Personal Reflection on Work Placement at Hotel Premier Inn through GIBBS Model

Food and Beverage
Operations

INTRODUCTION
The individuals studying hospitality management have to go through several work
placements to learn the principles at work, professional knowledge and skills (Wang, Gill and
Lee, 2022). This project is about personal experience of individuals for work placement at
Hotel Premier inn. It will reflect own experience of an individual about areas of restaurants,
bars and Breakfast using GIBBS model.
TASK
Personal Reflection on work placement at Hotel Premier inn through GIBBS model
The GIBBS reflective cycle has been developed to allow the users to learn and plan
from the things that have gone well and prepare an action plan to deal with similar situations
in the future (Lebor, 2022). The following is my personal experience of Work placement at
Hotel Premier Inn.
 Description – As part of my Hospitality management course, I commenced the work
placement i.e. on-the-job training at Hotel Premier inn i.e. UK based luxury 5 star
hotel brand headquartered in England (ASET, (2017)). During my internship, I was
assigned the task of preparing the rooms and tables for the service at restaurants by
the Head Hotel Server and to observe the diners and reactions of customers to offer
anything additional. I were to take orders from the customers and help to present the
daily specials and menus for breakfasts as per the directions of Head Chef. My tasks
also included to check and manage stocks of raw materials. At bars, I was to provide
the recommendations over dishes and drinks offered with respective languages of
customers. It was the internship of 6 months with an aim to develop communication
and language skills while maintaining customer relationships.
 Feelings – Getting an opportunity of doing my hospitality internship in a famous and
UK’s largest hotel brand provided quite happy feelings and excitement with the
expectation of getting high stipend and learning professional skills from the
experienced staff there such as Executive Chef, Food and Beverage manager, Kitchen
manager etc. (Hagg, (2013)) Initially, I started to feel inferior due to lack of
communication and language skills to handle the customers but later it all got settled
with the support of Hotel staff and other interns.
 Evaluation – The things that went well in this situation was the fact that all the interns
at the restaurant were under the mentorship of Head Chef and executive Chef.