Báo Cáo thực tập ngành NGÔN NGỮ ANH tại nhà hàng - internship report

Dịch vụ viết thuê báo cáo thực tập tốt nghiệp – ZALO 0362 073 722
TRƯỜNG ________________
KHOA TIN HOC - NGOẠI NGỮ
----- -----
BÁO CÁO
THỰC TẬP TỐT NGHIỆP
NGÀNH: TIẾNG ANH THƯƠNG MẠI
GVHD:
Sinh viên:
Lớp:
MSSV:
Đà Nẵng 2021

Student: Cao Thi Thom – Class: TATM2-16 Page 1
TABLE OF CONTENTS
CHAPTER 1: INTRODUCTION OF LE GIA 2 SEAFOOD RESTAURANT
1.1. GENERAL INFORMATION .................................................................1
1.2. THE FORMATIONAND DEVELOPMENT ..........................................2
1.3. ORGANIZATIONAL STRUCTURE .....................................................3
1.3.1. Organizationalstructure of the company..............................................4
1.3.2 Organizational structure of my internship place ....................................5
CHAPTER 2: MY JOB DESCRIPTIONS .................................................8
2.1. INTRODUCE ABOUT MY JOB............................................................8
2.2. STAGES OF WORKING AT “LE GIA SEAFOODRESTAURANT”.....10
2.2.1 Stage1:Meet the chairman to hear aboutthe restaurant .......................11
2.2.2. Stage2:Working as a real staff............................................................13
CHAPTER 3: LESSONS LEANRT ...........................................................15

CHAPTER 1
INTRODUCTION OF LE GIA 2 SEAFOOD RESTAURANT
1.1. GENERALINFORMATION
Restaurant’s name: Le Gia 2 seafood
Address: 05 Pham Van Dong Street, Son Tra District, Da Nang City, Viet
Nam
Telephone number: 0905.099.854
Email: legiaseafood.vn
Website: www.Legia2seafood.com
1.2. THE INFORMATION AND DEVELOPMENT
Someone who has visited Danang is unforgettable the Seafood of Le Gia 2
restaurant.

Le Gia 2 Seafood Restaurant is international-class restaurant located at 05
Pham Van Dong Street, Son Tra District, Da Nang City,
This is a convenient transportation location, about 7 km from Da Nang
International Airport and Da Nang railway station, 8 minutes walk to Han River
bridge and city center, and right in front of the restaurant is the attractive BBQ
which makes a pleasant impression on the visitors.
Besides the advantage of being located in the excellent tourist center of Da
Nang, Le Gia is a delicious chain of famous restaurants in Da Nang, converging
the most delicious and fresh seafood dishes that tourists or anyone would like to
taste once to know the flavor and taste. Remember forever, not forgetting in the
minds of many people.
Le Gia restaurant, making diners "love at the first sight" by the garden space
close to nature, filled with greenery, bring a feeling of freshness, cool, suitable for
banquets Vietnamese rustic style.
If you want to find space for business partner meetings, conferences, meetings,
private and discreet conversations ... then 20 vip rooms with a capacity of 10 - 150
seats, are designed to be printed. Modern statues, sounds and lighting are ready to
serve you at Le Gia restaurant system. The rooms have exquisite decorative
patterns mixed with warm colors to create an extremely luxurious, polite but cozy
atmosphere.
Entering the restaurant will be surprised by a true "seafood" market both in
quantity and quality, which is lobster, shrimps, abalone, comedy, snails, oysters, all
kinds Marine fish ... All of them ensure the quality of 100% fresh seafood imported
from the clean seafood stalls in the Southern coastal areas: Da Nang, Quang Binh,
Quang Nam ... and released live in very safe glass tank. Full, quality, customers
completely feel secure to enjoy no health problems.

Through the hands of processing talents of a team of professional chefs, all
kinds of fresh seafood in the restaurant all give off an impressive taste, both
strange and delicious and also very beautiful. You can also ask the restaurant to
process according to the taste you like to have a pleasant meal, more delicious ...
Especially, if you celebrate your birthday here, you will be offered flowers and
gifts!
1.3. THE ORGANIZATIONAL AND MANAGEMENT STRUCTURE.
1.3.1. Organizational structure of Le Gia Seafood Restaurant.
On May 30, 2019, Le Gia has organized many activities to mark 20 years of
operation with many activities for the community and for the life are very
impressive. The restaurant was founded on May 30, 1999. First at all, Le Gia 2 was
just a small shop located in the first food street of Da Nang Le Gia gradually
attracted the guests of Da Nang and visitors with many seafood. The restaurant
persuaded all customers by providing professional services. Today, Le Gia has 20
years of active and mature that is an important step and a precondition for Le Gia
seafood continues to assert themselves. Along with a chain of 3 specialty
restaurants that located on the most central locations of Da Nang, Le Gia has
gradually been affirmed .The restaurant always remind each member with the mind
" thoughtful gesture, fun spirit".
Mr. Tran Cong Tam, Executive Director said: “Over 20 years of operation, the
desire to build a culinary brand with special characteristics of regional specialties.
We need to provide high quality products and perfect services, so that Le Gia could
grow up. That is what the team of staff always try to achieve. Tran will have a
place in the heart of each guest when visiting to Da Nang. Hoping that is a proud
of each member of the restaurant."

Since its establishment Le Gia Seafood restaurant constantly improve
organizational structures, mechanisms to ensure business operations:
 Leadership, Management
 General Director
 Manager
 Head Chef
 Moderator of the restaurant
 Cashier department
 Moderater of base depot
 Responsible for dishes
 Responsible for food stuff
 Import and export department
 Transportdepartment
 Security manager
 Human resources and administrative department
 Human resources department
 Administrative department
 Camera departme

1.3.2 Organizational structure of my internship place :
The function of each department:
The manager:
 Manage staffs, finance, products, property, etc.
 Solve issues and customers’ complaints
The head of shift and area:
 Arrange time and work area for employees
 Check the attitude of the staff
 Instruct and train new staffs
 Report the manager about the problems of the restaurant
THE MANAGER OF
THE RESTAURANT
THE HEAD OF SHIFT
Waiter odd jobs cashier
The Head Chef
Kitchenmaid

 Waiter:
 Order the food for customers
 Observe and serve customers during the meal
Odd jobs:
 Clean the areas of the restaurant
 Maintain the tools
Cashier:
 Receive the orders from waiters
 Enter food and drinks data
 Print the bill for guests
 Check the information on the invoice
Head chef:
 Ensure the food safety
 Build the menu for each the meal
 Manage products and works in the kitchen
Kitchenmaid:
 Prepare the ingredients
 Help the head chef and the other staffs in the kitchen
 Learn how to cook the dishes

CHAPTER 2
MY JOB DESCRIPTION
2.1. INTRODUCE ABOUT MY JOB
My main job is the waitress. The waitress is an important position that brings
revenue, profit, preservation and enhancement of the brand image for the
restaurant.
My specific work as follows:
- Decorate the table and set up the dishes
- Welcome and locate seats for customers
- Care customer who is using the service of the restaurant
- Order foods and drinks
- Charge

2.2. STAGES OF WORKING AT “LE GIA 2 SEAFOOD RESTAURANT”
2.2.1 Stage1:Meet the chairman to hear aboutthe company
On the first day, I went to the company to meet the superiors at 10 am. I met
Mr.Tuan and Mr.Tam - vice president to hear about the company.
There are some specific rules :
+ Work on time prescribed
+ Do not use cell phones during business hours
+ Wear the correct uniform
+ Always say "Hello" when meeting customers and colleagues
+ Study 9 rules
+ Fingerprint before and after hours
On working time, there are 3 shifts:
- The morning: 8:30 am to 13:30 am
- The noon: 16:30 am to 10:30 pm
Next, I met Mrs. Ha, who instructed me to wear a uniform and fingerprints.
After that, I was assigned to an optical supervisor to guide me. I was instructed in
detail about my work. I learned how to set up the table, serve the tourists and smile
while serving customers ... And it was the first day I started my job.
2.2.2 Stage 2: Working as a real staff
 Stage 1:study and practice (From March 20th
to April 5th
)
At first, I started my job. At 11 o'clock I had to start working.
Today, I was acquainted and met all the staff in the restaurant. There are the
chiefs, Mr. Ly, Mr. Thao, Ms.Trang, Ms. Hoa and Mr Tam. They are the person
who guided me the way of serving and the rules of the store. I work for 3 hours. In

3 hours, I always had to apply the company’s rules from work attitude to the way
of serving because this directly affected the company’s image.
I learned how to greet. When I met my supervisor, my colleagues and clients,
I had to bow and say "hello" with a smile.
During serving, I always had to be considerate, enthusiastic with customers.
Especially, I didn’t ignore when customers called. Besides, I gave the priority to
customers such as older customers, pregnant women and babies. When guests
came in the store with a baby, the first thing I had to do was getting a baby seat as
well as serving older customers, pregnant women first. Especially I had to smile
before the unpleasant attitude of customers. Whenever the customer seems
irritated, I have to always smile. if the customer was too upset, I would have to
change another serving to keep the company's beautiful image. All the members in
the restaurant had to give small contributors to the company because a small action
will affect the face of the company.
The next day, I learned the job that I love was setting up the table including
set up cups, forks, chopsticks and glasses. We had to clean the table very carefully,
then setting up the stuff on the table. This task didn’t take too much time because
everything like cups, chopsticks, glasses are prepared for us.
Set up the table
Examine the table and chair
Include: + Give moist paper to the medicated gauze and bring to each table
+ Put the spoon, fork, and knife in the basket
+ Spread plate on each table
In addition, the vegetables must be arranged base on the standard of the
restaurant. A basic vegetable tray including: lettuce, cucumber, banana, mint,
cucumber, lettuce. Before carrying the vegetable tray I have to check to ensure full
vegetables. Especially, vegetables had to be fresh to bring customers for use.

Besides, I had to stir fish sauce and to make sure the fish sauce must be clean.
Moreover, dried cake wet and dry cake must be cut to lay out the plate beautifully.
I had to learn to remember the location of all the spices and utensils when
serving guests such as: bucket, chili, garlic...
In addition, learning the number of tables is also very important. I have to
memorize all the tables in the restaurant to order items for customers
 Stage 2:learn order food for guests ( From April 5 th
to May 6th
)
Firstly, before I order food for my clients, I have to memorize all the
dishes in the restaurant's menu as well as the price of that dishes.
Some main specialties of the restaurant:
1. Salad tuna and seaweed
2. “Mu” fish make 3 dishes
3. King crab with garlic
There are also some other specialties such as shrimps, king grab,fish…….
My manager required me had to be agile and communicate well. When
introducing the dishes, I also had to be attractive to attract customers. When
ordering, we had to learn how to greet customers politely and guide guests to
choose the right dishes for the taste. After ordering, we had to report the kitchen to
prepare the dishes.
While customers wait for the dish, I will prepare the side dishes like raw
vegetables, lemon...
 Stage 3:Serve guests as realemployees ( From May 6rd
to May 20th
)
- Serving guests:
Before ordering, I had to check the booking to know how many delegations
and groups will enjoy the meal. It includes name and location of the delegation and

the dishes of the delegation will use as well as the time of arrival. When guests
arrive, the first thing I had to confirm the location of the delegation, then guiding
guests to their table and inviting guests to sit. When guests started the meal, I
would serve the guests. Firstly, I had to put all the ice in the glass that was
available on the table. During the meal, I would stand to serve any request of
guests. In addition, I had to observe to serve more vegetables, water and ice for
guests. I was the sub-set for the delegation. When the delegation finished the meal,
I brought the dessert for the delegation. When the group finished eating, I would
stand at the gate to bow and say "thank you".
I learned to prepare the table. I had to arrange the table by myself according to
the rules of the restaurant, so that the guests could feel comfortable. It divided into
2 types: square table is often used for the specialties of the restaurant, round table
for the delegation. The table consists of a maximum of 5 guests whereas a round
table of was up to 10 guests. My main task today is preparing a real table and
check no problem before the arrival. Things I have to prepare are: wet towels,
cups, spoon wand ...Before I did this, I had to know how many guests, what to eat,
how much to eat, how many children, how many vegetables will I prepare?
Besides, I had to set how much meat for the delegation. In particular, for the usual
booking, I would pour tea into all the glasses on the table. The delegation will
choose me to arrange sprinklers and beer on the table.
- Retail customer service
 Welcome guests
 Welcome guests.
 Includes :
 Serviceman must always smile and look out the door to
welcome guests.

 The distance between staff and guests is 1 meter or when
guests look staff.
 The staff speak politeness, charity (Tran Hieu (Sister), Mr.
(Ms) ... Excuse me (Sister) how many guests).
Show guests to the table
 Includes :
 When the staff know the number of guests, they must guide
the guest to the table with the appropriate number of guests.
 Take the lead by going ahead.
 Get a menu of drinks and food.
 Includes :
 Food, beverages and menu must be clean, not torn.
 You can order 2 or 3 menus if the table is crowded. When
giving the menu to guests, I had to stand on the right side of
the guest.
 Bring the menu of food or drink by two hands, the menu
must be opened before giving it to guests.
 Ask for drinks (drinks will be offered if guests have not
selected).
 Recall Order
 Include :
 Prior to bringing the order to the cashier and related
departments, the employee must repeat to the customer what
they have ordered.
 Transfer Order to Cashier

 Include :
 When the customer's items are correct, the service officer
passes the order to the cashier.
 Bring food menu.
 Includes :
 Menu always is available.
 Employees are always ready to order and record.
 Put the menu by right hand right way, on the right side of
the guest.
 Ask for food (available on the menu)
 Before leaving, the employee expresses a gracious attitude
towards the service
 Finally, checking the bill carefully before receiving money
from customers. If have the error, I must tell to the cashier
immediately to amend the bill. When receiving money must
always say "Tran thank you" and have to put extra money with
two hands.
 When saying goodbyecustomers, I must bow and thanks guests
before they leave. Then, I must clean the table and continue to
set up the table for the next guest.
For example:
Good evening, welcome you to Le Gia 2 seafood.
– Good evening, do you haveany free tables?

– Of course. For how many people?
– 2.
– So, please follow me to no.5 table by this way.
– Here’s the menu.
– Are you ready to order?
– We havemany seafood with cheaper price.
– Do you have any specials today?
– That’sHot pot of fish.
– Good. So, I order 1 Hot pot of fish.
– Would you like to drink something? We have fruit juice, soda and tea?
– Give me one orange squash and onetea cup.
– Do you need anything else?
– No. Thanks
– Please wait for a minute, your meal will be ready.

LESSONS LEANRT
After practicing at the Le Gia 2 seafood restaurant, I have learned how to
become self-confidence and initiative in all situations, gather small lessons to
accumulate experience for themselves, create new relationships and new
opportunities. I think that opportunities will always come to those who try and
really devote to their work. I learned a lot of skills in handling situations with
clients from my manager. To be a good manager, you must have good observation
and sensitivity to every situation. My feeling of this job is quite difficult. If
someone is not passionate about the profession, it will be very difficult to go the
way you choose.
In short, internships are important preparatory steps for students to graduate.
After this practice, I have received many comments from teachers to overcome and
gradually improve. This is an opportunity for me to have an objective view of
myself to improve as well as develop your profession. After the internship, I was
received value vocational lessons from the practice. My training course was the
time to learn from the reality and understand what I would do after leaving the
lecture hall. . If you always try to learn, you will definitely receive invaluable
vocational lessons from the reality. The curriculum beyond what you think will
help you grow up in recognition, consideration and problem solving. When
working in a real environment, you have the opportunity to apply the knowledge I
have learned for the job ....At the same time, along with the help of experienced
people, you will have lessons to avoid mistakes in the actual work in the future.
Each lesson learned from the internship is a treasure and valuable asset to keep you
on your way to the future. After a period of study, I see that I become "rich" by the
new friends who always help me when I need... These friends have brought to you
the lessons from the reality as well as the relationship that help me develop my

career in the future. Through this internship, I also understand more about myself
such as my advantages and disadvantages through advices from the guides. I know
my interests and personalities that are revealed now. Above all, I know what I need
and what will I do in the future.

THE RESTAURANT’S COMMENT
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Da Nang………May, 2019
Manager

SUPERVISOR’S COMMENT
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Da Nang…….June, 2019
Teacher

Báo Cáo thực tập ngành NGÔN NGỮ ANH tại nhà hàng - internship report

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