PEOPLE’S COMMITTEE OF QUANG NINH PROVINCE

HA LONG UNIVERSITY
ENGLISH DEPARTMENT

INTERNSHIP REPORT 2

Full name: LÊ THỊ THÚY TƯ

Class: K4B
Instructors: NGUYỄN THỊ HẰNG
VŨ THANH HÒA
TRẦN THỊ THU HƯƠNG

Quang Ninh, June 3rd 2022

 PEOPLE’S COMMITTEE OF QUANG NINH PROVINCE
HA LONG UNIVERSITY
ENGLISH DEPARTMENT

INTERNSHIP REPORT 2

Full name: LÊ THỊ THÚY TƯ

Class: K4B
Instructor: NGUYỄN THỊ HẰNG
VŨ THANH HÒA
TRẦN THỊ THU HƯƠNG

Quang Ninh, June 3rd 2022

COMMENTS OF THE INSTRUCTOR
Full name: LÊ THỊ THÚY TƯ
Date of birth: 27/11/2000
Students code: 18DH04072
Instructor: Mrs. Hang Nguyen, Mrs. Hoa Vu, Mrs. Huong Tran
Position: Hostess in Restaurant
General comments:

Score:

Quang Ninh, June 3rd, 2022

Scorer
(Signature)
ACKNOWLEDGMENT
In order to complete this internship report, I would like to firstly send to you, the
teachers and students of Ha Long University with sincere thanks.

In particular, I would like to send to the instructor teachers: Vu Thanh Hoa with
deepest thanks.

I would like to express my sincere thanks to the Board of Directors, Departments

and Boards Legacy Yen Tu for creating favorable conditions for me to learn practically
during my internship at the Hotel. Finally, I would like to thank the F&B Department for
helping, providing practical data for me to complete this graduation thesis.

During the internship, as well as in the process of making internship reports,

errors are unavoidable, and I hope teachers and teachers will overlook them. At the same
time, due to the limited reasoning as well as practical experience, the report cannot avoid
shortcomings. I look forward to receiving suggestions from teachers so that I can learn
more experiences.
Table of Contents
Article I. INTRODUCTION 1
1.1. Purposes of the internship 1
1.2. Significance of the internship 1
Article II. INTERNSHIP PROCEDURE 2
1. Company’s background 2
M-Gallery Legacy Yen Tu 2
1.1 Hotel history 2
1.2 Mission . 2
1.3 Vision. 2
1.4 INFORMATION OF THO QUANG RESTAURANT: 3
1) General information of restaurant: 3
2. Internship Activities: 10
2.1 Description of the Internship 10
2.2 THE PERSONAL EXPERIENCE ACQUIRED THROUGH THE TRAINING
COURSE 16
Article III. SUGGESTION AND CONCLUSION 18
1. Suggestion for Ha Long University 18
CONCLUSION 18
Article I. INTRODUCTION
1.1. Purposes of the internship
As a final year student at the University of Ha Long, the undergraduate student like
the reporter are required to take part in an 8-week internship.
For this purpose, I have opted for a practicum at Legacy Yen Tu, dating from April
4th to June 1st, 2022. This report is written to record all knowledge that I have learnt
during my internship. I chose Mia Resort & Spa because of so many reasons.
Firstly, I think Legacy Yen is a big and well-known hotel in Quang Ninh. It is one
of one special hotel in Uong Bi. Inspired by Yen Tu’s ancient architecture and
designed with meticulous attention to detail, Legacy Yen Tu is a strong, yet humble
testament to Vietnam’s past. The property features handcrafted materials and
ancient construction methods by nearby villagers living in the surroundings for
generations, creating a harmonious and pure atmosphere right from within the local
community. And it will be a good experience in Legacy Yên Tử. When I work
here, I received a lot of help from F&B manager and the staff. Although the work
is not easy at the beginning, I tried a lot to finish my internship. I really want to say
“thanks” to all of staff and F& B manager. They are very thoughtful to help me and
teach me new things relating to service sequence and others. They also provided
me some information about F& B Department for my report. Last but not least, I
acquired practical skills, fulfilling challenges, and more conscious of her career
choice.
1.2. Significance of the internship
Succeeding this internship in 8– week. I wanted to have more opportunities to gain
hands-on experiences in the actual working environments, and consequently,
sharpen my knowledge and skills. The variety of issues in the practical site may
different and difficult but the general aim is, though the reporter comfort zone may
be challenged, the vision will be widened and presumably become better prepared
for the future.
After observed and practiced working as a hostess, I have learned many valuable
things to myself that she had never had before. To be blunt, I learned how to in-
charge the restaurant, welcoming guests to the venue and providing accurate wait
times and monitoring waiting lists managing reservations. Although only 2 months
for an internship, I realized that the internship is extremely necessary and
significant, and it provides a lot of experiences in building my own career.

1
Article II. INTERNSHIP PROCEDURE
1. Company’s background
M-Gallery Legacy Yen Tu
- Location: Yen Tu Street Thuong Yen Cong Commune, Uong Bi 200000
Vietnam which is just 1 hour driving from Ha Long Bay and Cat Bi Airport
- Customer: International tourists at all ages.
- Services: meeting & event, rooms and suites, experiences, dining.
1.1 Hotel history
Yen Tu is the home of Vietnamese Buddhism originated, after the 12th-century
King-Monk Tran Nhan Tong, the third king of the Tran dynasty, abdicated the
throne and went to Yen Tu Mountain to practice and teach Buddhism, before
founding the Truc Lam School of Zen. In the midst of its vast forests and
impressive temples sits the Legacy Yen Tu MGallery, which was inspired by the
local heritage and spirituality, and was built using ancient techniques.
The 133 rooms evoke an ancient monastery, with beige-hued facades made of rice
husks and brown handcrafted floor tiles sourced from a northern Vietnamese
village – every detail takes one back to another time.
The vividly bright lobby and cocktail bar represent the regal clothes worn by
monks the day they enter Buddhism, while the rest of the hotel reminds one of
peace and a return to the essenti.
Surrounded by the holy land of Yen Tu Mountain and its eternal energy, Legacy
Yen Tu – MGallery offers a story allured stay together with exclusive experience
for a moment of calm in such an inspiring cycle of life as well as for your inner
peace
1.2 Mission
To create a new definition of the quality of hotel services in Quang Ninh by
bringing the best services to customers. Turn Legacy Yen Tu hotel into a
second home of the guest. From there, contributing to the local economic
development, through contributing to the budget, creating many job
opportunities, building a civilized and professional working environment,
improving the quality of life of workers and supporting community activities.
1.3 Vision
The company is determined to successfully build world-class hotel services
for Legacy Yen Tu to become the leading hotel brand in Quang Ninh, with
2
 prestige and position in the accommodation and resort services of Vietnam. In
addition, we want to expand the scope of activities nationwide.
1.4 INFORMATION OF THO QUANG RESTAURANT:
1) General information of THO QUANG restaurant:
Tho Quang Restaurant is situated near the beach and has an area of 400,000 sq.,
it is in light yellow color that makes the guest feel the warmth and luxury. It
provides guests from Western dishes to Eastern dishes especially Vietnamese
food. This is a good condition for guests to have a good lunch and dinner at Tho
Quang where they can enjoy food and the peace of the mountain all day and
night. Tho Quang restaurant is a main restaurant at the Hotel
- Open time: 6:30AM to 11:00 PM
It is the place which serves daily meals for in house guests as well as pass by
guests.
- The functions of Tho Quang Restaurant:
Serve daily meals for guests
Celebrate barbeques
Celebrate parties
Celebrate wedding
Process cooking class

Time Mon Tue Wed Thu Fri Sat Sun

Morning Buffet Buffet Buffet Buffet Buffet Buffet Buffet
(6:30A Cooking
M-10A class
M) (11h-12h
30)

Afternoon A la A la A la A la A la A la carte A la carte

carte carte carte carte carte
Evening Pasta Vietna Seafood A la carte
buffet mese Buffet
(free) + Buffet + A la
A la + A la carte
carte carte

3
 NB: Breakfast buffet costs 590,000 VND for pass by guests, and totally free
for in house guests.
Seafood Buffet: 990,000VND
Vietnamese Buffet: 550,000 VND
And in the evening, there is also a barbecue at the beach for guests who
book a week beforehand. Normally, one barbecue costs 500,000 VND/pax
2) Facilities:
Ceiling fan
Wifi access connection
Café setup maker, blender, fruit press, refrigerator, …
Heater
Ice- maker
Music system
Set-in: cutleries, rockeries, napkins, plate mat,
Computer system
Fax machine
POS system
Oven, gas system for cooking,
Lanterns, candle holders….

LABOR STRUCTURE OF THO QUANG RESTAURANT

4
 Labor status in THO QUANG:
F& B Manager: 1
Assistant F& B Manager: 1
Restaurant Supervisor: 2
Bar Supervisor: 1
Restaurant Hostess: 3
Bar Captain: 1
Waiter: 8
Bartender: 4
Total: 21 people
3) Shift Duty in Sandals Restaurant:
In the morning:
1. Take handover from the log book
2. Follow up shift leader staff section
3. Open all doors and switch on light and machine
4. Take out cushions
5. Clean and set up tables
6. Sweep the floor

5
7. Make sure all tables have breakfast menus, salt and pepper pots full
fills, toothpicks,
8. Buffet Waiter, make sure all is set up with breakfast buffet: name tags,
service cutlery, teaspoons, tongs, plates, bowls, water glasses
9. Prepare extra table settings
10. Wash and iron napkins and cold towels
11. Clean all service stations
12. Water all rice pots
13. Service Station Set up: ashtrays, knives, forks, captain order, water jug
14. Follow up sequence of service:
- Greet the guest
- Assist to the table
- Unfold napkin (put napkin on the right side)
- Introduce breakfast menu (including a la carte, breakfast buffet,
breakfast beverages)
15. When breakfast finish, set up the following
- Buffet waiter clean breakfast buffet station
- Keep serving guests
- Clear BF menu
- Clean tables and set up for lunch
- Prepare service station: water jug, cutlery, captain order
- Clean service station
16. Briefing at 10:30 am
17. Go for break meal: 40 minutes only
18. Follow the sequence of service in lunch service
- Greet the guest
- Assist the guest to the table
- Unfold the napkin
- Present the menu and up selling (promotion, recommended menu etc.)
- Serve cold towel
- Taking order and room number
- Repeat order and room number
- Put in Smile system
- Captain order in the kitchen
- Serve drink and food shortly
- Check satisfaction
- Keep the table clean at all the time

6
 - Make sure the guest bill will be signed with: clear guest name, room
number and signature
- Reset the table for new guest
19. Handover to Afternoon shift
In the afternoon
1. Take hand over and read log book
2. Follow the duty assignment
3. Keep serving guest
4. Clean and set up table for dinner time
5. Prepare extra table settings
6. Wash and iron napkins and cold towels
7. Clean all service stations
8. Service station set up
- Outside service station: menu, water jug, ashtray, extra table setting,
tray, captain order, coasters
- Inside service station: menu, water jug, ashtray, tray, captain order,
cutleries, coasters
9. Prepare Alba water
10. Briefing at 4:30 pm
11. Go for meal break: 20 minutes only
12. Follow sequence of service: same as lunch time but we must serve bread
and butter after taking order
13. Clean & reset up the table as soon as the guest left
14. Clear buffet if we have
15. Set up table for morning BF
16. Prepare for morning BF buffet: name tags, plate, bowl, serving cutlery,
fork, knife, spoon, chop-stick
17. Handover to Late shift all what need to be done
18. Late shift duty:
- Keep serving guest
- Make sure all table is completely set up and clean
- Check and clean all service station
- Prepare ice bucket for BF juice station
- Assist to prepare napkin and cold tower for BF
- Handover to morning shift
- Close all door
SERVICE SEQUENCE OF THO QUANG RESTAURANT

7
● Greeting the guest:
When the guest comes into the restaurant, they need to be guided by the
waiter about the seat they prefer. It could be inside or outside so that the
waiter should ask their preference: where would you like to seat, inside or
outside, sir / madam?
It is the standard that waiters should address them through their family
name. For example: “good morning, Mr./ Mrs. Bob! How are you today”?
After that, the waiter drags the chair and invites the guest to sit.
Remembering that the distance between the guest and the table is
comfortable enough to guests during the meal time.
● Hand the menu to the guests:
The menu is always in use and put on the service station. The waiter hands
the menu (a la carte menu) to guests. Anytime it should be handed to guests
carefully and gently, not showing hurry or carelessness. The waiter opens the
menu from the 1st page while offering to guests. The waiter holds the menu
with the right hand at the upper part and assists it by the left hand at the
bottom part.
Secondly, it is very important in the serving process to make eye contact and
smile at guests while giving guests the menu.
● Up-selling water:
● Offer cold towel:
The waiter takes the cold towel for the refrigerator and check it is in good
condition that it is cold enough and put it in a bamboo and bring to guest
table. The waiter should smile and give the towel.
● Introduce yourself:
It requires a waiter to mainly stand to take care of guests during their meal
time. so that the waiter has to introduce himself/ herself to the guest. The
waiter would say: “My name is…. I will serve your table today”.
● Upselling and take the order from the guests:
Drink order:
Waiters should have good knowledge about the drink list and food menu in
order to up sell and cross sell effectively. In order to succeed in up-selling,
the waiter should go through all ingredients and preparation of food and
drinks to infuse the products. Selling skills are the process that gives the
more suggestions to guests. so, guests can have more experience in food and
beverage. Up-selling is one of the basic skills for a good server. Everyone
can do it, just smile and say “Would you like…?”

8
 Example:
- If guests want to have a main course, try to offer a side dish or
Salad and drinks by saying: “Would you like some salad or drinks
with your main course?”
- If guests want to have a BBQ, try to offer a bottle or a glass of
wine by saying: “Would you like a bottle or a glass of wine with
your BBQ?”
- If guests want to have seafood, chicken or pork, try to upsell a
glass or bottle of white wine with your seafood?”
- If guests want to have red meat (beef, lamp), try to up-sell a glass
or bottle of red wine by saying: “Would you like a glass or bottle
of red wine with your beef/lamp?”
- When guest’s waiting their friend, try to up sale a coffee, drinks by
saying: “Would you like some coffee or drinks while you are
waiting
- When guests nearly finish their main course, try to up-sell dessert
by saying: “Would you like some dessert?”
- When guests go to the pool area, try to upsell drinks and foods by
saying: “Would you like some drinks or food from the menu?”

● Repeat the drink & food order (if ordered)

The waiter should repeat all drink and food orders from the guest to make
sure your order is correct before sending the order to the bar and kitchen. the
waiter would say: “You order….? Your drinks or food will be served soon.
● Check serving time:
The guest may order more than a dish so before leaving the guest's table the
waiter should check the serving style by saying: “Would you like your dishes
served at the same time or starters/ soup first?”.
● Ask for the room number:
The waiter would say: “May I know your room number?”
● Collect menu:
The waiter just smiles and collects the menu.
● Key in the POS system and check with bar/kitchen:
Make sure to guide guest’s special request
● Captain order in the Kitchen:
Please, inform the runner that there is a new order.
● Adjust cutlery:

9
 - Set up all cutleries for starters and main course.
● Offer guest bread (If it is an A la carte evening)
“Would you like some bread? (We have whole wheat bread, rye bread,
burger buns and baguettes)
Some bread here helps to reduce guest waiting time for their meal.
● Serve drinks and Food and serve to the table:
Should follow the serving rules:
+ name of the dish: “Your Bamboo Shoot and your Pho. Please enjoy.”
“Your Beef Wellington and your Seared Salmon. Please enjoy.”
+ serve women first, from the oldest to the youngest
+ serve food at the left hand side of guest, and serve drinks at right hand side
● Make sure the table is cleaned at all time:
When a guest finishes one dish, the waiter asks the guest to clear the plate.
Waiter uses the right hand side to clear the dish and then passes to the left
hand side firmly to prevent the noise and breakage. The waiter would say:”
May I clear your glass/plate?”
● Check guest satisfaction:
“How was your food?”
● Upselling dessert:
“Would you like dessert?”
● Present the bill:
Only bring a bill when the guests ask for it. Make sure you have a signature,
name and room number.
● Farewell the guest and wish the guests a good day:
The waiter would say: “Thank you very much”
Have a nice day! / Good night!
● Reset the table:
Before setting up, the table should be clean.

2. Internship Activities:
2.1 Description of the Internship
After the process of self-searching and contacting, I was accepted by the Board of
Management of Legacy Yen Tu Hotel to be a trainee and working as a hostess at
Tho Quang restaurant of the F & B department from 04/04/2022 to 31/05/2022.

10
Restaurant Hostess or host is a very important front desk position at a restaurant
that plays a very vital part in each guest’s experience. Hostess is the person who
first greets the guest and makes him or her feel comfortable. A host or hostess
represents the service and overall hospitality of the staff of the restaurant. Hosting
or hostessing is a honed craft; if the host or hostess knows how to make people feel
like they genuinely care for them, he or she can become a restaurant's biggest asset
in no time. Thereby creating conditions for units to develop and achieve high
efficiency in business.
The main tasks of the hostess at Tho Quang Restaurant: Welcoming guests to the
venue, providing accurate wait times and monitoring waiting lists, managing
reservations.
I have had 8 weeks of internship as a hostess at Tho Quang Restaurant with the
following shift time 8 hours per day.
The below table shows my work in 8 weeks of internship at the hotel.
1. THE FIRST MONTH: APRIL 4 TH, 2022 to MAY 1 ST
INTERNSHIP DIARY OF THE FIRST MONTH
(04/04/2022-1/05/2022)
Date Time Training Process
Monday 7:00am to 3:00pm - Contact and receive an internship
position.
04/04/2022
- The departments greetings
- Get acquainted with the Supervisor and
hostess department
- Receive and get acquainted with the
intern instructor
Tuesday 7:00am to 3:00pm - Receive information on the chat group
of the two departments FO and FB.
05/04/2022
- Check the restaurant's email
in forecast breakfast buffet for
information of guests who have breakfast
included and guests not included.

11
 For guests not included, it is necessary to
confirm the information with the front
desk, then confirm with the customer to
proceed with breakfast payment.
- Welcome customers
- Handle incoming and outgoing customer
calls
- Update room status, save customer
records
Wednesday 7:00am to 3:00pm - Check the morning cutlery settings.
06/04/2022 - In charge breakfast buffet
- Welcome customer
- Help guests sit at the table that suits
them
- Make sure they are satisfied with the
breakfast at the restaurant
- Submit a report to the finance
department
- Receive calls from customers if they
order food or drink to be brought to the
room. send staff to serve room service
- Make a daily report to submit to the
department manager
Thursday 6:00am to 2:00pm - Check the morning cutlery settings.
7/04/2022 - In charge breakfast buffet
- Welcome customer
- Help guests sit at the table that suits
them

12
 - Make sure they are satisfied with the
breakfast at the restaurant
- Submit a report to the finance
department
- Make a daily report to submit to the
department manager
Friday 8:00am to 4:00pm - Welcome Customers
8/04/2022 - Handle the situation in case the guest is
not satisfied with the service of the
restaurant (report directly to the manager
or supervisor)

- Prepare for the afternoon a la carte

- Take orders from customers
- submit a report to the finance
department
- Receiving phone calls from hotel
departments and customers
Saturday 8:00am to 4:00pm - Always standing to greet guests at the
host counter
9/04/2022
- Check out the list of rooms that include
breakfast.
- Arrange service staff suitable for
positions in the hotel, ensuring guests
have the best service quality
- Update status of customer records room
- Make a daily report to submit to the
department manager

1. THE SECOND MONTH: MAY 1 ST-MAY 31 ST

INTERNSHIP DIARY OF THE LAST PERIOD
(1/05/2022-31/5/2022)
13
Date Time Training process
Monday 3:00pm-11:00pm - Arrange service staff suitable for positions in
01/05/2022 the hotel, ensuring guests have the best
service quality
Check on the Resdiary system to receive
information about dining reservations.
- Set up the table according to the special
request of the customer (if any)
- Receive calls from guests and departments.
- Work with the kitchen to check that the food
orders are right for the guests
- Update status of customer records room
- Make a daily report to submit to the
department manager
Tuesday 3:00pm-11:00pm - Arrange service staff suitable for positions in
02/05/2022 the hotel, ensuring guests have the best
service quality
Check on the Resdiary system to receive
information about dining reservations.
- Set up the table according to the special
request of the customer (if any)
- Receive calls from guests and departments.
- Work with the kitchen to check that the food
orders are right for the guests
- Update status of customer records room
- Make a daily report to submit to the
department manager
- At the end of the shift, close the door, turn
off the electrical system, return the keys and
send the items to the security department
Wednesday 3:00pm-11:00pm -Answer incoming calls and address
17/06/2020 customers’ queries
- Welcome guests to the venue
- Provide accurate wait times and monitor
waiting lists
- Manage reservations

14
 - Escort customers to assigned dining or bar
areas
- Provide menus and announce
Waiter/Waitress’s name
- Make a daily report to submit to the
department manager
- At the end of the shift, close the door, turn
off the electrical system, return the keys and
send the items to the security department
Thursday 3:00pm-11:00pm -Answer incoming calls and address
18/06/2020 customers’ queries
- Welcome guests to the venue
- Provide accurate wait times and monitor
waiting lists
- Manage reservations
- Escort customers to assigned dining or bar
areas
- Provide menus and announce
Waiter/Waitress’s name
- Make a daily report to submit to the
department manager
- At the end of the shift, close the door, turn
off the electrical system, return the keys and
send the items to the security department
Friday 3:00pm-11:00pm - Answer incoming calls and address
19/06/2020 customers’ queries
- Welcome guests to the venue
- Provide accurate wait times and monitor
waiting lists
- Manage reservations
- Escort customers to assigned dining or bar
areas
- Provide menus and announce
Waiter/Waitress’s name
- Make a daily report to submit to the
department manager
- At the end of the shift, close the door, turn
off the electrical system, return the keys and
send the items to the security department

15
Saturday 3:00pm-11:00pm -Answer incoming calls and address
20/06/2020 customers’ queries
- Welcome guests to the venue
- Provide accurate wait times and monitor
waiting lists
- Manage reservations
- Escort customers to assigned dining or bar
areas
- Provide menus and announce
Waiter/Waitress’s name
- Make a daily report to submit to the
department manager
- At the end of the shift, close the door, turn
off the electrical system, return the keys and
send the items to the security department

After 8 weeks, I was quite confused and felt like a fish out of water when doing
my job. Thanks to the enthusiastic guidance of the instructors, with the enthusiastic help
of members in my department, I have gradually become familiar with the work and have
felt more confident in communicating and advising services for customers. The work of
the following weeks has been completed to a better degree.

2.2 THE PERSONAL EXPERIENCE ACQUIRED THROUGH THE TRAINING COURSE

During my internship at Legacy Yen Tu, I received enthusiastic help and guidance
from my employees in the F&B Department, and during this internship, I actually
learned. The contents are as follows:

I have grasped the way the restaurant works, the management chart and the
operating procedure of the hostess department. From there, I compared the projection
with the theories I had learned, finding out the similarities and differences, to draw the
essence of a trading company. When I was an intern at the company, I was exposed to
speaking the vocabulary when sitting on the school chair. I did not have the opportunity

16
to translate or study. I have time to learn and learn more about the vocabulary and have
contact with many people. Experienced as well as partners have helped me a lot.

The results I gained during my internship helped me learn more about myself.
Through practice, I have a better view of my strengths as well as my weaknesses and
interests. Equally important, I can recognize the things that you don't like to do. By
interacting with many people, both within the company and with customers, I have
cultivated my communication skills that are inherently my weakness. It was thanks to the
improvement of that communication skill that I gained more confidence in myself. As I
know it, the number one skill employers look for in candidates is good communication
skills. Thanks to that, I have more confidence in luggage to help in my future career path.

The most important thing I gained during my internship here was to make me
realize my own strengths and weaknesses. From there, try to further promote your
strengths and overcome your weaknesses. I identify the direction that I will pursue
development in the future, thereby realizing the knowledge I have and lacking so I can
continue to cultivate and supplement that missing knowledge.

In short, my experience as an intern makes me a better candidate, helps me decide which

job you want to pursue, and increases your chances of getting a job with a high starting
salary.

17
Article III. SUGGESTION AND CONCLUSION
1. Suggestion for Ha Long University
Firstly, for students to practice successfully, the most basic thing is that the school's
training program should be built with quality, associated with professional practice. It is a
fact that at present, employers have to re-train staff who are new graduates. The
knowledge that students learn in the lecture hall is mostly theoretical, less practical, less
skill-trained, less updated with new knowledge associated with the development of
professions. This makes students encounter many difficulties and embarrassments when
approaching to work, especially during internships. In order to know the limitations of
the training program, the University may organize feedback of the units receiving
internships. These ideas are often very practical, helping the University understand the
needs of the labour market, to equip students with knowledge. Feedback can be obtained
in many ways such as organizing workshops, summarizing information through
questionnaires, direct interviews.

Secondly, the University can set up a support center for internships at organizations and
businesses for students. The center is first and foremost a place to provide information for
students who have difficulty accessing internships. In addition, the Center is also a bridge
for organizations or businesses to respond to the training quality of the University, which
is also a place to provide feedback.

2. Suggestion for Legacy Yen Tu

Legacy Yen Tu is a great practice environment for students of the English language field.
So I have proposed the Sen Ha Long Hotel to expand the practice target every year so
that many students will have the opportunity to practice in the Hotel's environment.

CONCLUSION

Although the practice only lasted for nearly 8 weeks, I myself have learned a lot of
lessons. The first is the lesson of initiative and confidence

18
 Being active is the biggest lesson and also the first lesson that I learn when I go to
practice. Proactively getting to know people, actively learning about internships,
proactively proposing and working with everyone, all help students integrate more
quickly in the new environment.

Soft skills, which is what any student wants to gain confidence to graduate and
start with his first job. These are important subtle skills that can be easily distinguished. It
is simply the way you communicate, the way you listen, the way you move around and
express yourself.

The internship process also helped me to have a positive attitude to learn from
experience. During my internship, I had the opportunity to directly apply the school's
knowledge to the real working environment. The actual environment outside is really
different than when sitting in a lecture hall receiving knowledge. Although the position is
a trainee, the job I was assigned was consistent with the capacity and required to
complete as an employee.

19