RESTAURANT/RESORT PRACTICUM REPORT

ON

SALUDOS Fil + Mex Grillery,

G02 Ground Floor (at the back of BDO),

Ortigas Technopoint One, Ortigas Home Depot,

J.Vargas Avenue, Pasig City

In Partial fulfilment of the requirements for the course

For a degree in
Bachelor of Science in Hospitality Management

College of Hospitality Management and Tourism

SUBMITTED TO:
Mrs. Alora Erica S. Salcedo

SUBMITTED BY:
Vince Amiel C. Coronel
 TABLE OF CONTENTS

Acknowlegdment ……………………………………………………………………………
 ACKNOWLEDGMENT

Allow me to thank the people first behind the success of being at the

SALUDOS Fil + Mex Grillery and for making out OJT a possible one.

First and foremost to our Almighty GOD, for giving me strength everyday

for the guidance and good health, for the graces and blessings that can help me to

perform our task as part of our OJT.

I would like to convey my deepest gratitude to all of SALUDOS Fil + Mex

Grillery staffs for the excellent OJT which I have undergone. The skills and knowledge

I have gained throughout my practical training I perceive as very valuable component

in my future career development. The Operations Manager Special thanks to Mrs.

Wens Del Rosario for giving me a chance to explore the real world of Food and

Beverage Department. I have learned lot from you. This time, you really made this OJT

a challenging one to all of us.

I would also like to thank my beloved parents for their guidance and

financial support. From them, I learned how to interact and communicate with

different people and proper work ethics.

I would especially like to thank Mrs. Erica Salcedo who gave me

knowledge that helped me during training I shared your expertise with me very

generously and I have learned a lot from you.

SALUDO’S Fil + Mex Grillery

HISTORY

‘Meza Clara’, is a family business that was established on 2016 but got bankrupt because

they were tricked by their general manager, a family friend of the owner. It was handled to

that person because they are busy with their other business. Despite the troubles that they

encountered the ‘Meza Clara’ was renamed as ‘Saludos’ on December 2017 after they got

back to their business.

MISSION

To consistently provide customers with utmost satisfaction in terms of quality of food

and service. To make premium menu affordable.

VISION

To be able to share happiness to the community through our top-notch cuisine and

service-oriented team.
LOCATION MAP
FACILITIES
2ND Floor
 GDelRosario & Partners Ltd. Co.
(Saludos Fil+Mex Grillery)

ORGANIZATIONAL CHART

General
Manager

Oper ations
Ma nager
(Saludos-OTP1)

Resident Head
Team Leader
Chef

Kitchen Staff Dining Staff

Organizational Structure

. General Manager- Responsible in checking and inspecting if the standard and quality

of the company is being practiced and maintained. He/she also monitors the overall

operations and progress of the company.

Operations Manager- is a senior role which involves overseeing the production of

goods and/or provision of services.to make sure an organisation is running as well as it

possibly can, with a smooth efficient service that meets the expectations and needs of

customers and clients.

Resident Head Chef- is a highly skilled professional cook who oversees the operations

of a restaurant or dining facility. They are responsible for the food that comes out of a

kitchen, from conception to execution.

Team Leader- Manages and leads a team of employees. Communicates company goals,

safety practices, and deadlines to team. Motivates team members and assesses performance.

Provides help to management, including hiring and training, and keeps management updated

on team performance. Communicates concerns and policies among management and team

members
 Kitchen Staff- . These individuals are assigned in the kitchen area. In general, the term

connotes to kitchen helpers, assistants or apprentices. These employees provide various food

services to their clientele. The common tasks of kitchen assistants’ involve actual cooking

and food preparation.

Dining Staff- ensure that patrons have an enjoyable dining experience by providing

quality customer service. Servers work in the front of the business taking orders, serving food

and drinks, and removing dinnerware from the table in a timely manner.
Operating Systems and Procedure

Operating Hours - 9am to 11pm

When the establishment is preparing to open for business, the one who is assigned in the

opening shift will make sure that all the equipment, utensils, floors and comfort room

facilities are clean and ready. After which, the tables will be prepared and set up for the days

operation.

The opening personnel also checks the quality of cleaning that was done by the closing

shift.

A servers will then ask how many persons are going to dine and determine the most suitable

table for them. Since the establishment offers a casual dining type of service We give them

service water and a pair of spoon and fork. We bid the guests goodbye by saying ““Thank

you Ma’am and Sir, Come Again.” as they leave the establishment.

The kitchen area is where they prepare the appetizer, soups, maincourse, all day

breakfast meal, pasta and lastly the desserts.

The Cashier’s counter, is where the POS (POINT OF SALE) machine is kept.

Cashiers process all cash, PWD discounts in the POS and prepare guest’s change.

In this area, I learned the following:

- processing of guest bill and change

- processing of PWD discount

- Accomplishment of sales report

- Updating of sales ledger

SALUDO’S Fil + Mex Grillery facilities and equipment are of very high standards.

Almost all kitchen work tables are made of high grade stainless steel. There are 2 freezers

with four doors. The area is kept constantly clean to adhere to cleanliness and sanitation

standards. They are very strict when it comes to cleanliness and sanitation of the

establishment. They have a second floor open for events.

Manpower scheduling, work method, styles and communication

In SALUDO’S Fil + Mex Grillery our operations manager makes our schedules every

week. Opening shift is from 10:00am to 7:00pm, Middle shift is from 12:00pm to 9:00pm

and for the Closing shift is from 7:00pm to 4:00am. Employees have a 1 hour break and 1

day rest day. The Operations Manager change the employees schedule every 2 weeks.

We as an OJT we were schedule to work anytime we want. But mostly we were

scheduled 10:00am to 9:00pm and we were allowed to do overtime if we want.

Work atmosphere, lay out, ventilation, interpersonal relation

SALUDO’S Fil + Mex Grillery consistently provide customers with utmost satisfaction in

terms of quality of food and service. To make premium menu affordable. SALUDO’S serves a

Filipino and Mexican cuisine. The ambiance of the restaurant is so relaxing matching it with

acoustic songs sings by the acoustic band every Tuesday and Saturday.

Use of material resources

Storage and cleanliness procedures are followed and maintain food safety and quality.

Standard operating procedures for food preparation, storage and serving are strictly
 followed. Food stocks are maintained in freezers and chillers to ensure freshness, stock

inventory uses the FIFO system.

Sanitation procedures/ practices

DEPARTME AREAS OF STRENGTHS IMPROVEMENT RECOMMENDATION

NT CONCERN S

AREAS/WEAKN

ESSES

Casual Dining The ambiance Sometimes the Put exhaust fan in the

is so relaxing smoke coming dining area.

& the acoustics from the kitchen

songs are area is coming out.

played.

Cleanliness is

always

observed.

Kitchen Area Hot They always Hot temperature More ventilations are

temperature maintain the needed.

cleanliness of

every area.
 CONCLUSION

Before I started in my practicum training, I thought everything would be easy for me but

it turned out to be more challenging. I lived in Bulacan but I chose to have my restaurant

practicum in Manila. It’s really hard for me to be a way to my family but I think this is a

practice for me for my future. I’ve learned how to stand on my own feet, I’ve learned to

commute alone and to live alone. This Restaurant Practicum helps me to grow as a person

and taught me what is really happening to reality. I’ve encountered different attitude of the

guest. Dealing with that different types of attitude helps me to more understanding and to

strive hard to achieve my goals in life. At my first week in my OJT, they tour me in the

restaurant and discuss me what are the do’s and don’ts and the rules in the restaurant. And

they also told me to memorize what are in our menus. In SALUDO’S I learned a lot of

things, Adulting is near. I became more responsible and discipline especially in time

management. The most important thing I’ve learned during my practicum training when I

realized life is tough we need to be strong and be more determinate in work. Be more

workaholic. And now I can say that I’m quite ready to face the future and the reality.
 APPENDICES

1st week

April

In my first week, The team leader tour me in the establishment and the first

destination is the dining wherein the tables and chairs are there. The next area is the

stockroom wherein if the product is no longer available in the kitchen they taught me where I

can get some products. And lastly in the kitchen area. He taught me how to prepare the foods

which was ordered by the customers. And he also told me to memorize our menus.In this

week, I was fully assigned in the dining area.

2nd week

April

Second week of my practicum training I already adapt the environment, I’m not shy

anymore and I can do my job with no hesitation. Our chef in restaurant is my Uncle the first

food I made in the restaurant was the Mucho Nachos it’s one of the best seller appetizer in

our menu. During my second week they also taught me how to take orders and do the

cashering. At first, it was so challenging for me but eventually everything is so easy for me.

3rd week

May
In my third week, I’ve experienced a lot of huge reservation. In morning we do the

production and preparing the advance ordered by the guests. It was so hard to accommodate

all of them because there are also walk-in guests coming in our restaurant. I was also

assigned to make a cocktails. Our team leader taught me how to make it. It was so nice

because I’ve learned something new from them.

4th week

May

Last week of my practicum training, I was assigned all around. I’m in Dining area, Kitchen

area, & Bar. One time our manager assigned us to give flyers outside of the restaurant. I’ve

experienced being rejected when they didn’t accept it. So it’s a lesson for me because I

already knew the feeling of it. In my last week, we as a team we became more close to each

other and I felt like I don’t want to leave the restaurant because they were all nice to us. They

don’t let us being out of place when they were all together. I’m so thankful to be part of the

SALUDOS because they help us to grow as a person and be more knowledgeable when

facing the guest and what are really happening in the restaurant.