UNIVERSITY OF SAN CARLOS

School of Business and Economics

Department of Accountancy

Student Trainee Weekly Report

Name of Student Trainee: ________Alegado, Ava V.______Course:

______BSMA_____________

Faculty Adviser: __ Mr. Janssen Jay Tongco, CPA___

Name of Company/Institution/Organization: _____Waterfront Cebu Hotels and Casinos______

Name of Supervisor: _Mr. Noel Del Castillo__ Area Assigned: Receiving and Cost Control_

Period Covered: _____November 21,23 & 25, 2011_____ No. of Hours: _23.3hrs_

What I Did
Date What Did I Learn? Deficiency/ Concerns
(Activities)

 Calculated (unit x I came to know that I was asked to

price) and total the WCCH food concepts photocopy 86 pages
November charge invoices and was the supplier of with 5 copies each and
21, 2011 delivery recepts meals for the crew of a it took me two hours
certain airline. Business since the machine had a
 Marking Order ventures or supplies to paper jam several times.
Nos. on Invoices other business are Time spent was
and Stamping of: common these days to dreadful since I was
Market List Order gain more revenue no really afraid that I
No., WCCH matter how big a would destroy it and the
Receiving, corporation is, just like pressure to deliver my
Received the Goods the hotel. work on time or earlier
in Good Order & was on.
Condition I learned that there is
Authorization such thing as an
Engineering Food Menu
 Receiving of Item and its a consolidation
Transfer Forms in of all the hotel's
Chocolate Room restaurants and the
concessionaires that it
 Delivered Weekly
holds. I came to know
& Daily List of
that the Port isn't a
Events to
property of WCCH.
Conventions and
Events Center Cost Control must be
directly related or
 Receiving of Item
updated with the listings
Transfer Forms to
of C&E so as to monitor
Pastry
the uses of supplies and
 inventory.
I learned that in work,
book knowledge isn't
the only essential but
also, the ability to relate
and work efficiently
with your co-workers
even if they are from
different cultures and
nations. It was fun
talking and learning
much from the British,
Japanese and Chinese
Chefs.

 Marking Order My visit to the banquet The two-inch heels

Nos. on Invoices bar made me learn that it requirement is a great
November and Stamping of: is a must that there is an struggle when
23, Market List Order indication as to what is delivering documents
No., WCCH the purpose of transfer and other hotel
2011
Receiving, to allow proper employee requirements
Received the Goods classification of the are sometimes hard to
in Good Order & movement of inventory follow if it's against
Condition in every department. your will like wearing
Authorization Even with what seems lipstick or stockings.
to be immaterial like the
 Went to Banquet indication of transfer of
Bar to clarify Item glasses instead of bottles
Transfer Forms to the pool bar from the
lacking/ banquet bar greatly
misstatements affects the inventory.
Also, in the Inter-
 Checked if the
Kitchen Bar/General
amounts stated in
Transfer slip, specifics
the printed Order
must be observed such
Receipts coincide
as the brand of white
with those indicated
wine since in the
on the Delivery
software used by
Receipts, Credit
Waterfront, there are a
Sales Invoices,
great number of white
Sales and Charge
wines variations.
Invoices
 Calculated (unit x
price) and total the
charge invoices and
delivery receipts
11/25/11  Calculated (unit x I learned that each It was disappointing to
price) and total the department must be know that I was this
charge invoices and responsible of being close to being part of
delivery recepts able to send their the monthly inventory. I
supplies request to the just hope I would be
 Receiving of Item purchasing department transferred to a more
Transfer Forms to and/or store room a exciting location that is
Pastry week before to allow full of learnings and
proper accountability new acquaintances.
 Added and
and cost control.
identified all the
Discount Totals
stated on the
Restaurant Receipts
that were availed by
WCCH chefs and
officers
 Receiving of Sales
Invoices and Order
Receipts by regular
chefs of La
Gondola and Cafe
Fortuna

Reflections for the Week:

My visit to the banquet bar and conversations with chefs of different races were the highlights of
my OJT Week 5. It broaden my views of professions unlike what I had when I had a talk with my
mother on which course to take more than three years ago. Hotel and Restaurant Management,
which included bar tending, and Culinary is really of my interest. It made me asses more about
having the wrong decision of taking up a course that I do not excel in since I have other better
skills than solving mathematical and analysis problems. However, I choose to stand by my
principle that passion can always follow after getting a profession, for practicality's sake. On
second thought, management accounting enables me to pursue my passion of having a gourmet
restaurant with a of business-minded and financially-literate advantage.

Prepared by: ____Ava V. Alegado___