RESTAURANT PRACTICUM REPORT

On

THE MAX’S RESTAURANT
Robinson Place Imus Cavite

TRAINING PERIOD: November 11, 2014 to February 6, 2015

In Partial Fulfillment of the Requirements for the Course
Restaurant Practicum

For a Degree in
Associate 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. Ralf Laurence R. Osis
#10 Mambog 1, Bacoor Cavite (046) 418-0539

SUBMITTED ON:

February, 2015

TABLE OF CONTENTS

Title Page ……………………………………………………………… i
Table of Contents ……………………………………………………………… ii
Acknowledgment ……………………………………………………………… iii
List of Tables ……………………………………………………………… iv
List of Figures ……………………………………………………………… v
List of Exhibits ……………………………………………………………… vi

Page

CHAPTER I: Introduction

Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10

CHAPTER II: Discussion of Findings, Analysis and Recommendation

A. Dining Area

Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and Equipment 16-26 Work Atmosphere 27 Use of Material Resources 28

B. Production Area

Organizational Chart 29 Job Description 30-31 Job Specification 32 Performance Standards 33-35 Work Atmosphere 36 Sanitation Procedures and Practices 37

CHAPTER III: Conclusion

Objectives of the Practicum x Learning Experiences x Improvements of the Practicum Training Program x

APPENDICES:

A – Daily Time Record

B – Waiver

C – Registration and Final Permit

D – Performance Evaluation Report

E – Certificate of Completion

F - Resume

LIST OF TABLES

Number Title Page

2.1 Sample of work schedule for dining area x 2.2 Sample of work schedule for production area x 2.3 Manpower Requirements for dining area x 2.4 Manpower Requirements for production area x

LIST OF FIGURES

Number Title Page

1.1 Vicinity Map 7

1.2 Organizational Chart of the Restaurant 9 1.3 Layout and Design of the Restaurant 10 2.1 Organization Chart for the Dining Area 12 2.2 Organization Chart for the Production Area 29

LIST OF EXHIBITS

Number Title Page

2.1 Menu of the Restaurant 7 2.2 Leaflets and Brochures x 2.3 Official Receipt x 2.4 Inventory Form x 2.5 Leave Form x 2.6 Change Schedule Form x 2.7 Waste and Disposal form x 2.8 Bar Area 16 2.9 Non-Smoking Area x 2.10 Smoking Area x 2.11 V.I.P. Area x 2.12 Rest Room 20 2.13 Preparation Area x 2.14 Frying Station x 2.15 Dishwashing Area x 2.16 Manager’s Office x

CHAPTER I

INTRODUCTION

Institutional Background

• Historical Background of the Restaurant Max's Restaurant's beginnings started in 1945, after World War II. Maximo Gimenez, a Stanford - educated teacher, befriended the American occupation troops stationed at Quezon City. Because of this friendship, the soldiers regularly visited Maximo's nearby home for a drink or two. Later on, the troops insisted that they pay for their drinks. This prompted Maximo to open a cafe, where the troops could enjoy food and drinks. The cafe initially served chicken, steak and drinks. Maximo's niece,Ruby, who managed the kitchen, created a special recipe for chicken that became an instant favorite for the GIs. Soon, the Filipino public heard about the delicious chicken-tender, juicy and crispy-and they came too! Max's Restaurant was born. Over the years, Max's Restaurant's popularity grew and it became known as "the house that fried chicken built." It has expanded in Metro Manila, Southern and Northern Luzon, Cebu, and to California and other places in the United States. It has also expanded to Canada. It will soon open restaurants in other countries as well. Max's Restaurant has established itself as a household name in the Philippines, an institution, and a proud Filipino tradition. The second and third generations of the family continue to zealously uphold the standards and traditions set by Maximo and Ruby for all Max's Restaurants. Today,dynamic individuals interested and willing to invest in the long-standing tradition of quality which Max's Restaurant offers can invest inMax's. It opened its doors to franchising in the second quarter of 1998. This is an opportunity to join the thriving food service industry in the Philippines. • Rationale of choosing the name and location of the restaurant The name of the Restaurant came from it’s founder, Mr. Maximo Gimenez. The first Restaurant was in Scout Tuazon and it’s first branch was in Baclaran. • Type of ownership and management styles. The Max’s Restaurant is a Family owned restaurant but is currently involved in franchising. It uses the Democratic style in managing.

General Location

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• From Perpetual, you have to take the jeep going to Zapote Kabila and take another jeep going to Imus.and Max’s restaurant is just along the road.

Vision, Mission and Goals

• VISION To be the most loved Filipino brand, a world class company passionate in bringing out the best in the Filipino with product that delight the world with service that epitomizes every encounter is made memorable with genuine care and service from the heart. • MISSION Can innovate ways to make our store home for our guest. Through excellent food and service and by anticipating their needs, a good team relationship will bring achievements of the target • GOLD STANDARD CHICKEN Is the most desirable attribute of chicken which makes it the most loved by the guest

Institutional Philosophy

• I HEART MAX’S Operations can innovate ways to make our store a home for our guest. Through excellent food and service and by anticipating our needs. Good team relationship will bring achievement of our targets.

Facilities and Layout

Outstanding Characteristics

At Max’s they have this “NINONG KO SI MAX” wherein if you celebrate the child’s dedication in the restaurant, the child gets t enjoy freebies from Max’s.

CHAPTER II

DISCUSSION OF FINDINGS, ANALYSIS AND RECOMMENDATION

Job Description

1. Operations Manager

- An operations manager fills a pivotal role in a business, government or other organization. The precise tasks of an operations manager depend in large part upon the nature and size of the enterprise, but he/she needs a wide range of business and interpersonal skills to succeed. In general, an operations manager plans, oversees and smooths communication.

2. Supervisor

- Restaurant supervisors have many duties, as they are accountable for everything that happens at the workplace. These duties include ensuring food is prepared in time for breakfasts, lunches and dinners, keeping customers happy and adhering to the safety standards of their restaurants. If you are a restaurant supervisor, you will also have other key duties on your shifts. Overseeing Operations, Ordering and Managing Inventory & Building Sales and Profits.

3. Cashier

- The core function of a restaurant cashier is to process beverage items and food sales to foster client satisfaction. The cashier promotes the services and products offered in the restaurant and handles cash and sales transactions. Bigger hotels employ a full-time cashier while smaller ones have a seasonal one. This position requires you to be a good communicator and posses numerical, financial and computer skills. Handling Client Complaints, Welcoming and Greeting Clients, Counting and Handling Cash & Wrapping Items

Waiter

The duties of waiting staff include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant. Silver service staff are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled job.

Job Specification

MANAGER

1. Bachelors degree in business, restaurant management, or related field; or equivalent experience is preferred
2. Two to three years of restaurant management experience preferred
3. Demonstrated restaurant operations experience
4. Ability to interview, hire and train other employees
5. Ability to work nights, weekends and holidays
6. Good communication and organizational skills
7. Demonstrated ability to effectively drive sales and profits
8. Ability to drive initiatives to increase brand loyalty
9. Proven success of building and cultivating strong, positive working relationships
10. Computer literate in Windows based programs
11. Demonstrated ability to drive profitable growth while continuously improving customer satisfaction
12. Strong leadership skills with proven ability to build relationships with customers, vendors, and associates.
13. Proven track record in maintaining strong cost controls, and quality standards.
14. Prior knowledge with Performance Management
15. Prior knowledge with Coaching & Corrective Action
16. Training & Professional Development

SUPERVISOR

1. More than two years of post high school education.
2. Two to three full years of full employment in a related position with this company or other organization(s).
3. Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work.
4. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
5. Supervision/management communication skills are required.
6. Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
7. Ability to make occasional decisions which are generally guided by established policy and procedures.
8. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
9. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
10. Excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
11. Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
12. Must have knowledge of chemicals/agents for training purposes.
13. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 – 40 lbs.

CASHIER

Must be a graduate of any 2 or 4 year course.
Must have at least experience working as a store or boutique cashier.
Must have knowledge in customers service.
Knowledge in basic Mathematics.
Good analytical skills.
Must have good communication skills knowledge in speaking English.
Must be highly motivated and must be keen to details.
Must be trustworthy.
Must have pleasing personality.

WAITER

Experience: No previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a general office clerk even if he/she has never worked in an office before.

Education: These occupations may require a high school diploma or GED certificate. Some may require a formal training course to obtain a license.

Training: Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker company.

Facilities, Layout, Design and Equipments

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THE BAR STATION

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BAR STOCK ROOM

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WATER REFILL STATION

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KITCHEN STOCK ROOM

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COMFORT ROOM

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DINING AREA

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CASHIER AND BAKESHOP

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FUNCTION ROOMS

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THE WORK ATMOSPHERE

The dining area has a light atmosphere and is painted in brown which makes it welcoming and shows that it has a history. They play a soft kind music making the diners more relaxed as they eat, the restaurant is along the road, it is accessible to customers.

Use of Material Resources

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Job Description

FUNCTION , DUTIES & RESPONSIBILITIES

.

1. Head Chef

- A head chef, also sometimes known as a head cook, oversees many diverse aspects of a restaurant or eatery. They are employed at a number of food service establishments or facilities, including universities, hospitals, residential care centers and catering companies. They may also work as personal chefs. They manage and work closely with other cooks, create menu items and determine food inventory needs

2. Cook

- The Cook controls the pace of the food orders and his/her productivity level sets the tone for the ticket flowing process. Usually the Cook is trained to work the Expediter position also. So, if there is a slow period that requires only one person on the line, the Cook position will fill that role. You may be cross-trained to work all three positions, which will increase your value to our company and allow you to work more shifts.

3. Assistant Cook.

- The Assistant Cook is responsible for preparing food as directed by a senior cook, plating dishes in an attractive way, and ensuring the quality of different dishes. Assistants Cooks are responsible for knowing how to use a variety of techniques to prepare whatever dish he or she is assigned to. Often, in a large kitchen, a Assistant Cook is assigned to a single station where he or she will be responsible for preparing a single type of food.

4. Bartender

- Bartenders manage the bar area of a restaurant or tavern. They mix drinks for customers at the bar and prepare drink orders delivered by the wait staff. Your primary function as a bartender is to take drink orders, prepare mixed drinks and deliver basic service to patrons at the bar. Bartenders are normally responsible for setting up the bar area at the start of a shift. Bartenders also tear down and clean up at the end of their shifts. Bartenders commonly manage their own payment transactions on drink orders. Another informal role you play as a bartender that is often depicted in television and movies is that of social confidante.

Job Specification

HEAD CHEF

Excellent cooking skills
An understanding of produce and ingredients
The ability to write menus that are both creative and profitable
Blue chip management skills (ideally without the swearing)

SUSHI CHEF

Knowing the proper methods of cutting fish, meat and vegetables
Preparing stocks, soups and sauces
Properly making sushi rice
How to handle fish and ingredients for sushi preparation
Preparing all types of Japanese cuisine
Order food and supplies when needed
Selecting fresh and superior ingr

COOK

• Over 6 months of experience in food service and hospitality arena
• Highly skilled in setting up stations inside the restaurant
• Committed to practice, check, and strengthen food safety procedures
• Experienced in managing and upholding a safe working condition
• Able to re-stock all items as required all through shift
• Proven record of delivering outstanding customer service by preparing food items constantly and adhering to all recipe standards
• Demonstrated ability to converse clearly and efficiently with patrons and staff

ASSISTANT COOK

Good math and written communication skills
• Track record of working in a flexible timetable based on employer’s requirements
• Possess food handler’s card
• Perform additional responsibilities as requested by the manager
• Demonstrated ability to build and maintain quick, accurate service and excellent customer relationships
• Proficient in maintaining a safe working environment utilizing food safety plan

BARTENDER

Serve customers in a friendly and helpful manner.
Handle and move objects, such as glasses and bottles, using hands and arms.
Order supplies from outside vendors.
Monitor and maintain an inventory of supplies.
Mix ingredients according to drink recipes.
Perform physical activities such as lifting and stooping.
Performance Standards

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Work Atmosphere

It is hot inside the production area, the walls and the floors are all white wherein you can see the dirt.

Sanitation Procedures and Practices

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CHAPTER III

CONCLUSION

Objectives of the Practicum

A. General Objectives:

To acquire practical knowledge/skills on the operational aspect of the different departments in a foodservice establishment.

B. Specific Objectives:

1. Associate key positions in the foodservice industries and relate operations to their corresponding tasks and responsibilities. -

2. Identify and comprehend standard operational procedures and techniques of each of the sections/departments assigned. -

3. Perform the specific tasks required in the sections/departments assigned.

4. Appreciate the importance of efficient operational policies and procedures in relation to the overall management of the foodservice operations.

5. Be familiar with the equipment, facilities and layout design of each department.

6. Analyze and evaluate operational procedures in each assigned department and recommend the appropriate course of action to improve them.

7. Determine the phase of foodservice work that best suits him or her for future employment considerations.

Learning Experiences

• Discuss learning experiences encountered during on-the-job training, attached all information written inside the logbook.

Improvement on the Practicum Training Program

I would recommend that the restaurant would give more attention to practicums for I think that the restaurant industry will benefit from this in the near future.