University of Caloocan City

Department of Tourism and Hospitality Industry Management

Young, Charlotte Gem M. Dr. Ramona Prado

BSHRM 4A Hotel Practicum

Task: ACTIVITY NO. 7

Based on the information provided above, answer the following:
1. Research on the appropriate working condition and working environment in the
hospitality industry. Choose a particular department. Example, Kitchen or Front
office department.  You may include policies as to working condition.

Food and beverage serving and related workers typically do the

following:

 Greet customers and answer their questions about menu items and
specials
 Take food or drink orders from customers
 Relay customers' orders to other kitchen staff
 Prepare food and drink orders, such as sandwiches, salads, and coffee
 Accept payments and balance receipts
 Serve food and drinks to customers at a counter, at a stand, or in a hotel
room
 Clean assigned work areas, dining tables, or serving counters
 Replenish and stock service stations, cabinets, and tables
 Set tables or prepare food trays for new customers

Working Conditions and Environment

 Food and beverage managers work long hours which are typically
between 12 and 15 hours a day.
 They can be required to work a full seven days before receiving a break.
This can be especially true for anyone working in a fine dining restaurant
or restaurants which operate for long hours.
 Food and beverage managers who work in institutional establishments
tend to have more conventional hours.
 Food and beverage serving and related workers are employed in
restaurants, schools, hospitals, cafeterias, and other dining places.
 Work shifts often include early mornings, late evenings, weekends, and
holidays.
 Many food and beverage serving and related workers work part time.
 University of Caloocan City
Department of Tourism and Hospitality Industry Management

 
2. Interview a particular employee and describe their working condition and
working environment.  Specify type of work and position or designation.

3. Discuss why employees in the hotel, restaurant, and tourism industry have
distinct working conditions?

 To still be approachable at work, to also be reliable for their actions, and

to have a positive outcome for themselves. This working condition also
provides them with an understanding of how to function effectively in the
industry.

4. How important is the “working environment “and “working condition” on the part
of the employee and the hotel industry?

 This is relevant for employees and the hospitality industry because it

could make their jobs easier to manage pressures. This often
encourages their employees to be involved in their work. Working
environment is the most essential issues for employees to improve their
skills and creativity as well as engage in working as a team.

5. Will there be some health issues here? If yes, discuss, in your opinion, how
can the employer and the employee contribute to avoid or resolve health-
related issues related to working conditions and working environment?

 Yes, this health problem is critical to both the employer and the employee
because it can provide them with welfare benefits and position. This could
also boost employee social ties and personality, as well as have a positive
impact on their wellbeing.