Narrative Report

During our first day in the front office department, Ms. Jaz oriented us for the whole day. She
discussed the duties and responsibilities of trainees in the said department and also the
organization in the department, resort and rooms familiarization, telephone etiquette,
reservation types and procedures, and the front office forms or tracking sheets. Also one of
the AVLCI representative oriented us the membership program and bookings of AVLCI.

My first assigned duty is in graveyard shift with Sir Christian as our GSA. He with my other co-
trainees taught me about the reports needed to be done in graveyard. I have learned the card
ver cancellation procedure which is the security deposit of the guest that needed to be
refunded after their stay, procedure of terminal settlement, night audit where we need to
close the cashiering of the day to see the revenue of the hotel and lastly the daily report for
the next morning shift of the FO, ENG., and HK departments and the transportation report.
The next shift I was assigned to is in afternoon shift. Where we do check-ins of guest, profiling
in the system, breakfast forecast, complimentary request to be routed, arrival and departure
reports. I also learned in my pm shift the activation of key card, wifi printing and also
answering guest request in telephone. For my last shift which is the AM shift where I did guest
assistance during their early arrival, guest check-outs, VCVD reports, departure
transportation, and printing and prepairing supplies and forms needed in the department. I
realized that most of my shift Sir Christian and Maam Jaz where my attending GSA so for me
they are the best, they make us laugh yet they guide us to learn.

In the span of 2 weeks I have learned so much from the departments all of the GSA, team
leaders, bell mans , and resort manager Sir Marcelo are helpful through our training. They
inspired and motivated us to push our best in the department making us confident to face
guest with learnings and knowledge of the system of hotel.

Trisha Mae D. Bautista

Front Office Department

March 16 to March 28, 2023

Narrative Report

Housekeeping is my second department. In our first day Sir Ronie brief us togethier with the
housekeeping trainees and staff, he assigned me to be a room attendant with Sir Dimphol for
3 days. Being a room attendant Sir Dim phol taught me on how rooms are cleaned and
organized according to Astoria standards. I learned how to make bed, clean comfort rooms,
fold linens and towels, and sanitize room for it to be available.

I was also assigned in Linen where we are tasked to organize the linens, towels, rags,
pillowcase, and other amenities needed in rooms. Also we do room services of drying
clothes, and other room request to be fulfilled by housekeeping. I was also assigned to be a
public attendant but I was pulled out to be a runner because its the day that there was a lot of
check out and back to back rooms. My last assigned duty is in coordinator or office of
housekeeping. We are the one monitoring the room status and answering calls from other
department.

Housekeeping is really tough. You needed strenght and knowledge to be able to make your
task done. With the guidance of staff we are able to finish our duties and responsibilities in
this department. Sir Ronie, Maam Dezza, Maam Ailyn, Maam Regina, and all of the Room
attendants is the one I commend for guiding me and making us comfortable and happy
through our housekeeping journey.

Trisha Mae D. Bautista

Housekeeping Department

March 29 to April 12, 2023

Narrative Report

Food and Beverages department is the last department in my training. The staff conducts an
orientation and talks about the policies in our assigned department before giving us a task to
observe what we would do in the field. We are tasked with the preparation, presentation, and
serving of food and drinks to customers. A wide variety of styles and cuisine types can be
found in food. These can be categorized by nation. All alcoholic and non-alcoholic drinks are
considered beverages. Wines and all other alcoholic beverages, including cocktails, beers,
ciders, spirits, and liqueurs, are considered to be alcoholic beverages. I was also assigned at
Restaurant of Astoria, also known as White Cafe, where we serve and prepare foods for
customers. We established the Calteries here. Following that, I was assigned to work at a bar,
which is a retail business establishment that serves alcoholic beverages such as beer, wine,
liquor, cocktails, and other beverages such as mineral water and soft drinks, as well as sells
snack foods such as potato chips (also known as crisps) or peanuts for consumption on the
premises. Other staff members showed us how to make lemonade juice and other drinks.

I saw such great practices and procedures implemented in our department, and it helps
everyone of us learn more about how to be a good F&B staff. In this department, we gain an
understanding of different types of service and food dynamics in a variety of restaurant and
establishment styles. Food and Beverage is in charge of maintaining high food and service
quality, food costing, managing restaurants and bars, and so on. Sir Paulo was a member of
the staff who helped us and gave us advice on how to complete our tasks. He never
abandoned us until we realized he was always there to guide us. They assist us in ways that
we are unable to do on our own.
Trisha Mae D. Bautista

Food and Beverages Services Department

April 13 to April 27, 2023