Access Computer and Technical Colleges

Camarin Campus

Documentary Requirement
For
On-The-Job Training

In Partial Fulfillment
Of the Requirement for
Bachelor of Science in Hotel and Restaurant Management

Submitted to:
Mr. Armando SP. Comploma, LPT, MAEd

Submitted by:
Lorainne Teves Torrazo

Second Semester

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 ACKNOWLEDGMENT

I’m Lorainne Teves Torrazo and I would like to express my deepest and sincerest
gratitude to the following people behind the success of my 700 hours 3 months training
at Eurotel Hotel, Vivaldi Residences.
First and foremost to our Almighty God, thank you Lord! For giving me strength
everyday, for the guidance and good health, for the graces and blessings you gave to
me that helped me to perform my duty as part of my learnings on OJT.
To my parents, thank you for the moral and financial support.(Special mention for my
neighbors that help me to continue my OJT, they let me borrow money so I couldn’t be
absent- You guys are awesome you’re the reason why I finish the 700 hours hotel On
the Job training).
To my respective adviser Mr. Armando SP. Comploma it is an honor for me to be one
of your student, thank you for the kindness, guidance and support to us, from the first
day of training you never leave us most especially when we encountered problems in
the management of the hotel, You tried your best to communicate with them just to
make sure that they are giving us the skills and knowledge we need to learn. I, we
appreciate your effort sir.
To hotel captain waiter Mr. Jomar Martin, banquet coordinator Ms. Abigail Borbon,
supervisors: Mr. Paul Adrian Bendivil, Jay-arr Norcio and sir Marvin Delos Reyes, to
hotel Manager Mrs. Geraldine De Leon thanks to all of you for giving excellent
experiences on throughout the duration of training and to all the kitchen personnel for
their endeavor to assist us for the completion of our training.

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 TABLE OF CONTENTS

Introduction ----------------------------------------------------------------------------------------Page 4
Objectives, Time and Place ------------------------------------------------------------------Page 5
Linkage Institution -------------------------------------------------------------------------------Page 6
Eurotel Core Values -----------------------------------------------------------------------------Page 7
Management -----------------------------------------------------------------------------------Page 8-
12
Hotel logo & Organizational Chart --------------------------------------------------------Page 13
The training area, facilities, amenities, services ---------------------------------Page 14-19
Food Menu ----------------------------------------------------------------------------------------Page 20
Tools and Equipment ---------------------------------------------------------------------Page 21-26
Training Experience (Journal) ---------------------------------------------------------Page 27-31
Task Performed, Strength & weaknesses ----------------------------------------------Page 32
Insights, Challenges, Suggestions for Improvement -------------------------------Page 33
Suggestions to solve the problem --------------------------------------------------------Page 34
Summary -------------------------------------------------------------------------------------------Page 35
Appendices ----------------------------------------------------------------------------------------Page36
Appendix 1. Recommendation Letter Page 37
Appendix 2. Resume ---------------------------------------------------------------------------Page 38
Appendix 3. Location Map of hotel --------------------------------------------------------Page
39
Appendix 4. Time Card ------------------------------------------------------------------------Page 40
Appendix 5.Certificate of Training --------------------------------------------------------Page 41
Appendix 6. Evaluation -----------------------------------------------------------------------Page 42
Photos (Proof of training) ----------------------------------------------------------------Page 43-44

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 INTRODUCTION

On-the-Job Training (OJT) helps the students how a job work and provide

sufficient knowledge to the field they had chosen. OJT is part of college curriculum that

aims to train and orient students about their future career. OJT is very important not

only to teach students their chosen career but to show students the reality about

working. The goal of the OJT program is to place the participants in occupations that will

enhance their prospects for long term employment and will ultimately permit

employment competencies, through exposure in an actual work setting, to the

processes, work tasks, and tools and methods of a specific job or group of jobs. The

hospitality industry is growing rapidly and in the last decades, the industry has got much

importance of vigorous process of expansion. It is expanding locally and globally as well

as promoting its growth in a changing multinational environment. Hotels and restaurants

are one of the key players in this industry.

Eurotel- is 3-star hotel a welcome haven for couples, tourists and travelers seeking

respite and comfort in one of the amazing spots of this country. Elegantly designed with

subtle modern European influences, guests are assured of comfort and convenience

with a good range of rooms. Known for great services in Quezon City, the hotel offers

services such as restaurant, elevator/lift, air conditioning, room service, parking,

conference room, wifi, airport transfers, Business travelers can make use of the hotel’s

conference space as well as other services which includes photocopying, banquet, fax

service. At Eurotel Vivaldi, many room choices are available across different categories

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and its easy to choose one that is best suited for your needs. All rooms include air

conditioning, safe, work desk, while other rooms offer scenic city, garden and pool view.

Objectives of OJT
Generally, the trainee aimed the following objectives as she entered her training
period:
1. know the company profile of her training institution/s;
2. gain knowledge on the actual standard operating procedures of the
department she was assigned to;
3. experience the actual work in hotel and restaurant setting; and
4. finish the required training hours on each training phase.
Specifically, the trainee aimed the following:
1. apply the theoretical knowledge acquired from classroom to become more
responsive in the demands of hotel industry;
2. enhance her skills related in hotel operations;
3. practice the value of professionalism; and
4. finish the 700 hours on-the-job training requirement in hotel industry.

Time and Place of OJT

I had my 700 hours hotel training at Eurotel Hotel Vivaldi Residences located at

Cubao, Quezon City. I was assigned under F& B Department throughout my training

period. My training schedule varies every week. I have 6am-3pm and 10am-7pm

schedule. I also experienced to have a graveyard shift from 2pm-10pm. I report for duty

from Sunday to Saturday with one day-off. I had my training started from December 10,

2019 to March 13, 2020.

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 THE LINKAGE INSTITUTION

EUROTEL Company Profile

Eurotel Hotel Group motivated to meet the demand for unique lodging services
in the Philippines. Eurotel Hotel Group was conceived to meet such a demand. It is the
only lodging chain in the country that uses a distinctively European theme and motif.
Elegantly designed with subtle modern European influences, guests are assured of
comfort and convenience with a good range of rooms (Studio, Standard and Euro
Suite). Affordability plus the traditional Filipino hospitality is a matchless combination.
Meeting modern-day standards of sanitation and safety, each room is guaranteed to
satisfy your needs. Managed by experienced veteran hoteliers and staffed by carefully
selected and well trained personnel, Eurotel Hotel Group will provide you with the best
lodging experience you will ever have.

Mission
To provide innovative products and excellent services, executed by carefully
selected and well trained personnel that would ensure the continuous growth of the
business to sustain the profitability and improve the lives of all stakeholders and the
community where we belong.
“This is our commitment to God, our society and the future generations to come”.

Vision
To be no.1 business mans hotel in all key cities and in the country. We set the

trend.

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EUROTEL Core Values

G.R.E.A.T.

 G- uest delight •Eurotel aims to dazzle and delight our guests by providing them with

an unmatched service experience which they shall remember for years to come.

 Re- engineering •Continuously innovate and introduce latest designs that is not only

functional but have taken guests safety, comfort and guests concerns on rooms and

other facilities.

 E- nvironment •

 A- ttention to details •Innovation demands consistency thus Eurotel focus not only on

the latest developments for our guests convenience but also the simplest details that

our guests entails.

 T-eamwork •Encouraging our team to work together for the betterment of the

operation. The company encourages everyone’s participation in the different

company initiated activities that aims to strengthen the bond relationship of the

employees. The activities includes: Yearly summer outing, Christmas celebration,

Anniversary ball, Team building, etc.

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Eurotel Management

The personnel of Eurotel Hotel are competent in their line of work and can

perform under pressure a multitasking activity.

General Manager.

 Mrs. Geraldine Felizardo–

 She is the general manager of the hotel. She provide the owner with a

reasonable return of investment, keep guests satisfied returning, and keep

employees happy. She take care of the overall administration of a hotel. She is

also responsible for strategic planning to ensure the success of a hotel business.

And for this, they need to leverage the power of an all-in-one Hotel PMS that

helps them with KPIs and insights.

Cash and Property Management Supervisor.

 Mrs. Ma. Eloisa Francisco Celpo-

 Supervise the efficiency and effectiveness of safekeeping and control of cash

and hotel properties. In accordance with established policies and procedures.

 Planning- developing objectives, programing & scheduling, budgeting,

administering policies a d procedures.

 Organizing- Implementing organizational structure, delegating work, developing

relationship.

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  Monitoring billing of hotel utilities.

 Monitoring hotel expenses.

 Updating daily/monthly sales monitoring.

Banquet Event Coordinator.

 Ms. Abigail Asi Borbon-
 She is responsible for meeting with potential and current clients to identify the
client's desires for the event. They provide information to the clients about the
services the company provides, and help clients make the appropriate decisions
based on the estimated size of the event.

Hotel Supervisors:
 Mr. Paul Adrian Bendivil
 Mr. Jay-arr Alonzo Norcio
 Hotel supervisors supervise staff members and delegate tasks as necessary.
They also train the front desk staff in hotel protocols, guest registration, and
other duties. Hotel supervisors assist the general manager with management
tasks such as creating employee work schedules and distributing payroll checks.

Leadman.
 Mr.Marvin Delos Reyes
 Supervise work activities of cleaning personnel to ensure clean, orderly, and
attractive rooms in hotels. Assign duties, inspect work, and investigate
complaints regarding housekeeping service and equipment and take corrective
action.

Front Desk Clerk/Cashier

 Abegail Lontabo Flores

 Mercy Kirk Patrick
 Marify Segen
 Using a smart Hotel PMS, a hotel’s front desk staff can streamline the whole
reservation process – right from accepting bookings (coming via walk-ins, OTAs,
travel agents), assigning rooms, confirming the same and sending out a
confirmation mail to the guest. They can also take requests for booking
cancellation/modification and room upgrades, with ease. Here are some other
tasks a front office staff performs with a Hotel PMS –

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  Handling guest payments.
 Accomodating guest for check-in.
 Assisting check-out guest.
 Inputting room transactions in hotel systems.
 Preparing cashier’s report/sales transaction.

Front desk Telephone Operator

 Aileen Antonino-
 She Speaks clearly, distinctly, and with a friendly, courteous tone. Uses listening
skills to put callers at ease and obtains accurate, complete information. Answers
incoming calls and directs them to guest rooms through the telephone console or
to hotel personnel or departments.
 Takes and distributes messages for guests, provides information on guest
services, and answers inquires about public hotel events.

Housekeeping Staff –

 Emar Tuliao
 Manuel Victorio
 Dig Teope
 Jerome Zamora
 Basit Panontongan
 Melvin Paul Mercado
 Marcelo Dumlao
 Excellent housekeeping plays a vital role in ensuring guest satisfaction. Post
checkout when the front desk staff marks a room as vacant, the PMS sends an
alert to the housekeeping department. And once the cleaning is done and the
room is ready, the housekeeping staff can mark the room as ready to occupy on
the software. This helps the front desk staff to know rooms that are ready to
move in and thus helps him offer faster check-in facility to guests.

Kitchen Personnel:

Hotel Chief Cook.

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  Mr. Jovy Evangelista Soberano
 Oversees a restaurant's kitchen by managing other members of the food preparation team,
deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in
prep work, such as chopping vegetables, but more often will be involved in cooking specialty
dishes.

Cook1. Mr. Samuel Joshua Amigoss

Cook2. Mr. Michelle
Cook3. Mr. Joey
The 3 kitchen cook have different schedules: morning shift, afternoon shift and
graveyard: cook no.1 6am-2pm and cook no.2 from 2pm-10pm while cook no.3 10pm-
6am. They do their job with or without the supervision of the chef cook.
 Set up workstations with all needed ingredients and cooking equipment
 Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting
meat etc.)
 Cook food in various utensils or grillers
 Check food while cooking to stir or turn
 Ensure great presentation by dressing dishes before they are served
 Keep a sanitized and orderly environment in the kitchen
 Ensure all food and other items are stored properly
 Check quality of ingredients
 Monitor stock and place orders when there are shortages.
Kitchen Staff.
 Mr. John Ralph Ermocilla-
 The kitchen staff is responsible for ensuring all areas of the kitchen, food prep,
and food storage areas are clean and properly sanitized. This includes washing
dishes and cooking equipment, cleaning floors, sanitizing countertops and cutting
boards, and maintaining all areas to health code standards.

Hotel Captain Waiter.

 Mr. Jomar Martin-

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 The primary goal of a waiter captain is to ensure diners are receiving high-quality
service. The day-to-day duties range from training all levels of servers, overseeing the
proper order and flow of dishes, informing staff about specials and food that is sold out,
and keeping the dining areas clean and organized.

Hotel Waiters:
 Jeric Tolentino
 Mark Chester Quinto
 Neil Warren Custudio
 John Eric Toque Mahusay
 Greet customers and hand out menus. Take meal and beverage orders from
customers and place these orders in the kitchen. Make menu recommendations
and inform patrons of any specials. Deliver meals and beverages to tables when
they have been prepared.
Housman
 Jeffrey Adayne-
 A hotel houseman may work independently or in a team-style environment.
Essential duties of the role typically include removing soiled bedclothes and
remaking the bed with clean ones, vacuuming the room and hallways, mopping
the floor, cleaning and sanitizing the bathroom and replacing toiletries and
towels.Hotel massage therapist
 Minerva Guilas-
 Handling all massages as per the hotels operational and treatment standards.
Responsible for all massages and treatment related activities, and for the safety
of the guests in the massage room. 
 Maintains appropriate standards of conduct, dress, hygiene, uniform appearance
and posture of himself/herself and all personnel involved in the massage room
operation.
Hotel Security in charge
•Secures premises and personnel by patrolling property; monitoring surveillance
equipment; inspecting buildings, equipment, and access points; permitting entry.
Obtains help by sounding alarms. Prevents losses and damage by reporting
irregularities; informing violators of policy and procedures; restraining trespassers.
Pest Control

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•Responsible for identifying, selecting, mixing, and applying chemical or manual
solutions to get rid of pests. Identifies pest problem and appropriate solution, applies
chemical or trap, and removes dead rodents.

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 Green Color – Eurotel cares for the environment

The Armoire - Stability

Red Color - Warmth welcome

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THE TRAINING AREA
Food and Beverage Department
In a hotel, the food and beverage department is an integral place. It is responsible
for the systematic distribution of food and beverages in the hotel and in the other
areas outside as required. An important role is played by this department in the
success of the hotel business.

Hotel Facilities, Amenities & Services

 Conference and meeting facilities
 Lounge
 Luggage storage
 Non smoking rooms
 Parking outside the hotel at an extra charge
 Restaurant (smoking rooms)
 Ironing service
 Massages
 Room service (24 hours)
 Disable rooms and interconnecting rooms
 24 hour security
Many personal items are provided complimentary for use by guests. These may include
irons and ironing boards, hair dryers, soap, shampoo, mouthwash, or shower caps.. 
FUNCTION ROOM
Function Equipment
Banquet department uses various pieces of equipment that are necessary to conduct
different types of functions. While booking the function, the banquet manager or in-
charge should discuss with the host and find out the facilities required and make the
host clear what are the facilities available free of cost and what will be provided with
extra charges. The banquet department has a store room which is used for storing the
banquet equipment. It should be remembered that these equipment occupy the function
space. More the equipment in use, more the space utilized. Facilities may be
outsourced if they are unavailable in the property.

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Banquet Tables and Chairs
No function can be thought of without these pieces of furniture. These are the most
basic of all the function equipment

Banquet tables
They are used for making different types of table plans, food service, buffet set-up,
display, registration, reception, etc. They are available in quarter round, naff round,
round, square, rectangle, oval, and serpentine shapes of different dimensions, and the
height being 30". These tables of different

They are used for making different types of table plans, food service, buffet set-up,
display, registration, reception, etc. They are available in quarter round, half round,
round, square, rectangle, oval, and serpentine shapes of different dimensions, and the
height being 30". These tables of different shapes are used for different purpose. The
banquet tables are collapsible for easier storage.
Banquet chairs
It is the most important piece of furniture for all kinds of functions. The chairs used for
the function must be comfortable. Most chairs do not have armrest, but some do. These
chairs should be sturdy and made of light weight aluminum. They should be stackable
and transported easily with the help of trolley.

Risers
These are pieces of furniture that are joined together to make a stage of required size.
The size of an individual riser is commonly 4' x 8' with the height ranging from 9" to 24".
However, a hotel may have risers of 2' x 8', 3' x 8' depending on its need. It is always
advisable to have one in the size of 3' x 8' riser to make the stage of odd number size.
Most functions need a stage and the size of the stage should be calculated considering
the number of persons and/or the equipment to be accommodated on the stage. The
surface area of the built-up stage should be adequate to accommodate the persons
and/or equipment. The minimum area required on the stage behind the chairs is 4'. To
make up the stage of 16' x 24', one needs 12 risers of 4' x 8' and if the hotel wants to
make the stage of 11' x 16', then the hotel needs four risers of 4' x 8' and two risers of 3
x 8'. Risers may also be used to create tiered stage for effective display of products.

A small raised platform either on a stage or on the floor, with or without a mic, from
which a presenter may deliver.

Lactern
It is a stand upon which a speaker may rest notes or books. It may be placed on the

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floor, or tabletop. This is generally used by speakers or singers.

Dance Floor
Dance floors may be made by joining the wooden pieces of 3' x 3' that are rimmed with
reinforced steel with interlocking clamps. Outside edges of the dancing floor should be
slanting. The determination of the appropriate size of a dance floor is very important as
a too large floor reduces the dining area while a too small a dancing floor will become
over-crowded. It is important to roughly estimate the percentage of participation in
dancing. However, it is very difficult to predict because of many factors, such as mood,
music preference, age group of participants, ability to dance, etc. The dance floor area
allowance per person is approximately about 3 sq. feet for 50 per cent participation. For
a 'dine and dance' party of 300 guests, assuming 50 per cent participation for the
dance, the area requirement for the dance floor is 450 sq. feet.

Food Service Equipment

The service equipment used in the banquet department should be suitable for formal
seated service and also for the buffet set-up. The quality of service equipment chosen
for formal dinner and VIP service should be much better than the ones for informal
dinner. The quality of service equipment for outdoor catering is normally of ordinary
quality. Soup tureen, chaffing dish, ice box, water dispenser, crockery, cutlery,
glassware, linen, service spoons and forks, service tongs, platters, ladles, bowls, and
other miscellaneous equipment, such as water jugs, cruet sets, pickle and sauce bowls,
bread basket, butter dish, etc. are stored in adequate quantity keeping the maximum
floor loads of the banquet facilities in mind. Suppose a hotel has four banquet halls of
maximum capacity of 300, 250, 500, and 150 each, then the banquet department must
have equipment to cater to 1200 people at a given time assuming that all the halls are
busy. It is always better to have 20 per cent stock extra.
The equipment for outdoor catering should be kept separately from the equipment used
for indoors for better control.

Canopy
Canopy is a temporary structure erected over the buffet counter during the outdoor
catering function. The structure is made of aluminum and fabric of bright colours. It is
used for the following
•It acts as the cover for the dishes displayed on the buffet
•It helps the guests in identifying the counter from far.
The colour assignment for canopies of various counters for example, green canopy for
vegetarian, red for non-vegetarian, blue for water, yellow for sweets, etc. would assist
the guests in service.

The name of the dish may be printed and pinned on the canopy so as to assist the

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guest to locate a particular dish easily.
Most hotels do not stock the canopies in the department as they occupy more storage
space. They outsource this structure from the local market.

Pipe and Drape

It refers to portable draping that can be set up as a divider or as a barrier, often used
during the exhibition, around the performance floor, etc.

Audio Visual Equipment

Audio visual (AV) equipment refers to the equipment, tools, and materials used in
presentations to engage the senses of hearing and sight. There are many advanced
audio visual equipment available in the market and there is continuous technological
improvement over the old equipment. The banquet staff must be aware of such
advanced equipment and update its facilities. The function organizers must know
various kinds of gadgets used, their terms and uses, space required, etc. When working
out the space for function, the caterers must remember that many types of AV
equipment take considerable amount of usable square footage of a function hall.
Therefore, they must take the list of AV equipment requirement during booking the
function. Some AV equipment set-ups are so extensive that they may take entire rooms.
Following are the terms often used AV facility which the caterer should understand.
Amplifier-   It supports the audio source by intensifying the sound.
Mixer-   It is an audio device that mixes multiple audio sources. It is used whenever
multiple microphones are used.
Boom microphone -it is used to capture the audio source from a distance,
Dimmer Switch- it is used to control the intensity of lights.
Equalizer- it is used to improve the quality of the audio by adjusting bass, treble, and
mid-range frequencies.
Flipchart- it is a large pad of sheets mounted on a stand, used during interaction of
presentation.
Houselights- it is a permanent lighting system of the function room.
House sound- it is a permanent audio system of the function room.
Lavaliere microphone- it is a microphone that is attached to the speaker to allow free
hand movement. a lavaliere mic can be cordless or with cord.
OHP- over head projector is a device in which the contents of transparencies are
directed to a screen in a forward direction by light through the lens.
LCD- it is a unique device, an improvement over OHP, connected to the computer and
the contents of the selected file from the computer is displayed on a screen to the
audience through light.
PA systemIt is portable audio (PA) system which is used in auditorium and other large
areas. It basically includes microphone (with or without cord), amplifier, and sound box.
Slide projector- it is a device that project the image of one slide at a time on to screen.

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The slides can be moved with the help of a control device or automatically, according to
the time set.
Screen- Screens are used when the images are to be projected. it may be used with
OHP and LCD. Screens are used when movies are screened during the function. Free
standing screens are used during functions in the room and they are folded neatly and
kept side when not in use. Some of me newer banquet and meeting rooms already have
screens permanently set up in the room.
There are various sizes of screens and it should be selected according to the area of
the function hall capacity.

Function Room A

Function Room B

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Kitchen Area

HOTEL ROOM

Standard Twin Room. It is an 18 square meter room with two single beds, cable TV, a
private bathroom with hot and cold shower with free toiletries, telephone, a hair blow
dryer, free bottled water, can access free Wi-Fi, air-conditioning unit and free buffet
breakfast.
Family suite. It is a 36 square meter room with one single bed and one large double
bed, cable TV, a safety deposit box, a private bathroom with hot and cold shower and
bathtub with free toiletries, telephone, a hair blow dryer, mini refrigerator, air
conditioning unit and free buffet breakfast. It can access free Wi-Fi and free parking.

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Food Menu

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22
TOOLS & EQUIPMENT

FUNCTION EQUIPMENT

Banquet department uses various pieces of equipment that are necessary to conduct

different types of functions. While booking the function, the banquet manager or in-

charge should discuss with the host and find out the facilities required and make the

host clear what are the facilities available free of cost and what will be provided with

extra charges. The banquet department has a store room which is used for storing the

banquet equipment. It should be remembered that these equipment occupy the function

space. More the equipment in use, more the space utilized. Facilities may be

outsourced if they are unavailable in the property.

 Food service push cart- used to bus-out or dish-out plates and utensils. Carry

heavy materials for table set-up.

 Electric Soup Warmer- It is used to serve and keep soups, porridge or sauces

hot or warm. You can easily control the temperature with its variable control

knob. It is very easy to use - just put a small amount of water inside the inner

portion of the warmer and plug it.

 Dinner Plate- The dinner plate is used more than any other plate. It is used to

serve the main course at all meals, formal and informal. Modern dinner plates

measure from 10 to 11 inches across.

 Cup & Saucer- "cup and saucer", where hot beverages are typically served on a

saucer, which "is useful for protecting surfaces from possible damage due to the

heat of a cup, and to catch overflow, splashes, and drips from the cup, thus

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 protecting both table linen and the user sitting in a free-standing chair who holds

both cup and saucer."

 Chafing Dish- A chafing dish is a metal cooking or serving pan on a stand with

an alcohol burner, holding chafing fuel below it. It is used for cooking at table or

as a food warmer for keeping dishes at a buffet warm.

 Water Dispenser- A water dispenser, known as water cooler (if used for cooling

only), is a machine that cools or heats up and dispenses water with a

refrigeration unit.

 Service Plate- The service plate is the largest plate, ranging in size from 11 to

14 inches across. The service plate is laid in the center of the cover before the

diners come to the table, but the way it is used is different for formal and

informal dining.

 The bread-and-butter plate- is used to separate bread and butter from sauce,

gravy, and juices from other foods on the plate. A plate five to six inches in

diameter for individual servings of bread and butter. — called also butter plate.

 Soup Ladle- A soup ladle is a specialized spoon which is designed for serving

soups, gravies, punches, and other liquids. Ladles can also be used for stirring

and in food preparation.

 Juice Dispenser- The juice dispenser enables you to serve large quantities

of juice hygienically, especially at large buffets. The height of the SAN plastic

drink container can be individually adjusted, and an ice tube is available as an

accessory to keep juice cold for longer.

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  Place Mats- Uses. Their primary function is to protect the dinner table

from water marks, food stains or heat damage. They also serve as decoration,

especially placemats made from lace or silk. In restaurants, they can be used to

advertise menu items, specials, local businesses or games for children.

 Consommé bowl- Made of white porcelain, used to served hot soups.

 Chafing Fuel- Chafing fuel is a fuel used for heating food, typically placed under

a chafing dish. It is usually sold in a small canister and burned directly within that

canister, with or without a wick.

 Table Cloth- tablecloth is a cloth used to cover a table. Some are mainly

ornamental coverings, which may also help protect the table from scratches and

stains. Other tablecloths are designed to be spread on a dining table before

laying out tableware and food.

 Table Runner- A table runner adds color, texture, and interest to your table and

is the foundation for your table decor. Table runners also protect your table from

spills and damage that can be caused by hot pans and dripping candle wax.

 Table Napkin- A napkin, serviette or face towelette is a rectangle of cloth used

at the table for wiping the mouth and fingers while eating. It is usually small and

folded, sometimes in intricate designs and shapes.

 Highball Glass- A highball glass is a glass tumbler used to serve

'tall' cocktails and other mixed drinks that contain a large proportion of a non-

alcoholic mixer, and are poured over ice. It is often used interchangeably with

the Collins Glass, although the highball glass is shorter and wider in shape.

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  Water Goblet- A water goblet consists of a conically shaped glass with no

handle, rising from a stem with a foot. Water goblets vary in style, shape and

decoration, and are usually more plain than other types of goblets.

TOOLS AND EQUIPMENTS USED IN FUNCTION ROOM

FOOD & BEVERAGE DEPARTMENT

Food Service Push Cart Electric Soup Warmer

Dinner Plate Cup and Saucer

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 Chafing Dish Water Dispenser

Service Plate Soup Ladle

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 Bread and Butter Plate Juice Dispenser

Table Placemat Consommé Bowl

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 Chafing Fuel Table Cloth

Table Runner Table Napkin

TRAINING EXPERIENCE

Daily Journal

I had my training at Eurotel Vivaldi Residences. I started last December 10,

2019. Ms. Abigail Asi Borbon, the Banquet Event Coordinator oriented me and my co-

trainees about the company profile of Eurotel Hotel. She told us the three important

attitudes of a good food attendant: We must always smile, be presentable, and be

productive and effective trainee at all times. Ms. Borbon tours us in the kitchen and

facilities of the hotel. She required us to wear white long sleeves, black skirt (pencil cut)

black stocking, black shoes, hairnet, vest, and with name plate but if we are assigned in

the kitchen we are required to wear apron and mouth guard. She also give us our

schedule and assignment, me and Hazel is from 10:am-7pm but every end of the month

there is a shifting of schedules.

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 On my first day of training, it was December 10, 2019. Ms. Borbon already

assigned her to the function room. She introduce me to Mr. Jomar Martin, the Captain

waiter of the hotel and Mr. Martin advised me to observe first since it was my first day in

the training. On the second day of my ojt I was again assigned in the function room but

this time I begin to do my task, I serve food to guest and dish-out plates as well bring all

dishes in the kitchen, I do it whole day. On the third day of my training after the time of

event I help my co-Ojt’s in cleaning the function room, it was Wednesday until Friday

same routine again because the seminar in the hotel took 4 days and the guests are

from the department of Laguna Land Development Authority (LLDA).

Second week of training. 21st of December the hotel employees are all busy

planning for the upcoming event on December 25, 2019 because they will be having a

Christmas party. We clean, carry and arrange the three round tables, 30 chairs, put

black round table cloth, centerpiece on top of it, place dinner plates, water goblet, and

table napkins. We followed the buffet area by adding soup tureen, chaffing dish, ice box,

water dispenser, crockery, cutlery, glassware, linen, service spoons and forks, service

tongs, platters, ladles, bowls, and other miscellaneous equipment, such as water jugs,

cruet sets, pickle and sauce bowls, bread basket, butter dish, etc. are stored in

adequate quantity keeping the maximum floor loads of the banquet facilities in mind.

December 25,Wednesday I wake up early in the morning to be on time because it took

me 2 hours of travel cause by heavy traffic, my schedule this time was changed by our

captain waiter from 12pm to 9pm including one hour break, because of our preparation

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two days before the event we are not too much tired, we just wait for the reception to

assist them the food.

That night was a memorable for me because the manager of the hotel, the PMS and the

employees request for an intermission and after that the manager gave a money to us

as a reward then he offer us to join them for a dinner. At 9pm me and my co-trainee

asks permission to leave because it’s already late at night and we had 1 hour over time

and since the event is already finished. This week I didn’t have my day-off , I worked

one week straight in order for me to finish the training as soon as possible and its quite

good of course I didn’t imagine the days passing by because of busy schedules. At the

end of month of December it was the owner of the hotel who held a simple family

gatherings in the function, since trainees are not allowed on said event we just helped in

the kitchen to prepare the menus and arrange the food stocks.

January 2, 2020. Marked as my third week at Eurotel hotel. Everybody is excited

to go back on their assigned tasks after After doing the job in the dining area I went to

the kitchen to familiarize the tools and equipment so that if the chef ask me for help I

could easily give him what he needed. I also helped the kitchen staff on washing the

dishes and wiped the plates with clean cloth. After washing the dishes I mopped the

floor, clean the stoves and sink, I cut vegetables for cooking and arrange vegetable

supplies inside the chiller and meat supplies in the freezer. This routine varies most of

the time there were no events.

My training continues and after one month of adjustment I finally easily do my

task like its my normal job. Fourth week, I was assigned in the dining area egg station,

for breakfast, I had to get early in the morning to be in the hotel before 6am because I

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will be the one that will cook for the guests, at 6am there are some of guests arriving in

the station asking for their cooked egg so I had to move quickly to cook what they want

to eat. On the egg station there are 3 choices of egg, scrambled, sunny side-up and

omelet. After 4 hours I have to clean the egg station and put all the things used on the

push cart. The egg station materials needed I prepare before the guest comes are the

following: egg, salt, pepper, ham and cheese, red and green bell pepper, chopped

onions, chopped tomatoes, cooking oil, non sticky pan, wire whisk, spatula, small oval

plates, saucer, serving spoon and placemats.

I’m starting to realize on the fifth week of my On the Job Training that my task

now will become my job in the near future. This week Chef ask me for help to arrange

supplies in the stockroom and put a bin card or inventory. For the month of January we

had our new manager so there was another management adjustment in terms of

training and free meal for trainees and for employees because the manager was very

strict, Ojt’s were not allowed to work in any department of the hotel except in the kitchen

and egg station, it really affects on our training because it lessen the capability to learn

more.

On the Sixth week, I was assigned in the dining area since there were no event

in the function. The captain waiter introduced to me the dish-out and the buffet area, at

first she told me to observe the guest, I get the breakfast coupon from them and put a

highlight on the list to mark the room number and number of guests ate. I need to be

attentive and be observant because there are hundreds of guest arriving. I’m doing the

same routine every morning from 6am to 10 am and after the breakfast hours I helped

the waiter clean the tables to bring the used plates in the kitchen and return to the

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dining area to put another set-up on the tables. I set-up dinner plates, spoon and fork,

consumè for soup, highball glass, placemats and of course hotel food menu and go

back to kitchen to help the chefs preparing raw materials for cooking and arrange stocks

inside the stockroom.

February 10 to 18 is my seventh week, Another tiring day because Eurotel has

guests from the Department of Education, it was a busy schedule due to preparation for

their arrival, We make sure to clean the hallway and corridors, wipe dust from artificial

flower displayed in front of the elevator, Since we are only three OJT’s scheduled for the

event, our Captain Waiter gave us different assignment and so, I was assigned in the

function ,the other two is in the kitchen and egg station. My co-OJT in the kitchen wiped

off all the washed plates and utensils with clean cloth to dry and prepare all the

materials needed in the DEPED seminar event and bring all those things in the buffet

area. I am with other employees in the function to serve the guests , I serve food on the

table and helped the waiter dish-out plates and glass that are already used. After dish-

out we eat the left-overs and after the said event we clean the room, removed the food

from the chafing dish, arrange the chairs and tables, we worked together in removing

the dirt and mopped the floor. This task continues from the first day of seminar until the

last day.

On my 8 th week as a trainee, another branch general manager named Mrs.

Geraldine De Leon arrives to replace the manager in charge and I absolutely love her

management style because we have free meal and she herself wants her trainees to be

more productive each day and she is willing to share her knowledge to us and most

surprising is her treatment to everyone is equal and I adore her for her kindness, I

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remember one time she told us that she don’t want her trainees to leave the company

without gaining the skills and knowledge that we must learn.

March 2020, It’s a normal day, I just did these week what task I regularly do. I am

happy so that this will be my last week to finish or on fulfilling my 700 hours On the Job

Training Practicum2 requirement included on my bachelor’s degree four year course

because after this hardships, sacrifices and sleepless nights we will finally submit all the

requirements needed for the graduation. Going back to my routine, as I log in my time

card signed by hotel supervisor on duty I quickly enter the kitchen, automatically

arrange the delivered stocks, bin card it all and made the receiving report inventory. I

am happy and excited on going to hotel doing my training even without receiving any

amount of allowance from the company, For many months I learned that if you really

love what you are doing you have to do it without the supervision of your boss, leader or

any authority. Because I am not here for the salary, I am here for my OJT for me to be

able to learn new more skills and be more responsible as an individual person. On the

very last day March 13,2020, there are only 34 guests checked-in due to the fear of the

disease spreading so nothing much was done because there was very little work due to

the few orders.

Tasks Performed

I was assigned in the Food and Beverage Department. My primary task was to

assist the Captain Waiter preparing all things needed for the event or seminar in the

function room. Serving food to guests, dish-out plates, glasses and utensils and after

the event I help to clean the entire area of the function room. And was assigned again in

the kitchen to help the chef on duty make the receiving report of stocks delivered,

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arrange stocks inside the stockroom and check for inventory, I also help the chef

preparing the menu for guest order and also helps the kitchen staff in washing the

dishes, maintaining the cleanliness of the hotel’s kitchen. Set-up plates, consumé, water

goblet, spoon and fork, under liner, centerpiece and placemats in the lobby. For

function, set-up of tables and chairs, table napkins, centerpiece etc. depends on what

the theme of the event or seminar.

Observed Strength and Weaknesses of the Training Area

The F&B Department of Eurotel Hotel provides relevant training experience to

enhance and develop the skills and talents of their interns. Aside from the usual

training,, the department allowed me to serve food ordered to guests room

accompanied by waiter. The department also taught me to conduct inventory on kitchen

stocks. I saw the weak spot on the training area. The department has kitchen staff to

clean the kitchen but the department rely heavily on their trainees to perform the tasks

of a kitchen staff. They let the trainee wash the dishes, scrub the tools and equipment,

buy fruits and vegetables outside, scrub the wall and maintains the cleanliness of the

kitchen everyday.

Insights

I realized what my future job works is, I experienced the reality of working, and

she consider it as a challenging task. The health of the worker, as well as trainee should

be given importance on paying enough allowance, free food and a time to rest because

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every day, she has to perform a duty that a real employee do. I realized that working in

a hotel was enjoying, interesting, and tiring.

Challenges or difficulties before, during, or after the training

For me, the challenging was the management of the hotel they do not have the
management consistency, I’m training in the Vivaldi for four months and I personally
witnessed that every month there is a new manager arrives in the Eurotel to replace the
old one and of course the chefs also. I had a hard time with each change of leadership
because it was another interaction with his/her new hired employees and new rules.
But the most difficult, the food is not free even for hotel employees, Some of the chefs
and waiter are kind so that they cook and save food for us to have meal/free food. It is
not fair that we work for them for free and yet we feel hungry.

Suggestions for improvement

I suggests that the hotel should hire more employees to further attend the needs of their
guests. The hotel accept trainees to do the chores in kitchen and food & beverage
department and it failed to notice the performance and potential of outstanding trainees
to be their future employees. The hotel should have check and guide their trainees to
learn to the department they are task.

Suggestion/s to solve the problem.

I suggest that the Company must show importance towards their trainees and

so, they should also give some allowance because OJT’s are a big help to their regular

employees to reduce the activities and make work faster. I suggest that they should not

shoulder to us their responsibility on cleaning the heavy equipment in the kitchen and

they should also be willing to teach us on how to cook in the kitchen but rather we just

wash the dishes instead of learning . They must consider giving free meal for trainees

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for all the hardships and effort that we put into the things what we do, I think we deserve

that simple treat. But despite those problem there are some of employees that are

friendly and kind to us, They gave food so we gather all together with other R.A at the

back of function room and eat all delicious food left from the chafing dish after the event

or seminar.

SUMMARY

I finished my 700-hour training requirement at Eurotel Hotel, Vivaldi Residences.

I conducted my 700-hour hotel training under Food and Beverage Department of the

hotel. In my hotel training, I applied her theoretical knowledge in food service into actual

practice. She was able to serve food to guests in the function room and dish-out dishes

in the lobby. She also experienced to clean the public areas of the hotel such as,

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corridors, lobby, hallway. She did not only enhance her skills in F&B and kitchen but

also, she enhanced her interpersonal skills. She was able to communicate well with her

co-trainees, employees of the hotel, and to its guests, particularly foreigners. She also

developed her confidence and learned how to handle undesirable situations that is

inevitable to happen. Her training also taught her to act professionally. It taught her to

come on time, be responsible at all times, and provide quality customer service. Her

700-hour training on was spent in function room, lobby and inside the kitchen. 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 trained to prepare the things,

needed for the morning breakfast such as coffee boiler, plates, spoon and fork, cart

used for dish-out plates, jams for bread, highball glasses, juice spencer, pan for egg

station, consumé for soup, cup and saucer for coffee, oval plates, soup boiler, and

ingredients used for cooking omellets, assist guests to their needs, also experience

table set-up after breakfast, 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

than in hotel training.

APPENDICES

APPENDIX 1 - RECOMMMENDATION LETTER

APPENDIX 2- RESUME

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APPENDIX 3- LOCATION MAP OF HOTEL

APPENDIX 4 – TIME CARD

APPENDIX 5- CERTIFICATE OF TRAINING

APPENDIX 6- EVALUATION FORM

APPENDIX 1: RECOMMENDATION LETTER

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APPENDIX 2: RESUME

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APPENDIX 3: LOCATION MAP OF HOTEL

Eurotel hotel, is located at Vivaldi Residences Cubao, Quezon City. Set in a

commercial area, this informal hotel is a 4-minute walk from Araneta Center–Cubao
rapid transit station, 1 km from Art In Island museum, and 6 km from the Ninoy Aquino
Parks and Wildlife Center.

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APPENDIX 4: TIME CARD

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APPENDIX 5: CERTIFICATE OF TRAINING

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APPENDIX 6: EVALUATION FORM

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 PHOTOS: PROOF OF TRAINING
FUNCTION EVENT EGG STATION

Preparing food for DEPED seminar. I cook eggs for breakfast of hotel guests

FUNCTION EVENT DINING AREA

Serving food to DOH seminar participants Placing table napkins for set-ups

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 KITCHEN AREA

After cooking eggs for guests breakfast in the dining, I also help the chefs in the kitchen

on cutting the vegetables and preparing the food that the guests order.

STOCK ROOM

Everyday I record all kitchen supplies on the bin card, I list them so I can see what are
the additions to the items or what have been deducted. After that, I make inventory by
doing the receiving report, a task given to me by our chef cook.

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