Food and Beverage Production Process at Latest Recipe Kitchen of Le Meridien Dhaka

dc.contributor.authorSaif, Md. Abu
dc.date.accessioned2025-10-14T08:21:12Z
dc.date.available2025-10-14T08:21:12Z
dc.date.issued2024-05-02
dc.descriptionInternship
dc.description.abstractThe following is a reflective logbook of the author’s six-month long internship journey as a trainee chef in Le Meridien Dhaka where he served as a helping hand. This reflective logbook attempts to explain the food and beverage production process at the Latest Recipe Kitchen of Le Meridien Dhaka, where the author was assigned and tries to identify various problems related to the food and beverage production process with the view to provide suitable solutions to the identified problems. This report attempts to provide a comprehensive overview of the food and beverage production process of Le Meridien Dhaka. This research is carried out in the form of qualitative and descriptive research thanks to firsthand experience and the observation of various interactions during the internship period. The report contains a chronological description of the activities involved in the food production process of each shift in the Latest Recipe Kitchen of Le Meridien Dhaka including procurement, storage, preparation as well as presentation and servicing of food items. Through holistic observation, the report identifies some problems in the food and beverage production process encountered during the internship listed in the major findings section. Furthermore, the report also provides a bunch of suitable recommendations to make the best out of said findings. The report begins with introducing the Le Meridien hotel of Dhaka and how the internship report is going to be carried out briefly. The lions share of the report is dedicated towards analysing and describing the food and beverageproduction process at “Latest Recipe” kitchen of Le Meridien Dhaka such as use of kitchen equipment as well as the recipe standardisation efforts. The major findings section finds out. Going on, in the major findings section, the report delves into the problems plaguing the department such as recipe consistency, food safety issues, undermotivated employees and lack of rigorous employee motivation. Before concluding the report, it delves further into the issue and attempts to deliver recommended solutions to these identified major findings.
dc.identifier.citationTHM
dc.identifier.otherhttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14959
dc.identifier.urihttp://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/14959
dc.language.isoen_US
dc.publisherDaffodil International University
dc.sourceDIU Institutional Repository
dc.subjectControl Presentation
dc.subjectProcurement
dc.subjectStorage
dc.subjectPreparation
dc.subjectCooking Quality
dc.titleFood and Beverage Production Process at Latest Recipe Kitchen of Le Meridien Dhaka
dc.typeOther

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