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HOTEL

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INTRODUCTION

New Horizon Hotel

- 778 Boni Avenue corner EDSA Mandaluyong City, Metro Manila.

COMPANY HISTORY

In 1994, New Horizon Hotel was first intended to be operated by its previous owners as a

condominium hotel with a proposed name of Midland EDSA Hotel. That same year, Midland

EDSA Hotel was acquired by the National Life Insurance Company which also hired Byron

International Management Group to manage it. Byron EDSA Hotel was formally launched in

1995 and served the industry for two years until its management contract expired. National Life

Insurance Company took over its operation and changed it name into Horizon EDSA Hotel. Its

operation continued for the next 11 years until its owners decided to have it managed by a new

management. In May 6,2006, spouses Marc and Ina Kerckhofs made a bold move and took over

its operations. Extensive room and facility renovations were done as well as hired new and fully

competent team of managers and staff. Up to this day NEW HORIZON HOTEL became a

byword in the industry as the newest and most modernly equipped boutique hotel in the industry.

Truly its a place where European standards become affordable

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Mission

Where European standards are affordable

European standards

o High quality accommodation

o Attractive and clean rooms

o Hassle free stay(zero defects)

o Smooth check-in and check-out

o Customized service

o European dishes for Breakfast, A la carte & Banquet

Affordable prices

o High value for money

o The best Breakfast of all 3 star hotels

o The only 3 star hotel with European management and Chef

VISION

To be a good alternative for a first class hotel

Since we offer high quality accommodation and customized service, we can easily compete with

first class hotels and offer a good alternative for price conscious people that used to stay in

more expensive hotels.

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ORGANIZATIONAL CHART

A. General Managerresponsible for all VIPs, guests concerns or elevated requests, front

line assistance and operational consistency in the building. Various duties include room

inspections, testing and inspecting service levels, acting as the onsite contact for meetings

and serving as extra staff when departments get busy.

B. Accounting responsible for maintaining a proper and complete accounting records of

the hotel. To ensure that the accounts, records and transactions of the hotel are accurate

and correct at all times. They are also responsible in implementing all necessary controls

to safeguard the assets of the hotel. They are also responsible for the compiling of all

budgets, forecasts covering all activities of the hotel.

C. Housekeeping responsible for all areas of cleanliness onboard, there are several

assistants covering each area, including open deck, public areas and crew areas. They are

responsible for maintaining guests rooms free from dirt and a good ambiance.

D. Food and beverage - is responsible for the dining rooms, restaurants, bars, cleaning and

provisions. The division is run by the Food and Beverage Director. The seating

arrangements, service and overseeing of the staff is the responsibility of the dining room

manager.

E. Human Resource in charge of filing records of the employees, like absent or sick

leave. Responsible for hiring and training of employees.

F. Engineering and maintenance

responsible for the maintenance of general facilities

and interior design.

G.Front Office responsible for getting reservation through calls, walk inn and thru

internet.

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ORGANIZATIONAL SET-UP

GENERAL MANAGER

ASSISTANT GENERAL MANAGER

FINANCE MANAGEREXECUTIVE CHEF

AND F & B DIRECTOR

FRONT OFFICE

MANAGER

HOUSEKEEPING

AND

ENGINEERING

MANAGER

HR MANAGER AND

GENERAL CASHIER

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Hotel Facilities and Services

BUSINESS CENTER

New Horizon Hotel's business center is

fully equipped to cater to all your business

requirements. It offers secretarial, photocopying

& printing services as well as an Internet access.

Function Rooms

New Horizon Hotel has 4 function rooms:

"Brussels, Paris, Madrid and Vienna which are

available for your business and social events to

accommodate events for 2 to 200 persons.

Restaurant

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At New Horizon Hotel In Mandaluyong, you dont have to wait for a special occasion to

celebrate. They give our guests a feast for the senses 24 hours a day, 7 days a week. Picassos

Place restaurant lets you dine in Style and Belgian Executive Chef Danny Vandenbosch

recommends:

A LA CARTE

Discover a wide and delicious variety of Asian, European & international dishes, prepared

by the Belgian Executive Chef at the New Horizon Hotel in Mandaluyong.

Appetizers

Vegetables, Noodles, Rice

Soups

Vegetarian Corner

Salads

Pastas & Pizzas European Entrees

Sandwiches

Asian Flavor

Desserts

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HOUSEKEEPING ORGANIZATIONAL STRUCTURE

HEAD OF THE HOUSEKEEPING AND

ENGINEERING DEPARTMENT

HOUSEKEEPING

SUPERVISOR

ENGINEERING

SUPERVISOR

HOUSEKEEPING ROOM

ATTENDANT

ENGINEERING STAFF

LAUNDRY

SUPERVISOR

LAUNDRY STAFF

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Housekeeping head he is responsible for discipline the room attendants as well as the

supervisors. He also monitored the works of the housekeeping specially if they cleaned properly

the rooms where they are assigned. He also the one who receives the comment from the guest

given by the general manager. The one who take in charge and guiding the housekeeping

department and the engineering department.

Housekeeping Supervisors- It responsible in checking the rooms of every floor that is cleaned

by the room attendant. Responsible of recording the report of the room attendants.

Room attendant- they are responsible in cleaning the rooms of the guest, responsible of giving

advise the front office if the room is ready for occupancy. The one who is take in charge of

carrying the things of the rooms. The one who do the room report.

Engineering staff- is the one responsible in fixing the electricity failure and other concerns that

the department is need. The one responsible to maintain the electronics of the hotel like

computers and the keycards. Responsible of maintaining the important amenities of the hotel like

rooms, function halls etc.

Laundry supervisor is responsible to monitoring the work done of the laundry staff. She / he

also helped the laundry staff as well for them to finish the laundry on time. The one who made a

report and the laundry list came from the guest room, for such laundry services.

Laundry staff- responsible of doing the laundry of the guest as well as the important things that

the housekeeping attendant used like pillow case, bed sheets , duvet and etc.

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FACILITIES AND EQUIPMENT USED

The housekeeping department has small room, and before their duty they will go to the

housekeeping office to report. It is located on the fourth floor; it is the biggest in all the

departments in the hotel because it is almost the manpower of the hotel. The engineering

department is one of the department handled by the housekeeping where has also a room for

make their services and which where leave their tools. The laundry department has its own

laundry area for them to work flexible and made the laundry service easy.

The housekeeping department has its own computer and telephone. Both of this is very

important in the department because they accept call from the guest if there are problems or

concerns about the room. They have a computer wherein hey can see if the room was already

occupied or not, it is very important because they are the one who will clean and replenish the

room. They also have the master key card of every room in the hotel. In the housekeeping

department you can find all the different uniforms of all the departments, they also have stocks

like tissue paper, under liner for the trash bins, different kind of soaps from hand soap to laundry

type. And stocks that the guest needs like food or snacks, cup noodles, coffee, sugar and creamer

and mineral water.

MANPOWER- SCHEDULE, WORK METHOD STYLES & COMMUNICATION

The housekeeping department has its three shifting morning, afternoon and graveyard

shift. Morning shift will start at 7am in the morning up to 3 in the afternoon. The next shift is

2pm in the afternoon until 10pm in the evening and lastly 10pm until 6am in the morning. The

housekeeping supervisor is the one who gives schedules and day off .

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To the engineering department they have two sets of duty the same as in the Laundry

department. Starts at 8am up to 2pm next shift is 2pm to 10pm. There are two crew in one

shifting.

All of these departments in one umbrella of the housekeeping department have a strategy

to make their work easier and for them to be comfortable in their work. Their cooperation with

one another is the key for their work. They listen to their supervisor and they make sure to follow

in every detail that needs to be done in time.

WORK ATMOSPHERE, INTERPERSONAL RELATION

The work atmosphere in the housekeeping is good and they are very accommodating.

They always make sure that every work is done before they leave the establishment. I appreciate

them and I never felt that I am not belonging to their group. They always make me laugh and

they make sure I am okay with my duty. They will teach you carefully after that you will do the

task assigned to you.

USED OF MATERIAL RESOURCES

Housekeeping department, the biggest issue in this area is about the garbage and the

usage of water. In disposing garbage they make sure that it is properly segregated. They use

garbage bags to segregate the garbage from the different floors of the hotel. They are very

knowledgeable about garbage because these are the number one problems that were facing

especially Mother Earth. It is their way of helping reducing garbage and putting it to usable one.

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Water consumption in the hotel is another issue, because the thing is we must save water.

Everywhere in the hotel they post this signs that everybody even guests need to conserve water.

SANITATION AND PROCEDURE

In terms of sanitation the housekeeping is one of the departments that should comply and

impart their attendant by making the following sanitations

They should do segregations of the garbage, from biodegradable and non- biodegradable

Should always used gloves particularly in cleaning the comfort rooms

Always cleaning every floor and hallways that guest can see

Always do proper disposal of the garbage

Replace the trash bag inside of the room every after cleaning

Should separate the chemicals to the food in the mini bars

Should always be monitored the cleanliness of the lobby

Always cleaning of the glass door

Should always coordinate with all the department for every garbage that will be disposed.

Should always clean the public washed room

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AREAS OF CONCERN , STATUS AND ANALYSIS

Housekeeping is concern in the places where the guest can stay. Like in the room,

restaurant, lobby, parking lot and public washed rooms. These areas concerned must be

maintained and must be cleaned every minute because there are guest that wanted a clean

atmosphere.

STRENGTHS

The housekeeping department has the strengths in doing things at the time. They are very

flexible and can do three things at the same time. They are very good in their line of work

and approachable. They have crew members who are willing and have the initiative to lend a

hand to anyone who is in need of help.

IMPROVEMENT AREAS/ WEAKNESSES

Their weakness is that they dont speak the English language. Our Hotel caters mostly to

Europeans and Americans. Some of them are scared to talk and they lose their confidence

level. Luckily, they have a great supervisor who will save them always but for me they need

to learn speaking the language because it is very helpful.

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Narrative Report

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The best way to learn is by experience. This is my motto ever since I started to find a hotel

for my OJT. Actually I am aiming for a bigger establishment like Dusit Thani, Intercon Hotel,

Ascott Hotel or Mariott Hotel. Everybody wants to be in a 5 star Hotel you will have more

privileges than in a 3 star hotel, I always keep in my mind that whatever happens I will never

ever be a part of a 3star hotel. I began my journey in searching for my training in Makati. I

passed my resume in Ascott Hotel, Dusit Thani and Intercon, I am excited that one of hat days

they will call me and I can be a part of their family. But weeks passed neither calls nor text

coming from any of those establishments. I try my luck in Heritage hotel, Oakwood hotel,

Richmond hotel and Microtel, Again I received no response from them.

I try different strategy; I waited for 1 month but still no calls from the hotel. The reality is

that I am losing my hope, so I contacted my friend and school mate if he could help me in my

OJT especially hotel. He is willing to help me but he said that their hotel as many OJT and crew

that time so I needed to wait for another 3 weeks to start in my hotel practicum.

It is not my first time to experience the amenities of a good and well established hotel, weve

been checking-in into different hotels 5 stars down to 3 stars but working in an establishment

with more than 50 rooms and making your world busy as a bee is something I want to try. As a

Hotel and Restaurant Management student, we are obliged to do find a hotel and restaurant for us

to be more competent in our line of work. I am very pleased to say that I am now a trainee from

New Horizon Hotel; at first I was not sure if I will fit and will be qualified as a trainee.

My first week, I was assigned in housekeeping department, bad for me because I dont have

any friends and with the change of time and schedule and with the reality that Paul is not with

me anymore I was so nervous, if I can remember that first thing I said to myself I will quit after

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this week ironic. Public area, you need a broom for sweeping, a mop for drying the floors, and

abasahan. I am very disappointed because I dont want to clean the comfort room, but I dont

have any choice but to comply for what they have asked me to do. My daily routine is to check

the comfort room of Vienna, Brussels (if there is a function), Paris and Madrid, sweep the floor

of all the function room after the event, maintain the cleanliness of all the comfort rooms

especially in the restaurant, clean Chef Dannys office and the cafeteria. My schedule is from

2pm to 10pm, afternoon shift I had a difficulty in going home because Mandaluyong is far from

New Manila. I learned to be independent and life must go on, you need to set your goals because

it is your dream. My first week of duty thought me how to be responsible, time management and

especially how to do chores like cleaning, dusting, using the mop. Its not bad at all actually I am

enjoying it with the people who make me laugh like kuya Aris, Harold and Sir Henry. Meeting

different people and listening to their stories, its amazing. New Horizon indeed gives me the

best training ground.

Housekeeping department is the most welcoming department in the hotel, they have the best

crews and they are genuine and kind. They share their knowledge to me and they kept on saying

that you have a long way to go be in mind that you lucky because your parents send you to a

university unlike us we need to find a job to help our family. Be thankful for what you have, and

everything will follow. This makes me think that there are people who have a positive outlook in

life they never give up as long as they can they will do it.

Second week of duty is as haggard as I ever imagined but the most enjoyable one. I

learned to be competent and flexible, it is my fist time to wash different kinds of plates, frying

pan from large sizes up to the smallest, different sizes of mixing bowl and a lot more name it Ive

washed it all. All the chefs in the kitchen are funny I laugh often , aside from making the dish

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delicious its their job to make us alive I guess. I am with my buddy and we have strategies also

if there are lots of plates to be washed I will be the one who will clean I and she will be the one

that will arrange it. This week gives me the time to get to know all of the people working in the

kitchen they have different stories and different personalities but above all that, they are very

accommodating and they are always checking on us trainee if we are still okay and giving us

words of encouragements.

This time I realized that many of us doesnt mind if we have lots of left overs. Being in

the kitchen for 1 week I saw different kinds of foods, orders, foods from the functions and buffet

breakfast. All of the left overs will be junked as soon as it reaches the kitchen. There are lots of

people in the world that doesnt have food o eat and then here we are wasting a lot of food. But I

dont have any rights to say it to the management because it is their law that every left over must

be junked.

Third week of duty I was assigned in Picasso pantry as a steward. On my first day of

work I dont have any one just myself because Ginette didnt make it, it is very hard to work o

your own especially if I need to wash plates that are bigger than me. It makes sense now that it is

really hard to wash plate especially if the waiters already need the flat wares. One waiter will

say, Kwin its okay it is just trials dont be mad at life just smile, every time I will hear that it

makes me giggle.

Actually I enjoyed a lot being a steward even though my hand looks like a hand of a 77

years old man I feel relief because now I can prove to myself that I can do a lot of work

especially multi tasking. I dont need help from anyone because I can do it and I can manage to

do a chore that is given for me. Three weeks done and there are more weeks to come.

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CRUISE LINE

2GO TRAVEL

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INTRODUCTION

2GO travel Cruise line training

PIER 15 Eva Macapagal Super Terminal- Harbor Center 25TH ST. South Harbor, Port

Area, Manila.

As a student of Hotel and Restaurant Management, we are exposed into different

branches of the hospitality umbrella. Cruise ship is a moving hotel and a mode of transportation

to those who wants to experience life at the sea. In the ship we are able to experience and we are

exposed to different areas like, Housekeeping First Class, Housekeeping Cabin, Housekeeping

Mega Value, Housekeeping Super Value, and Front Office, Galley/Kitchen, Quick mart, First

Class Dinning Saloon and Economy Dinning Saloon.

This experience and program helped us students to take our initial steps on becoming the

future generations of seafarer.

Name and General Location

2Go Travel is one of the largest, premier land/sea-travel providers in the Philippines. The

company offers a wide selection of hotel accomodations/services, tours and events packages,

with the ease of land/sea travel.

Born out of established brands such as Negros Navigation, Superferry, Cebu Ferries and

SuperCat. 2Go travel has a combined history of more than 148 years in travel industry.

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From the sunny beaches of Boracay, to the iconic skylines of Manila, 2Go travel works

with over 1,200 outlets nationwide, catering to various ports in Luzon, Visayas, and Mindanao.

By combining seamless travel experience, with breathtaking destinations, and the luxury of hotel

accommodations, the company aims to redefine travel.

Vision 2020

2Go Travel is the premier provider of unique travel experience that brings people together

beyond expectations.

Mission Statement

2Go travel bridges people and places wherever, whenever, seamlessly.

Core Values

Corporate Governance

Commits to corporate values and accepted ethical and moral rules and norms that apply inside

and outside the organization

Integrity and Transparency

Doing the right things for the right reasons. Treating people fairly and with respect.

Teamwork

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The ability to work in unison to achieve a common goal.

Our People

Our people are the central movers of the organization.

Innovation

Process by which new ideas for continuous improvement and breakthroughs toward

organizational effectiveness and efficiency are promoted and institutionalized.

Excellence

A talent or quality which is unusually good and surpasses ordinary standards. It is also aimed for

standard of performance.

Training Objectives

The HRS Shipboard Familiarization Program aims to help trainees acquire the much needed

exposure and practical experience, as well as have the knowledge of the different competencies

needed in the Hospitality onboard a domestic passenger vessel.

At the completion of this program, participants will be able to:

1. Understand the history, mission, vision, corporate values and services of our prescribed

logistic company.

2. Have basic shipboard familiarization and be acquainted with common maritime terminologies.

3. Develop the basic awareness on safety of life at sea and be acquainted with various emergency

equipment and procedures.

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4. Be familiar with the various position on the Hotel Department and their related duties and

responsibilities onboard the vessel.

5. Be acquainted with the different operating procedures, the equipment and facilities in the areas

of Front Office, Housekeeping and Food and Beverage Department.

6. Have hands- on experience on the areas of Front Office, Housekeeping and Food and

Beverage Department onboard.

7. Appreciate the importance of efficient operational policies and procedures in relation to the

overall management of hotel operations onboard a domestic passenger vessel.

8. be able to analyze and evaluate operation procedures of different section and recommendation

the appropriate course of action to improve them.

Ownership/Management

Aboitiz Tranport System Consolidated or ATSC, combines all its passage services

namely Negros Navigation, SuperFerry, SuperCat and Cebu Ferries to form 2Go Travel. It aims

to redefine sea travel by providing unforgettable experiences that bring people and places

together. This move is part of the companys rebranding program. After the approval of the

companys chief stockholder, Negros Navigation Co. (NENACO), ATSC has been renamed to

2Go Group Inc., representing its entire range of services.

The change was made with the intention to create a new identity that will unite the

companys products and services, and prove that they are more than just a shipping company.

They believe that all the changes reflect a significant redirection for the company. They aim to

become a world-class transport, logistics and supply chain company.

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Aside from 2Go travel, the company currently functions with two other core units: (1)

2Go Freight, which takes care of commercial and personal shipping needs, including household

goods, container shipping, express shipping, freight shipping, and commercial auto shipping; and

(2) 2Go Supply Chain Management, which maintains the companys over 100 years of expertise

in logistics, warehousing, distribution, and inventory management.

With the integration of the countrys primary passenger ships and fast ferries, 2GO

Travel now provides the biggest fleet and the most extensive choice of routes connecting Luzon,

the Visayas and Mindanao. The company currently has 23 vessels, consisting of 8

passenger/cargo ships with an average capacity of 2,000 passengers, 3 under the Cebu Ferries

brand that carries about 1,000 passengers each, seven 200-passenger capacity fst crafts under

SuperCat, and five purely cargo vessels.

ATSC has had a very colourful history, dating back 1949, as it started out as William

Lines Inc. ATS merged with Carlos A. Gothong Lines Inc. and Aboitiz Shipping Corp. and

formed the William, Gothong & Aboitiz Inc. in 1995. The company changed its registered

corporate name to ATSC in 2002, after Aboitiz Equity Ventures Inc. bought the combined

holdings of the Chiongbian and Gothong Group.

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Organizational Set-up

HOTEL MANAGER

CLINIC

PHYSICIAN

AND NURSES

F & B

MANAGER

AND STAFF

HOUSEKEEPING

HEAD AND

ROOM

ENGINEERING

HEAD AND

STAFF

GALLEY

CHEFS AND

ASSISTANT

FRONT OFFICE

MANAGER AND

STAFF

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ORGANIZATIONAL CHART

A. Hotel Managerresponsible for monitoring the operations of the hotel on board.

B. Housekeeping responsible for all areas of cleanliness onboard, there are several

assistants covering each area, including open deck, public areas and crew areas. They are

responsible for maintaining guests rooms free from dirt and a good ambiance.

C. Food and beverage - is responsible for the dining rooms, restaurants, bars, cleaning and

provisions. The division is run by the Food and Beverage Director. The seating

arrangements, service and overseeing of the staff is the responsibility of the dining room

manager.

D. Engineering and maintenanceresponsible for the maintenance of general facilities

and interior design.

E. Front Officeresponsible for getting reservation through calls, walk inn and thru

internet.

F. Clinicresponsible for giving care of the passengers in terms of medications.

Accommodations and Facilities

There are 5 accommodations that will suit every traveler while on the vessel.

Rooms

State Room Class

Consists of luxury air-conditioned rooms with a one family bed or two full-size beds.

These accommodations have their own private bathroom and television, linen is provided along

with basic amenities like soap, shampoo & conditioner and toilet paper.

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Cabin Class

Is a private air conditioned rooms with single beds, double-bed and four bed bunks. Each

room has its own private bathroom and two-channel television. Linen is provided along with

basic toiletries stated above.

Tourist Class

Compose of double bed bunks enclosed in a semi-private partitions. Rooms vary in size.

Composed of a small room (four Guests) to a large rooms (fourteen Guests) which can also be

booked exclusively for women/men/both. Guests share a common bathroom exclusive for tourist

class Guests. Amenities and linen are not provided but are available through purchase at

passengers at Passengers Linen Counter.

Mega Value Class

Consist of double bed bunks in air conditioned sections of the vessel. Guests share a

common bathroom area exclusive for mega value Guests only. Linen is not issued but are

available for rent at the Passengers Linen Counter. Mega value class sections are provided with

at least one two-channel television unit.

Super Value Class

A budget classed accommodation that consists of double bed bunks in non-air

conditioned sections of the vessel. Guests share of common bathroom. Amenities and linen are

not included but are available through purchased Passengers Linens Counter. Economy class

sections are outfitted with a two-channel television.

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Facilities

Dining Area

Consists of first and economy class sections that double as entertainment venues during

meal times. Following a chic, modern, minimalist, style with an ocean view these outlets can

accommodate op to 150-200 pax. Selected menus are cyclical offering fresh seafood, seasonal

dishes, and grilled meats.

Ballroom

Composes of 250-200sqm. Area space that can be retrofitted to become a disco or a large

meal time venue of choice. It comes fully furnished, with a state of the art sound/lighting system,

fully functional bar, as well as chairs and tables. Performers and/or bartenders can also be

organized to provide entertainment for the event.

Convenience Store

Offers round the clock, 24/7 access to convenience goods. The guests are able to select a

variety of food, beverages, bath/washing products, as well as several over the counter medicine

and various memorabilia.

Spa & Salon

Offers onboard wellness service such as haircut, treatment, styling, products as well as

various body relaxation techniques and massage.

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FOOD AND BEVERAGES ORGANIZATIONAL STRUCTURE

FOOD AND BEVERAGES

MANAGER

FOOD AND BEVERAGES

SUPERVISORS AND CAPTAIN

FOOD AND BEVERAGES WAITER OR

STAFF

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Food and beverages Manager- is responsible in monitoring the job of his staff. He is

responsible of getting the sales of the restaurant. also responsible of doing daily report.

Responsible of communicating with other department like mostly in the front office. He is the

motivator of the whole department.

Food and beverages Supervisor and Captain Waiter the one responsible in helping the

waiters to the services to the guest. The one that make a sales report that will be given to the

manager.

Food and beverages Waiter or Staffthe one responsible of giving service to the customers.

The one that make creativeness in the responsible

The Food and Beverage operation on board manages the operations that include food

preparation, merchandise display, and serving of meals in the vessel restaurants, canteens, bars

and discos. It caters passengers, vessel officers and crew.

The Food and Beverage section is responsible in providing:

1. Delicious and affordable meals to passengers, officers and crew

2. Variety in food and beverage items

3. Excellent customer service

There are two types of dining in the vessel: First class dining saloon and the Economy

Dining Saloon. First class dining saloon is for those who are accommodating at the state room

and cabins. Economy are for those passenger at the tourist, super value and mega value type of

accommodation.

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First Class Dining Saloon

Apply customer service skills

Carry out food portioning

Take guests orders

Serves guests orders

Bus out dishes

Wash dishes

Clean the first class dining saloon

Economy Dining Saloon

Apply customer service skills

Carry out food portioning

Carry out sanitation and hygiene standards on Food and Beverage area

Bus out dishes

Wash dishes

Clean the economy class dining saloon

Duties and Responsibilities

Serves the meal to the passengers following proper food handling procedure.

Prepares accurate number of utensils and cleans the assigned service counters

Records and reports damages and breakages, if any. To the F&B supervisor.

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Monitors and regularly reports to the F&B Supervisor the quality and quantity of food or

other items sold at the food service counters.

Assists the cashier if necessary

Performs suggestive selling techniques to increase sales.

Executes that all transfers of food from his assigned counter to the other outlets are

properly supported with stock transfer slip duly approved by the food checker and

acknowledge by the endorser

Table set-up

1. Wipe the surface of the table

2. Lay the table with a clean placemat

3. Place table wares on the table

4. Arrange the tables set up professionally

Serving Process

1. Hold the food plate securely

2. Hold the beverage glass at the base

3. Serve the food to the guest

4. Serve the beverage to the guest professionally

5. Serve food and beverage to the guest professionally

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Clearing Process

1. Wait for the guest to be finished

2. Clear the guests plate from the table

3. Clear the guests glass from the table

4. Sweep left-over food unto another plate

5. Carry the beverage on the serving tray

Serving Process

6. Hold the food plate securely

7. Hold the beverage glass at the base

8. Serve the food to the guest

9. Serve the beverage to the guest professionally

10.Serve food and beverage to the guest professionally

Clearing Process

6. Wait for the guest to be finished

7. Clear the guests plate from the table

8. Clear the guests glass from the table

9. Sweep left-over food unto another plate

10.Carry the beverage on the serving tray

11. Finish up

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FACILITIES AND EQUIPMENT USED

In the cruise ship restaurant they have a limited space when it comes to their first class

restaurant where in they can accommodate 40 passengers only. But in the economy class they

can accommodate hundreds. First class serves complete set of meal you dont have to wait

because there are waiters that will cater to your needs, while in the economy class you are the

one who will get your plate from the starting line there are no waiters or servers it is a quick

service because they will cater hundreds of passengers. The equipment used in the first class

dinning are plates, linens, glasses, soup bowl and other hat can be found or used for food

services. They have also back area for the kitchen steward and trash bins.

MANPOWER- SCHEDULE, WORK METHOD AND COMMUNICATION

The restaurant has only one shift for the whole day. 7am in the morning until 9pm in the

evening there is no afternoon or graveyard shift. Cooperation with each other is their method to

work fast in serving the guest or attending in their guest needs. They have this so called eye to

eye contact especially when there are more guests than expected. In that way the flow of their

work would be easier.

WORK ATMOSPHERE AND INTERPERSONAL RELATION

In terms of work atmosphere, they are fond of doing their work. The flow was smooth

and they have a positive outcome. They are easy to be with and the crews will teach you

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everything you want to know like you belong on their team or like family. They have a good

relationship with each other no doubts that they have the same closeness like best of friends.

Most importantly they can manage the problem and gives solutions on time.

USE OF MATERIALS RESOURCES

Everybody in the ship is concern about the usage of mineral water and tap water

especially those in the restaurant. This is the main need of guest thats why they make a plan. All

the drinking water must put in a jar and when a guest asks for water they are the one who will

give it directly. This way they can save water.

SANITATION AND PROCEDURES

In the restaurant of the ship there is also a standard procedures in terms of the sanitation.

They are not allowed to take in the left over

Left over food had separate trash bag

Should always segregate the plastic bottles, can in to the left over foods

Should always maintain cleanliness in the dining area

Should always maintain the cleanliness in the service area

Always wear gloves if needed

Always assure the cleanliness of the materials before and after it was used

Always on the proper hygiene

Always wearing hairnets and proper attire

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Should always have a cut nails and always washed hands before and after the duty or if

needed

AREAS CONCERNS, STATUS AND ANALYSIS

The Food and beverage department, they have a fast service to satisfy the expectancies of

the guest they are serving. They always have a smile and a positive outlook I their line of work.

They handle their work easily and with grace.

Strengths

The name, thats the first thing I can mention as their strength. Why? The reason is that it

is widely known as a cruise ship. A lot of people give positive feedbacks to the company.

From this, its certain that they always have passengers every route they make.

Secondly, they are lucky to have crew members who are willing and have the initiative to

lend a hand to anyone who is in need of help. They are accommodating and are generous when it

comes to their knowledge of how to carry out a certain job. Crew members like these are easier

to handle.

IMPROVEMENT AREAS AND WEAKNESSES

The areas must be improved is the back area of the restaurant, it has a limited space only

one to two person and it feels uncomfortable. For weaknesses, if there a lots of complains from

guest some crews just throw words that are not also suitable. Another is the equipments in the

kitchen and they are adjusting to new technologies.

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Significant Learnings

In this part of my life as a student, training is the most important that every student must

undergo. It is just like taking an exam you need to review; there are times that I wanted to quit

because I think that I cannot do that, this. But that is wrong why we are undergoing his kind of

training is for us to learn and to be more competent. As a future hotelier we must have the guts to

be a successful one, if we dont put into actions for me it is none sense. It educates me and now I

can say I have acquired this because of my training. Meeting different people and be with them

making new friends is another part of learning I learned from them and they learned something

from me too.

On the job training is the proof that I am fitted in the line of work that someday I want to

pursue. It helps me overcome my fear, shyness and even increase my self confidence. It helps me

appreciate the work that awaits me in future. Even its hard I surely will enjoy it, and I know in

the future it will be my stepping stone to a bigger and more successful future

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NARRATIVE

REPORT

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There is a big difference working in a land based hotel and in the cruise ship or moving

hotel. In the land based all that you need from the outside will be delivered for you in minute or

two. It is easier to work in a land based hotel; there is convenience both guest and the employees

working on the hotel. While in the cruise ship every product or the sources are limited because

the travel would be in the sea there are neither stores nor delivery agents. It is not easy to work in

a cruise ship you need balance especially if the waves are big. Both cater to the needs of the

passengers and guest. Even there are lots of differences between the two they both make sure

that their guests satisfies his stay in their establishment. . Room rates at the land base hotel

should be pay per night stay but in the cruise base hotel rates should be pay depends on the days

of your travel. The rooms is divided in different category like the luxury , cabin , tourist and the

economy room .

The luxury rooms was also called a first class accommodation which has a complete set

of amenities like mini television set and the queen size bed, twin bed and comfort room. In the

cabin rooms or also called first class accommodation it is a room which has a comfort room and

has a two double deck bed and has a television, it is a room that is used in a group tour. The next

is the tourist room it is like the cabin rooms but has no private comfort room , guest will be taken

their bath at the public room of the floors, it also has a television. The last is the economy rooms

which is divided into two category one is the economy room with air con and the other one has

no air con but has more cheaper prizes. The economy rooms has many double deck and it has no

privacy many passengers are inside of the room, it has also no private comfort room unlike on

the other room. It is not comfortable to sleep because there is no privacy in terms of the area.

On our first day we had our seminar on board and some familiarization inside the vessel.

Our Ship Training Officer or STO thought us everything a seafarer must know especially the

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emergencies that can possible occur inside the ship. We are all excited and scared at same time

because most of us are first timers. I feel nervous when the ship roars to life and after looking at

the window and seeing the beauty of the Philippines it is indeed a wonderful training ground.

Most of us are tired and exhausted because of the whole day seminar.

Second day, and its our first day of duty, the call time is 5am it is too e arly most of us

are not a morning person so our tendency is to make sure our alarm clock is set earlier than 5.

We are 6 in the cabin and it is time consuming because all of us are not comfortable with the

bathroom. First day of duty and I am late, we are 6 in the group our STO divided us into 7

groups. We are assigned in the orange mid section of the ship or the mega value and tourist

accommodation. We are asked by the crew to clean the area by sweeping the floor and picking

the garbages thrown by the passengers.

In this accommodation the guest shares the same bathroom or comfort room. In the girls

comfort room Andrea and I are assigned to mop the floor and to clean the mirror. Its not bad at

all but later it is getting worse than Ive expected there aresome passengers that will not flush

the toilet after they use it. The tendency is that the smell inside comfort room is not good. In my

first duty I got the opportunity to talk to the crew and some other passengers some are foreigners

from different side of the globe. I learned that you dont need actually to travel by air just to be

relaxed, now I realized that it is more fun travelling by sea most of the foreigners is telling me

this. After our duty, we roam around the ship to be more familiarized but before 10pm we must

be in our respective cabins.

We were near in our destination we are about to disembark in the vessel all of us are

excited because we can now see the beauty of Cagayan De Oro City and were in Mindanao. We

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disembark from the vessel an we are now in Cagayan de Oro , the happiest part of being a

seafarer is that you have the freedom to roam but be sure to come back on time r else you be all

alone in the city. Cagayan de Oro is not a typical city that I imagined it was like a province that

has mall no a city at all but all I can say is that they have better malls than in other cities. We go

to Ayala Mall and it is beautiful feels like I am on the other side of the continent. Were like

tourists and we enjoy every bit that we are in the land, we have lots of pictures for our

documentation and I am happy because I am with my friends.

Most of our Cagayan trip was about the yummy Pastel we bought many for our relatives

especially for my mom and dad. Back in the ship at 10pm and we are ready to face Cebu City

again. We are assigned in the green section bow part of the ship as a trainee we are helping the

crew to give directions to the passengers that are not yet familiar with the ship. There is one old

man who lost his baggage, He is travelling alone, I feel sad because it is the common problem

especially with senior citizens he waited patiently for his baggage he doesnt have anything only

his wallet. He told me that it is for her grandchild that is studying in Cebu, he said he works hard

to buy all that stuff and I in my mind I prayed a lot, hoping that the crew will soon find his

things. After 4 hours they found the bag and the old man kept on saying thank you to the crew

and to me for being hi company and doing small talks.

We were assigned in the orange section super value aft section of the ship. We are first

introduced to the accommodation it can cater up to 198 passengers, double deck and air-

conditioned the orange aft is bigger that the orange mid ship. After three days in the vessel Im

proud to say that I memorized already the numbers of bed and how to look at the ticket to see if

what accommodation are the guest staying and if there are free linens. The common problem I

encountered on that day is that there are some passengers who want to swap places with other

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passengers. They all know that I am a crew so they keep on complaining that matter to me. And

Im proud to say because of being calm and talking to the guest with good manner problems is

always solved.

On the next day we are assigned to the front office. Before we started our work we are

reviewed on the parts of the ship again, and after that we are also reviewed on the works done in

the front office and how we can get the attentions of every passengers. I experienced to greet the

passengers with my team, but this time we are not just with our team but also with the other

school. We also pray the Rosary for our safety voyage at sea.

Our next duty is the first class dinning saloon, horizon caf is the fine dining restaurant in

the ship it caters to the passengers that accommodates the cabin and the state room. Passengers

that are in the green/orange and red accommodation can also eat in the first class hey will just

add 50 pesos to avail the food. Breakfast time and the restaurant is in full blast there are many

guest that time and because of that lots of guest waited outside. After lunch there are no more

work to do so we decided to go out and just look at the sea, we saw lots of white birds according

to my group mate its albatross. It is amazing to look at them while finding their food, while we

are in our fantasies about the bird one crew told us that it is also their past time to watch the birds

or the dolphins.

Next in line is the economy dining saloon of the ship the busiest and almost all kinds of

people you will meet them here. In the economy dining I was assigned to sell barbecue, extra

rice, mineral water, soft drinks, tapioca, soup, candies and many more. At first I was totally

shocked and shy because they are all shouting and it goes like this extra rice! Barbecue!

Tapioca for dessert! Soft drinks! Mineral water! So they are all shouting I need to do this, I

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enjoyed it a lot. After our duty I earned 600 pesos not bad for a first timer like me. In this duty I

saw different faces of people different races, I heard different dialects and I was wondering how

this crew handles this and how they can handle emergencies in case there is.

Quick mart is our last duty we roam around and sell different kinds of snacks and drinks

no one is buying it because most of the passengers are against the price it is indeed expensive.

This time Im enjoying what I am doing I gain a lot of confidence and I gain fiends not just with

the same school but in other school.

Our professor Maam Milanel once told us that there are different personalities of people

especially other schools well shes right. In our stay in the vessel it is really not good to see

people laughing behind your back or giving you a stubborn look. We cant please anybody, we

have different outlook in life and raised differently all I can say that all Trinitians that time act

accordingly and we just put in our minds that we are here to learn not to make anything the

school would not be proud of.

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Schedule of Duties

Hotel

Housekeeping/Public Area

February 11- February 16 2013 2pm 10pm

Housekeeping/Public Area

February 25 March 2 2013 6am 2pm

Housekeeping/Public Area

February 4- 9 2013

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Cruise Ship

Housekeeping/Room attendant

January 23, 2013 8am5: 30pm

Front Office

January 21 , 25 2013 8am5:30pm

Restaurant/Food and beverages Waiter

January 22, 2013 8am5:30pm

Mini Mart

January 24, 2013 8am5:30pm

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Problems Encountered and Solutions Made

There is an old woman with baby and asking for directions, her room is in the red section.

She asked some OJT from other school but they dont get whats her saying because she speaks

bisaya. I know that shes tired and exhausted so I tried my best I can understand a little bisaya

because my Mom is Ilongga. Shes trying to explain it to me, luckily I understand it and I helped

her she is very thankful and was very glad that I was the one who assist her.

I think that is the common problem most of the crew are Tagalog and sometimes there are

miscommunications that leads to misunderstanding. Some of the guest are intimidated about how

the crew will explain their room assignment. But some guest tries to understand that not every

crew knows their dialect. So as a trainee I make sure to listen attentively always put a smile and

be confident in that matter everything will be okay.

Strength and Weaknesses of the Training

My strength is that I am flexible and fast, I can do double tasking. I make myself a part of

the team for that matter I will not be shy or left behind. I am friendly and easy to be with I make

sure that I will gain more friends after the training. I have my own work strategies that I will just

finish my task in a short period of time. I am confident s that every task will be smooth and easy.

I have a positive outcome that I always share it to others. Most importantly I have God, He is the

source of my strength and He is the reason why I am here.

My weakness is that I am lazy; if my duty was in the morning Im not able to wake up on

time. I have the tendency to over react on things and make it a big deal especially if all of my

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OVER ALL CONCLUSIONS AND RECOMMENDATION

This training that I had undergone has a big impact in my life as a student and hotelier in

the near future.

I recommend the hotel to my school TRINITY UNIVERSITY OF ASIA , and to my

department COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENTas well as to

the student who also taking up Hotel and Restaurant Managementas one of their choices in

undergoing training if they need and want to have a good training. I also recommend this to the

other student that has not yet have their hotel and still finding that this hotel has the best training

ground for beginners like us. I will recommend the hotel to the guest who is looking for a nice

place to stay overnight or more because of its cheapest room rates but has a good and very

comfortable room accommodation.

I recommend the cruise ship to the students of TRINITY UNIVERSITY OF ASIA, and

to my department COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT as

well as to the student who also taking up Hotel and Restaurant Management that being a

seafarer is a good job you have more to learn and will surely boost your confidence. To the

parents of the students that will take the cruise, it is training worth paying for. Aside from the

different places there are so many things to learn inside and outside the vessel.

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EXHIBITS

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FASCED OF THE HOTEL

ROOMS

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Functions

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Cruise

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APPENDICES A

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EVALUATION

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ACCEPTANCE

LETTER

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RECOMMENDATION

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APPENDICES B

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RESUME