Joanna Paula Uy Gonzales BSHRM 2 1st Week of December I was very excited that finally I can have my OJT because in my imagination having an OJT is fun, but it was wrong, because it is not an easy job. On my first day of my training I was oriented by Ms. Emily Roma the Manager of Pizza Hut SM Cebu. She was a very strict manager because she wants that everything is perfect. So as a trainee I feel frighten to her. On my first week, I can really feel the pain in my legs and feet. On that first
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My Weekly Report in My Training in Pizza Hut Sm Cebu Joanna Paula Uy Gonzales BSHRM 2 1st Week of December I was very excited that finally I can have my OJT because in my imagination having an OJT is fun, but it was wrong, because it is not an easy job. On my first day of my training I was oriented by Ms. Emily Roma the Manager of Pizza Hut SM Cebu. She was a very strict manager because she wants that everything is perfect. So as a trainee I feel frighten to her. On my first week, I can
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THE INFLUENCE OF STUDY HABITS ON THE ACADEMIC PERFORMANCE OF THE 2ND YEAR BSHRM STUDENTS IN DR. YANGA’S COLLEGES INC. SCHOOL YEAR 2015-2016 A Thesis Presented to the Faculty of the School of Education of Dr. Yanga’s Colleges Inc. Wakas, Bocaue Bulacan In Partial Fulfillment Of the Requirements for the Subject RES 101: Research Method and Techniques Presented by: Jemmo Dc. Nipes Jr. Mary Grace Santos Jacqueline Viernes Danica Hazelle Sevilla Darwin Cruz DEDICATION It
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Chapter 1 THE PROBLEM AND ITS SETTING Introduction A wealth of opportunities awaits anyone pursuing a career in hotel and restaurant management. The choice of HRM entails dual opportunity – either in the hotel industry or in the field of restaurant management. However, there are certain aspects that have to be determined in this study. The effect of student’s academic performance pose another question. Do the students possess motivational factors such as individual values
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Narrative Report on Educational Tour September 2-7, 2012 PAG-ASA SEAMEO-INNOTECH HYTEC Power GMA Studio Fujitsu 10 TOEI Animation EXECUTIVE SUMMARY I. Introduction As part of the curriculum, the 3rd year Information Technology and 4th year Information System students are expected to initiate an Educational tour on a specified destination and be out of school for almost a week. We the third year IT students and few IS students were out of town and been in Manila for 4 days and
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“Challenges Faced by the Hospitality Trainees” Business Research Submitted to: Ms. Aurora Juico Submitted by: Lazara, Alyhanna Jake Rodriguez, Betina Marie Ramirez, Patricia Line Arguelles, Christian BSHRM-4B Challenges faced by the Hospitality Industry trainees Statement of the Problem: * What are the difficulties that Hospitality students experience during their internship? Independent Variable: Hospitality Students Dependent Variable: Difficulties * Do students with
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JAN MAVERICH G. GARCIA BSHRM 2Y1-8 10/11/14 FRIENDSHIP AND IMPORTANCE ROLE THAT IT PLAYS IN OUR LIVES Good morning to the honourable professors, classmates and my fellow friends. I standing here to deliver a speech about FRIENDSHIP and THE IMPORTANT ROLE THAT IT PLAYS IN OUR LIVES. Firstly, let me ask all of you, WHAT IS FRIENDSHIP? …. well, friendship consists of true friends that can make you laugh when skies are the darkest, true friends that will even hurt you only if
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Name: Mark Anthony Lavilla Year & Section: BSHRM IV-B FRENCH LANGUAGE French word | Translation | bateau | boat, ship | million | million | sac | bag, sack | impossible | impossible | seconde | second, moment | bête | stupid, silly | découvrir | to discover, find | erreur | error, mistake | soleil | sun, sunlight | voyage | trip, journey | sauter | to jump | rêver | to dream | détester | to hate, detest | clair | clear, apparent | faux | wrong, false, fallacious
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Enrollment for Regular Student STI COLLEGE CALOOCAN Samson Road corner Caimito Street, Caloocan City Tel. No.: 294-4001, 361-6070 School Year: 2014-2015 Semester: 2 Year Level: 3 Program: BSHRM Student No: 00820121148 Section: HM601M Student Name: MAS, GEZLER Terms of payment: Installment Bank Ref. No: 012 14064 008 Discount: NO DISCOUNT
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Informal Settings Generally have fewer utensils and dishes but use a layout based on more formal settings. Utensils are arranged in the order and according to the manner in which the diner will use them. Formal Settings Utensils are placed about an inch from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line. Option 1: Formal Dinner Table Setting Tips for an Formal Table Setting : Holidays and formal dinners are the perfect
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