CONCLUSION

As a general conclusion of the year, saying that there have been many issues that have developed both a professional manner and in a more personal way.

The main reason I have been studying this, is because I have always been interested in tourism, I think we have beautiful places worth visiting, and that must be managed and studied, as the field of hospitality with which I have always been involved since in my family has a great tradition.

Consistent with this explanation, of course I would like to work on something related in the future, I am learning the content seems very useful and will serve me in a few years.

Finally and on a more personal point of view and as a challenge to people who did not rely too much on my I would like to get a challenge that at the beginning seemed quite difficult as moving to another country, learn the language, get a job and a degree student.

To summarise, learning is what makes you a person or another, you learn at the same time that you live.

In relation to the future, I would like to learn a little more about safety at work through some readings, I would also like to know more laws and more in depth his relationship with hospitality, a course on wine would develop my knowledge and serious a very positive point for my professional development, and ultimately learn more about the recruitment policies in different companies, see how they are operating in this aspect, as I believe is one of the most important aspects in a company, select the staff appropriate.

 Finally the hours I have worked in different places have been: 40 hours in Goodwood Hotel, 35 hours in the Millstream Hotel, 6 hours in the British Challenge, 20 hours at The Bell Inn volunteer, 8 hours at 4 chesnuts, and the next Friday formare part of the food festival that takes place in the college.

Skills

In relation with the skills I have learned in various workplaces where I have worked, for example at Goodwood Hotel, Bar and Grill, at the Millstream in Bosham, at the Bell Inn and in The 4 chesnuts were:

- Customer Service. The main thing that is required is a pleasant and sympathetic behaviour with the customer, always smiling and trying to help. Through the book Ritz-Carlton, is possible to learn much knowledge and various responses to situations that may arise with customers.

Different aspects may be: give the customer always welcome, help lay in the chair if it is an old person, move a little chair for the ladies to feel well treated, put napkins on the knees of the client they will feel like they are in a place where you are going to treat them looking for the perfection, helping with elections to the customer in case of doubt, briefly explain the dishes, to have perfectly prepared the tables, and another sets of cutlery in case of orders of fish or beef.
You must try to not interrupt the client in the middle of a conversation, make them expect the minimum possible for the food, have different types of bread for free, or a complement like a soup from the chef which is pleasantly surprising aspects to the client.

- My experience at the Millstream was brief but it certainly was very rich, I learned that some dishes should be placed in a certain way, I learned to make immediate decisions in the event of a problem, learning to serve with silver cutlery, and of course noticing small details in the kitchen on the situation of the hotel / restaurant, how you handle things, and what is going on.

There was also a small sound and color alert that warned the waiters while they were waiting or serving tables that there are new dishes to be served, according to the color also it can you tell if is a starter, main course or dessert. Greatly expedites job.

Also we had a blackboard in the kitchen with three columns where you had to write down the number of the table and the situation in which they are, and then the chef knows, whenever you sign up or delete something you have to shout it so they know what is happening.

-In relation with Goodwood, the working atmosphere was not really good, I found some bugs that I did not believe they could have in a restaurant of this kind, the kitchen in my opinion was not the most suitable for a restaurant with these characteristics, further that the payment system was not clarified and some hotel guests left the establishment without paying because they thought it would be charged to your account, then the fault was for the staff.

Different ideas:

-As for The Bell Inn, and 4 Chesnuts are places I have known since last year and where I usually go by my friendship, some days I have been helping to serve in bar or simply organizing things with them as a volunteer to try to learn more things, the job was similar with I had done in Spain, so was easier for me. The two pubs are licensed to play poker for free if you will, with which it attracts customers, for who Poker is simply an excuse to be with people that they met playing and was created a friendship, while sales are beneficial for business.

In relation with my own development as in a personal way, I have developed a fairly high level of confidence, at school, getting more or less the marks that I was waiting and being in the general level of my classmates despite the hard work of some reports, as at the  job , getting good tips, setting up, meetings with customers, etc..

- Vocabulary. It was the part where I learned more, names of dishes, beverages, items in the kitchen or at the bar, working in the restaurant as a waiter while talking to colleagues and clients, what are the dishes that most succeed and which people are not usually required, etc.

 - Working with coffee, tea and the machines, I had never been making this on my previous work  because I had been behind the bar but in night clubs, so I did not know how to make a coffee or a tea, very popular in England, so that a lot of people just go to drink tea with a group of people known. To accompany the tea or coffee with biscuits, or some type of candy is always good.

- I am better organized than I was before, working at the bar I knew when you must get organized to serve drinks but now you have to be much more attentive to collect, and serve tables, know a way to organize, plot your own routes to check that all is well, and even have your own tricks.

- If you have a problem like that for example you drop some glasses with water, then carefully grab the signal with caution wet floor and try to clean it as fast as possible without disturbing anyone, without forgetting the task you were performing.

- Focusing int the work carried out in the kitchen, and the comparison between different facilities, I think a large kitchen with defined positions, each with enough space and equipment necessary is a kitchen that probably will work well.

Knowing motivational theories, or the operation of laws, policies, practices or procedures I am sure it will help me a lot in the future.

How to create a good CV

Our teacher gave us some tricks for making a good curriculum.

Set always in the small details since many people forget when making the curriculum writing the phone number, try to avoid the typical words on the personal staff, like punctual, good at working in teams, because everyone writes that, as in hobbies and interests, try to write and show something special, the important thing is to have evidence that what you are describing can be demostrated, for example if you are punctual in your last job is because you fined if you arrived late, or if you are a person determined give them some examples even of when you studied in college.

If you add a photo or image to represent yourself, your CV will be different and this is good, like trying to paper quality is good, or when you are writing an email to get a job, not only say, you write enclosed is my resume, but show some interest in the work as well.

CONTINUING PROFESSIONAL DEVELOPMENT

CPD. Gaining new skills of Act and Knowledge.

Show your employees that you have sufficient skills for the job.
Maximize their potential.
Boost morale

If you can have a good relationship with the employee, you will get a number of benefits such as increase credibility, staff build confidence, to enhance earnings, or just motivate.

We looked at a number of theories, like Atkins and Murphy in 1994, Models of Reflective Practice, Schon 1987, or the Reflective Cycle of Gibbs being the last one the most interesting to me although it seems the simplest.

Promoting The BRIT 2012 Challenge

The first day of volunteer work is at Chichester College, is an event that will promote the The BRIT 2012 Challenge, some authorities and famous retired athletes were present to give more impact to the event, this is an aspect important as many events are very interesting and productive, but only have the support and promotion enough that nobody can know and be a total failure.

Early in the day we gathered all the volunteers who were going to participate to divide into working groups, some went to the marketing section, others worked in catering, others as was my case we had to be supporting all areas of work , and go find some kids who came from different schools.

The weather was not really good, and had some shortcomings such as not having water or juice and prepared some food for children and if the authorities who do not really need much.

When the twelve-mile walk around the school was chosen perhaps the worst moment in time is concerned, and it was very massive rather than something more distributed and can control it better.

Overall it was a pretty good experience and learned how hard it is to organize an event of this magnitude.

One of the most important was the realization of how important it is to promote the event that you are making either through word of mouth and posters, internet, or whatever, and otherwise take good care of the little details as are what make your event to be almost perfect for a qualitative leap.

PERSONAL DEVELOPMENT

In this blog we will analyze 100 hours of work we have to perform for duty, those 100 hours relate them to theoretical content, analyze situations, any suggestions, issues to be learning from the different jobs. We must be able to realize when a job is well done and seen comments or practices that we can be ulties for the future. We must be critical at some point if we think something has been done the right way.