Culinary Arts Report
FACULTY OF HOTEL & TOURISM MANAGEMENT
DIPLOMA IN CULINARY ARTS HM 115 & HM225
HTC 296 & HTC 301 INDUSTRIAL TRAINIG REPORT WRITING FORMAT
2 INDUSTRIAL TRAINING REPORT 1) The industrial report is a written document where student is asked to write on the work activities/task, what they have observed and learned during their internship. 2) The industrial report must be wholly the student’s work. 3) The report should reflect the student’s abilities to learn, observe, analyze, comment and recommend. 4) The report is to show the application of student theoretical knowledge into practical. It should not be drawn from textbooks or any organizational manual/standard operating procedure. 5) The student is required to portray an appropriate ability in the organization and presentation of their material in the paper. 6) Do not focus on pictures. Any picture added should enhance your report, not unnecessarily thicken the report. 7) Reports which are plagiarized in any manner would result in a heavy penalty towards the students. 8) Report should be narrative. REPORT ORGANIZATION The report should be organized as follows: a. b. c. d. e. f. g. h. GENERAL LAYOUT 1. The title page or cover page The title page should be at the beginning of the report. (see appendix) This should also be written on the report cover 2. Acknowledgement Write down a token of appreciation to those whom you received help, for example the provision of facilities or owes a special debt to a particular source. Limit it to not more than two (2) pages. The title page or cover page The executive summary Acknowledgement Contents Body of report Menu evaluation Conclusion and recommendation Appendices
Table of Contents It should include the commencing page of acknowledgement, executive summary, abbreviation (in Roman numeral eg. i, ii, iii, iv etc) The page numbers should be stated on the right side of the page (typed and not hand written) Title page at the front of the project
References: … … … … APPENDICES (as needed)- below are examples A1: Forms A2: Event orders A3: Photographs A4: Sample of standardized recipe from each department.