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The two-year and Restaurant Management program will give you
the expertise and practical skills you need to pursue a supervisory or
management career in the growing hotel and restaurant industry locally and
internationally. As a hotel and restaurant student, It helps us to use our
studied in future job.
On-the-job training (OJT) is one of the best training methods
because, It planned, organize, and conducted at the employee’s worksite. OJT
will generally be the primary method used for broadening employee. It is particularly appropriate for
developing proficiency skill unique to an employee’s job. Especially in the
jobs that are relatively easy to learn and require locally owned equipment and
facilities.
Man this report help the order the student achieves the
objectives of each functional and rules.
Help them develop their skills and competence and more importantly make student realize and know
that the On-the-job training could help
them to wider their knowledge and enhance their
skills, as well as, the proper entertain to the guest , proper hygiene,
proper grooming and etc.
SUMMARY OF MY DUTIES IN
FUNCTION
February, 1-6, 14-20, March 7-13
In 400 hours of my duties, I have so
much have to learn. Their types of
duties we have, first in the function room, my duties is in 9:00 am until 6:00pm.
Our duties
everyday if we assign in that area we have to clean all stairways , wipe
the windows
and door glass ,we wipes of newspapers and glass cleaner, mop the
floor, wipe
the rack rage, tables and chairs. Make it sure that are all clean all day
long. Then
I’ve learned how to decorate the flower decoration, the combination
of
colors, It’s simple but beautiful. I
learned to decorate a bridal car decration,
scurting the
table they always make a simple scurting the table.
Its not hard assigned in the
function room, because its make us developed
my
confidence to do work. Sometimes its sleepy if not have a function, my duties
if have a
function likes, seminars, birthdays,
reunion, wedding, debut, JS prom,
and etc.
It’s happy to have a function because we are too busy, and have a energy
to do work
faster.
THE BASIC
WORKS AND RESPONSIBILITIES IN FUNTION ARE:
*Clean the rest room every 30 min.
if have a function
*Make sure the lobby is clean all
the time no dusty foot prints
*If have a guest you must respect
and have a granddame vow
* Make sure the pantry is always
clean
*Wash all dirty dishes
*Change the garbage bag in the garbage can in the rest room,
in the pantry
*Set up the table
*Mop
the floor , lobby, pantry, and the function room
*Making the centre face, like flower
decoration
*Scurting the table
*Decorate the chair a ribbon
*Wipe the glass doors, windows,
console table, and mirror.
In
the time, I learned, to myself to have self -confidence, time management, good
observer of what they do of my senior, good relationship to fellow staff, and
self-grooming.
SUMMARY MY DUTIES IN
DINNING
February, 8- 13, 21-27, March 14-20
The next I’ve been assigned in the dining area, when I assign
in that area, I’m always have alertness. When I first assign the dining I’m the opening, so the area of your responsibility, the dining,
in the al fresto area and the bar. So make it sure when about 11:00am its
already finish all of that. The work I have to do are, wipe the glass door,
mirror, and window, clean the rest room , mop the floor of rest room in the
dining all around. Wipe the table &
chairs. Then set up the table arrange it orderly. We put the diner knife,
spoon, fork . Then we were open if already done.
Many values I’ve been learned in dinning. In how to handle
the guest properly, because they are all not the same, they different kind of
attitude, so must be careful, to handle them, be open minded to face it them.
Always careful to serve the food, so that we not commit a mistake, and there is
no complain to the company. I’m so thankful of many times in serving the food,
I not commit mistake.
IF we have a
guest the First thing we must to do:
*Greet the guest a granddame vow
*Ask the guest if they have a
reservation
*Ask the guest how many they are?
*Lead the guest toward the vacant table and sure the chair is
already complete to them
*Give the menu book, first and say a magic word, excuse me
madam or sir.
*Then leave them, for they privacy, and not too much far to
them, then wait, a sign if they are
ready to order.
*Be familiar the menu in menu book
*Be polite and patient, and wear always a smile
*Be open minded
*Be alert , what the guest ask you
about the menu
*Don’t ignore the guest, always find
ways
*If there is no available table, tactfully inform the guest
and advice them to wait at the lounge.
* Always repeat the order of the guest before you leave, and
tell them of how many their wait
to their food.
*Take and served the order
*Bus out the empty plates, and glasses
SUMMARY OF MY DUTIES IN
BUFFET
February 28-March6, March 21-27
When I assigned in buffet, the thing we
must to do first is to, wipe all things we needed in buffet table .We wipe the
table and chairs, sweep and the floor. Arrange all of the food in buffet table.
If all are done we open the buffet at 3:00pm until 6:00pm.
My responsibilities in buffet:
*Refill the
food
*Refill the
plates
*Refill the
utensils
*Refill the
food, and beverages
*Greet the
guest a pleasant afternoon with grand dame vow
*Lead the
guest toward the vacant table
*Served the
service water
*Bill out
*Bus out the
empty plates
*Wash the
glasses in the bar
THE VISSION STATEMENT
THE GRAND DAME HOTEL AIMS TO BE THE FINEST BOUTIQUE HOTEL IN THE
PROVINCE OF ILOILO BY STA YING AT THE FOREFRONT OF THE HOSPITALITY
INDUSTRY THROUGH A UNANIMOUS COMMITMENT
TO SELF-LEADERSHIP, PROFITABILITY, CREATIVITY, HIGH PERFORMANCE, SECURITY,
GUEST SATISFACTION AND THE BEST CREATING A UNIQUE WORKPLACE WHERE EMPLOYEES
HAVE THE OPPORTUNITY TO MAXIMIZE THEMSELVES AND DEVELOP THEIR CAREER.
THE
MISSION STATEMENT
TO STAY AT THE FOREFRONT OF THE
HOSPITALITY SERVICE INDUSTRY BY BEING THE FINEST BOUTIQUE HOTEL IN ILOILO
THROUGH A UNANIMOUS COMMITMENT TO SELF-LEADERSHIP, PROFITABILITY,CREATIVITY,
AND HIGH PERFORMANCE, GUEST SATISFACTION AND BEST POSSIBLE PERSONALIZED SRVICE.
TO CREATE A UNIQUE WORKPLACE WHERE
EMPLOYYEES HAVE THE OPPORTUNITY TO MAXIMIZE THEMSELVES AND DEVELOP THEIR
CAREERS; WHILE DELIVERING QUALITY
SERVICE AND PROVIDING A PLEASANT AND SECURE PLACE WHERE GUESTS STAY, DINE AND
ENJOY.
RESTAURANT PROFILE
Hotel Title/ Restaurant Title: (Ex. EMILION MODERN FILIPINO CUISINE)
Address: (Ex. 38 ROADHOUSE COMPLEX, GENERAL LUNA STREET ILOILO CITY)
Contact No./Telephone No.: (Ex. 508-0000/337-0000) or (911 LOL :P)
E-MAIL ADD: (Ex. restaurant@yahoo.com)
Short Description of the Hotel/Restaurant:
Ex.
* ESTABLISHED last August 12, 2006
* A 2- STORY NON-HOTEL RESTAURANT w/ a CAPACITY OF
100pax AT THE GROUND FLOOR AND 300PAX AT THE 2ND FLOOR
* OTHER DESCRIPTION
MY OBSERVATION OF
PERSONNEL TO SUPERVISOR
They are always nice to everyone, to us OJT, they are
also nice to entertain the guest. They
are polite, humble, an patient. They are always alert to handle the guest. They
are a good teacher to us they teach like.
*how the proper handle
of tray
*how to entertain the
guest
*how the next thing must
to do if finish of taking order
*how the proper serving
of food and beverages
*what is the good
posture of entertaining guest
*what is the proper
set-up of the table
They are
advices like:
*The proper handling the tray you must, to know what is your
capacity to handle it, with the food and
beverages.
*When entertain the gust you must wear a s mile with the eye
contact, and good communication
*Thing we must to do if we are finish taking order, is put
the plate on the above of paper mat of the table.
*To served the food always the tray is in the right hand is
served of the left hand, in beverages left hand w/ served at right of the
guest.
*In taking order you must aware, and alert, always in right side of the guest.
*In entertain the guest you must in good posture,
self-grooming,smile to them.
*The proper set up of the table , put first the emilion place mat in the left
side is dinner fort, then the right side are the dinner knife and spoon.
The staff is always a friendly to,
they makes us a confident to learned many things of they work if have food they
share to us.
They good in serving food, in
receiving the guest, how a good entertainer. The good in taking order, Duties
and responsibility of the waiter it make sure they served the food in correct
order. Duties of cashier is to make sure the correct receipt they distribute to
the guest and correct bill and right change of their money. the staff of
restaurant is always open minded to listen the complain of the guest, we there is good or bad.
ANALYSIS OF STRENGTH
AND WEAKNESS
STRENGTH
- Delicious foods
- Good ambience
- Cleanliness
- Hospitable & friendly staff
- More customers comes
- Customers comments to their good service
- Good manager
Weakness
- Lots of competitors around
- Bad comments of the guest
- No customer comes
RECOMMENDATION
One of the well-knowned and services
restaurant here in Iloilo. The restaurant considered one of the successful
restaurant because of their monthly income. More in their function, some guest
their conducting seminars, birthdays, JS prom, debut, wedding, baptism and etc.
That gives them more income lots of gives comments to the service and being
hospitable.
Recommended in Emilion Restaurant to lay up the good work and
continue a good quality services, friendly staff always. Keep greeting w/ grand
dame vow to all guest. Also maintain the cleanliness and sanitary practices, so
we can avoid accident contamination and continue hospitable.
CONCLUSION
Therefore I conclude many student realize and know that the
On-The-Job training (OJT) could help them to wider their knowledge and enhance their skills. As well as the proper
entertaining the guest gives proper hygiene and etc.
On-The-Job training they gave a level up the self-confidence,
to know more thing on the future job. In
how to discipline their selves in time management, a good observer, and good
inter relation to co- employees.
ACKNOWLEDGEMENT
I’m very proud to thankful, first to
our GOD that He never leaves me, inspite of my trials and obstacles in life to
pass by. He always there for me to support
all my needs and want especially to my studies. He is very faithful to
help me. He always there for me, to guide me, to protect me, to make me safe,
and He gives me strength to overcomes all my trials and problem.
I would, like to thanks also to my
parents and family, for being always there for me, to the support, care and
most of all to their loves.
To Ledesma family, to my auntie,
uncle and to their son and my cousin
Paul, who gave their support to me, especially to my studies, who gives my
allowances, and tuition fees. Then for giving me a advice, a encouraging word.
Then I would like to thanks most
especially, to my very especial friend Dr. Redeem Mondragon, for being a good
and humble for me, and always to help me, in my medicine, for my financial
needs, then for giving me a second chance to continue my studying, that he gaves
me a scholarship.
To my friend Maharlika for being
good part of my life
I also want to thanks the member my church, to YP, to my pastor, mam pang, to tito kanu, of being part of my life, for
being my teacher in spiritual needed.
Also I would like to thanks
last the not the least to the school, who gave me the opportunity to
continue my study, and gave me more knowledge.
To the last I would say thank you to Emilion especialty
restaurant, for giving me opportunity to enhance my knowledge, and to do my responsibility as a On-The-pJob
training in there restaurant,
MAY GOD BLES YOU ALL;-)
THE END
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