Our Lady of Fatima University

College of Hospitality & Institutional Management

Quezon City
SUPERVISED WORK EXPERIENCED PROGRAM
A Restaurant Practicum Report
At

______________________________________________________________________________

______________________________________________________________________________

Ayala Fairview Terraces, 2 Quirino High-way Corner Maligaya Drive,

Pasong putik, Novaliches, Quezon City Metro Manila.

TRAINING PERIOD: From April 16, 2018 to June 23, 2018

In Partial fulfillment of the requirements for the Course

Supervised Work Experience Program

For a degree in

Bachelor of Science in Hotel & Restaurant Management

Submitted By:

Marinelo P. Escartin

Ph D, Blk 8, Lot 6, Brgy. Mulawin Francisco Homes City of San Jose Del Monte
Bulacan

09164123791

Submitted to:

Mr. Josephus Cayabyab

Submitted on:

1
 PRACTICUM REPORT

Table of Contents Pages

I. Acknowledgement 1-2

II. Introduction 3

III. History/Company profile 4-7

IV. Company Philosophy 8

A. Company Mission 8
B. Company Vision 9

V. Organizational Chart

A. Hotel Business Organizational Chart 10

VI. Weekly Journal

A. Administrative

B. Food Safety Orientation 11-16

VII. Guide Questions

VIII. Appendices

A. Certificate

B. Pictures

2
I. Acknowledgement

With my deepest gratitude and appreciation, I humbly give thanks to the

people who, with all they can, helped me in making On-The-Job Training a
possible one.

First and foremost to our Almighty God, for giving me strength every day.
For the guidance and good health, for the grace and blessings that help us
to perform our task as part of our ojt.

To my family, for their unending love and support, for proving all the
needs financially and morally, for their never fading advice and for being
there for me no matter what. They serve as an inspiration to me, who keep
encouraging me to always make the best out of everything and for being
proud and ever supporting family to me.

To our coordinator, Mr. Josephus Cayabyab and Ms. Shiela Garrido for
helping, visit and guide us in our OJT. Your guidance will help us to achieve
our aspirations as we go along with our journey in our life. Thank you for
being there as always, Thank you for teaching us how being a better
person/ being a professional.

To the establishment that accepted me as their trainee, I would like to

convey my gratefulness to Anything goes to Burgoo American Bar and
Restaurant and its staff for the excellent OJT experience which I have
undergone in their company. The skills and knowledge which I have gained
throughout my practical training I perceive as very valuable component in
my future career development. As you know this OJT was part of my
education curricular and therefore I have to thank them for providing me
this opportunity.

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 II. INTRODUCTION

Burgoo is a typical American Bar and Restaurant (which in my

opinion is an infusion of both Gumbo and T.G.I.F in terms of the food and
beverages). It is well-known for the unusual concept of "unleashing the kid
in you" which you will be reading more about in a while. Of course, that is
aside from the American favorites such as burgers, pasta and other rice
dishes! Burgoo aims to serve American food in American size servings and
in American fashion. It offers food, exemplary service, and value for money
and cleanliness. Its ambiance is perfect for casual dining with a touch of
elegant interior.

Burgoo has the essentials that make a typical American place-All

American burgers, with sandwiches served in great meals in huge servings,
pizzas with overloaded toppings, sumptuous pastas, freshly tossed salads,
hot off the grill tender steaks, hearty stews, tasty seafood and chicken grills,
juicy barbecues, sinfully awesome desserts and many others. The
restaurant’s ambiance is perfect for casual dining with a touch of elegant
interior, open kitchen and charming bar that is familiar in all of its nine
branches.

Burgoo is a stew that originated in Kentucky, USA. In the 17th century,

Burgoo was prepared by mixing different meats that include goat, deer,
squirrel and other game caught during the day, vegetables, herbs and
spices. Burgoo then tool 20-30 hours to prepare and cook. At Burgoo
American Bar and Restaurant, the serving of this stew is similar. It is served
faster than the original recipe because it uses top choice of pork, beef and
poultry

4
III. HISTORY/COMPANY PROFILE

Burgoo first became associated with racing when the dish was served at
livestock sales in the early 1800s. A horse-racing tradition began as a
means to convince people to buy the animals, and these events became
wildly popular gathering places for friends to catch up and for politicians to
connect with supporters. Traveling cooks, seeing an opportunity, started
preparing burgoo at these racing events in enormous batches and selling it
to onlookers.

Eventually, when the Kentucky Derby was established in 1875, the

tradition of burgoo was transferred over to the racecourse. These days, the
most famous spot to enjoy burgoo during the racing season is Keeneland
Racecourse, where the qualifying rounds for the Derby are held. Since the
1930s, the track has been serving the same recipe for Kentucky burgoo,
with pork, thyme, sage, garlic, carrots, corn, okra and Worcestershire sauce,
all cooked for hours in an enormous kettle. The burgoo is so popular that
Keeneland goes through between 90 and 100 gallons of the stew each day of
race week, according to Marc Therrien, Keeneland's executive chef.

Alex Huber, a publicist originally from Kentucky, says that Keeneland

burgoo was a huge part of her upbringing, "As a young girl going to
Keeneland with my parents and crumbling saltines into the Styrofoam cup,
or when I was older, doing the same as an elixir for a few too many
bourbons."

There was even a legendary American Thoroughbred racehorse named

Burgoo King (which was also supposedly the nickname of a talented burgoo
cook named J. T. Looney) who won the Kentucky Derby in 1932.

Outside the Keeneland Racecourse, plenty of restaurants throughout the

state still make burgoo the traditional way. In western Kentucky, burgoo
has long been served as an accompaniment to barbecue, and Old Hickory

5
BBQ makes its version using a 100-year-old recipe comprising of mutton,
plus seasonings like apple cider vinegar and cayenne. At Wallace Station in
Versailles, chef Ouita Michel does a version of burgoo with pork butt, slow-
cooked beef chuck, chicken, rabbit, Worcestershire sauce and Crystal hot
sauce.

Other places bring the stew into the fine dining realm especially for Derby
season. Dudley's on Short in Lexington, for example, serves a deconstructed
version with lamb loin, cornbread fried mutton and a rabbit croquette.

But the way Michel sees it, to intentionally try to make burgoo look
fancier defeats the whole purpose of the dish.

"Burgoo is a communal dish—it's defined by community," she says. "You

don't make it deconstructed or in small quantities." Burgoo is essential to
Derby not because the meat is particularly flavorful or the presentation is
uniquely ornate. "It's a dish that's filled with so much memory," she adds.
"It's been made by so many different groups of people. That
multidimensional story is what makes it special and an essential part of
who we are in Kentucky."

Priya Krishna is a food writer who contributes to The New York Times,
The New Yorker, Bon Appétit and others. Her latest cookbook, Indianish,
will be released in spring 2019.

April 1999, Burgoo American Bar and Restaurant was founded by

Specialty Restaurant Inc. It was created out of the ambition to give
costumers their money’s worth, friendly ambience, quality food, good service
and more. This idea of Ma.Theresa Rodriguez, Burgoo’s chairman of the
board and Managing Director Albert Alavera for the restaurant to standout
from all the competition in the food industry; has become Burgoo Bar and
Restaurant's vision. To complete the brilliant minds behind Burgoo are
General Manager Eileen Necio, Vice Chairman Vivencio Rodriguez, and

6
Board of Directors Monette Salapantan, Maritoni Raymundo, Martin
Rodriguez, Michael Rodriguez and Matthew Rodriguez.

Eventually, the first Burgoo restaurant was established along Tomas

Morato Extension, Quezon City. It was immediately followed by a branch in
Rockwell and now after seventeen years of successfully bringing good food,
cozy ambience and efficient service, not to mention its reasonable prices and
huge servings, Burgoo has now thirteen branches all over Metro Manila and
key cities located at The Podium in Ortigas; Gateway Mall, Araneta Center;
Robinsons Galleria, Ortigas; The Block, SM City North EDSA; SM Mall of
Asia, Pasay; SM City Marikina; SM Southmall in Las Pinas; Fairview
Terraces Mall; The District in Cavite; Starmall in Taguig; and at recently
opened Burgoo at Solenad, Nuvali.

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IV. MISSION AND VISION

Mission:

- "To deliver a memorable event in our

guest lives by providing them with the
best attention in terms of Service,
Quality Food, Value for money and
Cleanliness".

Vision:

- "To make our Restaurant a destination of

choice and to provide Legendary service
at all times".

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V. ORGANIZATIONAL CHART

Burgoo Organizational chart

Albert Alvera
Managing Director

Eileen Necio
General Manager

Erwin Inciong
Restaurant Manager

Marvin Herrera Argielyn Estacio

Kitchen supervisor
Asst. Dinning Manager

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 Weekly Journal

Date Task/Responsibility No. of Hours

 Orientation before
we start in duty
 Introduce to all the
April 16, 2018 managers and other
employees 8
 Orient us that we
should maintain
the cleanliness of
the kitchen
 Do multi-task
 I was assigned in
April 17, 2018 pizza station. 7.5
 I noted all the
recipe and some
important
information.
 I do some chores
like slicing 8
April 19, 2018
tomatoes and
onions.
 I do some chores
April 20, 2018 like cooking sweet 7.5
chunky.

10
April 21, 2018  Other employees
taught me 7.5
techniques to speed
up my works.
April 24, 2018  Washing a lot of
dishes and 8.5
throwing the trash
like waste food.
April 27, 2018  I product the fries
by 250g per pack 7.5

April 28, 2018  Memorizing the

techniques and the 8
recipes that I take
noted
April 29, 2018  I did my job well in
preparing a pizza in
4 different flavors
like metza,
pepperoni, garden, 8
hawaiian, louisiana
May 2, 2018  I organized and
make some food,
8
and others.

May 4, 1018  I apply the

sanitation in my on
8
the job training

11
May 5, 2018  I learned how to
work under
8
pressure.

May 8, 2018  It was a rough day

because a lot of
9
customer arrived in
the restaurant.

May 10, 2018  tossing the doe up

to the air making
8
hawaiian pizza

May 12, 2018  I mop the floor

before my break
8
and then the
customer arrive

May 13, 2018  Mother's day

 A lot of order like
15 to 20 pizza in
that day 20
 A lot of dishes and
garbage
 A lot of dishes and
waste food

May 15, 2018  I easily learn all

their recipe and
7.5
techniques how to
prepare it fast and
sometimes if we
have many
customer and order
pizza a lot. I
prepare pizza for 2
hrs by 8 to 12 order

12
May 17, 2018  They teach me that
all foods have their
respective places
8

May 19, 2018  I segregate the food

that I product and
7.5
to keep it freshness
and quality

May 22, 2018  They teach me

tactics to do my
work fast and with
quality because 7.5
time is gold

May 24, 2018  I broke a half

capper and
8
ramequin because
am not feeling well
having head ache
on that day
May 26, 2018  I start to work
again cleaning a lot
8
of dishes and
baking some pizza

May 27, 2018  The kitchen

supervisor assigned
9
me to help him to
cook and wash
dishes quickly

May 29, 2018  Tossing again doe

and making 8 min
8
in just 1 pizza

13
May 31, 2018  Orienting again
with my co-OJT
8

June 1, 2018  Preparing stack to

my station like
tomato diced and
everything. 8.5

June 3, 2018  Cleaning my chiller

with using sponge
8
and dishwashing
liquid with water to
prevent toxic

June 7, 2018  Making coleslaw 2

time within 2
8
hours

June 9, 2018  Making Garlic

Butter while taking
8
order 2 pizza within
2 hours and 30 min

June 10, 2018  Father's Day

 A lot of order like 20
15 to 20 pizza in
that day
 A lot of dishes and
garbage
 A lot of dishes and
waste food
June 11, 2018  Doing other station
in grilling and
8
broiling

14
 June 20, 2018  Reading the recipe
book and
memorizing other
station 7.5

June 21, 2018  Evening customers

because its regular
8.5
and back to school
again.

June 23, 2018  Saying goodbye to

my fellow co-OJT
and the whole staff
of the restaurant 8
specially to my
mentor.
June 24, 2018  Charity Day and
my last day on
Burgoo.

Total Hours Credited 303.5 hrs

Prepared by: Verified by:

Marinelo P. Escartin Mr. Arvin Herrera

(signature of the practicm trainee) (Kitchen supervisor)

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VII. Guide Questions (after the training/internship)

1. What specific additional skill have you learned after training

program?

- Well, actually it gives me so much knowledge and improve my skills

on how to be fast and on how I should handle things on my own, decide
on my own.

2. Evaluate your establishment by cling the strength and weaknesses

interns of:

A. Sanitation and safety

*Cleanliness of the kitchen area*

Strength: The kitchen area is the heart of the restaurant because if we

do not have kitchen there is no food that we will serve to our guest.

Weaknesses: none

Operational system and company policies such as recruitments,

procedures, benefits of employee, scheduling/staffing.

Strength: The Beliefs are good especially if you really need money the
company can give you a salary loan and you can pay it within 2
months or it depends on how you want it to be deducted in your salary.

Their schedule is always posted in the office.

Weaknesses: Some employee's don't value their other employee's and

co-OJT, they just don't help other because they focus what their are
doing only.

4. Describe your experience with regards to the following factors:

16
- I guess I did my part well when it comes the ticket is arriving to the
counter I already ready myself making order to the guest like 3 pizza
in 45 min because it is part of my everyday routine.

B. Socialization and Familiarization with your co - practicumer.

C. I am comfortable with my surroundings because some others

cooperating and the rest they always care about their selves somehow
we were all working as a team in kitchen area.

D. Orientation & Culture of your fellow OJT.

- Because of the orientation, we were gave a wider knowledge about the

company how does it started and because we at came from different
places and school we have to be professional and competitive at work.

B. Learning Experiences

(Realization about the training)

- Is your establishment is highly recommended as an avenue of training

for the incoming practicumers?

* Yes it was highly recommended as an avenue of training for incoming

practicumers you will learn a lot and you will experienced the real
world the real industry of hospitality.

C. Evaluation

1. How your Internship/training contributed to your personal goals?

Did you career goals change as a result of the training?

* My goals was still the same it just give me more importance about life
and all the opportunities that life will offer, we should be eager to
succeed, I became more competent and independent with my decisions

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I should work hard to be successful because no one start at the top we
should start at the bottom and experience how it feel and having
nothing, so that when the time comes that we should realize how and
what the hospitality industry is all about and what really are.

18
 Documentation

(Sir Marvin Herrera the kitchen supervisor and Ma'am Argelyn Estacio
the Assistant Dining Manager)

19
(The kitchen staff of burgoo, Raffy the Fry/Broiler man and Lerry the
Pasta man)

20
(My co - OJT Issa dinning and the others Clyde and Czar in kitchen
area from other different schools)

21
(Break time with co - OJT Ralph and the staff Raffy playing mobile
legends)

22