SILVER MOUNTAIN SCHOOL OF HOTEL MANAGEMENT

(Affiliated to QUEEN MARGARET UNIVERSITY)

Internship Report

SUBMITTED BY: Shikha Joshi

PROPERTIES: Dubai Creek Golf and Yacht Club Park Hyatt

STARTING DATE: 15 December 2020

ACKNOWLEDGEMENT
The main reason to why I wanted to do internship is to deeply explore myself and my inner
talent to the authentic world of tourism and hospitality industry. Before this internship
program I was totally known about this industry theoretically and practically that I studied at
SMSH. And now this internship taught me where and how we can use our skills in this
industry by developing personal growth and skills required with confidence side by side.

I would like to express my deepest gratitude to Silver Mountain School of Hotel Management
for giving me an opportunity to carry out my six months internship at Dubai Golf Creek and
yacht Club by Park Hyatt. My sincere thanks to Mrs. Sandipa (Director of Sales and
Marketing, SMSH) and all board of directors, administration, and teachers and colleagues for
supporting directly or indirectly either before or throughout my internship. The four-year
journey at Silver Mountain School of Hotel Management was so fruitful and this place really
helped me to enhance my skills and gave lots of opportunities. I’m so glad along with gaining
a lot of knowledge I got so many amazing and supportive friends

Moreover, big thanks to Park Hyatt and Dubai Golf Creek and yacht Club for always
showing welcoming behaviour as they all also know we were there for training. Food and
beverages along with kitchen department is/was always being optimistic to teach me by
giving responsibilities and enforce to work as a team. I would like to thank Assistant director
of Food and Beverage Mr. Pattabi and HR Mr. Ayan Das for having faith on us and giving us
opportunity to be one of the parts of the Park Hyatt. Similarly, Mr Edie Johnson restaurant
manager.

EXECUTIVE SUMMARY

The main goal of this internship phase is to gain practical knowledge and training in the real
world of hospitality, which is the starting point for all hoteliers. It represents the real
hospitality sector, in which we must operate as professionals, integrating all of our qualities
that we acquired and trained during our theoretical and practical classes.

As a qualified applicant, the Human Resource Department and Learning Management of

Despite the fact that I was a trainee, the employees never made me feel like a contract worker
but encouraged us to work professionally and in team. The experienced I gained at Park Hyatt
is very important since, they taught us lot of responsibilities and tend to build our self-
confident in front of international people.

This report is based on the experiences that I gathered during my six months internship food
and service department working as a professionalism. It includes the general background of
Park Hyatt and Dubai Creek and Yatch Club and about outlet where I worked along with its
wonderful and awful experiences.

TABLE OF CONTENTS

Acknowledgement
Executive summary

Hotel profile…………………………………………………… 1

Review of literature…………………………………………………… 5

Learning experience……………………………… 6

Reflective logbook…………………………………………………… 8

Value ………………………………………………………… 10

Challenges and constraints…………………………………………………… 11

Recommendation……………………………………………………………. 11

Career plans …………… …………………………………………………… 12

Bibliography

Internship Certificate
 INTRODUCTION OF HOTEL

The Park Hyatt is a luxurious hotel. Park Hyatt Dubai is a great spot for a luxurious vacation,
located in Dubai Creek Resort on the banks of the magnificent Dubai Creek. Every moment
at Park Hyatt Dubai is skilfully crafted to offer a sophisticated, fulfilling, and unique
experience, from an innovative assortment of award-winning restaurants to a luxury
destination spa. Rooms of the Park Hyatt Dubai provide luxurious linen and floor-to-ceiling
windows with access to a furnished balcony. Each room offers a private bathroom with
marble bath, cable TV, and a well-stocked mini-bar. The golf club is afterwards operated by
Park Hyatt, a luxury Hyatt brand, which also manages all ten of the restaurants and bars
which are Lakeview, boardwalk, QDs, Casa de tapas, Ceilo, Thai kitchen, lounge, BDP, Pool
bar and jones the grocers, gymnasium, tropical swimming pool (dubai golf, 2020).

Dubai Golf operates two of the region's top golf courses, Emirates Golf Club and Dubai
Creek Golf & Yacht Club, as well as a variety of casual and fine-dining restaurants, as well
as swimming, gym, and tennis facilities. The Dubai Creek Golf & Yacht Club, which is
located on Dubai Creek, opposite of Deira city centre and near the Deira city centre metro
station, first established on 1 January 1993. It has an 18-hole par 71 championship golf
course with a clubhouse that is styled like a sail. Dubai Golf Creek and Yacht Club has
established a reputation as a recognized golf course with facilities that include 92 villas

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designed specifically for golfers, international travellers, and tour operators. Dubai golf has
always maintained its luxury among its golf course and restaurants with its services and great
amenities, as golf is known as the sport of the rich. Not only is club known for its golf course
and restaurants, but also for its well-kept courses surrounded with coconut palms, greens, and
appealing fountains, and most significantly, the majestic historical clubhouse. It was the site
of the first golf academy in the Middle East, and it consists of two buildings, one of which is
administered by Dubai Creek and the other of which is a fine dining restaurant. The
government runs a marina on the creek side of the yacht club, which has dining facilities as
well (dubai golf creek and yahct club, 2020).

LAKEVIEW is one of the golf club's main outlets, and it's more than likely a casual
restaurant that serves international food. The restaurant's superb ambience and management
make it a key draw in the city. Lakeview is the most prominent of all of its outlets because it
is situated within the magnificent clubhouse. The restaurant's steaks, fish and chips, and, of
course, cocktails and draft beers are very well-known among the golf players. The restaurant
can accommodate 200 people indoors and out, with a separate outdoor space for parties that
can accommodate up to 500 people. The restaurant has consistently received excellent
evaluations and has always been regarded as a leader in terms of luxury service and
consistent food quality. When I think back on my time at Lakeview and being a part of the
team, I feel overwhelmed and proud (park hyatt, 2020) .

Moving on to the strength and prospects of Dubai golf, the top-quality service and ambience
of the restaurants are undeniably important. The location is a significant benefit because it is
in the heart of Dubai, where tourism is on the rise in today's world. The structure and design

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of the hotel villas and restaurants, where associates deliver high-quality service in a
welcoming environment, are other indicators of the property's strength. The coupons and
entertainer system, which allows guests to enjoy a variety of discounts and offers on food and
beverage as well as hotel accommodations, has always been a plus.

The scenery and golf course, where every drop of sunset and sunrise can be seen directly, has
changed the atmosphere of the restaurants, and the historical design and architecture of the
buildings is unlike anything else in Dubai or the world.

The hotel's shortcoming could be the upkeep of facilities and amenities in the villas and on
the golf course, such as not providing high-end amenities in the villas, supplying water and
towels on the golf course, and maintaining the golf field, among other things. In my
perspective, the management team is lacking since they employ fewer people, which has
always made it difficult to provide continuous, high-quality service.

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ORGANIZATION CHART

The Dubai Golf Creek and Yacht Club used to be an independent property with its own
management, but it was acquired by Park Hyatt in February 2020 and renamed park Hyatt
Dubai Golf Creek and Yacht Club. It contains 93 magnificent villas that are not open to walk-
ins. The villas are mostly for families that remain for months or years as members of a golf
club. So, 80% of the guests are golfers who stay in the villa, and only a small percentage of
the guests come for vacations. On a monthly basis, the golf club organizes a golf tournament
and championship, which keeps the restaurants and club extremely busy virtually every day.
All of the villas feature wonderful rooms for a family or a couple with exquisite views of the
blue sea, sunrises and sunsets. They also have private swimming pools, Jacqui zees, good
décor, and the hotel's sports facilities, gym, and other amenities. Another key factor that
contributes to Dubai Golf Club's value is the fact that it is managed by WASL Management

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Company. WASL is a leading management business controlled by the Dubai royal family.
WASL Leisure and Hospitality is in charge of the Dubai Golf Club in particular.

The golf club also has a professional long tennis court that hosts international tennis
tournaments like the Dubai Open, which is a major tourist draw for tourists from all over the
world. Another highlight is the yacht club, which is where all of the boats and jet skis are
parked. The golf club also has a training course for children and adults, where they receive
adequate equipment training and are prepared to become professionals one day.

The Dubai Golf Club is well-known for providing a fantastic golfing experience in the
Middle East. However, it boasts fantastic food and beverage establishments that serve high-
quality, diverse cuisine. The following is a list of food and beverage outlets in Dubai golf:

Lakeview is a beautiful and relaxing setting for a delectable breakfast, lunch, and supper, as
well as a great place to catch all of the live sporting action on ten high-definition televisions.
The contemporary venue, which is totally decorated in neutral earth tones, will provide guests
with private inside settings as well as a spectacular outdoor terrace with views of Dubai
Creek and the championship golf course. Whereas, it operates from 6 am to 12 mid nights.

The iconic and award-winning Boardwalk restaurant is located in the Dubai Creek Marina
and features an outdoor seating area with spectacular views of the Dubai skyline. Nestled on
the beaches of the gorgeous Dubai Creek Marina, Boardwalk has been a popular Dubai icon
since launching 25 years ago. The landmark restaurant, which has a marina-inspired décor
and an outdoor area overlooking the creek, offers a beautiful fresh seafood display suggestive
of a Mediterranean market. Boardwalk is open for Lunch and Dinner every day and is perfect
for families, couples and groups of friends.

QD's is the ideal spot to unwind and take in the breath-taking views of the creek! Guests can
enjoy breath-taking views of the Dubai Creek against the background of the Dubai skyline
while savouring in a variety of delicious food and beverages, including our famous Shisha.
Qds is operating from 2:00 a.m. until 3:00 a.m. Also, there is live music and a DJ
performance. It is busy from 10 p.m. until 2 p.m., then slows down. It is the most popular
restaurant among all.

Casa de Tapas is one of the most recognizable Spanish restaurants in the UAE, based on old
rustic Bodega style venues in Madrid's alleyways. The restaurant, which was located in the
Dubai Creek Yacht Club, served delectable classic dishes prepared by our highly qualified

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staff of Spanish chefs. Everything about our paella and tapas, as well as the drinks, music,
and decor, has been carefully crafted to provide a delectable dining experience with a distinct
Spanish flavour in the heart of Dubai (Casa de Tapas 2020).

Jones the Grocer Express, an Australian food shop located at the Peter Cowen Academy at
Dubai Creek Golf & Yacht Club, serves dinners in both indoor and outdoor settings. Jones
the Grocer Express delivers you its enthusiasm for outstanding and healthy food, as well as
retail items for everyone. Aside from a restaurant menu, Jones also has a 'grab and go'
counter with a variety of coffees, sandwiches, and snacks, perfect for golfers and paddle
tennis players before or after their game. It operates from 7 am to 10 pm.

Cielo Sky Lounge is a rooftop bar of the Dubai Creek Yacht Club that offers guests
panoramic views of Dubai's cityscape while enjoying the gorgeous waterways. Our award-
winning team creates inventive cocktails, the stylish lounge decor, and live music from local
and international DJs. It is open from 5 p.m. to 2 a.m. Monday to Thursday, and from 5 p.m.
to 3 a.m. Friday to Sunday, with Shisha starting at 6 p.m.

LITERATURE REVIEW

The interaction between a guest and a host in which the host extends some level of kindness
to the guest, including the welcome and entertaining of guests, visitors, or strangers, is known
as hospitality. It also refers to how people treat others, such as the service of greeting and
welcome guests at hotels. It plays a critical impact in increasing or decreasing a company's
sales volume. One of the most resilient, flexible, and dynamic sectors on the globe is
hospitality. It's a rapidly sector where technology and innovation are always being combined
to better the guest experience. To fulfil the ever-changing wants of consumers, new concepts
for hotels, travel, and restaurants are continually being developed. As the world changes, new
opportunities for hospitality vocations and businesses emerge. With several new hotels
developing throughout the world, the hospitality sector is growing at such a rapid pace that
graduating students may wind up working for the same company.

Students must use their knowledge and do professional internships while attending a hotel
management school. Internship opportunities are as diverse as the sector itself. Some students
may pick this job experience based on the employing company, geographical area, culture
and language, future career progression opportunities, and so on. Students are required to

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complete at least two six-month internships. This experience adds up to one year by the time
we graduate, looks great on our resumes, and helps us meet the requirements for jobs like
Management Training programs and supervisory positions in the business. Hospitality sector
assist students in deciding on, preparing for, and pursuing professions in the hospitality
industry. Aside from classes, interviews, and internships, students learn that if they enjoy
what they do, professional success will follow.

Internships are a type of career-oriented learning that attempts to provide students with work-
related skills and expertise that will be useful in their future careers. It aids in the adaptation
of trainees with practical skills, the enhancement of social relationships, future study
motivation, and the development of a socially acceptable personality. Working in a hotel is
based on previous practical class experience, acquired abilities, and the motivation of all
interested students. Employers can use periods to test potential hires before making long-term
commitments, as well as to show a direct interest in training future management. Internships
have often been expected by students of all faculties since they provide a chance to be
exposed to the real working environment of the industry, apply what they have learned, and
learn new things while sharpening abilities. It is not only a requirement of the course, but also
an important feature of the student's life to see and experience his or her future in the area. It
combines the best aspects of educational career.

LEARNING EXPERIENCE

The internship was remarkably effective and full of highs and lows for the entire six months.
My internship at Park Hyatt Dubai Golf Creek and Yacht Club began on December 16, 2020.
Mr. Pattabi, the food and beverage assistant manager, and Mr. Ayan Das, the HR manager,
interviewed me and then chose me to work in one of Dubai's best properties. Since it was not
my first experience as trainee but it was quite adventurous experiences, I faced there at Park
Hyatt Dubai. It was my second internship experience and I have already been at Dubai before
as well so I was already familiar with the environment. My first internship was in 5 th semester
in Meydan hotels and hospitality Dubai. So, before coming here I already had clue about the
concept of working as trainee in this hospitality world of Dubai

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It was a great pleasure to work in such a reputed hotel Park Hyatt Dubai Golf Creek and
Yacht Club, Dubai. To summarize, I got the opportunity to work in the food and beverage
industry for six months from the beginning. Being interested in the food and beverage
industry, it was really beneficial to me because it gave me with additional insight into how to
develop a successful career in the industry. During my six months in the F&B industry, I
worked in the golf course's main restaurant Lakeview. Aside from working in this
department, there were several experiences that offered further information. Here, I learned
how to deal with pressure and uphold the hotel's standards. Aside from that, it was a fantastic
opportunity for me to learn and comprehend a different culture. Even though we were there
for 6 six months but staffs over there never teat us as a trainee, they gave us equal
opportunities to enhance or quality. From the first day, they encourage us to work in front of
guest and help us to use POS system i.e., micros.

For the first three months, I worked morning shift (6:00am to 4:00pm), mid-shift (12:00pm to
9:00pm) for one and a half months, and night shift (4:00pm to 2:00am) for one and a half
months. It was quite tough for me to work at breakfast on the first day because I had started
working without any instruction. They assigned me to be a food runner for the first four days
so that I could connect with the chef and learn about all the different cuisines while also
managing the back area, such as setting up trays and preparing napkins and condiments. Then
I began taking orders, and they began to assign me tables, and I learned how to punch orders
into micros and manage cash from customers. They provide us the opportunity to work in a
bar for a week and learn how to set up the bar as well as learn about different non-alcoholic
and alcoholic beverages, which helps me while taking orders from customers. Lakeview used
to serve an a la carte menu for breakfast and lunch, and a buffet and sharing platters for
evening, so I had experience with both.

I am so thankful to my outlet manager Mr Edie Johnson, who was always there for us just to
encourage and motivate and never failed to entertain us while were so busy. I had very best
team in restaurant as they were always supportive.

I gained lots of experiences from this intern, and also made lots of friends too. From day 1 to
the end of internship I had best time, with new experiences every day. Till now I am so
thankful to each and every Hyatt family for being part of my life.

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LOGBOOK

Our flight from Nepal to Dubai at 13 December 2020. It was quite adventurous flight for me
because all of my close friends were selected for Park Hyatt and we were travelling together ,
and from Kathmandu to Dubai we were having fun continuously and was scared along
because it was very new place for us. We reach there at the mid night and one of staff of
Sahari village Hyatt accommodation led us to our designated rooms. At first, we thought all
of us would me living together but at the end we got to know that we were separated. I must
say first night we were awake whole night because we didn’t expect to share room with
unknown person and it was quite awful moment. But the very next day my roommate she
came to me and explained everything about our accommodation and does don’t that we
follow in our apartment. She was from South Africa and was very kind hearted.

Next day, HR Mr Ayan Das pass the information to all interns through one of our friends.
And we went hotel for orientation, which was held for whole day from morning 11am to
evening 4pm. They took us to all of the outlets and even the villas of Park Hyatt and along
with Park Hyatt outlets, they also gave us information about the history and other properties.
After finishing orientation, they started to take measurement for uniform and gave us name
badge and card of hotel. Same day they segregate our outlets by our Food and beverage
assistant manager Mr Patabi.

Another day, we went to the outlet where we were designated, and I was working at main
restaurant of golf course which is Lakeview. Mr Eddie John outlet manager guided me along
with two of my friends from same college. He showed us restaurant all indoor and outdoor
and introduced us with all staffs working at that restaurant. Since it was the only restaurant
just in front of golf so all the programs related to golfer used to be held at lakeview. Same
day, there was one function going on related to women golfers and we started our work from
first day at restaurant and I was assisting to work in one section of buffet. It was first day with
all new faces I was so nervous that I was not even able to take peaceful breath. After standing
few hours nearby buffet, we were shifted to work as a server, doing clearance and doing back
area. I think we end our first day doing 9 hours of work. Since I was working at Lakeview,
we used to have separate cafeteria and locker room so we never used to go hotel side
cafeteria and locker room.

We were so excited to go for next day and for a month we were working on same shift so that
we can easily get used to of that working environment. Our manager gave us menu to read it

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down and explained us about the rule and regulations about the restaurant. Which was very
familiar with our college course and it was quite easier for us to go through it because it was
our second internship. Same day they show us store rooms, kitchen, passing areas and side
stations. Since, there was indoor and outdoor facilities, there was lots of confusion related to
table numbers. First day went well with full of confusions and nervousness but it was so fun
knowing all staffs of golf.

Next day, still I was so confused with menu and table number, so Captain and servers all of
them helped me to go through tables. Even bartender started to teach us about pouring
techniques of draft beers and preparation of varieties of coffees because, Lakeview operates
from breakfast to dinner. From the day 1, they used to send us in front of guests to take orders
and to punch it. It was very difficult for me to work on floor because it been a long gap
without dealing with guests. Lakeview was the restaurant which was mostly runs by villa
members or golf members, so it was very important for us to know about each guests and
vice versa, they used to observe us more than managers so we used to be more alert while
serving them. I am so grateful to one of our colleagues Bhavit, who used to work along with
me for entire internship. He was always there if we ever did mistakes while taking or
punching orders in micros.

Slowly I started to get used to, with working environment. So, after 2 weeks, we started to
have different shift. I started my internship working in Lakeview, in morning shift from 6:30
to 3:30 evening. Every day from 7am to 10 am we used to serve breakfast, so I learned about
the breakfast menu, to be honest it was very complicated than expected. All those members
face was much known to staffs whereas for me it was so new and I was so eager to know
each member’s name, which was obviously difficult but I gave my 100%. After done with
breakfast we used to get ready for lunch, starts from 11 am till mid night if it gates busy so, I
had to look after lunch menu as well along with healthy smoothies for morning to cocktails
for evening. I used to look after back area from first day and that was my favourite part
because I used to talk with chef and wipe cutleries along.

Because this is a golf-oriented restaurant, as I already mentioned we need to know the names
of all of the members, which number in the thousands, as well as the unique food of the
special members, which is not on the menu. As a result, I had a difficult time working there.
One of the best things about Lakeview was that I was never treated as a trainee, but rather as
a restaurant co-worker, which made me feel like I belonged. I've completed various difficult

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duties such as serving clients during peak hours and received praise for working longer than
assigned hours when the restaurant needed me the most, and I've always exhibited proper
hotelier characteristics such as grooming and communication. I started to introduce to golf
members and their specific food, and I started to hander specific tables by own.

My duty shift used to change each month, sometimes morning from 6:30 am to 3:30 pm and
sometimes 11:00 pm to 9:00 pm mid-shift. I used to enjoy all shift assigned by my manager.
He was so helpful that we never deny him while working extra hours. The main issues for
morning shift used to be working for extra hours even though it’s not necessary.

Lakeview always used to have special of the day including all three course meals. Since, this
restaurant used to have pastry display with different items in different days so we used to be
more updated about the price and the ingredient present in each pastry. It’s not only about
pastry even in breakfast we used to have healthy food display and we had to explain guest
guests properly or else we used to get in trouble in case they have any kind of allergy. I was
supposed to work for 9 hours each day and 1 off per week. I used to get Ph at the end or if
you want early, you can request manager. I won’t say I didn’t do any mistakes, I used to do
lots of small mistakes but I always used to learn something from that mistake so my manager
and colleague never used to scold me but was always there to help me to overcome problems.
I am so glad that I got best team while in Park Hyatt.

We always used to have vvip parties organized by golf member. Every week at least we used
to have 1-2 programs organized by them. We have organised so many theme parties that I
don’t remember all, but I must say during that time I learnt a lot specially while getting busy.
I used to work morning shift and instead of returning home I used to work extra and help
evening shift staffs. While doing briefing, my manager never told us to work for us, he
always used to tell us we have to work for our team and support each other’s while getting
busy and smashed. All the golfer are same range for us so, I had to treat them equally with
full on effort to impress them. Walk-in guest is very less in Lakeview. We used to face
trouble while doing set ups for functions because there was lack of chairs and tables so we
have to borrow it from other outlets like qds, boardwalk etc. and after finishing we had given
them back same night. We didn’t used to have time to eat as well so, we used to work
accordingly and give time for each staff to have their meal and take some break. From here I
got to know that working as a team makes work smooth but if you think about only yourself
you will face problems along with others. During this one-week period, we worked extra

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hours. We worked for 17 hours on the day of the event because New Year's Day is the
biggest day of the year for most hotels.

I'm really delighted I got to be a part of one of Dubai's most prestigious events, which was
held at Dubai Golf and in our restaurant Lakeview, because Lakeview has the space to host
parties and other events. The occasion was named the Oscar theme party, and everything,
including the entire restaurant, was lavishly decorated in the style of a real Oscar ceremony in
Vegas. All of the guests were VIPs, including Bollywood stars, cricketers, millionaires, and
notable athletes such as Brian Lara and Arsenal's Alex Oxlade Chamberlain. As all of the
guests were VIPs, we had to keep everything in top shape and be really professional. We had
three days of training and had been warned about some of the guests who were sheiks. I
provided fine dining service to 500 VIPs because Lakeview's 20 staff members were
insufficient, so the hotel hired 25-30 casuals and 10 staff members from other outlets,
resulting in a very successful event in Dubai golf history, with the restaurant earning more
than 500 thousand dollars in a single day.

Everyone had got their own tables to handle whereas, I got one whole section to look after,
which was so difficult. I used to ask for help with captains as well because since they were so
vvip I was supposed to give more attention towards all guests. But slowly I started to have
good conversation with each guest which was on my section. They were also impressed that
they started to call me by my name next day. Knowing your name by members are so prideful
moment for everyone, so the first time when they took my name while taking order, I was so
happy and from that day I built up more confident and started to get engaged with every
guests.

Occupations started to decline from March, but still it used to be like peak season because of
lack of staffs. We worked extremely hard during the peak season, as we did 2 to 3 hours of
overtime every day, and I had a lot of extra hours that were eventually converted to vacation
time. Due to the Covid 19 epidemic, the hotel sales were declined in March, and the staff
began to take vacations and pending off. Slowly, because there were no guests in the hotel at
the time, the hotel began to maintain the hotel in various areas such as painting rooms,
furnishings, deep cleaning rooms, and disinfecting the public areas. It's difficult to put my
experience into words. Though my internship was just for a limited moment, working at the
Dubai Golf Creek and Yacht Club (LAKEVIEW) restaurant was well worth it. Unlike other
hotels, DGC never assigned their trainees to the back of the house to perform menial tasks.

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Instead, they encouraged their students to stand at the front to get a clear view of the
operational job.

Through interaction with colleagues and guests, I am able to increase my knowledge and
enhance my talents. I had the opportunity to work in a real-world setting with experienced
experts in a pleasant working environment. This internship also assists me in bringing out the
best in myself. I became more hospitable, diligent, pleasant, and sincere as a result of it. It
also improves my creative and tactical ability while dealing with individuals and groups of
people.

VALUES

We discover who we are and what we are during our learning phase working in a specific
area. We can also assess our own strengths, weaknesses, and capabilities. Work values also
aid in the development of our inner abilities. I learned to be self-sufficient during my
internship. I was calling other workers to punch orders or ask simple questions regarding the
food for the first two weeks, but after that I was able to handle my sector on my own. As a
result, my boss was pleased, and I received my own micros card. I also learned how to work
with large groups and families.

There will still be some pleasant times and some challenges wherever you work. The positive
aspect of Lakeview was the nice personnel who always had a smile on their faces. They also
had a good squad that assisted one another. I felt the atmosphere of the location to be eye-
catching golf course. With DJ music playing in the background, the job is also very exciting.

After that, I discovered that my workplace was full of wonderful moments, and I began to
enjoy my profession, occasionally dancing with the guests. I wasn’t afraid to approach the
tables. I was always available for the guests, advising extras and promoting specials. The
pleasant atmosphere, combined with the music, pushes me to work. My manager, Mr. Eddie,
was kind and driven, so I never had to struggle with hunger when I was hungry. Because I got
new family in Lakeview, I never felt like I was far away from my family. I am more
motivated when I receive incentives and tips. I used to make mistakes, but Captain Bhavit
would easily handle them and persuade me to handle them.

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CHALLENGES AND CONSTRAINTS

Working for 6 months was not easy as expected. I won’t say I only had good time there at
Dubai, but along with that I experienced lot of obstacles as well. I met lots of staffs working
out there, but I won’t say everyone were helpful and cooperative. I had seen many staffs
trying to dominating us in front of higher-level managers and tried to treat us as casual since
we were there as an intern. They used to teach us so many stuffs related to operation but at
the same time they tried to misbehave when no one is around. Since this was my second
internship, I tend to overcome this kind so obstacles easily but if new person got between
these, they’ll be mentally frustrated. Even though we were intern, we had to look after all the
part time casual who used to join us during week-ends and while getting busy. Because of
them I used to face lots of issues since, they didn’t used to be more responsible towards
works and if they spoil anything we used to get scold because of them. This problem was not
faced by only me but staffs of all outlets.

While working in food and beverages services, I had made lots of small’s mistakes repeat
because of lack of communication within staffs. I won’t say I had bad team, we were best
team but when it starts to get busy, I done know why or when everyone’s brain stops working
and during that time because of frustration we used to miscommunicate and cause lots of
problems. I still remember, we were having euro cup in Lakeview, where half of the staffs
were on leave and because of high temperature we operated only indoor with full of guests.
During that time, unfortunately main kitchen was not working so we had to shift our kitchen
somewhere else and while taking orders also KOT machines were not working and we had to
run at kitchen taking KOT and explain orders along with it. During that time, we had lots of
obstacles with chefs and guests for late food preparation, we had to run here and there like
kitchen.

Also, Dubai temperature was intolerable, it was very hot and high humidity, which was my
first ever experience. Because of that, I had face lots of obstacles while working at outdoor
during day time with the temperature of 45 -50 Celsius. My skin tone turns out to be dark
and started to lose weight because of unbearable weather.

14
RECOMMENDATION

Human Resource must give more attention towards interns since they are working there
similar as a permanent staff so before joining HR should be prepared with intern’s proper
uniforms and locker. They should also put more effort on proper orientation and training
section before starting to work. Since, we are there for training, HR should give us
opportunities in all the departments i.e., housekeeping, kitchen, food and beverages, and front
office. Enough staff should be hired so that other remaining staffs won’t face any unwanted
pressure working more than designated hours. Since, staffs are working hard just to increase
the revenue of hotel, concerning about this topic, manager or hr. should focus more on staff
cafeteria where staffs can have enough protein and energetic meal to work promptly as
demanded.

Lastly, along with hotel, even school must be alert. Since, we are student, we tend to have
experience in all department so college should mention these stuffs with hotel while sending
for internship. On the basis of my experience, the moment we reach accommodation for the
first day we were so unknown, there was no one to lead us and had no facilities for dinner
right after landing Dubai, so college should inform students or either of hotel staffs to be
ready for that moment since we were so messed up.

15
CAREER PLAN

After completing my higher school in hotel management course, since than I set my mind
focusing towards hospitality industry. I join Silver Mountain with hope, so that I could fix my
career and move forward. I am so thankful to silver mountain school of hotel management for
always giving me opportunities to be part of international firm. Silver Mountain changed me
a lot on the basis of my capabilities. After completing 4 years of degree in hospitality and 2
internships in different countries taught me a lot and made me realize of so many stuffs. I
return from Dubai after extending 3 months for my further studies. I decided to study masters
in marketing and planning to extend my own parental business. After completing masters, I
would probably work at one of the renowned hotels just to enhance of experiences and look
after own business on side.

Unemployment has always been major issue in Nepal, today’s youngster prefers to go abroad
and work rather than earning here so wherever I go I will surely return back and work here.
After gaining experiences in different hotels, I will surely apply those on my own business.
Handling hotel or and small restaurants are not easy as it looks, it requires lots of experiences
and man power so before getting involve I will make sure I am fully experienced so that I can
establish long lasting resort. I am person who prefer to stay in very peaceful environment so,
I would love to introduce my own resort far from city area with greenery.

16
CONCLUSION

During this short period of time, Park Hyatt gave me lots of memories. I worked at the one of
the main outlets of Dubai golf Lakeview in food and beverage department for 6 months. First
few weeks were very hectic for me and I used to get scared while facing guests and used to
get messed up with orders. During this period, I met lots of people, guests and celebrities and
been part of VVIP functions. Because of that, I built my confident level and started to uplift
sales of my restaurant.

Studying at college and working in real life is vast different. Internship is great opportunities
for students to attain since it will teach us to work in real. Internship really helped me to
know my capabilities and built my confidence and learnt to live independently. Even though I
was there for internship, they always used to give me opportunities as for permanent staffs.. I
had experienced lots of bad and good times while working at Park Hyatt but along with that I
learnt lots of thigs related to hospitality and this hotel specially taught me value of time.

Overall, my experience in this hotel was far better the expected. I am and always will be
grateful for silver mountain family and Park Hyatt family for giving me opportunities to
explore myself. I met lots of lovely people and at last I would I like to thank my friends for
always being there for me when my family were not around.

17
Bibliography

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creek-the-boardwalk
INTERNSHIP CERTIFICATE