MALAYAN COLLEGES LAGUNA E.T.

Yuchengco College of Business Hotel and Restaurant Management Program

A Report on the SUPERVISED WORK EXPERIENCE PROGRAM Practicum 2 Hotel Phase at DUSIT THANI MANILA May 6, 2011 July 8, 2011

Maure, Ralph Lawrence S.

HRM 199R-2 Summer Term 2011, Section A85 Mrs. Merle Ruiz July 28, 2011

Acknowledgements I would like to express my gratitude to all those who gave me the possibility to complete my on the job training. I want to thank Dusit Thani Manila for welcoming me whole heartedly to their company and equipping me enough knowledge and experience to be competitive globally. Special thanks to the Human Resource Department, most especially to Sir Jake our training coordinator who sees me as a deserving applicant. To Mrs. Tina who help me to be assign at the bakeshop kitchen. The Basix Kitchen staff, who helps me understand the operation in the kitchen, taught me how to work efficiently. Most especially to the Bakeshop Kitchen chefs who treat me as a family. They taught me how to enjoy work even though there are many work to do. Thank you also for teaching me the different pastries that bakeshop produce whenever there are functions. To my professors, Mam Jovie, Mam Rhoda and Mam Merle who taught me all the knowledge and skills that HRM student must possess. Thank you for all your hard work in teaching us all you know. To my parents, Rafael S. Maure and Luzminda Maure, I would like to thank you for supporting me on my chosen career to be a successful chef someday and also for molding me to be a good person.

Company Profile A. History and Beginnings Dusit International draws upon 60 years experience in the hotel and hospitality field. The groups origin dates back to 1948 when Honorary Chairperson, Thanpuying Chanut Piyaoui, opened her first hotel, the Princess on Bangkoks New Road. This successful venture represented a major breakthrough for Thailands hospitality industry creating and evolving what is today the nations leading hotel company. Continuing in this pioneering spirit, Thanpuying Chanut embarked upon a luxurious city-centre property, Dusit Thani Bangkok, which has become the companys flagship hotel. Dusit Thani opened in February 1970 and from the beginning achieved widespread popularity, setting new standards for hospitality. Since then, despite increased competition and the unprecedented scale of new hotel construction, Dusit Thani has remained at the forefront of Thailands quality hotels. Essence of Dusit Thani The essence of Dusit Thani is best symbolised by the statue of King Rama VI, which stands just across the street. King Rama IV devised a Utopian concept in 1918, named Dusit Thani, meaning Town in Heaven. To Thais, the word Dusit has two very special connotations. First, Dusit is the mythological name for the fourth of the seven levels of heaven. Second, King Rama VI took the name adding Thani, meaning Town in Thai, to be the title of a model city for democratic society where everyone would live in happiness and freedom. The company takes not only its name, but also much of its character, from the ideas of King Rama VI, whose thoughts on the modern state blended Western and Thai influences. Thus the architecture of a Dusit Thani hotel displays contemporary lines that nonetheless echo traditional Thai style. Similarly, the interior design exemplifies genuine Thai artwork and reflects classical Thai motifs, while the facilities and amenities surpass the highest expectations of modern deluxe hospitality.

Dusit Hotels and Resorts In 1987, Dusit recognised tourist trends towards resort style accommodations and acquired a hotel which was renovated to become the first resort property, Dusit Thani Pattaya, followed by another beach resort in Phuket Dusit Thani Laguna Phuket. In 1989, the prestigious Dusit Resort and Polo Club opened in Hua Hin (now renamed Dusit Thani Hua Hin). Royal Princess Chiang Mai was opened in Chiang Mai, capital of the north in 1991, followed by a second northern hotel in Chiang Rai Dusit Island Resort Chiang Rai opened the same year.

Dusit Thani Manila In 1995, Dusit International acquired the Hotel Nikko Manila by purchasing shares in the holding company, Philippine Hoteliers Inc. (PHI), from Japan Airlines Development Company Limited and JAL Trading Inc. The Hotel Nikko Manila came under the management of Dusit Thani Hotels & Resorts, and was renamed the Dusit Hotel Nikko, Manila. In order to meet the high Dusit standards, the Manila hotel also underwent a major renovation programme and became Dusit Thani Manila in April 2008.

Dusit Education In order to support Dusit Internationals expension and concerned with providing the best education - from basic to top-level knowledge - in the hospitality industry spurred Thanpuying Chanut to set up Dusit Thani College, founded in 1993 and has since become the leading centre of hospitality learning regionally, and the first institution of its kind to gain recognition from the Thai Ministry of Education. In 2009 Dusit Thani College initiated a programme with Lyceum University in the Philippines to prepare the young people of today for an exciting career in hospitality services in the future. Lyceum University has commenced the first Dusit Thani College Lyceum University programme in June 2009 with over 4,000 enrolments, which has exceeded all expectations for the programmes inaugural enrolment.

General Information Accommodation Overview Bask in the modern glamour of Dusit Thani Manilas 538 pleasantly inviting and newlyrenovated guest rooms and suites. Classified into six room categories - the Deluxe Room, Club Room, Corner Room, Grand Room, Ambassador and Presidential Suites; the hotel boasts distinct and luxurious interiors to cater each discerning guests specific needs. With the hotels highly-trained service-dedicated professionals, each guest is ensured of impeccable service, depicting the distinctive synthesis of royal Thai hospitality and Filipino geniality. Check in time is 14:00 hrs and check out time is 12:00 noon. Amenities and Facilities

Coffee and tea making facilities In-room safe Remote-controlled LCD flat screen television with on-demand video facilities Bed side switch control IDD / NDD telephone Internet connection Mini-bar Working desk Hair dryer Complete bathroom amenities

Restaurants & Bars Indulge in your epicurean pleasures with Dusit Thani Manilas selection of authentic cuisines creating a rich and zestful mosaic of international flavours and dining preferences, set within aesthetically superb interiors. Restaurants Come and relish the internationally acclaimed Tosca Italian restaurant that offers affordably

priced Italian specialties paired with wines from Toscas award-winning wine list, praised by Wine Spectator. Our Japanese restaurant UMU with its award-winning Japanese design includes live cooking stations, private rooms and an al fresco dining area with a picturesque view of the Koi Pond and manicured garden. Experience the splendour of Thailand with Benjarong restaurant serving Royal Thai Cuisine in an authentic Thai setting, or take pleasure in the comfortable ambience of theBasix restaurant with its wide range of local and international dishes. Dusit Gourmet is located in the hotel lobby and is the place to treat yourself to freshly baked cookies and cakes and homemade chocolates, sandwiches and ice cream. Or take away your selection to enjoy at home or in the office. Lounges and Bars The Lobby Lounge is the venue to meet friends and family amongst elegant surroundings, with fine drinks and snacks available. Open throughout the day, Afternoon Tea is a highlight, and there is live entertainment in the evening. Fiesta San Miguel, the place to unwind after a busy day in the office or just for a fun night out. Enjoy the freshly brewed beer on draft from the hotels Micro Brewery, or sip on a nice glass of wine while enjoying the live music. Sunday Family Crossover Brunch Relive the tradition of Sunday Brunch with the entire family and indulge in an exciting array of authentic dishes, live cooking stations, heavenly desserts. Enjoy sparkling wine and other signature beverages with three of the worlds most renowned epicurean delights Thai, Japanese and Italian and with an array of other international cuisines only at Dusit Thani Manilas Crossover Family Sunday Brunch.Every Sunday 11.30am-3pm Meetings & Conventions With 11 meeting and banqueting rooms ideal for conferences, meetings, seminars, banquets and private parties for up to 1,000 persons; comprehensive state-of-the art facilities and an experienced event team, Dusit Thani Manila ensures a successful event. Matching the convenience of sheer space is a credible team of catering and meeting professionals who offer a choice of international culinary styles and tastes, made truly remarkable with impeccable service. Dusit Grand Ballroom can be partitioned into two independent function rooms, Ballroom A and B allowing optimum flexibility. It is a preferred venue of Embassies, Local and Multinational Corporations for their product launches, conferences, conventions and training

seminars. The Ballroom also takes pride in creating milestones - grand weddings, birthday parties, reunions and other social events. The Meeting Centre comprises 4 Boardrooms, all fully equipped with facilities and requirements for meetings, supported with capable and seasoned meetings staff on hand to ensure guests needs are met. The set up for Boardrooms 1-4, includes conference tables with built-in power plug, internet access, LAN, speakers and microphones, reclining leather office chairs, LCD projector, video, DVD/CD player and Nespresso coffee making machine. For smaller and more intimate gatherings, Meeting Rooms 1, 2, 3, 4 and 5 provide an ideal venue independently or combined. Themes & Events

Fiesta Filipino / Filipiniana Thai Experience Health and Wellness

Situated in the heart of Makatis Central Business District, Dusit Thani Manila is accessible to commercial, entertainment and shopping district of Makati and is 30 minutes away form the International Airport. Experience world class services and facilities and gracious hospitality that truly depicts the Asian way of Life at Dusit Thani Manila. Hotel Facilities and Services

Airport Transfer Service Baby-Sitting Service Club Lounge Business Centre Concierge Dental Clinic Dining Outlets Foreign Exchange Service Flower Shop DFiT Fitness Studio

Medical Clinic Room Service Shopping Arcade Spa Swimming Pool Transportation Desk Tour & Ticketing Offices Hair and Beauty Salon Valet Service

Promotions Offered Long-staying Package Youll surely not miss home with Dusit Thani Manilas extensive line of invigorating activities to excite each and every day of your stay. Find yourself addicted to the state-of-the-art facilities of DFiT Fitness Centre. Shop till you drop with the citys biggest shopping malls that offer good deals you wont find elsewhere. After an exhausting day from work or play, seek ultimate pampering experience at Devarana Spa. Then, excite your dining experience with Dusit Thani Manilas specialty restaurants featuring renowned chefs from across the country thus making your stay truly exceptional! With so many pleasurable selections to choose from, dont be surprised if you miss us when you get home! Privileges:

Hearty buffet breakfast at Basix Complimentary in-room broadband internet access Complimentary one way airport transfer 15% discount on laundry and dry cleaning services 10% discount on transportation services

Terms & Conditions :

Minimum 7-night stay is required for this package Not in conjunction with other programme, promotion or certificate Subject to 12.6% government taxes and 10% customary service charge Valid until 31 December 2011

Honeymoon Special - Romance for Eternity with Dusit Escape into a world of Dusit magic where eternal romance never ends in an exquisite Honeymoon Suite. Champagne and chocolate coated strawberries together with everything made for two begins at Dusit, lasting for eternity. This is the Magic of Dusit. Privileges:

Thai welcome flower garland and cold/hot towel upon arrival In-room check in Welcome Japanese or Chinese tea set up for two in-room Complimentary bottle of Bubbles, flowers , pralines and fresh fruit in room Turndown service with chocolate coated strawberries and a rose for the bride Complimentary breakfast in bed or coffeehouse for two Choice of Lover's dinner or 60 minutes couples aromatherapy treatment (subject to availability of spa facilities) for two per stay

Terms & Conditions :

Minimum 2 nights stay Subject to room availability Advanced reservations recommended Rates are subject to applicable service charge and prevailing tax In the event, any item or facility is unavailable the hotel will provide an alternative

Hotel Fact Sheet

Points of Interest o Ayala Museum o Greenbelt, Lifestyle Centre o Ayala Station, Metro Rail Transit o Intramurals, the Walled City o CCP Complex (Cultural Centre of the Philippines) o Rockwell Makati, Power Plant Mall Total Guest Rooms: 538 o Deluxe 406 o Corner Room 23 o Grand Room 62 Guest Room Facilities o Broadband Internet Access o LCD Screen Television o IDD/NDD Telephone Restaurants & Bars o Basix (International) o Tosca (Italian) o Benjarong (Thai) o Umu (Japanese) Facilities & Recreation o Airport Transfer Service o Foreign Exchange Service o Babysitting Service o Hair & Beauty Salon o Business Centre o Medical & Dental Clinic o Concierge o Shopping Arcade

o o o o o o

Fort Bonifacio, American Memorial Santuario de San Antonio Church Fort Santiago, Shrine of Freedom SM Makati Shopping Centre Glorietta Mall The Light and Sound Museum

o Club Room 44 o Presidential Suite 1 o Ambassador Suite 2

o On-demand VDO Facilities o In-room Safe o Satellite TV Channels o Fiesta San Miguel (Filipino) o 24-hour Room Service o Lobby Lounge

o o o o o o o

Swimming Pool Devarana Spa Tour & Ticketing Offices DFiT Fitness Centre Transportation Desk Flower Shop Valet Service

o Club Lounge

Daily Journal Day 1 May 6, 2011 -Assign at the Seafood Section -Learn to open oyster -Adapting the environment Day 2 May 7, 2011 -Assign at the Chinese Section -Learn different kind of dimsum Day 3 May 8, 2011 -Assign again at the Chinese Section -Prepare the ingredients for the omelet for tomorrow breakfast -Peel onion,carrots,potato,pineapple and melon Day 4 May 9, 2011 -Get the grilled items at the Butchery -Cooked steam rice -Learn to cook pineapple chicken fried rice Day 5 May 10, 2011 -Assign again at the Seafood Section -Open almost 50pcs. Oyster -Prepare again the ingredients for tomorrow Day 6 May 11, 2011 -Assign at the Fruit Section -prepare some slice fruit for the guest Day 7 May 12, 2011 -Assign at the Japanese Section -Learn different kinfs of Japanese food offer by the restaurant like california roll,tuna sashimi,lapu-lapu sashimi etc. Day 8 May 13, 2011 -Assign at the Chinese Section -Steam many dimsum for the 70 pay reservation -Arrange the ingredients in the walk-in chiller

Day 10 May 15, 2011 -Assign again at the Chinese Section -Steam dimsum -Prepare omelet -Peel fruits Day 11 May 16, 2011 -Assign at the Dimsum(Chinese) Station -Peel so many fruits because there are many guests for tomorrow -Prepare also for the omelet(double) because of many guests tomorrow Day 12 May 17, 2011 -Assign at the Japanese Section in the afternoon and in the Chinese Station in the evening -Peel fruits again -Prepare omelet for tomorrow Day 13 May 18, 2011 -Assign again at the Chinese Section -Peel fruits -Prepare omelet Day 14 May 19, 2011 -Assign at the Grilling Station -Grilled different kind of food like lamb chop, shrimp satay, chicken satay, beef satay. -Peel fruits -Prepare omelet Day 15 May 20, 2011 -Assign at the Chinese Section in the afternoon ,there are so many guests -Peel fruits -Prepare omelet -Assign at the seafood and open almost 80pcs. Oyster Day 17 May 22, 2011 -Assign at the dimsum station -Order california maki for our Japanese Station -Peel pineapple,papaya and watermelon

Day18 May 23, 2011 -Chinese Station again -Prepare fruits(Pineapple,Watermelon) -Make tempura -Prepare omelet Day 19 May 24, 2011 -Chinese Station(Preparation/Pull out) -Refill dimsum because there are many guest -Make Tacos -Prepare omelet Day 20 May 25, 2011 -Seafood Section(open oyster) -Get the dimsum at the Butchery for the chinese section -Cooked rice for the Pineapple Chicken fried rice -Prepare the ingredients for the omelet Day 21 May 26, 2011 -Assign at the Chinese Section -Wrap the mixture of Pork and Chicken Siomai -Peel the fruits -Arrange the foods in the walk-in chiller Day 22 May 27, 2011 -Grilled prawns and other grilled items -Cooked Tempura -Prepare the ingredients for the Pineapple Chicken fried rice -Wrap Pork and Chicken Siomai Day 24 May 29, 2011 -Assign at the Chinese Section -Prepare some Tacos for the guest -Wa take photos of ourselves,other practicumers,because we will be rotate tomorrow. Im now assign at the BakeShop -We fetch the siomai mixture at the butchery -We will wrap it -Prepare the ingredients for the omelet -Beat so many eggs for the omelet also

Day 25- May 30, 2011 First day at the bakeshop Clean and arrange the chiller Arrange the storage for the dry goods Chopped roast cashew nuts for the sansrival

Day 26 May 31, 2011-06-11 Get the stocks at the storeroom in the basement Arrange the stocks that we get in the storeroom at the bakeshop Make leche flan Pull out the desserts in the basix restaurant to refill

Day 27 June 1, 2011 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Make a bread and butter pudding Make the leftover bread a pudding

Day 28 June 2, 2011 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Make again bread pudding Setup the desserts in ballroom 1 for the function

Day 29 June 3, 2011 Get the stocks at the storeroom Arrange the stocks

Pull out and refill the desserts in the basix Make a fruit skewer and deliver it at Tosca restaurant Make a bread pudding

Day 31 June 5, 2011 No stocks for today because the storeroom is closed during Sundays Stay at the basix to help at the buffet and make a crepe and banana cue and kamote cue Pull out and refill the desserts in the basix Nothing else because no function

Day 32 June 6, 2011 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Deliver the fruit skewer at Tosca Make brownies Make bread pudding Clean the glass for the tiramisu

Day 33 June 7, 2011 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Make bread pudding Make leche flan Make additional fruit skewers for Tosca

Day 34 June 8, 2011 Get the stocks at the storeroom

Arrange the stocks Pull out and refill the desserts in the basix Make butter and bread pudding for the function Setup the desserts at the ballroom for the function Get assorted cookies at dusit gourmet for the function

Day 35 June 9, 2011 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Prepare and setup the desserts for the honda function 31 pax

Day 37 June 11, 2011-06-11 Get the stocks at the storeroom Arrange the stocks Pull out and refill the desserts in the basix Make a tiramisu mixture Make a leche flan Arrange the desserts at the FSM for the function

Day 38 June 12, 2011 No stocks for today because its Sunday Make fruit skewers for tosca Prepare the fruits and crepe for the basix Pull out the dessert in basix Arrange the desserts for the setup in basix Setup in basix

Day 39 June 13, 2011-07-16

Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 40 June 14, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 41 June 15, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 42 June 16, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 43 June 17, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix Make brownies Make tiramisu for the function

Day 45 June 19, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 46 June 20, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix Help in the main kitchen in plating for their function

Day 47 June 21, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix

Arrange the fruits and crepe Setup in basix

Day 48 June 22, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix Help the new casual to familiarize in doing what i am doing

Day 49 June 23, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 50 June 24, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 52 June 26, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix

Arrange the fruits and crepe Setup in basix Make bread and butter pudding Make ganache for the brownies

Day 53 June 27, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 54 June 28, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix Setup the assorted fruits and assorted pastries in ballroom A for the function

Day 55 June 29, 2011 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 57 June 30, 2011-07-16

Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 58 July 1, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Day 59 July 3, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix Deliver fruit skewers at tosca Make bread pudding

Day 60 - 64 July 4 8, 2011-07-16 Make crepe and vanilla sauce Prepare the fruits Pull out desserts in basix Arrange the fruits and crepe Setup in basix

Photos with Captions

While preparing the fruits for breakfast

My Bakeshop Family

Storing pastries in the walk-in chiller

While preparing the brownies

Setup assorted pastries for the function

Summary of Practicum Experiences I really enjoy my practicum here at dusit thani manila because the staff are very friendly and they are helpful to teach us how the operation runs. First, I was assign in the kitchen of basix, my first week there was very tiring because I dont used to standing for a long hours but after that my body become used to it so Im starting to enjoy what I am doing there. I learn there how to interact with the guest because we are the one who prepares the order of the guest in the buffet, like me I was assign at the chinese station, I am the one who cooked the dimsum for them and also I was assign in the seafood section where the opening of oyster was your job at first it was hard because its my first time and I suffer from mild wounds but I get used to it and make it easy for me for the past few weeks. The thing that I dont like is that sometimes they yell at us because we did something wrong, its ok with me but if only they taught us what to do in the first place we wont do any mistake. Second, I was rotated at the bakeshop kitchen. This was my last rotation because I request to stay in this kitchen until I finish my practicum. I really enjoy my duty at the bakeshop because the chefs are very fun to be with and they are friendly(afternoon shift) to us. I learn a lot of things at the bakeshop like making leche flan, creme brulee, tiramisu, pudding and many other but I was assign here to be at the basix in evening Im the one who help the chef assign in the basix to prepare what we need to setup like the crepe, fruits, breads, pastries, ice cream and halo-halo. I really used in this work because i was assign here for 5 weeks. I just dont like what the morning shift was doing, they let the practicumers get the requisition in the storeroom and dont accompany us. Conclusion and Recommendation This practicum experience was really helpful to me. I really learned a lot of things especially in the kitchen. I really recommend that Hotel and Restaurant Management student must undergo their training in a 5 star hotel because they equipped the trainee the skills and knowledge that enables them to be more competitive unlike the lower star hotels.