Vista. Narrative Done

Colegio de la Purisima Concepcion
School of the Archdiocese of Capiz

Roxas City
College of Hospitality and Tourism Management

Bachelor of Science in Hospitality Management
A Narrative Report in
On-the-Job Training at
BORACAY OCEAN CLUB HOTEL
Presented to the Faculty of

In Partial Fulfilment of the Requirements for the Degree

Submitted by:
CRISTINA M. VISTA
September 2023
Apuang, Kyle Antonette Sept 2023

Roxas City

APPROVAL SHEET
A Narrative Report entitled “A Narrative Report in On-the-Job Training” undertaken

at BORACAY OCEAN CLUB AND HOTEL prepared and submitted by:
CRISTINA M. VISTA
in partial fulfilment of the requirements for Bachelor of Science in Hospitality
Management, is hereby endorsed for approval.
Endorsed:
Michael P. Celis
Adviser
Approved:
Nino G. Bolano, MBA

OIC-Dean

Roxas City

TABLE OF CONTENTS
I. Acknowledgement
II. Introduction
III. Objectives
IV. Company profile
V. Narrative Report
 Dining area Department
 Daily Accomplishment Report
 Narrative Report on Weekly Activities
 Dining area Department
 Food and Beverage Department
1. Pool bar Area
 Self-Assessment/Learnings
 Analysis of Strengths and Weaknesses
 Recommendation
 Conclusion
2. Appendices
 Resume
 Application Letter
 Recommendation Letter
 SIRB
 Certificate of Completion
 Daily Time Record
 Gallery

Roxas City

ACKNOWLEDGEMENT
With deepest gratitude and appreciation, I humbly give thanks to the people who,
with all they can, helped me in making my On-the-Job Training a success, especially to sir
Michael P. Celis for always there to guide and support us, to Ma’am Vicky Joy Cristobal for
her trying to talk the HR let us enter with accept On-The-Job at Boracay Ocean Club and
Hotel and between Sir Nino with Ma’am Cristobal thanks a lots for effort to arrange all
requirement also thank you for make effort to check on us while we doing our training. To
all teachers of CHTM, we thank you for support and guidance with your trust of students
that we can do the task while we are doing our internship that something we can learn to
our supervisors and employees which can bring more confident in the future. To Sir Nino G.
Bolano, thank you for always be there to believe ourselves and be not doubted our
strength. Thank you very much to our managers, team members, BOC personnel, and the
Human Resource Department for sharing your knowledge and having faith in our ability to
complete our jobs. for the chance to work under pressure and be exposed to the actual
world of work. In fact, you helped us become the best we can be and forced us to advance in
this field. We appreciate your support and thoughtful acts, especially the positive
relationship we were able to establish. To BOC Family and staffs thank you for letting us to
doing the internship and we are grateful for accepting us and be part of you BOC Family. To
our parents, who have always provided us with moral material.
CRISTINA VISTA

Roxas City

INTRODUCTION
For student interns, on-the-job training in a hotel is a fantastic way to get real-world
experience in the hospitality sector. Students can apply the theoretical knowledge they
have learnt in the classroom to actual situations thanks to this instruction. It is impossible
to overstate the value of on-the-job training since it gives students the chance to learn from
experts, develop new abilities, and gain understanding of a particular industry.
While working alongside seasoned experts, students receive on-the-job training
where they learn how to handle a variety of duties and circumstances that are specific to
the hospitality sector. Students gain a thorough awareness of the industry, its difficulties,
and best practices because of this exposure. It also gives students the chance to develop
crucial connections with other industry experts, which they may later find useful.
A hotel internship also enables students to hone crucial soft skills like collaboration,
communication, and problem-solving. In the hotel sector, where providing excellent
customer service is a major concern, these abilities are essential.
In conclusion, a student's education in the hospitality business must include on-the-job
training in a hotel. It gives students a rare chance to put their academic understanding into practice,
learn from business experts, hone new abilities, and form crucial connections. Thus, it's critical for
students to benefit from on-the-job training opportunities and maximize their time spent working
in the field.
OBJECTIVES

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 To give trainees job experience so they are conversant with their desired fields.
 Students the chance to learn more skills and methods for carrying out different
duties.
General Objective:
Learn useful skills and information from the operational viewpoint of many departments.
Specific Objectives:
 establishes connections between key roles in various service sectors and between
an activity and the accompanying tasks and responsibilities.
 Identify and comprehend standard operational procedures and techniques of each
of the sections/departments assigned.
 Complete the precise responsibilities allocated in the sections or departments.
 Recognize the significance of effective operational policies and practices in relation
to the general administration of the foodservice operations.
 Be familiar with the equipment, facilities, and layout design of each department.
 analyze, assess, and recommend the best course of action for each assigned
department's operating procedures.
 Identify the stage of the foodservice industry that best matches us in order to plan
for future employment.

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COMPANY PROFILE
F&B
DEPARTMENT
Alongside Rooms Division and Front Office, Food and Beverage (F&B) is one of the
core operational departments within a hotel. Its purpose is to professionally manage food
and drinks.
Main Responsibilities of F&B
Being one of the most important departments in a hotel, the Food and Beverage
Department holds a key role in the hotel’s day-to-day operations. Fundamentally,
their duties involve the high-quality serving of meals and drinks, combined with
excellent customer service to create an unforgettable dining experience for guests.

Roxas City

While those tasks might be the most commonly known by people, there is actually
more about the Food and Beverage Department than meets the eye. If you are a hotel
staff wanting to learn more about this department or a senior student looking for
opportunities in this area, our article will provide you insights into the Food and
Beverage Department in a hotel, including the members’ responsibilities, services,
and job prospects.
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Restaurant Job Descriptions and Responsibilities for Every Role
Front and back of house staff smiling

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Whether you’re hiring servers or dishwashers, the first step in finding the right people is
writing clear and compelling restaurant job descriptions. A job description tells job seekers
exactly what you’re looking for and helps candidates understand where they might be a
good fit in your restaurant.
Of course, in order to write great restaurant job descriptions, you first need to know what
restaurant positions you need to fill, why they’re important, and how to advertise them to
prospective candidates.
In this guide to restaurant job titles and descriptions, you’ll learn:
Why having staff in the right restaurant roles is crucial to the success of your business
Restaurant job descriptions for every role you’ll ever need – split up by type of venue
Restaurant Job Application Template
Get Your Free Restaurant Job Application Template
Streamline the hiring process with our printable restaurant job application template.

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Restaurant Job Descriptions and Titles
So who do you need in your restaurant? We’re sharing all of the restaurant roles you’ll ever
need, plus job descriptions for each one.
General Restaurant Job Descriptions
These are the restaurant jobs that are universally relevant.
1. General Manager Job Description
A restaurant’s general manager makes sure that business operations run smoothly. This
role serves as the glue that brings together the restaurant owner and employees.
2. Assistant Manager Job Description
The assistant manager serves as the general manager’s right-hand ally.
3. Executive Chef Job Description
The executive chef is in charge of the kitchen – one of the most important jobs in
restaurants.
4. Sous Chef Job Description
The sous chef is to the executive chef what an assistant manager is to the GM.

Roxas City

5. Prep Cook Job Description
Prep cooks do the groundwork in the kitchen to make the jobs of their teammates
easier.
• Organized
•Clean
DAILY ACCOMPLISHMENT REPORT
F&B DINING RESTAURANT DEPARTMENT

Vista, Cristina
WEEK 1
Day Date Daily Accomplishment No. of

Hours
Monday July 08 First day, sir Elvin Decided to Assign Me In 8 hours

Dining Area And As my First day I Observed
How to Welcoming The guests, and To Help
them To serve The foods.
Tuesday July 09 In my second Day they Assigned Me in the 10 hours
afternoon until 12midnight. it just same to
do in the first day tasking.
Wednesday July 10 3rd day employees taught us to take order And 10 hours
To welcoming the guest and To serve water.
Thursday July 11 4th day I was absent because of the back pain 0 hour
and I’m not feeling well that time.
Friday July 12 Usual, we just repeat what we are doing on 10 hours
the other day and increasing work staff

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Saturday July 13 Following day, I am inspired to overtime 10 hours

because other schools are also overtime
Sunday July 14 On my 7th day, we were excited to do our 13hours
parts because the next day we will have
more guest.
1 week on accounting department, it is my first week of OJT which need to be adjustment

the time and try not be late on the time.
DINING AREA DEPARTMENT
Restaurant Department
Some common roles in a restaurant hierarchy include general managers, owners, assistant
managers, kitchen managers, bookkeepers, and team members. In most restaurants, only
three departments exist: the kitchen, front-of-house, and management.
Main Responsibilities of Restaurant
Front-of-house roles & responsibilities
•Host
The host, also known as a Maitre’d, greets guests when they first arrive at your venue.
They’re often the first person guests will come into contact with in your restaurant and
should always be well-presented and friendly to ensure a great first impression.

Roxas City

Responsibilities
Greet guests
Promptly seat guests
Manage walk-ins and waitlists
Manage reservations over the phone and online
Characteristics
Friendly
Polite
Organised
Work well under pressure
•Server/waitstaff
Waitstaff play an instrumental role in the customer experience and are responsible for
looking after guests and taking orders during their time in the restaurant.
Responsibilities

Roxas City

Welcome and seat guests (if the restaurant doesn’t have a host)
Take food and drinks orders
Have a good knowledge of the menu and can make recommendations
Place orders into your point of sale (POS) or relay orders to the kitchen
Checking guests are happy
Manage complaints and communicate with the kitchen or management
Take payment
Characteristics
Friendly
Polite
Juggle multiple tasks
•Bartender
A restaurant bartender is often a specialised role that is responsible for making and serving
drinks from wine to beer, soft drinks and cocktails.

Roxas City

Responsibilities
Take orders from customers at the bar and from waitstaff
Process payments
Have a wide knowledge of cocktails and can make them promptly
Good knowledge of other beverages on the menu and can make recommendations
Characteristics
Friendly
Good knowledge of beverages
Works well under pressure
• Barback
A barback supports the bartender to ensure the bar operates smoothly and is always well
stocked so drinks can be made as efficiently as possible. While a barback is a FOH role,
they’ll rarely have direct interactions with customers.

Roxas City

Responsibilities
Ensure ice is always topped up
Prepare garnishes
Restock inventory
Wash and restock glassware
Characteristics
Organised
Attention to detail
Unobtrusive
• Busser
Bussers work closely with your waitstaff to ensure tables are cleared in a timely manner,
either in between courses or at the end of a meal.
Responsibilities

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Clearing dishes from the table in between courses in a timely manner
Clearing dishes from the table once the meal is finished
Pouring water for guests
Characteristics
Observant
Unobtrusive
Team player
• Runner
Runners also work closely with waitstaff, delivering food and drinks to the table when they
are ready. Runners are usually found in larger restaurants, and oftentimes in smaller
establishments, waitstaff will be required to perform these tasks.
Responsibilities
Taking food from the kitchen and delivering to the appropriate table
Taking drinks from the bar and delivering to the appropriate table

Roxas City

Have a good understanding of the menu
Characteristics
Friendly
Team player
Good at following instructions
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Restaurant
15 Restaurant Staff Roles & Responsibilities: Build Your Dream Team
By Katie Nelson 2023-01-24
14 minute read
15 Restaurant Staff Roles & Responsibilities: Build Your Dream Team

Roxas City

If you’re looking to build a team for your new restaurant, one of the first steps to take is
outlining which roles you’ll need to ensure your venue runs like clockwork and what each
of those roles is responsible for.
While every restaurant is different and will require a variety of roles, most restaurants will
need at least a handful of front-of-house (FOH) and back-of-house (BOH) staff to run
efficiently.
We’ve outlined 15 of the most common restaurant staff roles and responsibilities, so you
can start the recruitment process and build your team:
Back-of-house roles & responsibilities
Restaurant management roles and responsibilities
What job roles does your restaurant need?
Free Hospitality Recruitment Guide
Get expert industry tips for a complete employee management process in this free guide:
How to Find, Hire & Retain Your Dream Team.

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Front-of-house roles can range from waitstaff to cashiers, bussers and bartenders. The
exact roles you’ll need for your restaurant will vary. If you’re running a QSR, for example,
you’ll likely need several cashiers but might not need a host. On the other hand, a fine
dining restaurant is less likely to need a cashier but might require skilled bartenders and a
Maitre’d.
1.Host
The host, also known as a Maitre’d, greets guests when they first arrive at your venue.
They’re often the first person guests will come into contact with in your restaurant and
should always be well-presented and friendly to ensure a great first impression.
Responsibilities
Greet guests
Promptly seat guests
Manage walk-ins and waitlists
Manage reservations over the phone and online

Roxas City

Characteristics
Friendly
Polite
Organised
2. Server/waitstaff
Waitstaff play an instrumental role in the customer experience and are responsible for
looking after guests and taking orders during their time in the restaurant.
Responsibilities
Welcome and seat guests (if the restaurant doesn’t have a host)
Take food and drinks orders
Have a good knowledge of the menu and can make recommendations
Place orders into your point of sale (POS) or relay orders to the kitchen
Checking guests are happy

Roxas City

Manage complaints and communicate with the kitchen or management
Take payment
Characteristics
Friendly
Polite
Juggle multiple tasks
3.Bartender
A restaurant bartender is often a specialised role that is responsible for making and serving
drinks from wine to beer, soft drinks and cocktails.
Responsibilities
Take orders from customers at the bar and from waitstaff
Process payments
Have a wide knowledge of cocktails and can make them promptly

Roxas City

Good knowledge of other beverages on the menu and can make recommendations
Characteristics
Friendly
Good knowledge of beverages
Bartender making a well drink
4.Barback
A barback supports the bartender to ensure the bar operates smoothly and is always well
stocked so drinks can be made as efficiently as possible. While a barback is a FOH role,
they’ll rarely have direct interactions with customers.
Responsibilities
Ensure ice is always topped up
Prepare garnishes

Roxas City

Restock inventory
Wash and restock glassware
Characteristics
Organised
Attention to detail
Unobtrusive
5.Busser
Bussers work closely with your waitstaff to ensure tables are cleared in a timely manner,
either in between courses or at the end of a meal.
Responsibilities
Clearing dishes from the table in between courses in a timely manner
Clearing dishes from the table once the meal is finished
Pouring water for guests
Characteristics

Roxas City

Observant
Unobtrusive
Team player
6.Runner
Runners also work closely with waitstaff, delivering food and drinks to the table when they
are ready. Runners are usually found in larger restaurants, and oftentimes in smaller
establishments, waitstaff will be required to perform these tasks.
Responsibilities
Taking food from the kitchen and delivering to the appropriate table
Taking drinks from the bar and delivering to the appropriate table
Have a good understanding of the menu
Characteristics
Friendly

Roxas City

Team player
7.Barista
Baristas are responsible for making coffee and any other hot beverages. While not all
restaurants will require a barista, those that offer breakfast and lunchtime service will
often need someone dedicated to the role.
Responsibilities
Good working knowledge of different coffee types and beverages
Competent at using an espresso machine
Ensuring the coffee station is clean and tidy
Characteristics
Knowledgeable about coffee
Friendly

Roxas City

Close up of someone pouring latte art.
8.Cashier
Cashier roles will most often be found in QSR restaurants and are responsible for taking
orders and payments at the counter. If your restaurant doesn’t require a dedicated cashier,
the waitstaff will be responsible for taking payments.
Responsibilities
Greeting customers when they come to the counter to order
Taking orders and inputting them into the POS
Having a good understanding of the menu and being able to answer questions
Processing payments
Characteristics
Friendly

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Takes initiative
Back-of-house roles & responsibilities
Back-of-house roles can range from head chefs to dishwashers. The exact roles you’ll need
for your kitchen will depend on the size of your restaurant and the extent of your menu.
9.Head chef
The head chef is in charge of the kitchen and manages everything from the menu to daily
specials, inventory and the kitchen staff. Your head chef should have considerable
experience managing kitchens and have some kind of culinary qualification.
Responsibilities
Menu and specials planning
Developing recipes
Managing the BOH team
Overseeing kitchen operations
Hiring kitchen staff

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Characteristics
Management experience
Highly qualified/prior experience
10.Sous chef
The sous chef is the head chef’s second in command and is responsible for ensuring that all
orders are made to standard and in a timely manner.
Responsibilities
Preparing food
Overseeing kitchen staff to ensure food is prepared correctly
Inventory management, receiving inventory orders and stock counts
Characteristics
Team leader experience

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Qualified
11.Prep cook
A prep cook is an essential BOH team member and ensures all food and ingredients are
prepped and ready to be cooked by the line cooks.
Responsibilities
Washing raw produce
Chopping ingredients
Prepping workstations, so they’re ready for use
Cleaning workstations
Ensures food and ingredients are stored correctly and safely, according to hygiene and food
safety standards
Characteristics

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Organised
Are Ghost Kitchens the Future of the Restaurant Industry?
12.Line cook
Line cooks cook and prepare dishes, ready to be sent out to customers. Line cooks are often
assigned to a certain section of the kitchen, such as the grill, and are responsible for
preparing orders that are relevant to their station.
Responsibilities
Work closely with team members to cook orders in a timely manner
Characteristics
Organised

Roxas City

13.Dishwasher
Dishwashers are responsible for cleaning all of the dirty crockery, glasses and cutlery that
comes into the kitchen so it’s ready to be used again. Dishwashers often don’t need prior
hospitality or kitchen experience, and many progress to other roles within the kitchen.
Responsibilities
Wash dirty dishes, glasses and cutlery
Manning the dishwasher and dish cleaning station
Ensuring the area remains clean and tidy
Ensure dishes, cutlery and glassware are stored correctly
Help with wider kitchen cleaning
Characteristics
Physically fit
Attention to detail
Team player

Roxas City

Restaurant management roles and responsibilities
Working in a restaurant can be hectic, and it’s important to have a strong leadership team
that can steer the business in the right direction, manage team members effectively and
drive sales.
14.Restaurant manager
A restaurant manager is responsible for overseeing the entire restaurant operation,
ensuring smooth communication between FOH and BOH and keeping the owner informed
on performance. A restaurant manager should have extensive hospitality experience, have
worked either FOH or BOH in the past and should understand what it takes to run a
successful restaurant – from managing finances to marketing.
Responsibilities
Hiring and training staff
Employee scheduling
Managing accounts/bookkeeping
Ordering inventory and inventory management

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Oversee marketing activities
Managing team members
Run reports to analyse performance
Creating initiatives to grow the business
Characteristics
Management experience
Organised
Innovative
15.Assistant manager
An assistant manager assists the restaurant manager in their day-to-day duties. Not all
restaurants will need an assistant manager, and this will depend on the size of your
restaurant, how many staff you have and how big your day-to-day operations are.
Responsibilities
Assist the restaurant manager where needed

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Run team meetings
Help with inventory
Execute marketing activities
Assist with employee scheduling
Characteristics
Takes initiative
Team player
Oganised

(F&B Department)
WEEK 2

Hours
Monday July 15 We Prepared a set up and decorations For The 10 hours

birthday Party.
Tuesday July 16 We will Entertain the guest And Serve The 10 hours
foods they order.

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Wednesday July 17 Usually, I already trying myself to analyzed all 10 hours

The Foods and How To proper set up the
utensils.
Thursday July 18 It was my day off but because I’m bored at 10 hours
home I was on duty for a long time.
Friday July 19 Sir Rolando Assign Me To the Bar Area To help 10 hours
other staff .
Saturday July 20 Many check out today, so we expected We are 10hours

all Busy To accommodate especially There’s lot
of costumer in Dining area.
Sunday July 21 We are planning Again how To Set up and To 10 hours

welcoming The guest Because They Have an
event in BOC Restaurant.
FOOD AND BEVERAGE DEPARTMENT
In terms of food delivery, the Food and Beverage section is in charge of offering exceptional
client service. All visitors and customers must be attended to promptly and courteously.
This may involve everything from seating visitors to making food and taking payments to
keeping the area tidy.
A diversified group of Sous Chefs, Line Cooks, Servers, Bartenders, and Hostesses
make up the Food and Beverage department.

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Duties and Responsibilities
 Make a budget and plan for the year and keep an eye on it.
 Organize, educate, and inspire a service team.
 Hold daily briefings to ensure information on policies, training, and two-way
communication.
 Verify the team's setup and setting up of the scene.
 Manage the restaurant's costs.
 Create creative strategies for increasing restaurant sales, such as menu upselling
and food promotion merchandising.
 Create a personal guest database and greet visitors to ensure repeat business.
 accountable for accurate billing and recouping payment for supplied services.

(Café Felisa & Pool bar Area F&B Department)
WEEK 3 & 4

Hours
Monday July 31 I was assigned in Pool bar, and I got along with 15hours
the staffs easily since some of them are just like
my age
Tuesday August 1 2nd day, we arranged the plates and utensils in 15 hours
the morning and in the afternoon, we assist the
staffs in taking orders because we are still
learning and observing

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Wednesday August 2 DAY OFF
Thursday August 3 3rd day, we did what we have learned on the 14 hours
other day, and I started to take orders to test
my self if I can do it correctly
Friday August 4 4th day, usually when weekends there are 10 hours
many guests in the pool area until the pool
closes, and it was really a tiring day for me
Saturday August 5 5th day, it was also a hectic day and full of 10 hours
workloads, but the staff always cheer us up
and says that’s its normal when you work in
this area
Sunday August 6 Our last day in this area, we were able to serve 14 hours
the guests, bussing tables and washing the
dishes to help lighten everybody’s work.
Monday August 7 I was assigned in the kitchen department, and I 12 hours

am happy because the work is already familiar
with me
Tuesday August 8 We helped in cutting the vegetables and taking 13 hours

orders from the pool bar
Wednesday August 9 We did what we do the other days and we

were able to know other cutting techniques
Thursday August 10 Day off 0 hours
Friday August 11 I was absent because of the important things I 0 hours

need to attend
Saturday August 12 It was weekend and as expected we have many 15 hours

guests, and our chef is happy because of the
orders we had
Sunday August 13 We had many orders, and the kitchen is so 14 hours

busy, and I was also able to help the chef in
frying some orders and it was a bit tiring day
Monday August 14 I was assigned in pool area in the rooftop and 18 hours
took the opening shift until 12midnight
because all the staff And Ojt's are busy so sir
Rolando Decided to assign me To Help Them.

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Tuesday August 15 It was my last day and I felt a bit sad because I 16 hours
already build a good friendship with the staffs
in the hotel
SELF-ASSESSMENT/LEARNINGS
In my 300 hours there a lots thing had change while doing the internship at Boracay
Ocean Club and Hotel. I must say that it was a good opportunity or experience to myself
that I can do this journey with other people surrounding on me. While doing this On-Job-
training, I was afraid to do the task given to me but somehow, I overcame not be afraid in
front the guest or employees. I also get to know how to proper arrange the utensils and
how to serve The foods and there is a lots thing that I did not know in the first place but
some of employees help me and teach how to do in proper way to avoid mistakes. Aside

Roxas City

from that, I realized that every time I did not do it well, I reflect in the mirror that it’s okay
not be okay somehow sometimes you need to be more confidence and trusting our strength
that we can do it. While the hour already half of my journey at Boracay Ocean Club and
Hotel, I was thinking myself that I already improve and more boosters communicate to
guest also I already take order to guest which is make good better to my feelings. To my
instructor or each department thank you for support, courage, and given so tips or
technique that I can apply or enhance my ability to be useful my skills in the future. To
Boracay Ocean Club thank you so much for wonderful experience.
ANALYSIS of STRENGTHS and WEAKNESSES
STRENGTHS WEAKNESSES
 Quality Service  Old tools and equipment
 Amenities/technologies  Taxes/Low Compensation
 Mouth-watering foods  Competitive Environment
between the employees
 Activities  Old Facilities and the kitchen
department were small and
crowded.
 Lots of branches  Strict policies
 Convenience  Employee’s Attitudes
 Innovative strategies  Food is not free for interns
 Opportunities  Old structures that need to be
renovated.

Roxas City

RECOMMENDATIONS
We were assigned in the 1 departments, but for me I recommend housekeeping
department and was able enhance the skill to practice some of trick or technique, how to
bed making. It has a lot of workers and working there was genuine their vibe but inefficient
because it was struggle if the booking is full and need move fast or multitasking all the
work at the time.

Roxas City

CONCLUSION
We acquired important lessons and how to treat the opportunities that were given
to us seriously during our time at the BORACAY OCEAN CLUB that is good for month
trainees. We now place a higher importance on ourselves and have learned things we will
remember for a long time. We think that on-the-job training is essential and should not be
ignored because doing so could result in one falling behind and staying locked in
theoretical knowledge. The key is to approach chores with love and enthusiasm even
though they might stay the same. A optimistic outlook on work produces better results.
When working, it's important to practice patience and keep a positive attitude, even when
things are challenging or stressful. To develop practical answers in such circumstances, it
is helpful to maintain composure, smile, and use good judgment. Keeping in mind that one
is not alone and that they may turn to their supervisors for support in difficult situations is
also crucial. Finally, one should constantly keep their eyes open while participating in an

Roxas City

OJT at BORACAY OCEAN CLUB because there is a lot to learn and a lot of work to do. Never
give up or give in.
BIBLIOGRAPHY
 Google
 Facebook
 Own Journal or Diary

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Colegio de la Purisima Concepcion

School of the Archdiocese of Capiz

College of Hospitality and Tourism Management

Presented to the Faculty of

In Partial Fulfilment of the Requirements for the Degree

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

A Narrative Report entitled “A Narrative Report in On-the-Job Training” undertaken

Nino G. Bolano, MBA

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

our parents, who have always provided us with moral material.

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

experts, develop new abilities, and gain understanding of a particular industry.

While working alongside seasoned experts, students receive on-the-job training

communication, and problem-solving. In the hotel sector, where providing excellent

customer service is a major concern, these abilities are essential.

In conclusion, a student's education in the hospitality business must include on-the-job

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

an activity and the accompanying tasks and responsibilities.

 Identify and comprehend standard operational procedures and techniques of each

of the sections/departments assigned.

 Complete the precise responsibilities allocated in the sections or departments.

 Recognize the significance of effective operational policies and practices in relation

to the general administration of the foodservice operations.

department's operating procedures.

for future employment.

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

Main Responsibilities of F&B

Department holds a key role in the hotel’s day-to-day operations. Fundamentally,

excellent customer service to create an unforgettable dining experience for guests.

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

Beverage Department in a hotel, including the members’ responsibilities, services,

and job prospects.

Enter your search term here

Restaurant Job Descriptions and Responsibilities for Every Role

Front and back of house staff smiling

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

good fit in your restaurant.

In this guide to restaurant job titles and descriptions, you’ll learn:

Restaurant Job Application Template

Get Your Free Restaurant Job Application Template

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

Restaurant Job Descriptions and Titles

need, plus job descriptions for each one.

General Restaurant Job Descriptions

These are the restaurant jobs that are universally relevant.

1. General Manager Job Description

2. Assistant Manager Job Description

The assistant manager serves as the general manager’s right-hand ally.

3. Executive Chef Job Description

4. Sous Chef Job Description

Apuang, Kyle Antonette Sept 2023

College of Hospitality and Tourism Management

5. Prep Cook Job Description