topic career development in food and beverage department terracotta da lat hotel

VIET NAM GENERAL CONFEDERATION OF LABOR TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION DAI HOC TON DUC THANG TON DUC THANG UNIVERSITY FINAL REPORT 50% CAREER ORIENTATION

VIET NAM GENERAL CONFEDERATION OF LABOR TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION

DAI HOC TON DUC THANG

TON DUC THANG UNIVERSITY

FINAL REPORT 50%

CAREER ORIENTATION IN HOSPITALITY

TOPIC: CAREER DEVELOPMENT IN FOOD AND

BEVERAGE DEPARTMENT, TERRACOTTA DA LAT

TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION

REKAKKKAKKAKEKA

REPORT EVALUATION CAREER ORIENTATION IN HOSPITALITY 50%

SEMESTER 1, ACADEMIC YEAR 2023 - 2024

Topic: Career Development in food and beverage department, Student name: Hoang Trong Nghia Student code: 723H0185

- Present according to required guideline (font, 0.5

page number, table content, charts )

- No spelling mistake, typing mistake, referencing 0.5

mistake Clear and understandable sentences

Chapter 1: Overview of organization

- History of establishing and developing (0.5)

- Hotel and Outlets Description (1.0)

- Hotel structure: Organization chart and

Chapter 3: Plan to achieve the goal 2.0

- Preparation for knowledge (0.5)

- Preparation for skill (0.5)

- Preparation for experience (0.5)

- Preparation for attitude (0.5)

Conclusions: summarize all content of report 0.5

shortly

TABLE OF CONTENTS

CAREER ORIENTATION IN HOSPITALITY 1

TABLE OF CONTENTS 3

CHAPTER I: OVERVIEW OF ORGANIZATION 5

1.History of establishment and developindg ch nh nhe 5

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CHAPTER II: OVERVIEW OF FOOD AND BEVERAGE DEPARTMENT AT

TERRACOTTA DA LAT 11 1.Overview and responsibiliti€S -cc SH nn nh Kn nh khe 11 60à.- J1 NiầaaỪDĐĐÐ}Ầ 11 Resposibilitles of F&B at Terracotta Da La : L2 S212 12 1111 11111011111111111181111 111 x£5 11

2 Department structure and explanation cà nén nhe 13 9001019: Ố 14 3.SWOT AnalylÌS ch HH nh nh TK KT TK KT kkkự 15 ElÀ1901: na 15 DA) 14 — 16 9429)00980)0010151 52800000787 4 17 h8 18

CHAPTER III: PLAN TO ACHIEVE THE GOATI 20

¡0 Đa ernie 20 1.Preparation for knowl©@dQ© ‹- ch nhe 21 2.Preparation for SKÏlÌS ‹- nh nh» ns KT nh kh kh kh 22 3.Preparation for @XD€FIGTC€: HH HT HH nh HH kh kh kh 23 4.Preparation for atEiEU€: ch nh nn Hàn nh TK KH Ki kh kh 23 CONCLUSIONS 24

INTRODUCTION

Long time impact of COVID-19 have had a major influence on the tourism Even in

2022, foreign visitors visits were 67% fewer than they were before the pandemic (UNWTO, 2023) With 7.5 million foreign visitor visits predicted in 2023, just only equal half of pre-pandemic levels, Vietnamese tourism is likely to recover from its challenging years in 2020 and 2021(VNExpress, 2023) There has been a impressed increase in domestic tourism, with more individuals traveling to local destinations Though the field is still affected by some tough reason including altered travel

habits and limitations on visas The global GDP contribution of tourism has slightly recover, but not in the same levels as pre-pandemic

The entire industry is going positive day by day, that is the signs of recovery after the pandemic, but the stats are still quite low compared to before the COVID-19

pandemic, especially in our industry The current stats are show that tourism are

only about half of what they were before the pandemic However, at the moment , I

am still a freshman there is the long way for me to face those difficulties The

hospitality industry is increasing the career choice due to the significant decline in Covid-19 cases Consequently, the more 12-grade students have chosen this major after taking the level transfer exam, drawn by its growth potential and ongoing

recovery I am no exception I have chosen this industry for my career because of that reason, and partly because of my enthusiastic with hosbitality

Being the person will work in this field It is essential to have necessary skills,

working experience, specialized knowledge and the future plan I've had the chance

to attend my first class relating to my area of expertise thus far, and with the

assistance and teaching of three supervisors leading to how | picture my future job Currently, Ï am very interested in the FnB department, and | have a plan to work in this position during my sophomore's summer to improve my experience in this

field I believe I am quite good at planing , public speaking, and ] am an extrovert , making me well-suited to work in this field Therefore, in this report, I will set up a career development plan for myself with the FnB department at Terracotta Da Lat Hotel This plan will detail how I plan to grow and what I need to improve during

my university studies and over the five years after graduation

CHAPTER I: OVERVIEW OF ORGANIZATION 1.History of establishment and developing

Review & Location

Opened in 2010, the Terracotta Dalat Resort covers an area of over 17 hectares,

located on the peninsula of Tuyen Lam Lake, 6km from the center of Dalat It

consists of 240 guest rooms and 90 lakefront villas with a contemporary

architectural style blending in the romantic space of pine forests, clouds, and

mountains in the year-round mild climate of the most gentle in Vietnam Each villa has 3 - 5 bedrooms, a living room, a working room, and a kitchen, ensuring to meet the needs of large families or groups of friends on vacation

Official website : https://www.terracottaresort.com/

Email : sales.dalat@terracottaresort.com

Hotline: +84.263 388 3838

History

In 2007, Sovico Holdings Group has started investing in the high-end Terracotta

Dalat Tourist Resort & Retreat project

In 2010, Terracotta Hotel & Resort officially in operation

In 2014 Terracotta Hotel & Resort (240 rooms), Terracotta Villa luxury villa area (90 units), conference center, restaurant, bar, spa, swimming pool

In 2015, Terracotta Da Lat has been honored as the "Best Resort & Spa in Vietnam"

at the World Travel Awards

In 2016, Begin building phase 2 of the project

In 2018, Complete building phase 2 include : Terracotta Apartment luxury

apartment complex (300 units) Shopping centers, entertainment areas.,

In 2020, Terracotta Da Lat has been honored as the "Most luxurious resort & spa in Vietnam" at the Luxury Travel Guide Awards

Now, Terracotta Da Lat is one of the best place for tourists who want to come to Da Lat for leisure purpose

2.Hotel and Outlets Description

Terracotta Hotel & Resort Da Lat is a sprawling 17-hectare resort, nestled on a peninsula beside Tuyen Lam Lake, just 6 kilometers from Dalat city center It offers

a harmonious blend of modern architecture and the enchanting charm of pine forests and mountains

Some picture about Terracotta Da Lat

3.Hotel structure: Organization chart and explaination

Housekeeping Manager: Oversees housekeeping staff, ensures cleanliness and maintenance of guest rooms and public areas

Executive Chef: Manages the hotel's culinary operations, including menu planning, kitchen staff, and food quality

Food and Beverage Manager: Supervises restaurant, bar, and catering services Manages staff, budgets, and ensures customer satisfaction Sales and Marketing Manager: Develops and implements sales and marketing strategies to attract guests Works to maximize revenue through promotions and advertising

Finance Manager/Controller: Manages financial operations, including budgets, payroll, and accounting Ensures financial efficiency and compliance

Human Resources Manager: Manages recruitment, training, and employee relations Ensures compliance with labor laws and promotes a positive work environment

Engineering Manager: Oversees maintenance and engineering tasks Ensures the hotel's physical infrastructure 1s well-maintained

10 Event Manager/Conference Services Manager: Coordinates and manages events, conferences, and banquets Works closely with clients to meet their event requirements

11 Security Manager: Ensures the safety and security of guests, staff, and hotel property Manages security protocols and emergency procedures

12 IT Manager: Manages the hotel's information technology systems, including networks, databases, and software

CHAPTER IT: OVERVIEW OF FOOD AND BEVERAGE DEPARTMENT AT TERRACOTTA DA LAT 1.Overview and responsibilities

Overview

Food and beverage (F&B) department is a essential position of any hospitality industry, reponsible for everything finding and preparing foods and drinks to serving the customers It’s a complex department that plays a vitul role in the overall customers experience

Resposibilities of F&B at Terracotta Da Lat:

« Menu planning and development: Terracotta Da Lat likely focuses

on Vietnamese cuisine, with dishes specific to the Da Lat region like banh

mi, thit nuong, and canh chua They may also offer some international dishes

to cater to tourists, but with a Vietnamese twist Fresh, local ingredients are likely to be a priority, especially fruits and vegetables grown in the Da Lat highlands So like all the others hotel, they also have morning buffet for some different kind of customers The buffet will be change everyday until a week they will back to the start menu of the Monday

« Sourcing and procurement: The F&B department at Terracotta Da Lat

1s likely to work with local farmers and producers to source fresh food raw materials They also have their own gardens or greenhouses to grow some of their own herbs and vegetables

« Inventory management: Managing inventory in a seasonal location like Da Lat is important The F&B department will need to adjust their ordering based on the availability of local ingredients and tourist traffic They may also use preservation techniques like pickling or drying to extend the shelf life of certain ingredients

« Production and preparation: The kitchen at Terracotta Da Lat is likely

to be led by a skilled chef experienced in Vietnamese cuisine The team will focus on preparing dishes fresh to order, using traditional cooking methods and techniques They may also offer cooking classes or demonstrations to give guests a deeper appreciation for Vietnamese food

Service: The service at Terracotta Da Lat is likely to be friendly and welcoming, with staff who are knowledgeable about the menu and the local area They may offer English-speaking staff to cater to tourists, but Vietnamese language skills will be essential The restaurant may also offer unique dining experiences, such as rooftop seating or outdoor picnics, to take advantage of the beautiful Da Lat scenery

Hygiene and sanitation: Maintaining a clean and safe kitchen is

especially important in a mountainous region like Da Lat, where food spoilage can be a concern The F&B department will likely have strict hygiene and sanitation procedures in place to ensure the safety of their guests

Cost control: Controlling food and beverage costs is important for any restaurant, but it can be especially challenging in a tourist destination like Da Lat The F&B department will need to carefully manage their inventory and portion sizes to prevent waste, and they may also need to be creative with their menu pricing to cater to a range of budgets

Overall, the food and beverage department at Terracotta Da Lat is likely to be focused on providing tourists or customers of them with an authentic and memorable Vietnamese dining experience They will use fresh, local ingredients to create delicious dishes, and they will provide friendly and attentive service in

a beautiful setting

2 Department structure and explanation

int main()

{ Director of Food

Executive

Chef Restaurant Banquet Manager Manager

Room Service F&B

Manager Supervisor Sommelier

Explanation

Director of Food and Beverage: Leads the entire F&B Department, responsible for developing and implementing strategies to enhance guest dining experiences, manage budgets, and ensure high-quality service

Executive Chef: Heads the culinary operations, including menu planning, food quality, and kitchen staff management Collaborates with the F&B team

to create innovative and appealing dishes

Restaurant Manager: Manages the overall operation of the hotel's restaurants Responsible for guest satisfaction, staff management, and achieving revenue goals

Banquet Manager: Oversees banquet and event services, ensuring seamless execution Coordinates with clients, supervises banquet staff, and ensures events meet quality standards

Bar Manager: Manages the hotel bars, including staff supervision, inventory control, and creating a welcoming environment for guests Collaborates with the F&B team to design beverage menus

Sommelier/Wine Steward: Manages the wine program, assists guests with wine selections, and ensures proper wine service Collaborates with the Executive Chef on food and wine pairings

Room Service Manager: Oversees room service operations, including order processing, delivery, and guest satisfaction Collaborates with the kitchen and service staff to provide in-room dining experiences

Catering Sales Manager: Manages catering and event sales Works with clients to plan and coordinate events, ensuring all requirements are met Collaborates with the Banquet Manager for successful event execution

F&B Supervisor: Supervises F&B staff during service hours Ensures that guests receive excellent service and that staff follows established procedures

10 Head Bartender: Leads the bar staff, creates cocktails, and ensures a positive and engaging bar experience for guests Collaborates with the Bar Manager on beverage offerings