The document is a portfolio from Roselyn Lambatin's on-the-job training at Paradise Garden Resort Hotel and Convention Center in Boracay Island. It includes details about the resort such as company commitments, facilities, restaurants, packages, and activities. Lambatin's 300-hour training focused on gaining experience in various departments of the resort's hospitality operations.
The document provides details about the trainee's practicum experience at Volet's Hotel and Resort Inc. It discusses the background of the hotel, which was established in 1977 and has since expanded to include 42 rooms, 11 swimming pools, and other facilities. The organizational structure is outlined, with the owner at the top, followed by a supervisor who oversees the front office and housekeeping department. The trainee's duties involved tasks in the housekeeping department under the supervision of the front office, such as cleaning rooms as they became vacant. The report provides context about the required practicum and fulfills an educational requirement for the trainee's Bachelor's degree program.
The document is a final practicum report submitted by Arvin Dominic B. Dela Cruz to fulfill the requirements for his Bachelor of Science in Computer Engineering degree. It details his 240-hour on-the-job training period from April 28 to June 6, 2014 at Prime IT Source, Inc. in Quezon City, Philippines, where he gained hands-on experience in the field of information technology. The report includes sections on the company profile, his daily activities and responsibilities, and a performance evaluation.
A graduating student is applying for an on-the-job training position at the company for 300 hours to fulfill requirements of their two-year course. They believe the experience will enhance their skills and knowledge in information technology. They provide their contact information and hope for a favorable response to gain valuable experience in the field.
The document provides an overview of on-the-job training (OJT). It defines OJT as job training that occurs in the workplace while the new employee learns and earns a paycheck. OJT has advantages like being cost-effective, but can be challenging to implement if not properly planned. The document also discusses the history, vision, mission and organizational structure of Mabitac, a municipality in Laguna, Philippines that supports OJT programs to develop its employees.
This document provides a narrative report on an internship conducted at Mary Kay Philippines located in Makati City. It begins with dedications and acknowledgements. It then provides an introduction on the importance of internship training. The bulk of the document consists of a company profile of Mary Kay, including its history, products, mission, values and organizational structure. It also discusses direct selling as an industry. The document then describes the intern's experience and learnings during the internship training at Mary Kay Philippines over several months. It concludes with an expression of gratitude.
The student trainee assisted with tasks like encoding records, computing reports, arranging documents, and distributing forms. They learned office procedures such as processing payments, maintaining records, and assisting visitors. The daily activities provided hands-on experience in the operations of the Municipal Treasurer's Office.
Lady Lee, an 18-year-old broadcasting student, is applying for an on-the-job training position at various television and radio networks in Manila for 150 hours in April 2012. She is interested in television and radio production and provides her contact information, hoping to receive an affirmative response and potentially an interview.
The students from Buga National High School's Animal Production class went on a field trip to the Research Station for Philippine Native Chicken located in Leon. The station's caretaker, Mr. Froilan Cabarles, gave the students a tour of the facilities including the feed milling area, chicken housings, and breeding area. The students observed the chickens and learned about the station's operations from water sourcing to housing costs. The tour provided the students with hands-on experience to further their knowledge of poultry production.
The document provides details about the trainee's practicum experience at Volet's Hotel and Resort Inc. It discusses the background of the hotel, which was established in 1977 and has since expanded to include 42 rooms, 11 swimming pools, and other facilities. The organizational structure is outlined, with the owner at the top, followed by a supervisor who oversees the front office and housekeeping department. The trainee's duties involved tasks in the housekeeping department under the supervision of the front office, such as cleaning rooms as they became vacant. The report provides context about the required practicum and fulfills an educational requirement for the trainee's Bachelor's degree program.
The document is a final practicum report submitted by Arvin Dominic B. Dela Cruz to fulfill the requirements for his Bachelor of Science in Computer Engineering degree. It details his 240-hour on-the-job training period from April 28 to June 6, 2014 at Prime IT Source, Inc. in Quezon City, Philippines, where he gained hands-on experience in the field of information technology. The report includes sections on the company profile, his daily activities and responsibilities, and a performance evaluation.
A graduating student is applying for an on-the-job training position at the company for 300 hours to fulfill requirements of their two-year course. They believe the experience will enhance their skills and knowledge in information technology. They provide their contact information and hope for a favorable response to gain valuable experience in the field.
The document provides an overview of on-the-job training (OJT). It defines OJT as job training that occurs in the workplace while the new employee learns and earns a paycheck. OJT has advantages like being cost-effective, but can be challenging to implement if not properly planned. The document also discusses the history, vision, mission and organizational structure of Mabitac, a municipality in Laguna, Philippines that supports OJT programs to develop its employees.
This document provides a narrative report on an internship conducted at Mary Kay Philippines located in Makati City. It begins with dedications and acknowledgements. It then provides an introduction on the importance of internship training. The bulk of the document consists of a company profile of Mary Kay, including its history, products, mission, values and organizational structure. It also discusses direct selling as an industry. The document then describes the intern's experience and learnings during the internship training at Mary Kay Philippines over several months. It concludes with an expression of gratitude.
The student trainee assisted with tasks like encoding records, computing reports, arranging documents, and distributing forms. They learned office procedures such as processing payments, maintaining records, and assisting visitors. The daily activities provided hands-on experience in the operations of the Municipal Treasurer's Office.
Lady Lee, an 18-year-old broadcasting student, is applying for an on-the-job training position at various television and radio networks in Manila for 150 hours in April 2012. She is interested in television and radio production and provides her contact information, hoping to receive an affirmative response and potentially an interview.
The students from Buga National High School's Animal Production class went on a field trip to the Research Station for Philippine Native Chicken located in Leon. The station's caretaker, Mr. Froilan Cabarles, gave the students a tour of the facilities including the feed milling area, chicken housings, and breeding area. The students observed the chickens and learned about the station's operations from water sourcing to housing costs. The tour provided the students with hands-on experience to further their knowledge of poultry production.
Chapter 5 SUMMARY OF FINDINGS, CONCLUSION AND RECCOMENDATIONLJ Villanueva
The document summarizes the findings, conclusions, and recommendations of a study on the profile and performance evaluations of Filipino tour guides as perceived by local tourists. The main findings were that tourists rated guides highly in personality and communication skills, and adequately in technical skills. There was no significant difference found between tourist groups. It was concluded that guides need strong skills/knowledge and could improve grooming/appearance. Recommendations included guides improving personality traits and technical skills through reducing tactfulness and increasing politeness.
The document is a resume for Van Loven S. Semborio. It outlines his objective to gain knowledge and skills through an internship while offering his determination and service. It then lists his educational background including a diploma in Information Technology from STI College - Iligan and a Bachelor's degree in Public Administration from Bukidnon State University. Finally, it provides his work experience as an Internal Audit Officer at Gaisano Mall Iligan, skills in Microsoft Office applications and Visual Basic 6.0, and references.
This document is a resume for Jean Camille V. Cortiguerra. It summarizes her personal details such as date of birth, education history, and skills. She is currently pursuing a Bachelor of Science in Information Technology degree from Nueva Ecija University of Science and Technology. Her objective is to find an on-the-job training opportunity to develop her career skills and personality. Her skills include proficiency in Microsoft Office applications and creating/editing videos, pictures and presentations using Windows applications.
This document is the approval sheet for a research paper titled "Factors Affecting Mathematics Performance of Laboratory High School Students at Laguna State Polytechnic University A.Y 2009-2010" submitted by Jennilyn F. Balbalosa to fulfill requirements for a Bachelor of Secondary Education degree in Mathematics. The paper was examined and recommended for approval by the adviser and committee members listed. Upon completion, the research will contribute to the university's research catalog.
Richard Corcuera Sulay is seeking an IT position where he can utilize his programming skills and expertise in network administration. He has a degree in Computer Science Information Technology from Tarlac City Colleges and certifications in PC operations from TESDA. His skills include Microsoft applications, software installation, basic programming, and merchandising. He has work experience as a merchandiser for Uniwide Warehouse Club and Textile ValueShop.
The document is a reference survey questionnaire that asks students to rate questions about using the internet and books for assignments on a 5-point scale. The questions for the internet section ask about using it for research, if it is essential for assignments, if it provides satisfying answers, if websites provide easy access to information, if search engines lead to appropriate topics, and if it is easy and less stressful to use. The book section questions ask if books are relied on for assignments, if they are essential, if they provide satisfying answers, if contents are easy to find and scan, if they are easy to use, if answers are easy to find, if they save time and provide enough information, and if teachers recommend them over other sources.
1) The document is a narrative report from a student named Lady Lee describing her 150-hour internship with the Technical Operations Division/Film Archives department of ABS-CBN.
2) During her internship, Lady Lee gained experience with tasks like answering phones, transcribing and rewinding tapes, retrieving and arranging films/tapes in the film vault, and encoding filmographic details.
3) By the end of the internship, Lady Lee learned valuable lessons about archiving principles, accountability, time management, and developing her personality and capabilities.
Renz Jan V. Pangan is seeking a challenging opportunity to utilize his organizational skills and ability to work with people. He has a background in Hotel & Restaurant Services from Systems Plus College Foundation. His work experience includes being a Dining Crew member at Jollibee. He is fluent in English and proficient in Microsoft Office applications. He has obtained certifications in Bartending NC II and Food & Beverage Services NC II. His references include his college instructor Mr. Joezer Kemuel B. Santos.
The applicant is seeking an 11-week on-the-job training opportunity as required by their Bachelor of Science in Computer Science program. The curriculum requires third year students to gain experience in an actual workplace setting. The applicant is willing to interview and can be reached by mobile phone to discuss the opportunity further.
This document contains biographical information about two individuals:
1. Maricris Mendoza Villaflor from Sta. Maria, Laguna who graduated from Laguna State Polytechnic University in 2011 with a Bachelor's degree in Secondary Education.
2. Abba Paola Flores Bautista from Siniloan, Laguna who is also a 2011 graduate of Laguna State Polytechnic University with a Bachelor's degree in Secondary Education.
Both individuals list their personal details, education history, skills, seminars attended, research undertaken, affiliations, and references.
This document is a narrative report submitted by Angeline Fate E. Capa in partial fulfillment of the requirements for a Bachelor of Science in Accountancy from Colegio de San Gabriel Arcangel. It details her on-the-job training experience at the Commission on Audit located in Quezon City, Philippines. The report includes an introduction on the purpose of on-the-job training, a company profile of the Commission on Audit, a narrative of her weekly activities and learnings, and appendices with supporting documents.
This document is a resume for Emilyn R. Ragasa, who is seeking a teaching position. Key details include:
- Ragasa is 20 years old and received her Bachelor's Degree in Elementary Education from Lyceum-Northwestern University in 2015.
- She has experience in practice teaching at Tombod Integrated School and has attended seminars on teaching, leadership, and drug education.
- Her skills include strong communication abilities, computer literacy, and participation in sports.
- References are provided from education professionals who can attest to her qualifications and character for teaching.
The document summarizes a seminar attended by Jane G. Macasa, a 4th year BS Computer Science student. The seminar topic was server virtualization, presented by Mr. Jeff Dela Pena. Jane learned that virtualization allows multiple virtual computing environments to run on a single physical server, reducing hardware costs and increasing resource utilization. There are two types of virtualization: host-based uses an operating system layer below the virtual machines, while bare-metal has no operating system layer. Jane observed the speaker was knowledgeable and students were engaged through discussion and freebies. She suggested providing handouts so students could focus on listening rather than copying notes.
The document summarizes strengths and weaknesses of the Filipino character based on a 1992 study. Some key strengths include pakikipagkapwa-tao (concern for others), family orientation, joy and humor, flexibility and creativity. Weaknesses include extreme personalism, lack of discipline, passivity, colonial mentality and lack of self-reflection. The document provides examples and impacts of each strength and weakness on Filipino society.
Prestige Event Management Company is located in San Fernando, Pampanga and owned by Jedina Lourdes Garilao Parungao. The company provides full event planning and coordination services, working with various partners to offer services like venue setup, catering, photography, and more. Prestige Event Management sends letters to potential partners like a venue, photographer, and caterer to request quotations for an upcoming 18th birthday party for Charlotte P. Fontanilla with the theme "Charlotte @ 18 Masquerade Ball". The company aims to satisfy clients by delivering high quality services at competitive rates.
letter of permission for practical researchAnnaDiangco
Grade 11 students from Iligan City National High School are requesting permission from the Assistant School Principal to conduct a research study titled "Reasons why Grade 11 CSS students play Dota 2". The study is part of the requirements for their Practical Research I subject. They assure that any data collected will remain confidential and for academic purposes only. Their teacher is recommending approval of the study.
This document presents a business plan for opening a take-out milk tea shop in Vietnam. It includes an introduction to the proposed shop called Caramel Shop, which would operate in the milk tea and coffee industry. It outlines the shop's location, products, facilities, suppliers, and a SWOT analysis. It also includes a literature review on Vietnam's business environment, beverage market including milk tea, and government registration requirements. The document presents a marketing plan with details on products, competition, promotion, location, distribution channels, and a sales forecast. It describes the research methodology used to develop the business plan.
Chapter 4 PRESENTATION, ANALYSIS AND INTERPRETATIONLJ Villanueva
1) The document presents findings from a study that assessed local tourists' perceptions of Filipino tour guides. It analyzed perceptions of the guides' personality, communication skills, and technical skills.
2) Overall, personality and technical skills were perceived at a high extent, while communication skills were at a great extent. Several criteria under each category, like grooming and punctuality, were also seen positively.
3) There were significant differences found between tourist and guide perceptions for most criteria of personality and communication skills. However, for technical skills, perceptions did not differ significantly.
Introduction for Narrative Report at GPICathy Roque
This document provides information about an internship course for industrial psychology students at Eulogio "Amang" Rodriguez Institute of Science and Technology. The course objectives are to expose students to personnel work, office procedures, and psychological testing through a 500-hour on-the-job internship. Students will complete the internship at the school or a company, with the goal of gaining practical experience relevant to becoming an industrial psychologist. Requirements include submitting paperwork from the internship site and a narrative report on experiences and lessons learned.
This document contains a questionnaire for teachers regarding their use of technology in mathematics instruction. It has four sections: (1) demographic information of teacher respondents, (2) available technologies used in the classroom, (3) use of technology to facilitate teaching and learning, and (4) application of ICT skills by teachers in teaching mathematics. Teachers are asked to rate their familiarity with and use of various technologies like computers, software, internet, and their confidence in skills like word processing, presentations, spreadsheets, and databases. They are also asked to identify obstacles to successfully integrating technology.
The document provides an internship report submitted by Shristi Karki detailing their 6 month internship at Philea Resort & Spa in Melaka, Malaysia. The report includes an introduction to the internship objectives and Philea Resort & Spa, as well as overviews of the front office, housekeeping, food and beverage, and other departments at the resort. The document serves to fulfill the requirements for Shristi Karki's bachelor's degree in hotel management.
The document is a cover letter and resume from Samreth Thai, a Cambodian chef seeking a new executive chef position. It summarizes his 15 years of experience at top hotels in Cambodia and the Maldives, including most recently as head chef at Coco Palm Resort in the Maldives. It also lists his qualifications and skills in food production, budgeting, staff supervision, and food safety and hygiene training.
Chapter 5 SUMMARY OF FINDINGS, CONCLUSION AND RECCOMENDATIONLJ Villanueva
The document summarizes the findings, conclusions, and recommendations of a study on the profile and performance evaluations of Filipino tour guides as perceived by local tourists. The main findings were that tourists rated guides highly in personality and communication skills, and adequately in technical skills. There was no significant difference found between tourist groups. It was concluded that guides need strong skills/knowledge and could improve grooming/appearance. Recommendations included guides improving personality traits and technical skills through reducing tactfulness and increasing politeness.
The document is a resume for Van Loven S. Semborio. It outlines his objective to gain knowledge and skills through an internship while offering his determination and service. It then lists his educational background including a diploma in Information Technology from STI College - Iligan and a Bachelor's degree in Public Administration from Bukidnon State University. Finally, it provides his work experience as an Internal Audit Officer at Gaisano Mall Iligan, skills in Microsoft Office applications and Visual Basic 6.0, and references.
This document is a resume for Jean Camille V. Cortiguerra. It summarizes her personal details such as date of birth, education history, and skills. She is currently pursuing a Bachelor of Science in Information Technology degree from Nueva Ecija University of Science and Technology. Her objective is to find an on-the-job training opportunity to develop her career skills and personality. Her skills include proficiency in Microsoft Office applications and creating/editing videos, pictures and presentations using Windows applications.
This document is the approval sheet for a research paper titled "Factors Affecting Mathematics Performance of Laboratory High School Students at Laguna State Polytechnic University A.Y 2009-2010" submitted by Jennilyn F. Balbalosa to fulfill requirements for a Bachelor of Secondary Education degree in Mathematics. The paper was examined and recommended for approval by the adviser and committee members listed. Upon completion, the research will contribute to the university's research catalog.
Richard Corcuera Sulay is seeking an IT position where he can utilize his programming skills and expertise in network administration. He has a degree in Computer Science Information Technology from Tarlac City Colleges and certifications in PC operations from TESDA. His skills include Microsoft applications, software installation, basic programming, and merchandising. He has work experience as a merchandiser for Uniwide Warehouse Club and Textile ValueShop.
The document is a reference survey questionnaire that asks students to rate questions about using the internet and books for assignments on a 5-point scale. The questions for the internet section ask about using it for research, if it is essential for assignments, if it provides satisfying answers, if websites provide easy access to information, if search engines lead to appropriate topics, and if it is easy and less stressful to use. The book section questions ask if books are relied on for assignments, if they are essential, if they provide satisfying answers, if contents are easy to find and scan, if they are easy to use, if answers are easy to find, if they save time and provide enough information, and if teachers recommend them over other sources.
1) The document is a narrative report from a student named Lady Lee describing her 150-hour internship with the Technical Operations Division/Film Archives department of ABS-CBN.
2) During her internship, Lady Lee gained experience with tasks like answering phones, transcribing and rewinding tapes, retrieving and arranging films/tapes in the film vault, and encoding filmographic details.
3) By the end of the internship, Lady Lee learned valuable lessons about archiving principles, accountability, time management, and developing her personality and capabilities.
Renz Jan V. Pangan is seeking a challenging opportunity to utilize his organizational skills and ability to work with people. He has a background in Hotel & Restaurant Services from Systems Plus College Foundation. His work experience includes being a Dining Crew member at Jollibee. He is fluent in English and proficient in Microsoft Office applications. He has obtained certifications in Bartending NC II and Food & Beverage Services NC II. His references include his college instructor Mr. Joezer Kemuel B. Santos.
The applicant is seeking an 11-week on-the-job training opportunity as required by their Bachelor of Science in Computer Science program. The curriculum requires third year students to gain experience in an actual workplace setting. The applicant is willing to interview and can be reached by mobile phone to discuss the opportunity further.
This document contains biographical information about two individuals:
1. Maricris Mendoza Villaflor from Sta. Maria, Laguna who graduated from Laguna State Polytechnic University in 2011 with a Bachelor's degree in Secondary Education.
2. Abba Paola Flores Bautista from Siniloan, Laguna who is also a 2011 graduate of Laguna State Polytechnic University with a Bachelor's degree in Secondary Education.
Both individuals list their personal details, education history, skills, seminars attended, research undertaken, affiliations, and references.
This document is a narrative report submitted by Angeline Fate E. Capa in partial fulfillment of the requirements for a Bachelor of Science in Accountancy from Colegio de San Gabriel Arcangel. It details her on-the-job training experience at the Commission on Audit located in Quezon City, Philippines. The report includes an introduction on the purpose of on-the-job training, a company profile of the Commission on Audit, a narrative of her weekly activities and learnings, and appendices with supporting documents.
This document is a resume for Emilyn R. Ragasa, who is seeking a teaching position. Key details include:
- Ragasa is 20 years old and received her Bachelor's Degree in Elementary Education from Lyceum-Northwestern University in 2015.
- She has experience in practice teaching at Tombod Integrated School and has attended seminars on teaching, leadership, and drug education.
- Her skills include strong communication abilities, computer literacy, and participation in sports.
- References are provided from education professionals who can attest to her qualifications and character for teaching.
The document summarizes a seminar attended by Jane G. Macasa, a 4th year BS Computer Science student. The seminar topic was server virtualization, presented by Mr. Jeff Dela Pena. Jane learned that virtualization allows multiple virtual computing environments to run on a single physical server, reducing hardware costs and increasing resource utilization. There are two types of virtualization: host-based uses an operating system layer below the virtual machines, while bare-metal has no operating system layer. Jane observed the speaker was knowledgeable and students were engaged through discussion and freebies. She suggested providing handouts so students could focus on listening rather than copying notes.
The document summarizes strengths and weaknesses of the Filipino character based on a 1992 study. Some key strengths include pakikipagkapwa-tao (concern for others), family orientation, joy and humor, flexibility and creativity. Weaknesses include extreme personalism, lack of discipline, passivity, colonial mentality and lack of self-reflection. The document provides examples and impacts of each strength and weakness on Filipino society.
Prestige Event Management Company is located in San Fernando, Pampanga and owned by Jedina Lourdes Garilao Parungao. The company provides full event planning and coordination services, working with various partners to offer services like venue setup, catering, photography, and more. Prestige Event Management sends letters to potential partners like a venue, photographer, and caterer to request quotations for an upcoming 18th birthday party for Charlotte P. Fontanilla with the theme "Charlotte @ 18 Masquerade Ball". The company aims to satisfy clients by delivering high quality services at competitive rates.
letter of permission for practical researchAnnaDiangco
Grade 11 students from Iligan City National High School are requesting permission from the Assistant School Principal to conduct a research study titled "Reasons why Grade 11 CSS students play Dota 2". The study is part of the requirements for their Practical Research I subject. They assure that any data collected will remain confidential and for academic purposes only. Their teacher is recommending approval of the study.
This document presents a business plan for opening a take-out milk tea shop in Vietnam. It includes an introduction to the proposed shop called Caramel Shop, which would operate in the milk tea and coffee industry. It outlines the shop's location, products, facilities, suppliers, and a SWOT analysis. It also includes a literature review on Vietnam's business environment, beverage market including milk tea, and government registration requirements. The document presents a marketing plan with details on products, competition, promotion, location, distribution channels, and a sales forecast. It describes the research methodology used to develop the business plan.
Chapter 4 PRESENTATION, ANALYSIS AND INTERPRETATIONLJ Villanueva
1) The document presents findings from a study that assessed local tourists' perceptions of Filipino tour guides. It analyzed perceptions of the guides' personality, communication skills, and technical skills.
2) Overall, personality and technical skills were perceived at a high extent, while communication skills were at a great extent. Several criteria under each category, like grooming and punctuality, were also seen positively.
3) There were significant differences found between tourist and guide perceptions for most criteria of personality and communication skills. However, for technical skills, perceptions did not differ significantly.
Introduction for Narrative Report at GPICathy Roque
This document provides information about an internship course for industrial psychology students at Eulogio "Amang" Rodriguez Institute of Science and Technology. The course objectives are to expose students to personnel work, office procedures, and psychological testing through a 500-hour on-the-job internship. Students will complete the internship at the school or a company, with the goal of gaining practical experience relevant to becoming an industrial psychologist. Requirements include submitting paperwork from the internship site and a narrative report on experiences and lessons learned.
This document contains a questionnaire for teachers regarding their use of technology in mathematics instruction. It has four sections: (1) demographic information of teacher respondents, (2) available technologies used in the classroom, (3) use of technology to facilitate teaching and learning, and (4) application of ICT skills by teachers in teaching mathematics. Teachers are asked to rate their familiarity with and use of various technologies like computers, software, internet, and their confidence in skills like word processing, presentations, spreadsheets, and databases. They are also asked to identify obstacles to successfully integrating technology.
The document provides an internship report submitted by Shristi Karki detailing their 6 month internship at Philea Resort & Spa in Melaka, Malaysia. The report includes an introduction to the internship objectives and Philea Resort & Spa, as well as overviews of the front office, housekeeping, food and beverage, and other departments at the resort. The document serves to fulfill the requirements for Shristi Karki's bachelor's degree in hotel management.
The document is a cover letter and resume from Samreth Thai, a Cambodian chef seeking a new executive chef position. It summarizes his 15 years of experience at top hotels in Cambodia and the Maldives, including most recently as head chef at Coco Palm Resort in the Maldives. It also lists his qualifications and skills in food production, budgeting, staff supervision, and food safety and hygiene training.
Mursyidy bin Saipuddin is a Malaysian chef seeking a position as a Sous Chef. He has over 13 years of experience in luxury hotels, including working at The Westin Kuala Lumpur since 2009. His career goals are to develop his skills and become an Executive Chef. He has received several certificates of appreciation and achievement for his work.
Vipin Raj is applying for the position of Assistant Outlet Manager. He has 6 years of experience in hospitality operations management, including roles as a supervisor and in guest service. He is specialized in bar management and food and beverage. Raj has a bachelor's degree in hotel management and is skilled in areas like restaurant management, training, inventory management, and guest satisfaction. He believes his experience and skills would make him well-suited for the Assistant Outlet Manager role.
This document contains the resume of Sankar Ponnusamy. It summarizes his professional experience working as a chef in several hotels in Bahrain and India over the past decade. It lists his responsibilities and duties in various roles from commis chef to senior chef de partie. The resume also outlines his qualifications including a bachelor's degree in catering science and hotel management, and safety certifications. It provides his contact information and references available upon request.
The document is a resume for Prawin Khalkho. It summarizes his professional experience working in restaurant and hotel management positions over 20 years, including as a restaurant manager in India and the United Arab Emirates. It lists his educational background as a 3-year diploma in hotel management in India. The resume highlights his achievements, such as awards, and emphasizes his strengths in leadership, customer focus, and achieving organizational goals.
The document provides a reflection from a student on their industry placement experience in the hospitality sector. It discusses the student's interest in hospitality and reasons for choosing to pursue a career in the sector, including opportunities for creativity, variety of jobs, and ability to explore different cultures through food. The student highlights the importance of their hotel management program in providing practical experience. The document also provides an overview of the Raglan restaurant where the student is currently placed, including its cuisine, values, and vision. It includes the cover letter and resume the student used to apply for their position at the Raglan.
The document is Karley Constantineau's career portfolio, which includes sections such as her mission statement, resume, course descriptions, transcripts, certifications, recommendations, and accomplishments. It shows that she is a hospitality student at Northwood University who has experience working in hotels, restaurants, and event planning. Her coursework and certifications indicate her focus on hospitality and event management. Recommendations praise her work ethic, people skills, and experience in the hospitality industry.
Alok Rastogi has over 25 years of experience in food and beverage operations and client servicing in the hospitality industry. He is currently the head of the pre-opening team at Fortune Park Hotels Ltd., which manages over 70 hotels. In this role, he is responsible for taking over new properties, planning facilities, staffing, setting standard operating procedures, menu planning, and training. Previously, he has held executive chef positions at several luxury hotels in India, including ITC Hotels properties, and brings extensive experience in kitchen management, budgeting, and ensuring quality standards.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
MuhammadRazifBin Maarof is a 33-year old Malaysian male seeking a position as a Sous Chef. He has over 14 years of experience working in various kitchen positions in hotels and resorts around Malaysia. His objective is to utilize his skills and experience in culinary arts and kitchen management. He provides details of his educational background and work history in several prestigious hotels and resorts, demonstrating his progression from Commis roles to positions like Sous Chef and Chef de Partie. He also lists his skills, qualifications, and references.
KrishnaKumar Moorthy is an experienced chef from India seeking a position. He has over 12 years of experience as a head chef and has worked in hotels and resorts in India and the Maldives. He received formal chef training in India and holds a Certificate of Specialization in Food & Beverage Hotel Management. His most recent role was as a Chef de Partie at a five-star hotel in Saudi Arabia since 2014. He specializes in European, Asian, and Indian cuisines and has a history of improving kitchen performance and winning culinary competitions.
MD. Sydur Rahman Sajib is currently working as the head waiter at Ossiano restaurant in Atlantis, The Palm resort in Dubai. He has over 5 years of experience in the hotel industry. Some of his responsibilities as head waiter include managing restaurant operations, ensuring high standards of service and guest satisfaction, supervising and training staff, and achieving sales targets. Previously, he worked as a waiter at The Westin Dhaka in Bangladesh. He holds a Higher Secondary Certificate in Business Studies and has received food and beverage training. He is proficient in English and computer skills.
Nadeem Khan is a hospitality professional with over 16 years of experience in hotels operations and management. He is currently the Banquet Operation & Sales Manager at M Hotel Makkah by Millennium in Saudi Arabia, where he manages events and coordinates with other departments. Previously, he held roles such as Assistant Meeting Manager at Crowne Plaza Madinah and Assistant Head Waiter at Dar Al Tawhid InterContinental Hotel Makkah. Khan has extensive training and qualifications in hospitality and management. He aims to work in a challenging environment that allows him to utilize his skills and expertise to make a positive impact.
This document provides a summary of an individual's expertise as an executive chef, including over 22 years of experience managing kitchens in renowned hotels and resorts in India and the Maldives. Their skills include menu engineering, cost control, purchasing, staff management, food safety procedures, and financial management. They currently hold a position as the Corporate Executive Chef for Malabar House & Malabar Escapes in Kerala, India, overseeing multiple properties.
Leon Jude Pereira is applying for the position of Food & Beverage Manager. He has over 25 years of experience in hospitality management positions in several countries including Sri Lanka, Oman, Bahrain, Qatar, Dubai, and Malawi. His experience includes roles as Assistant General Manager, Resident Manager, Food & Beverage Manager, Restaurant Manager, and Banquet and Conference Manager. He has a diploma in Catering and Hotel Management and additional food safety and hygiene certifications.
Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
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1. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Paradise Garden Resort Hotel And Convention Center
Manggayad, Manoc- Manoc, Boracay Island,
Malay, Aklan
ON-THE-JOB TRAINING
PORTFOLIO
April 22 - June 4,2015
Lambatin, Roselyn R.
BSHRM- International Culinary Arts
2. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
TABLE OF CONTENTS
Acknowledgement……………………………………………...i
Introduction……………….…………………………………….ii
Company Profile………………………………………………..1
The Company Commitments……………….………………..…2
Nature of Business…………………………….………..………3
Location…………………………………………………..….….4
Mini Bar List……………………………………………………5
Hotel Facilities and Amenities…………………………………..6
Bar and Restaurants…………………………………………..…7
Sunset View Buffet Prices……………………………………….8
Mabuhay Convention Center……………………………………9
Rentals, Inclusions and others……………………….……….…10
Water sport Activities……………………………………….…..11
Paradise Garden Island Hopping…………………………….….12
Paradise Garden Island Cruising…………………………….….13
Leisure………………………………………………….……….14
G-Max Reverse Bungee…………………………………………15
Banquet………………………………………………………….16
Debut Package……………………………………………..……17
wedding Package………………………….…….………………18
Birthday Package………………………………….………….…19
Graduation Package………………………………….…….……20
3. Children’s Party package……………………………….……….21
Narrative Report
A.Narative Report on Weekly Activities
B.Learnings
The Practicum Experiences and its Influences in my Career
Goal………………………………………………………………56
HRM in Formal Education and Work Experiences………………57
C.Conclusion………………………………………………..….58
Student on the Superior and Company Learning……………. ….59
Student of LCCM, degree program and OJT
Experience……………………………………………………..…60
D. Recommendations
Recommendations to Company……………………………….…61
Recommendations to HRM……..……………………………….62
Appendices
Updated Resume
Performance Appraisal
Certificate of On the Job Training
Certificate of Commendation
Daily Time Record
Acceptance Letter
Recommendation Letter
Waiver Form
Study Load
4. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
ACKNOWLEDGEMENT
I would like to thank first my family who serve as my inspiration, who kept on
encouraging me to always make the best out of everything. My deepest gratitude
and appreciation for being with me all through the way from the very beginning
and for showing your unconditional love and unending support financially,
emotionally and spiritually.
To my institution La Consolacion College Manila, where i am continuously
growing as a Bachelor of Science in Hotel and Restaurant Management major in
International Culinary Arts. To all my professors and most especially to our On-
The-Job training supervisor Ms. Precy Katigbak, My warmest thanks for your
guidance that will help me achieve my aspirations as I go along with my journey in
life.
To the HR department, Ms. Elshie Zabay and Ms. Maribel Sacapano. To my pastry
chefs, Chef Rheia Mapisa, Chef Alexander Branzuela and Chef Raymond Monza.
for giving me a chance to explore the real world of Hospitality industry.
To all the staff of Paradise Garden Resort Hotel and Convention Center thank you
for your warm welcome, for giving me a chance to be part of your team and for
this one of a kind experience in having my On-the-Job Training which will be very
useful for me in the near future, And most especially for helping me to hone my
knowledge as I continue to strive my goals in life.
And lastly, to our almighty God, for giving me wisdom, knowledge and strength
every day, for all the graces and blessings, for the guidance and good health that
help me perform my tasks to accomplish my ON THE JOB TRAINING, For his
word that keeps on reminding me that “I can do all thing through Christ, Who
strengthen me.” (Philippians 4:13)
i
5. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
INTRODUCTION
My institution, La Consolacion College Manila let the students engage and
experience the things happening in the actual world of Hospitality Industry through
On-The-Job-Training (Practicum) in hotels, restaurants and other business
establishments related. We have given 300 hours to undergo and pursue this
training that will help us to acquire knowledge and skills that will serve as a tool to
face the challenges of life and to prepare students for our future careers. It’s a set of
training, learning and the most important ingredients of all, the experience.
Experience is vital to one’s improvement and preparing students to the career is the
best way to set them on success.
BSHRM-ICA program geared towards equipping students with necessary
knowledge, skills and attitude to provide quality service in the hospitality industry.
Its primary concentration is on the development of practical and management skills
which are achieved through theoretical classes, practicum exercises, and
experimental learning where we are going to indulge OJT and gain more specific
learning which is gaining confidence, initiative, high level of responsibility and
flexible work schedule regarding to the said trainings.
It may be hard at first, But once we learn to appreciate and love what we are doing,
It became easier and easier everyday. It is somewhat related to the development of
our skills in communication, leadership and management and to set our mind of
what does a real world of hospitality industry is all about.
To hold this On-The-Job-Training(Roselyn Lambatin, an HRM-major in
international Culinary Arts) has chosen (Paradise Garden Resort Hotel and
Convention Center) as a training ground in promoting professionalism.
ii
6. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
COMPANY PROFILE
Paradise Garden Resort Hotel and Convention Center is a beachfront Resort Hotel
set on a 15,000 square meter tropical garden located in station 3 Boracay island,
The Paradise has luxurious buildings and houses, Indoor and Outdoor restaurant,
Conference facilities, Guest rooms, Suites, and the royal suites that offers lavishly
furnished accommodation with a range of different styles-some Filipino, American
and roman touches, some with rustic nipa hut designs.
1
7. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
THE COMPANY COMMITMENTS
The company accepts quality as a factor of development to become more
competitive.
Paradise Garden Resort Hotel Convention Center is committed to publicizing
this Quality Culture with Employees, suppliers, clients and the community,
supported by the QC100 Total Quality Management Model, the principles of which
are the following:
• Quality is a consequence of valuing customer satisfaction and obtaining positive
business results.
• Meet the quality levels established in the company in accordance with the QC100
Points of quality.
• Encourage participation and teamwork for decision making.
• Satisfy the needs of our clients and meet their expectations.
• Provide human resources, both technical and economic, to achieve continuous
improvement and respect for the environment.
• Manage human resources in our company to achieve the maximum potential
• Make employees aware of the importance of concentration on the most
profitable areas of activity, to achieve the best business results.
The achievement of these seven principles by Paradise Garden Resort Hotel
Convention Center will foster improvement for clients, employees, suppliers
and all of the other persons who make up the company.
2
8. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
NATURE OF BUSINESS
Paradise Garden Resort Hotel and Convention Center tucked quietly in a lust,
landscape Resort, is Boracay in all splendor. Stay at The MANSION House, The
Summer House Deluxe, The Pool View Room, The East Wing, West wing Deluxe
Rooms and South Wing Deluxe Rooms. Terraces and cozy garden furniture will
make you spend your afternoons lounging in tropical garden ambience.
Makes evey guests feel at home as our experienced and service-oriented staff will
pamper every one with their innate accommodating ways, invoking the unique
interactive sense of warmth, and spirit of high end service.
The Resort offers 296 elegantly appointed guestrooms and a suites; each has its
own distinctive features and amenities that bring a new dimension of comfort and
privacy.
3
9. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
LOCATION
Paradise Garden Resort Hotel and Convention Center (36) 288-3728 to 30
Manggayad, Manoc-Manoc, Malay Aklan, Station 3 Boracay Island, Philippines
5608
4
10. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
MINI BAR LIST
Viva Water 330ml - Php50.00
San Miguel Beer Pale Pilsen - Php110.00
Gina mango Nectar - Php80.00
Gina Pineapple Juice - Php80.00
Gina Tropical Juice - Php80.00
Tobi Mexican Nuts - Php70.00
RC Cola - Php60.00
Curly Tops - Php80.00
Goya - Php120.00
Red Bull - Php200.00
Adaptor - Php100.00
Boracay Map - Php149.00
5
11. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
HOTEL FACILITIES AND AMENITIES
• Bar and Restaurant
• Convention
• Activity and Recreation
• Water Sport Activities
• Leisure
• Wi-Fi in public areas
• Laundry Service/ Dry Cleaning
• Concierge
• Garden
• 24 Hour Room Service
• Fitness Center
• Business Centere
• Power Generator Back up
• Shuttle Service
• The Beach Front Area
6
12. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
BAR AND RESTAURANTS
SUNSET VIEW RESTOBAR
TRYSBAR COFFEE SHOP
7
13. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
SUNSET RESTOBAR BUFFET PRICES
BREAKFAST BUFFET
Php 500.00 for 12 years old above (Walk in Guest)
30% discount for kids (4 to 11 years old)
From 6:30 am to 10:00 am
Located at Tryst Bar and Restaurant.
LUNCH BUFFET
Php 400.00++ for adult (12 years old above)
30% discount for kids (4 to 11 years old)
From 11:30 am to 3:00 pm
With Acoustic
Located at Pirate's Arm Bar Restaurant.
DINNER BUFFET
Php 450.00++ for adult (12 years old above)
30% discount for kids (4 to 11 years old)
From 6:30 pm to 10:00 pm
With Acoustic and Fire dancers
Located at Pirate's Arm Bar Restaurant.
BAR TIME AT PIRATE'S ARM BAR PARTY PLACE
With Live Band Entertainment
From 7:00 pm to 2:00 am
8
14. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
MABUHAY CONVENTION CENTER
TABLE SET-UP
1) Round table Set-up (89 Tables - 890 persons)
2) Long Table set-up (103 Tables - 1,030 persons)
3) Theater Set-up (1,170 persons)
4) Classroom Set-up 3 Seater (225 Tables - 675 persons)
5) Classroom set-up 5 Seater (127 Tables - 635 persons)
6) Presidential Table Set-up (70 Long Table - 700 persons)
7) U-Shape Table Set-up (655 persons)
8) Presidential Table Set-up (58 round Tables - 580 persons)
9) Cluster Round Table Set-up
• a. 20 tables (200 persons)
• b. 20 tables (200 persons)
• c. 26 tables (260 persons)
10) Cluster Long Table Set-up
• a. 27 tables (270 persons)
• b. 27 tables (270 persons)
• c. 36 tables (360 persons)
11) Cluster Long Table Set-up
12) Cluster Long Table Set-up
13) Cluster Classroom 3 Seater
14) U-Shape Table Set-up
9
15. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
RENTALS, INCLUSIONS AND OTHERS
Mabuhay Convention Center
Php150,000.00 for 4 hours succeeding hour is Php20,000.00 per hour PA System
Tables and Chairs
Flowing Coffee and Tea
Stage 12X16
Mabuhay Convention Center/Cluster A,B,C
Php50,000.00 for 4 hours succeeding hour is Php6,000.00 per hour Tables and
Chairs
Flowing Coffee and Tea
Stage 12X16
Function Room A
Php30,000.00 for 4 hours succeeding hour is Php3,000.00 per hour PA System
Flowing Coffee and Tea
Pavilion A and Pirate’s Arm Bar Dining area
Php25,000.00 consumable (Exclusive for 4 hours succeeding hour 2,000.00 per
hour non-consumable.)
Videoke set-up and PA system
Others
LCD – Php1,000.00
Laptop Computer – Php600.00
Printer and Xerox Machine – Php1,000.00
Fire Dancer Php1,500.00 per performer good for 1 hour Acoustic Php5,000.00 2
sets at 45minutes per set
Full band Php50,000.00 3 sets at 45minutes per set Percussion Php15,000.00 2 sets
at 45minutes per set
Space or Booth rental Php15,000.00 per 2X3 square meters Generator set rental
Php25,000.00 for 8 hours usage.
. 10
16. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
WATER SPORTS ACTIVITIES
Helmet Diving -30 minutes PHP 950.00/pax
Parasail-15 minutes PHP 2,500.00/pax
Jetski-30 minutes PHP 2,500.00/pax
1 hour PHP 3,800.00/pax
Flyfish-15 minutes PHP 600.00/pax
Banana Boat -15 minutes PHP 250.00/pax Island Hopping-3 hours PHP 2,800.00/
pax
Banana Cruising-3 hours PHP 2,800.00/pax
11
17. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
PARADISE GARDEN ISLAND HOPPING
ACTIVITIES ITINERARY
Daily Trip Schedule 9:00am – 1:00pm Explore the underwater world of the marine
Sanctuary at Crocodile Island, Fishing
Angol Point or Other places around the Island
3 - 4 hours, Minimum of 24pax
With Seafood’s Buffet Lunch at Pirate’s arm
Island Hopping Free!!.. Fishing Snorkeling Adventure
Catering Island Hopping
Bar and Restaurant
Package include: Local Bangka Boat, Snorkeling Fishing Equipment, Life vest
Rate: Php 750.00
Inclusions:
Set of crabs, shrimps and Barbecue Lunch Buffet
One round of San Miguel Pale Pilsen One round of iced tea or Lemonade. 12
18. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
PARADISE GARDEN ISLAND CRUISING
Enjoy the sunset cruise across the island with your favorite cocktail drinks, foods
and entertainment for only PHP2,800.00
Inclusion
Cocktail Foods
Unlimited Drinks
San Miguel Pale Pilsen(In can) Soda (Pepsi 7 up in can) Bottled Water
Rum Vodka
Destinations
From white beach station 3 to the Following places below Angol point
Diniwid Beach
Puka Beach, Crocodile Island
13
19. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
LEISURE
FOOT AND BODY MASSAGE
In house Room Service Massage Service Rates
Body Massage- PHP 850/hr
Foot Massage- PHP 650/hr
Foot Spa- PHP 750/hr
Foot Spa Body Massage- PHP 1,400/hr
14
20. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
G-MAX REVERSE BUNGEE
The latest extreme attraction to hit Boracay, buckles up its safety belt to hoist
adventure-seeking riders 50 meters skyward at an adrenaline-change speed of 200
kph.
15
21. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
BANQUET
Christmas Party Special Package
PHP850.00/pax
Inclusion
Christmas Theme on stage set up
Dinner Buffet
One Round Iced Tea
Free Rental for 3 hours of Function Room. Minimum of 50 person
50% discount on Beverage corkage
Terms and Conditions
Php 1,500.00 payment for excess hours
16
22. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
DEBUT PACKAGE
BUFFET GOOD FOR 50 PERSONS FOR PHP 80,000.00 ONLY
Inclusion
• Decorations of dining set-up and stage
• PA System
• Free use of Function room for 3 hours
• Candles and Roses
• Fruit Punch good for 50pax
• Free flowing iced tea or lemonade
• 50% down payment upon the reservation
• Free overnight stay for the debutant (Deluxe Room) Good for two with
Breakfast
• Souvenir guest book/pen
• 40% discount on publish rate for Family and Relatives
Terms and Conditions
• Php2,000.00 payment for excess hours
• 50% down payment upon the reservation
• Maximum of 50 person are required
• Additional charge Php1,500.00 per person
17
23. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
WEDDING PACKAGE
A MOMENT TO REMEMBER WEDDING PACKAGE FOR PHP 200,000.00
ONLY
Inclusion
◦ Complimentary 3 days and 2 nights stay in a junior suite
◦ Breakfast in Bed for the couple
◦ VIP Fruit Basket and Flowers in the room
◦ 3 layered wedding cake in fondant icing
◦ Bottled of wine for Bridal Toast
◦ Floral arrangement for Presidential Table
◦ Floral Arrangement for Cake Table
◦ Floral Background for the Bride and Groom
◦ Floral Arrangement for the Buffet Table
◦ A pair of Doves or Butterfly in a decorated cage
◦ Wedding Guest Book with Pen or Wedding Frame
◦ Place cards for the Presidential Table
◦ Special Menu Cards
◦ 2 Hours use of Golf Cart with Floral Arrangement
◦ 50% discount on Room Rate for Relatives and Friends
◦ Public Address System or PA System
◦ Maximum of 50 person
18
24. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
BIRTHDAY PACKAGE
BUFFET GOOD FOR 30PERSONS FOR PHP50,000.00 ONLY
Inclusion
▪ PA System
▪ Karaoke Set-Up
▪ Free Used of Function Hall for 3 hours
▪ Tables and Chairs set-up with decoration
▪ Free flowing Iced Tea or Lemonade
Terms and Conditions
▪ Php1,500.00 payment for excess hour
▪ 50% down payment upon the reservation
▪ Maximum of 30 person are required
▪ Additional charge Php1,500.00 per person
19
25. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
GRADUATION PACKAGE
BUFFET GOOD FOR 100 PERSONS FOR PHP150,000.00 ONLY
Inclusion
▪ Table Set-up
▪ PA System
▪ Convention center (3 hours maximum used)
▪ Photographer (Unlimited Shots with CD)
▪ Stage set-up, Back draft and decoration
▪ Welcome drinks (Fruit Punch)
▪ Fruit Cake
▪ 2 hours free flowing Iced Tea or Soda during the events
Terms and Conditions
▪ Php2,000.00 payment for excess hour
▪ 50% down payment upon the reservation
▪ Maximum of 100 person are required
▪ Additional charge Php1,500.00 per person
20
26. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
CHILDREN’S PARTY PACKAGE
Inclusion
Children’s Party Package (Php75,000.00)
▪With Pa System, Microphones and party Music ▪ Set-up Tables and Chairs with
decors ▪Balloons
▪Bantings
▪Piñatas
▪Party hats
▪Party gifts
▪ Lunch or Dinner buffet with one round of drinks ▪Free Birthday cake for the
celebrant
▪ Party host, Party clown with games
▪Maximum of 5o persons, in excess additional charge Php1,500.00 per persons
Other Charges
▪50% discount used of swimming pool for kids (4-11 years old) ▪25% discount
used of swimming pool for adults (12 years old
above)
▪50% discount on any corkage’s for food and Beverage brought-in
▪Whole pork Lechon Php12,000.00 21
27. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
June 22-26
On the first day of my training i starts with introducing myself and meet my co-
ojt’s, front desk manager and miss Shyrldee our assistant supervisor she show and
explain to me the different hotel facilities and amenities, Updating the guest folio.
she teach me how to welcome the guests warmly. assigned in front desk is not
really easy i have to talk and answer the question of the guests with a smile with
confidence and should always calm and dress property and neatly. sometimes, its’s
hard for me to handle some of the korean and chinese guests who can't speak and
understand english and i have to look for their tourist guide or translator in able to
communicate with them. Despite of a little difficulties i still learn a lot, to respect
different cultures.
25
28. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
June 27- May 1
Reservation area was fun, the staff in back office speak to much silly things that
sounds funny to me. i enjoy working with them even though the fax machine is not
functioning well that i have to re-fax all the documents again and again. i almost
give up and honestly, it test my patience. I’m also assigned to make wake up calls
for some guests when my shift is early in reservation.
29
29. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May 2- 8
I love Food and Beverage department, it was my first time to got a tip from a
customer when i deliver his mango shake in the front beach, it is only 50 pesos but
i feel so happy that he appreciate my service to him. i was assign in sunset view
restobar, coffee shop and in dining area to give my service and give the guests
needs. it was exhausting but it’s more practical we can get tips after we did our
best to give our service to the customer
33
30. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May 9-16
Being one of the usherette in welcoming the different philippine government organization
and delegates coming from the different part of the world in Asian Pacific Economic
Cooperation held in Boracay was one in a lifetime experience. I had an access an a
chance communicate with them and thanks god even though i was nervous in my english
i can still calmly answer their question correctly that even i was not from that island i can
explain a little about the island such as the directions, hotels, and they were amaze to the
hospitality of the filipinos. from the front beach of the hotel they arrive with the boat, we
warmly welcome them with a shell necklace and a refreshing welcome drinks made in
lemon, mint leaves, oranges. I assist them to the registration area inside the hotel with a
body guards to the parking area because some of them has a reservation in other hotel.
36
31. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May 17-23
2nd week of APEC and we look like a roasted chicken now, I got too much
sunburn on my shoulder, back and face and we still have to go until the end of
APEC. I also met a new friends who was also a volunteer from ilo-ilo and
employees of the office of the president from malacanan. the hospitality and
warmth we have to offer is unparalleled and is definitely an opportunity like no
other.– one I will remember forever.
40
32. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
It’s time to celebrate the success of APEC boracay .We had a small get together
even when we are on duty Sir aguinaldo took us in the nearest yellow cab to extend
his appreciation. i am very grateful to serve our country even in a small way.
44
33. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May 24- 27
Because i am major in culinary, i ask the HR if they can assign me in kitchen for
my remaining hours in training and my wish was granted. I garnish, decorate and i
make sushi on my own during my 4 days helping chef gina and chef rick in cold
kitchen.
48
34. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May 28-30
People in the hot kitchen are the coolest chef ever. i chopped veggies and wait for
what they ask. they assist me very well in hot kitchen because it’s very slippery
and some of the equipment are heavy and not allowed to use for the new staff and
ojt’s without the old staff.
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35. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
May31- June 4
Pastry is one of my favorite, I always love to bake, to decorate, i love sweets. I am
really happy to bake cakes and decorate it on my own. Chef rheia allow me to do
what ever dessert i want to do she's always be the best chef for me and teaches me
some of her recipes that i can also use outside the hotel.
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36. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
The Practicum Experiences and its Influences in my Career Goal
During my practicum I learned a lot, and it gave me a chance to grow, to explore
and to discover myself, and to gain experience which will serve as my stepping
into the real world. I learned how to communicate and understand well what is
customer service specially in food and beverage department. I have many chances
of applying all I've learn in my alma matter, La Consolacion College Manila. I
became more responsible about regulations and follow every standard they have. I
reminded my self that I'm not here to be lazy, but I'm here to prove my self I have
an edge in this industry. I have realized that being punctual is more important than
being industrious. For showing that you have that eagerness in the job your in, is
being like you owned it.
Waking up early is just so hard to do, changing schedules from am shift to pm shift
too. I learned to boost my confidence and pay attention to attend guest needs.This
practicum help me to develop my potential and allow me to reach my objectives
and accomplished every task with all my hearts and having the initiative to strive
harder to learn and seek for more.
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37. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
HRM in Formal Education and Work Experiences
This summer practicum help me to determine which field I would want to work
with, If I am really fit in this field i had chosen. I realize that I want to work in a
hotel and i wanted to exposed myself in front of the house than to hide in the
kitchen, because during my entire internship, working with people I have just first
met is something different and something that is hard inside. Hard inside that I
can't say anything or do anything that I are usually saying cause the near fact the I
might offend them or they may think i’m rude. On my experience I have became
an observant and a listener to the people I worked with. As days goes on,
friendship and understanding with each other is built. I have worked with different
people with different kinds of attitude and behavior. One of the most kind I
encounter is those who are jolly and friendly. They are the ones that will help you
give your who you are. They will ask you many questions - personal, biodata, past
experiences and they will also share some of theirs. As a trainee you will never
avoid those who are strict and what they popularly called kill joys. Sometimes you
may handle them but sometimes you'll just want to avoid them. They are those co-
workers that is more of standard operations. But though they are like that I assure
you'll learn more from them.
Being a HRM student you must know how to be naturally happy person because
sometimes guests don't only seek for the food you serve but the service you
provide. Be an observant of what your environment have and don't tolerate bad
deeds inside the hotel. Be productive and don't complain at some point that you are
commanded by your supervisors cause they know how to reward you as you work
hard. Show enthusiasm enough at work to boost all your co-workers eagerness.
Cause they will get embarrass that you as a trainee is more energetic than them
who work for income. Lastly be graceful.
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38. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Student on the Superior and Company Learning
My superior is kind of strict but in my opinion it is better to be strict because it
helps me to become more aware and to take my internship more seriously.
paradise garden resort hotel and convention center give their best to us to
accomplished well my practicum.
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39. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Student of LCCM, degree program and OJT Experience
I did not expect that this OJT would be that hard because everything that has
happened is beyond my expectations. And I can say that this OJT Program help me
to become open in every possible things that might happened I am thankful that
LCCM offer This kind of training because it’s help me to become more mature and
it’s surely helps us to determine which field we would like to trail off.
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40. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Recommendations to Company
I recommend to paradise garden resort hotel and convention center that the ojt’s
must be free atleast one meal a day, that they should also have a benefits for the
practicumer because they give their full service and work hard for free without any
complaining.
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41. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Recommendations to HRM
I suggest in our food laboratory that they should be specific in the tool names of
the equipment, because the student will have a difficulty in adjusting when they are
already in their internships.
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42. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
CONCLUSION
I there for conclude that self discipline and hardworking should practice, learn how
to sacrifice, do my best in everything I do, with a positive outlook in my mind and
to love the path I take.
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43. LA CONSOLACION COLLEGE MANILA
Bachelor of Science in Hotel and Restaurant Management
major in International Culinary Arts
Appendices
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