practicum report

recruiting, training and supervising staff agreeing and managing budgets planning menus ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business overseeing stock levels ordering supplies producing staff rotas handling customer enquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping statistical and financial records assessing and improving profitability setting targets handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities, sales representatives etc making improvements to the running of the business and developing the restaurant.ongo Grille was established in 1999 by Kenneth Sytin and his brothers. That year, the business had as many as 13,000 customers a month and was dubbed "the fastest growing grill in town."[4] In 2006, Congo Grill participated in the Annual Sisig Festival held in Angeles City, Pampanga. Their pork sisig and two other sisig dishes won first prizes in the major categories.[5][6]
The restaurant operates based on three concepts; a Philippine restaurant in an air conditioned environment, food withoutmonosodium glutamate, and a mascot (an ape in a safari outfit) for entertaining youngsters.[1] Congo Grille was opened for franchising in 2008.[7]
The first franchised-operated store opened at the Araneta Center in 2009.[2]
Charities[edit]

A common meal of sisig, rice and iced tea
In 2007, Congo Grille, along with other companies, organized a party to feed 407 children of low-income families in the city of Valenzuela. This was part of a program dealing with nationwide hunger.[8]
Two years later, they teamed up with local television network GMA 7 in feeding low-income individuals. Workers of the restaurant chain offered meals to 300 people in Quezon City, its birthplace. Toys and other collectibles were also