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Table of Contents

I. Acknowledgement --------------------------------------------------- 1 II. Introduction------------------------------------------------------------- a. History
(Background information about the hotel, Mission & Vision, Organizational chart of the hotel)-------------- b. Dept 1*
(Organizational Chart of the department, Functions / Objectives,Features)-------------------------------------- c. Dept 2*
(Organizational Chart of the department, Functions / Objectives,Features)-------------------------------------
Can be taken directly from a website or any document from the establishment. Just include them on the list of references. III - Summary of Learning----------------------------------------------
Minimum of 5 paragraphs.
Take note of the KSAs.
Knowledge
Skills
Attitude
IV – Recommendation---------------------------------------------------
Part1. Company
Part2. CITHM Department
Part3. PALAESTRA
V – Reaction--------------------------------------------------------------
Summary. Minimum of 5 paragraphs
VI – Reference-----------------------------------------------------------
Websites, Books, Magazines, People, etc.
VII – Appendices---------------------------------------------------------- Original documents
DTR---------------------------------------------------------------- Learning Assessment---------------------------------------------

Post Evaluation (host company)-------------------------------- Photocopy of certificate (with no. of hours rendered)-------- Pictures with captions (while doing ojt tasks)----------------- Resume with recent picture--------------------------------------

* Department where you were assigned

“ The Life
On–Board”

– An application of learnings
Thru I AM A LYCEAN-
April 24, 2011 – May 07, 2011

Submitted to: Chef Abram Joshua Emmanuel Peralta
On the Job Training Adviser
Submitted by: Rachel Ann M. Altoveros____
APEX Apprentice / CLOHS 1-1

I

ACKNOWLEDGMENT
 

I would like to take this opportunity to give my sincerest thanks to our supervisors who imparted their knowledge in food and beverage services. Their enduring patience in training a starter like us in the art of food and beverage services must receive a commendable platitude. Without them our dreams of becoming professional crews would remain an impossible reality. The knowledge we learned from our supervisors and the actual experience of serving the passengers of a cruise line can be used by us to possibly achieve our goal of becoming good professional stewards. For the said reasons, our supervisors must be given a high commendation.

Thanks must be accorded to Mr. Daniel Darusin who managed and prepared the voyage for us. It is also true with Mr. Abram Joshua, Emanuel Peralta, Mr. Jonathan Javier Ko, Ms. Marian Ramos and Ms. Jana del Mundo whose encouragement, guidance and support from the initial to the final level of our on-the-job-training enabled me to develop an understanding of our work. Thanks to our supervisors both in Island fiesta and Horizon who taught us the right and proper way of treating, serving and communicating with the customers and make them comfortable in their voyage. Lastly, I offer my regards and blessings to all of those who supported me in any respect during the completion of the duty.

II

INTRODUCTION

A. History

Background information about Superferry.

The SuperFerry is the passenger travel and leisure brand of the Aboitiz Transport System (ATS) - the integrated transport and logistics service arm of Aboitiz & Company (ACO) and owned by publicly listed arm, Aboitiz Equity Ventures (AEV).  

The Aboitiz group is one...
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