THUONG MAI UNIVERSITY

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INTERNSHIP REPORT
Major: Start -up

PRACTICE UNIT:

BLUE BIRD COFFEE

Student : NGUYEN TIEN GIAP

Class : CN16 -STA

Student code : 19K640030

List Number : 21

Professor : Claude FERRAN

Instructors : Tran Van Trang

HA NOI – 2022

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 Table of contents
I. PURPOSE OF THE INTERNSHIP ………………………………………….3
II. DESCRIPTION OF THE COMPANY………………………………………3
1. The formation and development of BLUEBIRD COFFEE…………………3
1.1. History of formation and development……………………………………..3
1.2 Functions and missions of the company……………………………………..4
2. Restaurant organization……………………………………………………….5
2.1. Operation diagram of the restaurant……………………………………….5
2.2. Main lines of business and business areas of the company………………..7
3. Business situation of the store during the internship………………………...7
3.1. The current situation of the company's product prices …………………...7
3.2. The status of the restaurant's marketing strategy………………………...12
3.2.1 Improve customer service ………..……………………………………….12
3.2.2. Use online advertising…………..…………………………………………12

3.2.3 Brand promotion on website, food app ………………….………………12

3.2.4. Organize concerts ……….………………………………………………..12
4. Status of the store's revenue …………………………………………………14
III. STUDENT ACTIVITIES AT THE RESTAURANT
1. Employee manager………………………………………………………..…..15
2. Financial management……………………………………………………......16
3. Merchandise Management …………………………………………………...16
4. Restaurant asset management …………………………………………….....16
5. Service standards management …………………………………………...…16
6. Operate work ……………………………………………………………........17
7. Resolve customer problems and complaints ………………………………..17
IV. Result ………………………………………………………………………...17
1. About theoretical knowledge ………………………………………………...17
2. About practical skills………………………………………………………….18
V. CONCLUSION……………………………………………………………….19

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I. PURPOSE OF THE INTERNSHIP

Internship has been an important part of my business plan implementation since

the beginning of the year. My internship is a transitional period between the
academic environment and the social practice environment.
My goal in this internship is to have the opportunity to touch reality, to connect
the theories learned in school with the actual production and business environment
in a specific enterprise. Fortunately, the internship helped me train my thinking
ability, apply what I have learned and update new knowledge and skills for work.
Besides, I have also improved my professional working style through the process
of studying, training the ability to work independently, teamwork spirit, problem
solving skills and communication skills. efficiency in the workplace.

II. DESCRIPTION OF THE COMPANY

1. The formation and development of BLUEBIRD COFFEE
1.1. History of formation and development
Name: BLUE BIRD COFFEE
Logo:

Tax code: 0107165283

Legal type: Restaurant

Date Range: 04/12/2018

Line of business: Trade in services

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Main line of business: Food and drink business

Legal representative: Pham Quang Hoa

Head office address: 185A Trich Sai Street, Buoi Ward, Tay Ho District, Hanoi

Website: https://www.facebook.com/profile.php?id=100043488674336
Telephone: 0389463333
History of establishment and development:
History of establishment and development: BLUEBIRD was established in 2018
owned by Quang Minh company , after more than 3 years of operation,
BLUEBIRD is gradually becoming a famous restaurant in the vicinity and the city.
With the goal of building a brand, since its establishment BLUEBIRD has actively
improved product quality and service quality. The result is a 5-star rating on
facebook (customer-rated satisfaction).

1.2 Functions and missions of the company

Functions:
Since its establishment, the restaurant has determined its function is to provide
and meet the dining needs of customers in order to increase revenue. Besides, the
restaurant also creates stable jobs for students and workers.

Missions:
+ Business activities that meet the needs of customers.
+ Developing and building brands in the region.
+ Protecting the environment, ensuring food hygiene and safety, social order
and safety.
+ Comply with the law and fulfill all obligations to the state.

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 2. Restaurant organization
2.1. Operation diagram of the restaurant

FOUNDER
(Pham Quang Hoa & Hoang Hieu Hao)

RESTAURANT MANAGER
(Pham Nguyen Bao Han)

CHEF BARTENDER SECURITY CASHIER

STAFF

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Founder:
BLUEBIRD was founded by husband and wife Pham Quang Hoa and Hoang
Hieu Hao. They are the two who make all the decisions and are the highest
authority. They are responsible for monitoring the business process and making the
final decisions to develop and maintain the business process at the restaurant.

Restaurant manager:
Restaurant management is an exciting but also challenging position, requiring
the manager to be fully equipped with all skills, from technical skills to soft skills.
This is also the position where I practice. Restaurant managers need to take on the
following tasks: staff management, financial management, merchandise
management, restaurant asset management, service standards management,
business operations, incident resolution and customer complaints…

Chef:
The chef is the position that takes on the role of preparing the dishes that diners
request. They are responsible for food quality, hygiene and taste.

Security:
Security is the position to ensure order for the restaurant. They are responsible
for taking care of customers' vehicles and handling conflicts in the restaurant area
to ensure security and order for the restaurant.

Cashier:
Cashier is the position responsible for making payments for services to
customers, controlling spending, calculating net revenue, and printing invoices.

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Staff:
Service staff is the position of direct contact with customers. They have a duty
to bring comfort to customers through their service attitude.

2.2. Main lines of business and business areas of the company

The company operates in the food and beverage business. Main business items
such as breakfast, lunch, coffee, juice, smoothies, wine,...

Typical images of some products

3. Business situation of the store during the internship

3.1. The current situation of the company's product prices
Because it serves both domestic and foreign customers, the restaurant has two
types of menus (English menu and Vietnamese menu). Below is the store's English
menu taken by me:

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3.2. The status of the restaurant's marketing strategy
3.2.1 Improve customer service
Restaurants are one of the most popular service businesses today and
improving customer service is an effective marketing strategy used by
BLUEBIRD. To do this, the store manager has been training the staff to serve
customers methodically, with skills and ingenuity in bringing comfort to customers
from the moment they arrive at the restaurant.

3.2.2. Use online advertising

Using online advertising on the internet is considered a marketing strategy for
restaurants to help attract customers effectively and save money. Currently,
Bluebird is using advertising service on facebook and regularly posting beautiful
products on the store's page.

3.2.3 Brand promotion on website, food app

With the strong development of technology, customers often tend to search for
restaurant locations on food websites and apps. Therefore, Bluebird has used the
method of brand promotion through the food app. Specifically, the restaurant is
linking to the website foody.vn, Shopee food, and Grab.

3.2.4. Organize concerts

Bluebird regularly invites famous singers to perform. Thereby attracting a large
number of customers who love music to stop at the restaurant. Concerts are usually
held every two weeks.

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The image of the singer performing at the restaurant

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4. Status of the store's revenue

Số tiền TT
Ngày Tồn
Thu Chi Nộp két   thẻ
4/1/2022 3,377,000 1,118,000 3,000,000   1065k 2,257,000
4/2/2022 5,178,500 2,608,000 500,000   1055k 3,272,000
4/3/2022 7,224,000 1,154,000 2,000,000   1310k 6,035,000
4/4/2022 5,621,000 2493,000 5,000,000   2000k  2,163,000
4/5/2022 3,550,000 822,000     216k 4,677,000
4/6/2022 3,076,000 1,094,000 3,500,000   685k 2,474,000
4/7/2022 4,093,000 3,297,000     1120k 2,150,000
4/8/2022 3,809,000 727,000 1,500,000   390k 3,342,000
4/9/2022 8,831,000 3,742,000 2,500,000   2040k 3,891,000
4/10/2022 7,116,000 1,232,000 2,000,000   418k 7,357,000
4/11/2022 6,475,000 2,434,000 6,500,000   180k 4,718,000
4/12/2022 2,774,000 2,141,000 3,500,000     1,851,000
4/13/2022 3,240,000 602,000 1,500,000   513k 2,477,000
4/14/2022 4,490,000 2,889,000 1,000,000   1170k 1,908,000
4/15/2022 4,869,000 1,486,000     1298K 3,993,000
4/16/2022 8,971,000 2,489,000 2,500,000   2739k 5,236,000
4/17/2022 10,183,000 3,764,000 4,500,000   3240k 3,915,000
4/18/2022 4,371,000 3,190,000     2220k 2,876,000
4/19/2022 3,485,000 2,310,000 1,500,000     2,551,000
4/20/2022 5,559,000 1,218,000     1040k 5,852,000
4/21/2022 2,944,000 595,000 4,500,000   386k 3,291,000
4/22/2022 2,395,000 217,000 1,500,000   145k 3,824,000
4/23/2022 7,662,000 2,064,000 2,500,000   1734k 5,188,000
4/24/2022 13,737,000 2,062,000 9,000,000   1751k 6,094,000
4/25/2022 3,117,000 2,184,000 4,000,000   237k 2,794,000
4/26/2022 4,785,000 3,136,000 2,000,000   763k 1,680,000

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 4/27/2022 5,968,000 2,725,000     2050k 2,873,000
4/28/2022 3,668,000 2,760,000 500,000   55k 3,228,000
4/29/2022 2,629,000 1,405,000 2,000,000   303k 2,149,000
4/30/2022 7,333,000 1,317,000 2,000,000   545k 5,620,000

Detailed restaurant revenue table in April 2022

*Ngày: Date
* Số tiền: Amount of money
* Thu: Proceeds from the sale of the product
* Chi: Amount spent by the restaurant
* Nộp két: The money was taken by the owner because the restaurant's safe was

too much
* TT thẻ: Amount customers pay online
* Tồn: Amount left in the safe after one day.
‘’Tồn’’ = “Tồn” the day before + thu – chi – nộp két – TT thẻ

Because it is a mid-range restaurant, there are usually few students who come
because the price is not suitable for the ability to make money. The restaurant
focuses on gourmets, so the revenue on weekdays is usually quite low compared to
weekends because of the work pattern of the customer group.

III. STUDENT ACTIVITIES AT THE RESTAURANT

1. Employee manager
During the internship, I was assigned the task of proposing to recruit positions
and departments for the restaurant. Participate in the recruitment and training of

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new employees. Besides, I also have to train and guide new employees to follow
the sales process and the restaurant's regulations.

I also take on the task of evaluating the work results and working capacity of
employees to have an accurate and fair reward and punishment policy.

2. Financial management
I will directly sign, track the modification or cancellation of the sales invoice.
Sales revenue is also checked by me daily.

In addition, the restaurant will have another source of income, which is tips. I
will manage this income to organize outings or use it to reward typical employees,
creating excitement for employees to complete their work well.

3. Merchandise Management
The work of purchasing goods and food of the restaurant every day is
supervised and approved by me. I am also responsible for signing release orders, as
well as directly handling damaged dishes or ingredients.

4. Restaurant asset management

The restaurant industry will have to use many small tools and tools in large
quantities. I often have to check and track the number of items to promptly explain
and report cases of loss or damage.

5. Service standards management

A successful restaurant business depends not only on delicious food but also
on service standards that can satisfy customers. Therefore, I always have to
supervise the implementation of the restaurant's standards and rules by staff. Need

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to report and propose to improve the service standards of the restaurant.

6. Operate work

+ Arrange and mobilize employees to perform work.

+ Organize meetings at the beginning of the shift to disseminate and convey
information to employees.

+ Develop action plans and organize the implementation, supervise the

implementation of employees.

7. Resolve customer problems and complaints

The restaurant is a place where complaints from customers are easy to arise, I
need to deal with those complaints directly. I have been instructed to organize a
follow-up customer satisfaction assessment. Statistical reports, weekly and
monthly results for development direction, or timely handling of current service
standards.

IV. RESULTS OF THE INTERNATIONAL TERM

1. About theoretical knowledge
Although the internship period was not long, it was enough for me to learn and
accumulate some experience, ready for my new step.

First, through my internship period, I have had the opportunity to get

acquainted with and interact with a new environment, not the school environment
that I have had in the past years, this is a new and completely new environment.
strange not only to me personally but also to many other students. During this time,
I have learned a lot from serious working style, enthusiastic working attitude as

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well as dynamic working environment. In addition, I also gained a lot of
experience through the work I was assigned and the situations that occurred during
the working process.
Secondly, during the internship, I have the opportunity to have practical contact
with my professional work, and have the opportunity to apply the knowledge I
have learned into practice. The knowledge from many years of sitting at school has
been put into practice, helping me to be more confident when I graduate from
school.
In addition, over this time, I have gained a deeper understanding of the
profession I have chosen, to affirm that my career guidance over the years is
appropriate and correct.

Finally, with this internship period, I have more conditions to expand social
relationships, but in business, especially in tourism, relationships are very
important. When I got an internship, I not only had a relationship with the staff of
the restaurant but also with the partners, customers, and customers of the
restaurant.

2. About practical skills

Internship is an opportunity for me to practice my working skills. Through this
internship, I have trained in teamwork skills. Working in a group needs to be able
to analyze the opinions of each individual and synthesize those opinions to make
the best decision.

Next is the skill of observing discipline and rules. The requirements of each
restaurant are punctuality and strict compliance with the regulations that the
restaurant has set. Work must be very serious to achieve optimal work efficiency.
In addition, necessary skills such as staff management, financial management,

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merchandise management, restaurant asset management, service standards
management, work management, incident and complaint handling of customers,...
They will help a lot for my startup plan later.

Standing in a leadership position, I have learned the skill of listening to the

suggestions of my subordinates, and learning from the experience of my
predecessors. The ability to listen and learn to improve yourself is a very useful
soft skill in today's working environment.

Ability to be enthusiastic and responsible at work. Every employee in the

restaurant where I interned is very responsible for the assigned work. So practicing
in such a dynamic environment is a blessing for me.

V. CONCLUSION
Although I only spent almost two months as an internship, I have learned a lot
from my internship. I find this internship really gives me a lot of useful things to
apply to the project. I would like to thank teachers Claude FERRAN and Frédéric
REINERT for guiding me throughout my study period. Besides, I also thank Mr.
Tran Van Trang for helping me complete this internship report.

Reporter Instructor

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