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Houseman

A houseman carries out general duties in a home or hotel. His duties can be broad andgeneral like handling minor maintenance issues to cleaning up after banquets and other largegatherings. A houseman’s duties are essentially, a combination of small jobs that performed asneeded by his employers.

FOOD & BEVERAGE PERSONNEL:Restaurant Management

Restaurant managers ensure that restaurants operate efficiently and profitably whilemaintaining their reputation and ethos. They must coordinate a variety of activities, whatever thesize or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.Restaurant management combines strategic planning, shift pattern organization and day-to-daymanagement activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development. As a key role within the hospitalityindustry, restaurant management may be fast-paced, highly demanding and very rewarding.

Chef

The specific responsibilities of chefs and cooks are determined by a number of factors,including the type of restaurant in which they work. Institutional chefs and cooks, for example,work in the kitchen of schools, cafeterias, businesses, hospitals and other institutions. For eachmeals, they prepare a large quantity of a limited number of entrees, vegetable, and desserts.Restaurant chefs and cooks usually prepare a wider selection of dishes, cooking most ordersindividually. Short – order cooks prepare foods in restaurants and coffee shops that emphasizefast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook Frenchfries, often of menu items in fast – food restaurants. They cook and package batches of food,such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.

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Waitress / Waiter

Serves patrons at banquets, special functions, or during normal daily dining roomoperations. Takes food and beverage orders from patrons, answers questions regarding prices,substitutions, quality or quantity of menu items, and availability of menu items. Delivers foodand beverages to tables; waits on tables to insure that patrons are supplied with beverage refillsor clean utensils when desired. Removes dishes and utensils; cleans and dusts tables and chairs;fills sugar, salt, and pepper containers; sweeps floors. Assists in setting up and taking downtables and chairs; places clean utensils and napkins on tables. Assists in setting up for banquetsor special functions. Performs related work as required.

Bartenders

Bartenders prepare and serve drinks to customers in bars and restaurants. Bartenders prepare standard mixed drinks and pour wine and beer. They also prepare mixed drinks to matchcustomers? specific orders. Most bartenders know dozens of drink recipes. They must be able to prepare drinks quickly, accurately, and without waste. Some large restaurants use machines thatcreate drinks. Bartenders that use these machines just push a button. However, they must knowhow to prepare drinks in case the machine breaks. In most bars and many restaurants, bartenderstake orders directly from customers. However, in some places they receive drink orders fromwaiters and waitresses. In addition to serving drinks, bartenders collect payment and operate thecash register. They also clean up after customers and clean their work area. They often servefood to customers seated at the bar. Bartenders check identification of customers. Bartendersmust be sure customers meet age requirements for the purchase of alcohol and tobacco products.An additional responsibility is to make sure customers do not drink too much alcohol. Bartendersare responsible for ordering and maintaining liquor and bar supplies. They often form attractivedisplays out of bottles and glassware. Bartenders wash the glassware and utensils after each use.

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Food Attendant

Food attendant is a professional who ensures food is prepared and ready for guests. These professionals typically work to ensure proper levels of food available in buffets, food carts, fastfood restaurants and other areas that require food to be available to guests at all time.

Food & Beverage Checker

Computes food or beverage service bills and room verifies completeness of customer orders in hotel kitchen, dining room, restaurant, or service bar. Examines food on tray enroutefrom kitchen or beverage enroute from service bar and compares items with listing on customer order to verify completeness and accuracy of order.

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CHAPTER III – DAILY ROUTINARY ACTIVITIESDOCUMENTATION

Last 2009 month of April to May 11, 2009, I had 120 hours at Max’s Restaurant Cebu,Sm Branch and 80 hours at Cebu Parklane International Hotel and I was assigned at the Banquet,F & B Services (Bean Date), F & B Production (Pastry), and Housekeeping Department fromJune 8, 2009 to June 19, 2009. It was my first OJT, I had a blast experience and I really had funthose days. And for the second time around, I had my OJT last April 19, 2012 until May 11,2012 at REGAL BUSINESS PARK HOTEL CEBU. We arrived in cebu 8 days before our OJTstarted, we have 220 hours remaining to complete our OJT experience. Before we start our OJTwe still have to undergo to a short briefing before we really start our OJT, that short briefingexcite me a lot because they told us that we can receive allowance from the establishment and wehave also free meal, which is, big advantage to us to work hard because almost hotels don’t havethat. After the briefing they told us to report immediately on the date given to us, and then wewere toured around the hotel so that we will know where to log in and log out. After that wewere immediately assign to our first department which is Housekeeping Department. During thatday as a housekeeping attendant I was really nervous because I don’t know what to do, but whenmy partner (a regular housekeeper) arrived my fears were gone. Then she taught me how to cleanthe toilet, making up the bed, tucking in the sheets. And after that day I really have a high respectfor all the housekeeper in the world because their task is not easy just for us to be comfortable.On that day I really want to cry because it’s very hard to do all those task, but I did my best because I know I can do it and I can finish it. After one week I was transferred in the Front Desk Department, all I can say is no challenge for me as a trainee because I didn’t experience the hardwork like I used to do in the housekeeping dept but it’s ok for me also coz I really experiencerelaxing moment. Then after a few days they assigned me in the Food & Beverage Department,the last department I encountered. I can say that I learned a lot in all dept. but I really love theFood and Beverage Dept because I love to serve and to welcome the guests. In that department Ireally enjoy working with my co-colleagues same as the staff in the hotel, they trained me verywell. I encountered different kinds of people in my practicum days and this experience helps mea lot to become a better hotelier and restaurateur someday, and those days are reallyunforgettable.

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CHAPTER IV – SELF ASSESSMENT

I learned that on-the-job training is not just only a subject to be passed or arequirement to be completed but on-the-job training is an opportunity to show what skills, talentsand techniques that the student learned from the school and also an opportunity to experience thelife outside the campus. We have to responsible enough on the task given to us. You shouldaccept your weaknesses. Time is very important. As early as you do your work, you finish it anearlier time that you can do such things by helping others. You should not be afraid to ask questions if you do not know what to do to avoid faultiness in your work.

A.SKILLS AND CURRENT TECHNOLOGY

I can say that technology nowadays can help us to work faster,especially when I did my OJT experience in Cebu. The hotel employeefinished their work easier, as I remember when they assigned me in theFront Desk as a trainee I can work very fast because of the technology likecomputers, it can really saves time. And after I did my task I can rest untilmy duty hours finished.

B.EQUIPMENT, MACHINERY, TESTING, APPARATUS, ETC.HANDLED:

Housekeeping Department

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Brooms

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Dust Pan

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Air freshener

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Mop

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Trolley

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Garbage Disposal and Bins

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Scrubber

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Toilet Cleaner

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Pillow

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Pillow Case

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Blankets

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Bed Sheet

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Bed pad

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BedFood & Beverage Department

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Silverware / Chinaware

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Table Napkins

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Linens

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Water Goblet

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Wine Glass

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Highball Glass

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Shaker

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Microwave

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Serving Tray

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Electric Mixer

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Pitchers

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Ashtrays

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Bar AccessoriesFront Desk Department

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Computer

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Printer

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