TON DUC THANG UNIVERSITY

FACULTY OF BUSINESS ADMINISTRATION

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GUIDANCE FOR STUDENT ON PROFESSIONAL INTERNSHIP REPORT
1. PROFESSIONAL INTERNSHIP REPORT
1.1. Format of the Professional Internship Report
Pages of Professional Internship Report must be arranged obeying the following
order:
1. Cover page (as sample): (
2. Sub-cover page (as sample)
3. Acknowledgement
4. Feedback of Supervising lecturer
5. Feedback of Evaluation of Marketing lecturer
6. Table of Contents (as guided by the Supervisor)
7. List of Abbreviations and Acronyms
8. List of Tables and Graphs
9. List of Picturers
10. Introduction
11. Report’s Content (as guided in the Outline of the Professional Internship
Report)
Contents of Chapters
Conclusion
12. References
13. Appendices

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 TON DUC THANG UNIVERSITY (size 14)
FACULTY OF_________________
DEPARTMENT OF _________________

PROFESSIONAL INTERNSHIP REPORT (size 18)

(Title of Professional Internship Report) XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
(>= size 18)

(size 14) PROFESSIONAL INSTRUCTOR: (Full name and Scientific Title)

SUPERVISOR: (Full name and Scientific Title)

STUDENT’S NAME:______________
STUDENT ID:______________
CLASS ID: (E.G. 15020101)

HO CHI MINH CITY ____/20____

Cover Page: For Students of College-level (blue colour)

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 TON DUC THANG UNIVERSITY (size 14)
FACULTY OF _________________
DEPARTMENT OF _________________

PROFESSIONAL INTERNSHIP REPORT (size 18)

(Title of Professional Internship Report)
XXXXXXXXXXXXXXXXXXXXXXXXXXXXX
(>= size 18)

(size 14) PROFESSIONAL INSTRUCTOR : (Full name and Scientific title)

SUPERVISING LECTURER : (Full name and Scientific Title)

STUDENT’S NAME: ______________

STUDENT ID: ______________
CLASS ID: (E.G. 120B0101)

HO CHI MINH CITY____/20_____

FEEDBACK OF SUPERVISING LECTURER

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 Student’s name:_____________________ Student ID:_________
Class:__________________ Academic Year: ________________

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Ho Chi Minh City, Date…………………………………

Supervising Lecturer
(Full name and signature)

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 EVALUATION OF MARKING LECTURER
Student’s name:_____________________ Student ID:_________
Class:__________________ Academic Year: ________________

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Ho Chi Minh City, Date…………………………………

Marking Lecturer
(Full name, Signed and Sealed)

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1.2. Topic for Professional Internship Report
Students select one topic relevant to the practical business operation of
enterprises and the objectives of the Professional Internship period. The topic needs to
be approved by the Instructing Lecturer.

1.3. Outline of Professional Internship Report

 INTRODUCTION: Expressly stating reasons (rationale) for the selected Topic
(maximum: 01 page).

The content capacity must be presented in at least 25 pages, most 55 papes, size A4
paper.

 CHAPTER 1: OVERVIEW OF THE COMPANY FOR INTERNSHIP

+ Introduction regarding the general information of the Company (Name,
Address, Tel, Fax, Email, History of Establishment, Operation and
Development, etc);
+ Fields of business activities (Sectors; Industries; Fields of Production and
Business);
+ Company’s organizational structure (Presenting in organizational diagrams;
Stating the specific functions/tasks of each individual department/division
from the highest level (Board of Management; CEO; Director) to the lowest
level (Department/Division);
+ Analyzing the Personnel situation of the Company according to various
criteria: Gender, Specifications (Degrees, Diplomas; Certificates; etc),
Seniority, Personnel structure of each individual Department/Division, etc;
+ Analyzing business operation performance of the Company in the 03 latest
years (Students can use diagrams, graphs or tables to present the statistics;
Analyzing the management meaning and implications behind collected
determining statistics like costs, revenue, profit, etc).
 CHAPTER 2: ANALYZING THE OPERATIONAL PROCESS OF THE
COMPANY (ACTUAL SITUATION OF BUSINESS PERFORMANCE OR
SPECIFIC AREA/ISSUE OF THE COMPANY)
 Use diagrams to describe the operational process of the Company (adding
detailed descriptions/explainations to each step/node/line/object in the
diagrams);
 Analyzing relevant parties/subjects (actual situation analysis)
 Analyzing steps of the operational process (or activities);

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  Analyzing determining factors of the operational process/activity (simply
depending on actual situation and qualitative analysis and focusing on
micro-environment of the Company) or of the business performance;
 SWOT Analysis (Strength – Weakness – Opportunity – Threat).
 CHAPTER 3: RECOMMENDATIONS AND SOLUTIONS
 Proposing some recommendations and solutions depending on the analysis
of actual situation/operational process in Chapter 2;
 Other recommendations and solutions.
 CONCLUSION
 Briefly and concisely summarizing the Report’s contents;
 REFERENCES: Only allowed to include actually cited and referred materials
in the Professional Internship Report. Guidance on references: As guided at
Paragraph 1.4 (Sub-paragraph 1.4.2.5)
 APPENDICES: Pictures, Tables, Graphs,… collected and recorded in the
Internship Period.
1.4. Required demonstration of Professional Internship Report:
1.4.1. Cover page
Professional Internship Report: Coloured cover page (International Business:
Blue, Marketing: Green, Hospitality Management: Pink, Finance and College-Level:
Yellow) + Mica (Stapled, not spiral binding) (đóng kim, không được đóng lò xo)
1.4.2. Main Contents of Professional Internship Report
The Professional Internship Report must be demonstrated briefly, concisely,
transparently, coherently and neatly. Not allowed to erase directly on the paper pages.
Required to number the pages, tables, graphs and pictures.
1.4.2.1. Text Demonstrating Requirements
- Font: Times New Roman size 13 of Unicode (compulsory)
- Normal word density, not allowed to narrow or widen the normal distance
between words.
- Format/Paragaph /Line spacing: 1.2 lines
- Page Margin: Top margin: 3 cm; Bottom margin: 3.5 cm; Left margin: 3.5
cm; Right margin: 2 cm
- Header: No information; Footer: Page number (on the bottom left corner of
the page) (Do not write down the Name of Supervisor in the Header and
Footer)
- Left Margin of a page of Table demonstrated with the Landscape Orientation
(Page Layout) will be the beginning point of that Table. Numbering the
pictures, graphs, diagrams and tables with the Justified (Center) Format.

1.4.2.2. Sub-paragraph
Paragraph and Sub-paragraph are not allowed to numbered in Roman Numerals.
Only allowed to number them as follows:

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 E.g. Chapter 1
1.1
1.1.1
Chapter 2
2.1
2.1.1
Each Paragraph must contains at least 02 sub-paragraphs (e.g. Paragraph 2.1 can
not have only sub-paragraph 2.1.1 without sub-paragraph 2.1.2 demonstrated
subsequently).
1.4.2.3. Tables - Diagrams
Numbering tables and diagrams must depend on the number of the Chapter
containing those tables and diagrams.
E.g. “Picture 3.4” is the 4th Picture in Chapter 3.
1.4.2.4. Abbreviations and Acronyms
Not allowed to over-use or abuse the abbreviations and acronyms in the Report.
Only allowed to use them in the case of frequently-mentioned words, phrases or
terminologies. Not allowed to make the abbreviations and acronyms of long or seldom-
mentioned word phrases and clauses. If needed, right after the first time mentioned of
full original words, phrases, terminologies or names of organizations, write down the
abbreviations or aconyms in brackets. If there are a considerable number of
abbreviations and acronyms in the Report, a list of them is required to be demonstrated
and placed (in the alphabetical order) at the beginning of the Report.
1.4.2.5. References
Referece style should follow the APA Style (Publication Manual of the American
Psychological Association):
a. Citation in text:
- You should cite references in the text using the last name of the author (Tran,
2016) or both last names of two authors (Zhang and Hanks, 2018), or (Tran et al.,
2019) when there are three or more authors.
b. Reference list should be in alphabetical order:
Tran, L.T.T., Pham, L.M.T., & Le, L.T. (2019). E-satisfaction and
continuance intention: The moderator role of online ratings.
International Journal of Hospitality Management, 77, 311-322.

Tran, L.T.T. (2016). Organisational management in the age of social

networking sites. International Journal of Networking and Virtual
Organisations, 16, 389-401.

Zhang, L., & Hanks, L. (2018). Online reviews: The effect of

cosmopolitanism, incidental similarity, and dispersion on consumer
attitudes toward ethnic restaurants. International Journal of
Hospitality Management, 68, 115-123.

- For book: Last name, initials. (year). Title of Book (ed), Publisher

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 e.g. Kotler, P., & Armstrong, G. (2012). Princple of Marketing. Pearson
Prentice Hall.

- For journals: Last name, (initials). (year). Title of article. Journal Name,
volume issue, pages.
e.g. Tran, L.T.T., Pham, L.M.T., & Le, L.T. (2019). E-satisfaction and
continuance intention: The moderator role of online ratings. International
Journal of Hospitality Management, 77, 311-322.

- For electronic sources: individuals/organizations. (Year). “Title of the

writing”, (Access Date), retrived from [URL].
e.g. BrightLocal. (2018). “Local Consumer Review Survey”, (Accessed Jan
1, 2019), [retrived from https://www.brightlocal.com/learn/local-consumer-review-
survey/#local-business-review-habits].
1.4.2.6. Appendices
- This part contains essential contents demonstrating, consolidating and
supporting the main contents of the Professional Internship Report like statistics,
tables, schedules, actual documents, pictures, etc.