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Acknowledgement

First of all we would like to thank our God for all

the blessings and guidance during the training. To guide us

in every path we take, for giving us a strength and good

health to overcome the entire task that had given to us,

for giving us graces that help us to accomplish our daily

task as part of our training.

To our Parents and Guardians for continually

supporting is for our daily needs, and for deepest

gratitude and appreciation for being with us all through

the way from the very beginning and for showing their

unconditional love and support financially, emotionally and

spiritually.

To our Dean, Ms. Maria Rhoda D. Dinagafor helping us

to find a company that fit for our OJT and guiding us and

give is the advice for our training. She help us to aim our

aspiration as we go along our journey.

To my Room Service Supervisor, Mr. Butch Floresand

his Staff that give us the chance to fulfill our missions

in our Practicum Program. For giving us a chance as a part

of their team and for giving us much knowledge and making

us more matured in world of being a worker and also for

making us responsible for every task that we have to

finish.

Lastly, to our True Friends who always there and

help us to face all trails and giving also a suggestion for

every problem that we opened to them.


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Introduction

As a requirement for the course Bachelor of Science

in Hospitality Management Major in Hotel Management,

students of the Eulogio “Amang” Rodriguez Institute of

Science and Technology are required to take their On-The-

Job Training in a hotel to comply with the prescribed

standards of the course curriculum has set for the hotel

practicumers.

On-The-Job Training is the actual work experience

students undergoes to further enhance and develop their

skills by actually doing the work and performing it as a

worker to the company or establishment and contribute to

its success. The training is much defined as the transfer

of the required skills and knowledge usually of a

supervisor to the student trainee or apprentice through

demonstration, observation and hands-on learning.

The aim of the On-The-Job Training is to acquire

knowledge and develop the skills of the student about the

operational procedure in a hotel.


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Hotel Profile

Diamond Hotel Philippines is a deluxe hotel

situated at the heart of business and leisure centers of

Manila's city capital. Set against the magnificent golden

sunset of historic Manila Bay, the hotel is 30 minutes from

international and domestic airports as well as the city's

financial district, and 3 minutes to shopping malls,

cultural centers, convention and exhibit centers.

A more refreshing welcome experience awaits the

guests with free wifi in our hotel limo, a contemporary

lobby and paperless check-in. Complimentary shuttle service

to nearby malls and cultural sites are available for more

enjoyable weekend activities.

The hotel takes pride in its 500 luxurious

appointed rooms and suites, all of which command a majestic

view of the cityscape and Manila Bay. Each room comes

complete with magnetic Ving Card lock system, a fully-

stocked mini bar, safety deposit box, push-button bedside

control panel, individually-controlled airconditioning

units, cable channel flat screen, television and multi-

channel radio, broadband and wifi access.

Our newly-transformed Diamond Club floors answer the

most discriminating business traveler needs. Located at the

24th, 25th and 26th floors, the Diamond Club houses 54

rooms and suites. The express check-in and check-out,

complimentary breakfast, coffee and tea service withsnacks,


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cocktails, unlimitedbroadbandinternet access, are few of

the many ways guests are pamperedat the Diamond Club.

The renovated Premier floor was also recently launched

to meet the needs of discerning guests. Situated at the

22nd and 23rd floors, Premier rooms and suites provide a

line-up of exclusive privileges, such as welcome tea,

complimentary local calls, iPod dock in all rooms, butler

service upon request, in addition to buffet breakfast and

complimentary internet access. These rooms are ideally made

for a more relaxing and comfortable city escapade.

Restaurants range from an international buffet spread at

Corniche to authentic Japanese dining at the Yurakuen.

Enjoy nighttime entertainment at the Bar27 at the 27th

floor. Savor hand drip coffee concoctions and sumptuous

pastries at the Lobby Lounge, an ideal place to meet with

friends or associates.

For meetings and social gatherings, Diamond Hotel

offers newly renovated function venues. These include

Constellation at the Diamond Hotel, an elegant mini

ballroom at the 27th floor which can be divided into five

(5) meeting rooms, and the Diamond Ballroom which can be

divided into three (3) banquet halls.

Aboardroom, 8function rooms and a culinary studio are also

ideal venues for important meetings and events.

The Health Club and Spa offers the perfect recreation

and relaxation facilities exclusive for in-house guests and

members. It is open 24 hours daily however, the sauna,


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steam room and indoor whirlpool are open from 6:00am to

11:00pm only. It also offers the use of fitness equipmentat

the exercise area, massageroom, swimming pool, outdoor

whirlpool and tennis court. Personal trainers may be

provided upon request.

A workstation for internet browsing and printing is

available at the hotel’s second floor for guests’ immediate

business service needs. Other Business Center services

require prior arrangement with Guest Services such as

secretarial services to conference room rental, equipment

rental, internet access,facsimile, photocopying, and word

processing. Also available are translation, interpretation

and express courier services. The rental of computer,

printer, cellular phone and DVD player can be on daily or

weekly basis.
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Hotel Logo
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Organization Chart

Hotel Enterprises of the Philippines, Inc(HEPI)


Operation Management

Vanessa Ledesma-Suatengco
General Manager

Winada Effendi Rodel Cruz


ChiefFinance Officer Restaurant Manager

Jeffrey S. Dela Paz Analyn Menil


HR Manager Events Sales Director

Ria Galvez Gina Anabo


Director of Sales Executive Housekeeper

Geralyn Villa Juan Luisito Ramos


Front Office Manager Director of F&B

Virgilio Pagsibigan Philbert Togle


Chief of Engineering Security Manager

Francisco Javier P. Coque


Executive Chef
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Narrative Report

I apply and accepted in Diamond Hotel located at Roxas

Boulevard, Manila for my 1st semester OJT. On first day me

and my fellow interns undergo Orientation to know more

about the company, their rules and regulation and to gain

knowledge on the actual standard operating procedures of

the department that will assigned us to, and also be guided

by our supervisors to become more responsive in the demands

of hotel industry after the orientation we are assigned to

our respective department and they put me in Room Service

under Food and Beverage Department throughout my training

period.

On my second day the room service manager tell me the

varies of my schedule every week and explained how to take

calls for order and how to prepare and deliver it to the

room of the guest in a presentable way and how to clean and

take care of the equipment such as trolleys, goblets,

plates and utensils of the hotel and I experienced the

actual work in hotel. I also learned the proper set up for

the cutleries.We also serve not only the rooms of the guest

but also for the office in the Clinic, accounting, coffee

and water station, food and Service Department we set up

such as coffee cups and mugs, teaspoon and pitcher of

water. Generally in this experienced that I had I’ve

learned a lot to improve my skill and knowledge in this

industry.
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A. Evaluation of a Training Program

School

This institute has a curriculum in which the

students will be undergo training in the industry. This

training is to enhance the skill and to input more

knowledge to the students and also for them to be

familiarizing on how the hotel operation is going on. As

the school requires it, students must finish 600 hours of

training at the hotel thus, they should learn works and

duties at different departments at the hotel.

The institute aims to develop the student’s

intellectual, emotional skills, competencies provided which

the advance and detailed knowledge of the design,

implementation, and management issues involve in the

application of students as well as to prepare them to

become responsible and knowledgeable.


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Hotel

Hotels can use this internship strategy as method in

recruiting employees. Since the trainer can follow the

trainees’ progress, he/she can gauge based on performance,

behavior and attitude if the trainee will make good recruit

after the completion of his internship.This opportunity is

a great pleasure for the students because it provides

opportunities to go through the actual methodologies of a

specific job using the real tools, equipments, and

documents. In effect, the work place becomes a development

venue for us student trainee to learn more about our chosen

field and practice what we have learn from academy.

I assigned at Room Service under Food and Beverage

Department as evaluated from this department is that 5.00

as a weighted mean for the area 1 which is Vocabulary/Trade

Skills, 5.00 as a weighted mean for the area 2 which is

Work Qualities and Habits,5.00 as a weighted mean for area

3 which is Personal and Social Qualities, 5.00 as a

weighted mean for area 4 which is Communication Skills, and

lastly having a weighted mean 5.00 for the area 5 which is

Personal Relationship. Having a Grand Mean of 5.00 with the

Verbal Interpretation of Excellent and an Equivalent grade

of 1.00.
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B. Trained Areas, Skills and Knowledge of Improvement

Training in Room service gave me lot knowledge to

myself. I accept additional challenges, responsibilities

and willingly to assist others. In quantity and quality of

work; I gained the ability to follow direction, competence

and efficiency to work regardless of volume, and can be

depended upon finished task. I always perform duties with

minimal supervision but seek guidance where and when it is

appropriate. Follows the instructions of my supervisors and

respond in a helpful manner.


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General Observation

For the three months of my training at Diamond Hotel I

observed everything in Room Service Department that there

is unity to help each other to fulfill the responsibilities

and tasks that is given to us. I also notice that there are

only few employees at the hotel but we assure that we

deliver and serve the desired order/s of our guest to

satisfy their needs and wants.


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Plan of Action

Just like the others as a student I need to fulfill my

OJT to pass my academics in school to move forward before

having a job. I handed my resume along Mabini hoping that I

will get a response to them and luckily they contact me

through text that they want me to have an interview at the

Diamond Hotel and I prepared myself to be presentable. I’ve

waited for my schedule and after the interview I’ve waited

for another few days for the result and I was accepted at

the hotel I undergo Orientation and I was assigned at the

Room service for Food and Beverage Department.


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Summary

One of the hotels that I handed my resume is Diamond

Hotel. I was accepted and experienced the actual work in

the hotel and within three months I had learned on how to

meet the expectations of the guest to satisfy their needs

and wants. I also Promise to my manager to give high

quality standard service to our guest.

I’ve also learned in room service on how to clean

properly all the equipment of the hotel. I was assigned

also to receive calls and to service and deliver it in a

presentable way and to be acknowledgeable to each and every

guest of ours. Me and my other fellow trainees ensure that

everything is prepared to also fulfill the needs of

accounting office and clinic, coffee and water station at

the lobby.
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Picture in Action

Me preparing the basic Set up

for trolleys.

Set up for Accounting

Office and Clinic.

Trolley set up

after receiving

call from a guest

and ready for

delivery.
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APPENDICES

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