Preface

The present report is the outcome of my 6 months internship program at the Barali Beach
Resort & Spa, Koh Chang. I worked as a trainee for Food & Beverage and Main Kitchen
departments acquiring hands-on experiences in the hospitality industry at an esteemed
establishment.

Over the period of internship, I gained an invaluable opportunity to apply my academic

The report overviews the day-to-day operations and reflection of my professional growth
throughout my internship journey. I am grateful for given the support, guidance and mentorship
which inspired me to strive for further development in my future career in the hospitality industry.
 Table of Contents

● Introduction
● Information of the establishment
● My place in the organization
● Self critique
● Suggestions for I-TIM
● Value of Work Experience
● Conclusions
● Appendices
 Introduction

The objectives of this internship program at Barali Beach Resort & Spa was to gain practical
experience and insight on Food & Beverage and Main Kitchen department within a hospitality
establishment.
Barali Beach Resort & Spa is a 4-star resort located on Koh Chang Island in Trat Province,
Thailand. During my internship journey at this establishment, I actively participated in daily tasks
and activities, honing my skills as a professional in the hospitality industry.
This report will help the readers understand the purpose and insights of my experiences
providing relevance and learning opportunities that may resonate with their own professional
journeys.
 Information about the Establishment
Barali Beach Resort is located on the beachfront of Klong Prao beach on the west of Koh
Chang Island. The resort offers Contemporary Asian Style villas, beachfront dining experience
and sea activities. The resort features 3 Beachfront villas, 2 Pool Villas, 2 Junior Suite Villas, 24
Deluxe Villas and 9 Premier Deluxe Villas.

The resort also includes a beachfront swimming pool with jacuzzi, children’s pool and beachside
massage service. Barali Restaurant presents a daily breakfast buffet and Thai & International á
la carte menu. The beachfront bar and pool bar at the resort offers different kinds of classic and
signature cocktails, soft drinks and beverages.

The resort targets travelers seeking for a tranquil and peaceful environment with a family-
friendly setting.
 My place in the establishment
During my six-month internship at the establishment, I served as an intern in both Food and
Beverage and Kitchen departments. My role involved a diverse range of tasks and
responsibilities aiming to provide exceptional service to the guests.

Food and Beverage Department

I worked at the food and beverage department from 23rd December 2023 to 22nd March 2024.
During my 3 months at this department, I was assigned for different duties depending on my
shift of work.

For morning shifts, I was responsible for welcoming and servicing guests at the breakfast
restaurant. I made sure the tables and utensils were clean and set up properly. I had to take
specific orders from the guests catering their individual needs. I was responsible for monitoring
the food quality, temperature, cleanliness of the surfaces and maintenance of electrical
appliances such as espresso and juice machines. After breakfast, I had to close the restaurant,
clean the surfaces, utensils, machines and tables, check the inventory for breakfast items and
finally set up necessities for the next morning.

For afternoon and night shifts, I was assigned to stand by the pool bar for taking and serving the
guests’ orders. I was also to help with taking orders and making beverages at the beachfront
restaurant on happy hours and dinner times. I had to pick up and fill the necessary items for the
bar from the store. I had to sweep around the restaurant and beach areas on a daily basis on
my afternoon shifts. For the closing of the restaurant, I had to check the cash, bills and print
reports of sales for the day in the restaurant management system.

On special occasions and events, I was assigned for specific tasks by the supervisors ensuring
smooth and successful operations in the department.

Main Kitchen Department

I worked at the Main Kitchen Department from 23rd March to 28th May as a trainee. As an
intern in this department, I was responsible for the egg station in the breakfast restaurant. I had
to help with the setup of the buffet line in the morning and preparing food for breakfast. I was in
charge of making different menus at the egg station, some of which included omelette , egg
benedicts and meat skewers. After breakfast, I had to help with keeping and preparing food for
the next morning, cleaning my own station and equipments.

The resort had a change from buffet to á la carte breakfast towards the end of my internship. I
was responsible for certain dishes for the change of breakfast style such as Croissant Crispy
and English Breakfast. I had to set up and prepare my station before service and cleaning after.
I was also to help with the orders at the lunch time such as preparing ingredients, plating up and
cleaning dishes.
For special events, I was assigned certain duties and tasks by the chef to deliver exceptional
food quality to the guests.

The supervisors and managers trained and gave me insights on different tasks during the
training period for both departments. The general manager occasionally comes to check up and
comment on the duty of each employee ensuring the maintenance of quality and standards of
the establishment.
 Self Critique
I would describe “Resilience ” , “Adaptability” and “Problem Solving” as my three significant
strengths.
I was able to remain calm and composed under pressure when I had to serve multiple orders
and guests. I was easily adaptable for the change of breakfast style during my kitchen days. I
also encountered different problems during my internship and was able to analyze and propose
practical solutions without disturbing the flow of work. For example, when the resort was short
on staffs, I was able to maintain the customer satisfaction by prioritizing and adjusting my
certain tasks and duties.
 Suggestions
The school helped me gain insights of operations in the hospitality industry with theoretical and
practical basics. The internship orientation was a great help for the preparation before going out
to work in the real-world setting.
The curriculum at the school could be set for more practical classes rather than theoretical
approach.
The school should be checking the working conditions and training programs of internship
establishments more closely.
 Value of work Experience
Throughout the period of my internship at Barali Resort, I learned a great deal about customer
service, food preparation, different recipes and skills for making food and beverages. I also
developed a deeper understanding of the intricacies of the hospitality industry.