Practicum Report in Restaurant

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Restaurant Practicum Report

on

(Name of the restaurant)
(Exact address of the restaurant)

TRAINING PERIOD: November 9, 2009 to February 14, 2010

In Partial Fulfillment of the Requirements for the Course
Restaurant Practicum

For a Degree in
Bachelor of Science in Hotel and Restaurant Management

College of International Hospitality Management
University of Perpetual Help System - DALTA
Alabang – Zapote Road, Pamplona 3, Las Piñas City

SUBMITTED TO:

Mr. Wendell B. Aguirre
Professor

SUBMITTED BY
:
Mr. Juan Dela Cruz

SUBMITTED ON:

February, 2010

TABLE OF CONTENTS

Title Page……………………………………………………………… i Table of Contents……………………………………………………………… ii List of Tables ……………………………………………………………… iii List of Figures……………………………………………………………… iv List of Pictures ……………………………………………………………… v Preface……………………………………………………………… vi Acknowledgment……………………………………………………………… vii

Page

CHAPTER I: Institutional and Operational Background

History of the Restaurantx
General Locationx
Philosophy, Mission and Visionx
Organization Chartx
Job Descriptionx
Job Specificationx
Job Breakdownx
Standard Operating Proceduresx
Manpower Requirementsx
Facilities and Layoutx
Work Atmospherex
Use of Materials Resourcesx
Safety and Sanitation Procedures and Practicesx
Outstanding Characteristicsx

CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation

Strengthsx
Weaknessesx
Opportunitiesx
Threatsx
SWOT Analysisx
Strategic Planx
Recommendationsx

CHAPTER III: Conclusion

Objectives of the Practicumx
Learning Experiences / Weekly Reportx
Improvements of the Practicum Training Programx

APPENDICES:

APPENDIX A – Previous Gradesx

APPENDIX B – Medical Certificatex

APPENDIX C – Daily Time Record (DTR) / Log-in and Log-out Recordsx

APPENDIX D – Parent’s Waiver / Consentx

APPENDIX E – Registration and Final Permitx

APPENDIX F – Performance Evaluation Reportsx

APPENDIX G – Certificate of Completionx

APPENDIX H – Resume (Curriculum Vitae) x

LIST OF TABLES

TableTitle / DescriptionPage

1SWOT Matrixx
2Sample of one week manpower schedulex

LIST OF FIGURES

FigureTitle / DescriptionPage

Logo of the restaurantx

Location Mapx

Vicinity Mapx

2Organization Chart of the Restaurant x
3Layout and Floor Plan Designx

LIST OF PICTURES

PictureTitle / DescriptionPage

1Menu of the Restaurantx
2Leaflets and Brochuresx
3Official Receiptx
4Inventory Formx
5Leave Formx
6Change Schedule Formx
7Waste and Disposal formx
8Bar Areax
9Non-Smoking Areax
10Smoking Areax
11Function Roomsx
12Rest Roomx
13Preparation Areax
14Frying Stationx
15Dishwashing Areax
16Manager’s Officex

Chapter 1

INSTITUTIONAL AND OPERATIONAL BACKGROUND

History of the Restaurant

• Trace the history of the restaurant.
• Draw / illustrate the logo of the restaurant in full color and discuss it how and why it was designed as such. • Rationale / reasons of choosing the name and location of the restaurant. • Discuss the type of ownership and management styles used in the operation. • Take pictures of the restaurant’s external appearance (such as front view and other possible sides).

General Location

• Provide drawings of the location map and vicinity map of the area with specific landmarks to easily provide descriptions how to get there from the university. • Describe the distance away from the school.

• Take 3600 pictures of the vicinity of the area to provide idea of the location and immediate...
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