{"id":50702,"date":"2019-08-28T00:00:00","date_gmt":"2019-08-27T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/azerbaidjan-de-practiques-a-un-hotel-de-cinc-estrelles\/"},"modified":"2019-08-28T00:00:00","modified_gmt":"2019-08-27T22:00:00","slug":"azerbaidjan-de-practiques-a-un-hotel-de-cinc-estrelles","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/azerbaidjan-de-practiques-a-un-hotel-de-cinc-estrelles\/","title":{"rendered":"Dest\u00ed Azerbaidjan: de pr\u00e0ctiques a un hotel de cinc estrelles"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

En Guillermo Porras \u00e9s alumne de segon curs del Grau universitari en Gesti\u00f3 Hotelera i Tur\u00edstica. The Landmark Hotel Bak\u00fa, a la capital d\u2019Azerbaidjan, \u00e9s on est\u00e0 duent a terme les pr\u00e0ctiques d\u2019estiu. Durant tres mesos realitza un crosstraining<\/em> en el departament de Food and Beverage (F&B) que li permet aprendre de primera m\u00e0 tant aspectes de gesti\u00f3 com de recursos materials i humans de l\u2019hotel.<\/strong><\/h2>\n

[\/vc_column_text][vc_single_image image=”19679″ img_size=”large” alignment=”center”][vc_column_text]\u201cVaig escollir aquestes pr\u00e0ctiques perqu\u00e8 volia anar a un lloc fora de la meva zona de confort i que em permet\u00e9s diferenciar-me de la resta de companys\u201d, indica en Guillermo Porras, alumne del Grau universitari en Gesti\u00f3 Hotelera i Tur\u00edstica<\/a>. La seva tria ha estat The Landmark Hotel Bak\u00fa<\/a> (Azerbaidjan), un hotel de cinc estrelles ubicat, segons explica Porras, a deu minuts a peu del centre de la ciutat i a cinc minuts del bulevard del Mar Caspi. El departament de Food and Beverage (F&B) \u00e9s on realitza un crosstraining <\/em><\/strong>de tres mesos que li ofereix la possibilitat de tenir una visi\u00f3 m\u00e9s \u00e0mplia de tot all\u00f2 que afecta el departament en q\u00fcesti\u00f3.<\/p>\n

Aix\u00ed, durant el primer mes en Guillermo ha estat de F&B Manager Assistant,<\/strong> \u00e9s a dir, ha acompanyat el manager del departament durant la seva jornada laboral. \u201cL\u2019ajudava amb tasques com ara preparar reunions, an\u00e0lisi de costos i beneficis dels restaurants, confirmaci\u00f3 de comandes, supervisava amb ell els serveis de migdia dels diferents restaurants, etc.\u201d, explica en Guillermo.<\/p>\n

L\u2019hotel compta amb set restaurants tem\u00e0tics i durant les primeres setmanes de pr\u00e0ctiques en Guillermo va rotar durant dos dies per cada restaurant, \u201cun dia amb el cap de sala i l\u2019altra amb el cap de cuina\u201d, per con\u00e8ixer amb detall el funcionament de cada establiment.<\/p>\n

Ara en Guillermo es troba al segon mes de pr\u00e0ctiques i est\u00e0 com a Assistent del Manager d\u2019Esdeveniments.<\/strong> \u201cL\u2019ajudo amb el c\u00e0lcul de costs de les begudes per a cada esdeveniment, l\u2019acompanyo a reunir-se amb el client i decidir el muntatge; a m\u00e9s participo en la preparaci\u00f3 de cada esdeveniment i durant els serveis faig tasques de suport i a vegades de supervisi\u00f3\u201d, detalla. Per finalitzar el crosstraining<\/em>, el tercer mes de pr\u00e0ctiques ocupar\u00e0 el c\u00e0rrec de supervisor de qualitat<\/strong> en el restaurant a la carta de la terrassa de l\u2019hotel.<\/p>\n

Pr\u00e0ctiques amb valor afegit<\/h3>\n

Tot i que encara no ha finalitzat les pr\u00e0ctiques a Azerbaidjan, en Guillermo t\u00e9 clar el que m\u00e9s li est\u00e0 agradant de l\u2019experi\u00e8ncia: \u201cNo nom\u00e9s estic treballant en la part operativa sin\u00f3 que m\u2019estan donant un valor afegit: l\u2019oportunitat de con\u00e8ixer la part de gesti\u00f3, tant de recursos materials com de recursos humans de l\u2019hotel\u201d.<\/p>\n

Com en tota experi\u00e8ncia, sempre \u00a0hi ha an\u00e8cdotes per explicar i recordar. En el seu cas, en Guillermo ens explica que les m\u00e9s divertides giren al voltant de les difer\u00e8ncies idiom\u00e0tiques. \u201cEls costa molt pronunciar el meu nom, aix\u00ed que vaig proposar el grup d\u2019esdeveniments amb qui treballo que em busquessin un nom azerbaidjan\u00e8s, perqu\u00e8 a vegades no sabia quan em cridaven a mi\u201d. Per\u00f2 el nom escollit ha decidit mantenir-lo en secret, si m\u00e9s no, de moment.<\/p>\n

Estarem pendents de rebre m\u00e9s not\u00edcies des d\u2019Azerbaidjan![\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text] En Guillermo Porras \u00e9s alumne de segon curs del Grau universitari en Gesti\u00f3 Hotelera i Tur\u00edstica. The Landmark Hotel Bak\u00fa, a la capital d\u2019Azerbaidjan, \u00e9s [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":7295,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1934,3696,3697],"tags":[1944,1950,1949,3856,3752],"class_list":["post-50702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-euht-stpol","category-noticies","category-noticies-inici","tag-euht-stpol","tag-gestio-hotelera-i-turistica","tag-grau-universitari","tag-hotel","tag-practiques"],"yoast_head":"\nDest\u00ed Azerbaidjan: de pr\u00e0ctiques a un hotel de cinc estrelles - EUHT StPOL<\/title>\n<meta name=\"description\" content=\"El departament de Food & Beverage a The Landmark Hotel Baku \u00e9s el dest\u00ed de pr\u00e0ctiques d'en Guillermo Porras, alumne del Grau en Gesti\u00f3 Hotelera i Tur\u00edstica\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santpol.edu.es\/ca\/blog\/azerbaidjan-de-practiques-a-un-hotel-de-cinc-estrelles\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dest\u00ed Azerbaidjan: de pr\u00e0ctiques a un hotel de cinc estrelles - 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