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INTRODUCTION

On-the-Job Training (OJT) is part of the curriculum that gives the student an

opportunity to deal with the real working world. It takes place when the students are

actually working. It means that skills can be gained while students are carrying out their

jobs. This benefits both employees and the business. Students were learning in the real

work setting while gaining experiences dealing with the tasks and challenges that they

will meet after graduating. The business benefits by ensuring that the training is specific

to the job and also it does not have to meet the additional costs of providing off-the-job

training or losing working time.

Significance of the On-the-Job Training

For the students, OJT program help to follow methods and apply the skills and

knowledge that they have learned. They are being exposed to pressure that the industry is

facing. It helps them practice and enhance their full potentials. It is a way of changing the

student’s outlook in life through exposure in the performance of actual work relevant to it

that may serve as a stepping-stone for future career. On-the- job training is not only a

requirement to learn but a practical method to invest the things we learn to help us find a

job easier, more comfortable and more accessible on what we learn to help and

experienced in the training and developed our skills in the field that we choose.

Objectives of the On-the-Job Training

To provide opportunities for the students to showcase their talent in adopting to the

new environment. It allows the students to enhance their insights and information

regarding the hotel industry. The objective of the training was to determine the section of
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the Hotel and Restaurant industry that best suited their future employment. It aimed to

develop skills in the performance of the standard operational procedure and techniques of

each section where the student will be assigned in the Hotel.

Time and Place of On-the-Job Training

The trainee had her training at Mount Sea Resort, Marseilla St. Bagbag II Rosario

Cavite. She was assigned at the Food and Beverage and Housekeeping Department.

She started her practicum from January 24, 2017 to March 10, 2017, completing a total of

360 hours.
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THE LINKAGE ENTERPRISE

Background

In 1994, a solid group of Filipino and foreign investors launched a condo-type rest

house manned by first-rate hoteliers. The very first Mount Sea Resort (MSR), became a

must-visit vacation spot in Rosario, Cavite. Soon, MSR expanded to include a family

pool with playground-type slides and other areas such as Concert Park.

For years, MSR had established exceptional hotel and restaurant service, giving

an al-fresco styled resort embellished with splendid facilities. The amalgamation of all

these elements undeniably gives guests reasons to relax and enjoy an uninhibited

celebration of life.

Top-billed by the metro corporate segment, the Mount Sea Resort Group gears up

to meet the needs of international clientele and further upgrade its system, control, and

operations. The MSR Group also aims to open-up the company as an umbrella for future

properties – hotels and resorts that reflect the quintessence of Filipino hospitality and

world-class service.

Even at the turn of the century, Mount Sea Resort’s unmatched service aided with

genuine Caviteño hospitality lives. It continues to stand-proud, meeting the challenges of

today’s discerning guest and showcasing only the best the Philippines has to offer.
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Location Map

Figure 1. Location Map of Mt. Sea Resort Hotel and Restaurant


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Vision

To make Mount Sea Resort, Hotel, and Restaurant become Cavite’s premier

vacation and relaxation hub known for its world-class facilities and service.

Mission

To provide world-class resort service for utmost customer satisfaction, thus,

promoting growth in local tourism and ever-increasing employment for competent hotel

and restaurant workers.

Objectives

The hotel is committed to provide high level of customer satisfaction by offering

Guests value for money through continuously improved world-class quality facilities and

services rendered by professional and friendly staff in accordance to the hotel industry

Standards.

Objectives of the Enterprise

To make Mount Sea Resort, Hotel, and Restaurant known nationwide and

worldwide as a perfect place for business and leisure, distinguished for its outstanding

hospitality and genuine service.


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Figure 2. Organizational structure of Mount Sea Resort, Hotel, and Restaurant


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Function

General Manager. He is the responsible for the overall operation of an

individual hotel establishment including financial profitability.

Operations Manager. His job is to make sure an organization is running as well

as it possibly can, with a smooth efficient service that meets the expectations and needs

of customers and clients.

Human Resources Director. He is the one who supervises the manpower of the

hotel. He oversees the staff from applications to salaries/wages and in controlling the

manpower during operations.

Front Office Manager. She supervises the operations in the front office

department, she oversees the paper works and daily records the hotel needs for the

operation.

Sales & Marketing Officer. She is in charge on how to market the hotel from

promotions and discounts and adding up extra sales.

Financial Manager. She is the one who oversees the financial accounts of hotel,

she directs to the general/ administrative manager regarding on the financial needs of the

hotel.

Executive Housekeeper. She supervises the maintenance of cleanliness of the

rooms and public area in the hotel. She is alongside with the HK OIC and oversees the

housekeeping staff and daily record like room status and mini bar in the hotel.

F&B Department Manager. She oversees the operations of the F&B

department, she supervises the staff and banquet and restaurant operations in the hotel.
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Responsibilities of the Management

Mount Sea Resort shall be responsible in the training of the student, covering a

total of 360 hours. One effective way to realize the commitment is to make the students

undertake worthwhile learning experiences through the development of manipulative

skills, competencies and attitudes toward work. The hotel shall closely supervise the

trainees in undertaking their approved plan of work activities. The student-trainee shall

be obliged by the policies, rules, and regulations and the like of the hotel.

The trainee was supervised and trained by Mr. Roland the shift leader, the

manager of food and beverage Ms. Sheidy, head of housekeeping Ms. Carlen and the

room attendant Ms. Marinz . The on the job training adviser Mr. Ernie T. Panggarotan

help the trainee to advise to the narrative report and on the job training coordinator Ms.

Laarni Perlado help the trainee to arranged the requirements.


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THE TRAINING AREAS

A. Food and Beverage Department

A food and beverage department is responsible for supplying food and drink to

the members of an organization and its guests. Food and beverage departments have

employees with multiple dining-related roles, including bartender, barista, server, cook,

chef, hostess, dining room server, food service attendant and dishwasher.
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Figure 3. Organizational Structure of the Food and Beverage Department


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Facilities

Vertical pool and Vertical Avenue. It is private swimming pool and the club that
have a KTV, Gym and billiards

Figure 4. Vertical pool and Vertical Avenue

The Dining Room. It is serve quality food and affordable price

Figure 5. The Dining Room


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Veranda. It is surrounded by palm trees and with fish pond.

Figure 6. Veranda
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Equipment

Bar Tray. It is shallow platform designed used the trainee for the carrying of

small amount of food and drinks.

Figure 7. Bar tray

Coffeemaker. It is cook appliances used to brew coffee.

Figure 8. Coffeemaker
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Water glass. It is drinking glass or goblet used to serve shakes and water.

Figure 9. Glass

Rag. It is a piece of old cloth, especially one torn from a larger piece, used to

clean the tables and things that have dust.

Figure 10. Rag


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Blender. It is an equipment that mixes the fruits and vegetable together, it used to

make the shakes and juices.

Figure 11. Blender

Oval tray. It is a shallow platform designed used for the carrying of large amount

of food and drinks.

Figure 12. Oval tray


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Microwave. It is an electromagnetic wave with normal radio wave but longer

than those of infrared radiation used it to heat or pre-heat the food.

Figure 13. Microwave

Stand tray. It is formed like the feet of table it used to stand the oval tray.

Figure 14. Stand tray


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B. Housekeeping Department

The primary role of the hotel's housekeeping department is cleaning guest rooms.

Housekeeping works closely with front office department to communicate room’s status,

specifically if the rooms are clean and ready for guest occupancy. Although usually

associated with cleaning and sanitizing guest rooms, housekeepers are also responsible

for other areas, such as public restrooms, convention space and offices. Housekeeping

departments often manage laundry operations, which includes washing linens as well as

employee uniforms. At some hotels, housekeepers are responsible for minibar inventory

and room service.


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Housekeeping
Head

Room Attendant

Janitor

Figure 15. Organizational Structure of the Housekeeping Department


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Facilities

Lobby. It gives the guest a relaxing and for waiting to their respected room.

Figure 16. Lobby

Front Office. It is were the staff assist guest concerns.

Figure 17. Front Office


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MS shop. It is a small store that have a items that needed of the guest.

Figure 18. MS shop

Water front. It is a public swimming pool.

Figure 9. Water Front

Figure 19. Water front


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Equipment

Mop. It is a consisting of a sponge or a bundle of thick loose strings attached to a

handle used to wiping floors or other surfaces.

Figure 20. Mop

Rag. It is a piece of old cloth, especially one torn from a larger piece, used to

clean the tables and things that have dust.

Figure 21. Rag


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Broom. It is a long-handled brush of bristles or twigs used to sweep the floor.

Figure 22. Broom

Cleaning chemicals. It is a usually liquids, powders, sprays, or granules used to

remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes

of cleaning agents include health, beauty, removing offensive odor, and avoiding the

spread of dirt and contaminants to oneself and others.

Figure 23. Cleaning chemicals


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Spray bottle. It is a liquid bottle used to place all chemicals needed.

Figure 24. Spray bottle

Dust pan. It is a flat handheld used to collect all of the dust in the floor.

Figure 25. Dust pan


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Trolley. It is a wheeled vehicle that can be to stock towels used it to handle all

towels and linen that used in the room.

Figure 26. Trolley

Baygon. It is a pesticide brand used to insecticide the pests such as crickets,

roaches, ants, spiders and mosquitoes.

Figure 27. Baygon


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Working Policies and Procedures

Food and Beverage

 Welcoming the guest. Always say good morning/afternoon/ evening.

 Taking order. Present the menu. Listen carefully and ask promptly if you

don’t understand something.

 Making suggestion. Before making suggestion make sure you know

everything in the menu.

 Serving the table. Serve drinking water first.

 Presenting bill. Receptionist will present bill after the waiters have checked if

all items ordered have been listed and computed.

 Thanking the guest. Always thank the guest for coming.

Working Policies and Procedures

Housekeeping

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.

 If there is no answer for the second time, open the door using the key.

 Enter the room.

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


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 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 you to return.

Cleaning the Guest Room

 Do 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.

 Check bed type.

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

 Remove previous bed spread 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 in such that it is safe

as well as visible to the guest.

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

 Pick up used glasses and place them on bathroom platform.

 Make the bed.


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 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.

 Sanitize glasses, 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.

Cleaning the Guest Bath Room

 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.
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 Replace bath towels and hand towels.

 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.


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THE TRAINING EXPERIENCE

Tasks Performed

The trainee was assign in Food and Beverage and Housekeeping Department. Her

main tasked at food and beverage department was to gain the satisfaction of every guest

eating on the restaurant, securing the food was served on the right time, and in standard

taste.

In housekeeping department make sure that the room is cleaned, disposing

of rubbish, cleaning dirty surfaces, dusting and moping. It may also involve some outdoor

chores, such as removing leaves from rain gutters, washing windows and sweeping

doormats, cleaning the public toilets, and including problems in TV connection.

Specific Activities Assigned

Week 1 (January 24, 2017 to January 29, 2017)

The trainee was assigned in The Dining Room, She was first assigned to stubbed,

and prepared the tables and chairs until 10am. After that, she cleaned some utensils like

spoon, fork, and water glass. Ma’am Shed, asked the trainee to review the sequence and

menu engineering of the restaurant. Mr. Thomas one of the restaurant employees thought

the trainee the ingredients of menu engineering and demonstrates the standard operating

procedure of the restaurant. The trainee cleaned the veranda table, floor and the poolside.

The trainee was also assigned in bar. She prepared beverages for the complimentary

breakfast like orange juice, coffee, hot chocolate and fresh milk. The trainee was assigned

on night shift from 1:00pm to 10:30pm; she came home late because they had an event.

She served with smile, cleaned and arranged the tables and chairs.
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The trainee was also assigned on Mid-shift from 11:00am to 8:30pm as a buffet

controller of a 100pax family gathering. Because of her good service, one of the guests

gave her chocolates and Php120.

Week 2 (January 30, 2017 to February 5, 2017)

The trainee was assigned on a night shift, she helped Ma’am Madel in the bar

area. She was tasked to make shakes and juices for the guest. The trainee had the

opportunity to served Mao Luna, Mark and many government officials from the

Municipality of Rosario. The trainee felt nervous because the guests were drunk, but she

still managed to serve their orders because she knows that they are friendly and kind.

The trainee for the next day was assigned on Mid-shift starting 2:00pm until

6:00pm. She prepared the equipment for the get together of event of Cavite National

High school batch 1961, with an expected 60 guest. She was tasked to help Ma’am

Madel. The trainee was also assigned in Vertical Avenue, it is composed of Gym, KTV,

and Billiard’s. She was the one tasked to coordinate at the front office department to

assure weather the guest is a walk-in or a check-in.

Week 3 (February 6 to February 12, 2017)

A demonstration for all trainees have an orientation in department head. But the

trainee was no review in menu engineering she already know that she have a demo

orientation but not in menu engineering. She has a little knowledge about in seafood. The

head was mad because of what she answered and said that she needed to review the menu

engineering or else she can kick out in the department and added the ingredients of all

beef. The trainee has review all of seafood and beef in menu engineering but the head of

food and beverage was not orient that time. But the trainee was preparing that time that
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she can answered the question of the head. The trainee has a demo with the head. The

status is the head will act like a customer and she is the waiter that served to head. The

trainee knows the sequence of the table and other ingredients in menu engineering.

Night shift, the trainee assigned in bar attendant and with Mam. Madel is in

cashier. She helped in decorating, arranging tables and its set up, and table skirting for the

event in restaurant “The Reunion of Rosario Institute 1967”.

Morning shift, the event will starts in 11am to 6 pm. She assign in Vertical

Avenue one of the guest in the Rosario Institute was in the vertical avenue exercising at

the gym. The guest was storied about her past life and her daughter and grandchild.

Starting the event but the trainee assigned in registration.

Week 4 (February 13 to February 19, 2017)

Morning shift, the trainee arrange the stub in morning and clean the vertical. The

trainee asked the human resources of Mount Sea if they can change her department to

Front office or in office but the human resources replayed they don’t have slot in front.

Then he said that we have a slot but in housekeeping then the trainee accepted the

offered. Before left, sir Thomas asked to all trainees that he wants to see if they are know

how to demo the sequence of table in restaurant and to try the carry the oval tray. The

trainee it and she was passed and she cleaned the Vertical.

Morning shift, the trainee prepared the material in used in the event. The event

was the Municipality of Rosario but only 20 pax she helped to set up the plates and

tables. She cleaned also the Vertical avenue. The allotment is 23 but they are only 9 that

breakfast in that morning. The trainee cleaned the utensils then arranged the table set up

because yesterday they have event. She helped to clean the restaurant. That day she asked
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the head of housekeeping she said that the trainee will alternate housekeeping and in the

food and beverage the trainee accepted it.

Morning shift, first day of trainee in housekeeping department but she know that

all employees are kindly and helpful. The employee gives some notes about in

housekeeping and how to set up the rooms and the codes of the chemicals that they used.

The first employee came was Mam Marinz, she teach the trainee in proper bedding,

dusting and cleaned the comport room. Then the trainee slightly learned in beddings and

to clean the comport room. Then the head of housekeeping assign the trainee in the

laundry to fold the towels and etc.

Morning shift, but this time the trainee is in the food and beverage department

preparing the utensils, stub in breakfast, and cleaned the poolside. The trainee opens the

Vertical avenue and then she cleaned it. The trainee back to restaurant then she saw many

customer are there that is lunch time. The trainee helped in the bar with Mam Madel.

Week 5 (February 20 to February 26, 2017)

Morning shift, she assigned in Housekeeping Department. One guest wants to see

the trainee, she is the one that companion in Rosario Institute 1967 but the trainee is in

the housekeeping. But in afternoon she see her and she gave the trainee 2 pcs of

chocolate and binding the trainee good bye. The trainee asked Mam Carlen head of

housekeeping department to full time in housekeeping and Mam Carlen reply yes. That

time they have 3 make up room and 4 check out. She assigned in first floor and with

Mam Marinz but she left the trainee in beddings and cleaned the toilet.

Morning shift, the trainee assigned in second floor. Mam marinz was asked the

trainee that she can go with one trainee at room. One of trainee cleaned the toilet then she
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is in the dusting and bedding. Mam Marinz asked the trainee to full out the room in check

out. She assigned in first floor but now she has a partner named Sir cholo one of the

trainee for employee in housekeeping and one of the room attendant is Mam Carlen head

of the housekeeping. She assigned in dusting and mopping. The trainee assigned in

second floor they have 9 make up room and 4 check-out. She assign in dusting and

beddings in all rooms. At 1pm all rooms are done. At 2pm the trainee cleaned the third

floor all rooms and pick up the bath mats, bath towels and hand towels because all towels

have a dust and dirt.

Night shift, they have event JS prom. The head of food and beverage asked the

head of housekeeping that she need more trainee that needed in the event so all of trainee

assigned in buffet station. The trainee assigned in serving the food but the head admin has

called the trainee. She feel nervous because she knows the trainee name then she said that

she assigning the trainee in the Vertical Avenue because some guest was in the pool and

they are go inside in the Vertical avenue so she need to go in the restaurant.

Week 6 (February 27 to March 5, 2017)

Morning shift but 8am to 5:30pm, she cleaned the second floor that have 9 make

up room and 2 check-out. At 12nn she need to eat because all of the trainee need to

cleaned in the Venue because for the event. The head of food and beverage needed again

3 trainees in that event so the trainee volunteer. She assigned in serving the food then

when the event is done she helped to cleaned and arranged the tables.

The trainee prepared the push cart and cleaned the lobby. She helped in 1 st floor

with Sir Marcus. The trainee was in the laundry to helped Mam Esmay to fold the linens

and towels then she cleaned the lobby and hallways to first floor to second floor. The
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trainee was prepared the push cart in first floor but she did not go to rooms the head

asked her to cleaned the lobby and hallways. The head of housekeeping was Mam Carlen

she teach the trainee in proper clean the comport room. The trainee was assigned in the

food and beverage. The restaurant have event it’s prom night of student Christian Grace

expected that they are all 50 pax but they are only 42 then they start the program 8 but the

schedule is 6pm. The trainee came home exact 12pm.

Week 7 (March 6 to March 10, 2017)

Morning shift, the trainee prepared the push cart in 2nd floor. The head of food

and beverage asked the head of housekeeping she need the trainee because they are only

2 employees and 1 trainee so she needed 1 more the trainee to helped in bar. The trainee

assigned helping in bar. She cleaned the Vertical Avenue and the utensils. The trainee

assigned cleaned the lobby and the hallways. The head asked the trainee to check the elite

lock door in 3rd floor.

Observed Strengths and Weaknesses of the training Area

The good food they serving is the most attractive and the satisfaction for service is

definitely fine and comfortable. In housekeeping they have a good team work and to

accomplish their work.

They don’t have enough staff for most big events and the function room is very

far in the restaurant.

Insights

The trainee was happy to what she learned there, even they have lots of

reservation she need to over time every event just to arrange all the set up needed. The

trainee enjoying every task she needs to do.


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The only problem the trainee encounter is the utensils. Some of the utensils have

rust so she needs to find other tool to replace it. Sometime they didn’t notice that the

teaspoon had rust so the trainee needs to apologize to the customer.

The trainee wish to suggest to the company continues its quality service to its

clients. By doing so, Mount Sea Resort is expected to be the region's best leisure park.
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SUMMARY

On-the-Job Training is a requirement for all graduating college students. This is

the last endeavour that the student must accomplish to graduate. All the knowledge and

skills acquired must be used to have a better performance rating from the company. The

training institution was at Mount Sea Resort, Marseilla St. Bagbag II Rosario Cavite. She

was assigned in Food and Beverage department and Housekeeping department. This

trainee’s practicum started on January 24, 2017 and ended on March 10, 2017, which got

a total number amounting to 360 hours.

The trainee assigned in the different department the Food and Beverage

Department and Housekeeping Department. During the first week in training she was part

of food and beverage department and the last week of the training she was in

housekeeping department. The main task in food and beverage department should always

to do is how to gain the satisfaction of the individuals entering, eating on the restaurant,

securing the food serve on the right time and standard taste, and status makes the client

satisfy and happy. In housekeeping department make sure that the room is already

cleaned and all requests are properly serve to the guest.

This On-the-Job Training taught the trainee the importance of work, where she

learned many things that she might use in the near future. Mount Sea Resort has a

conducive environment that enables everybody to develop their knowledge, talent, skills

especially the good attitude and character for the employees.


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REFERENCES

Anonymous. (2017). Facilities of the Mount Sea Resort. Retrieved from:


www. http://mountsearesort.com.ph//facilities

Anonymous. (2017). Background of the Mount Sea Resort. Retrieved from:


http://mountsearesort.com.ph

Anonymous. (2017). Pictures of the Mount Sea Resort. Retrieved from:


www.mountsea.com /location

Anonymous. (2017). Pictures of tools and equipment. Retrieved from:


https://images.google.com
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Appendix 1
Application Form
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Appendix Figure 1. Application Form


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Appendix 2
Curriculum Vitae
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Appendix Figure 2. Curriculum Vitae


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Appendix Figure 2. Continuation


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Appendix 3
Curriculum Checklist
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Appendix Figure 3. Checklist of Curriculum


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Appendix Figure 3. Continuation


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Appendix 4
Certification of Class Standing
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Appendix Figure 4. Certification of Class Standing


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Appendix Figure 4. Continuation


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Appendix 5
Waiver
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Appendix Figure 5. Waiver


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Appendix 6
Recommendation Letter
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Appendix Figure 6. Recommendation Letter


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Appendix 7
Memorandum of Agreement
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Appendix Figure 7. Memorandum of Agreement


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Appendix Figure 7. Continuation


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Appendix 8
Location Map
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Appendix Figure 8. Location Map


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Appendix 9
Certificate of Completion
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Appendix Figure 9. Certification


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Appendix 10
Accomplished Evaluation Form
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Appendix Figure 10. Accomplished Evaluation Form


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Appendix Figure 10. Continuation


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Appendix Figure 10. Continuation


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Appendix Figure 10. Continuation


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Appendix 11
Identification Card
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Mount Sea Resort


163 Marseila St. Bagbag II Rosario, Cavite
(046) 438-3888

Name: IRA NORELL D. SOLANO

Position: On-the-Job Trainee

Department: Food and Beverage

Date issued: January 24, 2017

• This temporary Identification Card must be


worn inside the Resort premises at all times.

• In case of loss, finders are requested to


surrender it to Mount Sea Resort, Hotel and
Restaurant.

• This card is valid for 3 months from the date of


issuance.

Jherieco M. Tanega
Human Resource Director

Appendix Figure 11. Identification Card


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Appendix 12
Daily Time Record
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Appendix Figure 12. Daily Time Record


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Appendix Figure 12. Continuation


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Appendix 13
Daily Journal
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Day 1 (January 24, 2017)

The trainee was assigned in The Dining Room. She stub, prepared the tables and

chairs and cleaned it. She cleaned some utensils like spoon, fork, and water glass. After

that she reviewed the standard operating procedures of the department.

Day 2 (January 25, 2017)

The trainee cleaned the water glass and review again the menu engineering and

sequence of table service. Mr. Thomas one of the employees of restaurant taught her the

ingredients and had a demonstration the standard service in restaurant.

Day 3 (January 26, 2017)

The trainee cleaned the veranda table, floor and then at the poolside. She also

stubs and prepares the table and chairs.

Day 4 (January 27, 2017)

She prepared the complimentary breakfast like orange juice, coffee, hot chocolate

and fresh milk. The trainee cleaned the plates and utensils then checking the set up in

table.

Day 5 (January 28, 2017)

The trainee was assigned in night shift. They had an event for a 60th birthday and

Chinese New year. She served food, and was tasked to clean the event area.

Day 6 (January 29, 2017)

The trainee was assign to serve in buffet from 2pm to 7pm. She was tasked as a

buffet controller. After the event, one of the guests gave her some chocolates and

Php120.
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Day 7 (January 30, 2017)

The trainee helped Ma’am Madel in bar. She prepared shakes and juices of the

guest.

Day 8 (February 2, 2017)

The trainee again helped Ma’am Madel in the restaurant. There was a get together

reunion of Batch 1961of Cavite National High School for 60pax.

Day 9 (February 3, 2017)

She was tasked to serve the drinks of their guest from the Municipality of

Rosario. She felt nervous knowing were already drunk but she also knows that they were

friendly and kind.

Day 10 (February 4, 2017)

The trainee was assigned in Vertical Avenue to help the morning employees.

Then later, tasked to be in the Maytinis for an event, catering for 60 pax.

Day 11 (February 5, 2017)

Mid-shift, that time they have reservation again in Maytini. The trainee helped to

prepare the chafing dish needed in the event for 38pax. But the trainee was also assigned

in the walk-in restaurant.

Day 12 (February 6, 2017)

Today is the schedule demonstration exam of the trainees. The food and beverage

department head got mad at her because she doesn’t have any review in menu

engineering. She was told to review the menu engineering or else she can be kick-out in

the department.
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Day 13 (February 8, 2017)

For this day the trainee did review in preparation for her demonstration exam.

Fortunately, the trainee passed the said examination.

Day 14 (February 9, 2017)

For this day, the trainee was schedule for her demonstration in table service. In

this demonstration the head will act like a customer and the trainee will be the waiter.

With confidence the trainee knows that she will be able to pass the exam.

Day 15 (February 10, 2017)

The trainee was assigned as a bar attendant with Ma’am. Madel. She helped in

decorating, arranging tables and set up, table skirting in preparation for the event in

restaurant “The Reunion of Rosario Institute 1967”.

Day 16 (February 11, 2017)

She was assigned in Vertical Avenue to clean and prepare the place for an event.

During the event she was assigned in registration.

Day 17 (February 12, 2017)

The trainee was assigned in the Vertical Avenue. She cleaned the floor, glass

surfaces, the tools and equipment, flat screen TV, the couch and pillows, the billiards and

KTV.

Day 18 (February 13, 2017)

The trainee arranged the stub in the morning and cleans the vertical. She also

requested to be transferred to the housekeeping department.


74

Day 19 (February 15, 2017)

For this day, the trainee was asked again to have her demonstration in table

service. So the trainee quickly reviews and had her demonstration.

Day 20 (February 16, 2017)

The trainee prepared the materials to be used in the event. The event was at the

Municipality of Rosario for 20pax. She also helped to set up the plates and tables and

cleaned Vertical Avenue.

Day 21 (February 17, 2017)

The trainee cleaned the utensils then arranged the table set up for an event and he

helped to clean the restaurant.

Day 22 (February 18, 2017)

First day of the trainee in housekeeping department, the employees gave her some

notes about housekeeping, how to set up the rooms and the codes of the chemicals that

they are using. Ma’am Marinz, taught the trainee proper bedding, dusting and cleaning of

comfort room. Then the head of housekeeping department assigned the trainee in the

laundry to fold the towels and etc.

Day 23 (February 19, 2017)

She was again assigned in the food and beverage department. She helped in

preparing the utensils, stubs in breakfast, and cleaning of the poolside. The trainee opens

the Vertical Avenue and cleaned it. The trainee went back to restaurant and helped

Ma’am Madel at the bar.


75

Day 24 (February 20, 2017)

The trainee was assigned in Housekeeping Department. She cleaned the guest

rooms and hallways. Once again, the guest she met at the restaurant gave her chocolates.

Day 25 (February 22, 2017)

Today the trainee requested Ma’am Carlen, head of housekeeping department for

her to be a full time housekeeper. She had cleaned 3 make-up and 4 check-out rooms. She

was also assigned in the first floor with Ma’am Marinz to do the beddings and toilet

cleaning.

Day 26 (February 23, 2017)

The trainee was assigned in second floor. Ma’am Marinz asked the trainee to

checked the all the rooms. She cleaned the toilet and did dusting and bedding for each

room.

Day 27 (February 24, 2017)

She was assigned in the first floor together with Sir Cholo. They dusted and

mopped all the rooms in the first floor.

Day 28 (February 25, 2017)

The trainee was assigned in the second floor. She cleaned 9 makeup and 4 check-

out rooms. She dusted and made up all rooms. The trainee also cleaned the third floor and

picked up the bath mats, bath towels and hand towels.

Day 29 (February 26, 2017)

The trainee was assigned in serving the food, and later called by head admin. She

felt nervous because she knew that she will be assigned again in the Vertical Avenue.
76

Day 30 (February 27, 2017)

She cleaned the second floor and cleaned 9 make up, and 2 check-out rooms. She

then cleaned the Venue in preparation for the upcoming event. During the event, she was

assigned in serving and arranged the tables after the event.

Day 31 (March 1, 2017)

Morning shift, the trainee prepared the push cart and cleaned the lobby. She then

helped Sir Marcus in cleaning the rooms in 1st floor.

Day 32 (March 2, 2017)

The trainee was assigned in the laundry area to helped Ma’am Esmay in folding

the linens and towels. Then she cleaned the lobby and hallways of the first floor and

second floor. The trainee also prepared the push cart in the first floor and was taught how

to clean the bathrooms.

Day 33 (March 3, 2017)

The trainee was assigned in the food and beverage department. The restaurant had

an event, a prom night of the students from Christian Grace Academy. There were 50

expecting guest but there were only 42 arrived.

Day 34 (March 4, 2017)

The trainee prepared the push cart in the 1st and 2nd floor to helped Sir Cholo and

Ma’am Joan in cleaning the rooms and hallways.

Day 35 (March 5, 2017)

The trainee prepared the push cart in the 1st and 2nd floor to Ma’am Marinz and

Ma’am Winna. They checked all the rooms and replenished all the amenities in each

bathrooms.
77

Day 36 (March 6, 2017)

The trainee prepared the push cart in 2nd floor. The head of food and beverage

asked the head of housekeeping that she need the trainee in the bar. The trainee was

assigned to clean Vertical Avenue.

Day 37 (March 8, 2017)

The trainee was assigned to clean the lobby and hallways of 3rd floor.

Day 38 (March 9, 2017)

The trainee prepared the push cart in 2nd floor. She helped Ma’am Juvi and

Ma’am Esmay in laundry. She also helped Ma’am Carlen and Sir Choco in cleaning the

rooms of 2nd floor. Ma’am Carlen asked the trainee to bring the towels, bed cover, pillow

cases, infill small and big, and duvet in laundry area.

Day 39 (March 10, 2017)

She prepared the push cart in the 1st floor and 2nd floor. After that she was

assigned in the 2nd floor with Ma’am Marinz to check the elite lock.
78

Appendix 14
Training Program
79

Waiter Training Program

First Day

 Orientation; familiarization with the work place and facilities.

 Policy and procedure; standard rules and regulation.

 Discussion and explanation of the Code of Discipline.

Second Day

 Do’s and don’ts for waiter.

 Waiters’ job description.

 Introduction to standard services and procedures.

Third Day

 Standard order-slip procedures.

 Familiarization with restaurant menu book.

 Sequence of table services, knowledge on basic food; identifying drinks.

Forth day

 Who’s who is Mount Sea Resorts (organizational chart)

 All about MSFR, discount card, senior citizen’s card, membership card, special

discount and percentage scheme.

 Company discount: gift certificates; swimming passes etc.

Fifth Day

 Positive attitude and positive body languages.

 Provide the needs of the guest; positive relation with the customer.

 Handling guest complaints.

 Proper personal hygiene.


80

Sixth day

 Shadowing (welcome and seating of guest/s)

 Basic set up of breakfast lunch and dinner.

 Bar items and bar terms.

 Order-taking; serving food and drinks.

 Senior waiter to accompany trainee in work flow, from opening to running and

closing duties.

Seventh day

 Examination

Eighth to fourteenth day (simulation)

 Basic order-taking to serving food and beverage.

 Responsibility check every shift.

 Day to day work on the floor.

 Time management.

 Punctuality check.
81

Appendix15
Case Report
82

Appendix Figure 13. Case Report


83

Appendix 16
Guidance Report
84

Appendix Figure 14. Guidance Report


85

Appendix Figure 14. Continuation


86

Appendix Figure 14. Continuation


87

Appendix Figure 14. Continuation


88

Appendix Figure 14. Continuation


89

Appendix 17
Photo Documentation
90

Appendix Figure 15. The trainee while having her duty in the bar.

Appendix Figure 15.The trainee while taking orders of the guest.


91

Appendix Figure 15. The trainee while making yellow mango shake.

Appendix Figure 15. The trainee while cleaning the table glass.
92

Appendix Figure 15. The trainee while doing the maiter of the bed.

Appendix Figure 15. The trainee while bed making.


93

Appendix Figure 15. The trainee while moping the floor of the room.

Appendix Figure 15. The trainee was moping the floor in the center.
94

Appendix 18
English Critic Confirmation
95

CAVITESTATEUNIVERSITY
CAVITE CITY CAMPUS
Pulo, Dalahican, Cavite City
Tel. (046) 431-35-70; (046) 431-35-80

Hotel and Restaurant Management Unit,


DEPARTMENT OF MANAGEMENT

REQUEST FOR ENGLISH CRITIC

Name Signature

Ira Norell D. Solano ____________________

Degree: BSHRM Type of Manuscript: Narrative Report

Title: NARRATIVE REPORT OF ON-THE-JOB TRAINING AT MOUNT


SEA RESORT AND RESTAURANT AT 163 MARSEILLA
BAG BAG II ROSARIO
CAVITE

CONFORME:

VICTORIANO N. RODIL, MGM


Accredited English Critic

________________
Date

ERNIE T. PANGGAROTAN LAARNI B. PERLADO


OJT Adviser OJT Campus Coordinator

_______________ _______________
Date Date
96

Appendix 19
English Critic Certification
97

Republic of the Philippines


Cavite State University
Cavite City Campus
Pulo II Dalahican, Cavite City
Tel. (431-35-70); (046) 431-35-80

CERTIFICATION

April 18, 2017


Date

To whom it may concern;

This is to certify that the Narrative Report of Ira Norell D. Solano at the a Mount Sea

Resort And Restaurant At 163 Marseilla Bag Bag II Rosario Cavite has been read and

edited and is now ready for final reproduction.

Victoriano N. Rodil, MGM


Accredited English Critic
98

Appendix 20
Routing Slip
99

Republic of the Philippines


CAVITE STATE UNIVERSITY
CAVITE CITY CAMPUS
Pulo, Dalahican, Cavite City

ROUTING SLIP

Name Signature

Ira Norell D. Solano __________________

Degree: BSHRM Manuscript: Narrative Report

Title: NARRATIVE REPORT OF ON-THE-JOB TRAINING AT MOUNT


SEA RESORT AND RESTAURANT AT 163 MARSEILLA
BAG BAG II ROSARIO CAVITE

Date Date Remarks


Received Released

ERNIE T. PANGGAROTAN
OJT Adviser

SEUZ REY R. CANTELA


OJT Department Coordinator

VICTORIANO N. RODIL, MGM


English Critic

LAARNI B. PERLADO
OJT Campus Coordinator

FRINZE AL A. BERNAL, MBA


Department Head

MARIA CRISTINA J. BAESA, MAEd.


Campus Dean
100

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