Summary of Hotel Practice How to Write a Summary of Hotel Practice

1, it's been a year since I left school and went out into the society. This year's internship experience left me with too many feelings. I have matured a lot. Think about my youth and immaturity when I first joined the work. Now I am a girl who dares to say and do, and I am no longer shy and timid.

This year, I worked as an intern in a hotel. For this year's internship experience in the hotel, my conclusion is that the catering industry belongs to the traditional service industry, in order to provide catering service products to guests and achieve business goals. As a qualified catering waiter, we should always maintain a cordial and enthusiastic attitude, always think of the guests and make them feel at home. Service is an attitude and a desire to do things better. The catering service is completed by the service staff of our catering department through manual labor, so our service attitude, professional level and operational skills are intuitively reflected in front of the guests, and their gestures, words and deeds may leave a deep impression on the guests, so we should let the guests enjoy active, patient and thoughtful service when dining, and meet the physical and psychological needs of the guests to the greatest extent.

3. In this internship, my position is catering waiter. I know that any position in a restaurant should be aimed at better serving guests. Catering service positions are divided into front desk service and back desk service. Front desk service positions include front desk manager, supervisor, foreman, reservation clerk, usher, bartender, waiter, etc. And they are in direct contact with the guests and face the guest service, while the backstage service positions include chefs, cleaners, dishwashers and so on. , and basically do not contact with guests. The main task of the catering department is to provide guests with high-quality dishes, drinks, snacks and quality services to meet the various needs of guests.

The food and beverage department is the only department in the hotel that produces and provides physical products. Providing tangible products based on dishes is the most basic task of hotel catering department. Today's catering department has also expanded from various restaurants in the traditional sense to a comprehensive and multifunctional supporting place that can provide exchange activities and leisure and entertainment activities.

5. The operation of the catering department directly affects the development of the hotel. I know that although my work is simple and unremarkable, it is an indispensable link, which affects the normal operation of the hotel. Therefore, I am meticulous in my work and try my best to provide the best service for my guests with a smile, so that every guest can come back happily and satisfactorily. Although it's hard work, I'm still very happy to get praise from others. Thank you very much for providing us with this precious year.