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INTRODUCTION
On-the-Job Training (OJT) is part of the curriculum that gives the student an
opportunity to deal with the real working world. It takes place when the students are
actually working. It means that skills can be gained while students are carrying out their
jobs. This benefits both employees and the business. Students were learning in the real
work setting while gaining experiences dealing with the tasks and challenges that they
will meet after graduating. The business benefits by ensuring that the training is specific
to the job and also it does not have to meet the additional costs of providing off-the-job
For the students, OJT program help to follow methods and apply the skills and
knowledge that they have learned. They are being exposed to pressure that the industry is
facing. It helps them practice and enhance their full potentials. It is a way of changing the
student’s outlook in life through exposure in the performance of actual work relevant to it
that may serve as a stepping-stone for future career. On-the- job training is not only a
requirement to learn but a practical method to invest the things we learn to help us find a
job easier, more comfortable and more accessible on what we learn to help and
experienced in the training and developed our skills in the field that we choose.
To provide opportunities for the students to showcase their talent in adopting to the
new environment. It allows the students to enhance their insights and information
regarding the hotel industry. The objective of the training was to determine the section of
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the Hotel and Restaurant industry that best suited their future employment. It aimed to
develop skills in the performance of the standard operational procedure and techniques of
The trainee had her training at Mount Sea Resort, Marseilla St. Bagbag II Rosario
Cavite. She was assigned at the Food and Beverage and Housekeeping Department.
She started her practicum from January 24, 2017 to March 10, 2017, completing a total of
360 hours.
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Background
In 1994, a solid group of Filipino and foreign investors launched a condo-type rest
house manned by first-rate hoteliers. 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 Concert Park.
For years, MSR had established exceptional hotel and restaurant service, giving
an al-fresco styled resort embellished with splendid facilities. The amalgamation of all
these elements undeniably gives guests reasons to relax and enjoy an uninhibited
celebration of life.
Top-billed by the metro corporate segment, the Mount Sea Resort Group gears up
to meet the needs of international clientele and further upgrade its system, control, and
operations. The MSR Group also aims to open-up the company as an umbrella for future
properties – hotels and resorts that reflect the quintessence of Filipino hospitality and
world-class service.
Even at the turn of the century, Mount Sea Resort’s unmatched service aided with
today’s discerning guest and showcasing only the best the Philippines has to offer.
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Location Map
Vision
To make Mount Sea Resort, Hotel, and Restaurant become Cavite’s premier
vacation and relaxation hub known for its world-class facilities and service.
Mission
promoting growth in local tourism and ever-increasing employment for competent hotel
Objectives
Guests value for money through continuously improved world-class quality facilities and
services rendered by professional and friendly staff in accordance to the hotel industry
Standards.
To make Mount Sea Resort, Hotel, and Restaurant known nationwide and
worldwide as a perfect place for business and leisure, distinguished for its outstanding
Function
as it possibly can, with a smooth efficient service that meets the expectations and needs
Human Resources Director. He is the one who supervises the manpower of the
hotel. He oversees the staff from applications to salaries/wages and in controlling the
Front Office Manager. She supervises the operations in the front office
department, she oversees the paper works and daily records the hotel needs for the
operation.
Sales & Marketing Officer. She is in charge on how to market the hotel from
Financial Manager. She is the one who oversees the financial accounts of hotel,
she directs to the general/ administrative manager regarding on the financial needs of the
hotel.
rooms and public area in the hotel. She is alongside with the HK OIC and oversees the
housekeeping staff and daily record like room status and mini bar in the hotel.
department, she supervises the staff and banquet and restaurant operations in the hotel.
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Mount Sea Resort shall be responsible in the training of the student, covering a
total of 360 hours. One effective way to realize the commitment is to make the students
skills, competencies and attitudes toward work. The hotel shall closely supervise the
trainees in undertaking their approved plan of work activities. The student-trainee shall
be obliged by the policies, rules, and regulations and the like of the hotel.
The trainee was supervised and trained by Mr. Roland the shift leader, the
manager of food and beverage Ms. Sheidy, head of housekeeping Ms. Carlen and the
room attendant Ms. Marinz . The on the job training adviser Mr. Ernie T. Panggarotan
help the trainee to advise to the narrative report and on the job training coordinator Ms.
A food and beverage department is responsible for supplying food and drink to
the members of an organization and its guests. Food and beverage departments have
employees with multiple dining-related roles, including bartender, barista, server, cook,
chef, hostess, dining room server, food service attendant and dishwasher.
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Facilities
Vertical pool and Vertical Avenue. It is private swimming pool and the club that
have a KTV, Gym and billiards
Figure 6. Veranda
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Equipment
Bar Tray. It is shallow platform designed used the trainee for the carrying of
Figure 8. Coffeemaker
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Water glass. It is drinking glass or goblet used to serve shakes and water.
Figure 9. Glass
Rag. It is a piece of old cloth, especially one torn from a larger piece, used to
Blender. It is an equipment that mixes the fruits and vegetable together, it used to
Oval tray. It is a shallow platform designed used for the carrying of large amount
Stand tray. It is formed like the feet of table it used to stand the oval tray.
B. Housekeeping Department
The primary role of the hotel's housekeeping department is cleaning guest rooms.
Housekeeping works closely with front office department to communicate room’s status,
specifically if the rooms are clean and ready for guest occupancy. Although usually
associated with cleaning and sanitizing guest rooms, housekeepers are also responsible
for other areas, such as public restrooms, convention space and offices. Housekeeping
departments often manage laundry operations, which includes washing linens as well as
employee uniforms. At some hotels, housekeepers are responsible for minibar inventory
Housekeeping
Head
Room Attendant
Janitor
Facilities
Lobby. It gives the guest a relaxing and for waiting to their respected room.
MS shop. It is a small store that have a items that needed of the guest.
Equipment
Rag. It is a piece of old cloth, especially one torn from a larger piece, used to
remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes
of cleaning agents include health, beauty, removing offensive odor, and avoiding the
Dust pan. It is a flat handheld used to collect all of the dust in the floor.
Trolley. It is a wheeled vehicle that can be to stock towels used it to handle all
Taking order. Present the menu. Listen carefully and ask promptly if you
Presenting bill. Receptionist will present bill after the waiters have checked if
Housekeeping
“Housekeeping”.
If there is no answer for the second time, open the door using the key.
In case the guest answers, ask politely when would he like to service the
room.
In case the guest wants it later, acknowledge his reply and withdraw from the
room.
If the housekeeping work is in progress and the guest returns from outside,
greet him and ask if the guest would like you to return.
Do not use guest room linen as a door stopper or for cleaning and dusting the
room.
Take the bed linen of appropriate size and place it on the nearest chair.
Inspect the bed and pillows for their condition as well as for any lost-and-
found.
In case of checkout room, deposit the left guest items to the floor supervisor.
If the room is still occupied by the guest, place the item in such that it is safe
Put soiled sheets and pillow covers in the soiled linen cart of the trolley.
Start dusting from an extreme inside corner of the room and work outwards.
Scrub and finish the toilet bowl, rim, ring, and hinge.
Replace amenities such as toilet roll, toilet block, shampoo, conditioners, and
moisturizers.
Wipe down shower curtain working from top to bottom with a dry cloth.
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Tasks Performed
The trainee was assign in Food and Beverage and Housekeeping Department. Her
main tasked at food and beverage department was to gain the satisfaction of every guest
eating on the restaurant, securing the food was served on the right time, and in standard
taste.
of rubbish, cleaning dirty surfaces, dusting and moping. It may also involve some outdoor
chores, such as removing leaves from rain gutters, washing windows and sweeping
The trainee was assigned in The Dining Room, She was first assigned to stubbed,
and prepared the tables and chairs until 10am. After that, she cleaned some utensils like
spoon, fork, and water glass. Ma’am Shed, asked the trainee to review the sequence and
menu engineering of the restaurant. Mr. Thomas one of the restaurant employees thought
the trainee the ingredients of menu engineering and demonstrates the standard operating
procedure of the restaurant. The trainee cleaned the veranda table, floor and the poolside.
The trainee was also assigned in bar. She prepared beverages for the complimentary
breakfast like orange juice, coffee, hot chocolate and fresh milk. The trainee was assigned
on night shift from 1:00pm to 10:30pm; she came home late because they had an event.
She served with smile, cleaned and arranged the tables and chairs.
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The trainee was also assigned on Mid-shift from 11:00am to 8:30pm as a buffet
controller of a 100pax family gathering. Because of her good service, one of the guests
The trainee was assigned on a night shift, she helped Ma’am Madel in the bar
area. She was tasked to make shakes and juices for the guest. The trainee had the
opportunity to served Mao Luna, Mark and many government officials from the
Municipality of Rosario. The trainee felt nervous because the guests were drunk, but she
still managed to serve their orders because she knows that they are friendly and kind.
The trainee for the next day was assigned on Mid-shift starting 2:00pm until
6:00pm. She prepared the equipment for the get together of event of Cavite National
High school batch 1961, with an expected 60 guest. She was tasked to help Ma’am
Madel. The trainee was also assigned in Vertical Avenue, it is composed of Gym, KTV,
and Billiard’s. She was the one tasked to coordinate at the front office department to
A demonstration for all trainees have an orientation in department head. But the
trainee was no review in menu engineering she already know that she have a demo
orientation but not in menu engineering. She has a little knowledge about in seafood. The
head was mad because of what she answered and said that she needed to review the menu
engineering or else she can kick out in the department and added the ingredients of all
beef. The trainee has review all of seafood and beef in menu engineering but the head of
food and beverage was not orient that time. But the trainee was preparing that time that
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she can answered the question of the head. The trainee has a demo with the head. The
status is the head will act like a customer and she is the waiter that served to head. The
trainee knows the sequence of the table and other ingredients in menu engineering.
Night shift, the trainee assigned in bar attendant and with Mam. Madel is in
cashier. She helped in decorating, arranging tables and its set up, and table skirting for the
Morning shift, the event will starts in 11am to 6 pm. She assign in Vertical
Avenue one of the guest in the Rosario Institute was in the vertical avenue exercising at
the gym. The guest was storied about her past life and her daughter and grandchild.
Morning shift, the trainee arrange the stub in morning and clean the vertical. The
trainee asked the human resources of Mount Sea if they can change her department to
Front office or in office but the human resources replayed they don’t have slot in front.
Then he said that we have a slot but in housekeeping then the trainee accepted the
offered. Before left, sir Thomas asked to all trainees that he wants to see if they are know
how to demo the sequence of table in restaurant and to try the carry the oval tray. The
trainee it and she was passed and she cleaned the Vertical.
Morning shift, the trainee prepared the material in used in the event. The event
was the Municipality of Rosario but only 20 pax she helped to set up the plates and
tables. She cleaned also the Vertical avenue. The allotment is 23 but they are only 9 that
breakfast in that morning. The trainee cleaned the utensils then arranged the table set up
because yesterday they have event. She helped to clean the restaurant. That day she asked
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the head of housekeeping she said that the trainee will alternate housekeeping and in the
Morning shift, first day of trainee in housekeeping department but she know that
all employees are kindly and helpful. The employee gives some notes about in
housekeeping and how to set up the rooms and the codes of the chemicals that they used.
The first employee came was Mam Marinz, she teach the trainee in proper bedding,
dusting and cleaned the comport room. Then the trainee slightly learned in beddings and
to clean the comport room. Then the head of housekeeping assign the trainee in the
Morning shift, but this time the trainee is in the food and beverage department
preparing the utensils, stub in breakfast, and cleaned the poolside. The trainee opens the
Vertical avenue and then she cleaned it. The trainee back to restaurant then she saw many
customer are there that is lunch time. The trainee helped in the bar with Mam Madel.
Morning shift, she assigned in Housekeeping Department. One guest wants to see
the trainee, she is the one that companion in Rosario Institute 1967 but the trainee is in
the housekeeping. But in afternoon she see her and she gave the trainee 2 pcs of
chocolate and binding the trainee good bye. The trainee asked Mam Carlen head of
housekeeping department to full time in housekeeping and Mam Carlen reply yes. That
time they have 3 make up room and 4 check out. She assigned in first floor and with
Mam Marinz but she left the trainee in beddings and cleaned the toilet.
Morning shift, the trainee assigned in second floor. Mam marinz was asked the
trainee that she can go with one trainee at room. One of trainee cleaned the toilet then she
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is in the dusting and bedding. Mam Marinz asked the trainee to full out the room in check
out. She assigned in first floor but now she has a partner named Sir cholo one of the
trainee for employee in housekeeping and one of the room attendant is Mam Carlen head
of the housekeeping. She assigned in dusting and mopping. The trainee assigned in
second floor they have 9 make up room and 4 check-out. She assign in dusting and
beddings in all rooms. At 1pm all rooms are done. At 2pm the trainee cleaned the third
floor all rooms and pick up the bath mats, bath towels and hand towels because all towels
Night shift, they have event JS prom. The head of food and beverage asked the
head of housekeeping that she need more trainee that needed in the event so all of trainee
assigned in buffet station. The trainee assigned in serving the food but the head admin has
called the trainee. She feel nervous because she knows the trainee name then she said that
she assigning the trainee in the Vertical Avenue because some guest was in the pool and
they are go inside in the Vertical avenue so she need to go in the restaurant.
Morning shift but 8am to 5:30pm, she cleaned the second floor that have 9 make
up room and 2 check-out. At 12nn she need to eat because all of the trainee need to
cleaned in the Venue because for the event. The head of food and beverage needed again
3 trainees in that event so the trainee volunteer. She assigned in serving the food then
when the event is done she helped to cleaned and arranged the tables.
The trainee prepared the push cart and cleaned the lobby. She helped in 1 st floor
with Sir Marcus. The trainee was in the laundry to helped Mam Esmay to fold the linens
and towels then she cleaned the lobby and hallways to first floor to second floor. The
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trainee was prepared the push cart in first floor but she did not go to rooms the head
asked her to cleaned the lobby and hallways. The head of housekeeping was Mam Carlen
she teach the trainee in proper clean the comport room. The trainee was assigned in the
food and beverage. The restaurant have event it’s prom night of student Christian Grace
expected that they are all 50 pax but they are only 42 then they start the program 8 but the
Morning shift, the trainee prepared the push cart in 2nd floor. The head of food
and beverage asked the head of housekeeping she need the trainee because they are only
2 employees and 1 trainee so she needed 1 more the trainee to helped in bar. The trainee
assigned helping in bar. She cleaned the Vertical Avenue and the utensils. The trainee
assigned cleaned the lobby and the hallways. The head asked the trainee to check the elite
The good food they serving is the most attractive and the satisfaction for service is
definitely fine and comfortable. In housekeeping they have a good team work and to
They don’t have enough staff for most big events and the function room is very
Insights
The trainee was happy to what she learned there, even they have lots of
reservation she need to over time every event just to arrange all the set up needed. The
The only problem the trainee encounter is the utensils. Some of the utensils have
rust so she needs to find other tool to replace it. Sometime they didn’t notice that the
The trainee wish to suggest to the company continues its quality service to its
clients. By doing so, Mount Sea Resort is expected to be the region's best leisure park.
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SUMMARY
the last endeavour that the student must accomplish to graduate. All the knowledge and
skills acquired must be used to have a better performance rating from the company. The
training institution was at Mount Sea Resort, Marseilla St. Bagbag II Rosario Cavite. She
was assigned in Food and Beverage department and Housekeeping department. This
trainee’s practicum started on January 24, 2017 and ended on March 10, 2017, which got
The trainee assigned in the different department the Food and Beverage
Department and Housekeeping Department. During the first week in training she was part
of food and beverage department and the last week of the training she was in
housekeeping department. The main task in food and beverage department should always
to do is how to gain the satisfaction of the individuals entering, eating on the restaurant,
securing the food serve on the right time and standard taste, and status makes the client
satisfy and happy. In housekeeping department make sure that the room is already
This On-the-Job Training taught the trainee the importance of work, where she
learned many things that she might use in the near future. Mount Sea Resort has a
conducive environment that enables everybody to develop their knowledge, talent, skills
REFERENCES
Appendix 1
Application Form
39
Appendix 2
Curriculum Vitae
41
Appendix 3
Curriculum Checklist
44
Appendix 4
Certification of Class Standing
47
Appendix 5
Waiver
50
Appendix 6
Recommendation Letter
52
Appendix 7
Memorandum of Agreement
54
Appendix 8
Location Map
57
Appendix 9
Certificate of Completion
59
Appendix 10
Accomplished Evaluation Form
61
Appendix 11
Identification Card
66
Jherieco M. Tanega
Human Resource Director
Appendix 12
Daily Time Record
68
Appendix 13
Daily Journal
71
The trainee was assigned in The Dining Room. She stub, prepared the tables and
chairs and cleaned it. She cleaned some utensils like spoon, fork, and water glass. After
The trainee cleaned the water glass and review again the menu engineering and
sequence of table service. Mr. Thomas one of the employees of restaurant taught her the
The trainee cleaned the veranda table, floor and then at the poolside. She also
She prepared the complimentary breakfast like orange juice, coffee, hot chocolate
and fresh milk. The trainee cleaned the plates and utensils then checking the set up in
table.
The trainee was assigned in night shift. They had an event for a 60th birthday and
Chinese New year. She served food, and was tasked to clean the event area.
The trainee was assign to serve in buffet from 2pm to 7pm. She was tasked as a
buffet controller. After the event, one of the guests gave her some chocolates and
Php120.
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The trainee helped Ma’am Madel in bar. She prepared shakes and juices of the
guest.
The trainee again helped Ma’am Madel in the restaurant. There was a get together
She was tasked to serve the drinks of their guest from the Municipality of
Rosario. She felt nervous knowing were already drunk but she also knows that they were
The trainee was assigned in Vertical Avenue to help the morning employees.
Then later, tasked to be in the Maytinis for an event, catering for 60 pax.
Mid-shift, that time they have reservation again in Maytini. The trainee helped to
prepare the chafing dish needed in the event for 38pax. But the trainee was also assigned
Today is the schedule demonstration exam of the trainees. The food and beverage
department head got mad at her because she doesn’t have any review in menu
engineering. She was told to review the menu engineering or else she can be kick-out in
the department.
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For this day the trainee did review in preparation for her demonstration exam.
For this day, the trainee was schedule for her demonstration in table service. In
this demonstration the head will act like a customer and the trainee will be the waiter.
With confidence the trainee knows that she will be able to pass the exam.
The trainee was assigned as a bar attendant with Ma’am. Madel. She helped in
decorating, arranging tables and set up, table skirting in preparation for the event in
She was assigned in Vertical Avenue to clean and prepare the place for an event.
The trainee was assigned in the Vertical Avenue. She cleaned the floor, glass
surfaces, the tools and equipment, flat screen TV, the couch and pillows, the billiards and
KTV.
The trainee arranged the stub in the morning and cleans the vertical. She also
For this day, the trainee was asked again to have her demonstration in table
The trainee prepared the materials to be used in the event. The event was at the
Municipality of Rosario for 20pax. She also helped to set up the plates and tables and
The trainee cleaned the utensils then arranged the table set up for an event and he
First day of the trainee in housekeeping department, the employees gave her some
notes about housekeeping, how to set up the rooms and the codes of the chemicals that
they are using. Ma’am Marinz, taught the trainee proper bedding, dusting and cleaning of
comfort room. Then the head of housekeeping department assigned the trainee in the
She was again assigned in the food and beverage department. She helped in
preparing the utensils, stubs in breakfast, and cleaning of the poolside. The trainee opens
the Vertical Avenue and cleaned it. The trainee went back to restaurant and helped
The trainee was assigned in Housekeeping Department. She cleaned the guest
rooms and hallways. Once again, the guest she met at the restaurant gave her chocolates.
Today the trainee requested Ma’am Carlen, head of housekeeping department for
her to be a full time housekeeper. She had cleaned 3 make-up and 4 check-out rooms. She
was also assigned in the first floor with Ma’am Marinz to do the beddings and toilet
cleaning.
The trainee was assigned in second floor. Ma’am Marinz asked the trainee to
checked the all the rooms. She cleaned the toilet and did dusting and bedding for each
room.
She was assigned in the first floor together with Sir Cholo. They dusted and
The trainee was assigned in the second floor. She cleaned 9 makeup and 4 check-
out rooms. She dusted and made up all rooms. The trainee also cleaned the third floor and
The trainee was assigned in serving the food, and later called by head admin. She
felt nervous because she knew that she will be assigned again in the Vertical Avenue.
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She cleaned the second floor and cleaned 9 make up, and 2 check-out rooms. She
then cleaned the Venue in preparation for the upcoming event. During the event, she was
Morning shift, the trainee prepared the push cart and cleaned the lobby. She then
The trainee was assigned in the laundry area to helped Ma’am Esmay in folding
the linens and towels. Then she cleaned the lobby and hallways of the first floor and
second floor. The trainee also prepared the push cart in the first floor and was taught how
The trainee was assigned in the food and beverage department. The restaurant had
an event, a prom night of the students from Christian Grace Academy. There were 50
The trainee prepared the push cart in the 1st and 2nd floor to helped Sir Cholo and
The trainee prepared the push cart in the 1st and 2nd floor to Ma’am Marinz and
Ma’am Winna. They checked all the rooms and replenished all the amenities in each
bathrooms.
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The trainee prepared the push cart in 2nd floor. The head of food and beverage
asked the head of housekeeping that she need the trainee in the bar. The trainee was
The trainee was assigned to clean the lobby and hallways of 3rd floor.
The trainee prepared the push cart in 2nd floor. She helped Ma’am Juvi and
Ma’am Esmay in laundry. She also helped Ma’am Carlen and Sir Choco in cleaning the
rooms of 2nd floor. Ma’am Carlen asked the trainee to bring the towels, bed cover, pillow
She prepared the push cart in the 1st floor and 2nd floor. After that she was
assigned in the 2nd floor with Ma’am Marinz to check the elite lock.
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Appendix 14
Training Program
79
First Day
Second Day
Third Day
Forth day
All about MSFR, discount card, senior citizen’s card, membership card, special
Fifth Day
Provide the needs of the guest; positive relation with the customer.
Sixth day
Senior waiter to accompany trainee in work flow, from opening to running and
closing duties.
Seventh day
Examination
Time management.
Punctuality check.
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Appendix15
Case Report
82
Appendix 16
Guidance Report
84
Appendix 17
Photo Documentation
90
Appendix Figure 15. The trainee while having her duty in the bar.
Appendix Figure 15. The trainee while making yellow mango shake.
Appendix Figure 15. The trainee while cleaning the table glass.
92
Appendix Figure 15. The trainee while doing the maiter of the bed.
Appendix Figure 15. The trainee while moping the floor of the room.
Appendix Figure 15. The trainee was moping the floor in the center.
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Appendix 18
English Critic Confirmation
95
CAVITESTATEUNIVERSITY
CAVITE CITY CAMPUS
Pulo, Dalahican, Cavite City
Tel. (046) 431-35-70; (046) 431-35-80
Name Signature
CONFORME:
________________
Date
_______________ _______________
Date Date
96
Appendix 19
English Critic Certification
97
CERTIFICATION
This is to certify that the Narrative Report of Ira Norell D. Solano at the a Mount Sea
Resort And Restaurant At 163 Marseilla Bag Bag II Rosario Cavite has been read and
Appendix 20
Routing Slip
99
ROUTING SLIP
Name Signature
ERNIE T. PANGGAROTAN
OJT Adviser
LAARNI B. PERLADO
OJT Campus Coordinator