OJT REPORT

Topics: Training, Employment, Bachelor's degree Pages: 15 (1887 words) Published: October 19, 2014
ON-THE-JOB TRAINING AT MAX’S RESTAURANT

CHARISSE D. MARENTES

Palompon Institute of Technology
COLLEGE OF TECHNOLOGY AND ENGINEERING
BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY
Palompon, Leyte
SY 2010-2011

Republic of the Philippines
PALOMPON INSTITUTE OF TECHNOLOGY

COLLEGE OF TECHNOLOGY AND ENGINEERING
ON-THE-JOB TRAINING and PLACEMENT UNIT

Tel. no. : (053) 555-388 e-mail:cotepit@yahoo.com
Fax no. : (053) 388-2501 website: www.pit.edu.ph

A Narrative report

Presented to the

OJT and Placement Unit

COLLEGE OF TECHNOLOGY AND ENGINEERING

Palompon Institute of Technology

Palompon, Leyte

By

Charisse D. Marentes
OJT Trainee

Course and Major: BSIT Major in Food Tech. Program: OJT

February 2011
(Date submitted)

APPROVAL SHEET

This Narrative Report on the “ON-THE-JOB TRAINING: Max’s Restaurant” prepared and submitted by Ms. Charisse D. Marentes in partial fulfillment of the requirements for the Degree of BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY major in FOOD TECHNOLOGY has been examined for acceptance and approval.

NARRATIVE REPORT COMMITTEE

ROLANDO C. ENTOMA ROEL L. SABANG
CHAIRMAN, IT DEPT. OJT OFFICER

Approved by the committee with the grade of .

Accepted and approved in partial fulfillment of the requirements for the Degree of BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY major in FOOD TECHNOLOGY

February 2011
Date

Duties/Responsibilities of On the Job Trainee

To follow the rules and regulation of the company as what employees. To do the assigned job/task sincerely and up to the best of ability of the job trainee. To act in a professional/manner and to dress in formal and modest way. To be friendly in entertaining, serving and dealing with customers or clients. To be on time and to do non-work related activities during hours. To cooperate and participate in any activities together with the employees.

History of Max’s Restaurant

In 1945, after World War II, American Occupation Troops stationed in Quezon City, Philippines, were befriended by Maximo Gimerez, a Stanford-educated teacher. A few came to his nearby house for drink or two, until they insisted that they pay for their drinks. Maximi decided to open a café which serves chicken, steak, and drinks. He was joined by Mercedes, his wife, and Felipa, his sister-in-law. His niece, Ruby, managed the kitchen joined by her husband Claro, Ruby concocted a special recipe for chicken that was adored by G.I.s, and they kept coming back for more. Soon enough, the Filipino public heard about the delicious chicken-tender, juicy and crispy. They came too!

Encourage by her mother to expand the menu and serve more Filipino food, Ruby set up the Baclaran branch along the Roxas Boulevard in Parañaque. It was decided that the restaurant would be named Max’s which was Maximo’s nickname.

Company’s Profile

MAX’S VISION

To be the most admired restaurant of choice where people celebrate and cherish great food and excellent service, everyday, all the time.

MAX’S MISSION

“CUSTOMER’S”

To consistently delight tem with great food and excellent service in a clean and comfortable environment. To assure value for money.

“EMPLOYEES”

To provide them with good working environment and opportunities for personal, professional and career development.

“STAKEHOLDERS”

To treat them as strategic partners worthy of respect, fairness and professionalism. To work as a team and strive for a fair return of investment.

“COMMUNITY”

To conduct our business with social responsibility through good corporate governance and citizenship. To do our share in protecting our environment.

Acknowledgement

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