1

DE LA SALLE LIPA
College of International Hospitality &

Tourism Management

HRM Department

CHEZ RAFAEL

Practicum Report
Presented to the Faculty and Staff of Hotel and Restaurant Management Department

IN PARTIAL FULFILLMENT of the COURSE REQUIREMENT

in HRM PRACTICUM

Submitted to:
Jean V. Aggari

Submitted by:
Isabelle Melissa Rosales

Date Submitted
March 4, 2016

2
TABLE OF CONTENTS

Dedication.4
Acknowledgement5-6
I.

Chez Rafael
Introduction.8

II.

The Establishment
History9
Company Profile 10-11
Location .12
Mission/ Vision of the Company .13-14
Accommodation .14
Facilities & Amenities ..15

III.

Policies in Meetings & Banquets .16-21

Organizational Chart 22
Linens of Authority 23-24

IV.

Lay-out
Rooms..25
Hotel

..25

Ground floor ..26

V.

SWOT Analysis..26-27

VI.

Practicum Experience
Things Learned28
Problem Encountered28

VII.

Conclusion & Recommendation29-30

VIII.

Appendices

Hotel Photos.31
Sample Evaluation Sheet..32
Sample Acceptance Form.33
Sample Waiver..34
Other Forms..35

DEDICATION

I wholeheartedly dedicate
this Practicum report to
my family and love ones,
to Ms. Jean Aggari and to
all my professors,
to my friends
and co-trainees and
above all to our
Almighty God.

ACKNOWLEDGEMENT

With deepest gratitude and appreciation, I humbly give thanks to the people who,
with all they can, helped me in making my On-the-Job Training a possible one. to my
parents for their unending love and support, for providing all my needs financially and
morally, for their patience and understanding during my tiring days that i cant help them
in the chores, for their never fading advices and for being there for mr no matter what.

To my brother and sister who serve as an inspiration to me, who keep on

encouraging me to always make the best out of everything and for their being proud and
ever supporting siblings to me.

To the institution where i am studying, De La Salle Lipa, where i am continuously

growing as HRM student to Ms. Jean Aggari and Faculty members for giving us,
students, the opportunity to experience and to be educated at the same time

To all my professors who shared and continuously sharing their knowledge with
students like me and keep on moulding me into a better person. I am extending my
warmest thanks to all of my On-the-Job trainors who shared with me everything that
they know and keep on inspiring me to pursue my goals in life,
Above all, to our almighty God, for His unconditional love and for all the blessing
he is showering upon me each day of my life. With love and gratitude, I thank Him for
guiding me during my training and for making this On-the-Job training a possible one.

For the provision and wisdom he has bestowed upon me, for keeping me and my
love ones always safe, for giving me enough knowledge and ability to perform each task
that was assigned to me and for the challenges he has given me that made me stronger
than ever. I thank Him for His comfort during the times that i am about to give up. by his
grace, I was able to finish this training without any conflict.

Most of all, I thank him for his Word that keeps on reminding me that, I can do
all things through Christ which strengthened me (Philippians. 4:13).

ISABELLE MELISSA ROSALES

Chez
Rafael

CHAPTER I
INTRODUCTION

This report is a requirement for the students of Certificate in Hotel and

Restaurant Management in De La Salle Lipa that had undergone practicum course of
the program.
The hospitality industry comprises those businesses that provide services,
primarily accommodations, food and beverages. Not only to those traveling for pleasure,
but also to the business traveler. Consequently, of the elements making up the leisure
industry, cruise ship, the restaurant, and to a lesser degree, the airlines from a part of
the hospitality industry as do all hotels, not only to those serving the traveler.

A practicum is an opportunity for us to experience how to work in a Hotel or

Restaurant. The practicum will guide us in our future career. By participating in a
practicum, we will begin to build our knowledge in managing also some business,
establish professional contacts and references, and will increase our employment
opportunities are available at many area or organizations in and outside De La Salle
Lipa.

These practicum hours was rendered at De La Salle Lipas very own hotel,
Chez Rafael and restaurant, Caf Le Barako, which was purposely built for BS HRM
and CHRM students for their progression in learning and properly executing necessary
duties in each department that could help the students prepare for our prospect
occupation.
CHAPTER II
ESTABLISHMENT

A. Background/History
CHEZ RAFAEL

HISTORY
Chez Avenir is a French word which means portent of things to come.
This building was designed as a laboratory for the HRM and LICA students of De
La Salle Lipa. The construction of Hotel Chez Avenir started in October 1996 and
was finally completed on the year 1997 with the help of engineers Herman
Billano, Modesto Ruiz and architect Arlyn Libuna. Hotel Chez Avenir was finally
inaugurated on August 1, 1997. It was June 2007, when Chez Avenir was changed into

Chez Rafael in memory of Bro. Rafael S. Donato who was the original founder of this
establishment.

Hotel Chez Rafael offers room and food accommodations. It has a small coffee shop
named Caf Le Barako from Batangas pride, KapengBarako which caters to
students, faculty and staff and even outside guests. Caf Le Barako serves breakfast,
lunch and snacks at affordable price. Originally, it has seven rooms suited for educators,
businessmen and even outsiders which are normally a visitor and friends of school. On
July 2008, eight more hotel rooms and six dormitory type rooms have been added at the
3rd and 4th floor. Last May 2011, 2nd floor was renovated. Coffee shop becomes more
bigger with VIP lounge to cater small group function or meetings. Currently, we have 8
hotel rooms.

B. Company Profile

Chez Rafael was formerly named Chez Avenir in honor of the universitys former
President Br. Rafel S. Donato FSC. A laboratory hotel for BS Hotel & Restaurant
Management Majors students.
The Hotel Chez Avenir is the training hotel of HRM & Tourism Students of De La
Salle Lipa. It provides the schools Hotel & Restaurant Management and

Tourism students realistic exposure in the hospitality, food and beverage

industries. The hotels amenities include guestrooms, restaurant, meeting and
training laboratory facilities.
Provide individualize attention to students through close collaboration with faculty
and staff in an open, professional environment;
Offer a responsive curriculum supplemented with close faculty involvement and
extensive research;
Provide high quality teaching and advising through faculty members who have
extensive industry experience and a concern for students;
Make available an abundance of work experience opportunities for students as
well as extensive career opportunities, the on-going contact with, and support from local
industry;
Promote personal and professional growth by allowing students to express their
opinions and thoughts in an open-minded environment;
Cultivate the value of hospitality in the CALABARZON area, specifically in the
province of Batangas and lastly;
Provide students with laeding-edge knowledge in hospitality and tourism
education.

C. Location

A mini hotel of De La Salle Lipa, established in August of 1997, Chez

Rafael is suited for all types of travellers, educators and businessmen alike. It
has 8 standard hotel rooms.

Address: J.P Laurel National Highway, 4217 Lipa City, Batangas.

Telephone: (043) 756-2491 / 756-2391
Facsimile: (043) 756-3117
Reservations: (043) 756-2491 Local 231

LOCATION:
** Situated in J.P. Laurel National Highway Lipa City
**Inside De La Salle Lipa Campus
**5 minutes drive away from Lipa City Bus Terminal and Robinsons Mall
**5 minutes away from Hospital
**10 minutes away from Lipa City Public Market
**Accessible to major restaurants and food chains.
**10minutes away from San Sebastian Cathedral
**30 minutes away from Batangas City

D. Mission Statement

Inspired with the Institutional Mission of De La Salle Lipa, the Department

of hotel and Restaurant management, Hotel Operation commits itself to produce
innovative, globally competitive and dedicated students and individuals responsive to
the society and Hospitality industry.
Aims to give an actual work experience in the different areas of hotel and
restaurant and supervise training in one of the major fields of the hospitality industry.

HRM OPERATION VISION:

In the next five years, HRM operation entrusts itself to become a more
productive and systematic organization with high standard quality service in line with
Hotel and Restaurant.

HRM OPERATION MISSION:

Inspired with the institutions of teaching minds, touching hearts and
performing lives the HRM Operation commits itself to provide fast, effective, efficient,
and high quality service towards costumers satisfaction through its dedicated and highly
skilled and high trained personnel.

E. ACCOMODATION
8 elegantly designed rooms, including, 3 standard single, 1 suite double, 1
family suite, 1 standard queen, , 2 standard double.
Features include:
Fully Air-Conditioned Rooms
Telecommunication Facilities (Suite Room)
Cable Television
Work Desk
Wireless Internet Connection
Mini Refrigerator
En-suite Bathrooms

Other departments include:

Stockroom
Storage Area
Kitchen Laboratory (Hotel and HRM kitchen)
Deans Office

 Managements Office
Front Desk
LICA office
Housekeeping Stockroom

F. FACILITIES & AMENITIES

Caf Le Barako
A coffee shop that can accommodate 100 to 130 persons with VIP Lounge suited
for closed door meetings, small group gatherings and the like. Serves breakfast, lunch
and variety of snacks. Open daily from 8:00 a.m. to 4:00 p.m. Saturday and Sunday
schedule is by arrangement.

POLICIES AND GUIDELINES ON RESERVATION:

Daily Operation:
Caf le Barako is located at the 2 nd floor of Chez Rafael Hotel which can
accommodate 130 guests. It is open from 8:00 a.m. to 4:00 p.m. from Monday to Friday.
Service is until 4:00 p.m. only.

ROOM AND FOOD RESERVATIONS:

Internal and External Reservation:

1. Reservation is normally 3 days prior to the scheduled guests check in and

date of function. This is to ensure that all preferences and requests are met.
2. Properly accomplished reservation forms must be submitted to Chez Rafael
with the following information.
a. On food reservation (name of guest/group, place, date and time of
function, number of guests, serving style, food requirements or types of
menu, name of person who place the reservation, purpose and
charging person or department)
b. On room reservation (name of guests/group, company, address and
contact numbers, date and time of check in and check out, room
requirements, number of person who place the reservation, purpose
and charging department).
3. Reservations must be properly coordinated with the Hotel Supervisor to avoid
any conflict in bookings.

4. All reservations are subject for the approval of each Unit Head and Dean of
CIHTM. Fifty-percent (50%) down payment is required for external
reservation.
5. Amendments in the reservations should be made 3 days before the scheduled
guests check in and date of function. Late cancellation will be charged
accordingly.
6. A minimum of P 15, 000.00 is required for weekend reservations.

*****ROOM AND FOOD RESERVATION FORM IS AVAILABLE AT CHEZ RAFAEL

HOTEL. Please look for Ms. Jhovie Morada
***Thank you and we are looking forward to serve you always at Hotel Chez Rafael.

LIST OF PRODUCTS AND SERVICES

Caf Le Barako Menu
ALL-DAY BREAKFAST
TapangLipa

P 120.00

Fried SinaingnaTulingan

P 120.00

Pork Steak Tagalog

P 120.00

French Toast with Sausage

P 120.00

*** served with egg and coffee or juice

Oatmeal w/ Honey, Raisins & Cashew Nuts
STARTERS

P 55.00

Fish Tofu

P 65.00

Cheese Sticks

P 55.00

EnsaladangDilis

P 70.00

Mushroom Soup

P 50.00

SNACKS
Tinapa Pesto Pasta

P 65.00

Spaghetti Carbonara

P 65.00

Tomato and Sausage Pasta

P 65.00

*** UPGRADE YOUR MEAL!

add P65.00 to make it a combo served
with breaded chicken & iced tea.

Batangas Lomi

P 65.00

Chunky Chicken Sandwich

P 65.00

Grilled Chicken Sandwich

P 65.00

Clubhouse Sandwich

P 65.00

LUNCH
Boneless Lechon

P 120.00

Chicken Kebab

P 100.00

TinolangBangus

P 100.00

Baked Beef Ribs

P 100.00

Sisig

P 100.00

Grilled Squid

P 100.00

HEALTHY PLATE

P 100.00

Lettuce, tomato, cucumber salad with Balsamic Vinaigrette topped with chicken
strips and served with steamed potato.
BEVERAGES
Pepsi

P 35.00

7- Up

P 35.00

Pineapple Juice

P 40.00

Four Seasons

P 40.00

Mango Juice

P 40.00

Iced Tea

P 25.00

Calamansi Juice

P 40.00

Mineral Water

P 20.00
BARAKO BUZZ

HOT
Caramel Latte

P 60.00

Toffee Macchiato

P 60.00

Vanilla Macchiato

P 60.00

Caf Mocha

P60.00

Capuccino

P 60.00

KapengBarako

P 30.00

Black Tea

P 25.0

Green Tea

P 35.00

Earl Gray Tea

P 35.00

Chamomile Tea

P 35.00

Four Red Fruits Tea

P 35.00

Salabat

P 30.00

COLD

Strawberries & Cream

P 70.00

Cookies & Cream

P 70.00

French Vanilla Caramel

P 70.00

Hazelnut Peanut Latte

P 70.00

Mocha Frap

P 70.00

Coffee Toffee Frap

P 70.00

CHEZ RAFAEL HOTEL RATES

PUBLISHED RATES
HOTEL ROOMS
Standard Single

Php 2, 000.00

Standard Double

Php 2, 300.00

Standard Queen

Php 2, 500.00

Standard Family

Php 3, 000.00

Other Facilities
Particulars

Rate Per Hour

Function Hall 3rd Floor

P350.00

Caf Le Barako

P500.00

CHAPTER III
ORGANIZATIONAL CHART
ORGANIZATIONAL STRUCTURE
(SY 2015-2016)
Dr. Alicia Botardo
Vice President for Academic and Research

Ms. Joy Zapata

DEAN
College of International Hospitality and Tourism Management

Ms. GenessAclan
Hotel Operation Management

Ms. JovitaMorada
Hotel Supervisor

Lines of Authority
Vice President for
o

John Gordo
Head
Cook
Academic
and
Research

JoaquinaInandan
Housekeeping Attendant

Coordinates the various College units that comprise the research

infrastructure,
including the acquisition
of research funding, the planning
Bernardo Quinonez
Noli Rodaje
F&B Attendant

and

development

of

Stockroom Custodian

academic

research

space,

research

commercialization, the incubation of new companies and recruiting of

corporate research partners to local research parks, and public outreach.
Dean
o

A senior administrator at a college or university who has authority over a

single academic study or area of the school. The dean develops academic
policies and programs, coordinates student activities and advises students
and faculty on personal matters.

Hotel Operation Manager

o

Responsible for the overall day-to-day operations in a hotel. The

operations manager is ultimately the one responsible for making sure that

everything in the hotel runs smoothly, that the hotel is in good repair and
that the hotel is in good repair.
Hotel Supervisor
o

Coordinate and supervise the activities of hotel service workers. Their

main responsibility is to maintain effective communication between the
different department managers and service workers, and if done effectively
will work for the common goal of generating revenue throughout the hotel.

Housekeeping Attendant
o

Provides for the comfort of guests in hotels, motels, resorts, lodges and
inns by ensuring that guest rooms and public areas are clean and properly
presented. A housekeeping room attendant promotes a positive image of
the property to guests, and must be pleasant, friendly and able to address
problems or special requests.

Food and Beverage Attendant

o

The one responsible in taking customer orders, ensure tables are clear
and carry dishes to kitchen areas.

Stockroom Custodian
o

The worker is a part of the supply chain and responsible for monitoring
inventory, delivering materials to the production or sales floor and
transacting materials in and out of the storeroom.

Kitchen Helper

Ensures the cleanliness of the kitchen. They prepare food and wash the
dishes.

CHAPTER IV
LAY-OUT
Caf le Barako

Ground Floor

CHAPTER V
SWOT ANALYSIS

SWOT ANALYSIS ON CHEZ RAFAEL

Based on my observation on my duty in Chez Rafael:
STRENGHTS:

I was able to face my fear when it comes in holding the tray.

The staffs of the hotel are very hospitable.
The place is very clean.

WEAKNESS:

The place is small.

The tables are too big and heavy.
The space allotted for the f and b staff to serve food is very tight .

OPPORTUNITIES:

They should try to add some other menu in the list which is affordable.
Also, they can put cupcake dessert so the customer can try a new
delicious food from the hotel.

 THREATS:

The guest shouldnt be waiting for long period of time

CHAPTER VII
During my On-The-Job training inside the school, I have learned so many things from
day 1 until I have finished my duty. First, being a housekeeper, I learned that it is very hard to
keep on maintaining the rooms very clean and to maintain each furniture for it to be always
good as new. Good thing is that I am well educated when it comes in housekeeping from does
to donts and especially for the rules and regulations. Housekeeping for me did become easy.
Having my duty as a kitchen staff, steward did gave me a lesson being quick is good but doing
your job carefully even if it takes time is much better. As you can see, you may think being a
steward is very easy but no it is not. You should be very careful in washing the dirts. The
cleanliness of the plate is very important as well as the utensils and the glasswares because the
sanitation on this depends on the steward.
The problems that I have encountered is that there are no space for more plates to
dry so the plan that I have came up with is that standing the plates without the proper plate
stander for me it is very hard because that may result in the plates having no balance and it may

fall and broke in to pieces. Being a staff of LICA, and also by the Deans Office taught me on
doing my job quick but surely, following instructions are important, being late is not good and to
always be organized. The problem that I have faced is I got a few lates and that teaches me to
be always on time. Being a front office and f and b attendant, it taught me how to carefully listen
on the order and greetings are important always give them a smile and always help them and
give what they need. Perhaps, having my duty in the lab 1,2 and stock room helped me to
familiarized the equipments, the seasoning and many other experiences I am happy on that I
have learned and now I can say I'm very educated and well trained by my trainors.

CONCLUSION & RECOMMENDATIONS

CONCLUSION
This practicum teaches me how to be flexible. The field Ive chosen is a wide
industry. We could be a front office attendant, housekeeper, f and b attendant, an
assistant chef, custodian and even a steward. I am thankful that Ive experienced it all
before I have my practicum outside the school. It helped me a lot. And I know that it is
also a practice for us to be confident on our future job as we graduated, it may be hard
but always remember it the way of success.

RECOMMENDATION
I recommend Chez Rafael to improve their service and to have more staffs or
an on call. That is for the reason that Sir Bernard (F and B attendant/manager) could
not do it alone. At most, when there are a lot of guests at the hotel. Adding some food
on the menu list would be very nice for the costumer because they can taste different
food from the hotel. I also recommend for expanding it for more spaces. The bamboo
chairs should be replaced with smaller chairs because it can bump another chair beside
it.

CHAPTER VIII
APPENDICES
A. ROOMS

HOTEL ROOM

A. GROUND FLOOR

B. THE HOTEL

OTHER FORMS