hotel and catering internship report on pham van(酒店和餐饮实习报告(pham范).docVIP

hotel and catering internship report on pham van(酒店和餐饮实习报告(pham范).doc

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hotel and catering internship report on pham van(酒店和餐饮实习报告(pham范)

Hotel and catering internship report on Pham Van Internship: December 4, 2008. Internship Location: the Jiaojiang Yiu International Hotel. Internship class: 07_1 trip Tube. Internship: Taizhou Vocational and Technical College. Student teachers: molecular interaction. Internship Objective: To better understand the hotel and catering business knowledge and to improve the practical ability of the food and beverage operations in order to better depth familiar with to understand the hotel industry, after entering the industry, we make a good start. Internship process and feelings: December 4, we Tourism Management 07_1 all students, with the ecstatic mood to visit the the Jiaojiang luxury Yaoda International Hotel. She is currently Taizhou first luxury business hotel built in accordance with the five-star standard, May 2008 was awarded five stars, a joint venture by Hong Kong Jiaxing Group Co., Ltd. and Taizhou infrastructure construction Co., Ltd. and Taizhou Economic Development Zone Development Corporation. hotels with a total area of #8203;#8203;100,000 square meters, total investment of 500 million yuan hotel 100 meters tall, 28 floors, offers presidential suites, apartments, deluxe suites and standard rooms, a total of 410 before I went home star hotel, but standing Yiu up in front of feeling her magnificent, dazzling good, like a beautiful angel guardian Jiaojiang this thriving city. the morning, our class was divided into two groups under the leadership of the Training Manager Manager Hu, bottom-up visit Yao Da, where we see a variety of exquisite dishes, although their raw materials, no different from ordinary people to eat, but on the Yao-up to this beautiful environment, as well as superb chef cooking techniques like the dozens of pieces made of a vegetable a “poon choi” standard, I think good value for money. from which I learned the value of a dish, not only because of its own value, but to add it the environment in which human labor, an

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