A Restaurant Practicum Report
On

MatsuriDaikoku Food Inc.
233 Tomas Morato Cor. E. Lopez Jr. , Near ABS-CBN Compound
Quezon City , Metro Manila

TRAINING PERIOD: February 16,2012-May2012
In Partial Fulfillment of the requirements for the course
SWEP – Supervised Work Experience Program

For a degree in
Bachelor of Science in Hotel and Restaurant Mangement

Submitted by:
Evangelyn A. Jugueta
Sta.MonicaSubd.Ugong , Valenzuela city
09269792307/09092387282
Submitted to:

SWEP Coordinator
Submitted on:
October2012

Matsuri Japanese Restaurant

Table of Contents

Introduction of the Company
Vision, Mission and Goals of the Company
Organizational Chart

CHAPTER TWO
The Company and its Operations:
SWOT Analysis
Case Presentation and Discussion
Recommendations

CHAPTER THREE
.
Daily Training Experience Report
General Perception of the Training

APPENDICES
Pictures in Action
Pictures of Facilities
Rules and Regulations
Establishments Brochures
Pictures of the Food with Definitions
Updated Resume

A.) INTRODUCTION OF THE COMPANY

Matsuri Japanese Restaurant was opened November 21, 2007. Pioneer in the restaurant industry, there is no success story as remarkable as that of the Triple V-group ( Saisaki, Kamayan, Dad’s and Samboko Jin Restaurant) owned by Mr. Victor V. Villavicencio ( VJ Villavicencio, the owner of Matsuri. )

Mr. Victor Sixto Jose B. Villavicencio opened his very own restaurant with the systems and manpower run by Triple-V management and staff, added with innovations. Matsuri Japanese Restaurant is a confluence of various factors: dyanamic leadership, service distinctiveness, efficient operational network, motivated and professionally trained manpower. A special odor exhaust system was introduced to avoid the smoke and clinging Japanese-cooking smell. Japanese Master Chef were flown in (Mr. Takada) to ensure the quality of the food.
Matsuri Japanese Restaurant known for these outstanding features and amenities, namely:

Valet Parking Service
A 5-star hotel amenity pioneered by company in a local restaurant industry.

Sushi Glass Kitchen
Open kitchen for the guest visual enjoyment and scrutiny of the food preparation process
.
Function Rooms
For big gatherings that require privacy

Guest Service
Similar to “concierge” concept of fine dining, this function as an information and customer assistance center by facilitating reservations, inquiries, sales promotions and forwarding suggestions and complaints to appropriate departments.

B.) Vision, Mission of the company

VISION We, the Matsuri Family, see the future where we develop pioneering ang innovative concepts and activities in food service, distribution and production that will provide consistent supply of quality, reasonably- priced food and thus, contribute to the physical well-being and economic progress of the filipinos.

MISSION We are committed to achieve ever increasing levels of Guest Satisfaction, Operating efficiency and personal Well-being.

C.) Organizational Chart

MATSURI
A Passion for perfection
Organizational Chart
Victor Sixto Jose B. Villa Vicencia
President
Victor Sixto Jose B. Villa Vicencia
President

Joel L. de Vera
General Manager

Christoper R. Reduta
Chef Cook
Andrew P. Pedrigon
Sushi Chef
Virgilio O. Grey
Senior Valet
Florante Valencia
Purchaser
Enrico T. Sison
Dining Supervisor
Marsha P. Dimaano
Head Cashier

Emannuel E. Dela Cruz
Valet
WenceslaoCesario
Sushi Bar
Jimmy B. Saboriendo
Kitchen
Dominador O. Ruiz Jr.
Senior Waiter

Robby C. Morales
Sushi Bar
April V. Gonzales
Kitchen
Arlan C. Puno
Dining

Rex G. Subalisid
Kitchen
Efren M. Delos Reyes
Dining

Melvin O. Alogbati
Kitchen
Eugene P. Delos Reyes
Dining

Venerando M. Alcantara bar Anreshell T. Delloson
Receptionist

CHAPTER TWO

A.)

The Company and Its operation: SWOT analysis
STRENGTHS
They have strong brand name that is associated with the value of money, good quality and healthy Japanese food. They also have delivery services provided to reach out more consumers. In-house training is also conducted to ensure the staff’s efficiency and productivity with collaboration with major banks on credit card promotions and penetration of different market segments allowed through discounts and reward points given to the card holders.

WEAKNESSES
Their food presentation, Improvements can be made to enhance the visual appeal and the Menu is slightly similar to competitors.

OPPORTUNITIES
The establishment opens up a new market segment, increasing revenues.

THREATS
Rapid Increasing of Supplier’s prices and they focus on the growing segments to spread the company’s portfolio.

B.) CASE PRESENTATION AND DISCUSSION

1. “Lack of Supplies”

-most of the time the restaurants don’t have enough supplies to cater the guest’s order because of lack of income. Their stock is good for one day only. Maybe they should add more stocks so the guest won’t complain that almost half of what are in the menu are out.

2. “There are places in the restaurants hat is hot or the ventilation system is not good”

-some parts of the restaurants is hot because the air conditioners is not strong enough to make those places cooler.

3. “Lack of Employee”

-Matsuri is a eat all you can restaurant so many people are attracted atbthe restaurant but they only have 4 waiters so there are times that they cant’t serve all of them at the same time.

4. “Lack of Parking space”

-sometimes there are too many cars parked in the parking space so the other guests can’t eat at the restaurant because of lack of parking space.

5. “Slow service”
-sometimes the service is slow because of lack of human power they can’t serve all of the guest at the same time.

C. RECOMMENDATION * With more observation we strongly recommend that they should follow the house rules and regulations because sometimes they are naughty ( pasaway) while on duty.

* I recommend that they should hire more employees, the owner of the restaurant should hire more employees so they can esceed the expectation of their customers. Once they exceed their customers will be loyal to them and they will patronize the services and food offered by their restaurant.

* They also need to buy more aircon unit so the customers won’t complain about the temperature inside the restaurant because most of the time it is so hot inside the restaurant even though they have aircon units

* They should focus on how they present their food because sometimes the customers are confused because the food they ordered doesn’t look like the picture of the food in the menu.

* The owner need to invest more funds to the restaurants to prevent having out of stocks of the ingredients.

CHAPTER THREE

WEEKLY TRAINING REPORT

* Feb. 16This is my first day as an ojt, I so nervous I don’t know how I will start my work but thank god I made it. Each of us had a head who will handle us until we finished the hours of work we need. They will help us and guide us and they are also the one who will teach us everything we need to learn.

*

General Perception of the Training

The general perception of the training is to teach us students the real life when we start working, how to face people, to test our patience, and to enhance and apply all the skills that we learned from school. The purpose of this training is to open the mind of my fellow HRM students what job are waiting for us when we graduate. This training is helpful to us students because it helps us build our self confidence. This training give us different benefits such us extra experience and extra information about our course. This training purposely help me to adjust in my future working field. It help us to choose where we need to work because some students are still confused on what field they want when they graduate, such us some students wants to be in the hospitality industry some wants to be in the cruise line and some students wants to be in restaurant phase. This training help us to motivate us in our study because we experienced the perfect job we will be dealing with if we get good grades and graduated without any failed or repeated subjects. I am happy to have this kind of training because this help me realize how hard to earn money. I realized that if my parents doesn’t work hard I am nothing, I can’t study in a school. I am happy to say that this training helps me in my daily life because it gives me additional information that will help me in my future life. I am thankful that I had my chance to experience on what’s the position and what are the things they do in a fine dining Japanese restaurant, andI experienced the life in the restaurant industry.

APPENDICES

Pictures in Action

Pictures of Facilities

The Matsuri Japanese Restaurant
233 Tomas Morato cor. E. Lopez Jr. , Quezon City
Conract No. : +6323766351

First floor (Station 1)

The Sushi Bar

First Floor (Station 2)

Bar Section

Function Room

Second Floor