narrative report

TANZA OASIS HOTEL AND RESORT MANAGEMENTKM 41, A. SORIANO HIGHWAY

BRGY.CAPIPIZA EAST, TANZA CAVITE

A Narrative Report onOn – The – Job – TrainingSubmitted to the faculty of

Management and Hospitality DepartmentCavite State University – Naic

Naic, Cavite

In Partial Fulfillmentof the program requirement in

Associate in Hotel and Restaurant Management

Submitted by:

RACHEL P. MERLAN

April 2013

Republic of the PhilippinesCAVITE STATE UNIVERSITY- NAIC

(Formerly CAVITE COLLEGE OF FISHERIES)Bucana, Naic, Cavite

MANAGEMENT AND HOSPITALITY DEPARTMENTAssociate in Hotel and Restaurant Management

Author : RACHEL P. MERLAN

Title : TANZA OASIS HOTEL AND RESORT MANAGEMENT KM 41, A.SORIANO HIGHWAY

BRGY.CAPIPIZA EAST, TANZA, CAVITE

A P P R O V E D:

MARILYN L. TESORERO OJT Coordinator/Department Chair/ Adviser Date

BIOGRAPHICAL DATA

The author, Rachel P. Merlan was born in Gomez St. Naic, Cavite on August 02, 1988. She

is the second child of Mr. Mamerto P. Merlan and Mrs. Agripina P. Merlan.

The author finished her primary education at Naic Elementary School, at Naic, Cavite

last 2000. She obtained her secondary education in Amaya School of Home Industries last

2007. With the perseverance and support of her loving parents especially his father, she

pursued her college education at the Cavite State University – Naic with the course Associate

in Hotel and Restaurant Management.

The author believes that she will finish this course because she has an inspiration, and

that is her family, who are very supportive, understanding, helping and sacrificing for her to

have a successful career. The author is also thankful to God, our Creator, for the knowledge

she gave and also for her loving and good parents that she considered as especial gift from

heaven.

iii

ACKNOWLEDGMENT

The trainee was thankful to the Lord for giving her the strength and good health to

finish this training. Second, She would like to acknowledge the people who helped her for

this training to be possible. She also wants to express her sincerest gratitude to her family for

supporting her financially, emotionally and spiritually and to her friends who helped her to

fulfill this project. She also would like to gratefully acknowledge the management and staff

of Tanza Oasis for giving her the chance to be part of their team and for giving her

knowledge about their work and exposing her for the possibilities of her career. She would

like to thank also the professors of Cavite State University – Naic for conducting this kind of

program that helped the students experience things in essence of the real world.

Lastly, she would like to acknowledge her OJT Coordinator and MHD – Chair, Ms.

Marilyn L. Tesorero for the support that she gave to their trainees.

RACHEL P. MERLAN

ABSTRACT

RACHEL P. MERLAN ON-THE JOB TRAINING AT TANZA OASIS HOTEL AND RESORT MANAGEMENT, Diploma of Associate of hotel and restaurant management Cavite State University- Naic, Cavite. April, 2013. Adviser Mrs. Marilyn L. Tesorero.

On-the-job training is clearly defined as a basic practicum program for the student

who is required to take it as a partial requirement on his/her chosen course. On this program,

the trainee will practice their ability, skills and knowledge in order to apply it in future

careers. With the supervision of an expert they will definitely enrich and develop their skills.

This narrative report presents the student during on-the-job training. All the effort and

learning are noted in this piece of work. This will also serve as future reference for the

incoming student.

On the job training or OJT is the one method by which student is given chance to

apply the theories and computations that they have learned from the school. It also helps the

students to acquire relevant knowledge and skills by performing in actual work setting.

Colleges and universities require their student to undergo such training within a specific

number of hours as part of the curriculum for the student, an OJT to go through actual

methodologies of a specific job using the real tools, equipments and documents. In effect, the

workplace becomes a development venue for a student trainee to learn more about his chosen

field and practice what he has learn from academy.

On the other hand, an effective OJT program also benefits the companies who accept

trainees. First OJT or intern provides additional manpower for a lesser labor cost than a

regular employee. Most of them are all eager to learn the ropes so chances are high that they

will cooperate. Employers can use this internship strategy as a method in recruiting new

employee. Since the trainer or the supervisor can follow the trainees’ progress, he can gauge

based on performance, behavior and attitude if the trainee will make a good recruit after the

completion of his internship. On-the job training process can explain the meaning of the

course Hotel and Restaurant Management through actual undergoes. Standard procedure

should apply to whatever the trainee departed around the hotel sections such as Food and

Beverage service, Housekeeping Department, Front office section or even stewardships and

engineering. The actual training also aide the trainee to evaluate his/her if she/he is capable to

the specific task given on the on-the-job training of the establishment. The realization after

the training of the student is the process where they will feel that being in a hotel as staff is

not as the way others see waiters in the restaurant, housekeeping making beds and other staffs

action in the hotel is not just an ordinary profession.

TABLE OF CONTENT

PAGE

BIOGRAPHICAL DATA............................................................................ iii

ACKNOWLEDGMENT............................................................................. . iv

ABSTRACT.................................................................................................. v-vi

LIST OF FIGURES...................................................................................... viii

INTRODUCTION........................................................................................ 1-2

Importance of On-the-job training...................................................... 2

Objective of On-the-job training......................................................... 2-3

Time and place of On-the-job training................................................ 3

DECRIPTION OF THE AREA /ESTABLISHMENT/ORGANIZATION/

AGENC/ENTERPRICE BACKGROUND................................................ 4-5

History................................................................................................. 4-5

Organization........................................................................................ 6

Duties and Responsibilities................................................................. 7

Mission and Vision............................................................................ 7

Functional Areas (all areas of the establishment).............................. 8-16

Problems...................................................................................... 16-17

Future plans......................................................................................... 17

FIELD PRACTICE EXPERIENCES........................................................ 18

SUMMARY................................................................................................... 18

BIBLIOGRAPHY......................................................................................... 19

APPENDICE................................................................................................. 20

Appendix A........................................................................................ 21

Appendix B......................................................................................... 22

LIST OF FIGURES...................................................................................... 23

Location Map...................................................................................... 24

Logo.................................................................................................... 25

A NARRATIVE REPORT ON-THE-JOB TRAININGTANZA OASIS HOTEL AND RESORT MANAGEMENT

RACHEL P. MERLAN

A narrative report submitted to the faculty of the Management and Hospitality Department, Cavite State University – Naic in partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management with Control No. NR2013-AHRM-00-000. Prepared under the supervision of Mrs. Marilyn L. Tesorero, adviser / OJT Coordinator / MHD-Chair.

I.INTRODUCTION

On-the-job training is defined as the acquisition of knowledge, skills, and

competencies as a result of the teaching of practical skill and knowledge that relate to specific

useful competencies. It forms the core of OJT training and provides the backbone of content

of the school. In addition to the basic training required for a trade occupation or profession,

the labor market recognized the need to continue training beyond initial qualification to

maintain upgrade and update skills throughout working life.

This kind of training pragmatically measures up to some level of effectiveness it is

important to note that this level of effectiveness is achieved without the imposition of an

education criterion for hiring. It is also powerful educational resource where potential

activities are considered, training primarily involve normal work routines where learners are

introduced to the more demanding aspect of the work.

1

Over a long period of time, new employees “accidentally“ encounter a fuller range of

problem to be effective in the four areas of Hotel and Restaurant Management. A department

calls for a fuller understanding of the nature of the hospitality business posing study and

training os two different activities.

IMPORTANCE OF ON-THE-JOB TRAINING

On-the-job training builds the skills and knowledge needed by the student in their

future career. It allows familiarization to the actual working place. It provides an avenue

where the concepts learned in the school are put into practice. It enhance the potentials of the

future hoteliers in the fields they are chosen.

ON-THE JOB TRAININGOBJECTIVES

The following goals are expected to meet by the students:

1. To acquire practical knowledge, skills and attitudes on the operational aspect of different

departments in a Hotel and Restaurant establishment

2. To relate key position in the Hotel and food service industry and their respective task and

responsibilities.

3. To develop skills in the performance of the standard operational procedures and techniques of

each section the student will be assigned.

2

4. To appreciate the importance of the operational policies and procedures in relation to over-all

management of Hotel and Restaurant operation.

5. To familiarize HRM students with equipments, facilities and lay-out design in the section

they are assigned.

6. To determine the section of the hotel and restaurant industry that best suited the future

employment.

TIME AND PLACE OF ON-THE-JOB TRAINING

The on-the-job training was done at Tanza Oasis Hotel and Resort Management.KM

41, A.Soriano Highway BRGY. Capipiza East. Tanza,Cavite starting from November 12 to

January 01, 2013 equivalent to 400 hours.

3

DESCRIPTION OF THE AREA

History of Tanza Oasis Hotel and Resort Management

Cavite is known for its rich history and a large number of National Heroes. It was

sometimes called “ Land of the Brave ” or the history capital of the Philippines. Cavite is a

historic, picturesque and scenic province providing a place conducive to both business and

leisure.

In 1994, a solid group of investors, Filipino and foreign, launched a condo-type rest

house manned by first-rate hoteliers. The place, the very first Mount Sea Resort (MSR),

became a must-visit vacation spot in Rosario, Cavite. Soon, MSR expanded to include a

family pool with playground-type slides and other areas such as and concert park.

In 2001, the people responsible for the success of MSR decide to create a new resort

in Tanza, Cavite. This time, the resort would highlight globalization- a businessman’s hotel

complete with five-star amenities/facilities and a spectacular seafront. This dream resort

would be known as Mount Sea Grand Resort, the penultimate experience in R&R.

As Mount Sea Grand Resort rears up to meet the needs of an international clientele,

top billed by the metro corporate segment, the Mount Sea group aims to further upgrade its

system, control and operations in order to open up the company as an umbrella for future

properties-hotel resort that reflect the quintessence of Filipino hospitality and world-class

service and now the Prominent Mount Sea Grand Resort replaced to the name of Tanza Oasis

Hotel and Resort Management in March 12, 2011 because they want to organize thoroughly

as known Tanza Oasis. To be more understand it all and to be one of the top grower of

Cavite.

4

COMPANY PROFILE

The Tanza’s Oasis Hotel and Resort Management is Cavite’s only true resort

destination, offering the perfect mix of exceptional resort accommodations, service, comfort

and a classic Filipino hospitality. Just one hour away from busy life of Metro Manila,

Discover a hotel that is modern as well as classically elegant. Tanza Oasis refuge 124

luxurious setting accommodation of Superior, de-luxe, junior, executive and presidential

suites. A spacious air conditioned rooms and suite each equipped with facility and amenities

that comply with a mini bar, coffee and tea making facilities, cable TV, mirror, dressing table

and writing desk. Each room also comes with intelligently designed private spaces and

bathroom filled with technologically advanced amenities. Electronic safety deposit boxes can

also be found in all rooms for the guests valuable free of charge.

This Cavite resort offers the largest themed Swimming Pool in the area that will cater

adults and loved by the kids. Also, Tanza’s Oasis Hotel stands as the premier meeting center

for international clientele and businessman alike with meeting, convention and outdoor

function space. You’ll experience superior luxury, subtle elegance and personalized services

and much more.

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ORGANIZATIONAL CHART, FUNCTION, RESPONSIBILITIES OF THE

MANAGEMENT

Figure 1: Organizational Structure

6

DUTIES AND RESPONSIBILITIES OF THE STUDENT-TRAINEE

General Manager

Operation Manager

Engineering Department

Administration Department

Housekeeping Department

F &B Department

Front Office Department

Front Office Department

EngineeringSupervisor

Housekeeping Supervisor

Accounting Staff F & B Department

LinenAttendant

Purchasing Staff

AM Shift Inventory Clerk

MID Shift

PM Shift

Waiter

Kitchen Chef

Kitchen Steward

Engineering Staff

Security Department

Security IOC

Condo Corp Department

Condo Corp IOC

The student-trainee should observe the following expectation during her on-the-job

training;

1. Come on or before his/her time schedule

2. Wear the prescribed uniform together with nameplate.

3. Observe the company’s rules and regulation.

4. Complete the 400 hours OJT training required by the university.

5. Refrain his/herself from intolerable actions and attitude towards the company and co-

workers.

6. Work standard imposed by the company or institution.

7. Observe safety and security while working.

8. Perform the task allotted to his/her willingly and properly.

9. Cooperate to his/her superior and co-worker to achieve best result on the job.

10. Refer to his/her superior for whatever problem he/she amy encounter.

11. Use company tools and equipment properly and carefully.

12. Acknownledge the personnel staff in case of absences (in valid reason).

13. Leave the company clear from any accountabilities and obligations.

Functional Areas

Hotel department:

Room Division: in a statistics conducted by the U.S. lodging Industry in 1995, it has

been shown that majority of hotels revenues (60.2%) are generated from Rooms

Division Department under the form of room sales. This very department provides the

services guest expect during their stay in the Hotel.

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Lastly, the Rooms Division Department is typically composed of five different department:

a) FRONT OFFICE

b) RESERVATION

c) HOUSEKEEPING

d) UNIFORMED SERVICES

e) TELEPHONE

Beneath is a brief description of the different department decomposing the room’s

division department, along with their related main responsibilities.

Front office:

Sell guestrooms; register guests and design guestrooms, coordinate guest services,

Provide information, maintain accurate room statistics and room key inventories, maintain

guest account statements and complete proper financial settlements.

Reservation:

Receive and process reservation requests for future overnight accommodations, with

technology development, the Reservation Department can, on real time, access the number

and type of rooms available, various room rates, and furnishings along with the various

facilities existing in the hotel.

Housekeeping:

Inspects rooms before they are available for sale, cleans occupied and vacant rooms,

communicates the status of guestrooms to the Front office department, cleans and presses the

property’s linens, towels, and guest clothing ( if equipped to do so, free of charge or for a pre-

determined fee), maintains recycled and non-recycled inventory items.

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Uniformed Services:

Bell Attendant: ensure baggage service between the lobby area and guestrooms,

Door Attendant: ensure baggage service and traffic control at hotel entrances.

Parking Attendant: ensure parking services for guest’s automobiles, transportation

Personnel: ensure transportation services for guest from and to the hotel,

Concierge: assists guests by making restaurant reservations, arranging for transportation, and

getting tickets for 9heater, sporting or any other special events.

Telephone Department:

Answers and distributes calls to the appropriate extensions, whether guest, employee,

or management extensions, Places wake-up call, Monitors automated system, coordinates

emergency communications.

Food & Beverage Department:

According to U.S lodging 1995 statistics, F&B Department constitutes the second

largest revenue generator of a typical hotel with an average of 23.1 for Food sales, and 8.6%

for beverage sales. In a five-star hotel, F&B outlets might have the following forms:

Quick service, Table service, Specialty Restaurant, Coffee Shops, Bars, Lounger, Clubs,

Banquets, Catering functions -> Wedding, Birthdays.....

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Sales & marketing division:

A typical hotel should usually have Sales & Marketing division. However, if the staff

size, volume business, hotel size, expected group arrivals is low enough, the hotel might have

marketing staff placed under the reservation department (i.e. no need for a Sales & Marketing

Division).

A type of Sales & Marketing Division is composed of four departments:

a) SALES

b) CONVENTION SERVICES

c) ADVERTISING

d) PUBLIC RELATION

ACCOUNTING DIVISION:

The Accounting Division monitors the financial activities of the property. Some of the

activities that are undertaken in the Accounting Division are listed below.

a) Pays outstanding invoices

b) Distributes unpaid statements

c) Collects amounts owed

d) Processes payroll

e) Accumulates operating data

f) Compiles financial report

g) Makes bank deposits

h) Secures cash loans

i) Performs other control and processing functions

10

Engineering and Maintenance Division:

This department maintains the property’s instruction and grounds as well as electrical

and mechanical equipment. Some hotels might have this very division under different names,

such as maintenance division, property operation and maintenance department.

Security Division:

Security division personnel are usually screened from in-house personnel, security

officers or retired police officers, across certain physical skills, and prior experience.

Some of the functions of the security division are listed below:

a) Patrols the property

b) Monitors supervision equipment

c) Ensure safety and security of guests, visitors, and employees.

Human Resources Division:

Some of the duties of the human resources division are listed below:

a) Responsible for external & internal recruitment.

b) Calculates employee’s salaries, compensation, and tax with holding.

c) Administrates employee’s paperwork,monitors attendance.

d) Maintains good relations with Labor Unions

e) Ensure employee’s safety and working condition.

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Other Division:

All the above mentioned department and/or division should exist in a typical five-star

hotel; however there might be some revenue generators that are specific to certain hotels but

not existing in others. Below is a list of some possible extra or other divisions that might exist

in a hotel:

a) Retail outlets (i.e.: shops rented to outsiders or managed by the hotel)

b) Recreation facilities (ex: fitness center, tennis courts, and cinema saloons...)

c) Conference centers

d) Casinos

Dining in-Sagobe Cafe

The restaurant themed and elegantly design for your eating ambience, with proper

lighting to give you a feeling of warm and close to nature. We offer an exquisite menu

inspired mainly by Filipino dishes with touch of your preferred Asian cuisine to add color

and variety. We believe natural is the best, we hire only the best chef’s to make sure we use

only finest and natural ingredients for your enjoyment and satisfaction.

FACILITIES AND SERVICE

Swimming pool

The swimming pool safari themed is equipped with 3 exciting giant pool slides for

those who want some action and play house for the kids. It cater to all, both young and adult

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Ballroom

With the elegant fully carpeted ballroom and chandeliers. Sahara ballroom lends itself

to buffets or sits down dinners, as well as conference and seminars.

Our kitchen provides plenty of space for the caterer of your choice. Capacity for sit

down dinners is 400-500 for theatre style seating. For your convenience, it has a divider that

can split the ballroom in half. This is truly Cavite’s most elegant location for all your special

events.

Business center

The center provides businesses of all sizes with the office facilities and services they

need to be successful. From printer, Xerox machine, Wi-fi internet. The center offers the

highest quality business services available.

Meeting room

Whether you are presenting to you largest clients or holding off-site company

meeting, our meeting rooms are the ideal professional working environment.

Basketball

Nothing beats a favorite Filipino game which we enjoyed very much. A very athletic

game to flex those muscles.

Services

Room’s service, body massage, wi-fi access, standby generator.

Superior room

Our superior rooms are all designed for your comfort. With the choice of single or

twin sharing beds, we have created a spacious, warm, welcoming, and light and airily space

for you to sleep, relax and work in.

13

Facilities

Hot bath, telephone, refrigerator, mobile phone recharging plug, safety deposit box,

TV, solar powered hot water system.

Amenities

Shampoo and conditioner, body soap, hand bar soap, toothbrush and toothpaste, razor

blade, bath towel, face towel, hand towel, bath towel, slippers, haie comb, hair dryer.

Deluxe room

Our deluxe room offers a peaceful modern vacation retreat from a busy day. The room

is spacious and has a large picture windows allowing abundant natural light. They overlook

the beach and sunset. You can choose between one queen bed and two twin beds connecting

door to another room available.

Facilities



Amenities


blade, bath towel, face towel, hand towel, bath towel, slippers, hair comb, hair dryer.

Junior executive suite

The junior Executive suite offers a matchless vacation experience for the most

discriminating traveler. This suite have a comfortable sofa and a king sized bed. So go ahead

indulge and spoil yourself with our junior suite.

Facilities



14

Amenities



Executive suite

Ideal for individuals or couples who treasure privacy our executive suite offers a sense of

relaxation with amenities set to comfort your stay, with the separate living room and guest

toilet. The elegant and spacious one-bedroom suite provides a living space, couch, a scenic

view of the beach and a bathroom with the choice of pampering steam bath or Jacuzzi.

Facilities

Bath, steam shower/Jacuzzi, telephone, refrigerator, mobile phone recharging plug,

safety deposit box, TV.

Amenities



Presidential suite

Enjoy ultimate luxury and comfort in the Presidential Suite

Absolutely everything is providing in this luxurious hotel suite. You’ll enjoy panoramic

views of the oasis beach and the swimming pool as well. Your own bar is stocked to serve the

most delectable drinks. You have spacious sleeping quarter with an en-suite bathroom. This

suite consists of a master bedroom, with 3 guest bedrooms. It has a spacious living room,

theatre room, dining room and kitchen which are arranged to offer elegance and luxurious

comfort with a touch of a home-like essence.

15

Services and facilities in your hotel suite:

Our guest relations team at your service at all times, telephone, refrigerator, safety

deposit box, LCD TV in the lounge, Television in rooms, solar powered hot water system,

kitchen with electric stove, well-stocked mini-bar, maids room, laundry area, separate guest

toilet, use of our gym for your workout, use of our business center and meeting room,

luxurious toileties,24 hours room service, dry cleaning and laundry service, Wi-Fi broad band

internet connection.

Amenities


blade, bath towel, face towel, hand towel, bath towel, bath mat, slippers, hair comb,

Problems

These are the several problems were encounter during the training period. This includes the

ff.

1) Lack of equipments in the operation of the hotel.

2) SOP’s are not being met. Amenities in the room are not complete.

3) Badly prepared food not kept properly.

4) Tables not lay properly.

5) Staff not trained properly how to wait at table.

6) Smoking in hotel and rooms.

7) Rude and incompetent staff.

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8) Bad service.

9) Insufficient bedding.

10) Cramped.

11) No one to carry luggage

12) Staff with inadequate language skills and lack of information.

13) Bad outlook

Future plan

The future plan of hotel is to improve sales figures by describing guestrooms and

hotel services and to give satisfactory of guest.

17

Nov 12, 2012

Discrimination. The feeling I expected in my first day of my training because the

interviewer told me that lesbians are not allowed to work in their hotel, but this day must

have to go on.

Exactly 9 o’clock in the morning I’ve met Mr. William De las Alas, the manager of

food and beverage department. He assigned me in buffet line at the mansion area of Oasis.

Before the operation start, the manager led the prayer. After that he explained how to manage

a buffet. He introduced me to them.

The guests at the buffet were from the PG cops. They have eaten the morning snacks

w/ pasta and bread. We also offered them a cup of coffee. After assisting the 450 guest, I

helped the staff to set up the buffet for lunch. We have served mushroom soup for the

appetizer, beef broccoli, roasted chicken, lechon kawali for the main course; we also served

fresh pineapple and watermelon for the dessert.

At 1:30 o’clock I had took my lunch and at exactly 1:45 o’clock I went back on my

duty and prepared the afternoon snack for the guests. We have served a tuna sandwich and

bottled water.

After 9 hours of training. I realized that being hospitable is needed in this industry. I

accept all the needs and commands of all guest, managers and supervisor and because of this

they also accept me for being what I am. Yes, I’m a lesbians but I did my work. No one can

judge me instead they are proud of me.

Nov.13 2012

Same guest and same set up.

Nov.14, 2012

Assisting 45 guests from Department of Agriculture until afternoon snack then they

check out exactly 5:00 pm at Mojave Function room

Nov. 16, 2012

Assisting 27 guests from Emerson Company until the next day at Mojave function room.

Nov. 17, 2012

Duty at sagobe café. Cleaned this restaurant, assisting the guest.

Nov. 18, 2012

Orientation with Ms. Kimberlyn Geronimo, the restaurant supervisor. She explained the menu

and some history about the oasis.

Nov.19-20, 2012

Assisting guests from PG COPS again

Nov.21, 2012

Rest day.

Nov. 22, 2012

Assisting 40 guests, all of them are broadcaster of 91.7 radio station. After that the supervisor

assigned me at the sagobe restaurant, assisting the other guests for breakfast. Then I proceed to the

Sahara A to assist 60 guests for lunch and afternoon snack. It was a very tired day but I enjoy it and

aside from that, I learned some techniques and strategies how to assist many guests.

Nov.23, 2012

Assisting 72 guests at the Sahara A. me and other employees set up this room for the wedding

tomorrow. Cleaned the mess, make a new skirting in many tables, it was my first time to set up a

venue for the wedding it’s not easy but now I had learn many more.

Nov.24, 2012

I assign at Sagobe Restaurant. In this part I learned many standards about in food and

beverage. I learned how to set up the table for the incoming guest, I learned napkin folding, to take

order of the guests enter training them until to meet the satisfaction of them. Day by day I learned

about the hotel and how to communicate w/ other people.

Nov. 25, 2012

I was absent because I had a diarrhea. I realized that being a part of this industry is not an

easy thing to do. Studying at school and training at the hotel are not similar. But still my interest in

this subject or job is here in my heart. In hard time I learned how to smile.

Nov. 26, 2012

I was assigned at the Sagobe Restaurant to assist 50 guests from DENR for the buffet

breakfast. Then I transferred at the mansion area to assist 500 guests from PG COPS until afternoon

snack.

Nov. 27, 2012

I was assigned again at the mansion area to assist PG COPS.

Every Monday and Tuesday they are at Oasis hotel because of the seminar with all Brgy.

Captain of province in Cavite. Then after assisting them we cleaned the area.

Nov.28, 2012

Rest day.

Nov.29, 2012

I assigned at restaurant, to assist the incoming customer.

Nov.30, 2012

Sweep many plates, glasses and many more for the function in the next day.

Dec.1, 2012

Assisting 48 guests from SONION PHILS Company at the beach area. They had their

morning snacks, lunch until afternoon snack. I transferred at the Sahara A and I to assist 250 guests,

it was a silver wedding. It was very tired day, long hours of training.

Dec.2, 2012

Assisting 200 guests from Boardwalk Company. It was their Christmas party.

Dec.3-4, 2012

PG Cops again

Dec.5, 2012

Assisting 70 guests from AMAS Company until afternoon snack.

Dec.6, 2012

Rest day.

Dec.7, 2012

Assisting 150 guests most of them are blind, mute and depth. It was an unforgettable day for

me because my heart touch to all those people

Dec.8, 2012

Assisting 250 guests, it was their Christmas party. It was a long Hours of service to the

guests.

Dec.9, 2012

Id learned some napkin folding. We set up the garden for the wedding at 5pm. It was my last

day in Food and Beverage Department. I will transfer to the laundry.

Dec.14, 20112

My first day in Laundry Department. I learned some type of clothes. I learned how to operate

a machine; I learned the needs of housekeeping for the beddings,

Dec.15, 2012

The head of Laundry Department Ms.Maribel Pacis assist me to work efficiently. I learned

how to take care the clothes.

Dec.16, 2012

The other employees of Laundry Department assist me also. Same instructions on how to

manage the unclean clothes. They teach me how to remove the stain in clothes.

Dec.17, 2012

Christmas Party of all Employees in oasis. The H.R assigned all O.J.Ts in bussffet. We need

to serve them a food and drinks. We need to assist them and their invited visitors.

Dec.18, 2012

There were many guests so every function needs a skirting for the buffet, we need to wash

many linen.

Dec.20, 2012

I learned to maintain the freshness of every linen, we need to be careful those linen.

Dec.22, 2012

I learned how to weight the clothes from the guests every guest wanted to wash their clothes

cost 35 pesos per kilo.

Dec. 23, 2012 I

I need to under time because I had a fever, I need 3 days leave.

Dec.26, 2012

I’m back in my training. There are many guests, many function.

Dec.27, 2012

Many guests that need to check out, so the house keeping will have a room cleaning. There

was much linen needed to wash.

Dec. 28, 2012

Same work. There was much linen to wash.

Dec.29, 2012

We Clean the Laundry Department; we organize the cloth that needed a nice fold.

Dec.30, 2012

Still there were many guests even the new fear was coming

Dec.31, 2012

Many Chinese celebrating their new year in oasis, those guests are the relatives of the owner

of the oasis hotel.

Jan.1, 2013

New Year’s Day. It was my last day in hotel.

SUMMARY

On-the-Job Training was conducted to gain more knowledge and to improve the

customer service skills of the trainee which may help the trainees to find job in the future.

The on-the-job training helps them to be more aware and familiar in the industry that they

chose. It also helps them to be more confident in performing every task which has been given

to them. In facing the guest, the trainees must be neat and presentable so that they can

perform well and relax. Field practice is also important because it helps us to know the

different areas inside the hotel. The main purpose of hospitality industry is to be hospitable in

every guest whom they can communicate very well by using polite words.

Field practice can help them to find job which are suited to their skills. It also aimed

to enable students to acquire practical knowledge, skills and attitudes on the operational

aspects of different departments in a Hotel and Restaurant establishment; develop skills in the

performance of the standard operational procedures and techniques of each section the

students will be assigned in the Hotel, perform the specific task required in the section where

students will be assigned, appreciate the importance of the operational policies and

procedures in relation to over-all management of Hotel and Restaurant operations and

familiarize HRM students with the equipment, facilities and lay-out design in the section they

are assigned.

The on-the-job training was conducted at Tanza Oasis Hotel and Resort Management

which is located at KM 41,A.Soriano Highway Brgy.Capipiza East Tanza,Cavite. The trainee

completed a total of 400 Hours of training from Nov.12- Jan 01, 2013. The trainee’s area of

assignment at Food and Beverage and Laundry area.

The trainee realized that she must improve herself as an individual. She learned to be

more attentive in following the instruction of her superior; she also learned to be more patient

when problem arises during her duty. 18

BIBLIOGRAPHY

INTERNET:

Anonymous 2013. “Tanza Oasis Hotel and Resort Management”

http://www.tanzaoasis.com

19

http://www.tanzaoasis.com/

Appendices

20

Appendix A

21

RACHEL P. MERLAN

Timalan Naic, Cavite

Cell no. 09293703568

E-mail add:[email protected]

EDUCATIONAL BACKGROUND:

2000-2001 NAIC ELEMENTARY SCHOOLS

Naic, Cavite

2007-2008 AMAYA SCHOOL OF HOME INDUSTRIES

Amaya Tanza, Cavite

PERSONAL DATA:

Age: 24

Birth date: August 02, 1988

Nationality: Filipino

Height: 5’2

Weight: 62 kls.

Civil Status: Single

Gender: Female

TRAINING CERTIFICATE ATTAINED

HOTEL FAMILIARIZATION TOUR AUGUST 12- 2012

FOOD & BEVERAGES SERVICES

SEMINAR

CENTURY PARK HOTEL

HOTEL IMMERSION TRAINING PROGRAM FEBRUARY 17-2012

MICROTEL HOTEL & RESORT

EAGLE RIDGE, CAVITE

Reference:

Mrs. MARILYN L. TESORERO

HRM-OJT Coordinator

Cavite State University – Naic Campus

Appendix B

22

PHOTO DOCUMENTATION

Laundry department

F&B department

Location map

List of figures

23

narrative report

Documents