- Tran Truong Giang HOCK LAM BEEF INTERNSHIP REPORT Final Report TRAN TRUONG GIANG 009HS412 . - 9 2 Final Internship Report Executive summary The internship reports include 3 parts. - This is the third of 3 reports. - It includes the company’s history from the moment of formation of the first base in 1911 until today, whenever the companies have total 4 outlets in Singapore. - Although at work everything I did is not perfect 100%.However I really want to be more mature after the 6-month internship. - (Beef, About Us) History Hock Lam Beef was formed from 1911. - This is the oldest Teochew Beef Kway Teow shop in Singapore! (Feast, 2011). - The main dish of this restaurant is the Kway Teow from Teochew in China. - With more than 100 years develop, the recipe is not change, Anthony Tan the 3rd owner of Hock Lam confirmed. - Anthony's dad started in the Chinatown area in 1911. - Prior to the store in Hock Lam Street, he sold food on his back - a walking hawker! He balanced the soup and ingredients on a stick on his back. - The long boiling of the soup and ingredients was to extract every trace of protein and nourishment from the ingredients, less waste, more nourishment in the food. - The store in Hock Lam Street lasted a very long time, from at least 1921 to the late 70's. - The loyal customers allowed the Tan family to sustain their business in the very famous hock lam street, where numerous hawkers would sell their food. - This comprised the 1st and second generations of the business. - It is not the way that everybody wants: to be a hawker. - Until now Hock Lam Beef Group have total 4 3 Final Internship Report outlets. - Since the 97th anniversary, Hock Lam have brought the business into this aspect. - (LADYIRONCHEF, 2008) Tina herself has also participated in the medical missions abroad. - Hock Lam Beef also participated in the heritage hawkers’ event organised by the Singapore Heritage board. - The latest 100th anniversary celebration was in aid of the Make-a- wish foundation, where similarly 100% of proceeds from the day was donated to their worthy cause. - (Road, 2011) Aside from this, on a daily business, Hock Lam also actively searches for employees from various community initiatives, whether in employing retirees and older workers, or members of the yellow ribbon programme. - Hock Lam also has a group of active polytechnic student part-timers who work to supplement their educational expenses. - 4 Final Internship Report Objectives of Internship This programme is aimed at providing students the proper level of training for a wide range of functions within a food business, from the most basic cleanliness requirements to management operations. - (Beef, The Original four-generation strong, Singaporean Heritage Delicacy, 2010) 5 Final Internship Report Detail of Job Type Title Description Method Duration 1 Orientation to Interns will be oriented on Site visit and on 2 - 4 hours Kitchen Processes the set up of a typical job training. - They will also be required to participate as one of the service crew to gain first hand experience. - 6 Logistics delivery If time permits, the intern Site visit 2 - 4 hours will get an opportunity to travel on one of our daily logistic runs 6 Final Internship Report What I do Part 1: The first month (October) This is the first time I work for a restaurant. - Everything seems to be very new with me. - The place I work named as HOCK LAM BEEF. - Hock Lam beef have a long time story in Singapore. - The restaurant that I work can found at Alexandra Retail Centre In the first week I work. - After everything in outside is done, the next area is the drinking counter. - In this restaurant, barley and lime juice is the two kind of drinking best seller. - I do not sweep it very clean so that I have to trouble with the manager. - They scold me but I know that they just want me to be responsibility with the job. - After about 3 days, I do set up the outside of the restaurant is very good. - This kind of chili is the home-made chili from 13 ingredients. - In the next report, I will show a more detail picture about the organization and the mode of economic. - After the first month I have to come at 9 o'clock every day for preparing the floor. - Service industry is one of hardest industry in the world I think so. - You still have to serve with the biggest smile you can , however still need to be keep the temple go down whenever meet the painful guest like two ladies. - Another story is that my restaurant where I 7 Final Internship Report working have two different kind of table. - One, we called is the booth. - Some other seems to be very angry and they go to other restaurant. - It is some example of the challenge faced when you work in hospitality and tourism industry. - I practice to be cashier and accounting. - The second month comes with so many changing, especially in the organization. - The second month of internship seems to be very good. - Part 3: December In December, Hock Lam renovation their first shop at 22 China Street, Far East Square. - They change the mode from customer’s self-service to become service 100% like the four Hock Lam Beef’s Shop at Alexandra Retail Centre (Sort, 2012). - However sometime it is also have problem such as the Nets machine can not print the receipt because of the network. - Whenever the telephone using this Credit Machine cannot use .This month I was allowed to be hosting. - For example: The Booth Seating in the lunch time, it is only served the big group more than three persons. - Kelly have to move to Far East because the renovation. - Kenny Tan, he is the brother of Tina, the Hock Lam’s boss. - Actually we have a very big problem in Hock Lam’s culture. - This problem is because in Hock Lam the staffs come from so many countries: Myanmar, Philippine, China, and Malay or like me I’m come from Vietnam. - The problem begins whenever we have misunderstood of the order. - At the last of the month, I find which debt has to pay and transfer all to my boss. - She is the person who signs the cheque to send money, my salary is also. - December is the last month that I do my internship. - Thank Hock Lam Beef. - 8 Final Internship Report Conclusion Hock Lam Beef has transformed from a daily mom-and-pop hawker business to an established name brand in the F&B industry with a total of four shops. - Working in one of the oldest restaurants in Singapore help me to understand more about human life as well as here .The most obvious thing I feel will improve after the internship is customer communication skills, organization and a wealth of knowledge on food culture and society of Singapore. - Retrived at November 5, 2012, from hock lam beef: http://www.hocklambeef.com/blog/index.php/category/blogwriteup/ Beef, H. - Retrived at November 5, 2012, from Hocklambeef.com: http://www.hocklambeef.com/blog/index.php/2010/03/about-hock-lam-beef/ Feast, G. - Retrived at November 11, 2012, from KEROPOKMAN: http://www.keropokman.com/2011/07/gastromania-feast-far-east-square-hock.html LADYIRONCHEF. - HOCK LAM BEEF: 97TH ANNIVERSARY AND CONTINUE GOING. - Retrived at November 5, 2012, from http://www.ladyironchef.com/: http://www.ladyironchef.com/2008/10/hock-lam-beef-97th-anniversary-and-continue-going/ Road, T. - From a little street in Singapore – Hock Lam Beef 100 years on. - Retrived at Novenber 4, 2012, from Wordpress.com: http://thelongnwindingroad.wordpress.com/tag/hock-lam-beef/ Sort, Y. - One review for Hock Lam. - Retrived at from yepl.com: http://www.yelp.com.sg/biz/hock-lam-beef-singapore-2 9 Final Internship Report