Improving the quality in recruiting serving staff in Paloma Café

Nguyen Thanh Hue - CQ493831 – BE49A

ACKNOWLEDGEMENTS

First of all, I would like to present my gratitude to Ms. Nguyen Phuong Hoai, M.A

as my supervisor who has guided me how to start and operate my research, to

conduct a great plan to write my report. She has also supported and provided a lot of

useful knowledge to me. Without her help, my report would not be completed.

I also would like to express my special thanks to The Management of Paloma Café ,

especially Mr. Hoang Van Vinh and Ms Cao Thi Tuyen for all their documents and

support. After the internship course, I have gained several working skills for myself

and be able to start my work at the lowest level.

Besides my advisor, I would like to express my thankfulness to all the members of

my group for their encouragement, insightful comments, and friendly assistance.

Once again, I offer my regard and blessings to all of those who supported me during

the period of internship and composing the report.

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Nguyen Thanh Hue - CQ493831 – BE49A

EXECUTIVE SUMMARY

The catering service plays an important role to social life of the developed countries.

There are more and more enterprises investing in restaurant business. Although it

requires a large number of labour force, most of restaurants are in lack of employees

who master in professional skills, foreign languages, sence of work, etc. Therefore, it

affected on the quality of service as well as business efficiency. Paloma Café is a

representative for the restaurants who have to face with this problem.

During the internship period, working as a waitress in Paloma Café, the researcher

got some information and data to analyze the problem of the restaurant and suggest

some recommendations as solutions for these shortcomings.

The report bases on the knowledge and skills which the writer has got for 7 courses at

university and the document from the company’s Accouting department. All the

contents of this report are on purpose of answering the question of improving the

quality in recruiting serving staff in Paloma Café

It aims at two main factors:

• Recruitment methods: including advertising, screening profile, filling

vacancies with suitable applicants, conducting interviews and selecting.

• Treatment policies: including contract, probationary period, salary, bonus.

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Nguyen Thanh Hue - CQ493831 – BE49A

TABLE OF CONTENTS

ACKNOWLEDGEMENTS.............................................................................i

EXECUTIVE SUMMARY.............................................................................ii

INTRODUCTION...........................................................................................1

CHAPTER I: INTRODUCTION OF PALOMA CAFÉ..........................................................4

1.1.1 Foundation and development................................................................4

1.1.2 The management structure of the company .......................................5

...................................................................................................................................................8

CHAPTER II: THEORETICAL FRAMEWORK.....................................................................9

2.1.1 The overview of the catering service in Vietnam................................9

2.1.2 The role of catering service for the economy..................................11

2.2.2 Recruitment and selection ................................................................13

2.3.2 Policies to keep employee.....................................................................16

CHAPTER III: ANALYSIS AND FINDINGS.......................................................................19

3.1.2 Responsibility to work.........................................................................28

3.2.1 Unstable quantity of employee...........................................................29

3.2.2 Low quality of employee .....................................................................31

3.3.1 Recruiting method of the restaurant..................................................32

3.3.2 The treatment policies .........................................................................33

CHAPTER IV: RECOMMENDATIONS................................................................................36

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Nguyen Thanh Hue - CQ493831 – BE49A

CONCLUSION..............................................................................................40

APPENDIX

REFERENCE

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