THE TRAINING EXPERIENCES

Task Performed /Specific Tasks Assigned

I’m Jonathan G. De Guzman, course of Bachelor of Science in Hospitality

Management at the Cavite State University- Naic Campus. A second year of our education, the

course requires an On-The-Job Training gaining a knowledge of my course that I have been

studying for, To gain more experience and knowledge about the course that I’ve chosen. An OJT

that needs to finish immediately by spending 300 hours to complete and to receive a certificate

that you have finished the training. With the help of my Grandfather, Christ De Guzman a
security manager in a three star hotel, St. Giles Hotel, Makati led us to conduct my OJT, and with

my five classmates. Right after the Interview, Mr. Don Lester Tuazon the Human Resource

Manager oriented us about the Department that we’ll be assigned into. My classmate got

separated and divide us into two groups for each department to assigned, and I got assigned to

the Department of Food and Beverage with my classmate Paolo Leysico, John Kyle Peralta. And

the other three was assigned in the Front Desk, Where they’re the bellman. Then we have met the

Food and Beverage coordinator, Ms. Jeferlyn Entertas. Guiding us how the Department works.

Through the Bar, Kitchen, Bouquet area, Pool on the top floor and Banquet Areas. And they even

oriented us about the uniform that we will be using through the Training.

On the first day, I was assigned at Station 1 near the smoking Area. The table

setting was easy, It was Sir Jeff who taught me and my other classmates to set the table right and

clean for the guest to use. And they even taught us how to greet the guest properly. It is required

to attend the training daily, The Retaurant's opening at 6:00 in the morning and we must get there

before the opening. waking up early was the only option we need to make it through time. It was

Mrs. Kaye P. Ventura, our supervisor at the Department. And She's a former student of CVSU-

Naic Campus

Banquet Service

Weeks have passed and mostly I was working only at the restaurant, alternately working
at the stations and doing some room service and flooring. One day Sir. Peco, the F&B Manager,

told us to go and help the banquet for the set-up of the function rooms. The banquet set-up

depends on the number of guest in the function room. The room will be equipped with tables and

chairs, and a set of pencils and papers per total number of pax. Included in the banquet is the

coffee station. The coffee station has a complete set of water dispenser, water goblet, coffee

percolator, coffee cup and saucer, sugar and creamer as well as an equal and stirrer. At first, I

only do the set-up of the function room and the coffee station but later on, I became a part of the

banquet service. There were days that I were task to help other banquet servers in
accommodating 2-3 functions at the same time. In the banquet service, we are responsible for

the serving of food, drinks or snacks during the events. Usually the lunch and dinner of those that

are in the function rooms take place at the restaurant but sometimes in some cases, we also set-up

buffet station at the area of the event. We ensure that the dinnerware and silverwares are

complete to accommodate the delegates in the event. When there is a buffet station, we act as

food server in order to control the amount of food per person and to make sure that the food will

not cut short. Just like in the restaurant, we tend to collect the soiled dishes once the guest are

done with their meal.

Skills Training Program

Whenever there is a free time, the supervisor will train us and enhance our skills in some

area of F&B service. The First one who trained us is Ma’am Khaye, she taught us everything we

need to know in the bar area. At first, she discussed the different alcoholic and non-alcoholic

drinks that the Bar offers. Then she taught us how to use the espresso machines and even told us

the measurement and ingredients on how to make different kinds of coffee. Afterwards show us

the proper way of using the espresso machine and even let us, the trainees to use it. The easiest

drink to make is the hot chocolate, which they let us make whenever there is a guest that wants it

during the breakfast.

The next supervisor who taught us is Sir. Adam, one of the supervisors at the F&B

department, what he trained us mainly is the proper way of accommodating the guest from the
greetings, sitting the guest, taking orders, serving of food, up to bidding goodbyes. He mostly

focus on the attitude that we should possess and express, not just with our guest but also the

attitude towards our job and co-workers.

Certainly, the OJT have given me experience and knowledge about the Standard

Operating Procedures done in the Food and Beverage Services inside a hotel. I have learned

skills on how to be a food server, a banquet, even a bit of bartending, and it does not end there. I

have learned to face my fear in meeting and communicating with other people especially with

the guest, so I believe that the training also enhanced my communication skills. The OJT also
taught me to use strategies and think beyond my intuition when doing some task. It even shows

us what the real world of work is. Most Importantly, I have learned that skills and knowledge

may bring us good opportunities but it is our attitude and perseverance that leads us to great

success.

Observed Strengths and Weaknesses of the Training Area

I think one of the strength of the St. Giles Hotel’s Food and Beverage Department is

there excellently skilled, well-experienced, and professional employees. With these type of

employees and staff, the hotel is able to execute high-end and world class services. The staffs can

also manage the department and the restaurant with their capability to accomplish their specific

duties in the highest form of quality.

On the other hand, one of the weakness that I have observe is their lack of employees.

Even though the staffs are well trained and experience it can still be a problem if they lack with

manpower in some areas. Without an adequate number of manpower, both the employees and the

industry will be affected. Other staffs may handle work more than the average amount of task to

be given per employee, resulting to more tiring work and out of hand overtimes.

Insight

The On-The-Job Training definitely benefitted me in the area of acquiring skills,

experience and knowledge with the course that I have chosen. Along the way, I also faced

challenges that I correspondingly see as a part of my training.

 Before the OJT, the first challenge that I have experience is looking for a place to stay in

the duration of my training. We had a hard time finding a place that is near the hotel that fits for

our budget, we spent half of the day walking around unfamiliar areas and find none. The next

day we manage to find a boarding house that is 6 km away from the hotel, that is when I faced

my second challenge during the OJT.

During the training, given that our boarding house is far from the Hotel, we have to wake

up as early as 4am to prepare and commute to the hotel. That is where all of us is struggling since

we have to wake up very early and our time to rest is not enough. We are expected to arrive at
5:45am for the briefing but there are some circumstances that we are late and cannot attend the

briefing. I also have experience difficulties when I was at the mis en place when most of the

items in the dining area must be restock and there is still lots of guest for the breakfast. But the

most challenging experience is when I was assigned alone to bring back all the equipment,

dishes, and glasses used in the function at the presidential suite which in the 35th floor, back to

the restaurant which is in the second floor.

After the OJT, the challenge that I have experienced is the moment that we were told that

we are about to be pulled out because of the pandemic. I had a hard time acknowledging it since

I know that I still have lots to learn, and I was then at the peak of the moment where I am starting

to get along with the other trainees and the other staffs. Afterwards, I tend to understand and keep

in mind that our safety is the first priority during this kind of situations.

Suggestion for Improvement

I think the best solution for the lack of manpower in the F&B Department is to Add

employees adequately enough to provide the services offered. With sufficient number of staff the

services may be able to be done more quickly and excellently. The Employees can work within

their average and specific task, and there might be no need for out of hand Over-Times.

Regarding the challenges that I have faced, I must first learn to understand that it is all
part of the training. What I should do is certainly not relinquish, whatever the challenge or task

maybe. In the Mis en place, at first I have difficulties maintaining the number of the items in the

dining area, and I think there are two best solution for it. First is to enhance my skills to

multitask as well as gaining more speed with preciseness and efficiency towards the said job.

Second, is to ask for assistance, it will never hurt someone if we would consider calling for help

since it is the whole service team that will be affected by it.

The OJT helps me to be prepared when it comes to the real world of work. Even with a

short length of time, I have learned and gained experiences and abilities that I can definitely use
in the near future. I think the best thing to do is to improve and develop every skills and expertise

that were taught and given to us with each trainings, to cherish all the memories that we all have

shared, and to never let all these knowledge go to waste.

THE TRAINING EXPERIENCES

Task Performed/Specific Tasks Assigned

I am, Jonathan G. De Guzman was given an opportunity to conduct my On-the-Job

Training. Before all, I was very excited and nervous at the same time because of the new

environment and new people surrounding me and how am I able to get to know them. I have no

any idea what kind of people they are and it made me adjust myself with their personalities and

attitude. But eventually, I had the right set of circumstances to know them all. I am also a little
pointed up because it was my first time to travel long distances but it has built my familiarity

with different places so it’s an advantage to work on this hotel.

On our first day, we, the trainees, were accompanied by our Food and Beverage

Supervisor – Ms. Khaye Anne P. Ventura, to explore different stations inside the hotel such as the

Bar station, a counter at which drinks are served by a bartender and all kinds of beverages can be

seen at this point. We were also toured to the Egg station where breakfasts are served and it

comes along with the Buffet station, a place of heaven where all the special meal of the day are

served and prepared by the chef. Aside from these, there is also a smoking lounge, a place which
is specifically provided and furnished for smoking.

During this moment, nothing more has come to my mind, but I can really feel that I will

learn a lot of things from this training and I can finally apply the lessons I’ve learned which are

related to my chosen course.

After the tour, I am finally acquainted to our assigned departments – the Food and

Beverage Department, together with my co-trainees, Jonathan De Guzman and Paolo Mura

Leysico. This is where we will be staying for our On-the-Job Training. Our F&B Supervisor

conducted a briefing about the roles and responsibilities, the tasks and services of being assigned

in Food and Beverage Department.

The first task that our Supervisor asked us to do is to work on Mise en Place, everything

that is used in the dining area goes here. We also did housekeeping; we maintain the cleanliness

of the place like wiping the water

My first week was a really good start though I was a little worried because I can’t keep up

with my companions due to their fast action at work but at the same time, I was motivated to

perform excellently because of what I have already accomplished during my first week. And of

course, I am grateful to our F&B Supervisor who is really accommodating and kind to me and

my co-trainees as well.

On the second week of my On-the-Job Training I can feel that I am starting to get

comfortable with my surroundings. I am in process of adapting with the tasks and responsibilities
that is given to me and to my co-trainees. We always work as a team in order to accomplish our

tasks within the given time. For our daily tasks, we have our tasks rotation, if I was assigned

yesterday in Mise en Place, then I’ll be working on Station 1 today, while Station 2 for the other

day.

Day by day, I can feel that I am loving what I’m doing. It makes my heart full when the

guest I served was happy with my service. It became my motivation to do well for the next days

of my training. Every time a guest orders from the dining area, my task is to bring the food to

their room and when I see them, I always put a smile on my face and always tell them to enjoy
their meal and whatever they need, I assure to give it to them. This is my way to give the guest a

satisfactory and right service the best that I can.

I also have a funny moment during my training, because the hotel has almost a foreign

guest. It became a little challenge to me to speak to them, but I managed to handle everything

when it comes to communicating to them. It also has an advantage to me because it trains my

speaking ability and I learned more from them on how to face them with all confidence.

On my third week of training, I know I’m already flexible with the tasks given to me. I

usually do food and room service for our guests. And on this week, I can say it was really a

heavy week for me and to my co-trainees for sure. We had a big event and our guests are from

Department of Education (DepEd). During that moment, I already knew that I will be challenge

with my skills and abilities. I felt a little nervous because of the huge numbers of guests, but I

despite all these, I became competitive because I want to make myself always prepared. I just

told myself that I will do everything I can in order to satisfy our guest’s needs and wants.

My co-trainees and I were assigned in serving the guests, we greeted them to the hotel

like it’s just a home. Rest assured that we keep them entertained and we are just one call away

whenever they need help or assistance. We really got busy on that day by serving them food and

everything. I am really happy to say that the event ended up successful. I also got numerous tips

from the guests and I felt so proud to myself. I became more motivated because it really feels

like heaven when a guest was satisfied with my service, but not only in service but also with my
salesmanship in order to generate the company’s products and introduce them to our guests.

I really learned a lot from this week, not just academically but socially as well because I

learned to adjust myself to my companions in St. Giles Makati Hotel. I also learned how to

socialize with them in a good manner though some of the people are not so kind, I am glad I was

still able to manage the situation with them properly.

During my fourth week of On-the-Job Training, this time, I am still challenged with the

given tasks but everything is under control. Our tasks for this week are still what we usually do,

the food and room service for the guests. My co-trainees and I are also assigned in the kitchen,
we wiped tons of kitchen tools after everything was washed. While we do these things, we assure

that we handle everything with care especially the glasses and other fragile things.

So far, I am so happy with my training in St. Giles Makati Hotel and this week was not as

heavy as the previous week. I can say that I accomplished new tasks for this week. I was also

beginning to meet new people of different department and I was glad to be part of their circle of

friends. I started to be comfortable with the people I work with as well as in the workplace.

On the fifth week of my On-the-Job Training, this week has been very harsh to everyone

of us. This is the time that we have to suspend our training. This is because of the Covid-19 that

really affected everyone’s lives. We are advised to go home and we’ll get back as soon as the

virus has ended or gone. But until now, it is still happening and hundreds of people in our

country are getting affected each day. So, we have no other choice but to finish our training

though we have not completed the required hours of our On-the-Job Training.

Despite all these happenings, we should focus on our own health to prevent ourselves

from the virus. There’s always a reason why things happen and all we need is to pray to make

everything back again to normal. How I wish, I could finish the remaining hours from my OJT

so I can have additional learnings that is related to the current field that I am taking. Though I

experienced my training for a short period of time, what really matters is that I still learned

something which I can use in the future to become a professional.

Observed Strengths and Weaknesses of the Training Area

 As I accomplished my hospitality services in my On-the-Job Training, I just realized that

it really requires a lot of practice in ensuring the guest’s satisfaction from the moment they walk

into my doors until the moment they walk out while also keeping ourselves motivated to go the

extra mile to provide excellent experiences towards the training.

In this matter, I have built my high attention to details. I ensure that every guest that I

handle has the best experience possible. This requires me to have a complete care about every

aspect from the top to the bottom, ranging from the fresh seasonal flowers in the hotel lobby to

the complicatedly folded napkins on the dining table to the efficient check-in and check-out
process at the front desk.

Personally, I am a friendly person and so that I am easy to deal with especially with the

guests and my colleagues as well when it comes to their on-going personal concern. I put a lot of

proficiency to myself whenever I do my tasks and this enables me to work on my skills

improvement. Honesty plays a big part of myself because guests must be able to trust their staff

like me.

A teamwork is one of the important things that is needed to be done in an organization

and for me, I make sure that I communicate well with my colleagues if they need my assistance

or help to do a work.

However, I am just a normal person with weaknesses too. Sometimes, I am having

difficulties when it comes to handling my temper and patience with such things. And also,

whenever I see tons of guests, I can feel that little pressure in myself, thinking if I could serve

their satisfaction or not. But despite all these weaknesses, I certainly handle everything with the

best of my abilities in order to do well as a trainee.

Insight

During my On-the-Job Training in St. Giles Makati Hotel, I encountered a lot of different

difficulties and challenges in so many aspects. Right before we started our internship with St.

Giles, I felt that pressure and fear in myself. I was so problematic because I still haven’t found

any companies I can start my training with. My friends and I did a lot of research about hotels
near our place. But sadly, we couldn’t find one. It was easy if we can search at Tagaytay City but

by that time, a volcanic eruption happened in that place - it’s too risky and dangerous at the same

time. We had no other choice but to accept the recommendation of my friend’s godfather who

works in St. Giles Makati Hotel. We got worried because it’s too far but luckily, we found a

boarding house near that place.

Everything goes well and as soon as we started our internship with St. Giles Makati

Hotel, personally, I had my difficulty in getting up too early in the morning. But since I need to

accomplish this training without the record of tardiness, I pushed myself to get up early. I always
set my alarm clock so I could get up on time.

During the training, I haven’t encountered any serious situation aside from my speaking

ability towards the foreign guest because I can manage my communication. And I also had a

problem with my colleagues during my first days because I can’t keep up with their actions, they

move so fast with their work. But as time goes by, I can finally keep up with them because I’m

already used to my daily tasks.

Suggestion for Improvement

As I spent my time in St. Giles Makati Hotel, I encountered just a little difficulty in

myself. I have to excel on my flexibility at work, I need more training time to make everything

perfect especially in performing my tasks. But it’s just a little action to work on because I have

my ability in adapting things. I can easily learn things and it only takes time.

Every day, I work on my skill development, I am always open with new learning.

Generally speaking, I like exploring things because it adds up to what I already know and once I

put everything together, that is where good results happen. And then I apply these results to make

myself better. I know those experiences that I have learned from my internship will help me

boost my self-improvement and I can use it in my future job in order to be successful.