Rapport de stage, Hôtel Mas Bellevue.

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Internship report:
From 23/05/2016 to 25/09/2016

Hôtel Mas Bellevue [pic 2][pic 3][pic 4][pic 5]
And his restaurant La Terrasse Gourmande

St Tropez, FRANCE

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Adress : Route de Tahiti, 83990 Saint-Tropez

Phone number : 04 94 97 07 21

Appreciations

First of all I would like to thanks our general manager Mme Bettina Marquès whom has been comprehensive and helpfull during the entiere internship. Then I would thanks my two shifts leaders Mr Didier Zanoletti and Mme Lauréline Rohaut as well as chef Mr Alain Allongues for his advices, expertise and his professionalism at any times.
I must thanks as well the two others waiters Mme Wicky Alter and Mme Yama Sow for their positive attitude and determination.
Finally I have to mention the three other trainees Mr Thibaud Vandaele, Mr Gregoire Lagace and Mme Clemence Zipper for being always present, motivated and deeply involved in our job.
I am really gratefull for that internship which allowed me to develop myself professionnaly.

Summary

Introduction

Internationaly well know St-Tropez is the most iconic town and one of the tourism capital of the French Riviera. We can count on about 250 000 visitors per days, during the high season, as well as many celebrities such as Karl Lagarfeld, Alain Delon and Brigitte Bardot.
The reputation of St-Tropez is own to several movies such as « Les Gendarmes à St-Tropez » and « Et dieu… créa la femme », in addition of events and concerts like Fight Night.
They are twenty four stars hotels and more just in the town with a hundred of restaurants, caterers and luxury shops.
This is why St Tropez became an economic center for the “upper class”.

I had the chance to do my internship in one of those luxury hotel.

Located between St-Tropez center and Pampelonne beaches, the Mas Bellevue is a four stars hotel and restaurant. Created in ???? by Mme Gaëlle Jacquet who transmit it to her daughter Mme Odette Jacquet the actual owner who named her daugther as the general manager. The hotel has been built piece by piece through the years until reaching it actual size and value.
Familial and provencal for lunch then half gastronomic during the evening, the restaurant is one of the biggest attraction of the hotel. This is where I have done my entire intership as a waiter, bartender, barista and cashier.

Internship objectives

I gave a preference to do my internship in France because it fitted better my objectives to meet as much people as I could and to work as much as I could. Indeed I considered that I would have more work during the high season on the French riviera than in the United Kingdom countryside.
It has been prouved that for the hotel and restaurant business the best way to learn is to test our knowledge and skills in a professionals environment.
So the main objective of this internship was to make us dive into this world of professionals, a world of work with technical and physical contraints. A step further in our learning trip at Vatel, design to make us discover this world, to push ourselves beyond our psychological and geographical limits.
An opportunity to compare what we learned in class and the reality in a hotel service. To find a right balance between the theory and the practice.
The internship allows ourselves to evaluate our strengths and our weaknesses in the service.
The final objective is, of course, to improve our talents, skills and our self-confidence thank to the experimentation and practice every working day.
My objectives during this internship was above all to develop myself throw the training of my skills and competences as much as I could in many areas.
Such as the cleaning of my working space, the service in the restaurant dining room, the cutting and presentation of fish and poultry meats in front of the customers and including the practices of foreign languages.
It was as well an opportunity to test and improve my independence as a professional and to check if this professional world fit the idea that we had on it.

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