INTERNSHIP REPORT GUIDELINE BaCHELOR'S DEGREE

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s DegreeINTERNSHIP REPORT GUIDELINEBaCHELOR’S DEGREEThe present document aims to propose a structure for the redaction of the InternshipReport, that must be submitted after the completion of the first internship in all theBachelor’s Degree programme (Hospitality, Tourism and Culinary Arts). Theseguidelines take into consideration the requirements from the jury that will beevaluating the training report submitted.1. CoverPlease follow the Model given page 6 of this document.2. Overall Structure of the INTERNSHIP Report Cover page Evaluation Form Table of Content Internship ReportIntroduction1) Internship placement profile2) Schedule, Duties, Challenges and Learning OutcomeConclusion Appendixes Internship appraisal formsMax 15 pages,including appendixesFollowing the above structure is compulsory - except for appendixes.IR Guidelines - page 1 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s Degree3. Content of Industrial Training ReportThis report aims to relate and analyze the experience of the student during their industrialtraining. It should cover 10 to 15 pages according to the following structure.Introduction: (1 page MAXIMUM) Justification for the choice of internship placement (for ex-diploma students,explained if the internship represent a continuity with diploma placement)Example: choosing Hilton hotel for internship was guided by the desire to be exposed to ……. Explained the learning outcome you were expecting before starting theinternship.Example: Regarding the learning experience I could have in a 5 stars hotel, my mainexpectation was to be able to improve my cooking skills from a technical point of view (Hopingto be more efficient and accurate in term of cutting, cooking techniques) but also from aorganizational point of view by ……) Introduction of the Internship Report (IR) content and structureExample: The first part of the IR will be dedicated to explain in details the various task I didduring my internship….1) Internship PlacementYou are required in this part to complete the table below. You must at least supply thecontent expected for each box. You are required to adapt the content based on yourrespective training. The content can be written in essay form or by using bullet formbut must remain as a table.NAME OF THE COMPANY& OPENING DATEAFFILIATION OF THECOMPANY TO A GROUPContent expected: Give the full name of the company you trained in and the opening date.Example: Hilton Kuala LumpurOpened in 1997Content expected: Explain if the company belong to a bigger group of companies and describebriefly the group.Example: Westin hotels belong to the Starwood hotel group that……………..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 tojustify why the company was implemented in that location?.LOCATIONExample: Hilton Kuala Lumpur, is located on top of KL sentral station, the main…………The location is highly strategic for a hotel since the KL express arrival is located …..Do not cut and paste the location description from the hotel or company website, write the contentwith your own words.IR Guidelines - page 2 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s DegreeTARGET MARKETCOMPETITORSContent 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 thecompany match with the target market.Example: The company is clearly targeting business travellers, coming for few days. The clientele ismostly coming from South East Asian Countries (Thailad etc) ………………….Content expected: Introduce briefly the main competitors implemented in the same area than thecompany and the main competitors implemented in the same city. You are required to explainclearly on which aspect (product, price etc) other companies are competing with the company yourare training in.Example: Being located at Kl Sentral, the hotel is clearly facing a direct competitor which is LeMeridien Hotel. Positionned on the same target market and same type of product (5 stars) Lemeridian is …………….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 & OUTLETSDESCRIPTIONIf the training is completed inan hotelExample: 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 ofsnack 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 menuoffered.RESTAURANTDESCRIPTIONIf the training is completed ina restaurantANY OTHER TYPE OFCOMPANY DESCRIPTIONIf the training is completed inneither an hotel nor arestaurant.Example: The restaurant possesses a 40 seats dining area with a private dining room that canaccommodate 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 mainservice 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.IR Guidelines - page 3 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s Degree2) Schedule, Duties, Obstacles and Learning Outcome.You are required in this part to:- Fill in the table “Internship Placement Breakdown”- Fill in for each department you trained in the table “Department description & InternInvolvement”. You must use the same table template for all the departments youtrained in. If you trained in 3 departments you must fill in 3 times the table“Department description & Intern Involvement”All the table must be filled using bullet form but with sufficient wording to beunderstandable.If you spent less than 2 weeks in a department, you are allowed to combine departmentstogether. For example, if you spent 1 week in hot kitchen and 1 week in cold kitchen, you canconsider Hot and cold kitchen as being one department. If you spent 4 weeks in hot kitchen and4 weeks in cold kitchen, you must treat them as two separate departments.WARNING: You are not allowed to combine departments that have nothing incommon. For example do not combine Pastry and Housekeeping, even if you spentonly 1 week in each.INTERNSHIP PLACEMENT BREAKDOWNPERIOD OF PLACEMENTExample: 1 June to 15 JulyExample: 15 July to 30 JulyYou can add as many lines as necessaryHot KitchenDEPARTMENTPurchasing departmentIR Guidelines - page 4 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s DegreeDEPARTMENT DESCRIPTION & INTERN INVOLVEMENTDEPARTMENTPERIOD OF PLACEMENTMAIN RESPONSIBILITY OFTHE DEPARTMENTHot Kitchen1 June to 15 JulyThe Hot kitchen is in charge of:- Elaborate the mise en place for ……………- Prepare all the ………MAIN DUTIES HANDLED CHALLENGES FACED LEARNING OUTCOME- In charge every morning of ……………- Responsible for………etc- Under this department the main obstacle Ifaced was ……..- In order to tackle this obstacle, I decidedto…………- While being under hot kitchen, the key skillI learned is………………- Another major outcome was that Igained………….DEPARTMENT DESCRIPTION & INTERN INVOLVEMENTDEPARTMENTPERIOD OF PLACEMENTMAIN RESPONSIBILITY OFTHE DEPARTMENTPurchasing department15 July to 30 July…….MAIN DUTIES HANDLED OBSTACLES FACED LEARNING OUTCOME………… …………… …………………IR Guidelines - page 5 of 9 - BC/BH/BR/BE - year 2

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s Degree4. Appendixes and AnnexesAppendixesAny supporting document, chart, etc. should be numbered (Appendix I, II, III, etc.)and referenced in the report (inside the core text of part one and two)5. Language RequirementsProfessional 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 providedIR Guidelines - page 7 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s DegreeSchool Of Hospitality, Tourism & CULINARY ARTSBACHELOR OFInternational Hospitality Management (Hons)ORBACHELOR OFCulinary Arts & Food Service ManagementORBACHELOR OFInternational Tourism Management (Events Management)ORBACHELOR OFInternational Tourism Management (Travel & Recreation Management)INTERNSHIP ReportStudent nameStudent number,Batch, GroupYearIR Guidelines - page 8 of 9 -

Taylor’s University School of Hospitality, Tourism & Culinary ArtsBachelor’s DegreeBACHELOR DEGREE OFInternational Hospitality ManagementORBACHELOR DEGREE OFCulinary Arts & Food Service ManagementORBACHELOR DEGREE OFInternational Tourism Management (Events Management)ORBACHELOR DEGREE OFInternational Tourism Management (Travel & Recreation Management)Internship Report: Evaluation FormCandidate’s nameStudent numberAcademic year: ………………………………: ………………………………: ………………………………MARK/30General CommentsIR Guidelines - page 9 of 9 -