Experiential Learning in Hospitality: F&B Department at Pathumwan Princess Hotel

Abstract

This internship report presents my professional learning experience and practical training as a Food and Beverage (F&B) intern at Pathumwan Princess Hotel, Bangkok, a full-service hotel managed under MBK Hotel & Tourism Co., Ltd. The internship was conducted as part of the Hotel and Tourism Management program and aimed to bridge the gap between academic knowledge and real working conditions in the hospitality industry. Throughout the internship period, I was assigned to work as a waitress across four major outlets: Kongju Korean Restaurant, Citi Bistro, StudiO Bar (including Room Service), and the Banquet Department. This multi-outlet exposure provided comprehensive insight into various service styles, operational standards, and guest expectations. During the internship, my primary responsibilities focused on guest service operations, including welcoming and serving guests, preparing service areas, handling food and beverage orders, and maintaining service quality according to hotel standards. Working in different outlets allowed me to experience diverse operational environments. At Kongju Korean Restaurant, I gained knowledge of Korean dining culture, service etiquette, and fine-dining standards. At Citi Bistro, which mainly operates buffet services, I developed skills in handling a high volume of guests during breakfast, lunch, and weekend dinner buffets. My experience at StudiO Bar enhanced my understanding of beverage service, bar operations, and room service procedures. Additionally, working in the Banquet Department exposed me to large-scale event operations, including weddings, conferences, and corporate functions, where teamwork, time management, and coordination were essential. This internship emphasized the importance of adaptability, professionalism, and service consistency in the Food and Beverage Department. As a foreign trainee with limited Thai language proficiency, I also learned to overcome communication challenges through teamwork, observation, and non-verbal communication skills. The experience strengthened my ability to work under pressure, manage time effectively, and deliver quality service in a fast-paced environment. Overall, this co-operative study significantly enhanced my technical skills, service mindset, and professional attitude. By applying theoretical knowledge from coursework to realworld hotel operations, the internship contributed meaningfully to my academic development and prepared me for a future career in the hospitality industry, particularly in Food and Beverage management.

Keywords: Food and Beverage Service, Hospitality Industry, Internship Experience.

ดร.หญิง ซานี่ – Dr. Yhing Sawheny, บธ.บ. (การบริหารการโรงแรมและการท่องเที่ยว) – B.B.A. (Hotel and Tourism Management), วิทยาลัยนานาชาติ (International College), บริหารธุรกิจบัณฑิต สาขาวิชาการบริหารการโรงแรมและการท่องเที่ยว (หลักสูตรนานาชาติ) – Bachelor of Business Administration Program in Hotel and Tourism Management (International Program), 3/2567 (2024)