...Practicum REPORT The culmination of the student’s practicum training is the preparation of their individual practicum report. This report will contain a summary of what was learned in their training hotel/restaurant, and an analysis of the procedure coupled with the appropriate recommendations. A. Suggested Outline 1. Title Page Center type on the first page the following: 8th line : “PRACTICUM REPORT 10th line : “on” 11th line : NAME OF Practicum Training Institution 12th line : Address of practicum training institution 20th line : “In partial fulfillment of the requirements for the course” 22nd line : indicate program enrolled 24th line : “Lyceum of the Philippines University 25th line : “College of International Tourism and Hospitality Management” 26h line : “Intramuros, Manila” 30th line : “SUBMITTED TO” 31st line : Name of Practicum Faculty 34th line : “SUBMITTED BY” 35th line : Complete Name of Student 36th line : Address 40th line : “SUBMITTED ON” 41st line : date of submission 42nd line : TRAINING PERIOD (inclusive dates) All phrases enclosed in quotation marks should be printed as is, and the correct information should be given for the others. 2. Table of Contents Indicate all major sections or chapters, and appropriate paging. All Chapter headings should be capitalized...
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...Restaurant Practicum Report on (Name of the restaurant) (Exact address of the restaurant) TRAINING PERIOD: November 9, 2009 to February 14, 2010 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Bachelor of Science in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Juan Dela Cruz SUBMITTED ON: February, 2010 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii List of Tables ……………………………………………………………… iii List of Figures ……………………………………………………………… iv List of Pictures ……………………………………………………………… v Preface ……………………………………………………………… vi Acknowledgment ……………………………………………………………… vii Page CHAPTER I: Institutional and Operational Background History of the Restaurant x General Location x Philosophy, Mission and Vision x Organization Chart x Job Description x Job Specification x Job Breakdown x Standard Operating Procedures x Manpower Requirements x Facilities and Layout x Work Atmosphere x Use of Materials Resources x Safety and Sanitation Procedures and Practices x Outstanding Characteristics x CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation Strengths x Weaknesses...
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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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...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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...Table of Contents I. INTRODUCTION …………………………………………………………... 3 a. Name and General location ……………………………………………….. 3 b. Vision/Mission/Restaurant’s Philosophy ………………………………….. 4 c. Ownership/Management …………………………………………………… 4 d. Organizational Chart ……………………………………………………….. 4 e. Facilities, no. of F & B outlets, name and type …………………………….. 5 f. Outstanding characteristics of the establishment ……………………………. 5 II. DISCUSSION OF FINDINGS/ANALYSIS/RECOMMENDATION a. Areas of concern (DINING DEPARTMENT) …………………………….. 6 1. Organization Structure ………………………………………………….. 7 2. Operations System and Procedure ……………………………………… 3. Facilities, Equipment, etc. ………………………………………………. 4. Manpower-scheduling, work method, styles of communication ………….. 5. Work atmosphere, inter-personal relations Lay-out, ventilations, color-scheme of office ………………………………………. 6. Use of materials resources ………………………………………………… b. Strengths ……………………………………………………………………….. c. Improvement Areas/Weaknesses ……………………………………………….. d. Recommendation ………………………………………………………………... III. CONCLUSIONS ……………………………………………………………………. IV.PHOTOGRAPHS …………………………………………………………………….. V: BIBLIOGRAPHY ……………………………………………………………………. I. INTRODUCTIONS Max's Restaurant is the Company's flagship brand. Its rich heritage is rooted in decades of providing impeccable customer service and serving world-class food. Max's Restaurant's popularity has skyrocketed since its inception...
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...HOSPITALITY INDUSTRY CASE STUDY Leading Hotel & Resort Brand Harnesses the Voice of the Customer to Improve the Guest Experience About the Brand One of the leading hotel and leisure companies in the world has over 1,000 properties spanning eight different brands in 100 countries and approximately 145,000 employees at its owned and managed properties. The company is also one of the premier developers and operators of high quality vacation interval ownership resorts. “ We were specifically looking for a tool that would provide the managers with a quick snapshot of the top ten guest compliments and top ten guest complaints each month... ...We also wanted to allow them to be able to drill down to look at the actual comments. Challenge: With a reputation for driving ever-higher levels of guest loyalty, satisfaction and brand advocacy, the hospitality company strives to continually improve its guest experiences. And what better way to accomplish that goal than by gaining a deep understanding of the wants, needs, and preferences of its guests? Indeed, collecting and analyzing customer feedback on an ongoing basis lies at the heart of the company’s day-to-day operations and overall growth strategy. Each of the hotels across the hospitality company’s entire portfolio of renowned brands automatically invites guests to complete a brief online satisfaction survey following their stay. The survey consists of standard questions with answer choices for rating different aspects...
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...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...
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...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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...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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...By executing my duties and responsibilities in observance with the rules and regulations, I could wrap up that my performance is great and that I so far display the qualities of an outstanding worker. Every individual in our office could see my hard work and willingness to accomplish a certain task. I always go to school on or before the time and show my colleagues the finest smile I could ever bestow. Frequently, I make myself busy by searching for something to do such as updating the files and manuals of our department; creating barriers and dividers necessary for the documents we compile, offering some help from our bosses; and even little things that will make my day a productive one. Compared to the other practicum trainees, though each of us is very much competitive when it comes to work, my effort and willingness is undeniably unbeatable. Several specialists in our area would usually look for me to seek for some help with various computer programs. I get to be of assistance to the some advisories ISSD release. This is for the information , guidance, and strict compliance of the domestic and international crew as well as the flight pursers. In this period of my training, I haven’t noticed or encountered any difficulties with my fellow OJT students yet. We work as one and with camaraderie. We share our tasks and help each other with our responsibilities. I am very happy and grateful having them as my colleagues. We always aim for magnitude and finest therefore; we execute...
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...Microsoft Dynamics™ GP Human Resources Sample Reports Copyright Copyright © 2007 Microsoft Corporation. All rights reserved. Complying with all applicable copyright laws is the responsibility of the user. Without limiting the rights under copyright, no part of this document may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise), or for any purpose, without the express written permission of Microsoft Corporation. Notwithstanding the foregoing, the licensee of the software with which this document was provided may make a reasonable number of copies of this document solely for internal use. Trademarks Microsoft and Microsoft Dynamics are either registered trademarks or trademarks of Microsoft Corporation or its affiliates in the United States and/or other countries. FairCom and c-tree Plus are trademarks of FairCom Corporation and are registered in the United States and other countries. The names of actual companies and products mentioned herein may be trademarks or registered marks - in the United States and/or other countries - of their respective owners. The example companies, organizations, products, domain names, e-mail addresses, logos, people, places, and events depicted herein are fictitious. No association with any real company, organization, product, domain name, e-mail address, logo, person, place, or event is intended or should be inferred...
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...Web Intelligence • Performing on report analysis with Web Intelligence • Filtering Queries using conditions, prompts etc., • Using Combined Queries and merging dimensions • Displaying data in various formats (Ex: Tables, Charts etc.,) Advanced Reporting: • Calculations, Formulas and variables • Ranking Data, using Alerters to highlight data, Formatting numbers and Dates • Understanding Calculation Contexts • Web Intelligence Functions, Operators and Keywords • Calculating values with Smart Measures Universe Designer: • Designer and Universe Fundamentals • Creating a schema with Tables and Joins • Resolving Join problems in a schema • Defining Classes, Objects, hierarchies, using cascading list of values for hierarchies • Testing the universe • Working with OLAP universes Xcelsius 2008: • Application Overview • Creating and Updating Xcelsius visualizations • Using Xcelsius components ( Chart, Containers, Selectors etc.,) • Exporting Xcelsius visualizations to various applications (Power point, PDF, Flash • Creating templates, Alerts and Dynamic visibility • Using Data Manager ( Creating and configuring connections) • Live Office Connections, Query As A Web Service (QWAAS), XML data Connections Crystal Reports: • Report Design Concepts • Designing Optimized Web Reports • Building queries, Filters and prompts • Sorting, Grouping and Totaling of data • Accessing data sources,Creating and updating OLAP reports Business Objects Enterprise Repository: ...
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...Chapter 9 Writing Short Reports Critical Thinking Questions 1. Discuss the effects of formality and problem length on report makeup as described in the chapter. (LO1) 2. Which of the prefatory pages of reports appear to be related primarily to the length of the report? Which to the need for formality? (LO1) 3. Describe the role and content of a transmittal message. (LO1) 4. Why is a personal style typically used in the transmittal message? (LO1) 5. Explain how to write the executive summary of a report. (LO1) 6. Why does the executive summary include key facts and figures in addition to the analyses and conclusions drawn from them? (LO1) 7. Explain why some routine report problems require little or no introduction. (LO2) 8. Why is the direct order generally used in the shorter reports? When is the indirect order desirable for such reports? (LO2) 9. Describe the organization of the conventional short report. (LO3) 10. What types of problems are written up as letter reports? As email reports? Explain the differences. (LO3) 11. What kinds of information might go into routine operational reports for different kinds of organizations? Why would these organizations need this information regularly? (LO4) 12. Given what you’ve learned about progress reports, suggest an appropriate structure for these reports. What might go into the beginning? What might the middle parts be? What would the conclusion do? (LO4) 13. How might an internal...
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...Organizational Structure Paper The Results Companies The results companies was founded by Alan Schein and Robert Rapp as a provider for a dialer-based technology and a telemarketing service. In 1990 these two men founded The Results companies as a small private company. The company continued a strong entrepreneurial business to proactively identify great opportunity, implemented them successfully and responsibly through the years. They experienced significant growth, which increased revenues from around $28 million since 2005 to about $75 million in 2009. Revenue continued to grow in 2010 it reached 81.1 million. They continued to grow so they expanded to 13 locations throughout the United States and around the world in 2011. They have locations in the Philippines (Cebu, Eastwood city, Manila; Pasig city-Alaskaland, Pasig city-Q Plaza, Silver city, Manila. In the United States they have sites in Texas, Florida, two in Virginia, Kansas, Utah, and Illinois. Heredia Costa Rica, and two sites in Mexico. “The Results Companies exceeds its clients’ expectations by providing a better operational foundation while integrating leading processes and systems to drive top-tier performance and quality.” (The Results Companies, 2011) The Results management team is constantly focused on ensuring their clients are receiving high-quality service, along with concentrating on strategies that will lower costs and improve their performance. “Our relationship management methodology is a systematized...
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...Curriculum Vitae Of Xavier Cooper NAME : Xavier Cooper Personal Details Surname : Cooper Full Names : Xavier Wilray Emmerald Known As : Xavier Address : 18 Catherine Road : Salsoneville : Port Elizabeth : 6059 Telephone Number - Work : 041 402 8800 Home : 041 481 7519 * Cell : 0820815140 * E-mail : Xavier.Cooper@autocast.co.za Identity Number : 701018 5211 085 Home Language : English Other Languages : Afrikaans Notice Period : 1 Month Educational Profile Education and Training Schooling High School : Bethelsdorp High School Year Completed :1990 Standard Attained :Matric Subjects Passed :English, Afrikaans, Biology, Geograhy, Business Economics, Accounting. Higher Education Institution :Bethelsdorp Technical College Year Completed :1992 Qualification Attained :N2 Certificate Subjects Passed :Mathematics, Engineering Science Engineering Drawings, Toolmakers Theory. N3 Drawings. Other Studies/Courses :PC Upgrade and repair Employment Profile Most Recent Employer ...
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