Internshop in a hotel-restaurant

INTRODUCTION

As part of my internship, I had the opportunity to join a small hotel-restaurant located in Sestrières, in the picturesque region of Piedmont, Italy. This report aims to present the various tasks I undertook, as well as the skills I developed throughout this experience. By exploring the operations of the establishment, I was able to discover the richness of the local culture while actively participating in the daily life of the hotel. Through this document, I will share my observations, the challenges faced, and the lessons learned from this immersion in the hospitality and restaurant sector. 

ORGANIGRAMME

As part of my internship, I observed the team's organizational structure. The manager leads the establishment, while the receptionist and the head of the dining room play key roles. The receptionist handles guest check-ins and reservations, and the head of the dining room oversees service. Two waitresses, a cook, and a housekeeper complete the team, along with three interns who are learning and assisting. Eah role is essential for ensuring good service and customer satisfaction. 

CE QUE JE FAISAIS

I prepared the breakfast buffet by arranging pastries, fresh fruits, and drinks attractively. Then, I assisted in setting up for lunch and dinner service by checking the dishes and organizing the food in the kitchen.

Finally, during the services, I managed orders and interacted with customers, which helped me develop my skills in the kitchen and customer relations. This internship provided me with valuable experience in how a kitchen operates.

REMERCIEMENT

Thank you to the jury for listening to me. Your attention is greatly appreciated!

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