pullman jlijiang.docx - My internship was established at...

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My internship was established at Pullman Lijiang resort situated one kilometer from Shuhe ancient Town in Yuhan province on ( Date: month: Year ). The hotel is owned by ( please write the owner ), covering 47 acres of land. Pullman Lijiang is five star hotels offering a wide range of services like accommodation, recreational services, room for seminars and meetings, spa, restaurant and bars. I used to work in the spa department as an F&B position in Western restaurant. I used to serve customers who came to the restaurant for spar treatment with certain drinks, snacks or any service that they needed. I offered these services by doing a few activities. I used to greet and welcome guests, help them in sitting and offered the drinks as they choose what type of spa service they wanted. I also had to communicate with high standards to the customers to explain more clearly about our services so as to get orders from them. I also had to make sure that the orders made by the customers are delivered on time. Pullman Lijiang hotel was very keen on observing HACCP procedures in order to make sure its customers were safe. There were seven procedures that were being followed which include: hazard analysis, critical control identification point, Critical points establishment, Monitoring procedures, corrective actions, and record keeping and verification procedures. HACCP procedures were controlled in a procedural way. First, a hazard analysis was conducted. This was to determines whether food safety hazard identify the preventive measures that the hotel can apply to control these hazards. The second procedure was identifying critical control points. This is a point of control at the food processing point where food safety hazard can be prevented or eliminated. The third procedure was to establish limits that are critical for each control points. This was done by establishing a minimum or maximum value to which a biological, physical or chemical hazard must be controlled at a critical point in order to
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eliminate, prevent or reduce to an acceptable level. The fourth procedure was to establish critical
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