ON-THE-JOB TRAINING

at
HOTEL ST. ELLIS

In Partial Fulfillment of
the Requirements for
Bachelor of Science in Hospitality Management

Submitted by:
Rayven Marie F. Austero

Submitted to:
Ms. Rina Marie B. Daloso

June 13, 2023

 I. Table of Contents
II. Brief History/Background of the Company/Company Profile (1 to 3 pages) 2–3
III. Summary of the OJT Experience (3 to 5 pages) 4–8
IV. Assessment of the OJT/Practicum Program 8-9
A. New knowledge, attitudes, and skills acquired
B. Theories seen in practice
C. Feedback that can be given to the company or institution
D. Benefits gained
E. Problems encountered
V. Appendices
A. Company brochure and/or pamphlet 10
B. Copy of the Endorsement Letter 11
C. Copy of the Training Plan 12
D. Copy of the signed Waiver Form 13
E. Daily Time Record 14
F. Quarterly Performance Appraisal Forms 15
G. Certificate of Completion 16
H. Journal 17 – 34
I. Documentation 34 – 36

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 II. Brief History/Background of the Company/Company Profile (1 to 3 pages)

Hotel St. Ellis in Legazpi City

Hotel St. Ellis was formally opened in December 20008 that was called La Trinidad Hotel. The
hotels day-to-day operation is managed by the Genesis Group led by former Manila Hotek
general manager Miguel Cerqueda, which also manages several great hotels and resorts in the
country, like Astoria, A. Venue Suites, Misibis Bay, Las Casas Filipinas de Azucar, and even
Bellaroca. Conveniently located along Rizal St., it is a short 3-kilometer drive from the airport
and has easy access to business establishments, shoppin malls, place of worship, and the
Embarcadero are all within walking distance.

The Lobby was described by Victor Agustin of Cocktail’s blog as Greenbelt 5 standard “without
the Greenbelt 5 sting on the wallet”. It was not humongous by Manila standards, but it was sleek
and elegant. Management made a wonderful effort to spruce up the interior. They just need to
make sure that the sole elevator in the lobby is always in tip-top shape or else the senior citizens
will be put to the stress-test in the elevator door was well-lit. Pleasing to the eyes.

Hotel St. Ellis also have a many Facilities. Top of Hotel St. Ellis that can use for the events, they
also have meeting point. Theater also that can use for big event as a venue, Crossroads Café and
Restaurants, Spa, and Swimming pool.

Hotel St. Ellis and the Embarcadero retail strip have the same owner. As such all hotel guest
received a complimentary ride back and forth using the electric – powered Embarcadero vehicle.
Talk about being clean and green.

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 LOCATION

The six – story hotel is located along Rizal St. Corner Governor Forbes St. Translation it is
strategically located in the downtown area, very near the Embarcadero retail strip, a short trcicyle
ride to the Legazpi public market and Landco Pacific Mall and within walking distance to the
Lcc Mall (As compared to Venezia Hotel and Pepperland Hotel, both of which are near to the
airport. It is a short 3 kilometer drive from the airport and has easy accees to business
establishments, shopping malls, places of worship, and the Embarcadero are all within walking
distance.

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 III. Summary of the OJT Experience (3 to 5 pages)

On-the-job Training is part of a college curriculum that aims to train and orient students about
the work and their future career. It is a type of skill development where a worker learns how to
do the work through hands-on experience. On the Job Training is one method by which students
are exposed with different work situation designed to give students an opportunity to experience
and a chance to apply the theories and computation that they have learned from the school. It
also helps the students to acquire relevant knowledge and skills by performing in actual work
setting.

OJT is very important not only to teach students regarding their chosen career but also to show
students the reality about working. The students will be exposed to the actual work related to the
course that they are taking. It also allows those with no experience to work and to learn at the
same time. On-the-Job Training helps the trainee to learn more about his chosen field and
practice what he has learned from the school. It helps in the building up of the trainee’s
competence. Of course, when a students is competent enough, he will be able to do things
successfully and. This training develops one’s professionalism in dealing with people. After the
training, the trainee will be able to handle situations properly and he’ll be able to know how to
socialize well with his colleagues. He will also be able to work well with everyone and he’ll have
a good teamwork. OJT also enhances the critical thinking abilities and discipline of the student
conducting his training in a company. His ability to make sound decisions and evaluate pertinent
factors will be improved.

Having a proper On-the-Job Training helps in the preparation of future professionals for their
future jobs. What the students learned in their On-the-Job Training, even the little things, can be
applied when they are already working. Students will be trained not only academically but
socially as well. The way they work and communicate with others will not be a problem for them
anymore. It also gives the trainee the chance to immerse himself in his chosen field and
experience and learn the skills necessary to the industry he is interested in. Working with
experienced staff, one will be able to observe how the job is done properly.

As part of our requirements, we have to undergo an on-the-job training for 600 hours. First day I
started my duty was not that too hard for me to adapt the environment inside the hotel because
they warmly welcomed me. All I can do as students is to learn whatever I can in school be
inspired love the path I take and finally do our best in everything I do with a positive outlook in
mind. It took us more than a week to experience variety of clerical work then I have gotto
communicate and approach different type of people in the hotel. I believe that the things I've
learned in this experience will greatly influence my life and on how I tackle obstacles that will
come ahead. Work experience equips me with certain soft skills such as communication skills
through answering the phone call, face to face talked and etc. Gaining work experience as a
student is that it gives me the chance to try things to see if what it suit for me. Even though I’m
just a student trainee. I didn’t take my OJT for granted I always want to do my best during my

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OJT. When it comes to my mistake, I’m not afraid to be corrected by someone better than me
when it comes to work because mistakes can be a best teacher. Knowing how to handle and
tackle different issues and still be diplomatic in both action and words is important. The whole
experience was quite memorable. It is so exciting in the ‘real’ world being independent and
figuring things out on my own.

On the job training, that is the time that we need to train ourselves of being a worker preparing
our self to be a young hotelier in the future. In the first day the supervisor of Housekeeping Ms.
Elizabeth orient us on how to do in cleaning the room and especially the chemicals to familiarize
us and tour us to the 3rd floor – 5th floor of the rooms and every floor have a pantry area, after that
Ms. Rhis teach us we were taught to make the bed and do beadings and especially clean the cr,
because this is the one important. After we finished clean the room we proceeded to another
checkout room to do the individual beading of the king size bed. This OJT was my first
department the housekeeping I learn how to fixed the bed in proper way how to mater the flat
sheet so it will be look nice and clean or no scrap. Ms. Rhis teaches us how to clean the room
properly and they teach us the standard way. And I learn lot of them being a housekeeper I need
to be responsible in cleaning the rooms of the guest the room attendant and some other trainees
also teach me how to do the checkout first I need to check if there a thing left by the guest or
actually checking the room before they settle in the front desk. I learn a lot because this is my
first time and its true being a trainee in housekeeping department is hard like for me sometimes I
can’t fixed the flat sheet in proper way but later on I improved it I learn it. And I am thankful to
all of them. And now as I finished my OJT I learned to communicate and understandwell what is
the customer service specially in housekeeping department. I became more responsible about
regulations and follow every standard procedure they have I reminded myself that I’m not here
to be lazy but I’m here to prove myself I have an edge in this industry. I have realized that being
punctual is more important than being industrious. For showing that you have that eagerness in
the job is being like you owned it. During check- outs it’s around 2 o’clock pm. All of us we’re
so busy because there are so many rooms that we need to clean. While we enter the room first
thing to do is to check the room if the guests have left important things or the lost and found. If
the guests have left their things we need to tell it to the Room attendant. Second is to get all the
garbage liner from the room and from the comfort room, next one is to get all the used towels
and set aside in to the cuddy all the opened amenities like slippers, shampoo, soap, and dental
kit. And then start to clean the comfort room and your partner may start also to take off the
pillow cases of the pillow and start to make the beddings. And then after that we need to dust the
carpet and to dust all the things inside the room using feather dust. Being in this industry we
need to be aware and accomplish the task given to us. Sometime I’m being scolded by our
attendant’s because they see me during working hours hanging on the stairs and only sitting.
After then I don’t do it again. I’m thankful because all the staff are kind and have a long patience
to me. Be an observant of what your environment has and don’t tolerate bad deeds inside the
hotel. Be productive and don’t complain at some point that you are commanded by your
supervisors because they know how to reward you as you work hard know that this training will
help me in my future career. And this is the start for being a young professional. And having a
knowledge in this is an edge to others. And now as I finish my housekeeping training I learn so
many things to them and I'm thankful to all the staff and employees in Hotel St. Ellis.

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We have experienced to work as a team and always be accountable to the outcome of the task
given to us. We have learned to manage our time and effort to under take tasks and to be flexible
enough to perform our work as hotel trainees. And had experienced to work with the different
areas of the housekeeping department namely: the guestroom, public area and the linen and
laundry area. In the guestrooms, we had learned to make-up the bed; clean the room and the
bathroom and set-up a room according to the Hotel St. Ellis standards. Also learned the different
room set-up in every floor and learned the different linens used when making-up a bed, learned
the proper manners and courtesy towards the guest and learned how to become an effective room
attendant. In the public area, need to learned the tasks done in every area of the hotel. We learned
that general mopping and polishing of the lobby should done at midnight to avoid accidents hotel
perimeter should always be clean all the time, glass doors and walls should also be immaculately
clean and that the different furniture and fixtures should be treated and used with the right
chemical, tools and equipment’s like the floor polisher, wax stripper, wood and metal polish and
the vacuum cleaner. I learned a lot in Housekeeping Department and I enjoy staying their in
almost 1 month.

My second department is Food and Beverages (FNB), I felt nervous because the supervisor here
are strict but you have learn about it I have a idea on what are doing here because when I was a
Senior High School we have a Work Immerion that it’s Catering so it’s just the same doing in the
restaurant I guess my first day I do washed the dishes and table set up of tissues with spoon and
fork, water goblets in Crosscroads. The guests should be made to feel that they are being cared
for and not that they are an intrusion into the operation. The duties that I carried out are many
and varied according to the particular food and beverage service are concerned. Before the
openin of the Crossroad, we need to prepare for service or what we called “mise-en-place”. It is
traditional term used for all the duties that have to be carried out in order to have the room ready
for service. I am responsible for the task that was given to me. Once the guests enter, I greet
them and assist them to their table, and give the menu after that served a water. And served a
water to the guest, served fruits shakes and especially bus out the plate after the guests finished
eating in their Ala Carte. Second day Ms. Angel the supervisor orient us for what should we do
in the Crossroads, especially if there so many guest need to work fast because not all the guest
have a patient, she discuss the Dos and Don’ts in their teams and his teammates are all men
because when have event’s mostly needed the men to lift a table and chairs especially if have a
events. The event’s area in the Theater, Façade, 6 th floor and lastly in the Crossroads every
morning have a breakfast buffet, and every Friday have a dinner buffet for Ballroom, the
Ballroom is every Friday starts at 6:00 in the evening mostly the dancers in Ballroom are old
lady and man to enjoy their lifes in just a simple day in every one a week. I have a lot expiernce
in FNB Department I assigned to the event’s served in Buffet lunch or dinner I enjoy it because
of I have some interns talk our lifes and being friend with them. Most of the time I’m always in
Crossoroads my everyday schedule is closing I experience to take order to the guest I felt
nervous on that because It’s was my first time and after that write their order to the OS and give
the OS to Kitchen a prepared that, after a minutes I pickup the food and served it to the guests. I
maked a coffee, fruits shakes.

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Other day I assigned in opening schecdule, every morning have breakfast buffet I wake up early
to be their on time, when I already arrived in Hotel first thing that I do is to prepared the Corn
Flakes and Milk and display it, after that remove the cling wrap on the bread lastly prepared the
pineapple jam and butter for the bread’s. As the room number of the guests for thieir breakfast
meal. Lastly bus out the plates and refill the food when it’s already empty, especially the fruits
get in the Pastry area.

My last department is Kitchen, first day the supervisor Chef Regie orient us about of our
schedule for one week. For me it’s just easy to catch up about what are doing in Kitchen because
first of all my course is BSHM, in school we have a Laboratory every examination days. My
everyday doing in Kitchen are washed the dishes, scrape potatoes, mise en place the ingredients
for breakfast Egg Station every morning but sometimes it’s just only plated breakfast to the
guest. And I learned how to prepared/make their especial pizza the Ultimate Crossroads Pizza
it’s very simple doing of that, and assist to chef to cooked the food for Ala Carte. I learned a lot
in my last department which is Kitchen I really enjoy their even it’s very tired because in
everyday doing prepared all the needed I also make a employees meal everyday.

I make a pizza sauce the Quattro Formagi (Nestle Cream and Fresh Milk), and spread egg wash
to bread (Egg, Milk and Vanilla), after that I prepared the take out food (PM SNACKS) it’s
bread with ham and cheese. I also make stuffing eggs with pickles with onions, after that Chef
Edmar assigned me to fry the Fried Chicken for Ala Carte.

I assigned to the breakfast buffet the Egg Station from 6:00 – 10:00 in the morning. I fry sunny
side up and omelette egg for the guests request. The omelette egg has bell pepper, onion,
tomatoes, ham, bacon, cheese, hotdog, mushroom and carrots, but it’s depends to the guests if
what they want to put in their omelette egg. After that I experienced the Friday Buffet our live
station on that is Mongolian Station it’s just a smilar to fry noodles, I cooked that if the guest
wants this the ingredients for this is noodles, onion, baguio beans, cabbage, bell pepper, carrots
and lasty is bean sprout and have a peanut sauce. I enjoy that I experienced this two to talked to
the guest I felt so nervous because I think what I cooked was not good to them but I’m thankful
because no one complained for what I prepared food for them. I enjoy this because my friends or
other interns are very helpful to each other. Sometimes I just go to Pastry area to help prepared
the breads, bibingka, sliced fruits, maja, tart etc.

The mostly doing in the Kitchen Cleaning all dishes, work stations, cooking equipment, and food
storage areas in accordance with food safety regulations. Washing, chopping, shredding, and
grating ingredients for subsequent use by the chef. Sweeping and mopping floors, as required.
Assisting with the unloading of deliveries. Storing ingredients according to prescribed food
safety regulations. Assisting with the monitoring of inventory. Reporting all damaged or faulty
equipment to the kitchen manager. Packaging customers' leftover food upon request. Cleaning
trash cans and disposing refuse on a regular basis.

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In Housekeeping always does is clean the checkout rooms, clean the pantry area, refill the
aminities and especially the chemicals. In FNB always daoes is wiped out water goblets, plates,
served to the guest always clean the area, washed the dishes bar area. Lastly in Kitchen mise en
place always the ingredients for the ala carte. As I finished my 600 hours in Hotel St. Ellis I’m
really happy because I survived the everyday struggle for my 3 departments, I learned a lot for
my 3 departments, because every department I learned to my supervisor and to their teams is just
enjoy the work don’t be stress on it and always do the task that give.

IV. Assessment of the OJT/Practicum Program

A. New knowledge, attitudes, and skills acquired

I’ve learned how to be serious enough while working because in the three
department that I experienced in work is not easy. I became more hospitable
because in that kind to guest or everyone you need to become hospitable and you
need to treat your customers as a family so that they will feel comfortable dealing
with you and for that, there’s a possibility that they will come back in your Hotel.

B. Theories seen in practice

You need to be responsible to all the task given by your supervisors. And follow
the rules in every department from Housekeeping, Food and Beverages and
Kitchen. Always listen to all ahead to us especially the biggest need we have a
respect to each other.

C. Feedback that can be given to the company or institution

We learned a lot during our training in Hotel St. Ellis. One of the most important
attributes that our supervisor taught us is self- confidence. A person’s confidence
is based upon one’s knowledge of the jo and most importantly one’s own personal
belief in our abilities. A supervisor who demonstrates his/her knowledge and the
confidence to use that knowledge will usually inspire others to gain and use the
same knowledge. Even though we are only trainees, they don’t treat us like others.
And as a trainee we don’t feel uncomfortable as we worked with them. They also
encourage us to go on with our studies until we become professional.

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 They need to improve their machines, equipments and other facilities like the
office and laundry area. They need to have a big space for all the stocks of the
mini bar, like the liquor, soft drinks, chocolates,snacks and for bottled water.
Especially need always a stock for amenities and chemicals in Housekeeping.

D. Benefits gained
OJT helped me to become more familiar with the realities in working. Sometimes,
I’m stress and feeling disappointed because I always think that we cannot spend
our vacation with our families because we’re busy fulfilling our 600 hour
requirement. But our training helped me to become more mature to face the
reality in future and it exposed me to different kinds of people and to the industry
that I might be in.

E. Problems encountered
The problem that I encountered in Hotel St. Ellis, in Houskeeping they always
need a downy, amenties, chemicals especially the Pillow Case, Bedsheet, Duvet
Filler because it’s always have a stain even if it’s a new laundry. In FNB the
problem that I encountered sometimes their staff have a bad attitude but I’ll be
honest to him say that his attitude is to ugly. In Kitchen the one chef their face
always looks angry to everyone but one chef said it’s really like that when you’re
old already HAHAHAHA.

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V. Appendices

A. Company brochure and/or pamphlet

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B. Copy of the Endorsement Letter

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C. Copy of the Training Plan

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D. Copy of the signed Waiver Form

13
E. Daily Time Record

14
F. Quarterly Performance Appraisal Forms

15
G. Certificate of Completion

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H. Journal

March 09, 2023

Day 1
First Day, when I was assigned to housekeeping, the first thing we did was teach us
how to make a bed. And clean floors, cr, and whatever else needs to be done. The
first day was tiring because of the weight of the comforters, doing it alone because
everyone had their own task. But as long as it lasts, you will learn and get used to
housekeeping, it's fun because you're with friends even though you're tired, you're
still enjoying it.
March 10, 2023
Day 2
It's a tiring day today, because it's so many checkout in hotel all of my team mate are
very tired in this day all may body is very tired and cleaning the pantry area, sweep
the stairs from 5th floor – 3rd floor.
March 11, 2023
Day 3
We clean a 5 rooms today, it's very tiring day but it's part of out job and also our duty
is 8:00-5:00 pm it's too long but it's ok, we do a lot in cleaning a room but in the
afternoon it's just a chill because don't have a checkout.
March 12, 2023
Day off
March 13, 2023
Day 4
We clean all the pantry, and also we count that and arranged properly. That’s the only
we do in the whole day, because no checkout.
March 14, 2023
Day 5

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My duty is 6am-3pm. When I'm already in hotel I count all the new delivered in the
pantry of housekeeping. After that we are so many because the Mariners Naga and
UST are already there. We clean the theater, even it's tired it's happy because we talk
a lot while cleaning. I have over tome 1 hour.
March 15, 2023
Day 6
My duty is 6am-3pm again until sunday. I went out at 3pm. What I did today was
make up room with sir Regin and Ate Sabel. We have more than 10 rooms, when we
make up the room, all we do is clean change towels and put the things we need in the
cr again, it's also tiring because there are more than 10 rooms, and the most important
thing is not to interfere with the guests' belongings and they need to be with Sir Regin
and I when we go to the make up room in case it gets lost or someone moves, because
he will defend us that no one has touched their room. after that sister sabel and I
counted the spotting bedsheet king, pillow case, pillow shams and finally for
damages. I have 1 hour overtime.
March 16, 2023
Day 7
Today morning I arrived at 5:21 am I'm early because I don't want to be late because
my duty is 6am. Refill all the amenities in this day. First thing that I do is to count all
the spotting and for damaged. After that Sir Regin call me to MUR means make up
room for 10 rooms I'm only the one who clean the room, but the always reminder of
sir Regin don't touch the any things of the guest I always follow that to don't have a
problem. I have 1 hour overtime.
March 17, 2023
Day 8
I arrived in St. Ellis around 5:21 am, after I check in I go in 3rd floor because it's have
a checkout all of that the checkout in the morning I have 6 rooms, after that sir Regin
call me to MUR the 3 rooms. I have 1 hour overtime. In the afternoon sir Regin call
me again to have a room check from 3rd floor - 5th floor. I have 1 hour overtime.

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March 18, 2023
Day off
March 19, 2023
Day 9
I arrived in Hotel 5:20 in the morning because my duty is 6am. After that I go to the
pantry to see what should need to do. And sir Regin tell to us we have checkout
already, the rooms that I clean in just morning is already 6 rooms with Kaye she is
from Sorsogon.
March 20, 2023
Day 10
My duty is 7am I arrived in Hotel at 6:20. After that I already go to the pantry and
ma'am beth the supervisor is already in the office, and she says us that we have
already checkouts in the morning we have 5 rooms that we clean with Trisha from
Sorsogon. After that we have briefing all the OJT students to ma'am beth, when we
are doing that ma'am Kc the HR go to the pantry because we have 2 school that added
from CamSur & Tabaco. In the after we do wall washing from 3rd to 4th floor.
March 21, 2023
Day 11
In the morning we have again a briefing with ma'am Beth and sir Regin with all the
OJT'S after that we proceed to the room that already checkout room 414 with Daniela
and Monica, Monica and I assigned in the bedings while Daniela in the cr. After I
finished that sir Regin called me because we do a MUR the MUR is make up room.
The rooms that we MUR are 6 rooms and the last room is already clean so he say 5
mins. break after that we proceed already.
March 22, 2023
Day 12
First day in the morning we do to clean a CO room ma'am Beth assigned us in every
room that's have CO. After the there's nothing do because that's not have a checkout.

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In the afternoon we have a general cleaning in all rooms clean the shower, the cabinet
all the things in the rooms.
March 23, 2023
Day 13
I arrived in hotel at 6:38 in the morning after that we are in the lunged area wait until
7am. After that we go in the office and sir Regin see us and assigned to the checkout
rooms from 3rd floor 2 rooms are already checkout the room number is 302 and 303
but Monica and Daniela they are assigned in the pantry from 3rd to 5th floor, while
me stay in the 303 room to clean. After we finished it sir Regin say us to eat a lunch
around 10am because we have 6 checkouts around 12pm. After that we clean the
room 312 with the Sorsogon buddy's hehe. Around 3pm sir Cloy call everyone to
clean the pool area because it's very dirty because of the paint.
March 24, 2023
Day 14
I arrived in Hotel at 6:45am. We do 2 checkout only, after we cleaned we were
assigned to the pantry to clean up from 5th floor. In the afternoon assigned us in the
lobby to clean the dirt because because that was used in the pictorial of the bride and
groom because there is an event today which is a wedding.
March 25, 2023
Day 15
First thing do to is go to the office and asked if already have a checkout. They said
512 is already checkout after we finished it the next room is 511 we go there and we
got a food in this room and we eat that hehehe. Have pop rice and 3 juices after sir
Regin he is the Team Leader in Housekeeping with sir Cloy call me to help them in
MUR - Make Up Room from 403, 415, 508, 502, 503, 507, 305, 307, 309, 310. After
we eat lunch we go to the office and wait if already have a checkout just a minute sir
Regin call us to clean the checkout room 312.
March 26, 2023
Day off

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March 27, 2023
Day off
March 28, 2023
Day 16
We clean in the lobby area, because today morning so may guests have a seminar in
the theater and also in the lobby have a pictorial in the wedding. We sweep from the
6th floor to the 3rd floor, and after that we will do a wall wash. The next task is to
clean the checkout room 310 we are three in one room because it's big Daniela,
Monica and Jeff from UST.
March 29, 2023
Day 17
In the morning ma'am Beth assigned us to arranged in the pantry. We clean the
checkout room 303. After we cleaned the room we ate in the lounge are, after an hour
break we went up and cleaned checkout room 512 and then moved to room 515.
March 30, 2023
Day 18
First day in the morning we have a briefing again because it's so many happen and
concern for what are we doing. After that we go to theatre to sweep, and go to the
pantry area. In just a minute ma'am beth assigned us to clean the checkout room from
3rd floor room 301 my partner to clean the room is Monica.
March 31, 2023
Day 19
I arrived in Hotel at 8:35 in the morning, I go to the lounge area while waiting at
exact 9:00 in the morning. We to the office and go to the checkout room 410 we need
to clean it early because the room is arrival of the guess. The next room is 409 we are
three in room I'm with Daniela & Venny, Venny is from CamSur. After we eat a
lunch we go already to the checkout room 402 and the next room is 411.
April 01,2023
Day 20

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I arrived in Hotel at 8:23 in the morning and I go to the lounge area first because I
wait until 9:00am. I went to the office and sir mac said we went to 308 because the
checkout needed to be cleaned, Daniela was with me. Our next room is 304 and
Monica came to us.
April 02, 2023
Day 21
My schedule today is 8:00-5:00. When I arrived I go to the longue area first to wait
until 8:00. It's already 8:00 I go the office to check if already checkout, so ma'am
Beth assigned me to the 5th floor I'm with Karen from UST the room we clean is 504,
I clean to the cr brush the tiles because it's very dirty while Karen in the bed to
changed all the bedsheets and duvet filler. After I finished my work I go to the office
to sit down first because there are no checkout room. I go to the pool area to give the
pool towel to the guest, after that I go to Daniela & Monica to so some Touched Up
Rooms.
April 03,2023
Day 22
My schedule tody is 6:00-3:00pm. When we go to the office sir Ruben see us and
assigned to sweep in the lobby area we are three in the lobby Daniela, Monica. After
we finished to sweep we go to the office to arranged the amenities with Daniela.
Already have checkout room in the 3rd floor, room 304 so we clean it already with
Daniela and Monica. When we finished cleaning we go to the office and wait for
what should we do, after that sir Joshua assigned us to do a shine up to the chair and
wall wash to the 3rd floor. In the afternoon we do to separate the damaged and
spotting pillow case, pillow sham, bedsheet king & bedsheet single and put it into the
plastic and put a label to recognized it immediately.
April 04, 2023
Day 23
Today my duty is 6:00-3:00pm, while I'm traveling go the hotel I just review for the
exam. I arrived at 5:40 in the morning. At 8am we start the test with Daniela, Monica,

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Bryan, John Lawrence. I got 44 score in the test after a minute we proceed to the
room to have a evaluating one by one. And ma'am Beth would have evaluation for the
room that I clean.
April 05, 2023
Day 24
My duty is 6:00-3:00pm. I arrived in hotel at 5:50 and I go the lounge area to fix may
hair and other things. I go to the office when I'm already finished to pony my hair.
Mean while ma'am Beth call us to touch up the room 508 because it's very dirty. The
next room is from 3rd floor, it's already checkout room 309 so we clean it Daniela,
Monica and Auria are with me Auria is from CamSur.
April 06, 2023
Day 25
In the morning we assigned to the VIP room to check the amenities and also to
changed the bath towel, put a face towel, hand towel and bath robe, because the VIP
today is Cristy Fermin. The next room that we checked and clean is room 508 I clean
the shower and the other needed to clean in the cr. After we finished we go to the
office to sit down first, meanwhile sir Mac call us because the room 401 is already
checkout and we go there to clean it. In the afternoon we clean the office and
arranged the amenities then put a stock. The next is count the bath towel and see if
have a damaged and spotting on that, and fold it properly then put in a plastic. 12
Hours
April 07, 2023
Day off
April 08, 2023
Day 26
In the morning 6:09 is already checkout so we clean it already the room 306 Deluxe
Twin. After we finish cleaning the room sir Mac call us and go to the 5th floor our
next room is 511 King Size. The next room is 514 it is also King Size, it's very messy
in the room they have a 2 extra beds. Meanwhile we go to the office to relax in just a

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minute, but sir Mac see us and say have checkout room 409 and we clean it. In the
afternoon the checkout room is from 5th floor, room 505 we clean it already because
it's arrival. - 12 Hours
April 09, 2023
Day Off
April 10, 2023
Day 27
I arrived in Hotel at 5:45am after that I go first to the lounge area, and it's already
6:00 we go to the office. And sir Cloy call us to refill the chemicals and amenities in
the pantry area. And arranged properly the bedsheets, duvet, rags, and pillow cases.
Already have a checkout room 406, and we teach the new rotate from FNB. The next
room is 408 we clean it because the guest transfer to the 5th floor, we assist their
luggage and transfer it to the 501.
April 11, 2023
Day 28
This is my last day in Housekeeping Department, I learn a lot here to set up the bed
for the guest and especially know the part of their bed in Hotel. What I did was sweep
the facade area, and water the plants outside and tidy them up. After that we touch up
the cr in the theater and put a tissue. Ma'am Beth assigned me to check the Property
Gate Pass this for the laundry, the SOA.

Date: April 12, 2023

Day 1
This is may first day in Food and Beverage Department (FNB), I felt nervous on that
day but I have an idea on what need to do because when I was Senior High School we
have a Work Immersion and that is Catering we set up in table, washed the dishes,
served a food. It's just the same in FNB the whole day that I do is:

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 Washed the dishes and clear the bar area Table set up at crossroads (plate, spoon,
fork and water goblet) Deliver soiled dishes to the kitchen Served a fruit shake
(Crossroads)
Date: April 13, 2023
Day 2
My 2nd day we have orientation with Ms. Angel the supervisor in FNB, she discuss
the rules in their teams and especially she don't want to do when we are on duty after
we finished the orientation, we proceed to the task that give to us this is the whole day
I do: Served a egg (Crossroad) Attend orientation with Ms. Angel Wiped out
buffet area Wiped out plates Refill water goblets (Crossroad) Served a
complementary bread stick to the guest (Crossroad)
Date: April 14, 2023
Day 3
My third day I felt so tiring because so many to do in the Crossroads this is the whole
day I do: Deliver soiled dishes to the kitchen Pick up newly washed plates
Refill a glassware (Facade) Set up a water goblet (Facade) Set up table & chair
(6th Floor) Prepared a plated spaghetti & egg pie (6th Floor) Served a food
spaghetti & egg pie (6th Floor) Overtime 1 hour
Date: April 15, 2023
Time: DAY OFF
Date: April 16, 2023
Time: ABSENT
Date: April 17, 2023
Day 4
Served Cheesecake (At Meeting Point) Sing a Happy Birthday (At Meeting
Point) Bus out plate (At Meeting Point) Refill plates, glasses and salad plates
(Crossroad) Serve guest's request (Crossroads) Find a menu to the 3rd floor - 5th
floor Swept the floor (Crossroads) Pull out the juicer & cups (Crossroads)
Table set up (Crossroads) Served buffet 65th birthday (Crossroads)

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Date: April 18, 2023
Day 5
Bus out plate, water goblet (Crossroads) Wiped the table (Crossroads) Deliver
soiled dishes to the kitchen Pick up newly washed plates Served water
(Crossroads) Table set up (Crossroads) Wiped out spoon, fork and plates
Refill a juicer (Crossroads) Refill plate's, saucer's and water goblets (Crossroads)
Date: April 19, 2023
Day 6
Bus out salad plate & glassware (Crossroads) Refill tissue (Crossroads)
Served water (Crossroads) Washed the dishes and clear the bar area Refill the
plate in breakfast buffet (Crossroads) DSWD - EVENT Served a food to the
guest buffet DSWD - EVENT (Theater)
Date: April 20, 2023
Day 7
Bus out plate & glassware (Crossroads) Refill spoon & fork (Crossroads)
Served water (Crossroads) Refill tissue (Crossroads) Deliver soiled dishes to the
kitchen Pick up newly washed plates, saucer, spoon & fork (Kitchen) Wiped out
salad plate's, saucer, spoon & fork
Date: April 21, 2023
Day 8
Deliver soiled dishes to the kitchen Pick up newly washed plate's & saucer's
Assist guest request (Theater) Served a food to the guest breakfast buffet DSWD -
EVENT (Theater) Give a wifi voucher to the guest (Theater)
Date: April 22, 2023
Day 9
Pick up newly washed plate's, saucer's, spoon & fork Wiped spoon, fork & knife
Sort the spoon, fork and knife (At the back of the bar) Helped table set up
(Crossroads)
Date: April 23, 2023

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Day 10
Bus out plate's & glassware (Crossroads) Wiped out table Table set up at
crossroads (plate, spoon, fork and water goblet) Deliver soiled dishes to the kitchen
Pick up newly washed plates, saucer, spoon & fork (Kitchen)
Date: April 24, 2023
Day 11
Washed the dishes and clear the bar area Deliver soiled dishes to the kitchen
Pick up newly washed plate's, saucer's & soup cup Wiped out soup cup and
saucer's (At the back of the bar) Wiped out spoon & fork
Date: April 25, 2023
Day 12
Prepared soup (Kitchen) Served soup (Meeting Point) Served plated lunch
(Meeting Point) Put a teaspoon in dessert (Crossroads) Served plated dessert
cake (Meeting Point)
Wiped out saucer (At the back of the bar) Refill saucer (Crossroads) Served
water (Crossroads) Wiped out spoon & fork (At the back of the bar) Refill water
goblets (Crossroads) Room service with Daniela (Room 515)
Date: April 26, 2023
Day 13
Washed the dishes and clear the bar area Refill teaspoon (Crossroads)
Sterilize the water goblets Assist guest request (Crossroads) Served a
complementary juice (Crossroads) Orient with sir Juluis on how to answer phone
call (Crossroads) Wiped out salad plate & dinner plate Refill salad plate &
dinner plate (Crossroads)
Date: April 27, 2023
Day 14
Sorting banquets & crossroads silverwares Refill dessert spoons (Crossroads)
Wiped out plate's (At the back of the bar) Wiped the table (Crossroads) Prepared

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a jug of juice and brought it to the kitchen Prepared two welcome drinks and give
to the guest (Lobby)
Date: April 28, 2023
Day 15
Prepared four serving gear (Meeting Point) Get a two water pan (Kitchen) Get
a tong (At the back of the bar)
Date: April 29, 2023
Time: DAY OFF
Date: April 30, 2023
Day 16
Bus out dinner plate, spoon & fork, coffee cup and saucer(Crossroads) Table set
up (Crossroads) Served water (Crossroads) Segregate leftover foods and
arranged plates (At the back of the bar) Refill bread (Pastry) Refill sliced fruits
(Pastry) Deliver soiled dishes to the kitchen
Time: DAY OFF
Date: May 02, 2023
Day 17
Sort the spoon and fork (At the back of the bar) Wiped the table (Crossroads)
Refill dessert spoon (Crossroads) Assist guest request (Crossroads) Washed the
dishes and clear the bar area Prepared mango shake and calamansi juice
(Crossroads)
Date: May 03, 2023
Day 18
Deliver soiled dishes to the kitchen Pick up newly washed dinner plates, saucer,
spoon & fork (Kitchen) Prepared 27 pcs. Lomi with Bread (6th floor) Served
Lomi (6th floor) Pull out the food at the buffet lunch (6th floor) Prepared PM
snack (6th floor) Served PM snack Lasagna, Garlic bread and Blue lemonade (6th
floor)
Date: May 04, 2023

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Day 19
Asked the guest what is the room number for breakfast (Crossroads) Bus out
dinner plate, spoon and fork, soup cup, water goblet (Crossroads) Segregate
leftover foods and arranged plates (At the back of the bar) Get a Garlic Fried Rice
and Fried Bangus (Kitchen)
Date: May 05, 2023
Day 20
Refill slices fruits (Pastry) Display the Ketchup and Atchara (Crossroads)
Bus out dinner plate, coffee cup, saucer, and water goblet (Crossroads) Segregate
leftover foods and arranged plates (At the back of the bar) Served Lunch Buffet
(Facade) Arranged table and chair (Crossroads)
Date: May 06, 2023
Day 21
Get a Soy Sauce (Kitchen) Encode DTR (Office) Washed the dishes and clear
the bar area Wiped out Juicers (Meeting Point) Refill Juicer (Crossroads)
Served coffee (Crossroads) Counted the Rags (Meeting Point)
Date: May 07, 2023
Day 22
Deliver soiled dishes to the kitchen Pick up newly washed plates Pick up
Chicken (Kitchen) Refill Chicken (Crossroads) Sliced butter Refill butter
(Crossroads)
Date: May 08, 2023
Day 23
Refill soup cup (Crossroads) Wiped out water goblets, coffee cups (Meeting
Point) Refill coffee cup (Crossroads) List the new stocks of sugar, creamer and
powder juices (Crossroads) Room service give the menu to the guest (Room 515)
Served Mango Shake to Ms. Gemma (Meeting Point)
Date: May 09, 2023
Day 24

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 Go to FO and asked what is the room number of the guest who packed breakfast
Room number 304, 305 and 412 (Packed Breakfast) Bus out coffee cup with
saucer, salad plate and dinner plate (Crossroads)
Date: May 10, 2023
Day 25
Prepared the Pineapple Jam and Butter Display the Pineapple Jam and Butter
(Crossroads) Remove the cover bread station (Crossroads) Prepared a Corn
Flakes
Date: May 11, 2023
Time: DAY OFF
Date: May 12, 2023
Day 26
Deliver soiled dishes to the kitchen Pick up newly washed plates, spoon and fork
and water goblets Arranged table and chairs (Crossroads) Answer phone call
(Crossroads) Pick up foods (Kitchen) Served foods (Crossroads) Answer
phone call (Room 409)
Date: May 13, 2023
Day 26
Refill dessert spoon (Crossroads) Clear the area (At the back of the bar) Give
a menu to the guest (Crossroads) Take order 2 pizza Write to the OS and give
the OS to the kitchen Make a two pizza box, for take out (Crossroads) Packed
take out food (Crossroads)
Date: May 14, 2023
Time: ABSENT

Assigned Area: COLD STATION (MAY 15-20)

Date: May 15, 2023
Day 1

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In our first day I do in the whole day is Prepared five take out foods Boil the
macaroni pasta in water Prepared a pizza Prepared a rice for employees meal
Mince the onion, according to chef Regie Mise en place the ingredients for
tommorow's live station
Date: May 16, 2023
Day 2
Spread egg wash to bread (Egg, Milk and Vanilla) Toasted the bread Fry
Potato chips Prepared bread ham & cheese Take out food PM snacks Sliced
the bread Count the egg, according to Ms. V Mise en place the ingredients for
live station tommorow
Date: May 17, 2023
Day 3
Prepared employees meal Sliced potatoes for fries Peel the egg Make
stuffing eggs with pickles and onions Washed the dishes Prepared plated rice
Prepared take out food (PM SNACKS) Toasted the bread 30 pcs.
Date: May 18, 2023
Day 4
Greated cheese Sliced hotdogs for spaghetti sauce Mix the spaghetti sauce
Prepared take out food 26 pieces (PM SNACKS) Sliced baguio beans Sliced
potatoes for corn beef Sort the vegetables (Pastry) Segregate the vegetables and
ingredients from fresh to rotten Fry the Ukoy Cut and prepare vegetables for
garnishing
Date: May 19, 2023
Day 5
Washed big pan/frying pan Grilled the fish Count the egg Make bread
sticks Sliced baguio beans Minced garlic Sliced onion Get calamansi and
bread (Pastry) Cooked stir fry noodles for live station (At Crossroads) Answered
phone calls from FNB
Date: May 20, 2023

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Day 6
Toasted the bread Fry potatoes Get a take out box and paper bag (Crossroads)
Fry Fried Chicken (Ala Carte) Minced garlic Mise en place the ingredients for
Pakbet Prepared a carbonara and bread (Pool Package)
Date: May 21, 2023
Time: DAY OFF
Assigned Area: COLD STATION (MAY 22-27)
Date: May 22, 2023
Day 7
Mise en place the ingredients for live station (Breakfast) Segregate leftover
foods (Put in Trashcan) Washed the dishes with Monica Sliced bacon and
mushrooms Get potatoes and carrots (Pastry) Sliced the potatoes and carrots
Date: May 23 , 2023
Day 8
Marinate the chicken fillet to the fresh milk Get tomatoes (Pastry) Sliced
tomatoes, onion and bell pepper (Julianne Cut) Prepared bread crumbs with corn
flakes Cover the chicken fillet with bread crumbs and corn flakes OT 3 HOURS
Date: May 24 , 2023
Day 9
Prepared the ingredients for live station Displayed ingredients that will used for
live station (Egg Station) Cooked omelette and sunny side up egg for live station
(At Crossroads) Clearing and cleaning the live station area (At Crossroads)
Grilled the pork Cut the carrots OT 5 HOURS
Date: May 25 , 2023
Day 10
Put the tuna in food pan Segregate leftover foods (Put in Trashcan) Washed
the dishes Minced garlic Washed big pan/frying pan Fry the lechon kawali for
Bicol Express Fry the fried chicken for Ellis Style Fried Chicken OT 1 HOUR
Date: May 26 , 2023

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Day 11
Segregate leftover foods (Put in Trashcan) Cooked omelette for live station (At
Crossroads) Clearing and cleaning the live station area (At Crossroads) Remove
the bangus scale Sliced bangus Prepared 15 pieces plated food Minced the
carrots and garlic Fry the fried chicken
Date: May 27, 2023
Day 12
Washed the dishes with Rudolf Segregate leftover foods (Put in Trashcan)
Minced garlic Arranged spoon and fork, plates Marinate the chicken for Ellis
Style Fried Chicken Plated the Calamari Platter Prepared Fish Kebab
Date: May 28 , 2023
Time: DAY OFF
Date: May 29, 2023
Day 13
Washed the dishes Get 16 pcs. plates to Crossroads Answered phone calls
from FNB Attend Monday Routine Get a calamansi (Pastry) Mise en place the
garnish Swept the floor
Date: May 30, 2023
Time: ABSENT
Date: May 31, 2023
Day 14
Sliced bell pepper Mise en place the ingredients for Achara Washed the dishes
Washed big pan/frying pan Clearing of Working Tables Prepared employees
meal Answered phone calls from FNB Blend the crackers Washed the blender
Swept the floor Segregate leftover foods (Put in Trashcan) OT 2 HOURS
Date: June 01, 2023
Day 15

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 Get a dinner plate (Crossroads) Prepared 14 pax employees meal Toasted the
bread for Smoked Salmon Get a Okra, Talong and Sitaw (Pastry) Answered
phone calls from FNB OT 3 HOURS
Date: June 02 , 2023
Day 16
Prepared 15 pax plated food Washed the dishes Clear the working area
Prepared potato cheese ball Answered phone calls from FNB

I. Documentation

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