Republic of the Philippines

MINDANAO STATE UNIVERSITY

ILIGAN INSTITUTE OF TECHNOLOGY

Andres Bonifacio Avenue, Tibanga, 9200

Iligan City, Philippines

A NARRATIVE REPORT ON ON-THE-JOB TRAINING UNDERTAKEN AT

SEDA CENTRIO HOTEL

Claro M. Recto Ave, Cagayan de Oro, 9000 Misamis Oriental, Philippines

A Report Submitted to the Faculty of the

COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
MINDANAO STATE UNIVERSITY – ILIGAN INSTITUTE OF TECHNOLOGY

In Partial Fulfillment of the Requirements for the Degree in

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

JAYCEL C. RUDINAS

JANUARY 2019
 APPROVAL SHEET

This narrative report attached hereto entitled “A NARRATIVE REPORT

ON ON-THE-JOB TRAINING UNDERTAKEN AT SEDA CENTRIO HOTEL”

prepared, presented, and submitted by JAYCEL C. RUDINAS in partial fulfillment

of the requirements for the graduation for the degree in BACHELOR OF

SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT, is hereby endorse

for approval.

PROF. CHERYL C. ENCABO

HRM OJT Coordinator

_____________
DATE

Accepted and approved in partial fulfillment of the requirements for the degree in

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

(BS HRM).

PROF. CHAMP GABRIEL NANAMAN DR. POLAUS M. BARI

DHRM Chairperson CBAA Dean

___________ __________
DATE DATE

Table of Contents Page

Title Page i
Approval Sheet ii
Table of Contents iii
Vision, Mission, Objectives of MSU-IIT v
Core Values vi
CBAA Objectives vii
BS-HRM Objectives viii
Acknowledgement ix
Dedication x
Biographical Sketch xi
Executive Summary xii

CHAPTER

I INTRODUCTION 1

Historical Background and Company Profile 3

Vision/Mission/Objectives of the Company 15
Organizational Chart of the Company 17
Department/Division/Section 18
Gallery 19
Inclusive Dates of Training 25

II PRACTICUM TRAINING PROGRAM 26

Timetable 26
Areas of training 27
Function & Duties of Employees 27
List of References in the Company Library 28

III DAILY ROUTINARY ACTIVITIES 29

Weekly Routine 29

IV SELF-ASSESSMENT 34

Achievements 34
A. Skills & current technology learned/enforced 34
B. Equipment and machinery handled 34
C. Strong points vs. Weak points 34
D. Best experience on the Job 35
Faults 36
A. Causes 36
B. Suggested Solutions 36
Personal relations: Integration with the Company Personnel 36
 Attendance and Punctuality 37
Interest and Commitment 37

V RECOMMENDATIONS 38

Potential of Company as Training Ground 38

A. Appropriateness of Facilities, Tools,
Machinery, and Equipment 38
B. Company Personnel Cooperation 39
Assessment to the Duration of Training 39
Advise to Future Student – Trainee 40

APPENDICES 41

Appendix A. Curriculum Vitae 42

Appendix B. Endorsement Letter 47
Appendix C. Application Letter 48
Appendix D. Parents’ Waiver and Consent 49
Appendix E. Certification of Completion 50
Appendix F. Evaluation Sheet for OJT 51
Appendix G. Daily Time Record 53
Appendix H. Company Location Map 58
Appendix I. OJT Photos 59
Appendix J. Certificate of Proof Reading 61
 MINDANAO STATE UNIVERSITY – ILIGAN INSTITUTE OF TECHNOLOGY

VISION, MISSION, & OBJECTIVES

VISION

"A world-class institution of higher learning renowned for its excellence in Science and

Technology and for its commitment to the holistic development of the individual and

society"

MISSION

"To provide quality education for the industrial and socio-economic development

of Mindanao with its diverse cultures through relevant programs in instruction, research,

extension, and community involvement."

OBJECTIVES

 To develop and implement training programs geared to meet the technical and

skilled manpower requirements of the specific type, magnitude, and level of

competence needed by existing and projected industries in Iligan City and its

environs;

 To initiate and undertake projects and studies which bear on the manpower

needs, industrial growth of Iligan, and other development projects including those

needed by specific industries;

 To organize and implement, as needed by the community, academic programs

for the development of the technical and professional manpower that will enhance

and support the industrial growth of Iligan within the economic and social

development plan for Mindanao.

 CORE VALUES

To realize our vision, mission, and goals, we dedicate ourselves to the following

code of conduct:

COMMITMENT

Being bound emotionally and intellectually to the institution.

INTEGRITY

Ability to stand up for what is morally right and to fulfill commitments and

promises.

EXCELLENCE

Being superior in one’s performance, product, and output.

TEAMWORK

Being able to work collaboratively with others in a group.

ACCOUNTABILITY

Accepting responsibility for one’s actions.

"Commitment to Excellence through Teamwork anchored on Integrity and

Accountability."
 COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY

OBJECTIVES:

 Internationally- recognized, dynamic, and values-centered accountancy and

business administration programs.

 Students and alumni who are socially responsible and globally competitive

 Competent faculty and staff who uphold the Institute core values of commitment,

integrity, teamwork, excellence, and accountability

 Faculty, staff, students, alumni and other stakeholders who are catalysts in

effective technology utilization into sustainable entrepreneurial and other

undertakings

 Multi-disciplinary research activities focused on local, regional, national, and

international priority areas

 Extension programs that are directed toward entrepreneurship, financial

management, and inclusive development through strong linkage with

government and non-government organizations

 Enhanced services, facilities, and infrastructure through sustainable resource

generation in partnership with the Institute, alumni, and other organizations.

 BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

Program Objectives:

General:

Offer and implement a degree program to upgrade the capabilities of employees

in hotels and restaurants.

Specific:

 To provide highly competent and academically prepared managers and

supervisors in hotels and restaurants.

 To turn out futures entrepreneurs in the hotel and restaurant business who

may not only promote our country as a tourist destination but also provide

employment to the unemployed and underemployed.

 To work with global applications on the hotel and restaurant business.

 To provide career opportunities in the field of Hotel and Restaurant and

other related work.

 To provide highly competent H/R workers in the cooking and preparation

of food, catering services, and managing the hotel and restaurant

business.

 To provide students with extensive training and prepare them to be more

responsive to the needs of the hotel and restaurant industry; and

 To create a sense of participation and contribution in the development of

tourism in the country.

 ACKNOWLEDGEMENT

With the deepest gratitude and appreciation, I humbly give thanks

to the people who, with all they can, contributed and extended their valuable

assistance in the preparation and for the completion of my practicum journey.

First of all, to my parents, and my siblings for their unending love and

support for providing all my needs financially and morally, and for being there for

me no matter what.

Second, to my friends who were very supportive and had been my

companion as I hurdle all the obstacles during this endeavor.

Third, to our professors for always pushing us to go beyond our limits and

giving us lots of opportunities to grow and learn to be better individuals for the

future.

Fourth, to the people who were around me in SEDA CENTRIO HOTEL

who became my friends and somehow, a family that taught me many things to

become a better person.

Most of all, to our Almighty Father who made these all possible, for

answering my prayers, for giving me the strength to plod on despite the times I

want to give up, for giving me abundant blessings, for guiding and loving me

unconditionally.
 From the bottom of my heart and soul, thank you very much and may God

Bless you abundantly!

DEDICATION

I would dedicate this work to my family, who supported, guided, and for
being my rock.

To our Almighty Father for the guidance;

To my friends, who gave their time and attention, even when they were
busy and giving me words of encouragement, for keeping my feet on the ground.
You guys are my anchors.

To the Department of Hotel and Restaurant Management family, I thank

you for the learning, skills, expertise and values that you imparted us. Those will
be our weapons in our future career.

I dedicate this to you all from the bottom of my heart.

 BIOGRAPHICAL SKETCH

The author, JAYCEL C. RUDINAS was

born on October 6, 1997 and currently lives

in Tangub City, Misamis Occidental.

She graduated at Tangub City Central School on her

Elementary level, and on her Secondary level,

she graduated at Northwestern Mindanao

State College of Science and Technology. On her tertiary

level, she is currently taking up Bachelor of

Science in Hotel and Restaurant Management. As of now, she is expecting to

graduate this coming January 2019 and from there she hopes to enter the

culinary field or the service field.

Two interesting facts about her are she is the youngest among her siblings

and had lessons on Swimming and Badminton.

On her spare time, she likes to watch movies, listen to music, read novels.

She also loves to travel and go to undiscovered places. Her goal in life is to have

a good career, be successful, be happy, and enjoy what life has to offer.
 EXECUTIVE SUMMARY

To become a official hotelier . At first, I was hesitant if I can actually do

things that are standard in a hotel but later on, realizations do really come in life

that if it is your passion, you can really do it.

There are many things that you can enjoy while having your training. You

can meet new people, new friends, and new unforgettable experiences in life that

you can reminisce after. People that will inspire you to strive harder, and work

harder; Friends that will encourage you that everything will be okay after a bad

time; and experiences that you can use to become braver in the near future.

Throughout the training, I was assigned in the food and beverage sector

which is, The Maru Korean Restaurant. She enhanced her knowledge and skills

in food and beverage operations as she was further trained to do table

arrangement and order taking. She was also trained to be optimistic at all times

despite of the errors she had done as she took these errors as her lessons. She

was able to improve more her self-confidence as her training requires more on

customer interaction. Every operation, trainees that were assigned as

receptionists will assist the guests to their respective seats. During that specific

period of time, you can encounter guests with different nationalities and attitudes

that you have to deal with patience and a smile.

 CHAPTER I

INTRODUCTION

Historical Background & Company Profile

The Seda Hotel collection offers a new experience in hospitality with its collection

of urban lifestyle hotels. Each property under Seda brand fuses contemporary

design with the local vibe to create an inviting place where relaxation, play, and

work can mix. Thus, while every hotel displays Seda’s trademark style and

service, each has distinct personality all its own.

Seda is the Filipino word for “silk”, a lustrous yet strong fabric that perfectly

represents our commitment to providing a seamless hotel experience. It operated

by Ayala Land Hotels and Hotels and Resorts Corporation (AHRC) and offers

comfort, value, and refreshing simplicity that are in line with Ayala Land’s best-

in-class product and service standards.

Vision/Mission/Objectives of the Company

Mission

Weaving Filipino Hospitality and service excellence to create meaningful

memories.

Visio

To be the leading hotel brand synonymous with Filipino hospitality and seamless

experience.
 ORGANIZATIONAL CHART

HOTEL MANGER ARMAND

ANGELES

HUMAN RESOURES MANAGER ASST. SECURITY MANAGER

EXECUTIVE HOUSEKEEPER
MARIA RUSSELE M. LEGADOS KHRIS GERALD C. FLORES
NATHANIEL LOPEZ

FRONT OFFICE MANAGER DIRECTOR OF SALES CAROL ASST. MANGER CONTROLLER

JERIC FUENTES VALDEZ SIVANA A. LAGUMBAY

ENGINEER MANAGER FIOLLETE FOOD AND BEVERAGE

MARAVE DEPARTMENT RANDY S. DRIESBCH
DEPARTMENT/DIVISION/SECTION

 Front Office

 Food and Beverage Service

 Housekeeping

 Banquet and Catering Service

 Engineering Department

 Human Resource and Recruitment Department

GALLERY

Lobby Pool

Gym Club Lounge

Deluxe twin room

Deluxe King Room

AMINITIES

 Butler Service

 Express check-in and check-out

 Complimentary continental buffet breakfast

 A fully-equipped Business Center with lounge and meeting facilities

 Cocktail hours from 5:00 PM -7:00 PM

 Computer Units with access to Broadband Internet

FACILITIES

 Business Center

 Conference Facilities

 24-hr Gym

 Outdoor Pool

 Non-smoking rooms

 Basement Parking

 Safety Deposit Box

SERVICES

 Laundry & Dry Cleaning Services

 Parcel / Postage Service

 Valet Service

 Concierge / Bell Service

 Medical Services
TRAVEL AND TRANSPORTATION

 Airport Trasnfer

 Limousine & Car Rental Service

FOOD AND BEVERAGE

 24-hour Room sevice

 Lobby Lounge
SEDA CENTRIO HOTEL LOGO
Persone In-charge and Destination

The personel In-charge is listed in the Organizationl Chart by each department with its

name and position.

Inclusive dates of training

The inclusive dates of my On-the-Job Training started last September 4, 2018 and

ended on November 30, 2018. The total hours to be rendered are 720 hours or 92

working days including day-offs and holiday

INCLUSIVE DATES OF TRAINING

DATE DEPARTMENT/PERSONEL IN-CHARGE

September 4 – Food and Beverage Department

October 28, 2018 Randy S. Dreisbach

October 30 – Housekeeping Department

November 30, 2018 Mr. Nathaniel Lopez – Executive

Housekeeper

Practicum Training Program

Time Table

DATE TIME IN TME OUT TOTAL HOURS OVERTIME

September 4 7:56 am 4:28 pm 9 1

September 5 6:46 am 3:00 pm 8

September 6 6:56 am 3:10 pm 8

September 7 6:56 am 3:07 pm 8

September 8 6:55 am 3:03 pm 8

September 9 6:49 am 3:10 pm 8

September 11 6:47 am 8:03 pm 13 5

September 12 6:54 am 3:16 pm 8

September 13 7:02 am 4:26 9 1

September 14 6:49 am 12 :17 pm 5

September 15 6:53 am 3:22 pm 8

September 16 7:01 am 3:18 pm 8

September 18 6:50 am 3: 18 pm

September 19 6:50 am 9:25 pm 14 6

September 20 7:05 am 10:43 pm 16 8

September 21 7:08 am 3:09 pm 8

September 22 7:01 am 4:28 pm 9 1

September 23 6:58 am 3:10 pm 8

September 26 7:03 am 3:28 pm 8

September 27 5:57 am 2:32 pm 9 1

September 28 5:53 am 2:35 pm 9 1

September 29 5: 56 am 2:13 pm 8

October 2 5:52 am 3:31 pm 9 1

October 3 5:52 am 4:25 pm 9 1

October 4 6:50 am 4:33 am 9 1

October 5 6:51 am 3:26 am 8

October 6 5:51 am 3:45 am 8

October 9 5:49 am 8:43 pm 14 6

October 10 5:51 am 5:00 pm 11 3

October 11 6:51 am 3:30 pm 9 1

October 12 5:45 am 4:18 am 10 2

October 13 5:50 am 5:04 11 3

October 14 6:05 am 3:48 am 9 1

October 16 5:52 am 4:33 am 9 1

October 17 5:53 am 5:03 am 11 3

October 18 5:51 am 3:18 pm 9 1

October 19 5:49 am 3:03 pm 9 1

October 20 5:52 am 5:22 pm 11 3

October 21 6:03 am 5:20 pm 11 3

October 23 5:48 am 2:32 pm 9 1

October 24 5:52 am 2:45 pm 9 1

October 25 5:52 am 2:54 pm 9 1

October 26 5:54 am 3:04 pm 9 1

October 27 5:55 am 3:11 pm 9 1

October 28 5:51 am 3:31 pm 9 1

October 30 8:00 am 5:00 pm 9 1

October 31 7:56 am 5:00 pm 9 1

November 2 8:00 am 10:05 pm 14 6

November 3 8:00 am 8:22 pm 12 4

November 4 8:00 am 5:35 pm 9 1

November 5 8:03 am 5:30 pm 9 1

November 6 8:04 am 5:32 pm 9 1

November 7 8:04 am 5:42 pm 9 1

November 8 8:04 am 10:07 pm 14 6

November 9 7:49 am 10:18 pm 14 6

November 10 8:00 am 4:39 pm 9 1

November 11 7:59 am 5:40 pm 9 1

November 13 7:59 am 10:22 am 14 6

November 14 8:00 am 10:09 am 14 6

November 15 7:59 am 10:10 am 14 6

November 16 7:53 am 10:14 pm 14 6

November 17 7:57 am 5:16 pm 9 1

November 18 7:53 am 10:10 am 14 6

November 20 7:57 am 10:06 am 14 6

November 21 7:58 am 10:14 am 14 6

November 23 5:58 am 7:03 pm 11 3

November 24 7:59 am 10:16 pm 14 6

November 25 7: 58 am 10:16 pm 14 6

November 27 7:58 am 10:06 pm 14 6

November 28 8:00 am 10:00 pm 14 6

November 29 7:59 am 10:04 pm 14 6

November 30 7:59 am 5:15 pm 9 1

Areas of Training

My first training area I was assigned in the food and Beverage Department. Where I

rendered 200 hours under this department,

And then I proceeded to the Housekeeping department ….

Functions and Duties of Employees

 Food and Beverage Team Leader – a Team leader promotes a friendly but

professional environment. To ensure that service associates are trained

properly as well as observe the ambiance and function. He/ she also provide

great quality to any kind of event.

 Captain Waiter – a captain waiter, also known as the head waiter, oversees the

wait staff and food service of a restaurant. He also directs the staff to guide

them during a function.

 Service Associate – responsible for providing exemplary services to the guests

whenever they make an entry in the hotel, during their period of stay, and

whenever they will depart.

 Food and Beverage Manager – is responsible for coordinating group meetings

and banquet functions held in the hotel. He / she coordinate these activities ona

daily basis and assist clients in the program planning and menu selection.

 Banquet Manager – is responsible coordinating the delivery of all food and

beverage for functions held in the Hotel as well as pertaining to functions beng
 held in all Banquet and Meeting rooms in keeping with the standards prescribed

by management.

 Food and Beverage Custodian – Ensures the correct standard that is set in all

areas of services delivery. This includes room set-up, food, and beverage

delivery. It’s also responsible for the understanding of the company and client

regarding hygiene, health, and safety, fire and sector.

 Food and beverage Coordinator – is responsible for coordinating the

administrative responsibilities of the kitchen and the bar in a large restaurant,

hotel, corporate venue, etc.

 Housekeeping custodian – in charge cleaning the rooms and public areas:

Housekeeping department cleans the rooms and wash the toilets and scrub the

floor. Apart from the cleaning the guest rooms, the housekeeping department is

also responsible for cleaning the hallway on every floor, elevator, pantry, cart,

etc.

 Housekeeping Supervisor – Housekeeping supervisor oversees the duties

carried out by the housekeeping staff in the hotel and double check the areas of

the room attendant and also inspect other facilities that require regular cleaning

and maintenance.

 Laundry Attendant – a laundry attendant performs tasks such as washing,

drying, and folding clothing and linens according to company quality standards.

Also, laundry manages the laundry from the guest and also they are the one

who gave the VIP amenities to the guest.

 Room Division Manager – is responsible for the Executive Housekeeping and

Front Office. He / she manages the general operation of the Front Office e.g

Reception, Reservations, Concierge and reports directly to the General

Manager.

 Public Area Supervisor – is responsible for the cleanliness of hotel interior. He /

she is also responsible for training the public, inspecting their performance

ensuring that all are accomplished as per the hotel’s operating standards. Areas

to be inspected include the lobby, restaurant, lounges, business office, pool

area, and public wash room’s garden area, smoking area, hallway, parking

area, corridors, banquet, pathways and others.

 Public attendant- keeps all visible areas to guest like lobby restrooms,

restaurant, front desk and offices in a neat and clean condition.

 Housekeeping Team Leader – Supervises work activities of Room Attendants

to ensure the rooms are clean before releasing the rooms to the Front Office

Department. And also inspect work based on their standards.

 Pool attendant – is responsible for checking and maintaining the color and

clarity of the pool water. He / she the one responsible to the guest are

swimming. He / she also in charge of the entrance to the pool, pump room,

restroom, and double check all equipment is functioning properly.

Weekly Routine Activities
SELF ASSESMENT/ CONCLUSION

ACHIEVEMENTS

a. Skils and current technology learned / enforced

During the on the job training, the skills that are enhanced arein the Food and

Beverage Department and Housekeeping Department. Being assigned in the Misto

Restaurant the staff are very patient in teaching us how to use the espresso machine,

to propely steam the milk for lattes, cappucinos and others. And I was able to handle

the breakfast operation. From asking the guest their room number and accomodating

them to setting up the restaurant for lunch. While in the housekeeping the staff taught

us to properly bed in less than 3 mins, the correct way to clean under the bed, to clean

the comrort rooms and also to use the polisher.

b. Equipment and machinery handled

 Espresso machine – an espresso machine brews coffee by forcing pressurized

water near boiling point through a "puck" of ground coffee and a filter in order to

produce a thick, concentrated coffee.

 Dishwasher - A dishwasher is a mechanical device for cleaning dishware and

cutlery automatically.

 Vacuum cleaner- is a device that uses air to create a partial vacuum to suck up

dust and dirt, usually from floors, carpets, and other surfaces.

 Mops – there are various types of mops such as string mops, flat mops, dust

mops. Use for mopping the dry / wet floor.

  Room attendant’s trolley – it is a trolley that stores all cleaning supplies for

cleaning the rooms. Such as bed sheets, amenities, spray bottles, dusting

clothes in a proper manner.

 Brushes –use to handle flat brushes with bristles to dust the plain surface as well

as the corners.

c. Strong points versus Weak points

Undertaking my training at Seda Centrio, I was able to enhance my interpersonal skills

speciallywhen dealing with guests and the employees.

My weak point was being clumsy, at the bar I broke a several goblets while working at

the restaurant.

Best Experince on the job

In the on the job training at Seda Centrio. The best experience I had was when I got to

meet one of the executive group of managers. Ms. Wilma during the Town Hall Meeting

at the Hotel. Also during my last day at Misto Restaurant that day the hotel had a 100%

occupancy rate. We had guests in waiting since the tables are full. Even our manager

helped in accomodating the guests. I was at the bar helping our barman making drinks

since orders are coming very fast. Fortunately we handled it professionallly.

Faults

a. Causes

one of my faults during the training, was when I was asked by a guest about the

in room massage. I gave wrong information regarding that. When the telephone

operator found out she told me to confirm informations if I am not sure with it.

To avoid misunderstanding.

b. Suggested Solutions

The suggested solution was to confirm with the senior staff about informations

before telling the guest to avoid misunderstanding among the guests and the

staff. Fortunately, our manager did not scold he just told me its alright to make

mistakes as long as I learned from it.

Personal relations: Integration with the company personel

The hotel is where all of the service associates should undergo training and

experience to improve the attitude for work. As a trainee, it was a challenge being ina

new environment. It took me a week to adjust to the people in the department.

Moreover , I cannot say anything more for the improvement, since the personel works

efficiently and effectively. They were very professionfal and kind towards us trainees.

Attendance and Punctuality

The standard time in the hotel is the trainee and employee should be 10 minutes early

for the duty. I also have to sign out late in the evening because of the extension of

duties. I have to extend my duty since I started late in my ojt. And I have to travel

during my day-offs because I have ongoing classes.

Interest and commitment

Being commited to your specific job, results to responsibility and willingness for pyur

work. Throughout my experince in the Food and Beverage and Housekeeping

Department. That through hardwork and dedication you will have satisfying result.

Thus, I owe it all to my team leaders, supervisors and the staff. Its always an honor

working with them. From what I hve experienced the employees are very willing to

share their knowledge from their own experience and teach us. It gives me courage to

pursue my dreams and to not be afraid to venture on my own and get out of my

comfort zone.
RECOMMENDATIONS

Potential of Company as a training ground

Seda Centrio Hotel is a good training ground for students taking hospitality courses.

The hotel develops potential trainees on different fields. During my training there the

F&B manager conducted a seminar for the employees. What is the proper way to

serve the guest, proper hygiene of the employee, how to handle difficult situtations and

everything they do follows a certain standard.

Availability & Appropriateness of facilities, tools and equipment

Seda Centrio Hotel has facilities to provide since they are booming hotel in Cagayan

de Oro Dity. One of the responsibilites of us trainees is to learn to use the machinery

and equipment of the hotel. The employees of the hotel will teach you how to use the

machien other equipments. Every floor is equiped with vacuums and other

equipments. The hotel has flat screen t.v. , internet connection, LED monitor, LCD

monitor, lapel and wireless microphones. P/A sound system , basic spotlight , and

lighting system and whiteboards are installed.

Company personel cooperation

Every company personel was oriented and trained base on their Vision and Mission

and in their standards. All employees must adhere the valuesm, rules, and regulations

of the system in order to create a well-organized team, produce hotel’s standards and

promote guest satisfaction while maintaining its strength when challenges come along
the way. Personel’s are very willing to help during our training. Values are not enough

its not enough if its not applied to achieve cooperation and guest satisfaction.

Assesment of the duration of training

Throughout my training at Seda Centrio Hotel I was able to appreciate being a

Hotelier. All the hardwork and knowledge I acquired boosted my confidence to work in

the industry. With flexibility and be able to multitask. It made me realize that the

training program is not just a subject but an opportunity to showcase the knowledge

and skills to be a hotelier. And despite the pressure and challenges experienced

during trainin. It just gave me strength to strive harder in pursuit of my dreams in the

industry. Also the training, shaped me as a better person.

Advise to future student trainee

My advise comes in three things. First work hard, work hard and finish your assigned

task. It may be tiring but I’ll tell once you receive your certificates its very satisfying

sice you worked hard for it. Second, respect everyone you meet. Its as they say

respect begets respect. But also remembe that rspect should be given to those who

need it not for those who demand it. Lastly just be you.
APPENDICES

Appendix A. Curriculum Vitae

Appendix B. Endorsement Letter
Appendix C. Application Letter
Appendix D. Parents’ Waiver and Consent
Appendix E. Certification of Completion
Appendix F. Evaluation Sheet for OJT
Appendix G. Daily Time Record
Appendix H. Company Location Map
Appendix I. OJT Photos
Appendix J. Certificate of Proof Reading