...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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...A FEU CAVITE Department of Hotel & Restaurant/Tourism PERSONAL DATA FORM Name of students: | _____________________________________________ | Course/year/section | _____________________________________________ | Residence address of the students | _____________________________________________ | Parents/Guardians | _____________________________________________ | Landline Number/Cell number of parents or guardians | _____________________________________________ | Mobile number of Students: | ______________________________________________ | Email address of the students: | _______________________________________________ | Name of company/Host partner | _______________________________________________ | Address of company/host partner: | _______________________________________________ | Department in the company where student is assigned. | _______________________________________________ | Name of immediate supervisor in the department where the student is assigned: | _______________________________________________ | Contact number of Immediate supervisor: | ______________________________________________ | Name and telephone number of person to contact in case of Emergency: | ______________________________________________ | Signature of Students: ______________________________________________ 2 x 2 ID Picture 2 x 2 ID Picture ATTACHEMENT B FEU- CAVITE Department of Hotel & Restaurant/Tourism Apprenticeship Training...
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...FAR EASTERN UNIVERSITY Institute of Tourism and Hotel Management PARTS OF PRACTICUM REPORT: PLEASE READ CAREFULLY. 1. PROFILE OF THE COMPANY- YOU CAN GET THIS ON THE HR OR ON THIER WEBSITE. A. HISTORICAL BACKGROUND B. MISSION AND VISION C. ORGANIZATIONAL STRUCTURE 2. DEPARTMENT/S ASSIGNED TO AND ITS FUNCTIONS 3. FUNCTIONS OF THE TRAINEE/S- WHAT IS YOUR FUNCTION ON THAT DEPARTMENT 4. THINGS LEARNED A. TECHNICAL B. PROFESSIONAL C. PERSONAL 5. WEEKLY JOURNAL- YOU HAVE TO DO THIS. TIP: BRING A HANDY DIARY WHERE IN YOU CAN PUT ALL THE THINGS YOU EXPERIECED THAT DAY. 6. OBSERVATIONS A. PRACTICUM SITE- WHAT HAVE YOU OBSERVED ON YOUR PRACTICUM ESTABLISHMENT. GOOD OR BAD B. HRM PRACTICUM PROGRAM- WHAT HAVE YOU OBSERVED ON THEIR PRACTICUM PROGRAM. 7. CONCLUSION AND RECOMMENDATION – CONCLUSION: THE THINGS YOU’VE LEARNED, RECOMMENDATION: THE THINGS YOU WOULD RECOMMEND TO MAKE THEIR PROGRAM BETTER. 8. SAMPLES OF WORK – PICTURES OF YOUR WORK IN ACTION. 9. PHOTOS WITH APPROPRIATE CAPTIONS- MORE PICTURES MUCH BETTER. 10. PHOTOCOPY OF THE DOCUMENTS YOU HAVE SUBMITTED TO THEM: EX. RESUME, CERTIFICATE OF COMPLETION, CERTIFICATE OF TRAINING, AND OTHER DOCUMENTS. NOTES: EVALUATION FORM/S SHALL BE INSERTED IN ONE OF THE PAGES OF THE REPORT. IT SHOULD BE SEALED IN A LETTER ENVELOPE. EVALUATION FORMS SHOULD BE PER DEPARTMENT. IF YOU HAVE 2 DEPTS., YOU HAVE YO SUBMIT 2 EVALUATION FORMS. EVALUATION FORMS WILL BE GIVEN TO 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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...opportunity to practice outside environment. Besides studying in school, the program of study also has eight months for student to internship to accumulate the practical experience. I am a fourth year student of English major so I also have completed eight practicum weeks from (February 29th , 2014 to March 8th ,2014 ) at Thanh Tra hotel. I got many advantages as well as disadvantages when I practiced here. Eight practicum weeks helps me realized that working is not easy. It is very different from studying in school. However, thanks to this valuable time that I can learn many things, I can recognize my strengths and weaknesses as well and some special talents that I do not know before. There are four parts in this practicum report: the description of my practicum place, my practicium activities, task and experience, my self -evaluation, and my suggestions. In my practicum report, I have indicated my daily activities task, experiences, some problems and difficulties while practicum. I also give my suggestions for students who are going to have internship to practice better. acknowledgement Firstly, I want to send my sincere thanks to School of Foreign Languages to allow and support me to do this report. Secondly, I would like to express my deepest gratitude to teachers’ guidance, friends and family’s care in the past four years. I am grateful to you for your help and transfer of precious experience, which will prepare us for knowledge to set to the life...
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...[pic] OJT/PRACTICUM DAILY TIMESHEET |Name of Trainee: |Hotel/Restaurant Name: | |Course/Program: |On-site Supervisor: | |Contact Number: |Office Number/s: | |Email address: | | |DATE |TIME-IN |TIME-OUT |NO OF HOURS | | | | |(Break time not included) | | | | | | | | | | | | | | | | | | | | | | | | | ...
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...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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...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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...“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...
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...REPUBLIC OF THE PHILIPPINES EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY COLLEGE OF HOSPITALITY MANAGEMENT NAGTAHAN, SAMPALOC, MANILA A HOTEL/RESTAURANT “PRACTICUM REPORT” ON MANILA PAVILION HOTEL U.N AVE. CORNER MA.OROSA, ERMITA MANILA TRAINING PERIOD- 27/5/2014 – 12/10/2014 IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE COURSE CL 109 PRACTICUM 1(HOTEL/RESORT) SUBMITTED TO: MS. DULCE B. AURELIO SUBMITTED BY: GERRIE MAE M. GALLEGO 463 INT. NORTH BAY BLVD.NORTH, NAVOTAS CITY 09066098684/09108402682 SUBMITTED ON: OCTOBER 13,2014 II. TABLE OF CONTENTS PAGES II. ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . 3 III. INTRODUCTION. . . . . . . . . . . . . . . . . . . 4-6 * Mission and Vision of the Establishment. . . . . . 7 * Organizational Charts. . . . . . . . . . . . . . . * Hotel Organizational Chart. . . . . . . . . . * F&B Organizational Chart. . . . . . . . . . . * F&B Kitchen Organizational Chart. . . . . . . * Facilities, Number of Rooms and type, Function Rooms . . . . . . . . . . . . . . . . . . * Evaluation Sheet . . . . . . . . . . . . . . . . . * Certificate of Completion. . . . . . . . . . . . . * Narrative Report . . . . . . . . . . . . . . . . . * Picture in Action. . . . . . . . . . . . . . . . . * Time Sheet . . . . . . . . . . . . . . . . . . . . * Medical Result . . . . . . . . . . . . . . . . . . * Updated Resume...
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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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...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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...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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...Weekly Journal Week: First week On my first day in my OJT I feel excited and also nervous. In that day, we oriented about how we do are t asks everyday. Then, in my second day is the ordinary day for me as a server, helping my co-server to serve our customer. My third day, I prepare tables for meals, including set up items such as linen, silverware and glassware while greeting guests (with eye contact and smile), also escort guests to their tables then present menus to the guests and answer questions about menu items, or making recommendations. At my fourth day, I taking foods and drink orders present and serve wine (into the proper glass) and serving food and drinks. My fifth day is check with guests to ensure that they are enjoying their meals and take action to correct any problems. My sixth day, I remove dishes (gentlemen first!) and glasses from the tables for cleaning and Dealing with bill payments. And in every seventh day of my OJT is my rest day. Guide Questions (after the training/internship) 1. What specific additional skills have you learned this month? 2. Describe your experiences with regards to guests relation. II: Learning Experiences (Realization about the Training) ■ Is your establishment is highly recommended as an avenue...
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