...INTRODUCTION The practicum training is an integral part of the Bachelor of Science in Hospitality Management and Tourism (BSHMT) program of the City College of Tagaytay (CCT). It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal. The BSHMT program of the City College of Tagaytay considers the practicum training to be among the most important professional preparation activities in which BSHMT students participate. Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experiences at the following establishments: Taal Vista Hotel, Taj of Tagaytay and Massimos Ristorante Italiano during the second semester of year 2007-2008 in...
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...PRACTICUM EVALUATION FORM Please rate the Student’s overall practicum performance according to the rating scale below. 1 = Did not meet job requirements. Significant performance improvement urgently needed. 2 = Met minimum job requirements. Work improvement plan was needed to bring performance to a satisfactory level. 3 = Met normal job requirements with few exceptions. Improvements in performance needed in one or more elements. 4 = Fully met job requirements. Performance was what was expected of a person in his/her position. 5 = Exceeded job requirements. Student performance was impressive, exceeded what is normally expected in this position. NA = Not Applicable Criteria/Rating Work Habits 1. Punctual 2. Reports regularly 3. Performs tasks without much supervision 4. Practices self-discipline in his / her work 5. Demonstrates dedication and commitment to the tasks assigned to him/her Work Habits Total/Average Work Skills 1. Demonstrates the ability to operate machines needed on the job 2. Handles the details of the work assigned to him / her 3. Shows flexibility (whenever the need arises) in the process of going through his / her task 4. Manifests thoroughness and precise attention to details 5. Fully understands the linkage or connection between his / her task to previous, intervening and subsequent tasks 6. Usually comes up with sound suggestions to problems Work Skills Total/Average Social Skills 1. Shows tact in dealing with different people he /she comes in contact with...
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...History of Max’s Restaurant In 1945, after World War II, American Occupation Troops stationed in Quezon City, Philippines, were befriended by Maximo Gimerez, a Stanford-educated teacher. A few came to his nearby house for drink or two, until they insisted that they pay for their drinks. Maximi decided to open a café which serves chicken, steak, and drinks. He was joined by Mercedes, his wife, and Felipa, his sister-in-law. His niece, Ruby, managed the kitchen joined by her husband Claro, Ruby concocted a special recipe for chicken that was adored by G.I.s, and they kept coming back for more. Soon enough, the Filipino public heard about the delicious chicken-tender, juicy and crispy. They came too! Encourage by her mother to expand the menu and serve more Filipino food, Ruby set up the Baclaran branch along the Roxas Boulevard in Parañaque. It was decided that the restaurant would be named Max’s which was Maximo’s nickname. Company’s Profile MAX’S VISION To be the most admired restaurant of choice where people celebrate and cherish great food and excellent service, everyday, all the time. MAX’S MISSION “CUSTOMER’S” To consistently delight tem with great food and excellent service in a clean and comfortable environment. To assure value for money. “EMPLOYEES” To provide them with good working environment and opportunities for personal, professional and career...
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...Preface This manual is intended to serve as practicum guide to students who will take their practicum for hotel and restaurant. The manual serves the following purposes: 1. To introduce students and practicum coordinator to the hotel and Restaurant Practicum Program; 2. To serve as a resource for students in planning the practicum experience in the Hospitality Industry; 3. To articulate the policies and procedures of the Hotel and Restaurant Practicum Program for students and practicum coordinator; and 4. To describe requirements of the Hotel and Restaurant Practicum Program. Additionally, this manual is meant to be used in conjunction with the over-all policies and guidelines of different hotels and restaurants in regard to their practicum Program including requirements, important students policies, and academic policies of the school. There are many procedures, sequences of courses, deadlines, and through their practicum. Each student has an assigned advisor with whom she/he is expected to keep on-going consultation. The student is the one primarily responsible for knowing the information in this manual and keeping apprised of deadlines and on-going requirements and responsible. The Hotel and Restaurant practicum experience is a major testing ground for the student’s knowledge , skills, and values. The student is supported on this experience by the leadership of her/his practicum coordinator. The goals and activities in this presented are intented to provide...
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...Christmas Dianne S. Coralde Jhoanna Lyca R. Velchez Michael O. Espinar | III. College | College Of International Hospitality Management College Of International Hospitality Management | IV. Background and Significance | The Hotel and Restaurant Management curriculum of the university is designed to prepare students for entry level /supervisory/ management positions in the lodging, food service Industry and other related operations. All educational institutions offering the Hotel and Restaurant Management programs require practicum training or supervised work experience. It allows the students to be exposed to the different from an apprenticeship or internship where training is focused only on one area of operation or program. The practicum program is a joint effort between the school and the participating Institution (hotels) to uphold industry standards and fully tap the expertise of future practitioners in the industry. While the school provides the basic theories, participating hotels and restaurants provide the resources and work situation where the students can apply and test theories and principles they have learned from school. During practicum, the students are assigned to participating hotels where they are given actual work experience in the various aspects of its operation. The students are required to enroll the...
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...The practicum report is an integral part of the Bachelor of Science in Hotel and Restaurant Management (BSHRM) of the Dominican College of Tarlac (DCT). It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal. The BSHRM of the Dominican College of Tarlac considers the practicum training to be among the most important professional preparation activities in which BSHRM students participate. Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experience at the following establishment: Lewis Grand Hotel during the summer class of year 2015 in Don Juico Avenue Malabanias, Angeles City 2009, Philippines as a prerequisite for the subject...
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...Problems met by Our Lady of Fatima University BS-HRM students in finding a hotel establishment for Practicum 2 SY 2012-2013 A Thesis Proposal Presented to the Faculty of the College of Hospitality and Institutional Management Our Lady of Fatima University In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science In Hotel and Restaurant Management Binlayo, Jhasper G. Adel, John Christian R. Sarmiento, Jeffrey P.\ Manzano, Adrian Rome Taoingan, Jan Iam Guido March 2013 CHAPTER I The Problem and Its Background 1.1 Introduction Early times were all on the job training. It would usually take an entire village to learn how to construct a shelter, when one moved one, he taught his skills to others. It can be an effective training method or it can cause many problems by not providing the skills and knowledge needed by the workers. On-the-job training program is a requirement of a student in every university. This is a stepping stone to serve as an experience for their chosen careers. The focus of this field problem is to know what problems are encountered by HRM students when finding an establishment for their practicum 2 as part of their curriculum. 1.2 Background The researchers came up with the idea of researching about the problems met by Hotel and Restaurant Management students from Our Lady of Fatima University when finding an establishment so that we, as a student who doesn’t have any experiences about field training will...
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... fields of interest . People have always gone out to eat sometimes and travelled for work or leisure purposes, and with these, HRM graduates working as staffs are needed to accommodate the clientele. The hospitality industry is defined as the activity of providing lodging, food and beverage and recreational services, which are included but not limited to hotels, motels, clubs, casinos, restaurants, recreation facilities, tourism, cruise line and theme parks. For many years now there has been an evident growing increase in the demand for competent skilled personnel in the food and beverage industry both locally and abroad. The said industry encompasses a wide range of specialized services. Responsible dining room management, qualifications, personal appearance, the importance of teamwork, customer service and up-selling techniques are key traits and know-how in this industry. It requires good knowledge on the organization of the dining room and table settings to classification of textiles, glassware, flatware and china. This also includes the management and service of wine, beer and spirits. In addition, know-how on hotel food and beverage operations are required:restaurants service, room service and banquet service, bar and lounge service ad stewarding. The food and beverage industry is one of the most promising industries globally. More entrepreneurs have ventured into this business, creating an increasing demand for skilled service personnel. Training for food and...
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...1.Hotel Manager Salary Profile and Career Outlook Job Outlook for Hotel Managers The U.S. Bureau of Labor Statistics (BLS) said job growth of lodging managers is expected to be 1% through 2022 as the industry shifts from full-service properties with fewer distinct departments to oversee to more limited-service properties. Also, some companies are trimming operations and assigning one manager to run several properties. Some large, full-service properties, such as casinos, convention properties and resorts should continue to need managers. Candidates who have received advanced training and education in hospitality management will generally enjoy the widest variety of job opportunities and be most likely to secure employment at luxury hotels, international resorts, and other properties offering premium guest services. 2. Careers in the Hospitality Business Hospitality careers range from waiting tables to running a large hotel. At every level, the main goal of hospitality professionals is to ensure a pleasurable experience for their patrons. The variety of hospitality businesses includes restaurants, hotels, spas, cruise ships, resorts and other places that cater to guests. The combined food and beverage preparation and serving industry alone employed more than 3 million people in 2014, making it one of the largest job-providing sectors in the country, reported the U.S. Bureau of Labor Statistics (BLS). Meanwhile, hotel and lodging jobs tended to be concentrated in urban and...
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...PRACTICUM EXPERIENCE AT KALIPAYAN RESORT HOTEL AND RESTAURANT DASMARIñas city, cavite A Narrative Report submitted to the Faculty of the Cavite State University Indang, Cavite In Partial Fulfillments of the Requirements for the Course of Hrml 199-1a Housekeeping Practicum Marlon V. Calinawan May 2012 TABLE OF CONTENTS CHAPTER I: INTRODUCTION A. Rationale about Practicum Training……...............................1 B. Linkage Establishment...........................................................2 CHAPTER II: TRAINING AREA A. Standard Operating Procedure..............................................7 B. Facilities.................................................................................9 C. Man Power...........................................................................10 D. Duties and Responsibilities…………………………………...11 CHAPTER III: LEARNING EXPERIENCE.........................................13 CHAPTER IV: CONCLUSION...........................................................14 APPENDICES CHAPTER I: INTRODUCTION A. Rationale about the Practicum Training On the Job Training (OJT) or practicum training is a method used for broadening student’s skill and develops their productivity n the working area. It is a learning opportunity for the student to gain hands-on experience through their exposure to the different operation in the hotel this training allows the school...
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...ON-THE-JOB TRAINING At GUMBO-MOA In Partial Fulfillment of The requirements for Hospitality in Restaurant Services Submitted by: Engel E. Sarona Submitted to: Ms. Eloisa Acosta Date Submitted March 30, 2016 II. Brief History/ Background of the Company/ Company Profile GUMBO The word GUMBO is derived from African word for okra, a pod-like vegetable introduced by African slaves and often used to thicken the stew. It has an incomparably rich flavor ad texture, and derives from the cooking traditions of French, Spanish, Indian and African residents of the area. Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew. Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients. After about a century, with the Spanish, Africans, and natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became GUMBO. What started out as second best became better than the original. Today, gumbo is generally a southern U.S regional term for stew like dishes with meat or seafood, tomatoes and sweet bell pepper but more specifically it is a creole dish, whose characteristic ingredients are okra and fire powder. Located at the mouth of Mississippi, New Orleans as described as “a land between earth and sea”, belonging...
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...Simulation Final Report HRM Simulation Final Report Absenteeism Our goal for absenteeism was to decrease it from 498 to 120 by quarter 8 by maintaining high morale and offering health... Premium Industrial Placement Report In Heritage Hotel 4. Conclusion Personal reflection 9 5. References 10,11 Introduction Heritage Hotel Auckland opened in 1998 and 1999 belongs to the Dynasty... Premium Report : Introduction Report : Introduction Winnie Wibowo To report is not only to tell someone about something but also to inform something to someone who intends to know. We do the... Premium General Format Of Hrm/Hrs Ojt Narrative Report Font Size: 14 Submitted by: < Name of Student Trainee > Line Space: 5 Submitted to: < Name of OJT Adviser > Line Space: 5 < Date... Premium Essay On Report On Seagull Hotel Ltd. College Higher diploma in hotel management Professional housekeeping HMT 102H FALL2011 Instructor name: Mr. Pntelis Hadjiyerou Students name: karki Anwesh... Premium Consulting Report Of Solberri Hotel with limited knowledge of the hotel industry and relevant skills. Besides, all short-term employees only receive two days introduction training which is apparently... Premium Ojt Report 5 Duties of a Front Office Agent...8 Hotel Policies....9 Job Description .11 2. Personal notes of the student My Job assignment and experience...13 Values... Premium Ojt Narrative Essay For Hrm Student My Community Liceo de Cagayan mission and vision and Core values have a big effect...
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...BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT IN TAGUIG CITY UNIVERSITY CHAPTER 1 THE PROBLEM AND ITS BACKGROUND Introduction Hospitality is one of the major service sector when it comes in the business world it is also one of the most interesting and challenging industries to work in and offers a wide range of job and career opportunities and an endless variety of places to work in and it comprised of customer service. Hospitality is the business of helping people to feel welcome and relaxed and to enjoy themselves. You may be providing them accommodation, a meal or a cocktail or even entertaining them. The Bachelor of Hotel and Restaurant Management is geared towards equipping students with the necessary knowledge, skills, and attitude to provide quality service in the hospitality industry. It contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. Hotel and restaurant management trains to be more knowledgeable in their chosen career and being part of a hospitality industry is very exciting experience rather than other courses because in this field you can interact to other people by giving them your best shot. The purpose of Hotel and Restaurant Management...
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...OPERATIONAL BACKGROUND INTRODUCTION The Hotel Practicum this program beneficial not only in the business management courses but likewise in the hospitality career program wherein practicum is believed to expose the students in a variety of employment experience that will lately improve the employability of the students prior to graduate. For Students, it may mean being able to hone their business skills, check out potentials and learn more about their preferences when it comes to choosing for their future careers. The goal of this practicum is to familiarize trainees in different field of departments related to their course. Specially, students of highest study about hospitality management of courses which Bachelor of Science in Hotel and Restaurant of Management to maximize their skills and potential to prepare their selves as a professional. Also the practicum intended not only to improve skills and knowledge that students obtained but also to take improve their attitude, personality and appearance and also competency as part of a team. HISTORY Hotel Turista is a locally owned and managed group of budget hotels in the Philippines, which aims to provide value for more accommodation in key emerging cities throughout the country. Positioned to cater the needs of a discerning yet budget conscious traveler, Hotel Turista boasts of well-appointed and space-efficient customer service founded on our trademark Filipino hospitality. The Hotel Turista experience is one of utmost comfort...
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...Quezon City, at the place where leisure and business converge, stands a hotel unlike any other. Like a drop of water in the urban desert it refreshes with its sleek, modern design — paying homage to contemporary art as it welcomes guests into its delightful interiors. Here, much work gets done. Here, families enjoy a vacation within the city sprawl. Aptly named, one can indulge in unique ways at the Luxent Hotel. Classic and elegant. These are the first words that come to mind as you take in the beautiful facade of the Luxent. At 14-storeys tall, the hotel presents itself as the perfect venue for business mixed with a fair share of leisure. The Luxent satisfies guests on all fronts, right from the massive glass entrance to the high-ceiling lobby. Modern art hangs from the walls and also within the lobby, and the Lush Bar & Lobby Lounge warmly welcomes you to a cup of coffee or tea along with a snack or full meal. Further, an inner vestibule — a circular array of pillars and light — greets guests just before they enter the elevators to their rooms. Another dining option, the Garden Café, lies right beside it offering numerous buffet meals for businesspeople on the go or casual guests. Two VIP rooms can be used for private dining or meetings. All of this is but a sign of what you can expect with your stay at the Luxent. Melanie Siy-Pagkalinawan, general manager, says without any doubt, “Luxent is the best hotel in Quezon City — and we are visualizing ourselves to be the best in...
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