Practicum REPORT

The culmination of the students practicum training is the preparation of

their individual practicum report. This report will contain a summary of what was
learned in their training hotel/restaurant, and an analysis of the procedure
coupled with the appropriate recommendations.
A.

Suggested Outline
1.

Title Page
Center type on the first page the following:

8th line
10th line
11th line
12th line
20th line
course
22nd line
24th line
25th line
Management
26h line
30th line
31st line
34th line
35th line
36th line
40th line
41st line
42nd line

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PRACTICUM REPORT
on
NAME OF Practicum Training Institution
Address of practicum training institution
In partial fulfillment of the requirements for the

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indicate program enrolled

Lyceum of the Philippines University
College of International Tourism and Hospitality

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Intramuros, Manila
SUBMITTED TO
Name of Practicum Faculty
SUBMITTED BY
Complete Name of Student
Address
SUBMITTED ON
date of submission
TRAINING PERIOD (inclusive dates)

All phrases enclosed in quotation marks should be printed as is,

and the correct information should be given for the others.
2.

Table of Contents
Indicate all major sections or chapters, and appropriate paging.
All Chapter headings should be capitalized. Subheadings should
have first letters of major words capitalized.
Include listings of exhibits, (forms) with appropriate numbering.

3.

Introduction
General information about the establishment is presented.
Limit
this to three pages. Writer may wish to include the following:

4.

a.

Name and General location

Complete name, address, and location map

b.

Objective/Hotel/restaurants Philosophy
General Philosophy

c.

Ownership/Management
Name of owner, holding company

d.

Organizational Chart
Identify the position, as well as the current
holder

e.

Facilities, no. of F & B outlets, name & type

f.

Outstanding characteristics of the establishment

Discussion of Findings/Analysis/Recommendation
Present the analysis in the format as given below:
DEPARTMENT: ______________________________________
Discuss major functions of the department in one short
paragraph. As much as possible, all discussions should be in short
simple sentences. Avoid copying operations manual in the report.
a.

Areas of concern

Status*: Analysis

1) Organization Structure
Describe or draw the organizational set-up in
the section being presented. Discuss positions
as well as how much each person in the
department is able to accomplish her assigned
tasks as against the function of the
department.
2) Operations Systems and Procedures

Describe the procedures/steps undertaken in

the section so that the function of the section is
performed.
3) Facilities, Equipment, etc.
What is the equipment used? How does it
facilitate performance of function? Evaluate
the equipment and facilities in terms of its
adequacy, unique characteristics and design.
4) Manpower-scheduling, work method, styles of
communication
5) Work atmosphere, inter-personal relations Lay-out,
ventilation, color scheme of office
6) Use of materials resources
Discuss this in terms of the forms used in the
office, or in terms of the preparation and use of
raw/processed food products.
7) Sanitation procedures/ practices
b. Strengths
c. Improvement Areas/Weaknesses
d. Recommendations

5.

Present work operation of the section/department

Conclusion
Discuss this term of the objectives of the practicum and the
learning
experiences brought by the recent training.
Any recommendation towards the improvement of practicum
training in the assigned instruction can also be mentioned here.

6.

Bibliography
If any reference, book, manual or textbook was used to
explain any section in the report, make the necessary entries
in this section.

B.

Guidelines in the Report Preparation:

In order to make your practicum report more meaningful, here are
some guidelines in writing it.
1.

Reports should be typewritten (double-spaced) in 8-1/2 by 11

inches bond paper and well bound.
Avoid overly big and expensive folders as these do not
increase grades.
These are the prescribed folder colors for practicum reports

2.

Course

Local Practicum

HRM
Tourism
Cruiseline

Dark red
Dark green
Dark blue

International
Practicum
Pink
Light green
Light blue

It is advised that the student prepare a copy of the reports

for their own use as original practicum reports will not be
returned.
Reports should be handed in on the deadline set. This is 10
days after the last day of practicum. Upon submitting all
requirements, receipt must be prepared as proof of
submission. The practicum coordinator or Office assistant
must receive it properly. See Appendix 9 for sample receipt.
Students who submit reports beyond the deadline would be
penalized, by deduction on report grade.

3.

Photographs, charts, drawing, brochures, business forms,

menus, etc. used to Illustrate specific problem a certain
department should be properly labeled.

4.

Remember that the practicum report is a technical paper,

and as such, language and tone used should be more
formal, not slang.

5.

Be precise and concise. Make proper use of headings, subheadings and indentations. Limit hotel background to three
pages and include a table of contents with necessary
pagination.

6.

Submit forms individually pasted in loose short sized bond

paper. Label individually with the following:
a.
b.
c.
d.
e.
f.
g.

Title
Initiating dept./Position title (person)
Frequency of use
Purpose
Distribution
Number of copies
Control function
Only forms that are unique to the establishment with
problems, or with comments should be included. Put
all forms in an envelope.

7.

Include analysis of layout and equipment in areas where

applicable. And the SFT Log Book.

8.

Submit all requirements in a plastic envelope properly

labeled with your name (Last Name, First Name) and the
practicum training institutions name using a marker pen.

9.

Ensure that the following are noted received during

submission: (Use Appendix 12 as receipt)
a.
b.
c.

d.

Practicum report (individual) that will not be returned

Logbook (should be claimed with EAF or else it will be
discarded)
Certification of Completion of practicum training
signed by the Personnel Director or his representative
on the hotels/restaurants stationery with dry seal (if
available).
Practicum Evaluation