Summary of hotel job internship

Sample hotel internship summary

A fulfilling and busy internship life is over. During this period, there must be a lot of experience worth sharing. It is time to write an internship summary. . But what are the requirements for an internship summary? The following are hotel internship summary examples that I have collected for everyone. They are for reference only. You are welcome to read them.

Summary of Hotel Internship 1

It has been 12 days since I arrived at the Holiday Inn Taixu Lake in Hangzhou. During these days, I and I came from Ma’anshan Normal College, Forty-eight students from Henan Luoyang Normal University have experienced intensive training from their human resources department. Now, at my request, they follow the students to the catering department to participate in intensive training. There are 30 students assigned to the catering department, including 14 students from Suzhou College. Now let’s make a brief summary of the training situation of the catering department in the past two days. Because time is tight, dinner banquet service has to be carried out at 5 o’clock in the afternoon. I have been very busy these days and have not had time to type the internship experiences and reports written in the notes into the computer. I will share them with you later when I have time.

Since I first conducted training and training in the catering department, the following department training is mainly based on the centralized training of the catering department. The training of the guest room department and the restaurant will be left to other students for summary and reporting.

First, the departmental training of the catering department has much more content than the centralized training of the human resources department. Maybe it’s because of the different types of training. Of course, the human resources department already has a lot of training content, and the students are a little bit into it, calling it devil’s training. But the training in the catering department was even more devilish. The basic skills of catering services were tested and strengthened one by one, such as holding two 5-liter bottles of Coke on a tray for five minutes. The students were all very tired. Some female students and some male students may meet the requirements. It can be seen that basic physical fitness is very important for employees in the hotel industry. Manager Hu from the catering department said that only those who have these basic skills can become excellent employees. They can exercise every day to keep everyone in shape. Each day's training content is arranged slowly. The requirements for students are relatively low. According to reports, the tray training for new employees was carried out along the cultural corridor of Taixu Lake Holiday Hotel. The training content involves the basic requirements for catering employees, the basic development status of the catering industry, what you need to know about the catering department, basic catering service skills, various catering service departments and their basic requirements, catering service methods and techniques, and catering service processes. Frequently asked questions and their solutions, recent major catering VIP receptions, etc.

Second, the training content is much more specific. The above training content is detailed and basically covers all practical operations and processing methods. Many are specific to every word and sentence. Basically, there are specific demonstrations by the trainers and speeches by the students. At the same time, starting from this morning, there are explanations and discussions on theory and basic operating standards, and on the other hand, they go to the corresponding departments and restaurants to provide actual customer service. As the so-called " Connect theory with practice." From receiving items, setting the table, passing dishes, on-call service, to after-dinner service and processing, from welcoming guests to seeing off guests, from basic dish knowledge to handling specific service issues, from basic services to basic service management. No matter how small or small, the students asked a lot, listened a lot, saw a lot, did a lot, and thought a lot. Manager Hu from the catering department teaches step by step and provides specific guidance to the students.

Third, the training requirements are more stringent, and some basic knowledge content must be memorized to provide conditions for customer service. Service awareness, service image, service skills and skills, service methods, service concepts, etc. must all pass the test. In particular, you must be mentally prepared for the hardship and fatigue of internship (work). My basic feeling is that the training during this period is like the training in a four-star hotel. Through communication with relevant training leaders, I learned that their training for students like us who have come out of colleges and universities, both in terms of content and requirements, is higher than the average. There are much fewer new employees because we have more advantages and a certain foundation.

Fourth, the training is more in-depth, and some issues are discussed more fully and in-depth. There are not only basic theoretical discussions, but also practical operations. However, I also feel that some views on some issues focus too much on basic operations and practices without further exploring higher standards and goals.

Of course, through today's lunch banquet training, we can see that it is really difficult to go beyond basic operational realities to discuss so-called high quality and high standards.

Fifth, the training is becoming more and more practical. After the intensive training of each subject, practical operations must be carried out, and it is the practice of customer service. In today's lunch practice, a classmate arranged the wrong guests when handling group meals and ate the wrong meal. In the face of such an emergency, fortunately, the catering department manager was there and was able to solve it in time.

Sixth, the catering department training allowed everyone to end the previous period of unhurried but very critical and important centralized training. The centralized training conducted by the Human Resources Department is the foundation and prerequisite for high-quality services, but everyone has You are right. The training in the catering department is so real and specific, hard and tiring. After a customer service training, many people were listless and began to imagine the advantages of college life. But behind the hard service, you can learn a lot. Moreover, these things will have a positive effect on everyone, whether they are engaged in the hotel industry or not, and may even be unforgettable and useful for life. I don’t know how students view these issues.

Seventh, training is becoming more and more tiring and hard. Yes, if you think about it, running a hotel is hard work. Facing the high temperature of more than 40 degrees in the kitchen preparation room (despite the cooling equipment, it still feels like 40 degrees to me, maybe I am exaggerating), let alone working, I will sweat profusely even if I don't move. I can imagine and feel the heaviness of pairs of young hands holding up heavy dishes, because I work with them on trays, table setting, and hygiene. One person has to pass the dishes to two tables. The distance from the kitchen to the counter is about 30 meters, and he also has to carry the dishes after the meal back to the dishwashing room. You can imagine the fatigue. We stood from 11:30 to 1:30 to wait for the team guests. During this period, everyone stood still because many people's feet were numb from standing during the agreed waiting period. If a guest wants ice cubes, they must take them out from the kitchen in the shortest possible time; if a guest wants boiled water, he will get boiled water after being given ice cubes; drinks, plates, and napkins must be replaced. Everything is indispensable, and everyone is so busy that they don’t even touch the ground. Summary of Hotel Internship 2

Under the unified arrangement of the school, I came to XX Hotel and started my internship life. I studied accounting for several years in school, so I was assigned to the financial department of the hotel and studied with the seniors in the hotel. After this period of experience, I feel that I have a deeper understanding of financial work. I also gained a lot of knowledge. In short, I feel that I have made great progress. Now, I will make a brief report on my hotel internship experience this time.

1. Purpose of internship

The reason why I want to participate in the internship is naturally to increase my work experience, and then I can adapt to the rhythm of work before graduation. After learning so much in school In a few years, we naturally have to test our learning situation. If I can't even get the internship, then I will definitely run into obstacles in the rest of my life.

2. Internship Process

Since my hotel has a cooperative relationship with the school, I successfully entered the hotel after a simple interview. There are many internships here. Like me, we are new interns. We received the training organized by the hotel, which included some of the most basic explanations and teachings of financial knowledge, and more knowledge related to hotel business. We also quickly used it. The small notebook records some key points of the work. This is a habit that all of us financial workers must develop. After all, "a good memory is worse than a bad writing". There is absolutely no loss in writing down all important things in a notebook.

This training lasted for one week. After the training, we started to work with the old employees. I still have a lot of confidence in myself, but after working with the seniors for a few days, I was completely dizzy with the content of my work, because there were so many financial statements in the hotel, and the revenue and expenses of many departments combined together were definitely not something that could be sorted out in a short while. For us, It is really a big challenge for these interns who have just entered the financial position. We have never accepted such a huge and complicated task in school, so I basically have to wait until after get off work every day. Only then can I complete the basic work tasks, and I cannot guarantee that the work will be error-free.

3. Internship experience

This internship was a big "blow" to me, because it allowed me to see how big the gap is between theory and practical operation. , I was originally very confident in the knowledge I learned in school, but these things seem so vulnerable in real work, so, you still have to do something practical, otherwise you will never be able to do it. No one can feel the difficulty of the work. Some things do seem simple, but if you don't have certain experience, it is easy to make various small mistakes.

In the next work, I will definitely continue to learn more about financial experience from my seniors, and strive to become a qualified financial worker as soon as possible! Summary of Hotel Internship 3

In the past three months, I participated in the internship organized by the school at the XX Hotel in the city. This on-the-job internship is mainly to give us a certain perceptual understanding of the professional knowledge we have learned and its application in practice, thereby helping us combine the theoretical knowledge learned in the hotel management class with practical experience. This time the hotel The internship experience will be helpful for future employment. This cognitive internship is mainly in the catering department, guest room department and front office department of XX Hotel. The specific situation is as follows:

1. Catering Department

Before officially entering the catering department for internship During the training, when General Manager Wang of the hotel introduced us to the development history and actual hotel experience of XX Hotel, he conveyed a very clear message to us, that is, everything in the hotel is focused on details. That is because women are more attentive and gentle in their work. After I officially entered the catering department, we boys were assigned to the food delivery port in the stewardship department and were responsible for delivering food to the restaurant and private rooms. The scope of activities was basically in the kitchen, while girls were assigned Enter the private room and provide face-to-face service to the guests.

I originally thought that the job requirements of being a waiter were relatively simple, but in fact it is not like that. It is not easy and there are still many requirements. First of all, at the very least, you must be familiar with the information of each private room in the hotel restaurant - such as price, number of people, and specific location, etc. Only in this way can the dishes ordered by the guest be delivered to the private room where the guest is accurately. This is to provide the best service to the guest. Satisfactory service.

Secondly, you need to have a good understanding of the various dishes that can be provided to guests in the kitchen, including the types, prices, ingredients, etc. of the dishes, and sometimes even the cooking methods. Because the dishes ordered by the guests seem to be recorded by the waiters in the private room, it is inevitable that there will be times when they are not clear about it. At this time, it is very necessary for the waiter to understand in order to make a correct judgment to avoid providing the wrong dishes to the guests and causing dissatisfaction.

Third, waiters must keep themselves clean and tidy, because they may meet guests at any time in the hotel. It is very important to give guests a good impression. This may be the beginning of guests trusting the hotel. , which shows that details determine success or failure. In this regard, if the fingernails of employees in the catering department of XX Hotel look unhygienic, they are required to take immediate measures to deal with them. In the catering department, this kind of very detailed matter will immediately make the guests think about the hygiene of the meal, so the catering department staff must pay attention to it. Before there are any guests to dine, waiters busy cleaning can be seen everywhere, sometimes including the head of a department. From this point of view, a grassroots manager cannot be separated from the grassroots employees. If so, many management measures will be difficult to effectively implement.

During my internship at XX Hotel, I learned that the current supervisors, managers and other managers have all worked at the grassroots level for many years and have many years of rich grassroots work experience. Therefore, they are very familiar with the grassroots work. It can be said that they know the work of waiters and waiters very well. Another point is that managers who grow up in this way will have an easier time handling the relationship with the lower-level waiters, and make the lower-level employees feel that there are opportunities for promotion through their hard work. Yes, supervisors and managers are living examples. This improves management efficiency and lays a good foundation for achieving the hotel's set goals. During the internship, we can see that if the supervisor has nothing urgent to deal with, he will usually stay with ordinary employees.

Although a relatively standardized working order can be seen in the XX Hotel this time, there are still many problems in some places. The first point is that the quality of grassroots employees is generally not high.

There is nothing wrong with the quality of managers, but low-level employees usually appear to be very polite and hygienic in front of guests. Once they are back with other employees, they become another low-quality person. The kitchen is not really clean. While I was staying at the food delivery port, I found that the floor of the walkway was very dirty. On both sides of the walkway are the food delivery windows of the kitchen. The walkway is the only way to pass the food every time. In addition, the various tableware in the private room are not really clean, because usually when the waiter cleans the private room, he has to wipe the tableware in several private rooms with one rag before changing it. And the tablecloth was torn and not replaced. I think in many cases these issues are just details, but as a fourth-tier hotel, we should pay attention to them and not simply deal with them, because the ultimate profit still comes from the guests who consume the services provided by the hotel.

2. Front Office Department

The last day of the internship is led by the front office manager. First, the manager and her three supervisors introduced us to the scope of work of the front office. The hotel's front office consists of four departments, namely trace and luggage reception, front desk, and business center. The trace controls the internal and external transfer of telephone calls in each room on each floor. At the same time, it is the xxx within the hotel, providing guests with various consulting services; the baggage reception is mainly the porter providing baggage handling services to the guests, and luggage should be paid attention to here. There are many, such as getting on the elevator. When you get on the elevator, you have to protect the elevator with your hands to let the guests get on first. When you get off the elevator, you have to come out and protect the elevator with your hands and then make a "please" gesture to let the guests get off. Often, seemingly ordinary things are not Take it seriously. The front desk is where guests check in when checking into the hotel and check out when leaving the hotel. At the same time, the computer network at the front desk is also connected to the public security organs and has advanced electronic equipment. Once the identity of the guest staying at the hotel is abnormal, the hotel and The public security organs will understand the situation in time and take early action. The hotel's business center provides guests with mainly business services such as printing, copying, faxing and translation. It also has a paper shredder to keep guests' business activities confidential. The manager also asked us to understand the emergency response capabilities of the front office staff through a question that was embarrassing for guests.

3. Summary

Through this internship, I really learned a lot of practical things, which are exactly what I couldn’t learn in the "Hotel Management" class. Although I knew from the previous class that the hotel industry pays great attention to practice and details, during the internship, I did not expect that the attention to detail in the hotel would be so detailed that even the placement of items is regulated. What I learned during the internship were the work skills of grassroots waiters and I became proficient in them. ;