SUPERVISED INDUSTRIAL TRAINING

TASK 1: NARRATIVE REPORT

Introduction:

Work-based Training is a training delivery mode by which trainees are exposed in the
workplace. Training shall be done in coordination with Industry/ Training provider thru
Memorandum Agreement by ILDO. It involves a Training Plan agreed and approved by both
parties. A training plan shall be provided as guide in the conduct of training in the workplace.
The paid or unpaid work experience must be monitored by a qualified trainer/ training
coordinator.

The purpose of Work-Based Learning Training is to provide students with important

practical experiences which complement their field of study and at the same time will be of
benefit to the industry or firm. The students in WBL program of the University is anchored
on the provisions of Commission on Higher Education (CHED) Memorandum Order No. 79
S. 2017.

Body:

The training I had in the Bell Bistro resto bar is learning many experiences each day. I
was exposed in the actual work in food industry, became familiar with the different tools and
utensils also the equipment used. Aside from those things, I also learned to be more sociable
when dealing with the customer and to adjust myself in the environment where I am working
at and who I am working with.

In my almost three weeks stay there, I learned many things not only those things that
are related to my course but also the things that molded me into the person I am right now. As
I was working as a trainee at Bell Bistro, I learned to become a hard-working service crew.
The time to accomplish the assigned task is important to me, but it is also important that I
should do it correctly. I learned to appreciate even the simplest lessons studied in school. I
was able to realize the importance of being nice to crew in fast food chain. Also, to
understand that everything that was taught in the school can be a tool that can be used in my
future career, because during my on-the-job training, the terms that I have learned from
school were used in the firm where I was conducting my training, especially those terms
related to food and service management. As I was conducting my training there, I also
learned the accommodating of guest from assisting to their table, taking order and delivering
their order. I also learned to prepare the venue from sweeping, cleaning tables and chair
arrangement. And also, preparing the utensils needed before the operation like the spoons,
fork, glass, and plates. Although I was not exposed in cooking the foods but I was serving the
customer with their orders.

Conclusion:
 My experience in Work-Based Learning Training was meaningful and brought me
many learning, experience and skill. The partnership with Bell Bistro was successful enough
that they welcome and treat us as there employee. In a short span of the training I have built a
friendship with my co-trainer, the chef, staff and the owner itself. I am beyond thankful with
the experience and training they impart to us trainers. I know that the learning’s will help me
in the future career.