COLLEGE OF Course No.

Course Title Dean’s Information

HOSPITALITY AND
TOURISM HOST 4201 PRACTICUM- Restaurant
PHILIPPINE CHRISTIAN
Eileen A. Enriquez, Ph.D.
UNIVERSITY SAMPALOC I Associate Dean, CHTM
DAMARIŇAS CITY 09275463238
CAVITE
eileen.enriquez@pcu.edu.ph

Course Description Instructor’s Information

The students will undergo a minimum of 300 hours in-service training in a fine dining food service
establishment/restaurant, to observe and gain knowledge on its actual operation service, operational design and rules Eileen A. Enriquez, Ph.D.
procedures of the restaurant industry. Specifically, the students are able to: (i) gain relevant and practical industrial skills Associate Dean, CHTM
under the guidance of industry experts and workers; (ii) appreciate the importance and application of the principles and 09275463238
theories taught in school; (iii) enhance their technical knowledge and skills; (iv) enrich their skills in communications and eileen.enriquez@pcu.edu.ph
human relations; and (v) develop good work habits, attitudes, appreciation, and respect for work. These prepare them to
meet the needs and challenges of employment or higher education after graduation.

Pre-requisite(s)/Co-requisite(s):

All major subjects

Enrichment References Assessment
Topics Time Frame
&
Activities Educational Materials Tools
I. Pre-On-the-Job Training Lecture Graded Week 1
A. Understanding Practicum- Powerpoint https://www.slideshare.net/maxedmond/residency- Recitation
Restaurant by discussing: Presentation interviewing?next_slideshow=147544\ Essays
1. Expected behavior Discussion
 Work ethics https://www.valamis.com/hub/on-the-job-training
 Safety in the workplace
 Workplace rights and
responsibilities
 Confidentiality in the
workplace
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2. Practicum rules and regulations Lecture Graded Week 2

3. Terms and conditions of the Powerpoint https://www.slideshare.net/maxedmond/residency- Recitation
Memorandum of Agreement Presentation interviewing?next_slideshow=147544
Discussion

Lecture file:///C:/Users/PC%20U/Desktop/RESUME- WRITING

B. Appreciating the importance of Powerpoint %20(1).pdf Graded Week
credentials by: Presentation Recitation 3-4
1. Writing a résumé Discussion Written Report
2. Filling out application forms Resume Writing
3. Visiting the concerned offices Mock Interview
where the following could be
secured:
a. Barangay clearance
b. Police clearance
c. Mayor’s clearance
d. Medical certificate
e. file:///C:/Users/PC%20U/Desktop/DOs-AND-DONTs-IN-
4. Job Interview skills training JOB-INTERVIEW%20.pdf

C. Discussion of Practicum Manual- Lecture Graded

Restaurant Powerpoint Recitation Week 5-
1. Manual instructions Presentation Oral Presentation 6
file:///C:/Users/PC%20U/Downloads/HRM%20PRACTICUM Written Report
a. Manual content Discussion
%20MANUAL%20(Restaurant).docx.pdf Narrative Report
2. Appreciating management
processes by observing, identifying
and describing the following:
 Nature of the business/
Background
 Location and Environs
 Building Façade and
Approach
 Organizational set up
 Kitchen Lay-out and
Equipment
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 Dining Room Layout and
Equipment
 Menu Planning
 Purchasing Procedures
 Receiving, storing, and
issuing procedures
 Food Production Procedures
 Food and Beverage Service
Procedures
 Bar Service Procedures

II. Applying skills learned and proper Practical https://www.weareteachers.com/career-skills-students- Industry exposure Week 7-15
values acquired in school Application can-work-on/ Evaluation Report
(On-the-Job Training proper) Practicum Manual
https://www.uow.edu.au/study/high-school/7-things-
youll-learn-from-doing-an-internship/

https://sbbcollege.edu/2018/12/11/applying-school-to-
workplace/

Week 16-18
III. Evaluating the ON-THE- Narrative Report
JOB TRAINING experience by: Discussion Research Practicum
1. presenting a practicum manual Presentation Manual
2. comparing and contrasting school
and work application of skill,
knowledge, and attitudes
3. writing an updated résumé
4. reflecting on their practicum
Experiences
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GRADING
TEXT MATERIALS/ REFERENCES REQUIRED PAPERS
POLICY
Prelim Grade= Practicum Manual
https://www.valamis.com/hub/on-the-job-training (2/3) (Class Evaluation Report
Standing) + (1/3) certification
https://uq.pressbooks.pub/hospitalityeducation/chapter/chapter-19-student-satisfaction-with-hotel-management- internship- PE
in-the-multi-cultural-context-of-the-university-of-the-south-pacific/
Midterm Grade =
Mendoza, Lolita D. Ergonomics and Facilities Planning for the Hospitality and Tourism.Edric Publsihing (2/3)(Pre-Midterm
House. 2021 Grade)+(1/3)
Prelim Grade
Rosaldo, Francis Alvin E. Food and Beverage Services. Edric Publiching House. 2021
Final Grade =
Cornell, Daryl Ace V. Quality Service Management in Tourism and Hospitality. Rex Book Store.2020 (2/3)(Pre-Final
Grade)+(1/3)
Bajao, Grayfield J.Fundamentals in Foodservice Operations. Wiseman’s Book Trading. 2019 Midterm Grade
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