Cruiseline Operation in Culinary Arta

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 -

1.1 Location and types of customer - 1 -

1.2 Hotel 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 -