I.

INTRODUCTION

When we say “On-The-Job Training Program”, first thing we may think aside from

the monetary expense is the exposure and leaning about our field. It’s like having a glimpse

in a real world. Well apparently it is a big yes! But, aside from that we may not recognize

that we started to build something for ourselves. This requirement may build some traits

for good. We’re not only exposed to the real industry but also we’re building ourselves

unconsciously to become independent and responsible in a good way.

Even though we are not be able to have our training outside the country it doesn’t

mean that we don’t have any advantages like those students who took practicum

internationally. Boracay is one of the tourist destination in the Philippines, located in the

western region of Visayas. We still faced a lot of different types of races and their cultures

not only foreign nationals but also Filipinos with a different languages. In order to adjust

with them we must learn how to communicate with good rapport and know basics about

their cultures. If we will say different it also involves the behavior, so how we react and

adapt to them? Eventually this training built me emotionally, physically and logically. It

opened me that the world has a broad and wide meaning. Express and show the true me. It

also reminded me that I should probably love and work hard in order to live. It is not easy,

thinking that my parents also did the same thing.

As a whole, I’m grateful, thankful and all positive flowering words I might say that

I totally finished and pursued the training.

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II. GENERAL INFORMATION

A. Name of the Hotel

Crown Regency Beach Resort

Crown Regency Beach Resort is the name of the hotel where we conduct

our On-The-Job Training where the culture is personified by its employees who are

constantly inspired to provide with nothing less than the best service.

Featuring state-of-the-art facilities, sumptuous cuisine that fills the stomach

and touches the heart, fine dining experience in a comfortable setting – all these

and more of Crown Regency Hotels & Resorts are combined to give guests a

memorable experience. Indeed, it embodies the true essence of a home away from

home.

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B. Location

The Crown Regency Beach Resort is located at the front beach of boracay

island, Boat Station 3, Brgy. Manoc – manoc, Malay Aklan. Near Sands Hotel,

beside Isla Bonita, the hotel is a 15 minute drive from boracay port.

Tel No: (+6336) 288-1888)

Fax No: (+6336) 288-1501)

C. Ownership / Management

Crown Regency Beach Resort is managed and owned by J. King & Sons

Company Inc. a globally recognized company that offers outstanding products and

services in key business and leisure destinations. Known for innovation, exemplary

service to external and internal customers, and superior financial performance, it is

making its mark in the industry through real estate development, hotel operations,

health and leisure, and now, e-Commerce.

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a. Organizational Structure of the Crown Regency Beach Resort

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D. Brief History
The company J. King & Sons Trading was started in 1950’s by family

patriarch Jesus King. Beginning with a textile stores called the Kings Remnants up

to 1960’s. in 1972 it was incorporated by J. King & Sons Company, where it

ventures into real estate development. To date, the company business has

diversified into Real Estate Leasing, Drive-in Hotel Operations, Hotel Operations,

Health and leisure and Laundry Operations:

 Real Estate Leasing

J. King & Sons Company Inc. began to venture in the leasing of

warehouses and commercial and residential spaces in 1970’s. it is now

leasing over 200 warehouses in key areas of Cebu, Manila and Davao.

 Drive-in Hotel

In the mid 1900’s the company began on focusing idea of a per day

basis of its apartments to boost in real estate leasing business. Thus, the

leading Drive-in hotel brand Prince Court Group of Hotels was established.

In thirteen years, the Prince Court brand has expanded to 5 branches

with properties in Manila, Davao and three in Cebu City. The collection of

Prince Court Hotels and Suites provides both leisure and business travellers

with comfort and value for money.

 Hotel Operations

Late 1990’s J. King & Sons Company Inc. maximized the potential

of its resource and ventured into developing and managing first class, full

service hotels, thus, Forming Crown Regency and Hotel Group. From 2003

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to present, the company has expanded nationwide, establishing five upscale

hotels in Makati, Mactan-Cebu, Fuente-Cebu, Guadalupe-Cebu, Davao and

4 resorts in Boracay. The hotels are affiliated with Interval International, a

quality vacation exchange work.

 Leisure and Health

J. King & Sons Company Inc. knows the importance of balance

between work and leisure for a healthy lifestyle. The division aims to

promote the concept of good life by having good health physically, mentally

and aesthetically. Club Ultima is a total lifestyle environment offering you

everything you need in business, dining, leisure and wellness. The club aims

to provide you with utmost enjoyment, gastronomic satisfaction and

ultimate pampering.

Membership in Club ultima allow you to use the Power Gym Fitness Center

& Medical Spa facilities of Prana. Prana specializes in all traditional

massages and has the most modern beauty enhancing equipment for facial

& body care, slimming and body contouring.

 Laundry Operations

Established in 1991, First Steam Laundry (FSL), now called First

Laundry, is a leading laundry and dry cleaning provider with service

network in Manila, Cebu and Davao/. With over 15 years of providing

quality and superior service to its clients, it was recently awarded

membership to the Dry Cleaning and Laundry Institute International,

formerly the International Fabricare Institute.

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E. Hotel’s Mission

We are committed to deliver quality products and services to exceed our

clients’ satisfaction. We constantly achieve to reward them with superior

experience and value of their money.

F. Hotel’s Vission

A globally recognize company and at the forefront of the hospitality and

real estate industry in the country that offers consistent products and services in

key business and leisure destinations. We will be known for our innovation,

exemplary service to both external and internal customers and superior financial

performance.

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III. HOTEL AND ITS FRAME

A. Front Office Department

Is the front of the house, who’s directly interacts with the guests, the front

office department do the check in and check out in the lobby. When the guest enters

the hotel, the first person they will see is the front office staffs and the concierge

personnel who do the GSA as they called guest service assistant which perform

check in and check out and assist guest complaints and problems, if they can’t really

handle the problem they have DM or the Duty Manager who always finds what is

wrong in the hotel to prevent it to become more big issues.

B. Reservation

In Crown Regency Beach Resort, their Front Office Staff are the one who

receive the reservation and randomly booked according to guest preferred date and

time.

C. Hotel Guest Rooms

The Crown Regency Beach Resort has only 87 rooms which include 1

Presidential Suite, 4 Penthouses and 75 Standard Rooms. Each room is non-

smoking and is equipped with a full-sized bed, cable TV, individual climate control,

broadband access and in-room safety deposit box.

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Deluxe Room

Junior Suite Room

Penthouse

Presidential Suite Room

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ROOM TYPES AND RATES

TARIFF

Room Types W/ Breakfast W/out Breakfast

DELUXE USD $165 / ₱ 7,755 USD $161 / ₱ 7, 567

PENTHOUSE USD $200 / ₱ 9,400 USD $196 / ₱ 9, 212

JUNIOR SUITES USD $235 / ₱ 11, 045 USD $231 / ₱ 10, 860

PRESIDENTIAL USD $235 / ₱ 11, 045 USD $231 / ₱ 10, 860

Hotel Amenities and Services

 Welcome drinks upon arrival

 Complimentary breakfast

 Daily local news paper

 Safety deposit box

 Complimentary use of swimming pool and kiddie pool

 Complimentary use of Jacuzzi

 Free WiFi access at lobby area

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 D. Dining and Entertainment

Dining room is a room for consuming food which is furnished with

luxurious dining tables and a number of chairs. It has all the needed staff in a very

attractive look and pleasing manner that serves the guests.

Crown Regency Beach Resort has only one dining area. It serves breakfast

and dinner buffet to its valued guests and Ala Carte for lunch. The guests will enjoy

the palatable menu that is being served. It is located at the ground floor in lobby

lounge and its operations starts at 6:00 am to 10:00 am for breakfast buffet, 12:00

noon to 6:00 pm for ala carte and 6:00 pm to 10: pm for the dinner buffet.

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1. Restaurant & Lobby Lounge

Serves daily breakfast and dinner buffet and ala carte for lunch

2. Bar & Lobby Lounge

Serves welcome drinks to Guest, offers cocktail drinks and happy

hour that offers a buy 1 take 1 of any kinds of beer and a bucket of

beer will get 1 free of bar chow or pulutan. Happy hour starts at 12:00

PM to 9:00 PM. They also have a Live band music that will starts at

7:00 PM to 11:00 PM

3. Tops Chillout Bar

It was located at the 3rd floor of the hotel, near the swimming pool.

It only open on evening with a cool relaxing music blended with a

dazzling light effects. It also accepts private function.

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E. Recreational Facilities/Activities

1. Infinity Pool

 Swimming pool

 Kiddie pool

 Jacuzzi

2. On-call Massage Service

3. Land Activities & Water Sports

 ATV

 Buggy car

 Gokart

 Helicopter

 Zipline

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  Zorbing

 Marine Aquarium Tunnel

 Parasailing

 Jetski

 Flyfish

 Banana Boat

 Sailing Boat

 Scuba Diving

 Helmet Diving

 Fish Feeding

 Snorkelling

 Cliff jumping

 Aquarium Ocean Walk

 Aquarium scuba diving

 The Wave Rider

4. Island Leisure Tours

 Island Hopping

 Party Boat

 Sunset Trip

 Motorbike Trip

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IV. ANALYSIS OF HOTEL OPERATION

A. Front Office

First and last impressions count and is responsible for helping us make the

very best possible. Front office (or front of house) staff are often the first people

guests meet. You might be checking people in and checking out, dealing with

questions or complaints, so you’ll need to be friendly, flexible and happy to help.

People like you make a hotel service memorable for all the right reasons.

In the reception, we called it also a source of all information inside the hotel,

where is answering phone calls, giving of keycards, food vouchers, wifi password,

doing morning calls, vendor pass, have the room master key, and all the things in

the reception like umbrellas, photocopy, receiving and sending of fax, have one

hotel safety deposit box, and printing, must be done in front office. In recording

guest profile, they are using the IFCA System where the everyday operation is

being monitored. They have different schedules of working and is composed of

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different shifts, from morning shift starts 6:00 am to 2:00 pm, normal 8:00 am to

5:00 pm, afternoon 3:00 pm to 11:00 pm and graveyard shift is 11:00 pm to 7:00

am. Night audit task will be done by the night shift schedule.

Under the front office department, there are 3 front office staff Ms. Cesa

Morales, Ms. Lourdes Sestina, Ms. Ms. Almiralou Convocar and the concierge Mr.

Jerryl Barrientos. It is managed by Duty Managers namely Mr. Ganil S. Parman

and Mrs. Hanil Jude Salcedo.

In everyday operation Mr. Ganil and Mrs. Hanil supervises us, they are the

type of person who is approachable, generous and caring to his or her staff and to

the trainees.

B. Reservation Department

They organize the reservations system and take responsibility for the quality

of the service it provides, whilst maximizing occupancy rates and average revenue

per room.

It is being operated only in Front Office department, they are accepting

reservations through travel agent, email, self-booking and in telephone booking.

 They ensure that all telephone, fax and Internet enquiries received from

customers are handled to a high quality standard.

 They ensure that customers are offered high quality services and a high

quality service.

 They ensure the continuation of the resources supplied for his or her use.

 They ensure that the brand standards are applied.

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C. Personnel Management

This Department is headed by Area Manager Ms. Jovelyn Gajo. She stay in

Crown Regency Resort & Convention Center. She managed also the 3 branches of

Crown Regency in Boracay like Crown Regency Prince Resort (CRPR) located in

station 1, Crown Regency Resort & Convention Center (CRRCC) and Crown

Regency Beach Resort (CRBR) Saigon.

D. Purchasing Department

Its function is to procure various item utilized by the hotel and is responsible

for sourcing vendors and ordering and tracking all purchases as well as receiving

them – all in a timely manner. The Purchasing Officer checks all incoming goods

(food and non-food items) against delivery invoices, food specifications and

purchase records to assure that the type and amount of items charged and ordered

were received. The Purchasing Officer also issues food, beverage and non-food

goods to appropriate departments based on requisition orders. It is managed by Ms.

Julieve Batucal who also in Crown Regency Resort & Convention Center. She is

the head of purchasing department in three branches of Crown Regency in Boracay.

She is responsible for canvassing, ordering and buying supplies for the hotel.

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E. Food Production Department

Main kitchen is probably located at the central part of hotel where overall

sequence of food receiving, storing, preparing, cooking, serving and clearing areas

are properly designed and managed. In this kitchen food is prepared and cooked for

the guests, which appeals to the eyes, palate and dining experience of the

consumers. The hygiene, sanitation and décor of the kitchen, as well as the skill and

showmanship of the staff in particular may determine the sale of such kitchens.

Crown Regency Beach Resort has its own chefs, it is managed by Chef

GilGeorge Jucaban – Chef de Partie, Chef Noel Christian Delantero and Chef

Krisstoffer Crisostomo as the food Chef, and they work very fast and everything in

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 place with the help of kitchen stewards and kitchen helper. I have learned a lot of

recipes and techniques in kitchen industry during my 720 hours experience with

them in the kitchen.

F. Housekeeping Department

They maintain and perform the cleanliness of the rooms and facilities of the

hotel. Housekeeping is an operational department in a hotel, which is responsible

for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas

and the surrounding. They have only 1 supervisor Mr. Jonathan Arque who always

check and ensures that the set standard are met. The Housekeeping has three areas

namely the Linen, the Rooms and the Public Area. Linen area has one attendant

Ms. Jessannie Basa she is incharge in all amenities. The Room attendants are also

assigned in their respective floor areas, in every floor (1st floor, 2nd floor, 3rd floor,

4th floor) consist one Room attendant and there are also four Public attendant.

They ensure and provide clean, comfortable, safe and aesthetically,

appealing environment to make the guest satisfy.

G. Food and Beverage Department

Food and beverage department are responsible for the daily operations of

businesses that prepare and serve food in the hotel and banquet hall. Food and

beverage supervisors, namely Mr. Leo Onag and Mr. Rico Serafin who oversee all

of the issues pertaining to a patron's dining experience, such as quality control, staff

management, inventory, health and safety regulations and customer service. They

have one dining area which is the lobby lounge and its function rooms. Mrs. Kisha

and Mrs. Conny are the working cashier staff in this department.

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V. PERSONAL EVALUATION OF WORK EXPERIENCE

My work experience at Crown Regency Beach Resort is a very realistic to me.

Exposing in a real world that is really fit in my profession. Working for some months away

from home helps me to become an independent, courageous, and matured enough in

dealing myself and others. Different behaviors, cultures and socialization, taught me a lot

of values. Patience, understanding, and having a teachable heart which I tied deep inside

me are some of the values I’ve keep.

We arrived at Boracay Island in August 15, 2016 at exactly 12:00 noon. A big smile

drew in our faces because of excitement of meeting new people, new culture, people with

a different nationalities like Korean, American, Chinese, Russian and many more.

The most challenging part is that, we still don’t have a place to live so we are still

looking for an affordable apartment but sad to say that there is none. The cost of living in

Boracay is so very high, everything is expensive, especially the food. So after finding an

apartment, we just have a very little time preparing ourselves for an orientation that was

recommended by Ma’am Grace Empalmado, our instructor to the hotels duty manager Sir

Ganil Parman who will conduct the said orientation. He oriented us about the hotel’s rules

and regulations, proper wearing of uniform, our duty schedules and our assigned

department. One of the rules in the hotel is that, “STRICLY NO FREE FOOD FOR OJTs”.

After the orientation, we went to D’talipapa’s Mang Inasal for dinner and after that, back

to our apartment.

It was on the 18th day of August 2016, a day with full of excitement. We woke up

at 3:00 O’clock in the morning to prepare ourselves for our first day of duty as an OJT in

Crown Regency Beach Resort. We were scheduled for a morning shift that will start at 5

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in the morning and end at 2 in the afternoon so it is a big adjustment for us especially me

because I am not used to wake up early in the morning.

Together with my co-OJTs Chelsa and Ligaya, we were assigned at the kitchen

department and I was so happy to work with the real world of food production because this

is my dream ever since. I was so amazed by the beauty of the kitchen, everything I see are

stainless. All tables, sink, griller, stove, burner and even chillers and refrigerators are made

with stainless. The first person I’d meet is one of the cook in the hotel, Mr. Simon

Tuangtuang. He oriented us on how kitchen operation works. In my first day of duty, he

directly assigned me in preparing pancakes for breakfast buffet, he taught me on how to

make pancake and how to operate the pancake griller and it was easy. He also taught me

how and what fruits, cakes and bread to prepar for the breakfast buffet and after that I was

assigned to egg live show cooking Station. He taught me on how to flip the omelet egg and

sunny side up without any breakage. The breakfast buffet will end at exactly 10:00 am.

When the F&B supervisor says “pull out” so it means the F&B staffs will bring all the

leftover foods from buffet back to the kitchen and we OJTs are the one who will wash the

chafing dishes, flat wares, china wares, glass wares and everything that has been used

during the buffet. Some of staffs offered us food and even if it is against the rules and

regulation of the hotel that the OJT must not eat food from hotel, we still eat because of

hungriness.

August 19, 2016, this day I meet Chef Kristoffer Chrisostomo, he gave me an

opportunity to prepare staff meal for just 40 pax. I was so surprised because it is my first

time to cook in a pressurize stove, the flame was so stunning and the sound of the burning

gas was hilarious, totally awesome. I even do flambé while Chef Toffe was observing me.

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I cook chicken adobo and he didn’t like it, he is kind of a bully and strict person but he is

the one who taught me the different styles and techniques of preparing foods and different

styles of cooking. I learned so much from him specially recipes. After that, we cleaned

everything, stoves, refrigerator and all the stainless. We do also FIFO “First In First Out”

were the previous stocks of vegetables and fruits must be out first and the new stocks will

be in first.

August 20, 2016, same routine. Duty at exactly 5:00 am, prepare for breakfast

buffet, cook egg, washing dishes, clean the kitchen, prepare staff meal and the most

highlight happening within this day is that, Sir Leo the supervisor of the F&B department

filed an incident report against Chef Toffee. The report was all about giving food to the

OJT. We, the OJT at the kitchen and F&B were so scared about the incident.

August 22, 2016, the duty manager that day Ma’am Judamae who recently resigned

call us OJTs for a meeting, we knew already what will be discussing, it was all about the

recent report of Sir Leo. We were still in 5 days of training but we already haa a warning

for breaking the rules and regulation. So, because of what happened, staffs in the kitchen

and even F&B department stop offering us food anymore. Some of them were still offering

but we need to hide to some areas that has no CCTVs and be more cautious not to be caught

by supervisors and managers.

August 25, 2016, first time to go to Crown Regency Convention Center with Mr.

Simon to get some stocks of bread and cakes for CRBR breakfast buffet. The kitchen was

huge, maybe it is ten times bigger than HRM Department and I find it amazing.

August 29, 2016, first day off, me and Kevin have the same schedule of rest day,

we went to D’mall, Talipapas for a window shopping and we explore the front beach from

22
station 1 to station 3 back and forth. We had so much fun on that day because there were

lot of good vitamin “I”, beautiful view and sight-seeing in Boracay island.

August 31, 2016, every end of the month the sales and marketing department do

the inventory of the remaining stocks of the month. In the kitchen, they taught us trainees

on how to do the inventory. I was assigned in the meat section, I defrost first the freezer so

that it will be easy for me to get the meat that stacked in the bottom of the freezer and after

that I weighed all the remaining meat, fish, squid and other cold stocks and recorded it. I

also did the inventory of vegetables, fruits and spices while Ligaya and Chelsa was

assigned in sauces and condiments.

September 1, 2016, after the normal daily work routine we were assigned to clean

and arrange the stocks in the stockroom.

September 5, 2016, this day was our rest day but I was so busy because the owner

of our apartment which our nanay and tatay in Boracay hired me to prepare and cook food

for their event. Just a 15 kilos of pork. I was so happy because it was an exposure of my

talent and a great memory to be remembered in my Boracay days. They liked my recipes

and they even hired me again to cook for another event.

September 13, 2016, is another day of exposure, this time, it is now 100 kilos

dressed pork. I am so very thankful to nanay and tatay in giving me the privilege to prepare

food for their guests. I cooked Pork dinuguan, Pork humba, menudo, kaldereta, pork

kilawin, bam-e and sweet & sour lapulapu. It is so overwhelming that their guests had a

positive complement about the food. They said it is tasty and yummy and nanay even

introduced me to them. They call me “Mindanao Chef”. I’m so happy to hear that. What a

great opportunity and unforgettable experience.

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 September 16, 2016, I helped cleaning the rooftop so that I can have an additional

hours of duty.

September 20, 2016, Chef Toffee taught me how to prepare a deboned chicken for

chicken galantine.

September 30, 2016, again it’s end of the month, time to have an inventory of

stocks. After the inventory in the kitchen, we also did inventory in the stockroom and after

that, I was given a task to prepare a spaghetti for a reward snack to us.

October 1, 2016, I went to Crown Central alone to get bread and cakes, first time

that no CRBR kitchen staff accompanied me. So, what I did was I explored the Central

hotel alone and do a sight-seeing of their pool, it is big and it has waves like an ocean.

October 7, 2016, after the duty, we trainees are invited to a birthday celebration of

Sir Sherwin, a kitchen staff and we’re having fun.

October 11, 2016, I cleaned the window screen of the exhaust above the stoves that

result of having a very dirty uniform because of oil grease. The chefs appreciated my work

but they laughed at me because of having a very dirty uniform and I don’t care.

October 15, 2016, one of the unforgettable day in the kitchen because this was the

first time that I accepted Ala Carte. It is a big challenge for me because nobody in the

kitchen taught me the cooking procedure of the food they offered in the menu but because

of having a great observation everytime I wash dishes and while cleaning the kitchen when

there is an ala carte, I stop, help prepare and observe them thoroughly on how it is done.

So, that time, only me and Sir Levi the butcher in the kitchen, everyone in the hotel knows

that Sir Levi doesn’t know how to cook. The chef wasn’t around that time and without

hesitation, I accept the order without the consent of the chef or even in the duty manager

24
knowing that there is chance giving me any sanction or punishment if the operation will

fail but still I continued. The orders are: Sizzling Spicy Chicken, Pancit guisado, onion

rings, Grilled chicken, Cream of mushroom soup and bihon guisado. I was so scared after

the operation because I don’t know what will be the outcome of my doings, but, thanks to

God, it was a success that turns out of allowing me already to do Ala Carte.

October 20, 2016, there was a function seminar and that was the first time we

encounter a function in CRBR. I was ordered by the chef to go to the wet market to buy

oysters for 10 kilos and vegetables. Market is so very far from the hotel and they didn’t

give me money for fare. I still love this job.

October 31, 2016, a Halloween party celebration, everybody was busy especially

in the kitchen. This is the day also that I was transferred into a nightshift wherein the duty

starts at 2:00 PM. I went first to Crown Central to get a stock of cake. After that, I prepared

all the fruits and set the Mongolian, pasta and grilling station together with Kevin.

Everyone was so excited with their costumes and make up while me? Uhmmm…. Just a

little touch of eyebrow in my face, no costume. After the party, we went bar hopping.

November 1, 2016, was the opening of the dinner buffet in CRBR so I decided not

to transfer to another department. I consumed all my 720 hours of duty only in the kitchen

under Chef Noel. My task in a nightshift is that, I am the one who will prepare not only the

cakes and fruits but also in preparing the condiments for salads and vegetables for

Mongolian and especially I am the one who make appetizers with the help of Sir Elmer

Balino a kitchen steward. I was also the one who prepare the Litson Kawali for the carving

station. The task must be done before 6:00 PM so I only had 4 hours to finish all that task.

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 November 14, 2016, a day with full of surprises, it was a day before my birthday

when my sister Jeth called and said that I should go to Andoks for an allowance because

she said that the co-officemate of my brother-in-law went to boracay for a vacation. But

when I go to Andoks, I saw my sister and brother-in-law, I was so surprise. They said that

they will have a one week vacation and also to celebrate my birthday.

November 20, 2016, this was the last day of my duty. I was so very happy that I

finished my OJT in the kitchen without any regrets, that I gain more knowledge about food

industry. I am so very thankful to the staffs of CRBR. After the duty, we did a despideda,

Maam Hanil, the duty manager gave us an opportunity of enjoyment, she allowed us OJTs

to have a night swimming in the Hotel pool and also in the Jacuzzi. After the night

swimming, me and the kitchen staffs do a tagay until morning. I was so drunk that time.

November 22, 2016, Kevin and I went to CRBR for a documentation, we just took

pictures with CRBR staffs. I went to the kitchen and took some pictures with a little bit sad

face because I’m sure that I’m going to miss them especially my tasks.

November 24, 2016, this day was our departure to Iloilo. Supposedly, the boat

schedule was on November 24, 2016 3:00 am but because of a typhoon, it was cancelled

and we had to stay in Iloilo for 3 nights. It really gives a problem to us especially to the

girls because they don’t have enough money to pay for the lodge but thanks to me because

I have My Aunty Gingging and Uncle Edwin who are living in Tigbawan, Iloilo and offered

a stay for the mean time until the schedule of the boat resumes. They even toured us in

Iloilo city and to some provinces of Iloilo that has a heritage spots, riding with their super

grandia van. We are so very thankful for the hospitality they offered. We had so much fun

in a 3 days stay in Iloilo.

26
 I spent my whole training only at the kitchen department, consuming all 720 hours

of the given time as required. My whole practicum in CRBR kitchen department was a

very good experience. It helped me mold to become a better person in handling situations,

patience, hard work and industry, social rapport and to my Faith in God and believing

myself how to sustain my physical strength.

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VI. Conclusion

Having my training in Boracay gave me chills to my spine, also gave challenge and

excitement on me. After the training I realized all I experience there gives me more

confidence and trust to myself that gave advantages to me. It’s like taking a glimpse of

what true work is. I barely give a big thanks to our Almighty Father who gave always

strength and support without any hesitation in every trials that I am facing.

Being a trainee in the hotel gave me advantages because I learned to deal with

different people with different attitude and personalities. Even though old or not, there is

always a room for knowledge. Spending three and half months training in the kitchen gave

me courage, confidence and more knowledge. I learned different techniques on how to

prepare foods accordingly, learn how to make food more palatable, tasty and appealing to

the eye of the costumers. It’s a very big exposure for me that resulted on being

recommended by the hotels chefs to be one of them. After I graduate, I will just have to

submit my resume to them for application.

Overall, having a training in the kitchen was a great opportunity. It just only

depends on how to handle and accept things accordingly. Yes, we’re facing trials and

problems, but there’s no challenge if we just simply see things accordingly. God wouldn’t

give problems that couldn’t be handled.

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VII. Recommendation

A. For the Hotel

Our training in the CRBR hotel was really amazing and good for me because

it boosted my confidence in facing and talking different races. All I can say about

the hotel is that their management is quiet poor. Why I said these words? Because

many staffs I know that already resigned when ask why, they just say they don’t

like the management. They were not so good coordination between kitchen

department and F&B and also housekeeping department. In every situation some

staffs are not taking it professionally. That is the first thing I noticed.

I also recommend a constant check of the maintenance department to do

their work. Also improve the service of the front desk because as what I observed,

many of front desk clerk aren’t happy with their work, they don’t know how to

smile.

B. For the College

I am not really in favor of sending trainees to Crown Regency Boracay for

practicum experience during lean or off season, why? Because of few tourist

visiting in boracay and the Crown Regency Boracay doesn’t have much guest

which turns staffs doesn’t have much work. They have a very poor quality of

service. Also there dinner buffet is very poor, price is too expensive with a low

quality of food that’s why they only get 2-5 customer every night and sometimes

none. I prefer international where they can stand by their own, work with their own,

decide and see things clearly what righteous and wrong things to do are.

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