Paciga Babylyn Narrative

City of Manila
UNIVERSIDAD DE MANILA
One Mehan Garden, Philippines 1000
Tel # 302-67-09
COLLEGE OF INDUSTRIAL TECHNOLOGY
Formerly CITY COLLEGE OF MANILA
Annex Bldg. Sta. Cruz, Manila
Telefax# 302-67-09
College of Industrial Technology
ON-THE-JOB TRAINING
At
CHERRY BLOSSOM HOTEL
ITINERARIES TRAVEL INC.
HOTEL JEN BY SHANG-RI LA
In partial fulfillment of
The requirements for
Bachelor of Industrial Technology
Major in
Hotel and Restaurant Technology
Submitted by:
Baby Lyn B. Paciga
Submitted to:
Dr. Virginia Berganio
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INTRODUCTION
On-the-job training is component of a college curriculum aimed at

training and orienting learners about their job and future career. It is a sort of
skill growth where, through hands-on experience, an employee learns how to do
the job. On the job training is one technique by which students are expose to
distinct situations of job intended to offer students an opportunity to experience
and an opportunity to apply the theories and computation they have learned
from the college. It also enables learners obtain relevant knowledge and abilities
through real job setting performance. In addition to teaching learners about
their selected profession, OJT is very essential to demonstrate students the truth
of working. The students will be expose to the real job of the course they take. It
also enables working and learning at the same moment to those with no
experience. Training on - the-job enables the trainee learn more about his
selected sector and exercise what he has learned from the college. It helps build
the skills of the trainee. Of course, she will be able to do stuff effectively if a
student is sufficiently skilled. In coping with individuals, this preparation
develops one's professionalism. The trainee will be able to manage situations
correctly after the training and she will be able to socialize well with her peers.
She will be able to work well with everyone as well and she will have a nice
teamwork. OJT also enhances the student's critical thinking skills and discipline in
undertaking her business training. It will enhance her capacity to make sound
choices and assess relevant variables. Having an adequate on - the-job training
will help prepare future experts for their future employment. What the students
learned in their on-the-job training can be applied when they are already
working, even the little things. Students are not only going to train academically,
but also socially. For them, the way they operate and interact with others will no
longer be an issue. It also provides the trainee the opportunity to immerse
themselves in their selected sector and experience and learn the abilities they
are interested in for the sector.In addition to work experience, on - the-job
training enables the trainee to get to know the true experts and meet individuals
with distinct roles in the business, elevated or low. The trainee will be able to
adapt to the characteristics and attitudes of other people.
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ACKNOWLEDGEMENT
With deepest gratitude and appreciation, I humbly give thanks to the

people who, with all they can, helped me in making my On-the-Job Training a
possible one. To my parents, for their unending love and support, for providing
all my needs financially and morally, for their patience and understanding during
my tiring days that I can’t help them in the chores, for their never fading advices
and for being there for me no matter what. To my boyfriend who serve as an
inspiration to me, who keep on encouraging me to always make the best out of
everything, for being proud of me and support me. To the institution where I am
studying, Universidad de Manila, where I am continuously growing as a Bachelor
of Industrial Technology and family for giving us, students, the opportunity to be
educated without spending too much. To all my professors who continuously
sharing their knowledge with students and keep on molding me into a better
person. I am extending my warmest thanks especially to Prof. Nancy Tejada and
Prof. Maria Lourdes Norbe who share everything that they know with me.
To the company who welcome me and accept me as their trainees, I am
very grateful for having them as part of my On-the-Job Training. For all their
advices and for everything that they taught me during my stay with them and
most of all, for the memories we’ve shared – the happy moments, the sorrowful
ones, the rush hours, the brainstorming and nerve-wracking days and for
everything that they did that contributed to my growth as a human being. I
thank them so much. To my friends and co-trainees, for the happiness and for
being there to support me and to comfort me whenever I have difficulties during
my training. I thank them for the friendship and teamwork and for being my
companions whom I can share my laughter and sorrows.
Above all, to our Almighty God, for His unconditional love and for all the
blessing He is showering upon me each day of my life. With love and gratitude, I
thank Him for guiding me during my training and for making this On-the-Job
Training a possible one. For the provision and wisdom He has bestowed upon
me, for keeping me and my love ones always safe, for giving me enough
knowledge and ability to perform each task that was assigned to me and for the
challenges He has given me that made me stronger than ever. I thank Him for His
comfort during the times that I am about to give up. By His grace, I was able to
finish my training even I almost gave up.
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DEDICATION
I wholeheartedly dedicate this
Narrative Report to my family and love ones,
To all my professors especially to Dr. Virginia I. Berganio,
To my friends and co-trainees and above all,
To our Almighty God.
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CONCLUSION
Nothing beats experience as the perfect learning tool. This on-the- Job
Training served as my stepping-stone to pursue my dream. I had a wonderful
experience not only with the customers but also with the staff. I had many great
interactions and fond memories with everyone there. The training enriched my
confidence created a foundation of being a good employee someday. It caused a
very huge effect to me as a Hotel and Restaurant Technology Student. I was
really renewed. I learned to be diplomatic in both action and words. This training
made me realize that it is good to know what you are doing, and to love it. As I
said before this has helped grow my confidence back as I have not worked in
years. I know I will take what I have learned from this training and apply it later
in life weather it is in similar work settings or not. It is also very warm to the
heart to know that you have accomplished something and even warmer when
there are people who are so proud of what you have done and I felt this feeling
during my On- the-Job Training. It inspired me to be more determined and
competitive in everything that I do in my daily life as a student today and as a
professional someday. My On-the-Job Training is very helpful and will be very
helpful to me as I continue to take my journey. Although it is sad to say goodbye
and leave, I know I must move on from this learning experience and grow from
it. This experience is just the glimpse lies what’s ahead after I Graduate.
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TABLE OF CONTENTS
Cover Page
1
Introduction
2
Acknowledgement
3
Dedication
4
Conclusion
5
Table of contents
6-9
I. Restaurant Practicum Report

Logo of the company
10
Introduction
Brief History of the company
11-12
Vision
13
Mission
14
Organizational Chart
15
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PRACTICUM PROPER REPORT
Narration of Experience
16
Daily Task
17-24
Weekly Learnings
25-26
Documentation
27-37
APPENDICES
Pre-Training requirements
Recommendation letter
38
Memorandum of Agreement
39
Guardian’s Waiver
40
Con Current Training Requirements
Daily Time Record
41-44
Post-Training Requirements
Certificate of Completion
45
Evaluation Sheet
46
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II. Travel and Tours Practicum Report
Logo of the company
47
Introduction
48
Vision& Mission
49-50
51

Narration of Experience
52
Daily Task
53-58
Weekly Learnings
59
Documentation
60-63
APPENDICES
64
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Guardian’s Waiver
65
Daily Time Record
66-67
68
Evaluation Sheet
69
III. Hotel Practicum Report

Logo of the company
70
Introduction
71
Vision & Mission
72
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73

Daily Task
74-93
Weekly Learnings
94-96
Documentation
97-106
APPENDICES
107
Application Letter
108
Guardian’s Waiver
109
Daily Time Record
110-113
114
Evaluation Sheet
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115
IV. APPENDICES
Restaurant Time Card
116-119
Travel and Tour Time Card
120-122
Hotel Time Card
123-127
RESUME
129
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Corporate Profile
Cherry Blossoms Hotel leads among standard-class hotels for its prime offerings
of quality accommodations in a central location in Manila.
Nestled in the heart of the vibrant city, along J. Bocobo Extension off busy Padre
Faura Street in Ermita, it is only few minutes’ drive from the International and Domestic
Airports. Within easy distance from it are the important embassies like the United States
Embassy, commercial establishments like the upscale mall just behind it, historical
landmarks, parks and other attractions of Manila that domestic and foreign tourists wish
to enjoy.
For guests, its central location is the best thing about Cherry Blossoms, next to its
elegant guest rooms, flavorful meals and superior staff service. Its location makes it
ideal for either shopping or the movies in the nearby mall, and the fabulous night life of
the Ermita tourist district. Well appreciated, too, is its closeness, walking distance, to
Manila Bay, famous for its beautiful sunsets.
Business travelers, on the other hand, appreciate the hotel's nearness to

important government offices, where official and business matters are attended to. Yet,
amid all the bustle of activities in this location, the hotel provides quiet and relaxation
for the weary traveler.
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Cherry Blossoms Hotel was formally opened in early 1997 as a partnership

owned and managed by business leaders Antonio L. Cabangon Chua, Alfonso G Siy, and
Engineer Feorelio М. Bote.
Formerly established as Cherry Lodge Apartelle, it was renamed Cherry Blossoms Hotel
upon being renovated into a first-class hospitality and leisure establishment that offers
accommodations and superb dining and recreation experience.
From only three floors when it opened, Cherry Blossoms Hotel is now a five-
story building with 145 rooms that feature different levels of luxury with a comfortable
ambience.
Located at the ground floor of the hotel are Señor Alba Spanish and International
Restaurant and 24 two-level apartment-type suits, which are perfect for families or
small groups Each unit has a living room at the first 1level and two bedrooms at the
second level, making Cherry Blossoms the only hotel in Ermita that offers two-level
suites. Cherry Blossoms Hotel offers a wide array of authentic Spanish cuisine at the
Señor Alba Spanish and International Restaurant. Featured here are Spanish dishes of
Spanish cookery master Anastacio Alba ranging from paellas, callos, and solomillos to his
finest specialty cuchinillo or roasted suckling pig (lechon de leche). Filipino and
international dishes are also serve.
Cherry Blossoms Hotel also has Cherry Cafe, a coffee shop offering pastries and
dinner’sala carte 24 hours, and the Cherry Music Lounge and International KTV Bar at
the basement,where guests can relax Monday to Saturday nights over cocktail drinks
and delectable fingerfoods. A Function Room at the 5th Floor that can seat up to 300
guests is an exquisite venue foroccasions such as Christmas parties, baptismals and
kiddie parties, weddings and debuts,graduation and homecoming festivities, among
other events.
Its relaxing and elegant guest rooms have national and international direct dial
(NDD/IDD) facilities, a mini-bar, cable TV, piped in music and individually controlled air-
conditioning system. Its added features include a Business Center, safety deposit boxes,
foreign currencyexchange, travel and tours, laundry service, transportation and valet
parking services and agenerator set on standby 24 hours. Complete details about Cherry
Blossoms Hotel's accommodations, dining andentertainment facilities, function halls,
amenities and other offerings are available at the hotel's website on
www.cherryblossomshotel.com.ph
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VISION
CHERRY BLOSOMS Hotel is
A dynamic, elegant and affordable tourist
And recreation establishment,
Providing quality service and products
Consistent with collective and corporate growth.
It is an establishment where everyone feels
At home and works as a team,
With a sense of pride, protection and belongingness.
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MISSION
We are determined to provide TOTAL CUSTOMER SATISFACTION by:
1. Being socially, ethically and environmentally responsible and rendering personalized

service
2. Assuring wholesome and safe accommodation with focus and commitment to achieve
a higher rate as a hotel.
3. Enhancing cooperation and teamwork in the organization.
4. Ensuring employees' welfare and development.
5. Instilling confidence both in staff and products
6. Working towards internationally competitive service.
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ORGANIZATIONAL CHART
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NARRATION OF EXPERIENCE
“The purpose of life is to live it, to taste experience to the utmost, to reach out
eagerly and without fear for newer and richer experience.”― Eleanor Roosevelt. After
my first training at the Hotel Jen, I am confident that I will enter the Cherry Blossom
Hotel for my second training without any worry. After my first experience, I knew it was
going to be easier than before. However, every experience we have every moment we
have, there are still things we know and things we will discover for sure.
First day, Yanah and I just watch what the others are doing so we just stayed in
the bar to wash the dishes for entire shift. We were asked to go to the function after the
breakfast to serve the food to the guests in the buffet area. It outlines most of the things
we're going to do in our training. Now we're going around the restaurant to bust out
and satisfy the guests ' needs. Then we always asked for help in the function area if
there is an event. I was shy to have a conversation with the guest at first because I don't
see the employee doing it, but after all I manage to have a little conversation until the
guests are comfortable talking to me, especially Mr. Jones.
I enjoy being in the restaurant, but we enjoy more in the function area,
particularly when there's a big event that we need to prepare the function hall. Time
runs slow when we're in the restaurant but once we're in the event hall time runs fast,
and we realize we're working overtime. We've never had an issue with the hotel
employee. I'm already friends with most of them, so I do with directors. The most I
didn't like is when there's no activity and we're assigned to duty in the resturant,
sometimes the supervisor asked me to work in a coffee shop where there's practically
no customers so you need to find a way to fight the sleepiness, yeah, nothing to do.
As what I said every moment of our lives, we're going to discover things, and I've
learned from this training and I'm going to cherish it in my whole life. Not only the good
days, but also the times we've been under pressure, we've been scolded, we've been
disciplined in our acts and, ultimately, we've been part of this company.
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DAILY ACCOMPLISHMENT
Student Trainee: Baby Lyn B. Paciga

Company: Cherry Blossom Hotel
DAILY WORK ACTIVITIES

WEEK 1
DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
HOURS
FRIDAY September First day, duty as a waitress in the 14
6, 2019 Restaurant Señor Alba. We assigned
to the bar to do the dishes while we
were observing the daily tasks after
breakfast shift, ask us to get up in
the function area to help set up the
Elvie 60th birthday event. Prepare
the utensils and glassware, do the
skirting and set-up of the table.
After that, we do the food
portioning in the buffet area for the
dinner of the guests.
SATURDAY September DO
7,2019
SUNDAY September DO
8, 2019
Total Number of Hours: ____14____
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WEEK 2

WORKING
HOURS
MONDAY September Duty in Alba, now we are going to 8
9, 2019 help the guest. Bust out all the
dishes, keep the restaurant clean
and set up the lunch set-up. After
that, we are again assigned to go
up in the function room to
portion the food for the
Administration Justice Workshop
Seminar.
TUESDAY September Duty in Alba then went to function 8
10, 2019 for the DSWD Seminar.
WEDNESDA September Duty in Alba then went to function 15
Y 11, 2019 for two event; the DSWD and
DENR seminar
THURSDAY September Day off 0
12, 2019
FRIDAY September Just same routine in Alba 8
13, 2019 Restaurant
SATURDAY September Duty in Señor Alba Restaurant 8
14, 2019
SUNDAY September Morning shift in Señor Alba 8
15, 2019 Restaurant
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WEEK 3

WORKING
HOURS
MONDAY September Duty in Alba, now we are going to 8
and set up the lunch set-up.
TUESDAY September Duty in Alba then went to function 12.5
17, 2019 for the PWD-DSWD Seminar.
WEDNESDA September DAY OFF 0
Y 18, 2019
THURSDAY September Duty in Alba then went to function 12
19, 2019 for the MIMAROPA DENR Seminar.
FRIDAY September Just same routine in Alba 8
20, 2019 Restaurant
SATURDAY September Duty in Señor Alba Restaurant 8
21, 2019
SUNDAY September Morning shift in Señor Alba 8
22, 2019 Restaurant
Total Number of Hours: ____56.5___
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WEEK 4

WORKING
HOURS
MONDAY September Duty in Alba, now we are going to help 8
23, 2019 the guest. Bust out all the dishes, keep
the restaurant clean and set up the
lunch set-up.
TUESDAY September Duty in Alba then went to function for 13.5
24, 2019 the DSWD Seminar.
WEDNESDA September Morning shift in Alba. Bust out all the 8
Y 25, 2019 dishes, keep the restaurant clean and
set up the lunch set-up.
THURSDAY September Duty in function area for DSWD event 13
26, 2019
FRIDAY September Same routine in function area for 2nd 13
27, 2019 day of DSWD event. Make sure utensils
are complete. Coffee station is stock
with coffee, sugar, creamer, hot water,
cup and saucer.
SATURDAY September Huge event today. Golden and silver 10
28, 2019 birthday of mother and daughter. We
do all the set-up and decoration.
SUNDAY September Duty in Albas first since one of the 16
29, 2019 guest looking for me because its his
checkout day. Another big event.
Whole day preparation for the 19 th
birthday of the fnb manager’s
daughter. We do the table set-up ,
skirting , clean the utensils and
decoration after that we stayed in the
event as a server in buffet area
Total Number of Hours: ____81.5___
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WEEK 5

WORKING
HOURS
MONDAY September Day off 0
30, 2019
TUESDAY October Duty in Alba Restaurant same 8
1, 2019 routine with morning shift
WEDNESDA October Duty in function for the 10
Y 2, 2019 MIMAROPA seminar and 2 other
DSWD event
THURSDAY October Duty in function area for DSWD 13
3, 2019 INA event in orchid where I
assigned to be the waitress and
prepare everything that will be
needed for the seminar
FRIDAY October Day off 0
4, 2019
SATURDAY October Duty in Alba. Making sure the 8
5, 2019 guests are comfortable in the
restaurant with their needs.
SUNDAY October Morning shift in Señor Alba 8
6, 2019 Restaurant
Total Number of Hours: ____47___
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WEEK 6

WORKING
HOURS
MONDAY October Duty in Alba, now we are going to 8
WEDNESDA October Morning shift in Alba Restaurant 8
Y 9, 2019
THURSDAY October Same routine every day in the 8
10, 2019 restaurant as a server
FRIDAY October Day off 0
11, 2019
SATURDAY October Duty in Alba. Making sure the guests 8
12, 2019 are comfortable in the restaurant
with their needs.
SUNDAY October Morning shift in Señor Alba 8
13, 2019 Restaurant
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WEEK 7

WORKING
HOURS
MONDAY October Duty in Alba, now we are going to 8
WEDNESDA October Morning shift in Alba Restaurant 8
Y 16, 2019
THURSDAY October Day off 0
17, 2019
FRIDAY October Same routine every day in the 8
18, 2019 restaurant as a server
SATURDAY October Duty in Alba. Making sure the guests 8
19, 2019 are comfortable in the restaurant
with their needs.
SUNDAY October Day off 0
20, 2019
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WEEK 8

WORKING
HOURS
MONDAY October Duty in function area for 2 events 10
21, 2019 DSWD and BPI we manage 2 events
today due to lack of employee. Serve
their food from breakfast until
dinner
TUESDAY October 2nd day of DSWD and BPI in the 8
22, 2019 function room same routine we
serve the food from breakfast to
dinner and fulfill all special request.
WEDNESDA October Day Off 0
Y 23, 2019
THURSDAY October Assigned in Rosal Function area to 11
24, 2019 assist Dr, Fabella M. Hospital DOH-
Nurse Certificate Program event.
Ensure all their needs were fulfill
from breakfast until social gathering.
We have 3 events for 3 days.
FRIDAY October I was assigned in orchid Function 12
25, 2019 area for PHILGAP INSPECTORS
TRAINING GMP,GHP, HACCP ICS
Inspection & traceability
SATURDAY October Today I am assisting and managing 10
26, 2019 the event in daisy hall for the MMG
FEDERATION
SUNDAY October Last day with MMG FEDERATION and 8
27, 2019 it’s my last day of my training also
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WEEKLY LEARNINGS ACTIVITIES
Week 1
I learned all the tasks we're going to do in our entire training for the first week. As it's
the same routine with my first training all I need to do is adapt it to this company I also learned
about the restaurant's table setup norm. In addition, I learned how to go around the hotel's
premises, especially the three event halls, where we will mainly work outside the restaurant.
I've learned the names of supervisors and managers.
Week 2
The second week of our training we are more likely to introduce other staff, and
so are the activities of this week. We are now faced with more responsibilities and
commitments. I also get along with all the visitors that my boss is happy with the service
I have. I've learned that the standard setup in the function is too much of a classroom
setup.
Week 3
I'm getting used to the activities from the restaurant to the service area
this week. We're all happy with the co-workers. And as with most workers, we
know more about the company and the past behind it. We've discovered how the
bosses handle any department in the hotel
Week 4
The fourth week is a busy one. The hotel's booking has almost 100 rooms. It's
crazy at the resturant, and there are also two big events on Saturday and Sunday. I've
met Mr. Jones this week, and I've learned a lot from him since he's comfortable talking
with me. This week is the longest job, I've got 16 hours of work, where the boss told me
if I could go to the restaurant first as some visitors looked for me, and after breakfast I
went to help with our manager's daughter's debut party. I taught about the new table
napkin folding, flower arrangement and skirting.
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Week 5
We have three events this week and one of them has a social gathering. I was
transferred to the DSWD INA where this sector supports and assists families who grieve and
suffer from the loss of their loved ones. While I work on their server, I learn a lot in their
workshop about how INA is going to be successful. That the people whose family died need
guidance, too, so they won't give up and kill themselves.
Week 6
It's not that busy this week. No event for the whole week, so we stayed in the
restaurant. Not so many tasks. Just learn more about our guests.
Week 7
Another week that isn't busy. We just keep exploring the restaurant and learning
things from the superior about their experience.
Week 8
This is the last week of training. The whole week there's a bit of pressure on us
trainees as no longer on the call waiter since the hotel decided to close. We've learned
to manage the entire event by ourselves this week. I've found that we're experienced
enough, and the fnb director trusts us enough to do well and do it well
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DOCUMENTATION
THE STORAGE ROOM IN FUNCTION AREA
Me and the other trainees have always

been tasked to arrange all the skirting
materials, tablecloths, napkins, toppers
and other supplies that we use to decorate
and set up the event hall.
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DURING OPERATION IN FUNCTION HAL
I've always been told to skirt the table because I performed well and quick, and
according to the designer the pleats were precise. They love to give me most of the
tasks as I am obedient, and I respond quickly if they ask who can do certain tasks.
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I'm skirting the cake table for that day's golden and silver birthday event.
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The Buffet Area
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The Hotel Employees
FnB Department
Morning shift with special guest Bong Bong Marcos
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Karla Namit (ojt), Aries Ortiz (FnB Manager), Me (Baby Lyn), Adriana Miranda (ojt), Erwin
Nagpacan (supervisor)
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Security Department and others
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With Hotel Manager Body Guard and the hotel dog fredo also with the housekeeping
manager.
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APPENDICES
PRE-REQUIREMENTS
Recommendation Letter
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MEMORANDUM OF AGREEMENT
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WAIVER
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OJT PRACTICUM DAILY TIME SHEET (Month of ___SEPTEMBER_________)
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Name of Trainee: BABY LYN B. PACIGA Course: HOTEL AND RESTAURATN

TECHNOLOGY
School: Universidad de Manila( formerly OJT/Practicum: 400 HOURS

City College of Manila)
On-Site Supervisor: ARIES ORTIZ Host Company: CHERRY BLOSSOM

HOTEL
DATE TIME IN TIME OUT NO. OF HOURS
6 530 2000 14
9 0542 1417 8
10 0541 1413 8
11 0548 2123 15
12
13 0533 1404 8
14 0548 1411 8
15 0550 1407 8
16 0551 1415 8
17 0600 1830 12.5
18
19 0557 1809 12
20 0545 1406 8
21 0550 1409 8
22 0549 1415 8
23 0550 1414 8
24 0550 1930 13.5
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25 0557 1415 8
26 0546 1928 13
27 0557 1905 13
28 0955 2007 10
29 0554 2223 16
TOTAL NO. OF HOURS: ___207____
TOTAL NO. OF DAYS: ___20____
OJT PRACTICUM DAILY TIME SHEET (Month of ___OCTOBER_________)

TECHNOLOGY
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On-Site Supervisor: ARIES ORTIZ Host Company: CHERRY BLOSSOM

HOTEL
1 0555 1419 8
2 0554 1609 10
3 0648 2005 13
5 0540 1415 8
6 0540 1415 8
7 0545 1418 8
8 0645 1524 8
9 0528 1410 8
10 0550 1421 8
11
12 0555 1406 8
13 0641 1505 8
14 0545 1419 8
15 0549 1420 8
16 0549 1418 8
17
18 0552 1407 8
19 0559 1412 8
20
21 0652 1708 10
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City of Manila
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22 0649 1510 8
23
24 0600 1708 11
25 0554 1800 12
26 0556 1616 10
27 0558 1447 8
CERTIFICATE OF COMPLETION
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City of Manila
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EVALUATION SHEET
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City of Manila
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City of Manila
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City of Manila
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CORPORATE PROFILE
Itineraries Inc. Travel (formerly Royal Express Travel and Tours) is a destination
management company in the Philippines. It has successfully been delivering professional
travel services to various travellers since its establishment in 2011.
Our customer-delight oriented team conscientiously seek out cost-effective travel deals
and packages worldwide for our valued clientele. We also arrange worry-free bookings
with selected accommodation partners in both the domestic and international arena.
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MISSION
“Our mission is to enable travellers to express their selves through travel.”
VISION
“We envision Itineraries Inc. Travel as an acclaimed world class organization &
destination management company that continuously delights travellers; customers;
business partners; and, stakeholders.”
CORE VALUES
• Trustworthiness
Delighting „CUSTOMERS‟ will be our first priority. We will spare no effort towards
earning and sustaining your trust in choosing and retaining Itineraries Inc. Travel as
your preferred travel services provider.
• Professionalism
Together with our dynamic endeavours to exceed customers‟ expectations and give a
healthy return of investments to our stakeholders, we will judiciously operate as a
socially responsible corporate citizen and earth friendly business entity.
• Excellence
We commit ourselves to continuous learning; and, will embrace constant change and
improvement in order for Itineraries Inc. Travel to evolve into an acclaimed world
class organization and destination management company.
KEY OBJECTIVES
1. Enable travellers to experience the world like royalty.
2. Expand and grow the business by establishing and maintaining a high performance
service oriented and customer-delight focused Itineraries Inc. Travel management
team; workforce; process; information & communication technology; and, business
partners‟ network.
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City of Manila
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3. Continuously deliver a healthy return-of-investments to Itineraries Inc. Travel

stakeholders.
4. Contribute to the Philippine economy by being a socially responsible and
environment friendly corporate citizen.
CORE SERVICE OFFERINGS:
Expedited Travel Documents processing and authentication assistance

together with corollary legal services that travellers may need.
Passport & Visa Assistance on the required travel documents for the chosen
itinerary which we deliver to the doorsteps of our customers.
Air Ticketing for domestic and international airlines. We source special rates;
discounts; and/or packages to enable travellers to avail of the cheapest fares possible.
Affordable Hotel Accommodation search around the globe. We help travellers

find and book the most budget-friendly accommodation facilities in advance.
Meet & Assist Services are also pro-actively arranged by us for and in behalf of
our customers.
Package Tour Bookings for International Business Conferences; Corporate

Team Building / Seminars / Cruises; Religious Pilgrimages; Customized Vacations;
and/or, Foreign & Domestic Educational Field Trips to preferred destinations that fit the
travellers‟ budget.
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NARRATION OF EXPERIENCE
“For the things we have to learn before we can do them, we learn by doing
them.”― Aristotle. You're never really going to learn to do things without doing it
yourself. You all need never be afraid to try and learn as you try. As for our first day, we
came there with no knowledge of our tasks. Superiors are there to teach us and to learn
the working environment. As I learn, they can leave me unsupervised with the tasks
assigned to me and to Mica. One of my skills that I'm confident about is that I can learn
things on my own without being supervised, and I'm proud of that.
I was a little annoyed at my co-trainee Mica for the first week of training. She
doesn't even ask for simple things like borrowing a stapler, she's asking me to do it for
her. All hotel rates, resorts, car rental and travel packages are assigned to us. Our main
task in 200 hours of training is to update the rates and to deal with their travel partners
locally and internationally.They also asked us to do small things, such as putting
passports in Itineraries cover, applying for a visa, rechecking papers, etc. I've never had
problems or difficulty with my work, but I've done them quickly and efficiently in my
best effort to get the best result I've ever wanted. The seniors treat me warmly that I
have a relationship of friendship with them, but of course I never forget our position
that they are my seniors. Not only my seniors, but also General Manager Charmane
Quiray, greet me warmly. My entire experience with Itineraries Travel Inc. was just so
fantastic and overwhelming.
“As we express our gratitude, we must never forget that the highest
appreciation is not to utter words, but to live by them.” I'm going to cherish and
remember all the lessons I've learned through my training. I'm creating my last
memorable day. I did some small things to show my gratitude to them. I paint as a token
of gratitude, I also bought lunch for them and cute pens for my seniors. It was so
memorable because it was the first time I had to send my art to someone, and the
outcome was amazing.
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City of Manila
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Company: ITINERARIES TRAVEL INC.

WEEK 1

WORKING
HOURS
MONDAY Decembe Introduce me to the elderly. Senior 6
r 16, 2019 consultant Ms. Rochelle show me
some basic everyday activities, such
as photocopying, things we're going
to use and my work table. She
assigned me the task that I'm going
to do most of the training.
TUESDAY Decembe Checking the specifics of the 9
r passport before sending a visa
17,2019 application to the embassy. Update
of contract and promo for 2020
(Coron & El Nido)
WEDNESDA Decembe I fill out the Japan visa application 9
Y r form and the Korea visa application
18, 2019 form for clients traveling to Japan
and Korea. Updating and qualifying
for the 2020 prices.
THURSDAY Decembe Request for travel partner packages 9
r 19, 2019 and rates in Palawan. Follow up the
travel partners from Coron & El
Nido for the rates that I requested
yesterday.
FRIDAY Decembe Print all the rates that have been 9
r 20, 2019 forwarded to me and arrange them
in a clear book according to their
location.
SATURDAY Decembe Follow-up to the Coron, El Nido and 6
r 21, 2019 Palawan deal that have not yet sent
their rates.
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City of Manila
Tel # 302-67-09


WEEK 2

WORKING
HOURS
FRIDAY December Print all the rates that have been 9
27, 2019 forwarded to me and arrange them
location. Request for more rates
from Boracay Station 1 , 2 and 3
SATURDAY December Follow-up to the Coron, El Nido 6
28, 2019 and Palawan deal that have not yet
sent their rates. Print all the rates
that have been forwarded to me
from yesterday and arrange them
location.
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City of Manila
Tel # 302-67-09


WEEK 3

WORKING
HOURS
MONDAY January Check all the emails after the 9
6, 2020 holidays. Print all the 2020 rates
from the travel partners I emailed
last year. Started doing the
brochure for the Holy Land tour.
TUESDAY January Started a new clear book to request 9
7, 2020 for more 2020 deals (Batanes and
Manila) Print the other deals and
arrange them on their booklet.
WEDNESDA January I fill out the Japan visa application 9
Y 8, 2020 form and the Korea visa application
form for clients traveling to Japan
and Korea. Updating and qualifying
for the 2020 prices.
THURSDAY January Just follow-up for Batanes and 18
9, 2020 Manila 2020 rates
FRIDAY January Print all the rates sent to me and 9
10, 2020 arrange them in a clear book
according to their location. Search
for an affordable bookbinder shop
and make a deal with them for
binding the Holy Land Tour
brochure.
SATURDAY January Follow-up to the Coron, El Nido, 5
11, 2020 Palawan, Boracay, Batanes and
Manila deal that have not yet sent
their rates to complete and start a
new one.
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City of Manila
Tel # 302-67-09


WEEK 4

WORKING
HOURS
MONDAY January ASH FALLS * 0
13, 2020
TUESDAY January Resent emails to the one I sent last 9
14, 2020 week for updates.
WEDNESDA January Just follow-up for Batanes and 9
Y 15, 2020 Manila 2020 rates
THURSDAY January Started a new clear book to 10
16,2020 request for more 2020 deals (ILO-
ILO,BACOLOD,BICOL, )
FRIDAY January Enrollment* 0
17,2020
SATURDAY January SEMINAR* 0
18,2020
Total Number of Hours: _28____
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City of Manila
Tel # 302-67-09


WEEK 5

WORKING
HOURS
MONDAY January Print all the rates sent to me and 11
20,2020 arrange them in a clear book
according to their location. Started a
new location to requests the rates
(USA, Australia, Europe, Holy Land)
TUESDAY January Ms. Ynna asked me to find rates for 9
21,2020 car for rent for Tarlac. Print all the
rates I have received today from my
emails yesterday.
WEDNESDA January Started a new clearbook to finish 9
Y 22, 2020 most of it ( Taiwan, Hong Kong, Ice
Land, Myanmar)
THURSDAY January Finalize all the mails I receive. 9
23,2020 Updated all the deals for 2020
already
FRIDAY January Yesterday, I've finished my job, and 9
24,2020 I'm just waiting for the seniors to ask
for help or give me any tasks
SATURDAY January Chinese New Year* 0
25,202
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City of Manila
Tel # 302-67-09


WEEK 6

WORKING
HOURS
MONDAY January It's my last day. I haven't had 9
27,2020 anything to do since I finished my job
last week. I just sent them my good-
bye and my token of gratitude.
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City of Manila
Tel # 302-67-09
Week 1
I was a little annoyed at my co-trainee Mica for the first week of training. She
doesn't even ask for simple things like borrowing a stapler, she's asking me to do it for
her. I learned the basic everyday activities. I also learned to be reliable most of the time
especially when they need my help
Week 2
The second week of my training I learned how to fill-up the Japan and Korea visa
application. I also able to memorize the military alphabet that most of the customer
agent used. I learned that travel agent have a quota that need to sell every month.
Week 3
I learned about the arrangement of the documents that should be needed when
you submit them to the embassy for visa requirements. I just tried to concentrate on
what I do, and not to worry about my co-trainee doing.
Week 4
I like doing all my job that doesn't take care of what my co-trainee does, and I
won't feel any guilt about it because she's unjust when it comes to work. Most of the
time, I do all the rate updates as I work fast and don't do any other things like her most
of the time. I've learned that, at the end of the day, someone will be able to see my
effort and who really work so hard in the office.
Week 5
Life is unfair, but sometimes you get what you want. If you're working hard and
straightforward, I'm pretty sure you're going to get a great outcome, maybe the result
you want. I've learnt to be grateful to people who have helped me grow and driven me
to do something. Even though we have a monetary issue, we should find other ways to
express our thanks to them.
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DOCUMENTATION
The Office
The front table is my working area so we are the receptionist of the company as
well.
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Early bird trainee.
Busy buddies.
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The Employees
The Trainees
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City of Manila
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APPENDICES
PRE-REQUIREMENTS
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WAIVER
December 16,2019
2
Itineraries Travel Inc. 3rd flr. Qambra Bldg., J. Nakpil
St. Ermita Manila December 16,2019_
December 16,2019_______________
OJT PRACTICUM DAILY TIME SHEET (Month of __DECEMBER_____)
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City of Manila
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TECHNOLOGY

On-Site Supervisor: Rochelle Yuzon Host Company: Itineraries Travel Inc.
16 0801 1404 6
17 0841 1804 9
18 0853 1800 9
19 0852 1800 9
20 0854 1801 9
21 0855 1516 6
27 0848 1801 9
28 0852 1516 6
TOTAL NO. OF HOURS: ___63___
OJT PRACTICUM DAILY TIME SHEET (Month of __JANUARY_____)
Name of Trainee: BABY LYN B. PACIGA Course: HOTEL AND RESTAURANT TECHNOLOGY
School: Universidad de Manila( formerly City OJT/Practicum: 200 HOURS
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College of Manila)
On-Site Supervisor: Rochelle Yuzon Host Company: Itineraries Travel Inc.
06 0847 1807 9
07 0859 1802 9
08 0855 1808 9
09 0855 1809 18
10 0854 1809 9
11 0841 1401 5
13 0 0 0
14 0855 1809 9
15 0850 1801 9
16 0825 1759 10
20 0808 1901 11
21 0855 1803 9
22 0858 1802 9
23 0856 1806 9
24 0857 1801 9
27 1022 1900 8
TOTAL NO. OF DAYS: ___15___
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City of Manila
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CERTIFICATE OF COMPLETION
E
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City of Manila
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CORPORATE PROFILE
The hotel opened in January 1976 under the management of HOLIDAY INN MANILA.
It was well known with its restaurants namely Café Vienna (All Day Dinning), La Tab DE
Baron (Baron’s Table) located at the Carlota Paz function room, El Camarota and
Delicadesence (Bakeshop). The most famous attraction during those days was the
Presidential Suite located at the 19 th floor. The colleague’s restaurant used to be moved
as Tipanan.
The management was taken over by Shang-ri La Hotels and Resorts as January
1995 branding it TRADERS HOTEL MANILA referred to as a Business Class Hotel wherein
expected clientele are more in the mid range, price-conscious market. The entire
restaurant were superseded with Trader’s Café and Latitude (All Day Dinning), Kiku Fuji
and Coffee.com including colleague’s restaurant from Tipanan to Saluhan then currently
named T-spoon. In addition, the Presidential Suite was reconstructed into a restaurant
called Traders Lounge and Kiku Fuji was succeeded by KItsho Japanese Restaurant.
HOTEL JEN MANILA was born on November 20, 2014 replacing Traders as the 4 th
brand of Shang-ri La group. Together with the brand’s focus on quality, value and
friendly service with a unique local twist, Hotel Jen enables curious traveler to go
beyond the surface and create their own travel memories. A modern brand designed for
the ‘urban adventure’ mindset of the modern day traveler. Trader’s Lounge was
renamed as Club Lounge with its new feature Windows by The Bay.
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City of Manila
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MISSION AND VISION
Jen’s Dream is…
“For every stay to start with
Anticipation and end with the
Exhilarating. In between, it is all about
The experimental and exploratory
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City of Manila
Tel # 302-67-09
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City of Manila
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Company: Hotel Jen Manila by Shang ri-La

WEEK 1
NO. OF
DAY DATE DAILY ACCOMPLISHMENT WORKIN
G HOURS
Submitted the requirements, had a briefing
THURSDAY May with the Hygiene Manager and helped the 9
23, HR create and organize a bulletin board of
2019 current and upcoming events.
Duty in Latitude for my training, Welcoming
FRIDAY May the guest, acknowledge guest requisition, 8
24, sets the assigned table and ensures that the
2019 services area is well- stocked with linen,
silver, glassware etc. Table set-up for the
meal period, Take guests order and cleaning
up before, during and after servings in
restaurant, change dinner setup to breakfast
setup
2nd day training, Welcoming the guest and
SATURDAY May explain the day’s specials. Relay any special 8
25,2019 preferences that customers may
have.Sets the allocated table and guarantee
s that linen, silver, glassware etc. are also sto
red in the service area. Setup shows on the t
able for the meal period, order and clean bef
ore, during and after serving in the restaura
nt, alter the setup of the lunch to the config
uration of the breakfast.
First day duty in Club lounge. The

SUNDAY May receptionist brief me what are the things I 7
26, need to do. Set the buffet area for the
2019 teatime. Make sure that food is enough
according to the number of guests. Setting
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City of Manila
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up the supplies according to the requisition.
After the teatime I need to pull out all left
overs, wash dishes then prepare the cocktail
setup. The labels of the food should be
correct based on the cycle, Take guests
special preferences if they have. Cleaning up
before, during and after servings in
restaurant, change dinner setup to breakfast
setup
Total Number of Hours: _____32____
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City of Manila
Tel # 302-67-09

Company: Hotel Jen Manila by Shang Ri-La

WEEK 2

WORKING
HOURS
Schedule change into AM shift, Get the
MONDAY May phone, boardroom keys and reg form box 10
27, in the front desk. Pick-up the breakfast
2019 prepared by GY Shift at the FD kitchen.
Ensure to open the coffee machine, AC,
Music (0600H0, TV and the kitchen area.
Start setting up the breakfast buffet. Label
all the food and check if the label is correct
based in the cycle. Make sure that supplies
in the chillers are enough for the day.
Make sure reserved table are okay (VIP
MR. Assaf), Make sure availability of Mr.
Assaf’s juice (carrot/watermelon) lemon
water & yoghurt (plain/blueberry), Serve
Mr. Assaf’s beverage once he arrive.
Welcoming the guest, acknowledge guest
requisition, get the room number as soon
as they enter the lounge. Sets the assigned
table and ensures that the services area
too is well- stocked with linen, silver,
glassware etc. Setup displays on the table
that be used for the meal period, Cleaning
restaurant, Pull out breakfast set-up ,
Washing all the dishes, cleaning the
kitchen, Set up teatime/ ice bin for sodas/
glasses for the cocktail hours, Check arrival
club room for mini bar and set it up in the
VC Club room, Get the food for the
afternoon tea, Requisition for beverage
(water manila gallon, wine, beer, sodas,
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City of Manila
Tel # 302-67-09

bottled water), set up the food for tea
time, Make sure kitchen is clean and
enough supplies for the next shift
Get the telephone, boardroom keys, reg
TUESDAY May box, get the breakfast prepared by GY Shift 10
28,2019 in the FD kitchen. Make sure to open the
coffee machine, AC, music (0600H0, TV
and kitchen area. Start setting up the
breakfast, set up the buffet must be
complete, beverage supplies, food labels
are correct based on the cycle. Make sure
that supplies in the chillers are sufficient
for the day. Prepare Mr. Assaf’s beverage
and make sure his seat is reserved. Met
the other VIP’s and try to recognize them
along with their room numbers and
names.
On arrival, I was told that no practice or
WEDNESDA May briefing would take place today to resume 10
Y 29, the day as usual. Completed my casual
2019 duties in setting up tables and attending
the arriving guests and customers. The
shift ended normally as I and my fellow
employees closed our shift.
Arriving early, setting aside my things and
THURSDAY May getting straight to work realizing it's going 11
30,2019 to be a busy day. There was no briefing,
but the workload was told to be heavier
than normal. My regular duties were done
and no activity was scheduled, but we
would need support to bring the shift
change over as the workload today was
higher than normal. Met Mr. Takahashi
one of the jade member of the lounge.
FRIDAY May Day off* 0
31,
2019
Arrived to work on time to secure my
SATURDAY June 1, belongings and be told about the costumer 10
2019 service briefing and practice. The learning
included emergencies and how emergency
response could happen. The remainder of
the day went smoothly and no change was
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City of Manila
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scheduled so that the shift came to an end
as usual. Another jade member came, Mr.
Yamamoto, and I help him with his food.
SUNDAY June 2, box, get the breakfast prepared by GY Shift 11
2019 in the FD kitchen. Make sure to open the
coffee machine, AC, music (0600H0, TV
and kitchen area. Start setting up the
names.
Total Number of Hours: _____62___
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City of Manila
Tel # 302-67-09


WEEK 3
NO. OF
DAY DATE DAILY ACCOMPLISHMENT WORKING
HOURS
The day started usual but I knew it was
MONDAY June 3 going to entail training today so I arrived 10
2019 early to have all I needed before the
beginning of the shift. Today's practice
included monitoring and accountability of
vital foods and goods after training the day
continued as usual without any new
activities being scheduled.
TUESDAY June 4, phone, boardroom keys and reg form box 10
2019 in the front desk. Pick-up the breakfast
prepared by GY Shift at the FD kitchen.
all the food and check if the label is correct
based in the cycle. Make sure that supplies
in the chillers are enough for the day.
Make sure reserved table are okay (VIP
MR. Assaf), Make sure availability of Mr.
Assaf’s juice (carrot/watermelon) lemon
water & yoghurt (plain/blueberry), Serve
Mr. Assaf’s beverage once he arrive.
as they enter the lounge. Sets the assigned
table and ensures that the services area
too is well- stocked with linen, silver,
glassware etc. Setup displays on the table
that be used for the meal period, Cleaning
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City of Manila
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restaurant, Pull out breakfast set-up ,
Washing all the dishes, cleaning the
kitchen, Set up teatime/ ice bin for sodas/
glasses for the cocktail hours, Check arrival
club room for mini bar and set it up in the
VC Club room, Get the food for the
afternoon tea, Requisition for beverage
(water manila gallon, wine, beer, sodas,
bottled water), set up the food for tea
time, Make sure kitchen is clean and
enough supplies for the next shift
Even though it was a holiday today, I
WEDNESDA June 5, figured I would still come in to work and 10
Y 2019 finish my training hours and since there (double
was no special job training manager or any hours due
activities scheduled the change went as to
smoothly as possible. holiday)
THURSDAY June 6, getting straight to work realizing it's going 11
2019 to be a busy day. There was no briefing,
higher than normal.
Arrived on time today and putting aside my
FRIDAY June 7, belonging today was also a busy day with 12
2019 no briefing or practice so since tomorrow
was my day off I was planning to stay later
to help with the scheduled small event.
SATURDAY June 7, DAY OFF* 0
2019
The requisition was also completed with
SUNDAY June 9, the morning shift routine after Hygiene 13.5
2019 Manager asked me to assist with encoding
and testing documents.
Total Number of Hours: _____76.5____
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City of Manila
Tel # 302-67-09


WEEK 4

WORKING
HOURS
MONDAY June 10 School Enrollment. 0
2019
TUESDAY June 11, School Enrollment 0
2019
WEDNESDA June 12, phone, boardroom keys and reg form box 11 (double
Y 2019 in the front desk. Pick-up the breakfast hours due
prepared by GY Shift at the FD kitchen. to holiday)
all the food and check if the label is
correct based in the cycle. Make sure that
supplies in the chillers are enough for the
day. Make sure reserved table are okay
(VIP MR. Assaf), Make sure availability of
Mr. Assaf’s juice (carrot/watermelon)
lemon water & yoghurt (plain/blueberry),
Serve Mr. Assaf’s beverage once he arrive.
as they enter the lounge. Sets the
assigned table and ensures that the
services area too is well- stocked with
linen, silver, glassware etc. Setup displays
on the table that be used for the meal
period, Cleaning up before, during and
after servings in restaurant, Pull out
breakfast set-up , Washing all the dishes,
cleaning the kitchen, Set up teatime/ ice
bin for sodas/ glasses for the cocktail
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City of Manila
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hours, Check arrival club room for mini
bar and set it up in the VC Club room.
THURSDAY June 13, The day started usual but I knew it was 10
2019 going to entail training today so I arrived
early to have all I needed before the
beginning of the shift. Today's practice
included monitoring and accountability of
vital foods and goods after training the
day continued as usual without any new
activities being scheduled.
FRIDAY June 14, box, get the breakfast prepared by GY 10
2019 Shift in the FD kitchen. Make sure to open
the coffee machine, AC, music (0600H0,
TV and kitchen area. Start setting up the
names.
SATURDAY June 15, getting straight to work realizing it's going 12
2019 to be a busy day. There was no briefing,
higher than normal. Assist Mr. Jones in the
board room.
SUNDAY June 16, Sick Leave 0
2019
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City of Manila
Tel # 302-67-09


WEEK 5

WORKING
HOURS
I feel much better coming to work
MONDAY June 17, today after taking a sick day. My new 11
2019 energy motivated me to think about
the day and my day went very quickly
even without the updates or
trainings. My tasks were done faster
than normal, and the change ended
earlier than I expected, and I ended
up staying longer than normal
because I felt good again.
Arriving early, setting aside my things
TUESDAY June 18, and getting straight to work realizing 10
2019 it's going to be a busy day. There was
no briefing, but the workload was
told to be heavier than normal. My
regular duties were done and no
activity was scheduled, but we would
need support to bring the shift
change over as the workload today
was higher than normal. Assist Mr.
Jones in the board room again.
Have AM shift routine. Clean the
WEDNESDA June 19, boardroom and set the materials 10
Y 2019 before Mr. Jones arrives for his
meeting.
THURSDAY June 20, DAY OFF* 0
2019
We are informed that the hotel
FRIDAY June 21, manager will have her rounds in the 10
2019 club lounge to inspect and have
breakfast. After the day-to-day
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City of Manila
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routine, I went to pick up dry goods.
Just a normal day with day-to-day
SATURDAY June 22, routine, except for changing the 11
2019 breakfast setup since new materials
are to be used. Have a wonderful
chat with Mr. Mere who loves my
cappuccino.
Making a cappuccino for Mr. Mere
SUNDAY June 23, every time he visits the lounge. The 12
2019 hotel manager and the front office
manager point us out which should
be removed and which should be
changed. End the daily routine.
Page | 87
City of Manila
Tel # 302-67-09


WEEK 6

WORKING
HOURS
MONDAY June 24, Today's day-to-day activities were as 11
2019 usual with a few additional tasks, and
we started shortly after the briefing.
With a busy day ahead of us, we got
to work quickly using our new
costumer service skills. I found
learning helpful when dealing despite
different types of visitors and guests.
While the day was busy and I stayed
to help late, no change had been
scheduled so that the end of the shift
could resume as usual.
TUESDAY June 25, New utensils and glassware have 11
2019 arrived today, so we're changing the
set-up little by little. After the
morning shift, I went down to get
beverage requisition before I went
home.
WEDNESDA June 26, Day off* 0
Y 2019
THURSDAY June 27, The entire hotel is preparing for the 11
2019 auditor so that every day the hygiene
manager does his rounds and asks
everyone about food safety for a
review. We also make sure that the
lounge is clean and that the food is
well prepared when it is checked to
avoid a memo.
FRIDAY June 28, During my day-to-day routine, I had 12
2019 an audit with the hygiene director as
part of their guidelines for every
Page | 88
City of Manila
Tel # 302-67-09

worker who is exposed to food.
Because I didn't attend the practice
for 8 hours, she's just asking me
about it for 30 minutes. I got 97/100
and I'm so proud and happy that I
managed to get a high score and get
8 hours of training for 30 minutes of
briefing.
SATURDAY June 29, The hotel is in 99 per cent occupancy 11.5
2019 this week. Almost every day I do
overtime due to high occupancy.
We've been so busy doing routine
and requisitioning since we're almost
out of stock of needs.
SUNDAY June 30, Upon arriving early I was informed 12
2019 that after our normal service for the
shift we will be holding an event so
today we will be staying a bit longer.
After our tasks and duties we closed
our shift out and started preparing
for the event planned. The event
only last 2 hours so It was not a long
service after clean up and closing we
were able to leave at a reasonable
hour.
Total Number of Hours: _____68.30____
Page | 89
City of Manila
Tel # 302-67-09


WEEK 7

WORKING
HOURS
MONDAY July 1, Arriving early, setting aside my things and 10
2019 getting straight to work realizing it's going to
be a busy day. There was no briefing, but the
workload was told to be heavier than normal.
My regular duties were done and no activity
was scheduled, but we would need support to
bring the shift change over as the workload
today was higher than normal.
TUESDAY July Meet Mr. and Mrs. Meeks today, they were so 10
2,2019 sweet that they treated me like their
daughter. They love how I remember what
kind of drink they were drinking at breakfast.
Not just them, but other guests like that too.
Done with the daily routine.
WEDNESD July 3, I clean and tidy the boardroom after the 10
AY 2019 morning shift daily routine.
THURSDA July 4, Changing in setup for breakfast There are 11
Y 2019 various menus and guidelines. Unlike juices
they're not going to fill the bottle separately,
but they're already in the jar Morning shift
preceded by a general requisition.
FRIDAY July 5, Day off* 0
2019
SATURDA July Emergency Leave 0
Y 6,2019
SUNDAY July 7, Daily routine along with pick up 13 bags of 10
2019 mini bar set up after Mrs. Jimenia asked for a
special room service.
Page | 90
City of Manila
Tel # 302-67-09


WEEK 8

WORKING
HOURS
MONDAY July 8 , The same day routine I'm already seated in 10
2019 the reception area and studying the opera
to see the status of the hotel rooms.
TUESDAY July 9 , I could check that rooms are empty and I 10
2019 need to put up a mini bar. I also know how
to check the status of the visitors and add
their surname to the room by the client.
WEDNESDA July 10, Tomorrow will be the day of the audit in the 10
Y 2019 lounge. We do general cleaning and remove
everything that needs to be removed. Put
the other things in the storeroom and report
all the electrical concerns. Make sure there
is no leak or stain in the chiller.
THURSDAY July 11, Day off 0
2019
FRIDAY July 12, After the audit, the hotel had already 10
2019 followed strict policies and cleanliness.
Cleanliness is strictly observed so I clean
every corner of the club lounge when the
guests arrive smoothly and not so busy.
Morning routine with the beverage
requisition.
SATURDAY July I clean and tidy the boardroom after the 11
13,2019 morning shift daily routine.
SUNDAY July 14, New utensils and glassware have arrived 10
2019 today, so we're changing the set-up little by
little. After the morning shift, I went down to
get beverage requisition.
Page | 91
City of Manila
Tel # 302-67-09


WEEK 9
Page | 92
City of Manila
Tel # 302-67-09

WORKING
HOURS
MONDAY July 15 , We are informed that the hotel manager
2019 will have her rounds in the club lounge to
inspect and have breakfast. After the day-
to-day routine, I went to pick up dry goods.
TUESDAY July Day off 0
16,2019
WEDNESDA July I clean and tidy the boardroom after the 10
Y 17,2017 morning shift daily routine.
THURSDAY July 18, Get the telephone, boardroom keys, reg 10
2019 box, get the breakfast prepared by GY Shift
in the FD kitchen. Make sure to open the
coffee machine, AC, music (0600H0, TV and
kitchen area. Start setting up the breakfast,
set up the buffet must be complete,
beverage supplies, food labels are correct
based on the cycle. Make sure that supplies
in the chillers are sufficient for the day.
Prepare Mr. Assaf’s beverage and make
sure his seat is reserved. Met the other
VIP’s and try to recognize them along with
their room numbers and names.
FRIDAY July 19, Arriving early, setting aside my things and 10

2019 getting straight to work realizing it's going
to be a busy day. There was no briefing, but
the workload was told to be heavier than
normal. My regular duties were done and
no activity was scheduled, but we would
need support to bring the shift change over
as the workload today was higher than
normal. Assist Mr. Chua in the board room
SATURDAY July 20, The day started normal but I knew there 10
2019 would be training involved today so I
arrived early to have everything I needed
before the start of shift. Today the training
entailed the monitoring of critical foods and
products and how to account for them after
training the day resumed as normal with no
extra events planned.
SUNDAY July 21, The general manager shared lunch with the 10
2019 other directors from different departments. Page | 93
They had a meeting in the lounge after that.
Serve them with the best customer service
we can offer.
City of Manila
Tel # 302-67-09



WEEK 10

WORKING
HOURS
MONDAY July 22 , There are food safety laws of the week, 10
2019 and they change every week. Every day,
the hygiene manager asks every worker she
sees. She even uses the lounge for close
observation, because we're treating VIP.
Daily routine with a general requisition.
TUESDAY July Day off 0
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City of Manila
Tel # 302-67-09

23,2019
WEDNESDA July The general manager shared lunch with the 10
Y 24,2017 other directors from different
departments. They had a meeting in the
lounge after that. Serve them with the best
customer service we can offer.
THURSDAY July 25, Mrs. Reyes celebrated her birthday in the 10
2019 lounge, we arranged some surprise for her,
and we sing her happy birthday song Hotel
Jen version with musical instruments such
as maracas and tambourine.
FRIDAY July 26, Get the telephone, boardroom keys, reg 10
2019 box, get the breakfast prepared by GY Shift
in the FD kitchen. Make sure to open the
coffee machine, AC, music (0600H0, TV and
kitchen area. Start setting up the breakfast,
set up the buffet must be complete,
beverage supplies, food labels are correct
based on the cycle. Make sure that supplies
in the chillers are sufficient for the day.
Prepare Mr. Assaf’s beverage and make
sure his seat is reserved. Met the other
VIP’s and try to recognize them along with
their room numbers and names.
SATURDAY July 27, The general manager shared breakfast with 10
2019 the other directors from different
departments. They had a meeting in the
lounge after that. Serve them with the best
customer service we can offer.
SUNDAY July 28, We are informed that the hotel manager 10
2019 will have her rounds in the club lounge to
inspect and have breakfast. After the day-
to-day routine, I went to pick up dry goods
Page | 95
City of Manila
Tel # 302-67-09


WEEK 11

WORKING
HOURS
MONDAY July 29 , Last day , did the morning shift routine. I also 11
2019 say goodbye to all the guest I encounter today
and also to the guest I get close to especially
the in house VIP Mr. Assaf. Had the last
moment of talk with the captain of Hong Kong
Airlines Mr. Gary Toh. Take pictures fr my
documentation and drop to different
department to say farewell and thank you.
Page | 96
City of Manila
Tel # 302-67-09
WEEKLY ACTIV ITIES LEARNINGS
Week 1
The first week of training was a tough one since my body doesn't get used to
tasks like this; 8 hours standing, carrying heavy plates and approaching the guests as I
was in my shy-type mode at first. I was almost given up on the 2nd and 3rd day of my
training at the restaurant. The thing I hate is that we do not know exactly what we are
supposed to do, and now they have already let us meet the guest. I just hope someone
will guide us and teach us a little on the first and second days. Well, the first day helped
the HR, then the second day that is when they put me in the restaurant. After 2 days in
the restaurant, I was sent to the VIP Club Lounge where the VIPs stayed . For the first
week, I've learned how to create a coffee, and how to set up the hotel table in
particular.
Week 2
I learned the breakfast setup already and manage to set it up without help. Still
trying to adopt my environment especially the 5am opening shift. Almost gave up this
week too as they let me do the requisition already in 2 days straight carrying heavy
stocks such the big gallon of water 5 gallons in total and boxes of beverages such milk,
juices and chocolait. I learned how to wash dishes here and to endure all the pain. At
this week, I already recognize those in house VIP guests of the lounge.
Week 3
On this week more likely, I’m just doing same task every day. I learned how to
manage my time better with the customers and how to have interactions that are more
meaningful. I learned the secondary shelf life of foods and the sfsms which is the
general rule for Shangri La property when it comes to the food . As my body has become
accustomed to the physical parts of working in this type of environment I can now do
certain tasks with less effort, With more energy and less soreness I can move with
greater urgency letting me get more tasks done than in previous weeks
Week 4
On this week just do the daily tasks. Spending more time here has enhanced my
organizational skills with things like dishware and food products. Names of the guests
are becoming easier to recall and so are they are food habits and allergens. Food safety
was highlight to me by hygiene manager as one of the most important things in the
kitchen setting.
Page | 97
City of Manila
Tel # 302-67-09
Week 5
This week I Learned how to communicate better with my team members

making it an easier work effort. I also learned to have more patience with customers
who have become annoyed and agitated. I learned that through first-hand experience
some customers could be more difficult to please but require greater efforts to keep
them satisfied.
Week 6
I can feel my memory and multitasking abilities growing more and more every
day. These abilities let me do my job with less energy and time. I also learned attitude
could make a huge difference in how I get my work done and how others respond to
me, weather that be a co-worker or customer.
Week 7
Stress tolerance is something that I underestimated as a work skill. Some days

can be worse than other’s but learning to keep my emotions in check and keep my
stress levels low has kept me in a better mood to work leading to much more pleasant
experiences.
Week 8
Learning to have humor and friendly relationships has made time seem to go
faster. Not just treating everyone in a professional manor, some clients and co-workers
become friends and or friendly acquaintances. From some experiences, I have realized I
can lean others around me.
Week 9
I learned that even with great amounts of experience that mistakes do happen,
and it is better to make them and learn than to expect them to never happen. I also
learned to pay attention to the small details they can often make greatest difference
when dealing with certain customers.
Page | 98
City of Manila
Tel # 302-67-09
Week 10
As my time here is coming to an end I am starting to appreciate everything that I

have learned. This experience has helped me build my confidence in my skills and
abilities. I have learned to stay resilient and to stay motivated whether it be here or any
place I go.
Week 11
In my last week here, I have learned to have empathy for others and try to
understand them better each day. Not all days will be great but my effort in trying to
make them better should never be waivered. I learned to give one hundred percent
effort every day. Until the very last day, I met another wonderful captain of Hong Kong
airlines and we cherished my last minute of my training talking about life. I learned that
all my superior likes me so much and looking forward that I will be officially part of their
team.
Page | 99
City of Manila
Tel # 302-67-09
DOCUMENTATION
First Day
Just helping the HR with the props and bulletin

for the upcoming event in the hotel for the
staffs.
Second Day
First day in
Latitude
Restaurant. I
got my badge
and my locker.
Blue uniform
for FNB
services.
Third Day
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City of Manila
Tel # 302-67-09
Uniform changed, they already

assigned me at 19th Floor where the Club
Lounge located for VIP’s guests. Pink uniform
usually for Front Office Department but since
there is reservation in Club Lounge; they
consider it as FO department also that is why
it is pink not blue. On the right side is the
table setup for the breakfast it is the standard
for the hotel.
Page | 101
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The Club Lounge
Stay at Hotel Jen Manila by Shangri-La My Club Rooms come with access to

the Club Loungeon the 19th floor, which overlooks Manila Bay. Elevate your stay
with a bright, modern Club Room and exclusive Club Lounge privileges like access
to the spectacular views from the 19th floor.
Page | 102
City of Manila
Tel # 302-67-09
Superior
Page | 103
City of Manila
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The Breakfast Set-up
This what I do at 5:00 am. Setting the buffet for breakfast alone.
Page | 104
City of Manila
Tel # 302-67-09
Page | 105
City of Manila
Tel # 302-67-09
Delivering Mini-bar
I set-up this special mini bar for only clubrooms before the VIP arrive in their designated
rooms. I deliver 5 to 13 pieces a day makes me feel like I just went shopping with all
those paper bags in my hand going floor by floor from 19 to 17 floor.
Page | 106
City of Manila
Tel # 302-67-09
Hotel Staffs
Page | 107
City of Manila
Tel # 302-67-09

I made friends with almost all the staff in
the Hotel Jen Manila but I didn’t had a chance to
take pictures with others. Even though I hadn’t the
chance doesn’t mean that I will forget all the
memories we had.
The View
Page | 108
City of Manila
Tel # 302-67-09
Co-Trainees from UDM
Page | 109
City of Manila
Tel # 302-67-09

APPENDICES
PRE-REQUIREMENTS
Page | 110
City of Manila
Tel # 302-67-09

APPLICATION LETTER
WAIVER
Page | 111
City of Manila
Tel # 302-67-09
OJT PRACTICUM DAILY TIME SHEET (Month of __MAY____)
Page | 112
City of Manila
Tel # 302-67-09

OJT PRACTICUM DAILY TIME SHEET (Month of __JUNE_____)
Page | 113
City of Manila
Tel # 302-67-09

(OJT PRACTICUM DAILY TIME SHEET (Month of __JULY____)
Page | 114
City of Manila
Tel # 302-67-09

CERTIFICATE
Page | 115
City of Manila
Tel # 302-67-09

EVALUATION SHEET
Page | 116
City of Manila
Tel # 302-67-09
APPENDICES
Page | 117
City of Manila
Tel # 302-67-09
RESTAURANT TIME CARD

OJT PRACTICUM TIME CARD (Month of September)
Page | 118
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of September)

Page | 119
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of October)

Page | 120
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of October)

Page | 121
City of Manila
Tel # 302-67-09
TRAVEL AND TOUR TIME CARD

OJT PRACTICUM TIME CARD (Month of December)
Page | 122
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of January)

Page | 123
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of January)

Page | 124
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Tel # 302-67-09
HOTEL TIME CARD

OJT PRACTICUM TIME CARD (Month of May)
Page | 125
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of June)

Page | 126
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of June)

Page | 127
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of July)

Page | 128
City of Manila
Tel # 302-67-09
OJT PRACTICUM TIME CARD (Month of July)

Page | 129

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City of Manila

COLLEGE OF INDUSTRIAL TECHNOLOGY

Formerly CITY COLLEGE OF MANILA

Annex Bldg. Sta. Cruz, Manila

College of Industrial Technology

CHERRY BLOSSOM HOTEL

ITINERARIES TRAVEL INC.

HOTEL JEN BY SHANG-RI LA

The requirements for

Bachelor of Industrial Technology

Hotel and Restaurant Technology

Baby Lyn B. Paciga

Dr. Virginia Berganio

COLLEGE OF INDUSTRIAL TECHNOLOGY

On-the-job training is component of a college curriculum aimed at

COLLEGE OF INDUSTRIAL TECHNOLOGY

With deepest gratitude and appreciation, I humbly give thanks to the

COLLEGE OF INDUSTRIAL TECHNOLOGY

I wholeheartedly dedicate this

Narrative Report to my family and love ones,

To all my professors especially to Dr. Virginia I. Berganio,

To my friends and co-trainees and above all,

To our Almighty God.

COLLEGE OF INDUSTRIAL TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY

I. Restaurant Practicum Report

COLLEGE OF INDUSTRIAL TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY

PRACTICUM PROPER REPORT

COLLEGE OF INDUSTRIAL TECHNOLOGY

III. Hotel Practicum Report

COLLEGE OF INDUSTRIAL TECHNOLOGY

PRACTICUM PROPER REPORT

COLLEGE OF INDUSTRIAL TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY

Business travelers, on the other hand, appreciate the hotel's nearness to

COLLEGE OF INDUSTRIAL TECHNOLOGY

Cherry Blossoms Hotel was formally opened in early 1997 as a partnership

COLLEGE OF INDUSTRIAL TECHNOLOGY

CHERRY BLOSOMS Hotel is

A dynamic, elegant and affordable tourist

And recreation establishment,

Providing quality service and products

Consistent with collective and corporate growth.

It is an establishment where everyone feels

At home and works as a team,

With a sense of pride, protection and belongingness.

COLLEGE OF INDUSTRIAL TECHNOLOGY

We are determined to provide TOTAL CUSTOMER SATISFACTION by:

1. Being socially, ethically and environmentally responsible and rendering personalized

3. Enhancing cooperation and teamwork in the organization.

4. Ensuring employees' welfare and development.

5. Instilling confidence both in staff and products

6. Working towards internationally competitive service.

COLLEGE OF INDUSTRIAL TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY

Total Number of Hours: 14

Total Number of Hours: 55

Total Number of Hours: __56.5_

Total Number of Hours: __81.5_

Total Number of Hours: __47_

Total Number of Hours: __47_

Total Number of Hours: __40_

Total Number of Hours: __59_

OJT PRACTICUM DAILY TIME SHEET (Month of _SEPTEMBER_______)