HMD 450 UNLV Hospitality Internship Online Discussion

User Generated

nn1231

Business Finance

hmd 450

University of Nevada Las Vegas

HMD

Description

Unformatted Attachment Preview

Internship Learning Agreement I am seeking an unpaid internship in South Korea. It is a dining restaurant with a 10pages menu and about 150 people capacity including the bar area. I will be interning 10 hours per week from February 8 to April 11 (90 hours total) in the following departments: • • • Front-of-House Service = 45 Hours Back-of-House = 30 Hours Restaurant Management = 15 Hours Restaurant Management The Restaurant Management department coordinates daily operations and maintains accurate and efficient responses to customer complaints. This department has two managers, including one general manager. Training • Shadow the general manager to learn how to emphasize the restaurant's core values and its mission to become more passionate about the restaurant's operations. • Observing how the restaurant manager reviews the report and how the decisions made daily can affect general societal issues. • Attending a meeting to understand how to maintain an excellent customer experience by regularly tracking the restaurant's reviews on various platforms. • Observing the general management on how he increases traffics through the decisions made based on the data from the inventories and regularly changing the menu prices to increase the restaurant's profits and reduce its expenditure. Learning Outcomes • Acquiring skills in inventory management. • A better understanding of customer service. • Development of effective restaurant management skills. • Able to be scheduling staff and controlling labor cost Front-of-House Service The Front-of-House Service department ensures there is smooth running of the restaurant's operations and ensuring the customers' ultimate satisfaction from the moment they walk in the restaurant to when they walk out. This department has 11 employees in total, including one Manager, eight servers, two hosts. Training • Observing how the hosts ensure a positive hand in the restaurant's setting up from its beginning. • • • Learning how the manager inherits various managerial duties as part of alleviating the manager's some pressure. Observing how the servers positively establish the customers` needs. Attending meetings to learn how the managers hold separate responsibilities to help the servers hence assisting them in dedicating their attention to their respective customers. Learning Outcomes • Acquiring basic skills in the effective delegation of roles and duties among the servers. • Enhancing efficient supervision of the restaurant operations. • Gaining awareness of how the customer's reservations should be set up. Back-of-House The Back-of-House department enhances the effective operation of all behind-thescenes activities, including preparing food and plating it before it proceeds to the customers, inventory, and food control costs. The Back of House department has 8 employees including one Head Chef, two Sous chefs, four Prep cooks, and one dishwasher. Training • Observing how the head chef supervises the kitchen operations. • Learning how the Sous Chef supervises the process of preparing food and how he delegates duties to others. • Observing how the prep cook labels and stocks different ingredients to their respective shelves in an organized manner and helping the head chef plan his duties. • Shadow the dishwasher to learn how to prepare the dining areas but cleaning and restocking them and making sure there is the availability of clean dishes. Learning Outcomes • Proper management of daily operations. • Efficient labor scheduling. • Maintaining food cost control. Internship Overview I. II. III. IV. V. Student (intern) Information Institution Information Description of internship company a. The Italian dining restaurant started its operation in Busan metropolitan city, South Korea, in 2010 and targets mostly tourists visiting the ocean. The restaurant is strategically located 10 minutes from the beach called Haeundae. The dining area has a capacity of about 150 people, including the bar area. The menu has a variety of foods on the 10-pages menu. The restaurant also has the following facilities: CCTV, Wi-fi in the dining area, Smoking area, Security office, parking area, cooking area, service area, and managers' offices. The restaurant's management department has two managers, eleven Front-Of-House service employees, and eight Back-Of-House employees. The Back of House department has eight employees, including one Head Chef, two Sous chefs, four Prep cooks, and one dishwasher. Its mission is to offer delicious meals and offering good services to customers. Supervisor Information Description of internship experience a. I will have a 10 hours per week internship program from February 8 to April 11. In total, I am expected to complete 90 hours of restaurant experience. The 90 hours will be divided into three departments. They include Restaurant Management, which will take 15 Hours; Front-of-House Service, which will take 45 Hours; and Back-of-House, which will take 30 hours of the entire internship program. b. In the Restaurant Management department, my role is to help coordinate the restaurant's daily operations and maintain efficient and accurate responses to a complaint from customers. In this department, I will be keen to learn how the general management strategies to increase the traffic based on the data collected from the inventories. I will look at the strategy way the Manager changes the menu prices regularly by increasing or reducing the expenses of some meals so that the profits will be maximized, and the expenditure reduced. After spending time in this department, I should have sufficient skills in the management of inventory. c. In the Front-Of-House service department, my role is to ensure the restaurant's operations are running smoothly. At the end of my stay in the department, I should have enough skills to delegate roles and duties among servers effectively. I should also be useful in supervising restaurant operations. The customer reservations and how they should be set up will also be the knowledge and skill that I will be having after my internship. d. In the Back-Of-House department, I will be working and observing how the behind-the-scenes activities such as food preparation, dishwashing, and plating, inventory, and control of costs are done. I will be helping while watching how the eight employees work in coordination. At the end of my stay in this department, I should be able to do efficient labor scheduling. I should be able to do food control VI. VII. management. I will also be able to do proper management of daily operations in the restaurant. Internship Program Goals a. Gaining practical management skills in restaurant management. For me to gain management skills, I have to observe what the general Manager does. I have to ask questions if the need arises for clarification. I will also take up some manager roles such as checking the reviews from customers and analyzing them, reviewing reports. b. Acquiring relevant skills in delegating duties and roles effectively among servers. I will be helping the servers in their duties. I will also observe managers on how they delegate responsibilities to the servers. During the meetings, I will make sure I get the procedure and way of conducting meetings by keenly watching the proceedings. c. Acquiring skills in proper food cost control and daily management of the inventory. I will achieve this goal by observing how the head chef supervises the kitchen's operations and how each employee is assigned duties and roles. I will also mark the prep cooks organize various ingredients into their respective shelves. The inventory management should be observed, and I will help manage it to get the first-hand experience. Personal Goals a. Perfecting Interpersonal Skills – learning how to engage with customers, vendors, workmates, and even managers. Learning how to connect with people and build trust. Learning how to make first impressions for successful deal-making. b. I am building a Network of Contacts – getting to know more people in the industry and identify people who can serve as mentors and advisers in the hospitality industry. c. Mastering Technical Skills – technical skills such as inventory monitoring, analyzing customer reviews. I will be doing the spreadsheet data manipulation, basic modeling of customer traffic and food consumption curves, and building presentations for meetings.
Purchase answer to see full attachment
Explanation & Answer:
500 words
User generated content is uploaded by users for the purposes of learning and should be used following Studypool's honor code & terms of service.

Explanation & Answer

Attached. Please let me know if you have any questions or need revisions.

Running head: HOSPITALITY INTERNSHIP

Hospitality Internship
Name
Institution
Date

1

HOSPITALITY INTERNSHIP

2

I want to be involved in a project. How do I ask my supervisor to be included, or how can I
show them I am up to the task?
I write you this letter to express my interest in front office duties. I have been coordinating the
back of house and front office duties during my internship. I have understood that the front desk
is the hotel property's operation center. Communication and bookkeeping are the two main
activities of the front desk area. The most important thing for successful communication with
tourists, employees, and other hotel departments is to draw friendly images of the Hotel. I
understand that attention must be given to visitor requests. The front hotel work area serves as
the central point of the interchange to perform several routine assignments in succession.
Accounting methods, including charges for registered and unregistered hotel guest accounts, are
also crucial in the hospitality industry. If the visitor settles the bill, the subscription cost must
show the cost's breakdown.
The four commonly used market segments are full service, all suites, limited service, and
long-term visits. There are many cover-ups between these departments. Due to low prices and
low quality, certain industry leaders have avoided the "budget" label. Budget is key because it
provides us with the opportunity to procure services and goods at very reasonable prices. Some
of the models contributing to the development and strong business development include new
hotel improvements. Some of the front desk leaders' important responsibilities that I need to pay
attention to and control include checking the final draft of the night review and conducting daily
surveys of the financial bookkeeping methods in the front desk work area and other visitor
management areas over the past 24 hours. I have also learned how to analyze work results, work
and comply with the booking framework, and establish and work with the other front desk staff

HOSPITALITY INTERNSHIP

3

and other department heads. I appreciate that great communication framework, and how to
manage daily enrollment and checkout is key. Another critical point of view is to manage and
develop...


Anonymous
Great! 10/10 would recommend using Studypool to help you study.

Studypool
4.7
Trustpilot
4.5
Sitejabber
4.4

Related Tags