Internship Experience Reflection Report

This assignment, titled 'CRITICAL REFLECTION, BASED UPON SELF ASSESSMENT OF PERSONAL AND MANAGERIAL DEVELOPMENT', details an internship experience at Harder Kulm Restaurant in Switzerland. The student reflects on their role responsibilities, key practical and social skills gained, value added to the workplace, areas for improvement within the restaurant's management structure, and outlines future career development goals within the hospitality industry.

BS 3161 Workplace Internship
Coursework 1
Student Name: Student ID:
Subject Name: Subject ID:
Date Due: Professor Name:
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CRITICAL REFLECTION, BASED UPON SELF ASSESSMENT OF PERSONAL
AND MANAGERIAL DEVELOPMENT
PART B: Video Reflection
Self-reflection is critical for understanding and analysing individual progress. In internship self-
reflection will allow analysing progress of the individual. I am working at Harder Kulm
Restaurant in Switzerland, a video for which I have recorded. In the video I was seen to be
setting up table paper sheet and wine glass in the restaurant. A detailed analysis of my
responsibilities and job role has been discussed here.
1. Role and responsibilities in the workplace
I am a student of hotel management, currently having internship experience at the restaurant.
During the course we have been trained in various aspects of hospitality for catering to restaurant
and in turn customer needs. We had an immense transfer of learning during our course, which
was successfully translated during my internship experience. During the experience, I was given
responsibility for four table management within the entire restaurant. I had to arrange cutleries
and utilities prior to guests arrival, serve them and posts completion of meal, I was expected to
clean the table. I was given limited responsibility as I am working as an intern. Therefore, my
roles was restricted du ring the period, I could not extend my responsibilities at the restaurant.
Within the workplace my workload and responsibilities were strictly restricted and limited to
duties I had been ascertained with. I was given responsibility to take orders from guests and then
place them in the kitchen. I used to take any complaints and try to resolve the matter as well.
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2. Key skills (practical and/or social) gained during the placement with evidence
I feel immensely lucky to have tremendous transfer of learning during my course as well as
during my internship experience. I have acquired high amounts of practical as well as social
skills during my learning. Most importantly I feel I was able to translate my theoretical learning
into practical learning by application of skills. I was apprehensive and unclear of various
concepts and facts during my course which was clarified during my practical experience. I was
little ill-confident to deal with guests, this fear was also overcome by application in internship.
During my course and earlier also I was apprehensive to interact with anyone. Switzerland
especially Interlaken being a tourists hub has tourists influx from all over the world. I gained
intercultural communication skills through interacting with customers, which would help me in
my career goals. I learned several body languages that were used by my colleagues to interact
with customers from varied countries. This was a great communication skill learnt by me during
my internship experience. I developed skills related to time management, which I felt was
extremely crucial in a workplace as Harder Kulm. After few days at the restaurant I was able to
social interact with other team members easily.
3. Examples of value add to the workplace
Every learning is a two way process, where one imbibes skills whereas the other gets certain
benefits through knowledge transfer. While analysing my case, I had been able to learn a lot
from my internship experience. There was value addition that I did to the restaurant as well from
the innovativeness. Before I joined the workplace, there were different teams conducting
different jobs within the restaurant, as for example the chefs were in the kitchen cooking only,
serving personals were interacting with customers. The chef did not get to interact directly with
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the customers. But post my joining I made sure to introduce customer to the chef, who prepared
their meal in case they liked it. Once customer was highly delighted in meeting the chef, who
served him his favorite fondue. This highly enriched experience of customers in the restaurant,
customers gave highly positive feedback regarding this procedure. Regular customers felt a part
of the system, the restaurant also functioned as a team rather than as separate entities taken
together. This value addition n was a great contribution from my end to the restaurant as I felt
this activity was highly required.
4. Identify an area for change in the workplace, with justification and context
Every organization has their own style and type of management structure, which they follow
inherently. In this restaurant, there is specific style of management that is followed, which has
vertical authority of management. The restaurant is a leading outlet in the region however, it has
various areas that it needs to pay attention to. An integral compliant of most staffs and
employees in the restaurant is that it does not provide opportunity for succession planning. There
are very limited scopes with respect to staffs changing departments or climbing in higher
authority in the management. This leads to staff demotivation as they have limited roles and
responsibility with no prospects to remain in the place for a prolonged period of time. I therefore
feel that such a successful restaurant as this one needs to integrate in effective succession and
career planning procedure. This change will help the organization get committed employees with
low rates of attrition.
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5. Your next career development goals
While perusing hotel management course I aimed to become a manager someday. After taking
my internship experience, I became aware of the multiple responsibilities that a manager needs
to handle. I am now more determined to become a manager at a leading hotel in Switzerland. I
want to implement a steady career development goal especially after completion of my
internship experience. I want to take up professional course in cooking and culinary arts. I also
plan to take up management course, which will help me become a manager later in my career.
Once I have degree with good grades along with appropriate experience I will easily be able to
pursue my career development goals. I aim to become a manager at a leading restaurant
someday, with my hard work and sheer determination I will easily be able to attain it within 5 to
10 year’s span.
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