Cruiseline Operation in Culinary Arta

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PRACTICUM REPORT
(ISLAND COVE HOTEL AND LEISURE PARK)

In Partial fullfilment of the
Requirements for Practicum
2012-2013

Submitted by:
CRYSTIAL ABRAM P. PARRILLA
Bachelor of Science
in International Hospitality Management
with specialization in Cruiseline Operation in Culinary Arts

Inroduction:

This practicum report will serve as a partial requirement for the practicum I had this A.Y. 2012-2013. As my practicum establishment I was hired at the Island Cove Hotel and Leisure Park which is located at Binakayan, Kawit, Cavite A Hotel First it was named as Pulo ni Burungoy into Covelandia to Island Cove Resort and Leisure Park and Finaly it obtain it’s name today. I stayed there from November 2012-December 2012. This report will also serve as my observation to the hotel and to myself..

Table of Contents

1.Hotel Information- 1 -

1.1Location and types of customer- 1 -

1.2Hotel Facilities- 1 -

1.3 Organizational Chart- 1 -

2. Kitchen Department- 2 -

2.1 Service Type or Menu Type- 2 -

2.2 Service Time- 2 -

2.3 Guest Capacity- 3 -

2.4 Kitchen that makes highest profit in the hotel- 3 -

- 3 -3.2 Working Schedule- 9 -

3.3 Kitchen planning, Explain the procedure for:- 9 -
3.3.1 Market list Preperation- 9 -
3.3.2 Receiving the incoming goods- 9 -
3.3.3 Storing Produce: Dry store, refrigiration, Freezer- 9 - 3.3.4 Food Preperation- 9 -
3.3.5 Cooking- 9 -
3.3.6 Serving; serving area and coordination between service and kitchen staff- 10 - 3.3.7 Cleaning Mangement- 10 -
3.3.8 Waste Control- 10 -
3.3.9 Personal Hygene- 10 -
3.4 Analyze whether the kitchen plan provides adequate facilities for- 10 - 3.4.2 Storeroom for dry goods- 11 -
3.4.3 Refrigiration facilities, Freezer- 11 -
3.4.4 Preperation Area- 11 -
3.4.5 Cooking area- 11 -
3.4.6 Pot washing and dishwashing area- 12 -
3.4.7 Service Area- 12 -

3.5 Inproving efficiency- 12 -

3.6 Menu Planning- 13 -

3.6.1 Varied and balanced menu- 13 -
3.6.2 Equipment limitation- 13 -
3.6.3 Personal limitation by checking if the workload is spread among the workers equally.- 13 - 3.6.4 Availability of foods- 13 -
3.6.5 Nutritional consideration in planned menu- 14 -

4. Positive and negative experience gained from SFT- 14 -

4.1 Positive- 14 -

4.2 Negative- 14 -

5. Pictures- 15 -

1. Hotel Information
1. Location and types of customer
Island Cove is located in Binakayan and it’s accesibility is so easy because of the CAVITEX . It’s Customer types is just normal person foreign are rarely patronize their hote

1.2 Organizational Chart

In Island Cove this is the most confusing stuff for all of us including the workers. Which they said that there are so many Bosses in this stablishment. But the way I observed, this is the way they do it.

2. Kitchen Department

2.1 Service Type or Menu Type

They only serve International Cuisine sangley point and Filipino Cuisine in the Fishing Village

2.2 Service Time

24 Hours Rooms Service
10AM-10PM- Fishing Village
5AM-2PM- Sangley Point
5PM-2AM- BAYSIDE

3 Kitchen Establisment

3.1 Kitchen Layout

FISHING VILLAGE KITCHEN

3.2 Working Schedule

In Island Cove there are 4 working scheadule.
1. 7-3 Morning Shift
2. 3-11 Afternoon Shift
3. 10-6PM Middle Shift
4. 11-7PM Midnight Shift

3.3 Kitchen planning, Explain the procedure for:

3.3.1 Market list Preperation

Each kitchen in the hotel is required to make there requesition list or paper so that they can have the items or good they need to do their Jobs

3.3.2 Receiving the incoming goods...
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