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l. Profile of the Establishment

Happy Tummy Ketchup The Food Community

Romulo Drive, Barangay Lualhati, 2600 Baguio City, Philippines
History
The month of February 2011, the Ketchup Food Community started as an empty
land and converted to a food community for the local residents and tourists alike.
But before it became a food community, Mrs. Ligaya Gay Gomez started with
only a few Bahay Kubo and with a concept of garden restaurant. After a year,
Happy Tummy along with four restaurants namely Rancho Norte, Green Pepper,
Rumah Sate and Canto and the whole property was developed into a food
community. The food community is called Ketchup because it is easier to
remember. Mrs. Ligaya Gomez was the broker of the property for Mr. Mark and
Sol Go, and with their eldest son, Architect Aries Go coined the name of the
1000- square meter Ketchup. Mrs. LigayaGomez, who is a kapampangan and
formerly worked at the Department of Tourism, is the owner of Happy Tummy
restaurant that offers classic and modern Thai Cuisine.

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The restaurant was named after Ligayas English translation name which is
Happy and completed it with Tummy because everyone who dines at her
restaurant has a happy tummy after a good meal. It was Mrs. Gomezs original
concept to have the restaurants logo of a pacman frog since the said frog is
happy when his tummy is full.

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Products and Services

Noodles and Soups:

Pad Thai
Tom Yum
Tom KhaGai
Chicken Noodle Soup

175.00
175.00
175.00
(S)150.00
(L)200.00

Salads:
Prawn, Papaya, & Avocado Salad200.00
Green Mango & Catfish Salad
175.00
Somtam Salad
150.00
Eggplant Salad
130.00
Entrees:
Fried Tilapia w/ Tamarind Sauce
Garlic Squid
Spicy Squid
Steamed Fish Fillet
Fried Fish Fillet
Beef Curry
Chicken Curry
Chicken Pandan
Chicken Satay
Garlic Chicken
Sweet & Sour Pork
Fish Tausi
Fried Spring Rolls
Togue w/ Tofu
Prawns in Chilli Garlic Sauce
Mixed Vegetables
Eggplant w/ Tofu
Stir Fried Tofu
Thai Fried Chicken
Rice:
Bagoong Rice
Crab Meat Fried Rice
Thai Fried Rice
Plain Rice

(M) 200.00
(L) 250.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
175.00
250.00
175.00
175.00
175.00
(Half) 200.00
(Whole) 400.00
(S) 120.00
(L) 250.00
(S) 120.00
(L) 250.00
(S) 120.00
(L) 250.00
20.00

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Solo Meals:
Chicken BBQ
150.00
Thai Fried Chicken
150.00
Chicken Pandan
150.00
LechonKawali
150.00
Pork BBQ (3 PCS)
150.00
Lumpiang Shanghai
150.00
Seafood & Vegetables
150.00
Kid`s Meals
120.00
(Chicken Nuggets w/ Thai Fried Rice & 1 Banana)
Prawns w/ Chilli Garlic Sauce
200.00
Desserts:
Banana Split
150.00
Pizookie
150.00
Sticky Rice w/ Mango
80.00
Ta Ko (4 PCS)
50.00
Drinks:
Thai Milk Tea
Tamarind Juice
Red Ice Tea
Black Gulaman
Soda (CAN)
San Mig Light
Brewed Coffee
Cappuccino
Hot Tea

Bottled Water

(Pitcher) 120.00
(Glass) 40.00
(Pitcher) 120.00
(Glass) 40.00
(Pitcher) 120.00
(Glass) 40.00
(Pitcher) 120.00
(Glass) 40.00
35.00
60.00
40.00
(Refill)
20.00
70.00
(Pot)
80.00
(Cup)
40.00
20.00

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Amenities and Facilities

13 Tables
Table 1 (Good for 6 Persons)
Table 2 (Good for 6 Persons)
Table 3 (Good for 6 Persons)
Table 4 (Good for 2 Persons)
Table 5 (Good for 6 Persons)
Table 6 (Good for 6 Persons)
Table 7 (Good for 4 Persons)
Table 8 (Good for 10 Persons)
Table 9 (Good for 6 Persons)
Table 11 (Good for 8- 10 Persons)
Table 12 (Good for 6- 8 Persons)
Storage Rooms
Food Prep Area
Cooking Area
Dishwashing Area
Cashier/ Counter

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Vision / Mission / Philosophy / Objectives

Vision:
The company sees itself growing in loyal patrons and
branches all over the Philippine Archipelago
Mission:
To employ the most competent employees
To give patrons the most courteous and professional
employees
To provide well prepared meals and good service
To give a comfortable dining area to the fulfillment of a great
dining experience towards a happy tummy

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ll. Organizational Chart of the Establishment

General Manager/

Kitchen

Marketing

Dining

Chief Cook

Purchasing

Head
Waiter

Cook/
Helper

Commissar
y

Waiters

Food
Prepper
Commissar
y
Barista

Dishwashe
r

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lll. Summary of Trainee

Strengths:
I can easily adapt to work the environment and very friendly to co-employees and
customers. Can work under pressure during manic times and has long patience
for customers that are rude and demanding. I work effectively under minimal
supervision. I am a fast learner and flexible.
Weaknesses:
My punctuality was affected due to the location of the restaurant. Traffic
conditions are also a factor that hindered me to report to work on time at some
days. I cannot easily grasp the needs of foreign customers due to their accent.

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lV. Personal Development brought about by the practicum

My stay in Happy Tummy made me more knowledgeable in the restaurant
industry. I was able to build my confidence by constantly talking to customers. I
also learned how to handle different types of customers the right way. I am able
to identify my weakness turning them as my strength. I learned the right attitude
to portray as a good employee. Furthermore, my restaurant practicum is a big
factor that will affect my success in the restaurant industry.

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V. Organizational Analysis and Recommendations

Happy Tummy restaurant is a very comfortable establishment that caters good
food and provides an excellent service to its guests. The staffs are welcoming
and sometimes give entertainment. In our stay as a trainee, we have observed
some flaws. The restaurant needs more manpower during peak hours because
guests order are not taken on time due to influx of many customers. Some
customers tend to cross- order which causes confusion and making us serve the
food to the wrong customer. There should be a designated ordering station that
will cater cross- order from guests.

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Vl. Evaluation of the Institution Practicum Program

The practicum gave me a chance to learn to turn my weaknesses into strengths.
It gave me the chance to learn which additional skills I will need to acquire. The
practicum gave me the opportunity to apply what I have learned in school. It
provided opportunities to deal with individual differences with respect to culture,
gender, and other factors. It has provided a great experience which gave me the
opportunity to gain knowledge and skills that I can use in my future.

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Vll. Evaluation of the Schools Practicum Program

The practicum program brought by the school is designed to culminate the field
work experience of their students. The institution helped us to find and choose a
great establishment for our training. The institution also guides us in applying the
things we have learned. The school brought by the practicum program for us to
grow in several areas, knowledge, skills, and personal development.

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Vlll. Career Plan

Self:
To touch the lives of as many people as possible, empowering them to achieve
personal and career happiness and success and become the manager of the
restaurant, providing excellent food and service to my customers, while
respecting and managing a top-notch staff. I will accomplish this goal by working
my way up the ladder and proving my determination and expertise to the
ownership group while gaining the respect of my co-workers.
Community:
After graduating, I would like to find a business that suits me which is fun and
enjoyable and also help the jobless find a decent work to help their families along
the run.

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lX. Resume
MICHAEL C. BANNAWI

Prk. 7 #38 Pinsao Pilot Project, Baguio

City

Contact Number: 09302995029

OBJECTIVE
To train in your institution where I can render my skills in delivering
services to the guests at my utmost concern, to maximize my experiences
with regards to different cases, and to furthermore develop my knowledge
in the field of hotel and restaurant.

PERSONAL DATA
City Address:

Purok 7 #38 Pinsao Pilot Project, Baguio City

Place of birth:

Baguio City

Date of birth:
Age

May 22, 1988

26

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Height

Weight

54
60 kgs

Citizenship :

Filipino

EDUCATIONAL BACKGROUND
Elementary

Pinsao Elementary School

Pinsao Pilot Project, Baguio City

November 19, 2011

Secondary :

Easter College
Easter Rd., Guisad, Baguio City
April 8, 2005

Tertiary

Easter College
Easter Rd. Guisad, Baguio City

Course

Bachelor of Hotel & Restaurant Management

TRAININGS/PROGRAMS ATTENDED
Strategic Management Seminar

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March 17, 2012

Easter College
Easter School Rd., Guisad, Baguio City

Educational Tour
February 15- 16, 2013
Ilocos Sur &Ilocos Norte
Laoag City, Ilocos Sur

DHBM FOOD EXPO

October 2, 2013
Easter College
Easter School Rd., Guisad, Baguio City

Hotel Orientation Program

(Front Office Operation w/ Introduction to Micros Fidelio & Kitchen
Operation w/ Cooking Demo & Market Basket)
February 27- 28, 2014
LIMA Park Hotel
Lima Technology Center, Malvar, Batangas

CHARACTER REFERENCES:

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MaelDyddSulT.Budadda
DHBM Dean
Easter College
Brenda P.Babbaran
DHBM Faculty

Easter College

Lemuel D. Lee
DHBM Faculty
Easter College

I hereby certify that the above information are true and correct to the best
of my knowledge and belief.

MICHAEL C. BANNAWI
Applicant

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