Beruflich Dokumente
Kultur Dokumente
1. Cover
Please follow the Model given page 6 of this document.
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
1) Internship Placement
You are required in this part to complete the table below. You must at least supply the content expected for each box. You are required to adapt the content based on your respective training. The content can be written in essay form or by using bullet form but must remain as a table.
Content expected: Give the full name of the company you trained in and the opening date.
NAME OF THE COMPANY & OPENING DATE
Example: XY Tours and Travels or AB Events Company Opened in 1980 Content expected: Explain if the company belong to a bigger group of companies and describe briefly the group.
Example: XY Tours belongs to Thomas Cook Group. If the company you trained in does not belong to a group, please remove this line from the table. Content expected: you are required to explain briefly where the company is located and try to justify why the company was implemented in that location?.
LOCATION
Example: XY Tours/ AB Eent company located at KL Central, the location is strategic to the potential travelers.. Do not cut and paste the location description from the hotel or company website, write the content with your own words.
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
Content expected: Explain briefly the main target market of the company, in term of nationalities, occupation, social profile (couple? Family?) and justify why the product/services supplied by the company match with the target market. Example: The company is clearly targeting business travellers, coming for few days. The clientele is mostly coming from South East Asian Countries (Thailad etc) . Content expected: Introduce briefly the main competitors implemented in the same area than the company and the main competitors implemented in the same city. You are required to explain clearly on which aspect (product, price etc) other companies are competing with the company your are training in. Example: Being located at KL Sentral, the XY Tour Company/ AB Event company is clearly facing a direct competition from CD company on the same target market and same type of product Content expected: Explain briefly the hotel facilities as well as the main outlets available (Bar, restaurant etc) with the type of product they offer and their main range of price.
HOTEL & OUTLETS DESCRIPTION If the training is completed in an hotel
TARGET MARKET
COMPETITORS
Example: The hotel offers to guest 3 dining area named respectively Binouse, Liche, Bibine. Binouse is a wine bar offering to guest a range choice of French, Australian wine with a selection of snack and tapas. The average price range from . If the company you trained in is not a hotel, please remove this line from the table. Content expected: Explain briefly the restaurant facilities as well as the type of food and menu offered.
Example: The restaurant possesses a 40 seats dining area with a private dining room that can accommodate 20 persons. Specialized in seafood, the menu proposes If the company you trained in is not a restaurant, please remove this line from the table. Content expected: If the company you trained is neither an hotel nor a restaurant, explain the main service offered by the company. Example: The travel agency offers a wide variety of packages ranging from If the company you trained in is a restaurant or a hotel, please remove this line from the table.
ANY OTHER TYPE OF COMPANY DESCRIPTION If the training is completed in neither an hotel nor a restaurant.
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
INTERNSHIP PLACEMENT BREAKDOWN PERIOD OF PLACEMENT Example: 1 June to 15 July Example: 15 July to 30 July You can add as many lines as necessary DEPARTMENT Hot Kitchen Purchasing department
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
DEPARTMENT DESCRIPTION & INTERN INVOLVEMENT DEPARTMENT PERIOD OF PLACEMENT MAIN RESPONSIBILITY OF THE DEPARTMENT Hot Kitchen 1 June to 15 July The Hot kitchen is in charge of: - Elaborate the mise en place for - Prepare all the
CHALLENGES FACED - Under this department the main obstacle I faced was .. - In order to tackle this obstacle, I decided to
LEARNING OUTCOME - While being under hot kitchen, the key skill I learned is - Another major outcome was that I gained.
DEPARTMENT DESCRIPTION & INTERN INVOLVEMENT DEPARTMENT PERIOD OF PLACEMENT MAIN RESPONSIBILITY OF THE DEPARTMENT MAIN DUTIES HANDLED Purchasing department 15 July to 30 July .
OBSTACLES FACED
LEARNING OUTCOME
IR Guidelines
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BC/BH/BR/BE - year 2
Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
5. Language Requirements
Professional language is required, emphasizing on the content. Personal pronouns, I and we are allowed but should not be overused.
6. Writing Format
The report should be computer typed, A4 format Font Times New Roman, size 12, no spacing Each page should be numbered at the bottom center The final report will be comb binding one copy will be provided
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
BACHELOR OF
International Hospitality Management (Hons) OR
BACHELOR OF
Culinary Arts & Food Service Management OR
BACHELOR OF
International Tourism Management (Events Management) OR
BACHELOR OF
International Tourism Management (Travel & Recreation Management)
INTERNSHIP Report
Year
IR Guidelines
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Taylors University School of Hospitality, Tourism & Culinary Arts Bachelors Degree
BACHELOR DEGREE OF
International Hospitality Management OR
BACHELOR DEGREE OF
Culinary Arts & Food Service Management OR
BACHELOR DEGREE OF
International Tourism Management (Events Management) OR
BACHELOR DEGREE OF
International Tourism Management (Travel & Recreation Management)
IR Guidelines
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