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 , 2020th th

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 27st th, 2020 6

2.2.2 Week 2: from September 28 , 2020 to October 04 , 2020 8th th 2.2.3 Week 3: from October 05 , 2020 to October 11 , 2020 10th st 2.2.4 Week 4: from October 13 , 2020 to October 17rd th, 2020 11

2.2.5 Week 5: from October 19 , 2020 to October 25 , 2020 13th th 2.2.6 Week 6: from October 26 , 2020 to November 01 , 2020 14th st 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

ACKNOWLEDGEMENTDear 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 Universityand Facuty of English for creating and providing conditions for me such asuseful knowledge, skills and enthusiastic help during four years

Secondly, I would like to express my special thanks to Mrs Nguyen ThiThuy 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 tohave an internship course I also want to thank all of the staffs at LittleTOKYO Restaurant, who supported me to get used to initial difficulties and tosolving problems quickly

Thirdly, I highly thoroughly grateful to my supervisor, Mr Nguyen XuanTich who gave me useful guidance and advice that help me to finish myinternship 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 thisinternship report

Faithfully,

Nguyen Thi Bao Tran

PART 1: GENERAL INFORMATION OF THE INTERNSHIP SITE1.1 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, DaNang

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 ANDBEVERAGE COMPANY LIMITED 4 UNCLES F&B Company isspecialized in restaurant and food serve for catering services The companywas 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 Thecompany has an economic organization producing and trading services andgoods

1.2 Organization structure of F&B department

F&B department manager is the person who organized and managesthe activities of F&B Department, overseeing the smooth, efficientrunning 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

Commis chefSupervisor

Waiter/Waitress

Housekeeper

Waiter/WaitressCashier

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 Companyand 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 NangLittle Tokyo in Vinpearl Land Nam Hoi An, address: Booth number GH17 -Vinpearland - Hoi An

The restaurant is in Da Nang - Little Tokyo Da Nang that is my internshipplace

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

PART 2: DESCRIPTION ABOUT STUDENT’S INTERNSHIP

2.1 Position overview and responsibilityWaiters and waitresses, also called servers, are responsible for ensuringthat customers have a satisfying dining experience The Waiter/Waitress willtake orders and serve foods and beverages to guests in a restaurant Alwaysaware of guest satisfaction to deliver the perfect service experience Ensurehigh quality of foods and beverages to guests Duties and responsibilitiesinclude servicing the guest in a friendly, efficient manner while maintaining aclean and safe work environment Guests must feel welcome, comfortable andwell attended to at all time

Greeting and serving guests to their tables

Assisting guests during meals, and removing unused items to providespace for food

Supporting and guiding guests with payment procedures

When the guests were about to leave, smiling and thanking the guestsfor 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 , 2020th th

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 therestaurant

- Understanding the basic rulesand my responsibilities

- Established good relationshipwith people in the internship

- Getting acquainted with theoffice staff

- Being taught how to smile,

walk and communicate with

- Knowing the way to behavewhen serving guests

- Knowing arrange itemsneatly

- Awareness and understandingwork better

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

- Learning how to set up

table buffet and foods

- Learning the way to

- Knowing clearly about therestaurant

On the first week, I went to the Little TOKYO Restaurant and greetedsupervisor 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 ahand and teaching me many things that I felt understand and comfortable towork with them The first week as well as the first experience that bring me anew chance to improve my communication skills and widen my knowledges.2.1.2 Week 2: from September 28 , 2020 to October 04 , 2020th th

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 atwork

- Being taught many skills andstudied how to talk to guestfriendly

- Using my daily involvementwhile 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

- 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 myinternship

- Had a good chance topractice and advance my skills

- Knowing the way torecommend menu for guests

- Communication is better

cup of coffee

Week 2 was passed away but it was like a day ago On this week, Ilearned 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 aboutthis excited works

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

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 rememberfamiliar guests

- Knowing how to cope withunsatisfied guests

- More proficient at the job

Saturday,

October 10th

- Greeting and inviting

guests

- Serving foods and drinks

for foreign guests

- Learning how to apologize

when spill items

- Cleaning and washing

- 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 aboutthe service job

- Knowing all foods anddrinks to recommend forguests

- Guests are a lot of at theweekend

- Knowing what the crowdedguests are

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 ahard days before 2 weeks ago Although it make me feel tired but it is stillinteresting I have learned many experience from this job at that week Ialready know how to deal with unexpected and guest’s complaints I am alsovery grateful for the restaurant manager’s dedicated guidance that helped meunderstand about this job and doing better next week

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

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 aphone call

- Arranging and filling themerchandise up in thestockpile

- Knowing the perfect way torecommend foods for satisfy

of guestsThursday,

October 15th

- Greeting and serving

guests

- Trimming flowers to

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

- Arranging and setting up

the buffet table for buffet

- Communicate with foreignerguest fluently

- Just did the same work as I

habit when they eat foods did before

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

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

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 moreprofessional

- Solve problems in differentsituations

- Knowing that cleanliness isimportant in the restaurant

- Using my experiences toserving guests better Wednesday,

- Serving foods and

beverages for guests

- Clearing buffet tables

- Talk to manager and

- Knowing that guests arehappy when I realize them

- Complaints are good for improvement

self 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 servingand greeting guests

- Knowing some solutions tohandle 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 myweakness when contact withguests

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

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

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 workwith everyone

- Finish my day of work withhappiness

Thursday,

October 29th

- Serving sample foods for

guest and take comment

- 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 experiencefrom this interesting work

This week is the last week of my internship course I had a happy weekwith all friends and employees at the restaurant I can communicate withforeign guests in their language without shyness I had feeling that mycommumnication skills improved day by day when I could directly solveinquiries guests I appreciated that I had the chance to working and learningthrough 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 therestaurant 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 toknow and learn the experience from the staffs and the manager of therestaurant I learned how to serve, greet, and care for my customers At thesame time, I also learned the ability to communicate with customers and use