The management of the western restaurant is quite different from the Chinese restaurant, from the service process to the management of staff are more standardized and more stringent than the Chinese restaurant. When I came to the western restaurant, I felt like I was unloading a heavy load, because the work in the western restaurant was so relaxing! You don't have to do anything, even if it's the easiest thing to do: wipe the dishes, take the table, set up the table, which is just too far away from the Chinese restaurant. But in the western restaurant, if you don't do anything, you have to stand, which makes people feel the time is very slow, feet began to protest. Sometimes, there are more waiters in the restaurant than guests, and the guests are very uncomfortable when looking at the guests together. Therefore, suggestions of the restaurant management personnel can flexibly arrange, such as allowing employees to take turns to rest, in less time as long as two waiters enough, let everyone rest not only can make the staff to reduce foot fatigue, but also create a harmonious environment, and do Why not??

　　The service of Western food and the service of Chinese food are very large, which often makes us interns do not know what to do, and how to do it well. But what makes us puzzled is that we were just at the time of the internship, and the hotel was training some new employees, but the hotel was not allowed to take part in the training. This makes us very dissatisfied, why not give us training? Although we have only a short internship in the hotel, we have come to study in the hotel. Should the hotel consider more for our interns?

　　The third part: Beverage Department

　　Finally, we came to the last stop of the internship: the wine department, because of the National Day holiday and the end of the week practice, make our last stop time is particularly short, probably only a week ago.

　　On the first day, he came to the liquor department and didn't know what to do. A big day has passed, and some of us do not know what to do with a few headless flies. Finally, a colleague came to tell us to wipe the glass, and then we found something to do. But after wiping the glass, I don't know where to go. Well, the feeling of being abandoned is not so good.

　　When the wine department is busiest, I think it's about the evening. Because it was the hotel of the season, so almost every night, the guest box or table table wedding, so we finally have a place to fly without head, that is for the guests to pour the wine, for a long time we have come to realize that our work is mainly to help wipe the glasses, glasses, swing stands pouring for the guests, but for how cocktails, grinding a good cup of coffee, we are absolutely ignorant of it does make people feel sorry.

　　In the bar the time is too short, then this is not too much. But there is one thing I can say without reservation, not only is this department, other departments also let me have this feeling: that is the lack of a hotel to cohesive corporate culture, one will do a culture different from other hotels and other restaurants, which makes each hotel give people a feeling of deja vu, a clone of feeling, and this culture is enough to support the whole hotel!

　　The fourth part: summary

　　The above is my experience in the process of practice, from the overall perspective of the hotel management, from my two months of practice, can generally summarize the following aspects of the deficiencies:

　　First, we should change the traditional attitude towards employees. Man is the main body of management, which is small and should be grasped by all managers. In the management of subordinate relationship is a division of labor, the relationship is not a rule and ruled; on the contrary, modern management philosophy tells us: management is a special service, managers only do lower levels of service, help subordinates and make outstanding achievements in the work, managers will have their own management the performance. The management of modern enterprises must adhere to the "three God", namely: market, customers and employees! An old employee said to the leader in the BBS of the hotel: "be kind to your employees and be a good leader. Remember, you don't manage all machines."." I think that's probably what every employee wants to say to the leader.

　　Two, enterprises lack a kind of spiritual enterprise culture which can unite people's minds. A nation has its own national culture, and an enterprise also needs to have its own corporate culture. The construction of enterprise culture is not dispensable, but necessary for the survival and development of enterprises. When enterprises are facing various challenges, and all the people in the enterprise need to work together to unite together. For the construction of enterprise culture, and he will usually lacking spirit of cooperation, to each of the mind, and no one really for the development of enterprises have been seriously thinking, in other words, is not himself into the enterprise. Thus, the construction of corporate culture is the necessary guarantee for the survival and development of enterprises.

　　Three, enterprises lack a set of effective incentive mechanism and promotion system. In hotel incentive mechanism, too much attention is paid to material incentives, while spiritual incentives are ignored. In fact, in addition to the traditional rewards and punishments incentives, there are many incentives for our managers to draw on. Sometimes, a smile or an appreciation from a leader is more effective than a reward for a pay increase!

　　The above is my thoughts and feeling of this practice, as a kind of feeling, it may be a lot of subjective traces, but only employees can really enjoy this feeling, therefore, hope that managers in making decisions, but also consider the interests of the station in the hotel can more consideration for their employees, the only way the decision to get more of the employees. Finally, thank you for offering such internship opportunities and thanking the teacher for your help, and wish the hotel better and better.

　　中文酒店实习报告

　　实习单位：xx大酒店

　　实习时间：XX年9月——XX年11月

　　序言

　　终于等到了实习的时候了，很早以前就从师兄那里打听到了大三的上半学期有实习，那时候可以说是急切地期盼着这一天的到来，因为大家再也无法忍受当前这日以继夜的填鸭式的教学，尽管从师兄们那里了解到实习并非像想象中的那样是一件快乐的事情。

　　综合自己的总体计划，去我决定选择酒店实习，并且经过抽签选到了一家五星级的酒店，那是我所希望了解和学习的一家比较理想的酒店。这是南宁市唯一的一家五星级酒店——明园新都大酒店（TheMajesticHotel）,名字对于南宁市民甚至是整个广西都是如雷贯耳的了，巧合的是该酒店的总经理陈晓为先生经邀请在本校作了一次报告，才了解到原来明园新都大酒店建于1995年，是一家“九星级”的饭店——由一座四星级的明园饭店和一座五星级的新都酒店组成的。陈总的报告生动有力，这更加激发出我想好好了解一下这所饭店的欲望——他们所说的和他们所做的是一致的吗？或者是还存在着什么问题有待解决呢？我甚至开始盘算起我能在这个饭店学到什么吗？