VIET NAM GENERAL CONFEDERATION OF LABOR TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION INTERNSHIP REPORT IN FOOD AND BEVERAGE DEPARTMENT Supervisor name: Ms.Le Nguyen Ngoc Thanh Student name: Hà Vũ Chương Student ID: 720K0203 Class: 20K70501 Major: HOSPITALITY MANAGEMENT Academic year: 2020-2024 Ho Chi Minh City, June 2022 NHẬN XÉT CỦA DOANH NGHIỆP THỰC TẬP INTERNSHIP REPORT 06/04/2022 Sinh viên: _ MSSV: Lớp: _ Khóa: _ Thành phố Hồ Chí Minh, ngày tháng năm Lãnh đạo doanh nghiệp (ký tên, đóng dấu) HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 NHẬN XÉT CỦA GIẢNG VIÊN HƯỚNG DẪN Sinh viên: _ MSSV: Lớp: _ Khóa: Thành phố Hồ Chí Minh, ngày tháng năm Giảng viên hướng dẫn HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 ACKNOWLEDGEMENT Firstofall,IwouldliketoexpressmygratitudetothePQChospitalitygroupandthe FacultyofBusinessAdministrationforallowingmetocompletemyinternship Secondly, I would like to thank Mr Nguyen Hai Nam, a culinary lecturer, for conveyinghispassionfortheprofession,experience,andextensiveknowledgetomeineach class.Thankstotheteachingsofmyteacher,Iwasabletoconvenientlycatchupinthereal environment.ThankyouTranThienAn,deputyheadofthedepartment,whohasguidedand sharedpracticalexperiencesthathavehelpedmeimproveinallaspects Finally, I would like to thank my fellow majors who have accompanied me throughoutthe3monthsoftheinternship,Iamshortbutthisinternshiphashelpedmegrow inmanyways HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 CONTENT ACKNOWLEDGEMENT CONTENT TABLEOFFIGURES INTRODUCTION CHAPTER1:INTERNSHIPPLACEMENTPROFILE 1.1 AFFILIATIONOFTHECOMPANYTOTHEGROUP& LOCATION 1.1 HISTORYANDDEVELOPMENT .9 1.2 HOTELANDOUTLETSDESCRIPTION 1.3 HOTELSTRUCTURE:ORGANIZATIONCHARTANDEXPLANATION 11 CHAPTER2.INTERNSHIPPROCEDURE 13 2.1.THEOUTLET’SORGANIZATIONALCHARTINDETAILS 13 2.2.SCHEDULE&DUTIES .15 2.3.AVANTAGESANDDISAVANTAGES 19 2.4.LEARNINGOUTCOMES 19 CHAPTER3.RECOMMENDATIONS 20 3.1.RECOMMENDATIONSTOTHEHOTEL 20 3.2.RECOMMENDATIONSTOUNIVERSITY 20 CONCLUSION 21 HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 TABLE OF FIGURES Figure2Castorhallway Figure1GemCenterlocation .8 Figure5Partylayout 17 Figure4Pick-upfood 17 Figure3Wipetheglass .17 Figure9Buffetset-up 18 Figure8Trainningday 18 Figure6Asianset-upstyle 18 Figure7Europeset-upstyle 18 HÀ VŨ CHƯƠNG-720K0203 Document continues below Discover more Quản trị tài from: Đại học Tơn Đức… 579 documents Go to course Chapter-3 - Môn học cung cấp cho… Quản trị tài 100% (23) 267778769 Chapter 38 pdf Quản trị tài 100% (18) 267778782 Chapter 53 pdf Quản trị tài 100% (10) Chapter-2 mơn 15 Quản trị tài Quản trị tài 91% (56) Chapter-4 - Môn học cung cấp cho… Quản trị tài 06/04/2022 LIST OF ACRONYMS GC: GEMCenter 93% (14) Chapter time value INTERNSHIP REPORT of money exercise Quản trị tài 100% (6) F&B:FoodandBeverage HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 INTRODUCTION CHAPTER 1: INTERNSHIP PLACEMENT PROFILE 1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION PQC Hospitality has established a reputation forconstructing and developing top brandsinthesphereofconferences,banquets,andrestaurantsinHoChiMinhCity forover19years.GEMCenter,WhitePalaceconferencecenter,TheLogrestaurant, andWGourmethaveallchosenHoChiMinhCityastheirpreferreddestinationfor domesticandinternationalclients PQC Hospitality has steadily created an organizational structure and a system of specialized member companies to assure the company's long-term success PQC Hospitalityismadeupoftwomembercompanies:PQCConventionandPQCHotel &Restaurant.Theiractivitiesarecloselylinked,resultinginincreasedinvestment, development,management,andexploitationefficiency.Projectsinthehospitalityand culinarytechnologyindustriesthathavebeensuccessful PQCConventionisbecomingwell-knownforitstwoconventioncenters:GEMand WHITEPALACE, whichhostthe majorityofthe eventsforYoutube, Facebook, AngiaInvestment,NovalandSSI,celebrityweddings,andsoon Withtwofine-diningrestaurants:THELOGRestaurantandYo'sRestaurant,PQC Hotel&Restaurantisbecomingwell-known PQCisconfidentinprovidingitscustomerswithfaultlessproductsandservicessince wehaveateamofover2,500organicemployeesthathaveexpertiseservinghighleveleventsandpartiesofdepartments,divisions,industries,businessassociations, anddomesticandforeigncompanies Onthisoccasioncommunity,workingsinceNovember2014ispropelledbyablock ofwhitegemstones,joiningthestrengthofstonewiththeglowofwoodandthenonabrasiveness of green patches The structure is very striking from an external perspective With contemporary building workmanship and high-level hardware, GEM Center will be the spot to motivate your thoughts and inventiveness ConsideredthebiggestscaleoccasionsettinginthefocalpointofHoChiMinhCity, GEMCenter'sindoorandoutsidemulti-usefulspaceofuptoalmost10,000m2will entirely meet all occasion prerequisites your occasion, whether it's a corporate occasionoranindividualoccasion HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 Figure Gem Center location Figure Castor hallway HÀ VŨ CHƯƠNG-720K0203 INTERNSHIP REPORT 06/04/2022 Product launch: Foreverybusiness,thenewproductisanimportant milestoneinthebrandingstrategy.GemCenterispleasedtobeabridge tohelpbusinessesintroduceproductstothemarket Fashion: Withuniquearchitecture,GemCenterwishestobeableto enhancetheuniqueandnewdesignproductswithyou Music, performing art, entertainment: Withamodern,high-quality lightingsoundsystemGemCenteristhemostideallocationforyouto createahigh-classmusicevent Community: With modern architecture, multidimensionalt traffic, meeting international standards of service quality Gem Center is honoredtobetheplacetomarkthecommunityeventsofVietnam Personal events: Full-month party: ThemonthlypartyatGemCenterwithapackage servicewillhelpfamiliesspendtimewithrelativesandfriendstoenjoy thegreathappinessinthisspecialevent Birthday: Eachbirthdaywillbeamilestonetomarkthejourneyand alsoanewjourneypointinthefuture.Sitdownwiththemtowelcome thenewageanddonotforgettoshowyourmostsincerefeelingsto you Wedding: The happiest and most important day will be carefully plannedandmeticulouslyplannedbyGemCentertotakecareofthe smallestdetailtoconveythelovestoryyoualwaysdreamedof Anniversary party: Unforgettablesweetmomentsnexttoyourloved onesletGemCenterdrawgreatthings HÀ VŨ CHƯƠNG-720K0203 11 INTERNSHIP REPORT 1.3 06/04/2022 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION finance events human resource sales and marketing House keeping Event division: F&B Department: - Putting together meals, gatherings, feasting for clients, serving food administrations,organizingtablesandseatsinlinewithvisitors,planningwith kitchen office, readiness strategies for the party, and meeting under the agreement Decoration department: - Beautifying the stage, dinner lobby, planning blossoms for party topic improvements,responsibleformakingmoredistinctivemodels,andmakinga newspace forthe entire region. What'smore, foster an arrangement toset asidecash,andutilizeblossomstoservethepartyassociation AV department: - Answerableforfixingandkeepingupwiththegearinsidethecaféaswellas intermittently executing the support program Arrange and introduce stage, sound,andlightforgatheringsandmeetingsasrequired HÀ VŨ CHƯƠNG-720K0203 12 INTERNSHIP REPORT 06/04/2022 Housekeeping department: - Capacitiesandobligationsaccountableforcleanlinessissues,cleaningthecafé region,dinnercorridors,anddivisions,aswellasbeingresponsibleforthe tidinessofthelatrineregionforvisitorsandinterior,keepbeautifyingthings clean Sales and marketing department: - Responsible for crafted deals, showcasing, statistical surveying and contenders,makinginsights,andexaminingandassessingbusinessexecution General Director F&B director Assitant F&B director restaurant manager supervisor Captain waiter trainne waiter/waitress e Executive chef banquet manager floor manager floor supervisior offical staff, casual staff, trainee chief steward Steward supervisor Dish/pot washer western chef Executive sous chef Vietnames e/ chinese chef pastry chef baker y cook Human resource department: - Performsobligationsonstaffassociation,proclaimstheboardfoundations,and controlsworkingguidelinesanddisciplines.Liablefordealingwiththelabor forceintheorganization,enrollinglaborerswhenthereisarequirementfor extrastaffintheorganization'sspecialties Finance department: - Controlincome,andbenefit,settleonmonetarysystems,sumupoperational expensesandcomputeindependentlyforeachkindofadministrationtodecide thebusinessconsequencesofeverydivisionandtheentireorganization.Get readyforfiscalreports,andbalanceresourcesonamonth-to-month,quarterly andyearlypremise.Dissecttheinstabilityofresourcesforthereporttothe BoardofDirectors HÀ VŨ CHƯƠNG-720K0203 13 INTERNSHIP REPORT 06/04/2022 CHAPTER INTERNSHIP PROCEDURE 2.1 THE OUTLET’S ORGANIZATIONAL CHART IN DETAILS F&B Director: - Learnaboutcustomers'trendandtastetomakealistofwinefortherestaurant - Workwitheachcheftomakethemenuforeacharea - Workingwithfoodsuppliers,comparingandhavingpricepoliciestoensure qualityandquantity - Pricethefoodsothatitisbothprofitandsatisfied - Training/promotion/layoffsofemployeestoensurethequalityofpersonnel - Closely manage the general operation of the restaurant, and ensure the progress and coordination between the departments Timely correction of internalerrors F&B assistant director: - Assist the Director in planning and implementing business strategies to developsalesandmarkets - Chairing, arranging, implementing, and supervising, urging business developmentpolicies/plans/marketingfromdirectorstodepartments - Cooperatewiththemarketingdepartmenttoimplementsalesprograms,and effectivelycontroltheimplementationofbusiness-orientedprograms - Developandarrangecarefulpreparationofworkplansfordirectors Banquet manager: - Ensureeventsareplannedbysalesmanagers - Careforroomarrangements,staff - Entertainmentlogistics - Customerservice Restaurant manager: - Recruit, train staff (if restaurants need more), and supervise the entire restaurantstaff - Checktheprocessofimportingandprocessingfoodtoensurefoodhygiene andsafetyfollowingthelaw - Workcloselywiththerestaurantmanagementtodiscussandaccomplishthe salesandotherobjectivesandactivitiesoftherestaurant - Implementappropriatestrategiestoaddressdisadvantagesandimprovesales - Ensuresafeworkingconditions - Followthecompany'spoliciesandregulationsonthehandlingofcash,assets, products,andequipment - Checkinventorytoensuresufficientproductsandorderproductsasneeded - Resolvingrestaurantissuesandcustomercomplaints Floor management: - Responsibleforcoordinatingtheworkofthefloors - Let'ssupervisetheinstructionsforpreparingtoolsfortheparty - Workdirectlywithguestsbookingpartiesontheirfloor HÀ VŨ CHƯƠNG-720K0203 14 INTERNSHIP REPORT 06/04/2022 - Thebondbetweenthepartystaffandthekitchen Floor supervisor: - Togetherwithfloormanagementcoordinatedmanagement,smoothoperation oftheparty - Arrangeandcoordinateworkforemployees - Solvingcustomerproblems Trainee: - Payattentiontowhatfloormanagementguidesandlearnmore - Bothpracticingandimprovingskills Banquet staff: - Banquethasanimportanttaskintheparty,banquetstaffwillsupport,help customers,servefood - Banquetstaffwillmaintaintheworkbehindthelogistics.Sothatthesejobsgo themostsmoothly.Specialstorageofutensils - Thebanquetstaffisresponsibleforcleaningthediningtablesafterguestshave finishedusingthem.Inaddition,thestaffwilltakethetimetocleanthetables andchairsneatly Chief steward: - ExercisingeffectiveenvironmentallyfriendlyproceduresCompletejobtasks strictlyaspertheS&P’s - Manage and maintain thestandards of hygiene, sanitation, cleanliness, and safetyinkitchens,dishwashingareas,Garbagecollectionandstorage,andany otherproductionareas - Organize, lead, direct and assist staff and report any problems in the departmenttotheExecutiveChefonatimelybasis Steward supervisor: - Supervisetheworkofallkitchencleaningstaffduringtheshift - EnsuringthequalityofworkofthedepartmentduringtheshiftControlling foodhygieneandsafety,toolswithinthemanagementofthedepartment, Executive chef: - Who is responsible for managing the total work at the kitchen: menu, observing as well as managing employees, managing business activities masteringquality,foodsafety,notharminglabor,andguidingthepartsinthe kitchentoworkeffectively - Responsibleforfoodquality - Observationaswellaspersonnelmanagementofthekitchendepartment - Productmanagementinthekitchen - Commitmenttostandardsofpersonalhygiene,foodhygiene,andsafety Executive sous chef: - Taskedwithassistingthechefinoperatingrelatedtaskswithinthescopeof powersunderthedirectionandassignedbytheexecutivechef HÀ VŨ CHƯƠNG-720K0203 15 INTERNSHIP REPORT 06/04/2022 - Salesvolume,culinarycategory,numberofmealsserved,andcomplexityof theoperationdeterminethelevelofresponsibilityandscopeoftheposition - Supervisedaytodayallthekitchenoperationsandassociates - Supervise all food preparation areas including banquets, room service, restaurants, bar/lounge, and associate cafeteria to ensure consistent, highqualityfoodproducts - Plan and implement short-term and long-term strategies to improve guests' satisfactionwithfood qualitytoenhancefoodand beverageandpromotion revenues - Asadepartmenthead,useleadershipskillstomanageothermanagers Western chef: - ProficientinEuropeandishes. - Consultcustomersaboutdisheswhenrequired - Check,andsupervisetheprocessofmakingandprocessingdishes - Ensurefoodhygieneandsafetystandardsandkitchenutensilswhencooking andkitchenarea. - FollowthearrangementoftheworkschedulefromtheChef Pastry chef: - Manage all activities in the Bakery kitchen, from preliminary processing, preparationofrawmaterials,andprocessingtoensuringlaborsafetystandards inthekitchen - Updatenewtrendsinthemarket,upthemenutobeattractive,andsettherules andqualityofdishes 2.2 SCHEDULE & DUTIES INTERNSHIP PLACEMENT BREAKDOWN PERIOD OF PLACEMENT OUTLET From 18/03/2022 to 18/06/2022 F&Bconvention OUTLET DESCRIPTION & INTERN INVOLVEMENT OUTLET F&Bconvention PERIOD OF PLACEMENT From18/03/2022to18/06/2022 MAIN RESPONSIBILITY OF THE Prepare theequipmentand setupthe tablebeforetheparty OUTLET Partake in serving during the party, follow the relegated assignments(layHÀ VŨ CHƯƠNG-720K0203 16 INTERNSHIP REPORT 06/04/2022 out):pickupfoodfromthekitchenand delivery it to each table to serve guests Towardthefinishoftheparty,partook in cleaning and taking the messy thingsbehindforthestaff HÀ VŨ CHƯƠNG-720K0203 17 INTERNSHIP REPORT Figure Wipe the glass 06/04/2022 Figure Pick-up food CHƯƠNG-720K0203 18 INTERNSHIP REPORT Figure Asian set-up style 06/04/2022 Figure Europe set-up style Figure Trainning day Figure Buffet set-up HÀ VŨ CHƯƠNG-720K0203 19 INTERNSHIP REPORT 06/04/2022 2.3 AVANTAGES AND DISAVANTAGES Theharshenvironment,pressurefromcustomersandmanagement Thejobrequiresdurableandsupplehealth Alwayshaveastateofjoynomatterwhatthesituation 2.4 LEARNING OUTCOMES Improvethethinkingofarrangingwork,assigningwork Acombinationoftheoryandpractice. Improve soft skills such as emotional control, communication skills, and responsibilityatwork Improveyourculinaryskillsratherthanjustlearningtheory HÀ VŨ CHƯƠNG-720K0203 20 INTERNSHIP REPORT 06/04/2022 CHAPTER RECOMMENDATIONS 3.1 RECOMMENDATIONS TO THE HOTEL Anautomatictimekeepingmachineisrequired,manualtimekeepingshouldnotbe done(time-consuming) Between colleagues, it is necessary to have a gentle attitude, and friendly in communication 3.2 RECOMMENDATIONS TO UNIVERSITY Ontheschoolside:Itisrecommendedtocheckthesituationofstudentsintheplace ofinternshipmoreoften Ongemcentersside:improvingprofessionalism HÀ VŨ CHƯƠNG-720K0203 21 INTERNSHIP REPORT 06/04/2022 CONCLUSION Forthisindustrytobeabletobecomeafuturemanager,itisessentialtobenurturedinapractical environment.ThankyoutothebusinessadministrationdepartmentofTDTUniversityforenabling metointerninaprofessionalenvironment.After3monthsofinternshipatGemCenter,Ilearneda lotfrommypredecessors.Fromhowtocontrolemotionstotheprofessionalskillsneededforthe future.Here'sareportthatsumsupwhatI'velearnedatgemcenter.Notmuch,butsomeofthis knowledgewillhelpmeinthefuture Duringtheresearchprocess,duetothelimitedamountof knowledgealongwiththerelativelyshortinternshipperiod,thereportcannotavoidshortcomings.I lookforwardtoreceivingyourcommentsandguidancetomakethereportmorecomplete HÀ VŨ CHƯƠNG-720K0203 22 More from: Quản trị tài Đại học Tơn Đức… 579 documents Go to course Chapter-3 - Môn 38 53 học cung cấp cho… Quản trị tài 100% (23) 267778769 Chapter pdf Quản trị tài 100% (18) 267778782 Chapter pdf Quản trị tài 100% (10) Chapter-2 mơn 15 Quản trị tài Quản trị tài 91% (56) More from: Hà Vũ Chương 85 Đại học Tôn Đức… Discover more 17 20 Houskeeping final report Nghiệp vụ buồng phòng None Ads thuong mai dien tu - cuoi ki Luật thương mại quốc tế None Báo cáo thực tập gem - nghiệp vụ Nghiệp vụ ẩm thực None Báo cáo cuối kì ppnc - ppnc Business research… None Recommended for you 718H1772 Nguyễn Ngọc Như Thúy Quản trị tài 100% (1) 12 18 KIỂM TRA 20% TÀI CHÍNH QUỐC TẾ… Quản trị tài 100% (1) ơn tài thầy Đường - chúc bạn… Quản trị tài 100% (1) Chap9 - Ok let go 25 Quản trị tài 100% (1)