CEBU ROOSEVELT MEMORIAL COLLEGES

Bogo City, Cebu

College of Commerce
HOSPITALITY AND TOURISM MANAGEMENT DEPARTMENT

In Partial Fulfillment of the Requirements of the Course

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
MAJOR IN FOOD AND BEVERAGE

PRACTICUM
REPORT
CEBU GOLDEN RESTAURANT

SARA JEN A. ALARDE

Practicumer

CHERISH AIZA Y. CRISOSTOMO

Practicum Adviser/Coordinator

MAY 2023
 TABLE OF CONTENTS

PROLOGUE
CHAPTER ONE
COMPANY PROFILE ………………………………………………………… 1
Background of the Company……………………………………………….… 2
Vision……………………………………………………………………………..2
Mission………………………………………………………………………..….2
Core Values…………………………………………………………………......3
Location & Vicinity Map………………………………………………………...3
Facilities………………………………………………………………………….3
Services Offered…………………………………………………………….…..3
Brochures……………………………………………………………………..….4
Flyers…………………………………………………………………………..…4
Relevant Forms………………………………………………………………….4
Menu………………………………………………………...……………..……..5
Promotional Materials…………………………………………………………...5
CHAPTER TWO
Weekly Progress Reports ……………………………………………………..7
CHAPTER THREE
NARRRATIVE TERM PAPER/REACTION PAPER………………………..32
CHAPTER FOUR
PERTINENT RECORDS AND DOCUMENTS………………………………35
A. Certificate of Completion……………………………………………………36
B. Daily Time Record (DTR)…………………………………………………...37
C. Resume……………………………………………………………………….38
D. Letter of Application…………………………………………………………39
E. Parent’s Waiver………………………………………………………………40
F. Endorsement Letter……………………………………………………….…41
H. Medical Test Results………………………………………………………..42
CHAPTER 5
ACTUAL DUTY PICTURES…………………………………………………...50
EPILOGUE

PROLOGUE
 In the realm of culinary excellence, where flavors intertwine and senses come
alive, there exists a place of extraordinary gastronomic wonders known as Golden
Cowrie. Within its walls, the symphony of clinking glasses, the melodious laughter of
patrons, and the enticing aroma of delectable dishes create an ambiance that beckons
the discerning palate.
As I step through the doors of Golden Cowrie, my heart brimming with excitement, I
embark on a remarkable journey that will take me through the realms of the dining
area, bar, and kitchen. This On-the-Job Training (OJT) experience promises to be a
transformative exploration of the multifaceted world of hospitality and culinary arts.
In the dining area, a canvas of elegance unfolds before me. From the meticulously set
tables to the impeccable service, every detail contributes to an unforgettable dining
experience. Here, I will learn the art of gracious hospitality, mastering the delicate
balance between attentiveness and unobtrusiveness. Guided by seasoned
professionals, I will discover the power of creating a warm, inviting atmosphere that
envelops guests in a cocoon of comfort and delight.
As I move into the bar, an atmosphere of creativity and mixology awaits. Behind the
counter, a symphony of spirits, fresh ingredients, and the skillful hands of mixologists
craft libations that awaken the senses. This vibrant space will become my laboratory,
where I will learn to compose cocktails that tantalize taste buds and elevate the art of
beverage creation. From classic concoctions to innovative blends, I will immerse
myself in the craft of mixology, understanding the harmonious marriage of flavors and
the finesse required to create liquid masterpieces.
Beyond the bar, the heart of Golden Cowrie beats within the kitchen. Here, the air is
alive with the sizzle of pans, the clatter of knives, and the aromatic dance of herbs and
spices. In this sanctuary of culinary mastery, I will step into the realm of culinary arts,
embracing the challenge of transforming raw ingredients into culinary creations that
are both visually stunning and delectably exquisite. Under the watchful eye of skilled
chefs, I will learn the precise techniques, intricate flavor combinations, and the art of
plating that elevate a dish from mere sustenance to a work of culinary art.
Within the dining area, bar, and kitchen of Golden Cowrie, I am poised to embark on
a holistic exploration of the hospitality industry. From providing impeccable service to
crafting inspired libations and creating culinary masterpieces, this OJT experience will
empower me to become a well-rounded professional capable of enchanting guests
and curating extraordinary dining experiences. With each passing day, I will embrace
the challenges, absorb knowledge like a sponge, and immerse myself in the energy
and passion that permeate the Golden Cowrie environment. This prologue marks the
beginning of a transformative journey—one that will shape me, inspire me, and unveil
the boundless possibilities that lie within the realms of the dining area, bar, and kitchen
of Golden Cowrie.
 CHAPTER ONE
COMPANY PROFILE
BACKGROUND OF THE COMPANY
For popular native Filipino restaurant Golden Cowrie, it started with a simple
idea to serve native dishes to foreign guests. Having migrated to Cebu to run a
furniture export business, Mrs. Tina Ebrada opened the first Golden Cowrie in August
1982 along Salinas Road in Lahug.
Every Filipino family’s momentous occasion is always paired with a hearty
feast. More than just celebrating a special event, this feast is also a way to bring
relatives and friends together. Despite the busy schedules, Filipinos would always find
time to partake in these festive moments. This and more of the Filipino festive culture
is being highlighted by Golden Cowrie Filipino Restaurant under Hukad Cebu Golden
Restaurant, Inc. With its rich offerings of local Filipino dishes, wooden interiors and
long tables where more people can dine together, and excellent service reflecting
Filipino hospitality, one can truly enjoy only the finest native Filipino cuisine.
For 33 years, Cebu’s homegrown restaurant Golden Cowrie and Hukad have
been part of families’ celebrations. Consequently, these restaurants being managed
by one of Cebu’s restaurant empires, Hukad and Golden Cowrie, rose to become a
culinary destination for both local and international tourists. Hukad/Golden Cowrie has
become VisMin’s go-to restaurant for Filipino comfort food. Highlighting on regional
fares, such as Cebu’s famous lechon, and other truly Filipino tastes plus the offering
of unlimited rice, Hukad and Golden Cowrie signifies the purely Pinoy salu-salo that
is never short on delectable food.
In order to match with the latest in Filipino food innovations and to appeal to a
new wave of customers, Golden Cowrie opened two new restaurant ventures: Hukad
and Salinas, and added fresh and exciting dishes to the menu, but still remained true
to the original concept of native Filipino cuisine.

VISION
“A HUKAD in every CITY”
MISSION

“Share the GOOD LIFE Through The Filipino Feast”

CORE VALUES

⚫ Family-oriented

⚫ Efficiency

⚫ Frugality

⚫ Integrity

⚫ Dynamic

LOCATION & VICINITY MAP

There are numerous branches of Hukad sa Golden Cowrie in Cebu City. But, the main
store is located

FACILITIES

⚫ Function Rooms
⚫ Parking Area
SERVICES OFFERED
⚫ Buffet
BROCHURES, FLYERS, RELEVANT FORMS & TARIFF
 MENU

PROMOTIONAL MATERIALS
⚫ Social Media
⚫ Flyers
 CHAPTER TWO
WEEKLY PROGRESS REPORTS
 CHAPTER THREE
NARRATIVE TERM PAPER/REACTION PAPER
The time I spent at Golden Cowrie during my OJT was an immersive journey filled
with invaluable lessons, unforgettable experiences, and personal growth. In this
narrative, I will share my reflections on what I have learned from the experience, the
remarkable people I encountered, the memorable events that shaped my practicum,
recommendations for improving the program, and advice for future practicum
participants.
What I have learned from the experience was during my OJT at Golden Cowrie, I had
the opportunity to delve into various aspects of the hospitality industry, including the
dining area, bar, and kitchen. In the dining area, I honed my skills in providing attentive
service, understanding the importance of table setting, proper etiquette, and effective
communication. This experience taught me the art of anticipating guests' needs and
tailoring the dining experience to exceed their expectations. In the bar, I learned the
craft of creating unique and innovative drinks and shakes. Through guidance from
experienced bar tender, I gained a deeper understanding of the diverse range of flavor
profiles, and techniques involved in crafting exceptional beverages. This hands-on
experience not only enhanced my technical skills but also ignited a passion and the
art of creating memorable drink experiences. Within the kitchen, I witnessed the
meticulous artistry and precision required to create exceptional dishes. I learned the
importance of proper techniques, flavor combinations, and plating aesthetics. Working
alongside skilled chefs, I honed my culinary skills and developed a deeper
appreciation for the transformative power of ingredients, as well as the role of creativity
and innovation in culinary arts.
The people I encountered during my OJT at Golden Cowrie were an integral part of
my journey. The camaraderie and support among colleagues, from fellow trainees to
experienced professionals, fostered an environment of growth and collaboration. Their
guidance and mentorship not only enriched my technical knowledge but also imparted
invaluable insights into the industry. The friendships I forged became a source of
inspiration, reminding me of the power of teamwork and the strength that lies in shared
experiences. Throughout, my practicum, several events left a lasting impression on
me. One of the most memorable was the opportunity to participate in a special culinary
event. Working alongside renowned chefs, I experienced the thrill of preparing
intricate dishes and serving distinguished guests. The adrenaline rush and the
challenge of delivering excellence in a high-pressure environment were transformative
experiences that pushed me beyond my limits. These events showcased the power
of passion, dedication, and teamwork in creating extraordinary culinary experiences.
Based on my OJT experience, I would recommend incorporating more hands-on
experiences and cross-training opportunities within the practicum program. Allowing
trainees to rotate between different departments, such as the dining area, bar, and
kitchen, would provide a well-rounded understanding of the entire operation. This
exposure would foster versatility, adaptability, and a comprehensive skill set,
preparing trainees for a broader range of future roles within the industry.
To future practicum participants, I offer the following advice:
1. Embrace every opportunity: Approach your practicum with an open mind and a
willingness to learn. Embrace challenges, even if they seem daunting, as they offer
the greatest potential for growth.
2. Learn from everyone around you: Seek guidance from colleagues, superiors, and
even fellow trainees. Everyone has something valuable to teach, regardless of their
position or experience level.
3. Take initiative: Proactively seek feedback and opportunities to expand your skill set.
Show enthusiasm, demonstrate your willingness to learn, and actively contribute to
the team.
4. Embrace passion and dedication: Approach your work with passion and dedication.
These qualities will drive you to excel and make a lasting impact on those you serve.
My OJT experience at Golden Cowrie was a transformative journey that surpassed
my expectations. The technical skills I acquired, the remarkable individuals I
encountered, the memorable events I participated in, and the lessons I learned have
shaped my professional growth and inspired me to pursue a career in the hospitality
industry. By implementing cross-training opportunities and hands-on experiences,
future practicum programs can provide an even more comprehensive foundation for
aspiring professionals. To those embarking on their own practicum journey, I
encourage you to embrace every moment, learn from those around you, and approach
your work with passion and dedication. The opportunities for growth and the rewards
of the industry await you on this remarkable path.
 CHAPTER FOUR
PERTINENT RECORDS AND DOCUMENT
 CHAPTER FIVE
ACTUAL DUTY PICTURES
Assigned in the reception area Taking order

Sweeping the dining area Arranging chairs

Polishing cutleries
 Cleaning tables Washing glasses

Polishing bar Equipment Making shakes

Assigned as an expo
Adding butter on scallops Peeling vegetables

Cleaning tables Wrapping shanghai roll

Inventory
EPILOGUE
As the final pages of my OJT journey in Golden Cowrie come to a close, I am filled
with a profound sense of gratitude and accomplishment. The chapters that unfolded
within the dining area, bar, and kitchen of this esteemed establishment have left an
indelible mark upon my professional growth and personal development.
In the dining area, I have witnessed the transformative power of genuine hospitality.
From the warm greetings to the impeccable service, I have learned that creating an
extraordinary dining experience extends beyond mere technicalities. It is about
cultivating a genuine connection with each guest, anticipating their needs, and
ensuring their comfort and satisfaction. The lessons learned here have ingrained in
me the importance of empathy, adaptability, and the art of creating lasting memories.
Behind the bar, I delved into the realm of creativity and craftsmanship merged to
create masterpieces. Through the guidance of seasoned bar tender, I learned to
navigate the vast world of flavors, and techniques. Each drinks and shakes crafted
was an opportunity to evoke emotions, tantalize taste buds, and surprise guests with
innovative libations. The bar became a canvas where I honed my creativity, and the
smiles of satisfaction on the faces of those I served became my greatest reward.
Within the kitchen, I immersed myself in the realm of culinary artistry. From the heat
of the stoves to the precision of knife skills, I discovered the immense passion and
dedication required to create exceptional dishes. Guided by experienced chefs, I
learned the delicate balance of flavors, the importance of meticulous execution, and
the transformative power of culinary innovation. The kitchen became my sanctuary,
where I found solace in the alchemy of ingredients and witnessed the profound impact
of a well-crafted dish on the palates of those I served.
The culmination of my OJT experience in Golden Cowrie has exceeded my
expectations, unveiling the multidimensionality of the hospitality industry. I have grown
not only as a professional but also as an individual, carrying with me the invaluable
lessons of teamwork, adaptability, and a relentless pursuit of excellence.
The connections forged within the vibrant walls of Golden Cowrie have become a
cherished part of my journey. The camaraderie among colleagues, the shared
laughter during hectic moments, and the unwavering support from mentors have
created a sense of belonging and fueled my passion to push beyond my limits.
As I pen the epilogue of my OJT in Golden Cowrie, I am filled with profound gratitude
for the invaluable experiences, knowledge, and memories that will forever shape my
career trajectory. The dining area, bar, and kitchen have become not just spaces but
reflections of my growth, resilience, and unwavering commitment to the art of
hospitality.
Armed with the lessons learned and the experiences gained, I step confidently into
the wider world of the hospitality industry. The OJT in Golden Cowrie has equipped
me with the skills, the vision, and the determination to curate exceptional dining
experiences, leaving an indelible impression on every guest I encounter.
As the final curtain falls on this transformative journey, I express my heartfelt
appreciation to Golden Cowrie and its remarkable team. Their mentorship, guidance,
and unwavering support have shaped me into a professional capable of leaving an
enduring legacy within the realm of hospitality.
The epilogue of my OJT in Golden Cowrie is not an end but rather a new beginning—
a springboard from which I will continue to elevate my craft, embrace new challenges,
and weave my own narrative within the vast tapestry of the hospitality industry. With
Golden Cowrie as my compass, I am poised to embark on a lifelong quest for
excellence, armed with the memories and experiences that will forever inspire me to
create extraordinary moments for those I serve.
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