Make it sure that are all clean all day long. Chapter 7 is the record of all the meetings and trainings that I was attended, there have meeting with food and beverage manager, human resource department and even the general manager of Shangri-la hotel.
I did my job very well in this area. I learned to decorate a bridal car decration, scurting the table they always make a simple scurting the table. XD Introduction The two-year and Restaurant Management program will give you the expertise and practical skills you need to pursue a supervisory or management career in the growing hotel and restaurant industry locally and internationally.
Based on my personal experience, I will recommend Costa Pacifica Resort as a good venue. My second assignment was in the Bar Station; organizing and making some dessert, drinks and others. As a hotel and restaurant student, It helps us to use our studied in future job.
From the knowledge that I have learnt from lectures and books, I also found some problem and limitation of Shang Palace restaurant during my two months training.
There were so many things that I have learned from them that I can use in my future job. The front desk agent usually is the member of the team whom takes the reservation initially. From the waiter, captain, supervisor to manager and direct of food and beverage, each position has their different duty in the restaurant.
It is combined with the whole operation and management of the hotel.
In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Introduce to Co-Workers While touring the facility, you can introduce new employee to fellow co-workers.
We wipe the table and chairs, sweep and the floor. A solid portion of the time the front desk agent is the first employee at the hotel whom the guest encounters. In the time, I learned, to myself to have self -confidence, time management, good observer of what they do of my senior, good relationship to fellow staff, and self-grooming.
They introduce me to my co-workers. Especially in the jobs that are relatively easy to learn and require locally owned equipment and facilities. Orientation programs vary depending on the industry, the management style and the overall company culture.
After the briefing they told us to report immediately on the date given to us, and then we were toured around the resort so that we will know where to log in and log out. Being patient and understanding to co-workers and customers to avoid conflicts and misunderstandings.
Sometimes, the really work situation are not same as what we learnt from the lectures and books, but we can merge them together and come out with the better idea.
And I observed also if employees are on the night time to serve the order of the customers. Even in some of the hotels, the revenue from food and beverage can be a mainly part of revenue receive department.
I enjoyed preparing foods for the customers and I experienced these every end of the month when we are having our inventories and quality assurance inventory and when MGP are to inspect the expired foods and services extended to the customers.
They oriented me about the rules and regulation, safety guidelines, standard operating procedures. Corporate Owner General Manager Assistant General Manager Front Office Manager Reservation manager Desk Clerk Telephone Operator Concierge Night Operator Cashier Room key Clerk Bell Staff Elevator operator Now another thing which I would like to to mention after understanding organization chart of front office is that how is it working or which type of pattern the front office department follows to achieve organization target or we can say how they meet with customer satisfaction criteria.
Its not hard assigned in the function room, because its make us developed my confidence to do work. Set an Evaluation Period Employee evaluations benefit both employers and employees by giving each an opportunity to discuss how an employee is performing in his role and what he may need to be more successful.Restaurant 1.
apply the theoretical knowledge acquired from classroom to become more responsive in the demands of restaurant industry; 2. enhance her skills related in restaurant operations; 3. practice the value of professionalism; and 4.
finish the hours on-the-job training requirement in. CONCLUSION The On-The-Job training is the best way to learn the housekeeping operation in a hotel. polishing and vacuuming of the carpets is done at midnight.
its function.4/4(19). Training in such good restaurant gives me a very good chance to learn from this best restaurant. From the service to management, the staff and manager in Shang Palace restaurant helped and taught me a lot of the hotel knowledge that I have not learnt from the college.
my narrative report. narrative report on – the – job training undertaken at the regal business park hotel cebu city philippines _____ _ a report submitted to the faculty of the hotel and restaurant management department system technology institute centrum mall, aviles street, ormoc city, leyte _____ _ in partial fulfillment of the.
On-the-job training (OJT) is a form of training taking place in a normal working situation. OJT will generally help the students to increase their productivity and skills.
It also help the students to become a young professional. practicum report sample for hotel and restaurant management Tsat bldg. F. tanedo tarlac city NARRATIVE REPORT In Hotel and Restaurant Services On the Job Training Instructor: Narrative Report on the Job Training Introduction: Our school, General de.Download