Philippine Womens University Career Development and Continuing Education Center Tarlac City Branch

OJT Documentation In Partial Fulfillment on the Course Hotel Restautant Management

Submitted by : Kristin Gysel E. Pascua

Submitted to : Ms. Maria Theresa D. Cayabyab OJT Coordinator

March 25, 2014

Hotel/Travel Agency/Airport Practicum Report

On

Woodland Resort Hotel Km.87,Mc Arthur Highway,Dau,Mabalacat,Pampanga,Philipines Tel: +63-45-892-1004 Email: woodlandhotel@ymail.com TRAINING PERIOD: December 3, 2014 to March 23, 2014

In Partial Fulfillment of the Requirments for the Course Hotel/Travel Agency/Airport OJT 2

For a Degree in Bachelor of Science in Hotel and Restaurant Management

The Philippine Womens University Career Development and Continuing Education Center C&S Building Juan Luna Street, Poblacion Tarlac City

SUBMITTED TO: Ms. Maria Theresa D. Cayabyab Professor

SUBMITTED BY: Kristin Gysel E. Pascua

TABLE OF CONTENTS Title Page Table of Contents List of Tables List of Figures List of Pictures Preface Acknowledgment .................... .................... .................... .................... .................... .................... .................... i ii iii iv v vi vii Page CHAPTER I: Institutional and Operational Background History of the Restaurant General Location Philopophy, Mission, Vision Organizational Chart Job Description Job Specification Standard Operating Procedures Manpower Requirments Facilities and Layout Work Atmosphere Use of Material Resources Safety and Sanitation Procedures and Practices Outstanding Characteristics

CHAPTER II:SWOT Analysis, Strategic Planning and Recommendation Strengths Weaknesses Opportunities Threats Recommendations

CHAPTER III: Conclusion Objectives of the Practicum Learning Experiences/ Weekly Report Improvement of the Practicum Training Program

APPENDICES: APPENDIX A - Endorsement Letter APPENDIX B - DOLE Endorsement APPENDIX C - Daily Time Record ( DTR )/ Log-in and Log-out Records APPENDIX D - Parents Waiver/ Consent APPENDIX E - Registration Form APPENDIX F - Medical Certificate APPENDIX G - Performance Evaluation Reports APPENDIX H - Certificate of Completion APPENDIX I - Resume ( Curriculum Vitae )

LIST OF TABLES

Table 1

Title /Description Sample of one Week Manpower Schedule

Page

LIST OF FIGURES

Figure 1 2 3 4 5

Title /Description Logo of the Restaurant/Hotel/Travel Agency Location Map Vicinity Map Organizational Chart of the Restaurant Layout and Floor Plan Design

Page

LIST OF PICTURES

Picture 1 2 3 4 5 6 7 8

Title / Description Menu of the Restaurant Leaftlets and Brochures Official Receipt Inventory Form Leave Form Change Schedule Form Waste and Disposal Form Bar Area

Page

9 10 11 12 13 14 15 16

Non-Smoking Area Smoking Area Function Area Rest Room Preaparation Area Frying Station Dishwashing Area Managers Office

RESTAURANT DUTIES AND RESPONSIBILITIES 1. 2. 3. 4. Every time the guest enter in our restaurant, we must greet them with a vow. Assist them to the table where they can comfortably sit. Give them menu, while other waitress should prepare their water. After taking their orders, the one who take their orders should shout the orders to the chef and after that give the copy of your orders ( order slip ) to the cashier so that the cashier will punch all the orders then the cashier will give the copy to the kitchen. While the kitchen is preparing for their orders, waitress should prepare the materials needed that depend on their orders. ( Ex. Utensils,bowl,small plate, and soup ladle ) especially the side dishes and set it on their table. If the orders are ready to serve, serve it using the tray. If you are serving foods greater than 2 you must use the cart for the safetiness. After serving all their orders, check if all their orders are okay and already served all. While the guest are eating other waitress should check the table of the guest if they need something or assistance.

5.

6. 7. 8.

FRONT DESK DUTIES AND RESPONSIBILITIES A/SHIFT: 1. 2. 3. 4. 5. Morning Calls Check Golf Schedules Check Guest List Check Guest Transfers Update Guest Folio

B/SHIFT: 1. Update P.O.S Check if folio and P.O.S is balanced. 2. Double check bills of late check out guests. Check also if late check out charge was charged by a/shift, if not pls. charge. 3. Ready guest keycards for incoming night guests. 4. File checked out guests enveloope/folio passport photocopies. 5. Clean Area before next shift arrive. C/SHIFT: 1. 2. 3. 4. Make guest list and Reservation for the next day. File used Housekeeping Logsheet and put date for the next day use. Charge the date on our dater stamp and Paid stamper. Clean Area before next shift arrive.