OJT DOC Kaz
Transcript of OJT DOC Kaz
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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 hole-
in-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
allowed husband and wife to support their growing family. Pablo
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 1972, La Parilla 1900 in Zulueta and Melencio Streets
opened its doors to Cabanatueos. La Parilla 1900 was a first
of its kind, complete with a dancing hall and a five-piece
band. It became a place of good memories and celebration. As
in any loving Filipino home, Pablo Sr. did most of the
entertaining while Conchita, patient and talented, ran her
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 strong-
willed, to step up and fill his fathers shoes with the support
and guidance of his mother. Mother and son team persevered and
remained keen for continuous learning in business. They sailed
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. Pablo Jr. took classes in Housekeeping and
Hotel Management conducted by leading mentors from Cornell
University while Conchita took a Restaurant Management courseunder the same program. She also took up Food and Beverage
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
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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. Through the years the business has grown and
expanded; while the smaller 1500 has since 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. She was both the
silent supporter and the quiet guidance her son and
grandchildren needed. June 2006 marked the demise of the
matriarch and Pablo Jr. persisted with the help of his own ablebrood.
Today, his own family continues to embrace the legacy with
his wife, Luisa, his five children and two adorable
grandchildren. La Parilla Hotel is 43 years strong, still
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 situated between the citys most business
district, making us suitable for business accommodations or
weekend tourist holidays alike.
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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
ownership and management. We will be known for our innovation,
exemplary service and superior financial performance. La
Parilla Hotel is committed to being the employer of choice in
the hospitality industry.
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ORGANIZATIONAL CHART
GeneralManager
Administrative
OfficerFinance
ManagerChief Operating
OfficerSpecial
Projects
Finance
Manager
Accounting
Manager
Senior
TreasuryAccounting
Department Storekeeper
A/R Clerk A/P Clerk Purchaser Inventory Store helper
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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
Administrative
Officer
Security Maintenance Head Human Resources
Blue
GuardCompany
GuardDrivers /
Electrician /
Carpenters
Assistant HR
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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 and self-disciplined and possesses negotiation
skills.
Between 30-45 years of age.
Administrative Officer
Responsibilities:
The administrative officer is responsible for maintaining day-
to-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 yearsexperience.
COE
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A chief operating officer (COE) manages the organization
that he or she administers, usually at a high or corporate
level. As such, the day-to-day duties and activities of these
managers are widely varied. Their responsibilities usually
include creating and directing the vision and strategy for an
organization, and making decisions that affect the entire
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.
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.
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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 Finance Manager is responsible for the day-by-day-
operation of the financial department. His/her main scope
includes administering accounting policies and procedures,
preparing and interpreting financial statements and management
reports, assisting in budgetary control and all contractual
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
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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.
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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. House Keeping
2. Food & Beverage
3. Maintenance
4. 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 toguest room it is also called Room the Guest
3. Registration:
Registration procedures begins at Front Desk/Reception
counter. Front desk personal have to have ready smile at all the
times while greeting the guest. As the guest approves the
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.
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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) Guest Full Name
b) Address
c) Date Of Arrival
d) Company Affliction
e) Room Rate
f) Payment Method
g) Rules & Regulation of the hotel
h) 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) Occupied
b) Stay Over
c) Out of Order
d) Vacant
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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. Travel agents
promote hotel accommodations.
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.
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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
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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.
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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.
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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.
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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,
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lighting, artwork and spacing combine to create comfort,
intimacy and even romance.
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USE OF MATERIAL RESOURCES
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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, andmonitoring 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.
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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.
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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
WEAKNESSES
High in prices
Very business
oriented and
not family
oriented
enough
No special
transportation
shuttle (tothe bus
terminal)
OPPORTUNITIES
New services
Increasing number
of guests
Unique experiencein luxurious
hotels
Come up with new
services to meet with
changing demands
Allocate budget
properlyContinue training
staff
Build strong customer
relationships
THREATS
Numerous
competitors in
the city
Lack of training
man power in the
hotel industry. Consumers desire
for the full
five star
experience
Respond quickly to
change in market
demands
Offer competitive
prices
Reevaluate addition of
additional services
for guests to
experience total
comfort
A TOWS analysis involves the same basic process of l isting 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
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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.
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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,
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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 thathousekeeping 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
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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, skillsdoing 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 rarelytolerated 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.
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LEARNING EXPERIENCES / WEEKLY REPORT
Week 1
Day Date Accomplishment
No. of working
hours
Wednesday 18-Dec-13 Orientation 8
Thursday 19-Dec-13
View all unit types in building and understand
amenities in the hotel8
Friday 20-Dec-13
Understand how everything operates in laundry room
ie. Washer, dryer, folding linen, and chemicals
8
Saturday 21-Dec-13
Understand how everything operates in laundry room
ie. Washer, dryer, folding linen, and chemicals 20
Assists the buffet manager
Saturday 21-Dec-13
Clean all common areas20
Assists the buffet manager
Monday 23-Dec-13 Clean all common areas 8
Total number of hours 72
Week 2
Day Date Accomplishment
No. of working
hours
Tuesday 24-Dec-13
Carry laundry bags from floors in hotel to laundry
room
20
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
Wednesday 25-Dec-13
Carry laundry bags from floors in hotel to laundry
room
20
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
Tuesday 26-Dec-13
Carry laundry bags from floors in hotel to laundry
room
20
Clean, dry and fold all laundry
Clean and maintain laundry room areas while keeping
up with standards
Assists the buffet manager
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Ensures that buffet area is cleaned and maintained
prior, during and after event
Friday 27-Dec-13
Assist housekeepers when needed
8
Ensure high level of customer service is maintained at
all times
Clean and maintain laundry room areas while keeping
up with standards
Saturday 28-Dec-13
Assist housekeepers when needed
20
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 88
Week 3
Day Date Accomplishment
No. of working
hours
Sunday 29-Dec-13
Realignment meeting
20
Assists the buffet managerEnsures 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
Monday 30-Dec-13
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
20
Assists the buffet manager
Ensures that buffet area is cleaned and maintained
prior, during and after eventCleaning 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
Wednesday 31-Dec-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
20
Assists the buffet manager
Ensures that buffet area is cleaned and maintainedprior, during and after event
Cleaning of the guest rooms to standard as assigned
Understand how everything operates in guest room
Thursday 2-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff 8
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Friday 3-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff 8
Total number of hours 76
Week 4
Day Date Accomplishment
No. of working
hours
Sunday 5-Jan-14
Realignment meeting
8
Cleaning of the guest rooms to standard as assigned
Understand how everything operates in guest room
Monday 6-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
8
- 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.
Tuesday 7-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
20
- 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
Wednesday 8-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
8
- 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.
Thursday 9-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
8
- Makes bed
- Dusts the room and furniture.
- Replenishes guestroom and bath supplies.
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- Cleans the bathroom.
- Cleans the closet.
- Vacuums and racks the carpet.
- Checks and secures the rooms.
Total number of hours 52
Week 5
Friday 10-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
8
- 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.
Saturday 11-Jan-14
Performs routine duties in cleaning and servicing of
guest rooms and baths under supervision of
housekeeping staff
8
- 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.
Sunday 12-Jan-14
Carry laundry bags from floors in hotel to laundry
room
8
Clean, dry and fold all laundry
Clean and maintain laundry room areas while keeping
up with standards
Monday 13-Jan-14
Assists the buffet manager
20
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.
Tuesday 14-Jan-14
Carry laundry bags from floors in hotel to laundry
room
10
Clean, dry and fold all laundryClean and maintain laundry room areas while keeping
up with standards
Clean and maintain laundry room areas while keeping
up with standards
Total number of hours 54
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Week 6
Day Date Accomplishment
No. of working
hours
Wednesday 15-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the next
arriving customers
Thursday 16-Jan-14
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.
20
Washed dishes and utensils and helped receive
delivery of of fresh food and beverages.
Assistes with the buffet manager
Friday 17-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
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.
Saturday 18-Jan-14
Ensure the food is served to the correct
temperature & portion size.
20
Inform purchaser of low stock levels
Assisted with the buffet manager
Sunday 19-Jan-14
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.
12
Washed dishes and utensils and helped receive
delivery of of fresh food and beverages.
Assisted with the inventory of raw materials.
Friday 17-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
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 88
Week 7
Day Date Accomplishment
No. of working
hours
Saturday 18-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders 12
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Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the next
arriving customers
Sunday 19-Jan-14
Make coffee/tea using specialist equipment
provided.
12
Ensure that all food cabinets are stocked andtidy to deliver a full service.
Assist with food preparation as required.
Keep service counters clean and fully stocked.
Monday 20-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
20
Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the nextarriving customers
Assisted with the buffet manager
Tuesday 21-Jan-14
Ensure the food is served to the correcttemperature & portion size.
12
Inform purchaser of low stock levels
Keep service counters clean and fully stocked.
Wednesday 22-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the next
arriving customers
Thursday 23-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the next
arriving customersTotal number of hours 80
Week 8
Day Date Accomplishment
No. of working
hours
Saturday 25-Jan-14
Make coffee/tea using specialist equipmentprovided.
20
Keep service counters clean and fully stocked.
Assist with food preparation as required.
Assist with buffet manager
Sunday 26-Jan-14
Make coffee/tea using specialist equipmentprovided.
12
Ensure that all food cabinets are stocked andtidy to deliver a full service.
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Assist with food preparation as required.
Keep service counters clean and fully stocked.
Monday 27-Jan-14
Ensure the food is served to the correcttemperature & portion size.
20
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
Tuesday 28-Jan-14
Ensure the food is served to the correcttemperature & portion size.
12
Inform purchaser of low stock levels
Keep service counters clean and fully stocked.
Wednesday 29-Jan-14
Ensure the food is served to the correcttemperature & portion size.
12
Took customer orders
Clear used cutlery and plates when tables are vacated
and to clean the tables thoroughly for the next
arriving customers
Thursday 30-Jan-14
Prepare and serve food for consumption on the cafe
premises or package them up for takeout orders
12
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 customersTotal number of hours 88
IMPROVEMENTS OF THE PRACTICUM TRAINING PROGRAM
A. About Self I think I must improve my time
management. Sometimes I came late especially on Friday
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 ProgramI think they must improve the OJTprogram because I felt that we were late on having OJT. We
have co-OJT students in other schools and they were only
2ndyear and yet they were having an OJT.