Prac Report,,,

7/23/2019 Prac Report,,,

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La CoNSOLACION UNIVERSITY PHILIPPINES

COLLEGE OF HOSPITALITY MANAGEMENT

MALOLOSCITY, BULACAN

PRACTICUM REPORT

PRACTICUM 1 IN

PRESENTED TO:

Mrs. Melody T. Sanchez

Practicum Coordinator

In Partial Fulfillment of the Requirement in the Degree of

Bachelor of Science in Hospitality Management, Major in Hotel

And Restaurant Management

PRESENTED BY:

Bianca Marie L. Simbulan

BSTM-2

Summer

S.Y 2012 2013


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Table of Contents

I. Acknowledgement

II. Introduction

III. Practicum Site - BarCIE

A. History of the Establishment

1. Map of the Establishment

B. Mission

C.Vision (Guiding Principles)

D. Organizational Chart

E. Different Department/ Areas of the Center

1. Front Office Department

1.1Supervisor

1.2Description of the Department

1.3Department Role on Training

1.4Front Office Policies and Procedures

1.4.1 Doormans Duties

1.4.2 Telephone Operators Function

1.4.3 Receptionist

2. Food and Beverages Department

2.1Supervisor




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2.4Food and Beverage Policies and Procedures

2.4.1 Function/ Events of the Center

2.4.2 Function Hall/ Areas/ Facilities

2.4.3 Equipments

2.4.4 Trainees position During Function

3. Housekeeping Department

3.1Supervisor



3.4Housekeeping Policies and Procedures

3.4.1 Entering the Guestroom

3.4.2 Cleaning the Bedroom

3.4.3 Cleaning the Bathroom

F. Other Updated information

1. Rates

1.1BarCIE Rates

1.2Long Term Residents Room Rates

1.3Transient Rates

2. Promos and Packages

2.1Wedding Package

2.2Debut Package

2.3Seminar Package


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E. Brochure

IV. Practicum Experience

A. Trainees Information Sheet

B. Recommendation LetterC. Reply Slip

D. Practicum Coordinator Student Agreement Form

E. Narrative Report

F. Photocopy of time Cad

G. DocumentationH. Evaluation

1. Trainees Performance Evaluation2. Practicum Site and Supervisor Evaluation

I. Certification

V. Appendices

Different Forms Being Used per Department

A. Front Office

B. Housekeeping

C. Food and Beverages

VI. Job Application Letter

VII. Resume


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Acknowledgement

First of all I would like to Praise and thank Almighty God who guided me

throughout this practicum in BarCIE. Because of him I have the courage and strength

that I need for the entire days of my practicum.

Secondly to my Family who supports me all the way specially my Parents who

have been love and care for me. For the support and understanding that we deserve to

reach everything in life.

Ms. Melody Sanchez, our practicum coordinator who disciplined us and guided us

so we could stick to the rules and regulations of BarCIE. She always motivates us and

recognizes our efforts. Without her this on the job training would not be complete.

Ms. Fronda, our dean in Hospitality Management for providing us all the tools

that we need in our training to have a better performance and sharing all her

knowledge to be more familiarize in our course.

My gratitude to the General Manager of BarCIE International Center, Mr. Edmar

Abella for giving us the opportunity to develop our own skills and exposed us to

different activities

Ms. Jennilyn Lagman and Ms. Analiza Tolentino a mentor, who teaches and

guides us in our practirum. Being one of us whenever we dont have much co-

practicumers.


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Manong Noy, Manang Mila and Manang Troops for teaching us how to be a good

and responsible housekeeper and being a good mentor at the same time. For showing

us the proper techniques in Bed making, sweeping and mopping the floor, cleaning the

Bathroom and mirrors. We learned a lot from them and we are really thankful because

of them.

Lastly to my Classmates, Friends and copracticumers thank you for the bonding

moment we had while accomplishing our task and they made my on the job training a

happy and unforgettable one and with all of these persons my training wouldnt be

successful and I know it would be very fruitful and serves as the foundation and

stepping stone for me in the near future.


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Introduction

The program requires students to complete 300 hours of training at BarCIE

international Center to approved professional work and experience. Practicums are

common for education and social work majors. It prepares students for their practicum

as they learn about service delivery and the strategies to make the practicum successful

one. It also explores motivational aspects and inclusive teaming.

It is a college course often in a specialized field of study that is designed to give

students supervised practical application of a previously studied theory. The process for

education and social work majors. The process resembles an internship.

Internship may be a part-time or full time, typically they are part-time during the

university year and full time in the summer. An internship may be paid or unpaid or

partially paid. Internship in non-profit organization such as charities and thin tanks are

often unpaid volunteer practicum.

Practicum is an act of increasing knowledge and skills of an employee for doing a

particular job and may also serve as the key for the students to realize in which field

they really excel in or which fields they are really interested with so during the process

can really nurture it. To have a successful OJT program, supervisions need to assign a

leader to each employee involved in OJT, it is the responsibility of the leader to plan

training carefully and conduct effectively.


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Practicum Site


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History of BARCIE


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BarCIE

BarCIE International Center was conceptualized by its President-Emeritus, Sr.

Carmeli Marie Catan, OSA, through the collaborative effort of the Vice President. It

started in the year, 1998 in the month of January. Because of the increasing number ofBSHRM (Bachelor of Science in Hotel and Restaurant Management) and BST (Bachelor

of Science in Tourism) students enrolling in the said program, the idea came out of

building such, the InternationalCenter. The main purpose of the establishment is to be

the center for practicum and training of the said students.

The construction of the InternationalCenter started in the year 1998 by Architect

Thomas Morallo, and partially finished by September 1999 and was blessed, July 15,

2000. It was named BarCIE International Center. The Center of Bulacan hospitality

opened its door in July, 2000 in a place where we could fittingly call as the place and

center of excellence. A place and a center of excellence because students would be

more and more inclined and very much particular with the new trends and ways of

what a center/hotel is. Instead of going to Manila to look for a place where, their

knowledge would be enhancing in the field of hospitality industry, BarCIE International

Center would be there for their practical learning.

In name it is called BarCIE International Center but in design, however, it is

uniquely Filipino. The InternationalCenter is a product which boasts of an architectural

style, touched with the exotic influence of Filipino Hotel structures based in Metro

Manila.

Owned and operated by the University of Regina Carmeli through its Barasoain

Center for Innovative Education (BarCIE), BarCIE International Center is the latest

investment of the University in human resource development. The facility is envisioned

to complement the development of the province for education, culture, industry, public

governance and commerce. Designed as an all-around convention venue, check-in hotel

for local and international guests and students campus based residence.

It has 88 rooms tastefully appointed with distinctive Philippine crafted furnitureand dcor, all for the guest's comfort. Its facilities also include state of the art

convention equipment and furnishings. Finally, a tennis courts was constructed to

complement the general appeal of the center.


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Map of the

Establishment


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MISSION

In a rapidly changing and highly competitive environment, the Center endeavors:

To provide its clientele affordable state of the art facilities and services focusing

on Filipino culture and tradition as medium; and

Generate and make available relevant, responsive, high quality and

transformative learning procedures that could assist practicum students acquire

and use competitive knowledge, skills, attitudes, values and abilities to sustain

individual and collective productivity.

VISIONTo provide world-class facilities and services for local and international clientele and

ensure that the Hotel and Restaurant Management and Tourism students of the La

consolacion University Philippines are professionally trained to become competent

individuals capable of furthering social transformation in a Christ-centered, nationalist

environment


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OrganizationalChart of BarCIE


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Organizational Chart BarCIE International Center

URC PRESIDENT

Sr. EdithaZerna OSA

GENERAL MANAGER

BARCIE INTERNATIONAL

CENTER

Mr. EdmarAbella

HRM/ TOURISM DEAN

Ms. FlordelizaFronda

URC FINANCE

DEPARTMENT

Mrs. Marissa Ventura

FOOD &

BEVERAG

E DEPT.

Ms.

AnalizaTole

FRONT

OFFICE

OFFICER

Ms. Perla De

Guzman

HOUSEKEEPING

SUPERVISOR

Ms. Jennie Lyn

Lagman

MAINTENANCE

OFFICER

Mr. Rolando Alena

HRM/ TOURIS

PRACTICUM

COORDINATO

Ms. Melody

Sanchez

STAFF STAFF STAFF STAFF

PRACTICUMERS PRACTICUMERS PRACTICUMERS


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DIFFERENT

DEPARTMENT/AREAS

OF THE CENTER


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FRONT OFFICE DEPARTMENT

Supervisor: Ms. Perla De Guzman

When you welcome guests, its like your inviting them into your own home.DESCRIPTION OF THE DEPARTMENT

A department in the hotel that welcome guests, answer inquires, and facilities,

check ins and check outs. From the moment that the guest arrives, he or she meets

the front office staff. Front Office is considered as the nerve center or the core

operations department for a hotel establishment. It refers to all areas / sections in the

hotel where there are guest and employee contact.

DEPARTMENTS ROLE ON TRAINING

This department gives training in building up the confidence in you. It teaches

a trainee in dealing with guests in a more decent way. This department helps a trainee

to learn have a well groomed appearance and how to be kind and polite in treating

guest as their VIPs and respect them with confidentiality and discretion. This

department helps a trainee to have a positive attitude and dependability in doing their

assigned task in the front office.

FRONT OFFICE POLICIES AND PROCEDURES

DOORMANS DUTIES

A doorman is someone who is posted at, and often guards in the entrance of the

hotel. They open doors and welcomes guest. It is an individual hired to provide

courtesy and security services at a residential building or a hotel. A doorman or


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doorkeeper is responsible for opening doors and screening visitors and deliveries, they

provide courtesy services such as signing for packages, carrying lug gages between the

elevators or hailing transportation for residents and guests.

TELEPHONE OPERATORS FUNCTIONS

The telephone operator is a person who provides assistance to a telephone caller

or guest. They assisted the callers to transfer them in the line they requested.

Telephone operators are trained to accommodate the guests or the caller in the trunk

line with their inquiries. They are specialized staff who answer general telephone calls

to the organization and usually maintain internal communication through telephones

and pagers. Operators function is to perform a wake up calls in a hotel to coordinate

emergency responses, and dispatching in other areas. Telephone operators do

important duties such as data entry, greeting guests, and taking important messages.

RECEPTIONIST

A receptionist is a person in an office position. They work is performed in a

waiting area such as lobby or front office desk of an organization. It is attributed to the

person who specifically employed by an organization to greet a visitors and guests. The

duties of a receptionist includes: answering incoming calls on multi line telephones,

providing pertinent information to guests inquiries about a company or

products/services, directing guest to theirdestination inside the establishment, and do a

variety of office tasks such as, sorting and faxing mail.


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Food and Beverages Department

Supervisor: Ms. Analiza, Tolentino

DESCRIPTION OF THE DEPARTMENT

The Food and Beverage Department is the second major source of the Hotels

income. The sales of food drinks services and the use of functions halls all contribute to

the Hotels revenue. The food and beverage department is concerned in purchasing,

receiving, storing, issuing and preparing food for the Hotels guest and customers.

The staff in the department also deals in training, directing, motivating and

monitoring trainees assigned in their duty, moreover the department is also responsible

for the preparation of the function halls, arranging the tables, amenities, table settings,

and serving the food for the guest.


The role of the Food and Beverage on training is to supervise you if you will

carry the heavy task that they will be assigned to you. To look on you if what

department you will be fit, also to train you to be successful and creative, definitely to

enhance your capability and acknowledgement.

FOOD & BEVERAGE POLICIES AND PROCEDURES

Booking

Banquets and served functions must be booked a minimum of 14 days

prior to your event

All other catered services, placed with Queen's Event Services, require 5 business

days advance notice to guarantee specific details and timing.


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Confirmation

Final numbers and special dietary requirements for banquets and formal

functions are required 7 daysprior to your event

Cancellation

Cancellations must be received in writing before the above noted

confirmationdates to avoid cancellation fees. Notification received after this deadline,

will result in a charge based on the confirmed number of guests and the date the

cancellation is received.

Payments

A 10% deposit of the estimated value of your event is required within 30 days of

booking your event

A 50% deposit of the balance is due 60 days before the function

The balance is due upon receipt of your invoice

FUNCTIONS / EVENTS AT THE CENTER

Wedding

Debut

Seminar

FUNCTION HALLS/ AREAS /FACILITIES

Atis Function Hall Rambutan Restaurant

Pool Side Garden Chico Rooftop Garden

Langka Coffee Shop Durian Hall

St. Augustine Hall Basement A/R


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EQUIPMENTS

Swimming Pool

Mini Bar

Lobby Staircase

Grand Piano

TRAINEES POSITION DURING FUNCTIONS

Waiter

Serves and takes the order to guest. It is the one who waits on tables in a

restaurant; takes payments of bill.

Waiters Responsibilities

Make sure that the tables and chairs are serviceable.

Organize table appointments.

Make sure you are knowledgeable of the menu and house specials.

Check waiter supplies.

a. Cold water in pitchers.

b.Adequate number of clean cutleries.

c. Clean table napkins.

d. Serving trays covered with napkins.

e.Amenities like salt and pepper shakers.

f. Glass wares

Take orders properly (see steps in taking order).

Use appropriate serving utensils.


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Serve food to ladies first.

Serve at the right side of the guest.

Bus out soiled items through the left of the guest.

Bus Person

Responsible for clearing out of soiled items.

Bartender

The main duty of a bartender, of course, is to prepare and serve drinks to

customers.


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HOUSEKEEPING DEPARTMENT

Supervisor: Ms. Jennie Lyn Lagman

DESCRIPTION OF THE DEPARTMENT

The housekeeping department is the heart of the Hotel. It gives the reason for

the customer to keep coming back to the Hotel. The housekeeping department takes

charges of the maintenance of cleanliness and orderliness inside the premises of the

Hotel. In the housekeeping department, the stop must look after the best status of

every corner of the Hotel, including all the guest rooms, function hall, comfort rooms

and other public areas. Everyone in the department wishes to ensure the tidiness

around, and appeals for the guests satisfaction.

Housekeeping can have a hidden meaning implied in the word that is different

for each person who hears it. Others view housekeeping as a lost art that the present

generation doesn't appreciate. Housekeeping is preparing meals for oneself and family

and the managing of other domestic concerns. It is also the care and control of

property, ensuring its maintenance and proper use and appearance. In a private home

a woman is employed to the housekeeping. In a hotel housekeeping is the cleaning

personnel


The role of the housekeeping department is to enhance the ability to manage your

time, to make you an effective and efficient employee. They must first discuss the rules

and regulation and the trainees responsibility. The training that they bestow wills be an


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excellent way to gain work experience and related skill about Food and Beverage. This

department is one of the important areas in an establishment. In this department, its a

must to know everything about keeping an area neat and clean. This department trains

student to be more organize and systematic in their task, in an establishment or at

home. Being systematic will give opportunities to student to be more efficient in their

everyday routines.

CHARACTERISTICS OF HOUSEKEEPING

Challenging full effort is expected. All the departments depend on the

consistency of the housekeeping department in maintaining the cleanliness and

orderliness in the Hotel.

Rewarding the Hotel will be given recognition as satisfaction of the customers

were met or exceed.

ROOM STATUS

SO Stay Over (occupied) CO Guest has/ will Check out today

OOO Out of Order EA Early Arrival

V Vacant R Room is ready


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HOUSEKEEPING POLICIES AND PROCEDURES

ENTERING THE GUEST ROOMS

1. Knock at the door using your knuckles (at least 3 times or as per company

policy).

2.Announce her housekeeping. Open the door.

3. When the guest is in the room, ask if he/she wants the room to be cleaned.

Guest request to prevail.

4. Start a conversation if possible.

5. When the guest is not in the room, leave the room open and put cart a jar at the

door.

6. Start cleaning.

7. Turn on the lights, open the drapes.

8. Check all items missing, damaged or broken.

9. Check and refill amenities.

CLEANING THE BEDROOM

1. Clean (damp wipe) the chairs, tables, dresses tops, window sills and tracks,

headboards and closets.

2. Dust all lights bulbs, lampshade. Use feather duster.

3. Dust bar areas and mirrors.

4. Replace and/or reposition all ashtrays.


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5. Matches should be carefully replace in ashtrays (advertisement should be facing

the front of the table or desk).

6. Drawers should be occupied in check out rooms.

7. Dust the desk areas, including the lamp and chairs.

8. Damp wipe the phone and use a disinfectant to wipe the mouthpiece.

9. If any items is found, complete allows and found slips.

10.Wipe the door sills.

11.Clean the guest room mirrors using an all-purpose cleaner and a dry cloth.

12.Vacuum as often as possible o upon the room attendants judgment.

STEP IN CLEANING THE BATHROOM

Turn all the lights and plush the toilet, with designated water.

Clean the tab/shower. Clean the shower wall and shower door inside and out.

Wipe chrome fixtures clean and dry.

Wipe all waters spots.

Clean the sink.

Re point the toilet tissue and facial tissue.

Clean the mirrors.

Clean the toilet with germicide cleaner.

Wipe the floor using a piece of cloth.

Check the supplies amenity package for soaps, shampoos, softener, powders,

and facial tissues.

Lightly spray the area with air fresheners.


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BED MAKING

Determine which items need to be replaced on the bed.

Determine any special needs the resident may have, such as extra pillows,

special quilts, etc.

o Wash your hands.

o Gather necessary equipments:

Plastics mattress liner (not in all facilities and not with all residents)

Bottom sheet

Draw sheet (if required)

Top sheet

Blanket

Bedspread

Pillowcases (one for each pillow on the bed).

If using an electric bed, raise it to a comfortable working height.

It is more efficient and less strenuous to complete one side of the bed, and then

the other.

Remove any clean items to reuse.

Remove soiled linens and place in dirty laundry hamper.

Put on plastic mattress liner or mattress pad, if used.

Put on bottom sheet with the seam toward the mattress. If not using fitted

sheets, use mitered corners. Tuck in the sheet along the sides of the mattress.

Place the draw sheet over the bottom sheet, lucking in the sides.


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Place the top sheet on the bed, seam side up. Align the top of the sheet with the

top of the mattress.

Place the blanket on the bed.

Finish the bedspread with the top edge several inches from the top of the

mattress.

Tuck in the top sheet, blanket, and bedspread at the foot the mattress and miter

the corners.

Move to the other side of the bed and complete the same steps. Be sure that the

linen is pulled tightly across the mattress; there should not be any wrinkles or

folds that the resident will lay on.

Put clean pillowcase on the pillows.

Remember to add any special items such as quilts, etc.

Put the bed in the lowest possible position.

If your facility uses lights, place it inappropriate and easily reached location.


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Other Updated

Information


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ROOMS

Single Room Suite Room

Twin Room Penthouse Room


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FUNCTION HALL

Atis Function Hall

Wedding Arrangement

Chico Rooftop Hall

Rambutan Restaurant

Wedding Arrangement


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OTHER SERVICES

Rooftop Lobby Prayer Room

Lobby 1 Restobar

Lobby Staircase Lobby 2


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TYPES OF GUEST ROOM

PRICE PER ROOM

ROOMS CATEGORY NUMBER RATES

Second, Thirdand

Fifth Floor

Single RoomsTwin Rooms

Triple Occupancy63

P 1,133.35P 1,763.00P 2,266.70

Fourth Floor Single Rooms 21 P 1,133.35

Second-FifthFloor

Suite Rooms 4 P 2,518.56

Sixth Floor Penthouse 1 P 5,037.12

FUNCTION AREAS CAPACITYRATES (4HOURS)

SUCCEEDING HOURLYRATE

Atis Function Hall 450 Pax P 5,830.00 P 1,400.00

RambutanRestaurant

200 Pax P 4,664.00 P 1,100.00

PoolsideGarden 80 Pax P 3,498.00 P 700.00

ChicoRoofTopGarden 300 Pax P 5,830.00 P 1,400.00

Langka Coffee Shop 70 Pax P 3,498.00 P 700.00

Durian Hall 120 Pax P 5,247.00 P 900.00

St. Augustine Hall 40 Pax P 2,915.00 P 600.00

Basement A/R 80 Pax P 4,081.00 P 800.00

OTHER AMENITIES CAPACITYRATES (4HOURS)

SUCCEEDINGHOURLY RATE

New Gymnasium 2,500 Pax P 11,660.00 P 2,950.00

Old Gymnasium 1,500 Pax P 8,162.00 P 2,050.00

Audio-Visual Room 250 Pax P 6,996.00 P 1,750.00

Conference Room 70 Pax P 4,664.00 P 1,200.00

Classroom (w/ aircon) 50 Pax P 250.00


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P 932.80

Classroom (w/o aircon) 50 Pax P 583.00 P 150.00

LONG-TERM RESIDENTS ROOM RATES (6 MONTHS AND OVER)

ROOMSTYPE

REGULARRATE

PER PAXSTUDENT PROFESSIONALS CORPORATE

Amount Discount Amount Discount Amount Discount

SingleOccupancy

P 1,133.35P

15,00056.49% P 18,000 47.48%

P20,000

41.98%

DoubleOccupancy(per paxrate)

P 1,763.00P

10,00081.35% P 13,000 75.76%

P15,000

72.03%

TripleOccupancy

P 2,266.70 P 7,000 89.85% P 9,000 86.95%P

11,00084.05%

Four in aroom

P 2,616.50 P 5,000 93.72% P 6,000 92.46% P 7,000 91.24%

Mode ofpayment

one monthadvance

one month advanceone monthadvance

Requirement Student I.D. ofschool

currentlyenrolled

Company I.D. orcopy

of Businessregistration

Corporate letterof

guarantee


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TRANSIENT RATES

ROOMTYPE

PUBLISHEDDAILYRATES

ONEWEEKLESS:5%

TWOWEEKSLESS:10%

THREEWEEKSLESS:15%

ONEMONTHLESS:20%

OVER 1MONTHLESS:25%

SingOccupancy

P 1,133.351,076.687,536.78

1,020.0214,280.14

963.3520,230.35

906.6827,200.40

850.0125,500.36

DoubleOccupancy

P 1,763.001,674.8511,723.95

1,586.7022,213.80

1,498.5531,469.55

1,410.4042,312.00

1,322.2539,667.50

TripleOccupancy

P 2, 266.702,153.3715,073.56

2,040.0328,560.42

1,926.7040,460.70

1,813.3654,400.80

1,700.0351,000.75

Suite Room P 2,518.562,392.6316,748.42

2,266.7031,733.86

2,140.7844,956.30

2,014.8560,445.44

1,888.9256,667.60

Penthouse P 5,037.124,785.2633,496.85

4,533.4163,467.71

4,281.5589,912.59

4,029.70120,890.88

3,777.84113,335.20

ADVANCEPAYMENT

Full 20% 30% 40%50%(x 30days)

One month(x 30 days)


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PACKAGES

WEDDING PACKAGE

Free use of the function room (for 4 hours only, inexcess of 4 hours, Php2,000.00 per hour)

With special floral centerpiece per table and at thepresidential table (for decors only)

With pre-arranged tables and chairs according to motif With Video and Photo Coverage (120 shots in album,

VCD, VHS and Signature Frame) With three layered Fondant Cake with special flower

arrangements With Bridal Car and Bridal Car Bouquet With sound system With overnight stay for two at the suite room With bottle of wine for tasting With decorated cage with doves With place cards and guest book With pianist serenading the couple With emcee and coordinators


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BUFFET NUMBER 1 BUFFET NUMBER 2

Salad BarRoast Beef with GravyButtered Vegetables

Seafoods with Mustard SauceRoast Pork with Apple Sauce and GravyChicken Galantina

Steamed Rice

DESSERTS:Fresh Fruit Salad

Jello Salad with Lychee

DRINKS:

Softdrinks Mineral Water

Salad BarTexas Ribs

Baked Chicken and

Potato in MushroomSauceDanish Porkchop

(Grilled Porkchop w/Gravy & Kernel Corn)

SeafoodsalaPobreSteamed Rice

DESSERTS:Fresh Fruit SaladMango Balls with

Tapioca

DRINKS:

Softdrinks,MineralWater


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Beef StroganoffCanadian Roast Pork or Italian Roast Pork

Seafoods with Young Corn in Cream

Chicken Cordon BleuBeef EstofadoSteamed Rice

DESSERTS:Cathedral WindowFresh Fruit Salad

DRINKS:Softdrinks

Mineral Water

Texas RibsMixed Seafoods with Mixed VegetablesBaked Porkloin with Mushroom Sauce

Chicken Tropicana (Chicken Fillet w/ Bacontopped w/ Kernel Corn and Mashed Potato)

Blue Marlin alaPobreSteamed Rice

DESSERTS:Jello Salad with Lychee

Mango Balls with Tapioca

DRINKS:Softdrinks

Mineral Water

BUFFET NUMBER 3 FILIPINO BUFFET NUMBER 4

Kare-Kare or Spicy Beef CalderetaGrilled Pork Spareribs or InihawnaLiempo

LumpiangHipon with Keso orRellenongSugpo or LumpiangBangus

BinawangangManok or Chicken InasalLaing or Pinakbet or Lumpia Bar

KuholsaGataSteamed Rice

DESSERTS:BukoPandan SaladFresh Fruit Salad

Cassava Cake

DRINKS:

SoftdrinksMineral Water

Paella Valenciana or Fettuccini MarinaraBeef Morcon or LenguaFinanciera

Chicken ala KingFish Fillet with Tartar Sauce

Cauliflower and Broccoli with Cream andCheese

Steamed Rice


Leche Flan

DRINKS:Softdrinks

Mineral Water


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Hot Chicken SaladRoast Beef (Chinese Style)

Danish Porkchop or Fried Pork Spareribs

with Chili and GarlicStuffed Chicken Wings

Spicy Squid with Sea CucumberSteamed Rice

Shanghai Fried Rice



DRINKS:Softdrinks

Mineral Water

Paella ValencianaPastel de Lengua or Callos

Baked Porkloin or Danish Porkchop

(Grilled Porkchop with Gravy and KernelCorn)

Chicken Galantina(Stuffed Chicken with Ground Pork and

Sausages)or Grilled Hoisien Chicken w/ Creamed

SpinachHoisien Chicken w/ Creamed Spinach

Seafoods in Mustard SauceSteamed Rice

DESSERTS:Fruit Salad with Cream

Leche Flan

DRINKS:Softdrinks

Mineral Water

BUFFET NUMBER 9 BUFFET NUMBER 10Mikki Sate (Spicy Noodles with Beef

Brisket)Texas Ribs or Pot Roast Beef in Mushroom

SauceMixed Tempura

(Shrimp, Fish Fillet, Squid and Vegetables)or Sweet and Sour Lapu-Lapu

Patatim or Tonkatsu (Breaded Porkchop)Stuffed Chicken Wings or

Grilled Hoisien Chicken w/ CreamedSpinach

Steamed Rice

DESSERTS:Sliced Fresh Fruits

Buko Gel Salad

DRINKS:Softdrinks ,Mineral Water

Fettuccini MarinaraMinute Steak with Mashed Potato and

Buttered VegetablesSweet and Sour Pork Spareribs

Baked Chicken Stuffed with Liver RicePrawns with Garlic and Chives

Steamed Rice

DESSERTS:Waldorf Salad


DRINKS:Softdrinks

Mineral Water


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Pancit Canton

Kingdao Spareribs or Patatim

Sweet and Sour Fish Fillet (Lapu-Lapu)

Cantonese Fried Chicken w/ Kropek or

Chicken Alexander

or Chicken in Lemon Sauce

Beef with Shitake Mushroom

Steamed Rice

DESSERTS:

BukoJello Salad with Lychee

Buchi

DRINKS:

Softdrinks

Mineral Water

Paella Valenciana or Beef Stroganoff

Chicken Galantina or Chicken Pastel

Roast Pork with Apple Sauce and Gravy or

Canadian Ham

Callos or Pastel de Lengua or Beef

Mechado

Seafoods in Mustard Sauce or Blue Marlin

alaPobre

Steamed Rice

DESSERTS:

Fresh Fruit Salad


DRINKS:

Softdrinks

Mineral Water

Total Package Costs: First 100 guests = Php 81,000.00

In Excess of 100 guests: Php 610.00 per pax

Php 5,000.00 Reservation Fee (non-refundable)

60% down payment upon signing of contract

40% balance should be paid a month before the said function

All other bills due to the increase in the number of guests shall be paid by

the client upon presentation of the bill on the day of function

We will be pleased to accept any alterations of the menu for your

satisfaction


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DEBUT PACKAGE

Free use of the function room (for 4 hours only, in excess of 4 hours,

Php2,000.00 per hour)

With special floral centerpiece per table

With pre-arranged tables and chairs according to motif

With Video and Photo Coverage (120 shots in album, VCD, VHS and Signature

Frame)

With Debut Cake with special floral arrangement

With Balloon Arrangement

With 18 roses and 18 candles

With sound system

With overnight stay for two at the suite room

With emcee and coordinators

With food testing after confirmation prior the function

Menu Selection

BUFFET NUMBER 1 BUFFET NUMBER 2 CHINESE

Paella Valenciana or Beef Stroganoff

Chicken Galantina or Chicken Pastel

Roast Pork with Apple Sauce

& Gravy or Canadian HamCallos or Pastel de Lengua or Beef

Mechado

Seafoods in Mustard Sauce or

Blue Marlin alaPobre

Steamed Rice

Desserts :

Fresh Fruit Salad


DRINKS:

Softdrinks

Mineral Water

Pancit Canton

Kingdao Spareribs or Patatim

Sweet and Sour Fish Fillet (Lapu-

Lapu)Cantonese Fried Chicken with Kropek

or

Chicken Alexander or

Chicken in Lemon Sauce

Beef with Shitake Mushroom

Steamed Rice

DESSERTS:

BukoJello Salad with LycheeBuchi

DRINKS:

Softdrinks

Mineral Water


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BUFFET NUMBER 3 FILIPINO BUFFET NUMBER 4

Kare-Kare or Spicy Beef CalderetaGrilled Pork Spareribs or InihawnaLiempo

LumpiangHipon with Keso orRellenongSugpo

or LumpiangBangusBinawangangManok or Chicken Inasal

Laing or Pinakbet or Lumpia BarKuholsaGataSteamed Rice

DESSERTS:

BukoPandan SaladFresh Fruit Salad

Cassava Cake

DRINKS:Softdrinks

Mineral Water

Paella Valenciana or Fettuccini MarinaraBeef Morcon or LenguaFinanciera

Chicken ala KingFish Fillet with Tartar Sauce

Cauliflower & Broccoli w/ Cream andCheese

Steamed Rice


Leche Flan

DRINKS:Softdrinks

Mineral Water


Beef StroganoffCanadian Roast Pork or Italian Roast Pork

Seafoods with Young Corn in CreamChicken Cordon Bleu

Beef EstofadoSteamed Rice

DESSERTS:Cathedral WindowFresh Fruit Salad

DRINKS:Softdrinks

Mineral Water

Texas RibsMixed Seafoods with Mixed VegetablesBaked Porkloin with Mushroom Sauce

Chicken Tropicana(Chicken Fillet w/ Bacon topped w/

Kernel Corn & Mashed Potato)Blue Marlin alaPobre

Steamed Rice



DRINKS:Softdrinks

Mineral Water


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Hot Chicken Salad

Roast Beef (Chinese Style)

Danish Porkchop or Fried Pork Spareribs

w/ Chili and Garlic

Stuffed Chicken Wings

Spicy Squid with Sea Cucumber

Steamed Rice

Shanghai Fried Rice

DESSERTS:



DRINKS:

Softdrinks

Mineral Water

Paella Valenciana

Pastel de Lengua or Callos

Baked Porkloin or

Danish Porkchop (Grilled Porkchop w/

Gravy & Kernel Corn)

Chicken Galantina (Stuffed Chicken w/

Ground Pork and Sausages) or

Grilled Hoisien Chicken w/ Creamed

Spinach

Seafoods in Mustard Sauce

Steamed Rice

DESSERTS:

Fruit Salad with Cream

Leche Flan

DRINKS:

Softdrinks

Mineral Water


Mikki Sate (Spicy Noodles with Beef

Brisket)

Texas Ribs or Pot Roast Beef in Mushroom

Sauce

Mixed Tempura (Shrimp, Fish Fillet, Squid

& Vegetables) or Steamed Lapu-Lapu w/

Aioli Sauce or Sweet and Sour Lapu-Lapu

Patatim or Tonkatsu (Breaded Porkchop)

Stuffed Chicken Wings or

Grilled Hoisien Chicken with CreamedSpinachSteamed Rice

DESSERTS:

Sliced Fresh Fruits

Buko Gel Salad

DRINKS: Softdrinks ,Mineral Water

Fettuccini MarinaraMinute Steak w/ Mashed Potato &

Buttered VegetablesSweet and Sour Pork Spareribs

Baked Chicken Stuffed with Liver RicePrawns with Garlic and Chives

Steamed Rice

DESSERTS:

Waldorf Salad


DRINKS:Softdrinks

Mineral Water


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Total Package Costs: First 100 guests = Php 81,000.00

In Excess of 100 guests: Php 610.00 per pax




All other bills due to the increase in the number of guests shall be paid by

the client upon presentation of the bill on the day of function

We will be pleased to accept any alterations of the menu for your

satisfaction

Corkage will be charged for food and liquor brought into the Center

BUFFET NUMBER 11

Salad Bar

Texas Ribs

Baked Chicken and Potato in Mushroom Sauce

Danish Porkchop

(Grilled Porkchop w/ Gravy and Kernel Corn)

SeafoodsalaPobre

Steamed Rice

DESSERTS:

Fresh Fruit Salad

Mango Balls with TapiocaBuchi


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SEMINAR PACKAGE

With pre-arranged tables and chairs With welcome signage at main entrance

Room Package Rates: Php1, 133.35 (Single Room), Php600.00/pax (Twin

Sharing) and Php450.00/pax (Triple Occupancy).

NOTE: If over 120 pax, venue and sound system charges are waved.

VENUE: 4 Hours

Rambutan Hall Php 4,664.00

Rooftop Hall Php 5,830.00

Atis Hall Php 5,830.00

Sound System Php

FOOD RATES:

A.M. Snacks Php 150.00/head

P.M. Snacks Php 150.00/head

LUNCH/DINNER:

5 Courses Php 490.00/head

4 Courses Php 410.00/head

3 Courses Php 320.00/hea


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AM SNACKS

SET 1 SET 2

Chicken Sandwich with Lettuce,Cucumber and Tomato or Tuna

Sandwich with Lettuce, Cucumberand Tomato or Ham Sandwich or

Hotdog Sandwich or Cheese SaucerSandwich

Fruit Juice or Softdrinks and MineralWater

Siopao Special or Empanada orEnsaymada

Fruit Juice or Softdrinks and MineralWater

PM SNACKS

SET 1 SET 2 SET 3Pancit Canton orPancitBihon orPancitPalabok orPancitMalabon

Toasted Bread or Putowith Cheese

Fruit Juice or Softdrinksand Mineral Water

Goto or Sopas orArrozCaldo or Dinuguanor Lomi

Toasted Bread or Putowith Cheese

Fruit Juice or Softdrinks

with Mineral Water

Spaghetti or BakedMacaroni or FettucciniMarinara or FettucciniCarbonara

Fruit Juice or Softdrinkswith Mineral Water

LUNCH/BUFFET

PASTA/NOODLES BEEFBaked Chicken MacaroniBaked FettucciniBaked Macaroni

Baked SpaghettiBeef HofanBeef StroganoffBirthday NoodlesChicken LasagnaChicken MacaroniFettuccini BuranellaFettuccini Carbonara

Beef Brisket (Braised Beef)Beef Cordon Bleu(Beef stuffed w/ ham & cheese)

Beef Morcon(Braised rolled fillet of beef withstuffing)Beef StaekBeef Supreme(Beef w/ kernel corn & mushroomsauce w/ crust)Beef with Cashew and Quail Eggs


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Fettuccini MarinaraFettuccini with White SauceLasagnaMikki Sate (Spicy noodles with beefbrisket)

Pad ThaiPancitMalabon/Palabok/CantonPancitBihon/Miki Bihon/SotanghonPasta AlfredoPutanesca (Fresh tomatoes withanchovies and capers)Seafoods MarinaraSingaporean PancitSpaghetti BologneseSpaghetti Carbonara

Thai NoodlesVermicelli Noodles with Ham andCream Sauce

Beef with Oyster SauceBeef with Shitake MushroomCallos (Ox Tripe)Crispy TadyangHungarian Beef Stew

Italian Roast Beef(Beef w/ tomato sauce &rosemariespice)Kare-Kare (Ox tail and Ox tripe)King Dao SpareribsKorean SpareribsLenguaAsadoLenguaCallos StyleLengua con SetasLenguaEstofado

LenguaFinancieraMinute Steak w/ Mashed Potato &Buttered VegetablesPastel de LenguaPot Roast BeefRoast Beef w/ Mashed Potato &Buttered VegetablesSalpicado(Tenderloin tips w/ garlic & oliveoil)Spicy Beef Caldereta

Texas Ribs

CHICKEN FISH/SEAFOODSBaked Chicken &Potato in Cream of Mushroom SauceBinawangangManokBoneless Chicken BarbecueBuffalo WingsCantonese Fried Chicken with

KropekChicken ala KingChicken Alexandria(Cubed boneless chicken w/ corn,mushroom topped w/ mashedpotato)Chicken & Shrimp Rolls w/Bechamel Sauce

Baked Blue Marlin in Cream of OnionSauceBraised Fish HeadsBlue Marlin alaPobreCalamares with Honey Mustard DipCalamares with Tartar Sauce

Fish Fillet with Tartar Sauce or GarlicSauceFish Fillet with Tofu and TausiFish Stuffed with Liver SausageGrilled Blue Marlin with Lemon ButterLumpiangHipon with CheeseLumpiangBangusMixed Seafoods with Mixed


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Chicken AsadoChicken Cordon BleuChicken InasalChicken FinancieraCrispy Fried Chicken

ChickenGalantinaChicken Lollipop w/ Tartar SauceChicken Nuggets with Garlic SauceChicken PastelChicken Wings w/ Mixed Vegetables& Quail EggsChicken w/ Cashew & Green PeasFried Chicken DrumstickGrilled Hoisien Chicken w/ CreamedSpinach

Hot Chicken SaladRoast Chicken Stuffed with LiverRiceRoast Chicken with Cream LiverSauceRoast Chicken with Apple Sauce andGravySpicy Chicken CalderetaSpicy Chicken AdoboStuffed Chicken Wings (HoneyCured)

VegetablesMixed Tempura (shrimp, fish fillet,squid and eggplant)RellenongBangusRellenongHipon

RellenongPusitSeafoodsalaPobreSeafoods KebabsSeafoods with Mustard SauceSeafoods with Young Corn in CreamSeafoods PaellaShrimp with Young Corn in CreamSpicy Squid with Sea CucumberSteamed whole Lapu-Lapu withMayonnaise

Steamed Lapu-Lapu with Aioli SauceSweet and Sour CalamaresSweet and Sour Fish FilletTepanyaki

PORK VEGETABLES/SALADBaked Italian PorkloinCanadian HamCanadian Roast PorkDanish PorkchopGrandmas EmbotidoGrilled Pork Spareribs BarbecueGrilled Porkchop with Orange JuiceKorean Pork BarbecuePata Tim

Pork SalpicadoPork and Shrimp SiomaiPorksteak with PotatoesRoast Pork with Apple Sauce andGravyRoast Pork with Cream Liver SauceRoast Pork with Mushroom SauceSpicy Pork Adobo

Assorted Sausages with MushroomsBeef with BroccoliBroccoli with Mushroom SauceBroccoli in GarlicButtered Corn and CarrotsButtered VegetablesCauliflower and Broccoli in Creamand CheeseChicken Macaroni Salad

Chicken Oriental SaladChopsueyCrabstick SaladKani Cucumber SaladShrimp SaladShrimp with Broccoli in GarlicStir-Fried Vegetables with TepanyakiSauce


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Spicy Pork CalderetaSpicy Pork EstofadoSpicy Pork SisigSpring RollTonkatsu (Breaded Porkchop

Vegetables Supreme(Mixed Vegetables inBechamelSauce)Waldorf Salad

DESSERT OTHERSAlmond Jelly with Fruit CocktailAlmond Jelly with LycheeAssorted PastriesBanana Fritters with CreamBlueberry CheesecakeBukoPandan SaladCassava SquaresCathedral WindowChocolate Mousse

Cream PuffCrepe (banana, mango)Fresh Fruit SaladFruit Salad with CreamJello Salad with LycheeLeche Flan/Leche Flan TagalaLecheGulaman with CreamLecheGulaman with Fruit CocktailMango Balls with TapiocaMango FloatPesangGoreng

Sliced Fresh FruitsSylvannaTiraMisu

Bagoong RiceGarlic RiceJava RiceMalolea Fried RicePaella ValencianaRice PillafShianghai Fried RiceSteamed Rice

Yang Chow Fried Rice

Steamed Rice




All other bills due to the increase in the number of guests shall be paid by the

client upon presentation of the bill on the day of function

We will be pleased to accept any alterations of the menu for your satisfaction

Corkage will be charged for food and liquor brought into the Center.


50/66

OTHER SERVICES

OTHER

AMENITIESCAPACITY

RATES (4

HOURS)

SUCCEEDINGHOURLY RATE

New Gymnasium 2,500 Pax P 11,660.00 P 2,950.00

Old Gymnasium 1,500 Pax P 8,162.00 P 2,050.00

Audio-Visual Room 250 Pax P 6,996.00 P 1,750.00

Conference Room 70 Pax P 4,664.00 P 1,200.00

Classroom (w/

aircon)50 Pax P 932.80 P 250.00

Classroom (w/o

aircon)50 Pax P 583.00 P 150.00


51/66

Brochure


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Practicum

Experience


53/66

Narrative Report


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DAILY ACTIVITY REPORT AND INSIGHT

Housekeeping department

Last November 07, 2012 I assigned under the supervision of Manong Noy; he is

the one whos assigned at function halls and lobby of the center. We always clean the

Lobby, Function Hall, and also the Penthouse every day. Manong Noy will prepare first

all the things that we will be needed like the brooms, dust pans, mops, and the cleaning

instrument for the bathroom of function halls, windows and door of the lobby. After all

the things were prepared, Manang Noy will now supervise what we need to clean, And

specially the Setting-up some of the function hall. After one month I was rotate and I

assigned under supervision of Manang Mila, She is the one assigned at 3rd and 4th floor

of the center. We always clean the 3rd and 5th floor every day. Manang Mila will prepare

first all the things we will be needed like set of towels, bed sheets, pillow case, brooms

and dust pans, mops and the chemical use for cleaning the toilet and floor. After the

thing were prepared Manang Mila will now knock at the guests rooms and say

housekeeping so that the guest will know that we are going to clean their room.

Manang Mila taught us the fastes and easiest way to set up a bed and others.

We are always arranging the beddings in the rooms. We also collect the dirty towels

and change it and after that we put amenities like Shampoo, soap, toothbrush and

toothpaste and we also change the empty tissue rack. All of the boys were assigned by

Manang Mila to clean the guests Bathrooms. We cleaned the toilet by putting Cleaning

agent and using tools for cleaning, scrubbing the floor and bowl then wash the basins


55/66

And lastly is drying the floor. We are the ones responsible in sweeping the

rooms floor and the hall way and after we swept it, we will mop it. We collected all the

trash from the guests and we change the trash bag into new ones.

After we are done cleaning all the rooms, we fold the used towels and beddings

that we collected and put it into cart and bring it to the Laundry area. We also clean the

stairs and we refill the water dispenser when it is empty.

Manang Mila always gave a lot of advices to us on how we can make our work

better. She will ask if we have something that we dont know and she will teach us

what to do. After all the activities in the morning we can take our lunch break and we

go back after the break to start our afternoon work.


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Time In: 8:00 AM Time Out: 5:00 PM

INSIGHTS

During our stay at the housekeeping department, we can say that weve

learned a lot of new thing. Im happy because we accomplished our task like cleaning

function halls, lobby, penthouse, rooms in 3rd and 4th floor and mopping the floor.

Our first day was really stressful and we really had a hard time at our first

work because we are not really doing those things at home every day.

Its interesting for us to work in housekeeping department and we were

enjoyed so much. There were some foreigners guests in the hotel, and for us it is

challenging to have a conversation with them but its good for me because I can

exercise my skills in English language.


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DAILY ACTIVITY REPORT AND INSIGHT

Food and Beverage Department

Last December 19,2012 I assigned in Food and Beverage Department and

in our first day we were oriented about the different areas in the hotel that are in

charge to us, like the Rambutan Restaurant and the different function halls. We are

going to clean those areas every day and we also have to entertain all the guests who

are ordering in the restaurant.

The F and B department was quite busy because there are so many

functions like Birthdays and Weddings. Every day in this department was hard for me.

At first the boys will arrange the tables and the chairs in their proper places and then

we will clean the Glass, Plates, Spoon and Fork that will be using in the event.We also

set up the table by placing the plates, table napkins, spoon, while doing that the girls

will put the table cloths and the cover for the chairs. Girls also put ribbons on some of

the chairs and the color of the ribbon will depend on the theme of the occasion. We

help Sir Rolly, Sir Uriel and Sir Jimmy in theire task like arranging the centerpiece and

skirting the table. After we set up it properly and perfectly, we will sweep again and

mop the floor so the cleanliness of the hall was still maintained.


58/66

We assist the guest for whatever they need and entertain their questions

whenever they want to ask. We were the one always there whenever the guests need

help and we help the coordinators in giving the souvenirs to the guests.

Time In: 8:00 AM Time Out: 5:00 PM

INSIGHTS

The first day of our duty in Food and Beverage department was quite good

but a bit nervous for us because we dont have enough knowledge and experience in

this department. We were afraid that we might be blamed whenever we do something

wrong during our duty. But then, we had adapted in the different work in the Food and

Beverage as days passed by. Were thankful because we experienced on how to

organize the places for some occasions and events and on how to comfort and

entertain the guests and handle and solve some of their complaints.

This department the food and Beverage had helped us to improve our

individuality and we gained more confidence in our self to face and talk to different

people. This department helped us to engage and to do better in our work and to be

more competitive students so we are confident in ourselves that we can be what we

want to be. The different functions that we had served in the BarCIE were very explicit

and unforgettable one for us, because it was an experience that we will use when we

are already working in the real world, hotel or restaurant after we graduated. The work


59/66

in this department was quite hard so we should be physically fit so we can work longer

and underpressure and we should be intellectually good because its very stressful. I

learned and proved that cooperation is the key in our work to win our goal we should

help each and everyone. Im very thankful because I learned and experienced a lot.


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Documentation


61/66

Evaluation


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Appendices


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May, 2012

Mrs. Melody T. SanchezPracticum Coordinator

BarCie International HotelCatmon, Malolos City, Bulacan Philippines

Dear Mrs. Melody

Greetings!

I am 19 years old student of the La Consolacion University Philippines with the BachelorDegree of Science in Hotel and Restaurant Management with several years of workingexperience gained from some of the Philippines reputable private firms and non-governmental organization. I have attended several seminars to widen my knowledgeand skills with.

I am writing to apply for the position of Executive Assistant. This position particularlyinterests me because it would enable me to make full use of my administrative andorganizational skills. I have well-developed written and oral communication skills thatcan be very useful in carrying out the duties for the above-mentioned position.

On top of these competencies, I adhere to a work ethic and can effectively interact withpeople across all levels of the organizational structure. I believe I can be an asset toyour organization.

My resume is enclosed with this cover letter. It shows my overall expertise andexperience in the field. I would welcome the opportunity to discuss my suitability forthe position and comply with your other requirements. I can be contacted duringworking hours at 0935 368 0085Thank you very much.

Sincerely,

Jeonardo Jerald C. Galang

Applicant


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Jeonardo Jerald C. Galang

OBJECTIVES

To be able to use, share, and enhance my knowledge, expertise & skills for

personal development and interpersonal development. This entails dedication and hard

work, which I learned and developed. In addition, I am willing to undergo whatever

transitional training you may deem necessary to have potentials and make an asset of

your company.

EDUCATIONAL BACKGROUND

Tertiary: University of the East (Caloocan) 2009-2010

La Consolacion College (Caloocan) 2010-2011

La Consolacion University Phil. 2011- Present

Secondary: Notre Christi Academy of the Phil. 2005-2009

Elementary: Acacia Elementary School 1999-2002Maranatha Childrens Development Center 2002-2005

Pre School: Acacia Elementary School 1998-1999

SKILLS

Computer literate (MSExcel, MSPowerpoint, MSWord)

Able to speak English With Good Interpersonal Relationship Responsible in preparing all tasks Willing to work overtime


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PERSONAL BACKGROUND

Birth date : October 4, 1993

Age : 19

Gender : MaleCivil Status : Single

Height : 510

Citizenship : Filipino

Religion : Catholic

CHARACTER REFERENCES

1 Ms. FlordelizaFronda

College Dean

La Consilacion University Philippines

Catmon, Malolos City, Bulacan

2 Ms. Melody Sanchez

Practicum Coordinator



3 Mr. Raymond CarlosProfessor



I hereby certify that the above information is true and correct to the best of

my knowledge and beliefs.

Jeonardo Jerald C. GalangAPPLICANT


66/66

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