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    Professional Practice ALJ

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    The student completed their professional practice at Voli Bar 12 restaurant from September 28th to October 18th. They worked in the kitchen and learned about food preparation and the organization of the kitchen. The student faced no problems and was helped by the staff. However, as a third year student finishing their degree, they would have liked a higher level position. The student provided a positive assessment of the restaurant and Voli company. They recommend the faculty provide higher level positions for final year students to better prepare them for their careers.

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    Professional Practice ALJ

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    27 views5 pages
    The student completed their professional practice at Voli Bar 12 restaurant from September 28th to October 18th. They worked in the kitchen and learned about food preparation and the organization of the kitchen. The student faced no problems and was helped by the staff. However, as a third year student finishing their degree, they would have liked a higher level position. The student provided a positive assessment of the restaurant and Voli company. They recommend the faculty provide higher level positions for final year students to better prepare them for their careers.

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    The student completed their professional practice at Voli Bar 12 restaurant from September 28th to October 18th. They worked in the kitchen and learned about food preparation and the organization of the kitchen. The student faced no problems and was helped by the staff. However, as a third year student finishing their degree, they would have liked a higher level position. The student provided a positive assessment of the restaurant and Voli company. They recommend the faculty provide higher level positions for final year students to better prepare them for their careers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views5 pages

    Professional Practice ALJ

    Uploaded by

    N N
    The student completed their professional practice at Voli Bar 12 restaurant from September 28th to October 18th. They worked in the kitchen and learned about food preparation and the organization of the kitchen. The student faced no problems and was helped by the staff. However, as a third year student finishing their degree, they would have liked a higher level position. The student provided a positive assessment of the restaurant and Voli company. They recommend the faculty provide higher level positions for final year students to better prepare them for their careers.

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    University of Donja Gorica

    Faculty of Culture and Tourism


    International Hospitality Management
    www.vatel.me

    Professional Practice Journal

    Voli Bar 12

    Student: Antonela Ljuljdjuraj


    Dossier number: 18039
    Professional practice coordinator: Zoran Klikovac
    Professional practice supervisor: Alen Usanagic

    Date: 16.10.2020 ___________________________


    Supervisor
    (signature and stamp)
    Professional Practice

    Place Voli Bar 12


    Address Stari Aerodrum
    Supervisor Alen Usanagic
    Contact
    Date 16.10.2020

    Student’s activities

    Dates: from 28/ 09 / 2020 to 18 /10/ 2020

    SCHEDULE
    WEEK M T W T F S S
    KIT KIT KIT KIT KIT
    I
    KIT KIT KIT KIT KIT
    II
    KIT KIT KIT KIT KIT
    III

    IV

    V
    *please, fill the table according to different job titles you have had during the practice
    ( FNB: Food and Beverage; HSKPG: Housekeeping; RSVN: Reservation; MKTG: Marketing; REST: Restaurant; RCPT: Reception; KIT: Kitchen; SLS: Sales )
    Student’s assessment

    Remarks about the hotels/restaurants business activities(Please, be so kind to describe


    hotel/restaurant; type of organization, vision, mission, its organisation structure, number of employees,relationships
    with different stakeholders etc .)

    The restaurant is a very good one with a good reputation, the location is perfect. Voli company
    is famous for its big markets and excellent service, always fresh and clean. It is one of the best
    food markets in Montenegro. As expected also the restaurant is in a very good postion. I worked
    in the kitchen and its organisation is in high levels. Their mission is to attract customers as much
    as possible but most importantly to offer the best service.The vision of Voli is to be unbreakable,
    to be recognized as one of the best markets and restaurants in Montenegro as it is one of the
    largest food industry in our country with its various markets and restaurant through Montenegro.
    In this restaurant they are 3 executive chefs and 3 station chefs. The organization of the kitchen
    is divided by the hot and cold one, as it has many freezers for various types of food, which are
    separated by section.

    Remarks about your practice (Please, be so kind to describe strengths and weaknesses of your practical
    training briefly and in details, point out good experiences that you had, mention problems that you faced with during
    your practical training etc.)

    In the beginning it was a little bit hard to get adopted to be in the kitchen for 8 hours, the positive
    part was that I met great people and hardworking people, the executive chefs work with passion
    and love for their job wich was very encouraging. The staff helped me a lot, they had time to
    learn me things that I didn’t know. I learned how to make various types of food. I have learnt not
    only about food making but also about the paperology of the organisation in the kitchen, about
    the expenses and the revenues. I really didn’t face any problems. I am happy with my practical
    training, but only one problem that botherd me this time is that by now as the third year and also
    finishing year we should be in higher positions. I personally went through the kitchen for the third
    time.

    Conclusion and additional comments (Please, be so kind to give recommendations, suggestions and advices
    for future improvement of practical training)

    I am pleased with this practical traing, I truly am but as I mentioned before I expect more from
    our faculty about the postions especially as for the finishing year, especially to be prepared for
    whats coming.
    Photos from practice

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