Practice summary of Chinese restaurant in hotel catering department

Practice summary of Chinese restaurant in hotel catering department

With the end of school life, we are about to face the challenge of employment, in order to better practice classroom knowledge, enhance our practical ability and further understanding of society. The school arranged this internship so that we can master the theoretical knowledge of the hotel skillfully. For this reason, I had a two-month internship in the catering department of Doubletree by Hilton Jiangbei Chongqing. I have gained a lot, mastered many service skills and work experience that I can't learn in class, and learned many principles and principles of dealing with people. I got a good training in knowledge, skills and social experience, which laid a solid foundation for my future work and life.

First, the internship unit

Shenyang Liming International Hotel is a foreign-related business hotel invested and built by Shenyang Liming Aeroengine Group and managed by Hong Kong Tianlun International Hotel Management Group. Adjacent to Shenyang Forbidden City and Zhongjie Commercial Center, it enjoys an excellent geographical position and convenient transportation. It has a classic Chinese restaurant-Four Seasons Hall, Taiyangge Western Restaurant which gathers eastern and western cuisines, shark fin fishing restaurant which specializes in rare treasures such as abalone and shark fin, and Jingtai Hall which specializes in Macao bean fishing in Block B.. The banquet hall located on the third floor can receive large-scale activities with more than 1000 people, with extraordinary style. Sunshine Recreation Center on the fourth floor provides advanced and perfect fitness, entertainment and leisure facilities and five-star quality service. In addition, Shenyang Liming International Hotel also has a large-scale luxury banquet hall that can receive more than 1000 people, as well as six elegantly decorated multi-functional halls.

Internship process: working in Jingtai Chinese restaurant in Block B of the hotel. Chinese restaurant is a hard department in the hotel's catering department, because the hotel has not formulated specific job responsibilities and job descriptions for waiters. In the first few days, I felt like a headless fly, unable to understand the process and essentials of work, just following the arrangement of leaders and old employees and their hands-on instruction. Fortunately, the old employees are very friendly to us, but this is all because of our usual hard work.

Besides setting the table, folding the cloth, passing the food, serving the food and removing the table, I also work as a part-time cleaner. The first thing to do when going to work every day is to wipe the dust. In addition, we also shoulder porters, move tables and chairs, go up and down turntables, and disassemble tables. Our interns work for eight hours and have two days off every week. There are two shifts almost every day, that is, three hours in the morning and five hours in the afternoon. There is a lunch break at noon, but the exact time after work is often uncertain. We often work overtime according to the actual situation, but overtime will be recorded and there will be a comprehensive time record every month. There will be compensatory time off when appropriate. Although there is no overtime pay, I think this system is still very flexible and reasonable.

Second, the internship content

Familiar with the basic situation of the hotel and its environment, including:

(1) Distribution and function of public facilities and business premises in the hotel.

(2) The main service items, special services and the distribution of each service item that the hotel can provide.

(3) The specific service content, service time limit, service department and contact information of various hotel services.

(4) The geographical location of the hotel, the distribution of transportation, tourism, culture, entertainment and shopping places in the city where the hotel is located, and the ways and means to reach these places.

(5) The organizational structure of the hotel, relevant functions, institutions and relevant senior management personnel of each department.

(6) Management objectives, service objectives and related culture of the hotel.

(7) Participate in the company's on-the-job training, be familiar with your job responsibilities, understand the importance of this position and its position in the hotel, and understand the working object, specific tasks, work standards, efficiency requirements, quality requirements, service attitude and the responsibilities and scope of responsibilities you should undertake.

(8) Be familiar with menus and wine labels, and memorize the varieties supplied every day; Sold out varieties.

Chinese food service plan: 1. Starting with welcoming guests? Give a seat to a guest? Spread out the mouth cloth and remove the chopsticks cover? Send towels? Would you like tea? Order? Drink and water? Serve? Dinner service (dish changing, ashtray, towel, fruit serving, sauce taking and rice filling)? See the guests off? Turn over the stage and clear the field? End. Although the above service processes have been studied in the course and can be encountered every day in the work, the needs of each guest are different, so it is not so easy to give personalized services to guests. Through practice, I feel that only by mastering the basic service process as a whole can we provide quality services to our guests in detail. 2. knowledge of wine in the hotel, there are many drinks. Although I have learned something from books before, I don't know much about him. Since I came to the hotel, I have learned a lot about wine, such as red wine, soju, liquor and so on. And their pours, such as one third of red wine, one eighth of white wine and one half of brandy. For example, lemon and sprite can be added to red wine, and carved wine can also be used. 3. Matching sauces In the hotel, many dishes have corresponding sauces, so in order to better serve the guests, we should be familiar with sauces, such as suckling pigs with sugar sauce, white-cut rabbits with garlic sauce, steamed buns with old vinegar, boiled shrimps with Chili, soy sauce and hand washing cups, which are all things we should know when serving guests. 4. Precious dishes I have never known bird's nest, shark's fin, abalone, sea cucumber and fish belly before, and I don't know those things. Just after I came here, I often saw lovely people eating these precious dishes, so I need to know the source, practice and effect of these dishes. In order to enhance my business knowledge, I will find out through various channels, such as asking leaders, or going to bookstores and looking up some knowledge about them online. 5. Service details such as pouring wine from the guest's right; If there is sauce, serve it first, then serve it, and put the sauce on its side; Opening wine requires the consent of the guests; When serving, turn the dish clockwise to the position of the host or guest of honor, and then announce the name of the dish; When serving chicken, fish, etc. You should follow the principle of left brain and right tail; When serving, you need to ask for instructions from the guests first, and then explain to the guests after serving; You can't say how many bowls of rice the guests want, but how many bowls of rice the guests need. The spout of the teapot can't be aimed at the guests; Two pots cannot be put together; Look at the menu and prepare the corresponding tableware; Soda can't be called a drink. 6. Inventory and cleaning of cloth towels Because my Chinese food business has been very good, I need to use a lot of tablecloths, mouthparts, towels and so on. Every day, this requires a special person to take stock, then send it to the laundry room for cleaning, and then recover the points. I've been doing it for a while. Here, we are in direct contact with the laundry room. I will count the towels, deliver the towels and collect the towels every day. In this process,

In the course of service, we come into contact with all kinds of guests. At work, we have improved our spoken English, increased our knowledge and broadened our horizons.

Although my internship is the most basic work, I have learned a lot, because the hotel is a special industry. If you want to be a manager, you must have some work experience, which requires you to start from the grassroots and learn the basic knowledge. I think, as a manager, you can't be a good manager without knowing the grassroots. 1. Exercise of willpower I remember when I first came to the hotel, because I had never been in this industry, I didn't understand a lot of things, and there were language barriers, which made the internship progress not very smooth and was often laughed at and ridiculed by others. You're not studying hotel management, are you? No wonder you don't even know this? Such words hit me, but I never flinched and learned from my colleagues with an open mind. Although I was sometimes ignored by my colleagues, I didn't give up. I went to find another way to solve it. I firmly believe that it is because I don't understand that I came here to study. I'm here to learn from experience and learn from it. I feel that I have learned to be strong from this repeated blow. Perhaps, I should thank them, because they gave me the opportunity to grow up. I think, from this internship, I feel that my will is stronger, and I believe that my ability to resist setbacks will also be enhanced, which will also be the wealth of my life. 2. Improvement of service skills During the whole internship, the professional knowledge I learned was put into practice, and the theoretical things in books were replaced by my own skills. Whether setting the stage or providing services for guests, the skills have been greatly improved. If I often meet a guest who smokes, and I see a pack of cigarettes in his hand at this time, I will send the ashtray up, and he will be very happy because I have taken the lead. For another example, when I saw the customer pouring tea, the teapot was badly tilted, so I immediately went forward to add water to it. These are all practical exercises. I have a clear understanding of the hotel management process. In school, the knowledge in books is always mechanized, but in my own work, I can truly understand the communication and cooperation between various departments, especially the work of human resources department, marketing department and front office department that I was not familiar with before, which will be of great help to my future work in these departments. Because I am mainly an intern in the catering department, I have a deep understanding of the catering department and have accumulated rich experience in the sales of catering products, the design of menus and the arrangement of banquets. Then have a clear understanding of the arrangement of shifts and the distribution of personnel.

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