A Narrative Report on Industry Practicum at Pizza Hut presented to the

Internship Training and Job Placement Office of the National College of

Science and Technology

In Partial Fulfillment of the Course Requirements for The Diploma in

Associate in Hotel and Restaurant Management

Submitted to:

MR. RONALDO S. PADILLA, MM

Office-In-Charge

Submitted by:

May 2, 2018
 INTRODUCTION

The two-year Hotel and Restaurant Management program prepares

students for supervisory or management careers in the thriving hotel and

restaurant industry. Through On-The-Job Training (OJT), students gain

practical experience and develop expertise in housekeeping procedures,

which constitute a significant portion of the workforce in hotels. OJT offers

invaluable real-world insights, enhancing students' knowledge and skills for

their future roles in the hospitality industry.

During OJT, students have the opportunity to apply their classroom

knowledge in a professional work environment. They perform job tasks

under normal working conditions, solidifying their understanding of the

industry's demands and requirements. This hands-on training not only

equips students with the necessary skills for their future careers but also

deepens their understanding of how theoretical concepts translate into

practical applications within the hotel and restaurant industry. OJT serves

as a vital bridge between academic education and professional practice,

empowering students to excel in their chosen fields upon graduation.

 COMPANY PROFILE

Pizza Hut is an American restaurant chain and international franchise

founded in 1958 by Dan and Frank Carney. The company is known for its

Italian-American cuisine menu including pizza and pasta, as well as side

dishes and Pizza Hut has been the leader of the national pizza chain

industry in the United States since the 1970s.

It has opened more than 7,730 restaurants in the United States,

4,697 of which Pizza Hut Inc. owned in 1997. The rest were owned by

franchisees or those who purchase the rights to Pizza Hut's name,

services, and products. Pizza Hut stood at a crossroads in 1997 as

PepsiCo decided to turn its fast food restaurant arm into a separate

corporation.
 SUMMARY OF DUTY

[Week 1] March 5-12

I embarked on my On-The-Job Training (OJT) at Pizza Hut,

specifically in the kitchen area. As a self-proclaimed pizza lover, I was

thrilled to begin my journey as a pan dough maker, eager to learn the art of

crafting delicious pizzas. Initially, I found the task quite challenging,

doubting my ability to contribute effectively to the kitchen staff.

During the training period, the kitchen staff provided extensive

guidance and instruction. I diligently observed their actions, keenly

absorbing the intricacies of kitchen operations. Interacting with my fellow

staff members felt slightly uncomfortable at first, but I quickly realized the

importance of maintaining a friendly and patient demeanor.

I acquired valuable knowledge about the preparation of pizzas and

other menu items offered by Pizza Hut. I became familiar with various

kitchen equipment and mastered the necessary procedures, thanks to the

comprehensive training provided by the staff. Occasionally, I also took on

additional responsibilities such as dishwashing and assisting with the

preparation of other dishes for customers.

[Week 2] March 12–19

During my second week of OJT, I transitioned from the kitchen to the

dining area. This experience taught me the importance of being alert and

observant. As I was assigned to the opening shift, it was crucial to ensure

that the dining area was fully set up before the mall opened at 10:00 am.

My tasks included wiping the glass door, mirror, and windows, as well as

mopping the dining area floor. Additionally, I had to clean and arrange the

tables in an orderly manner, ensuring that all necessary utensils such as

dinner knives, spoons, and forks were properly set.

My time in the dining area provided me with valuable lessons in

values and table etiquette. One of the most significant lessons was learning

how to handle guests appropriately since each customer had a unique

attitude towards the crew and staff. It was essential to remain patient and

understanding in all circumstances. We diligently followed proper food

serving protocols to avoid mistakes and customer complaints. This

experience emphasized the importance of maintaining high standards in

customer service and ensuring a positive dining experience for every guest.

[Week 3] March 19–26

In the third week of my OJT, I was reassigned to the kitchen due to a

staff resignation and the completion of some trainees' practicum. I was

filled with excitement as I prepared to make pizzas and cook other dishes

such as spaghetti, carbonara, chicken, and desserts. I had been hoping to

be assigned back to the kitchen, as I felt more comfortable working behind

the scenes. The dining area posed challenges for me, as I had to interact

with various individuals, including friends and family who dined at Pizza

Hut. This made me feel uneasy.

Weekends proved to be the most demanding and exhausting period,

given the influx of guests and customers. On several occasions, we had to

work overtime to ensure that all customers were served promptly and to

incentivize our dedication, the manager would generously consider the

hours we spent double.

[Week 4] March 26–April 2

In the fourth week of my OJT, I remained in the kitchen, but this time I

was assigned to the pasta section. This role came easily to me as I had

expertise in cooking and preparing pasta dishes, regularly doing so for my

family and friends at home.

During my training, I learned the proper techniques for cooking pasta

and various types of sauces. I confidently prepared dishes such as

Spaghetti Bolognese, Fettuccine Ala King, and Spaghetti Shrimp Garlic.

The sauces were conveniently pre-prepared, requiring only heating in the

pan and pouring the precise amount onto the pasta. The crucial aspect was

the artful plating and garnishing to make the dishes visually appealing and

appetizing. Although I occasionally made mistakes in the preparation of

ordered dishes, I always ensured that the food was served promptly and,

most importantly, safe and delicious.

[Week 5] April 2-9

During the fifth week of my OJT, my supervisor assigned me the

responsibility of leading the preparation of salads and chicken. This was

due to some staff members being occupied with other duties. As a trainee, I

understood the importance of accepting all tasks and learning every aspect

of the industry.

Once again, the kitchen head provided training on the proper cooking

techniques for chicken and preparing Caesar Salad. I faced challenges with

salad preparation, particularly in terms of plating and design, as it was not

my strong suit. Additionally, arranging the vegetables in an appealing and

fresh manner required attention to detail. Unfortunately, there were

instances when the chicken I cooked wasn't fully done, leading to a guest

returning it due to blood still present. I felt ashamed and fearful of my

supervisor's reaction, concerned about potential consequences or having to

compensate for the spoiled food. Fortunately, I received a verbal reprimand

and was given additional guidance on the correct frying method for the

chicken.
[Week 6] April 9-16

In my sixth week of OJT, I found myself working in various areas

whenever additional staff was required. However, for the most part, I spent

my time preparing pizza dough and making pasta. With each passing day, I

grew more confident in my pizza-making skills, eventually becoming an

expert in the craft. I was able to work independently, without the need for

constant supervision. Additionally, I thoroughly enjoyed the process of

making desserts, finding it to be a fun and rewarding experience.

[Week 7] April 16-21

During my seventh and final week of OJT, I felt a sense of excitement

and accomplishment as I approached the completion of my school

requirements. It had been a challenging journey, especially as I had to

manage my time between OJT and my regular job. In this last week, I

continued to focus on pizza-making, preparing salads, and crafting

desserts. I also took on additional tasks such as cutting and preparing

pizza boxes and ensuring the supplies were well-stocked, including soda

and pizza ingredients.

 All the effort and hard work paid off, and I received congratulations

from my colleagues and fellow schoolmates who were also doing their OJT.

To celebrate the conclusion of my OJT, I invited my closest friends for

coffee, creating an opportunity to relax and engage in meaningful

conversations as we reflected on our experiences. It was a perfect way to

end my OJT journey, filled with a sense of satisfaction and the camaraderie

of those who had supported me throughout.

PICTURES