The coursework presents a comprehensive self-reflection of a hotel management intern's experience at Harder Kulm Restaurant in Switzerland. The student outlines their role and responsibilities, such as managing tables and interacting with guests, highlighting how theoretical knowledge from coursework was applied practically. Key practical and social skills gained include intercultural communication and time management, developed through direct interaction with diverse customers. The reflection emphasizes value added to the workplace by fostering customer engagement with chefs, enhancing the dining experience. It identifies a need for change in management practices, particularly succession planning, to enhance employee motivation and retention. Finally, it outlines career development goals, including managerial aspirations and further education in culinary arts and management.