Tran Truong Giang

HOCK LAM BEEF

INTERNSHIP REPORT
Final Report

TRAN TRUONG GIANG

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Contents

Executive summary
The internship reports include 3 parts. This is the third of 3 reports. This article below is
a quick review what I did in my third month internship. 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. Everything I wrote all based on my true
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experience. Although at work everything I did is not perfect 100%.However I really want
to be more mature after the 6-month internship. When you can bring all the knowledge I
have been studying in Raffles applied in real life..

(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

Hock Lam have brought the business into this aspect. They worked with Operation smile
for 2 years, on their anniversary, by donating the entire proceeds of our anniversary
event to their charity. (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. As
the company grows, more effort will go into these initiatives.

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. Interns will gain first-hand experience by being rotated
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around all departments and will be monitored by a supervisor. They will also have
hands-on experience in basic food preparation as well as accounting functions by
shadowing managers in various departments.

(Beef, The Original four-generation strong, Singaporean Heritage Delicacy, 2010)

Detail of Job
Type
Title
1

a kitchen during
preparation, rush hours
and cleaning.
Floor service
Interns will shadow one
cum reception
of our service managers
to understand how to
deal with customers in
various situations and
what is required of
service staff. They will
also be required to
participate as one of the
service crew to gain first
hand experience.
Insights into
Interns will get to
accounting and
observe how the business
supplies ordering procures the supplies and
settles its accounts.
Depending on the intern’s
length of internship and
abilities, he/she could
also undertake the actual
ordering under
supervision.
Recruitment
If the opportunity arises,

(or longer)

Participation

1 -2 hours

On job training

2-4
weeks

Site visit

2 - 4 hours


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. This is restaurant sell noodle and other
dishes. They have 3 main kind of noodle include: Kway Teow, Yellow Mee, Bee Hoon.
Hock Lam beef have a long time story in Singapore. Until now, they are more than 100
years old with four generation owner of Tan’s family. The restaurant that I work can
found at Alexandra Retail Centre In the first week I work. Every day I have to come at 9
o'clock to prepare the shop: sweep and mop the floor, wipe the table, set up the menu
and the sheet of order. 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.
My supervisor named Kelly, she is only 24 years old but now she works as an assistant
manager for the lady boss Tina. Some of my first working day, I did not know anything to
do. Even the easiest like sweep the floor. 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

working have two different kind of table. One, we called is the booth. It is quite nice,
often to serve for big group. Sometimes at night we also allow couple or one person can
seat here. However at lunch time is a different thing, our restaurant’s busiest time is
lunch so my boss does not want two or one person seat here. She wants maximize the
profit, the booth almost for big group only. Unluckily, some guest they come with two
only but they still want seat at the booth. When we explain that at the lunch time, the
booth reserved for big group only, some of them accept to have lunch at other table.
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. In November I
am also have more responsibility. I practice to be cashier and accounting. This two job
needed the exactly step to do. It relate with the real money
so that any smallest
mistake can be a big problem. The second month comes with so many changing,
especially in the organization. David, the general manager after 6 year now he does not
work anymore. His position now Ms Kelly the assistant manager takes over. For me,
Kelly transfers the position cashier at night for me. The second month of internship
seems to be very good. I’m waiting for the third months.
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). The Nets and Credit
Card also accepted in this month. The two machines are not very difficult to use. I just
need only 10 minutes to control everything. However sometime it is also have problem
such as the Nets machine can not print the receipt because of the network. Another
time, the Credit Machine have problem with the line because this machine and the
telephone use the same line. Whenever the telephone using this Credit Machine cannot
use .This month I was allowed to be hosting. This job is mean that I have to control all
customer, adjust their seat for reasonable. For example: The Booth Seating in the lunch
time, it is only served the big group more than three persons. After David, the director,
do not work anymore and Mrs. Kelly have to move to Far East because the renovation.

Retrived at November 5, 2012, from Hocklambeef.com:
/>Feast, G. (2011, July 11). Gastromania Feast @ Far East Square Stop 7. Retrived at November 11,
2012, from KEROPOKMAN: />LADYIRONCHEF. (2008, October 11). HOCK LAM BEEF: 97TH ANNIVERSARY AND CONTINUE GOING.
Retrived at November 5, 2012, from /> />Road, T. L. (2011, October 11). From a little street in Singapore – Hock Lam Beef 100 years on.
Retrived at Novenber 4, 2012, from Wordpress.com:
/>Sort, Y. (2012, August 8). One review for Hock Lam. Retrived at 12 15, 2012, from yepl.com:
/>
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