Trans-Asia Shipping Lines Inc.

Colegio De La Purisima Concepcion

The School of the Archdiocese of Capiz

Roxas City, Philippines

In Partial Fulfillment

of the requirements for the degree in

Bachelor of Science in Hotel and Restaurant Management

Submitted to

Josephine O. Morines, Ph. D.

Dean, College of Business Management and Accountancy

Submitted by

Paul Allan Z. Alaro

BSHRM IV

November 4, 2014

Preface

Every student of Colegio de la Purisima Concepcion pursuing a degree in Bachelor of Science in Hotel and Restaurant Management are required to undergo internship in their own field of specialization specifically in the hospitality and tourism industry to comply with the curriculum requirement stipulated by the Commission of Higher Education.

Internship is the actual work experience that a student undergoes to further enhance and develop their skills by actually doing the work and performing it as a worker of the chosen establishment and contribute to its success. The training is much defined as the transfer of the required skills and knowledge usually of a supervisor to the student trainee or apprentice through demonstration, observation and hands-on learning.

The aim of the internship is to acquire knowledge and develop the skills of the student about the procedures of the over-all operation. Being in line with the hospitality industry program, work fields such as hotel staffs or workers that the students may land as their job in the future, having hotel training, enhances and builds the students knowledge and skills as to what the real world of hospitality industry is all about.

Education and theories learned from school is further deepening with the help of the internship. Students perform what they learned from their respective professors and apply it within the work environment under normal working conditions. An intern is training to the students how to perform their jobs as a worker of the hotel and acquire the needed skills and applies it to their future work.

Acknowledgement

We are thankful to our teachers and our parents, friends who helped and supported us at every moment. We are also thankful to the person who helped me while doing this report.

My deepest thanks to our professor Nino G. Bolano, MBA, our Practicum Coordinator for the HRM who has always been sincere and helpful in making me to understand how to do this trainees report, for guiding and correcting various documents with attention and care.

I expressed my thanks to our Dean, Josephine O. Morines, Ph.D. for extending her support with us. And likewise to the staff of CBMA office for the assistance in the procurement of our documents prior to the start of our training.

My deep sense of gratitude to Trans-Asia Shipping Lines Inc. for accepting me as one of the trainees, the support and guidance. To the staff in the department in which I was assigned for the welcome and being supportive during the times when I started and with all those questions, you were all very patient and kind in assisting my weaknesses.

And most of all, to my family for the unending support in terms of spiritual, physical and most especially financially. To my Dad, Mom and to my siblings for their unselfish love and support without them this would not be possible and realistic.

TABLE OF CONTENTS

PAGES

PREFACEi

ACKNOWLEDGEMENTii

CHAPTER 11

COMPANY PROFILE1

COMPANY MISSION VISION2

ORGANIZATIONAL CHART3

COMPANY POLICIES, RULES AND REGULATIONS3

CHAPTER 25

HOUSEKEEPING DEPARTMENT5

CHAPTER 322

ANALYSIS OF STRENGTHS AND WEAKNESSES22

CHAPTER 423

RECOMMENDATION23

CHAPTER 524

CONCLUSION24

APPENDIX A25

APPENDIX B26

APPENDIX C 27

Chapter 1

INTRODUCTION

Company Profile

The company was incorporated on March 25, 1974 as Solar Shipping Lines, Inc. However, on October 16, 1974, the company decided to change its corporate name to TRANS-ASIA SHIPPING LINES, INC. with Julian G. Sy Sr. as its President and Chairman of the Board of Directors. The company was then a key in the development of trade between Cebu and Cagayan and Cebu and Butuan. We haven't stopped since. We have developed several ports in the Visayas and Mindanao, which are now centers of economic activities. Hence, our synonymity with route development. But most importantly, our heart always goes to our customers with our friendly and efficient service, excellent on-board amenities, astute ship management and our outreach programs which help the communities become a better place. That's why At Home Ka Sa Biyahe. The company was incorporated on March 25, 1974 as Solar Shipping Lines, Inc. However, on October 16, 1974, the company decided to change its corporate name to TRANS-ASIA SHIPPING LINES, INC. with Julian G. Sy Sr. as its President and Chairman of the Board of Directors. The company was then a key in the development of trade between Cebu and Cagayan and Cebu and Butuan. We haven't stopped since. We have developed several ports in the Visayas and Mindanao, which are now centers of economic activities. Hence, our synonymity with route development. But most importantly, our heart always goes to our customers with our friendly and efficient service, excellent on-board amenities, astute ship management and our outreach programs which help the communities become a better place. That's why At Home Ka Sa Biyahe.Company Mission

Company Vision

Organizational Chart

Laundry

Linen attendant

Room Boy

Room Service Mngr.

Waiter

Cashier

Cocktail Bar Staff

Bar Manager

Bellboy/Driver

Cashier

Front Desk Clerk

Banquet Manager

Dishwasher/Waiter

Cook

Cashier

F&B Manager

Accounting

Head Manager

President/Owner

Company Policies, Rules and Regulations

1.Non-Transferability. This ticket is non-transferable and shall be used solely by the Passenger named therein. Passengers may be required to present valid ID at any time.

2.Validity. This ticket is valid only for the voyage indicated herein and shall be deemed automatically canceled if not used on the said voyage.

3.Compliance of Rules and Regulations. The Passenger undertakes to faithfully comply with the rules and regulations of the vessel particularly those involving the maintenance of peace and order, safety and sanitation on board the vessel.

4.Liability of the Carrier. The Passenger voluntarily agrees the Carrier shall not be liable for death, injury, or delay to the Passenger and/or loss, damage, or delay to the Passenger's baggage arising from any and all forms of fortuitous events, navigational safety requirements and other causes beyond the control of the Carrier. It is agreed that the term "baggage" shall mean only such property that is necessary for the personal use of the Passenger during the voyage, excluding all money, jewelry, merchandise, securities, and other articles of similar nature for which the Carrier shall not be liable unless transported under a Bill of Lading. The liability of the Carrier in case of loss, damage, or delay to the Passengers baggage shall be limited to Five Hundred Pesos (P500.00) for first class passengers and a reduced proportion thereof in the case of all other passengers. The Carrier shall have no liability whatsoever for the loss or bodily injury or any other loss, damage, or delay in connection with this voyage unless a written notice of claim is presented to the Carrier within thirty (30) days or unless a suit is instituted within ninety (90) days from the day the Passenger disembarks or from the day the vessel arrives at the Passenger's port of destination, whichever is earlier.

5.Baggage Allowance. Passengers can bring 0.03 cubic meter or equivalent to 30 kilos of baggage on board on 2nd class and tourist accommodations. Presidential suite room and cabin passengers have double allowance in terms of quantity but not size. Minor's allowance is half in size that of an adult. Baggage in excess of allowance deemed as cargo and will be treated as such, and charged accordingly.

6.Right to Refuse Boarding. The Carrier reserves the right to refuse boarding of a person or a Passenger's cargo that will pose a threat to the security, order, safety, and health of the passengers and the vessel.

7.Sick Passengers. Sick passengers must present a medical certificate (date of medical examination should be at least 5 days prior to departure) and submit/sign a waiver attesting to their fitness to undertake sea travel upon boarding; otherwise, the Carrier reserves the right to deny their boarding. Non-ambulatory cases, especially those with life support, should be accompanied by a licensed nurse/doctor companion.

8.Pregnant Passengers. All Pregnant women must present a medical certificate (date of examination should be at least 5 days prior to departure) and submit/sign a waiver attesting to their fitness to undertake sea travel upon boarding the vessel; otherwise, the Carrier reserves the right to deny their boarding. Upon boarding, a sick or pregnant passenger who submitted a medical certificate pursuant to paragraph #7 & 8 hereof, hereby confirms the authenticity of the said medical certificate and the truthfulness of the contents thereof; otherwise the Carrier shall not be liable for any sickness or injury resulting from any misrepresentation in the submission and/or in the contents of the medical certificate submitted.

9.Lost Ticket. If this ticket is lost by the Passenger named herein, Carrier is not liable for such loss. Likewise, Carrier assumes no responsibility to replace such. It may no longer be refunded nor revalidated.

10.Refund and Revalidation. Ticket may be revalidated or refunded at any authorized Trans-Asia outlet provided the lawful Passenger named herein present the complete set of unused ticket with no alterations and valid proof of identity with picture, and ticket has not yet expired or lapsed 60 days from departure date.

Any refund or revalidation made before or after vessel departure shall be levied a surcharge. Refunds made before vessel departure is subject to a ten percent (10%) surcharge.

Refunds made after departure is subject to twenty percent (20%) surcharge. Revalidation made before vessel departure is subject to ten pesos (P10.00) service charge, and revalidation made after vessel departure is subject to ten percent (10%) surcharge. Surcharge fees are based on BASIC FARE and not on the face amount. All surcharges stated herein are subject to change at any time without prior notice.

Revalidated tickets are subject to fare rates prevailing at the time of revalidation

11.Uncompleted Voyage. In case the vessel cannot continue or complete the voyage for any cause whatsoever, the Carrier reserves the right to cancel the ticket and refund the Passenger the unused cost of said ticket or revalidate for another schedule/destination.

12.Change of Schedule. Sailing schedule of the vessel may be changed or canceled without prior notice.

13.Change of Vessel. Carrier reserves the right to deploy another vessel without prior notice. Affected accommodations will be automatically downgraded should there be no available accommodations, and the fare difference will be refunded to the Passenger. In the event all accommodations are fully booked, Passenger agrees to be refunded in full.

14.Change of Fare. Fare rates are subject to change at any time without prior notice.

15.Unauthorized Alterations. Any unauthorized alteration or perforation of this ticket shall render the same null and void.

16.Fare of Minors. Passengers aged three (3) to eleven (11) years must pay half of the prescribed BASIC rates except for accommodations being sold on a per-room basis. Furthermore, Passengers who are three (3) years old and below but are more than one (1) meter in height are already considered Half-Paying minors. Passengers below three (3) years old shall pay a fixed rate as provided by the Carrier.

17.Send-off Visitors. Send-off visitors of a Passenger are not allowed to board the vessel. Any Passenger who violates this rule shall assume any liability that may arise therefrom.

18.Boarding Time. Passenger must be on board the vessel two (2) hours before departure time. Carrier reserves the right to cancel the ticket and accommodation of any Passenger who fails to board the vessel thirty (30) minutes before the scheduled departure, and to issue the same accommodation to any other person.

19.Venue of Action. Any court action arising from this transaction/contract shall be subject to the jurisdiction of the proper courts in the City of Cebu to the exclusion of any other court.

Chapter 2

HOUSEKEEPING DEPARTMENT

The housekeeping department of a ship is usually headed by an Executive Housekeeper. Sections within the housekeeping department include the Linen and uniform, Laundry, Housekeeping (rooms and public areas), Housekeeping department personnel includes steward, chief of housekeeping department, supervisor and senior steward. It is the department that determines to a large extent whether guests are happy during stay and in turn mankind they return to the ships. The fine accommodation and service are provided to the guest so they are pleased with the ship. The guest satisfaction is its primary object and the hygiene factor must always be present in the ship. In ships major part of revenue comes from rooms, rooms which is not sold on any night losses revenue forever and reason for poor occupancy can be anything like hygiene factor, cleanliness, lack of modernizing etc. hence main purpose is to improve whole appeal of the room.

A guest spend more time alone in his room than any other part of the ship, so he can check up the cleanliness he wishes to as some of the guest are more health conscious these days. He may check up dusting, in-depth cleaning and losses confidence if properly not done. Decent room supplies are service like quick laundry and dry cleaning service shows guest that ship is considering his comfort and wishes to please him. not only this from the cleanliness of lobby, public area, restaurant, the state and cleanliness of uniform the guest can judge a lot about ship. It can be positive or negative judgments we can conclude that housekeeping department contributes greatly to all guest impression of the ship.

The Duties and Responsibilities of a Housekeeping Personnel should have the basic responsibility of keeping the establishment they work for clean, stocked with supplies and well-maintained. Housekeepers work in various locations. They are employed in ship. Their duties and responsibilities vary depending on their employer's needs. Housekeepers in ship make beds, change linen and stock bathrooms, while housekeepers in private homes may prepare meals and run errands.

The primary responsibility of housekeepers is to cleaning the homes, businesses, ship or other facilities where they are employed. This involves dusting, sweeping, making beds, emptying trash, washing windows, polishing fixtures, emptying ashtrays and tidying anything else that needs to be cleaned.

Second is maintenance, Housekeepers having certain maintenance duties to help keep their place of employment running smoothly. This includes changing light bulbs, flipping mattresses, changing sheets, towels and other linens, rearranging or moving furniture, performing easy repairs or calling qualified repairmen and performing any other specific maintenance tasks employers require.

Third is stocking supplies Housekeepers are required to keep their place of employment fully stocked. Depending on the facility, items to be stocked may include towels, foods, water, soaps, shampoo, toothbrush, toothpaste and other toiletries, garbage bags, cleaning supplies, toilet paper, and paper.

Fourth is the customer service, the job of a housekeeper also has some customer service aspects. Employees of hotels and other establishments may be required to answer customer questions, address complaints or fulfill specific requests in a timely and polite manner. Housekeepers in private homes may be required to answer the door or telephone, receive or sign for packages, direct guests to a waiting area and serve refreshments.

The Duties & Responsibilities for a Housekeeping Supervisor:Housekeeping supervisors oversee the duties performed by housekeeping staff that require regular cleaning and maintenance. Housekeeping supervisors are required to have some experience performing housekeeping duties, must possess keen observation skills, be detail-oriented, and competent in verbal and written communications.

Training the housekeeping staff is a primary responsibility. This means educating new hires on the policies and procedures of the company, methods of cleaning and maintenance, locations of supplies and the layout of the facility. An employee's ability to execute a job function is often a direct reflection upon the supervisor and quality of training.

Written and Verbal Communication, A housekeeping supervisor must communicate effectively, both in writing and verbally. He/She must clearly communicate expectations, suggestions, constructive criticism and company policy in a professional and easy-to-understand manner. Housekeeping supervisors use written communication to complete paperwork on daily activities, employee progress and needed supplies.

Time management is another critical function for housekeeping supervisors. He creates employee work schedules, designates when and how the work load will be accomplished, enforces the rules and regulations regarding breaks and lunches, and reports employee tardiness and absences.

Obtaining and Maintaining Equipment, Housekeeping supervisors are responsible for taking inventory and ordering supplies. It's her duty to make sure employees have ample materials to perform jobs quickly and efficiently. She's also required to know how to maintain equipment, such as vacuum cleaners and floor cleaning machines, and perform simple repairs. Should equipment require serious repairs, she's responsible for getting that done or ordering new equipment.

Customer service is also important for housekeeping supervisors. He must be polite, professional and open-minded at all times. He must listen to customer complaints and suggestions, and provide constructive feedback to his staff.

Light Housekeeping supervisors often work alongside staff to fulfill minor cleaning and maintenance needs. She may make beds; take out trash, change light bulbs and other tasks to ensure the work is done in a timely and efficient manner. In her staff is short-handed, she may fulfill the role of the missing team member and perform those duties for the day. Guests like their hotel rooms to be squeaky clean and to smell fresh. The manager of the housekeeping staff or another upper management staff member is generally in charge of making sure that the quality standards of the hotel are followed with regard to cleaning the rooms. Managers supervise housekeepers and inspect the rooms for optimum results and guest satisfaction. Housekeeping personnel assigned to each room are expected to properly complete a series of cleaning and sanitizing duties.

Clean the Rooms, you must remove dirty linens, towels, and trash from the room and the bathroom. Remove the comforter/blanket. If items are scheduled to be laundered, remove them from the room. Otherwise, set them aside while changing the bed linens. Put clean sheets on the bed (one duvet, one flat sheet) and clean pillowcases on the pillows. Replace the blanket and comforter. Fold approximately 1/4 of the comforter down from the top of the bed, and set the pillows on the crease. Then pull the comforter up over the pillows back toward the top of the bed. This is the standard way to make the bed in many hotels. Clean the bathroom. Use several rags to prevent cross contamination. Spray the bathtub and shower walls with bathroom cleaner, and wipe them down with a rag. Rinse with water if the chemical you use requires rinsing. Change the shower curtain if it is dirty. Spray the toilet and seat with bathroom cleaner, and wipe it down with a different rag.

Spray bathroom cleaner in the sink bowl and on the vanity surface. Use a new rag to wipe the vanity surface first and then wipe the sink bowl. Spray glass cleaner on the mirrors and wipe with a new rag. Replace trash bags, toilet paper, towels, and other amenities provided by the hotel such as soap, shampoo and shower cap. Clean the mirrors, windows, TV, and phone in the guest room with the glass cleaner. Wipe down any hard surfaces of furniture such as the desk, dresser, nightstand, lamps, and headboard and inside of drawers. Remove stains from the carpeting or upholstery with a cleaning product made specifically for carpeting and upholstery.Replace trash bags in the room. Make sure all other items provided by the hotel are replaced, such as laundry bags, laundry slips, in-room guest guides, and chocolate for the pillows. Remove all rags and cleaning products from the room. Vacuum the carpet, and spray the room with air freshener.

Bed Making, you must determine if the bed needs to be made. In very rare situations, the guest will have already straightened the sheets and folded the comforter at the bottom of the bed. In this case, the pillows may be fluffed and the sheets smoothed out, but the blankets are otherwise left as the guest arranged them. If the sheets are dirty, they will need to be changed completely before the bed is made. Remove dirty sheets if necessary. Toss the bottom sheet over the bed, if you are changing the sheets. This can be done by standing at the foot of the bed and holding on to the bottom edge of the sheet while throwing the rest of the sheet into the air above the bed. With practice, the sheet will fall smoothly onto the bed. Smooth the bottom sheet and tuck under any loose corners. In hotel beds, the bottom sheet is not fitted like the sheets sold for home use. The bottom sheet is flat, the same as the top sheet. This makes it easier to work with and, especially, to launder and fold. Tuck in the edges and corners of the bottom sheet. This is usually done with square corners. The sides are tucked under first. Then, the triangular corner of the sheet is pulled outward and tucked neatly along the edge of the mattress. Spread the top sheet over the bottom one. Pull the top sheet up to the top of the mattress and smooth it out. Pull the blanket up as well, leaving it about two inches below the top of the sheet. Fold the top edge of the sheet over the blanket. Fold the edges and corners of the top sheet and blanket under the mattress in the same way the bottom sheet was folded undercover the bed with the comforter. Place the pillows beneath the top of the comforter, and smooth the comforter over top of them. Still working on top of the comforter, slide your hand beneath the pillows so that there is a crease in the comforter where the pillows are.

Linen Supplies and Requisition

Collect soiled linen periodically from user locations, Replace soiled linen bags according to organization procedures, Transport soiled linen to designated holding are using appropriate equipment and safe handling techniques, Carry out work to minimize risk of cross contamination and in compliance with policy and procedures, Identify and report hazards to supervisor, Follow appropriate procedures for dealing with accidents, including sharp injuries.

Distribute clean linen Transport clean linen to user locations using appropriate equipment and safe handling techniques, Re-stock linen to ensure adequate supply for users, Rotate linen stock and return old stock for reprocessing.

Maintain linen stock levels stock levels to ensure productivity and linen is available, Consult with others where necessary about linen supplies, Requisition linen to meet pre-determined quantity levels, Maintain storage and security of linen according to organization requirements, Maintain linen stock records according to organization requirements, Participate in stock takes, if required.

Cleaning Public Area General Duties for public area attendants show that the primary duty for personal area attendants is to keep one or more public spaces within a facility clean and safe. They thus may be responsible for removing hazards, dusting, vacuuming, polishing, emptying ashtrays and trash receptacles, wiping down surfaces and performing other housecleaning tasks. Additionally, public area attendants may greet customers, answer customer questions and relay customer needs to other employees or to their supervisor.They store resources for the public area according to health and safety guidelines and attend staff meetings as needed. Education and Experience Public area attendant jobs are entry-level positions. As such, they typically require only a high school diploma or equivalent. Some employers will hire public area attendants who do not have a diploma if they have relevant work experience. Most training is on the job.

Lost and Found Items Policy

An item left behind by guest either in the room or in public area identified by any staff and brought under the notice of Housekeeping is termed as Lost and Found item.

There should be one dedicated location to receive lost and found items whether it is found in guestrooms, meeting rooms, public area or restaurants.

The lost items must be secured in a locked closet or area that has highly restricted access.

Employees are instructed to bring items to lost and found area, with valuables receiving immediate attention.

All items received to be recorded in a lost and found register.

All items regardless whether it is valuable, non valuable items and perishable items must be recorded on the Lost and found register.

Items should be put in a plastic bag noting the serial number from the register, place found, date, name of the person found the item etc.

Valuable items like Jewellery, mobile, wallets, laptops, ipads etc. must be stored in a locker.

If the Property management system has Auto trace functionality then put a trace on the guest profile stating the there is a lost item held with the housekeeping department.

Send Email to the guest to notify the guest about the lost item ( as per the hotel policy )

When guest calls up the hotel to ask about the lost item, only the person who maintains the lost and found register should revert to the call.

Once the item is sent to the guest / collected by the guest authorized person an appropriate entry to be made on the system.

Sample lost and found register:

The lost and found items are classified as follows:

1. Valuable items.

2. No valuable items.

3. Perishable items.

Valuable items:

One separate Register is maintained for Valuable lost and found items and the items are kept in a safe Deposit Locker.

Valuable items are kept for a period of six months ( as per the hotel policy),

If there is no response from the guest, auction to be conducted.

Non valuable items:

These category items are kept for three months in safe custody after making necessary entries.

If there is no response from the looser till the time, these items are to be disposed off. Eg: To be distributed to the finder.

Perishable items:

Perishable nature lost and found items are kept for three days.

In case of any quarry and need to keep further is to be done accordingly.

Ship cleaning requires a high level of attention and extra sanitary precautions to ensure that a guest room is clean for the next person who checks in. Many of the materials and chemicals used to clean ship rooms are specialized, but some are very similar to those used for cleaning at home. Ship housekeepers use commercial-quality vacuums to clean carpeted floors in ship rooms. Tile floors in bathroom or kitchenette areas are cleaned with a disinfectant floor cleaner. Cleaning a hotel bathroom requires extra attention. Housekeepers use disinfectant cleaners and bleach to kill bacteria. Housekeepers wear protective gloves when working with harsh chemicals and all areas are thoroughly rinsed to ensure that any traces of the chemicals are removed before the next guest arrives. Bed linens and towels are sent out for cleaning at an outside facility. Hypo-allergenic pillows and blankets are washed separately from other linens in a cleaning solution free of dyes and chemicals that may cause skin irritation for some guests. After the linens are stripped from the bed, the mattress and box springs are treated with sanitizers and insecticides to discourage the breeding of bed bugs. Mirrors and windows are cleaned with a glass cleaner and smudge resistant cloth. Glass cleaner in plastic bottles or aerosol cans may be used. After pets or cigarette smokers stay in a guest room, an ozone generator is often used to filter any unwanted odors and bacteria from the air. Air freshening sprays are often used on upholstery and drapery. The linen supplies being controlled by inventing how many bath towels etc. are soiled and how many bath towels are needed, and then after our duty we have to count if it is complete. My observation about personnel and supervisor attitudes and behavior are they are kind and humble to us, they teach us how to do our job. Housekeeping is the department that deals essentially with cleanliness and all ancillary service attached to that. The standard plays an important role in the reputation of the ship. One feels comfortable only in the environment which is clean and well ordered, so cleanliness is important for health foremost also for well being. Accommodation in ships tend to be the largest part of the ships, it is the most revenue generating department, the housekeeping department takes care of all rooms is often largest department in ships. The rooms in ship are offered as accommodation to travelers/ guest as individual units of bedroom. Ships aims to make environment comfortable and offer specialized service to the guest. The bar also sells liquors which generate the revenue of the ships. They are available in banqueting, meeting and private party facilities. Revenue can be generated from conferencing, meeting, seminar etc. The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambience are, poorly trained, untidy or rude staff can antagonize customers. On the other hand, if the staffs are well-trained and efficient, they can, to a certain extent, make up for other shortcomings in the services provided.1) Personal Hygiene and Appearance 2) Good Conduct 3) Good Memory 4) Observation 5) Concentration and Skill 6) Salesmanship 7) Ability to Assume Responsibility 8) Maximize Revenue 9) Punctuality 10) Local Knowledge 11) Personality 12) Polite to Customers 13) Honesty.

KINDS OF ACCOMODATION

ECONOMY ACCOMODATIONTOURIST ACCOMODATION

CABINPRESIDENTIAL

Chapter 3

ANALYSIS OF STRENGTHS AND WEAKNESSES

As the tourism has been budding extensively, the shipping business has become very in demand. Many investors capture this break to open a shipping business. If a ship wants to catch the attention of more customers and tourists, it should have notable first-class qualities.

As a saying goes Strive until your good becomes better and your better becomes best and this also be applied to Trans-Asia Shipping Lines Inc.. It has a lot of strong optimistic points but there is always a room for enhancement in some aspects.

Strengths

It has a contemporary and stylish structural design.

Offers excellent facilities and services at a rational rate.

Security of the guests is well provided.

Crew members are polite and welcoming.

Weaknesses

Minimal remuneration of employees.

Limited working environment

Chapter 4

RECOMMENDATION

The training I had in Trans-Asia 2 is learning may experience each day. I was exposed in the actual work in Ships, became familiar towards our work. Aside from those things, I also learned to be more, and adjust myself in the environment where I am working at and who I am working with.

In a month I stay there, I learned many things not only those things that are related to my course but also the things that molded me into the person I am right now. As I was working as a trainee at Trans-Asia, I learn to become hardworking person.

The time to finish the task assigned to me is important, but it is also important that I should do it correctly. I learned to appreciate even the simplest lessons studied in school. What I have learned from school was used in the hotels where I was conducting my training.

Chapter 5

CONCLUSION

Nothing beats experience as the perfect learning tool. This on the Job Training served as my stepping stone to pursue my dreams to be a certified Hotel Manager or owner someday this training gives me an inspiration to be more serious and focused in my career.

I was encouraged to do more efforts in my company where conducted my training, I am inspired to be like them someday. Despite the short period of my training, it was still very meaningful one. The training enriched my confidence create a foundation of being a good employee someday.

The training made me realized that is really good to know youre doing, and to love it. As a student, what can I do for now is to learn whatever I can in school, be inspired, love the path I am taking, and do my best in everything I do, with the positive outlook in mind.

O

Appendix A

Narrative Report

Indeed, experience is the best lesson in life. For me, this On the Job Training I had in Trans-Asia, opened my eyes to the realities of today.

It enlightened me on how important it is to be on the actual application of what we have learned in school as the saying goes not all the lessons are learned in school.

Being in a company that serves excellent service when it comes to hospitality, I do believe that they honed me to become a competent hotelier by equipping me with essential knowledge and skills.

Students perform what they learned from their instructors and apply it within the work environment under normal working conditions. OJT trains the student how to perform their jobs as a worker of the hotel and acquire the needed skills and applies it to their future work.

It made me realize also that everything must be in quality in order to attain the standards, particularly the guests expectations, satisfaction and pleasure.

This training also boosts my self confidence in dealing and communicating with different kinds of people and whats more wonderful is that Im helping others and Im doing what I love, because they say, if you love what you are doing, then therell be no day that you are working

Appendix B

Lay-out

Appendix C

Pictures

Docking Station

Hotel Beachfront Sunset View

Hotel E

Swimming Pool

Spa

Recreational Facility Pool Table

Wedding Arrangement