Professional Development: Food and Beverage Internship Report

This report details a student's internship experience in the food and beverage industry, spanning six weeks of practical training. The student began by learning about restaurant operations, colleagues, and various food service styles, including 'a la carte' and 'table d'hote' service. Subsequent weeks involved kitchen work, focusing on hygiene and food safety, followed by waiter training where the student learned customer service skills and proper food presentation. The internship progressed to include bar operations, stocktaking, wine list preparation, and barista training, covering coffee and tea preparation. The student also gained experience in menu creation, customer interaction, and problem-solving. Throughout the internship, the student developed key skills in customer service, food safety, bar management, and professional communication, with references to relevant academic sources.

Food and Beverage

TABLE OF CONTENTS
Session 1..........................................................................................................................................3
Session 2-.........................................................................................................................................3
Session 3-.........................................................................................................................................3
Session 4-.........................................................................................................................................4
Session 5..........................................................................................................................................4
Session 6-.........................................................................................................................................4
REFERENCES................................................................................................................................6

Session 1
It was my first week in restaurant work place and as a student first thing I learned was
about the hotel and colleagues. Also, I got to know about different colleagues' education and
their back ground. This helped me to gain basic knowledge about them and understanding each
other. My restaurant teacher was Lindsey who told us about concept of project and various styles
of food services. My teacher also told about different restaurant standards, health and safety
guidelines. I learned about in “a la carte” and “table d hote” traditional style of setting table. It
helped me to develop knowledge of working in a restaurant (Bragg and et.al., 2017).
Session 2-
The second week was to work in a kitchen. For this it was important for me as a student
to lean about various standards that must be followed while working in kitchen. The other
students also learned about guidelines that is required to maintain proper hygiene. My teacher
Lindsey told us about methods to prevent food contamination. This helped me in knowing about
types of laws needed to work in restaurant. It was important to learn about food safety and issues
related to it. This was continued further where my teacher gave me role of a waiter. Through this
all the other students learned about skills and practices used in delivering service to customers.
With this I was able to serve three plates at a time. The teacher Lindsey asked students to
become customers so that how waiter service is improved can be shown to us. I learned about
different procedures and proper manner of serving food to customers. I learned that my skills and
knowledge is very important to be developed to work in the better way. (.Sungur, Köroğlu,. and
Özkan,, 2014)
Session 3-
By attending the past two weeks session I was able to learn enough about basic standards
and procedures that are followed in restaurant. Now our restaurant teacher Lindsey took us to a
bar where we learned about stocking. From this session I learned skills on how to change the
cutlery. It helped me in gaining knowledge on methods of stocktaking and preparing wine list. I
also learned what stocktaking id needed to be kept in the bar. For the first time my teacher gave
me the opportunity to make a wine list. I did not make it perfect as it was my first time. But I

learned about basic practice of making wine list and next time I will give my best in making this.
Session 4-
With the continuous learning and taking effective participation in class sessions I have
been able to develop my skills, knowledge and abilities which are required to be professional bar
tender. Under this journey of getting knowledge, our teacher Mrs Lindsey have also supported us
by providing an opportunity to take practical experience of working in Bar and managing various
important operations. In this process of learning, I have taken reviews of some managers and
trainers who have provided a major support in development of skills. Along with this, I have also
understood the different ways of providing services to the guest and having a perfect
communication with them to analyse the needs and also influencing them to purchase the
products and services. My trainer has also provided me a responsibility to observe other also that
created a feeling of leadership. I also got the task of making the list of wine which are to be kept
in bar for the purpose of practice. I learned about observation techniques by taking the review of
managers and other staff of Bar. It helped me in completing my internship and supported in
providing practical experience.
Session 5
Now it was the time for next session which means next opportunity to learn something
new. At first, the topic was communicated to me which I have to learn in the whole day was
learning the process of making different kinds of authentic coffees and tea. In order to
accomplish as student trainee in that hotel, I have played a role of waitress in order to analyse the
process that needs to be followed by waiter while serving coffee to the customers. Some
important things which I have learnt was, names of different types of coffees and their authentic
flavours. I have realized about types of coffee flavours which are mostly preferred by the
customers. This professional experience has also provided an opportunity in getting about the
ways communicating with people of diversified cultural backgrounds and analysing their
requirements to provide them satisfaction. In this, I have also learnt about the process of making
coffee and once I have tried to make a coffee for a customer. The taste of coffee I have made not
so like that which I have thought but I have realized that after having an getting an effective

knowledge and experience, I will be able to make to match the perfect taste of coffee as per the
taste and preference of customers. As Mrs Lindsey told me to about this task I applied her
learning in this. I released that my task was to bring food from kitchen to customers table. This
task helped me to learn various styles of food presentation, importance of timing in food service,
etc. It was useful for me to identify and correct mistakes. Also, in what kind of glass wine should
be served (Howells, 2017). I learned about tools to measure quantity of wine. It helped me in
operating coffee machine and preparing various types of coffee. I learned about multi-tasking
and doing tasks effectively.
Session 6-
Now it was the time for next session which means next opportunity to learn something
new. Under sixth week, Again I have become waiter and I got an opportunity to learn about the
various stages and task which are used while selection of a menu and creating it more effective
by considering the dietary requirements of customers as well. My knowledge about the menu
increased by this session. I have also learned about ways to deal with the customers while they
are making the payment of table bookings. It was also considered as multi-tasking practice but
the experience which I got earlier has supported me in getting the activities and task to be done
on appropriate time limit which was specified by my training manager. This practical training
has supported me in welcoming customers and gaining information about different problems that
occurs in hotel and methods of solving it. It improved my English while communicating with
customers. This session developed my skill of using the suitable method for opening the bottle of
wine. Practical are shown to us for understanding the method in the proper way. It made us learn
what are the different styles which can be used to open the bottle of wine in the efficient way.
While solving problems, I learned how to take customer feedback and listen to their request.
Furthermore, how menus in restaurant are made. In this way, it helped me in improving my
communication, problem solving and e mail writing skills (Kanzow and et.al 2016)

REFERENCES:
Bragg and et.al., 2017. Marketing Food and Beverages to Youth Through Sports. Journal of
Adolescent Health.
Sungur, Ş., Köroğlu, M. and Özkan, A., 2014. Determinatıon of bisphenol a migrating from
canned food and beverages in markets. Food chemistry.142.pp.87-91.
Wagner, M. and Meyr, H., 2015. Food and beverages. In Supply chain management and
advanced planning (pp. 391-407). Springer Berlin Heidelberg.
Howells, M.I., 2017. The targeting of industrial energy audits for DSM planning. Journal of
energy in Southern Africa. 17(1). pp.58-65.
Kanzow, P., Wegehaupt, F.J., Attin, T. and Wiegand, A., 2016. Etiology and pathogenesis of
dental erosion. Quintessence International. 47(4).
Online:
Hospitality skills 2016 [Online] Available through: < http://www.i-studentglobal.com/study-
programmes/hospitality-leisure-tourism/top-6-hospitality-skills>