(Tiểu luận) internship report inhousekeeping department

VIET NAM GENERAL CONFEDERATION OF LABOR TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION INTERNSHIP REPORT IN HOUSEKEEPING DEPARTMENT Instructor's name: MS.ĐỖ NGỌC QUỲNH Group number: Team member names: HUỲNH NGÔ HỮU TÀI, HÀ VŨ CHƯƠNG, TĂNG XUÂN, NGUYỄN HOÀNG THỊNH, PHAN THỊ CẨM TÚ Student ID: 720K0288,720K0203, Class: 20K70501 Major: HOUSEKEEPING MAGNEMENT Academic year: 2020-2024 Ho Chi Minh city, December 2022 TABLE OF CONTENT TABLE OF CONTENT INTRODUCTION .3 CHAPTER 1: OVERVIEW OF HOTEL 1.1 HISTORY AND DEVELOPMENT 1.2 HOTEL AND OUTLETS DESCRIPTION 1.3 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION 10 CHAPTER HOUSEKEEPINGDEPARTMENT 15 2.1 OVERVIEW OF HOUSEKEEPINGDEPARTMENT .15 2.2 ANALYZING CURRENT STATUS OF THE HOUSKEEPING DEPARMENT’S OPERATIONAL ACTIVITIES TO APPLY ENVIRONTMENT FRIENDLY BUSINESS IN CARAVELLE HOTEL 18 CHAPTER EVALUATION & RECOMMENDATIONS 18 3.1 EVALUATION 18 3.2 RECOMMENDATION 18 CONCLUSION 18 INTRODUCTION Overview about environment problem Vietnam has a wide range of environmental concerns This is partly because to the impact of the Vietnam War, as well as the fact that Vietnam quickly industrialized after implementing the Doi Moi economic reforms in 1986 The State of the Environment 2001 report, released by the government, lists land degradation, forest degradation, loss of biodiversity, water pollution, air pollution, and solid waste management among Vietnam's top environmental problems The concerns that the Vietnamese environmental movement is focused on, meanwhile, occasionally go outside of these formal classifications For instance, a 2007 World Bank research found that climate change has become a key worry since Vietnam is predicted to experience substantial impacts as a result of climate change in the years to come According to estimates, out of 183 industrial parks nationwide, more than 60% not have a centralized wastewater treatment infrastructure Because only 60% to 70% of solid waste is collected in metropolitan areas, the infrastructure for drainage, wastewater treatment, and trash disposal cannot fulfill environmental protection standards The majority of wastewater that contains oil, cleaning agents, colors, etc is thrown into untreated natural rivers and lakes The story of the Thi Vai River being contaminated for 14 years in a row by chemicals released by the Vedan MSG factory is one illustration that has garnered public attention The reason for choosing this topic Because we can see the current situation, the ecological environment is increasingly degraded over time due to many factors due to the influence of war, people's consciousness today, the era of industrialization is increasing strongly In order to have a better ecosystem in the future for our time and the youth in the future, our group decided to choose this topic to research, give an objective perspective and direction to improve the situation Vietnam's ecological system CHAPTER 1: OVERVIEW OF HOTEL 1.1 HISTORY AND DEVELOPMENT The Caravelle Hotel is located in Ho Chi Minh City, Vietnam The hotel was opened to the public on Christmas Eve 1959, when the city was known as Saigon Contemporary journalists noted its use of Italian marble, bullet-proof glass and a "state-of-the-art airconditioning system and a Berliet private generator." Amid the 1960s, the Caravelle was domestic to the Australian Embassy safe haven, the New Zealand Embassy safe haven, and the Saigon bureaus of NBC, ABC and CBS As a center of communication, it played an imperative part within the Vietnam War The Declaration of the Eighteen got to be superior known as the Caravelle Pronouncement after a press conference to report it was held at the lodging It too got to be portion of Vietnam fiction and non-fiction writing, such as in Danielle Steele's novel "Message from Nam" and Morley Safer's journal "Flashbacks" On the morning of August 25, 1964, at around 11:30 am, a bomb exploded in room 514, on a floor occupied mostly by foreign journalists, who were all out on assignment Nine rooms were damaged, windows were blown out of several cars parked in the street, and a number of people were injured without fatalities The Australian Embassy was protected by Australian Army soldiers As part of the drawdown of Australian forces in the country, these became the independent Australian Embassy Guard Platoon, Saigon which was stationed at the Caravelle Hotel from March 1972 until June 1973 Following the fall of Saigon in 1975, the hotel was taken over and operated by the government and renamed the Doc Lap (Independence) Hotel This name remained until 1998, when the Caravelle name was relaunched following refurbishment When chief Phillip Noyce in 2002 overviewed Lam Child Square as a motion picture set for the emotional bombarding scene in Graham Greene’s The Quiet American, he chose the Caravelle as a stand-in for the noteworthy Mainland Inn over the square It was not that the Caravelle looked anything just like the mainland, but the redesigns at the mainland and the fetched of shooting scenes at the inn ruled out the first as a choice As the ground floor of the Caravelle wore arrange makeup and a modern persona for its acting make a big appearance, on-screen characters within the motion picture moved into the Presidential Suites upstairs Lodging staff keep in mind the performing artist Michael Caine, who won an Oscar assignment for his portrayal of Thomas Fowler, as an amazingly obliging character Caine would take tea within the bar, chit chat with the eatery staff, and after finding that the inn buffet included cook meat and Yorkshire puddings, got to be a normal installation at the eatery 1.2 HOTEL AND OUTLETS DESCRIPTION Property Amenities of Caravelle Saigon Hotel: Room and Suites: Deluxe: These rooms are approximately 34sqm (365sqft) with a spacious walk-in vanity and shower including bathroom amenities from the Apelles Classic range and beautifully finished with imported marble throughout Opera: Featuring large soundproofed windows that offer delightful views of Saigon’s historic Opera House Each comes with a 49” Samsung flat screen TV, free Wi-Fi, and modern decor and furnishings that give it a homely feel Opera View Suites: All non-smoking rooms at 90sqm with king-size Sealy Posturepedic bed, separate living room and balcony offers view over Opera House Heritage Suites: All non-smoking rooms at 104sqm with king-size Sealy Posturepedic bed, separate living room, kitchen, powder room & balcony Diplomatic Suites: Non-smoking room at 136sqm with king-size Sealy Posturepedic bed, separate room, powder room & balcony living Document continues below Discover more from: vụ buồng Nghiệp phịng 705032 Đại học Tơn Đức… 32 documents Go to course 12 14 Các ca làm việc phận buồng… Nghiệp vụ buồng… 100% (2) 499912494 PACK DGH Nghiệp vụ buồng… 100% (1) Bai thu hoach chuc danh nghe nghiep… Nghiệp vụ buồng… 100% (1) QP3 - Điền cụm từ thiếu vào chỗ… Nghiệp vụ buồng… 67% (3) Tutorial-9-soldf sdn sjdf Nghiệp vụ buồng phòng Presidential Suites: Non-smoking room at 136sqm with king-size Sealy Posturepedic bed, distinctive 41 None TEST VTBH BẢN HOÀN CHỈNH Nghiệp vụ buồng phòng None décor, separate living room, powder room & balcony Features: The Caravelle is known for its historic Saigon Saigon Bar, located on the rooftop and offering great city views, live music nightly, and pub fare The Martini Bar and the Champagne Corner are the other two bars here, and there are three well-known restaurants as well: Reflections, which offers a seasonal menu; Nineteen, serving a renowned breakfast buffet and Sunday brunch; and Café de l’Opéra, which offers afternoon tea service and tapas The seventh floor of the hotel houses an upscale spa with a solid treatment menu and salon services, a pleasant fitness center with lots of machines, and a large outdoor pool complete with a bar The hotel also offers an on-site casino with gaming tables and slot machines, extensive meeting space, a business center, and concierge services Private transfers around town and to the airport can be booked at front desk Free Wi-Fi is available throughout Reflections Restaurant: A fine-dining restaurant with a cosmopolitan outlook, Reflections’ award-winning team is dedicated to serving creative dishes from around the world to diners in the heart of Saigon Buffet Nineteen: Flagship restaurant Nineteen, named after address at 19 Lam Son Square, has grown a reputation in Saigon for its unparalleled Nineteen isn’t just about the seafood buffet Everyday there are breakfast and lunch buffets that include the freshest and best quality produce that can be sourced in Vietnam and from abroad, including mouthwatering roasts, ribs, vegetables and salads Café de l’Opéra: Cafe de l’Opera is quite possibly in the best location in our city, that’s if you enjoy your views with a dash of history and a slice of modernity all rolled into one The cafe is located on the ground floor of the hotel on the corner of historic Dong Khoi Street and Lam Son Square, just metres across from Saigon’s iconic municipal theatre, better known as the Opera House Saigon Saigon Rooftop Bar: If only these walls could talk Saigon Saigon Rooftop Bar on the top floor of the hotel is one of the few remaining bars in our rapidly-developing city with such a long and colourful history to tell Way before sky bars, craft beer and social media became ‘things’, drinks flowed uninterrupted at Saigon Saigon Rooftop Bar from the very first moment the hotel opened way back in 1959 Not even a war could prevent thirsty politicians, journalists and soldiers from risking a sneaky happy hour beer on the patio and balconies that overlook the city and along with one of its most famous and historical streets Events at Caravelle: Ten event spaces feature state of the art AV equipment and eyecatching décor making Caravelle Saigon the premier venue in the city for weddings, meetings, conferences, events and gala dinners The centerpiece of Caravelle Saigon’s event floor is the Caravelle Ballroom comprising 300sqm of floor space with a ceiling height of 4.7m The ballroom can be arranged into different configurations depending on the occasion and can cater up to a maximum of 400 It can also be conveniently divided into two separate event spaces if needed by a retractable wall The Opera Rooms overlooking the city’s historic Opera House feature large floor-to-ceiling windows allowing natural light to flood in and offer stunning views across the heart of the city All function rooms are fitted out with the latest in lighting and AV equipment supporting up to 4K and Ultra HD to ensure optimal guest experiences 1.3 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION Investor: is the pioneer within the foundation and operation of the Eatery, to specifically arrange and coordinate the operation bearings, methodologies and methodologies of the eatery points to ceaselessly make strides financial proficiency and course At the same time, entirely tolerate by the proverb, arrangement and compliance agreeing to the arrangements of the law, to conduct commerce plans government employments are not prohibited General director: this is often the individual with critical capacities and obligations within the eatery, is the individual who administers, coordinates the strategies that the Board of Directors builds, takes duty to speculators for administration operations and commerce strategies appropriately, other than that, this can be the individual who specifically checks and assesses the proficient work divisions, guaranteeing the proper discount agreeing to the set criteria Board of Directors: is the key link in the communication process between Corporation office with other departments The Board of Directors should coordinate with the other Head of a department to achieve the restaurant's financial goals •General Manager: involved in the formulation and implementation of policies and the restaurant's strategy The General Manager is responsible for the general work of the restaurant and work coordination departments Responsible to the department company director and board •Deputy General Director: is responsible for the direct management of the operations of restaurant, emergency handling, customer complaints, events special and responsible for the welfare and safety of our employees, restaurants and customer •Director of departments: people at this level are the Head of departments, they report directly to the CEO and take responsibility short-term and long-term planning in finance, marketing and development personal in your particular area of expertise Department Manager: to manage a restaurant effectively, it is necessary to have a restaurant clearly defined functions and powers, especially for the Head, Roles Section chiefs are often described in terms of title, indicating primary responsibility and work closely with other departments to complete the common work of the restaurant: • Restaurant Department (F&B): provide many services for customers but practice focuses primarily on the provision of food and beverages These services can be provided are available at bars and large halls, specifically at the Gem Center operates conference, wedding, birthday party, banquet services, etc •Sales and marketing department: responsible for exploiting and sourcing customers This division plays an important and essential role in all other parts of the restaurant The goal of this department is to attract customers to the restaurant (guests from offices, parties, conferences and seminars) At the same time, promote the restaurant's services to all parties of restaurant from inside and outside At the White Palace center this department carries two main function is to sell and introduce products for parties and conferences and in conjunction with the Board of Directors, kitchen department to decide the selling price of food and beverage •Accounting department: is responsible for monitoring all financial activities of the restaurant includes cash receipt, bank transfer, salary payment, archiving of business data, preparation for internal, audit and other financial reports Because of the importance of financial data and departmental statistics, the accountant must work closely with the receptionist department in restaurants and guests •Human resources department:  Define the restaurant's organizational structure model and the workforce in restaurant  Recruitment planning  Coordinate with other departments, building up responsibilities for each position list, the relationships of each department Regulations on assessment of the work of each job title and person in charge job Responsible for staff recruitment (including recruitment and selection selecting internal and external personnel) as well as training programs orientation, employee relations training, fostering industrial relations and human resource development  Set out and comply with employee management regimes  Participate in compiling and correcting regulations and rules for the restaurant  This department is also responsible for compensation issues often because they are capable of consulting in law, it is therefore the gill part compensation function • Technical department: is responsible for repairing and maintaining the equipment inside the restaurant as well as periodically performing maintenance programs This forecasts problems that may arise with equipment and vehicles to ensure they are not damaged by maintaining them in an active state The special thing about White Palace is that there is a separate mechanical workshop and carpentry workshop Especially, the items used in the party programs were repaired, in addition, this department can undertake construction repairs construction… and especially when it comes to additional manpower, they also have the ability to run tables and bar stand • Program department: is a part that operates individually, with main functions is serving the auxiliary programs for the party program and livelier professionally, this department includes members directly involved in the staging, building and creating programs for Organizing training and retraining for workers and students on technical movements such as lion dance, clapping art, salute orchestra, and trumpet arrangement and uncovering Champagne, etc., whose job is to work closely with the real engineering department, show live program in each wedding ceremony •Reception department: is the bridge hub between customers and restaurants, to buy and support the restaurant, show a positive face In addition to consulting, supporting and guiding customers, this is also the center for Marketing of translation products services and utilities of a business establishment are a mobile communication channel, extremely powerful dynamic and convenient to bring good feelings from the first impression •Security guard: has the main responsibility in protecting the safety of guests from the stage to and attend the Restaurant, including the safety of the whole staff and property This division may include the patrol of the area surrounding and controlling the surveillance equipment Besides, this department engages supervise the staff attendance process during the work shift, control the actual work showing staff rules on uniforms, manners and hours of work shift, preservation garage staff and guests •Housekeeping department: specialized functions and tasks cleaning, housekeeping, ensuring restaurant area, banquet halls, departments, staff room as well as in charge of the cleanliness of the toilet area and internally, to keep the glass and decorative items sanitary • Flower arrangement: prepares decorative flowers according to the theme of the wedding party, responsible for creating more lively, fresh models, creating a cool space Besides, build a plan to save, make use of flowers to for the organization of the party CHAPTER HOUSEKEEPINGDEPARTMENT 2.1 OVERVIEW OF HOUSEKEEPINGDEPARTMENT The housekeeping department in a Caravelle Saigon Hotel- Global Star hotel is managed by the Housekeeping Manager is Mrs Nguyen Minh Hieu She reports to the Director of Rooms was Mrs Camille Ramon in the hotel In other that, Mrs Ramon also reports to the General Manager, who heads all departments in the hotel Housekeeping Manager-Mrs NGUYEN MINH HIEU: Supervises all housekeeping employees, has the authority to hire and fire, plans and assigns work assignments, trains newly hired employees, audits and inspects housekeeping personal work assignments and requisition supplies Take charge of the department's budget and budget control She inspects the upkeep of the facilities in their assigned areas, ensuring that cleaning tasks are completed efficiently Assistant Housekeeping Manager-Mr NGUYEN VAN TIEN: The activities of the room attendant, house attendant, public area cleaners, and floor supervisors are supervised and coordinated by the Assistant Housekeeping Manager He assists in the management and direction of all housekeeping and laundry functions on a daily basis Participates in and enforces quality assurance and cost-cutting measures for the Housekeeping Department Floor Supervisors: Floor Supervisor will be responsible for maintain guestrooms, working areas, and the hotel premises in general in a clean and orderly manner Also coordinating daily housekeeping operations and maintaining the housekeeping operating standards Public Area Supervisors: Public Area Supervisors is in charge of the cleanliness of the hotel's open zones, counting the outside They must to prepare and review the execution of doled out open zone orderlies to guarantee that all methods are carried out in understanding with the hotel's working measures In charge of and oversees cleaning movement in ranges such as the lobby, restaurants, lounges, SPA, executive offices, pool area, public washrooms, garden areas, corridors, pathway, banquets, hotel perimeter, heart of the house corridors, locker rooms, staircases, and so on Linen Room Supervisor/ Uniform and Laundry Supervisor: He is in charge of supervising the team of linen and uniform attendants in order to achieve operational goals while maintaining the hotel's operational standards In addition, you will be in charge of managing the overall daily operations of the linen and laundry rooms In addition, ensure that quality controls are in place and that customer service inquiries are handled Desk control supervisor: The housekeeping control desk serves as the department's primary communication hub She is in charge of all information sent and received from the control desk She usually has good phone manners Maintain the notice board with current information As a desk control assistant, you must keep complete and up-to-date records for each departmental section that falls under housekeeping Experience as a Housekeeping Desk Coordinator or Order Taker Room attendant: Under the supervision of the housekeeping supervisor, performs routine cleaning and servicing of guest rooms and baths Room attendants must be pleasant, honest, and friendly in order to promote a positive image of the property to guests They must also be able to address guest requests and problems He/she must be fully aware of and adhere to all housekeeping departmental policies/services, as well as the hotel's procedures/standards Maintain complete knowledge of correct equipment maintenance and use Public area attendant: Maintains the cleanliness and neatness of all lobbies and public facilities (such as lobby restrooms, phone area, front desk, and offices) A public area attendant must be pleasant, honest, and friendly in order to promote a positive image of the property to guests They must also be able to address guest requests and problems Linen room attendant: This position is responsible for issuing uniforms and linen to employees in accordance with the hotel management's systems and procedures Takes inventory and controls the movement of dirty, damaged, and new linen and uniforms Housepersons: The Houseperson is in charge of cleaning and maintaining the guest rooms, corridors, furnishings, flooring, and work areas Cleaning rooms entails tasks such as changing bed linens, emptying trash cans, vacuuming carpets, and dusting furniture Tailor: Performs timely repairs on all uniform, linen, and upholstery items Sews new uniforms, linen, and upholstery to hotel specifications Ensures that all linen and uniforms are repaired before they are distributed to staff Uniforms for new employees should be measured, made, or altered Housekeeping Runner: Responsible for delivering items requested by guests in a timely manner as well as maintain cleanliness of the Runner's store 2.2 ANALYZING CURRENT STATUS OF THE HOUSKEEPING DEPARMENT’S OPERATIONAL ACTIVITIES TO APPLY ENVIRONTMENT FRIENDLY BUSINESS IN CARAVELLE HOTEL CHAPTER EVALUATION & RECOMMENDATIONS 3.1 EVALUATION 3.2 RECOMMENDATION CONCLUSION More from: Nghiệp vụ buồng phịng 705032 Đại học Tơn Đức… 32 documents Go to course 12 14 Các ca làm việc phận buồng phòng Nghiệp vụ buồng… 100% (2) 499912494 PACK DGH Nghiệp vụ buồng… 100% (1) Bai thu hoach chuc danh nghe nghiep… Nghiệp vụ buồng… 100% (1) QP3 - Điền cụm từ thiếu vào chỗ… Nghiệp vụ buồng phòng More from: Hà Vũ Chương 67% (3) 85 Đại học Tôn Đức Thắng Discover more 20 1 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 Brand positioning mistake principles of marketing None Recommended for you 499912494 PACK DGH Nghiệp vụ buồng… 100% (1) Correctional Administration Criminology 96% (113) English - huhu 10 10 Led hiển thị 100% (3) Preparing Vocabulary FOR UNIT Led hiển thị 100% (2)