Hotel management practice report

Internship time: x years x months x days

Main contents:

The internship unit I participated in is a service enterprise-XXX Hotel. Perhaps, as the teacher said, the operation process of service-oriented enterprises is simpler than that of industrial production-oriented enterprises, but as far as I am a person who has just stepped into society, it has taught me a lot of valuable and valuable experiences.

The services provided by the hotel can be mainly divided into two aspects: accommodation and food. I was assigned to the restaurant on the third floor during my internship, so I mainly introduced the aspects of eating.

Firstly, it introduces its operation.

I. Working hours

According to my own working hours and observation, as far as a working day is concerned, the whole operation time of the hotel restaurant is about 7: 00 am-2:30 pm and 5: 30 pm-9:30 pm, including the morning tea time from 7: 00 am to11:00 (although sometimes the morning tea is closed).

In addition, to some extent, hotels can also be said to be a seasonal industry, so there will be different schedules at different times of the year. For example, in the off-season, the business hours of restaurants will be appropriately reduced and the staff will be reduced, while in festivals and New Year, the staff will be increased and the business hours will be increased. Of course, the same is true for accommodation, but it is basically based on manpower.

Second, the specific business operations

Basically, the whole business model of lunch and evening meal is the same, but the morning tea is slightly different. For details, please refer to the following flow chart:

1. Morning tea: 2. At noon, at night

Here are a few points worth mentioning:

1) Generally speaking, it is the responsibility of the minister (the person in charge of the restaurant floor) or the waiter in charge to help guests write recipes, especially lunch and dinner, which are basically done by the minister.

2) We can see that there is basically no appointment for morning tea. When checking out, you need to count the number of customers and charge for a single seat, but it is common to make reservations at noon and night, especially in busy envoys, and you don't need to count the number of customers when checking out.

3) As far as I know, the heads of hotels and restaurants are basically promoted by ordinary employees, and the situation in other departments is similar.

Second, the distribution of employees (subject to dinner)

Third, the mode of operation and organization.

This is what interests me most. The hotel adopts mixed organization mode. The restaurant on each floor enjoys materials, washes dishes and so on. At the same time, they also have their own kitchen, dining table and staff. However, it tends to specialize product objects, which greatly enhances the convenience of management, but on the other hand, it also makes many resources unable to be fully utilized. Take the simple BB stool as an example. I have been in this situation before. There were not enough BB stools on the floor where I worked, so I had to borrow them from other floors (please note that they were "borrowed"), and I was surprised to find that none of them were useless.

After introducing the operation, let me talk about my internship experience.

Personal:

I can only describe this internship as "tired". Every morning and afternoon classes are 8-9 hours (there are anti-labor rights laws here, but I can't help it. Since it is an internship, I just stand for 9 hours (you should know that waiters on hotel floors are basically not allowed to sit down unless you are lazy), so this internship has made me understand a lot of management knowledge, and at the same time let me know that I am an intern.

Another profound feeling is that as a laborer who sells his own labor force, he enjoys the right to receive wages and benefits, but also undertakes the obligation to complete the tasks he accepts, always risking the loss of organizational interests due to his own wrong behavior. Take the lost menu as an example. The menu is the proof of the customer's checkout, the basis of the restaurant's charge and the relevant accounting voucher, so it is very important. The average waiter loses one and needs to pay 400-500 yuan. It is not unheard of that an ordinary waiter can't see four or five jobs a month, and his salary will be ruined.

Observe:

As far as the observation of my floor is concerned, during my internship, most restaurants are frequent visitors, and some even hold seats for several nights or come every morning. The hotel also pays special attention to them and provides corresponding preferential measures.

In addition, the competition between hotels can be said to be extremely fierce. There is xxx Hotel about 50 meters away from xxx Hotel. From the whole range of Zumiao Road, the number of hotels is even more. From here, we can more or less see the reasons why the hotel tries to maintain its old customers.

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