VIET NAM NATIONAL UNIVERSITY HO CHI MINH
AN GIANG UNIVERSITY
FACULTY OF FOREIGN LANGUAGES

INTERNSHIP REPORT

RESTAURANT SPECIALIST
SKILLS AND KNOWLEDGE
AT PHUONG VI RESTAURANT
INSTRUCTOR: MRS. BUI THI THUY TRANG
FULL NAME: PHAM TU ANH
CLASS: DH18TA
STUDENT’S CODE: DTA176083
ACADEMIC YEAR 2020 - 2021

An Giang – 2021


VIET NAM NATIONAL UNIVERSITY HO CHI MINH
AN GIANG UNIVERSITY
FACULTY OF FOREIGN LANGUAGES

INTERNSHIP REPORT

RESTAURANT SPECIALIST
SKILLS AND KNOWLEDGE
AT PHUONG VI RESTAURANT
INSTRUCTOR: MRS. BUI THI THUY TRANG
FULL NAME: PHAM TU ANH
CLASS: DH18TA
STUDENT’S CODE: DTA176083

ACADEMIC YEAR 2020 - 2021

An Giang – 2021


Internship Report

ACNKOWLEDGEMENT
֍֍֍
During the practice course at Phuong Vi Restaurant, I learned a lot of useful
things about restaurant skills, communication skills, organization skills, solving
problem skills and building team. Besides that, I would like to send thanks a lot for
helping me to finish this course.
Firstly, I am sincerely grateful to Mrs. Bui Thi Thuy Trang who is my
instructor. She gave me a lot of advice when I had problem. I can easily finish my
report thank to her help.
Secondly, I would like to thank to the authority of An Giang University. They
facilitate for me to complete this course. Moreover, Department of Foreign
Language and English still supported me during the practice course, I also would
like to send my appreciation to all teachers in the Department.
Next, I would like to express my deepest appreciation for the assistance given
by Ms. Nguyen Hong Tho – Restaurant Manager at Phuong Vi Restaurant who is
my direct instructor, as well as all of staffs for their support, sincere guidance and
good advices to me during the course.
Last but not least, I also want to send my sense of gratitude to my families
and friends who encourage me. I finally finished my internship report, thanks for all
help of those people above.

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Internship Report

TABLE OF CONTENTS
ACKNOWLEDGEMENT………………………………………………………… 1
TABLE OF CONTENTS………………………………………………………….. 2
LIST OF ABBREVIATIONS……………………………………………………... 4
LIST OF PICTURES, CHARTS AND TABLES………………………………… 5

CONTENT…………………………………………………………………………. 6
A. INTRODUCTION…………………………………………………….……. 6

I.Purpose of the practice course……………..……………………….. 6
II.

Content of report...………………………………………………….. 6

B. CONTENT……………………………………………………..…………… 7

I.

General information of Phuong Vi Restaurant…………………… 7
1. Restaurant Introduction…………………………………………... 7
2. Restaurant Organization………………………………………..… 9
3. Service and Facilities………………………………………….… 10

II.

The procedure of the practice course…………………………...… 13
1. Working time………………………………………………….… 13

2. The process of serving at the restaurant……………………….… 13

2.1.Before shift………………………………………........ 14
2.2.Serving guests……………………………………....... 15
2.3.After shift…………………………………………...... 15
2.4.Other activities……………………………………..… 16
2.5.Requirement and Responsibility…………………...… 16
III.

An assessment of the Internship………………………………....... 18
1. Learning from the Internship……………………………….…… 18
2. Advantages and Disadvantages…………….………………….… 18

C. CONCLUSION AND SUGGESTIONS………………………….…….… 20
I.General conclusion about the practice course………………… 20
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II.

Suggestions…………………………………………………....... 20
1. Suggestions for the Phuong Vi Restaurant……….………..… 20
2. Suggestions for AGU and Department of Foreign Language... 20

INTRODUCTOR’S FEEDBACK……………………………………………..… 21

REFERENCES…………………………………………………………………… 22


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LIST OF ABBREVIATIONS
AGU: An Giang University

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LIST OF PICTURES, CHARTS AND TABLES
Picture 1. Phuong Vi Restaurant……………………………………………..……… 7
Picture 2. Location of the Restaurant…………………………………………..……. 8
Picture 3. Small VIP room……………………………………………………...….. 10
Picture 4. Large VIP room……………………………………………………...….. 11
Picture 5. Bar at Phuong Vi Restaurant…………………………………………….. 12
Picture 6. Wine of Bar…………………………………………………………….... 12
Chart 1. Phuong Vi Restaurant Organization Chart…………………………….…... 9
Table 1. Working time……………………………………………………………... 13

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CONTENT
A. INTRODUCTION

I.

Purpose of the practice course
In four-year of university, the practice course is an opportunity to get

acquainted with the practical working environment for students. I can apply
knowledge I learned at university into practice. Moreover, the course is also a
period for me to learn, practice working style and deal with problems
occurring. From there, I learned experiences and developed my skills for
future job.
II.

Content of report
This report is summary and conclusion for the practice course at

Phuong Vi Restaurant. There are four parts: General information of Phuong
Vi Restaurant; The procedure of the practice course; Experiences, Benefits
and Drawbacks; General conclusion, Suggestion for the Internship Company
and for Foreign Language. These parts will be presented in the report.

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B. CONTENT
I.General information of Phuong Vi Restaurant
1. Restaurant introduction
Phone: 0290 3834888 – 0813 834888
Hours:

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

8AM–10PM
8AM–10PM
8AM–10PM
8AM–10PM
8AM–10PM
8AM–10PM
8AM–10PM

(Picture 1. Phuong Vi Restaurant)

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Phuong Vi Restaurant is located at 346, Phan Ngoc Hien Street, 9
Ward, Ca Mau City, one of palaces in Dat Mui area. The restaurant has
specific characteristics in western waters, but few restaurants get it.

(Picture 2. Location of the Restaurant)
In particular, Phuong Vi Restaurant specializes in serving Ca Mau’s
specialties such as grilled Mud clam with salt and pepper, hot pot salted fish,

salt roasted turtle, grilled chopped squid, so on.
When customers come to Phuong Vi Restaurant, they always receive a
considerate, warm welcome, caring and dedicated service. The restaurant will
leave guest with unforgettable deep impressions. The goal of the restaurant is
"Please go with satisfied visitors". Therefore, the restaurant will constantly
innovate in service, as well as in quality to meet the increasing demands of
customers.

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2. Restaurant Organization
The organizational structure of the unit includes the following parts:
Chart 1. Phuong Vi Restaurant Organization Chart

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Staff is extensive experience and professional service style. The
restaurant has a modern way of organizing party and reasonable prices. Staff
of Phuong Vi Restaurant is ability enough to meet the customer’s needs.
3. Service and Facilities
The restaurant has a system of spacious rooms and banquet halls,
architecture, interior style is harmonious and airy. The restaurant can
accommodate about 1.500 diners and divided into 5 areas with its own
design. This is the ideal place to hold important events such as weddings,

conferences, festivals, birthdays.
Moreover, Phuong Vi Restaurant has VIP rooms in the 1st Floor,
including: Small VIP room and Large VIP room. Small VIP room
accommodates 10 guests and 20 guests with Large VIP room. VIP rooms are
designed by modern and luxurious facilities such as air conditioning, 24 inches
TV, wooden floor and the wooden chair and other luxurious equipment.

(Picture 3. Small VIP room)

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(Picture 4. Large VIP room)

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In addition, Phuong Vi Restaurant also has Bar. Customers can enjoy
some of wine and beverage here.

(Picture 5. Bar at Phuong Vi Restaurant)

(Picture 6. Wine in Bar)

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II.

The procedure of the practice course
I worked as a waitress at Phuong Vi Restaurant. I tried my best for my

mission. Moreover, I learned experience from the practice course.
1. Working time
Table 1. Working time
Shift

Time

The day shift

8am-2.30pm

The night shift

2.30pm-10pm

According to the table, it can be seen that there are two shifts for staff
choosing. If some of them work in the day shift, they must work in the night
shift tomorrow. They can absent a day in a week and alternate together.
Sometime, they must work overtime when the restaurant has wedding parties
or big parties.
As a rule, staff must be present 15 minutes in the advance to prepare.
The staff of Phuong Vi Restaurant has their own uniform. Male staff wears

white shirt, black trousers and leather shoes. Female staff wears white shirt,
A line skirt (do not be too short) and ballet flats (3cm high).
Principle of work: The staff works seriously, carefully, serve customer
attentively, best meet all customers’ needs.
2. The process of serving at the Restaurant
In service of food and beverage orders, beverages are served first. When I
serve beverages I always do it from the right of the guest. While the guests are
waiting for their meal, bread and butter must be served immediately. Before
serving the food the waiters must ensure that the cover is appropriate, should I
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Internship Report

need to be changed then it must be done before the food comes to the table.
This must be done discreetly, ensurong minimum untrusion and disturbance
to guest and with minimum cluttering. Food order must be announced before
the service.
In service of food, I serve food from the right-hand side. However,
platter to plate or silver service must be from left-hand side. The guests do
not have to wait for a long time between the courses. During process of
service guests must be asked whether the food is up to their expectation.
Water and other food items must be served as soon as it is over. Before I
remove anything from the table and I seek guest’s permission.
Step of cleaning is important. I used plates are cleared from the righthand side. Plates are cleared after all the guests on the table have finished
their meal. Indication for closing the meal is done by placing a knife and fork
together across the plate. Ensure that all the dishes are cleared from the table.
Ensure that cruet set, butter dish, bread boat, cutlery unused by the guest is
removed from the table. Do not remove bud vase ashtray and glasses from the
table. All dirties should be taken for dishwashing except cruet set, which

must be left on the side station.
2.1.

Before shift


Staff are present 5-10 minutes earlier at the workplace each
shift to ensure uniform, style and take shift.



Clean restaurant and table.



Set up of table and chair, tablecloths, vase, navigation tools,
…according to restaurant standards.



Prepare dining substances.



Check the list of the guests who have booked a table and a
seating position to prepare in advance.

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Internship Report


2.2.

Always ready to serve guests.
Serving guests



Receive guests from Hostess



Give the menu. Advise guests to choose suitable dishes and
drink when guests request.



Record customer’s order.



Transfer order for cashier, kitchen, bar.



Serve dishes and drink according to customer’s order,
ensuring the right table and the right order.




Make wine pouring – adding wine, adding sauce, recording
additional order.



Pay for customers in accordance with the restaurant’s
standards.



Welcome guests, say goodbye to guests – clean the table,
clean up a new table to prepare to serve the next guest.

Staff remember that they must be willing to respond to the
legitimate requirements of customers and enthusiastically answer
customer questions when they asked. The staff are available to assist
guests with meal problems: guests spilling drinks, broken dishes, etc.
2.3.


After shift

Staff report their work to the supervisors and resolve
problems occurring during the work shift.



If staff work the morning shift, they will hand over the work

to the next shift.



If staff work the night shift, they clean at the end of shift.

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2.4.


Other activities

Support other Waiter/Waitress to serve customers when the
restaurant is crowded and deal with problems arising in the
restaurant. (The staff must report to supervisors some of
problems which are serious)



Deploy the restaurant’s Marketing programs.



Do other work when supervisors required.

2.5.


Requirement and Responsibility

2.5.1. Requirement
When I worked as a waitress, I recognized that I need to a lot of
requirement for my work. First of all, I must have good style and
attitude of working. I need to clean clothes, neat hair, especially
working style have to be agile and dynamic.
In general rule, I have to work on time. I need to adapt to
flexible work hours because the restaurant usually has wedding or
party outside working time.
In addition, I must walk and stand for long hours. This is
obvious because I am always willing to serve customer when they
need it. Next, when I serve customer, I must carry plates or trays
without dropping anything. This makes customers uncomfortable.
During service, I always smile even though I am tired. I have
been asked that I maintain a good attitude in front of my customers
because my attitude will affect mood of customers and seriously gives
a bad impression to the restaurant.

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2.5.2. Responsibility
A waitress as me is responsible for serving guests
enthusiastically and effectively in the assigned restaurant area.
The first thing I have to do when I serve customers is greeting
them. This is my chance to make a good impression to customers.

Then, I must be handout the menus to customers to who order and I
serve beverage.
Next, I set up table according to menus which customers
ordered. For example, Mr. T ordered European dishes I have to put
spoon and fork on the table, but Mr. D ordered Asia dishes I will put
chopsticks on the table. It is important that utensils for eating must set
up according to standard of the restaurant.
The restaurant is clean that depends on waiter/waitress. I
usually clean immediately when the restaurant gets dirty even a little
dirty. However, I also take care of customers. I observe my guests to
check that they are satisfied with their meal.
A waitress is also a representative for the restaurant so I will
inform patrons of any specials of the restaurant. This makes customers
feel happy because the restaurant was interested them and they may
come back again.
Last but not least, I am always willing to prepare the bill for
tables when customers requested. This is an important mission of
waiter/waitress because if customers wait for a long time, they will
angry.

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III.

An assessment of the Internship
3.1. Learning from the Internship
Working as a waiter at Phuong Vi Restaurant, I learned a lot of useful


experience from the practice course. Moreover, I also learned skills.
The first one is communication skills. I always keep smile when greet
customers. I advise the dish in accordance with the needs of each customer.
The voice should be gentle and polite. Besides that, I must be patience. In
case of meeting fastidious guests, I have to be calm and act deftly so that my
clients feel respected.
Next, observation skills are one of necessary skills of a
waiter/waitress. I always watch over my guests whenever they need my help I
can serve immediately.
In addition, I need to take care of customers by pulling chairs for them
to sit on. It is still necessary to ask customers if they are satisfied with the
food and the service attitude of the restaurant. However, I need to have
customer care skills so that I can do those things.
Problem-solving skills help me equipping necessary knowledge to
solve the problem without affecting to guests and reputation of the restaurant.
If problem is beyond my capabilities, I get supervisor help me this problem.
3.2.

Advantages and Disadvantages
3.2.1. Advantages
During my practice course, I received a lot of helping of staff at

Phuong Vi Restaurant. They are friendly and humorous. I often ask
them when I need their help.
Besides, I had basic knowledge about Hotel and Restaurant from
An Giang University, so I can learn easier. Especially, my manager is

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