“PRACTICUM REPORT”

“on”

MEXICALI CALIFORNIA-MEXICAN KITCHEN
1163 (MM) SM Mall of Asia, Bay Blvd., Pasay City

May 14, 2014-June 3, 2014

“In Partial Fulfillment of the Requirements for the Course Subject”

“HRM 7 – RESTAURANT PRACTICUM”

“The University of Manila”
“College of Hotel and Restaurant Management”
“Sampaloc, Manila”

“Submitted to:”
“BENJAMIN S. JARAMILLA”

“Submitted by:”
JUDITH T. ADONA
2144-A Suter St., Sta.Ana, Manila

“Submitted on:”
“June 2014”

Table of Content

I. Introduction a. Name and General location b. Objective /Hotel/Restaurant’s Philosophy c. Ownership/Management d. Organizational Chart e. Facilities No. of F & B outlets f. Outstanding Characteristics of the establishment
II. Discussion of Findings/Analysis/
Recommendation
a. Area of Concern 1. Organization Structure 2. Operation system and Procedures 3. Facilities, Equipment, etc 4. Manpower – Scheduling work method style of communication 5. Work atmosphere inter personal relations layout ventilation, color scheme of office 6. Use of material resources 7. Sanitation on procedures/practices a. Strengths b. Improvement Area/Weaknesses c. Recommendation
III. Conclusion

I. INTRODUCTION

The Bachelor of Science in Hotel and Restaurant Management program develops student’s professional and technical competence in preparation for leadership responsibilities in hospitality-related enterprises. It also provides intellectual growth, communication skills, and ethical awareness, appreciation of values and society and professional knowledge of hospitality industry. It aims to develop potential hotelier and entrepreneurs who are equipped with the latest technical and managerial skills geared towards maximum utilization of e-commerce application software in hotel and related travel