Kath Final.docx

ACKNOWLEDGEMENT I would like to thank first my family who serves as my inspiration, who kept on encouraging me to always make the best out of everything. My deepest gratitude and appreciation for being with me through the way from the very beginning and for showing your unconditional love and unending support financially, emotionally and spiritually. To my school College of the Immaculate Conception, where I am continuously growing as a Bachelor of Science in Hotel and Restaurant Management. To all my professors and most especially to our On-The-Job Training Ms. Anna Lissa Antonio and Mrs. Elenita Mendoza, my warmest thanks for your guidance and understanding that will help me achieve my aspirations as I go along with my journey in life.

I would also like to express my sincere and immense gratitude to my internship supervisor, Ms.Cielvin Supan, Human Resource Specialist of Laparilla Hotel. Her valuable suggestions and guidelines helped me a lot during my internship period and for giving me a chance to explore the real world of Hotel Industry especially Human Resource Department. I also want to thank all of my superiors in the Human Resource Department, for being so kind and approachable which made my stay a lot easier and fun. To all the Employees of Laparilla Hotel thank you for your warm welcome, for giving me a chance to be a part of your team and for this one of a kind of experience in having my On-The-Job Training which will be very useful for me in the near future. And most especially for helping me to hone my knowledge as I continue to strive my goals in life.

To my love one and friends, that give me courage and braveness to continue my work, for their advises, prayers and inspirations And lastly, to our Almighty God, for giving me wisdom, knowledge and strength every day, for all the graces and blessings, for the guidance and good health that helped me to perform my tasks to accomplish my On-The-Job Training, for his words that’s keeps me reminding me that “Commit to the LORD whatever you do, and your plans will succeed.” (Proverbs 16:3)

DEDICATION I would like to dedicate this project to the following person, who gave me courage, inspiration, and love to help me complete this work. To my Mom, Ruby Rosa Delapaz I would like to thank you for your unconditional love not just for me but for us, you served as my inspiration, my strength and my motivation in accomplishing this training successfully To my Dad, Roberto Eliscupidez I would like to thank you for your hard work just to give us a better life, for all the sacrifices you’ve made for us, and for everything you’ve given us. And to all my relatives that support me financially emotionally and mentally as I go on with my studies, hoping that they will not tired of helping me to achieve my dreams.

TABLE OF CONTENTS I.

Acknowledgement

II.

Dedication

III.

Table of Contents

IV.

Introduction

V.

Company Profile(Mission and Vision)

VI.

Journal of Experience

VII.

Appendices



Pictures



Evaluation in sealed envelope



Certificate



DTR



Resume

INTRODUCTION As a requirement for the course Bachelor of Science in Hotel and Restaurant Management, Students of College of Immaculate Conception are required to take their On-The-Job Training in a Hotel to comply with the prescribed standards the course curriculum has set for the Hotel practicums. On-The-Job Training is the actual work experience a student undergoes to further enhance and develop their skills by actually doing the work and performing it as a worker to the company or establishment and contribute to its success. The training is much defined as the transfer of the required skills and knowledge usually of a supervisor to the student trainee or apprentice through demonstration, observation and hands-on learning.

COMPANY PROFILE I.

Brief History

Like any humble beginning, La Parilla started in 1968 as a small restaurant known as La Parilla 1500. It began as a hole-inthe-wall eating place along Burgos Avenue opened by couple Pablo Sr. and Conchita Padilla. The restaurant was the first airconditioned restaurant in Cabanatuan City and it was met with warm support by the city folks. The business prospered and allowed husband and wife to support their growing family. Pablo Sr. had big dreams and chased them fearlessly; he and his wife wanted a bigger venue where they could entertain more so on May 31st 1972, La Parilla 1900 in Zulueta and Melencio Streets opened its doors to Cabanatueños. La Parilla 1900 was a first of its kind, complete with a dancing hall and a five-piece band. It became a place of good memories and celebration. As in any loving Filipino

home, Pablo Sr. did most of the entertaining while Conchita, patient and talented, ran her kitchen thus giving birth to La Parilla’s signature Filipino and Continental dishes.

The unfortunate passing of the senior Pablo in August 1973, led the eldest son Pablo Jr., equally determined and strong-willed, to step up and fill his father’s shoes with the support and guidance of his mother. Mother and son team persevered and remained keen for continuous learning in business. They sailed thru the challenges and a deluxe hotel had been added to the chain of restaurants in 1976, placing Cabanatuan City in the tourism map of the country. Mother and son took it upon themselves to widen their scope and learn as much as they could about the business. Pablo Jr. took classes in Housekeeping and Hotel Management conducted by leading mentors from Cornell University while Conchita took a Restaurant Management course under the same program. She also

took up Food and Beverage Management and Services from the Philippine Institute of Hotel Administration; and engaged in French and Continental Cooking and Baking courses from the famed Le Cordon Bleu Manille. All her wisdom intended to be a gift from mother to son. In 1972, La Parilla was given the rare opportunity to be one of the five elected representatives all over the country to attend the Asia and Australia Hotel and Restaurant Association held in Bangkok, Thailand. Through the years the business has grown and expanded; while the smaller 1500 has since closed further improvements have been devoted to the current La Parilla Hotel with an additional ballroom and a 16-room west wing.

Conching was one of the very first recipients of the Ang Natatanging Anak ng Kabanatuan (ANAK) award for her contributions in commerce during the early days of the developing

city. Pablo Jr. deservingly received the same award in 1996 for the category Pangasiwaang Hotel. Throughout Conchita’s retirement, her children and grand children continued to be her inspiration. She was both the silent supporter and the quiet guidance her son and grandchildren needed. June 2006 marked the demise of the matriarch and Pablo Jr. persisted with the help of his own able brood.

Today, his own family continues to embrace the legacy with his wife, Luisa, his five children and two adorable grandchildren. La Parilla Hotel is 43 years strong, still standing and is ready for its new blood.

II.

Mission-Vision Statement Mission

We provide business and leisure travelers with a choice of excellent hospitality products that offer good value for money, while assuring a good return to owners and shareholders and inspiration. To delight our guests every time by creating engaging experiences straight from our heart. To be always 5 years ahead from our competitions through constant innovation in the operations, infrastructures, programs for the development of our human resources, and personalized service offered in our hotels.

Vision Hospitality is all about the individual and at La Parilla Hotel , we pride ourselves , on our unique service culture . Yes I Can! is our company-wide philosophy which promises that each guest will be treated with a positive service attitude at every point of contact. The hotel manager, the waiter, the receptionist, the porter – everyone plays a vital role in delivering a memorable guest experience. And to at all time make full use of our unbeatable competitive advantages in order to provide our guests with the highest perceived value. To accomplish this we will have a shared vision and the best and most highly motivated human resource, always capitalizing on the creative potential of all our employees.

III.

Location

Zulueta corner Melencio Street, Cabanatuan City, Nueva Ecija 3100, Cabanatuan City, Nueva Ecija

IV.

Facilities

Hotel Exterior

Restaurant

Rooms

At all rooms come with a desk and a TV. All rooms include a private bathroom with free toiletries. The rooms at la Parrilla Hotel feature air conditioning and a wardrobe. A continental breakfast is served every morning at the property. Step into our lobby and immediately sense its atmosphere of informal luxury. An ambience that sincerely greets you “Welcome! This is your home in Cabanatuan”. La Parilla Hotel rooms are furnished and designed with your comfort in mind, just right in luxury and simplicity.

La Parilla Hotel La Parilla Hotel sits in the gateway to the City of Cabanatuan. It stands within 3,000 sq.m of land with two ballrooms called Marbella & Guadalajara, a 42-room hotel and is home to the famous restaurant and café aptly named Pablos. Our guests can sample classic La Parilla favorites at Pablos at the ground floor or enjoy our handcrafted coffees and delectable desserts. The hotel and restaurant are conveniently located at the corner of Zulueta and Melencio streets where almost every important location is 10 minutes away by car or by the city’s famous tricycle. We are 2 kms. away from the Central Bus Terminal and less than 1 km from the heart of the city where the Cabanatuan City Cathedral, old Provincial Capitol and Ninoy Aquino Freedom Park are located.

Our hotel has been classified as a Standard Hotel since 2001 and has been recognized as a Healthy Hotel by the Department of

Health. Guests can choose from different room types depending on their needs; our standards are our hospitality, efficient service and prompt attention we give to our customers. We want our guests, both long term and those visiting us briefly to feel right at home. Our kitchen boasts of mother and son twosome of Luisa and Pablo Marito, a Kitchen Management graduate of the Academy for International Culinary Arts. Our food is a mix of La Parilla classics as well as updated new dishes. Guests may taste our special dishes at Pablos’ and may also experience them in any of the grand parties or events held at our ballrooms where the community’s most important affairs are celebrated.

La Parilla Hotel has been in the business for 43 years catering to the needs of northern explorers and hungry patrons. As we have been saying since – La Parilla is your home away from home.

Ideally located in the prime touristic area of Cabanatuan, La Parilla Hotel promises a relaxing and wonderful visit. The property features a wide range of facilities to make your stay a pleasant experience. Free Wi-Fi in all rooms, 24-hour front desk, 24-hour room service, luggage storage, Wi-Fi in public areas are there for guest's enjoyment. All rooms are designed and decorated to make guests feel right at home, and some rooms come with air conditioning, wake-up service, blackout curtains, telephone, television. The hotel offers various recreational opportunities. A welcoming atmosphere and excellent service are what you can expect during your stay at La Parilla Hotel.

La Parilla Hotel Hotel Facilities: 

24-Hour Front Desk

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24-Hour Room Service

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Car Park

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Coffee Shop

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Designated Smoking Area

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Free Wi-Fi in all rooms

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Laundry Service

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Luggage Storage

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Newspapers

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Restaurant

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Room Service

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Wi-Fi in Public Areas

Dining:

Where food is concerned, fine cuisine has always been synonymous to La Parilla. With the young Pablos café and restaurant, you can sample our international selection of fine food specially prepared for you by our Chef Pablo Marito. Step into a cozy and relaxed, casual bistro-feel area and try our all-day ala carte dishes, cakes and coffees. The experience will surely make you come back for more.

Pablos is open from 6:00 am to 10:00pm and is located at the ground floor of La Parilla hotel.

Weeding, Events and Reservations:

Milestones are meant to be celebrated and everyone should enjoy the moment with family and friends and with the city’s most gracious host. From the ideal venue and space and excellent details, it is where wedding dreams come true and memorable occasions take place.

La Parilla is also the professional choice. With valued service, we are the city’s preferred venue for seminars, product launches, business conferences or staff seminars and trainings.

JOURNAL OF EXPERIENCE

Throughout my internship I did three different departments. These departments included: Banquets, housekeeping, and front desk. The first department I would like to discuss is banquets. The banquet facilities include a personal catering service to events such as weddings and anniversaries to meeting spaces for people needed to discuss business events. Since I was interning I always had about 40 hours a week in the banquets department, however, most of the regular banquet employees only received about 15-20 hours depending on the events that were going on that week. While I was in banquets there were only about 5 employees that were not interning. Of those 5 employees two of them were what are called banquet captains. Banquet captains are basically people that run/manage the event and are in charge of making sure everything goes as it should.

Moving on to the next department that I was in which was housekeeping. In the housekeeping department at the hotel there were approximately 25 employees as well as two executive housekeepers and the department head. While I was in this department I had a set schedule of working 7 a.m. to 3 p.m. getting Wednesdays and Thursdays off each week. The only area that I worked in while I was in this department was in the laundry facility. . I think that for the most part that the housekeeping portion of the hotel was staffed adequately however I believe they needed to hire at least two more people to work in the laundry room. There were times when I had to work in the laundry by myself and it was extremely hard to get caught up on laundry being the only one that day. The housekeeping hires most of its employees through recommendations and people knowing people. A lot of the people who worked in housekeeping were either related in some way or were friends even before they got their job. The

turnover in housekeeping was actually relatively low. I believe this was due to the fact that most of the people who worked there enjoyed their job and they were doing what they wanted to do. There were no specific requirements for employees that were hired in housekeeping.

. My OJT Journey

The final department that I went through was the front desk. While I worked at front desk I also worked 7 a.m. to 3 p.m. There were about seven front desk employees and two front desk supervisors. The turnover at the front desk was relatively low I believe because the training at the front desk was pretty efficient and once you get the computer down it is a relatively easy job to do. Again, most employees were trained by watching videos and learning how to use the computer by the supervisor.

The hardest issues to face is how to PROVE YOURSELF- that you are really doing your job and that you deserve a good grade, not only to your supervisor but also to your workmates.

I’ve learned a lot of things in just 500 hrs of on the job training but I’ve noticed that there are still other things that I have to improve one of it is my verbal communication. Nervousness and shyness are always when it’s you’re first time. For many reason, and lot of stuff playing on my mind. That made me quiet at first. Trying to observe on how to get along with the employee. There are times that I’m having a hard time on expressing myself , my thought with others because I don’t exactly know how am I going to say it in a way that the listener could easily understand it and get my point. Ever since I started my on-the-job training, more commonly called “internship,” I have learned values that will help me build a brighter future.

Every day is a challenge for me to stand out. But I always have a winning attitude through the guidance of the Lord, and always tell myself, “I’m gonna win this.” I learned a lot of things during my OJT. I was not only exposed to actual office environment. There are important things I’ve learned. First is you need to please everyone and try as much as you can to be polite and nice to everyone, and do it with sincerity (yung hindi plastic). Because when we are kind to people, same kindness returns to us.

I was able to learned how to accept small or big mistakes. In this practicum, I’ve learned how to face the real world and talked to different people. In my first day as a practicumers, I thought I was not able to do well but as time passed by I know I gained more self-

confidence and self-esteem. I learned also how important the time management is in this practicum. I know sometimes I will fail and get criticized. But I take it as a challenge, to improve more, and to move forward instead of pushing myself backwards. I can say, I'm happy and fulfilled, being a part of LaParilla. I could probably say that I really learned a lot of things here. From the moment I set my feet on this place, I know I will be facing different challenges on being a part of this hotel but at the same time I know that I will learn new things regarding the possible work that I will be doing in the hotel. I gain knowledge. I learn new skills. I met different people. I can say that my personal experience here in LaParilla provides everything not just for the real world of securing an employment but

for me to look forward to after my graduation. Yes, someday I may be one of those applicants who are trying to seek a good job. And not just a good job but also a good hotel like LaParilla. The whole OJT Experiences was really a great memory to remember. All the working days, learn that the most important is the attitude, on how to deal with the other people, it is also needs knowledge and skills in analyzing the situation or the task that has given to you. Need to learn from your mistakes, because mistakes can make you a better person. I say, “OJT here at LaParilla helps me to prepare myself for my future employment. It also helps me to become more efficient in dealing with the people around me. Experience is the best teacher and nothing compares to the knowledge that it can give to us. It may be hard at first, but once we learn to

appreciate and love what we’re doing, it became easier and easier every day. In the beginning, working with people you have just first met is something different and something that is hard inside. Hard inside that you can't say anything or do anything that you are usually saying because the near fact that you might offend them or they may think you’re rude. On my experience I have become an observant and a listener to the people I worked with. As a trainee you will never avoid those who are strict and what they popularly called kill joys. Sometimes you may handle them but sometimes you'll just want to avoid them. I learned to be punctual, to be respectful especially to those on the higher position, to socialize and build a harmonious relationship with other employees, to persevere and be patient, to be cautious in all the works that I do, to be humble and always eager to learn, and many more.

Appendices 

Pictures

Beddings Single bed room

Comport Room Cleaning the comport room area.

Event Catering at Eve

With my co-OJT and La Parilla Staff

Receiving my Certificate



Evaluation in sealed envelope



Certificate



DTR



Resume