Restaurant Practicum Report on

Phase1 Pacita Complex San Pedro, Laguna August 9 to October 2, 2011

In partial fulfillment of the course requirements for the subject H3: Supervised Work Experience in the Restaurant Phase of the Industry
For an Associate degree in Hotel and Restaurant Management

University of Perpetual Help System Laguna College of International Hospitality Management Sto. Nio, Bian, Laguna
Prepared by: Jessica R. Velez 304 Magnolia St., Putatan, Muntinlupa City Submitted to:
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Ms. Adorita De Jose

Acknowledgment
It is in my utmost appreciation to give thanks to our Almighty Father, for giving me enough vigor and agility to be able to perform at my finest condition during my practicum days at Maxs Restaurant Pacita. His guidance helped me surpass all the adversities. He enlightened me and motivated me to do more. To my parents, especially to my dad, thank you for supporting me all the way. You have provided me with my basic necessities and never doubted on what I could accomplish. My sincerest gratitude to the beloved Dean of the CIHM Department, you are the sole incentive why I had to finish my practicum at Maxs. You give students chance to be responsible and to face what they signed up for. Thank you so much, Dean. And lastly, I would like to give thanks to all the staff and management of Maxs Restaurant, thank you for the opportunity to have worked with all of you. I have learned and witnessed a lot. Thank you for the good times and the bad, the good friends that I had.
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Yours truly, Jessica R. Velez Practicumer

Table of Contents
Acknowledgment________________________________________________3 I. General Information about the Establishment 4
a. b. c.

Name and Location Mission Vision Ownership/Management History Organizational Chart_ 8 Facilities and Amenities 9 Sample Menu Folder 10

d. e.

f.

g.

II. Work Schedule III. Over-all assessment of Practicum 14 IV. Documentation

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16

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V. Certificate of Practicum 17 VI. Daily Journal 18 VII. Performance Evaluation 29

I. General information Establishment

about

the

Maxs an ideal dining place and venue of simple celebration great feasts. Browse into our menu and choose from wide selections of many varieties of Fried Chicken at affordable prices made for your dining pleasure.

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A.

Name and General Location

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The House that Fried Chicken Built

B. Mission and Vision

- To consistently delight them with great food and excellent service in a clean and comfortable environment

- To be the most loved Filipino brand. A world class company, passionate in bringing out the best in the Filipino. With products that delight the word with
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service that epitomizes Filipino hospitality where every encounter is made memorable with genuine care and service from the heart.

C. Ownership/Management D. History
Starting the House that Fried Chicken Built! It was 1945, after the Second World War, when Mximo Gimenez started a roadside caf at Scout Tuason, Quezon City. The easy-going Stanford-educated teacher had befriended some American G.Is regularly visited his house to enjoy hearty, home-cooked meals. Eventually, the soldiers insisted. Maximo started to put up his own restaurant so they could drop by at all hours and enjoy drinks with their fried chicken. This started the Filipino institution now known as Maxs Restaurant. Helping Max were his wife Mercedes, sister-in-law Felipa, his niece Ruby, and Rubys husband Claro. It was Ruby who managed the kitchen and who concocted the original special recipe for fried chicken. This recipe proved to be such a hit that American Troops and Filipinos were all clamoring for chicken and even more chicken! More than sixty years catered, Maxs Restaurant is known as The House that Fried Chicken built!
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From that initial Quezon City branch, Maxs now has over a hundred stores all over the Philippines. Presently, Maxs has been steadily establishing itself in the United States with more branched expected to open within the next few years. Maximo and his staff thank you for making Maxs Restaurant a part of your family from generations to generation. Max is looking forward to serving you more of his Sarap to the Bones fried chicken and enjoy other Pinoy specialties in the years to come.

E. Organizational Chart
Positions and the Person Holding the position
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Mrs. Marjorie Morin

Branch Manager

Mr. Leonard Lanciola Dining Supervisor

Mrs, Jenifer Pedrosa Kitchen Supervisor

Ms. Gladee Mae Tan Asst. Dining Supervisor

Mrs. Mary Grace Mercado Asst. Kitchen Supervisor

Mr. Adjie Evasco Cashier Mr. Randale Senoroso Cook C.S.A. Ms Micah Agustine Ms. Danessa Lagdamen
Waiter Mr. Walter Thomas Mr. Edmar Oro Mr. Daniel Treshman Mr. Francis Lazatin

Mr. Almario de Guzman Asst. Cook

Bar Staff Ms. Arlene Cahipe

Pantry F. Facilities and Amenities

Mr. Fryer Marc Deocales Mr. Micheal Ramos

Function Room and Capacity:

Josefina Ramos 11

Ms. Monette Mandigma

Entrance / Exit

P o
Table 33 Table 32 Table 1 Table 2 Table 3 Table 4 Table 9 Table 8 Table 5

Alfresco Area
Table34 Table 31

Table 11

Table 10

Table 12 Table7

Table 6

Table 35

Table 30

Table 14

Cashier

C.R

Bar Area

Table 20

Ta ble 25

Table 24

Kitchen

Table 21

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Table 23

Table 22

Seating Capacity: 120 seating capacity

Other Outlet Branches:

Stores in Laguna: BIAN,LAGUNA MONTE VISTA, CALAMBA PACITA SAN PABLO, LAGUNA SM STA. ROSA STA. ROSA,LAGUNA STA. CRUZ SM CALAMBA

Municipality/City: Batangas Bicol Cavite

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 Laguna Quezon Province Calapan

II. Work Schedule

Date August 9, 2011 August 10,2011 August 11, \ 2011 August 15, 2011 Time /Shift 9:00AM-5:00PM 9:00AM-5:00PM 9:00AM-5:00PM 4:00PM-10:00PM Area/Department Scout Tuazon, QC. Scout Tuazon, QC. Scout Tuazon, QC. Dining Area Specific Duties Training Training Training CSA/Greeter

August 16, 2011 August 19, 2011 August 20, 2011 August 21, 2011

9:00AM-5:00PM 2:00PM-10:00PM 12:00NN10:00PM 11:00AM10:00PM

Dining Area Dining Area Dining Area Tent

CSA/Greeter CSA/Seater CSA/Seater CSA

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August 22, 2011 August 23, 2011 August 25, 2011 August 27, 2011 August 28, 2011 August 29, 2011
\

3:00PM-10:00PM 8;00AM-3:00PM 11:00AM-6:00PM 8:00AM-10;00PM 2:00PM-10:00PM 10:00AM-7:00PM

Tent Dining Area Dining Area Dining Area Dining Area Tent

CSA Ordertaking Ordertaking Order taking Order taking CSA

Date August 30, 2011 September 2, 2011 September 3, 2011 September 4, 2011 September 5, 2011 September 6, 2011 September 9, 2011 September 11, 2011 September 12, 2011

Time/Shift 10:00AM-8:00PM 12:00NN-9:00PM 12:00NN-7:00PM 11:00AM-1:00PM 10:00AM-7:00PM 10:00AM-9:00PM 4:00PM-10:00PM 10:00AM-6:00 PM

Area/Department Dining Area Dining Area Dining Area Dining Area Tent Tent Dining Area Dining Area

Specific Duties CSA CSA CSA CSA. CSA CSA CSA CSA

2:00PM-10:00PM

Dining Area

CSA.

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September 13, 2011 September 15, 2011 September 16, 2011 September 17, 2011 September 18, 2011 September 19, 2011 September 20, 2011 September 22, 2011 September 23, 2011 September 25, 2011 September 26, 2011 September 27, 2011 October 1, 2011 October 2, 2011

7:00AM-3:00PM 7:00AM-3:00PM 3:00PM-9:00PM 12:00NN10:00PM 12:00NN-9:00PM 3:00PM10:00PM 7:00AM-3:00PM 7:00AM-3:00PM 10:00AM-8:00PM 12:00NN-8:00PM 3:00PM-10:00PM 9:00AM-3:00PM 11:00AM-8:00PM 12:00NN-9:00PM

Dining Area Dining Area Dining Area Dining Area Dining Area Tent Tent Dining Area Dining Area Dining Area Dining area Dining Area Dining Area Dining Area

CSA CSA CSA CSA CSA. CSA CSA CSA

CSA
CSA CSA CSA CSA CSA

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III. Over-all Assessment of the Practicum

1. What did you like most about your training? I like the most about my training are the following. First, by satisfying the guests needs. Second, to be able to serve and to be knowledgeable in terms of communication to others. Third, is to have my own experience, my hard work and stress, etc. are all worth-it.

2.

What difficulties did you encounter during your training? What did you do? What was the result?

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 Nothing, but during our practicum sometimes I think not to attend my duty because Im tired. But still I need to do this for myself and to learn more.

3.

Given a choice. Would you like to work in your practicum establishment in the future?

No! Because I think establishment to work.

theres

much

better

4. Would you recommend the company to other practicumers? Why or Why not?

Yes, because based on my experience I learned a lot of things about the restaurant operation and how to deal with different kind of people

5. In general, how would you rate your training? Why?

Excelle nt Training Establishm ent Trainers SelfEvaluation

V. Good

Good

Fair

Poor

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 I gave V. good rate to my training Establishment and trainers because I think its a better place to learn the right attitude for dealing the difficult situations.

6.

Comments, suggestion and recommendations to improve the program. None

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III. Documentation

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IV. Certificate of Practicum

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V. Daily Journal
Journal 1

A.

Weve been trained for three days at Maxs Scout Tuazon, Quezon City. The first day tackles about Menu Familiarity. The second day of the training tackles about Extra Service Challenge. The third day is the eye-opener for us. They taught us how to deal with different customers, how to interact with them, how to solve problems in a particular situation. I know it will help me a lot in the duration of my practicum. In their menus, others are quite confusing. But then if you continuously read and memorize it will be easy to you later on. And I can say that Maxs Restaurant is different with the other restaurant. It gives me the eagerness to work on actual.
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B.

Journal 2
In the first day of my practicum, it is quite hard for me, since Im only used to go to school. But now its in more professional way since they treat their practicumers as their employee. So I bear in my mind that I should not disappoint myself and my trainees. Our Asst. Dining Supervisor, Gladee May Tan, taught me on how to use the POS system, recall to me what we have learned during the 3-day
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training. She also introduced me to their Kitchen Supervisor, Jennifer Pedrosa together with the other staff and employees. My first job in my first day is to greet and welcome the guest with a smile.

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C.

Journal 3
In the second day of my ojt, My Co-CSA Ms. Danessa Lagdamen taught me and takes me with her every time she takes orders. How to buss out, partial and initial, put set up, help the waiter to serve food and drinks, how to explain to customers if there is a complain, how to hold the guest if they are more than 4 pax to be able to set up the table first. She explained to me that I should expand my patience. And I always bear that in mind. Im greeter and at the same time seater within this day.

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D.

Journal 4
Its been 3 days since I had my last journal since it is these days that I felt how hard it is to multitask studies and do my ojt. I can say to myself that I really need to adjust. It is so tiring. These are also the days that I said to myself that, I want to quit but every time I think of my parents and my future, I always say to myself that this will help me in the future, I KNOW. It gives me the courage to continue and just be strong.

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E.

Journal 5
It is my first time to be the CSA in the tent! Im so happy because I cant feel now that I am tired or what. Meaning to say that I enjoy what I am doing! Thank Heavens! I now do the order-taking, every time you see the happiness and satisfaction with the face of customer it makes you feel great and just say to yourself It is me who serve them meaning, they are satisfied with me service.

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F.

Journal 6
What a devastating day! Unluckily, I have been charged for their Boneless Bangus (Rubys Favorites). But then I always take it positively because I know everything happens for a reason. Next time, Ill be more careful in order-taking and punching. No matter what happens, I will always make sure to repeat their orders. Im happy too because I am now more close with the employees. They play jokes with me and taught me still. It is more pleasing to work if you know what you are doing and you like the people around you.
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G.

Journal 7
It has been 4 days since I have written my last journal. This week is a hell week for me since I AM THE ONLY CSA at the dining. My Co-CSA, Danessa Lagdamen got sick. Thats my first time to be left alone. And thank God because I did well! I now felt that it is so hard to be left all by yourself. This was a test to have patience and presence of mind always. Even though youre already tired, you need to show and let customers feel that they are welcome, so smile and smile as if youre not tired or anything.
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H. Journal 8

This is my first time to encounter problem with guest/customer. The complaint is that their dessert, Buko Pandan Special, has an insect. I genuinely approached the customer with respect and ask what their problem is. Then I said, Yes Maam I got your point. Sorry for what happened. Do you want us to change your dessert? Ill attend to you shortly. Sorry again Maam then I reported to our Supervisor. It is the Kitchens concern now. I am proud of myself because I did my part. After serving the new dessert they thanked me. It is always a pleasure when customers say thank you to you.

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I. Journal 9
This whole week tested my depth of honesty with their rules and regulations because I have encountered 7 customers giving me tip right through my hand and say this is for you, yet I just said, Thank You Maam sir. As humans, these are temptations to get the money and put it in my pocket. But then I know that it is just money; I can have that in the future, much more than I will ever receive now. It is a test of being professional in your work and again Im proud of myself.

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J. Journal 10
A week to go and Im finally done with my practicum. This is the time that I felt like I want to work here since at that short period of time, Ive been friends with these people. I will miss the times that I am used to wake up early in the morning, be home late, and be so tired. Now, all I will be doing is get some rest, at last! The employees told me that they will be missing me. As a practicumer I feel fortunate to hear that from them.

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K.

Journal 11
Finally, it is my last day tomorrow! I cant imagine that this short period of time, I have finished my ojt and be friends with the employees as if Im one of them. Im proud of myself because even though at times I had flaws, still, I played the role of being CSA. Now I know how it feels giving and serving guest/customers satisfaction. I Thank God for giving me the strength and courage to finally come what I have finished. Surely, I will miss Maxs Pacita. Being the CSA and being a part of them.

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VII. Performance Evaluation

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