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ON-THE-JOB TRAINING EXPERIENCE AT SPLENDIDO RESIDENTIAL

GOLF AND COUNTRY CLUB,LAUREL, BATANGAS

RAVEN JOSEPH T. CENTENO

A narrative report submitted to the faculty of the Home Economics, Vocational and
Technical Education Department, College of Education, Cavite State University,
Indang, Cavite, in partial fulfilment of the requirements for the Diploma in Hotel and
Restaurant Management, Prepared under the supervision of Prof. Daisy M. Marca

INTRODUCTION

On-The-Job Training (OJT) is one of the best training methods because it is

planned, organized and conducted at the employee’s worksites. OJT is part of

college curriculum that aims to train and orient students about their future careers. It

is particularly appropriate for developing proficiency skill unique to an employee’s job.

specially in the jobs that are relatively easy to learn and require locally owned

equipment and facilities.

The two-year, hotel and restaurant management program will give students

the expertise and practical skills they need to pursue a supervisory or management

career in the growing hotel and restaurant industry.

The hospitality industry is growing rapidly and in the last decades, the

industry has got much important of vigorous process of expansion. It is expanding

locally and globally as well as promoting its growth in a changing multinational

environment. Hotels and Restaurants are one of the key players in this Industry.

Splendido hotel offers internship program for F&B, Front office, Housekeeping and

Locker Room Attendant.

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The objective of the training is to develop the skills and knowledge of the trainee. It

could help the trainee to develop an understanding of employment opportunities and

responsibilities through direct, on-the-job training. It also provides a realistic learning

work experience that could be applied in the future work of the trainee.

The general objective of this undertaking is to expose and at the same time,

apply knowledge and skill in an actual work setting. The objective of the training is to

develop the skills and knowledge of the trainee. It could help the trainee to develop

an understanding of employment opportunities and responsibilities through direct, on-

the-job training. It also provides a realistic learning work experience that could be

applied in the future work of the trainee.

Trainers must collaborate with all stakeholders to help them understand the

true training needs and expected outcomes and how these align with the

organization’s strategic goals.

Trainees can bring fresh ideas into organization. Given the opportunity to

converse their minds freely and without fear, they may be able to contribute

significantly in brainstorming sessions or research, and eventually help improve the

organization’s productivity.

On-the-job training (OJT) is one of the prerequisites in the Diploma in Hotel

and Restaurant Management. Trainees are required to complete 650 hours of

training in a hotel. OJT guidelines are given to the trainee from the specific

organization.

The trainee conducted his 350 – hour restaurant training at SplendidoTaal

Country Club (Ladera Restaurant) located in Brgy. DayapItaas, Laurel, Batangas. He

was assigned in dining area and bar area for whole course of his training. HE was

scheduled to report at 8 a.m. to 5 p.m. during Monday, Wednesday to Sunday. He

had his training from Febuary4 ,2019 to April 6, 2019.

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THE LINKAGE ESTABLISHMENT

Location of the Establishment

Situated in Laurel, this golf hotel is 1.1 mi (1.7 km) from Splendido Residential

Golf Course and within 9 miles (15 km) of Sky Ranch and Caleruega Church. Mt

Batulao and Summit Ridge Promenade are also within 9 miles (15 km).

Figure. 1 The Location Map of Splendido Hotel

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Historical Background

Overlooking the majestic view of Taal Lake along the Tagaytay Ridge,

surrounded by the endless beauty of nature and caressed with soothing mountain

breeze, the Splendido Hotel sets an unprecedented standards in luxury living.

Splendido Hotel features an outdoor pool and spa centre, housed in an orange

building with classic red roof, the hotel has a sun terrace and views of the mountain.

Guests can enjoy a meal at the restaurant or a drink at the bar. All rooms feature

classic interiors in neutral shades. Some rooms have a private bathroom with a spa

bath, while others have slippers and free toiletries. You will find a coffee machine in

the room. A flat-screen TV with satellite channels is featured.

An array of activities are offered in the area, such as golfing and hiking. The hotel

also offers car hire. Picnic Grove is 16 km from Splendido Hotel, while Taal Volcano

is 16 km away. The nearest airport is Manila International Airport, 50 km from

Splendido Hotel.

Figure 2.The logo of the Splendido Residential GolfAnd Country Club

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Mission

To become the country’s leading Real Estate Company not in sheer size but

in ways more meaningful quality projects, quality business plans,grow,returns and

innovations. And in doing so, contribute in the economy.

Vision

To uphold the value of the family and raise`the quality of life of people and let

their needs be our guide in our Land Development, thrusts and activities.

Goals & Objectives of the Establishment

Increase the Ladera Restaurant average occupancy level by two percent

above the previous year’s level. Increase the volume of repeat guest business by 10

percent.

The purpose of the program is to provide the trainee with aptitude,

competence, awareness in the real workplace, and to develop skills relevant to the

trainee”sprofession.The said program had given the trainee sufficient time to be

familiar with the regular work setting and so as to train themselves as normal

employess.

Organizational Structure

Figure 3.Organizational structure of Splendido Residential Gold and Country Club

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Duties and Responsibilities

GENERAL MANAGER - is an executive who has overall responsibility for managing

both the revenue and cost elements of a company's income statement, known as

profit & loss (P&L) responsibility.

Human resources manager - plans, directs, and coordinates the administrative

functions of an organization. She oversee the recruiting, interviewing, and hiring of

new staff; consult with top executives on strategic planning, and serve as a link

between management and its employees.

Marketing - the person, set of institutions, and processes for creating,

communicating, delivering, and exchanging offerings that have value for customers,

clients, partners, and society at large."

Head chef - Controls and directs the food preparation process and any other relative

activities. Constructing menus with new or existing culinary creations ensuring the

variety and quality of the servings. Approving and “polishing” dishes before they

reach the customer.

Assistant Chef - Works alongside with head chef to manage daily kitchen activities,

including overseeing staff, aiding with menu preparation, ensuring food quality and

freshness, and monitoring ordering and stocking. Provides meal quality and

consistency by following designated recipes.

Supevisor - to oversee the workflow at our facilities. The role is a complex one.

He/She will not just be someone who supervises the work of others. A supervisor is

also responsible for coaching, resolving issues and serving as a link between

subordinates and upper management.

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Captain Waiter - The primary goal of a waiter captain is to ensure diners are

receiving high-quality service. The day-to-day duties range from training all levels of

servers, overseeing the proper order and flow of dishes, informing staff about

specials and food that is sold out, and keeping the dining areas clean and organized.

Accounting Staff - They maintain financial reports, records, and general ledgers;

prepare and analyze budgets; and perform general bookkeeping. Many staff

accountants are also responsible for billing activities, such as accounts payable

and accounts receivable.

Housekeeping Supervisor - Supervise work activities of cleaning personnel to

ensure clean, orderly, and attractive rooms in hotels, hospitals, educational

institutions, and similar establishments. Assign duties, inspect work, and investigate

complaints regarding housekeeping service and equipment and take corrective

action.

Room Attendant - Performs routine duties in cleaning and servicing of

guest rooms and baths under supervision of housekeeping supervisor.

THE TRAINING AREA

Department Function - Ladera Restaurant in Splendido allowed the trainee to

have 350-hours restaurant training at the dining area and bar area. The dining

area allows the customers to enjoy the cuisines/dishes offered by the restaurant.

The customers can choose from the wide range of menu from appetizer to

dessert. In bar area, preparation of the ordered beverages is the sole

responsibility of the area; from simple juices to specialty cocktails to expensive

wines. Management responsibilities include ensuring legal compliance with food

safety and storage regulations, developing in-store marketing strategies, hiring

and training supervisors and managing financial accounts

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Organizational Structure

Food & Beverages Department

Figure 4.Organizational Structure of Food & Beverages Department

Stucture of Department and Responsibilities

Supervisor - to oversee the workflow at our facilities. The role is a complex one.

He/She will not just be someone who supervises the work of others. A

supervisor is also responsible for coaching, resolving issues and serving

as a link between subordinates and upper management.

Captain Waiter

to ensure diners are receiving high-quality service. The day-today duties range

from training all levels of servers, overseeing the properorder and flow of dishes,

informing staff about specials and food that is sold out, and keeping the dining areas

clean and organized.

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Head Chef

Controlling and directing the food preparation process and any other relative

activities. Constructing menus with new or existing culinary creations ensuring the

variety and quality of the servings. Approving and “polishing” dishes before they

reach the customer.

Food Attendant

Food Service Attendants work in establishments like restaurants,bars, cafeterias

and hotels. Their duties include: providing menus,answering to customer inquiries,

taking orders, serving food and drinks,resetting tables for the next service, and

maintaining premises clean.

Assistant Chef

Works alongside head chef to manage daily kitchen activities,including

overseeing staff, aiding with menu preparation, ensuring foodquality and freshness,

and monitoring ordering and stocking. Provides meal quality and consistency by

following designated recipes.

Facilities

Bar Area -This is the area where all wines and liquors are placed.

Function Room – It is a place where business meeting or gatherings were being

held. A group of guest can have their reservation hours or days prior to their

event. It can accommodate only 30 to 50 pax with Php 25,000.00 consumables

(for the foods and drinks) exclusive of service charge.

Dining Area - This is the area where guest order there food. Also served a

welcome drinks and it can be accommodate up to 80 to 100 pax.

Kitchen. It is a place where the ordered dishes are prepared and cooked.
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The Restaurant of Splendido

The dining area of Splendido which accommodate 50 to 100 person

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The Function Room

Function room shows the room of the hotel.

The Kitchen area

It is a place where the ordered dishes are prepared and cooked.

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Tools and Equipment

Bar Spoon. This is a spoon with a long handle used to stir mixed drinks in tall

glasses. It can also use the back of the spoon for layering drinks.

Bottle Opener. It is used to open a bottle. Every bartender should have a bottle

opener as this is considered as one of the main tools of the bar.

Cabinet Station. It is the storage area of cutleries, plates, and condiment.

Cocktail Muddler. A metal stick used for muddling ingredients. It is used to crush

cherries and mint leaves for some mixed drinks.

Cocktail Shaker. It is used for shaking mixed drinks.

Cocktail Strainer. A strainer is used with a Boston shaker to strain mixed drinks. It

helps a lot when straining into several glasses. The standard shaker has a built-in

strainer.

Cutleries. This consist of spoon, fork, and knife that are used to set up the tables.

Jigger/Measurer. This is the measuring cup used in alcoholic beverages. The most

common is the double ended jigger with 1oz and 1 ½oz measuring cups.

Menu Book. It is a list of wide range selection of dishes from appetizers to desserts

that the restaurants offer.

Oval & Bar Tray. It is used to carry dishes, beverage, and used for bussing out used

plates and glasses.

Service Plate. It is used to place the utensils on setting up the tables.

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Equipment in Food and Beverages department

Standard Operating Procedures - Customer should be appropriately greeted with a

smile. Inquire from the customer about number of guests and table preference.
Customers should be ushered to preferred and appropriate table. Waiting customers
should be attended courteously and promptly.

Serving drinks - All drinks should be served from the right side of the

customer.Waiter should start to serve as soon as the customers are seated.Soft

drinks should not be served with a straw.Canned drinks should be opened in front of

the customer and poured into glass.All drinks should be served using the round tray

and never with bare hands.Continuously refill water. Always use side towel when

refilling from a pitcher.

Serving food - Serve food from the right side, left side of front of the customer.When

serving, never put thumbs on the plate.Position meat/fish/chicken fronting the

customer.Serve soup with soup spoon and salt and pepper.Provide knives when

meat is ordered.
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THE TRAINING EXPERIENCE

Task Performed/Specific Task Assigned

The trainee was assigned in the dining and bar area of the restaurant. His

tasks were to set-up the table; refill the water of the guest; and serve bread, and

special dip. The trainee was also assigned in the bar area where in he made fresh

juices, shakes, cocktail drinks, espresso and latte. He also served simple to

expensive alcoholic beverages to there customers. He also experienced to be a

receptionist. His main work to assist the guest and give information about the promos

and menu of the restaurant.

Food and beverages department provides foods and drinks to the guests. The

author learned bussing out, dish washing, setting up tables, and being a buffet man,

a waiter who works behind the table at a buffet style event. He also learned how to

look presentable and approachable in front of the guests.

The trainee while bussing out the dishes

The trainee while set the table for fine dining

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Observed Strengths of Establishments

The trainee noticed that personnel of Cresta Monte Restaurant in Splendido

show professionalism in terms of their work performance. He also noticed that they

use the used wine cork in making a tissue and toothpick holder. The opened wine, if

not sold or emptied after five days, the bar captain will gave it to kitchen to be used in

their cooking activity.

The most weaknesses of the department is the water shortage, and the

utensils when the costumers needed more.Suggestion for improvement the trainee

cannot say anything more for the improvement of the restaurant because the

personnel were performing their work at its highest quality as possible.They were

trained to be competent and to give excellent customer service.

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SUMMARY

The trainee finished his 350-hour training requirement at Splendidotaal

Residential Golf& Country Club,Challenge is test of one’s abilities or resources in a

demanding. And challenges are always present. This narrative report during my on-

the-job training, Shows the accomplishments and skills being enhanced during the

internship period that gave them the best training ground as a beginner.

As a trainee I’ve learned that the on-the-job training is not just only a subject

to be passed or a requirement to be completed but on-the-job training it’s an

opportunity to show what skills, talent and techniques that the student learned from

the school and also an opportunity to experience the life outside the campus; serving

companies like a professional on the field of the student specialization.

The training enriched their individuality as a beginner and created the

foundation of being a good worker. The best thing that the trainees have gained

inside the company was the good orientation of the person having the higher

positions. As a HRM student, the OJT make me realize the importance of the course

that I am taking. It made me realize the essential role of a Hospitality Student in a

company.

The training served as stepping stone of the trainees to the real life in the

industry. The trainee realized that commitment is the key to success in every job.

His 350-hour training in restaurant was spent in dining and bar area. Was

enhanced his knowledge and skills in food and beverage operations as he was

further trained to do table arrangement and order taking. He was also trained to be

optimistic at all times despite of the errors he had done as he took these errors as his

lessons.
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REFERENCES

Alaras, N.C , Batilles,C A, Lucero, P.R..,Reyes E.G.,Solis,A.L.C.., Tepora,M..J..D…,

Viray,R.G..,Zarraga, L.C.(2017).Cvsu Form and Style for Narrative Report

andStudent Teaching Porfolio.Malabon City; Mutya Publishing House , Inc.

Information of Splendidotaal Residential Golf & country club.

Retrieved from https://www.facebook.com › Places › Laurel,Batangas ›

Filipino Restaurant

Hotel Monticello in Tagaytay City, Phillipines (2018) Redefining the Boutique

Hotel experience .

Retrieve from https//www.hotelmonticello.com.ph

Mojica C. (2018) Practicum Experience at Sunrise Holiday Mansion Resort/ Hotel

https://en.wikipedia.org/wiki/Organizational_structure

Redcarpet.(2018) Importance of food and beverages department in hotel

Retrieve from https://www.Redcarpetacademy.wordpress.com/ importance of food

and beverages department in hotel

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APPENDICES
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Appendix 1.Application Form

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Appendix 2.Resume
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Appendix 3.Waiver
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Appendix 4.Recommendation Letter

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Appendix 5. Memorandum of Agreement

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Appendix 6. Certificate of Completion

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Appendix 7. Accomplished Evaluation Form

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Appendix 8. Weekly Journal

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Appendix 9. Routing slip