Operation of the food and beverage production at Olea kitchen of Le Meridien Dhaka

Abstract

In my internship program, I got an opportunity to work at the Marriott International Hotel Le Meridien Dhaka. This hotel has worldwide demand. As a food & beverage production trainee, I completed huge tasks and responsibilities during my internship period. This report is the details of my 6-month internship period. In this report, I have mentioned the overview of the Hotel Le Meridien Dhaka, basic information about the hotel, hotel background, and its operation. Here I am analysing the vision and mission of Le Meridien Dhaka, creating the organizational chart of Le Meridien Dhaka and mentioned about the operation of the food and beverage production department,This report also shares all my experiences that I gathered during my internship period, such as work-related activities, tasks and duties of the internship period, and other relevant activities, challenges, etc. During my internship period, I worked at Olea Kitchen, where I learned aboutTurkish and Arabic cuisine. I achieved some skills such as knife skills, kitchen ethics, storing, freezing, kitchen opening, kitchen set-up, food preparation, preparing and cooking guest orders, food presentation and kitchen closing, eagerness to learn, teamwork, attention to detail, adaptability, and passion for food. In this report, I implemented recommendations, findings of the hotel and department of food and beverage production.