Internship Experience at Tang Dynasty Restaurant Essay Example

therefore helping an intern in selecting a career, Provides an inside operational structure, operations and organizational processes within an organization and without permanent employment commitment, provides an internee with favorable market conditions for an getting a permanent employment, it provides and develops work skills in the application of theory to practical work situations and lastly, internship gives an opportunity to the student to develop an altitude conducive to gain effective skills in interpersonal relationships.

Introduction of the Organization

It covers cover three different aspects when describing the Tang Dynasty restaurant. These are: its history, description and organizational structure.

History

It dates back 1990’s when the Tang Dynasty was established. It was located in Kennedy Street. The place looked too posh and was reserved for anniversary celebrations and wedding proposals. According to Alex Tricolas (2015), there was no Mach to be said about this restaurant since there was no more foodie scenes like today. Too, there was no much to be said about Canberra dining if there was believe with few publication that were forecasting on restaurant. Tang Dynasty was first closed in 2006, a stage to its second owner Heidi Cheng. Later Nine years, Heidi decided to bring back Tang Dynasty and bring old school luxuries from golden years to Kingston Foreshore. The owner of the Tang Dynasty Restaurant bought it from its starters.

Description

The tang dynasty restaurant is acknowledged generally due to its golden age and cultural history in China. The Emperor Tang Dynasty, by then loved fine horse and during this reign, the tri-colored pottery horse was the symbol of the art form and many other great such horses of artistic quality were also produced. During the reign

of Zetain, she gathered all pottery on large scale. It then became custom for all officials of high ranks, before their death to write articles about this pottery and get them buried with them. Later, during land slide and after heavy rain, these materials pottery object were exposed. People pieced together broken parts of the objects found and many imitations were made out of original pottery horses. Out of all imitations made, those of Zhang Yingchum were regarded the most true to life. The Tang Dynasty Restaurant was founded with the sole reason of making profit. The formal method of operation was chosen because it was simple to run and maintain at that time. At the start time there was no local support that an organization benefited from.

The Tang Dynasty Restaurant reaches its clients through their website. Clients log in to the account and makes an online order which is sent to the company’s fax machine. Customers likes Tang Dynasty Restaurant products due to its convenient of access and good services offered by the company. The organization inability to handle phone calls did not sink well with me since some clients may be unable to access the website. Also, it does not allow over counter orders which limits clients who do not have ability to order over the website. It also offers services to high class people leaving out other levels of classes un-attended. This brings market discrimination.

Organization

Tang Dynasty Restaurant is organized into different department in hierarchical model structure. It has manager, assistant manager and other staff members from the various departments. These departments include: Information Technology, Ordering, accounts and relations departments. They all work

interactively to make sure there is free flow and exchange of information. Also, there is horizontal flow of information from department to another.

Job Description

As the restaurants assistant manager my job entailed undertaking managerial tasks in absence or in collaboration with the restaurants high level management. As assistant manager, assisted top management in incorporating strategies and ensuring that the organizations objectives and goals are met through concerted efforts from each department. In most cases, I acted as the link between the employees and the top management and therefore I required high decision making skills, organizational skills and very solid interpersonal and mediation skills.

These enabled me undertake my duties of presenting employees grievances to top management and at the same time informing them of what is expected of them by the mangers. In addition, my job was key in ensuring that the organization activities ran smoothly by delegating tasks during busy times to have all tasks timely and effectively done. Most importantly my job as assistant manager was more of leadership since it included supervising employees, handling small complaints and acting as a role model to subordinate employees. I was also responsible for recruiting and training quality employees for the restaurant. My job thus entailed interviewing and ensuring that new employees had a smooth transition into their new jobs.

Also, I ensured that new employees who had difficulties in learning new skills in their work points were keenly trained without harassment. I also communicated regularly with clients to know their feeling about the services offered by Tang Dynasty Restaurant. This included evaluating customers’ needs and specification and devising measures to help the restaurant adapt to the customers’ needs

and preferences. Coordination was also another duty under my docket. It entailed coordinating and monitoring operation in departments, ensuring the restaurant’s policies and guidelines are adhered to assisting the top management in planning and implementing policies made for the good of the organization. I was also responsible for motivating the employees to make sure they were always in high spirit even when the business was not doing well. I constantly encouraged and motivated them to succeed and improve in their undertakings, giving them the importance of being kind and friendly to customers who are the main pillars of any business.

Training Program

It involves a comprehensive program that explains what activities internees are required to undertake while on internship (Terpstra, 1978, p.19). It must clearly define the areas of interest to specific student in relation to the course.

First Week

I am a graduate student majoring in the international business course. I underwent through my internship program in the Tang Dynasty Restaurant where I was working as an assistant manager in the restaurant. I was seated down the manager and helped him in the duties allocated to me by the manager and any other pertinent duties that seemed helpful in running the restaurant though not related to my field. The following departments are available in the restaurant: Orders department, customer care department, cash department, Information Technology department, catering department and administrative department. The first day of exposure to the practical field was at the orders department.

Orders were sent from the website system to the to the restaurant fax machine. This was my first time to encounter such a powerful ordering system which creates perfect orders which were transmitted directly

to the restaurant. The transmitted orders were free of errors and no phone calls was allowed when since all people were busy. It was possible to make an order some days or weeks in advance. Making an order was a simplified processes as it involved just pressing one’s favorites then sending them to the restaurant fax machine.

During the first week at the Tang Dynasty Restaurant, the internee was just observing the ordering officer while receiving and verifying orders in the orders department. Currently, internee knows how to confirm orders, approve them and sent them to the catering department for preparation.

Second Week

In the second week of the internship in the tang dynasty restaurant, the supervisor assigned duties from the orders department. Since I had good observation skills from the previous week, I was able now to work as a sole officer in the department. It was an awesome week as faced it in real life situation. I could receive orders, verify them and sent them to catering department without any problem.

Third week

In the third week, I was transferred to accounts department. As usual with new employees, I was oriented in the department. During the whole week, I was observing and learning the observable rules of the department. I was acquainted with the department skills. These were: Reviewing order payment, verifying payments and approving them. I also learned how to reverse the client’s funds in case the order specification were not met.

During this week, the internee performed duties in the accounts department and was able to perform the roles and duties assigned effectively. Online verification was a big challenge to many works but the internee proofed enough

competency to carry out the duties with much consultation. This is was clear indication that, the internee had gained substantial skills and practices from the first week of orientation in the department.

Fourth week

In this fourth week, I was shifted to catering section. There, I observed all the activities that goes on during preparation of the orders that are verified and approved. Once the order is received from the orders department, it is acted upon and when it is ready, all requirements are cross-checked. If found complete, it is sent to the orders department for finalization. The order is closed and delivered to the owner. On receiving the services the customer signs an electronic page on the company’s website on the order form to proof that, the order was closed successfully.

The internee was shifted to the catering department. There are various duties that the internee performed. Overseeing all catering activities that were being performed by other employees. They included but not limited to observing hygienic condition in the cafeteria, observing employees conduct in the work place, keeping track of time management by employees and overseeing employee’s relationships and interaction while on the duty.

Fifth Week

I was shifted to customer care unit. This department deals with client’s warfare. It makes sure that, all clients’ needs are addressed accordingly. According to journal of hospitality (pp.29-40), it handles clients’ either through phone calls, messaging, and email address or clients comment from the restaurants website according to their needs. In this department, I was able to observe how restaurant staffs interact directly with clients’ through life chat and through messaging.

The internee was shifted to care unit department where different activities are

undertaken. The internee was able to observe activities that were assigned to other departmental staffs. It is through observation that, the internee was able to observe duties as required by the supervisor. The internee performed some minor duties assigned by departmental heads while in the department swiftly.

Lessons learnt during the Internship

During may stay in Tang Dynasty Restaurant I did learn a lot especially with respect to my specialization and do believe that my sacrifice was worth. I did acquire leadership skills that are very useful in my future career. In addition I learn how to work in a diverse environment and accepting others irrespective of their backgrounds. Most important, I acquired broad problem solving and mediation skills especially by dealing with a diverse work force. I was able to handle minor complaint and disputes from employees amicably thus creating a help work environment. In addition, by acting a link between employees and the top management I learnt many decision making skills especially when I worked in absence of the top managers. I also perfected my efficiency by constantly training new employees. In addition I gained important management skills that were not learnt in class by working with top management especially in policy formulation and strategy implementation.

Observation

It is my observation that, the organization can improve on its operations if the recommended measures are put in place. From the opportunities that an organization enjoys, it can broaden its operations and do well in the market.
Also, from the view point of the stated firm’s weakness, it may be worthy to note the devastating effects that these weakness may bring to the company. They can lead to collapse of

the firm if not corrected.

SWOT Analysis

Strengths

Organization strength were that, it was established in time when there was no stiff competition from other big restaurant. It is said to be a restaurant of its own type from others of the age. Tang Dynasty Restaurant also offered high quality meals at a cheaper price compared to other hotels of the same kind in china. Also Tang Dynasty Restaurant, the single most restaurant that offered broad history about ancient china thus attracting many tourists.

Weakness

It presents firm weakness in the market. The firm does not encourage direct phone calls when busy. This limits the restaurant’s ability to handle sensitive issues coming from the client.

Opportunities

These are the avenues that an organization may take for its own advantages. Opportunities for the Tang Dynasty Restaurant rages from using its long term existence in the market to venture in to avenues that will limit other small firm from entering the market. The restaurant can also incorporate delivery services to increases its sales. This may help serve customers that are busy to physically visit the restaurant. In addition, the restaurant may take advantage of health feeding and have more of organic dishes in their menu.

Threats

The firm’s threat comes from other small existing restaurants which may thrive up and pose a great challenge in handling the market. Such small organization poses a great challenge by coming up with tough measures to face off the competitors. Small restaurants around Tang Dynasty Restaurant give client many option on how and where to spend their money. Many of the dishes in Tang Dynasty Restaurant are traditional and many clients are not aware of their existence.

Conclusion

Throughout my internship period,

I was able to undergo through different training sessions that exposed me to real world job situations. I underwent through intensive training programs that was offered by Tang Dynasty Restaurant staff members. The staff were so supportive and willing to take me through practical sessions. They helped me to gain required market skills and experience. Through experience gained in the internship program, I was able to gain practical skills required to maintain and operate clients. As an assistant manager, I was able to control business operations in the organization. I was directly under the manager, so, I gained all the required and relevant skills required in the international relations market business.

References

1. Chen, T.L. and Shen, C.C., 2012. Today's intern, tomorrow's practitioner?-The influence of internship programmes on students' career development in the Hospitality Industry. Journal of Hospitality, Leisure, Sport & Tourism Education, 11(1), pp.29-40.
2. Tangdynasty-au.com. (2016). Fine Dining Restaurant. online Available at: http://tangdynasty- au.com/ Accessed 31 Jul. 2016.
3. Alex Tricolas (2015). Tang Dynasty resurrected at Kingston Foreshore
   Available at: http://thisiscanberra.com/tang-dynasty-resurrected-at- kingston- foreshore/ Accessed 31 Jul. 2016.
4. Terpstra, V., 1978. The cultural environment of international business. Cincinnati: South- Western Publishing Company.
5. Zeller, D. and Stewart, T., Case Study: Organization Description and Key Position.