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INTRODUCTION

The on-the-job training is one of the important components of the college

curriculum that aims to train and demonstrate the work of the student in their near future.

It is a type of skill development where a worker learns the work through hands-on

experience. OJT students do actual jobs that employees do, which help them to become

better understand and know their profession. It also helps the students acquire relevant

knowledge and skills by performing an actual work setting. An OJT or internship

program provides opportunities to go through the actual methodologies of a specific job

using the real tools, equipment 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 learned from the academy.

Significance of the On-The-Job Training

On-the-Job-Training is very important not only to teach students regarding their

chosen career but also to show students the reality about working. The students will be

exposed to the actual work related to the course they are taking. Colleges and

Universities require students to undergo such training within a specific number of hours

as a part of the curriculum. It also allows those without experience to work and learn at

the same time. The training also helps the trainee to learn more about his chosen field and

practice what he has learned from the school and competence.

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Objectives of On-the-Job-Training

1. To provide opportunities for the students to apply the theories and principles they

have learned in the school to actual work situation;

2. To allow students to gain first-hand insight and information about the

profession/career they are going into;

3. To make the students appreciate the value and importance of hard work;

4. To provide opportunities for the students to gain knowledge, skills and values that

will make them better persons and will give them greater chances for

employment;

5. To provide opportunities for the students to learn from and network with

experienced professionals;

6. To provide opportunities for the students to learn how to handle new challenges

and complex tasks or problems;

7. To help the students identify future career directions.

Time and Place of the On-the-Job Training

The training was conducted at The Sisig Society/Chopstop located in Ground

Floor, Robinsons Place General Trias, Barangay Tejero, General Trias, Cavite, from June

12, 2017 to July 10, 2017.

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THE LINKAGE INSTITUTION/ENTERPRISE

Background

Figure 1. Official logo of The Sisig Society/Chopstop

The Sisig Society and Chopstop are combining as one. The Sisig Society

started serving guest in March 2015. Many are smitten by its quirky but refined interiors,

accented with colorfully subversive wall art. With its chic façade, it won’t be mistaken

for your typical sisig and beer joint. What really draws the crowd, however, is Sisig

Society’s irresistible promise to create the “sisig of your imagination.”

The choice of whether to pick pork, chicken, seafood, or tofu as the sisig’s protein

is just the start. More daunting is choosing among the offered array of seven toppings and

five sauces. Toppings range from the more conservative chicharon and caramelized

onions, to the more off-beat chorizo and cheese. Sauces, on the other hand, include

concoctions like a lechon-based sarsa, a variety cream sauce, and a piquant diablo sauce.
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Mission and Values (Chopstop)

We are commited to bringing the best chops,chowsandchugstoeveryone.We

perform our responsibilities with INTEGRITY, strive for CONTINUOUS

IMPROVEMENT, focus on TOTAL GUEST SATISFACTION and work together in the

SPIRIT OF FAMILY AND FUN.

Mission and Values (Sisig Society)

We are commited to bringing the food and feeling of the filipino home to

everyone. We perform our responsibilities with INTEGRITY, strive for CONTINUOUS

IMPROVEMENT, focus on TOTAL GUEST SATISFACTION and work together in the

SPIRIT OF FAMILY AND FUN.

Objectives

Our objective is creativity in the hospitality industry, which ensures not just

adapting change.

Organizational Structure
OWNER /
PROPRIETRESS

MANAGER

FOOD AND
FRONT OFFICE KITCHEN HOUSEKEEPING
BEVERAGE
DEPARTMENT DEPARTMENT DEPARTMENT
DEPARTMENT

Figure 2. Organizational Structure of Sisig Society/Chopstop Restaurant

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Function and Responsibilities of the Management

Owners/Proprietors. They arecommitted to uphold corporate governance

principles and standards. They are primarily responsible for approving and overseeing the

implementation of strategic objectives, risk management strategy, corporate governance

and corporate values. He is also responsible for monitoring the performance of senior

management which manages the day-to-day airs of the restaurant.

Manager.He/she is responsible to manage property operations on a day to day

basis of a single property to assure optimum performance and continual improvement in

the five key result areas: guest service, employees, sales/marketing, property appearance,

and profit/financial control. He/she also coordinates, directs and manages the staff and

everyday hotel operations to achieve profitability, guest satisfaction and efficiency while

maintaining standards set by the company assuring 100 percent guest satisfaction.

Food and Beverage Department.Food and Beverage Department (F&B) is

responsible for maintaining high quality of food, service and food costing. Food and

Beverage Service is the service of food made in the kitchen and drinks prepared in the bar

to the Customers (Guest) at the Food & Beverage premises.

Kitchen Department.It is the only department of a hotel responsible for the

production of different types of healthy, safe, tasty and nutritious dishes for its guests.

Waiter/s. The one who take and serve the orders of the guests.
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THE TRAINING AREA

Department Function

The Food and Beverage Department (F&B) is responsible for maintaining high

quality of food, service and food costing. Food and Beverage Service is the service of

food made in the kitchen and drinks prepared in the bar to the Customers (Guest) at the

Food & Beverage premises.

Also Kitchen Department is the only department of a hotel responsible for the

production of different types of healthy, safe, tasty and nutritious dishes (food and

beverages) for its guests.

The primary function of the Food and Beverage Department is to maintain the

good quality of foods. The coordination of the department’s effort maintaining guest safe

food,is most important in providing guest comfort and satisfaction, and the proper

conditions for safe and efficient work.

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Structure

Manager

Store Manager

Captain Waiter

Waiter/Waitresses

Trainee

Figure 3. Structure of Food and Beverage Department

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Facilities

Figure 4. Trainee’s Working Area

Tools and Equipment

Figure 5. Bar Tray

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Figure 6. Bar Area

Standard Operating Procedure

1. Standard waiters/ waitresses response to the guest

2. Greet customers, make suggestions, answer and present the menu

3. Answer all questions about beverages and the food

4. Take orders and send them to kitchen staff through the POS system

5. Ensure quality service in the dining room and serve meals

6. Prepare and serve dessert

7. Prepare the bills for beverages and meals ordered, take the cash and make change,

and then balance daily transactions

8. Take reservations and greet the take-out counter customers

9. Use sales techniques to retain customers and attract more

10. Apply health regulations relating to cleanliness

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 Apply safety regulations

 Comply with equipment usage guidelines

 Comply with maintenance guidelines for the restaurant

 Ensure your work area is clean

 Organize your work and work area professionally

 Clean and clear the dining room tables

 Do all other tasks as required by the supervisor

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THE TRAINING EXPERIENCES

Tasks Performed

Week 1, June 12-18, 2017

The staff introduced themselves and discussed the cycle of activities and tasks to

be performed within the whole training period. I was very nervous and at the same time I

am very much excited because of the new environment. My co- trainees and I were

supervised by the Food and Beverages head, Mr. Raniel Velasco. They also discussed the

rules and regulations in the department. Mr. Velasco told us to be responsible with every

task that might be assigned. He gave me some tips for what I’m going to do in my whole

internship. He said that every week I will be assigned in all different areas of FnB

Department. I also trained how to make Smoothies and their Mango halo-halo special.

We were assigned to maintain the cleanliness of the bar and kitchen.

On the third day, I memorize the menu of Sisig/Chops because the other day, I

will do taking order/s of the guests.

If we don’t have customers yet, we go outside to invite people. At first was shy.

Being a Waiter was not an easy task.

Week 2, June19-26,2017

On my second week, new experience and new different people I encountered.

Also it’s my job to serve the water to the guest, giving them our menu card and greet

them when entering the store.It was quite challenging to the point that I don’t know what

food they are saying but I was lucky because there were always my co-waiters behind my

back to help and assist me and taught me what I’m going to do. I cleaned the hallway
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entrance, tables and chairs and the bar area. I assisted the new guests to proceed to

theirtable.

The next day, theguestcalled me to take their order and theyask me

ifwehavediscountinPersonwithDisability (PWD), I told to guest that Iwillask first toour

bossif there’s adiscount inPersonwithDisabilityand ourboss

saysthattheyneedtopresentPWDID.I spent most of my time maintaining the bar

cleanliness.

Week 3, June27-July3, 2017

On my third week of my On-the-job training I was assigned in the kitchen. During

my internship, I was taught how to slice and cut the vegetables by its preferred recipe and

also to portion the chicken, french-fries, and noodles for spaghetti and carbonara. They

also gave me a chance to make my on Fudge brown and Red Velvet for Mug Cake and

they let me taste that mug cake.

Observed Strengths and Weaknesses of the Training Areas

The trainee observed that the rules and regulations in the store are strictly

implemented and the employees are well-disciplined. Also their strict awareness to the

cleanliness on every facility and foods they serve.They are also focused on the problems

that they encountered and they give an immediate action. They also gave free meal lunch

to their OJT’s.

The need to strengthened their marketing strategy in order to improve their sales.
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Insights

The trainee gained lots of experiences and new knowledge during the training.

Indeed, dedication and willingness to do any tasks help in enhancing one’s skills. The

importance of having a harmonious relationship among workers in the establishment was

also realized.

Problems Encountered

Some problems were encountered in the training area is that the restauassigns no

dishwasher. Aside from that, the restau also lacksof Fork and some take out boxes.

Suggestion for Improvement

It is suggested that the management should hire Dishwasher. Utensils must also

be purchased to be used.
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SUMMARY

OJT, which stands for On-the-Job Training, is a program which is designed and

required for BSHRM students and some courses in the University for completing the

course they take. In the OJT, the trainee was assigned in Food and Beverage which she

can combine work, experience with learning the skills and requirements that are

necessary for entering the working world. The trainee gained a lot of things, especially in

the Food and Beverage procedure like watering and arranging reservation for the hotel

restaurant.

The trainee was conducted at Sisig Society/ Chopstop located in General Trias,

Cavite from June 12, 2017 to July 10, 2017. The trainee was assigned in the Dining and

Kitchen Department. The main assignment of the trainee was to maintain the cleanliness,

high quality of food, and good service. She was also designated to assist in receiving the

guests, and attending to the guests’ needs and requests.

The trainee considers her training at Sisig Society/Chopstop a great and amazing

experience because she learned new things that are vital to her profession. She learned

the standard operating procedures in service and gets familiarized with the basic

operations of a restaurant.

She was able to establish a harmonious relationship with the guests and with

employees. The training built up her self-confidence as she socialized with other people.

The trainee also developed discipline and professionalism towards the On-The-Job

Training. The trainee’s 240 hours of training at Sisig Society/Chopstopwas all worth it,

she learned life skills that will lead to her success in the near future.

Moreover, she realized the importance of hard work and dedication for work.
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REFERENCES

Structured On-the-Job-Training (OJT) program. Retrieved on June 7,2016 from

Google.com: fromhttp://www.businessdictionary.com/definition/on-the-job-
training-OJT.html

F&B- Duties and Responsibilities Retrieved on June 08, 2016 from Google.com
http://jobdescriptionandresumeexamples.com/food-beverage-server-job-
description- sample-duties-and-responsibilities

Objective of the OJT Program 2015.Retrieved on July 20, 2015 from Wiki Home:
http://ojt.wikispaces.com/1+Objectives+of+the+OJT+Program

On-the-Job-Training (n.d).Retrieved on July 22, 2015 from Yahoo.com:

http://answers.yahoo.com/questions/index?qid=20071201172850AAVWUix
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APPENDICES
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LOCATION MAP

Location map of The Sisig Society/Chopstop