An Internship Report on Radisson blu

Waterfront, Dubai

Submitted by:
Bibhajan K.C.
BHM 7th SEMESTER
Gateway College of Professional Studies
P.U. Reg. No: 111-2-2-00549-2018

Submitted to:
Office of Dean
Faculty of Management
Purbanchal University
Biratnagar, Nepal

In partial fulfilment of the requirements for the degree of

Bachelor of Hotel Management (BHM)

Kathmandu, Nepal
April, 2023
 DECLARATION
I Bibhajan K.C, student of Gateway College of professional studies, currently enrolled in 7th
semester. I declare that this research is an original report of my research, has been written by
me and has not been submitted for any previous degree. The experimental work is almost
entirely my own work; the collaborative contributions have been indicated clearly and
acknowledged.
I am aware of and understand the university’s policy on plagiarism and I certify that this
thesis is my own work, expect where indicated by referencing, and the work presented in it has
not been submitted in support of another degree or qualification from this or any other
university or institute of learning.

.................................................

BIBHAJAN K.C.
P.U. Reg. No; 111-2-2-00549-2018

Date: April, 2023

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 ACKNOWLEDGEMENT

The internship opportunity I had with “RADISSON BLU WATERFRONT, Dubai “was a
great chance for learning and professional development. Therefore, I consider myself as a very
lucky individual as I was provided with an opportunity to be a part of it. I am also grateful for
having a chance to meet so many wonderful people and professionals who led me though this
internship period.
Bearing in mind previously I am using this opportunity to express my deepest gratitude and
special thanks to the Mr. Suresh Kc (Chairman)/ Ms. Dali Khanal (Principal), Mr. Bijaya
Shresta (BHM Programme Coordinator) who in spite of being extraordinarily busy with
her/his duties, took time out to hear, guide and keep me on the correct path and allowing me to
carry out my project at their esteemed organization and extending during the training.
I express my deepest thanks to Mr. Ran Vijay Dio, Mr. Arjun Singh, for taking part in useful
decision & giving necessary advice and guidance and arranged all facilities to make life easier.
I choose this moment to acknowledge his/her contribution gratefully. I perceive as this
opportunity as a big milestone in my career development. I will strive to use gained skills and
knowledge in the best possible way, and I will continue to work on their improvement, in order
to attain desired career objectives. Hope to continue cooperation with all of you in the future.
This project has helped us increase our knowledge and skills.
I also express my sincere gratitude to all the other respected faculties of the Gateway College
of Professional Studies for their assistance and cooperation given to me for this project.
Lastly, I also want to thank all my friends and family members for their help, support and
valuable hits and even for uplifting my spirit to complete the report on time. I have tried to
include all the relevant information regarding the topic of my study. Finally, again send all my
warm greets and obligation to all those who are involved in this project directly and indirectly.

Thanking you.

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 Executive summary

It is compulsory internship report which was assigned to me, for this I have to do internship
and I did in “Radisson blu waterfront, Dubai” for Six months, and I am making this report
on the experience gained with that internship.
The internship program provides me the great opportunity of being exposed to the actual Hotel
environment, dealing an opportunity of the professional insight which help me in future. It was
a great experience for me to work in “Radisson blu Waterfront,
Dubai” for the Six months. My theoretical knowledge about my subject became potent and
strong with the help of this practical implication.
I had work with my intern work ally then after Supervisor used to handover the work as per
my work performance on the regarding department. I have learned more about food hygiene,
hot food holding cold food holding (Food handling) Maintaining Daily operation Diary (DOD).
In the reports I have written all my experiences good and challenges very generously. Overall
it was an exciting experience and I have learned a lot from this internship and I am looking
forward to use this experience in my future jobs. I successfully completed all the assigned
duties and handed them over to the senior supervisor at the end of the internship. I thoroughly
enjoyed the challenges that came along every single day. I could also bring some minor
improvisations during my internship which were able to leave their marks. These lessons that
I have learned will be a valuable one for my future endeavor as well.

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 Table of Content
DECLARATION .......................................................................................................... i

ACKNOWLEDGEMENT ............................................ Error! Bookmark not defined.

Executive summary ................................................................................................... iii

LIST OF FIGURES ..................................................................................................... 6

CHAPTER I ................................................................................................................. 1

INTRODUCTION OF INTERNSHIP ....................................................................... 1

1.1 Internship ............................................................................................................... 1

1.2 Objective of the Study ........................................................................................... 2

1.3 Limitation of Internship........................................................................................ 2

1.4 Source of Data Collection ..................................................................................... 3

1.4.1 Primary Data ................................................................................................................. 3

1.4.2 Secondary Data ............................................................................................................. 3
CHAPTER II ............................................................................................................... 4

LITERATURE REVIEW ........................................................................................... 4

CHAPTER III .............................................................................................................. 6

INTRODUCTION OF Radisson blu Waterfront ..................................................... 6

3.1 Introduction of Dubai............................................................................................ 6

How attractive has been Dubai for Tourists? .................................................................... 7

3.2 INTRODUCTION OF Radisson Blu Waterfront (RHG) .................................. 8

Radisson blu Waterfront.................................................................................................... 9

Food and Drink Portfolio of Hotel ................................................................................... 10
Meetings and Events Portfolio ........................................................................................ 11
Safety and Security: ......................................................................................................... 12
3.3 Introduction of Hotel Department ..................................................................... 12

3.4 Introduction to food and drink department ......... Error! Bookmark not defined.

3.5 My Internship Experience .................................................................................. 16

3.6 Roles, Duties and Responsibilities of F&D Department .................................. 19

3.7 Dos and Don’ts Food and Beverage Department ............................................. 20

COMPERATIVE ANALYSIS ................................................................................. 21

CHAPTER IV ............................................................................................................ 22

CONCLUSION AND RECOMMENDATION ....................................................... 22

5.1 Conclusion ............................................................................................................ 22

5.2 Recommendation ................................................................................................. 23

References .................................................................................................................. 24
 LIST OF FIGURES

Figure 1 Dubai ............................................................................................................... 7

Figure 2 Radisson blu waterfront................................................................................... 9
Figure 3 Fire Lake Kitchen .......................................................................................... 17
 CHAPTER I
INTRODUCTION OF INTERNSHIP

1.1 Internship
An internship is a professional learning experience that offers meaningful, practical work related
to a student’s field of study or career interest. An internship gives a student the opportunity for
career exploration and development, and to learn new skills. It offers the employer the
opportunity to bring new ideas and energy into the workplace, develop talent and potentially
build a pipeline for future full-time employees. Internships are supervised, structured learning
experiences in a professional setting that allow you to gain valuable work experience in a
student’s chosen field of study. To gain real work experience and provide meaningful assistance
to the company. They don’t want to be gophers! To have a mentor who provides guidance,
feedback, receptiveness and models professionalism. To gain experience and skills in a
particular field. To develop professional contacts. To gain exposure to upper management. To
receive an orientation to the company for which they are interning. This introduces the student
to the company’s mission and goals and provides them with information about company rules,
regulations and procedures. It also introduces the intern to fellow employees who they can go to
in the future with questions. The internship programme is a great opportunity to get the basic
knowledge of Management in the Hospitality Industry and develop practical skills in the best
hotels and related companies. The college assists students in revising their resume before
scheduling interviews with hospitality houses. Before students begin the placement process, they
must first apply and be accepted in the hotel or related company to start with. The College
supervisors work with students throughout the internship program and help them solve problems
as they arise. An internship gives a student the opportunity for career exploration and
development, and to learn new skills. It offers the employer the opportunity to bring new ideas
and energy into the workplace, develop talent and potentially build a pipeline for future full-time
employees. Internships are beneficial because they help develop your professional aptitude,
strengthen personal character, and provide a greater door to opportunity. By investing in
internships, you'll give yourself the broadest spectrum of opportunity when seeking and applying
for a job after college.

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1.2 Objective of the Study

The objectives of a student participating in an internships or co-op are to:

• Explore career alternatives prior to graduation.
• Integrate theory and practice.
• Assess interests and abilities in their field of study.
• Learn to appreciate work and its function in the economy.
• Develop work habits and attitudes necessary for job success.
• Develop communication, interpersonal and other critical skills in the job interview process.
Build a record of work experience.
• Acquire employment contacts leading directly to a full-time job following graduation from
college. Identify, write down, and carry out performance objectives.
• To enable students to develop their practical and managerial skills in the working
environment and be able to apply them effectively.
• To assist in the decision-making process of the student in relation to which management
direction they wish to pursue.
A trainee is required to understand the overall operations of the hotel while specializing in one
or two areas. Hotel management trainees may have to work closely with front desk managers,
culinary department, general managers, convention and event planner, housekeeping
department, and learn from them.

1.3 Limitation of Internship

Internships are not always the best choice after college. Here are some things to consider before
you take that intern opportunity. It won’t pay much: Most companies hire interns on the cheap.
Sometimes they don’t pay anything at all. If you’re used to earning a pay check or if you have
mounting student loan bills, an internship could create a financial burden. We may get the grunt
work: Some employers or managers take advantage of interns and give them mindless work that
doesn’t build new skills. Interns can be viewed as temporary labor, which isn’t how you want to
be seen. You could get labelled: Sure you have a college degree. But with the title of “intern,”
people will think you’re still a student. This can be patronizing, and you may not gain the respect
you want. If you focus on hard work and high effort, this can be overcome. The hours can vary:

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Internships may not be designed around normal business hours. This can create problems if you
like a consistent schedule. And interns are often asked to do the late-night work to help the team.
A job in the hotel industry allows a great deal of freedom and mobility, as well as the rare
opportunity to meet, service, and interact with people from all walks and corners of life. A lot
believe hospitality jobs are great a lot hate it. Few love the diversity while few hate the work
routine. For some it’s fashionable and for it is.

1.4 Source of Data Collection

In Statistics, the data collection is a process of gathering information from all the relevant
sources to find a solution to the research problem. It helps to evaluate the outcome of the
problem. The data collection methods allow a person to conclude an answer to the relevant
question. Most of the organizations use data collection methods to make assumptions about
future probabilities and trends.
Depends on the type of data, the data collection method is divided into two categories namely,
• Primary Data Collection methods

• Secondary Data Collection methods

1.4.1 Primary Data

Primary data or raw data is a type of information that is obtained directly from the first hand
source through experiments, surveys, or observations. While collecting this data I got involved
in the organization and conducted interview with manager and participant’s observation.

1.4.2 Secondary Data

Secondary data is data collected by someone other than the actual user. It means that the
information is already available, and someone analyses it.
Some of the secondary that I used to prepare this report are as follows:

• Hotel magazine

• Hotel website

• Brochure

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 CHAPTER II
LITERATURE REVIEW
The motivation behind this paper is to give an individual perspective on changes and patterns in
friendliness research since the development of the International Journal of Contemporary
Hospitality Research and the setting of those changes. (Ryan.C. 2015)
(Warsyzak, 1999), claimed that an internship is considered to provide opportunity to the students
to examine career potential in a realistic and ‘real world’ environment and to explore a possible
fit within a particular agency. In order to ensure that the internship experience meets the needs
of both the practitioner and the student intern, it is important to understand how each views the
internship as well as the expected outcomes. In order to assist students in entering their future
careers, the curriculum design of hospitality education include industry internship credits in
addition to hospitality relevant theory. Students combine the theory and practical experience and
make preparation for the job ahead of time. (Mathisen, 1996), identified typical internship
program is featured by four criteria: (1) a specified number of work hours, (2) the work may be
paid or unpaid, (3) credit is awarded, and (4) oversight is provided by a faculty coordinator or
other university representative and a corporate counterpart. (Lent, 2002)in their study claimed
that “the relative support of these experiential factors supports the exercise of exposing students
to career examination activities (e.g., job shadowing, internships, realistic job previews that
enable them to make clear their interests, values, and skills in relation to particular occupational
fields and work tasks”. in their study found that internship periods were too shot, and the majority
of interns think that the most appropriate internship period should be six months. (Panwar,
2012)identified as important that the hotel industry should be more active in providing
information to students in their initial years of their course about labor conditions regarding
career opportunities, professional development and concrete jobs. By providing students with
the realistic job previews, hotels industry professionals might increase the commitment of the
students towards hotel industry. The retention of hotel graduates needs to be monitored and to
reduce the skill gap. It is responsibility of the industry and takes necessary steps to ensure that
hotel organizations treat them with respect and will extend proper training in order to meet their
expectations to ensure their continued success. Researchers concluded that there is not one single
reason of moving the hotel graduates too others sector, however a combination of factors. Major

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players of hotel industry started their own hotel schools and rely on their in-house courses and
training to manage the problem of shortage of manpower supply.
The reason for this internship is to recognize the effect that college understudies' temporary jobs
have on their impression of vocations in the neighborliness and the travel industry, zeroing in
on the directing part of casual social encounters with collaborators and chiefs that may happen
during the entry level position period. Information for pre-temporary job desires and post-entry
level position observations were accumulated from college understudies studying
accommodation and the travel industry the executives in two-year courses in the Seoul
metropolitan region, Korea. The outcomes suggest that alluring social encounters during
understudies' temporary job periods can eventually prompt an adjustment in understudies'
observations, accordingly diminishing negative recognitions with respect to different
components identifying with a vocation in the cordiality and
the travel industry. (Hong, 2013)

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 CHAPTER III

INTRODUCTION OF Radisson blu Waterfront

3.1 Introduction of Dubai
Dubai is a city and emirate in the United Arab Emirates known for luxury shopping, ultramodern
architecture, and a lively nightlife scene. Burj Khalifa, an 830m-tall tower, dominates the
skyscraper-filled skyline. At its foot lies Dubai Fountain, with jets and lights choreographed to
music. On artificial islands just offshore is Atlantis, The Palm, a resort with water and marine
animal parks. Dubai is a city and emirate in the United Arab Emirates known for luxury shopping,
ultramodern architecture, and a lively nightlife scene. Burj Khalifa, an 830m-tall tower,
dominates the skyscraper-filled skyline. At its foot lies Dubai Fountain, with jets and lights
choreographed to music. On artificial islands just offshore is Atlantis, The Palm, a resort with
water and marine animal parks.
Dubai can be considered as one of the few cities which has the best mix. Whether you consider
the entertainment sector, or the theme parks or the food service industry, Dubai is excelling in the
same. But the biggest of them all is turning out to be the hotel industry. With the number of rooms
soaring beyond the proverbial 100,000-mark, Dubai’s hotel and hospitality sector are poised for
greatness. Over 15 million overnight visitors are being welcomed by Dubai every year. Over
400,000 jobs are supported by the Hospitality and Travel industry in Dubai. A lot of amazing
hotels and restaurants in Dubai are a testimony to the sustained growth of the hospitality industry
in Dubai.

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 Figure 1 Dubai

How attractive has been Dubai for Tourists?

The Dubai hospitality market has a lot to attribute to its founding success this year. An estimated
50 million people visited the Gulf region in 2015, allowing the Middle East to outperform most of
the other regions. According to the Official Website of Travel and Tourism of Dubai. The
contribution of Travel and Tourism to UAE’s GDP is over 10%the emirates of Dubai saw over
14.9 million overnight visitors in 2016 and there has been an increase till the downfall in 2020 due
to the Pandemic. Another issue for the Dubai Hospitality market was the “sudden and dramatic
fall in the oil price has led to a decrease in high spending visitors to the region as well as the
devaluation of the euro against the dollar has led to a drop in visitors in the Eurozone.” (Shepard,
2022)

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3.2 INTRODUCTION OF Radisson Blu Waterfront (RHG)
Radisson Hotel Group is an international hotel group with nine distinctive hotel brands, counting
more than 1,100 hotels in operation and under development.
The Radisson Hotel Group started in 1960 AD. The Denmark First SAS hotel by Arne Jacobsen
was opened after that Carlson Entered with 50% interest in Radisson Downtown in Minneapolis.
In 1989 AD EMEA the Europe, Middle East and Africa group came into operation. In 1994 AD
SAS gets expanding to Middle East and Africa. The Radisson Hotel Group (RHG) came to be
associated with the slogan “Yes I can!” In 2002 AD SAS international hotel became the Rezidor
Hotel group. The Radisson Hotel Group expanded more IN 2009AD with Red bul way born and
SAS started involving in Airlines. By 2010 AD Red, Blu Europe became large upscale hotel brand.
Park inn became Park inn by Radisson. Rezidor was declared most ethical hotel by Ethisphere.
The Carlson Rezidor was introduced along with that RHG was declared as Hotel group of the year
worldwide in 2012 AD. In 2014 some more brands in RHG were introduced which were Red
Radisson, Radisson Luxury and Quorvus collection. In 2016 RHG involved with Prizeotel with
49% steak, HNA tourism group (Real estate Company) became Rezidor majority shareholder. By
RHG Carlson Radisson was introduced in 2018. Rad collection replaced Quorvus collection and
Rad Reward club Carlson loyalty program rebranded Radisson reward. The RHG also entered
RMEA then Rezidor became Radisson Hospitality. A consortium led by Jin joang international
became Radisson Hospitality ABs majority shareholder.

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Radisson blu Waterfront

Radisson Blu Hotel Dubai Waterfront is located in Downtown Dubai, a neighborhood in Dubai,
and is near the airport and on the waterfront. Established in 2018 25th March with 432 Keys in
operating service. The Hotel has room’s categories from one bedroom, Business suite, Superior
and standard rooms. The hotel has six outlets (Fire Lake, Ladder, Makar, Abraj, Pool Bar, Business
class lounge). The hotel has total of Twenty-four floors within them Nineteen floors are used for
Room sales bellow that the floors are segregated in three categories Basement floor, Ground floor
and podium floor determined by B1, B2 then G and P1, P2, P3.
 The Basement floors (B1 and B2) has Parking and cafeteria
 The Ground floor has a lobby which is also a café.
 Podium Floor (P1, P2, P3) has different outlets and their
kitchen area.

Figure 2 Radisson blu waterfront

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Food and Drink Portfolio of Hotel

LARDER (All Day Diner)

Location: Level Podium 2(P2)
Breakfast: 6AM-10:30AM (Till 11AM on weekends)
Lunch: 12 noon-3:30PM
Dinner: 5:30PM-11PM
FIRE LAKE GRILL HOUSE & COCKTAIL BAR
Location: Level podium 3 (P3)
Operating times: 12 noon-1AM
ABRAJ (Lobby café)
Location: Ground floor
Operating Time: 7AM-11PM
MAKAR (The Scottish Bar)
Location: Level Podium 1(P1)
Operating times: 10AM-1PM

Pool Bar
Location: Podium3 (P3)
Operating times: 10AM-1AM
Room service
Operating times: 24HRS
The Recreation is also available in hotel providing a unique 24-hr fitness club with an outdoor
swimming pool featuring a sun-deck area, and a kids club overlooking the Dubai Water Canal.

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Meetings and Events Portfolio.

As for being a downtown hotel targeting business client’s hotel has TEN meeting rooms and one
ballroom with some special features such as; Daylight and individual climate access, Free
wireless internet access for meeting delegates, Customized menus from our experienced chefs,
Dedicated conference coordinator and complementary valet parking. Meeting and event rooms
are located in Both Podium 1 and Podium 2 and all are named after meaning of water.
M&E ROOMS LOCATED IN LEVEL P1;
TUBIG, AGUA, AGUA II, WASSER, EAU, NERO, H20 BALLROOM
M&E ROOMS LOCATED IN LEVEL P2;
AL SARAB, FURAT, SALSABEEL, MAI

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Safety and Security:

Your safety is our fore most concern. We have installed a comprehensive fire protection system
and trained our staff to handle all emergency safety and security measures with fire escape
provision.

1) Lost and Found

This is the term used in the hotel parlance to refer to any item which is left by the guest or
temporarily misplaced by the guest but traced later by the hotel staff. Such articles to be hand
over to the housekeeping department later on it will be submitted to the security department. If
the item belongs to the guest who has already checked-out and claiming on future about his item.
If no reply is received by the cafe within a certain time limit, that may be auctioned to the hotel
employees as per the rules.

2) Bomb Threats

Most bomb threats are made on the phone are attended by either the telephone operator or the
receptionist of the hotel and following steps to be followed:
 Signal the colleague to listen in call and try to find out the location through the
exchange.

3.3 Introduction of Hotel Department

In the hotel there are many departments such as front office, front housekeeping department,
food and beverage service, production department, sales and marketing department, finance
department, accounts department, security department, Human resource department,
Information Technology department etc. These departments play vital role for the operation of
the hotels operation in the hospitality industry. All departments have their different operating
functions such as front office take the responsibilities of booking of the newly arrival guest,
production department takes the responsibility of the food to be prepare for the guest and food
and beverage helps to service their food and allow them to achieve meal experiences etc.

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 Front Desk

 This department performs various functions like reservation, registration, room

assignment and settlement of a resident guest.
 Cashier desk: this section is used for checkout process of the guest.
 Guest relation desk: this section is used for collecting guest feedback and maintenance
of guest
 The front office staff welcome the guest, Bell desk used to carry their luggage and front
office help them register, give their room keys and mail, answer question about activities
in the hotel surroundings area and finally check them out.

 Housekeeping Department

Housekeeping is the second largest department of the hotel after the production department
and housekeeping is a backbone of the hotel. This department is responsible for cleanliness,
maintenance, and aesthetic upkeep of rooms, front of the house and back of the house.
Housekeeping department helps to provide the desirable room experiences on the demand of
the guest.

 Human Resource Department

Human resource department is responsible for the acquisition, utilization, training and
development of the human resource of the hotel. The role of the HR department also has to
do with the administration of an impartial and internal justice system will be promote
transparency and openness in organizational communication. The Human resource
department also serves as a progressive voice in a common system and strives to ensure
competitiveness in the conditions of service for staff.
 Information Technology (IT) Department

The information technology department is responsible for the day- to- day support of all IT
systems, business system, office systems, computer network and telephony system
throughout the hotel. Now days, theft of the hotel information by the hacker increasing day
by-day so department should have made strong computer network in the hotel.

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 Food and Beverage Sector

The food and beverage sector provides individuals with a scope of dinners and drinks and
incorporates eateries, bistros, fast food sources, bars and outside cooks. Like the convenience
area, the food and drink area offer a scope of administrations and levels of value. For
instance: Restaurants can fluctuate from basic family run organizations with a friendly
climate, home-style food and cheap menu, to selective cafés with costly costs and great food
and administration. Cheap food sources have some expertise in quick and productive
assistance and are typically moderately reasonable. The menu is restricted and the food is
normalized across establishments so clients realize what's in store.
 Accounts Department

Accounts department maintains all the financial transactions. Accounting departments typically
handle a variety of important task. Such tasks often include invoicing customers, accounts
receivable monitoring and collections, account reconciliations, payables processing,
consolidation of multiple entities under common ownership, budgeting, periodic financial
reporting as well as financial analysis.

 Security Department

The security department of a hotel is responsible for the overall security of the hotel building, in-
house guest, visitors, day users and employees of the hotel and also their belongings. Security
department manager should reach out to available resources providing by professional groups
when setting policies and procedure.

 Purchase Department

The Purchase department is responsible for procuring the invest information of all the
departments of the hotel. This department is responsible for maintaining all the records of
purchase transactions such as purchase of Machinery, Purchase of Furniture, purchase raw
material goods etc.
 Sales and Marketing Department

The major role of the sales and marketing department is to bring in business and also to increase
the sales of the hotel's products and services is the major task of the department.

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 Food Production Department
The food production department is basically responsible for the production of various food and
beverage items. This department has to function in close relation with the service department as
the food prepared by the production department needs to be served by the service department.
The production department needs to be preparing food for entire outlets of hotel. To make the
job performance easy, this department has been classified into various section and of them are
specified with a particular task perform regarding specific of preparation.
3.4 Introduction to food and drink department
Food production refers to the process of conversion of raw materials into finished food products.
All these finished foods or converted food items can be either used in homes or food processing
industries. Food is required by the human body to continue its basic life processes, provide
nutrition and energy. Food production department is a operational department of hotel, located in
back of the house, where varieties of food items are prepared, processed, cooked and served.
Different cuisines are prepared and served in specific areas. Food production follows a several
steps. It commences with purchasing, selection of material; storing and processing. Food
production department is very important department of hotel and also important source of revenue
earning. Huge amount of income is generated by this department and this department is led by
Executive chef with team of chef. Kitchen is an enclosed space where edible food materials are
brought, stored, processed in hygienic environment for the customer. The word kitchen is derived
from French word “cuisine” which means art of cooking. The commercial kitchen is responsible
for production of right quantity and quality of food by following cost-control procedures without
compromising on quantity.
Radisson Blu waterfront hotel has only two kitchen one is operating operations for the Fire Lake
restaurant in day-to-day operations and every Saturday Brunch and another one is the main kitchen
which does operate for day-to-day operation as A la carte and buffet for Six different outlet (BCL,
ABRAJ, MAKAR, ROOM SERVICE, POOL BAR, LARDER)

The layout of both kitchen is in Galley layout. A galley kitchen is a long, narrow kitchen that has
base cabinets, wall cabinets, counters, or other services located on one or both sides of a central
walkway. Less often, a galley is called a corridor kitchen because its main traffic lane is a long,
narrow aisle.
A galley kitchen is a long, narrow kitchen layout with services on one or both sides. An aisle runs

15
 down the center of a galley kitchen. Sometimes, the galley kitchen dead-ends at one end or it
can be a pass-through kitchen.
Advantages of Galley Kitchen Layout:
 Best design for larger spaces.
 Easy to divide into working areas.
 Easily accessible.
 Galley kitchens have good storage space.
 Benchtops on each side can be as long as possible.
 Easier and quicker to clean!
 Contemporary looking design.
Disadvantages of Galley Kitchen:
 Sometimes limit the space you have in your dining area.
 People passing through can cause traffic!

3.5 My Internship Experience

Work experience involves working for an employer in order to gain skills and experience, which
serve to make you more employable. It is usually unpaid, but this varies from place to place. Some
employers will contribute towards travel and food expenses and others will pay wages. It was a
great and prominent experience working in Fire Lake kitchen as I got chance to obtain skill and
knowledge for seafood, steak for grilling along with its sauce including Butchery with it.

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To be able to be a part of Radisson blu waterfront I was very happy and a lucky one. As for my
internship I got chance to start my experience from A la carte kitchen restaurant in Radisson blu
waterfront which is Fire Lake grill house & cocktail bar. I got chance to learn more about steak,
seafood and about their sauce. To be able to learn from grill working under experienced A la carte
chefs was a great pleasure.

Figure 3 Fire Lake Kitchen

An intern in a hotel’s kitchen supports the team in place. According to the size of the hotel and its
restaurant, tasks may vary. Within a smaller team, the intern would act as a direct support for the
chef and be able to perform various activities. As long as the chef requires help, he will facilitate
his work and improve the quality of the service. If I want to make this experience abroad a success,
I have to bring together different ingredients. As a matter of fact, beyond your technical skills, your
soft skills will play a key role. A good Chef is passionate about food and serving others. They should
also tend to be creative, so they can come up with unique dishes for customers to enjoy. They should
also have the ability to oversee a team and uphold kitchen standards through their leadership.
Further, a good Chef has a personable nature to engage with customers during and after their meal.

17
This quality also helps them communicate with displeased customers to ensure they have a good
experience with your business. I want to make people happy by serving them the best food they
have ever had, but also having the dream job to me. Cooking tends to make you less stressed about
life. It also makes you feel good when someone loves my food as much as I love to cook it, and this
is why I want to become a chef. Then, to go further in what was said previously, you will have to
understand the meaning of teamwork. Within the kitchen, everyone helps each other and works
collaboratively in order to provide the best service possible to the customers. The kitchen
environment is sometimes compared with the military sector. Everything is precisely organized,
prioritized and each one plays a defined role within the team. I will be able to develop a whole new
set of cross-disciplinary skills for your future career. Adaptability, as you will live in a country with
a different culture and working methods. But also, rigorousness, determination, sense for detail. just
to mention a few. All these values will be useful for your future, professionally as well as personally.
We often say that the kitchen field is a good school for life, and it is true. I also learned about food
holding temperature as hot food holding and cold food holding are separate parts of it which says
we should keep hot food temperature above 65-degree Celsius and cold food not more than5 degree
Celsius as, from 5 degree Celsius to 60 degrees Celsius is said to be danger zone for the food item
to be kept.

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3.6 Roles, Duties and Responsibilities of F&D Department
Food production is the process of making food using essential ingredients of that food which is
required to make. Trainee is a person who undergoes training for a particular job or profession.
Trainee is a person who wishes to make his carrier in the professional kitchen as a chef.
The roles, duties and responsibilities of food production trainee are as follows:
 Ensure hygiene, clean and safe environment of the kitchen
 Check spoilage and wastage
 To follow standard recipes and method of preparation
 Fulfilling tasks set out by supervisor
 Maintaining safety standard such as wearing protective gears
 To ensure that products are safe to eat and meet all government regulations.
 Maintaining safety standards such as wearing protective gear such as hard hats and safety
glasses when working with machinery or in hazardous environments
 Preparing food ingredients by measuring, mixing, stirring, chopping, slicing, dicing,
peeling, or otherwise preparing them for use in meal preparation
 Performing sanitation tasks such as cleaning equipment, utensils, and surfaces using
cleaning chemicals or other detergents
 Clearly identifying food storage locations for items such as canned goods or bottled liquids

Food production trainee typically receive on-the-job training from their supervisors or managers.
This training may include safety procedures, proper food handling techniques and the proper use of
equipment. Training may also include how to complete daily tasks, such as cleaning and preparing
food.

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3.7 Dos and Don’ts Food and Beverage Department
Dos
 Listen to instructions
 Stay true to our brand
 Keep it clean
 Maintain quality standard
 To be consistent
 Maintain food hygiene
 Always keep record for hot holding and cold holding food temperature

Don’ts
 Ignore the financials
 Forget the test
 Skip stand-ups
 Hire aimlessly
 Slack on the training

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 CHAPTER IV

COMPERATIVE ANALYSIS
Comparative analysis is the process of comparing items to one another and distinguishing their
similarities and differences. When a business wants to analyze an idea, problem, theory or question
conducting a comparative analysis allows it to better understand the issue and form strategies in
response.
A comparison of customer satisfaction based on location, service quality and ambiance as perceive
by guest among Radisson blu waterfront and Pool man Hotel was done.
The main objective of this study is to compare the service quality of the hotel.

The top three attributes that drive ratings appear to be:

 Ambiance
 Friendly employee
 Price

The common attributes each hotel has:

 Both of them are five-star property.

 Both hotels are located in same area.
 Both hotel targets business class guest (business traveler)
 Both offers views of the Burj Khalifa, Canal view, and Business Bay district.

Things not in common:

 Radisson blu waterfront has 432 room keys serving which is higher than pool man serving
344 room keys.
 For the rate of room Radisson blu waterfront has higher rate than Pool man which is 590AED
and 473AED for the starting price.
 Radisson blu waterfront has four restaurants in operations whereas Pool man has one.
 Radisson blu is providing extra facilities compared to Pool man as Pool man has a restaurant,
pool side bar and a spa whereas Radisson blu waterfront has 4 restaurant, a bar, a spa,
outdoor pool and gym.

21
 CHAPTER IV

CONCLUSION AND RECOMMENDATION

5.1 Conclusion
Internships are beneficial because they help develop your professional aptitude, strengthen
personal character, and provide a greater door to opportunity. By investing in internships, you’ll
give yourself the broadest spectrum of opportunity when seeking and applying for a job after
college. The overarching goal of higher education at large is to adequately prepare students to
achieve success in their future careers. While facing a certain level of academic rigor and gaining
important life skills can be considered crucial aspects of career preparedness that students receive
while in college, more and more importance is being placed on the value of experiential learning.
This is where things like internships, job shadowing opportunities and even some full- or part time
jobs can play an important role. Internships are not just resume boosters for students approaching
graduation. Their benefits aren’t limited to recent graduates either — they can be felt throughout a
career. The hands-on work experience interns receive is invaluable and cannot be obtained in a
classroom setting, making this one of the most important benefits of internships. Interns have the
opportunity to apply acquired knowledge to real work experiences, witnessing firsthand the day
to-day job duties they can expect to encounter in their chosen field.
It was a very positive experience that gave me skills for life. I got more out of it than a grade. "If
I could sum it all up - through this experience I gained more than just knowledge, I gained hands
on experience and learned that this is something that I am not only good at, but loved it”.

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5.2 Recommendation
An internship is an excellent opportunity to try out a career field, build skills, and potentially
become employed at a company full-time after graduation. Internships in a hospitality course are
as important a part of the curriculum as theory papers. Proof of this lies in the fact that these
internships are often given considerable weightage in the final semester exams of hotel
management courses.
This is done primarily because of the nature of the profession in which a student is venturing after
pursuing a hotel management course. The hotel management industry is all about treating one’s
customer right including courtesy and this experience can only be gained if students learn to
interact properly with guests.
Keeping in tune with this, most hotel management institutions as part of their curriculum make it
mandatory for students to pursue a six-month internship.

23
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