OJT DOC Kaz

7/27/2019 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


Monday 23-Dec-13 Clean all common areas 8

Total number of hours 72

Week 2


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


Ensures that buffet area is cleaned and maintained

prior, during and after event

Wednesday 25-Dec-13


room

20



up with standards




Tuesday 26-Dec-13


room

20



up with standards



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Friday 27-Dec-13

Assist housekeepers when needed

8

Ensure high level of customer service is maintained at

all times


up with standards

Saturday 28-Dec-13

Assist housekeepers when needed

20

Ensure high level of customer service is maintained at

all times


up with standards





Week 3


No. of working

hours

Sunday 29-Dec-13

Realignment meeting

20

Assists the buffet managerEnsures that buffet area is cleaned and maintained


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



prior, during and after eventCleaning of the guest rooms to standard as assigned




housekeeping staff

Wednesday 31-Dec-14



housekeeping staff

20


Ensures that buffet area is cleaned and maintainedprior, during and after event



Thursday 2-Jan-14



housekeeping staff 8


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Friday 3-Jan-14



housekeeping staff 8


Week 4


No. of working

hours

Sunday 5-Jan-14

Realignment meeting

8



Monday 6-Jan-14



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



housekeeping staff

20

- Makes bed







Assists with buffet manager

Wednesday 8-Jan-14



housekeeping staff

8

- Makes bed







Thursday 9-Jan-14



housekeeping staff

8

- Makes bed




31/34






Week 5

Friday 10-Jan-14



housekeeping staff

8

- Makes bed







Saturday 11-Jan-14



housekeeping staff

8

- Makes bed


- Replenishes guestroom and bath supplies.- Cleans the bathroom.




Sunday 12-Jan-14


room

8



up with standards

Monday 13-Jan-14


20

Accountable for the replenishement of food on the

buffet table



Ensures that we have plenty of dinnerware,

napkins and utensils necessary.

Greets every guests as they approach buffet area.

Tuesday 14-Jan-14


room

10

Clean, dry and fold all laundryClean and maintain laundry room areas while keeping

up with standards


up with standards



32/34

Week 6


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



12




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



12




arriving customers


Week 7


No. of working

hours

Saturday 18-Jan-14


premises or package them up for takeout orders 12


33/34




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



20



and to clean the tables thoroughly for the nextarriving customers


Tuesday 21-Jan-14

Ensure the food is served to the correcttemperature & portion size.

12



Wednesday 22-Jan-14



12




arriving customers

Thursday 23-Jan-14



12




arriving customersTotal number of hours 80

Week 8


No. of working

hours

Saturday 25-Jan-14

Make coffee/tea using specialist equipmentprovided.

20



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.


34/34



Monday 27-Jan-14


20




arriving customers


Tuesday 28-Jan-14


12



Wednesday 29-Jan-14


12




arriving customers

Thursday 30-Jan-14



12




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.

Documents

OJT DOC Kaz