.5 Chapter 1: Overview of organization - History of establishing and developing (0.5) - Hotel and Outlets Description (1.0) - Hotel structure: Organization chart and explanation (0.5) 2.0 Chapter 2: Overview of department - Overview (1.0) - Department structure and explanation (1.0) - SWOT (2.0) 4.0 Chapter 3: Plan to achieve the goal - Preparation for knowledge (0.5) - Preparation for skill (0.5) - Preparation for experience (0.5) - Attitude (0.5) Conclusions: summarize all content of report shortly 2.0 Total 10.0 Total mark: 0.5 Day month year 20 Marking lecturer INTRODUCTION:  With the given topic is “Build your own career plan for years in university and career path development for the next years”, i realize how important it is to create a specific plan for my future By following this plan , i strongly believe that i can gain a lot of experience, knowledge, skill in order to possibly achieve my goal CHAPTER 1: OVERVIEW OF THE HOTEL 1.1 : History of establishment and development  Begin the construction from 5/2013 untill 28/8/2014, the 4-star hotel Liberty Central Saigon Citypoint was offically operated  The project Liberty Central Saigon Citypoint was invested by share holders with the total capital investment 550 bilion VND  Liberty Central Saigon Citypoint is under direct administration of joint stock Que Huong Liberty company  The hotel was built 16 floor with 171 modern rooms and suites  Liberty Central Saigon Ciypoint is located in district which is the central area of Ho Chi Minh city , at the corner of Pasteur and Le Loi 1.2 : Field of business 1.2.1: Facilities:  Executive lounge: 16th floor o Opening hours: 6:00 – 22:00 o The Executive Lounge comes as an exclusive retreat for all discerning guests staying at the following room types: Executive, Signature City View, Liberty Central Suite Some additional benefits dedicated for these room types include: business computer usage, valet pressing of one suit/dress per stay and late check-out till 14:00 o Accompanied by breathtaking views of the city, Executive Lounge is an ideal location for guests who need a quiet place to work or read a book With an aim to deliver the highest standard of services, morning and afternoon tea sessions are served throughout the day on Executive Lounge, along with an evening cocktail and canapé session served from 18:30 to 20:30 They also have a private boardroom that is available as a special complimentary benefit for guests to organize meetings with their clients  Swimming pool: 19th floor o Opening hours: 6:00 – 22:00 o This rooftop swimming pool is a calm oasis from the hot and hurried Ho Chi Minh City below Whether early morning or evening time, pool deck is a perfect place where you can soak up in the sun and immerse yourself in the spectacular sunset of the city We also offer complimentary WiFi access, drinks and snacks on our rooftop pool to help you relax and escape from the daily stresses of life  Fitness center: 18th floor o Opening hours: 6:00 – 22:00 o Our Fitness Center combines a contemporary setting, vibrant city views and the latest cutting edge gym equipment that would allow guests to keep up with their fitness routine even when they are away for business or travelling All modern availability of cardio machines, weight machines and free weight rack is also present as a motivational mix for your workout  The spa: 18th floor o Opening hours: 09:00 – 22:3 o Restore balance to your body, mind and spirit by spoiling yourself to some pampering time right within the intimate walls of Liberty Central Saigon Citypoint Situated high above the busy streets of Ho Chi Minh City, The Spa offers traditional and western body treatments, restful foot reflexology, manicure, pedicure and haircut for men Their modern steam and sauna facilities are also available to be used by both in-house and walk-in guests  In-house cinema: 1st floor o Cinema on the 1st floor which is managed by CGV Cinemas, brings the latest movie releases and maximum viewing pleasure to our guests Liberty Central Saigon Citypoint Hotel is the first hotel in Ho Chi Minh city that comes with an in-house cinema 1.2.2: Dining:  Central restaurant: 3rd floor o Opening hours: Breakfast: 6:00 – 10:00 (Monday – Friday) & 6:00 – 10:30 (Saturday – Sunday) Lunch: 11:30 – 14:30 daily (for both buffet & a la carte) Dinner: 18:00 – 22:30 daily (for both buffet & a la carte) o With a refined and intimate atmosphere, Central Restaurant makes an outstanding place for guests to either enjoy their nutritious breakfast or treat themselves to a distinctive selection of cuisines At Central Restaurant, the experience chefs offer signature a la cart options and miscelleanous buffets with both international dishes and Vietnamese classics that are prepared from the freshest, high-quality ingredients  The bistro: ground floor o Opening hours: 6:00 – 24:00 o Whether for business or leisure, for a few minutes or a few hours, the energetic Bistro is an accommodating destination for guests meeting up with business partners, catching up with friends or simply tucking in a good book A diverse selection of light snakcs, barista coffees, draught beers and an inspiring list of cocktails and wine are also offered and dedicated for guests of The Bistro  Libra dining room: 3rd floor o Opening hours: 10:00 – 22:00 o Libra Dining Room is designed to bring an intimate atmosphere and cosy dining experience for several types of events, such as: birthdays, anniversaries, bridal showers and rehearsal dinners With a capacity from to 20 people, coupled with a dedicated Banquet team that is always available to cater your preferences, Libra would make a perfect location to celeberate special ocassions  Above sky bar: 19th floor o Opening hours: 08:00 – 24:00 o Above Sky Bar offers an innovative selection of high-end spirits, signature cocktails, draught beers and fine wines, all complimented by a carefully curated menu of light snacks Situated on the rooftop, our Above Sky Bar unites the vibrant ambience of Ho Chi Minh, exceptional skyline and city views that would assuredly create a memorable experience from casual drinks to special occasions 1.2.3: Meeting & event:  Apollo: 2nd floor o Offering flexible setting and essential equipment, preeminent Apollo room is modern, well-equipped and suitable for plenty of different functions requiring space for up to 150 guests Whether guests are hosting a business meeting or a private affair, our Banquet Team will be there to make sure everything goes off without a hitch  Jupiter: 2nd floor o Elevate any professional meeting or personal event from ordinary to exhilarating in our Jupiter Meeting Room Contemporarily designed for any occasion requiring space for up to 20 guests Fully equipped with modern technology and high-quality audio and visual amenities, rest assured that our Jupiter Meeting Room and Banquet Team will complement business at hand  Venus boardroom: 16th floor o Exclusively dedicated to corporate guests requiring space to conduct business meetings in a private ambiance, our Venus Boardroom is perched on Excutive Lounge with specable views of Ho Chi Minh City Every occasion will be tailored and taken care of by our Banquet Team to meet even the most demanding requirements  Airport shuttle o o o o o o o o o o IDD telephone with extension in bathroom In-room safety deposit box Executive work desk Electric scale Minibar In-room air conditioner Free Wi-Fi access LCD TV with satellite cable channels In-room data port In-room IDD call  Executive: With a king-size bed and a spacious bathroom, Executive rooms make a perfect blend of modernity and calmness, creating a relaxing ambiance after a long day of business engagements or exploring the city Designed for guests to have a home away from home, Executive rooms provide guests with exclusive access to the Executive Lounge and a range of additional benefits & services o Size: 25-27 m² o o o o o o o o o o o o o o o o o o o o o o o o Exclusive access to Executive Lounge king bed or single beds City View Bathtub/Shower Bathrobe Deluxe bathroom amenities Hair dyer Rain shower Black-out curtain Electric kettle Tea pot Tea & coffee facilities Daily mineral water (02 bottles) Slippers IDD telephone with extension in bathroom In-room safety deposit box Executive work desk Electric scale Minibar In-room air conditioner High speed Wi-Fi access LCD TV with satellite cable channels In-room data port In-room IDD call  Signature City View: As the name suggests, these rooms deliver ultracomfort that is accompanied by breathtaking views of the city Designed with modern decor and expansive windows overlooking Ho Chi Minh City’s incredible skyline, their supreme location would make a perfect match for guests who would like to immerse themselves in the busy life of Saigon from their own space Guests staying in Signature City View rooms are offered exclusive access to the Executive Lounge and a range of additional benefits & services o Size: 27 m² o Exclusive access to Executive Lounge o king bed or single beds o City View o Bathtub/Shower o Slippers o Bathrobe o Deluxe bathroom amenities o Hair dyer o Rain shower o Black-out curtain o o o o o o o o o o o o o o o o Minibar Electric kettle Tea pot Coffee machine Tea & coffee facilities Daily mineral water (02 bottles) In-room data port In-room IDD call IDD telephone with extension in bathroom In-room safety deposit box Executive work desk Electronic scale In-room air conditioner iHome Free Wi-Fi access LCD TV with satellite cable channels  Liberty Central Suite: Strike the spacious bedroom and separate living area that create an inviting ambience for both leisure and business travelers Designed with sleek, contemporary furnishings that allow guests to easily unwind during their stay, Liberty Central Suite is the iconic symbol of privileged comfort and convenience being combined perfectly Liberty Central Suites provide guests with exclusive access to the Executive Lounge and a range of additional benefits & services o Size: 45 m² o Exclusive access to Executive Lounge o king bed o City View o Shower & Bathtub o Bathrobe o Deluxe bathroom amenities o Hair dyer o Rain shower o Black-out curtain o Electric kettle o Tea pot o Tea & coffee facilities o Daily mineral water (02 bottles) o Slippers o IDD telephone with extension in bathroom o In-room safety deposit box o Executive work desk o Electric scale o Minibar o In-room air conditioner o High speed Wi-Fi access o LCD TV with satellite cable channels o In-room data port o In-room IDD call 1.3: Hotel’s organizational structure & explanation 1.3.1: Hotel’s organizational structure Front Office Departm 1.3.2: Explanation  General Manager:  He/she is responsible for the administration, the operation and the development of the hotel by verifying all departments are functioning the best way  Deputy General Manager  He/she is the supporter of General Manager and on behalf of General Manager whenever General Manager is absence from hotel  He/she is in charge of planning, developing, processing and observing projects of hotel  Assistant Manager:  He/she resembles the connector between the managers and the staff  He/she is accountable for assigning duties; observe the daily operation and the activities flow of the hotel; ensure the commands was given by the manager are completed and the activities flow of the hotel  Front Office Manager:  He/she is the head of Front Office department  He/she supervises how the department operate and ensure the effectiveness by guiding and coordinating the work of all front office department’s employees: booking, manage complains, take care of the customer service, …  Housekeeping Manager  He/she is the head of housekeeping department  He/she manages daily activities of department and ensure the rooms are well cleaned, well prepared to meet the costumer’s satisfaction  Food and Beverage Manager  He/she is the head of Food and Beverage department  His/her jobs include create menu; deal with food supplier, decide which supplier to purchase; supervise the operation of restaurant, bar, lounge, to ensure rate of progress; manage human resource of department  Human Resource Manager  He/she plans the human resources strategy for the hotel and is in charge of supervising the tasks related to human resource: interviewing, recruiting, training, …  Chief Engineer  He/she is responsible for the operation, maintenance and repairing the hotel’s equipment  Sales and Marketing Manager  He/she is in charge of the hotel’s sales by planning the business and marketing strategy to attract the costumers  Security Manager  He/she guarantee the safety of costumer, employees and the properties of the hotel CHAPTER 2: OVERVIEW OF DEPARTMENT 2.1: Overview, roles of department in hotel:  The position in F&B department that i want to be is restaurant manager who in charge of controling the activities of the restaurant 2.1.1: Overview of department:  Is one of the most crucial departments and usually the largest department in a hotel with the most employees 2.1.2: Roles of department:  Deal with costumer’s food and drinks orders  Provide the costumers with high quality food and drinks  Serve costumer with the friendly and welcomed attitude  Plan events: wedding, conference, …  Improve the hotel’s revenue 2.2: Department’s organization structure & explanation: 2.2.1: Department’s organization structure: Food and beverage manager/director Assistant food and beverage manager/director Room service manager Bar/Beverage manager Banquet manager Restaurant manager Lounge Manager Kitchen Chef de Cuisine Order taker Room service server Bar tender Bar waiter Banquet captain Banquet server Assistant restaurant manager Restaurant captain Restaurant server Lounge server Sous Chef Station Chef Kitchen staff Stewarding 2.2.2: Explanation  Food and Beverage manager:  He/she is the head of Food and Beverage department  His/her jobs include supervise the operation of restaurant, bar, lounge, to ensure rate of progress; manage human resource of department  Assistant Food and Beverage manager:  He/she joins the manager in recruitment process; instruct manager’s demand to bar manager, restaurant manager…; supervise department’s daily operation; organize tasks; …  Room service manager:  He/she responsible in managing room service department; training new employees; supervise room service staff; respond to costumer’s complains; …  Order taker:  He/she takes costumer’s order and deliver it to kitchen department; answer costumer’s question about the menu; …  Room service server:  He/she delivers the food to costumer’s room  Bar/Beverage manager:  He/she is the head of beverage department and supervise daily operation of department; manage beverage purchasing, menu; …  Bar tender  He/she is a person who prepares alcoholic beverages (and some nonalcoholic beverages) for costumer  Bar waiter:  He/she serves the drinks to costumers  Banquet manager:  He/she responsible for planning all of the details pertaining to events in all banquet and meeting rooms; the coordination of food and beverage delivery for events held in the hotel; working with F&B manager, kitchen to create the menu; coordinating the staff needed for the event; …  Banquet captain:  He/she supervising the staff; providing staff with the necessary training, including customer service and serving etiquette; assisting the manager in          setting up the event; monitoring all the supplies, equipment, eating utensils, are well cleaned Banquet server:  Staff who serve in events held in hotel: weeding, conference, … Restaurant manager:  He/she in in charge of coordinating and optimizing front and back-ofhouse restaurant operations; coordinate with the assistant manager on the ingredients, equipment supplier and monitor their quality; monitoring the researching dishes and planning menus; recording all income and expenses and ensuring that cash registers are balanced, … Assistant restaurant manager:  He/she purchases new ingredients, kitchen utensils, and equipment as stock is damaged or depleted as the manager demand; sources better deal on all resources and equipment; scheduling shifts; train employees; supervise restaurant’s daily operation; … Restaurant captain:  He/she monitors setup, maintenance, cleanliness and safety of Dining areas and kitchen; complete opening and closing duties/checklists in a timely fashion; coordinate food service between kitchen and dining staff; is required to act as Manager on Duty in absence of the Restaurant Assistant Manager and Restaurant Manager; … Restaurant server:  Staff who assigned with tasks: welcoming costumer, take order, explain menu, serve dishes, … Lounge manager:  He/she directs and organizes the daily activities to maintain the effective operation of the lounge; ensure all staff is trained to deliver a customer focused service; develops plan to maximize customer’s satisfaction; … Lounge server:  Staff who responsible for serving costumer in the lounge Kitchen:  An area which is responsible for providing costumer with high quality dishes Chef de Cuisine:  He/she can also be known as the head chef who manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment; oversee food preparation; plan new menus; …  Sous chef:  He/she is second in command; tend to be involved more directly to the daily kitchen’s operation; work as an assistant to help Chef de Cuisine with planning menus, making sure the kitchen is up to safety standards and that staff are obeying sanitation rules; staff scheduling and discipline; …  Station chef:  Each station chef is responsible for running specific section of the kitchen: pantry chef, butcher chef, pastry chef, vegetable chef, fry chef …  Kitchen staff:  Staff are assigned with basic tasks in the kitchen  Stewarding:  Staff who responsible for dishwashing, cleaning utensils, equipment, … 2.3: Swot: STRENGTH: - Teamwork skill - Adaptability - Learn from the critics - Communication skill - Patience - Language skill WEAKNESS: - Research skill - Easily stressed under pressure - Self-confident - Time management skill - Lack creativity skill - Mutitasking skill - Presentation skill OPPORTUNITIES: - Hospitality industry diverse in jobs - Hospitality industry has been developing rapidly which require a great amount of employees each year - More and more type of service has been developed in the last decade THREATS: - Lot of students study and graduate from hospitality major each year - The more candidates appeare , the harsher the requirments become - Hospitality industry easily effected from pandemic, natural disaster CHAPTER 3: PLAN TO ACHIEVE THE GOAL Knowledge Skill - Read books and news - Improve 1st related to hospitality industry presentation skill year to gain an overall knowledge and self-confident Experience - Applied for a part time job in some coffee shops Attitude - Learn to be responsible with my actions , words, thoughts 2nd - Learn Chinese to take the year certificate beside that continue to improve English - Retake the IELTS exam 3rd - Learn basic knowledge year about nutrions, cooking by books , internet, - Improve resilience skill - Applied for a part time job at some restaurants - Applied to work part time at some bakery stores - Learn to always be patient , selfcontrolled 4th - Take a short course to learn year about customer’s behavior & psychology - Improve cultural awareness - Improve mutitasking skill - Hosnesty is the vital component to build trust with costumer and coworker 5th - Register at a short course year about wine, beverage, - Develop observation& analysis skill - Through the internship time, gain reality experiences - Applied to work as a server in the restaurant of Liberty hotel to get experience, learn how the restaurant operate - Improve time management skill - Manage emotion and always be courteous, positive - Always be studious mean that you willing to learn everything which is a great attitude in order to develop my carrer path CONCLUSION:  Through this report, not only that i can gain a huge amount of information, knowledge but also understand more about my strenth , weakness so that i can improve myself to meet the employer’s requirements and use this future plan effectively to achieve my goal REFERENCES:                https://tcdulichtphcm.vn/chuyen-hay/khai-truong-khach-san-liberty-centralsaigon-citypoint-c17a2924.html https://www.libertycentralsaigoncitypoint.com/vi https://www.booking.com/hotel/vn/liberty-central-saigon-city-point https://www.foodandbeverageknowledge.com/2020/07/function-andresposibility-food-and-beverage-service-department.html https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-servicejob-description/493-f-and-b-organization.html https://www.researchgate.net/figure/Typical-hotel-organization-chart-showingthe-GMs-position-and-the-line-staff-Source_fig1_279682339 https://ezcloud.vn/cac-chuc-danh-trong-khach-san-bang-tieng-anh/ https://www.lifepersona.com/how-is-the-organizational-chart-of-a-hotel-andtheir-functions https://redcarpetacademy.wordpress.com/2010/05/13/importance-of-f-bdepartment-in-a-hotel/ https://www.betterteam.com/banquet-captain-job-description https://www.hoteljob.vn/tin-tuc/banquet-manager-la-gi-ban-mo-ta-cong-viecbanquet-manager-trong-khach-san-nha-hang https://hospitalityinsights.ehl.edu/what-does-a-restaurant-manager-do https://www.betterteam.com/assistant-restaurant-manager-job-description https://www.ziprecruiter.com/hiring/job-description-template/steward http://www.venuworks.com/wp-content/uploads/sites/21/2017/10/Dodge-CitySous-Chef.pdf ... https://tcdulichtphcm.vn/chuyen-hay/khai-truong-khach-san -liberty- centralsaigon -citypoint- c17a2924.html https://www.libertycentralsaigoncitypoint.com/vi https://www.booking.com /hotel/ vn /liberty- central- saigon- city-point https://www.foodandbeverageknowledge.com/2020/07/function-andresposibility-food-and -beverage- service-department.html... to our guests Liberty Central Saigon Citypoint Hotel is the first hotel in Ho Chi Minh city that comes with an in- house cinema 1.2.2: Dining:  Central restaurant: 3rd floor o Opening hours: Breakfast:... and development  Begin the construction from 5/2013 untill 28/8/2014, the 4-star hotel Liberty Central Saigon Citypoint was offically operated  The project Liberty Central Saigon Citypoint