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Overall good e-portfolio. Very nice examples about conflict management. In general, you need to further develop  your answers as they tend to be too short and lacking content.
You are missing the required following activities:
- your HOSCO profile
- the job hunting pyramid exercise on Moodle
- your CSR poster
- your cold message on Instagram

late submission: 5% of deduction to the final grade

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https://www.linkedin.com/in/massimiliano-untern%C3%A4hrer-29b74b126/

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What type of hotel would you like to work for?

In the future I would like to work for a hotel that is part of the Relais & Chateaux group. A hotel which thrives in giving their guests a impeccable stay and making sure their needs are always met. A hotel which exceeds their expectations giving them those wow moments that gives you a pleasant memory of your stay.

What is the most important part of any hotel brand?

The most important part of any hotel is not only the quality of the service, but to have the ability to make any guest feel special and have a tailored experience just for you and your family.

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During my internship in St.Moritz, I have seen a few conflicts erupt during service. One of the most memorable ones was during breakfast around the month of January which was the peak of the ski season in St.Moritz and we were having a variety of guests from around the world. Being the only one in the kitchen that spoke english fluently alongside French, Italian and German. I was placed with a commis server who only spoke Italian so at times when I was out helping other guests I would see the server get into a lot of pressure due to the language barrier which would then frustrate the guest but I was always there to help him out with english whenever it was needed.

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During my last internship experience, I didn't have much opportunity to express myself as a kitchen intern ran by a tyrant  chef. I was mostly placed in the back to do the measuring of ingredients, the mise en place for breakfast and putting foods in bags throughout service,

Depending on the month I would be placed in a different section of the kitchen

I was in charge of cleaning most of the produce arriving and did some plating during service. Rarely given the chance to cook

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Goal:

Create my own restaurant group after working several years in different restaurant groups.

Long-term goal:

Complete my BBA at Les Roches and embark on the next chapter of my life

Shot-term goal:

Improve management/leadership skills