INTERNSHIP REPORT GUIDELINE BaCHELOR'S DEGREE

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
INTERNSHIP REPORT GUIDELINE
BaCHELOR’S DEGREE
The present document aims to propose a structure for the redaction of the Internship
Report, that must be submitted after the completion of the first internship in all the
Bachelor’s Degree programme (Hospitality, Tourism and Culinary Arts). These
guidelines take into consideration the requirements from the jury that will be
evaluating the training report submitted.
1. Cover
Please follow the Model given page 6 of this document.
2. Overall Structure of the INTERNSHIP Report
Cover page
Evaluation Form
Table of Content
Internship Report
Introduction
1) Internship placement profile
2) Schedule, Duties, Challenges and Learning Outcome
Conclusion
Appendixes
Internship appraisal forms
Max 15 pages,
including appendixes
Following the above structure is compulsory - except for appendixes.
IR Guidelines - page 1 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
3. Content of Industrial Training Report
This report aims to relate and analyze the experience of the student during their industrial
training. It should cover 10 to 15 pages according to the following structure.
Introduction: (1 page MAXIMUM)
Justification for the choice of internship placement (for ex-diploma students,
explained if the internship represent a continuity with diploma placement)
Example: choosing Hilton hotel for internship was guided by the desire to be exposed to …….
Explained the learning outcome you were expecting before starting the
internship.
Example: Regarding the learning experience I could have in a 5 stars hotel, my main
expectation was to be able to improve my cooking skills from a technical point of view (Hoping
to be more efficient and accurate in term of cutting, cooking techniques) but also from a
organizational point of view by ……)
Introduction of the Internship Report (IR) content and structure
Example: The first part of the IR will be dedicated to explain in details the various task I did
during my internship….
1) Internship Placement
You are required in this part to complete the table below. You must at least supply the
content expected for each box. You are required to adapt the content based on your
respective training. The content can be written in essay form or by using bullet form
but must remain as a table.
NAME OF THE COMPANY
& OPENING DATE
AFFILIATION OF THE
COMPANY TO A GROUP
Content expected: Give the full name of the company you trained in and the opening date.
Example: XY Tours and Travels or AB Events Company
Opened in 1980
Content expected: Explain if the company belong to a bigger group of companies and describe
briefly the group.
Example: XY Tours belongs to Thomas Cook Group……….
If the company you trained in does not belong to a group, please remove this line from the table.
Content expected: you are required to explain briefly where the company is located and try to
justify why the company was implemented in that location?.
LOCATION
Example: XY Tours/ AB Eent company located at KL Central, the location is strategic to the
potential travelers…..
Do not cut and paste the location description from the hotel or company website, write the content
with your own words.
IR Guidelines - page 2 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
TARGET MARKET
COMPETITORS
Content expected: Explain briefly the main target market of the company, in term of nationalities,
occupation, social profile (couple? Family?) and justify why the product/services supplied by the
company match with the target market.
Example: The company is clearly targeting business travellers, coming for few days. The clientele is
mostly coming from South East Asian Countries (Thailad etc) ………………….
Content expected: Introduce briefly the main competitors implemented in the same area than the
company and the main competitors implemented in the same city. You are required to explain
clearly on which aspect (product, price etc) other companies are competing with the company your
are training in.
Example: Being located at KL Sentral, the XY Tour Company/ AB Event company is clearly facing
a direct competition from CD company on the same target market and same type of product
Content expected: Explain briefly the hotel facilities as well as the main outlets available (Bar,
restaurant etc) with the type of product they offer and their main range of price.
HOTEL & OUTLETS
DESCRIPTION
If the training is completed in
an hotel
Example: The hotel offers to guest 3 dining area named respectively Binouse, Liche, Bibine.
Binouse is a wine bar offering to guest a range choice of French, Australian wine with a selection of
snack and tapas. The average price range from …………….
If the company you trained in is not a hotel, please remove this line from the table.
Content expected: Explain briefly the restaurant facilities as well as the type of food and menu
offered.
RESTAURANT
DESCRIPTION
If the training is completed in
a restaurant
ANY OTHER TYPE OF
COMPANY DESCRIPTION
If the training is completed in
neither an hotel nor a
restaurant.
Example: The restaurant possesses a 40 seats dining area with a private dining room that can
accommodate 20 persons. Specialized in seafood, the menu proposes………………
If the company you trained in is not a restaurant, please remove this line from the table.
Content expected: If the company you trained is neither an hotel nor a restaurant, explain the main
service offered by the company.
Example: The travel agency offers a wide variety of packages ranging from…………
If the company you trained in is a restaurant or a hotel, please remove this line from the table.
IR Guidelines - page 3 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
2) Schedule, Duties, Obstacles and Learning Outcome.
You are required in this part to:
- Fill in the table “Internship Placement Breakdown”
- Fill in for each department you trained in the table “Department description & Intern
Involvement”. You must use the same table template for all the departments you
trained in. If you trained in 3 departments you must fill in 3 times the table
“Department description & Intern Involvement”
All the table must be filled using bullet form but with sufficient wording to be
understandable.
If you spent less than 2 weeks in a department, you are allowed to combine departments
together. For example, if you spent 1 week in hot kitchen and 1 week in cold kitchen, you can
consider Hot and cold kitchen as being one department. If you spent 4 weeks in hot kitchen and
4 weeks in cold kitchen, you must treat them as two separate departments.
WARNING: You are not allowed to combine departments that have nothing in
common. For example do not combine Pastry and Housekeeping, even if you spent
only 1 week in each.
INTERNSHIP PLACEMENT BREAKDOWN
PERIOD OF PLACEMENT
Example: 1 June to 15 July
Example: 15 July to 30 July
You can add as many lines as necessary
Hot Kitchen
DEPARTMENT
Purchasing department
IR Guidelines - page 4 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
DEPARTMENT DESCRIPTION & INTERN INVOLVEMENT
DEPARTMENT
PERIOD OF PLACEMENT
MAIN RESPONSIBILITY OF
THE DEPARTMENT
Hot Kitchen
1 June to 15 July
The Hot kitchen is in charge of:
- Elaborate the mise en place for ……………
- Prepare all the ………
MAIN DUTIES HANDLED CHALLENGES FACED LEARNING OUTCOME
- In charge every morning of ……………
- Responsible for………
etc
- Under this department the main obstacle I
faced was ……..
- In order to tackle this obstacle, I decided
to…………
- While being under hot kitchen, the key skill
I learned is………………
- Another major outcome was that I
gained………….
DEPARTMENT DESCRIPTION & INTERN INVOLVEMENT
DEPARTMENT
PERIOD OF PLACEMENT
MAIN RESPONSIBILITY OF
THE DEPARTMENT
Purchasing department
15 July to 30 July
…….
MAIN DUTIES HANDLED OBSTACLES FACED LEARNING OUTCOME
………… …………… …………………
IR Guidelines - page 5 of 9 - BC/BH/BR/BE - year 2

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
Conclusion: (1 page MAXIMUM)
Compare the expected Learning Outcome before starting your internship with
the real Learning Outcome from the various departments you have been in and
summarize the most important Learning outcome for you.
Example: Globally, most of my expected learning outcomes were fulfilled while doing my
internship. I have been able to significantly improve my ………………Moreover, I also gained
a lot of unexpected learning, especially in term of ……………
Personal opinion / perception of the training(s)
Example: This internship has really helped me to …….However, I regret I could not……..I
would recommend that…………
IR Guidelines - page 6 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
4. Appendixes and Annexes
Appendixes
Any supporting document, chart, etc. should be numbered (Appendix I, II, III, etc.)
and referenced in the report (inside the core text of part one and two)
5. Language Requirements
Professional language is required, emphasizing on the content. Personal pronouns, ‘I’
and ‘we’ are allowed but should not be overused.
6. Writing Format
The report should be computer typed, A4 format
Font Times New Roman, size 12, no spacing
Each page should be numbered at the bottom center
The final report will be comb binding
one copy will be provided
IR Guidelines - page 7 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
School Of Hospitality, Tourism & CULINARY ARTS
BACHELOR OF
International Hospitality Management (Hons)
OR
BACHELOR OF
Culinary Arts & Food Service Management
OR
BACHELOR OF
International Tourism Management (Events Management)
OR
BACHELOR OF
International Tourism Management (Travel & Recreation Management)
INTERNSHIP Report
Student name
Student number,
Batch, Group
Year
IR Guidelines - page 8 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary Arts
Bachelor’s Degree
BACHELOR DEGREE OF
International Hospitality Management
OR
BACHELOR DEGREE OF
Culinary Arts & Food Service Management
OR
BACHELOR DEGREE OF
International Tourism Management (Events Management)
OR
BACHELOR DEGREE OF
International Tourism Management (Travel & Recreation Management)
Internship Report: Evaluation Form
Candidate’s name
Student number
Academic year
: ………………………………
: ………………………………
: ………………………………
MARK
/30
General Comments
IR Guidelines - page 9 of 9 -