202 1 internship report of hotel management major for college students

Internship can make people get exercise quickly. As a college student, we should improve ourselves by combining practice. The following is my "202 1 Internship Report on Hotel Management for College Students" for your reference only. Welcome to reading.

202 1 Internship Report of Hotel Management Major for College Students I. Internship Summary

Before the internship, I always heard from teachers and seniors that most of our students majoring in tourism management have gone to hotels to work as interns, but they still don't care. Only when they really face it, do they really feel this way. Looking back on myself, I have always had the understanding and support of my classmates from the interview to the admission. Finally, I achieved my primary goal.

Second, the hotel introduction

1, a four-star hotel, has passed the certification of xx international quality and environmental management system.

Located in the city center, there are many famous scenic spots, companies and ministries around.

The high-rise room overlooks the Forbidden City and Tiananmen Square. Rooms are completely renovated, spacious and bright, well-equipped, with separate showers. Specially set up the smoke-free floor of the Forbidden City, the capital business floor and the viewing room.

4. The restaurants (lobby bar, coffee shop, Four Seasons Hall and Baochi Restaurant), meeting rooms, banquet halls and business floors on the first and second floors can use wireless broadband Internet access. /kloc-The ad hoc network center on the 0/8th floor provides Internet cafes and it services.

The internship is really rewarding, because my restaurant is a coffee shop and a western restaurant, so the deepest feeling is to learn English well. Without English, you are nothing.

Third, the internship goal: through the internship in the hotel,

1, familiar with the basic organization of the hotel and the basic workflow of each working organization;

2. Practice all the theories and basic knowledge about hotel management learned in school through your own efforts;

3. Improve your understanding and perception of management in practice;

4. Lay a foundation for future work and prepare for warm-up before work;

5. Establish your own network, learn how to be a man, constantly discover your own shortcomings and advantages in practical work, foster strengths and avoid weaknesses, and hope that you will continue to improve and develop better;

6. Learn practical knowledge that school can't learn at work;

7, learn to be flexible, not static, not too rigid, not to follow the trend, to have their own opinions and gains, not too indulgent, learn to get along well with colleagues, and realize their own positioning and ideals in their work;

8. Feel the social changes at work and have a good look at the future development.

9. Go to Beijing to feel the humanistic atmosphere of Beijing.

10, learn from other people's experience and the advantages and strengths of other students in similar schools at work, and finally find a suitable working style and development track.

Finally, I hope I can gain something in my internship, don't sell myself short, work calmly and reliably, and get recognition and praise from others!

Fourth, the internship process

We passed the interview and signed an internship contract at xx Hotel.

Arrived in xx alone on the morning of X, and reported to the hotel human resources department alone. I really admired my ability at that time. I was alone, not afraid of anything, not worried about anything, so I went to report. Probably because of this, the manager of the hotel has a good impression on me.

I started my physical examination on X-ray, and then continued intensive training for several weeks. By the end of the month, we were divided into several departments. Maybe my English is better among our interns, so I was assigned to a cafe in a western restaurant. I started to work formally in March, and then exercised myself in the restaurant. At that time, I felt that time was really too slow. I am busy training every day. Because I am new here, I have to suffer a lot ... anyway, I always tell myself that I must hold back and be strong. No one can save himself, only I can keep sneaking around and succeed in my constant struggle.

X month is a turning point for me. I am a leader, a receptionist, a buffet waiter, a reservation waiter and a serving waiter. I became a panacea in the restaurant. I was there when I needed it, and I always helped the manager to deal with the problems there. So although I am only a small intern, my value and ability have been highly valued by managers, although I have no honor. The harvest is relative. Thank the manager for giving me so much trust and expectation. I know that this will be a great asset in my life in my future work. I am really grateful to those who have really guided and helped me. Thank you! I will continue to walk my every journey, and I will continue to refuel in the future, so that I can successfully realize my ideals and values! !

202 1 Internship Report on Hotel Management for College Students II. During my graduation internship in xx Hotel, I learned a lot and tasted a lot of bitterness and joy. But I always remember that internship is not a formal job, but a learning process, which is "learning by doing". Whether it is happiness or sorrow, experience or lesson, any knowledge, experience and feeling are gains. After a year of practical application, I have a certain understanding of the operation of the hotel and benefited a lot in practice. I learned many skills in practice, including communication skills, communication skills and sales skills. Experienced the artistry of hotel management and the importance of rational use of human resources, and gained a lot of valuable experience wealth; Know your own shortcomings and sum up experiences and lessons. In the future study and life, I will make clear the direction of my efforts, constantly increase my value, and lay the foundation for future career planning.

I. Introduction

(1) Introduction of internship unit

1. Internship: xx Hotel

Xx Hotel is located in xx, with a total area of nearly X million square meters, including nearly 3,000 square meters of international conference halls, equipped with the world's most advanced audio-visual and simultaneous interpretation systems; Hire an internationally renowned hotel design company to design, refer to the latest five hotel design styles at home and abroad, and build in strict accordance with the five international standards; The hotel has complete supporting facilities, perfect service, smooth overall building lines, reasonable layout, gorgeous fashion and luxurious style. It is an international five-story business tourist hotel with a strong sense of the times.

Xx enterprise was founded in xx, and its ten-year development has forged the spirit of "innovation and pragmatism, pioneering and enterprising" and the development concept of "becoming stronger first, then becoming bigger". After ten years of wind and rain, it has created one miracle after another in xx catering. At present, there are five large-scale chain catering enterprises and a quasi-four hotel in xx, with a total business area of over 50,000 square meters, and the daily passenger flow ranks in the forefront of peers, with nearly 3,000 employees. After ten years' efforts, xx has won dozens of international and domestic awards such as "International Famous Shop", "National Top 100 Catering Enterprises", "National Excellent Enterprises", "China Top 10 Restaurants" and "Municipal Civilized Units". Today, xx Hotel, a bright star of international hotels, is on the rise!

2. Internship Department: Food and Beverage Department

The catering department includes: medium xx, etc.

(2) Introduction of internship post-waiter in ——xx Cafe

1, familiar with and master the work of this restaurant;

2. Make preparations for the lobby before and after work, and take the initiative to check whether the spare tableware is complete and whether the utensils and necessities on the dining table are neat and complete;

3. Be diligent in mouth, eyes, hands and feet at work, understand the mentality and needs of guests in time, and provide services to customers;

4. Have a solid knowledge of business operation, master and remember the dining rules of every drink and food that guests need;

5. Receive customers with initiative, enthusiasm, courtesy, patience and consideration, so that customers feel at home;

6. The usher will take the guests to the right place. The waiter should take the initiative to pull the chair for the guests and do a good job of reception.

7. Be good at using polite language to provide services for guests, and be polite, master principles, answer questions and be concise;

8. Be good at introducing and promoting the drinks and specialties of this restaurant to customers;

9. Strong sense of responsibility, ability to handle affairs independently, report problems in time, and be good at asking questions before and after. Timely tell the opinions put forward by the guests;

10, cooperate with the foreman, obey the leader above the foreman, unite and be good at helping colleagues;

1 1. Strengthen the study of business knowledge, constantly master service skills and improve service quality.

Second, the internship content

1. Western restaurant has zero service.

(1) Greet the guests politely and ask about the number of diners. Summary of graduation practice;

(2) Pull the chair for the guest and open the napkin;

(3) Open the menu for the guests and introduce the special dishes and soups of the day;

(4) order drinks and send drinks;

(5) Order food (ladies are preferred, and should stand behind the guests when ordering food);

(6) supply bread and butter;

(7) Change the tableware for the guests in combination with the dishes ordered by the guests;

(8) service dishes (same as above);

(9) Patrol the dining table and change the ashtray or plate of leftover food and unused tableware from time to time;

(10) Ask the guests whether they are satisfied with the quality of the main course;

(1 1) After the guests have finished eating, clean all the plates on the table, together with the leftover food and used tableware, sweep the crumbs on the table onto a plate with a clean napkin, and take away the condiments on the table. Suggest that guests drink after-dinner wine or other kinds of drinks;

(12) suggest desserts and write down the order;

(13) Provide dessert, coffee or water;

(14) Ask the guests what else they need;

(15) Confirm the guest's bill and checkout service;

(16) Thank you, see the guests off;

(17) arrange the stage.

2. Buffet service

(1) buffet preparation:

A. Most of the work should be prepared before meals, such as setting the table, supplementing the workbench and putting condiments.

B. There should be a wide space around the buffet table to reduce the queue of guests, and secondly, the layout should be reasonable. If the guests come in from the outside, the spoons, knives, spoons and plates at the buffet table should be placed properly.

C. The requirements for food quality are relatively high, and the specifications should be unified, such as the thickness of ribs. Otherwise, guests have to choose, which leads to unsanitary and untidy.

D. replenish food in time, but pay attention to hygiene, and don't leave the impression that this is leftovers.

(2) Description of buffet reception:

A. When ushers take people to their seats, they should help pull the stools and tell the waiter the number of guests.

B. The waiter opens the napkin for the guest, pours ice water or asks the guest what kind of drink he needs.

C. Make a list and write down the number of people, the station number and the name of the handler. D. Remind guests to bring their valuables and fold napkins when they go to get food.

E. when the guest takes back the food, pull the chair for the guest. F. Keep pouring ice water and changing cups for the guests.

G. the food eaten by the guests should be removed immediately.

H. When guests go to get dessert, they should take away the main knife and fork and wipe the crumbs off the table with a clean cloth.

I. When guests use dessert, they should ask if they need coffee or tea. J. When paying the bill, they should look at the station number clearly and carefully check whether the number of guests is wrong.

K. thank the guests after check-out and come again.

③ Matters needing attention in buffet table:

A. Make preparations before meals and prepare enough service tableware.

B Pay special attention to the insulation of food, especially Chinese food, such as soup, rice and noodles.

C. The variety of food should be changed and renovated frequently, so that guests can truly feel cheap and diverse.

D replenish tableware in time, such as dinner plates and dessert plates.

E. The service tableware at the buffet table should be changed frequently and kept clean.

F. Always keep the dining table clean.

G. pay attention to whether there is enough water in the buffy furnace.

H. Immediately after the buffet, inform the kitchen to take back the food left over from the food counter for the chef to handle.

202 1 Internship Report on Hotel Management for College Students III. Practice purpose

Before the internship, the college held a mobilization meeting for our internship. Judging from the current social employment situation, it is the teaching direction of our college to train practical and skilled talents. The college found the combination of theoretical knowledge and practical operation, and contacted xx Resort Hotel for us. According to the teaching arrangement of the school and the needs of the hotel, we were arranged to go to xx Resort Hotel for field practice on 202 1-202 1 to learn about the hotel's production and operation, organizational management process, hotel service and culture, and to strengthen the combination of our hotel management theory and practice. Let's learn the service spirit of the hotel and cultivate our service consciousness.

Second, the internship content

(A) the internship unit profile

1 and xx hotel introduction

xx .

2. Internship Department

Xx Resort Hotel is divided into Human Resources Department, Sales Department, Front Office Department, Housekeeping Department, Security Department and Beach Comprehensive Entertainment Department. According to the actual business needs of the hotel and the total number of employees in our class, the hotel human resources department arranged for us to practice in the front office, housekeeping department, security department and beach comprehensive entertainment department respectively. In order to let us fully contact with the work of various departments of the hotel, during the half-year internship, the hotel also arranged a phased rotation system and internship for some students, so that students who are interested in developing in the hotel have more opportunities to understand and practice the work of various departments of the hotel.

Practice process

1, pre-job training

My internship department was housekeeping from the beginning. As we are interns this time, our work is the same as that of regular employees. In order that we can all officially take up our posts in the first peak season "May Day" Golden Week, during the day, the internship members of our housekeeping department are divided into two groups and follow different foreman to the guest room for practical training and proficiency; In the evening, follow our department manager to learn the theoretical knowledge of housekeeping department and the customer-oriented knowledge that a housekeeping waiter should know.

2. Internship

Our internship hotel is a coastal tourist resort, and the tourism industry itself has obvious off-season. So our two-week training was conducted in the off-season in April. It is precisely because our pre-job training is carried out in the off-season, so our actual operation content is only familiar with making the bed. It was during the "May Day" Golden Week that a dirty room that a guest had just retired was really cleaned from the inside out and waited for the guests to move in. A few days before the arrival of this first peak season, we changed from initial group training to several students (owners) in charge of each building. A building has about18,20 rooms. In addition, foremen and old employees, as migrant workers, go to various buildings to "support". In the short-term peak season of "May Day", we can clean the room quickly to ensure the quality, and we can also contact the guests face to face and serve them patiently with a smile. These are all things you can't learn in school.

After May Day, the following small weekends are very busy. During those busy days, we gradually became familiar with the procedures of building houses. The summer peak season is coming again. In order to realize the rational utilization of human resources, our department began to implement the shift system (morning shift, middle shift and night shift) and officially entered the "employee" working state.

During the next two rotations, the housekeeping department brought in some interns. Due to the tight time and the peak season, the transferred students go to work directly without any training, but direct employment is not randomly assigned. The foreman of our department left the "new intern" with the "old intern" in the department. Although rotation will bring some inconvenience to the hotel, this inconvenience is only temporary. Our new and old interns work together with good quality and quantity.

3, each department trainee

Because each student's future career direction is different, each student's interest in different departments is also different. In addition, after xx, the peak season began to turn into the off-season. In the last month, the hotel arranged for students to practice in the department they wanted to go to according to their positions.

Third, the practical effect and experience

During the half-year internship, I changed from a college student to a working social person. In addition to strong adaptability and positive optimism, more importantly, I have benefited a lot from half a year's tempering and skill training. In society, it really made me realize what reality is. Complex interpersonal relationships have taught me to think twice before doing anything. It also allows me to constantly adjust my personal mentality in society and learn how to be a man. Of course, in half a year's exercise, what I have gained is only a preliminary accumulation of experience, which is not enough for stepping into society.

Four. Opinions and suggestions on internship.

(A) Suggestions to the College

1, the internship mobilization should be detailed.

Because before the internship, we only know the general idea of going to the internship. When I arrive at the internship unit, I feel that there is a big gap between the internship and the expectation, and the students' mood is inevitably a little lost. It is suggested that future internship mobilization meetings can provide students with more detailed information.

2. Teachers are accompanied by long-term stagnation.

During our pre-job training, the comprehensive building project of the hotel was not completed, so the hotel took out our pre-job training time and was arranged to do the sanitation of the comprehensive building. This makes students feel very negative, without the teacher to accompany them, which leads some students to turn around and make some extreme behaviors that are not conducive to schools and internship units. It is suggested that the college send teachers to accompany it in the future. Because the teacher's company can at least give students correct ideological guidance.

(2) Suggestions for hotels

1. Engineering problems of hotel rooms

In the housekeeping department, the most complaints from guests are not the quality of our customer service, but the engineering problems of the hotel. It is suggested that the hotel solve the engineering problems in time.

2. Hotel supplies.

When we are building a house, sometimes the work can't be finished in time because of the uneven equipment. It is recommended that the hotel complete the goods in time.

3. Employee benefits

During the internship, many old employees left before we left. It is said that compared with nearby hotels, the salary is too low, the treatment is poor and the welfare is not good enough. It is suggested to improve employee welfare and pay more attention to subordinates.

202 1 internship report of hotel management major for college students iv. introduce

Junior year, with the end of the course, 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 worked as an intern in the catering department xx for two months, and gained a lot. I have mastered many service skills and work experience that I can't learn in class.

Second, the internship time and internship unit

2. 1 internship time: 2021x-2021x.

2.2 Internship Unit: xx

Xx is the only large-scale comprehensive foreign-related hotel in China that integrates ethnic customs, catering, accommodation, fitness, leisure and shopping. The building is located in xx, adjacent to xx and xx bus stations. The total construction area is xx square meters. The building is xx meters high and has ***x floors. Have a variety of standard rooms and suites ***x sets. All kinds of rooms are spacious, with reasonable layout, complete facilities, rich and elegant decoration and comfortable and pleasant. This building is equipped with central air conditioning and central stereo. Satellite broadcasting and closed-circuit television system, direct dial domestic and foreign program-controlled telephones, and the business center provides fax, typing and copying services for guests for x hours. Music Teahouse Hejian

The body center can provide guests with rest, fitness and entertainment. Rooftop visitors let guests climb to the top of the mountain to see the scenery of xx, which is a reception place integrating catering, tourism, meetings, business and leisure.

Third, the internship position and content

3. 1 internship position: service personnel of the food and beverage department.

3.2 internship content:

1, familiar with the basic situation of the hotel and the hotel environment.

2. Distribution and function of public facilities and business premises of the hotel.

3, the hotel can provide the main services, special services and the distribution of each service.

4. The specific service content, service time limit, service department and contact information of each service item of the hotel.

5. 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.

6. The organizational structure of the hotel, relevant functions of various departments, subordinate institutions and relevant senior management personnel.

7. Management objectives, service objectives and related culture of the hotel.

8, to participate in the company's job training, familiar with their job responsibilities, understand the importance of this position and its position in the hotel, understand the work object, specific tasks, work standards, efficiency requirements, quality requirements, service attitude and its responsibilities and scope of responsibilities.

9, familiar with the menu, wine brand, memorize the varieties supplied every day;

10, pay special attention to discipline and service attitude, and understand employees' thoughts and emotions, professional and technical level and ideological style;

1 1. Check the setting of the dining table, the positioning and preparation of tables and chairs before meals, check the waiter's welcome desk after meals, and check whether the food on the counter is available after meals;

12, check the hall door, electrical switch, air conditioning switch, stereo, do a good job of safety and power saving.

Four, the main harvest and experience of internship

4. 1 internship harvest

With the continuous development of xx, hotels have gradually become an industry. Through this internship, I am more familiar with the operation, operation and management of the hotel. Through this internship, I have a deeper understanding of hotel management and my own views and understanding of the hotel industry. More importantly, we have a new understanding of the work, including service attitude, thoughts and emotions, professional and technical level, and have different degrees of understanding.

4. 1. 1 service skill improvement

In this internship, I retrained my service skills and service standards, became more familiar with service work, got a deeper understanding of service and further improved my service skills. More skilled service, able to skillfully complete the service work. And can assist the hotel manager in charge of training, through hotel training, more familiar with drinks and dishes, can be familiar with introducing and selling dishes and drinks to guests. Of course, it should be declared here that xx is a Muslim hotel, and there is no wine in the drinks, and all the dishes are also pure dishes. This is also the reason why I am very grateful for the pre-job training, from which I deeply understand the importance of hotel staff training, which not only affects employees, but also affects hotels.

4. 1.2 professional ability improvement

The accumulation of hotel training and internship experience has increased my employment opportunities and improved my working ability after graduation. In this process, my language ability, communication ability, observation ability, memory ability and adaptability have all been improved.

4. 1.2. 1 language ability

Hotel industry is a service-oriented industry. In the process of service, mastering the language ability freely is an important tool and way for hotel employees to establish a good relationship with their guests and leave a deep impression. Language is not only a tool for communication and expression, but also reflects and transmits auxiliary information such as hotel corporate culture and employees' mental state. If you want to master the language ability freely, your intonation should be natural, smooth and kind, your expression should be uniform, and you should be calm and polite at all times. We should also use body language and gestures reasonably. Sometimes, in the process of serving, too much language will make guests feel bored or disturb them, so we should use body language.

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