ACLC Sorsogon Campus

Department of Hospitality & Tourism Management

Undergraduate Studies

OFFICE ORDER
To: HTM Students From: HTM- Department

CC: Director ACLC Sorsogon Campus

Ref: ACLC-MS

Dated: June 24, 2024

Subject: INTERNSHIP REPORT FORMAT

All the students of the Hotel Restaurant Management & Tourism Management
Programmed currently doing their internships at various organizations are
directed to strictly follow the revised internship report format.

NAME: Ian Q. Guillermo M.B.A., M.P.A CGSP Signature: _______________

Appointment: College, Dean

Department of Hotel Restaurant Management
& Tourism Management
 ACLC COLLEGE OF SORSOGON CAMPUS
Sorsogon City, Sorsogon

Documentary Requirement
For
On-The-Job Training
Fernandos Hotel

In Partial Fulfillment
of the Requirements for
Bachelor of Science in Hotel Restaurant Management

Submitted to:

Mr. Ian Q. Guillermo M.B.A., M.P.A. CGSP

Professor

Submitted by:

Mr. John Mark F. Estremera

 Chapter 1
INTRODUCTION

This On-the-Job Training (OJT) documentation serves as a record of my practical experience at

Fernando's Hotel, a well-established hospitality provider located in the heart of Sorsogon City.
Fernando's Hotel, with its rich history dating back to 1994 [Fernando's Hotel - Sorsogon City], prides
itself on delivering exceptional service and comfortable accommodations. Their commitment to warm
hospitality makes them a popular choice for both business and leisure travelers. Throughout this OJT
program, I will be engaged in various tasks and responsibilities within the hotel's operations. This
documentation will serve as a comprehensive record of my learning journey, including The specific tasks
and responsibilities I undertake within Housekeeping, F&B, and FO. And to the skills and knowledge I
gain in this department. First is Housekeeping which is Guest room cleaning procedures (dusting,
mopping, linen changing, bathroom sanitation). In this department, I learned the Importance of hygiene
and sanitation standards in guest rooms, proper use of cleaning equipment and chemicals, and safety
protocols for handling hazardous materials. My second department which is the Food and Beverage
(F&B) helps me to improve my skills when it comes to service and also setting up and clearing tables,
taking food and beverage orders, operating point-of-sale systems, maintaining cleanliness and sanitation
in dining areas. The Knowledge that I gained is menu knowledge (ingredients, preparation methods),
customer service etiquette, and food safety regulations. And to my Last department is in the heart of the
hotel, the Front Office (FO). In this department, the skills I gained include Check-in and check-out
procedures, guest registration, responding to guest inquiries and requests, and operating phone
systems. The knowledge I gained is the Hotel policies and procedures, room inventory management,
effective communication, and interpersonal skills. The challenges I encounter are myself for being a shy
person but surprisingly the staff is all well-mannered and have a good attitude. A simple reflection of my
first week of OJT! Lots to learn, especially jumping between departments. Housekeeping keeps me on
my toes, F&B is all about teamwork, and FO is a crash course in guest service. I am confident that this
OJT program at Fernando's Hotel will provide me with valuable practical experience in the hospitality
industry. I am eager to learn from the expertise of the hotel staff, contribute meaningfully to the team,
and enhance my skills in this dynamic field.
HISTORICAL BACKGROUND

Fernando’s Hotel is named after the patriarch, Dr. Fernando Duran Sr. A hospital in the
city is likewise named after Mr. Duran. The hotel is a family-run business that operated
since 1994. Its strategic location is the best advantage of the hotel and for having
spanned a number of years in operations, it is a testimony of the family’s passion to
serve and be part of promoting the tourism industry of their province. The Fernando 168
Bistro specializes on Filipino cuisine and particularly of the fresh seafood produce from
the province. Everything served was delectable. The fried small shrimps, a local
cuisine, was an instant favorite dish. They are into catering service as well which
explains the best-served dishes for the night. Sorsogon, as we know is famous for
whale shark watching as part of their eco-tourism adventure offering. And we are
fortunate to have met one of those who first documented these whale sharks – Mr.
Fernando Duran III, son of Cecilia and Fernando. The Duran family is one of the
prominent families in the country whose hospitality and dedicated service to the tourism
industry is exceptional.

As the very first DOT-accredited hotel in Sorsogon, Fernandos Hotel is invested in its
legacy to maintain business integrity and excellence. Open for over 29 years without
ever closing doors, this hotel remains resilient to the changes of time and continues to
provide heartfelt and meaningful service, making it the forever ‘home away from home’
choice for travelers in Sorsogon City. Centrally located at the heart of Sorsogon,
Fernandos Hotel is within walking distance of all major city attractions and businesses.
It is an urban oasis providing both privacy and serenity with an open spacious layout
amidst its half-hectare property. This hotel is the birthplace of Donsol’s Whaleshark
Interaction Program. The hotel’s founder, Cecilia Duran, played a key role in developing
the tourism industry of Sorsogon. She is the first Chairperson of the Sorsogon Provincial
Tourism Council (SPTC) and is recognized by the DOT as an official Tourism
Development Partner. Her family has run this hotel for three generations, embedding
the essence of Sorsoganon family-style service in their genes, evident throughout all the
stakeholders of the company. To this day, Fernandos Hotel continues to lead and
innovate the hospitality industry in Sorsogon, with its newly renovated rooms, event
spaces, and avant-garde food and beverage offerings.

Vision/Mission/Objectives of the Company

Vision

To set the highest standard of service quality and to uphold the reputation that we have
in our guest competitors and the wider community.

Mission

to provide a high-quality hospitality service to the Sorsoganons

Goals

“Sorsogon service is in our genes”

Organizational Chart of the Company

Department/Division/Section

During the OJT program at Fernando's Hotel, I will be rotating through three
departments: Housekeeping, Front Office, and Food and Beverage (F&B). My
supervisor in the Housekeeping department will be Mr. Melvin Jetajobe, while Mrs.
Evangeline Apdal will be overseeing my training in the Front Office. In the F&B
department, I will be working under the guidance of Ms. Karen Macapagal and Mr.
Arwin Garcia.

Personnel In-Charge and Designation

Mr. Melvin Jetajobe – Housekeeping Supervisor – is a seasoned hospitality

professional with 20 years of experience in housekeeping management. he is known for
his meticulous attention to detail and his commitment to providing exceptional guest
experiences.
Mrs. Evangeline Apdal – Acting Supervisor – brings a wealth of knowledge to the
Front Office. She is passionate about guest service and ensuring a smooth and efficient
operation.

Ms. Karen Macapagal and Mr. Arwin Garcia – Food and Beverage Supervisors – are
culinary experts with years of experience in the hospitality industry. They are renowned
for creativity and dedication to using fresh, high-quality ingredients.

Inclusive Dates of Training

The student trainee started the OJT on the day of Monday, March 4, 2024, and finished
on the day of Monday, June 3, 2024.

Chapter 2

IN-PLANT TRAINING PROGRAM

The in-plant training program at Fernandos Hotel is designed to give the hands-on skills
and knowledge that need to excel in your chosen department, whether it's
housekeeping, front office, or food and beverage. This program will take you beyond
classroom learning and put you right in the hotel environment where you'll learn by
doing. Under the guidance of experienced staff, you'll gain practical experience cleaning
guest rooms following specific standards in housekeeping, mastering guest service
procedures at the front office, or learning proper food handling and service techniques
in the F&B department. This in-plant training program will bridge the gap between
theory and real-world application, making you a valuable asset to Fernandos Hotel upon
completion.

Timetable

Day Time Job description

Monday 8:00 am to 4:00 pm  Strip the dirty linens

in every checked-
out rooms
 Do bedding
 Clean room and Cr
 Do Make Up Room

Tuesday 8:00 am to 4:00 pm  Strip dirty linens

 Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener

Wednesday 8:00 am to 4:00 pm  Strip dirty linens

 Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Tuesday 8:00 am to 4:00 pm  Strip dirty linens

 Remove trash
  Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Wednesday 8:00 am to 4:00 pm  Strip dirty linens

 Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Thursday 8:00 am to 2:00 pm  Strip dirty linens

 Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Friday 8:00 am to 4:00 pm  Strip dirty linens

 Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Sunday 8:00 am to 4:00 pm  Strip dirty linens

  Remove trash
 Swept the floor
 Do bedding
 Mop
 Put air freshener
 Refill service water

Areas of training

Functions and Duties of the Employees

Housekeeping Supervisor. Is responsible for supervising staff, ensuring quality

control, managing inventory, creating work schedules, and maintaining health and
safety compliance, all while delivering excellent customer service and coordinating with
other department to ensure smooth hotel operation.

Food & Beverage Supervisor. Is responsible for overseeing the daily operations of the
hotel’s food and beverage services, managing staff, maintaining inventory, and ensuring
compliance with health and safety regulations.

Front Office Supervisor. Is responsible for overseeing the daily operations of the front
desk, managing staff, ensuring exceptional guest service, handling reservation, and
addressing guest inquiries and complaints.

Chapter 3

DAILY ROUTINARY ACTIVITY

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

 DAY DATE DAILY ACCOMPLISHMENT NO. OF
WORKING
(1 to 6) HOURS

Monday March  The supervisor told me to tag along with Sir 8 hours
4, 2024 Roman so that I could learn how the proper
bedding at Fernando's hotel.
 After a couple of times trying to do the bedding. I
finally can do it but with a guide from Sir Roman.
 201, 101,107, and 103 those are the rooms that I
do bedding.
 Sir Roman taught me the step-by-step procedure
on how to clean the comfort room.
Tuesday March  Doing bedding with ate Day at room 207, 201, 8 hours
5, 2024 205, 204.
 Wipe windows, walls, tables, and chairs.
 Change the plastic in a trash bin
 Swept the floor.
 Brought the dirty linens to the laundry area.
 And also cleaning at Miss Duran’s balcony.
Wednesday March  Bedding in rooms 101, 102, 104, 103, and 207 8 hours
6, 2024 with Sir Roman
 Clean the window walls, tables, and chairs.
 Swept the floor.
 Brought the dirty linens to the laundry area.
Thursday March  Bedding in rooms 102, 103, 110, 206, and 109 6 hours
7, 2024 along with Sir Roman
 Clean the window walls, tables, and chairs.
 Swept the floor and arrange the table and chairs
Friday March  Bedding in rooms 111, 110, 109, 201, 104, 103, 8 hours
8, 2024 101, 207, 202, and 108 along with Sir Roman
 Clean the window walls, tables, and chairs.
 Swept the floor
 Clean the terrace
 Arrange table and chairs
 And at 3 pm, me and two housekeepers cleaned
Miss Duran’s balcony.
Sunday March  We made bedding in 202, 108, 207, 105. 8 hours
10,  Clean the walls, ceiling, floor, table and chairs
2024  Change the water in a service bottle
 Change tissues and towels

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(7 to 12) HOURS

Monday March  Made sure all beds in rooms 206, 203, 202, 109, 8 hours
11, 110, 111, 103, 104, 105, 102, and 201 were
2024 perfectly made with fresh bedding.
 Check each mattress and ensure sheets are
clean
 Deliver the linens to the laundry area
 Fill the service bottle with water
 Brought the dirty linens to the laundry area
Tuesday March  Bedding in budget rooms 202, 215, 210, 228, 8 hours
12, 225, 211, 213, 221, 219, 224, 227, 226, 216,
2024 217, 218.
 Clean the room
 Wipe the table and mirrors
 Swept floor
 Refill the service water
 Clean Miss Duran’s Balcony
Wednesday March  Rooms 216, 215, 214, 221, 217, 225, 227 and 8 hours
13, 226.
2024  Clean walls, table, chairs and windows
 Change the bottle of service water
 Change the plastic cover of a glass
Thursday March  108, 110, 207, 202 6 hours
14,  Bedding
2024  Clean walls, tables and chairs
 Refill service water
 And Change the plastic cover of the glass
Friday March  Rooms 109, 108, 202, 226, 213 8 hours
15,  Bedding
2024  Swept floor
 Clean table and chairs
Sunday March  Rooms 217, 216, 215, 214, 213, 228, 226, 224, 8 hours
17, 210, 219, 212, 225, 227.
2024  Bedding
 Change service water
 Clean table, chairs, and swept floor
 ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: John Mark F. Estremera

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(13 to 17) HOURS

Monday March  Rooms 101, 203, 108, 202, 201 8 hours

18,  Bedding
2024  Wipe wall table and chair

Tuesday March  Rooms 102, 108, 205, 104, 217 8 hours

19,  Bedding
2024  Wrapped the glass with plastic
 Swept floor
Wednesda March  Rooms, 207, 206, 105, 103 4 hours
y 20,  Bedding
2024  Clean the walls and ceiling
 Swept floor
Thursday March  Rooms 2219, 216, 215, 213, 217, 211, 210, 8 hours
21, 223, 224
2024  Bedding
 Change service bottle
 Clean walls and ceiling
 Wipe walls, table and chair
Friday March  201, 206, 102, 207, 202, 104, 103 8 hours
22,  Wipe walls, table and chair
2024  Swept floor
 Refill service bottle

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(18 to 22) HOURS

Sunday March  Rooms 111, 110, 109, 108, 103, 207, 211, 8 hours
 24, 210, 223,224
2024  Bedding
 Clean the table and chairs
 Swept floor
 Change the plastic of trash bins
 Change towels
Monday March  108, 109,203, 202, 102, 101, 105, 204 8 hours
25,  Change linen
2024  Swept floor
 Clean the ceiling
 Change towels
Tuesday March  109, 102, 103, 201, 202, 203, 207, 108 8 hours
26,  Bedding
2024  Swept the floor
 Change service bottle
 Change the plastic cover of the glass
Wednesda March  206, 101, 102, 105, 104, 201, 202, 203 8 hours
y 27,  Change service bottle
2024  Clean walls and ceiling
 Wipe walls, table and chair
 Deliver the linens to the laundry area
Thursday March  Rooms 110, 111, 102, 101, 201, 202, 8 hours
28,  Bedding
2024  Wipe windows, walls, tables, and chairs.
 Change the plastic in a trash bin
 Swept the floor.
 Brought the dirty linens to the laundry area.
 And also cleaning at Miss Duran’s balcony

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(23 to 27) HOURS

Monday April 1,  Rooms 110, 222, 227, 226, 214, 211, 217, 8 hours
2024 215, 216, 221, 210, 224, 213, 220
 Bedding
 Clean the window walls, tables, and chairs.
 Swept the floor
 Clean the terrace
 Arrange table and chairs
 And at 3 pm, me and two housekeepers
 cleaned Miss Duran’s balcony.
Tuesday April 2, 219, 221, 212, 211, 223, 226, 228, 210, 227, 8 hours
2024 220, 108.
 Bedding
 Clean the window walls, tables, and chairs.
 Swept the floor
 Clean the terrace
 Arrange table and chairs
 Change the plastic cover of the glass
Wednesda April 3,  221, 214, 225, 223, 216, 217, 221, 220, 211, 8 hours
y 2024 213, 214
 bedding
 Clean the window walls, tables, and chairs.
 Swept the floor
 Clean the terrace
 Arrange table and chairs
 Change the plastic cover of the glass
 Clean Miss Duran's balcony
Thursday April 4,  220, 216, 215, 214, 212, 224, 226, 228, 210, 8 hours
2024 225, 227
 Bedding
 Clean the table and chairs
 Swept floor
 Change the plastic of trash bins
 Change towels
April 5,  Serve Americano, cappuccino, green garden 9 hours
2024 salad, 3 egg omelets, serve water
 Take orders
 Room service 218
 Familiarized with the menu, pricing
Name of Company: FERNANDOS HOTEL

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(28 to 32) HOURS

Sunday April 7,  Serving americano, cappuccino 8 hours

2024  Serve water
 Room service
Monday April 8,  Served pinoy breakfast, 3 egg omelets, and 8 hours
 2024 tapa
 Serve waters
Tuesday April 9,  Serving Pinoy breakfast, healthy option, 8 hours
2024 americano, cappuccino, and water
 Room service
Wednesda April  Served water to every guest 8 hours
y 10,  Serving americano, 3 egg omelets, and
2024 continental breakfast

Thursday April  Serving Americano, water, pinoy breakfast 6 hours

11,  Change table cloth,
2024  Room service in 109 and 110

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(33 to 37) HOURS

Sunday April  Served pinoy breakfast, 3 egg omelets, tapa, 8 hours

14, continental breakfast, and health option
2024  Serve waters

Monday April  Served water to every guest 8 hours

 15,  Serving americano, 3 egg omelets, and
2024 continental breakfast
 Room service in 218
 Help to fold tissues
 Change tablecloth
Tuesday April  Serving americano, 3 egg omelets, healthy 9 hours
16, option, Pinoy breakfast, and continental
2024 breakfast
 Room service in 218
 Help to fold tissues
 Change tablecloth
Wednesda April  Serving americano, cappuccino, pinoy 8 hours
y 17, breakfast
2024  Serve water
 Room service
Friday April  Serving americano, 3 egg omelets, healthy 8 hours
19, option, Pinoy breakfast, and continental
2024 breakfast
 Room service in 218
 Help to fold tissues
 Change tablecloth
 Make a salted caramel

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(38 to 42) HOURS

Sunday April  Served pinoy breakfast, 3 egg omelets, tapa, 8 hours

21, continental breakfast, and health option
2024  Serve waters

Monday April  Served water to every guest 8 hours

 22,  Serving americano, 3 egg omelets, and
2024 continental breakfast, healthy option , salted
caramel, and iced americano
 Room service in 218
 Help to fold tissues
 Change tablecloth
Tuesday April  Night shift 8 hours
23,  Peri-peri, adobong baloko, penshell pasta,
2024 truffle pasta, and salted caramel
 Room service in 218
 Help to fold tissues
 Change tablecloth
Wednesda April  Serving americano, cappuccino, peri-peri, 8 hours
y 24, salted caramel, and iced americano
2024  Serve water
 Room service
Friday April  Serving americano, salted caramel, iced 8 hours
26, Americano, soup d aloil, baby back ribss
2024 healthy option, Pinoy breakfast, and
continental breakfast
 Room service in 218
 Help to fold tissues
 Change tablecloth
 Maked a salted caramel and calamansi cooler

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(43 to 46) HOURS

Saturday April  Served pinoy breakfast, 3 egg omelets, tapa, 8 hours

27, continental breakfast, and health option
2024  Serve waters and coffe
 Room service 218
Sunday April  Served water to every guest 8 hours
28,  Serving americano, 3 egg omelets, and
2024 continental breakfast, healthy option , salted
 caramel, and iced americano
 Room service in 218
 Help to fold tissues
 Change tablecloth
Monday April  Night shift 8 hours
29,  Peri-peri, adobong baloko, penshell pasta,
2024 truffle pasta, and salted caramel
 Room service in 218
 Help to fold tissues
 Change tablecloth
Tuesday April  Serving americano, cappuccino, peri-peri, 8 hours
30, salted caramel, and iced americano
2024  Serve water
 Room service
Wednesda May 1,  Morning shift 8 hours
y 2024  Serving americano, cappuccin, salted
caramel, and iced americano
 Serve water
 Room service
Friday May 3,  Morning shift 8 hours
2024  Serving
 Punch orders
 Serve water
Saturday May 5,  Change table cloths 8 hours
2024  Serve water to every guest
 Make beverages

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(47 to 50 ) HOURS

Monday May 6,  Front office 8 hours

2024  Do DRR
 List of Guest
 Room check
Tuesday May 9,  Read the Tugon 8 hours
 2024  Do DRR

Friday May  Do DRR 8 hours

10,  List of guest for tourism
2024

Sunday May  Do DRR 8 hours

12,  Room check
2024

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(51 to 55) HOURS

Monday May  Do DRR 8 hours

13,
2024

Tuesday May  Do DRR 9 hours

14,  List of guest for tourism
2024  Room check
 Put service water
Thursday May  Do DRR 4 hours
16,  Put cookies in rooms
 2024

Friday May  Do DRR 8 hours

17,  Put cookies and service water
2024

Saturday May  Do Drr 8 hours

19,  Room check
20224

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(56 to 59) HOURS

Monday May  Do DRR 8 hours

20,  Room check
2024  Put service water

Tuesday May  Do DRR 8 hours

21,  List of guest for tourism
2024  Room check
 Put service water
Thursday May  Do DRR 10 hours
23,  List of guest for tourism
 2024  Room check

Friday May  Do DRR 9 hours

24,  List of guest for tourism
2024  Put service water

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(60 to 64) HOURS

Sunday May  Bedding in budget rooms 202, 215, 210, 228, 10 hours
26, 225, 211, 213, 221, 219, 224, 227, 226, 216,
2024 217, 218.
 Clean the room
 Wipe the table and mirrors
 Swept floor
 Refill the service water
 Clean Miss Duran’s Balcony
Monday May  Bedding in budget rooms 224, 227, 226, 216, 9 hours
27, 217, 218.
2024  Clean the room
 Wipe the table and mirrors
  Swept floor
 Refill the service water
 Clean Miss Duran’s Balcony
Tuesday May  Bedding in budget rooms 202, 215, 210, 228, 10 hours
28, 225, 211, 213, 221, 219
2024  Clean the room
 Wipe the table and mirrors
 Swept floor
 Refill the service water
 Clean Miss Duran’s Balcony
Wednesda May  Bedding in budget rooms 202, 215, 210, 228, 8 hours
y 29, 225, 211, 213, 221, 219, 224, 217, 218.
2024  Clean the room
 Wipe the table and mirrors
 Swept floor
 Refill the service water
 Clean Miss Duran’s Balcony
Thursday May  Bedding in budget rooms 225, 211, 213, 221, 16 hours
30, 219, 224, 227, 226,
2024  Clean the room
 Wipe the table and mirrors
 Swept floor
 Refill the service

ACLC COLLEGE OF SORSOGON

ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT

Name of Student Trainee: JOHN MARK F. ESTREMERA

Name of Company: FERNANDOS HOTEL

DAY DATE DAILY ACCOMPLISHMENT NO. OF

WORKING
(65 to 68) HOURS

Friday May  Rooms 101, 203, 108, 202, 201 12 hours

31,  Bedding
2024  Wipe wall table and chair

Saturday June 1,  Rooms 102, 108, 205, 104, 217 14 hours

2014  Bedding
 Wrapped the glass with plastic
 Swept floor
Sunday June 2,  Rooms, 207, 206, 105, 103 14 hours
2024  Bedding
 Clean the walls and ceiling
  Swept floor
Monday June 3,  Rooms 2219, 216, 215, 213, 217, 211, 210, 12 hours
2024 223, 224
 Bedding
 Change service bottle
 Clean walls and ceiling
 Wipe walls, table and chair

CHAPTER 4

SELF-ASSESMENT

Achievements

a. Skills and Current Technology Learned/Enforced

Cashier– gain knowledge on how to punch the product properly.
FO gadgets – enhance knowledge about the reservation process.
b. Equipment, Machinery, Testing Apparatus, etc. Handled
Telephone – learned how to answer properly.
c. Strong Points versus Weak Points
An OJT Trainee at Fernandos Hotel in Sorsogon City gain valuable experience in
communication, customer service, and team collaboration, but may encounter
challenges such as high-stress situation, managing conflicts, and balancing work
with personal life.
d. Best Experienced on the job
 The best experience on the job at Fernandos Hotel is the opportunity to interact
with diverse guests, learn from experienced professionals, and develops a wide
range of skills in real-word situations, all of which contributes to a comprehensive
understanding of the hospitality industry.

Faults

a. Cause
The challenges faced on the job by an OJT trainee are often caused by high-
stress environment, managing guest complaints, handling conflicts, and striving
to balance work responsibilities with my personal life.
b. Suggested Solution
For overcoming challenges faced by an OJT trainee at Fernandos Hotel include
implementing stress management technique, participating in conflict resolution
training, improving time management skills, seeking support and mentorship,
engaging in continuous learning, and setting clear boundaries to maintain a
healthy work-life balance.
c. Personal Relations: Integration with the company personnel
Fostering good personal relations and integrating with company personnel
involves building strong communication skills, actively participating in team
activities, showing respect and empathy towards colleagues, being open for
feedback, and demonstrating a positive and collaborative attitude in the
workplace.

Attendance and Punctuality

This involves consistently arriving on time for shifts, adhering to the designated work
schedule, and notifying supervisors promptly of any unavoidable absence or delays to
maintain professionalism and reliability in the workplace.

Interest and Commitment

This entails showing genuine enthusiasm for learning and contributing to the team,
actively seeking opportunities to improve skills and knowledge, taking initiative in task,
and consistently demonstrating dedication to fulfilling responsible and achieving goals
during the training period.

CHAPTER 5

ROCOMMENDATIONS

To enhance the OJT experience at Fernandos Hotel in Sorsogon. It is recommended to

develop comprehensive training programs, establish mentorship and support system,
conduct stress management and conflict resolution workshop, implement flexible
scheduling practice, provide professional development opportunities, recognize and
reward trainee achievement.

Potential of the company as a training ground

The Fernandos hotel in Sorsogon as a training ground is significant, given its

comprehensive exposure to various aspect of hotel operation, experienced staff willing
to mentor trainee, a supportive and collaborative work environment, opportunities for
hands-on learning, and a commitment to professional development and skill
enhancement for trainee.

a. Availability and Appropriateness of Facilities, Equipment, Tools and

Machinery
The availability and appropriateness at Fernandos Hotel are crucial for effective
training. The hotel provides well-maintained and up-to-date facilities, modern
equipment, and the necessary tools and machinery that are essential for trainees
to gain practical, hands-on experience in various hotel operations, ensuring they
are well-prepared for the industry.
b. Company Cooperation Personnel
The company’s cooperation and support for personnel at Fernandos Hotel in
Sorsogon are exemplary. The management fosters a collaborative work
environment, encourages open communication, and actively support the
professional growth and development of trainee and staff, contributing to a
positive and productive training experience.

Assessment to the duration of training

The assessment of the duration of training at Fernandos hotel indicates that the
allocated time is adequate for trainees to gain comprehensive knowledge and practical
experience in hotel operations. The training period is well-structured, allowing trainees
to rotate through various department, apply theoretical succeed in the hospitality
industry.

Proposed Revisions for Improving the Training Program

Include extending hands-on training sessions, developing customized training module,

enhancing the feedback and evaluation system, including additional workshops and
seminars, incorporating simulation exercises, and offering cross-department training
opportunities.
Advise to the future student trainees

Actively engaging in all training opportunities, seeking feedback and mentorship,

practicing effective time management, maintain a positive attitude, developing strong
communication skills, and being open to learning and adapting to new challenges to
make the most of their training experience.

ACTIVITY PICTURES