Practicum Report

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Table of Content
Acknowledgement
Introduction
A.) Mission and Vision
B.) Service Offered
C.) Branches
D.) Amenities

Organizational Chart
Discussion of findings and Analysis
Strength in terms of the ff:
A.) Organizational Structure
B.) Operational System and procedures
C.) Facilities and Equipment
D.) Uses of materials and other resources
E.) Sanitation procedures and practices of the establishment Weakness
Conclusion
Appendices
Bibliography

ACKNOWLEDGEMENT
This practicum report was made possible by guidance, supervision, cooperation, and participation of the persons who have given their time and effort and solicit advice to this report. To our Dear Lord, who always guide us in our entire endeavors We are heartily thankful to our very energetic and loving adviser, Ms. Florenitte C. De Guzman Dean of School of Hospitality and Tourism Management, whose encouragement, guidance and support from initial to the final level enabled us to develop and understand the subject. To the unconditional love of our families who are always there to support us in all aspects of our lives and give words of wisdom to inspire us in doing our best. Lastly, we offer our regards and blessing to all those who supported us in any respect during the completion of this project.

Introduction

Italian cuisine or cucina italiana in Italian, has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the...
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