Scribd
Upload
5K views2 pages

F&B Weekly Internship Report

Ooi Yit Chin completed their ninth week of internship at St Giles Wembley Hotel working in the Food & Beverage department. During the week, Ooi learned various duties such as greeting guests, setting up tables, clearing tables, and the different operations between morning and afternoon shifts. Ooi gained knowledge of the restaurant's menu, equipment, and proper cutlery sequence. By the end of the week, Ooi had worked a total of [hours redacted] towards their internship requirements.

Uploaded by

Steven Ooi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
5K views2 pages

F&B Weekly Internship Report

Ooi Yit Chin completed their ninth week of internship at St Giles Wembley Hotel working in the Food & Beverage department. During the week, Ooi learned various duties such as greeting guests, setting up tables, clearing tables, and the different operations between morning and afternoon shifts. Ooi gained knowledge of the restaurant's menu, equipment, and proper cutlery sequence. By the end of the week, Ooi had worked a total of [hours redacted] towards their internship requirements.

Uploaded by

Steven Ooi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

School of Hospitality & Tourism

WEEKLY REPORT TEMPLATE


Name of Student
Student ID
Internship Report No.

Ooi Yit Chin


SC-PNG-0000013158
Week 9

Organization
Department

St Giles Wembley Hotel


Food & Beverage Assistant

Date

12th October- 18th October


2015

Weekly Log :
Monday- Today is the first day working in Wembley Cafe. Manager introduced me about the
operation of the cafe. He also introduced me to all the staff when briefing of my first day.
Assistant Manager asked me to observe how the senior staff working.
Tuesday- Off Day.
Wednesday- Today I work in morning shift, meet and greet the guests and seat them at tables
or in waiting areas. I still learning from the senior staff, learn how to do the setup ,table setting
for the guest. Manager teach me must offer every single guest will like to have any coffee or tea
for the breakfast time. If the guest prefer tea, must ask whether tea with milk or without milk.
Thursday- Today I work in morning shift, Manager briefing about the operation of restaurant
before all the staff start to do their job. For example, 3 staff take care of the floor.(Waiter)
One person in charge for the buffet section, just to top up or refill the plates at the buffet counter.
Floor total have 4 sections. Each staff take care for 2 sections, another one staff will be the
runner. Runners job is to clear the trolley when the trolley is full of plates, helps to serve
customer.
Friday- Briefing as usual ,today I has a thorough knowledge of the ala carte menu, has a
thorough knowledge of all equipments , crockery glassware and cutlery, used in the restaurant.
Saturday- Today I work in morning shift, I learn how to set up a table and re-set a table after
use.
Sunday- Today I work in afternoon shift, the different between morning and afternoon shift is
Afternoon shift need to set up for the dinner, morning shift need to in charge breakfast and lunch
buffet. I learn the sequence of service and exchange cutlery, in accordance with the order taken,
before the first course in served for the ala carte guest.

School of Hospitality & Tourism

This weeks work hours (excluding routine meals, breaks, etc.)


= ________ hours
Total Internship work hours to date

= ________ hours

Students Signature: ____________ Supervisor-In-Charges Signature: _________


Comments by Supervisor:
______________________________________________________________________
______________________________________________________________________

You might also like