HANOI TOURISM COLLEGE

FACULTY OF FOREIGN LANGUAGES FOR TOURISM

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INTERNSHIP REPORT

Student’s Name: NGUYỄN DUY ANH

Year:2018-2021
Class:C15HA1

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 Hanoi, 1 / 4 / 2021

PREFACE

The Operate And Organize At waiter Department - GoGi House Hanoi

THE PREFACE
So far, there have been many different ways to understand travel and there are
many Various scientific research projects to understand the birth and development
of the tourism industry. And almost all the results of the research work come to an
end The thesis argued that the tourism industry was born when the first society
(Business sector was born). And this day when it comes to the two words
"Tourism" no longer becomes remote. Travel gradually .Becoming an extremely
popular phenomenon across the globe. SuccessTourism industry has been one of
the fastest growing economic sectorsan extremely important component in the
economic structure of many countries. If in the 50s the first human need was
merely "rice eat, wear clothes "_" full rice, warm clothes ". Tourism was then
considered a luxury demand of the class on. So today along with the development
of science and technology, life of children people quickly improved and vice
versa, the pressure of industrial life weighs heavily on people's lives. Therefore,
the balance of life rhythm is broken the demand for tourism has gradually become
a necessity, even essential for children people to recover, rest, participate in
recreational and development activities both physically and mentally, raising the
level of awareness ..... Accompanying is the goal receive values for nature,
economy and culture. Tourism brings a huge amount of foreign currency most
countries do business. All countries consider “Tourism is a nose-economic
industry "," smokeless industry ". With the advantage that Hanoi is the capital, it is
the economic, political and cultural center of the whole country, is the traffic hub
of the whole country, to make an important contribution to the development In the
whole country, the tourism industry in Hanoi has gradually developed
significantly: areas that strongly attract foreign investors. Hanoi has conditions to
organize.Diversified tourism activities. Hanoi is located in the center of the North,
between the famous Red River delta region. Hanoi is a thousand year old land
giving, having a long history and culture, having many landscapes .... with the
development of the number of visitors to Hanoi, the facilities of Hanoi also
developed. With the desire to serve meals from passengers from many parts of the
world coming to Hanoi. Because there are many diners who really want to try their
own food while in another country. So have many restaurant chains have chosen
Hanoi to develop their brands like: REDSUN, GOLDEN GATE, PIZZA HUT,
MC’DONALD, NÉT HUẾ ,.....

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 THE COMPANY/INSTITUTION’S EVALUATIONS

OVERVIEW ON THE COMPANY AND THE INTERNSHIP POSITON

 
I –PERSONAL OBJECTIVES

After the process of studying and practicing professional skills at Hanoi Tourism
College, I had the change to do my internship at GoGi House. It brought me the
opportunity to approach real-life situations so that I can gain valuable experiences,
broaden essential skills for my future career. This is also a golden opportunity for
me to apply the knowledge and skills that I have learned at school to work when
doing the internship. Besides, it supported me to build up my personal assessment
about the difference between the theory and the practical situation. Having an
overall background of both experience and occupational skills is one of the most
important targets that I want to achieve in this graduation internship. My major at
Hanoi Tourism College is English in business and restaurant administration. After
a 4-month internship at GoGi House. I have learned more about Korean culinary
culture. In addition, I also learned how to choose the ingredients, to cook and
present food with various methods, and to serve different kinds of clients
appropriately. This is where I can cultivate my knowledge and experience. I had
tried my best and put my effort into this job to improve organizational skills as
well as knowledge of professional service styles.
From what I have obtained during my internship at Gogi house , this report's
objectives are to give an introduction about the structure organized and its'
business activities such as food cooking styles and customer serving. I am looking
forward to receive assessment and valuable feedback from the teachers. Thank you
and best regards!

II - LOCATION, SERVICES AND PRODUCTS OF GOGI HOUSE

GoGi House - Number 1 Korean Grill Restaurant. Gogi House was founded in
2015 by the Golden Gate brand. Established in 2005, Golden Gate is the pioneer in
applying the restaurant chain model in Vietnam. Golden Gate currently owns more
than 21 brands and nearly 400 multi-style restaurants in 45 provinces, serving 17
million customers annually and is still expanding.

2.1 Location:
Phone: 024 7300 7374
Email: dnvy0904367982@gmail.com
Website: https://gogi.com.vn/

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facebook: https://www.facebook.com/GoGi-House-391699994572437
Address: 1st floor The Yard , 67 Pho Duc Chinh , Ba Dinh , Hanoi.

Beautifully located in the heart of Vietnam’s capital, GoGi House is located on the
1st floor of The Yard Building on Pho Duc Chinh Street, Ba Dinh District, Ha Noi
capital . Near West Lake, Truc Bach lake and Yen Phu Street. Right at the
restaurant you can enjoy Korean cuisine. And admire the street scenery of Hanoi
capital. The restaurant decorated in korean style suitable for check in up facebook.

2. 2 Scale
The restaurant is located on the 1st floor of The Yard Buildingon Pho Duc Chinh
Street, Ba Dinh District, Ha Noi capital. The restaurant can accommodate 150
customers. The restaurant serving Set menu beef , Set menu pork, Set menu Lamb,

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buffet and buffet premium, drinks and dessert. The restaurant is open from 10 am
to 10 pm on all weekdays.

2.3 Services
Product of GoGi House Hanoi .

* Drinks & Dessert:

+ Drinks: The restaurant services 8 Soju wines, 8 voka wines, 12 red wines, 12
types of beer and 31 other drinks .
+ Dessert: have 6 types .

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*Food:
- Buffet: Just 269,000 vnd/person

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- Buffet premium: Just 339,000 vnd/person

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- A la Carte:

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2.4 TARGET CUSTOMERS

In general, the target customers of GoGi House seem to be remarkably

diverse with different ages and occupations, including both domestic tourists and
foreign visitors. With the advantage of the dishes that are already form, delicious
and beautiful.

III - ORGANIZATION AND OPERATION SYSTEM OF RESTAURANT

DEPARTMENT

3.1 Staffing orgainsation.

Building an optimal and accurate restaurant structure is an important task for
manager. GoGi House has also researched and learned, in order to provide the
most suitable organizational structure to bring the restaurant to stand firmly in the
business market and bring back great profit for the restaurant.
The labor organization at banqueting department is a system of measures to use
reasonable labor and labor time to ensure, increase productivity and improve
service quality. Reasonable labor organization serving customers will be timely
and accurate, when customers will feel satisfied when coming to the restaurant.
Reduce waiting time of customers and contribute to improving labor productivity
for society. Labor in banqueting is a part of social labor, rational use will save
labor, reduce excess labor, contribute labor to other industries, create wealth for
society.

-Manager : Is a legal representative in the restaurant business activities, hold the

highest executive power in the restaurant.
- Manager service : manage and urge employees to work. handle situations where
customers are complaining.
- Waiter : Take order, servicer guset.
- Bar: give order , dispensing beverages
- Cashier: In charge of managing the finance and accounting department to check
all financial and accounting activities of the restaurant departments, advising the
director to direct the implementation of tax policies in accordance with the law of
the state, ensuring accuracy, right purpose, and strengthening capital turnover.
Manage, inventory invoices and vouchers of service sales departments directly
related to restaurant collection and payment issues and payroll calculation.
- Chef: responsible for making the dishes that customers order.
- Sterward: The staff clean up the restaurant and wash the dishes. ensuring that are
always clean and tidy in accordance with standards, in charge of cleaning public
areas .

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- Security: help customers take the vehicles and look after the vehicles. Security
protection for the restaurant .
3. 2 Duties, functions

Headed by manager, who is directly in charge of business management, planning

production and service delivery, as well as managing and evaluating personnel at
division. In the absence of management, the person on behalf of the management
and decision is the secretary of the division, the secretary's decision must be based
on the plan and not go against the previous decisions of the department manager.
Division has supervisors, who are directly in charge of the department's
operations, allocating resources to organize events in their shifts. In addition,
management, secretary and supervisor are also responsible for on-the-job training
for employees and help staff when needed. Finally, the staff, including official
staff, seasonal staff and trainees. They are those who directly participate in the
process of manufacturing and providing services to customers under the direction
of their superiors, from preparation to welcome, to serve guests during the event to
see off guests.

3. 3 Rules and regulations of employees:

 Performing the assignment, work, shift that leaders assigned.

 Wearing the right outfit of restaurant, wearing black leather shoes
 Must wear badges,  restaurant nametag
 Top neat hair, makeup suitable for work.
 Arrive 15 minutes in advance to hand over the work.
 Always smiling, warm, enthusiastic, polite respect for guests and ready to
serve customers.
 Do not take visitors to the office without a leadership order.
 Do not use stimulants such as alcohol, beer, cigarettes...
 Do not gather, talk, work separately, play.  Remember the command Go
lightly, speak quietly.
 Don't be free to leave your position, most often at your desk.
 Do not tap money, ask for money from guests.
 Do not use phone during working
 Do not bring money and belongings during working.
 Do not sit on the table.
 Do not show behaviors that are unhappy.
 Do not scratch your head, scratch your ears, stretch your shoulders, spit
during working hours.
 Do not paint dark nails and toenails.
 Do not directly serve guests while they are sick.

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  Do not wear a muffler when working. 

3.4 Timeserving

Working time is divided into shifts, because it allows staff to work part-time while
in school.

- S20 : 9h30-14h; 17h30-22h

- S25: 10h-14h30; 18h-22h30
- M12: 8h30-17h
- M11: 8h-16h30
- P6: 10h-14h30
- P52: 8h-14h30
- P22: 18h-22h30
- P12: 13h-17h30
- P68:18h-22h30
- P2: 8h-12h30
- S16: 9h30-14h; 18h-22h30
- P56: 10h-16h30
- P28: 8h30-14h
- P33: 11h-16h30

PART A: DESCRIPTION OF THE COMPANY/INSTITUTION

I. GoGi House's responsibilities and duties

- Set up .
- Take care guest.
- Take order , services guest.

II. GoGi House's staffing organisation

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-Manager : Lương Quốc Cường
- Manager service : Bùi Minh Giang
- Supervisor : Phạm Thu Hằng
- Caption : Nguyễn Văn Dũng
- Waiter : 7
- Waitress: 9
- Bar: 3
- Cashier: 3
- Chef: 9
- Sterward: 2
- Security: 1

III. GoGi House's services and products

1. process of setting up

- Receive orders by facebook, mail and phone . Set up the number of tables and
chairs and service items equivalent to the number of guests booked.
- Services gest walkin, take order on table.

2.Birthday party service

Customers will receive a welcome reception at the main door by a Hostess staff
member then the receptionist pulls the seat to invite guests to sit and the menu is
available on the table. The next part belongs to the waitress, after the guest has sat
in the position right at the table in order from appetizer to main dish and finally
dessert. Meanwhile, the staff on the inside must ensure the drinks for the guests
before the dishes. In the process of serving the staff, the customer always pays
attention to whether the customer wants to ask for anything more, regularly
changes the plate for the guest and help customers grilled meat.

3. buffet service process

Customers will receive a welcome reception at the main door . After the guests
start to eat. In the process of serving employees, they always pay attention to
customers to see if customers want to ask for more, help customers grilled meat,
often replace dinner plates for guests.

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 PART B: INTERNSHIP ACTIVITIES

I. Internship activity 1

-Take order by facebook, mail , phone and table.

II. Internship activity 2

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-Customers will receive a welcome reception at the main door.

III. Internship activity 3

- Take order, check order.

- Service and take care guest want to ask for more.
- Often replace dinner plates for guests.
- Help customers grilled meat.
- Check the items used by guest and payment.
- Finish service.

PART C: WEEKLY TIMETABLE

The manager will schedule a staff job in the restaurant, schedule notifications for
employees. The management will review what was good last week and what needs
improvement.

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 PART D: CONCLUSIONS OF THE REPORT

Over the course of 3 years of studying and cultivating at Hanoi Tourism College,
it is practiced useful exercises at the English department of Hotel Management, the
hotel restaurant has equipped me with luggage. precious step into new jobs.
During the internship at GoGi House 67 Pho Duc Chinh, I was equipped with
general knowledge about the general activities of the restaurant, directly involved
in activities in accordance with my professional and professional skills. I also feel
that it is a good condition for me to have more experience when I get into the next
job. I would also like to thank firstly the Faculty of English for Hotel

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Management, especially the teachers and teachers, who have created conditions
for me to practice at the place where I want the next person that I can not It is not
said that it is the teaching and caring of the teacher: Tran Thuy Dung. By the way,
I would like to send my most grateful thanks to all the teachers in the school who
have helped me a lot in the learning process as well as in the field.

TABLE OF CONTENTS

PART A: DESCRIPTION OF THE

COMPANY/INSTITUTION …………………...15
I. Its responsibilities and duties …………………...15
II. Its staffing organisation …………………...15
III. Its services and products …………………...16

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PART B: INTERNSHIP ACTIVITIES …………………...17
I. Internship activity 1 …………………...17
II. Internship activity 2 …………………...17
III. Internship activity 3 …………………...17

PART C: WEEKLY TIMETABLE …………………...18

PART D: CONCLUSIONS OF THE REPORT …………………...19

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