LYCEUM OF THE PHILIPPINES UNIVERSITY
Capitol Site, Batangas City
NARRATIVE REPORT ON FOOD AND BEVERAGE
UNDERTAKEN AT EURO SNACK INC.
SQUAW VALLEY RD. SQUAWVWALLEY, CALIFORNIA, USA
NOVEMBER 2011 to DECEMBER 2011
A Report Submitted to the Faculty of the
COLLEGE OF INTERNATIONAL TRAVEL AND HOSPITALITY MANAGEMENT
LYCEUM OF THE PHILIPPINES UNIVERSITY - BATANGAS
In Partial fulfillment of the requirements for the degree
BACHELOR OF SCIENCE IN INTERNATIONAL
TRAVEL AND TOURISM MANAGEMENT
ARIANNE JOY M. ACEBO
On the job training (OJT) is job training that occurs in the work place. The goal of the OJT program is to place the interns in occupations that will enhance their prospects about their chosen field and will ultimately permit them to become self-sufficient. OJT involves the acquisition of specific skills and employment competencies, through exposure in an actual work setting, to the processes, work tasks, tools and methods of a specific job or group of jobs.
It is the responsibility of supervisors and managers to utilize available resources to train, qualify, and develop their trainees employees. On-the-job training (OJT) is one of the best training methods because it is planned, organized, and conducted at the employee's worksite. It can also bring fresh ideas into the organization. While training the interns, employers are in fact also teaching their employees to process of guiding the trainees stretches their patience, develops teaching skills and makes them more sensitive to the needs and mind set of the younger generation. The course of supervision also teaches them how to share what they know and be receptive to questions. OJT’s can bring fresh ideas into the organization. While training the interns, employers are in fact also teaching their employees to process of guiding the trainees stretches their patience, develops teaching skills and makes them more sensitive to the needs and mind set of the younger generation. The course of supervision also teaches them how to share what they know and be receptive to questions. Accommodating on-the-job trainees can truly be beneficial not only to the trainees but also to the companies that provide opportunities for this type of learning. This is also why trainees should take their internship seriously as it can become a powerful tool and possibly even a source of recommendation when they take that big lift from being students to career professionals.
The Red Crab Group of Restaurants aims to define and set the standard when it comes to crab and seafood dining in the country.
RED CRAB’S VISION
A citizenry who can experience and be proud of its aquamarine industry’s best bounties through RED CRAB as the country’s best casual seafood restaurant chain.
RED CRAB MISSION
• To be the top crab and seafood restaurant and be among the top 10 restaurant chains in the country. • To create a strong network of world class, pioneering specialty restaurants combining the best Filipino Agro resources and talent with global flavors and design • To define crab & seafood dining in the country
BACKGROUND HISTORY OF THE COMPANY
Chiqui Eusebio started the very first Red Crab in Clark, Pampanga. Chiqui, a real-estate broker and developer, comes from a PampangA family of cooks and educators. When the local real estate business was down in Angeles City, Pampanga, Chiqui decided to shift her energies to the food business. Chiqui’s Mother, Amanda “Imang Madang” Eusebio is the family matriarch whose passion is cooking and preparing grand dishes for the family and friends.
Raymund Magdaluyo, Chiqui’s son, started the chain’s growth in Metro Manila starting in Malate in 1999 and to date is still in the midst of the chain’s expansion program. After Malate, Raymund’s leadership used the group’s very limited resources in building modestly-funded stores in Metro...
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