CHAPTER ONE

INTRODUCTION
1.1.

Background of the Internship Project

The present Intern is the hotel management graduate and pursuing Master of Hospitality
Management (MHM) program at Nepal Academy of Tourism And Hotel Management
(NATHM). As a mandatory requirement, the institution insists its graduate to complete an
Internship Project attachment-based working experience of two months duration with any
hospitality specialized institution. In this respect, the present Intern worked at Hotel
Mystic Buddha on June 16, 2015 and lasted till to August 18, 2015.
The key objective of this project work was to familiarize personally the present Intern
with the operations and management of a tourism organization in real a life setting of
business context and to enhance the competences and build up confidence to perform at
the supervisory level of the hotel.
This report is the outcome of present Interns overall experiential learning while working
as an Intern. After the completion of Internship project work, the respective Intern is
required to prepare a project report on the basis of overall learning during the Internship,
problems faced, strategies adopted to resolve problems, Internship was a remarkable
opportunity to work in Mystic Hotel Buddha. During the Internship, the hotel staffs were
highly helpful and cooperative.
Industrial exposure is an important element in any professional course as it provides with
an opportunity to the learners for observing and learning in real work situation and
increasing the quality work of life whereby enhancing their professional skill
competencies in a more pragmatic setting .
Hotel Mystic Buddhas Food and Beverage service provides at Twenty Four Hour
Services, Curve (restaurant) is a restaurant, dining hall, arranged in a perfectly relaxing,
ambience manner. It serves all kind of Chinese, Nepalese, Continental and Indian
Cuisine.
1

In culinary terminology, the term food preparation and control refer to make the
ingredients ready for the preparation and cooking at the required quantity and quality
simultaneously. This is a vital unit, which is structurally defined as the sub department of
F&B department in the hotel industry. From the commercial view point, it contributes
major revenue in any catering business (Giri, 2013).
The term kitchen is derived from the French word Cuisine which literally means Art of
cooking or food preparation in the kitchen. But in the modern concept of catering the
cuisine not only refers to Art of cooking foods in the kitchen, it also indicates the style of
service offered to serve the food. (Pathak, 2010)
In this context the present Interns core concern was to practically learn how to manage
F&B production of a hotel operating in a more standardized form.
An exposure will serve as means to learn practical aspects related to diverse function of
institutional management in a real life setting. It also prepares the participating graduate
with relevant skill competencies to meet the professional needs and challenges posed by
the respective industry.
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling
or in a commercial establishment. In the West, a modern residential kitchen is typically
equipped with a stove, a sink with hot and cold running water, a refrigerator, counters and
kitchen cabinets arranged according to a modular design. Many households have
a microwave oven, a dishwasher and other electric appliances. The main function of a
kitchen is serving as a location for storing, cooking and preparing food (and doing related
tasks such as dishwashing), but it may also be used for dining, entertaining and laundry.
(encyclopedia, 2009)
1.2.

Objectives of the Internship Project

Primarily, the present Intern was more concerned to obtain hands on real life work
exposure in hotel industry.

Specifically, the Intern was interested to personally involve and learn about customer
service and food and beverage production department procedure and responsibilities.
Further, the Intern was concerned to build and understand about managing interpersonal
and professional relations while working in a hospitality industry. Key objectives of the
Internship Project include:
a.

To personally involve, learn about customer services, Build understand about

managing interpersonal and professional relationships.

b. To know about the food and beverage production department procedure,
c.
1.3.

processing, control and responsibilities.

To Learn how to regulate business operation and how to minimize the

leakage
Concerns for Learning through Internship Project Exposure

The present Intern took it as a platform to accomplish the long-awaited concern and
intended to have detailed experimental learning of almost all important departments and
their functional mechanism at Hotel Mystic Buddha.
However, the present Intern was firmly determined to explore various problems,
challenges and issues linked to the management of the hotel.
1.4.

Major Jobs Assigned to the Present Intern

The Intern was deputed in the Food and Beverage (F&B) production Department for
eight weeks where many duties and responsibilities were to be accomplished. The present
Intern was allocated in food and beverage production department. The present Intern was
supervised by kitchen Manager. Key jobs assigned to the Present Intern include:

1.5.

a. Managing employees.
b. Regulating business operation.
c. Motivating staff members.
d. Monitoring inventory (ordinary/delivery) and,
e. Resolving customer issues.
f. Customer handling
g. Prepare processing and controlling
h. Analysis the leakage and controlling
i. Coordination between kitchen staff ,service and customer
Significance of the Internship Project Initiative
3

This Internship project provided opportunity to the present Intern to blend the practical
world with the theories learnt within two years of time while undergoing Master of
Hospitality Management (MHM) course of study.
The present Intern was concerned to know from systematic observation, the extent of
functional activities practiced in the hotel organization. The present Intern firmly believes
that such an exposure would serve instrumental in understanding more about the real life
functioning of the hotel institution.
The Internship boosted the confidence of the trainee. It has provided the Intern with an
opportunity for learning and developing the operational as well as managerial skills in
practical workplace.
Academically this present Internship project work is important as it provides venue to
expose the present Intern to the world of world of practical day by day work of hotel as a
whole whereby the Intern could confirm the practical testimony of various concepts
learnt during the course work.
1.6.

Limitations of the Internship Project

In the area of hospitality world there is less chance to get Intern only for two months.
Hospitality industry is strict in time allotment. Due to this, carrying out simultaneously
the academic learning and practical Internship project work was very difficult. Project
report would have been even better if the present Intern could have used checklists, charts
and others tools but the Intern only focused the report on personal experience and
observation.
In hospitality sector they considered Interns as externals and normally do not provide
crucial information. So that, the present Intern was unable to acquire proper information
and got complication while preparing Project report.
Undergoing Internship and regular classes as mandatory, made the present Intern time
bound and could not go on time. In fact, the hotel maintained a more dynamic working

schedule for the Intern which became quite complex to continue regular classes at
NATHM and report to work in the hotel at the same time.
Organization of the Internship Project Report
This report has been developed in five chapters.
Chapter First: Includes the backgrounds, objectives, significance and its limitations.
Chapter Two: Contains an overview of the Internship organization and the activities,
Task and projects that Interns have carried out during Internship.
Chapter Three: The report presents with the various methodology aspects related to the
Present study.
Chapter Fourth: Includes Detail discussion on major area concern and works performed
By the present Intern while working at the organization has been
Presented.
Chapter Fifth:

On the basis of personal working exposure and observation of the

Organization, its people and operating process, the present Intern has
Produced relevant summary, conclusions, lesson learnt and
Recommendation.

CHAPTER TWO
INTRODUCING HOTEL MYSTIC BUDDHA
2.1.

Background of the Hotel

Hotel Mystic Buddha was established as a family-based private ownership entity
promoted by Mr. Dharma Ratna Shakya, a local resident of gabahhal, Kathmandu.
5

A blend of attentive service, expressive decor, luxurious bedding and imaginative dining
Hotel Mystic Buddha in Kathmandu is your private paradise.
Hotel Mystic Buddha with its magnificent view of Swoyambunath stupa provides
excellence service to all our clients. Conveniently located in the heart of the city center,
the hotel is tucked away in the quiet green suburbs of the city, spread over a well
manicured lush green lawns with an awesome view of the mountain ranges on a clear
day.
Rooms in the Mystic Buddha have simple elegance and are filled with the touches of
Nepalese tradition and ethnicity. The 18 rooms are furnished in contemporary elegance
and complemented by an excellent variety of dining and recreation facilities thus making
Mystic Buddha the perfect blend of contemporary international standards.
Rooms in the Mystic Buddha have simple elegance and are filled with the touches of
Nepalese tradition and ethnicity. The 18 well appointed Standard and Duplex rooms
furnished in contemporary elegance, complemented by an excellent variety of dining and
recreation facilities thus making Mystic Buddha the perfect blend of contemporary
international standards. Duplex room has a small kitchenette can be arrange with free
microwave, electric kettle, toaster available for long staying guest upon request.
A contemporary hotel with all the modern state of the art facilities, but abounding in
traditional hospitality a beautiful interlacing of the old and new, it is located at a perfect
place where people can come and spend time, discovering the magnificence of
swoyambunath stupa, the ancient heritage, while resorting in a modern comfortable hotel.
The Hotel has been specially designed to avail the guest of holiday cum pilgrimage
vacation.
The Mystic Buddha is a few hundred meters south of Swoyambu Chowk; as such it's very
convenient for travel along the ring road in any direction (less than 15 minutes to Patan
by taxi). The hotel at first seems to be in the middle of nowhere, but there are many walks
can do to the local hills and monasteries such as swoyambunath stupa, Buddha Park and
Natural History Museum.
6

Hotel Mystic Buddha with its magnificent view of swoyambunath stupa is tucked away
in the quite green suburbs of the city; spread over a well manicured lush green lawns with
an awesome view of the Kathmandu valley, surrounding hills and mountain ranges on a
clear day. Rooms in the Mystic Buddha are spacious with simple elegance of
international standards, tastefully decorated and well furnished. All 18 well appointed
rooms feature spectacular view of hotels garden, surrounding hills and magnificent sunset
in the southwest complemented by an excellence variety of dining facility.
The rooms are categories as standard and duplex rooms where longer staying are
welcome too. The curve restaurant and bar overlooks swoyambu stupa and surrounding
suburbs. The restaurant offers flavors from all around the world. It provides multicultural menu. All food prepares to experience a whole new taste and eye appealing
garnished with an affordable price to all the foodies. Bar is equipped with whole range of
Imported/Domestic spirits, wines, beers and soft drinks. Discover recreation at Hotel
Mystic Buddha feel relaxation and meet colonial charm
It has complete facilities like room television, mini bar, a restaurant and a lobby bar,
laundry, room service, wireless internet and hot and cold water, doctor on call,
international direct dial facility travel desk, safe deposit box and souvenir shop. All major
credit and debit cards are accepted (www.hotelmysticbuddha.com).
The Curve Restaurant and Bar serving Continental, Chinese, Italian, Indian and Nepali
cuisines. Additional facilities proposed to cater birthday, cocktail, anniversary and parties
etc. Buddha conference hall is a modern conference hall having complete range of
conference facilities. It has a seating capacity of nearly 200 people. All kinds of seminar
parties, Conference can be arranged according to requirement.
Mission: Hotel Mystic Buddha mission is to focus on the customers demand and
ensuring quality through good service practices and by using extensive promotional
activities to achieve the goals as a premier hospitality organization.
Hotel Mystic Buddha has been successful in meeting its primary mission of being the
market leader and consequently providing value for money to its guests. The hotel has
7

trained and motivated its staff to perform better. Thus resulting growth every year, and
retaining customer base is the mission of the hotel.
Vision: Dedication towards the customer satisfaction, it believes each client is unique and
is always committed to serve the best to meet or exceed the client's expectation with a
personalized and customized service through a top-notch team. Hotel Mystic Buddha has
positioned

itself

as

an

experienced,

reliable

and

friendly venue

providing

uncompromising services to its guests, which has helped the hotel promoting through
word of mouth instead of relying on the endeavor of outside promotion.
Goals: The hotel sees its future marketing strategies directly related to further
development out of valley. The hotel keenly follows the infrastructure development of
surrounding tourist and pilgrimage sites. If any change it might have to take in future
strategies planning. Hotel Mystic Buddha plans to maintain its lead in the market by
providing excellent services that are not available in current market.
Services and Tariffs
Following description provides with various services and their corresponding rates of
tariff.
Standard Room
Daily

Weekly

Monthly

Single USD 50

USD 300

USD 1200

DoubleUSD 60

USD 360

USD 1440

Triple USD 70

USD 420

USD 1680

Weekly

Monthly

Duplex Room
Daily

Single USD 60

USD 360

USD 1440

DoubleUSD 70

USD 420

USD 1680

Triple USD 80

USD 480

USD 1920

Weekly

Monthly

Single USD 65

USD 390

USD 1440

DoubleUSD 75

USD 450

USD 1680

Triple USD 85

USD 510

USD 1920

A/C Room
Daily

All rates are subjected to applicable service charge and government taxes. Rates are
subjected to change without prior notice.
Meal Rates (for per person)
Continental Breakfast

USD $ 6

American Breakfast

USD $ 8

Indian Breakfast

USD $8

Lunch

USD $ 11

Dinner

USD $ 13

All rates mentioned are on Net Basis

(Inclusive of 10% service charge & 13% VAT)
Services Description and Policies

In the Hotel Mystic Buddha, services with a range of services including: - daily free
continental breakfast, restaurant, bar/lounge, room service (during limited hours),
business center, conference hall, one meeting room.
Hotel mystic also provides different services such as tourist/ticket assistance, dry
cleaning laundry services, laundry facility, complimentary news papers in lobby, safe
deposit box at front desk and garden.
Hotel Nirvana provides room facilities like climate control, air conditioning, mini bar,
slippers, separate sitting area, private bathroom, shower/tub combination, complimentary
toiletries, hair dryer(on request ), and cable TV channels, desk, free WIFI, phone, daily
housekeeping, and connecting/adjoining rooms available.
2.2 Organizational Value System and Working Principles
Hotel Mystic Buddha while working team while working had good communication
between the staffs and the management. There was good team work among the individual
and departments. As part of their institutional life, they have set core value that express
their shared understanding of what they beloved, how their aim to behave and what they
aspire to be as an organization.
During the Internship period, in hotel mystic Buddha the present Intern found concerning
to the preservation and promotion of personal integrity. The interdepartmental relation of
the hotel is very good with each other which help in operating the daily activities
smoothly. The organization has developed a corporate culture of sharing and caring
among its employees, the employees were all respecting each others view points and cooperating to each other enhancing the team work.
The employee of the hotel have been empowered with some power so they can make any
decision on any real-time and also the management are open communication which
motivate the employee to work in better way.
2.3.
F&B Production Department Structure

10

The Hotel Mystic Buddha is a one of the best hotel around the swoyambu. Hotel Mystic
Buddha was run by the sole proprietor, which means the private company. Hotel
management is very loyal to its work and staff members were too helpful and supportive.
Figure 2.1. Presents with the organizational structure of F&B Production Department of
the hotel:

SE
ox
ue
sc
u
t
C
hi
ev
fe
C
C
h
ee
f

Executive Chef

Sous chef

Chef de parties

Demi chef de
11
parties

Commis I

Commis II

Commis III

Apprentice

Fig: 2.1: Kitchen organization chart of Hotel Mystic Buddha

The above chart represents the hierarchy of Hotel Mystic Buddha F&B production
Department. This chart shows the staffing pattern of entire Hotel where authorities flows
top to bottom and responsibilities from bottom to up. Position lies on same line represents
equal authorities and responsibilities.
Responsibilities of the Food and Beverages Production Department
Executive chef: The executive chef carries the full responsibilities of the kitchen and he
must be both cook and administrator. Executive chef needs to capable of quick service
and mainly known all the training skills. Executive chef is responsible for:

Takes charge of whole of kitchen administration.

Plan the kitchen economically and elegantly.
Recruits the kitchen staff in coordination with the management.
See the welfare kitchen staffs.
Supervise and train the staffs.
12

Plan the new menu, standard recipes and coordinate in fixing price.
Control the Quality, Quantity and the cost of the food.
Check spoilage and wastage.
Lays down the standard and specification of ingredients.
Protects staffs against any unfair evils.
Coordinate with other department of hotel.
Inform the staffs the management policies.
Attends the meeting for new setting and policies.

Sous Chef: Sous Chef is referred as second cook and the principle assistant and executive
chef mainly responsible for the efficient day to day functioning of the kitchen. The sous
chef supervises the practical kitchen activities. When the chef is busy, sous chef should
give and order to juniors, change their works to relief pressure.
Sous Chef Consist Responsible for Duties:

Represents the executive chef absence.

Responsible for the scheduling of staff under executive chef.
Responsible for proper staff rotation on record of absenteeism.
Acts as a liaison between the executive chef and the kitchen staff.
Ensures smooth flow of dishes from the kitchen.
Maintains coordination between different sections of the kitchen.
Reports to the executive chef.
Attends meeting in absence of E.C.

Chef de parties: For the different section in the kitchen ,there is the chef de parties such
as chef de saucier, chef de rottiseur .Each chef de parties is a assisted according the
production load by one or more commis.and also some trainees or apprentice. Chef de
parties are responsible for the smooth functioning of day to day work within. Chef de
parties section they prepare food according to the K.O.T.received. The entire chef the
parties may be regarded as supervisor or form of their section as well as skilled craftsman
.chef de parties should have knowledge about the menu their accompaniments and
garnish.
Main duties and responsible of chef de parties include:

Reports to the executive chef and sous chef.

13

Responsible for food production and waste control.

Responsible for duty rotation of kitchen staffs.
Trains and supervises staff in the section.
Assures conformance of all food production to the standards and specification

desire by the management.

Control usage, eliminates wastage with view to minimize food cost.
Maintains a high standard of cleanliness and hygiene.

Demi chef de parties: The demi chef de parties are also a chef de party. The demi chef
de parties are part of the kitchen staff. A demi chef de parties assists the executive chef in
the preparation of different types of meals for instance meats, appetizers or vegetables. A
demi chef de parties may also be referred to as a line cook or station chef.
Duties and responsible for demi chef de parties include:

Assists and supports the executive chef in the preparation of different foods.

Assists in all kitchen related activities including ordering for supplies and budget
control.

Assists with the coordination of banqueting events alongside the banquet

manager.

Assist with the selection and training of other kitchen staff.

Assists with the planning of menus.

Meal preparation.

Assists with the preparation, cooking and presentation of different foods in the
restaurant.

Assists with the enforcement of health and safety standard within the kitchen.

Ensures that customers are served quality food and in a manner that is timely.

14

Commis Cook: A commis chef is the lowest cook in the restaurant kitchen hierarchy. A
commis chef may have only recently completed (or still be in the middle of) their formal
training. This is generally a training/apprentice type position; the commis is expected to
learn on the job and work their way up the hierarchy.
Responsibilities for Commis Cooks:

To maintain a high standard of specified work in accordance with the Executive

Head Chefs instructions.

To prepare, cook and serve food delegated as your responsibility, ensuring that the
highest possible quality is maintained and that agreed standards for food
preparation and presentation are met at all times under guidance from a senior

chef.
To monitor stock movement and be responsible for ordering on your section.
To aid in achieving food cost, kitchen standard and overall objectives.
To carry out daily and weekly procedures, including temperature checks, food

labeling/dating and storage.

To remove any hazards and make safe any defects in the kitchen or its equipment

and report any problems to a senior chef.

To keep high standards of personal hygiene, clean uniform and overall

camaraderie.
To adhere to company procedures in regards to temperature checks, food labeling
and dating, cleaning schedules and hygiene regulations at all times ensuring that
all records of such are maintained.

2.4. Areas of Operation

The present Intern decided to work under F&B production Department where the Intern
could learn some important aspects of F&B production procedure and responsibilities and
also bring in some new ideas to the department. Obviously, the present Intern was quite
interested to undertake the Internship project work in the Food and Beverage production
Department. The present Intern was fortunate to have the opportunity to do the Internship
project in such a well staffed organization.
2.5. Coordination with Other Department
15

The F&B production Department depends on the other departments in the hotel for
effective functioning. Smooth co-ordination is important and is crucial even to the minute
detail. Communication between departments must be prompt, clear, concise and passed
down to the personnel involved and affected. Food and Beverage department
coordination with following department they are:Sales and Marketing: Get clients to use suites or rooms for seminars and meetings. Get
clients to hold functions using hotel facilities in banquets. F&B production personnel will
do the necessary arrangement for the preparation and preparing food to guests needs.
Purchasing: Obtain quotations, purchase daily perishable and non perishable items,
Issuing of goods to the respective departments or outlets. F & B production department
can ask for quotations required and to receive goods from the store must fill in requisition
form so that F & B production cost can be computed.
Maintenance: To check, repair and serve in areas that are required. Maintain the
equipment of the F & B production department. Service personnel must report any area
that needs repairs or servicing and also to present guests that our facilities are in good
condition.
Security: Protect the interest and safety of guests within the hotel compound.
Human Resource: Recruitment of staff. Handle any disciplinary actions to be taken.
F&B production liaise with the personnel department if any disciplinary actions to be
taken ask for advice on employee grievances and submit requisition of staff to the
personnel.
Housekeeping: Provision of staff uniform. Supplying kitchen linen such as kitchen
duster, towel, etc.
2.6. Business Specializations
Hotel Mystic Buddha is located at Thadovaryang near Swoyambu, which is famous
tourist destination for Buddhism and Hinduism. Hotel Mystic Buddha got competitive
edge of its experience and fame.
16

The Name Hotel Mystic Buddha itself plays a vital role in hotels promotion. In
Buddhism, it means acquisition of esteem level of knowledge. This can attract Buddhist
visitors who come to Swoyambu.
Hotel Mystic Buddha also has one conference hall where the guests can make
conferences, perform meetings and seminar in that hall.
Moreover, Hotel Mystic Buddha has one beautifully decorated bar offering a wide range
of international Food and beverages, exotic snacks and cocktails.
As the hotel is located in the beside swoyambu stupa where in swoyambu location in
Kathmandu, the resource cost of the raw materials is low in the market. So, it can provide
quality services in affordable cost for the tourists, and provide more facilities by investing
on better facilities and services for international tourists.
During the observation period in the organization as an Intern, the present Intern decided
to work under Food and beverage production Department to learn some important aspects
of the F&B production functions and understand the co-operate culture of the hotel and
also bring in some fresh ideas to the department.
There is low competition among hotels since there are only a few hotels of this category
in this locality. On the other hand, for being the first hotel of this category in this area, it
has preemptive advantage.

CHAPTER THREE
17

METHODOLOGY OF WORK
3.1 Working Approaches Used
This report is basically concerned with the food and beverage production activities of
Hotel Mystic Buddha Thado varyang swoyambu. The report is based on the working
experience, personal observation and participation on the training for two months. This
Internship has been fully based on the qualitative paradigm of inquiry. It is composed of
experience, reviews, interpersonal sharing and personal observation of the people,
process and different problems that occur during Internship and the ways those problems
were solved with the help of supervisors and managers.
As the hotel provided the present Intern, the liberty to work in a flexible condition, the
Intern got the opportunity to work in different functional departments. As per the duties
and responsibilities assigned, the present Intern maintained a personal daily logbook and
also the company logbook which were checked by the supervisor at the end of the day.
Present Intern was quite interested, while working on the food and beverages production
department, there is lot of opportunity to gain knowledge and know about the guest and
working staff behavior. It also helped to know about personal working experience. Under
the Supervision of Personnel Officer and Manager they teach me lot of Informations,
tools and techniques used in Food and Beverage production Services. The present Intern
helped me to find out the problem and solution occurred in Food and Beverage
production Services like handling of guest, guest satisfaction etc.
Before the starting of daily duties, short discussion time was managed whereby the
present Intern got chance to solve personal queries by consulting with the respective
supervisor.
3.2 Resources Exposure Received
In the present Intern, while working on F&B Production Department we got working
space as a supervisor, use the resources of the organization like MENU,K.O.T, Purchase
order form, requisition form, use as the kitchen and service tools and equipments. Other
18

resources included human, production, stores, equipments, computers and information

and other technologies. All the available resources were on Interns usage only. A
common compartment was on use for both the owner and the manager. For daily
workflow the briefing was used to given at the morning shift. The present Intern also got
the opportunity to assist the Front Office personnel and gained knowledge to handle the
real situation and problems in a more practical manner.
3.3.
Functional Task Exposure Gained
For the purpose of this Internship Project, among the various prominent functional and
operational departments of the hotel, the present Intern received an opportunity to
experience the work in food and beverage department. The present Intern worked as a
supervisor level. Supervisor work is to see the executive chef and commis Cook work
and maintain the duty roaster of the staff and briefing about the day to day work and
handling the guest in proper manner and also check the kitchen department outlet.
This opportunity was a great one to do the Internship Project with such a well-staffed
operation that always helped and supported the present Intern all the time during the time
of Internship.
3.4.

Task Monitoring, Supervision and Reporting

During the Intern, entire works was reported to, and supervised and monitored by the
supervisor of the organization. Related tasks were accomplished as per the job description
by all the departmental staff and finally the performance was analyzed and evaluated
respectively by the Manager. Every work was well fulfilled with coordination effort of
the food and beverage production team. During resource collection for the report writing,
the cooperation of all staffs was valuable.
Supervisor was the major support during Intern. He would hardly take out time to teach
or supervise due to rush in their time work. The staffs were very friendly and helpful. He
was so much helpful in managing duty time, providing valuable information and also
dealing with different languages of guest. The staff also helped the present Intern by
sharing the valuable lessons learnt from their experience. Working under the direct
supervision of the personnel officer and supervisor was a marvelous experience.
19

3.5. Action Plan

It took around two months to accomplish this work. The approximate time breakdown is
stated in table 3.1 below:
Figure. 3.1: Action Plan of the Internship period
Weeks
SN
1

Activities

10

Preliminary contact and proposal

submission

Received approval and placement

Worked as a Management Trainee

Prepared first draft of Internship

project report

Obtained advisors feedback for

improving the report

Soliciting feedback and finalizing

study report

This project work was performed by undergoing through different steps as illustrated in
above mentioned schedule. The present Intern formally approached the hotel
management for two months of Internship. The management accepted the proposal and
placed the Intern in the food and beverage production Department for two months.
Finally the works were drafted as an exposure report to fulfill the provision of Internship
project report and to serve as a guideline for upcoming report writing.
3.6.

Ethical Considerations Made

Present Intern was fully concentrated over maintaining ethical consideration. The present
Intern was quite conscious in maintaining socio- ethical consideration while working in
this institution as an Intern.
20

The present Intern a number of the strategies to make this work as socio-ethically sound
as possible and following strategies were applied: Hotel cannot share outside internal
information. The present Intern did not put on excessive request for the information that
the hotel management did not want to share.
Similarly, tasks related to the present Intern were not against any individual, group,
socio-ethical and organizational welfare. Present Intern always kept the information
secretes and never uses organizational data without permission of the hotel industry.
Present Intern never involved in any kind of groups and union formation.

CHAPTER FOUR
DIAGNOSES OF ORGANIZATIONAL EXPERIENCE
4.1.

Strategic Analysis
The main objective of this hotel is to provide best hospitality service to the guests being a
small hotel organization. Hence, the primary attention is to attract customers providing

21

best services, good ambience, and well equipped rooms so the hotel is established in
peaceful environment of the city at Swoyambu.
Hotel Mystic Buddha is situated in Swoyambu, where people can find a lot of similar
hotels within a single place. The hotel has good business deals with national and
International guests. The Hotel supports local suppliers and promotes responsible
business practice. Given the strength of their bargaining power they can source produce
at a very competitive price which helps them on profitability.
The key customers of this hotel are those, who look forward for best services who want a
trekking in Nepal from different sector travel agencies and those who come directly
through visiting websites.
Hotel has overlooked on economic aspect in external markets the pace of economic
development, the purchasing power, economic potential, fiscal and credit policy,
inflation, the current rate etc.
Impact of Technology hotels will use new media technology more for information,
booking and sales. Nepal is not most advanced technology nation of the world and
businesses are not fully well aware of progress in the field of technology and its enduring
impact on the processes and the reduction of cost.
Social and cultural aspect it includes social environment, rural and urban population,
healthcare, education level, culture values, customs and traditions etc. These factors have
been known to influence attitudes tourism activities.
Natural factor Nepal has a very important tourism potential, several things add this
highest mountain, hills, natural resources, flora and fauna and they all make up the much
diversified natural potential of the country.
The hotel is well adapting with the macro-environmental factors like the laws and
regulations and it is impacting the situation of the Hotel in tax policies, political
instability, seasonality of the business and weather problems. The hotel is updating its
technology with the need and situations.
22

The hotel has good guest relationship through constant interaction and feedback from the
customers. The hotel offer friendly and fair-priced accommodation which as a result won
the hearts of customers.
4.2.

Performance Analysis
Hotel Mystic Buddha is a three star category industry. Hotel Mystic Buddha always
striving to provide the most effective F&B production service related information and
give guest easier food service, secure and cost effective services to the guest. Hotel
Mystic Buddha is a private owned institution that provides Travel and Tourism related
service to the public on behalf suppliers.
The present Intern worked in the Food and beverage production Department where the
present Intern has assigned various kitchen activities. The manager and the staff had a
long experience in the service sector. The production sector has good interpersonal
relationship with other departments like service, H.R, Housekeeping and so on.
Hotel Mystic Buddha also participates in international hotels and exhibitions since the
very beginning of its establishment. These exhibitions have proven to be an effective
platform for the organization to interact with its clients and travel partners abroad.
Hotel Mystic Buddha has been successful in providing quality service with high valued
customer focused which is personalized services to the guests. As a result, the demand for
its services is said to be increasing over the time.
As a result, the hotel is able to earn improve customer satisfaction, which finally results,
increased rate of new customer referrals by their satisfied customer. All qualified staff has
mutual relationship between each other. The hotel is successful in providing better
services by utilizing its staff in an efficient manner.
4.3. Intern Performance Analysis of F&B Production Department
During the eight weeks of Internship, the present Intern was able to gather a lot of
information as well as built the knowledge regarding the working procedures of food and

23

beverages production department. The department consist 9 staff including the head of
the department.
The present Intern both positive and negative experiences. The present Intern was able to
make quick decision, systematic, smooth working environment with effective
communication system in positive sites however insufficient manpower with semi skilled
staff was the most challenges aspect for the present Intern.
4.4. Projection of Organizational Competitiveness
In this regard, detailed diagnosis presenting the hotels strengths, weaknesses,
opportunities and threats is shown as SWOT analyses:

Figure 4.1: SWOT Analyses of Hotel Mystic Buddha

Analytical

Positive Aspects

Negative Aspects

Strengths

Weaknesses

Orientation
Internal to
the Firm
1.

Quality of service

1. Seasonal business due to

24

variation in climate
2.

Pricing power

2. Not updated software since

establishment

3. Strong management
4. Proper handling guest

3. Lack of qualified employees

complaints
5.

Highly loyal and competent

5. lack of proper recourse

employees.
6.

4. lack of new technology

Destination in the country.

utilization
6. old menu

7. Unique and better quality

7. foreign guest target
8. High staff turn over
9. Weak research and development

External to

Opportunities

Threats

the Firm
1. Homely environment for guests

1. Customers thinning out

2. Market penetration through

2. Fragile relation with travel

association with other hotels

3.Promotion for Nepalese food

agencies and business

acquaintances
3. Government plan and policies

4.Innovation

4. Political instability
5. Decrease in number of guest due
to earthqueks
4.5. Analysis of Challenges, Issues and Critical Problems Experienced
25

In every organization, there lies at least some problem, but what matters is how the
management and the employees take care of those problems. The present Intern came
across a few problems while working in the company. But those problems were solved
through the valuable guidance of senior staff and supervisor
The present Intern identifies different critical problems that the Food and Beverages
Production Department was facing at the time of the Internship. F&B Production
Department is running with the semi-skilled manpower which creates unwanted problems
in the hotel to deliver standard services. Most of the staff members were less educated. As
a result, they could not communicate effectively with the guests. The present Intern feels
that it might have hampered their self-esteem and ego. Therefore the present Intern
realized that is always a wise decision to act according to the person you are dealing with.
So, the present Intern adapted oneself with the behavior of the employees and the
environment in the organization.
4.6. Organizational Best Practices Identified
The hotels best practices of this hotel can be broadly categorized into three-folds. First, it
stresses providing a high-quality F&B product to its guests. Second, it emphasizes the
components of kitchen concept and design. Finally, it focuses primarily on controlling
costs, generating new menu and menu engineering though the additional revenues.
The hotel is trying to satisfy its guests needs anytime and employees are so eager to
satisfy the guest needs by the providing services.
During the Internship period, the capability of executing on the strategic mandate of
making money while responding to the needs of their target markets through revitalized
food and beverage production activities.
4.7. Key Success Factors Identified
Key success factors food and service industry to market is a key to success. There are
many success factors for Hotel Mystic Buddha are:

26

Ability to provide services at best price.

To develop the new product
Sound relationship with business associates
The team building workshop was another best practice that the present Intern

observed and it would hopefully help in motivating the staff.

The present Intern firmly believes that proper organizational departmentalization,
employee training and development and timely customer responsiveness are the

key success factors of this organization.

Coordination between top and bottom

understandings.
Customer retention policies
Located in Nepals best tourism sector.
Good relationship between staff and guests

level

management

and

their

CHAPTER FIVE
CLOSING REMARKS
5.1.

Summary
It was an absolute worthwhile experience for the present working at the Hotel Mystic
Buddha. The present Intern unveils both the sweet and bitter experiences gained during
entire the Internship period where the present Intern learned to tackle critical situations
being directed and guided by the seniors. It exhibits the platforms provided by the
organization for developing personally and professionally while building confidence,
exposure and networking with various guests.
The Interns contributions were well recognized by the organization. The Intern
successfully completed all the assigned duties and gained many food knowledge
27

techniques. It added more confidence to the professional approach, built a stronger

positive attitude and was taught how to work in team as a key player.
The eight week Internship facilities the present Intern to learn, improve and develop skills
and to understand various activities practiced in small medium hotel. A clear
methodological procedure undertaken while building this study has been portrayed. With
an in depth introduction of the hotel and the information regarding food and beverage
production, the functional activities performed in the organization, the present Intern
exhibits the working methodologies applied during the Internship period where the
organizational experiences are diagnosed.
The primary objective of an Internship is to gather a real life working experience and put
their theoretical knowledge in practice. The present Intern further adds that Hotel Mystic
Buddha is a great place to gain professional exposure and self development and a great
team to work with. The Intern also gained development of personal standards of
professional and ethical behavior required in the workplace. As Food and Beverage
production Department is coordinate with different department which helped to do the
work effectively and efficiently.
After the completion of the Internship period and a systematic observation of the hotel,
the present Intern believes that the hotel provided a promising opportunity to gain real
business experience in tourism field, as being actively involved in various functional
activities where the present Interns opinions and the suggestions were valued and
appreciated.
5.2.

Conclusions
Hotel Mystic Buddha provided a platform to show the present Interns potential and built
ones own confidence and the prospect to learn and experience the exposure the correct
way of food service. The whole learning experience made the present Intern correct the
weakness which shall always be an alarming note for the present Interns future
endeavors.

28

The present Intern could implement the academy skills into practice and efforts were
highly acknowledged. There is however some gap between theoretical knowledge and
real life practice, yet the managerial level staff members is quite open towards upgrading
current approach, which was extremely motivating.
This Industrial exposure in general, was a fruitful and experience gained was well and
fine. More than a trainee, they treated the present Intern like a staff of the hotel and were
included in their day to day activities. They were always ready to share their knowledge,
experiences, and expertise.
I would like to thank every member of hotel who worked with me and helped me to make
my training successful and most memorable moment. The present Intern thoroughly
enjoyed the challenges that came along every single day.
The Intern could also bring some minor improvisations during the Internship which were
able to leave commendable positive marks. The experience and expertise which the
present Intern gained from Hotel Mystic Buddha will be always fresh in the mind and
able to apply that knowledge that I gained during my working.

5.3.

Suggestions for Managerial and Academic Implications

On the basis of overall experiential learning with F&B production Department of Hotel
Mystic Buddha, the present Intern firmly recommends the following corrective measures
as managerial implications:
1. The hotel should organize cultural programs from time to time to attract more
guests.
2. The hotel should organize a number of employee training programs so as to
improve their skill competence in F&B production and service as well as
communicating effectively with the guests.
3. The hotel should try to figure out some cultural and traditional activities that
could be blended with its regular events.

29

Similarly, on the basis of at least two years academic learning exposure at NATHM and
having this opportunity of undergoing on Internship project, the present Intern would like
to suggest NATHM management for the following consideration:
There should be proper timing of the Internship period, this could be placed either in the
third semester so the students do not need to worry about the thesis at fourth semester.
Product is considered as an integral part of every business. The firm must attempt to
satisfy customer needs. Hotel Mystic Buddha must work hard with necessary alteration in
product so as to create a continuing pool of customers. The present Intern had a fruitful
experience by doing Internship in Hotel mystic Buddha as a three star hotel categories.
Under the proper monitoring and cooperation of the concern professional, the present
Intern got opportunity to learn lots of things in real working scenario.
The present Intern is now more confidence in facing problems and knows how to handle
the situation. Moreover present Intern build up the communication skill and was able to
enhance the qualitative skill towards dealing customer.

5.4.

Learning Outcomes
The present Intern is grateful to the entire team of F&B Production Department of the
hotel for their unprecedented support to make this working experience truly rewarding.
On my point of views, working on food and beverage Production department made to
realize the real competencies and level of understanding regarding the customer
handlings.
This project work has identified a factor which is responsible for making this business a
success or a failure work. This factor is service or product, which is being sold to the
customers, which is responsible to satisfy customers desire and expectation and which is
an integral part of every industry.

30

In such, if product or services cannot address customers expectations, then it should be

either replaced or modified. Hence in Hotel Mystic Buddha context, it has maintained
and worked as per the changes in market and demand as per customer analysis.
The present Intern came to know about the importance of team work and the role of food
and beverage production activities in a hotel. Though, the present Intern had limited
space to work, still managed to grab plentiful of experiences. The Intern made the best of
every opportunity that was given and made the utmost use of personal and professional
abilities and knowledge to fulfill all responsibilities.
Hence, it can be summed up by saying that the Internship experience was a milestone to
the academic and professional experience. It was thoroughly enjoyable journey working
as an Intern at Hotel Mystic Buddha.

References
encyclopedia, w. t. (2009). wikipedia the free encyclopedia. Retrieved from
wikipedia: www.wikipedia.org
Giri, R. (2013). hotel management. food and beverage production , 1.
Pathak, S. (2010). hotel around world. hotel industry , 1.

www.hotelmysticbuddha.com
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32

33

APPENDIX B
ORGANIZATIONAL PROFILE
Board of Directors
Chairman

Mr.Dharma Ratna Shakya

Managing Director

Mr. Atit Shakya

General Manager

Mr. Jeet Shakya

Executive Committee

Name of the Employee

Director of Sales & Marketing

Mr. Puspa Raj Bhatt

F&B Manager

Mr. Hari Prasad Joshi

Front Office Manager

Ms. Pabitra Maharjan

Housekeeping Executive

Ms. shanti Tamang

Executive Chef

Mr. Uddhav Timilsina

Sous chef

Mr. Ramesh Chaudhary

Chief Security

Mr. Kanchha Lama

CURRICULUM VITAE
Rajendra K.C
Basundhara, Kathmandu
Mobile: 9843432073
34

Personal Details
Date of Birth

May 15th, 1984

Father's Name

Daiba Sharan KC

Mother's Name

Padma Kumari KC

Sex

Male

Marital Status

Single

Nationality

Nepali

Religion

Hindu

Language

Hindi, English, Nepali and Korean

Permanent Address

Hokse -6, Panchkhal Municipality , Kavre

Academic Qualification
S.N

Institution

Board

Level

Year

Shree Janata Higher Secondary School

SLC

SLC

2000

2.

Ratna Rajya Laxmi Campus

TU

I.A

2005

3.

Shankar Dev Campus

TU

BBS

2009

Nepal Academy of Tourism and Hotel

TU

MHM

2013-

Management

running

Work Experience

35

Worked as a Indian Cook at New Nataraj Kabab since 03rd March, 2005 to 15th

Oct, 2007, Nepal.

Worked as a Continental and Italian Chef at TIT Bits Caf and Fast food Tandoori

since 26th October, 2007 to 27th January, 2011, Nepal.

Worked as a Executive Restaurant Chef at MitoCha since 3rd Feb., 2011 to 30th Jan

2013, South Korea.

Worked as Food and Beverage Production Instructor at Modern Hotel
Management and tourism Technology training center pvt.ltd since 15th Feb, 2007
to 25th Jan 2011 and Feb. 15th 2013 till the date, Kathmandu, Nepal.

Training and Internship

Food and Beverage Production from Hotel De l' Annapurna

Food Preparation and control from NATHM
Food and beverage Production and control from Hotel Mystic Buddha.

Membership

General Member of Chefs Association of Nepal

General Member of National Youth Federation of Nepal

Reference

Prakash KC, Managing Director

Modern Hotel Training Center
Contact: 977-1-4363215 / 977-9851161573
Sarita Khatri, House Keeping Coordinator
Grande International Hospital
Contact: 977-1-4380223 / 977-9841239684

I hereby declare that all the information provided is true to my knowledge.

Rajendra
36

Signature

37