英文酒店实习报告

1、英文酒店实习报告 经过这六个半月的实际运用,对酒店的经营运作有了一定的了解,那么英文酒店实习报告怎么写？大家无妨来看看我推送的英文酒店实习报告，希望给大家带来帮助！ 英文酒店实习报告 internship unit: xx grand hotel internship time: xx september - november xx preface until finally the practice time, long ago there heard from senior internship junior half of the semester, it can be said to

2、be eagerly looking forward to the arrival of this day, because we cant stand cramming for the current day in and day out of teaching, although learned from the seniors practice is not as imagined it is a happy thing. combined with my overall plan, i decided to practice in select hotel, and drew a fi

3、ve star hotel, that is what i want to know and study of a more ideal hotel. this is the nanning city a five star hotel only - xindu hotel (themajestichotel), the name for the people of nanning and even the whole guangxi is big, the coincidence is the hotel general manager mr. chen xiaowei made a rep

4、ort by invitation in the school, learned that the mingyuan large the hotel was built in 1995, is composed of a four - star ming yuan hotel and a five star nea metropolis hotel a nine star hotel. chens report is so vivid and powerful that it inspires me to think about the desire of the hotel - what t

5、hey say is consistent with what they do? or what are the problems that need to be solved? i even started to think about what i could learn at this hotel so what about the hotel? what can we learn from it? what else needs to be improved? what does it feel like to me? so listen to me. part one: chines

6、e food department mingyuan xindu catering department can be roughly divided into the following departments: the chinese department (including guangdong xuan, multi function hall and 6 rooms), western-style food department (including the garden restaurant and cafeteria) and beverage department (inclu

7、ding the lobby bar, bar, bar, lok yi chinese western-style food bar and buffet). the 10 of us are divided into 3 groups, each in different departments, and changing departments every 20 days, so that we can have a comprehensive understanding of the service, sales and management of the entire caterin

8、g industry. the hotel is very pleased with this, and thats what were thinking about. the 4 people in our group were first assigned to the chinese restaurant - this is the hardest part of the hotel and restaurant department! before we started to work, we heard someone who was telling us that in priva

9、te. well, i really have to be prepared for it! the work of the chinese restaurant is as hard as the predecessors said! the hotel did not give the waiters to develop their own responsibilities and job description, although this is the key of modern enterprise human resource management in a ring, the

10、staff of the impression that their daily job is to listen to the foreman of the task order, ready to obey the leadership, there is no fixed job, or as long as the waiter needs, what can! fold napkin, table, dishes, dishes, these so-called withdrawal of taiwan must do their own work part-time job han

11、dyman, what carry the table chairs, carpet and some dirty work, heavy work, hard work is our male attendants. more incomprehensible is the hotels work time is 9 hour, and have to work overtime every day about 1 hours (no overtime), i do not know the rest system there is no violation of the labor law

12、, but as a true to life people who have a minimum the bottom line is, because after all, not a machine, can be used to freely use. at the beginning of the work of the three days really complain incessantly ah, every day except work or work, the most wronged to be foot, 9 hours a day, the feet standi

13、ng have made a serious protest, the first thing to work is to find a place to sit down and rest. the difference between the desirable human management and the cruel reality is evident. another thing that makes me feel embarrassed is guangdong xuan uniforms is really simple, because the hotel does no

14、t spare clothing for me tall boys wear, so they simply let me wear pants and white shirt, vest and tie even also saved, this dress makes me the waiter and the guest is almost no difference, that once i was ready to provide services for a meeting, but the other is that the guests to attend the meetin

15、g to extend my cordial greetings to me! the whole staff represents the image of the hotel, this is a very important aspect in the design of the vi hotel, good staff uniforms can not only make employees more spirit so as to enhance the work efficiency and staff uniforms reflect an inherent culture of

16、 an enterprise, there is no culture of the enterprise as a person without a soul. it is just a lack of a dead-alive person only, the morale of the enterprise how to benefit? but i am delighted that the hotel staff mostly are so warm and friendly, they did not because we are indifferent to our intern

17、s and stiff, in a long time, a sweet smile from my colleagues, but a re general of the hard will make people moved, it seems the employees can understand the mood of the people, because they can stand in their own point of view, because they tell people the truth . this is also one of the qualities

18、that hotel leaders lack! in the restaurants day on this day is over, in these days, i really learned a lot of things: in addition to learn chinese catering service procedures and techniques, guangdong characteristics and kinds of lessons on what can be learned outside the classroom can learn some mo

19、re difficult to learn: how to deal with their own the interests and the interests of the hotel, how to deal with the relationships between colleagues, how to adjust their mentality, but i understand that as a waiter should have a strong sense of service. in a chat with a department manager, the mana

20、ger mentioned the service consciousness, i very much agree with his point of view: service consciousness but has asked the waiter to provide quality service to guests and the concept of desire, at the same time should also have the same sense of their colleagues. yes, this is the true meaning of ser

21、vice consciousness, which is the embodiment of a real quality of a waiter. the second part: western food department the western restaurant named gardenrestaurant is called garden restaurant. i think it may be because there is a small artificial garden outside the dining room. the dining room is comf

22、ortable, a typical western style restaurant, which is divided into smoking and non-smoking areas. but if you can put in place with some western art crafts or murals this may attract more guests to far away guests have a feeling has returned to the motherland. the management of the western restaurant

23、 is quite different from the chinese restaurant, from the service process to the management of staff are more standardized and more stringent than the chinese restaurant. when i came to the western restaurant, i felt like i was unloading a heavy load, because the work in the western restaurant was s

24、o relaxing! you dont have to do anything, even if its the easiest thing to do: wipe the dishes, take the table, set up the table, which is just too far away from the chinese restaurant. but in the western restaurant, if you dont do anything, you have to stand, which makes people feel the time is ver

25、y slow, feet began to protest. sometimes, there are more waiters in the restaurant than guests, and the guests are very uncomfortable when looking at the guests together. therefore, suggestions of the restaurant management personnel can flexibly arrange, such as allowing employees to take turns to r

26、est, in less time as long as two waiters enough, let everyone rest not only can make the staff to reduce foot fatigue, but also create a harmonious environment, and do why not? the service of western food and the service of chinese food are very large, which often makes us interns do not know what t

27、o do, and how to do it well. but what makes us puzzled is that we were just at the time of the internship, and the hotel was training some new employees, but the hotel was not allowed to take part in the training. this makes us very dissatisfied, why not give us training? although we have only a sho

28、rt internship in the hotel, we have come to study in the hotel. should the hotel consider more for our interns? the third part: beverage department finally, we came to the last stop of the internship: the wine department, because of the national day holiday and the end of the week practice, make our

29、 last stop time is particularly short, probably only a week ago. on the first day, he came to the liquor department and didnt know what to do. a big day has passed, and some of us do not know what to do with a few headless flies. finally, a colleague came to tell us to wipe the glass, and then we fo

30、und something to do. but after wiping the glass, i dont know where to go. well, the feeling of being abandoned is not so good. when the wine department is busiest, i think its about the evening. because it was the hotel of the season, so almost every night, the guest box or table table wedding, so w

31、e finally have a place to fly without head, that is for the guests to pour the wine, for a long time we have come to realize that our work is mainly to help wipe the glasses, glasses, swing stands pouring for the guests, but for how cocktails, grinding a good cup of coffee, we are absolutely ignoran

32、t of it does make people feel sorry. in the bar the time is too short, then this is not too much. but there is one thing i can say without reservation, not only is this department, other departments also let me have this feeling: that is the lack of a hotel to cohesive corporate culture, one will do

33、 a culture different from other hotels and other restaurants, which makes each hotel give people a feeling of deja vu, a clone of feeling, and this culture is enough to support the whole hotel! the fourth part: summary the above is my experience in the process of practice, from the overall perspecti

34、ve of the hotel management, from my two months of practice, can generally summarize the following aspects of the deficiencies: first, we should change the traditional attitude towards employees. man is the main body of management, which is small and should be grasped by all managers. in the manageme

35、nt of subordinate relationship is a division of labor, the relationship is not a rule and ruled; on the contrary, modern management philosophy tells us: management is a special service, managers only do lower levels of service, help subordinates and make outstanding achievements in the work, manager

36、s will have their own management the performance. the management of modern enterprises must adhere to the three god, namely: market, customers and employees! an old employee said to the leader in the bbs of the hotel: be kind to your employees and be a good leader. remember, you dont manage all mach

37、ines. i think thats probably what every employee wants to say to the leader. two, enterprises lack a kind of spiritual enterprise culture which can unite peoples minds. a nation has its own national culture, and an enterprise also needs to have its own corporate culture. the construction of enterpri

38、se culture is not dispensable, but necessary for the survival and development of enterprises. when enterprises are facing various challenges, and all the people in the enterprise need to work together to unite together. for the construction of enterprise culture, and he will usually lacking spirit o

39、f cooperation, to each of the mind, and no one really for the development of enterprises have been seriously thinking, in other words, is not himself into the enterprise. thus, the construction of corporate culture is the necessary guarantee for the survival and development of enterprises. three, en

40、terprises lack a set of effective incentive mechanism and promotion system. in hotel incentive mechanism, too much attention is paid to material incentives, while spiritual incentives are ignored. in fact, in addition to the traditional rewards and punishments incentives, there are many incentives f

41、or our managers to draw on. sometimes, a smile or an appreciation from a leader is more effective than a reward for a pay increase! the above is my thoughts and feeling of this practice, as a kind of feeling, it may be a lot of subjective traces, but only employees can really enjoy this feeling, the

42、refore, hope that managers in making decisions, but also consider the interests of the station in the hotel can more consideration for their employees, the only way the decision to get more of the employees. finally, thank you for offering such internship opportunities and thanking the teacher for y

43、our help, and wish the hotel better and better. 中文酒店实习报告 实习单位：xx大酒店 实习时间：xx年9月xx年11月 序言 终于等到了实习的时候了，很早以前就从师兄那里打听到了大三的上半学期有实习，那时候可以说是急切地期盼着这一天的到来，因为大家再也无法忍受当前这日以继夜的填鸭式的教学，无论从师兄们那里了解到实习并非像想象中的那样是一件快乐的事情。 综合自己的总体计划，去我决定选择酒店实习，并且经过抽签选到了一家五星级的酒店，那是我所希望了解和学习的一家比较理想的酒店。这是南宁市唯一的一家五星级酒店明园新都大酒店themajestichote

44、l,名字关于南宁市民甚至是整个广西都是如雷贯耳的了，巧合的是该酒店的总经理陈晓为先生经邀请在本校作了一次报告，才了解到原来明园新都大酒店建于1995年，是一家“九星级的饭店由一座四星级的明园饭店和一座五星级的新都酒店组成的。陈总的报告生动有力，这更加激发出我想好好了解一下这所饭店的欲望他们所说的和他们所做的是一致的吗？或者是还存在着什么问题有待解决呢？我甚至开始盘算起我能在这个饭店学到什么吗？ 那么这座酒店到底怎么样呢？有什么值得我们借鉴的呢？还有什么需要改善的呢？给我的感受是怎么样的呢？那么且听我慢慢道来。 第一部分：中餐部 明园新都的餐饮部大致分成如下几个部门：中餐部包括广东轩、多功能厅和

45、6个包厢、西餐部包括花园餐厅和自助餐厅和酒水部包括大堂吧、乐怡吧、中餐吧、西餐吧和自助吧。我们10人被分成了3个组，分别在不同的部门，并且每20天换一次部门，这样能让我们比较全面的了解整个餐饮业的服务、销售与管理。酒店的这一做法让我们感到挺满意的，这也正和我们的心意。 我们组的4个人首先被分到了中餐厅“这是酒店餐饮部门中最辛劳的部门！还没有开始工作，就听到旁边有人在私下这么向我们告诫着。看来，我得真的要做好思想准备才是啊！ 中餐厅的工作确实如前人所说“辛劳！酒店没有给服务员们制定自己的岗位职责和工作描述，无论这是现代企业人力资源管理中最关键的一环，在员工的印象中，自己的工作就是天天听从领班的下

46、达任务，随时准备着听从领导的指挥，没有固定的活干，或者说只要有需要，服务员什么都能干！摆台、折口布、传菜、上菜、撤台这些所谓的必须做的本职工作外还得兼职勤杂工，什么扛桌子椅子、铺地毯等一些脏活、重活、累活都是我们男服务员们的事情。更让人不可理解的是该酒店的上班时间是9小时工作制，而且天天还得加班1个小时左右没有加班费，我不知道这样的作息制度有没有违反劳作法，可是作为一名有血有肉的人来说都有自己的一个最低的底线，因为人毕竟不是一台机器，可以用来为所欲为地使用。刚开始工作的那三天确实令人叫苦不迭啊，天天除了干活还是干活，最受委屈得要算是脚了，天天9小时的站立使得双脚产生了严重抗议，下班的第一件事就

47、是想找个地方坐下了休息一下。令人向往的人性化管理和残酷的实际之间的差距由此可见一斑。 另一件令我感到尴尬的事是广东轩的服务员制服真是简单得可以，由于酒店没有空余的服装供我这样“高大威猛的男生穿，所以他们索性让我穿西裤和白衬衫，连马甲和领结也省了，这身装扮使得我这个服务员和客人几乎没有区别，以至于有一次我正准备为一个会议提供服务时，却被对方认为是来参加会议的嘉宾向我致以亲切的问候！ 员工代表着整个酒店的形象，这是酒店vi制定中的一个很重要的方面，好的员工制服不但能使得员工更加精神从而提升工作效率同时员工制服更体现出一个企业的一种内在的文化，没有文化的企业如同一个人没有了灵魂，那只不过是一具行尸走

48、肉罢了，缺少了士气的企业又何来效益呢？ 不过令我感到高兴的是，酒店的员工大都都是那样的热情友好，他们并没有因为我们是实习生而对我们冷漠生硬，在劳累之余，同事们的一个甜美的微笑，一句再一般不过的“辛劳了都会让人感动，看来还是员工自己最能够了解大家的心情，因为他们能站在员工自己角度来看问题，因为他们讲述的是“老百姓的心里话。这也是酒店上层领导所最缺乏的素养之一！ 中餐厅的日子就这样一天天结束了，在这些日子我确实学到了不少的东西：除了能学到中式餐饮的服务程序和技巧、粤菜的特点和种类等课堂上所能学到的东西外，更能学到一些课堂上很难学到的东西：如何处理好自己的利益和酒店的利益、如何处理好同事之间的人际关

49、系、如何调整自己的心态，更让我了解到的是作为一个服务员应该具有激烈的服务意识。在一次与某部门经理聊天时，该经理提到了服务意识，我非常赞同他的观点：“服务意识不但是要求服务员有着向客人提供优质服务的观念和愿望，同时应该对自己的同事也具有同样的意识。是啊，这才是“服务意识的真正的含义，这才是一个服务员真正的素养的体现。第二部分：西餐部 明园新都的西餐厅名字叫做“花园餐厅gardenrestaurant，我想可能是由于餐厅外面有一个小型的人工花园吧。餐厅的环境布置得挺舒适的，是一个典型的西式餐厅，餐厅分成吸烟区和非吸烟区。不过如果能在适当的位置放上一些具有西方艺术的工艺品或壁画这样可能能更加吸引客人，让遥远的异乡客人有一种有回到故国的感觉。 西餐厅的管理相关于中餐厅来说可谓是迥然不同，从服务程序到员工的管理都比中餐厅规范和严格多。刚来到西餐厅感觉好像是卸下了一个很重的包袱似的，因为西餐厅的工作实在是太轻松啦！你几乎什么都不用干，即使干也是最简单的活：擦餐具、撤台、摆台等，这比起中餐厅简直是相差太远了。不过在西餐厅你即使什么不做也得站着，这使人感觉时间过得特别慢，双脚又开始抗议起来了。有些时候，餐厅的服务员比客人还多，