CHAPTER I.

INSTITUTIONAL AND OPERATIONAL BACKGROUND HISTORY OF THE RESTAURANT Like any humble beginning, La Parilla started in 1968 as a small restaurant known as La Parilla 1500. It began as a holein-the-wall eating place along Burgos Avenue opened by couple Pablo Sr. and Conchita Padilla. The restaurant was the first air-conditioned restaurant in Cabanatuan City and it was met with warm support by the city folks. The business prospered and Pablo allowed husband and wife to support their growing family.

Sr. had big dreams and chased them fearlessly; he and his wife wanted a bigger venue where they could entertain more so on May 31st of in 1972, La Parilla complete 1900 with in a Zulueta dancing Pablo and hall Sr. and Melencio and did a Streets opened its doors to Cabanatueos. its any kind, band. La Parilla 1900 was a first five-piece As the her of ran

It became a place of good memories and celebration. loving Filipino home, most while Conchita, patient talented,

entertaining

kitchen thus giving birth to La Parillas signature Filipino and Continental dishes. The unfortunate passing of the senior Pablo in August 1973, led the eldest son Pablo Jr., equally determined and strongwilled, to step up and fill his fathers shoes with the support and guidance of his mother. Mother and son team persevered and They sailed remained keen for continuous learning in business.

thru the challenges and a deluxe hotel had been added to the chain of restaurants in 1976, placing Cabanatuan City in the tourism map of the country. Mother and son took it upon themselves to widen their scope and learn as much as they could about the business. Hotel under Management the same Pablo Jr. took classes in Housekeeping and by leading took mentors up Food from and Cornell Beverage conducted program. She

University while Conchita took a Restaurant Management course also Management and Services from the Philippine Institute of Hotel Administration; and engaged in French and Continental Cooking and Baking courses from the famed Le Cordon Bleu Manille. All

her wisdom intended to be a gift from mother to son.

In 1972,

La Parilla was given the rare opportunity to be one of the five elected representatives all over the country to attend the Asia and Australia Hotel and Restaurant Association held in Bangkok, Thailand. expanded; Through while the the years the 1500 business has since has grown and smaller closed further

improvements have been devoted to the current La Parilla Hotel with an additional ballroom and a 16-room west wing. Conching was one of the very first recipients of the Ang Natatanging Anak ng Kabanatuan (ANAK) award for her contributions in commerce during the early days of the developing city. Pablo Jr. deservingly received the same award in 1996 for the category Pangasiwaang Hotel. Throughout Conchitas retirement, her children and grand children continued to be her inspiration. grandchildren needed. brood. Today, his own family continues to embrace the legacy with his wife, Luisa, La his Parilla five Hotel children is 43 and years two adorable still grandchildren. strong, She was both the silent supporter and the quiet guidance her son and June 2006 marked the demise of the matriarch and Pablo Jr. persisted with the help of his own able

standing and is ready for its new blood.

LOCATION From its location in the heart of the city, La Parilla Hotel is within reach of almost every famous sight and trendy venue, whether traveling by car, public transit, or even on foot. They are making situated us between for the citys most business district, suitable business accommodations or

weekend tourist holidays alike.

PHILOSOPHY, MISSION AND VISION

Quality leads to success. Our philosophy veers around providing Quality Service at affordable rates to our esteemed customers and in attending to their requirements and needs. This is achieved through carrying out a constant review and upgrade of the facilities offered at our hotel. La Parilla Hotel stands out for operational excellence. This philosophy is sought to be percolated at all levels of the employees, to ensure delivery of complete customer satisfaction. This has led to our Company to retain its position as a profitable player in the highly competitive hospitality market despite adverse market conditions at various times.

Mission La Parillas mission is to exceed the expectations of our guests, inspire and reward our associates and provide superior financial results to those who entrust us with managing their assets. Vision La Parilla Hotel aims to be a global, four-star hotel offering consistent products and services in key business and leisure destinations. Our growth will be achieved through hotel We will be known for our innovation, La ownership and management.

exemplary service and superior financial performance. the hospitality industry.

Parilla Hotel is committed to being the employer of choice in

ORGANIZATIONAL CHART

General Manager

Administrative Officer

Finance Manager

Chief Operating Officer

Special Projects

Finance Manager
Accounting Manager

Senior Treasury

Accounting Department

Storekeeper

A/R Clerk

A/P Clerk

Purchaser

Inventory Clerk

Store helper

Administrative Officer

Security

Maintenance Head

Human Resources

Blue Guard

Company Guard

Drivers / Electrician / Carpenters

Assistant HR

JOB DESCRIPTION General Manager A General Manager is a business executive who usually

oversees a unit or firm's marketing and sales functions, as well as the day-to-day business operations.

Duties and responsibilities Ensure appropriate and effective focus on business

objectives on a day to day basis while contributing to the strategic development and leadership of the hotel. Be accountable for the people, product and profit within the hotel excellence in guest experience, maximize profits through sales and yield and exploit opportunities for growth across the business. Utilize innovation to achieve long and short term strategic objectives Utilize innovation to achieve long and short term strategic objectives. Provide inspirational leadership by motivating and

developing all employees to contribute towards the overall success of the business

Maximize individual potential through a positive commitment to training and development and succession planning at all levels, in order to meet current and future hotel staffing demands as well as addressing business issues.

Job Specifications At least 7 years working experience in the related field is required for this position Must be willing to work in Cabanatuan City.

Thorough knowledge and understanding of hotel operations and departmental interdependencies. Ability to interpret business and statistical reports. Motivated skills. Between 30-45 years of age. and self-disciplined and possesses negotiation

Administrative Officer Responsibilities:

The administrative officer is responsible for maintaining dayto-day administrative and personnel services in order to meet and support the operations of the company.

Carry out office administrative task Ensure proper maintenance of personnel files and other relevant document Take minutes of operations team meetings Provide support for matters relating to the premises and operations.

Job Specifications

Candidate

should

have

excellent

communication

and

administrative skills.

Candidate should be a computer literate. Must have a minimum of 1-3 years experience.

COE

A chief operating officer (COE) manages the organization that he or she administers, varied. usually Their at a high or corporate usually entire level. As such, the day-to-day duties and activities of these managers are widely and responsibilities that affect the include creating and directing the vision and strategy for an organization, company. These could include communicating the corporations vision and strategy to the staff, delegating responsibilities to teams or individuals, and holding people accountable for the responsibilities they are instructed to fulfill. A CEO may act as a mentor to staff within his or her company, advising them on career goals and effecting necessary job assignments where appropriate. making decisions

Responsibilities of a COE Creating, communicating, and implementing the organization's vision, mission, and overall direction. Leading the development and implementation of the overall organization's strategy. Leading, guiding, directing, and evaluating the work of other executive leaders including presidents, vice presidents, and directors, depending on the organization's reporting structure. Soliciting advice and guidance, when appropriate, from a Board of Directors. Formulating and implementing the strategic plan that guides the direction of the business or organization. Overseeing the complete operation of an organization in accordance with the direction established in the strategic plans. Evaluating the success of the organization. Maintaining awareness of both the external and internal competitive landscape, opportunities for expansion, customers, markets, new industry developments and standards, and so forth.

Representing the organization for civic and professional association responsibilities and activities in the local community, the state, and at the national level.

Demonstrating the leadership necessary to make the organization's mission a success. This leadership includes providing leadership vision, leadership that attracts followers, and all other aspects of successful leadership.

FINANCE MANAGER The operation includes reports, Finance of the Manager is responsible department. for the and all day-by-daymain scope procedures, contractual

financial

His/her

administering assisting in

accounting budgetary

policies and

preparing and interpreting financial statements and management control matters in different areas. Finance Manager has to be a good team-leader and motivator for his/her team. Financial managers work within the public and private sector where they are responsible for aiding business planning and decision-making tasks by providing appropriate financial advice and undertaking related accounts administration.

Responsibilities of the job include: collating, preparing and interpreting reports, budgets, accounts, commentaries and financial statements; undertaking strategic analysis and assisting with strategic planning producing long-term business plans undertaking research into pricing, competitors and factors affecting performance controlling income, cash flow and expenditure managing budgets developing and managing financial systems/models carrying out business modelling and risk assessments

supervising staff liaising with managerial staff and other colleagues.

SPECIAL PROJECTS MANAGER This position is responsible for coordinating with current staff to manage special projects including business outreach, community outreach, volunteer coordination, marketing, archiving, community events, and education programs.

Job Specifications creating and managing programs and events that increase community engagement; developing strategies for engaging the participation of lower income, minority, and senior community residents in design, programming, and operating decisions; attending meetings of relevant community groups (often in the evening); interacting and building linkages with our current support base of design professionals and the neighborhoods art and fashion communities. Local Business Outreach: creating and managing programs that build relationships with local businesses; developing programs resulting in partnerships with local businesses that support all programs, including marketing, fundraising, education, and local resident outreach; keeping local businesses informed of recent developments.

Job Requirements One year or more previous work experience in relevant fields is a plus.

Standard Operating Procedure (SOP) Front Office Front office of a Hotel is the most important place. It is also known as the Nerve center of the whole establishment. The first employees who come into contact with most guests are the front office staff. Members of the front office are most noticeable and also ashamed well confessant/knowledgeable about the hotel. Very often, the Guests want to know each and every details of hotels facilities, and the front office on duty must be able to answer properly. It is such important well informed section of the whole operation, which has to have an excellent understudy of other Departments, mainly: 1. 2. 3. 4. House Keeping Food & Beverage Maintenance Security etc.

On Guest Arrival 1. Greeting:

First impressions last. So it very important to know how to greet the hotel guests politely when he/she enters in hotel premises. 2. Guiding to Front Desk/Reception Counter:

Bellboy comes into the scenario. His prime function, after greeting is to escort the quest to front desk. After that to guest room it is also called Room the Guest 3. Registration: procedures the begins As at the Front guest Desk/Reception approves the

Registration times while

counter. Front desk personal have to have ready smile at all the greeting guest. reception he/she must be greeted nearby with dedicated attention eye-to-eye contact. It is very important for the reception to bear in mind that the guest who is warmly blamed with sincere greeters will feel expert similar attention from other hotel offices.

Registration During the registration, check the Basie points mated below a) Verify Guest Name b) Check and issue spelling to avoid mistake. c) All entries mentioned in Registrations Card First name, Last name, Nationality, DOB, PP etc. Must be correctly filled in. d) Payment method must be clearly defined. Registration Record A registration record is erected by front office presented. In the record all necessary date of the guest are written and this card holds acme basic information, such as: a) b) c) d) e) f) g) h) Guest Full Name Address Date Of Arrival Company Affliction Room Rate Payment Method Rules & Regulation of the hotel Check out date etc.

Guest Database After guest departure, this record plays an import and role. It becomes a part of hotels guest database. It is the main history of file and from this record one can easily identify the guest. If he visits again, this would save a lot of time for both hotel employees and the guest as well. Hotel Room Inventory Making room inventory is a continuous process in any hotel industry. Room inventory is maintained for housekeeping purpose. In fact this term is used to determine how many rooms are errantly in the hotel for date. Hotel room have certain term which define its statues for example: a) b) c) d) Occupied Stay Over Out of Order Vacant

Though the front office is responsible for making the reservation but in order to keep regular update of the room status. It should home to make regular communication with Housekeeping, Maintenance and Sales department. Tour Operator Tour operators comprise of package tour programs and sell these package in large number all one the world. Tore deal with hotels. Tour operators cooperate with hotels or air vies in order to include there services in their tour package. Travel Agent Travel agents are retailers that reserve commission from the tour operator for selling their tour package. promote hotel accommodations. Travel agents

MANPOWER REQUIREMENTS Wait Staff REPORTS TO: Manager on duty PRIMARY RESPONSIBILITY: Execution of Devilishly Good! Service to create the ultimate guest experience As wait staff at St. Louis Bar and Grill, you affect our guests view of our establishment every time you serve them. In order to foster regular clientele, consistency in quality, presentation and service is essential. It is our goal to ensure that guests receive the same high level of service and satisfaction whether it is their first or fifth visit. The wait staff position has a considerable responsibility in delivering a positive and enjoyable experience for our guests. You are responsible for entertaining our guests, not simply serving them. You must also adhere to the smart alcohol service policies.

Wait Staff Daily Duties The duties listed below are not location specific. A checklist of duties for each shift will be made available. Completion of duties will be required prior to signing out. Opening Duties Front entrance is clean and clear of debris All windows are clean (no handprints) Perform section check o Wipe down tables and chairs o Ensure all tables are level o Set tables with standard tabletop items o Ensure all table top items are clean and organized o Replace any empty tabletop items o Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs) o Ensure all prints, mirrors and neon signs are clean and dust free Stock service stations Set up cream and sugar bowls

End of Shift Duties Ensure all charges and tables are closed on the POS Wash and dry cutlery Do any remaining dishes Change garbage Stock service stations Perform a full section check Check with the manager to see if they need anything needs to be done before you leave Other Side Duties Clean menus Clean bill folds Clean server side fridges Clean coffee machine and surrounding area

Closing Duties Perform section check o Wipe down tables and chairs o Ensure all tables are level o Set tables with standard tabletop items o Ensure all table top items are clean and organized o Replace any empty tabletop items o Turn off TVs o Ensure all prints, mirrors and neon signs are clean and dust free Put up all chairs in the restaurant onto tables Wash remaining coffee pot Clean and restock service stations (inside and out) Empty all garbage bins Ensure outside of garbage bins are clean

Wait Staff Weekly Cleaning Duties Bleach coffee cups Spray and clean service shelves Empty and wash condiment bowls Wash all server trays Wash all wooden wing bowls

Total guest satisfaction is the primary goal of each member of the La Parilla Hotel. In order to reach this goal, a combination of teamwork and organization is necessary. This is shown through the ability of the staff to coordinate and organize itself effectively.

FACILITIES AND LAYOUT

Standard double room A standard double hotel room is a room designed for two people,

though some standard doubles can accommodate up to four. The standard double hotel room is available at La Parilla Hotel, with the exclusion of facilities that house only suites or extended-stay guests. The standard double room is ideal for a brief stay of up to a few days. It doesn't contain a kitchen, so guests can't cook their own meals.

Guadalajara Ballroom Milestones are meant to be celebrated and everyone should enjoy the moment with family and friends and with the citys most gracious host. From the ideal venue and space and excellent details, it is where wedding dreams come true and memorable occasions take place.

La Parilla is also the professional choice. With valued service, we are the citys preferred venue for seminars, product launches, business conferences or staff seminars and trainings.

Conference Room

Pablos Our guests can sample classic La Parilla favorites at Pablos at the ground floor or enjoy our handcrafted coffees and delectable desserts.

WORK ATMOSPHERE La Parilla Hotel offers a cool and very relaxed place to work. When asked what a great work environment is, most people would mention a good relationship with supervisors and coworkers. Also right up there at the top of the list is working in a place where they look forward to starting their shift. While these things are important to the hospitality employee, their answer may be more industry specific than for other workers in different career tracks. The La Parilla Hotel staffare based heavily toward a strong dedication to a pleasant environment and friendly interaction with others. It only makes sense that employees would welcome that the same courtesy and friendly positive environment and relationships be extended to them as well as part of the hospitality family. For Pablos, its atmosphere sets the stage. Its about more than just a dining room away from home. Food takes the spotlight as guests become its audience. Factors such as music,

lighting,

artwork

and

spacing

combine

to

create

comfort,

intimacy and even romance.

USE OF MATERIAL RESOURCES

Request for change in shift

SAFETY AND SANITATION PROCEDURES AND PRACTICES The development of sanitation and safety programs really begins with a commitment from management. Managers have the ultimate responsibility for developing, implementing, and monitoring the propertys sanitation and safety efforts. The role of managers in La Parilla hotel includes: 1. incorporating sanitation and safety practices into operating procedures. 2.- ensuring that sanitation and safety concerns take priority over convenience. 3.- training employees in sanitary and safe work procedures. 4.- conducting sanitation and safety inspections. 5.-when necessary completing accident reports, assisting investigations, and doing whatever is necessary to ensure that problems are quickly corrected. 6.- when necessary assisting in treatment and seeking medical assistance for injured employees or guests.

7.- reporting needed repairs or maintenance, changes in work procedures, or other conditions that are potential problems. 8.- conducting sanitation and safety meetings. 9.- urging the active participation of all staff members in solving sanitation and safety problems. Sanitation must be addressed at every stage of the food handling process. Serious illness and even death canbe caused by the failure to follow simple, basic, food sanitation procedures. Safety concerns are just as vital. Food & beverage managers have a personal, professional, and legal responsibility to provide safe conditions for employees and guests Food products must be purchased, received, stored, prepared, and served under sanitary conditions. Clean equipment must be used and sanitary work habits must be practiced. One of the most important duties as a food and beverage managers is to make sure that the food being served to guests is safe and wholesome.

OUTSTANDING CHARACTERISTICS A good hotel has to have a good location in a safe area. La Parillas entry and the building that houses it also has to be a dignified sign and a brightly lit entrance. It must clean floors and a comfortable interior, The staff are friendly and cordial as well as professional and accurate. Lastly, the foods served are good, and the staff are sincere when they exit the hotel.

CHAPTER 2 SWOT ANALYSIS, STRATEGIC PLANS AND RECOMMENDATIONS

STRENGTHS Market leadership Commitment in research and development Adequate financial resource Location advantage Strong management team Well-trained staff OPPORTUNITIES New services Increasing number of guests Unique experience in luxurious hotels THREATS Numerous competitors in the city Lack of training man power in the hotel industry. Consumers desire for the full five star experience Come up with new services to meet with changing demands Allocate budget properly Continue training staff Respond quickly to change in market demands

WEAKNESSES High in prices Very business oriented and not family oriented enough No special transportation shuttle (to the bus terminal)

Build strong customer relationships

Offer competitive prices Reevaluate addition of additional services for guests to experience total comfort

A TOWS analysis involves the same basic process of listing strengths, weaknesses, opportunities and threats as a SWOT analysis, but with a TOWS analysis, threats and opportunities are examined first and weaknesses and strengths are examined last. After creating a list of threats, opportunistic, weaknesses and strengths, managers examine ways the company can take advantage of opportunities and minimize threats by exploiting strengths and overcoming weaknesses.

As for La Parilla, its strengths are:

Market leadership

Commitment in research and development Adequate financial resource Location advantage Strong management team Well-trained staff

La Parilla has earned market leadership when it comes to the hospitality in Cabanatuan City, and even in the neighboring cities. Their steady commitment in research and development allowed them to grow and constantly remain on top.

Its weaknesses are:

High in prices Very business oriented and not family oriented enough No special transportation shuttle (to the bus terminal) La Parilla lacks in services that caters to families. That is one weakness I have observed throughout my OJT. They do not have special transportation shuttle that can bring guests to and from the terminals.

Its opportunities are:

New services Increasing number of guests Unique experience in luxurious hotels The possibility of offering new services are always available. Their steady commitment in research and development will surely allow them to come up with new ideas soon.

Its threats are:

Numerous competitors in the city Lack of training man power in the hotel industry. Consumers desire for the full five star experience

Business should thrive while beating their competitors. La Parilla can seek employment from other neighboring cities if they cannot find suitable individuals residing in Cabanatuan. They also need to add more services and facilities to enable their guests to full five star experience.

CHAPTER 3 CONCLUSION OBJECTIVES OF THE PRACTICUM A. GENERAL OBJECTIVES The objective of On-Job-training (OJT) is directly related to the teaching learning experiences and should help the student to: Be prepared to enter into full-time employment in their area of specialization upon graduation.

B.

SPECIFIC OBJECTIVES

Enhance their knowledge and skills acquired in the classroom in order to become more responsive to the demands of the hotel and restaurant industry.

Develop the value of professionalism, love of work and commitment to people they serve. Apply the relevant theories of HRM and code of ethics into practice. Feel and experience the actual world of work in the hotel and restaurant industry. To provide workplace experience/exposure for graduating students in the HRIM To provide opportunities for future professionals relative to the labor market To enable the students to apply and appreciate the relevance of classroom learning To gain inputs so as to continuously improve the OJT/Practicum Program of the department

NARRATIVE REPORT On our first day, we had and orientation where we talked about the history of the hotel, the people behind its success,

the policies, codes of conducts, etc. We were given thorough explanation as to how everything works, from the machineries to the proper way of folding linens. We were given a tour inside the whole facility, they also introduced us to the whole staff of La Parilla Hotel. It was also during the first week where we were tasked to clean and set up laundry and storage rooms, and all common areas. The second week of my OJT involves laundry and housekeeping duties. Much of a guests overall impression of the hotel relates to its cleanliness; therefore we were informed that housekeeping plays a crucial role in ensuring an exceptional guest experience. We also have the chance to help out with events. Since December is a monthful of celebrations, there are a lot of parties and La parilla is one place where Cabanatuenos love to celebrate. This is the fun part of my OJT experience. We learned that a restaurants atmosphere sets the stage. Its about more than just a dining room away from home. Food takes the spotlight as guests become its audience. We learned how factors such as music, lighting, artwork and spacing combine to create comfort, intimacy and even romance to set the mood for the event. As weeks go by, we experience the actual housekeeping procedures. From cleaning the rooms, changing linens, cleaning and scrubbing toilets, and taking away trash. Working in the service industry provided me with the opportunity to meet people from all walks of life. You're likely learning how to read people, which is a valuable skill. Additionally, the camaraderie and fun you likely have with your fellow employees doesn't exist in all working environments. During my OJT, I learned a lot. I learned how to communicate and understand well what customer service is, specially in food service department. I have many chances of applying all I've learn. I became more responsible about

regulations and follow every set standards. I have realized that being punctual is more important than being industrious. Reflecting back, the training was a perfect venue to hone ones skills handling and communicating with people, skills doing the job and preparing to become competitive as HRM students and a future key player in the hospitality industry. As I am very grateful to all the learning I gained from my mentors, this training made me become a flexible person and able to easily adjust to any given situation and condition-this indeed helping me through to becoming a real professional in the world of hospitality industry. I also learned that as someone who works on a caf/restaurant, I should possess a pleasant demeanor, be a good listener and always be polite and approachable. Dissatisfied customers are liable to make their complaints audible, so I need display patience and a restrained temperament to successfully allay their concerns. I also learned that I should be capable of learning quickly and efficiently as poor service is rarely tolerated in the service sector. I have observed that duties are unlikely to be strictly scheduled so an we often need to switch from one role to another on an impromptu basis. Additionally, I learned that I need to be attentive to customer requests and adept at taking and recalling orders accurately. The capacity to work well within a team is also essential because we need to work closely with co-workers to speedily fill and serve customer orders.

LEARNING EXPERIENCES / WEEKLY REPORT

Week 1 Day Wednesday Thursday Date 18-Dec-13 19-Dec-13 Accomplishment Orientation View all unit types in building and understand amenities in the hotel Understand how everything operates in laundry room ie. Washer, dryer, folding linen, and chemicals Understand how everything operates in laundry room ie. Washer, dryer, folding linen, and chemicals Assists the buffet manager Clean all common areas Assists the buffet manager Clean all common areas Total number of hours No. of working hours 8 8 8

Friday

20-Dec-13

20

Saturday Saturday Monday

21-Dec-13 21-Dec-13 23-Dec-13

20 8 72

Week 2 Day Date Accomplishment Carry laundry bags from floors in hotel to laundry room Clean, dry and fold all laundry Clean and maintain laundry room areas while keeping up with standards Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event Carry laundry bags from floors in hotel to laundry room Clean, dry and fold all laundry Clean and maintain laundry room areas while keeping up with standards Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event Carry laundry bags from floors in hotel to laundry room Clean, dry and fold all laundry Clean and maintain laundry room areas while keeping up with standards Assists the buffet manager No. of working hours

Tuesday

24-Dec-13

20

Wednesday

25-Dec-13

20

Tuesday

26-Dec-13

20

Ensures that buffet area is cleaned and maintained prior, during and after event Assist housekeepers when needed Ensure high level of customer service is maintained at all times Friday 27-Dec-13 Clean and maintain laundry room areas while keeping up with standards Assist housekeepers when needed Ensure high level of customer service is maintained at all times Clean and maintain laundry room areas while keeping up with standards Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event Total number of hours 8

Saturday

28-Dec-13

20 88

Week 3 No. of working hours

Day

Date

Accomplishment Realignment meeting Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event Cleaning of the guest rooms to standard as assigned Understand how everything operates in guest room Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event Cleaning of the guest rooms to standard as assigned Understand how everything operates in guest room Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff Assists the buffet manager Ensures that buffet area is cleaned and maintained prior, during and after event

Sunday

29-Dec-13

20

Monday

30-Dec-13

20

Wednesday

31-Dec-14

Cleaning of the guest rooms to standard as assigned Understand how everything operates in guest room Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff

20

Thursday

2-Jan-14

Friday

3-Jan-14

Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff Total number of hours

8 76

Week 4 Day Date Accomplishment Realignment meeting Cleaning of the guest rooms to standard as assigned Understand how everything operates in guest room Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Assists with buffet manager Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. No. of working hours

Sunday

5-Jan-14

Monday

6-Jan-14

Tuesday

7-Jan-14

20

Wednesday

8-Jan-14

Thursday

9-Jan-14

- Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Total number of hours

52

Week 5 Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Performs routine duties in cleaning and servicing of guest rooms and baths under supervision of housekeeping staff - Makes bed - Dusts the room and furniture. - Replenishes guestroom and bath supplies. - Cleans the bathroom. - Cleans the closet. - Vacuums and racks the carpet. - Checks and secures the rooms. Carry laundry bags from floors in hotel to laundry room Clean, dry and fold all laundry Sunday 12-Jan-14 Clean and maintain laundry room areas while keeping up with standards Assists the buffet manager Accountable for the replenishement of food on the buffet table Ensures that buffet area is cleaned and maintained prior, during and after event Ensures that we have plenty of dinnerware, napkins and utensils necessary. Greets every guests as they approach buffet area. Carry laundry bags from floors in hotel to laundry room Clean, dry and fold all laundry Clean and maintain laundry room areas while keeping up with standards Tuesday 14-Jan-14 Clean and maintain laundry room areas while keeping up with standards Total number of hours 10 54 8

Friday

10-Jan-14

Saturday

11-Jan-14

Monday

13-Jan-14

20

Week 6 Day Date Accomplishment Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Assisted with the operation of the cash register to take payments from customers, or total the bill by hand if these facilities are not available. Washed dishes and utensils and helped receive delivery of of fresh food and beverages. Assistes with the buffet manager Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Assisted with the inventory of raw materials. Ensure the food is served to the correct temperature & portion size. Inform purchaser of low stock levels Assisted with the buffet manager Assisted with the operation of the cash register to take payments from customers, or total the bill by hand if these facilities are not available. Washed dishes and utensils and helped receive delivery of of fresh food and beverages. Assisted with the inventory of raw materials. Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Total number of hours No. of working hours

Wednesday

15-Jan-14

12

Thursday

16-Jan-14

20

Friday

17-Jan-14

12

Saturday

18-Jan-14

20

Sunday

19-Jan-14

12

Friday

17-Jan-14

12 88

Week 7 Day Date Accomplishment Prepare and serve food for consumption on the cafe premises or package them up for takeout orders No. of working hours

Saturday

18-Jan-14

12

Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Make coffee/tea using specialist equipment provided. Ensure that all food cabinets are stocked and tidy to deliver a full service. Assist with food preparation as required. Keep service counters clean and fully stocked. Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Assisted with the buffet manager Ensure the food is served to the correct temperature & portion size. Inform purchaser of low stock levels Keep service counters clean and fully stocked. Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Total number of hours

Sunday

19-Jan-14

12

Monday

20-Jan-14

20

Tuesday

21-Jan-14

12

Wednesday

22-Jan-14

12

Thursday

23-Jan-14

12 80

Week 8 Day Date Accomplishment Make coffee/tea using specialist equipment provided. Keep service counters clean and fully stocked. Assist with food preparation as required. Assist with buffet manager Make coffee/tea using specialist equipment provided. Ensure that all food cabinets are stocked and tidy to deliver a full service. No. of working hours

Saturday

25-Jan-14

20

Sunday

26-Jan-14

12

Assist with food preparation as required. Keep service counters clean and fully stocked. Ensure the food is served to the correct temperature & portion size. Inform purchaser of low stock levels Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Assisted with the buffet manager Ensure the food is served to the correct temperature & portion size. Inform purchaser of low stock levels Keep service counters clean and fully stocked. Ensure the food is served to the correct temperature & portion size. Took customer orders Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Prepare and serve food for consumption on the cafe premises or package them up for takeout orders Inform purchaser of low stock levels Clear used cutlery and plates when tables are vacated and to clean the tables thoroughly for the next arriving customers Total number of hours

Monday

27-Jan-14

20

Tuesday

28-Jan-14

12

Wednesday

29-Jan-14

12

Thursday

30-Jan-14

12 88

IMPROVEMENTS OF THE PRACTICUM TRAINING PROGRAM A. About Self I think I I must late improve especially my on time Friday

management.

Sometimes

came

because I must report in school B. For La Parilla Hotel I think they must improve the

scheduling of time of their OJT students in order to go home early especially for those who travel from far places. C. For the OJT Program I think they must improve the OJT We

program because I felt that we were late on having OJT. 2nd year and yet they were having an OJT.

have co-OJT students in other schools and they were only