internship report in food and beverage department

VIET NAM GENERAL CONFEDERATION OF LABOR TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION INTERNSHIP REPORT IN FOOD AND BEVERAGE DEPARTMENT Supervisor name: Mr.Nguyen Hai N

VIET NAM GENERAL CONFEDERATION OF LABOR

TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION

INTERNSHIP REPORT IN FOOD AND

BEVERAGE DEPARTMENT

Supervisor name: Mr.Nguyen Hai Nam

Student name: Ha Vi Chuong

Student ID: 720k0203

Class: 20K 70501

Major: HOSPITALITY MANAGEMENT

Academic year: 2020-2024

Ho Chi Minh city, .2022 (size13)

NHAN XET CUA DOANH NGHIEP THUC TAP

Sinh viên: MSSV: _

Lớp: _ —_ Khóa:

Thành phố Hồ Chí Minh, ngày thẳng năm

Lãnh đạo tại doanh nghiệp (kỷ tên, dóng dấu)

NHAN XET CUA GIANG VIEN HUONG DAN

Sinh viên: MSSV: _

Lớp: _ —_ Khóa:

Thành phố Hồ Chí Minh, ngày thẳng năm

Giảng viên hướng dẫn

ACKNOWLEDGEMENT

First of all, I would like to express my gratitude to the PQC hospitality group and the Faculty

of Business Administration for giving me the opportunity to complete my internship

Secondly, I would like to thank Mr Nguyen Hai Nam, a culinary lecturer, for conveying the

passion of the profession, experience and extensive knowledge to me in each class Thanks to the

teachings of my teacher, I was able to conveniently catch up in the real environment Thank you

Tran Thien An, deputy head of department, who has guided and shared practical experiences that have helped me improve in all aspects

Finally, I would like to thank my fellow majors who have accompanied me throughout the 3 months of internship, I am short but through this internship it has helped me grow in many ways

Contents

CHAPTER 1: INTERNSHIP PLACEMENT PROFILE (SIZE 14) -.ssscsssssssecceceeceesescecescsesaeseaccescsesaceacseceesseeeecuee 6 1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION (sÏZe13) «sex ó 1.2 HISTORY AND DEVHOPMIENIT - Ặc c2 1 211111111111 1111 11 4H KH KH KH HH ĐÁ 1 14L ó 1.3 HOTEL AND OUTLETS DESCRIPTION 7 1.4 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION :::0cc:csssesssssesssessesssessesseseenees 8 CHAPTER 2 INTERNSHIP PROCEDURE 10 2.1 THE OUTLET’S ORGANIZATIONAL CHART IN DETAILS 10 2.2 SCHEDULE & DUTIES 14 2.3 AVANTAGES AND DISAVANTAGES 14 2.4 LEARNING OUTCOMES 14 CHAPTER 3 RECOMMENDATIONS HH HH HH HH TH TH TT TH ve 15 3.1 RECOMIMENDATIONS TO THE HOTEL +15 3.2 RECOMMENDATIONS TO UNIVERSITY +15

INTRODUCTION CHAPTER 1: INTERNSHIP PLACEMENT PROFILE

1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION

¢ PQC Hospitality has established a reputation for constructing and developing top brands in the sphere of conferences, banquets, and restaurants in Ho Chi Minh City over the course of

19 years GEM Center, White Palace conference center, The Log restaurant, and W Gourmet have all chosen Ho Chi Minh City as their preferred destination for domestic and international clients

¢ PQC Hospitality has steadily created an organizational structure and a system of specialized member companies in order to assure the company’s long-term success PQC Hospitality is made up of two member companies: PQC Convention and PQC Hotel & Restaurant Their activities are closely linked, resulting in increased investment, development, management, and exploitation efficiency Projects in the hospitality and culinary technology industries that have been successful

¢ PQC Convention is becoming well-known for its two convention centers: GEM and WHITE

PALACE, which host the majority of the events for Youtube, Facebook, Angia Investment, Novaland SSI, celebrity weddings, and so on

¢ With two fine-dining restaurants: THE LOG Restaurant and Yo's Restaurant, PQC Hotel & Restaurant is becoming well-known

¢ PQC are confident in providing its customers with faultless products and services since we have a team of over 2,500 organic employees that have expertise serving high-level events

and parties of departments, divisions, industries, business associations, and domestic and

foreign companies

¢ This occasion community, working since November 2014, is propelled by a block of white gemstones, joining the strength of stone with the glow of wood and the non-abrasiveness 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 Considered as the biggest scale occasion setting

in the focal point of Ho Chi Minh City, GEM Center's indoor and outside multi-useful space

of up to almost 10,000 m2 will entirely meet all occasion prerequisites your occasion, whether it's a corporate occasion or an individual occasion

Figure 2 Castor hallway

12 HISTORY AND DEVELOPMENT

Diamond Center was laid out in 2014 in Ho Chi Minh City, found solidly in the downtown

area, is a helpful spot to foster meeting and occasion business Normal of the most present day offices, sound and light gear in party offices

With laying out an expert and extravagant occasion place in Ho Chi Minh City, Mr Nguyen Huu Phu and Mr Nguyen Huu Quy made the Gem Center brand with the longing to bring clients a different and extraordinary space

Address: 08 Nguyen Binh Khiem Street, DaKao Ward, District 1, Ho Chi Minh City,

Vietnam,

1997:SINH DOI 01/2007: PHU

WEDDING QUY

CENTER CORPORATION

10/2007: WHITE PALACE

2010: PQC 2014: GEM 2016: PQC HOSPITALITY CENTER CONVENTION

2016:PQC

HOTEL&

RESTAURANT

13 HOTEL AND OUTLETS DESCRIPTION

Field of business:

With the criteria of constantly bringing the best service to gem center customers has

provided a variety of party services Currently, in the center of District 1 Gem center is

considered as the place to host the largest event Gem also provides customers with the most advanced equipment in terms of technical sound, with a gem high ceiling design that also provides additional aerial space for guests with decorative jewelry

The two main areas are company events and personal events

= Company events:

« Conference:

An effective seminar brings good reputation, opportunities for success for businesses Gem can provide businesses with the size of thousands of people, classes or a small group while also providing the type of theater to ensure absolute satisfaction with customers

+ Exhibition:

With the ideal space Gem Center gives customers the opportunity to admire and experience in the most complete and vivid way

« Product launch:

For every business, the new product is an important milestone in the branding strategy Gem Center is pleased to be a bridge to help businesses introduce products to the market

« Fashion:

With unique architecture, Gem Center wishes to be able to enhance the

unique and new design products with you

« Music, performing art ,etertain:

With a modern, high-quality lighting sound system Gem Center is the most ideal location for you to create a high-class music event

= Community:

With modem architecture, multidimensional traffic, meeting international

standards of service quality Gem Center is honored to be the place to mark

the community events of Vietnam

= Personal events:

= Full-month party:

The monthly party at Gem Center with a package service will help families spend time with relatives and friends to enjoy the great happiness in this special event

« Birthday:

Each birthday will be a milestone to mark the journey and also a new journey point in the future Sit down with them to welcome the new age and do not forget to show the most sincere feelings from you

+ Wedding:

The happiest and most important day will be carefully planned and meticulously planned by Gem Center to take care of the smallest detail to

convey the love story as you always dreamed

« Anniversary party:

Unforgettable sweet moments next to your loved ones let Gem Center draw great things

1.4 HOTEL STRUCTURE: ORGANIZATION CHART AND

EXPLANATION

`¬>>> finance

$ KN, events

human resource

oo, sales and

ol marketing

¿2 7p House

that keeping

¢ Event division:

» F&B Department:

- Putting together meals, gatherings, feasting for clients, serving food administrations, organizing tables and seats in line with visitors, planning with kitchen office, readiness strategies for party, meeting under agreement

=" Decoration department:

- Beautifying the stage, dinner lobby, planning blossoms for party topic improvements, responsible for making more distinctive models, making a new space for the entire

region What's more, foster an arrangement to set aside cash, utilize blossoms to

serve the party association

=» AV department:

- Answerable for fixing and keeping up with the gear inside the café as well as intermittently executing the support program Arrange and introduce stage, sound and light for gatherings and meetings as required

House keeping department:

Capacities and obligations accountable for cleanliness issues, cleaning the café region, dinner corridors, divisions, as well as being responsible for the tidiness of the latrine region for visitors and for interior, keep beautifying things clean

Sales and marketing department:

Responsible for crafted by deals, showcasing, statistical surveying and contenders,

making insights, examining and assessing business execution

Human resource department:

eAy General Director

> FEB

@ Assitant F&B © director Executive chef direct >

restaurant -

manager > banquet chief steward @ Executive sous chef

<i ai manager địo =

= =2 teward = @ pastry

=:| supervisor =2ifloor manager g : © ° E) Captain EF upervisOr = western VietnSthes _— ế° chef „

â waiter s floor " $ chef e/ chinese ® ®

| supervisior Dish/pot chef

°© 6 bakery cook

tp tp washer

waiter! trainnee offical staff, casual

waitress staff, trainee

Performs obligations on staff association, proclaims the board foundations, controls

working guidelines and disciplines Liable for dealing with the labor force in the organization, enrolling laborers when there is a requirement for extra staff in the organization's specialties

Finance department:

Control income, benefit, settle on monetary systems, sum up operational expense and compute independently for each kind of administration to decide the business consequences of every division and the entire organization Get ready fiscal reports,

balance resources on a month to month, quarterly and yearly premise Dissect the

instability of resources for report to the Board of Directors

CHAPTER 2 INTERNSHIP PROCEDURE

2.1, THE OUTLET’S ORGANIZATIONAL CHART IN DETAILS

¢ F&B Director:

learn about customers trend and taste to make list about wine for restaurant work with each chef to make menu for each area

working with food suppliers, comparing and having price policies to ensure quality and quantity

price the food so that it is both profit and satisfied

training/ promotion/ layoffs of employees to ensure the quality of personnel closely manage the general operation of the restaurant, ensure the progress and coordination between the departments timely correction of internal errors

e FQ&B assistant director:

assist the Director in planning and implementing business strategies to develop sales and markets

Chairing, arranging, implementing and supervising, urging business development policies/plans/marketing from directors to departments

Cooperate with marketing department to implement sales programs, effectively control the implementation of business-oriented programs

Develop and arrange careful preparation of work plans for directors

¢« Banquate manager:

- Ensure events are planned by sales managers

- Care for room arrangements, staff

- Entertainment logistics

- Customer service

¢ Restaurant manager:

- Recruit, train staff (if restaurants need more) and supervise the entire restaurant staff

- Check the process of importing and processing food to ensure food hygiene and safety in accordance with the law

- Work closely with the restaurant management to discuss and accomplish the sales and other objectives and activities of the restaurant

- Implement appropriate strategies to address disadvantages and improve sales

- Ensure safe working conditions

- Follow the company's policies and regulations on the handling of cash, assets, products and equipment

- Check inventory to ensure sufficient products and order products as needed

- Resolving restaurant issues and customer complaints

¢ Floor management:

- Responsible for coordinating the work of the floors

- Let's supervise the instructions for preparing tools for the party

- Work directly with guests booking parties on their own floor

- Bond between the party staff and the kitchen

¢ Floor supervisor:

- Together with floor management coordinated management, smooth operation of the party

- Arrange and coordinate work for employees

- Solving customer problems

¢ trainee:

- Pay attention to what floor management guides and learn more

- Both practicing and improving skills

¢ Banquet staff:

- Banquet has an important task in the party, banquet staff will support, help

customers, serve food

- Banquet staff will maintain the work behind the logistics So that these jobs go the most smoothly Special storage of utensils

- the banquet staff is responsible for cleaning the dining tables after guests have

finished using them In addition, the staff will take the time to clean the tables and chairs neatly