Professional Documents
Culture Documents
The culmination of the students practicum training is the preparation of their practicum report.
This report should contain a summary of what was learned during the practicum training, and an
analysis of learning and the appropriate recommendations.
Part 1
TITLE PAGE
A Restaurant Phase Practicum Report
On
Name of Institution
Address
Training Period: From to
In partial fulfillment of the requirements for the course
BHRM230Pa: Practicum I
For the degree
Bachelor of Science in Hotel & Restaurant Management
Hotel & Restaurant Management Department
College of Tourism and Hospitality Management
De La Salle University Dasmarias
Dasmarias, Cavite
Presented to:
Name of the Practicum Coordinator
Presented by:
Complete Name of Students
Date Submitted
Part 2
Table of Contents
Indicate all major sections or chapters, and their corresponding pages for easy
reference.
All chapter heading should be types in all caps.
For subheadings, only first letter of major words should be capitalized.
Include a list of all exhibits, (forms, picture, etc) with appropriate numbering
Part 3
Acknowledgment
Limit the acknowledgement to one page only
Names of those who assisted the student in the preparation of the report should be
included.
Names of those who inspire the student during the training, as well as during the report
preparation may also be acknowledged.
Name of the establishment and personnel of the training venue may also be included.
Persons who were paid for their professional services i.e. typist, should now be included.
This is part of the report and should be phrased properly and professionally. Avoid very
personal forms in the acknowledgment
Part 4
Introduction
General information
About the establishment is presented in this section. The following should be included in this
section:
Name and General Location
Complete name, address, location map, historical background
Objectives / Institutional Philosophy
Companys Mission / Vision, General Philosophy
Ownership / Management
Name of the owner, holding company, affiliates
Organizational Chart
Describe the organizational chart of the establishment as the whole, identify people
holding position.
Facilities, number of rooms and type, function rooms.
Outstanding characteristics of the establishment.
Awards and recognitions received
1:
Pre-production Stage
Organizational Set-up
Describe the organizational set-up of this section. Discuss the functions of each area
under this section. Discuss positions as well as how each person in the department
interrelate and is able to accomplish his/her assigned task as against the function of
the department.
A. Menu Planning, Costing and Standardization
1. Who plans the menu?
2. What factors are considered in menu planning? Are the 4 cardinal rules in menu
planning applied?
3. How often is the menu planned/changed?
4. Are different menus used for each meal?
5. 5.What items are included in the menu? Appetizers, salads, entrees, desserts,
beverages, breads, sandwiches, others?
6. How menus communicated to the kitchen personnel?
7. Are menu prices ala carte or table d hote?
8. Who determines the prices? How are prices determined? How often are prices
changed?
9. Are kitchen tests as butchers test, canned or bottled goods test, dry goods test,
etc. performed? Who is responsible for this?
10. Are recipes standardized?
11. What problems in menu planning have you identified? What are your
recommendations?
B. Purchasing
1. What are the organizational set-up of the department?
2. Who are the different purchasing assistants and what are their functions?
3. What is the Standard Operating Procedure in purchasing? Who are the other
people involved and what are their roles in the course of purchasing?
4. What purchasing procedures are employed? ( open market quotations, sealed
bids, standing order, emergency purchase, etc. )
5. How are purchase specifications determined?
6. How is the best price determined?
7. Where are the following items purchased : meat, fish, poultry and dairy products,
fresh fruits and vegetables, canned and bottled items, bakery products, other
staples?
8. What purchasing records are used and how do they ensure quality and cost
control? Who prepares these records?
9. How are items to be purchased classified?
10. How are emergency purchase handled?
11. What items are imported? What is the procedure for importation?
purchasing
have
you
identified?
What
are
your
C. Receiving
1.
2.
3.
4.
5.
1. Manpower
2. Work atmosphere / Interpersonal Relations
3. Use of material resources
4. Facilities
5. Sanitation Procedure and practices
6. Control measures and operational procedures
Recommendations / Justification
Identify possible solutions to the problems or areas that need improvements. If
there is no recommendation, please justify.
2:
How many function rooms are available? What are their capacities?
What kind and size of functions are held in the restaurant?
Who plans the functions? Who determines the extra staff?
Are the function rooms conveniently located near the kitchen?
What procedures are followed in setting up a banquet for service? After
service?
6. Does it interrupt the service in the regular dining room?
Analysis (identify strengths and weaknesses)
1. Manpower
Post-Production
A. Stewarding
1. What is the organizational set-up of the stewarding department?
2. What are the functions of the stewarding department?
3. How are dishes, glassware, silverware and cooking utensils washed? How
are they stored? How are they maintained?
4. How is garbage disposed?
5. How are breakage handled?
6. How is inventory taken? Who is responsible for this?
7. What detergents/special chemical are used?
8. What problems in the stewarding department did you encounter? How
were they handled? What are your recommendations?
B. Cost Control
1. What is the organizational set-up of the cost control department? What
functions do the personnel in the cost control department perform?
2. How does the cost control department relate to the other department?
3. What are the forms of control used by the department to keep down the
cost?
4. What are the control forms/reports used and prepared by the department?
How are these used?
Analysis (identify strengths and weaknesses)
1. Manpower
2. Work atmosphere / Interpersonal Relations
3. Use of material resources
4. Facilities
5. Sanitation Procedure and practices
6. Control measures and operational procedures
Recommendations / Justification
Identify possible solutions to the problems or areas the need
improvements. If there is no recommendation, please justify.
4:
Give an overall assessment of the design and layout of the different areas of the
food service facility from the standpoint of the design principles applied.
( Principles of flexibility and modularity, simplicity, ease of sanitation, ease of
sanitation, flow of materials and personnel and space efficiency ).
Is the design of the workplaces appropriate for the employees assigned in their
respective area?
5:
If the establishment is a hotel or has many food and beverage outlets, identify all
outlets, give a brief description for each and identify the production area for each
outlet.
Part 7
Conclusion
Assess the objectives of the practicum and the learning experiences brought by
the recent training discussed.
Part 5
Bibliography
If any reference book, manual, or textbook was used to explain any section in
the report, these should be properly listed in the bibliography.
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