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. Subheadings should have first letters of major words capitalized.

Include listings of exhibits, (forms) with appropriate numbering. 3. Introduction

General information about the establishment is presented. Limit this to three pages. Writer may wish to include the following:

a. Name and General location Complete name, address, and location map

b. Objective/Hotel/restaurant’s Philosophy General Philosophy

c. Ownership/Management Name of owner, holding company

d. Organizational Chart Identify the position, as well as the current holder

e. Facilities, no. of F & B outlets, name & type

f. Outstanding characteristics of the establishment

4. Discussion of Findings/Analysis/Recommendation

Present the analysis in the format as given below:

DEPARTMENT: ______________________________________

Discuss major functions of the department in one short paragraph. As much as possible, all discussions should be in short simple sentences. Avoid copying operations manual in the report.

a. Areas of concern : Status*: Analysis

1) Organization Structure Describe or draw the organizational set-up in the section being presented. Discuss positions as well as how much each person in the department is able to accomplish her assigned tasks as against the function of the department.

2) Operations Systems and Procedures Describe the procedures/steps undertaken in the section so that the function of the section is performed.

3) Facilities, Equipment, etc. What is the equipment used? How does it facilitate performance of function? Evaluate the equipment and facilities in terms of its adequacy, unique characteristics and design.

4) Manpower-scheduling, work method, styles of communication

5) Work atmosphere, inter-personal relations Lay-out,

ventilation, color scheme of office

6) Use of materials resources Discuss this in terms of the forms used in the office, or in terms of the preparation and use of raw/processed food products.

7) Sanitation procedures/ practices

b. Strengths

c. Improvement Areas/Weaknesses

d. Recommendations

• Present work operation of the section/department

5. Conclusion

Discuss this term of the objectives of the practicum and the learning experiences brought by the recent training.

Any recommendation towards the improvement of practicum training in the assigned instruction can also be mentioned here.

6. Bibliography

If any reference, book, manual or textbook was used to explain any section in the report, make the necessary entries in this section.

B. Guidelines in the Report Preparation:

In order to make your practicum report more meaningful, here are some guidelines in writing it.

1. Reports should be typewritten (double-spaced) in 8-1/2 by 11 inches bond paper and well bound.

Avoid overly big and expensive folders as these do not increase grades.

These are the prescribed folder colors for practicum reports

|Course |Local Practicum |International |
| | |Practicum |
|HRM |Dark red |Pink |
|Tourism |Dark green |Light green |
|Cruiseline |Dark blue |Light blue |

2. It is advised that the student prepare a copy of the reports for their own use as original practicum reports will not be returned.

Reports should be handed in on the deadline set. This is 10 days after the last day of practicum. Upon submitting all requirements, receipt must be prepared as proof of submission. The practicum coordinator or Office assistant must receive it properly. See Appendix 9 for sample receipt. Students who submit reports beyond the deadline would be penalized, by deduction on report grade.

3. Photographs, charts, drawing, brochures, business forms, menus, etc. used to Illustrate specific problem a certain department should be properly labeled.

4. Remember that the practicum report is a technical paper, and as such, language and tone used should be more formal, not slang.

5. Be precise and concise. Make proper use of headings, sub-headings and indentations. Limit hotel background to three pages and include a table of contents with necessary pagination.

6. Submit forms individually pasted in loose short sized bond paper. Label individually with the following:

a. Title b. Initiating dept./Position title (person) c. Frequency of use d. Purpose e. Distribution f. Number of copies g. Control function

Only forms that are unique to the establishment with problems, or with comments should be included. Put all forms in an envelope.

7. Include analysis of layout and equipment in areas where applicable. And the SFT Log Book.

8. Submit all requirements in a plastic envelope properly labeled with your name (Last Name, First Name) and the practicum training institution’s name using a marker pen.

9. Ensure that the following are noted received during submission: (Use Appendix 12 as receipt)

a. Practicum report (individual) that will not be returned b. Logbook (should be claimed with EAF or else it will be discarded) c. Certification of Completion of practicum training signed by the Personnel Director or his representative on the hotel’s/restaurant’s stationery with dry seal (if available). d. Practicum Evaluation