...AND EXPERIENCES AT GERRY’S GRILL IMUS A Report Submitted to the Faculty of the College of Business and Entrepreneurship Cavite State University-Imus Campus City of Imus, Cavite In partial fulfillment of the requirements for the degree, Bachelor of Science in Hotel and Restaurant Management Janine Domingo February 2014 ACKNOWLEDGEMENT The trainee would like to thank all people who have helped and inspired him during his on-the-job training. To the Lord Almighty for the wealth and vitality and for enlightens me to pursue my study. To her classmates and schoolmates who always give words of encouragement, sympathy, care and love. She will always treasure them. To her teachers, who shared their wisdom and skills and became an inspiration to her, Thank you so much. To Sumo Sam management, Thank you for giving him the opportunity to be guided and trained by their experienced staff. She acquired new knowledge and skills that can be used in her future employment in the food and beverage industry. Janine Domingo INTRODUCTION On-the-Job-Training or OJT is the simulation of work related activities conducted by business organizations. It is part of a college curriculum that aims to orient and train students their field endeavor. It will be gratifying for the student trainee to learn and experience all there is about work and work ethics. Students should not take OJT for...
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...work through hands-on experience. On the Job Training is one method by which students are exposed with different work situation designed to give students an opportunity to experience and a chance to apply the theories and computation that they have learned from the school. It also helps the students to acquire relevant knowledge and skills by performing in actual work setting. OJT is very important not only to teach students regarding their chosen career but also to show students the reality about working. The students will be exposed to the actual work related to the course that they are taking. It also allows those with no experience to work and to learn at the same time. On-the-Job Training helps the trainee to learn more about his chosen field and practice what he has learned from the school. It helps in the building up of the trainee’s competence. Of course, when a students is competent enough, he will be able to do things successfully and this training develops one’s professionalism in dealing with people. After the training, the trainee will be able to handle. • A trainee should take the OJT seriously as it can be a powerful tool for a person in preparing for the next chapter of life as a professional. It can possibly be a source of recommendation when they take that big lift from being students to career professionals someday. • COMPANY PROFILE • Via Mare Corporation is a duly registered company backed by more than 30 solid years of experience. It opened its very first...
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...TABLE OF CONTENT APPROVAL SHEET………..…….…………………………………………….….i AZALEA RESIDENCES CERTIFICATION…………………………………......ii CERTIFICATE OF OJT………………………………..………………………….iii DEDICATION…………………………………………….………………………....iv ACKNOWLEDGEMENT………..…………….………………………………..….v HISTORY OF LSPU…………………………………..……………….…………..vi VISION AND MISSION OF LSPU………………..……..……………………….vii Part I INTRODUCTION What is on the Job training………………………….……………1 Advantages & Disadvantages of OJT…………………………...2 Elements of OJT…………………………………………..………..4 Logo of the Establishment…………..…………………………….5 History of the Establishment……………………………………....6 Vision and Mission of Establishment…………………………….8 Part II NARRATION OF EXPERIENCE On the Job Training at Techno Park Hotel............................................10 Pre-Practicum Experience in Azalea Residences Baguio…………….21 Part III CONCLUSIONS On the Job Training………………………………………………24 Pre-practicum Experience……………………………………….24 Part IV RECOMMENDATION On the Job Training………………………………………………25 Pre-practicum Experience………………………………………..25 Part V ADDITIONAL EXHIBIT Pictures…………….………………………………………………..26 ...
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...Parts: Table of Contents Brief History/Background of the Company/Company Profile Summary of the OJT Experience Assessment of the OJT/Practicum Program New knowledge, attitudes, and skills acquired Theories actually seen in practice Feedback that can be given to the company or institution Benefits gained Problems encountered Appendices Company brochure and/or pamphlet Copy of the Endorsement Letter Copy of the Training Plan Copy of the signed Waiver Form Daily Time Record Quarterly Performance Appraisal Forms Certificate of Completion II. BRIEF HISTORY OF THE RESTAURANT Shakey's Pizza was founded in Sacramento, California, on April 30, 1954, by Sherwood "Shakey" Johnson and Ed Plummer. Johnson's nickname resulted from nerve damage following a bout of malaria suffered during World War II. The parlor opened on a weekend, but since the pizza ovens were not yet completed, only beer was served and Shakey took the profits from beer sales and bought ingredients for pizza the following Monday. Shakey personally played dixiel and jazz piano to entertain patrons. Shakey's initially became known outside Sacramento, not for its pizza, but for the jazz program it sponsored on a regional radio network. Shakey Johnson is honored in the American Banjo Museum in Oklahoma City, Oklahoma, for his longtime use of banjo music at his pizza parlors. Other live music, including piano, was also a staple in the old Shakey's parlors. The original store (a remodeled grocery store)...
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...First week in my OJT May 25 Friday Our on-the job training in Tempura Japanese Restaurant took-off with a brief orientation with the store manager. First, the trainees were introduced to the whole staff, followed by a tour inside the store premises-from the dining area, then to the bar and finally in the kitchen. During this tour, the manager gave us a few ideas on how it works and we have our first glimpse on how the restaurant operates. After that activity, he/she gave us our first on-site post: the entrance. We’re instructed to stay there and open the door for the guests. He/She also reminded us that it’s a must to greet the incoming guests with “Yokoso , Ma’am/ Sir” while outgoing customers must hear the words “Doumo arigatou gozaimasu”. May 26 Saturday On our second day on Tempura, the staff taught us the standard position for serving. At the end of this activity, we were expected to learn the basic steps on how to serve the guests efficiently, have an adequate proficiency about the menu including the right pronunciation for each dish. A staff also made a demonstration on table-setting. In this task, the demonstrator specifically pointed-out that the table was set in a specific manner that follows a strict standard.After the activity, we were instructed to go back to our first designated post and usher the guests. May 27 Sunday After two days of warming-up on our new environment, the trainees were able to catch up on the life in Tempura. Day 3 is an exciting day because...
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...Log In Sign Up My Narrative Report Uploaded by MissMarz Caberte top 0.1% Info Download DOC 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...
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...well within the area. THE CORPORATE INN HOTEL has 58 well-appointed rooms. All rooms are tastefully decorated and furnished to radiate elegance, space and comport. Our bathrooms are minimalist in style and maintained in utmost cleanliness. Our rooms are equipped with individual air-conditioning system, cable TV’s, hot and cold shower room, fully stocked mini bar, NDD/IDD telephone system and a state-of-the-art card locked system. The rooms are categorized into Mabuhay, Deluxe and Deluxe Supreme. Our own Manager’s Café offers a blend of delectable food and perfect service. Serve excellent Filipino and International foods. Manager’s Café gives you time to untravel yourself from the things holding you back. Come and experience an extraordinary dining experience. The hotel provides the ambience for all-occasion parties. Our Rooftop can accommodate 10 up to 100 persons. The hotel provides 24 hours security, free parking, use of safety deposit boxes, laundry and dry cleaning services, tours...
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...ON-THE-JOB TRAINING At GUMBO-MOA In Partial Fulfillment of The requirements for Hospitality in Restaurant Services Submitted by: Engel E. Sarona Submitted to: Ms. Eloisa Acosta Date Submitted March 30, 2016 II. Brief History/ Background of the Company/ Company Profile GUMBO The word GUMBO is derived from African word for okra, a pod-like vegetable introduced by African slaves and often used to thicken the stew. It has an incomparably rich flavor ad texture, and derives from the cooking traditions of French, Spanish, Indian and African residents of the area. Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew. Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients. After about a century, with the Spanish, Africans, and natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became GUMBO. What started out as second best became better than the original. Today, gumbo is generally a southern U.S regional term for stew like dishes with meat or seafood, tomatoes and sweet bell pepper but more specifically it is a creole dish, whose characteristic ingredients are okra and fire powder. Located at the mouth of Mississippi, New Orleans as described as “a land between earth and sea”, belonging...
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...of industry members. This program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. A food and beverage practicum as well as additional laboratory experiences in food preparation, service, hotel operations, and property management are part of the course of study. Students are required to complete 300 hours for the junior practicum and 600 hours for senior practicum of work experience in hospitality-related employment prior to graduation. Graduates of this course will possess business management and accounting skills to be...
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...Sta. Cecilia College 108 Gen. T De leon Valenzuela City A Hotel Practicum Report Bachelor of Science in Hotel and restaurant Management Makati Palace Hotel (Your Royal Address) 5011 P. Burgos corner Caceres Street Makati City Metro Manila Philippines Training period: April/June Submitted by: Anthony F. Yalung Jr Blk #3 Bukid Malinta Valenzuela City Submitted to: Ms. Jinky April D. Macatulad Practicum coordinator 2014-2015 TABLE OF CONTENT Title page........................................................................................1 Acknowledgement..........................................................................2 Table of content..............................................................................3 Mission and vision..........................................................................4 Chapter one Introduction of the company...........................................................5-6 Company profile.............................................................................7 Company logo and location...........................................................7 Pearl garden hotel (Tariff Rates)...................................................8 Company organizational chart......................................................9-11 Chapter two Week 1..........................................................................................12-13 Week 2..................................................
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... A special thanks to my Internship Coordinator, Mrs Sarah Macanas-Tengco for the assurance of the document needed for the internship. To my family, thank you for your financial support, trust, love and care to me. Who serve as an inspiration to me, who keep encouraging me to always make best out of everything and for their being proud and ever supporting family to me. I would like to take this opportunity to thank my training manager, Mrs. Christine Anacay, to my training supervisor Mrs. Rhoda De Los Reyes lastly to my trainer Mr. Arnie Anacay. I’ve learned a lot from them on how to perform housekeeping operations, how to be a responsible OJT students trainee, and from helping me a lot in performing my job efficiency and for giving excellence experiences on throughout the duration of training. To my companions during my On-the-Job training, I enjoyed your company. Thank you for being with me through thick and thin. And lastly, to my Almighty God, thank you for the guidance, strength, power of mind, protection and sills and for giving me a healthy life. All of these, I offer to...
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...Cavite State University Carmona Market drive Carmona Cavite Research Paper CAREER OPPORTUNITIES FOR HOTEL AND RESTAURANT MANAGEMENT Submitted by: Gallego Bryan M. BSHRM – 1A Submitted to: Shella Rose Diaz THE HISTORY OF HOTEL & RESTAURANT MANAGEMENT I observed that Travelers throughout the world have always sought hospitable places to rest and eat. Although modern hotels feature conveniences such as televisions, en-suite showers and minibars, they fulfill the same purpose as ancient rooms and boarding houses. The history of hotel and restaurant management goes back many years but has always involved the essential concept of hospitality. The term "hospitality" derives from "hospice," meaning a place of rest for travelers. EUROPE In the Middle Ages, European monasteries and abbeys first opened their doors to offer hospitality to travelers. Over time, business people took over the management of many of these inns. During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe's major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings. Throughout the 20th century, hotels sprang up across Europe in mountain and resort regions. The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management. INNS FOR TRAVELERS From the beginning of the enterprising individuals built and developed inns...
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... STORE PRACTICUM JACINTO E. ARAYATA JR. JUNE 09, 2014 JOLLIBEE TANZA ANTERO A. SORIANO HIGHWAY, DAANG AMAYA II TANZA, CAVITE A Narrative Report Submitted to the Faculty Of the Polytechnic University of the Philippines Maragondon Branch Maragondon, Cavite In partial fulfillment of the requirements for the Course in Bachelor of Science in Business Administration Major in Human Resource Development Management JACINTO E. ARAYATA JR. June 09, 2014 Republic of the Philippines Polytechnic University of the Philippines Maragondon Branch Maragondon, Cavite COLLEGE OF BUSINESS ADMINISTRATION Narrative Report of : JACINTO E. ARAYATA JR. Title : PRACTICUM EXPERIENCES AT JOLLIBEE TANZA APPROVED: PROF. CARMELITA M. CAULI ____________________ Practicum Professor Date APPROVAL SHEET A narrative report, entitled “A narrative report in on the job training” undertaken at Jollibee Foods Corporation located at Tanza, Cavite. Prepared and submitted by Jacinto Arayata Jr. in partial fulfillment of the requirements for Bachelor of Science in Business Administration Major in Human Resource Development Management, is hereby endorse for approval. Accepted and approved in partial fulfillment of the requirements for the degree of Bachelor of Science in Business Administration. PROF. CARMELITA M. CAULI Practicum Professor _________________ Date BIOGRAPHICAL...
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...Chick-Fil-A Training and Development Thomas Hunter Clifton Norton Matthew Todd Keller Graduate School of Management Chick-Fil-A Training Needs Assessment And Recommendations Chick-Fil-A opened its first store in Atlanta, Georgia in 1967. It has continued to grow at a steady pace and now has over 1,700 locations across the United States. The popular restaurant has recorded 45 consecutive years of positive sales growth and, “System-wide sales in 2012 reached 4.6 billion.” (Company Fact Sheet, 2014). Chick-Fil-A is still a private, family owned company that offers franchise opportunities to well qualified entrepreneurs. Their growth model is deliberately slow, building on a firm foundation of conservative business practices. The success is attributed in part from the founder’s firm decision to close its doors every Sunday. The idea is that “…all franchised Chick-fil-A Operators and their Restaurant employees should have an opportunity to rest, spend time with family and friends, and worship if they choose to do so.” (Why We’re Closed on Sundays, 2014). The focus for this project is on the Chick-Fil-A store located at 7990 North Academy Blvd, Colorado Springs, CO. This location is used for many of the pilot programs that test the suitability of new procedures and equipment before chain-wide implementation. During an interview with the Director of Training, Brad Beck said about his training philosophy, “99 percent of a successful training program is fitting...
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...there to give their own opinions and ideas about some matters that bother us. To our Practicum Coordinator Mr. Adrian Maliksi for teaching us a lot of things that will prepare us to the next stage of our lives. To our adviser Mrs. Zandra Farina Gorom for the full support that she’s given to us. Mr. Bonfacio Mercurio & Mr. Jeffrey Eva (Housekeeping Supervisors), Mr. Choy Boncan & Ms. Salve Climacosa (Linen Attendants) and Mr. Rodel Senares (Housekeeping Coordinator) for treating us not an practicumer but an employee, a family & friends and also for sharing knowledge and teaching us so many things in Housekeeping Department. To Manila Grand Opera Hotel & Casino for letting us to accomplish our on the job training and experience the real face of work in their hotel that we can use for the near future. And also to our Co-OJT’s we have met during our practicum who treated us not a co-practicumer but as friends and...
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