Studies

Topics: Food, Customer, Food quality Pages: 13 (3934 words) Published: June 22, 2013
A RESTAURANT PRACTICUM REPORT

On

BLACKBEARD’S SEAFOOD ISLAND
U-036 Lower Ground Floor Sm City Masinag, Marcos Highway
Brgy. Mayamot, Antipolo City

TRAINING PERIOD: March 30, 2013 – May 02, 2013

In Partial Fulfillment for the Requirements of the Course
Practicum 1

For the degree of
Bachelor of Science in Hotel & Restaurant Management

OUR LADY OF FATIMA UNIVERSITY
College of Hospitality and Institutional Management
Km. 23 Sumulong Highway, Sta. Cruz, Antipolo City

SUBMITTED TO:
Ms. Sandra R. Pepito
HRM Practicum Coordinator

SUBMITTED BY:
Jowah D. Hui
BSHRM Summer AY 2012-2013

SUBMITTED ON:
May 16, 2013

TABLE OF CONTENTS PAGES

I.ACKNOWLEDGEMENT
II. INTRODUCTION
A. Name and History................................................................................ 1 B. Location................................................................................................. 1 C. Ownership............................................................................................. 1 D. Mission, Vision, Philosophy / Objective.............................................. 2 F. Facilities.................................................................................................. 3 G. Outstanding Characteristics............................................................... 3-4

III.DISCUSSION OF FINDINGS / ANALYSIS / RECOMMENDATIONS
A. Front Office Department
I. Areas of Concern............................................................................... 4 A. Organizational Chart.......................................................................... 5-6 B. Operation Systems & Procedure....................................................... 6-7 C. Facilities & Equipment....................................................................... 7-8 D. Manpower Scheduling, Work Method,

Style of Communication.................................................................... 9 E. Work Atmosphere................................................................................ 10 F. Use of Material Resources................................................................... 11 G. Sanitation Procedures & Practices................................................... 12

II. Strengths............................................................................................... 13 III. Improvement Areas/ Weaknesses................................................... 13 IV. Recommendations............................................................................ 13

B. Food & Beverage Department
C. Kitchen Department
D. Housekeeping Department

IV.CONCLUSION........................................................................................... 13-14

V.BIBLIOGRAPHY.......................................................................................... 14

VI.WEEKLY & MONTHLY REPORT................................................................... 15-21

VII.APPENDICES.............................................................................................. 21-23

ACKNOWLEDGEMENT

We express our deepest gratitude and appreciation to our Father God Almighty and Our Lord and Saviour Jesus Christ behind my achievement in completing my On Job Training participation in Blackbeard’s Seafood Island Restaurant for having my On Job Training. Without whose grace and mercy we could not have come this far. I would like to thank our Almighty God who always guide and light my way in my project, Our Almighty God for giving us strength, wisdom and knowledge in exploring things I’ve never experience before, and for the guidance, health, for the graces and blessing to help us perform our duty as part of my OJT. To our Practicum Coordinator Ms. Sandra Pepito for shared...
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