Litao-practicum-report-final.docx

A Hotel Practicum Report On The Rizal Park Hotel South Road Drive, T.M. Kalaw., Ermita, Manila, Philippines Training Period - December 24, 2018 to March 8, 2019

In partial fulfillment of the requirements for the course HRM-23 Hotel Practicum 500 Hours

For a degree in Bachelor of Science in Hotel and Restaurant Management

College of Hospitality and Tourism Management The National Teachers College 629 J. Nepomuceno St. Quiapo, Manila

SUBMITTED TO: Ms. Perlita M. Mallari Professor

SUBMITTED BY: Yeoj Esoj Litao 223 Taurus st. Annex 45 BLS Paranaque City 0999-973-0747

“SUBMITTED ON:” April 2019

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TABLE OF CONTENT TITLE PAGE----------------------------------------------------------------- i TABLE OF CONTENT--------------------------------------------------------ii ACKNOWLEDGEMENT------------------------------------------------------iii INTRODUCTION------------------------------------------------------------iv BACKGROUND OF THE TRAINING INSTITUTION------------------------0 a) Name and general location-----------------------------------------------0 b) Objectives, institution ‘s philosophy-------------------------------------0 c) Ownership/Management-------------------------------------------------0 d) Organizational Structure-------------------------------------------------0 e) Facilities, number of rooms and type, function rooms and standard of the hotel-----------------------------------------------------------------0 DISCUSS OF FINDINGS/ANALYSIS/RECOMMENDATION-------------0 a) Areas of Concern----------------------------------------------------------0 b) Strengths-------------------------------------------------------------------0 c) Weaknesses/ Areas for Improvement------------------------------------0 d) Recommendations---------------------------------------------------------0 WEEKLY REPORTS ON ACTUAL ACTIVITIES PERFORMED--------------0 CHALLENGES ENCOUNTERED DURING THE TRAINING AND ACTIONS TAKEN-----------------------------------------------------------------------0 CONCLUTIONS--------------------------------------------------------------0 BIBLIOGRAPHY-------------------------------------------------------------0

APPENDICES----------------------------------------------------------------0 a) PER b) Certificate of Completion c) Photos in Action d) Requirements Submitted e) Forms, brochures etc

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Acknowledgement

first of all I would like to extend my deepest gratitude to each and every one who has contributed before, during and after my Hotel Practicum. To my family, thank you for supporting me specially with my finances, for taking care of me at home after my duties and for being there for me as my permanent emotional support system.

To my Rizal Park Hotel Family, who has there to assist me and teach me all the basic learnings that I need to equip myself and finishing my internship. I will always cherish all the friendship that was built during this very momentous experience.

last but definitely not the least, I would like to honor our creator for without him all of these will never be possible. I dedicate the success of my internship to Him.

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Introduction Students are shown fundamental learning and data in their picked field amid a particular time inside the four corners of their study halls. During these occasions it is basic for the understudy to learn and ace the knowledge and abilities taught to prepare them for the outside world. There are cases that the learning picked up from the educators are insufficient. That is the reason why a temporary job or OJT (On-the-Job Training) is required. It fills in as an approach to offer understudies the chance to apply the exercises gained from the school. It additionally gives the understudies significant learning and abilities through the genuine encounter in working in the field of their calling.

Hands on preparing is a great phase of learning for the understudies. Interns are required to finish on the job training as preparation. A supervisor or superior aides the assistant through errands and procedures for them to realize how to play out the commitment and to what standard.

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BACKGROUND OF THE TRAINING INSTITUTION

Name and General Location (Name) Rizal Park Hotel (Address) South Road Drive, T.M. Kalaw., Ermita, Manila, Philippines (Location Map)

Objectives, Institution ‘s Philosophy

Our Vision To be the leading 5-star historical hotel in Manila, offering world class services and innovative facilities in the next 5 years.

To become the preferred modern and innovative heritage hotel that offers facilities and amenities coupled with unique service for the distinctive

taste of our growing market and giving them that wonderful once in a lifetime holistic experience.

Our Mission We are committed to delighting our guests and attaining their loyalty thru excellent customer experience as well as creating a working environment that develops our people’s talents and attitude to be globally competitive in order to achieve financial profitability.

We will uplift the local community by participating in activities that will develop and preserve marine life along Manila Bay. Our Core Values  Respect - We believe in fostering partnerships and relationships that is build on mutual trust, sincerity and integrity.  Innovative – We believe in a level of service that trail blazes into a new kind of guest experience through creative methods of guest indulgence.  Zeal – We believe in taking pride in the performance of our functions in the Company by acting with Ownership and being enthusiastic in the way that we relate with others by continuously exceeding expectation.  Agility – We believe in our capability to passionately execute our mission by taking the extra mile to solve issues and consistently excellent service.

 Leadership – We believe in enriching the lives of each individual that we come across by takin it upon ourselves to set an example and encourage growth both personally and professionally.  Productive – We believe that in maintaining our standard, we will be able to develop our personnel’s capacity to deliver our expected product and services yielding the property of the most applicable and appreciated output in the hotel and in the industry as a whole.  Accommodating – We believe that we have the welcoming spirit to anyone who walks in our property. We are particular in opening our doors for all people from different walks of life and we are open in meeting opportunities and challenges that will mold us to becoming better and better as days go by.  Responsible – Being on top of our game, every unturned stones will be given focus and every action will correspond to every smalls yet sure steps that we will take. Consequences will be embraced and liability will be upheld.  Keen – We believe that the nitty-gritty and all aspects of our existence will be seen and taken cared of. Every detail will be given value and focus in ensuring that each guest, whether internal or external, will be satisfied and have a lasting, memorable and once in a lifetime experience, and all stakeholders within and beyond our community will enjoy a fair share of what they deserve.

Ownership/Management Holding Company Owner:

Simon Lee-Paz

Management:

Oceanville Hotel and Spa Corporation

Organizational Structure Mr. Hansel Wahlen F&B Director Ms. Samantha Paz Restaurant Manager

Mr. Efren Adamos Restaurant Manager

Mr. Efren Adamos Banquet Manager

Mr. Erwin Quiambao, Bar Manager

Mr. Allan Mira Captain Waiter

Mr. Kenneth Salome Banquet Captain

Bar Personnel

Mr. Patrick Aldana Captain Waiter

Mr. Ruel Segovia Banquet Captain

Mr. Leopoldo Abello Captain Waiter

Mr. Frederic Tioaquen Head Steward

Waiter

Facilities, Number of Rooms and Type, Function Rooms and Standard of the Hotel. The hotel features 110 beautifully designed rooms with unique colonial-era design that takes its guests to a trip down memory lane in pure comfort, luxury and bliss. It also has fully-equipped entertainment facilities such as a spa, a coffee shop, a sky bar, a courtyard, function halls, a gym, a casino, marina, and a restaurant, Café Rizal offering delectable creations with Chinese fine dining.

DISCUSSION OF FINDINGS/ANALYSIS/ RECOMMENDATION

Area of Concern

Strengths The Rizal Park Hotel has beautiful facilities to feel like you are in the American era. They also maintained the cleanliness of the dining area, kitchen, ballrooms, hallways and other facilities. The Bar area where all wines and liquors are placed. This is also the place where all beverages, non-alcoholic to alcoholic, are prepared. It is a place where business meetings or gatherings were being held. A group of guests can have their reservation hours or days prior to their event. It can accommodate only 10-16 pax. It is used as an extension if the restaurant is fully booked. They were trained to be competent and to give excellent customer service. They are professional and kind. As for the establishment, the restaurant itself continuously provides and improves the ambiance it offers.

Weakness and Area for Improvement The trainee suggests that the hotel should hire more employees to further attend the needs of their guests. The hotel accepts many trainees to do the task in F&B department and it failed to notice the potential of outstanding trainees to be their future employees. The hotel should also have their own laundry area to be sure that linens are totally cleaned leaving no stains at all, some of the table clothes had a stains and other seat covers. In restaurant some of the guests complaint about the late food service.

Recommendations The trainee cannot say anything more for the improvement of the restaurant because the personnel were performing their work at its highest quality as possible. They were trained to be competent and to give excellent customer service. They are professional and kind towards her. As for the establishment, the restaurant itself continuously provides and improves the ambiance it offers, they need to improve the food preparation for the food that serve fast and on time.

WEEKLY REPORTS ON ACTUAL ACTIVITIES PERFORMED

WEEKLY REPORT

December 21-27 2018

My first week at Rizal Park Hotel as intern was very exhausting because my body was still not used to the work load. The banquet supervisor told me to have my overtime on my first day because there was an upcoming big event at the function room. In this kind of industry, i realized that you need to sacrifice your time between your job and your family, I also realized how hard the career path I am about to take.

WEEKLY REPORT

December 28, 2018 – January 3, 2019 I was super honored this week because the HR

noticed my

improvements at work, they notice that I have adjusted quickly with my tasks and I am very enthusiastic with what I’m doing because I always come earlier than my scheduled duty, they also noticed that I was already very familiar with the hotel that is why they made me the team leader for interns in the F&B Department. Interns are now assigned to report to me regarding their absences and schedules for day off. I also help with their schedules. I learned that hard work pays off .

Weekly Report January 4 - 10 ,2019

This week is the most tiring week so far because our function room is fully booked for the whole week and all the events has a big number of guest that why our supervisor talked to us to follow our schedule. Every day we wiping and polishing a huge number of cutleries and ironing the huge number of table cloth. We also do the folding of huge number of table napkin. Our supervisor let us to help the other server to serve water and bussing finished plates of the guest.

Weekly Report January 11 - 17 ,2019

Weekly Report January 18 - 24 ,2019

CHALLENGES ENCOUNTERED DURING THE TRAINING AND ACTION TAKEN

Challenges Encountered During the Training the challenges that I faced during my duty at ADD was that I couldn’t bear standing for a long period of time. I also had a hard time answering guests queries about the menu because I wasn’t knowledgeable enough about the procedure of the ingredients and how the food was prepared. It was also difficult for me to carry overloads like tables, chairs and parts of the stage because it was quite heavy. the next challenged that I faced during my duty at banquet was wiping and polishing cutleries because of their huge amount of volume.

Actions Taken

CONCLUSIONS

CONCLUSIIONS The Rizal Park Hotel has beautiful facilities to feel like you are in the American era. They also maintained the cleanliness of the dining area, kitchen, ballrooms, hallways and other facilities. The Bar area where all wines and liquors are placed. This is also the place where all beverages, non-alcoholic to alcoholic, are prepared. It is a place where business meetings or gatherings were being held. The first time I entered the premises, I felt overwhelmed and excited because the hotel ambiance was very impressive. I could almost compare it to a palace. during my first week of training I was very eager to learn new stuff about the hotel. during those times I felt that my duties were quit easy but as time went by I started to feel exhausted and tired of my work load. However each day became bearable because of the presence of my co-interns, they assisted me with all my duties and tasks and taught me techniques on how to make my tasks easier and more efficient.

BIBLIOGRAPHY

APPENDICES

CERTIFICATE OF COMPLETION

PHOTO IN ACTION

REQUIREMENTS SUBMITTED

RESUME

MEDICAL CERTIFICATE

DEED OF WAIVER

SUMMARY OF ATTENDANCE

FORMS AND BROCHURES