LAGUNA COLLEGE OF BUSINESS AND ARTS

City of Calamba, Philippines, 4027

SCHOOL OF BUSINESS
Department of Hospitality Management

A Hotel
“PRACTICUM REPORT”

on

SEDA NUVALI HOTEL

Lakeside, Evozone, Nuvali Sta.Rosa Laguna
January 26, 2018 – March 23, 2018

In Partial Fulfilment of the Requirement in HRM-PRACT 401

HOTEL INTERNSHIP (400 HOURS)

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

Laguna College of Business and Arts, City of Calamba, Laguna

Submitted to:

MARIA VICTORIA C. MACALE, MBA

Submitted by:
GLYZEL M. ESCRIMADORA
Blk.22 Lot 28 Majada In Canlubang, Calamba City Laguna/0929-403-7781

Submitted on
April 5, 2018

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Table of Contents
Cover Page……………………………………………………………………………………..1
Title Page………………………………………………………………………………………..2
Table of Contents………………………………………………………………………………3

I. Acknowledgment……………………………………………………………………..4

II. Introduction……………………………………………………………………............6

a. Name and General Location (With MAP).............................................8

b. Company Objectives and Philosophy…………………………………….9

c. Company Owner / Management………………………………………..10

d. Organizational Chart………………………………………………………..15

III. Discussion of Findings / Analysis / Recommendation………………………..16

a. Discuss Organizational Structure…………………………………….........16

b. Discuss Operation Systems & Procedures……………………………….18

c. Facilities & Equipment……………………………………………………….26

d. Sanitation Procedure & Practices………………………………………...33

e. Work Atmosphere & Interpersonal Relations……………………………37

f. Company’s Strengths & Weaknesses…………………………………….38

IV. Recommendation…………………………………………………………………....39

V. Conclusion…………………………………………………………………………….40

VI. Appendices………………………………………………………………………….41

a. OJT Requirements …………………………………………………………...42

b. Resumé………………………………………………………………………..59

c. Visuals (Photos inside the training venue)………………………………60

d. Sample Forms & Brochures…………………………………………………72

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I. ACKNOWLEDGEMENT

With deepest gratitude and appreciation, I humbly give thanks to the people
who, with all they can, helped me in making my On-the-Job Training a possible
one.
To my parents, for their unending love and support, for providing all my needs
financially and morally, for their patience and understanding during my tiring
days that I can’t help them in a chores, for their never fading advices and for
being there for me no matter what.
To my brother and sister who serve an inspiration to me, who keep on
encouraging and motivating me to always make the best out of everything and
for their being proud and ever supporting siblings to me.
To the Laguna College of Business and Arts where I am studying, where I am
continuously growing as a Bachelor of Science in Hotel and Restaurant
Management student and to Ms. Marcelina DL. Perez and School of Business
Family for giving us, students, the opportunity to be educated without spending
too much.
To Ms. Maria Victoria C. Macale for being guardian angel who shared and
continuously sharing her knowledge with students like me and keep on molding
me into a better person. I am extending my warmest thanks to her with all that
she can share with everything that she knows and keep on inspiring me to
pursue my goals in life, most of all, my goal to be a Certified Hotelier someday, I
thank her for being patience during the times that we commit failures and a big
thanks for touching my life and motivating me to study harder for me to have a
better future.
To SEDA Nuvali Hotel and all employees, for their warm welcome to me. To
the Housekeeping Manager, Mr. Arnold Pruna, to the Team Leader, Ms. Nelda
Bartolazo and to my supervisors, Mr. Gary John P. Naag and Mr. Aries Imbag, for
giving me all their knowledge in Hotel Operation inside the hotel. I am grateful
for having them as part of my On-The-Job-Training, for all their advices and for
everything that they taught me during my stay with them and most of all, for the
memories we’ve shared- the happy moments, the sorrowful ones, the rush hours,
the brainstorming and nerve wracking days and for everything that they did that
contributed to my growth as a human being. I thank them so much.

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 To my friends and co-trainees, for the happiness and for being there to
support me and to comfort me whenever I have difficulties during my training. I
thank them for the friendship and teamwork and for being my companions
whom I can share my laughter and sorrows with.
Above all, to our Almighty God, for his unconditional love, and for all the
blessings he is showering upon me each day of my life. With love and gratitude, I
thank him for making this On-the-Job Training a possible one. For the provision
and wisdom he has bestowed upon me, for keeping me and my love ones
always safe, for giving me enough knowledge and ability to perform each task
that was assigned to me and for the challenges he has given me that make me
stronger than ever. I thank him for his comfort during the times that I am about
to give up, by his grace, I was able to finish this training without any conflict.

Glyzel M. Escrimadora
Bachelor of Science in Hotel and Restaurant Management

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II. INTRODUCTION

On-the-job Training is part of a College curriculum that aims to train and

orient students about the work and future career. It is a type of skill development
where a worker learns how to do the work through hand-on experience. On-the-
job Training is one method by which students are exposed with different work
situation designed to give students an opportunity to experience and a chance
to apply the theories and computation to acquire relevant knowledge and skills
by performing in actual work setting.
On-the-job Training is very important not only to teach students regarding
their chosen career but also to show students the reality about working. The
students will be exposed to the actual work related to the course that they are
taking. It also allows those with no experience to work and to learn at the same
time. On-the-job Training helps the trainee to learn more about his chosen field
and practice what he has learned from the school. It helps in the building up of
the trainee’s competence. Of course when a students is competent enough, he
will be able to do things successful and this training develop one’s
professionalism in dealing with people. After the training, the trainee will be able
to handle situations properly and he’ll be able to know how to socialize well with
his colleagues. He will also be able to work well with everyone and he’ll have a
good teamwork. On-the-job Training also enhances the critical thinking abilities
and discipline of the student conducting his training in a company. His ability to
make own decisions and evaluate pertinent factors will be improved.
Having proper On-the-job Training helps in the preparation of future
professionals for their future jobs, what the students learned in their On-the-job
Training, even the little things, can be applied when they are already working.
Students will be trained not only academically but socially as well. The way they
work and communicate with others will not be a problem for them anymore. It
also gives the trainee the chance to immerse himself in his chosen field and
experience and learn the skills necessary to the industry he is interested in.
Working with experienced staff, one will be able to observe how the job is done
properly.

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 Aside from work experience, On-the-job Training allows the trainee to get
acquainted with the real professionals and to meet people having different
positions in the company, either high or low. The trainee will be able to know
how to adjust to other people’s personalities and attitudes.
On-the-job Training requires effort and seriousness. A trainee should take
the On-the-job Training seriously as it can be a powerful tool for a person in
preparing for the next chapter of life as a professional. It can be possibly be a
source of recommendation when they take that big lift from being students to
career professionals someday.

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A. Name and General Location (With MAP)

SEDA NUVALI HOTEL

Lakeside Evozone, Nuvali, Sta. Rosa Laguna

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B. COMPANY OBJECTIVES AND PHILOSOPHY

PHILOSOPHY
“Home of Filipino Hospitality”

VISION
To be the leading hotel brand synonymous
with Filipino Hospitality and seamless experiences

MISSION
Weaving Filipino Hospitality and service excellence
to create meaningful memories

HISTORY
Seda is the Filipino word for “silk”, a lustrous yet strong fabric that perfectly
represents our commitment to providing a seamless hotel experience. It is
operated by AyalaLand Hotels and Resorts Corporation (AHRC)and offers
comfort, value, and refreshing simplicity that are in line with AyalaLand’s best-in-
class product and service standards.

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 C. COMPANY OWNER / MANAGEMENT
AyalaLand Hotels and Resort Corporation
With close to 2,000 rooms scheduled for completion in various key
locations nationwide within the next few years, Seda lifestyle hotels by
AyalaLand Hotels and Resorts Corp. (AHRC) is set to be the leading
Filipino-owned hospitality brand catering to both local and global
travellers.

In less than two years, four Seda hotels with 665 rooms have already
opened in Ayala Land mixed-use communities in Bonifacio Global City,
Cagayan de Oro City, Davao City and Nuvali, Laguna.

Al Legaspi, AHRC chief operating officer, disclosed that an estimated

1,100 more rooms are set to come onstream in the next four years. These
include Seda Atria in Mandurriao, Iloilo City – the first Seda property in the
Visayas; Seda Vertis North in Quezon City; Seda Circuit in Makati; Seda
Arca South in Taguig; and Seda Lio in Northern Palawan. The latest in the
hotel collection, Seda City Gate in Makati, had its ground breaking
recently and is expected to open in 2018. All of these properties are
strategically situated within Ayala mixed-use developments.

“Currently, the Seda brand fills a gap in each of the markets it serves. This
is for a quality hotel in a strategic location within an emerging growth
center, and which offers service excellence following global standards,”
said Legaspi.

Seda’s group general manager Andrea Mastellone added that all Seda
hotels in operation are performing well, namely, the flagship Seda BGC in
Taguig with 179 rooms, Seda Centrio in Cagayan de Oro City with 150
rooms, Seda Abreeza in Davao City with 186 rooms and Seda Nuvali in
Laguna with 150 rooms.

“In all these locations, Seda has set new hospitality standards for
comfortable accommodations, urban amenities, and warm yet efficient

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 service in a contemporary setting,” he said. He also emphasized the
excellent value it offers guests who can enjoy a host of amenities required

by modern travelers such as complimentary WiFi, an e-lounge, Seda’s

signature Misto restaurant and a variety of meeting rooms. Located within
Ayala mixed use developments, all hotels offer its guests easy access to
retail, dining, and many other lifestyle options.

“We are developing our own brand highlighting the best the Filipino has to
offer in terms of amenities, design and service,” Mastellone said.
Architect Conrad Onglao, who has designed landmark hotels abroad,
conceptualized the interiors of the Seda hotels currently in operation,
highlighting Filipino furniture craftsmanship as well as accent pieces by
globally-recognized artisans Kenneth Cobonpue, Ann Pamintuan, and
Jaime Zobel de Ayala, whose artworks are situated in key areas of all
Seda hotels.

Mastellone also reported that Seda properties have consistently registered

a high guest satisfaction rating, a claim supported by an extremely high
repeat business ratio of 50 percent. The company’s commitment to
maintain its edge in this aspect led to Seda’s recognition as the first Asian
hotel brand whose properties are all acclaimed “Certified Gold Service,”
by the American Hotels and Lodging Educational Institute. All Seda front-
liners are required to undergo individual certification which is only
awarded after successfully passing very stringent requirements.

“Guests come back because of our people, and they know that they can
expect the same level of service in any Seda hotel,” Mastellone said.
Guest loyalty to the brand has become evident in bookings for Seda
Centrio and Seda Abreeza, many of which originate from clients of Seda
BGC in Metro Manila.

Needless to say, what guests also truly appreciate is the convenient

location of each Seda hotel within an Ayala Land mixed-use community.
Every Seda hotel is just a stroll away from the host of retail and dining

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 options offered by an Ayala Mall. It is also near major businesses, office
buildings and residential projects.

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About the Seda Hotels

The Seda hotel collection offers a new experience in hospitality with its
collection of urban lifestyle hotels. Each property under the Seda brand fuses
contemporary design with the local vibe to create an inviting place where
relaxation, play, and work can mix. Thus, while every hotel displays Seda’s
trademark style and service, each has a distinct personality all its own.

Seda is the Filipino word for “silk”, a lustrous yet strong fabric that perfectly
represents our commitment to providing a seamless hotel experience. It is
operated by AyalaLand Hotels and Resorts Corporation (AHRC)and offers
comfort, value, and refreshing simplicity that are in line with AyalaLand’s best-in-
class product and service standards.

Seda hotels are located in the most dynamic destinations in the Philippines:

Seda Bonifacio Global City in Bonifacio Global City is a hotel at The Fort which
presents an urban retreat that fits the cosmopolitan lifestyle of travellers in
search of a vibrant destination for a business trip or a vacation in Manila.

Seda Centrio in Cagayan de Oro City is a perfect business or vacation hotel with
its 150 well-appointed rooms, modern facilities, and warm service in a
destination that has both an idyllic ambiance and the thrilling attraction of
adventure.

Seda Abreeza in Davao City provides elegant yet comfortable

accommodations, offering 186 tastefully furnished rooms in this center of tourism
and economy in the southern part of the Philippines.

Seda Nuvali is part of the NUVALI eco-city development in Sta. Rosa, Laguna. It
affords stunning views of the lake, overlooking structures that blend perfectly
with natural landscapes evoking a serene, resort-like environment.

Seda Atria in Iloilo City has a contemporary environment where business and
leisure can mix for a fluid hospitality experience.

Seda Vertis North is the largest hotel in Quezon City. With 438-rooms, it
showcases elegant accommodations, extensive buffets, and grand function
venues ideal for major events and celebrations.

Seda Capitol Central ushers in a new chapter in Bacolod City's history with
modern facilities that cater to the needs of global and local tourists visiting the
area.

About Seda Nuvali

Seda Nuvali forms an integral part of the NUVALI eco-city development which is
envisioned to be the growth center of the CALABARZON area.

Set on a strategic location, Seda affords stunning views of the lake and
overlooking structures that blend perfectly with natural landscapes evoking a

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serene, resort-like environment. It offers modern business travelers' essentials such
as 150 contemporary style guestrooms, an e-lounge, banquet and meeting
venues, a spa, gym, and Seda's signature restaurant, Misto.

The hotel is also just a few steps to Solenad's dining and retail outlets, and within
easy reach of The Monochrome Events Place and sports facilities, including the
wake-boarding site, Republic Wakepark Nuvali.

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 D. ORGANIZATIONAL CHART

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III. Discussion of Findings / Analysis / Recommendation

A. Organizational Structure
HOUSEKEEPING DEPARTMENT ORGANIZATIONAL STRUCTURE WITH BASIC
DUTIES AND RESPONSIBILITIES

Executive Housekeeper - has several responsibilities including managing

the housekeeping team while keeping them on task regarding their daily
cleaning duties, identifying new cleaning opportunities or changes that
should be made in the current protocol, planning the housekeeping
budget, ordering supplies, and addressing concerns that are raised by the
housekeeping team. The executive housekeeper typically reports to the
general manager or rooms division manager and in larger establishments,
may have an assistant executive housekeeper.

Floor Supervisor - will be responsible for maintain guestrooms, working

areas, and the hotel premises in general in a clean and orderly manner.
Also coordinating daily housekeeping operations and maintaining the
housekeeping operating standards, also responsible for supervising room
attendants to deliver an excellent Guest satisfaction and experience. On
time to time basis may also be required to assist the Housekeeping
Manager in various activities.

Room Controller - control all occupied and vacant rooms, also responsible
for blockings and using of opera system. Giving all chemicals and
amenities supplies for every room attendant. Coordination with front
office for information on departure rooms and handing of clean rooms.
Receive complaints on maintenance and housekeeping. Maintain
registers kept at control desk. Receive special requests from guests.
Maintain latest reports regarding room occupancy, VIPs, status of rooms
etc., delegation of work to attendants and supervisors. Attend to phone
calls received at control desk, Responsible for issuing guestroom keys and
maintaining key register.

Housekeeping Room Attendant - Performs routine duties in cleaning and

servicing of guest rooms and baths under supervision of housekeeping
supervisor. Room attendant promotes a positive image of the property to
guests and must be pleasant, honest, friendly and should also able to
address guest requests and problems.
Public Area attendant - Keeps all lobbies and public area facilities such as
lobby restrooms, telephone area, business center, and the front desk, and
portico, lobby lounge in neat and clean conditions.

Laundry Attendant - Responsible for entire hotels linen. Send dirty linen
from laundry after checking. Check laundered linen before giving it for
ironing. Provide linen to the various departments . Maintain register of linen
movements and check linen regularly. Supervise ironing and laundering of
linen of the hotel, Supervise work of linen room attendants and tailors,
Make suggestions related to replacement purchases and give
requirements of linen to executive housekeepers.

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 Uniform Room attendant- A uniform room attendant reports to uniform
room supervisor. His/her duties are, Issue clean uniforms while receiving
soiled ones, Send soiled uniforms for laundering. Send torn uniforms to
seamstress for mending. Keep count of uniforms. Shelve laundered
uniforms after verifying types of articles. Count and record linen.

Tailors, seamstress and upholsterers - They report to the Linen Room

Supervisor. Mending and stitching uniforms, linen, upholstery etc.
Alteration of uniforms if required. Refurnish all damaged upholstery. Repair
guest clothes if required. Calculate materials required for uniforms and
upholstery and purchase accordingly.

Gardeners - Gardeners report to the head gardener or the horticulturist.

They keep landscaped areas, lawns and gardens clean and aesthetically
beautiful. Dig landscaped areas and maintain them. Plant saplings and
seeds. Water gardens as per schedules. Maintain plant nursery and green
house. Prepare potted flowers and potted plants.

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B. Operation System and Procedure

“HOUSEKEEPING ROOM CLEANING PROCEDURE”

The efforts of housekeeping speak for themselves. The result of sincere as well as
faux housekeeping efforts is noticeable. The housekeeping attendant needs to
execute cleaning and maintenance tasks at various places inside the Seda
Nuvali hotel. The most important task is cleaning and maintaining guest rooms
and guest bathrooms. The guests assess the cleanliness in this area critically.

By following the best cleaning and maintenance practices, the housekeeping

attendant can contribute to retain the satisfied guests as well as to generate
new guests willing to repeat their visit to the hotel. This brings in more revenue to
the hotel business. To perform towards guest satisfaction and work productivity
together, the housekeeping staff needs to structure the cleaning and
maintenance procedures and follow them appropriately.

Setting Room Attendant’s Trolley

The Room Attendant’s trolley can be viewed as a large tool box on wheels to
aid the hotel housekeeping staff. It has a number of compartments and shelves
of various sizes. This trolley is filled with the supplies from the housekeeping
supplies store at the end of each shift so that the next shift staff can access it
immediately.

The staff considers the following points while loading Room Attendant’s trolley.

 Loading the trolley with adequate supplies depending upon the number and types
of the rooms on the floor.

 Avoiding overloading the trolley that may lead to any accidents.

 Avoiding underloading the trolley that may lead to make unnecessary trips to
supplies store.

Standard Operating Procedures for Setting the Room Attendants Trolley

The SOP is given as follows −

 Empty the trolley.

 Check rapidly for any broken parts.

 Clean it by dusting and wiping any stains.

 Place the items according to their weight: heaviest items at the bottom and lighter
items at the top section of the trolley.

 Place the linen for different purpose separately.

 Close the lids of cleaner bottles and liquid cans tightly.

 Record the numbers and types of the items loaded in the trolley for the rooms.

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  Collect the room keys.

 Take the trolley to the assigned duty floor.

 Park it outside the room such that the linen side faces outside and the room
entrance is blocked.

SOP for Entering the Guest Room

The housekeeping staff should follow the SOP given below for entering the
guest room.

 Leave the DND (Do not Disturb) rooms undisturbed.

 Knock the door with knuckles and announce in pleasant voice, “Housekeeping…”.

 Wait for five seconds to hear the guest’s response.

 In case of no response, announce the same again.

 In there is no answer second time too, open the door with the key.

 Enter the room.

 If the guest is found sleeping, withdraw from the room quietly.

 In case the guest answers, ask politely when would he like to service the room.

 In case the guest wants it later, acknowledge his reply and withdraw from the room.

 If the housekeeping work is in progress and the guest returns from outside, greet him
and ask if the guest would like to return in some time.

SOPs for Cleaning the Guest Room

The SOP for cleaning the guest room is given below. Once the staff enters the
room and starts the housekeeping work, he must −

 Not use guest room linen as a door stopper or for cleaning and dusting the room.

 Keep the guest room door open while working.

 Open the curtains and patio door.

 Assemble the furniture and place appropriately.

 Keep the vacuum cleaner and other cleaning apparatus in the room.

 Check the type of bed.

 Take the bed linen of appropriate size and place it on the nearest chair.

 Remove previous bedspread and place on the chair.

 Inspect the bed and pillows for their condition as well as for any lost-and-found.

 In case of checkout room, deposit the left guest items to the floor supervisor. If the
room is still occupied by the guest, place the item such that it is safe as well as
visible to the guest.

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  Put soiled sheets and pillow covers in the soiled linen cart of the trolley.

 Empty ashtrays and rubbish from the guest room and bathroom dustbins into the
trash cart of the trolley.

 Pick up used glasses, mugs, ashtray, trays, and place them on bathroom platform.

 Spray the bathtub, basin, glasses, mugs, and trays with cleaning liquid. Let them
soak the chemicals from the liquid.

 Make the bed.

 Start dusting from an extreme inside corner of the room and work outwards.

 Clean wipe TV.

 Straighten the guest items.

 Sweep the room and patio floor.

 Mop the room and patio floor.

 Clean the glasses, mugs, and tray.

 Sanitize glasses, mugs, telephone device, and TV remote.

 Inspect the condition of bathroom slippers and bathrobe. Replace if soiled.

 Close the patio door.

 Close all the curtains.

 Clean the entrance door.

 Close and lock the room door.

 Report any damage spotted to the supervisor.

SOPs for Cleaning the Guest Bath Room

The SOP for cleaning the guest bathroom is given below.

 Open bathroom ventilation.

 Sweep the bathroom floor.

 Scrub and finish the platform, bathtub, and basin.

 Scrub and finish the toilet bowl, rim, ring, and hinge.

 Wipe the mirror.

 Clean bathroom walls using wet mop or sponge.

 Replace amenities such as toilet roll, toilet block, shampoo, conditioners, and
moisturizers.

 Replace bathroom mat.

 Wipe down shower curtain working from top to bottom with a dry cloth.

 Replace bath towels and hand towels.

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  Replace the dustbin liner.

 Close the bathroom ventilation.

 Clean the bathroom door.

 Keep the bathroom door open after cleaning.

 Check bathroom doormat. Replace if required.

 Report any damage spotted to the supervisor.

SOPs for Cleaning Balcony / Patio

The balcony or the patio are the extensions of the guest room. The SOPs for
cleaning them are given below.

 Enter the balcony.

 Spray walls, railings

 Scrub and clean the bird droppings

 Wipe down rocking or sitting chairs and table

 Clean the door tracks appeared on the floor.

 Sweep the floor.

 Mop the floor.

SOPs for Do-Not-Disturb (DND) Rooms

Every room has to be entered at least once a day by any housekeeping staff.
The guests who do not want to get disturbed by any housekeeping service tag
their rooms with a Do-Not-Disturb (DND) sign.

The SOP for these rooms is as given below.

 Do not disturb by placing a call until 2:00 o’clock in the noon.

 After 2:00 p.m., the Supervisor calls the room to know the guest’s needs.

 The housekeeping staff contacts the supervisor to make sure whether to service the
room.

 If the call was not answered by the guest after two calling attempts, the room is
serviced.

 To his best judgement, the housekeeping staff enters the room and continues with
the usual housekeeping work.

Public Area Cleaning SOP

There are various public areas frequented by the hotel guests. The areas and
their respective SOPs for housekeeping are as given −

SOPs for Cleaning the Lifts

 Carry out the lift cleaning task early morning when the least number of guests are
expected to use it.

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  Call the elevator on the ground floor.

 Open its door.

 Put appropriate signboard near it.

 Clean the lift using the appropriate cleaning liquid according to the wall material of
the lift cabin.

 Wipe the lift doors.

 Work from top to bottom while cleaning a lift cabin.

 Keep the lift door open till the floor and walls are dried completely.

 Spray clean air freshener.

SOPs for Cleaning the Front Office and Lobby

The lobby is active 24 hours. The furniture, carpets, flooring, and ceiling;
everything needs to be kept extremely clean at any given time. The SOPs are
as follows −

 Clear all ashtrays into the trash ensuring no cigarettes are burning.

 Clean and restore them to proper places.

 Clear the dustbins near front office desk.

 Replace their lining and keep them as they were.

 Dust and wipe the telephone device, fax machine, Computers, and kiosks. Sanitize
the telephone device, computer key board, and touchpad of the kiosk.

 Remove spider webs from ceiling.

 Remove the dust deposited on walls, windows, furniture, and floor.

 Remove stains on the carpet and furniture.

 Clean all artifacts using damp and soft cloth carefully.

 Sweep and mop the flooring of lobby and front office desk area.

 Dust and polish any vases, paintings, and art pieces.

 Spray the air clean spray with signature aroma.

 Play a very light and soothing instrumental music.

SOPs for Cleaning Parking Area

The parking area takes the load of pollution created by hotel owned vehicles
and guests’ private vehicles. It is heavily polluted with dirt and dust. The parking
area needs cleanliness with respect to the following terms −

 Control the ventilation.

 Control pollutant discharges occurring from broken drainage or water systems of the
hotel.

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  Remove fine-grained sediment particles on parking floor.

 Clean the area near lift.

 Hard-sweep the parking floor using street sweeping equipment.

 Collect and dispose the debris appropriately.

 Bringing presence of any unusual debris to the notice of public area supervisor.

SOPs for Keeping the Garden

The gardener or the team of gardeners work to keep the garden looking
beautiful. They must −

 Water the plants regularly according to the season and requirement of the plants;
generally early morning.

 Remove the weed and fall leaves daily.

 Implement the art of Arbosculpture to enhance the beauty of the trees and bushes.

 Keep the gardening tools clean and safe.

 Report any damage or requirement of tools or plants to the public area supervisor.

 Keep the lawn grass in healthy condition by periodic cutting with the help of
scarifying machine.

 Keep any artificial waterfalls or artificial water body clean.

 Fertilizing and manuring the plants as per the schedule.

 Recycle the food wastage in the hotel to prepare organic fertilizer.

SOPs for Cleaning the Dining Area

The dining areas need daily cleaning before their working hours start as well as
when the restaurant staff requests cleaning. The SOP is given below.

 Collect all the cleaning equipment and dining area keys.

 Switch on all the electric lamps.

 Open all the drapes and blinds for letting in the natural light.

 Observer the entire area to plan the work.

 Align all the chairs away from the table to make room for cleaning.

 Clean the carpet area, using vacuum cleaner.

 Remove any food stains from the carpet using appropriate cleaner.

 If there is no carpet on the floor, sweep and mop it.

 Dust all the furniture in the dining area.

 Polish the furniture if required.

 Using a feather duster, dust all the pictures, paintings, artworks, and corners.

 Clean and disinfect the telephone devices.

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  Polish metal, glass, and wood items if required.

 Clean the mirrors and windows by wiping them with wet sponge.

 If requirement of maintenance is spotted, consult engineering department.

 If any guest items are found then deposit it with housekeeping control desk.

 Collect all dirty table linens and replace with the fresh ones.

 Return the keys to the security department.

 Record in the housekeeping register.

SOPs for Cleaning the Swimming Pool

The swimming pool cleaning activity can be conducted in-house by training
and employing housekeeping staff; as there could be separate swimming pools
such as indoor and outdoor as well as for adults and for children. The following
steps are taken to clean and maintain the swimming pool −

 Check water quality more than once a week.

 Check any broken tiles/pipes inside the swimming pool.

 Clean the water as soon as possible when required.

 Check the pool water for contamination daily. Remove leaves using leaf catchers.

 Check for slippery floor area and the pool bottom. Apply and maintain the anti-slip
mats near the pool. Scrub and clean the bottom of the pool.

 Keep the life-saving and floating apparatus ready all time.

 Keep poolside area and basking chairs clean.

 Keep an appropriate and noticeable signage showing the depth of the swimming
pool.

 Check and keep changing rooms up to good quality.

 Keep the changing room door open when it is not occupied.

 Employee lifeguards to provide general safety check for swimming pool once a day
during the operating hours.

 Add adequate amount of chlorine in the pool water.

SOPs for Spring Cleaning

Since Spring-cleaning is a time taking process, it is conducted during low
occupancy period. The standard procedures are −

 Request a spring-cleaning date the front office desk. (The housekeeping

department needs to honor whatever date they give, as it is the matter of revenue
generation.)

 Tag the room as "Not for Sale".

 Remove the guest amenities, curtains, and art pieces from the room.

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  Send the curtains to the laundry for dry cleaning.

 Empty the mini bar and send the beverage items to Food and Beverage store.

 Roll the curtains and cover them with dustsheet.

 Inspect the furniture and send to the furniture yard for repair or upholstery.

 Inspect the locks, knobs, latches, leaking pipes, and bathroom.

 Hand over the room to maintenance department for any painting, sealing, and
repairing work required.

 Once the maintenance work is complete, remove any residual smell of paint and
varnish by airing the room.

 Polish and clean the permanent fixtures.

 Open, lay, and shampoo the carpet.

 Check the bathroom sealing and clean the bathroom.

 Make the bed using fresh bed linen.

 Restore the art pieces, furniture, and guest supplies.

 Call room service for restoring mini bar, glasses, and trays.

 Show the room to the floor supervisor.

 Release it to the front office desk for selling.

SOPs for Closing Down the Shifts

The floor supervisor closes the shift formally by ensuring the following points from
the attendants −

 Empty garbage bags of the chambermaid’s trolley into the garbage receptacle.

 Ensure they the soiled linen collected into chambermaid’s trolley bags are sent to
laundry.

 Remove the chambermaid’s trolley and check it for ant damage and dirt
accumulation.

 Empty the vacuum cleaner bags and replace them with new ones.

 Tidy the housekeeping department area by stacking the items at their appropriate
places.

 Clean the toilet brushes with hot water for ten minutes every week.

 Rinse mops in light detergents and hang for drying.

 Close the doors and handover the keys to the housekeeping control desk.

 Sign off the shift.

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C. FACILITIES AND EQUIPMENT

The housekeeping staff needs to clean various guest rooms, guest bathrooms,
and a number of public areas in the hotel. The staff needs to take the help of
various cleaning equipment while trying to keep the hotel premises to the
highest standard of appearance.

There is a wide range of cleaning products available in the market.

Advantages of Cleaning Equipment

The cleaning equipment are advantageous in multiple ways −

 Equally effective for general as well as tougher cleaning tasks.

 High cleaning capability.

 Reduce work fatigue and increase productivity.

 Save the time of hotel housekeeping staff.

 High maneuverability.They can reach any corner or height of the room, which is
otherwise difficult to reach.

 Eco-friendly, widely available, and easy to operate.

 They give protection from injuries occurring while cleaning when they are handled
by using proper instructions.

Classification of Cleaning Equipment

There are broadly categorized as follows −

Manual Cleaning Equipment

As the name suggests, they are used manually to keep the surfaces clean.
Some commonly used manual equipment are −

 Abrasives − They are the sharpening stones or grit papers used to polish metal or
wooden surfaces. There are various abrasives depending upon the size of grit and
adhesion of grit particles on the paper.

 Brushes − They are handheld flat brushes with bristles to dust the plain surfaces as
well as the corners. They come with non-slip handles and stiff scratch-free bristles.
They help removing stubborn dust.

 Chambermaid’s Trolley/Housekeeping Trolley − This trolley is large enough to keep

all the guest room and guest bathroom supplies in an organized manner. It makes
the housekeeping staff to move it around and carry large number of items in one
go while keeping and cleaning the guest rooms.

 Dustbins − They are used to collect daily garbage produced in the hotel.

 Dusting Cloths − They are soft cloths used for wiping the surface dust.

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  Dustpans − They are used to collect dust and garbage from the floor and putting it
into the dustbin.

 Janitor’s trolley − It is a trolley that stores cleaning supplies such as detergents, spray
bottles, dustbin, mop, and dusting cloths, all in a compact manner. It can be
moved around easily. It fulfills the challenge of modern day housekeeping in hotels.

 Mops − There are various types of mops such as string mops, flat mops, dust mops,
and synthetic mops. Mops are generally made of flat cotton strings or heavy-duty
sponges fixed on the metal frames. The cotton mops have high absorbing ability
but need more care unlike the synthetic mops that offer almost zero absorbing
ability and very less maintenance.

 Mop Wringer trolley − A mop bucket cart (or mop trolley) is a wheeled bucket that
allows its user to wring out a wet mop without getting the hands dirty. The mops are
squeezed between two surfaces to remove dirty water from it.

 Scarifying machine − It is used for keeping gardens, golf courts, and lawn in the
hotel premises. It cuts through the turf, and removes moss and dead grass. It helps
grow spongy lawn. Scarifiers have fixed knife blades attached to the rotary cylinder.
They cut through the grass by which the offshoots are separated into lots of
individual plants. This helps to thicken up the turf and improve its health.

 Spray Bottles − They are used to spray water or chemical solutions on the surface
that needs cleaning. They are also used to spray water on the delicate flowers or
leaves of flower arrangement.

Electric Cleaning Equipment

As the name depicts, these equipment require electrical power to operate.
They are operated either on AC power or on the battery. Some important
electric equipment are −

 Box Sweeper − It is electric sweeper that consists of a friction brush. The brush often is
fit to revolve vertically or horizontally, when the equipment moves on the surface. It
can clean floors as well as carpets. The wider the better is the box sweeper brush.

 Vacuum Cleaner − It is again a majorly used equipment in hotel housekeeping. It

comes with a suction motor fit in a case, a hose, and various attachment for
delicate as well as tough cleaning requirements.

 Polishing Machine − They are used to add a shine to the floors of most frequented
areas of the hotel.

 Scrubber − It is a floor care accessory that comes with handheld electrically

operated scrubber. It is used where only mopping doesn’t suffice. It can scrub
stubborn and sticky stains on the floors of cafeterias, restaurants, lobbies, and fitness
areas where people can take food and beverages.

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  Vapor Cleaning Machine − They are used where the chemical odors are not
desired. They are equipped for continuous operation. They heat up quickly and
work with low amount of moisture. They kill the beg bugs and their eggs, the yielding
a completely clean environment.

Cleaning Agents or Chemicals

Apart from water and regular detergents, the housekeeping staff also uses
cleaning chemicals, which are often available in the form of liquids, blocks,
and powders.

 Water − It is the most commonly used medium for cleaning and rinsing. The
housekeeping staff needs to use only soft water because hard water cannot dilute
detergents properly. Non-oily and non-greasy stains such as ink stains can be
removed using water.

 Vinegar − It is used in removing light stains in the bath.

 Bathroom Cleaners − They come in liquid form for easy cleaning. They clean,
descale, and disinfect the bathroom walls, bathtubs, bathroom flooring, sinks, and
showers. They often contain phosphoric acid.

 Clean Air Sprays − They are best for freshening the hotel corridors, washrooms,
bathrooms, and reception areas. These sprays remove the pungent smell of
tobacco, smoke, and organic wastes.

 Degreaser − This is mainly used in bars to remove the marks of grease and lipstick
that cannot be removed by traditional washing of glasses and cups. Degreaser
restores the surface shine and transparency of the glasses and bowls.

 Floor Cleaners and Sealers − One of the important tasks of hotel housekeeping is
cleaning the floor periodically and keeping it sealed with the help of sealer of the
right consistency for optimum maintenance. Some areas in the hotel are busy and
bear heavy traffic such as lobby, corridors, parking areas, restaurants, and dining
halls. Their floorings loses smoothness and shine. In such a case, the floor cleaners
and sealers are used for restoring their look and shine.

 Laundry Cleaners − They are liquid concentrates with variable amount of peroxide
that removes tough stains, bleaches the linen, and enhances its whiteness.

A number of chemicals are used in dry-cleaning. They are camphor oil, turpentine
spirits, benzene, kerosene and white gasoline, petroleum solvents such as naphtha
blends, chloroform, carbon tetrachloride, and liquid carbon dioxide. They remove
the stains from silk tapestry without damaging the fibers.

 Surface Sanitizers − They often come in the form of liquid concentrate. They are
water-based and sanitize the surfaces without damaging their appearance. The
sanitizers reduce the presence of bacteria to a great extent. They come with
different concentrations and fragrances.

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  Toilet Blocks − They deodorize the toilets and leave them with a fresh smell. They
come with two variants: continuous action and instant action. They contain
oxidizing agents such as ozone, hydrogen peroxide, or chlorine that removes
unpleasant organic odor from the surface of a material.

 Toilet Cleaners − They are available in liquid form containing strong hydrochloric
acid. They remove stains and plumbing scales easily, and restore the shine of their
surface.

 Carpet Cleaning Agents − Cleaning and maintaining the carpets are important
tasks of hotel housekeeping. As suggested by the Carpet and Rug Institute (CRI),
carpet cleaning is complete when the following issues are tackled −

o Soil containment

o Vacuuming

o Spotting

o Interim cleaning

o Restorative cleaning

Carpet cleaning chemicals are often low-moisture, fast-drying cleaners that take
care of the above said issues effectively

 Swimming Pool Cleaners − They are used for cleaning the swimming pool water.
Some of them are TCCA-90 granules or tablets, SDIC, hydrochloric acid (HCL), liquid
chlorine, and alum. The pool cleaning chemicals kill the bacterial and algae growth
in the water.

The chemicals like Sodium Dichloroisocyanurate (SDIC) has 60% of chlorine

content and is used worldwide for disinfecting water. The pool cleaning
chemicals dissolve fast in water and provide quick cleaning results. The
housekeeping staff needs to take extra care while cleaning baby pools using
these cleaners.

HOTEL- HOUSEKEEPING LINEN MAINTENACE

In the range of small to large hotels, the guest room linen, guest bathroom
linen, staff uniforms, all continue to accumulate in large amount. It is essential
for the housekeeping staff to launder the linen and make it readily available at
all times so that the staff can receive their well-laundered uniforms before work,
and the guests are provided with good quality linen.

It is definitely required to purchase good quality linen; but the life, appearance,
and the quality of linen largely depends upon the treatment it receives at the
laundry by the laundry staff. Small hotels can contract with the commercial
laundry services located outside the hotel. Large hotel establishments prefer to
install their private on-premises laundry. Let us understand on-premises laundry
operated by housekeeping −

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Advantages of On-Premise Laundry
The following advantages are seen if housekeeping staff works at on-premise
laundry −

 On-premise laundry provides more use in comparatively less investment.

 The time, energy, and effort to take the clothes outside at a commercial laundry
service is eliminated hence the staff can work better.

 The housekeeping staff can easily access the On-premise laundry.

 Pilferage is reduced.

 The staff can have complete control over the wash cycles, and wear and tear of
the linen. Thus, life of the fabric can be prolonged by using specific washing for the
linen depending upon degree of their soiling.

On-Premise Laundry Equipment

On-premise laundry is the game of conservation of water and electricity and
generation of high throughput. These equipment speed up the housekeeping
work. The laundry equipment mainly include −

Washer/Extractors
They are automatic machines which are used to wash the linen in large
amount. They provide high laundry room productivity by using less water and
electricity.

Dryers
They dry the linen in less time than conventional drying methods. They deliver
fast drying without consuming much electrical energy.

Flatwork Ironers
They save energy, cost, and efforts to press the large number of linen by
delivering them ironed and pressed. They are easy and safe to operate.

Commercial Folders and Stackers

They are yet another automatic laundry devices that can deliver a perfectly
folded and finished linen. They can also help to stack the folded linen neatly.

The housekeeping staff that handles laundry section is expected to know each
device and its operation.

Working at On-Premise Hotel Laundry

The laundry consists of bath and bed linen, dining are linen, staff uniforms,
cleaning cloths, curtains, drapes, blankets, and rugs. The guest laundry is
handled by the most experienced staff. The staff in the laundry room is
expected to be aware of the chemicals, detergents, dry cleaning agents, and
the stages of laundry cycle.

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No sooner than the soiled laundry arrives, the laundering work starts quickly. The
reason behind it are −

 The soiled linen must be cleaned as early as possible.

 The stains may get permanent.

 The stains may get transferred to other linen.

 The soiled linen should not provide a breeding ground for bacteria.

 To avoid the chances of linen misplacing or loss.

Laundry Cycle
The laundry goes through the following stages −

This cycle depicts the typical operating procedures.

SOPs for Laundry Management

The laundry management is carried out on daily basis. Here are some standard
procedures given −

 Collect Dirty Linen − Collect the dirty linen from various sections in the hotel such as
guest rooms, guest bathrooms, and dining area. Put the soiled linen separately. The
principle is, whatever linen it is, it must not hang over the edge of the collection
basket. Transfer the collected linen to the laundry department.

 Sort the Linen − Segregate the linen carefully according to type of fabric, domain of
item use, degree of soiling, and type of soiling. Keep the staff uniforms, guest room
and bathroom linen, dining area linen, butchery aprons, and guests’ personal
clothes all separately. Always handle the linen using gloves.

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  Pre-treat the Stains − Before the putting the linen into the washer, inspect it for stains
such as grease or oil. Remove the stains using stain cleaning chemicals. If instructed
before, use detergents and cleaning chemicals at the time of washing only, to save
the time and efforts.

 Wash/Extract the Linen − Put the linen into washers. Weigh the linen before washing
process to ensure the washers are not overloaded.

The housekeeping staff need to handle many washers and dryers depending on
the size of hotel and occupancy of rooms. Set the automatic washers to different
wash cycles depending upon the type of linen. For example, embroidered pillow
covers need soft wash cycle and the curtains need harder wash cycles. The
following wash cycle is most effective −

Soak → Flush → Suds → Bleach → Rinse → Extract → Starch

 Remove as much as possible water content from the linen by using extractors. The
linen are then starched to make it little stiff and shiny.

 Dry the Linen − Put the linen into dryers for removing any moisture still left. Be careful
while transferring the linen from washers to dryers because the weight of the linen
increases after washing. Use automatic dryer that provides drying by hot air blows.
The lint comes off from the linen surface in the process of drying yielding a finished
surface. These dryers operate on less electricity and yield fresh and completely dry
linen.

 Iron/Repair the Linen − At this stage, check the linen for any wear and tear.
Separate the worn out linen to be given to the tailor. Some linen such as towels,
bed linen, and dining area linen require Ironing. Pass these linen through the ironer.
Hand-iron a few linen such as uniforms.

 Fold and Stack the Linen − Automatic folding and stacking machines come to the
aid of housekeeping staff to save them from the large effort of folding and stacking
the linen accurately. Some sort of linen such as staff uniforms and guest personal
clothes still need manual efforts for folding. Operate the folding/stacking machines
that ascertains finished appearance and makes the linen easy for storage and
handling.

 Deliver the Linen − Transport the ready laundered linen to the uniform room and
linen room. Send the linen that need repair to the tailor room. Then subsequently
deliver the linen at the time of keeping and cleaning the various premises such as
guest rooms, dining area, and banquet halls.

Give away the guests’ personal clothes according to the rooms they are
staying in.

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D. SANITATION PROCEDURE AND PRACTICES

Dust and Dirt Removal

In some jobs, enclosures and exhaust ventilation systems may fail to collect dust,
dirt and chips adequately. Vacuum cleaners are suitable for removing light dust
and dirt. Industrial models have special fittings for cleaning walls, ceilings,
ledges, machinery, and other hard-to-reach places where dust and dirt may
accumulate.

Special-purpose vacuums are useful for removing hazardous substances. For

example, vacuum cleaners fitted with HEPA (high efficiency particulate air)
filters may be used to capture fine particles of asbestos or fibreglass.

Dampening (wetting) floors or using sweeping compounds before sweeping

reduces the amount of airborne dust. The dust and grime that collect in places
like shelves, piping, conduits, light fixtures, reflectors, windows, cupboards and
lockers may require manual cleaning.

Compressed air should not be used for removing dust, dirt or chips from
equipment or work surfaces.

Employee Facilities

Employee facilities need to be adequate, clean and well maintained. Lockers

are necessary for storing employees' personal belongings. Washroom facilities
require cleaning once or more each shift. They also need to have a good supply
of soap, towels plus disinfectants, if needed.

If workers are using hazardous materials, employee facilities should provide

special precautions such as showers, washing facilities and change rooms.
Some facilities may require two locker rooms with showers between. Using such
double locker rooms allows workers to shower off workplace contaminants and
prevents them from contaminating their "street clothes" by keeping their work
clothes separated from the clothing that they wear home.

Smoking, eating or drinking in the work area should be prohibited where toxic
materials are handled. The eating area should be separate from the work area
and should be cleaned properly each shift.

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Surfaces

Floors: Poor floor conditions are a leading cause of accidents so cleaning up

spilled oil and other liquids at once is important. Allowing chips, shavings and
dust to accumulate can also cause accidents. Trapping chips, shavings and
dust before they reach the floor or cleaning them up regularly can prevent their
accumulation. Areas that cannot be cleaned continuously, such as entrance
ways, should have anti-slip flooring. Keeping floors in good order also means
replacing any worn, ripped, or damaged flooring that poses a tripping hazard.

Walls: Light-coloured walls reflect light while dirty or dark-coloured walls absorb
light. Contrasting colours warn of physical hazards and mark obstructions such
as pillars. Paint can highlight railings, guards and other safety equipment, but
should never be used as a substitute for guarding. The program should outline
the regulations and standards for colours.

Maintain Light Fixtures

Dirty light fixtures reduce essential light levels. Clean light fixtures can improve
lighting efficiency significantly.

Aisles and Stairways

Aisles should be wide enough to accommodate people and vehicles

comfortably and safely. Aisle space allows for the movement of people,
products and materials. Warning signs and mirrors can improve sight-lines in
blind corners. Arranging aisles properly encourages people to use them so that
they do not take shortcuts through hazardous areas.

Keeping aisles and stairways clear is important. They should not be used for
temporary "overflow" or "bottleneck" storage. Stairways and aisles also require
adequate lighting.

Spill Control

The best way to control spills is to stop them before they happen. Regularly
cleaning and maintaining machines and equipment is one way. Another is to
use drip pans and guards where possible spills might occur. When spills do occur,

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it is important to clean them up immediately. Absorbent materials are useful for
wiping up greasy, oily or other liquid spills. Used absorbents must be disposed of
properly and safely.

Tools and Equipment

Tool housekeeping is very important, whether in the tool room, on the rack, in
the yard, or on the bench. Tools require suitable fixtures with marked locations to
provide orderly arrangement, both in the tool room and near the work bench.
Returning them promptly after use reduces the chance of being misplaced or
lost. Workers should regularly inspect, clean and repair all tools and take any
damaged or worn tools out of service.

Maintenance

The maintenance of buildings and equipment may be the most important

element of good housekeeping. Maintenance involves keeping buildings,
equipment and machinery in safe, efficient working order and in good repair.
This includes maintaining sanitary facilities and regularly painting and cleaning
walls. Broken windows, damaged doors, defective plumbing and broken floor
surfaces can make a workplace look neglected; these conditions can cause
accidents and affect work practices. So it is important to replace or fix broken or
damaged items as quickly as possible. A good maintenance program provides
for the inspection, maintenance, upkeep and repair of tools, equipment,
machines and processes.

Waste Disposal

The regular collection, grading and sorting of scrap contribute to good

housekeeping practices. It also makes it possible to separate materials that can
be recycled from those going to waste disposal facilities.

Allowing material to build up on the floor wastes time and energy since
additional time is required for cleaning it up. Placing scrap containers near
where the waste is produced encourages orderly waste disposal and makes
collection easier. All waste receptacles should be clearly labelled (e.g.,
recyclable glass, plastic, scrap metal, etc.).

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Storage

Good organization of stored materials is essential for overcoming material

storage problems whether on a temporary or permanent basis. There will also be
fewer strain injuries if the amount of handling is reduced, especially if less manual
materials handling is required. The location of the stockpiles should not interfere
with work but they should still be readily available when required. Stored
materials should allow at least one metre (or about three feet) of clear space
under sprinkler heads.

Stacking cartons and drums on a firm foundation and cross tying them, where
necessary, reduces the chance of their movement. Stored materials should not
obstruct aisles, stairs, exits, fire equipment, emergency eyewash fountains,
emergency showers, or first aid stations. All storage areas should be clearly
marked.

Flammable, combustible, toxic and other hazardous materials should be stored

in approved containers in designated areas that are appropriate for the
different hazards that they pose. Storage of materials should meet all
requirements specified in the fire codes and the regulations of environmental
and occupational health and safety agencies in your jurisdiction.

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E. WORK ATMOSPHERE AND INTERPERSONAL RELATIONS
Based on my experience, all employees has different attitude, of course,
some are kind and some are not, but not that really bad. I enjoyed all
foods that they gave to me during my stay. I finished my training without
conflict to anyone. They provide everything that we need in cleaning
rooms and the Executive Housekeeper and his staff are all easy to mingle
with also the General Manager. I enjoyed my stay because I know that I
can bring my memories and knowledge that I have learned from them to
other industry after I finish my study.

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F. COMPANY’S STRENGTH AND WEAKNESSES
 Strength:

 Weaknesses

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IV. Recommendation

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V. Conclusion

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Appendices

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 a. OJT
Requirements

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 Parent’s Consent

I/We, the parents/s of GLYZEL MALABRIGO ESCRIMADORA, do hereby

voluntarily and freely declare that I/we allow and give consent to my
son/daughter to participate in the on-the-job training in SEDA HOTEL under your
supervision. Enrolled under HRM curriculum (HRM-PRCT 401 / 202) Practicum 2 for
400 hours. The training will start on January 26, 2018 and will end on March 26,
2018.

I/We understand that my son’s/daughter’s participation in the said

training is voluntary, of her free-will, and that he/she does so without pressure,
intimidation, or threat of any kind, from anyone or any person but only of his/her
own desire to gain more learning experience and knowledge out of the said
hotel training.

Thus, I/We waive and renounce any and all claim/s against the Laguna
College of Business and Arts and the faculty in charge of the practicum arising
from any untoward incident which the exercise of due diligence could not have
prevented in the course of or during the said training.

SHEILA M. ESCRIMADORA GREGORIO C. ESCRIMADORA

Signature over Printed Name Signature over Printed Name
(Mother) (Father)

I hereby attest that the signature/s appearing above is/are the signature
of my parent/s or guardian/s

__GLYZEL ESCRIMADORA___
Signature over Printed Name
(Student)

January 31, 2018

Date

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 STUDENT TRAINEE’S INFORMATION SHEET

Name:GLYZEL MALABRIGO ESCRIMADORA Date Filed: January 31, 2018

Course/Year: IV-BSHRM Student Number: 55063

Name of Practicum Adviser: Maria Victoria Macale,MBA

Class Schedule: SATURDAY 7:00-10:00a.m

Contact Number: 09294037781 E-Mail Add: glyzelescrimadora@yahoo.com.ph

Practicum Venue: SEDA HOTEL

Address: Lakeside, Evozone Nuvali Sta.Rosa, Laguna

Immediate Supervisor: Gary John P. Naag

Schedule of Duty: 8:00a.m-4:00p.m Contact number:_________________

Estimate Date of End of Duty: March 23, 2018

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 STUDENT TRAINEE’S WAIVER

Date: January 22, 2018

Name of Establishment: LAGUNA COLLEGE OF BUSINESS AND ARTS

Business Address: P. Burgos St., Calamba City, Laguna

We, the parents of Mr./Ms., GLYZEL M. ESCRIMADORA, waive the filing of any civil,
criminal of administrative case against the above named establishment for any injury
that may be sustained by our son/daughter attributed to his/her own negligence during
his/her Practicum Training. We likewise relieve the above establishment for the
payment of medical expenses that may be incurred as a result of such incident.

_______________________
SHEILA M. ESCRIMADORA
_______________________
GREGORIO C. CASTILLO
Print Name & Signature of Parents Above

Address: Blk 22 Lot 28, Majada In Canlubang, Calamba City, Laguna

Contact number: 0949-748-4212/0921-616-7554

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 STUDENT TRAINEE’S ATTENDANCE SUMMARY

Name of Student: GLYZEL M. ESCRIMADORA Yr. & Section: IV- HRM1

Training Schedule: Monday-Saturday 8:00a.m-4:00pm Sunday 9:00a.m-5:00p.m

Name of Establishment: SEDA HOTEL

Faculty In-Charge: MARIA VICTORIA C. MACALE, MBA

AREAS TO BE COVERED HOURS FACULTY

ASSIGNED DATES RENDERED REMARKS

This is to certify that Mr. /Ms. GLYZEL M. ESCRIMADORA has completed the required
number of hours to be rendered in this establishment and a Certificate of Completion
will be issued upon Submission of this report to the Practicum Adviser.

Attested by:

________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair / Practicum Adviser

Approved by:

_________________________________
MARCELINA DL. PEREZ, MBA
Dean, School of Business

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 b. Resumé

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 c. Visuals
(Photos inside
the training
venue)

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 d. Sample
Forms &
Brochures

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