internship report little tokyo restaurant danang vietnam

Guests must feel welcome, comfortable and well attended to at all time.Setting up the table, dining utensils according to the restaurant''''s standards.Preparing full of tools and supplies

FACUTY OF ENGLISH

INTERNSHIP REPORT

Supervisor : NGUYEN XUAN TICH

Course : 2016 – 2020

DA NANG – October 2020

INTERNSHIP REPORT Student’s name: NGUYEN THI BAO TRAN Date of birth: 17/01/1998

Department: FACUTY OF ENGLISH

Internship Site: Little TOKYO Restaurant ,Danang Vietnam

Internship Period: From September 21 to October 30 , 2020thth

SUPERVISOR: NGUYEN XUAN TICH, M.A

DA NANG, October 2020

TABLE OF CONTENTS

1.1 Introduction about 4 UNCLES F&B CO.,LTD 2

1.2 Organization structure of F&B department 2

1.3 Little TOKYO Restaurant 3

PART 2: DESCRIPTION ABOUT STUDENT’S INTERNSHIP 6

2.1 Position overview and responsibility 6

2.2 Detailed job description 6

2.2.1 Week 1: from September 21 , 2020 to September 27stth, 2020 6

2.2.2 Week 2: from September 28 , 2020 to October 04 , 2020 8thth 2.2.3 Week 3: from October 05 , 2020 to October 11 , 2020 10thst 2.2.4 Week 4: from October 13 , 2020 to October 17rdth, 2020 11

2.2.5 Week 5: from October 19 , 2020 to October 25 , 2020 13thth 2.2.6 Week 6: from October 26 , 2020 to November 01 , 2020 14thst PART 3: PERSONAL EXPERIENCE FROM INTERNSHIP 15

3.1 Personal experience from internship 16

3.2 Personal advantages and disadvantages 16

PART 4: FURTHER SUGGESTIONS FOR INTERNSHIP SITE AND UNIVERSITY 17

4.1 Suggestions for internship site 17

4.2 Suggestions for university 18

ACKNOWLEDGEMENT Dear Teachers in Faculty of English of Duy Tan University, Dear Director and all staffs in 4 UNCLES F&B Company, Dear my supervisor - Nguyen Xuan Tich, M.A

First of all, I would like to thanks all the teacher at Duy Tan University and Facuty of English for creating and providing conditions for me such as useful knowledge, skills and enthusiastic help during four years.

Secondly, I would like to express my special thanks to Mrs Nguyen Thi Thuy Duong, director of 4 UNCLES F&B Company She not only accepted my internship request but also give me a lot of opportunity and information to have an internship course I also want to thank all of the staffs at Little TOKYO Restaurant, who supported me to get used to initial difficulties and to solving problems quickly.

Thirdly, I highly thoroughly grateful to my supervisor, Mr Nguyen Xuan Tich who gave me useful guidance and advice that help me to finish my internship course His supports play an important role in encouraging me to do my internship report carefully and perfectly.

Last but not least, I really thank to all people helping me to finish this internship report.

Faithfully,

Nguyen Thi Bao Tran

PART 1: GENERAL INFORMATION OF THE INTERNSHIP SITE 1.1 Introduction about 4 UNCLES F&B CO.,LTD

4 UNCLES F&B CO.,LTD is a private economic company

Address: 72 Ly Thanh Tong Street, An Hai Bac Ward, Son Tra Dictrict, Da Nang

Phone: 0935 760 763 Business code: 0401784256

Main field: Restaurant and food serve for catering services

4 UNCLES F&B CO.,LTD is stand for FOUR UNCLES FOOD AND BEVERAGE COMPANY LIMITED 4 UNCLES F&B Company is specialized in restaurant and food serve for catering services The company was founded by Mrs Nguyen Thi Thuy Duong in the 18th of August, 2016 And genre of economic is a limited liability two or more members The company has an economic organization producing and trading services and goods.

1.2 Organization structure of F&B department

F&B department manager is the person who organized and manages the activities of F&B Department, overseeing the smooth, efficient running of the business.

Restaurant Manager is an executive director of the job.

Supervisor is the person who trained and managed the staff directly Waiter/Waitress is the person who trained to take care of guests Chef is the person who main cooking and controlling the kitchen Commis chef is doing the basics part in the kitchen, support to chef.

F&B Department Manager

Financial

Assistant is the person who manage restaurant spending and income Cashier is the person who pay for guests.

1.3 Little TOKYO Restaurant

Little TOKYO Restaurant is a subsidiary of the 4 Uncles F&B Company and the restaurant is the Japanese restaurant chain system The restaurant has 4 branches in 4 different areas Namely:

Little Tokyo Da Nang, address: 11 Phan Boi Chau, Danang Little Tokyo Hoi An, address: 21 Phan Chau Trinh, Hoi An

Little Tokyo in Bana Hills, address: An Son Hamlet - Hoa Vang - Da Nang Little Tokyo in Vinpearl Land Nam Hoi An, address: Booth number GH17

Little TOKYO Restaurant is descripted a food paradise for Sushi and BBQ devotees and a dreamlike space that makes you lost in miniature Tokyo Guests are enjoying food from the executive Japanese cuisine in a cozy atmosphere.

PART 2: DESCRIPTION ABOUT STUDENT’S INTERNSHIP 2.1 Position overview and responsibility

Waiters and waitresses, also called servers, are responsible for ensuring that customers have a satisfying dining experience The Waiter/Waitress will take orders and serve foods and beverages to guests in a restaurant Always aware of guest satisfaction to deliver the perfect service experience Ensure high quality of foods and beverages to guests Duties and responsibilities include servicing the guest in a friendly, efficient manner while maintaining a clean and safe work environment Guests must feel welcome, comfortable and well attended to at all time.

Setting up the table, dining utensils according to the restaurant's standards.

Preparing full of tools and supplies such as napkin, cutlery, cups, chopsticks, paper towels

Greeting and serving guests to their tables.

Assisting guests during meals, and removing unused items to provide space for food.

Supporting and guiding guests with payment procedures.

When the guests were about to leave, smiling and thanking the guests for their meal at the restaurant.

Cleaning up dirty appliances, cleaning tables and chairs, and setting up a new dining table for the next guest.

2.2 Detailed job description

2.1.1 Week 1: from September 21 , 2020 to September 27 , 2020thth

I work for 3 days from 7:00 a.m to 12:00 p.m.

Monday, September 21th

- Coming to the restaurant and meeting manager - Listening to the rules and works from manager - Receiving uniform and name tag

- Following manager to hear information about the restaurant

- Introduce myself to staffs

- Knowing the overview of the restaurant

- Understanding the basic rules and my responsibilities - Established good relationship with people in the internship - Getting acquainted with the - Being taught how to smile, walk and communicate with - Knowing the way to behave when serving guests

- Knowing arrange items neatly

- Awareness and understanding work better

Friday, - Greeting, serving and - Apply knowledge to practice

- Learning how to set up table buffet and foods - Learning the way to

On the first week, I went to the Little TOKYO Restaurant and greeted supervisor I felt a little nervous and confused but everyone in the restaurant is so kind to me and willing to help me when I had a problem They gave me a hand and teaching me many things that I felt understand and comfortable to work with them The first week as well as the first experience that bring me a new chance to improve my communication skills and widen my knowledges 2.1.2 Week 2: from September 28 , 2020 to October 04 , 2020thth

I work for 3 days from 2:00 p.m to 5:00 p.m.

- Listening how to clear and arrange cups, vases, pots

- Learning the way to clear dirty floor

- Learning the way to empty

- Better practice my skills at work

- Being taught many skills and studied how to talk to guest friendly

- Using my daily involvement while solve the task such as

- Serving for all guest - Greeting, inviting and recommend guests menu - Talking with guests while waiting for serve foods - Learning how to set buffet

- Learning some way to behave with guests.

- Improving my skills when cleaning and using items, trays - Knowing more obviously about the serving jobs - Becoming more confident when talking to the foreigners

- Arranging and setting up the buffet table as tongs, knifes, dishes, chopsticks, spoons

- Learning to clear buffet table

- Learning how to make a

- Knowing more about my internship

- Had a good chance to practice and advance my skills - Knowing the way to recommend menu for guests - Communication is better

cup of coffee

Week 2 was passed away but it was like a day ago On this week, I learned many different things that make me feel interesting and learnable Everyone at the restaurant was awesome when they talked and expressed to me Besides, I even learned about a new life skills such as how to make a cup of coffee, it was so unbelievable and lucky I hope I will knowing more about this excited works.

2.2.3 Week 3: from October 05 , 2020 to October 11 , 2020thth

I work for 3 days, one is in Monday and two are in weekend

Monday, October 05th

- Greeting, serving guests - Cleaning floor, tables,

- Clearing buffet tables - Washing dirty items

- Knowing and remember

- Serving foods and drinks for foreign guests

- Learning how to apologize when spill items

- Cleaning and washing equipment

- Doing the job as well as workaday

- Improve my skills while using tray to serve guests - Knowing clean and clear is very important in the job - Remember the shortcoming that manager talk to me

- Using trays to serving foods and drinks for guests - Being evaluated and offered some shortcoming by

- Arranging and changing new flower and green trees - Working hard with amount of guests

- Setting the buffet table up - Recommend the discount and the special food for day - Serving foods and drinks later than everyday

- Get more experience about the service job

- Knowing all foods and drinks to recommend for

On week 3, I worked at the restaurant including 2 days of weekend These days have a lot of guest because they are in day off I never have been a hard days before 2 weeks ago Although it make me feel tired but it is still interesting I have learned many experience from this job at that week I already know how to deal with unexpected and guest’s complaints I am also very grateful for the restaurant manager’s dedicated guidance that helped me understand about this job and doing better next week.

2.2.4 Week 4: from October 13 , 2020 to October 17 , 2020thth

I work for 3 days from 7:00 a.m to 12:00 p.m.

Tuesday, - Greeting and serving - Communication skills are

October 13th guests

- Communicating with guest - Learning how to respond guest’s call

- Checking merchandise in the stockpile

- Recommending foods and beverage for guests

better when I use more usually - Knowing how to take a phone call

- Arranging and filling the merchandise up in the stockpile

- Knowing the perfect way to recommend foods for satisfy decorate on the table - Clearing dirty glass and table for guests

- Serving food and beverage for guests

- Filling the items such as straw, tissue on the

- Have more joyful while working with other partner

Saturday, October 17th

- Learning more detail about menu

- Arranging and setting up the buffet table for buffet knows are understand all ingredients of the foods and drinks to recommend for

habit when they eat foods did before

On this week, I did my works as the 3 last week and serving so many nice guest I knew how to answer guests or supplier’s calling My communication skills are better when I use more usually.

2.2.5 Week 5: from October 19 , 2020 to October 25 , 2020thth

I work for 3 days from 7:00 a.m to 12:00 p.m.

Monday, October 19th

- Greeting and serving guests - Learning perfectly how to use correctly trays to serve - Serving some sample food for guests

- Cleaning floor, tables, chairs

- Clearing cups, vases, pots

- Serving guests is more professional

- Solve problems in different situations

- Knowing that cleanliness is important in the restaurant

- Serving foods and beverages for guests - Clearing buffet tables - Talk to manager and

- Knowing that guests are happy when I realize them - Complaints are good for self-improvement

- Cleaning every time

Friday, October 23th

- Take care guests while they enjoy their orders

- Arranging and setting up the buffet table

- Taking orders and take care

- Learning more about serving and greeting guests

- Knowing some solutions to handle complain.

- This day make me feel

of guests when they need help

- Observing guests and taking them items while they need help

confident to improve my weakness when contact with guests

On this week, I had more experience from my mistake as well as understood the disadvantages and advantages of my work I knew how to handle guest’s complain that understanding it is better for improve myself I feel so happy and excited because I can apply the lessons that I learned at university to my work as well as to improve my knowledge.

2.2.6 Week 6: from October 26 , 2020 to November 01 , 2020thst

I work for 3 days from 12:00 p.m to 5:00 p.m.

Tuesday, October 27th

- Greeting and serving guests - Recommend discount for guests

- Watering the flowers in the restaurant and change new one

- Cleaning floor and table - Cleaning glasses and corners

- Working hardly as usual day - Helping and sharing work

- Serving sample foods for guest and take comment back

- Serving beverages for guests

- Knowing the way to pay for guests by computer system -

- Ordering for foreign guests - Learning how to pay by

- Answer guest’s question about the foods and

- I do my best for the last day - Learning a lot of experience from this interesting work

This week is the last week of my internship course I had a happy week with all friends and employees at the restaurant I can communicate with foreign guests in their language without shyness I had feeling that my commumnication skills improved day by day when I could directly solve inquiries guests I appreciated that I had the chance to working and learning through friendly and talented people I hope the restaurant will be successful in future.

PART 3: PERSONAL EXPERIENCE FROM INTERNSHIP 3.1 Personal experience from internship

During 6 months after this internship, I learned many experience from the restaurant I being learned a lot of skills and knowledges about service work Firstly, I know how the restaurant doing in one day and daily working I get to know and learn the experience from the staffs and the manager of the restaurant I learned how to serve, greet, and care for my customers At the same time, I also learned the ability to communicate with customers and use