Food Internship Report

INTERNSHIP REPORT

TERM PAPER (NTCC) SUBMITTED IN THE PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE DIPLOMA IN FOOD PRODUCTION
TO AMITY SCHOOL OF HOSPITALITY (ASH), AMITY UNIVERSITY, NOIDA (U.P)

SUPERVISED BY: SUBMITTED BY:

PROF.KAVITA KHANA
ASSISTANT PROFESSOR SHOBHITA CHITKARA

ASH

2017
GUIDE CERTIFICATE

This is to certify that the project report titled ................. is a bonafide work carried out by Shobhita Chitkara, Enrollment no.............… of Amity School of Hospitality for Diploma in Food Production was conducted under my supervision and it constitutes her original and authentic work. It does not require any further alterations and has not been submitted to any other university for any other degree.

Guide:

Food Production is the suitable program for people with international drive, entrepreneurial flair and flamboyance along with discipline, commitment and dedication. People who take this course learn effective strategies for managing customer relationships within the culinary industry.
They examine ways to satisfy customer demand through a change in the culture, structure and goals of an organization.Topics include guest satisfaction,consumer behavior and expectations, reward and loyalty programs,service quality and effective communication. Moreover, developing the proper professional and hospitable attitude is an important focus point.

INTERNSHIP OVERVIEW

Food Production is a subject based on our practical know- how, so the internship is an integeral part of our study. An internship is an opportunity for the students to gain the knowledge about the actual working environment, thereby training them for the future.
In this context, I got an opportunity to undertake an internship at the royal “ The diplomatic Taj Palace Hotel”, Chanakyapuri, New

· Prepare the duty roasters.
· Authorizers all the formats.
· He is also authorized for granting leave to personnel in his own section.
SOUF CHEF
Responsible to : Master Craftsman
Responsible for : Chefs working under him
Duties & Responsibilities :
· The sous chef is responsible for his particular department which may very e.g. pastry, garde manger.
· He issues a duty register for his department and hands over duty sand responsibilities for the staff working under him.
· The sous chef is answerable to the executive chef and hr has to keep the functioning of his particular up to date.
· He sanctions overtime and leave for the personnel in his department.
CHEF DE PARTE:
Responsible to : Master Craftsman
Responsible for: Chef working under him
Duties & Responsibilities:
· Ensures that the food items are picked up timely and checks portion control.
· Task over the duties of master craftsman in his absence.
· Prepare the storeroom requisition. Ensure the proper storage of raw materials.
· Ensure correct maintenance and usage of equipment.
· Supervise the wastage control and mis-en-place.
COMMIS:
Responsible to : Kitchen