Practicum in Restaurant

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A RESTAURANT PRACTICUM REPORT

ON

Brasserie Boheme

110 L.P. Leviste St., Salcedo Village
Makati, Metro Manila, Philippines

(INCLUSIVE DATES OF PRACTICUM)

In Partial Fulfillment for the Subject

of

HOTEL/RESTAURANT PRACTICUM

For the Degree in

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

ARELLANO UNIVERSITY

JAS CAMPUS

#3058 Taft Ave., Pasay City

Submitted to:

Ms. Florenitte De Guzman

Submitted by:

Benjie B. Mago

1309 Nissan St. Brgy. Sun Valley, Parañaque City

09159518376

October, 2012

TABLE OF CONTENTS

I. ACKNOWLEDGEMENT………………………….

II. INTRODUCTION…………..………………………….

A. History……………………………..……………..

B. Mission and Vision……………………………….

C. Services Offered……………………. …………….

D. Branches……………………….…………………

E. Amenities………………………….………………

III. ORGANIZATIONAL CHART……………………………

IV. DISCUSSION OF FINDINGS AND ANALYSIS………………..

V. STRENGTH IN TERMS OF THE FOLLOWING:

A.Organizational Structure…………………………………………

B. Operational System and Procedures……………………………..

C. Facilities and Equipments……………………………………...

D. Uses of Materials and Other Resources…………………………….

E. Sanitation Procedures and Practices of the Establishment……………

VI. WEAKNESS……………………………………………………...

VI. CONCLUSION………………………………………………..

VII. APPENDICES………………………………………………

IX. BIBLIOGRAPHY……………………………………………..

I. Acknowledgement

This Restaurant practicum would not be possible without the guidance and the help several individuals who in one way or another contributed and extended their valuable assistance in the preparation and completion of this practicum exposure.

First and foremost, my utmost gratitude to Ms. Florienette Cabuyao De Guzman, Dean of Hospitality and tourism management of Arellano University Jose Abad Santos Campus to encourage and giving us strength to fulfill the practicum of the students, and Also God who inspire and giving us wisdom to finish this kind of practicum exposure

I would like to take this opportunity to thank Ms. Florevic Narvas, General Manager for accepting us in their establishment for our practicum exposure, and also my mentors in this establishment, Mr. Arwin Gonzales Supervisor of Dining Area, and Ms. Cathleya Dagdagan, Assistant Supervisor of Dining Area for assisting me in restaurant and also on how to served and handle the guest .

I would also thank everyone from the Brasserie Boheme Staff for their whole hearted support to me to accomplish my duty and responsibility while inside the establishments Finally, an honorable mention goes to our families and friends for their understandings and supports on us in completing this project, wishes to express her love and gratitude to our beloved families, Without helps of the particular that mentioned above, we would not finish this activity and we cannot comply to the school academic.

II. Introduction

A. History

The Gustavian is an old-world European delicatessen shop known for its own recipes dating as far back as 1803. It is the first of its kind to boast of all home-style, freshly made products ranging from artisan country breads, sugar-free jams, fresh cold-cuts, European-style sausages, smoked meats and seafood, dairy products, sauces, various kinds of cheeses, pickles and a wide array of organic food products.

B. Mission And Vision

C. Service Offered

The...
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