Category: 4A2020/21PracticalTrainingIKP_E

Hello, my friends!

After a long time, I am back again.

You are probably wondering what the title is all about and why I haven’t contacted you for so long. I will of course answer everything immediately. Let’s start by telling you why it’s been so long since I’ve been in touch with you.

When the 3-school year ended and the summer holidays came closer and closer, it was clear to me not to be lazy and so I decided to go to work. It was also immediately clear to me where I would like to work. I absolutely wanted to turn my hobby into my profession and so I decided to go into the gastronomy sector as a chef.

First, I will describe the location, which means where did I gain my work experience and where the company is situated. Secondly, I am going to move on to the organisation, the working conditions and the company’s climate. Lastly, I want to describe my personal experience of being a cook.

 

So, let’s start, I have worked in the restaurant Perschler for a total of 2 months. The restaurant is located quite central in Murtal (Styria) and so I did not even have to drive 5 minutes to work which was very convenient. The restaurant provides space for over 250 people in three different rooms. The hotel visitors also get breakfast in a special breakfast room. This is equipped with a hot plate where you can choose between a lot of different and tasty dishes. Two other rooms they have, are my workplace (the kitchen) which is equipped with a lot of different cooking tools and the bar where you can mix a lot of different drinks.

Now I am going to move to the organisation and working conditions. In the restaurant, there are 2 important areas: The service and the kitchen area. The service is sending us the meals of the guests, and we are doing everything to send them out at their best. It was my job to prepare and cook the side dishes and salads for the whole meals. After a month with the side dishes, I changed to the middle of the kitchen where it turned really stressful. Now I was responsible for all soups and main courses, and the garnishing of dishes. I mostly worked part-time, from 9 to 14 o’clock and then from 5 to 9 o’clock. That’s about 7-9 hours, depending on how much was going on. The climate in the kitchen was usually very good. Of course, there are many stressful situations where it is not easy to be friendly and where most people are a little bit crabby, but that will pass quickly.

 

In my last part, I will describe my personal opinion of the restaurant and the experiences I got. The restaurant was always well-organised, even when many people came for lunch/dinner at the same time.  I have always enjoyed going to work very much. Through this stressful work, I have gained a lot, for instance working under time pressure or performing very precise.

All in all, I can summarize that I enjoyed working in the kitchen very much and that everyone who feels drawn to the kitchen should make an experience like this. I have no regrets and would take this step again and again.

My blog is coming to an end, if you have any questions you are welcome to ask me, I would also appreciate your comments.

Thanks for reading!

Hey guys,

I warmly welcome you to my blog entry about my internship at EagleBurgmann Production Center Judenburg GmbH. If you don’t know me, my name is Marie and I’ am 17 years old. I would like to tell you about something my experiences I made during my internship in this blog.

You now may be interested in the company I worked for three months. The firm is an international company with lots of headquarters all over the world. At the headquarter in Judenburg there are around 60 people employed and there are two big production halls, the main office where I worked in, a purchasing office and the assembly.

 

 

 

 

 

 

 

But now you are certainly wondering what my tasks were. In my first week, I only observed what my superior Miss Maier did. After this week, I nearly spend my whole internship doing SAP orders, mail traffic and post traffic, phone calls and projects. I also did a training for seven employees on my own at the end of my internship. My working hours were also very nice, I worked from Monday to Thursday from 7:30 a.m. to 4 p.m. and on Friday I worked from 6 a.m. to 12:30.

Let’s come to my next point which is my personal experience and opinion. The working atmosphere was very nice, friendly and familiar and I loved my work there. I was particularly pleased that I was given a lot of trust and that I was able to do many projects independently. I also learned to deal with stress and I made valuable business relations. All in all, I can say that these three months were very funny and I learned lost of new things.

If you also did an internship last summer you are very welcome to write your experience in the comments. 😊

Marie

Hello everyone and welcome to my blog!

- My name is Selina, and I am an 18-year-old student. I am attending a school that focuses on business and the catering trade. I hope you will enjoy reading my blog and to learn something about my internship 2020. -

My blog today is about my practical training I did last summer. At my school, you have to do a three-month internship in the third grade. You can choose whether you do your internship in the catering trade, office or health care sector.

After much consideration, I wanted to do an internship abroad, but due to the Corona virus this would not have been so easy. So I decided to stay at home and completed my internship in my parents’ restaurant in the Lachtal ski resort in Styria, district of Murau. The restaurant is called “Zum Zwanziger”.
You can reach the Lachtal only by car or if you are sporty also by a mountain bike. The roads are very well constructed, and you can reach the Lachtal very quickly from Graz or Vienna, for example.

Besides our restaurant, we also have six chalets of various sizes that we rent out all year. In total, we can accommodate about 48 people in our chalets. All of them have their own ski rooms and guests can store their skis there. For winter pleasure, there are also sledges for young and old. In all chalets, there is a kitchen, living room, two bathrooms and an infrared sauna. There are also children’s rooms.

For the guests, there are many activities in the Lachtal. For example, in summer you can go hiking to the wonderful Speichersee and use the attractive hiking trails on Lachtal. There is a total of 10 lifts on the mountain. In summer, you can take a chair lift onto half of the mountain and then you can go to the summits more easily.

But now I will tell you more about my tasks in the restaurant…
I worked both in the service and in the kitchen. But my boss, in other words, my mother, gave me the whole responsibility in the service. I was not only responsible for the hospitality of the guests, but also for the cleanliness and appearance of the restaurant. A big part as a service manager was the financial part, because I was responsible for the money in the cash desk.

Last but not least, I can say that I have learned a lot for my life during this internship. Not only my self-confidence was positively influenced, but also the physical contact with people was refined. I mainly worked all day from 10 o’clock until the evening without a break. Mostly, it was more than eight hours of work, but you get used to that with time.
Since my parents were my colleagues and bosses, the working atmosphere was always very relaxed. We were a very good team that could handle stressful situations perfectly.

To conclude my blog, I must say that at school we are told that the internship will be a challenge, but we have the means to prepare for it. This is true, but the life I had during the internship is very different from the life I experienced at school. Therefore, it is very important to make many experiences in one’s life! 😊

I hope you enjoyed my blog and if you have the time, you can leave a comment. ❤️

Hello guys,

Today I would like to talk about my internship at the “Red Bull Ring”, which is a world-known race track and with its events- very important for the local tourism industry.

At the beginning, I want to give you some information about this big “playground”. Besides the race track, in the big center, there are many different visitor rooms- like a café, a restaurant called “Bulls Lane” and the media center. But the Red-Bull-Ring is more than just a race track, it’s a playground for all types of vehicles. So, in the woods, you can ride your motorcycle or your jeep, and in the driving center, you can improve your driving skills on a smaller circuit.

Secondly, I would like to give you some information about the organization and the working conditions. One important point was the good relationship with my boss, Mr. Tomitz, but also with my colleagues, because we trusted and helped each other in every situation. In these 3 months, I worked every day for 8 hours, with just 30 minutes break- where I got a meal from our staff-kitchen.

Last but not least, I would like to talk about my personal experience and opinion. The most important aspect to mention is that I learned to handle stress, to work under pressure and how to deal with criticism. During the time of my internship, I could extend my knowledge about the Red-Bull-Ring, and I was able to improve my service skills.

To resume, I only can recommend this work placement to everyone- who would like to do an internship, because there are many things to learn.

I hope you enjoyed my blog entry-maybe you would like to share your internship experiences, so feel free to leave a comment!

Yours, Sabrina

Hello guys and welcome back! I hope you are doing fine. Today’s topic is my internship and which experience I made.

In my school, you have to do an internship for three months between the third and fourth year. I think that is great because you can enter the professional world for an extended period of time.

Thus, I thought of the idea of going into another federal state is perfect for this.

Therefore, I did my practical training in Altmünster in the “Berggasthof Urzn”. The inn was located on a little mountain called “Gmundnerberg”. It is easily accessible by car and by coach. The inn offers about 250 available seats. To explain the situation in a better way, there are a dining room, a terrace and a parlour/lounge for extra capacity on stressful days with many guests or get-togethers.

But now, let us move on to the next point which is my working conditions. My responsibilities were looking after the guest, serving them food and drinks and make sure that their needs are satisfied. All employees supervised me took care of me. Furthermore, I worked 8 hours a day but nevertheless, I had two days off per week. Indeed, I got a quite good salary, and received food and lodging or free.

The last aspect I want to tell you is my personal experience. I think I was able to benefit from my internship, for instance, regarding my prospective career. I am now capable of doing things which only can be learnt at work. I have literally tackled myself and lived on my own with my classmate.

All in all, I can say it was an experience that will help me in the future!

What do you think about going on an internship on your own and living without your parents?
Do you think an internship helps you for your future career? Let me know!!

Yours,

Angie

Hi guys,

First, I’d like to welcome you to my new blog! Today I want to talk about my practical training which I did in a hotel in Bad Mitterndorf.

Now, I want to provide you with some general information about the place I worked at.

Aldiana Salzkammergut is a part of a hotel chain with 10 hotels which are located in Spain, Tunisia, Cyprus, Greece, Italy and Austria. The hotel offers 166 rooms and has enough capacity for nearly 400 people. An awesome breakfast, a small snack in the afternoon and a huge buffet in the evening are waiting for you. You are always welcome at the bar for a coffee or a cocktail in the evening.

Next, I want to talk about my working conditions. I had three different shifts during my internship. While working the split shift, I had to do the breakfast and dinner service. The shift at the bar was my favourite one, because there I mixed my first cocktail and I learned a lot about drinks. For the shift in the afternoon, I had to prepare the restaurant for the dinner and in the evening I did the dinner service. I was allowed to do the wine service when a guest ordered an exclusive wine and I also had my own station to take care of.

Talking about my personal opinion, I can say that I really loved to work at this hotel and especially in this team. The atmosphere in the hotel was stress-free and no matter whether it was the boss, the trainees or the guests, a friendly “Servus” was a matter of course. I learned a lot about myself and got more self-dependent.

All in all, I want to mention that I’m really thankful that I got this great chance and I’ll never forget this amazing time!

 

Thanks for reading guys, I hope you enjoyed it!

 

-Lisa

Hello, my lovely people!

I’d like to welcome you to my blog. Today I will tell you a little bit about my internship I did the last summer. Because of my school, I have to do an internship for three months. First, I want to talk about the basic information about my workplace. Secondly, I will talk about my work and last, I will tell you my opinion about my placement.

So, let’s begin!

The Parkvilla Wörth is a four-star hotel and a bistro/café and is owned by Gerda Dermuth. It is located at the Wörthersee in Carinthia in the little city called Pörtschach. You can reach Pörtschach by train and partially by bus and then you can walk or drive to the hotel with a car. The Parkvilla has a capacity of 15 different rooms but it also has a bistro with snacks and drinks or coffee for passengers.

The rooms are well equipped with 26-inch screen diagonal TVs and 25 radios, an electronic safe, 100% pure cotton bed linen, a bathtub, toilet, make-up mirror, hairdryer and pure herbs care products, for example. Furthermore, the hotel has double rooms with view at the park or the lake, teenage rooms, single-bed rooms and all rooms are non-smoking rooms. The hotel also offers a direct dial telephone, free Wi-Fi, seating suite with writing table, laundry service, ironing service, babysitter on request, and a personal wake-up call. Moreover, the hotel has a beautiful private beach for guests only.

My next points are my tasks and the working conditions.
I worked as a waitress and as a receptionist at the same time in the Parkvilla. Furthermore, I had the colleagues that worked with me, that’s why it was sometimes so stressful because we were too few people. My day was very long sometimes. I worked 8-14 hours, but my working hours and my free-time varied because of my co-workers. My tasks were to prepare the breakfast buffet, I had also to work in the café/bistro for the a-la-carte service and during weddings or other events. But at the same time, I had to manage the reception and organize the check-in and check-out of the guests.

Last but not least, I want to talk about my opinion.
The atmosphere with my colleagues was very friendly and funny and it felt like everybody was friends with each other. My co-workers were there for me and helped me out when I had problems or questions. My boss was not very friendly, but I just ignored it and tried to give my best. The work was very exhausting sometimes but also funny because of my colleagues.

All in all, I think I don’t want to work again in this hotel but If I had enough money, I would go there for a vacation.

I hope it was interesting for you to read my blog and don’t forget to leave a comment! See you soon, bye😉

Yours, Zoi