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

Download full paperFile format: .doc, available for editing

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.


Assel, H. (1985). Marketing Management Strategy and Action. Boston: Kent Publishing Company.

Bernhardt, L. & Kinnear, T. (1983). Principles of Marketing. Scott, Foresman and Company.

Bordley, R. & LiCalzi, M. (2000). "Decision analysis using targets instead of utility functions." Journal of Economic Literature Classification, Vol. 23, 53 – 74

Fraser, C. & Hite, R. (1988). “An Adaptive Utility Approach for Improved Use of Marketing Models.” Journal of Marketing. Vol. 52, No. 4 , pp. 96-103

Harrison, J. (2007). “Operating a Successful Restaurant.” SNU-Tulsa Research Journal, 3(1), pp1-33

Hunt, S. (2000). A General Theory of Competition. Resources, Competences, Productivity, Economic Growth. London: Sage.

Kincaid, C. Baloglu, S. & Mao, Z. & Busser, J. (2010) "What really brings them back?: The impact of tangible quality on affect and intention for casual dining restaurant patrons", International Journal of Contemporary Hospitality Management, 22(2), pp.209 - 220

Klaas, P. (2004). Towards a Concept of Dynamic Fit in Contingency Theory. Odense: University of Southern Denmark

Lee, K., Renig, V., Shanklin, W., (2007). “Competencies and attributes required for foodservice directors in assisted living facilities.” The Journal of Foodservice Management and Education, 3, 1 – 13.

Lynch, R. A. (2005). “A comparison of food safety knowledge among restaurant managers, by source of training and experience in Oklahoma County.” Oklahoma Journal of Environmental Health

Mishra, B. & Bhaskar, U. (2010) “Empowerment: A Necessary Attribute of A Learning Organization?” Organizations and Markets In Emerging Economies, 1(2 )

Muldera, P., Henri L.F., De Groot, Hofkes, M. 2001. “Economic growth and technological change:A comparison of insights from a neo-classical and an evolutionary perspective.” Technological Forecasting and Social Change, 68, 151-152

Vroom, V. (2003). “Educating managers in decision making and leadership.” Management Decision, 10, pp968–978

Wen-feim, U. (2004). Managing Marketing Risks. Web. Retrieved from [ pg 1,2] Accessed 30 May 2013

Zeithml, V. & Varadaja. The Contingency Approach: Its Foundations and Relevance to Theory Building and Research in Marketing. Web. accessed 25 July 2013

Download full paperFile format: .doc, available for editing
Contact Us