MALAYAN COLLEGES LAGUNA

E.T. Yuchengco College of Business

Hotel and Restaurant Management Program

A Report on the

SUPERVISED WORK EXPERIENCE PROGRAM

Practicum 2 – Hotel Phase at

DUSIT THANI MANILA

May 6, 2011 – July 8, 2011

Maure, Ralph Lawrence S.

HRM 199R-2 Summer Term 2011, Section A85

Mrs. Merle Ruiz

July 28, 2011

Acknowledgements

I would like to express my gratitude to all those who gave me the possibility to complete my on

the job training. I want to thank Dusit Thani Manila for welcoming me whole heartedly to their

company and equipping me enough knowledge and experience to be competitive globally.

Special thanks to the Human Resource Department, most especially to Sir Jake our training

coordinator who sees me as a deserving applicant. To Mrs. Tina who help me to be assign at the

bakeshop kitchen. The Basix Kitchen staff, who helps me understand the operation in the

kitchen, taught me how to work efficiently. Most especially to the Bakeshop Kitchen chef’s who

treat me as a family. They taught me how to enjoy work even though there are many work to do.

Thank you also for teaching me the different pastries that bakeshop produce whenever there are

functions.

To my professors, Mam Jovie, Mam Rhoda and Mam Merle who taught me all the knowledge

and skills that HRM student must possess. Thank you for all your hard work in teaching us all

you know.

To my parents, Rafael S. Maure and Luzminda Maure, I would like to thank you for supporting

me on my chosen career to be a successful chef someday and also for molding me to be a good

person.
Company Profile

A. History and Beginnings

Dusit International draws upon 60 years experience in the hotel and hospitality field. The group’s
origin dates back to 1948 when Honorary Chairperson, Thanpuying Chanut Piyaoui, opened her
first hotel, the “Princess” on Bangkok’s New Road. This successful venture represented a major
breakthrough for Thailand’s hospitality industry creating and evolving what is today the nation’s
leading hotel company.

Continuing in this pioneering spirit, Thanpuying Chanut embarked upon a luxurious city-centre
property, Dusit Thani Bangkok, which has become the company’s flagship hotel. Dusit Thani
opened in February 1970 and from the beginning achieved widespread popularity, setting new
standards for hospitality. Since then, despite increased competition and the unprecedented scale
of new hotel construction, Dusit Thani has remained at the forefront of Thailand’s quality hotels.

Essence of Dusit Thani

The essence of Dusit Thani is best symbolised by the statue of King Rama VI, which stands just
across the street. King Rama IV devised a Utopian concept in 1918, named Dusit Thani, meaning
“Town in Heaven”. To Thais, the word “Dusit” has two very special connotations. First, Dusit is
the mythological name for the fourth of the seven levels of heaven. Second, King Rama VI took
the name adding “Thani,” meaning “Town” in Thai, to be the title of a model city for democratic
society where everyone would live in happiness and freedom.

The company takes not only its name, but also much of its character, from the ideas of King
Rama VI, whose thoughts on the modern state blended Western and Thai influences. Thus the
architecture of a Dusit Thani hotel displays contemporary lines that nonetheless echo traditional
Thai style. Similarly, the interior design exemplifies genuine Thai artwork and reflects classical
Thai motifs, while the facilities and amenities surpass the highest expectations of modern deluxe
hospitality.

Dusit Hotels and Resorts

In 1987, Dusit recognised tourist trends towards resort style accommodations and acquired a
hotel which was renovated to become the first resort property, Dusit Thani Pattaya, followed by
another beach resort in Phuket – Dusit Thani Laguna Phuket. In 1989, the prestigious Dusit
Resort and Polo Club opened in Hua Hin (now renamed Dusit Thani Hua Hin). Royal Princess
Chiang Mai was opened in Chiang Mai, capital of the north in 1991, followed by a second
northern hotel in Chiang Rai – Dusit Island Resort Chiang Rai opened the same year.
Dusit Thani Manila

In 1995, Dusit International acquired the Hotel Nikko Manila by purchasing shares in the
holding company, Philippine Hoteliers Inc. (PHI), from Japan Airlines Development Company
Limited and JAL Trading Inc. The Hotel Nikko Manila came under the management of Dusit
Thani Hotels & Resorts, and was renamed the Dusit Hotel Nikko, Manila. In order to meet the
high Dusit standards, the Manila hotel also underwent a major renovation programme and
became Dusit Thani Manila in April 2008.

Dusit Education

In order to support Dusit International’s expension and concerned with providing the best
education - from basic to top-level knowledge - in the hospitality industry spurred Thanpuying
Chanut to set up Dusit Thani College, founded in 1993 and has since become the leading centre
of hospitality learning regionally, and the first institution of its kind to gain recognition from the
Thai Ministry of Education. In 2009 Dusit Thani College initiated a programme with Lyceum
University in the Philippines to prepare the young people of today for an exciting career in
hospitality services in the future. Lyceum University has commenced the first Dusit Thani
College – Lyceum University programme in June 2009 with over 4,000 enrolments, which has
exceeded all expectations for the programme’s inaugural enrolment.
General Information

Accommodation Overview
Bask in the modern glamour of Dusit Thani Manila’s 538 pleasantly inviting and newly-
renovated guest rooms and suites.

Classified into six room categories - the Deluxe Room, Club Room, Corner Room, Grand
Room, Ambassador and Presidential Suites; the hotel boasts distinct and luxurious interiors to
cater each discerning guest’s specific needs.

With the hotel’s highly-trained service-dedicated professionals, each guest is ensured of

impeccable service, depicting the distinctive synthesis of royal Thai hospitality and Filipino
geniality.

Check in time is 14:00 hrs and check out time is 12:00 noon.

Amenities and Facilities

 Coffee and tea making facilities 

 In-room safe

 Remote-controlled LCD flat screen television with on-demand video facilities

 Bed side switch control

 IDD / NDD telephone

 Internet connection

 Mini-bar

 Working desk

 Hair dryer

 Complete bathroom amenities

Restaurants & Bars

Indulge in your epicurean pleasures with Dusit Thani Manila’s selection of authentic cuisines
creating a rich and zestful mosaic of international flavours and dining preferences, set within
aesthetically superb interiors. 

Restaurants
Come and relish the internationally acclaimed Tosca Italian restaurant that offers affordably
priced Italian specialties paired with wines from Tosca’s award-winning wine list, praised by
Wine Spectator.

Our Japanese restaurant UMU with its award-winning Japanese design includes live cooking
stations, private rooms and an al fresco dining area with a picturesque view of the Koi Pond and
manicured garden.

Experience the splendour of Thailand with Benjarong restaurant serving Royal Thai Cuisine in

an authentic Thai setting, or take pleasure in the comfortable ambience of theBasix restaurant
with its wide range of local and international dishes.

Dusit Gourmet is located in the hotel lobby and is the place to treat yourself to freshly baked
cookies and cakes and homemade chocolates, sandwiches and ice cream. Or take away your
selection to enjoy at home or in the office.

Lounges and Bars 

The Lobby Lounge is the venue to meet friends and family amongst elegant surroundings, with
fine drinks and snacks available. Open throughout the day, Afternoon Tea is a highlight, and
there is live entertainment in the evening.

Fiesta San Miguel, the place to unwind after a busy day in the office or just for a fun night out.
Enjoy the freshly brewed beer on draft from the hotel’s Micro Brewery, or sip on a nice glass of
wine while enjoying the live music.

Sunday Family Crossover Brunch

Relive the tradition of Sunday Brunch with the entire family and indulge in an exciting array of
authentic dishes, live cooking stations, heavenly desserts.

Enjoy sparkling wine and other signature beverages with three of the world’s most renowned
epicurean delights – Thai, Japanese and Italian – and with an array of other international cuisines
only at Dusit Thani Manila’s Crossover Family Sunday Brunch.Every Sunday 11.30am-3pm

Meetings & Conventions

With 11 meeting and banqueting rooms ideal for conferences, meetings, seminars, banquets
and private parties for up to 1,000 persons; comprehensive state-of-the art facilities and an
experienced event team, Dusit Thani Manila ensures a successful event. Matching the
convenience of sheer space is a credible team of catering and meeting professionals who offer
a choice of international culinary styles and tastes, made truly remarkable with impeccable
service.

Dusit Grand Ballroom can be partitioned into two independent function rooms, Ballroom A
and B allowing optimum flexibility.  It is a preferred venue of Embassies, Local and
Multinational Corporations for their product launches, conferences, conventions and training
 seminars. The Ballroom also takes pride in creating milestones - grand weddings, birthday
parties, reunions and other social events.

The Meeting Centre comprises 4 Boardrooms, all fully equipped with facilities and
requirements for meetings, supported with capable and seasoned meetings staff on hand to
ensure guest’s needs are met. The set up for Boardrooms 1-4, includes conference tables with
built-in power plug, internet access, LAN, speakers and microphones, reclining leather office
chairs, LCD projector, video, DVD/CD player and Nespresso coffee making machine.

For smaller and more intimate gatherings, Meeting Rooms 1, 2, 3, 4 and 5 provide an ideal
venue independently or combined.

Themes & Events

 Fiesta Filipino / Filipiniana

 Thai Experience

 Health and Wellness

Situated in the heart of Makati´s Central Business District, Dusit Thani Manila is accessible to
commercial, entertainment and shopping district of Makati and is 30 minutes away form the
International Airport. Experience world class services and facilities and gracious hospitality that
truly depicts the ‘Asian way of Life’ at Dusit Thani Manila.

Hotel Facilities and Services

 Airport Transfer Service

 Baby-Sitting Service

 Club Lounge

 Business Centre

 Concierge

 Dental Clinic

 Dining Outlets

 Foreign Exchange Service

 Flower Shop

 DFiT Fitness Studio

  Medical Clinic

 Room Service

 Shopping Arcade

 Spa

 Swimming Pool

 Transportation Desk

 Tour & Ticketing Offices

 Hair and Beauty Salon

 Valet Service

Promotions Offered

Long-staying Package

You’ll surely not miss home with Dusit Thani Manila’s extensive line of invigorating activities
to excite each and every day of your stay.

Find yourself addicted to the state-of-the-art facilities of DFiT Fitness Centre. Shop till you drop
with the city’s biggest shopping malls that offer good deals you won’t find elsewhere. After an
exhausting day from work or play, seek ultimate pampering experience at Devarana Spa.

Then, excite your dining experience with Dusit Thani Manila’s specialty restaurants featuring
renowned chefs from across the country thus making your stay truly exceptional!

With so many pleasurable selections to choose from, don’t be surprised if you miss us when you
get home!

Privileges:

 Hearty buffet breakfast at Basix

 Complimentary in-room broadband internet access

 Complimentary one way airport transfer

 15% discount on laundry and dry cleaning services

 10% discount on transportation services

Terms & Conditions :

  Minimum 7-night stay is required for this package

 Not in conjunction with other programme, promotion or certificate

 Subject to 12.6% government taxes and 10% customary service charge

 Valid until 31 December 2011

Honeymoon Special - Romance for Eternity with Dusit

Escape into a world of Dusit magic where eternal romance never ends in an exquisite
Honeymoon Suite. Champagne and chocolate coated strawberries together with everything made
for two begins at Dusit, lasting for eternity. This is the Magic of Dusit.

Privileges:

 Thai welcome flower garland and cold/hot towel upon arrival

 In-room check in

 Welcome Japanese or Chinese tea set up for two in-room

 Complimentary bottle of Bubbles, flowers , pralines and fresh fruit in room

 Turndown service with chocolate coated strawberries and a rose for the bride

 Complimentary breakfast in bed or coffeehouse for two

 Choice of Lover's dinner or 60 minutes couples aromatherapy treatment (subject to

availability of spa facilities) for two per stay

Terms & Conditions :

 Minimum 2 nights stay

 Subject to room availability

 Advanced reservations recommended

 Rates are subject to applicable service charge and prevailing tax

 In the event, any item or facility is unavailable the hotel will provide an alternative

Hotel Fact Sheet

Points of Interest
o Ayala Museum o Fort Bonifacio, American Memorial
o Greenbelt, Lifestyle Centre o Santuario de San Antonio Church
o Ayala Station, Metro Rail Transit o Fort Santiago, Shrine of Freedom
o Intramurals, the Walled City o SM Makati Shopping Centre
o CCP Complex (Cultural Centre of o Glorietta Mall
the Philippines) o The Light and Sound Museum
o Rockwell Makati, Power Plant Mall

Total Guest Rooms: 538

o Deluxe 406 o Club Room 44
o Corner Room 23 o Presidential Suite 1
o Grand Room 62 o Ambassador Suite 2

Guest Room Facilities

o Broadband Internet Access o On-demand VDO Facilities
o LCD Screen Television o In-room Safe
o IDD/NDD Telephone o Satellite TV Channels

Restaurants & Bars

o Basix (International) o Fiesta San Miguel (Filipino)
o Tosca (Italian) o 24-hour Room Service
o Benjarong (Thai) o Lobby Lounge
o Umu (Japanese)

Facilities & Recreation

o Airport Transfer Service o Swimming Pool
o Foreign Exchange Service o Devarana Spa
o Babysitting Service o Tour & Ticketing Offices
o Hair & Beauty Salon o DFiT Fitness Centre
o Business Centre o Transportation Desk
o Medical & Dental Clinic o Flower Shop
o Concierge o Valet Service
o Shopping Arcade

o Club Lounge
Daily Journal

Day 1 – May 6, 2011

-Assign at the Seafood Section
-Learn to open oyster
-Adapting the environment

Day 2 – May 7, 2011

-Assign at the Chinese Section

-Learn different kind of dimsum

Day 3 – May 8, 2011

-Assign again at the Chinese Section

-Prepare the ingredients for the omelet for tomorrow breakfast
-Peel onion,carrots,potato,pineapple and melon

Day 4 – May 9, 2011

-Get the grilled items at the Butchery

-Cooked steam rice
-Learn to cook pineapple chicken fried rice

Day 5 – May 10, 2011

-Assign again at the Seafood Section

-Open almost 50pcs. Oyster
-Prepare again the ingredients for tomorrow

Day 6 – May 11, 2011

-Assign at the Fruit Section

-prepare some slice fruit for the guest

Day 7 – May 12, 2011

-Assign at the Japanese Section

-Learn different kinfs of Japanese food offer by the restaurant like california roll,tuna
sashimi,lapu-lapu sashimi etc.

Day 8 – May 13, 2011

-Assign at the Chinese Section

-Steam many dimsum for the 70 pay reservation
-Arrange the ingredients in the walk-in chiller
Day 10 – May 15, 2011

-Assign again at the Chinese Section

-Steam dimsum
-Prepare omelet
-Peel fruits

Day 11 – May 16, 2011

-Assign at the Dimsum(Chinese) Station

-Peel so many fruits because there are many guests for tomorrow
-Prepare also for the omelet(double) because of many guests tomorrow

Day 12 – May 17, 2011

-Assign at the Japanese Section in the afternoon and in the Chinese Station in the evening
-Peel fruits again
-Prepare omelet for tomorrow

Day 13 – May 18, 2011

-Assign again at the Chinese Section

-Peel fruits
-Prepare omelet

Day 14 – May 19, 2011

-Assign at the Grilling Station

-Grilled different kind of food like lamb chop, shrimp satay, chicken satay, beef satay.
-Peel fruits
-Prepare omelet

Day 15 – May 20, 2011

-Assign at the Chinese Section in the afternoon ,there are so many guests
-Peel fruits
-Prepare omelet
-Assign at the seafood and open almost 80pcs. Oyster

Day 17 – May 22, 2011

-Assign at the dimsum station

-Order california maki for our Japanese Station
-Peel pineapple,papaya and watermelon
Day18 – May 23, 2011

-Chinese Station again

-Prepare fruits(Pineapple,Watermelon)
-Make tempura
-Prepare omelet

Day 19 – May 24, 2011

-Chinese Station(Preparation/Pull out)

-Refill dimsum because there are many guest
-Make Tacos
-Prepare omelet

Day 20 – May 25, 2011

-Seafood Section(open oyster)

-Get the dimsum at the Butchery for the chinese section
-Cooked rice for the Pineapple Chicken fried rice
-Prepare the ingredients for the omelet

Day 21 – May 26, 2011

-Assign at the Chinese Section

-Wrap the mixture of Pork and Chicken Siomai
-Peel the fruits
-Arrange the foods in the walk-in chiller

Day 22 – May 27, 2011

-Grilled prawns and other grilled items

-Cooked Tempura
-Prepare the ingredients for the Pineapple Chicken fried rice
-Wrap Pork and Chicken Siomai

Day 24 – May 29, 2011

-Assign at the Chinese Section

-Prepare some Tacos for the guest
-Wa take photos of ourselves,other practicumers,because we will be rotate tomorrow. I’m
now assign at the BakeShop
-We fetch the siomai mixture at the butchery
-We will wrap it
-Prepare the ingredients for the omelet
-Beat so many eggs for the omelet also
Day 25- May 30, 2011

- First day at the bakeshop

- Clean and arrange the chiller
- Arrange the storage for the dry goods
- Chopped roast cashew nuts for the sansrival

Day 26 – May 31, 2011-06-11

- Get the stocks at the storeroom in the basement

- Arrange the stocks that we get in the storeroom at the bakeshop
- Make leche flan
- Pull out the desserts in the basix restaurant to refill

Day 27 – June 1, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make a bread and butter pudding
- Make the leftover bread a pudding

Day 28 – June 2, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make again bread pudding
- Setup the desserts in ballroom 1 for the function

Day 29 – June 3, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make a fruit skewer and deliver it at Tosca restaurant
- Make a bread pudding

Day 31 – June 5, 2011

- No stocks for today because the storeroom is closed during Sundays

- Stay at the basix to help at the buffet and make a crepe and banana cue and kamote cue
- Pull out and refill the desserts in the basix
 - Nothing else because no function

Day 32 – June 6, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Deliver the fruit skewer at Tosca
- Make brownies
- Make bread pudding
- Clean the glass for the tiramisu

Day 33 – June 7, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make bread pudding
- Make leche flan
- Make additional fruit skewers for Tosca

Day 34 – June 8, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make butter and bread pudding for the function
- Setup the desserts at the ballroom for the function
- Get assorted cookies at dusit gourmet for the function

Day 35 – June 9, 2011

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Prepare and setup the desserts for the honda function 31 pax

Day 37 – June 11, 2011-06-11

- Get the stocks at the storeroom

- Arrange the stocks
- Pull out and refill the desserts in the basix
- Make a tiramisu mixture
 - Make a leche flan
- Arrange the desserts at the FSM for the function

Day 38 – June 12, 2011

- No stocks for today because it’s Sunday

- Make fruit skewers for tosca
- Prepare the fruits and crepe for the basix
- Pull out the dessert in basix
- Arrange the desserts for the setup in basix
- Setup in basix

Day 39 – June 13, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 40 – June 14, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 41 – June 15, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 42 – June 16, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
Day 43 – June 17, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Make brownies
- Make tiramisu for the function

Day 45 – June 19, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 46 – June 20, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Help in the main kitchen in plating for their function

Day 47 – June 21, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 48 – June 22, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
 - Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Help the new casual to familiarize in doing what i am doing

Day 49 – June 23, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 50 – June 24, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 52 – June 26, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Make bread and butter pudding
- Make ganache for the brownies

Day 53 – June 27, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 54 – June 28, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
 - Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Setup the assorted fruits and assorted pastries in ballroom A for the function

Day 55 – June 29, 2011

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 57 – June 30, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 58 – July 1, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Day 59 – July 3, 2011-07-16

- Make crepe and vanilla sauce

- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix
- Deliver fruit skewers at tosca
- Make bread pudding

Day 60 - 64 July 4 – 8, 2011-07-16

 - Make crepe and vanilla sauce
- Prepare the fruits
- Pull out desserts in basix
- Arrange the fruits and crepe
- Setup in basix

Photos with Captions

While preparing the fruits for breakfast

My Bakeshop Family

Storing pastries in the walk-in chiller

 While preparing the brownies

Setup assorted pastries for the function

Summary of Practicum Experiences

I really enjoy my practicum here at dusit thani manila because the staff are very friendly and they
are helpful to teach us how the operation runs.

First, I was assign in the kitchen of basix, my first week there was very tiring because I don’t
used to standing for a long hours but after that my body become used to it so I’m starting to
enjoy what I am doing there. I learn there how to interact with the guest because we are the one
who prepares the order of the guest in the buffet, like me I was assign at the chinese station, I am
the one who cooked the dimsum for them and also I was assign in the seafood section where the
opening of oyster was your job at first it was hard because it’s my first time and I suffer from
mild wounds but I get used to it and make it easy for me for the past few weeks. The thing that I
don’t like is that sometimes they yell at us because we did something wrong, it’s ok with me but
if only they taught us what to do in the first place we won’t do any mistake.

Second, I was rotated at the bakeshop kitchen. This was my last rotation because I request to stay
in this kitchen until I finish my practicum. I really enjoy my duty at the bakeshop because the
chef’s are very fun to be with and they are friendly(afternoon shift) to us. I learn a lot of things at
the bakeshop like making leche flan, creme brulee, tiramisu, pudding and many other but I was
assign here to be at the basix in evening I’m the one who help the chef assign in the basix to
prepare what we need to setup like the crepe, fruits, breads, pastries, ice cream and halo-halo. I
really used in this work because i was assign here for 5 weeks. I just don’t like what the morning
shift was doing, they let the practicumers get the requisition in the storeroom and don’t
accompany us.

Conclusion and Recommendation

This practicum experience was really helpful to me. I really learned a lot of things especially in

the kitchen. I really recommend that Hotel and Restaurant Management student must undergo

their training in a 5 star hotel because they equipped the trainee the skills and knowledge that

enables them to be more competitive unlike the lower star hotels.