Narrative Report On Hotel Practicum at the Manila Pavilion Hotel

As a college who will graduate soon, I must prepare myself to be a responsible person. One of my concern is to help students who are in the on the job training. And because my course is Bachelor of Science in Tourism Management, it’s easy for me to cope with everything because it is related to my course. Having a work experience in an established and popular resort like Costa Pacifica, I have a closer look on how things work in a busy dinning, from proper food preparation to portioning vegetables, tagging dates and organizing bar. I have learned many good experiences for my training. I am sure many students liked me especially the BSTM will find that the training in a Resort/hotels is worth rewarding. Based on my personal experience, I will recommend Costa Pacifica Resort as a good venue. Difficult from the start, but through hard work and patient are important virtues to improve ourselves. I kept these in mind and apply in appropriately so that if ever I ventured in my own business I can apply everything I learned into use. Hopefully my business will prosper like Costa Pacifica. INTRODUCTION

The practicum training is an integral part of the Bachelor of Science in Tourism Management It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal.

Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry.

This report was based on the student’s training experiences at the following establishments: Costa Pacifica Resort during this summer of year 2014 in , 080 Buton St. Sitio Labasin, Brgy. Sabang, Baler, Philippines. The practicum training was an exciting and memorable experience for the student because it gave her the first opportunity to employ the skills and theories she learned in classroom setting.

ORIENTATION
New employees to the company can be welcomed with an orientation program that makes them feel at ease and like they’re a part of the team. Orientation programs vary depending on the industry, the management style and the overall company culture. Your orientation program can provide employees with a proper introduction to your company, what’s expected and where they fit in to overall goals. Easy Time and Attendance

Manage schedules and view accurate reports for thousands of employees! Tour Facility
New employees need to become acquainted with their new workplace immediately. Take them on a tour of the office, pointing out essential locations such as human resources, their manager’s office, bathrooms, break rooms, the printing area, technology support and the company eatery. Introduce to Co-Workers

While touring the facility, you can introduce new employee to fellow co-workers. Schedule a formal meeting with the members of the direct team or department the employee will work in for more in-depth introductions. Review Goals and Job Expectations

A new employee cannot achieve optimal levels of productivity and efficiency with a company if she’s not presented with his goals and how they fit with the overall needs of the company or her job expectations. This information should be discussed during new employee orientation, so that an employee can get clarification on any points she’s unsure of. Provide Training and Shadowing

Although an employee may have experience in your industry, he still needs training to learn how your company, specifically, operates within the industry. Training can range from attending seminars, tackling computer-based programs or shadowing an employee who does the same or a similar job as the new employee.

Assign a Mentor
Arriving fresh-faced to a company isn’t always a comforting situation for employees, and many times, they seek an informal mentor to help guide them through their first couple of weeks with the company. Take the first step and assign new employees a mentor they can go to with questions or for encouragement.

Schedule a Lunch
Enjoying lunch with a select group of co-workers gives new employees a more relaxed way to meet colleagues and learn more about them and the company. While new hires are often introduced to co-workers in passing, you can arrange a lunch during their first week where a new hire can sit with his manager and high-performing members of the team he’s joining. Employees can share common interests, discuss the company culture and answer any questions the new employee has, all while enjoying a meal outside of the office. Set an Evaluation Period

Employee evaluations benefit both employers and employees by giving each an opportunity to discuss how an employee is performing in his role and what he may need to be more successful. Evaluations also give employees an opportunity to give their employers feedback on their experiences with the company. During orientation, inform employees about your company’s evaluation process so they’re aware of how their performance is reviewed. Rather than waiting a year to provide your initial feedback, set up a 30-, 60- or 90-day review period for new employees. This will give you a chance to see how they’re settling into their roles and responsibilities within the company before an annual review.

Company profile

Right in front of Sabang Beach, the Costa Pacifica Resort is a pet-friendly property which provides free Wi-Fi access and a complimentary shuttle service to nearby areas. The resort is within a 5-minute drive of Baler Town, Meseo de Baler, and Doña Aurora Quezon House. Baler Church is a 15-minute drive away. Including a balcony offering garden views, the suites are air-conditioned and feature a flat-screen TV with cable channels, tea/coffee-making facilities, and a minibar. The private bathrooms have hot/cold shower facilities and toiletries. A DVD player is available upon request. While in Baler, guests can try the local coffee – Diara Basin. The Beach House Restaurant serves a selection of international delights and refreshing drinks. Room service is also provided. The staff at the 24-hour front desk can assist with luggage storage, car rental, laundry, and ironing services. Meeting/banquet facilities are available, along with a gift shop.

April 23, 2014Before we start our OJT,we still have to undergo to a short briefing before we really start our OJT, that short briefing excite me a lot because they told us that we can receive allowance from the establishment and we have also free meal, which is, big advantage to us to work hard because almost hotels don’t have that. After the briefing they told us to report immediately on the date given to us, and then we were toured around the resort so that we will know where to log in and log out. After that we were immediately assign to our first department which is Food and Beverages Department. During that day I was really nervous because I don’t know what to do, but when my partner (a regular Beach House member) arrived my fears were gone.then she taught me how to make a roll ups together with table set up. And after that day I really have a high respect for all the food and Beverages member in the world because their task is not easy just for us to be comfortable. On that day I really want to cry because it’s very hard to do all those task, but I did my best because I know I can do it and I can finish it. April 24, 2014

III.EVALUATION AND EXPERIENCES

INSIGHTS GAINED FROM ALL THE PHASES OF PRACTICUM

As a student trainee, I need to do my best inspite of my shyness, so that I can be strong to face the challenges ahead of my work and maintain a good working relationship with them. They oriented me about the rules and regulation, safety guidelines, standard operating procedures. And they also taught us some tips on how to manage the restaurant properly. At first, I felt nervous in working with them. They introduce me to my co-workers. At first I was so shy, but after a few days I was able to inject jokes with them. I’m so thankful to my co-workers because they helped me in my works. In fact they told that they are just like me when they were starting their job. They gave me advice and comforted me when I’m sad. I was assigned at the kitchen department when the kitchen supervisor told me that I was to be in dining and kitchen sections of the establishment. I observed what they did everyday until I learned how to manage my own self. I really enjoyed working with the everyday.

I am used to be friendly and nice to them. At first as a pantry, I was so slow in preparing food ordered and the kitchen supervisor advices me that I need to be fast in preparing orders. But still I did my job well in preparing food so that it will appear presentable and clean to the customers. During the period of apprenticeship, I carried out the following tasks at the dining section: cleaning, dusting and table set-up; receive and serve guests; clean windows; general cleaning of the dining areas (indoor and outdoor) every Monday to Sunday ; dish out and buss out activities; basic paper works such as inventory and filing of order slips; and checking and replenishing bar supplies. My second assignment was in the Bar Station; organizing and making some dessert, drinks and others. I really enjoyed when we have other functions such as parties and take outs. I enjoyed preparing foods for the customers and I experienced these every end of the month when we are having our inventories and quality assurance inventory and when MGP are to inspect the expired foods and services extended to the customers.

And I observed also if employees are on the night time to serve the order of the customers. I did my job very well in this area. The front office is very important to the hotel for many obvious reasons, but some not so obvious. A solid portion of the time the front desk agent is the first employee at the hotel whom the guest encounters. The front desk agent is the one who will go over the reservation with the guests, make moves as necessary, and fix any problems with the reservation that they have the approval to do so. The front desk agent usually is the member of the team whom takes the reservation initially. This can and does stick in the guests mind, and often times they remember the front desk agent who took the reservation therefore creating some sort of rapport. These are just some of the few obvious answers. Now when we discuss about ‘Front Office’ & its operation, should be aware about organization & staffing system of front office, so we can understand the all the importance of all position & can evaluate that how can they all contribute together for achieving customer’s expectation through front office department? The following shows the organization chart for front office as follow. Corporate Owner

General Manager
Assistant General Manager
Front Office Manager
Reservation manager Desk Clerk Telephone Operator Concierge Night Operator Cashier Room key Clerk Bell Staff Elevator operator
Now another thing which I would like to to mention after understanding organization chart of front office is that how is it working or which type of pattern the front office department follows to achieve organization target or we can say how they meet with customer satisfaction criteria.. They says that flow of business of hotel divided into four stage of ‘Guest Cycle’.

* Pre-arrival
* Arrival
* Occupancy
* Departure
Overall, in my on the job training, I was so glad that I had my training at Costa Pacifica Resort because they were so good to me. They helped me in my work. There were so many things that I have learned from them that I can use in my future job. At the kitchen section, the student-trainee was made to prepare simple beverage concoctions such as fresh dalandan, iced tea, soda, tea and coffee.. Some other duties include getting and returning stocks from the storeroom and helping in the general cleaning of the kitchen area. Problems Encountered During Practicum

Having OJT is a big problem already for some students especially those who are taking it, because you don’t know where will you be going to have OJT. And you will be the one to apply for a job in the restaurant or hotels unlike other schools their instructors will be the one to guide them to their prospective places for deployment aside from the endorsement letter. In my on job training it’s difficult for me to cope with the new environment especially they are Balerianos. Though there is a quotation ‘we can please anybody but we cannot please everybody.’ Since we are in the kitchen we feel the pressure in handling some co-workers.

We have to be patient according to kuya Chiefs, a regular employee. They were taught something about dealing with customers and co-workers. They taught me how to build confidence that I have now in treating different people. Being patient and understanding to co-workers and customers to avoid conflicts and misunderstandings. My stay in Costa Pacifica for almost one month was really enjoyable. I am glad that I was able to gain my first working experience from a prestigious hotels or restaurant.

Suggestions and Recommendation to Improved Practicum
As a college who will graduate soon, I must prepare myself to be a responsible person. One of my concern is to help students who are in the on the job training. And because my course is Bachelor of Science in Tourism Management, it’s easy for me to cope with everything because it is related to my course. Having a work experience in an established and popular resort like Costa Pacifica, I have a closer look on how things work in a busy dinning, from proper food preparation to portioning vegetables, tagging dates and organizing bar. I have learned many good experiences for my training.

I am sure many students liked me especially the BSTM will find that the training in a Resort/hotels is worth rewarding. Based on my personal experience, I will recommend Costa Pacifica Resort as a good venue. Difficult from the start, but through hard work and patient are important virtues to improve ourselves. I kept these in mind and apply in appropriately so that if ever I ventured in my own business I can apply everything I learned into use. Hopefully my business will prosper like Costa Pacifica. INTRODUCTION

The practicum training is an integral part of the Bachelor of Science in Tourism Management It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal.

Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry.

This report was based on the student’s training experiences at the following establishments: Costa Pacifica Resort during this summer of year 2014 in , 080 Buton St. Sitio Labasin, Brgy. Sabang, Baler, Philippines. The practicum training was an exciting and memorable experience for the student because it gave her the first opportunity to employ the skills and theories she learned in classroom setting.

ORIENTATION
New employees to the company can be welcomed with an orientation program that makes them feel at ease and like they’re a part of the team. Orientation programs vary depending on the industry, the management style and the overall company culture. Your orientation program can provide employees with a proper introduction to your company, what’s expected and where they fit in to overall goals. Easy Time and Attendance

Manage schedules and view accurate reports for thousands of employees! Tour Facility
New employees need to become acquainted with their new workplace immediately. Take them on a tour of the office, pointing out essential locations such as human resources, their manager’s office, bathrooms, break rooms, the printing area, technology support and the company eatery. Introduce to Co-Workers

While touring the facility, you can introduce new employee to fellow co-workers. Schedule a formal meeting with the members of the direct team or department the employee will work in for more in-depth introductions. Review Goals and Job Expectations

A new employee cannot achieve optimal levels of productivity and efficiency with a company if she’s not presented with his goals and how they fit with the overall needs of the company or her job expectations. This information should be discussed during new employee orientation, so that an employee can get clarification on any points she’s unsure of. Provide Training and Shadowing

Although an employee may have experience in your industry, he still needs training to learn how your company, specifically, operates within the industry. Training can range from attending seminars, tackling computer-based programs or shadowing an employee who does the same or a similar job as the new employee.

Assign a Mentor
Arriving fresh-faced to a company isn’t always a comforting situation for employees, and many times, they seek an informal mentor to help guide them through their first couple of weeks with the company. Take the first step and assign new employees a mentor they can go to with questions or for encouragement.

Schedule a Lunch
Enjoying lunch with a select group of co-workers gives new employees a more relaxed way to meet colleagues and learn more about them and the company. While new hires are often introduced to co-workers in passing, you can arrange a lunch during their first week where a new hire can sit with his manager and high-performing members of the team he’s joining. Employees can share common interests, discuss the company culture and answer any questions the new employee has, all while enjoying a meal outside of the office. Set an Evaluation Period

Employee evaluations benefit both employers and employees by giving each an opportunity to discuss how an employee is performing in his role and what he may need to be more successful. Evaluations also give employees an opportunity to give their employers feedback on their experiences with the company. During orientation, inform employees about your company’s evaluation process so they’re aware of how their performance is reviewed. Rather than waiting a year to provide your initial feedback, set up a 30-, 60- or 90-day review period for new employees. This will give you a chance to see how they’re settling into their roles and responsibilities within the company before an annual review.

Company profile

Right in front of Sabang Beach, the Costa Pacifica Resort is a pet-friendly property which provides free Wi-Fi access and a complimentary shuttle service to nearby areas. The resort is within a 5-minute drive of Baler Town, Meseo de Baler, and Doña Aurora Quezon House. Baler Church is a 15-minute drive away. Including a balcony offering garden views, the suites are air-conditioned and feature a flat-screen TV with cable channels, tea/coffee-making facilities, and a minibar. The private bathrooms have hot/cold shower facilities and toiletries. A DVD player is available upon request. While in Baler, guests can try the local coffee – Diara Basin. The Beach House Restaurant serves a selection of international delights and refreshing drinks. Room service is also provided. The staff at the 24-hour front desk can assist with luggage storage, car rental, laundry, and ironing services. Meeting/banquet facilities are available, along with a gift shop.

April 23, 2014Before we start our OJT,we still have to undergo to a short briefing before we really start our OJT, that short briefing excite me a lot because they told us that we can receive allowance from the establishment and we have also free meal, which is, big advantage to us to work hard because almost hotels don’t have that. After the briefing they told us to report immediately on the date given to us, and then we were toured around the resort so that we will know where to log in and log out. After that we were immediately assign to our first department which is Food and Beverages Department. During that day I was really nervous because I don’t know what to do, but when my partner (a regular Beach House member) arrived my fears were gone.then she taught me how to make a roll ups together with table set up. And after that day I really have a high respect for all the food and Beverages member in the world because their task is not easy just for us to be comfortable. On that day I really want to cry because it’s very hard to do all those task, but I did my best because I know I can do it and I can finish it. April 24, 2014

III.EVALUATION AND EXPERIENCES

INSIGHTS GAINED FROM ALL THE PHASES OF PRACTICUM

As a student trainee, I need to do my best inspite of my shyness, so that I can be strong to face the challenges ahead of my work and maintain a good working relationship with them. They oriented me about the rules and regulation, safety guidelines, standard operating procedures. And they also taught us some tips on how to manage the restaurant properly. At first, I felt nervous in working with them. They introduce me to my co-workers. At first I was so shy, but after a few days I was able to inject jokes with them. I’m so thankful to my co-workers because they helped me in my works. In fact they told that they are just like me when they were starting their job. They gave me advice and comforted me when I’m sad. I was assigned at the kitchen department when the kitchen supervisor told me that I was to be in dining and kitchen sections of the establishment. I observed what they did everyday until I learned how to manage my own self. I really enjoyed working with the everyday.

I am used to be friendly and nice to them. At first as a pantry, I was so slow in preparing food ordered and the kitchen supervisor advices me that I need to be fast in preparing orders. But still I did my job well in preparing food so that it will appear presentable and clean to the customers. During the period of apprenticeship, I carried out the following tasks at the dining section: cleaning, dusting and table set-up; receive and serve guests; clean windows; general cleaning of the dining areas (indoor and outdoor) every Monday to Sunday ; dish out and buss out activities; basic paper works such as inventory and filing of order slips; and checking and replenishing bar supplies. My second assignment was in the Bar Station; organizing and making some dessert, drinks and others. I really enjoyed when we have other functions such as parties and take outs. I enjoyed preparing foods for the customers and I experienced these every end of the month when we are having our inventories and quality assurance inventory and when MGP are to inspect the expired foods and services extended to the customers.