Introduction

The Hospitality Management student of Aklan Catholic College shows good deep manner and dedication which prove to others that the institution produces high quality product future hoteliers. The time that we will prove what things we what we earned in the school is a right weapon to compete to other school. This is the beginning, first step to become well refined HM students to take the job training skills.
Training is to achieve of knowledge, skills, and competencies as a result of the teaching of vocational or practical skills and knowledge that relate to specific useful competencies. A training that focuses for the future continues training beyond initial qualifications, upgrade and update skills throughout working life. It forms the core of apprenticeships and provides the backbone of content at institutes of technology also known as technical colleges or polytechnics.

On-the-job Training (OJT)

OJT or the on the job training is one of the training process where training is given to someone new to a system similar to the real job. On-the job training is an important way in which people acquire relevant knowledge and skills at work. It is important to make the distinction between training and learning – this is critical to the effective design and delivery of training in organizations.
In a sense therefore, more interested in promoting on-the-job learning than on-the-job training. However, using the well-established term, on-the-job training (OJT) can be defined as an activity undertaken at the workplace which is designed to improve an individual’s skills or knowledge. OJT is a well-established and well-used intervention designed to enhance individual skills and capabilities with the characteristics of:

• being delivered on a one-to-one basis and taking place at the trainee’s place of work

• requiring time to take place, including potential periods when there is little or no useful output of products or services

• being specified, planned and structured activity.

On-the-job training (OJT) is one of the best training methods because it is planned, organized, and conducted at the employee's worksite. OJT will generally be the primary method used for broadening employee skills and increasing productivity. It is particularly appropriate for developing proficiency skills unique to an employee's job - especially jobs that are relatively easy to learn and require locally-owned equipment and facilities.
On-the-job training is the oldest form of training. Prior to the advent of off-site training classrooms, the only practical way of learning a job was working alongside experienced workers in a particular trade or profession. On-the-job training programs range from formal training with company supervisors to learning by watching and assisting devotedly to become effective and competitive. In this sense, trainers who become the workers by experienced.

Importance of the On-the-Job Training
On-The-Job Training entails significant benefits that could give trainees invaluable assets for achieving gainful employment. The training provides students the opportunity to accurate sufficient knowledge and skills relevant to work habits necessary to become competitive in the labor market. The training also assists individuals in developing professionalism and interpersonal skills necessary for success in the workplace.

OJT has a big significant, this one of the effective method to develop the competencies skills of students is through hands – on training. This process exposes the students to the different fields and learning, to have a familiar with the actual operation of the hotel, have a opportunities to become well rounded and refined hotelier. Trainees are able to learn things appropriate to achieve goals of the firm, morale, productivity, and professionalism will normally be high in those individuals’ trainees.

Obejective of yje On-the-job Training

The following are the objectives of the On – The – Job Training:
1. To provide students with work experience relevant to their chosen field of specialization.
2. To give students the opportunity to apply all the things they learned from classroom instructions and discover new knowledge to facilitate improvement.
3. To provide trainees the opportunity to acquire more skills and techniques in doing various tasks and responsibilities.
4. To enable students develop a sense of professionalism, love of work and commitment to people they serve.
5. To experience positive interpersonal skill, thereby enhancing their ability to interact successfully in a wider community.
6. Enhance their knowledge and skills acquired in the classroom in order to become more responsive to the demands of Hospitality Management

Personal Data
Birthdate : June 20, 1989
Birth Place : Tagum City, Davao del Norte
Age : 24
Nationality : Filipino
Civil Status : Single
Religion : Islam
Height : 5’2”
Weight : 56 kls.
Languages : Aklanon, Tagalog, English
Father’s Name : Maulana Macapundag (deceased)
Mother’s Name : Omaiyah T. Macasiding

EDUCATIONAL BACKGROUND

TERTIARY : Aklan Catholic COllege Kalibo, Aklan

COURSE : Bachelor of Science in Hospitality Management

SECONDARY : Boracay National High School Balabag Boracay Island Malay, Aklan Tagum National High School Tagum City, Davao del Norte

PRIMARY : Magugpo Pilot Central Elementary School Tagum City, Davao del Norte

LA CARMELA DE BORACAY RESORT HOTEL

MISSSION: Provide globally competetive life – long customer service.
VISION: LA CARMELA DE BORACAY RESORT HOTEL as a center of excellence in Hotel and Tourism Industry.
HISTORY:
* La Carmela de Boracay is a newly opened resort hotel, a Boracay destination that offers beachfront convenience at economical rates that everyone can afford. * Solely owned by Mr. Samuel A. So Jr. * Located at Station 2, Balabag, Boracay Island Malay, Aklan. * Prior to the opening of La Carmela de Boracay, he is the owner and operator of Boracay Courtyard Resort Hotel, a 40 room pension house type which was opened last October 2003. * La Carmela Main Building with 197 rooms was formally inaugurated last April 27, 2005. * La Carmela Executive Wing-a 4-story building with 54 rooms was opened last March 10, 2009. * Premier Ocean View-3-story with 11 rooms was formally opened last December, 2010. * L a Carmela offers beachfront convenience at affordable rates. * The Management of La Carmela de Boracay Resort Hotel was known for the warmth of its services and pleasant surprises of its prices. * La Carmela de Boracay is committed to distinctive quality and unparallel customer service in all aspects of hotel business. * Also offers packages for seminars and conventions.

STRENGTH * Established its mark in hospitality industry * The location. Beachfront. * Friendly Staff * Affordable rates * 24-hour open restaurant * Convention Center

LA CARMELA EXECUTIVE WING BUILDING
Executive Deluxe 39 rms.
Executive Suite 2 rms.
Panorama Jr. Suite 10 rms.
Panorama Suite 1 rm.
Family Suite 2 rms.
Premier Suite 2 rms.
Premier Ocean View 9 rms.
VIP 1 rm.

TOTAL 66 ROOMS

* Amenities: Fully air-conditioned rooms with mini – ref, hot and cold shower, cable TV, 24 – hr standby generator, 24 – hour security personnel, in room electronic safe, PABX telephone, 24 – hour open restaurant.

LA CARMELA MAIN – BUILDING:
Standard Room. 54 rms.
Semi – deluxe 81 rms.
Attic Semi – Deluxe 35 rms.
VIP Room 8 rms.
Family Room 4 rms.
Jr. Suite Room 2 rms.
Ocean View Room 3 rms.
Celebrity Suite 2 rms.
Panorama Attic 8 rms.

TOTAL 197 ROOMS

* Amenities: Fully air-conditioned rooms with mini – ref, hot and cold shower, cable TV, 24 – hr standby generator, 24 – hour security personnel, in room electronic safe, PABX telephone, 24 – hour open restaurant.

BORACAY COURTYARD:
Superior 6 rms.
Semi – Deluxe 24 rms.
Deluxe 10 rms.

TOTAL 40 ROOMS

* Amenities: Fully air-conditioned rooms with mini – ref, hot and cold shower, cable TV, 24 – hr standby generator, 24 – hour security personnel.

CONVENTION HALL:
Ruby Hall
Jade hall
Topaz Hall
Sapphire Hall
Diamond Hall
Amethyst Hall
Emerald Hall
Onyx Hall

* The convention hall could accommodate as much as 1500 pax

SEASONS AT BORACAY:
LOW SEASON June 1 – Dec 15
HIGH SEASON Dec 16 – May 31 except super peak season
SUPER PEAK SEASON Dec 26 – Jan 2 and holy week ( Holy Wed to Black Friday )

MY OJT EXPERIENCE

I had a great experience throughout the period of the training. My co-trainees, the whole staff of the restaurant and I shared many precious moments that made my whole training not only insightful but memorable as well.
First of all, I’m very much gratified for the support and understanding of my superiors especially on times when I committed mistakes. More than any learning thought in school, I learned to be with others, to work with people.

I learn also to listen to my senior, Mr. Dagohoy even though at times I can’t understand his instructions. I also learn to accept criticism and be apologetic for my mistakes. He particularly imparts in me what I must know in making use of corporate resources and corporate values.

Furthermore, I’m very grateful that they expose me so much on what I must know regarding the work which suits my course. I’m very thankful that they treat me like them and they trust me with my work. I appreciate so much the working environment I had within the company because it helps me absorbed what I need to know.