Essays on Reflective Diary of Internship at Scholar Chinese Seafood Restaurant Report

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The paper “ Reflective Diary of Internship at Scholar Chinese Seafood Restaurant” is a meaningful example of the report on marketing. My internship experience was at the Scholar Chinese Seafood Restaurant located at 23 Woolley Street (second floor) Dickson ACT 2602. I gained much hands-on experience at a job that I had a potential interest in. This opportunity allowed me to get an insight into the professional realms of the hospitality industry. Alongside work experience, I also had to record my daily experience and keep a daily log. The 10-day internship sharpened my communication, interpersonal and time management skills. Reflective Diary of Internship at Scholar Chinese Seafood RestaurantOn the first day at work, I received a briefing from Richard Wong, who is the manager, on foodservice, offering menu advice, preparation of itemized bills, time management, handling customers, organizational culture and the general code of ethics at the company and basic code of practice such as hygiene in food handling and food preparation.

The briefing basically intended to serve as my first training at the restaurant. I was introduced to the remaining three members of staff, including Dexian and Quan.

Dexian is the head chef in the kitchen and cooks traditional Chinese food for dinner only. Quan is the head chef in the Dimsim Department and cook Yumcha for lunch. The two were later assigned the task of orientating me to my new environment. Wong also took the initiative to take me through typical tasks such as taking orders from customers, clearing empty plates, bill preparation, and set table. On the second day, I arrived at work at 9 a. m. before the restaurant was opened for the day.

As a waiting staff, I had several tasks to do as my first assignment. First, I had to put on the uniform that had been assigned to me a day before. I set the tables, moved the tables around, putting table cloths, cutlery, napkins, table decorations, and crockery. The cutlery had however to be polished. I also had to ensure that the tables had a complete set of condiments such as salt and pepper.

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