Amrit Internship

HH303 Co-Operative Placement June-December 2023
Table Of Contents
1.Introduction .................................................................................................................................. 2
2. Section 1 Understand the Host Organization .............................................................................. 3
2.1 Brief History of Marriott ....................................................................................................... 3
2.2 Brief history of the JW Marriott Marquis Dubai................................................................... 4
2.3 Overview of Hotel ................................................................................................................. 5
2.4 Mission and Strategies .......................................................................................................... 6
2.5 Core and Brand Values .......................................................................................................... 7
2.6 Major Product Service ........................................................................................................... 7
2.7 Company Hierarchy .............................................................................................................11
2.8 Introduction to Banquet Department ................................................................................... 12
3.Section 2: Understand the Task and Your Worth ....................................................................... 15
3.1 Role and Task ...................................................................................................................... 15
3.1.1 A.M Shift(7Am-4PM) .................................................................................................. 15
3.1.2 P.M Shift (2PM To 11PM) ............................................................................................ 16
3.2 How I Contributed to the Department and Team ................................................................ 16
3.3 The Significance of my contribution ................................................................................... 17
4.Section 3: Reflective Analysis of the Cooperative Placement ................................................... 19
4.1 Applicability of Theories, Technique and Knowledge Obtained From Studies in The
Workplace.................................................................................................................................. 19
4.2 Problems Encountered and Whether They Have Been Rectified ........................................ 19
4.3 What I Gained from the Workplace..................................................................................... 20
4.4 Has My Work Experience Provided me with Better Clarity ............................................... 21
4.5 How This Co-op Experience Helps in The Next Co-Op Placement / Job .......................... 21
5. Conclusion ................................................................................................................................ 22
6.Section 4: Log Book .................................................................................................................. 24
7.Appendix .................................................................................................................................... 38
1
1.Introduction
An internship entails immersive on-the-job training offered by organizations to students,

facilitating practical experience within specific fields. This valuable opportunity allows students
to acclimate to real-world workplaces, effectively applying theoretical knowledge acquired in
academia. Internships serve as a conduit for skill and knowledge enhancement, effectively
preparing students for adept participation in the competitive job market, whether as industry
professionals or aspiring entrepreneurs within the realm of the hospitality industry.
I got an opportunity to do my internship in one of the largest properties in Dubai, named JW

Marriott marquis. It is one of the tallest 5-star hotel in the world and boasts awe - inspiring views
of the water and the Dubai cityscape. Internship started from 21st June till 5th November 2023.
During my internship period, I worked in the food and beverage department specifically in the
banquets and tried to gather all the knowledge that I could. This report is made on the basis of my
industrial exposure.
This report goes through section 1 to 4 which composes of the following: -
1. Understanding the Host Organization,

2. Understanding the Tasks and Your Worth,
3. Reflective Analysis of the Cooperative Placement
4. Log Book.
2
2. Section 1 Understand the Host Organization
2.1 Brief History of Marriott
Marriott is an international company in the hospitality sector. Its main office is located in Bethesda,
Maryland. J.W. and Alice S. Marriott established their first business, a root beer stand, in 1927.
Due to the addition of hot Mexican food to the menu, it was given the name The Hot Shoppe. On
January 18, 1957, Marriott opened its first hotel, the 365-room Twin Bridges Marriott Motor Hotel,
in Arlington, Virginia. Marriott began acquiring various hotel chains, such as the Ritz-Carlton
Hotel Company, Renaissance Hotel Group, and ExecuStay corporate housing company. To meet
the needs of travelers, Marriott has operated and franchised more than dozens of brands. Some of
the Marriott international brands are:
Luxury
➢ The Ritz- Carlton
➢ BVLGARI
➢ JW Marriott
Lifestyle/Collection
➢ Autograph collection
➢ Renaissance
➢ AC hotels
➢ Moxy
Signature
➢ Marriott Hotels
Modern Essential
➢ Courtyard
➢ Springhill Suites
3
2.2 Brief history of the JW Marriott Marquis Dubai
The JW Marriott Marquis Dubai Hotel stands as an iconic testament to modern architectural
prowess, soaring magnificently as the world's second tallest hotel. This illustrious establishment
comprises a remarkable 72-storey twin-tower skyscraper complex, reaching an impressive height
of 355 meters (1,165 feet). Gracefully situated along the prominent Sheikh Zayed Road at the
esteemed Business Bay, this five-star gem redefines opulence and luxury in the heart of Dubai.
The architectural splendor of the JW Marriott Marquis Dubai Hotel draws inspiration from the
revered date palm tree, a symbol of paramount significance in Dubai's culture and heritage. As a
nod to this treasured emblem, the towers' design seamlessly merges modernity with tradition,
creating a harmonious visual narrative that pays homage to the city's rich roots. Positioned with
meticulous symmetry upon a stately 7-storey podium, the twin towers command panoramic vistas
of Dubai's distinguished landmarks, including the resplendent Burj Khalifa, the dynamic Business
Bay district, and the serene azure of the Arabian Sea. These commanding views provide a fitting
backdrop to the hotel's exquisitely designed interiors and unparalleled hospitality.
Within its embrace, the JW Marriott Marquis Dubai Hotel offers a grand total of 1608 luxuriously
appointed rooms, each meticulously crafted to provide the utmost in comfort and style. Among
these accommodations, 1364 standard guest rooms, 240 lavish suites, and 4 palatial presidential
suites stand as a testament to the hotel's commitment to unmatched indulgence. With a dedication
to culinary excellence, the hotel boasts a remarkable array of 14 food and beverage outlets,
complemented by an additional 4 esteemed outsourced restaurants. This gastronomic journey
encompasses an exquisite range of flavors, catering to the diverse palates of the discerning global
traveler.
Equipped to cater to the most prestigious gatherings, the JW Marriott Marquis Dubai Hotel features
a substantial repertoire of amenities, including 24 sophisticated meeting rooms and 2 expansive
banquet halls with a collective capacity to host up to 1000 attendees. These venues provide a
perfect setting for conferences, events, and celebrations that demand sophistication and
refinement. In addition to these facilities, the hotel graciously offers a rejuvenating spa, a state-of-
the-art health club, a well-equipped gymnasium, and a serene swimming pool, ensuring that each
guest's wellness and relaxation are fully catered to.
4
In summation, the JW Marriott Marquis Dubai Hotel stands as an epitome of luxury, design, and
hospitality excellence, a testament to Dubai's grandeur and ambition. With its architectural
magnificence, curated offerings, and unmatched views, it invites guests to experience a world
where opulence knows no bounds.
2.3 Overview of Hotel
Hotel Details
Year of Establishment 2012
Type of Hotel Business

Sheikh Zayed Road, Business Bay, Dubai,
Address UAE
P.O.121000
Email-Jwmarriottmarquisdubai@marriott.com
Contact information +97144140000

Website https://www.marriott.com
Transport Easy access by metro, taxi and bus
Accommodation Ras Al Khor
5
2.4 Mission and Strategies
The JW Marriott Marquis, an integral part of the esteemed Marriott International brand, aligns
seamlessly with the overarching mission and strategic principles of its parent company. Within the
JW Marriott Marquis, each department functions as a vital component of an orchestrated
symphony, harmoniously collaborating to achieve a seamless and impeccable service delivery.
Dedicated to crafting imaginative, enriching, and delightfully unexpected travel experiences.
JW Marriott Marquis extends its commitment to travelers across the globe. Embodied by the motto
"We put people first," this ethos originates from a foundational belief in prioritizing the well-being
of its associates, recognizing that their care and dedication directly translate into exceptional guest
experiences. This sentiment epitomizes the visionary philosophy of the founder, underscoring the
significance of nurturing associates as they, in turn, care for the cherished guests. Aligned with the
core values, missions, and strategies of the broader Marriott organization, JW Marriott Marquis
aspires to present an array of enhanced choices, increased opportunities, and uniquely tailored
incentives to its valued clientele. In doing so, the establishment seeks to elevate the hospitality
experience, enriching it with opulent offerings that define luxury in the industry.
At the heart of JW Marriott Marquis lies a commitment to providing guests with an unparalleled
sense of opulence and sophistication. This aspiration is brought to life through a dedication to
excellence, an embrace of evolving trends, a commitment to unwavering integrity, and a global
outlook that extends the privilege of service to the world.
In essence, JW Marriott Marquis stands as a testament to the brand's embodiment of excellence.

Through its steadfast pursuit of perfection, it encapsulates the transformative power of hospitality
while upholding the principles of integrity, innovation, and service. By fostering an environment
of luxury, enrichment, and unwavering dedication to both associates and guests, JW Marriott
Marquis exemplifies a commitment to shaping an exceptional journey for all who pass through its
doors.
6
2.5 Core and Brand Values
At the heart of JW Marriott's organizational ethos lie its carefully defined core values and brand
principles, which serve as guiding beacons in the pursuit of its mission. By embracing and
embodying these values, JW Marriott ensures a path towards achieving its overarching goals and
delivering unparalleled experiences to its esteemed guests.
JW Marriot Core Values:
• We put people first “Take care of associates and they take care of guests”
• We pursue excellence “Our commitment to the customers appears in all that we do”
• We embrace change “Innovation has always been part of Marriott”
• We act with integrity “Honesty in the business should be seen”
• We serve our world “Marriot works for our community and our surroundings”
JW Marriott Brand Values:
• Authentic “service provided to the guest should be original”

• Crafted “Creating guests experience by providing exceptional service”
• Intuitive “silent anticipation and thoughtful preparation”
• Warm “being hospitable”
2.6 Major Product Service
The JW Marriott Marquis, an esteemed 5-star hotel, presents an extensive range of services to its
patrons. It is known for delivering exceptional services marked by anticipatory excellence and
meticulous foresight. The leadership consistently generates innovative concepts to ensure
customer contentment, fostering lasting loyalty among satisfied patrons. The JW Marriott Marquis
continually introduces novel initiatives to elevate guest experiences.
The primary focus of this establishment is the accomplished clientele, individuals who possess
refined preferences and often travel extensively. These discerning guests prioritize personalized
service tailored to their specific desires. Predominantly catering to business travelers, the majority
of guests are professionals seeking an environment conducive to successful business interactions.
7
To facilitate this, the hotel offers a selection of meeting rooms and banquet halls, providing
sophisticated spaces for business meetings and events.
1. Room and suites

JW Marriot Marquis offers accommodation facilities. Guest rooms are beautifully designed
and offers plush beddingand stunning views. Guests are provided with complimentary high
speed Wi-Fi access. Executive level rooms and suites provide additional space and access
to hotel lounge.
2. Restaurant
The hotel presents its guests with expansive dining options, featuring the largest restaurants
that offer both à la carte and buffet menus. Each of these dining establishments boasts a
unique identity and an impressive array of culinary offerings.
o Kitchen 6: Situated on the first floor, Kitchen 6 is an all-day dining restaurant that
showcases an international buffet, including Asian wok specialties, Western grills,
Arabic dishes, Indian tandoor selections, and delectable desserts. The restaurant's
open kitchen setup invites patrons to observe skilled chefs at work, crafting culinary
delights. Lunch is available from 12:30 pm to 3:30 pm on Sunday to Thursday at
AED 169 per person, and AED 199 per person on Friday and Saturday. Dinner,
from 7 pm to 11 pm, is priced at AED 199 per person.
o Positano: Offering an Italian dining experience, Positano features handcrafted pasta

and pizza, alongside flavorful meat dishes and an exceptional wine and dessert
menu. Children below 6 years can dine for free with the purchase of every adult
main course. Operating daily from 6 pm to 11 pm, the restaurant also provides a
special kids' menu for young diners.
o Tong Thai: This establishment presents an exquisite Thai dining experience,

featuring a menu that highlights unique regional dishes, from street food favorites
to authentic classics cherished worldwide. The Thai authenticity is further
accentuated by a genuine Thai team. Tong Thai has received accolades for its
exceptional Thai cuisine.
8
o Rang Mahal: Showcasing innovative cuisine with the integration of molecular

gastronomy, Rang Mahal brings forward dishes that encapsulate the cultural
heritage of various regions in India. The restaurant offers a 12-course tasting menu,
a 12-course vegetarian tasting menu, and an à la carte menu. Operating on the 4th
floor, it welcomes guests daily from 6 pm to 11:30 pm.
o La Farine: Offering a taste of France, La Farine serves freshly baked pastries,

refreshing juices, and gourmet coffee in a relaxed setting. This bakery is operational
24 hours a day for guests' convenience.
o The Lounge - Ground Floor: From starting the day with a fulfilling breakfast to
enjoying evening cocktails, The Lounge on the ground floor offers a diverse menu
and an impressive array of beverages.
o Bridgewater Tavern: With a welcoming and casual gastropub atmosphere,

Bridgewater Tavern offers laid-back dining while broadcasting major sporting
events of the day.
o Izakaya: A trendy and vibrant spot for sharing excellent food and drinks with
friends, Izakaya, the casual Japanese restaurant, promises a delightful experience
for even the most discerning palates. Reservations are recommended.
o Aqua Poolside Grill and Bar: Providing a serene dining ambiance in a luxurious
poolside setting, Aqua Poolside Grill and Bar allow guests to enjoy both the sun
and delectable meals.
o Prime68: Recognized as one of downtown Dubai's premier steakhouse restaurants,

Prime68 is renowned for its top-quality, perfectly prepared meat selections. Guests
can complement their meals with a variety of side dishes and wines from an
extensive menu. Reservations are essential to secure a table at Prime68.
9
3. Saray Spa
Tucked away behind ornately carved doors, the world-class Saray Spa is a health and
wellness haven at the heart of the world's tallest hotel. True to its name and drawing
inspiration from the historic Caravanserais located along the silk trade routes of old, Saray
Spa offers a personal experience of restoration and renewal through rituals that have
withstood the test of time. Ancient healing techniques and locally sourced natural
ingredients are combined to pay homage to the Arabian heritage of Saray Spa. All products
used in these treatments come from an exclusive line only found at the JW MarriottMarquis
Dubai in the UAE and are available in our luxurious Saray Spa Boutique (JW Marriott
Marquis Dubai, 2019).
4. Banquet halls
Dubai Ballroom and Emirates Ballroom comprising 1300-meter square and 1100-meter
square respectively and Dubai Ballroom featuring one of the largest LED TV screens in
the region with 7m width by 4m length. Dubai Ballroom has separate entrance from
Dubai canal side. 25 modern multi-use meeting rooms with all necessary equipment.
Over 7500-meter square of total event space. Business Bay event restaurant and
Executive Lounge Tower B are managed by the banquet department.
5. Meeting rooms
6. Club Marquis
7. Parking Service
8. Laundry
10
2.7 Company Hierarchy
11
2.8 Introduction to Banquet Department

A banquet represents a significant department within the catering industry, where food and
beverages are meticulously served to a predetermined number of guests on a pre-scheduled date
and time, as per an agreed-upon menu and price. Banquets typically cater to a diverse array of
occasions, including meetings, conferences, conventions, gatherings, and celebratory events.
Undoubtedly, the banquet sector holds a pivotal role within the Food and Beverage (F&B)
department.
Within the bustling hospitality landscape of Dubai, the banquet facilities at JW Marriott Marquis
shine as one of the most active and prominent in the city. Boasting the largest banquet halls for
hosting a wide range of events, the establishment also offers an array of 24 well-appointed meeting
rooms, each equipped with essential amenities. It adeptly manages events of varying scales,
encompassing small gatherings, grand weddings, and prestigious award functions.
The banquet department does not operate in isolation; it relies on collaborative support from
various other departments to ensure seamless operations and the successful execution of events.
Effective coordination among these interconnected departments, including Events, Sales, Kitchen,
Audio/Visual, and Stewarding, is imperative for delivering impeccable banquet services.
JW Marriott Marquis primarily caters to business travelers, a clientele largely driven by

professional commitments rather than leisure and recreational pursuits. In recognizing that
meetings extend beyond the mere arrangement of tables and chairs, the hotel endeavors to leave
an indelible impression on its attendees. Meetings at JW Marriott Marquis are distinguished by
their people-centric approach, whereby attendees are actively engaged in planning their meetings.
This innovative "Meetings Imagined" concept is meticulously designed to deliver inspiring and
impactful experiences, fostering a sense of connection, inspiration, and accomplishment among
participants.
Indeed, the "Meetings Imagined" concept introduces a novel approach to meeting planning,
underpinned by seven distinct and discernible purposes: celebrating, decision-making, education,
ideation, networking, production, and promotion. This framework offers a tailored and versatile
12
foundation for crafting meetings that align with the specific objectives and desired outcomes of
each unique event.
The duties and responsibilities of a banquet server encompass the following key tasks:
1. Daily Sign-In and Training: The banquet server is expected to start the day by signing the
attendance sheet and completing a 15-minute training session. This ensures that they are
informed and prepared for the day's events.
2. Proper Uniform: The server must arrive in a complete and appropriate uniform, which
includes a name tag, griffin, service note, and ISO note. This professional appearance is
vital for representing the establishment.
3. Event Familiarity: It is essential for the banquet server to thoroughly read and understand
the daily rehearsal plan. They should be knowledgeable about the events taking place in
the venue, the current occupancy status, upcoming arrivals, any VIP arrivals, and guest
departures. This information enables them to provide efficient and personalized service.
4. Inventory and Stores Maintenance: The server is responsible for maintaining the banquet's
supplies and equipment. This includes ensuring that all required supplies are readily
available and in good condition. Regularly taking inventory helps in tracking stock levels
and restocking as needed.
5. Setup Verification: The server must verify that the event setups align with the Banquet
Event Order (BEO). If any discrepancies or changes are necessary, it is their duty to report
these to the relevant personnel to ensure the event runs smoothly and meets the client's
expectations.
These duties and responsibilities are crucial for the efficient and effective operation of banquet
services and contribute to a positive guest experience.
Back of the House (BOH): The front of the house serves as a direct reflection of the operations
that occur in the back of the house. It showcases the team's capability to maintain cleanliness,
organization, and discipline. Neglecting the back of the house can impede the operational
personnel's ability to deliver efficient service to guests. The term "BOH" encompasses the
management of cutlery stores, linen stores, and overall storekeeping.
13
Banquet Sales: Sales constitute the backbone of banqueting operations. The success of banquet
operations and, consequently, guest satisfaction relies heavily on the effectiveness of the banquet
sales team. This department handles inquiries, follow-ups, reservations, cancellations, finalizing
event details, creating function prospectuses, ordering necessary projectors and audio/video
equipment, and coordinating with the chef for special culinary requirements. Additionally, it
collaborates with the manager and captains to ensure special decor arrangements are in place.
Banquet Kitchen: The banquet kitchen plays a pivotal role as it is responsible for preparing meals
and creating eye-catching culinary displays for events. In the hierarchy of kitchens at JW Marriott,
the banquet kitchen stands as the second-largest, following the main café kitchen. Typically
operating during nine-hour shifts, its operational hours can be extended during significant events
and parties to meet demand. This kitchen is further subdivided into specialized sections, such as:
• Banquet Hot Kitchen: This section specializes in the preparation of hot foods and main
courses required for buffet service.
• Banquet Cold Kitchen: Responsible for the creation of cold dishes, including salads,
sandwiches, and cold appetizers.
• Pastry Kitchen: This kitchen focuses on crafting desserts and baking bread items for
inclusion in the buffet.
• Commissary Kitchen: This department is dedicated to handling all fruit-related items and
the decorative fruit arrangements featured in the buffet spread.
14
3.Section 2: Understand the Task and Your Worth
3.1 Role and Task
During my internship at the J.W. Marriott Marquis, I served in the banquet department where
responsibilities varied across morning and afternoon shifts. Each shift involved distinct roles and
tasks, with directives received from shift leaders to whom regular reports were submitted. The
morning shift primarily supported the breakfast operations in the Business Bay event restaurant.
Tasks included executing setups typically initiated by the afternoon or night shift teams. Directives
from shift leaders guided our activities, emphasizing prompt completion of assigned tasks.
Additionally, our responsibilities extended to assisting guests promptly, addressing their inquiries,
and engaging in small yet meaningful gestures such as greetings and genuine conversations with
department managers or hotel personnel, all integral aspects of the intern role.
3.1.1 A.M Shift(7Am-4PM)
Role: To open the restaurant, prepare necessary juices and milk for guests and make sure
everything is prepared so that breakfast can be served by 8:00 am.
Task: Commencing each day, I ensure punctual attendance at the morning briefing, arriving 10
minutes ahead of schedule. The briefing encompasses a comprehensive overview of the daily
agenda, followed by a 15-minute training session with our supervisor and captain. This routine
proves instrumental in preparing us for the day, equipping us with the necessary knowledge and
skills. The morning briefing serves as a platform for familiarizing ourselves with new meetings
and upcoming events, contributing significantly to our readiness and overall preparedness. Post-
briefing, team members are assigned to diverse areas or meetings. In instances of guest overflow
during breakfast, we collaborate with other restaurants, extending our support. Within our
department, the Business Bay restaurant plays a pivotal role, functioning not only as a dedicated
breakfast venue but also as a key contributor to various events, including lunches and VIP
breakfasts.
As a server and barista, a substantial portion of my shift is dedicated to fulfilling responsibilities

in the Business Bay restaurant, thereby ensuring a seamless and efficient service delivery. We have
to do table clearance and resetup the table. Our Breakfast start from 8 am to 11 am. Where the
15
most of the guest start come from 9 am for the breakfast before the restaurant we have to make all
restaurant ready for the guest. In Morning shift, I mostly have to place a juice and soft drinks in
morning coffee break in every meeting room where the meeting will happen. After coffee break is
placed, I serve coffee to the guest according to the orders in Business Bay Breakfast.
After the Breakfast is over, I need to do a refreshment of bar counter and cleaning of the coffee
machine and its equipment. After a refreshment of bar counter is finish, I go for a store pickup and
Fresh juice and milk pick up for next day morning breakfast. We have to extend our shift to 2 to 3
hours if there is lunch in Business Bay Restaurant.
3.1.2 P.M Shift (2PM To 11PM)
Role: Attend daily briefings regarding any issues and go through dinner and upcoming events
Task: Most of the time in evening shift is focused on the setup for the next day and also breakdown
of the event. In evening shift, I really learn about the setup and also the how the work goes on
evening. Sometime we also have to some whole day meeting where we have to take handover for
the morning shift and release them. Even we also have big gala dinner for more than 500 to 800
pax of guest. In evening shift, we have also done inventory clear and learn how to set our inventory.
3.2 How I Contributed to the Department and Team
Work of Banquet department is very critical job as it has to finish our assigned task at the given,
guest satisfaction is our great goal to achieved. I started as an intern with no theoretical
knowledge, so my supervisor and trainer guided me through the process. I went to work every
day with a cheerful attitude, which helped me learn a lot in such a short time with my fantastic
colleagues. It took me about two months to figure out everything. During my internship as both
a Barista and Banquet Server at JW Marriott Marquis Dubai, I seamlessly transitioned between
these dual roles, making impactful contributions to both departments and teams. As a Barista, my
commitment to quality and customer satisfaction was evident through the consistent delivery of
exceptional coffee beverages. I engaged with patrons, provided personalized recommendations,
and innovatively introduced coffee specials that not only attracted new customers but also
enhanced the overall visual appeal of our offerings. I took an active role in maintaining a smooth
workflow, ensuring the cleanliness and efficiency of the coffee preparation area.
16
Simultaneously, as a Banquet Server, I played a crucial part in the successful execution of various
events. Collaborating closely with the banquet team, I contributed to event planning, coordination,
and the setup of event spaces. My customer-centric approach seamlessly translated from the coffee
service to banquet events, where I interacted with guests, addressed inquiries, and ensured their
satisfaction. This dual role required effective team collaboration, as I worked closely with diverse
teams, including kitchen staff and fellow servers, to ensure efficient communication and seamless
event execution.
My adaptability shone through as I efficiently transitioned between the barista and banquet server
roles during events that required combined services. I actively participated in team building
activities, contributing to a positive and cohesive work environment. The recognition received
from both the coffee service and banquet management for consistently upholding high standards
and positively impacting the guest experience serves as a testament to the success of my dual
contributions. Overall, my multifaceted role significantly enhanced the departmental reputation,
fostering an environment of excellence and collaboration at JW Marriott Marquis Dubai.
3.3 The Significance of my contribution
The significance of my contributions as both a Barista and Banquet Server at JW Marriott Marquis
Dubai lies in the comprehensive enhancement of the overall guest experience and operational
efficiency. In the realm of coffee service, my commitment to delivering exceptional beverages and
cultivating a welcoming atmosphere contributed directly to heightened customer satisfaction and
positive feedback. The introduction of creative coffee specials not only attracted new patrons but
also showcased a commitment to innovation in a competitive hospitality landscape.
Simultaneously, in the banquet setting, my role was pivotal in orchestrating seamless events. I
played a crucial part in the planning, coordination, and execution of diverse events, adding a layer
of precision to the banquet department's operations. The positive guest interactions during events
underscored the success of my customer-centric approach, further enhancing the reputation of the
establishment.
17
The significance of my contributions is further emphasized in the realm of teamwork and

adaptability. Navigating the demands of both roles required a high degree of flexibility, and my
ability to seamlessly transition between the barista and banquet server roles during combined
services contributed to the overall efficiency and success of these events. The collaborative efforts
with diverse teams not only improved communication within the workplace but also fostered a
positive and cohesive team environment.
Recognition from management for consistently upholding high standards and contributing to
positive guest experiences highlights the tangible impact of my efforts. My multifaceted role
became a key component in solidifying the departmental reputation for excellence, ultimately
contributing to the broader success of JW Marriott Marquis Dubai in Business Bay. Overall, the
significance of my contributions lies in the positive transformation and elevation of both the coffee
service and banquet departments, creating a memorable and outstanding experience for guests.
18
4.Section 3: Reflective Analysis of the Cooperative Placement
4.1 Applicability of Theories, Technique and Knowledge Obtained From Studies in The Workplace
The courses I completed at UCSI University IIMS College have proven to be immensely valuable
during my internship in the workplace. The diverse range of subjects we covered, including
business communication and front office management, has significantly facilitated my day-to-day
tasks. For instance, the Service and Communication course I undertook served as a foundational
knowledge base, enabling me to quickly and effectively adapt to my internship responsibilities.
This foundation allowed me to grasp various concepts and terminologies, expediting my learning
process. Notably, the Business Communication course emphasized the critical role of effective
communication and body language within the hospitality industry.
One concrete example of this is the significance of maintaining eye contact. I learned that the
presence of eye contact from a shift leader can significantly impact the level of service provided.
It conveys confidence and competence, reassuring guests. In contrast, a lack of eye contact may
convey uncertainty and a lack of expertise. Additionally, I came to understand that the clarity of
speech plays a pivotal role. Guests genuinely appreciate hosts who communicate clearly and at a
moderate pace, as it enhances the overall guest experience and interaction. These courses have
undeniably enhanced my preparedness and performance in the workplace, allowing me to provide
a higher standard of service.
4.2 Problems Encountered and Whether They Have Been Rectified
Encountering challenges is a common experience, particularly when transitioning to a new

workplace in a foreign country. Throughout the course of my internship, I confronted several
issues, primarily related to cultural disparities and language barriers.
As I arrived in a new country, I grappled with cultural differences and language barriers. Initially,
language posed a challenge, as many guests were Arabic speakers who couldn't communicate in
English. While translation tools like Google Translate were available, they were not always
efficient and sometimes time-consuming. Fortunately, my team offered unwavering support and
19
took the time to educate me on commonly used Arabic phrases. This assistance has made
interacting with Arabic-speaking guests considerably more manageable, and their willingness to
correct my mistakes and encourage my learning has been invaluable.
Another challenge I encountered was soliciting feedback from guests. To gather feedback after
meetings or breakfast operations, guests needed to download an app or search for a specific
keyword. Initially, I found this process awkward. However, as I honed my service etiquette and
developed a more professional vocabulary, I became more comfortable asking for feedback. I
credit my colleagues and leaders for their continuous support and guidance in this regard.
The final challenge I faced was a shift in shift timings after a few months. Morning shifts were
reassigned to the afternoon, and vice versa. While this shift changes required adaptation, it proved
to be an opportunity for personal and professional growth. Each shift presented unique tasks,
ensuring that everyone had equal opportunities to learn about different event setups.
4.3 What I Gained from the Workplace
My internship at JW Marriott Marquis Dubai has provided me with a valuable experience that
surpasses what traditional on-campus learning could offer. This placement has afforded me the
opportunity to gain practical knowledge in real-world scenarios, which has been instrumental in
my personal and professional development. While my academic studies provided me with a solid
theoretical foundation, my time at JW Marriott Marquis has exposed me to a diverse range of
people from different backgrounds and countries. This exposure has significantly enhanced my
communication skills and my ability to interact with guests in various scenarios. Additionally, this
experience has taught me the art of adaptability, enabling me to respond effectively to a wide array
of situations.
One of the most valuable lessons I've learned during this internship is the importance of remaining
calm, patient, and humble, even when faced with challenging situations or guests who may be in
disagreement. This experience has further honed my interpersonal skills, time management
abilities, and has imparted the skill of diplomacy in handling complex situations.
20
4.4 Has My Work Experience Provided me with Better Clarity
I concur that my work experience has significantly enhanced my understanding of the concepts I
learned in the classroom. The practical nature of my daily tasks has afforded me a hands-on
perspective that complements the theoretical knowledge I gained at UCSI University IIMS
College. This synergy has contributed to a clearer comprehension of the subject matter.
For instance, the fundamentals of the hospitality and tourism industry emphasize the idea that the
hospitality sector strives to offer travelers and guests a "home away from home." My work
experience, particularly in a hotel that prioritizes personalized and intimate service, has been
instrumental in deepening my grasp of this concept. Interacting with numerous guests who often
travel alone has underscored the importance of our role as hosts in making them feel at ease, just
as they would in the comfort of their own homes. Ensuring guests feel comfortable and welcomed
has become a central tenet of my work, and I have come to appreciate the significance of this
aspect of hospitality.
4.5 How This Co-op Experience Helps in The Next Co-Op Placement / Job
My co-op placement has significantly contributed to my clarity and a deeper understanding of both
the course I've been studying and the industry as a whole. The skills and knowledge I've
accumulated during this experience have broadened my horizons, creating more extensive
opportunities for future co-op placements or employment. This placement has not only enhanced
my understanding of the industry but also provided me with a strong foundation upon which to
build a successful career. With this solid base of knowledge and skills, I feel well-prepared to apply
for positions around the world. I am eager to carry forward the insights and expertise I've gained
during this internship to my future work environments. I hope to contribute my experiences to
those who can benefit from them, and I look forward to making a positive impact in my future
career endeavors.
21
5. Conclusion
Undertaking an internship in the banquet department at this hotel was indeed a challenging
endeavor. Joining during the bustling month of June, I had little knowledge of the department and
its operations, which made my first day a substantial challenge. Interns were immediately thrust
into work without any formal briefing. The initial 2 to 3 weeks were particularly demanding, but
gradually, as I familiarized myself with the different areas and received guidance from associates
and leaders, the tasks became more manageable.
Work hours were not confined to a standard 9-hour shift. Instead, they often extended far beyond
that, depending on the events taking place at the hotel. It was common to work extended shifts of
12 to 16 hours, while on slower days, the minimum working hours still amounted to 6 to 7. Interns
were treated on par with associates and often had to shoulder heavier workloads and increased
pressure. At times, the pressure from both managers and associates during busy periods could be
overwhelming. The internship provided me with valuable insights that weren't covered in my
college coursework. However, I did encounter some dissatisfactions that I believe the hotel's
employees could work on improving. It's crucial that, when working under pressure, staff members
maintain a composed demeanor, refrain from attributing their mistakes to trainees, and avoid
displaying discomfort in front of them. Furthermore, while it's beneficial to assign trainees a
variety of tasks for learning, the practice becomes counterproductive when staff members start
depending excessively on trainees, leading to a decline in their own work ethic and productivity.
Each individual's experience during the internship can vary widely. It depends on their goals,
expectations, and how they perceive the challenges and obstacles they encounter. Those with a
positive mindset tend to tackle challenges optimistically and approach them creatively. Thus, the
experience is highly dependent on the individual's attitude and work ethic.
Nonetheless, I would recommend this opportunity to students who are diligent, possess strong
willpower, and are committed to their work. Working at JW Marriott Marquis Dubai offers a
tremendous chance for students, as even during an internship, you are treated as an associate and
receive employee benefits. Additionally, obtaining an experience certificate from JW Marriott
Marquis Dubai is a significant achievement in the hospitality industry, given Marriott
International's status as the largest hospitality company. Nevertheless, it's important to
22
acknowledge that this internship demands a significant amount of hard work and unwavering
willpower, particularly due to the high-pressure environment and unconventional working hours.
23
6.Section 4: Log Book
FACULTY OF HOSPITALITY& MANAGEMENT
CO-OPRATIVE PLACEMENT
FROM JUNE 2023 TO NOVEMBER 2023
Programee of Study: BA(Hons) in Hospitality Management
LOG BOOK WEEK #1
Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Wednesday 21st Jun Orientation N/A
Thursday 22nd Jun Orientation N/A
Friday 23rd Jun Orientation N/A

Saturday 24th Jun Linen Store Inventory Linen Segregation
Sunday 25th Jun
OFF OFF
LOG BOOK WEEK #2

Supervisor Name Mina Zaki Kamel
Monday 26th Jun
Banquet Training Inventory
24
Tuesday 27th Jun OFF OFF
Wednesday 28th Jun Chinaware Inventory Cutlery segregation

Thursday 29th Jun Inventory at Store Counting cutlery
Friday 30th Jun Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 1st Jul Refilling Juice station in Kitchen 6 Folding Napkin
Restaurant
Sunday 2nd Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
LOG BOOK WEEK #3

Supervisor Name Mina Zaki Kamel, Kassandra Discutido, Prashant Kumar
Monday 3rd Jul
OFF OFF
Tuesday 4th Jul Refilling Juice station in Kitchen 6 Napkin Folding
Restaurant
Wednesday 5th Jul Trolley Clerance Cutleries Wiping
Thursday 6th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Friday 7th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 8th Jul OFF OFF
Sunday 9th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
25
LOG BOOK WEEK #4

Supervisor Name Mina Zaki Kamel, Kassandra Discutido, Prashant Kumar
Monday 10th Jul
Serving Food to Guest and resetup Glass Wiping and Napkin
the table in Kitchen 6 Breakfast Folding
Tuesday 11th Jul Clearance of Trolley in Kitchen 6 Napkin Folding
Restaurant
Thursday 13th Jul Refilling Juice station in Kitchen 6 Glass Wiping
Restaurant
Friday 14th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 15th Jul Refilling Juice station in Kitchen 6 Napkin Wiping
Restaurant
Sunday 16th Jul OFF OFF
LOG BOOK WEEK #5

Supervisor Name Mina Zaki Kamel, Kassandra Discutido
Monday 17th Jul
Clearance of Trolley in Kitchen 6 Glass Wiping and Napkin
Restaurant Folding
26
Tuesday 18th Jul Clearance of Trolley in Kitchen 6 Napkin Folding

Restaurant
Thursday 20th Jul Service and Table Resetup Glass Wiping
Friday 21st Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 22nd Jul OFF OFF
Sunday 23rd Jul Service and Table Resetup Inventory
LOG BOOK WEEK #6

Supervisor Name Kassandra Discutido
Monday 24th Jul
Service and Table Resetup Napkin Folding
Tuesday 25th Jul Trolley Clearance Napkin Folding
Wednesday 26th Jul Public Holiday N/A
Thursday 27th Jul Public Holiday N/A
Friday 28th Jul Service in Business Bay Restaurant Resetup the table
Breakfast
Saturday 29th Jul Public Holiday N/A
Sunday 30th Jul Service in Business Bay Restaurant Meeting room setup
Breakfast
27
LOG BOOK WEEK #7

Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Monday 31st Jul
Service in Business Bay Restaurant Restaurant resetup
Breakfast
Tuesday 1st Aug OFF OFF
Wednesday 2nd Aug Public Holiday N/A
Thursday 3rd Aug Service in Business Bay Restaurant Linen Store Arrange
Breakfast
Friday 4th Aug Service in Business Bay Restaurant Resetup the table
Breakfast and Lunch
Saturday 5th Aug Service in Business Bay Restaurant Restaurant resetup
Breakfast, Lunch and Dinner
Sunday 6th Aug OFF OFF
LOG BOOK WEEK #8

Monday 7th Aug
Service in Business Bay Restaurant Meeting room setup
Breakfast
28
Tuesday 8th Aug Service in Business Bay Restaurant Linen Drop in Laundry
Breakfast
Wednesday 9th Aug Service in Business Bay Restaurant Inventory of Cutlery store
Breakfast
Thursday 10th Aug Service in Business Bay Restaurant Inventory of Glass store
Breakfast
Friday 11th Aug Leave Day N/A
Saturday 12th Aug OFF OFF
Sunday 13th Aug Service in Emirates Ballroom Resetup and refresh the
breakfast for TVS Motor Group breakfast setup
LOG BOOK WEEK #9

Monday 14th Aug
Split Shift Morning TVS Group Linen Drop in Laundry
Breakfast and Night TVS Group
Dinner
Tuesday 15th Aug Service in Business Bay Restaurant Restaurant Resetup
Breakfast
Wednesday 16th Aug Split Shift Morning Group Breakfast Food Pass around
and Night Group Dinner
Thursday 17th Aug Service in Business Bay Restaurant Inventory of Table Store
Breakfast
Friday 18th Aug Service in Business Bay Restaurant Restaurant Resetup
Breakfast
29
Saturday 19th Aug OFF OFF

Sunday 20th Aug Public Holiday N/A
LOG BOOK WEEK #10

Monday 21st Aug
Assisted in Breakfast
Tuesday 22nd Aug OFF N/A
Wednesday 23rd Aug Opened Restaurant
Thursday 24th Aug Meeting room Setup
Friday 25th Aug Folded and helped to count the
napkin
Saturday 26th Aug Weeding Setup in Dubai ballroom
Sunday 27th Aug Service in Arabic weeding
LOG BOOK WEEK #11

Monday 28th Aug
MARRIOTT VIP Meeting Refresh meeting room
Tuesday 29th Aug Leave Day N/A
30
Wednesday 30th Aug Emirates Ballroom setup Table setup

Thursday 31st Aug Dubai Ballroom setup Chair cover
Friday 1st Sep Set menu Service in Rugby Group Breakdown setup
Saturday 2nd Sep Meeting room setup N/A
Sunday 3rd Sep OFF N/A
LOG BOOK WEEK #12

Monday 4th Sep
Leave Day N/A
Tuesday 5th Sep Service at Business Bay Restaurant Restaurant resetup
Breakfast and Lunch for Bajaj Group
Wednesday 6th Sep Service at Business Bay Restaurant Restaurant resetup
Thursday 7th Sep Service at Business Bay Restaurant Restaurant resetup
Friday 8th Sep Service at Business Bay Restaurant Restaurant resetup
Saturday 9th Sep Leave Day N/A
Sunday 10th Sep OFF OFF
31
LOG BOOK WEEK #13

Supervisor Name Kassandra Discutido, Prashant Kumar
Monday 11th Sep
Buffet Attendant in Pool Dinner Breakdown the setup
Tuesday 12th Sep Service at emirates ballroom foyer Meeting room setup
reception
Wednesday 13th Sep Sick Leave N/A
Thursday 14th Sep Sick Leave N/A
Friday 15th Sep Sick Leave N/A
Saturday 16th Sep Leave Day N/A
LOG BOOK WEEK #14

Monday 18th Sep
Service for group dinner at Emirates Meeting room refresh
Ball room
Tuesday 19th Sep Dubai Ballroom resetup for ITP Set Glass Wiping
Menu service
32
Wednesday 20th Sep Service in Dubai Ballroom for ITP Resetup the table for next day
Hoteliers Award 2023 award function
Thursday 21st Sep Service in Dubai Ballroom for ITP Breakdown of the setup
Caters Award 2023
Friday 22nd Sep Meeting Room setup for Ielts exam in N/A
Suite meeting room
Saturday 23rd Sep LD N/A
LOG BOOK WEEK #15

Monday 25th Sep
OFF OFF
Tuesday 26th Sep Assisted in Bar Learned to place juices in
coffee break
Wednesday 27th Sep Placing Juices and soft drink in Store Pickup
meeting room during coffee break Business Bay Bar counter
resetup for next day morning
breakfast
Thursday 28th Sep Placing Juices and soft drink in Store Pickup
meeting room during coffee break
Friday 29th Sep Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break resetup for next day morning
breakfast
33
Saturday 30th Sep Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break refreshed
Sunday 1st Oct Serving Coffee in Business Bay Bar setup in Emirates
morning Breakfast Ballroom for Gala dinner
LOG BOOK WEEK #16

Monday 2nd Oct
Placing Juices and soft drink in Glass Wiping
Store Pickup
Tuesday 3rd Oct OFF OFF
Wednesday 4th Oct Placing Juices and soft drink in Serving Coffee in Business
meeting room during coffee break Bay Breakfast
Thursday 5th Oct Placing Juices and soft drink in Serving Coffee in Business
Friday 6th Oct Serving Coffee in Business Bay Placing Juices and soft drink
Breakfast in meeting room during coffee
break
Saturday 7th Oct Placing Juices and soft drink in Store Pickup
Sunday 8th Oct Servicing Coffee in Business Bay Store Pickup
Breakfast
34
LOG BOOK WEEK #17

Supervisor Name Kassandra Discutido, Prashant Kumar, Mina Zaki Kamel
Monday 9th Oct
Serving Coffee in Business Bay Glass Segregation
Tuesday 10th Oct OFF OFF
Wednesday 11th Oct Serving Coffee in Business Bay Juice station refill in Garden
Breakfast
Thursday 12th Oct Serving Coffee in Business Bay Garden juice station
Breakfast breakdown
Friday 13th Oct Placing Juices and soft drink in Glass segregation for pool
meeting room during coffee break dinner bar counter
Saturday 14th Oct Leave Day N/A
Sunday 15th Oct Servicing Coffee in Business Bay Store Pickup
Breakfast and soft drink for group
lunch
LOG BOOK WEEK #18

Monday 16th Oct
Serving Coffee in Business Bay Glass Segregation
35
Tuesday 17th Oct Servicing Coffee in Business Bay Glass wiping for group dinner
Breakfast and soft drink for group
lunch
Wednesday 18th Oct Serving Coffee in Business Bay Placing Juices and soft drink
Breakfast and soft drink for lunch in meeting room during coffee
break
Thursday 19th Oct Placing Juices and soft drink in Serving Coffee in Business
meeting room during coffee break Bay
Friday 20th Oct OFF OFF
Saturday 21st Oct Serving Coffee in Business Bay Store Pickup
breakfast
Sunday 22nd Oct Serving Coffee in Business Bay Business Bay bar counter
breakfast refresh
LOG BOOK WEEK #19

Monday 23rd Oct
OFF OFF
Tuesday 24th Oct OFF OFF
Wednesday 25th Oct Leave Day N/A
Thursday 26th Oct Table Clearance in Business Bay Business Bay Bar counter
Breakfast resetup
Friday 27th Oct Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break resetup
36
Saturday 28th Oct Servicing Coffee in Business Bay Business Bay Bar counter
Breakfast resetup
Sunday 29th Oct Servicing Coffee in Business Bay Placing Juices and soft drink
break
LOG BOOK WEEK #20

Monday 30th Oct
Servicing Coffee in Business Bay Placing Juices and soft drink
break
Tuesday 31st Oct Placing Juices and soft drink in Servicing Coffee in Business
Wednesday 1st Nov Servicing Coffee in Business Bay Placing Juices and soft drink
break
Thursday 2nd Nov OFF OFF
Friday 3rd Nov Servicing Coffee in 37th floor Business Bay Bar counter
executive lounge in VIP meeting resetup
Saturday 4th Nov Servicing Coffee in Business Bay Business Bay Bar counter
Breakfast resetup
Sunday 5th Nov Servicing Coffee in 37th floor Placing Juices and soft drink
executive lounge in VIP meeting in meeting room during coffee
break
37
7.Appendix
Fig (1) Dubai Ballroom
Fig (2) Emirates Ballroom
38
Fig (3) Gala Dinner
Fig (4) Meeting room Setup
39

Amrit Internship

Uploaded by

Copyright:

Available Formats

You might also like

Amrit Internship

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Amrit Internship

Uploaded by

Copyright:

Available Formats

HH303 Co-Operative Placement June-December 2023

An internship entails immersive on-the-job training offered by organizations to students,

I got an opportunity to do my internship in one of the largest properties in Dubai, named JW

This report goes through section 1 to 4 which composes of the following: -

1. Understanding the Host Organization,

2. Section 1 Understand the Host Organization

2.1 Brief History of Marriott

➢ The Ritz- Carlton

2.2 Brief history of the JW Marriott Marquis Dubai

2.3 Overview of Hotel

Type of Hotel Business

Contact information +97144140000

2.4 Mission and Strategies

In essence, JW Marriott Marquis stands as a testament to the brand's embodiment of excellence.

2.5 Core and Brand Values

JW Marriot Core Values:

JW Marriott Brand Values:

• Authentic “service provided to the guest should be original”

2.6 Major Product Service

1. Room and suites

o Positano: Offering an Italian dining experience, Positano features handcrafted pasta

o Tong Thai: This establishment presents an exquisite Thai dining experience,

o Rang Mahal: Showcasing innovative cuisine with the integration of molecular

o La Farine: Offering a taste of France, La Farine serves freshly baked pastries,

o Bridgewater Tavern: With a welcoming and casual gastropub atmosphere,

o Prime68: Recognized as one of downtown Dubai's premier steakhouse restaurants,

2.7 Company Hierarchy

2.8 Introduction to Banquet Department

JW Marriott Marquis primarily caters to business travelers, a clientele largely driven by

3.Section 2: Understand the Task and Your Worth

3.1 Role and Task

3.1.1 A.M Shift(7Am-4PM)

As a server and barista, a substantial portion of my shift is dedicated to fulfilling responsibilities

3.1.2 P.M Shift (2PM To 11PM)

3.2 How I Contributed to the Department and Team

3.3 The Significance of my contribution

The significance of my contributions is further emphasized in the realm of teamwork and

4.Section 3: Reflective Analysis of the Cooperative Placement

4.2 Problems Encountered and Whether They Have Been Rectified

Encountering challenges is a common experience, particularly when transitioning to a new

4.3 What I Gained from the Workplace

4.4 Has My Work Experience Provided me with Better Clarity

6.Section 4: Log Book

FACULTY OF HOSPITALITY& MANAGEMENT

FROM JUNE 2023 TO NOVEMBER 2023

Programee of Study: BA(Hons) in Hospitality Management

LOG BOOK WEEK #1

Student Name Amrit Shahi

Friday 23rd Jun Orientation N/A

LOG BOOK WEEK #2

Student Name Amrit Shahi

Tuesday 27th Jun OFF OFF

Wednesday 28th Jun Chinaware Inventory Cutlery segregation

LOG BOOK WEEK #3

Student Name Amrit Shahi

LOG BOOK WEEK #4

Student Name Amrit Shahi

LOG BOOK WEEK #5