Narrative Part 2

Republic of the Philippines
Laguna State Polytechnic University

Province of Laguna
COLLEGE OF HOSPITALITY MANAGEMENT AND TOURISM
AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)

Program: Bachelor of Science in Hotel and Restaurant
Management
Academic Year: 2021-2022
Course Title: Practicum 400
Semester: 2nd
Pre-Requisites: All BSHRM Subjects
No. of Units: 6 no. of Hours: 400
Part 1. Course Description
Intended Learning Outcomes (ILOs)

Institutional (ILOs) Program Course Intended Learning
Intended Outcomes
Learning
Outcomes
LSPU Graduate When you have When you have fully completed
Attributes fully completed the Practicum 400, you should
the Practicum be graduate who:
LSPU Graduates is 400, you should
expected to be a: be graduate who:
This course helps undergraduates to apply their formal
education in a real work environment. In addition, this course will
develop and apply knowledge on Hospitality management, Hotel and
Restaurant Management, as well as practicing speed in delivering the
service.
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Part 2. Outcomes-based Macro Curriculum Framework

1. Responsible Develop leadership Undertake variety
and Upright potentials and of subject courses
Citizen, who is management skills that are relevant to
NTERGRITY capable of and competence the industry in the
achieving high necessary in the real- current
level personal life situations. environment.
well-being
contributive to
the harmony
and betterment
of the
profession,
family, society,
and nation.
2. Professionall Be a responsible Learn through a
y Skilled, who graduate imbued with range of practical
applies the ideals and and theoretical
FESSIONALISM
technological aspirations of approaches.
as worker- Philippine life and
leader in the culture capable to
field of preserve, enrich and
expertise apt perpetuate the
to the global authentic Filipino
needs. traditions and
aesthetic values.
3. Creative and Expand creativity, Be able to become
Critical critical thinking and confident, equipped
Thinker, who research capabilities and flexible
ION
articulates and to improve the quality managers of the
produces of instructions future.
entrepreneurial required for the
resources development of
extended to national economy.
families and
community for
improvement.
4. Competent Develop, improve, Be 'job ready' and a
Research extend and value employee in
Oriented disseminate the industry upon
Individual, educational graduation od any
who is able to innovations to service qualification level.
analyze facts areas through on the
methodically, job-trainings and
discover and outreach programs for
establish new the advancement of
theory to use community life.
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in solving
problems and
decision-
making
contributory to
the
sustainability
of the needs of
the community.
PART 3. Curriculum Mapping

Program Outcomes
Professional Courses A B C D E F
Produce food products and services
complying with enterprise standards
Produce food and beverage service
and manage the operation seamlessly
based on industry standards
Apply management skills in F & B
service and operation
Perform and maintain various
housekeeping services for guest facility
operations
Perform and provide full guest cycle
services for front office
Plan and implement a risk
management program to provide a
safe and secure workplace
Legend:
I – Introduced
P - Practice skills with supervision
D- Demonstrated skills without supervision
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Part 4. Teaching and Learning Matrix
WEEK Intended Course Teaching- Assessment

Learning Contents Learning tasks
Outcomes Activities
(ILOs)
1 Familiarize the Company Site Communication
Company profile and Familiarization Assessment
Profile and History
History
2 Know the Local and Knowing the Communication
significant Environs industry Assessment
contribution of Personnel
the industry to Organizational
the economic set-up
situation of its
location.
3 Develop Sanitation and Proper Hands- on
proper hygiene Hygiene Grooming and Assessment
and grooming application dress code
to be a
presentable
hospitality
trainee.
4 Deliver proper Develop and Business Writing and
and effective Apply Communication Verbal
communicatio Management ethics in communication
n service to service Hospitality assessment
the guests. procedures. enhancement
5 Valuing time Coordination Double-time Hands- on
management procedures arrangement Assessment
and guest tasks
rapport
development
towards
market
segmentation.
6 Experience Task Double-time Hands- on
real work coordination arrangements Assessment
environment in procedures. tasks
the various
areas of the
Hospitality
Industry
Operation and
Actual Work
Experience in
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Front Office.
the various
areas of the
Hospitality
Industry
Operation and
Actual Work
Experience in
Food and
Beverage
the various
areas of the
Hospitality
Industry
Operation and
Actual Work
Experience
9 Evaluate the Evaluation Writing – up Narrative report
everyday daily and submission
performance weekly diary of
of trainee activities done
through end-
of-the-day
realization.
Part 5. Learners' Assessment (Grading System)
Grading system
Evaluation during OJT 70%

Narrative Report, Submission of Requirements 30%
TOTAL: 100%
Course Requirement:
Submission of OJT Documents
Narrative Report
Part 6. Course Policies
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1. Wear professional/ decent clothes and shoes all the times.
2. Honesty, courtesy, and professional behavior is a practice of
Hospitality industry all the time.
3. Weekly report of activities is mandatory activity submitted to the
OJT Coordinator for close monitoring.
4. Timeless and appropriate decision making in the workplace is
mandatory.
5. Follow the prerogative policy of the company in case of any
additional hours needed in the compliance to the minimum training
hours.
6. The student shall completely submit the learning outputs (Narrative
report) based on the deadline presented on or before as given by
the Registrar's office.
Prepared by: Reviewed by: Approved:
MR. ANTONIO G. NIEGAS, JR. MR. ANTONIO G. NIEGAS, JR. MS. MARIE AIDELWEISS V. INAWAT
BSHRM/BSHM OJT BSHRM/ BSHM Program Associate Dean, CHMT
Coordinator Coordinator
CONFIDENCE TOWARDS DELIVERY OF PERSONAL CREDENTIALS
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I. Parts of Resume
1. Contact Section
The contact section should be at the top of your resume and include
your first and last name, address, email address and phone number. If you
don't feel comfortable putting your full home address, you can simply list your
city and state. Depending on the job you are applying for, you may also want
to include your social media platforms, blog or website. Your contact
information should stand out from the rest of your resume so potential
employers don't have to search for it. You can make your contact information
bolder or a larger font than the rest of your resume to make it easy to see.
2. Resume profile, objective, or summary
After your contact information, you may choose to include a resume
profile, objective or summary depending on your preferences and goals. In
general, these can be helpful if they concisely describe your immediate
employment goal, but it is not an essential component of a successful
resume. You may prefer to include an objective or summary in a job-search
letter or cover letter instead.
 Resume Profile
A profile is a brief overview of your qualifications for the job. This
may state your goals, other professional experiences that can be related to
the position you are applying for, educational background, relevant skills or
key projects. The resume profile is usually slightly longer than the
objective and should catch the potential employer's attention and convince
them why you are a good fit for the position.

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 Resume Objective
A resume objective is a statement of your goals for employment and is
typically found at the top of your resume. It can be a brief explanation why
you are qualified for the job, even if you do not or do have a lot of related
experience. An objective can be particularly helpful when you are
changing careers.
 Resume Summary
A resume summary or career profile is a brief statement at the top of
your resume. However, it is optional. Whether you are an applicant who is
changing career or one that already has many years of experience, create
a summary that will highlight your accomplishments and skills that will
ensure to catch the hiring manager's attention as to why you are qualified
for the job.
3. Experience
Your resume should include an experience section that clearly outlines the
specific work and other experience you have that is relevant to the position
you are applying for. You should include the companies you have worked for,
the title you held at each company and the specific duties you had in your
position. You can also include any significant achievements or awards
received in previous jobs you have held.
If you have held several jobs, only include the last 10 to 15 years of your
professional experience in this section. If you are a recent graduate, you can
include internships and summer jobs as well. Remember to write your job
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descriptions in the past tense for previously held jobs and the present tense
for your most recent experience if you are still employed there.
4. Education
The education section is also a necessary part of your resume. This
component of your resume outlines your educational background as well as
any academic achievements or awards you have received. You should
include the name of the college you attended, the degrees you completed and
honors or achievements you earned. If you are a recent graduate, you can
include your high school education information as well.
5. Skills
In this section of your resume, you can list the specific skills you have as
they relate to the job you are applying for. Common skills you could put in this
section include computer skills, technical skills and soft skills that are
specifically relevant to the position. You can use the job listing as a guide for
what the most appropriate skills to include would be.
6. Optional parts to include on your resume
There may be additional information you wish to include on your resume
that doesn't fit in other sections. Before including additional information,
however, be sure to ask yourself whether including this makes you a more
appealing candidate to the potential employer. If the answer is no, you
shouldn't include this extra information.
The following are common optional sections you could include at the end
of your resume:
 Awards/achievements
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If you have additional awards that you were not able to incorporate into
the experience section of your resume, consider doing so here.
 Languages
If you speak fluently in more than one language, you may wish to
include this in a section after your skills.
 Community service
Some companies prefer candidates who have a passion or experience in
community service. If this is true for the position you are interested in, be sure
to include any community service commitments or experience you have as it
relates to the job.
 Hobbies
More and more companies are interested in understanding their
candidates on a personal level. While you don't need to include a long list of
your hobbies, you could consider listing two or three things that you enjoy
doing in your free time that speak to your personality.
7. References
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Generally, references are not listed on a resume and only provided if
requested by an employer. To share your references, list in alphabetical order
the names, titles, addresses, telephone numbers and e-mail addresses of at
least three people on a separate page. Include your contact information in a
format consistent with your resume in the event that your resume and
reference list are separated. People who have known you for at least a year
and within a context similar to the position you are seeking will provide the
strongest endorsements. Faculty are often your best source of references
since they have assessed the knowledge, skills, and abilities that employers
are often seeking. Whomever you select, remember to ask these individuals
for permission before listing them as a reference. Provide them with a copy of
your resume and the job description to enhance their ability to speak to your
qualifications. Always thank your references once you accept an offer.
CONTACT SECTION
II. Learning Activity (Sample Parts of Resume)
Consisting of full name,
address, contact
number and email
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OBJECTIVE
Consist of goal in
applying for the
position in the
company.
SKILLS
Consist of skills
related to the job
applying.
EDUCATION
Consist of educational
background from
primary to college.
OPTIONAL
SECTIONS
Consists of
trainings/semin REFERENCES
ars and some
personal Consist of people who
information can vouch you for the
company you are
applying for.
JECHRIS ALJEN M.LUNA

Applicant Signature
III. APPLICATION LETTER
Also known as a cover letter, an application letter is a summary of
your strongest and most relevant skills and abilities that will be expanded
in your resume or selection criteria. It introduces you to potential
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employers and highlights your suitability for the position you are applying
for.
All written applications should include an application letter. In many
cases, your application letter is just as important as your resume. It is
unlikely that your resume will be read if your application letter doesn't
make a good first impression.
The Do's and Don'ts:
An application letter should: An application letter should

NOT:
 Be professional in  Be generic
appearance  Apologize for qualities,
 Be tailored to the job under qualifications or experience
application you don't have - emphasize
 Be one A4 page in length what you do
 Be addressed to a specific  Repeat exactly what is in
person (only use Dear the resume
Sir/Madam if you're unable  Be copied from resume
to find out the appropriate publications - employers do
person's name) recognize them.
 Include your reason for  Focus on what you expect
writing to gain from the
 Demonstrate your interest in organization - include what
and knowledge of the the organization will gain
organization from you
 Highlight relevant skills and  Include unsupported claims
experience you have to about your skills
offer  Have spelling mistakes and
 Include evidence that you typos
have the skills sought after  Include jargon/acronyms not
by the employer clear to the reader
 Refer to any documents you  Be sent without
have enclosed in the proofreading it first
application (e.g., resume)
 Express willingness for an
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interview
 Be written using
enthusiastic and positive
language
What to Include:
At the top ↑:
 Name and address of company / organization you are applying to
 The date
 A formal greeting using the appropriate title and name of the
addressee. If the name is not provided in the job ad, phone the
organization and ask receptions for the name and title of the
addressee. Use Mr. /Ms. If you are unsure of the title, not Mrs. /Miss.
Use 'Dear Sir/Madam' only if you are unable to find out.
At the bottom ↓:
 An appropriate 'sign-off', e.g., Yours faithfully,
 Your name and contact details (address, phone number(s), email
address)
IV. LEARNING ACTIVITY (SAMPLE APPLICATION OR COVER

LETTER)
John Nicho V. Valerozo

811 Gladiola St. DFS Siniloan, Laguna
09276443104
nicho1.valerozo@gmail.com
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June 22, 2022
Christian M. Belen
Program Executive
Astoria Culinary and Hospitality Institute - ACHI
Dear Sir;
Good day! This is in connection to you job posting.

I am writing to express interest in the position of Front Dest Officer posted in the job
finding website, indeed, in which I understand that you’re looking the most able and
enthusiastic employee and I believe that I meet these requirements.
I believe that my educational background has been instrumental in equipping me with
the knowledge and providing me with the opportunity to develop the skills necessary
to succeed in this profession
At this stage in my career, I am interested in expanding my professional horizons by
seeking new challenges. This position is a big opportunity for my career growth and I
am more than willing to share my skill and knowledge with organization.
My Curricula Vitae is attached with this letter. Thank you for taking time to review
my application. I hope for your kind consideration.
Sincerely yours,
JOHN NICHO V. VALEROZO

Applicant
V. JOB INTERVIEW
PURPOSE OF THE INTERVIEW
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The interview is a conversation in which you and an employer
exchange information. Your objective is to get an offer of a job, and the
employer's objective is to find out the following:
 What you have to offer (your skills, abilities, basic knowledge).
 Who you are (your personality, character, and interests)?
 Why you should be hired (you have what they are seeking).
The interviewer will try to determine whether you will be an asset to the
organization. Your goal is to present yourself as the best candidate for the
position and also to learn more about the position and the interviewer's
organization to determine whether both are well suited for you and your
career goals. Thus, the interview is a two-way discussion rather than an
interrogation, as it is often perceived to be. The interview is a vital step to
obtaining a career position and often depends on your skills in marketing your
potential. Do not miss out on a good position for which you are qualified due
to a lack of preparation and practice. You need to be ready to answer
questions about your career goals and background. You will also want to
develop intelligent questions of your own to help you obtain the necessary
information for making an informed decision. Furthermore, preparation helps
build your self-confidence in your interview skills and is the key to successful
interviewing.
IMMERSING INTO THE WORKPLACE
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I. FOOD AND BEVERAGE DEPARTMENT
A. Essay of Learning
MODULE 4 FOOD AND BEVERAGE SYSTEMS AND PROCEDURES
MONTH OF APRIL
The first week of the Food and Beverage department training began with
a brief remark from the trainer introducing himself and his credentials. Ma'am
Amy also talked to us about the module and the guidelines that apply to his
class. In addition, during the alignment stated, Ma'am Amy told me about the
ACHI. During the drill in the drinks department during the second week of the
internship in the food and beverage sector, Ma'am Amy talked about module
4. I learned about knowledge and experience throughout the first week of
training. Ma'am Amy also went over some of the topics covered in Module 4
as a whole. I learned about the advantages of various careers and the kind of
jobs you could be able to apply for in the future. In order to avoid conflict and
other pressing concerns, as well as to experience more, I also learned a few
time management techniques that are essential to employ. In the following
class, I learned about the different kitchens. I also discovered that the pest
control company need pest treatment twice a week to keep the service area
clean. Plated service, buffet service, and other types of meal delivery
Additionally provided was English service. E. Bhatnagar Impact of Food
and Beverage Practices and Services on Customer Satisfaction and Repeat
Business (2020).
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MONTH OF MAY
In this week, Ma'am Amy introduced Module 5, which is about
managerial abilities. explains conventional leadership ideas. These ideas
include persuading, leading, coordinating, and tactical planning. Additionally, I
am currently realizing the importance of planning better. This week, I learned
a lot about managerial jobs because to the trainer's ability to clarify concepts
linked to managing positions. He starts off by talking about the idea of a
manager, the two main managing roles, and the managerial competencies—
knowledge, abilities, attitudes, and behaviors—that are required for someone
to be effective. This week, I learned some tips on how to enhance
communication. Pay attention to what people are saying to you around you. If
you are capable of effectively communicating your message, you need learn
to listen carefully. I also learned how to use authentic body language, such
eye contact, to demonstrate that I was paying attention to the person I was
speaking with. This week I learned how to formulate ideas to make sure they
are clear and easy to put into effect because I had training in the food and
beverage area. Brian S. (2022). how to encourage the use of key corporate
values by our employees so they internalize them and apply them to their
daily job.
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WEEK 1: I learned about knowledge and experience throughout the first
week of training. Ma’am Amy also went over some of the topics covered in
Module 4 as a whole. I learned about the advantages of various careers and
the kind of jobs you could be able to apply for in the future. In order to avoid
conflict and other pressing concerns, as well as to experience more, I also
learned a few time management techniques that are essential to employ.
Customer satisfaction and repeat business are impacted by food and
beverage services and practices. E. Bhatnagar (2020)
WEEK 2: This week, I learned about the numerous dining options as
well as the revised operational guidelines in light of the pandemic. We are
accustomed to using a variety of things in the pantry, including the coffee
maker, flatware, crockery, food warmers, plastic trays, and so forth. I also
learnt that the pest control company requires pest treatment twice a week to
keep the service area clean. There was also discussion of the various food
delivery systems, including plated service, buffet service, and English service.
increasing one's expertise in the field of food and beverage services. Sally P.
(2020)
WEEK 3: This week, I was assigned a challenging duty that taught me
how to run a busy restaurant. For example, while dealing with upset clients, a
manager needs to ask the individual in question what the precise issue is in a
polite tone of voice and with feelings of empathy. If the staff was to blame, we
must then take ownership of the situation and come up with a practical
solution. The organization also taught me about SOPs (Standard Operating
Procedures) and their purpose. You can improve your business and learn
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more about the issue by taking on a challenging assignment. Customer
satisfaction and services related to food and beverages. P S Chaudhari
(2021).
WEEK 4: I discovered that the First in, first out (FIFO) principle had to be
strictly followed. For instance, labeling your food with the dates you stored it
and storing older goods on the front or top so that you can use them are
simple ways to do this. The HACCP and safety in a management system,
which addresses food safety through the study and control of biological,
chemical, and physical hazards, was another thing I learned about. Waste
needs to be properly segregated, and recycling is promoted for some
materials. I also learned about some of the methods we use to gather
feedback from clients, such surveys and emails. I discover that it's better to
avoid the Essentials of Food and Beverage Service than to commit an
expensive offense. Theodora V. (2021).
WEEK 1: This week, I learned a lot about managerial jobs because to
the trainer's ability to clarify concepts linked to managing positions. He begins
by talking about the idea of a manager, the two main managing tasks, and the
managerial knowledge, talents, attitudes, and behaviors that are required for
someone to be successful. In addition, I discover how crucial effective
management abilities are to the accomplishment of an organization's
objectives. Management of operations for food and drink. Luis A. (2020).
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WEEK 2: This week, I received some tips on how to improve my
communications. Pay attention to what people are saying to you around you.
If you are capable of effectively communicating your message, you need learn
to listen carefully. I also learned how to use authentic body language, such
eye contact, to demonstrate that I was paying attention to the person I was
speaking with. I also learned how to use strategic planning to evaluate the
opportunities and difficulties the organization is experiencing. Determine the
organization's ability to successfully compete in its environment is its main
objective. satisfaction of the food and beverage department's customers. W.
H. Santoso (2020)
WEEK 3: This week I learned how to formulate ideas to make sure they
are clear and easy to put into effect because I had training in the food and
beverage area. In order to inspire our employees to internalize these
principles and put them to use in their daily job, I also studied how to promote
them. We also discuss the Core Values of Astoria Plaza, which include
professionalism, honesty, commitment, results-focused attitude, fairness,
listening, and reliability. Brian S. (2022).
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II. FRONT OFFICE DEPARTMENT
A. Essay of Learning
MONTH OF APRIL
The front office practicum's first week includes our orientation. During
the orientation, Ma'am Shella, our front desk trainer, goes through specifics
regarding Astoria Plaza, ACHI, and the introduction to the practicum. Ma'am
Shella introduces herself briefly in the first lesson of the second week of the
Module 4 front office practicum. I have learned everything there is to know
about operational planning, which is the subject of module 4 and is crucial for
the front office to accomplish a variety of establishment goals. This class
taught me about operational planning, which is done by a group or division
inside a single company. As front office managers, we must establish goals in
order to create an annual strategic plan. I also learned how to use reservation
system technology across a variety of hotel chains. I also learned how to
compute a crucial operational ratio. Ma'am Shella delivered a video
presentation for us to understand and learn from as she spoke about how to
become a wonderful front office manager. To become excellent front office
managers, we must utilize some of the knowledge and skills that front office
managers have. S Ponce (2020). approaches for managing properties,
initiative, team leadership, adaptability to difficult environments, and constant
knowledge. The first week's course was the focus of the adviser's
presentation. The objectives of this module must be understood in order for us
to know what to expect and what we might learn. Because front desk staff
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members reflect the hotel's brand, I did some study on the appropriate attire
and grooming.
MONTH OF MAY
During the last week of the module 5 practical, Ma'am Shella talks about how
the front desk manager needs to be ready and aware about the hotel industry
to participate in business planning. meetings between supervisors and front
desk staff on a regular basis. enhanced circumstances that a management
should take careful care of. Everything is given, including meetings, financial
statements, key management, and several other things. H. Nguyen (2019).
In the first week of module 3, Ma'am Shella provided fresh information about
the PMS. She also talks about the computer network at the Astoria. She also
explains the development of software, its application, benefits, and
reservation procedures. During the administration of front office tasks,
including guest check-in and check-out, room assignment, rate management,
and billing, using a PMS, or property management system. Online
reservations, direct ports of sale, computerized telephone traffic, and PMS.
Additionally, I am informed about the "IFCA SOFTWARE" that Astoria Plaza
may use to reserve passes and ease the burden on both visitors and staff.
Ma'am Shella demonstrated how to make a reservation on the IFCA program
before we completed a job that required us to utilize it independently. I
learned how to make a reservation, pay the bill if it is indicated on site, pay the
real cashiering regardless of whether the customer pays with cash or a credit
card, and carry out a zero balance till the customer checks out all of their
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folios. After all, this will serve as the foundation for both an activity and an
assessment.
MODULE 4: FRONT OFFICE SYSTEM AND PROCEDURES
WEEK 1: First day and first week of front office department training.
The virtual training program and a few laws and regulations governing
synchronous seminars will be discussed this week. During the department's
orientation, Ma'am Shella suggested that students dress appropriately for
class. Procedures for portal submission are discussed. Siddharth J (2021).
WEEK 2: This week, I learned about operational planning, which is
done by a group or division inside a single company. As front office
managers, we must establish goals in order to create an annual strategic
plan. I also learned how to use reservation system technology across a
variety of hotel chains. I also learned how to compute a crucial operational
ratio. To determine the occupancy percentage, divide the number of sold
rooms by the total number of rooms. Divide the total number of sold rooms by
the total number of sold rooms to obtain the average rate. Divide the number
of available rooms by the revenue per available room. The revenue per
available room is the same as paid occupancy. Avijit A. (2018).
WEEK 3: This last week, I learned how to calculate bills, pay for hotels
using credit cards, and validate cards using certain card security procedures.
In addition, I learned that each card brand's first two digits are as follows:
American Express is three, Visa is four, MasterCard is five, and Discover is
six. These kinds of cards were used by guests to pay for their hotel bills.
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Another illustration of how to effectively employ an energy-saving device is
the requirement that guests put their key cards into the room's main door in
order to generate electricity within the space. Aaram D. (2020).
MODULE 5 FRONT OFFICE MANAGEMENT SKILLS
WEEK 1: I researched the proper wardrobe and grooming for front
desk agents because they represent the hotel's brand. Additionally, as a front
desk professional, you should be aware and fluent in at least five languages
given that you will be communicating with visitors of various languages. On
this day, we learned how to use personal protective equipment correctly. As a
result, we now routinely apply alcohol and wash our hands to prevent
pandemics. Additionally, some front office managers and supervisors
interview candidates utilizing a separate set of criteria and interrogation
techniques. Develop confidence by learning about the applicant's manner,
personality, and physical beauty, for example.
WEEK 2: This week, I gained knowledge about the value of managers,
their leadership qualities, their ability to learn about a subject, and their ability
to watch or supervise workers as they manage the work flow, generate ideas,
inspire their team, make decisions, and solve problems. Important role of
team members in structural supervision. Carmelita L. M. (2015)
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LEARNING RUBRICS
 Find the comfortable and quiet place to study.
 Be prepared and punctual in your scheduled online class.
 Check your internet connection and your devices before the start of
online class.
 Dress appropriately. No sleeveless and topless when attending virtual
class.
 Mute your microphone during the class discussion.
 Think before you type.
 Stay focus and disciplined.
 Always check your inbox for announcements.
 Submit outputs and requirements on time.
 Participate actively.
 Share your knowledge to other
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APPENDICES
I. ENROLLMENT POLICIES AND PROCEDURES
1st - We need to know the target trainees and number of possible attendees.
2nd - Then, the course topic, whether it be hotel services or non-hospitality

content.
3rd - Is the competency level, to determine the depth of the training needed.
4th - Budget considerations are important to ensure the training's affordability.
5th - Select the best type of virtual training appropriate for your needs.
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II. ASTORIA COMPANY PROFILE, MISSION AND VISION
COMPANY PROFILE
Located in Ortigas Center, one of the Philippines' progressive business
and commercial districts, Astoria Plaza, a hotel in Pasig, offers you a private
niche in the heart of the city.
It is the new standard in urban living with all the space and comfort of
home combined with the modern convenience of a deluxe hotel. With rooms
ranging from a minimum of 60 sq. meters to a maximum of 130 sq. meters,
Astoria's spacious suites give you the freedom to enjoy your living space
separate from your workspace. Astoria Plaza is only within walking distance to
leading shopping centers, malls, hospitals, universities and electronic railway
transits.
Astoria's facilities include a gym, a lap pool, fifth Season spa and
massage center, AGL Valet Shop and Laundry Service. Complimentary
round-trip shuttle service to the Ortigas Business District is available upon
request.
Be above the rest. Settle with nothing but the best. Live the good life amidst
the stylish Zen-inspired settings of Astoria Plaza while staying close to where
the action is.
CORPORATE VALUES
ProfessionAlism,
HoneSty,
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LoyalTy,
Result-Oriented
FaiRness
LIstening
ReliAbility
MISION
We, the team of Astoria Hotels and Resorts are committed to:
Provide excellent service, ensuring customer satisfaction and loyalty
Maximize resources and manage costs, ensuring profitability and increased
shareholders’ value;
Improve employees’ welfare and growth ensuring high morale thru emphasis
on professionalism, honesty, loyalty, fairness and reliability and by actively
listening to our guests, shareholders and to one another .
VISION
1. Exceptional Experiences
 We know what it takes to beat our competitors, both now and in the
future.
 Employees are inspired and motivated to deliver exceptional service so
that guests will want to come back.
 We care passionately about our guests and business partners, and we
change to meet their needs.
2. Phenomenal Careers
 We engage our employees by living our commitment so they love their
jobs, want to stay with us and grow with the company.
3. Uncompromising Passion for Hospitality
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 We engage our employees by living our commitment so they love their

jobs, want to stay with us and grow with the company.
III. ASTORIA BRIEF DESCRIPTION AND LOGO MEANING
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IV. RESPONSIBILITIES
 Attend all scheduled synchronous classes to learn industry operations,
processes, and standards
 Accomplish tasks/practice activities given by the Department Trainer/s
on time
 Submit weekly learning logs for progress monitoring
 Pass each assessment
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V. WEEKLY REPORT FORM
Weekly Logs at Astoria Culinary and Hospitality Institute E-
Learning Portal:
A. Virtual Front Office Training
MODULE 4: Front Office Systems and Procedures
WEEK 1:
The first week of training for the front office department was conducted
virtually, with Ma'am Gail introducing herself, explaining the laws and
regulations, providing department orientation information, and introducing
module 4's first exercise, which is an essay format.
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WEEK 2:
This week, we go over operational planning, key operating ratios, how
to calculate average rates and occupancy percentages, and revenue
management techniques. Calculating the Key Operation Ratio was this week's
activity.
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WEEK3:
This week, Ma'am Shella discusses the billing calculation and credit
card process, as well as how to recognize the security features and features
of credit cards. We also examine the billing and payment process. the sign's
application process for going green, as well as communication with another
department.
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MODULE 5: Front Office Management Skills
WEEK 1:
We have a discussion on the significance of being a supervisor,
important factors that a supervisor should look out for, questions to ask before
making decisions, and supervisory abilities. We also write an essay for this
exercise of effective manpower scheduling.
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WEEK 2:
This week's discussion will center on how the front office department
should dress and how PPE should be used. Because it represents its
company, it is quite important. Researching feedback forms from different
hotels and filling them out as if you were a visitor with both positive and
negative experiences was our activity for this.
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B. Virtual Food and Beverage Service Training
Module 4: Food and Beverage Systems and Procedures
WEEK 1:
The days Ma'am Amy introduced himself, his personality, his
educational background, and his managerial experience during the first week
of training in the food and beverage department, and he talked about the
rules and regulations regarding the flow of our discussions. Our assignment
for this session was to provide an opinion on the subject that our
instructor/manager had posed.
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WEEK 2:
This week, topics covered included the restaurant cost of sale
calculation that is covered in module 4, the Code and promotions, and how to
deal with challenges that can deter some restaurant owners from operating
their businesses. Calculating the cost of sales in the restaurant is what we are
doing for this.
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WEEK 3:
This week, we talk about the factors that go into creating a duty roster,
such as the location, the balance of shifts amongst employees, the flexibility
of the day off, the expertise of the employees, the cost of labor, holidays or
special events, and the posting of the schedule in advance. Additionally, the
restaurant manager has already decided on the work schedule. Planning is
crucial, as is figuring out how many people will be there.
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Week 4:
This week, we discuss the restaurant or café promotions. We provide
detailed information about the promotions, which include combos, bundles,
and sets. We include the loyalty program in order to receive one thing for free
and to be aware that we require advertising through social media. This week's
assignment was to develop a promotion plan based on the month and how we
recruit clients.
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MODULE 5: Food and Beverages Management Skills
WEEK 1:
During the first week of discussion on module 5, Ma'am Amy goes over
the course goals. He then introduces the Food and Beverage Management,
which has four components: planning, organizing, leading, and controlling.
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WEEK 2:
We successfully finished our recitation this week. Managerial decision-
making involves two possible routes, each of which requires open
suggestions because managers are not always right. Analysis of
opportunities, threats, organizational strengths, and weaknesses are all part
of strategic planning.
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VI. OBJECTIVES OF ON-THE-JOB TRAINING (OJT) / ON-THE-WEB

TRAINING
To be able to learn new normal best practices in the hospitality industry by
utilizing Information Technology for a safe and easy access to flexible
learning.
VII. BENEFITS OF ON-THE-JOB TRAINING (OJT) / ON-THE-WEB
TRAINING
 Practice Activities
 Evaluation and Assessment
 Progress Monitoring
 Dedicated On-line Teaching Assistants
 Awarding of Certificates
 Free 7-day Face-to-Face Practicum (once allowed by IATF,
DepEd, CHED)
 Learn From Industry Experts & Practitioners
VIII. LEVEL OF STUDENTS ON OJT (ON-THE-JOB TRAINING)
COMPETENCIES
 Module 4 (Supervisory): Systems and Procedures
 Module 5 (Managerial): Management Skills
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IX. GRADING SYSTEM
I. Training Evaluation Sheet (Food and Beverage)
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II. Training Evaluation Sheet (Front Office)
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X. TRAINING CYCLE
 Attend General Training Orientation, Portal demonstration
and Departmental Orientation to know more about the virtual
practicum program
 Learn from watching our library of training videos that feature
instructional trainings and simulations
 Attend synchronous class to deepen understanding of these
new normal best practices from our industry expert/s
 Accomplish practice activities in the portal
 Pass the assessment in each module to proceed to the next
one
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ASTORIA TRAINING CYCLE
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XI. TRAINING METHODS
Asynchronous and Synchronous. In the Asynchronous Mode, trainees
learn at different times. These individual self-paced learnings are done via
recorded videos uploaded in our e-learning portal, which are accessible
anytime. In the Synchronous Mode, on the other hand, trainees learn all at the
same time through video conferencing or live chat, via Google Meet. These
are group learnings with a designated time and date. Communication between
trainer and trainee happens real-time.
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ASTORIA TRAINING METHODS
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XII. AREAS OF TRAINING
 Front Office
 Food & Beverage Services
 Housekeeping Services
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Province of Laguna
XIII. REFERENCES
Aaram Bhh D. (2020). Importance of Front Office Department.
https://www.hihtworld.com/agra/blog/front-office-department-
introductionoperations-and-key-functions/
Avijit Arya (2018). Effective Hotel Front Desk Communication Is the Key to Win
Guests. https://medium.com/@AskAviAryashow/effective-hotel-front-
deskcommunication-is-the-key-to-win-guests-32cfd2254f3
Bhatnagar, Ekta & Nim, Dheeraj. (2019). Impact of Housekeeping Services and
Practices on Customer Satisfaction and Repeat Business
https://www.researchgate.net/publication/337219590_Impact_of_Housekeepin
g_Services_and_Practices_on_Customer_Satisfaction_and_Repeat_Busine
Bryce S. (2022). Food & Beverage Operations Management: Process &
Example.https://study.com/academy/lesson/food-beverage-operations-
managementprocess-example.html
Chaudhari, P. S. (2021). Hotel Housekeeping Services and Customer
Satisfaction.https://www.ilkogretim-online.org/fulltext/218-1645785401.pdf
Cynthia Vespia (2021). The Essentials of Food and Beverage Service.
https://ziphaccp.com/en/food-service/food-and-beverage-service.html
Dani, R. & Rawal, Y. & Scholar, Research. (2019). Impact of New Innovations in
Food and Beverage Service Industry.
https://www.researchgate.net/publication/343441339_IMPACT_OFNEW_IN
NOVATIONS_IN_FOOD_AND_BEVERAGE_SERVICE_INDUSTRY f
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Province of Laguna
Jillan Farrar (2021) Coordination & Work Records.
https://www.tutorialspoint.com/hotel_housekeeping/coordination
and_work_records.htm
Linda, T., Herawati, A., Kanwo & Santoso, W. H. (2020). FOOD AND BEVERAGE
DEPARTMENT CUSTOMER SATISFACTION.
https://jiemar.org/index.php/jiemar/article/download/191/146
Luis Anguita (2020). Food and Beverage Operations Management.
https://www.academia.edu/11902269/Food_and_Beverage_Operations_Mana
gement
Margrét Silja S. (2021) HOUSEKEEPING AND THE REAL IMPACT ON YOUR
HOTEL’S REPUTATION. https://www.bookingfactory.io/housekeepingand-
the-real-impact-on-your-hotels-reputation
Maria Davenport (2022) Hospitality and Restaurant Operations Management.
https://www.escoffier.edu/blog/culinary-pastry-careers/what-is-food-
andbeverage-management/
MKV Mhaske (2021). Study on Effect of Front Office Management in Hotel in
India.https://www.archives.palarch.nl/index.php/jae/article/download/
6957/6680
Nguyen, HHM (2019). Optimizing the Role of Hotel Front Office Staff in
ModernDay Revenue Management.
https://www.theseus.fi/bitstream/handle/10024/168055/%5BOFFICIAL%5D
%20My%20Nguyen%20Thesis%20Report%202019.pdf?
isAllowed=y&sequence=2
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Ponce, S (2020). Front Office Management System
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2414
Prabhash Bhatnagar (2019). All about Hotel Property Management System.
https://www.hotelogix.com/blog/2019/01/14/what-is-a-hotel-pms/
Sheila Perera (2020) Hotel Housekeeping - Quick Guide
https://www.tutorialspoint.com/hotel_housekeeping/hotel_housekeeping_quic
k_gui de.htm
Siddharth Joshi (2021). Optimise Hotel Front Office Operations Like a Pro.
https://www.ezeeabsolute.com/blog/how-to-optimise-front-office-operations-
inhotel/
Thomas J. A. Jones (2020) Professional Management of Housekeeping
Operationshttps://s3.amazonaws.com/arenaattachments/736911/d66d04e2946
68380cd7 ba76e88749eca.pdf
Wayan Kiki Sanjaya, W., Wijaya, A., Aryati, K. & Rafael, R. (2020). The Analysis of
the Service Quality on Front Office Department in Bali Nusa Dua
Hotel.https://jbhost.org/jbhost/index.php/jbhost/article/download/188/
pdfhttps://jbhost.org/jbhost/index.php/jbhost/article/download/188/pdf
`1
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XIV. PICTURES AND MEMORY LANE
FOOD AND BEVERAGE DEPARTMENT
During their virtual meeting with Ma'am Amy of ACHI, the department
trainer for food and beverages, the trainees/students. The gatherings
frequently occur once a week with other students from the same schools.
Even though these sessions are hosted online, discussions and recitations
are held to guarantee that every student has an equal chance to participate.
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Province of Laguna
FRONT OFFICE DEPARTMENT
The students and trainees while chatting online with Ma'am Shella, the
front office department trainer for ACHI. Attendees to the sessions, which
normally occur once each week, include students from the same schools.
Even though these meetings are held online, all students have an equal
opportunity to participate in discussions and recitations.
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XV. DAILY TIME RECORD
FRONT OFFICE
FOOD AND BEVERAGE
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XVI. CERTIFICATE OF COMPLETION FROM THE COMPANY
Food and Beverage Service Certificate
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FRONT OFFICE CERTIFICATE
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XVII. RESUME / CURICULUM VITAE
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JOHN NICHO V. VALEROZO

Applicant Signature
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Republic of the Philippines

Laguna State Polytechnic University

AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)

Part 1. Course Description

Intended Learning Outcomes (ILOs)

education in a real work environment. In addition, this course will

develop and apply knowledge on Hospitality management, Hotel and

Restaurant Management, as well as practicing speed in delivering the

Part 2. Outcomes-based Macro Curriculum Framework

PART 3. Curriculum Mapping

Part 4. Teaching and Learning Matrix

WEEK Intended Course Teaching- Assessment

Part 5. Learners' Assessment (Grading System)

Evaluation during OJT 70%

Part 6. Course Policies

1. Wear professional/ decent clothes and shoes all the times.

2. Honesty, courtesy, and professional behavior is a practice of

Hospitality industry all the time.

3. Weekly report of activities is mandatory activity submitted to the

OJT Coordinator for close monitoring.

4. Timeless and appropriate decision making in the workplace is

5. Follow the prerogative policy of the company in case of any

additional hours needed in the compliance to the minimum training

6. The student shall completely submit the learning outputs (Narrative

report) based on the deadline presented on or before as given by

the Registrar's office.

Prepared by: Reviewed by: Approved:

CONFIDENCE TOWARDS DELIVERY OF PERSONAL CREDENTIALS

to include your social media platforms, blog or website. Your contact

2. Resume profile, objective, or summary

After your contact information, you may choose to include a resume

profile, objective or summary depending on your preferences and goals. In

general, these can be helpful if they concisely describe your immediate

employment goal, but it is not an essential component of a successful

resume. You may prefer to include an objective or summary in a job-search

letter or cover letter instead.

A profile is a brief overview of your qualifications for the job. This

them why you are a good fit for the position.

A resume objective is a statement of your goals for employment and is

experience. An objective can be particularly helpful when you are

A resume summary or career profile is a brief statement at the top of

your resume. However, it is optional. Whether you are an applicant who is

for the job.

position. You can also include any significant achievements or awards

received in previous jobs you have held.

The education section is also a necessary part of your resume. This

component of your resume outlines your educational background as well as

any academic achievements or awards you have received. You should

include your high school education information as well.

what the most appropriate skills to include would be.

6. Optional parts to include on your resume

There may be additional information you wish to include on your resume

that doesn't fit in other sections. Before including additional information,

appealing candidate to the potential employer. If the answer is no, you

shouldn't include this extra information.

the experience section of your resume, consider doing so here.

include this in a section after your skills.

Some companies prefer candidates who have a passion or experience in