internship report - Taylor's University Industrial Training System

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TAYLOR’S UNIVERSITY | INTERNSHIP REPORT | BACHELOR DEGREE PROGRAMMEContent expected: Explain briefly the company facilities as well as themain departments or outlets available (types of other facilities/servicesi.e. Bar, restaurant, inbound, corporate events, etc.) with the type ofproducts or services they offer and their main range of pricing. Youwould also be required to provide the organizational structure of thecompany here.COMPANYDESCRIPTIONExample:• The hotel offers to guest 3 dining area named respectively Binouse,Liche, Bibine is a wine bar offering to guest a range choice ofFrench, Australian wine with a selection of snack and tapas. Theaverage price range from …………….• The restaurant possesses a 40 seats dining area with a private diningroom that can accommodate 20 persons. Specialized in seafood, themenu proposes………………• The travel agency offers a wide variety of packages rangingfrom…………• The event company offers services ranging from ………© Taylor’s University, School of Hospitality, Tourism & Culinary Arts 6
TAYLOR’S UNIVERSITY | INTERNSHIP REPORT | BACHELOR DEGREE PROGRAMME3. Schedule, Duties, Challenges and Learning OutcomesYou are required in this part to: Fill in the table “Internship Placement Breakdown” Describe the duties and main responsibilities in each department that you were trained in(Example: In charged every morning for….., responsible for…..etc) Explain the obstacles/challenges faced during your internship (Example: Under thisdepartment the main obstacle I faced was …….., In order to tackle this obstacle, I decidedto…………etc) Describe the learning outcomes for each department that you were trained in (Example:While being under hot kitchen, the key skill I learned is………………, Another majoroutcome was that I gained…………etc)If you spent less than 2 weeks in a department, you are allowed to combine departmentstogether. For example, if you spent 1 week in hot kitchen and 1 week in cold kitchen, you canconsider Hot and cold kitchen as being one department. If you spent 4 weeks in hot kitchen and4 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. Forexample do not combine Pastry and Housekeeping, even if you spent only 1 week in each.INTERNSHIP PLACEMENT BREAKDOWNPERIOD OF PLACEMENTDEPARTMENTExample: 1 June to 15 July 20XX Hot Kitchen/Front Office/Inbound Tour/SalesExample: 15 July to 30 July 20XX Purchasing/PR &Communications/Housekeeping/Ticketing/ConferenceYou can add as many lines asnecessary1 st Department: Front Office – Reception (1 week) + Concierge (1 week) 1 paragraph on duties 1 paragraph on challenges and obstacles 1 paragraph on learning outcomes (tied to TGCs)2nd Department…© Taylor’s University, School of Hospitality, Tourism & Culinary Arts 7
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internship report - Taylor's University Industrial Training System

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