Siem Reap Province: From 11 to 16 September 2026, with the esteemed authorization of H.E. Huot Hak, Minister of Tourism, and under the further guidance of Dr. Chuob Ratana, Director of the Tourism Professional Training Department and Chair of the Secretariat of the HoKa Project Management Committee, Mr. Ho Odom, Head of Office of the Department, successfully completed the Workplace-Based Professional Internship Programme in Food and Beverage Services at Malis Siem Reap Restaurant, Siem Reap Province.
During the internship, Mr. Ho Oudom gained practical knowledge and experience in service organization and management, table setting and the proper arrangement of dining utensils, mise en place prior to guest arrival, guest reception and welcoming procedures, menu presentation and order taking, food and beverage service, table resetting, and the professional completion of guest service.
In addition, he strengthened his practical competencies in maintaining hygiene and food safety standards, ensuring personal and workplace hygiene, managing service equipment and materials, preventing cross-contamination, and maintaining the quality of food and beverages prior to serving guests. He also gained a deeper understanding of Standard Operating Procedures (SOPs) related to service delivery, order management, and coordination with the kitchen department to ensure that food and beverage orders are accurately and promptly delivered in accordance with guests’ requirements.
Upon completion of the programme, the knowledge and practical experience acquired will contribute to the application of professional competencies in his work, particularly in strengthening and advancing food and beverage service training by connecting theoretical knowledge with practical workplace experience. These experiences will also enable him to share newly acquired knowledge, skills, and professional practices with trainees and tourism professionals.
This professional internship forms part of the broader efforts to strengthen the capacity of officials and develop Cambodia’s tourism human resources through practical learning in real workplace environments and the application of professional standards. It contributes to enhancing the quality of food and beverage services and supporting the sustainable development of Cambodia’s tourism and hospitality sector towards higher standards of quality and competitiveness.
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