ACKNOWLEDGEMENT

I would like to thank first my family who serves as my

inspiration, who kept on encouraging me to always make the best out

of everything. My deepest gratitude and appreciation for being with me

through the way from the very beginning and for showing your

unconditional love and unending support financially, emotionally and

spiritually.

To my school College of the Immaculate Conception, where I

am continuously growing as a Bachelor of Science in Hotel and

Restaurant Management. To all my professors and most especially to

our On-The-Job Training Ms. Anna Lissa Antonio and Mrs. Elenita

Mendoza, my warmest thanks for your guidance and understanding

that will help me achieve my aspirations as I go along with my journey

in life.
 I would also like to express my sincere and immense gratitude

to my internship supervisor, Ms.Cielvin Supan, Human Resource

Specialist of Laparilla Hotel. Her valuable suggestions and guidelines

helped me a lot during my internship period and for giving me a chance

to explore the real world of Hotel Industry especially Human Resource

Department.

I also want to thank all of my superiors in the Human Resource

Department, for being so kind and approachable which made my stay

a lot easier and fun.

To all the Employees of Laparilla Hotel thank you for your

warm welcome, for giving me a chance to be a part of your team and

for this one of a kind of experience in having my On-The-Job Training

which will be very useful for me in the near future. And most especially

for helping me to hone my knowledge as I continue to strive my goals

in life.
 To my love one and friends, that give me courage and braveness

to continue my work, for their advises, prayers and inspirations

And lastly, to our Almighty God, for giving me wisdom,

knowledge and strength every day, for all the graces and blessings, for

the guidance and good health that helped me to perform my tasks to

accomplish my On-The-Job Training, for his words that’s keeps me

reminding me that “Commit to the LORD whatever you do, and your

plans will succeed.” (Proverbs 16:3)

 DEDICATION

I would like to dedicate this project to the following person,

who gave me courage, inspiration, and love to help me complete this

work.

To my Mom, Ruby Rosa Delapaz I would like to thank you

for your unconditional love not just for me but for us, you served as

my inspiration, my strength and my motivation in accomplishing this

training successfully

To my Dad, Roberto Eliscupidez I would like to thank you for

your hard work just to give us a better life, for all the sacrifices you’ve

made for us, and for everything you’ve given us.

And to all my relatives that support me financially emotionally

and mentally as I go on with my studies, hoping that they will not tired

of helping me to achieve my dreams.

TABLE OF CONTENTS

I. Acknowledgement

II. Dedication

III. Table of Contents

IV. Introduction

V. Company Profile(Mission and Vision)

VI. Journal of Experience

VII. Appendices

 Pictures

 Evaluation in sealed envelope

 Certificate

 DTR

 Resume
 INTRODUCTION

As a requirement for the course Bachelor of Science in Hotel

and Restaurant Management, Students of College of Immaculate

Conception are required to take their On-The-Job Training in a Hotel

to comply with the prescribed standards the course curriculum has set

for the Hotel practicums.

On-The-Job Training is the actual work experience a student

undergoes to further enhance and develop their skills by actually doing

the work and performing it as a worker to the company or

establishment and contribute to its success.

The training is much defined as the transfer of the required

skills and knowledge usually of a supervisor to the student trainee or

apprentice through demonstration, observation and hands-on learning.

 COMPANY PROFILE

I. Brief History

Like any humble beginning, La Parilla started in 1968 as a

small restaurant known as La Parilla 1500. It began as a hole-in-

the-wall eating place along Burgos Avenue opened by couple Pablo

Sr. and Conchita Padilla. The restaurant was the first air-

conditioned restaurant in Cabanatuan City and it was met with

warm support by the city folks. The business prospered and

allowed husband and wife to support their growing family. Pablo

Sr. had big dreams and chased them fearlessly; he and his wife

wanted a bigger venue where they could entertain more so on May

31st 1972, La Parilla 1900 in Zulueta and Melencio Streets opened

its doors to Cabanatueños. La Parilla 1900 was a first of its kind,

complete with a dancing hall and a five-piece band. It became a

place of good memories and celebration. As in any loving Filipino

home, Pablo Sr. did most of the entertaining while Conchita,

patient and talented, ran her kitchen thus giving birth to La Parilla’s

signature Filipino and Continental dishes.

The unfortunate passing of the senior Pablo in August 1973, led

the eldest son Pablo Jr., equally determined and strong-willed, to

step up and fill his father’s shoes with the support and guidance of

his mother. Mother and son team persevered and remained keen

for continuous learning in business. They sailed thru the

challenges and a deluxe hotel had been added to the chain of

restaurants in 1976, placing Cabanatuan City in the tourism map of

the country. Mother and son took it upon themselves to widen their

scope and learn as much as they could about the business. Pablo

Jr. took classes in Housekeeping and Hotel Management conducted

by leading mentors from Cornell University while Conchita took a

Restaurant Management course under the same program. She also

took up Food and Beverage Management and Services from the

Philippine Institute of Hotel Administration; and engaged in

French and Continental Cooking and Baking courses from the

famed Le Cordon Bleu Manille. All her wisdom intended to be a

gift from mother to son. In 1972, La Parilla was given the rare

opportunity to be one of the five elected representatives all over the

country to attend the Asia and Australia Hotel and Restaurant

Association held in Bangkok, Thailand. Through the years the

business has grown and expanded; while the smaller 1500 has since

closed further improvements have been devoted to the current La

Parilla Hotel with an additional ballroom and a 16-room west

wing.

Conching was one of the very first recipients of the Ang

Natatanging Anak ng Kabanatuan (ANAK) award for her

contributions in commerce during the early days of the developing

city. Pablo Jr. deservingly received the same award in 1996 for the

category Pangasiwaang Hotel.

Throughout Conchita’s retirement, her children and grand

children continued to be her inspiration. She was both the silent

supporter and the quiet guidance her son and grandchildren

needed. June 2006 marked the demise of the matriarch and Pablo

Jr. persisted with the help of his own able brood.

Today, his own family continues to embrace the legacy with his

wife, Luisa, his five children and two adorable grandchildren. La

Parilla Hotel is 43 years strong, still standing and is ready for its

new blood.
 II. Mission-Vision Statement

Mission

We provide business and leisure travelers with a choice of excellent

hospitality products that offer good value for money, while assuring a

good return to owners and shareholders and inspiration.

To delight our guests every time by creating engaging

experiences straight from our heart. To be always 5 years ahead from

our competitions through constant innovation in the operations,

infrastructures, programs for the development of our human resources,

and personalized service offered in our hotels.

 Vision

Hospitality is all about the individual and at La Parilla Hotel ,

we pride ourselves , on our unique service culture . Yes I Can! is our

company-wide philosophy which promises that each guest will be

treated with a positive service attitude at every point of contact. The

hotel manager, the waiter, the receptionist, the porter – everyone plays

a vital role in delivering a memorable guest experience.

And to at all time make full use of our unbeatable competitive

advantages in order to provide our guests with the highest perceived

value. To accomplish this we will have a shared vision and the best and

most highly motivated human resource, always capitalizing on the

creative potential of all our employees.

 III. Location

Zulueta corner Melencio Street, Cabanatuan City, Nueva Ecija 3100,

Cabanatuan City, Nueva Ecija

IV. Facilities

Hotel Exterior
Restaurant
Rooms
 At all rooms come with a desk and a TV. All rooms include a

private bathroom with free toiletries. The rooms at la Parrilla Hotel

feature air conditioning and a wardrobe. A continental breakfast is

served every morning at the property. Step into our lobby and

immediately sense its atmosphere of informal luxury. An ambience

that sincerely greets you “Welcome! This is your home in

Cabanatuan”. La Parilla Hotel rooms are furnished and designed with

your comfort in mind, just right in luxury and simplicity.

La Parilla Hotel

La Parilla Hotel sits in the gateway to the City of

Cabanatuan. It stands within 3,000 sq.m of land with two ballrooms

called Marbella & Guadalajara, a 42-room hotel and is home to the

famous restaurant and café aptly named Pablos. Our guests can

sample classic La Parilla favorites at Pablos at the ground floor or

enjoy our handcrafted coffees and delectable desserts. The hotel and

restaurant are conveniently located at the corner of Zulueta and

Melencio streets where almost every important location is 10 minutes

away by car or by the city’s famous tricycle. We are 2 kms. away

from the Central Bus Terminal and less than 1 km from the heart of

the city where the Cabanatuan City Cathedral, old Provincial Capitol

and Ninoy Aquino Freedom Park are located.

Our hotel has been classified as a Standard Hotel since 2001

and has been recognized as a Healthy Hotel by the Department of

Health. Guests can choose from different room types depending on

their needs; our standards are our hospitality, efficient service and

prompt attention we give to our customers. We want our guests, both

long term and those visiting us briefly to feel right at home.

Our kitchen boasts of mother and son twosome of Luisa and Pablo

Marito, a Kitchen Management graduate of the Academy for

International Culinary Arts. Our food is a mix of La Parilla classics as

well as updated new dishes. Guests may taste our special dishes at

Pablos’ and may also experience them in any of the grand parties or

events held at our ballrooms where the community’s most important

affairs are celebrated.

La Parilla Hotel has been in the business for 43 years catering

to the needs of northern explorers and hungry patrons. As we have

been saying since – La Parilla is your home away from home.

 Ideally located in the prime touristic area of Cabanatuan, La

Parilla Hotel promises a relaxing and wonderful visit. The property

features a wide range of facilities to make your stay a pleasant

experience. Free Wi-Fi in all rooms, 24-hour front desk, 24-hour room

service, luggage storage, Wi-Fi in public areas are there for guest's

enjoyment. All rooms are designed and decorated to make guests feel

right at home, and some rooms come with air conditioning, wake-up

service, blackout curtains, telephone, television. The hotel offers

various recreational opportunities. A welcoming atmosphere and

excellent service are what you can expect during your stay at La Parilla

Hotel.
La Parilla Hotel Hotel Facilities:

 24-Hour Front Desk

 24-Hour Room Service

 Car Park

 Coffee Shop

 Designated Smoking Area

 Free Wi-Fi in all rooms

 Laundry Service

 Luggage Storage

 Newspapers

 Restaurant

 Room Service

 Wi-Fi in Public Areas

Dining:

Where food is concerned, fine cuisine has always been

synonymous to La Parilla. With the young Pablos café and restaurant,

you can sample our international selection of fine food specially

prepared for you by our Chef Pablo Marito. Step into a cozy and

relaxed, casual bistro-feel area and try our all-day ala carte dishes,

cakes and coffees. The experience will surely make you come back for

more.

Pablos is open from 6:00 am to 10:00pm and is located at the

ground floor of La Parilla hotel.

Weeding, Events and Reservations:

Milestones are meant to be celebrated and everyone should

enjoy the moment with family and friends and with the city’s most

gracious host. From the ideal venue and space and excellent details, it

is where wedding dreams come true and memorable occasions take

place.

La Parilla is also the professional choice. With valued service,

we are the city’s preferred venue for seminars, product launches,

business conferences or staff seminars and trainings.

 JOURNAL OF EXPERIENCE

Throughout my internship I did three different departments. These

departments included: Banquets, housekeeping, and front desk. The

first department I would like to discuss is banquets. The banquet

facilities include a personal catering service to events such as weddings

and anniversaries to meeting spaces for people needed to discuss

business events. Since I was interning I always had about 40 hours a

week in the banquets department, however, most of the regular banquet

employees only received about 15-20 hours depending on the events

that were going on that week. While I was in banquets there were only

about 5 employees that were not interning. Of those 5 employees two

of them were what are called banquet captains. Banquet captains are

basically people that run/manage the event and are in charge of making

sure everything goes as it should.

 Moving on to the next department that I was in which was

housekeeping. In the housekeeping department at the hotel there were

approximately 25 employees as well as two executive housekeepers

and the department head. While I was in this department I had a set

schedule of working 7 a.m. to 3 p.m. getting Wednesdays and

Thursdays off each week. The only area that I worked in while I was

in this department was in the laundry facility. . I think that for the

most part that the housekeeping portion of the hotel was staffed

adequately however I believe they needed to hire at least two more

people to work in the laundry room. There were times when I had to

work in the laundry by myself and it was extremely hard to get caught

up on laundry being the only one that day. The housekeeping hires

most of its employees through recommendations and people knowing

people. A lot of the people who worked in housekeeping were either

related in some way or were friends even before they got their job. The
turnover in housekeeping was actually relatively low. I believe this

was due to the fact that most of the people who worked there enjoyed

their job and they were doing what they wanted to do. There were no

specific requirements for employees that were hired in housekeeping.

 . My OJT Journey

The final department that I went through was the front desk.

While I worked at front desk I also worked 7 a.m. to 3 p.m. There were

about seven front desk employees and two front desk supervisors. The

turnover at the front desk was relatively low I believe because the

training at the front desk was pretty efficient and once you get the

computer down it is a relatively easy job to do. Again, most employees

were trained by watching videos and learning how to use the computer

by the supervisor.

The hardest issues to face is how to PROVE YOURSELF- that

you are really doing your job and that you deserve a good grade, not

only to your supervisor but also to your workmates.

 I’ve learned a lot of things in just 500 hrs of on the job training

but I’ve noticed that there are still other things that I have to improve

one of it is my verbal communication.

Nervousness and shyness are always when it’s you’re first time.

For many reason, and lot of stuff playing on my mind. That made me

quiet at first. Trying to observe on how to get along with the employee.

There are times that I’m having a hard time on expressing

myself , my thought with others because I don’t exactly know how am

I going to say it in a way that the listener could easily understand it and

get my point.

Ever since I started my on-the-job training, more commonly

called “internship,” I have learned values that will help me build a

brighter future.
 Every day is a challenge for me to stand out. But I always have

a winning attitude through the guidance of the Lord, and always tell

myself, “I’m gonna win this.”

I learned a lot of things during my OJT. I was not only exposed

to actual office environment. There are important things I’ve learned.

First is you need to please everyone and try as much as you can to be

polite and nice to everyone, and do it with sincerity (yung hindi

plastic). Because when we are kind to people, same kindness returns to

us.

I was able to learned how to accept small or big mistakes. In

this practicum, I’ve learned how to face the real world and talked to

different people. In my first day as a practicumers, I thought I was not

able to do well but as time passed by I know I gained more self-

confidence and self-esteem. I learned also how important the time

management is in this practicum.

I know sometimes I will fail and get criticized. But I take it as

a challenge, to improve more, and to move forward instead of pushing

myself backwards.

I can say, I'm happy and fulfilled, being a part of LaParilla. I

could probably say that I really learned a lot of things here. From the

moment I set my feet on this place, I know I will be facing different

challenges on being a part of this hotel but at the same time I know that

I will learn new things regarding the possible work that I will be doing

in the hotel.

I gain knowledge. I learn new skills. I met different people. I

can say that my personal experience here in LaParilla provides

everything not just for the real world of securing an employment but
for me to look forward to after my graduation. Yes, someday I may be

one of those applicants who are trying to seek a good job. And not just

a good job but also a good hotel like LaParilla.

The whole OJT Experiences was really a great memory to

remember. All the working days, learn that the most important is the

attitude, on how to deal with the other people, it is also needs

knowledge and skills in analyzing the situation or the task that has

given to you. Need to learn from your mistakes, because mistakes can

make you a better person.

I say, “OJT here at LaParilla helps me to prepare myself for my

future employment. It also helps me to become more efficient in

dealing with the people around me.

Experience is the best teacher and nothing compares to the knowledge

that it can give to us. It may be hard at first, but once we learn to
appreciate and love what we’re doing, it became easier and easier every

day. In the beginning, working with people you have just first met is

something different and something that is hard inside. Hard inside that

you can't say anything or do anything that you are usually saying

because the near fact that you might offend them or they may think

you’re rude. On my experience I have become an observant and a

listener to the people I worked with.

As a trainee you will never avoid those who are strict and what

they popularly called kill joys. Sometimes you may handle them but

sometimes you'll just want to avoid them.

I learned to be punctual, to be respectful especially to those on

the higher position, to socialize and build a harmonious relationship

with other employees, to persevere and be patient, to be cautious in all

the works that I do, to be humble and always eager to learn, and many

more.
 Appendices

 Pictures

Beddings

Single bed room

Comport Room

Cleaning the comport room area.

Event

Catering at Eve
With my co-OJT and La Parilla Staff
Receiving my Certificate
 Evaluation in sealed envelope
 Certificate
 DTR
 Resume