Sample of an Internship Report

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BHTM 450: Internship in Hospitality& tourism

Summer 9.10- Beirut campus

Prepared by: ………………………….

Presented to: Dr. Baghdadi Ibrahim

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Training at the F&B department

Summer 9/10

Dedication

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

Table of content

Introduction

Fact sheet

Outlet summary sheet

Daily service duties

Practical techniques

Job breakdown

Conclusion

List of figures

Figure 1: the brochure of the restaurant

Introduction

The objective of this report is to highlight the practical face of hospitality and to conclude with recommendations to the university and hotel on how to ameliorate the hospitality program in LIU and on ameliorate the work procedures at the hotel. The frame of my work still theoretical and based on the comparison of what I studied in LIU to what I saw in hotel.

There are many books which talk of service procedures, service etiquette and customer service, I reviewed many of these books and resumed their content and compared it to the work procedures of the hotel and came out with conclusion.

Overview of the hotel
Safir Hotel is located in Raoucheh area , it is owned by Bellan Family. There are 8 F&B outlets in the hotel: El Fornayo, Views, Coffee shop, pool snack, executive lounge, mini bar and Banquet. The hotel has many facilitie like the swimming pool, the Gym, the Sauna and others.

Safir Hotel is a five stars hotel that provide international food and high quality service . In addition to indoor dining, the hotel provides ODC to local market.

Fact sheet

NameEl Fornayo

LocationOn the Main Lobby Level. Accessible through the Main Lobby and Street entrance. TelephoneExt. 420

ManagerMr. Bassem

ConceptEnergetic bistro featuring a fusion of Italian / Californian cuisine in a fun and lively setting. Choose from a seemingly endless variety of delectable dishes. Generous servings are piled high on colorful plates. Food is fun at El Fornayo.

Internal PromotionTent Cards with Chef’s recommend.

Marketing ObjectivesTeenagers from 18 to 25 years as well as in the evenings from 35 to 50 years young.

F&B Architectural FeaturesDisplay corner at the left hand side by the entrance of the Restaurant .

Opening HoursSeven days a week-Lunch from 12.00pm to 16.00pm (last order at 15.30pm) Dinner from 19.00pm to 24.00, (last order at 23.30pm.)

Seating Capacity26 Tables of 4 inside
6 Tables of 2 inside
9 Tables of 4 outside Terrace
4 stools at the Bar

Seating TurnoverTBD (none for Lunch) 20 for dinner

Merchandising(Chef)Food and Beverage items to be particularly promoted

Music & EntertainmentPiped in classic, Instrumental Italian CD and Cassette Music

Dining Room WagonsNone

Menu & Drink List A La carte menu for Lunch and DinnerSeparate Dessert and Beverages Menu

Menu par stock24 in Restaurant
12 in F&B office
24 in Store

Signature DishesChef Hussein

Menu and drink list policyEnglish and Arabic

Manning Guide ServiceRestaurant Manager 1
Headwaiter 1
Captain 2
Hostess 2
Cocktail Server 2
Barman 2
Bar back 1
Waitress/Waiter 6

Manning Guide Kitchen(Chef)
Sous Chef in Charge 1
Demi Chef 2
Pizza Maker 1
Commi 1&2 each 1

StewardingSteward 1

UniformsBeige and green t- shirts with El Fornayo Logo. Beige pants or skirt. Short apron.

Food service stylePlate service only

Food DistributionPick up from the Kitchen only

Operating EquipmentFine funny colourful China from Eschenbach Germany
Glasswares from Libbeys

Dining Room Accessories2 Service stations...
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