Internship report in food and beverage department

Ho Chi Minh city, 30 June 2022 ACKNOWLEDGEMENT I was able to succeed and gain a lot of experience to deal with all situations in the last internship thanks to the help and guidance from

VIET NAM GENERAL CONFEDERATION OF LABOR

TON DUC THANG UNIVERSITY FACULTY OF BUSINESS ADMINISTRATION

ĐẠI HỌC TÔN ĐỨC THẮNG

INTERNSHIP REPORT IN FOOD AND

BEVERAGE DEPARTMENT

Supervisor name: Ms Dao Hoang Nin Student name: PHAM LINH CHI Student ID: 720H0289

Class: 20H70503 Major: HOSPITALITY MANAGEMENT Academic year: 2021-2022

Ho Chi Minh city, 30 June 2022

ACKNOWLEDGEMENT

I was able to succeed and gain a lot of experience to deal with all situations in the last internship thanks to the help and guidance from my seniors at Liberty Central Saigon Citypoint Hotel In addition to the theoretical and practical help, I am also grateful to my seniors who encouraged me during this internship and everyone's interest for me Especially, I really appreciate every taught and experience from Mr Dang Dinh Dang Khoa — Assistant Food and Beverage Manager and Ms Nguyen Thi Hanh Dung — Restaurant Captain

Above all, I would like to thank Mr Nguyen Hai Nam for helping guide me to make my report more complete I would also like to thank the information about the hotel that the management has provided to me so that I can do well in this report I certainly wouldn't have done a good report without the support of that information Once again, I thank Mr Nguyen Hai Nam and the management of Liberty Central Saigon Citypoint Hotel

Moreover, I would also like to show my appreciation to the Board of Directors of Ton Duc Thang University, the teachers of the Hospitality Management and the functional departments for allowing

me to intern It helps me a lot as my background and also run through every theory which we

learned at school Since then, I have learned many new and useful things that will help my future career by a huge knowledge and experience that I have stored

Due to my limited knowledge, while I was working at the hotel and doing this topic, I couldn't avoid making many mistakes, I hope to receive comments and suggestions from the teachers

Finally, I would like to wish the leadership and seniors of Liberty Central Saigon Citypoint hotel as well as Mr Nguyen Hai Nam have a lot of health, peace and happiness in life

Sincerely

TABLE OF CONTENT Table of Contents

CHAPTER 1: INTERNSHIP PLACEMENT PROFILE

1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION

14 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION 7

INTRODUCTION

CHAPTER 1: INTERNSHIP PLACEMENT PROFILE

1.1 AFFILIATION OF THE COMPANY TO THE GROUP & LOCATION

Liberty Central Saigon Citypoint Hotel is one of hotel’s projects which is opened by Que Huong Liberty Joint Stock Company and Saigontourist in 2014 It is managed by the Odyssea Hotel Management Joint Stock Company, which is a hospitality management company that was found in 2013 with extensive experience and a diverse portfolio of thriving hotel brands throughout Vietnam, belongs to Que Huong Liberty Group Que Huong Liberty Joint Stock Company currently owns and manages 10 standard hotels

from 3 to 5 stars including Pullman Saigon Center Hotel, IBIS Style Nha Trang, Liberty

Central Saigon Centre, Liberty Central Saigon Riverside, Liberty Central Saigon Citypoint, Liberty Central Nhatrang, Que Huong Liberty 2, Liberty Saigon Greenview, Liberty Saigon Parkview with a total of over 1,500 rooms and 03 Wedding and Convention Centers including Metropole, A Dong and Gala Centre

The hotel is placed at 59-61 Pasteur, District 1 in which is the center of Saigon It is on the favorable side at the comer of crossroad, so it easy to being seen when you accidentally walk past in this street Futhermore, this location is the the best choice when

guests prefer drinking and watching the life’s rhythm of Saigonese It also nears lots of

malls, coffee shops, drinking store or bar, and only takes 30 minutes to reach Tan Son

Nhat airport

1.2 HISTORY AND DEVELOPMENT

Liberty Central Saigon Citypoint Hotel is a project invested by shareholders, including: Saigon

Tourism Corporation, Que Huong Liberty Joint Stock Company, Ho Chi Minh City Investment

and Service Joint Stock Company, Viet Khanh Investment and Trading Joint Stock Company Total investment capital is 550 billion VND

May 2013: Commencement of construction of Liberty Central Saigon Citypoint Hotel August 28, 2014: Liberty Central Saigon Citypoint Hotel was officially opened to

welcome guests with 171 bedrooms, 1 restaurant, 1 lounge, 1 bar-café, a meeting area

with a capacity of 150 guests an entertainment area, and a swimming pool outdoor, sky bar, and high-class cinema, was the newest and classy 4-star hotel right in the heart of Ho Chi Minh City at that time Futhermore, it is one of the key investment projects in the development strategy for the period 2014 - 2020 of Saigontourist

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It can be affirmed that the results like today are the outstanding efforts of investors, the goal of soon being put into operation to serve the market segment of mid-high-end tourists, business travelers, etc in the recovery period and forecast growth in the coming time

1.3 HOTELAND OUTLETS DESCRIPTION

The hotel include these departments which are always interconnected, comprsing about the following departments:

* Executive management

° Front Office

* Housekeeping

* Food & Beverage (F&B)

` Kitchen

° Sales & Marketing

* Finance and Accounting

* Administration — Human Resource

* Engineering & maintaining

Security

° Information technology

* Sport & Entertainment

The products and services in the Food and Beverage department are internships:

The Bistro: this is a perfect spot in this hotel where you can gather with your friend during enjoy meals, drinking and watching everyone is driving in a hurry This outlet is open from 6.30 in the morning to 10.00 in the evening There are lots of promotions about food, drink from Monday to Sunday, from morning to night, which is benefit to guests as they use the services and products

in this outlet For instance, as buy two get one for craft beer in daily from 17h to 19h

Central Restaurant this outlet is can be noticed as an important one which take a lot of advantages for company In the restaurant, they serve customers seafood buffet in the evening from 6pm to 10pm, buffet breakfast in the morning between 6.30am and 10am and international

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buffet in the afternoon from 11.30am to 2.30pm Moreover, room service, ala carte and set menu

is served from this restaurant The restaurant has an elegant and modern space Specializing in serving Vietnamese and international dishes prepared by experience chefs with fresh ingredients

and enthusiastic service from every waiters, waitresses

Above Sky Bar: this outlet offers valuable experiences with premium spirits, signature cocktails, draft beer or quality wines, alongside a variety of snacks Located on the rooftop of the hotel, Above Sky Bar stands in the middle of the bustling downtown area and covers the eye-catching scenery of Saigon from above Relaxation or ongoing special events can be bookmarked here Sky Bar opens from 6am to midnight

Excutive Louge:

+ From 10am to 3pm (Allday Refreshment): have tea, coffee, water, soft drink set up on the ice

bath and coffee machine for guests to use all day Besides, there are 2 types of fresh juice are orange juice, apple juice and 3 types of biscuits for guests to use with tea and coffee

+ From 3pm to 6pm (Afternoon Tea): Set up more cakes and canape for guests to use along with the products of Allday refreshments

+ From 6pm to 6pm (Evening cocktail): There will be more beer and wine for guests to use

Furthermore, there are 3 other cakes, 1 snack, fresh fruit for guests Guests will also have an additional food menu and complimentary use of cocktails Guests will still able to use Allday refreshments

Banquet there are three rooms as 2 rooms named Apollo for weddings or seminars and 1 room named Jupiter for seminars About the Apollos, with flexible arrangement and necessary equipment, Apollo offers modern design and fully equipped to cater for various events up to 150 guests Whether it is an intimate meeting or an important business conference, our professional staff will provide optimal support to bring the highest satisfaction to customers Jupiter Meeting Room brings the ultimate standard for all events taking place here, whether it is a professional conference or a private client event Contemporary interior design will be a versatile space for events up to 20 guests Because they are fully equipped with technology and sound and light equipment, the necessary amenities at Jupiter room and our conference staff will always bring professionalism in every stage of preparation for your event

1.4 HOTEL STRUCTURE: ORGANIZATION CHART AND EXPLANATION

e rager: The General Manager (GM) is the company's representative who ovelfse

th ly operations , develops and implements the hoje bpment policies

an qnd is in chafge of the hotel's overall growth In charge lo departmfTT

đa 1 overseeing fi rational outcomes

Huudaa—~t ces: The|hotel human resources department's responsib| hde emplby hiring, training, evaluatid hization, compensation, and insurance Assisting the hotel

to run steadily and effectivelh-whie-exsuring revenue and profit from 11h)

Finance and Accounting: this department provides information and monitol 1

economic accounting condition while assuming the responsibility of controlling hotel financial a

fluctuations Help the board of directors with corporate marketing planning, cost optimizal

risk management, etc., while maintaining accounting records and paperwork

Sale & marketing The success or failure of the hotel is mostly dependent on the marketing division (Sales & Marketing) Additionally, it reaches out to prospective clients, persuades them

to become devoted clients, and always looks after and takes advantage of them The Sales Department assists the Board of Directors with advisory duties, debt collection, and corporate

partnerships in addition to marketing and sales tasks

Front office As the "nervous center" of the hotel, the front desk department serves as the hub for all interactions between departments, guests, and services In order to interact with guests, advise

them of services, and take complaints from them and address them, the front desk department

serves as the hotel's representative Directly receive visitors to use the services of the

accommodations, as well as comments or complaints, from visitors Nevertheless, the front desk

is crucial in helping the board of directors develop business and marketing strategies and enhance products

Security The security team at the hotel is focused on making sure that all visitors, staff members, and hotel property are safe Enable successful fire prevention and suppression, and be prepared to act in case of an emergency Moreover, in responsibility of monitoring and maintaining hotel employees' and guests' vehicles

Information technology The advice, planning, management, and deployment of the hotel's information technology system are all responsibilities of the IT department

Engineering & Maintaining: The electrical system, water system, and other machinery and

equipment, such as sound, light, etc., must all function properly This is the responsibility of the hotel maintenance technical department

Food and beverage: Serving in-house guests' eating needs as well as requests from other sources

is the primary responsibility of the hotel's food and beverage department (F&B) F&B contributes significantly to income generation and brand promotion for hotels

Kitchen The kitchen staffs primary responsibility is to serve diners delectable cuisine

Customers come because they want to experience amazing meals and excellent service, so the

kitchen division is regarded as the establishment's "soul," "heart," and "brand ambassador" in

restaurants and catering businesses

Housekeeping One of the hotel departments with the most personnel is the rooms department

In responsible of overseeing hotel general cleaning, employee uniform administration, and guest laundry They is also in charge of placing and accentuating flowers throughout the property and play a key part in the level of client satisfaction and hotel service quality The hotel's primary service is providing lodging, thus the rooms must be lovely and well-kept, and the personnel must be cheerful and welcoming

CHAPTER 2 INTERNSHIP PROCEDURE THE OUTLET’S ORGANIZATIONAL CHART IN DETAILS

Roles and functions of each position:

The F&B Manager: This position is in charge of creating rules and regulations that will help the restaurant and hotel achieve its objectives in terms of business He is also in charge of the F&B department's overall operation's highest management at the same time responsible for making sure the company reaches its sales goals and for understanding client preferences so the best service delivery strategy can be developed He is also in charge of coordinating activities with other departments in the restaurant and hotel, as well as hiring, training, and assuring the quality of human resources

P&B Secretary Help every outlet to solve issues and keep an eye on their operations

which is not serious one Beside that, she or he carry out departmental administrative

duties and assist the F&B Manager with activities Moreover, she or he coordinating staff for outlets and managing departmental staff training

Assistant F&B manager When the manager is not present, the assistant F&B manager will oversee and manage the restaurant's operations, carry out the responsibilities given to her or him by the restaurant manager, and inspect the caliber of the food and the level of service This position also create work schedules and training plans for service personnel Restaurant Manager This is the person who establishes the bar for service and 1s fully accountable for employee traming Also she or he is the one who plans the employees’ working hours as well as their own work schedules can be this individual As well as ensuring smooth work in coordination with the Chef to create and update new menus, this position contributes to the restaurant's financial goals, including revenue, expenses, and profits

Banquet Sale Manager: This person have a responsibility about every contract between clients and company Furthermore, she or he controls every stage of operations in banquet

to please the guests as much as they would like She or he also create the work schedules and training for waiters and waitresses

Bar Manager: This position controls two outlet which is The Bistro and Above Sky Bar

As an usual manager, she or he is still doing the same functions However, that person has to be a master in bar department so that he or she can control and trainee waiter,

waitress and bartender

Restaurant Supervisor He or she is responsible for delegating particular tasks to each

employee during the shift, evaluating the team's proficiency in the service process, and actively engaging in guest service

Restaurant Captain: The one who has a general view about the work of a team of restaurant servers is known as the restaurant captain The primary duty is to delegate and monitor team members’ work, respond to inquiries and problems which arise while providing service, and train new hires

Hotess Cum Cashier This is the one who actually receives the reservation information

and sets up the tables for customers ready to offer guidance and make restaurant food and drink recommendations Additionally, she or he is in charge of processing payments, creating invoices and receipts, and managing transactions at the cashier counter The Bar Captain: This person is responsible of scheduling employees, maintaining equipment, resolving issues, and training new hires in addition to supervising the bar staff The bar captain is also in charge of preparing and serving food to clients

Bartender This position is someone who prepares alcoholic concoctions like mocktails and cocktails A bartender is someone who has had professional training in the selection,

sorting, preservation, recipe, mixing, and performing with Shaker jars of liquor

Additionally, the bartender is a skilled communicator, has a thorough understanding of client psychology, and offers helpful recommendations

Waiter or waitress: They usually helps patrons choose items and moves the menu to the counter and kitchen, ensuring that they have a comfortable and enjoyable experience while dining at the establishment They have a responsibility of preparing the meal, arranging the table, removing the dining room table with dirty dishes, obtaining some water, or taking the order for water at the breakfast buffet Additionally, the waiter or

waitress will directly take the order at the seafood counter and serve the customers at the

table They also are those people whom reporting and handing over the job at the end of the shift, maintaining restaurant equipment, and performing the obligations of superiors

2.1 SCHEDULE & DUTIES

Time Sign

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