How to write at the beginning of the catering internship report?

I think the beginning should be a word of thanks, such as thanking a XX company and a XX leader for giving me this opportunity and giving me help and encouragement during this period. . . . Wait for yourself to compile @ Hotel Management Practice Report (1) 1. The Harvest of Hotel Management Practice (1) and the Improvement of Service Consciousness For hotel and other service industries, service quality is undoubtedly one of the core competitiveness and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers and lay the foundation for their coming again, but also make customers feel honored and establish a good brand and image for the enterprise. Through the training organized by the hotel and the intensive practice of various departments at ordinary times, I have exercised my sense of service and developed a good habit of smiling at guests. Learned to treat guests with standard etiquette; Understand the importance of learning a foreign language well. (2) Improvement of service level After more than half a year's hotel internship, we have a certain understanding of the basic business and operation of the hotel. Politeness is a concentrated expression of a person's comprehensive quality, especially in hotels. We should dare to greet people, and do three things in the process of greeting people: mouth, eyes and spirit. We should try our best to meet the requirements of our guests, even if something is not within our responsibility, we should try our best to convey it. Although some unreasonable demands can't be made, we should refuse them in a euphemistic tone and help him find other solutions. What impressed me most was serving Japanese guests in the hotel (mostly from Honda, a big hotel customer). They don't speak English very well at ordinary times. We should guess what he wants to do from their actions and phrases and help him finish it quickly. For example, if a guest speaks the airport in broken English, it is necessary to guess that he is going to the airport. Let's arrange a free delivery service. Then, we will provide them with a bus reservation form and accept his information, and then give it to the supervisor to arrange the bus. (3) Improvement of service capacity 1. Welcome guests: After everything is ready, stand at the door of the private room 30 minutes before booking 15. When the guests arrive, greet them with a smile, and those who know their names should call them by their first names. 2, pull the chair to give up the seat: when the guest enters the room, take the initiative to pull the chair to give up the seat to the guest. You don't have to give up your seat for all the guests, but you must serve the ladies or invited VIPs. If you have children, ask if you need a baby chair. 3. Sending incense towels: put the folded incense towels into the incense towel rack to serve the guests on the left. Say, "I'm sorry to bother you. ... please use a fragrant towel. " If you know the name of the guest, you should say, "Mr. Wang, please use a towel!" " "4. Serve tea: fold the mouth cloth into a square and put it in the bone dish, put the teapot on the mouth cloth, buckle the thumb on the handle of the pot, and connect the other four fingers to the bottom of the bone dish. Standing on the right hand side of the guest, he poured tea for the guest in one hand and said in the other, "Sorry to bother you. ... please have tea. If you know the name of the guest, you should say, "Mr. Wang, please have tea." Be sure to say "sorry to disturb you" before pouring tea to attract the attention of the guests, otherwise the guests will accidentally touch the teapot and cause burns. 5. Submit the menu and order food and drinks: Ask the guests if they can order and give the menu to the host. Actively recommend the special dishes or chef's selections of the day to the guests. Promote all kinds of drinks and recommend soft drinks to women and children. Ask if you can serve food: For banquets or regular customers within the group, the banquet menu may have been made by telephone in advance, so you can directly ask the host if you can inform the kitchen to start cooking. If there is VVVIP, ask the host if he wants to share meals. If required, inform the kitchen to prepare "a meal" according to the number of people, if there are fruit bowls. Also recommend all kinds of drinks to the host. 6. A la carte menu and wine list: put the dishes and wine ordered by the guests on the a la carte menu (one wine and one dish) respectively. Each copy is in quadruplicate, one for the kitchen or bar (dishes for the kitchen and drinks for the bar), one for the front desk, one for the food and one for future reference. 7. Serving drinks: If the guests have special requirements, pour them in order according to the wishes of the guests. If the guest doesn't ask for it, he will pour it clockwise in the order of the first lady and children, the guest of honor and the last host. When pouring wine, the bottle is more than the bottom, so you can't pour it all. 8. Serving service (separate meals): when serving, serve in a place where the guests are sparse, or choose the position of unimportant guests; When serving soup, after the soup is served, ask the host if it is necessary to divide the soup; For the guests who share a meal, the name of the dish should be announced every time they serve, and a display should be given to the guests, and they should be shared with bone plates according to the number of people. When serving food to everyone, please announce the name of the dish again and ask the guests to enjoy themselves. After all the dishes are served, explain to the guests: "Your dishes are all served, please enjoy your meal!" 9. Inter-meal service (changing ashtray, bone dish and pouring wine): every two cigarette butts in the ashtray are replaced; Continue to pour tea in time; Guests will change their bone dishes after eating food with bones or skins; Replace it once before serving the fruit bowl; When a guest raises a glass to drink, he should immediately hold the bottle and prepare to pour the wine again; When there are VIP guests and a large number, there must be at least two waiters in the private room; If the ordered wine has been finished or will be finished soon, ask the host immediately if he wants to add more. 10, checkout: senior management in the group can sign the bill at the front desk, but pay attention to the reminder; Normal guests check out and show the bill to the host at the front desk. Don't quote the price loudly in front of everyone. Look for appropriate opportunities to ask the guests about their satisfaction with the food, and give feedback to the service manager in time. 1 1. Pull the chair to see the guests off: When the guests get up to leave, they should immediately come forward to help the ladies or VIPs pull the chair, and then go to the door of the private room to see the guests off. Thank the guests for coming. Then check the desktop as quickly as possible to see if there are any items left by the guests. 12. Tidy up after meals: put the chairs in order and clean the floor; Closing the table: first close linen products such as mouth cloth and incense towel, then close glass products such as wine glasses, and finally close porcelain products, transport garbage and dirty tableware to the dishwashing room, remove the glass turntable from the table for cleaning, and collect dirty tablecloths. Second, the hotel management experience 1. Hotel service industry is the window of social civilization. With the rapid development of social economy and the continuous improvement of people's living standards, the hotel industry has made rapid development. Although the scale, grade, service level and management quality of hotels are uneven, from the perspective of the development and economic benefits of the hotel industry in recent years, the larger the scale, the higher the grade and the better the service quality, the higher the operating benefits will be. Because with the development of economy, people's moral quality and spiritual civilization are constantly improving, and the demand and requirements for this industry are getting higher and higher. So the more upscale the hotel, the more crowded the guests are. This reflects that the hotel service industry has become an important window of social civilization. 2. Service quality is the core of hotel management. The service quality of the hotel is the central work of the daily management of the hotel. All employees should have a sense of quality, and managers should establish the concept of service quality. Only when the concept of quality is firmly rooted can quality be truly regarded as the lifeline of enterprises in daily management. Service quality refers to the degree to which the service provided by the hotel adapts to and meets the needs of the guests in terms of use value (including spirit and material). It should have both material applicability, such as the quality of facilities, equipment and food, and spiritual applicability, such as good hotel atmosphere, service labor and employees' mental state. The higher the use value of the service, the better the service quality. On the contrary, the service quality will be worse. To improve the service quality, we must improve the use value of the service quality. The improvement of hotel service quality is based on the concept of quality. In every corner of the hotel, there are polite service personnel, standardized operation, professional smile and polite manners, so that guests are always influenced by etiquette culture. Individuals in society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial impact on guests and promotes the quality and cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Hotel people should be familiar with this. The hotel is just a single building. Only under the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, basically not for a separate accommodation environment. Therefore, the hotel needs to have a function that can provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance of local business office. In this way, the hotel really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.