International Internships
France
Mauritius
Why Do An Internship Through Us?
What Our Students Say About Us
Anjaneya Nanda Kishore
Rishabh
1.How did you go from the airport to the hotel? Did you follow the road map? Was it precise?
2.Did someone from the hotel come to receive you after having reached your destination?
3.What exactly happened as you entered the hotel? Did you introduce yourself at the reception or did someone take you to your room or anything else?
His Answer: Respected Ma'am & Sir, First I would like to thank you all for supporting me so much in the internship process.
1.I went from the airport to my hotel by TGV from Paris to Strasbourg & then another local train from Strasbourg to Obernai. Yes I followed the road map.
2.No one came to receive me from the destination as I was not able to call them. My SIM card was not working at that time. When I reached Obernai Gare, I met a woman. She called on the hotel's number & asked the address. Then she dropped me to the hotel.
3.When I entered the hotel, I met the person at the reception & introduced myself. She gave me a welcome drink & asked to write my name, college's.
Salman Khan
I was introduced to the real french gastronomy which motivated me to give my 100 percent at my work. My colleagues and seniors taught me a lot of things of the hotel industry and motivated me always to work better.
I made some really good friends who were very helpful and always supportive during my work in the hotel.
The hotel was like my home(Jiva Hill Hotel) and I have amazing memories working in the hotel right from the General Manager to the Gardener, they were all amazing.
We also managed to look around the beautiful cities of France and Switzerland from Lyon, Geneva to Paris.
I am really grateful to ALZEA that you gave me this lifetime opportunity and that I am completely happy with my internship experience. Thank you so much.
Aarushi agrawal
Mona baria
This was my first solo experience, i travelled learn and enjoyed so much.
Vivek Poovayya
Krisha Aggarwal
Basavaraj Badiger
Aditi Panda
Urvi Arya
The process of the Going France was way easy through ALZEA. I reached France on 3 July in Paris and it was more beautiful than I had expected, then I went to Lourdes and as I knew it was a small town but again beautiful than expected. I reached the Property met the owner he was very welcoming at the start and he introduced me to the other staff members. And then the next day was my first day at work I was very excited as I was there for a purpose, I wanted to achieve the experience I was looking up to. In some months, I learned the menu, I learned how to serve, learned the service sequence, I learned about different dishes I got to know a lot about the French culture a lot about, how to greet, how to behave, how to stand, things to do in front of people and things not to do in front of French people. With all the work I also faced some struggles here like I have never stayed alone in my life and I had to stay alone here for such a long time And I faced my fear out and I stayed for such a long time. My owner was way too rude with me, he always just abused us. Then I was supposed to get two days off according to my convention but I just got it for two weeks and then I just received one off, I complained about this to Adele so that I get enough offs and she was very supportive throughout and then I got some weeks off but I was informed that the main hotel was closing and every employee would leave and I will be alone in the Cafe and on top of that I wouldn't get any days off throughout November and December. So, I was so very scared as how I was going to manage everything that I wanted to leave the property but I stood up And I took this as an opportunity I got to learn everything and managed everything instead. I learned how to take order, how to make all the drinks, how to take payments and handle the cashier. In short, my journey was not at all very easy throughout the months but I had faced all my fears and I had come up as a completely different person and this internship helped me a lot to understand myself better.
Madhumitha Krisnasamy
Hetvi Rajan
Agathe and Thomas
Ishab Singh
I made a new friend over there who was Japanese but she was sort off lost and I helped her to find her gate number. After waving off her it was time for my flight to board. I travelled in airport bus to the plane. The meal in the flight was delicious. Ultimately, I was landed in France. After check out, I went to buy the train tickets but there was some issue because the machine did not accepted my card so I panicked but somehow an old Indian man over there came for the help and paid for my ticket. With all my luggage I boarded my train and within an hour I was at Grenoble station. I took taxi for the Uriage Les Bains which is on the outskirts of the city, where my hotel was. The taxi man was a nice person, he gave me some information about the area and dropped me to the hotel. I went to the reception and told them about the details so they allotted me the room and food timings were told to me. The service staff people were warm hearted and treated me nicely as I was new to their work environment. They showed me the property and gave me the necessary information regarding my shifts for the work. There I met with a cheerful person who came out to be the chef under whom I had to work. His name is Chef Romain. The gastronomy staff was also very kind.
Coming to the place where I had my accommodation, wifi and washing machine installed. After a few days I had a refrigerator. And my room had a very scenic view with park facing all my windows. All my experience was quite good. My neighbour is my colleague who is the gastro chef, Huges who takes me to the city whenever he goes there. We celebrate every Sunday night after the shift is over. I have another neighbor who is a somelier her name is Veronica and when I get time I go on evening walks with her. I am liking this environment because people over here are very cheerful and always try to help others. They have different culture from us but I am trying to adapt with the changing environment.
Rashi Pansari
I came to France to work as an intern in kitchen at Best Western Plus Hotel, Paris 6 months ago and this beautiful journey is about to come to an end in the next 15 days. This journey taught me something new every single day. In the beginning there were times when I felt homesick for my parents or food but I never felt myself alone when I had such great co-workers with me. My Head Chef is a great person at heart who always taught me to face hurdles with ease and laughter. He made me feel comfortable with the work environment and always came up with new techniques to enhance my culinary skills. There were times when I made mistakes and my chef was always there to correct me. I am filled with gratitude to be a member of this family where everyone is ready to sacrifice for each other. My chef always said one thing that together we can achieve anything. This always motivated me to work more and give my best I can. My chef has always been an inspiration to me and I feel destined to get an opportunity to work with such mentor.
I would like to explore more such opportunities in future and thank my colleagues and the hotel who have made me perfect in all possible ways. Also I would like to thank ALZEA for helping me fulfill my dream and supporting me throughout my internship.
What Our Students Say About Us
Anjaneya Nanda Kishore
1.How did you go from the airport to the hotel? Did you follow the road map? Was it precise?
2.Did someone from the hotel come to receive you after having reached your destination?
3.What exactly happened as you entered the hotel? Did you introduce yourself at the reception or did someone take you to your room or anything else?
His Answer: Respected Ma'am & Sir, First I would like to thank you all for supporting me so much in the internship process.
1.I went from the airport to my hotel by TGV from Paris to Strasbourg & then another local train from Strasbourg to Obernai. Yes I followed the road map.
2.No one came to receive me from the destination as I was not able to call them. My SIM card was not working at that time. When I reached Obernai Gare, I met a woman. She called on the hotel's number & asked the address. Then she dropped me to the hotel.
3.When I entered the hotel, I met the person at the reception & introduced myself. She gave me a welcome drink & asked to write my name, college's.
Rishabh
I was introduced to the real french gastronomy which motivated me to give my 100 percent at my work. My colleagues and seniors taught me a lot of things of the hotel industry and motivated me always to work better.
I made some really good friends who were very helpful and always supportive during my work in the hotel.
The hotel was like my home(Jiva Hill Hotel) and I have amazing memories working in the hotel right from the General Manager to the Gardener, they were all amazing.
We also managed to look around the beautiful cities of France and Switzerland from Lyon, Geneva to Paris.
I am really grateful to Alzea that you gave me this lifetime opportunity and that I am completely happy with my internship experience. Thank you so much.
Salman Khan
Aarushi agrawal
This was my first solo experience, i travelled learn and enjoyed so much.
Mona baria
Vivek Poovayya
Basavaraj Badiger
Aditi Panda
The process of the Going France was way easy through Alzea. I reached France on 3 July in Paris and it was more beautiful than I had expected, then I went to Lourdes and as I knew it was a small town but again beautiful than expected. I reached the Property met the owner he was very welcoming at the start and he introduced me to the other staff members. And then the next day was my first day at work I was very excited as I was there for a purpose, I wanted to achieve the experience I was looking up to. In some months, I learned the menu, I learned how to serve, learned the service sequence, I learned about different dishes I got to know a lot about the French culture a lot about, how to greet, how to behave, how to stand, things to do in front of people and things not to do in front of French people. With all the work I also faced some struggles here like I have never stayed alone in my life and I had to stay alone here for such a long time And I faced my fear out and I stayed for such a long time. My owner was way too rude with me, he always just abused us. Then I was supposed to get two days off according to my convention but I just got it for two weeks and then I just received one off, I complained about this to Adele so that I get enough offs and she was very supportive throughout and then I got some weeks off but I was informed that the main hotel was closing and every employee would leave and I will be alone in the Cafe and on top of that I wouldn't get any days off throughout November and December. So, I was so very scared as how I was going to manage everything that I wanted to leave the property but I stood up And I took this as an opportunity I got to learn everything and managed everything instead. I learned how to take order, how to make all the drinks, how to take payments and handle the cashier. In short, my journey was not at all very easy throughout the months but I had faced all my fears and I had come up as a completely different person and this internship helped me a lot to understand myself better.
Urvi Arya
Madhur Khurana
I came to France to work as an intern in kitchen at Best Western Plus Hotel, Paris 6 months ago and this beautiful journey is about to come to an end in the next 15 days. This journey taught me something new every single day. In the beginning there were times when I felt homesick for my parents or food but I never felt myself alone when I had such great co-workers with me. My Head Chef is a great person at heart who always taught me to face hurdles with ease and laughter. He made me feel comfortable with the work environment and always came up with new techniques to enhance my culinary skills. There were times when I made mistakes and my chef was always there to correct me. I am filled with gratitude to be a member of this family where everyone is ready to sacrifice for each other. My chef always said one thing that together we can achieve anything. This always motivated me to work more and give my best I can. My chef has always been an inspiration to me and I feel destined to get an opportunity to work with such mentor.
I would like to explore more such opportunities in future and thank my colleagues and the hotel who have made me perfect in all possible ways. Also I would like to thank Alzea for helping me fulfill my dream and supporting me throughout my internship.
Rashi Pansari
Frequently Asked Questions
Simplify your journey with our FAQ section – all the answers you need, right at your fingertips.
I am not a hotel management student, can I still apply for an internship in France or Mauritius?
Unfortunately no, we cater at the moment to only hospitality or hotel management students. This comprises securing internships in France for culinary, pastry, food and beverage and housekeeping and in Mauritius for culinary, pastry, front office, food and beverage, housekeeping, bartending or flair bartending.
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