HOTEL

JULIANA
 A HOTEL PRACTICUM REPORT

On

HOTEL JULIANA

Tuguegarao City Cagayan

March 11 2019 to April 15 2019

In Partial Fulfilment of the Requirements for the Course

HIM71 Hotel Practicum

For The Degree

Bachelor of Science in Hospitality Industry Management

College of Hospitality Industry Management of

Cagayan State University

Andrews Campus, Caritan Sur, Tuguegarao City

SUBMITTED TO:

Prof. Hazel Mae Q. Cambri

SUBMITTED BY:

MARIBEL F. DOCA

Lanna, Solana, Cagayan

HELEN C. TAGUIAM

Dassun , Solana , Cagayan

 ACKNOWLWEDGEMENT

We would like to express our deepest thanks to our very gorgeous Dean Lianne T. Abuan and
also to our professors, as well as our Almighty God who helped us to do this successful
practicum and also to our parents who always gives us inspiring words and motivation just to
finish this practicum .They are the reason behind those success all their sacrifices will be paid of
now . We also want to thank Hotel Juliana with the staffs for accepting us with an open heart to
undergo On- The- Training to their establishment. We are not only make this practicum just to
have a high grades but also to have knowledge and experience about the real world of working
under Hospitality Industry. We salute our dearest classmate and loving professors. We thank you
so much.
 INTRODUCTION

“The journey of a thousand miles begins with a single step “

On – The – Job training is quite difficult. Student are required to undergo training with different
establishments for them to apply what they have learned in school.

On – The – Job training is not easy , you must have experience a lot of obstacle and
circumstances to mold your professionals skills. It is the start in stepping a ladder to become
successful individuals in the near future. This training will enhance and develop our skills and
knowledge about the services in the hotel industry. It was a great opportunity to have actual
methodologies of a specific job using real tools , equipment and documents.

As a required program of Hospitality Management, students will be trained technically in their

chosen field of interest. For the company or organization who have the willingness to accept
students to undergo on- the- job training to their establishments. OJT program will provide
additional manpower without expecting salary. Students trainees have the opportunity to share
thought and to contribute significantly brainstorming sessions that will help the future success
and productivity of the company.
 Table of Contents
Acknowledgment

Introduction

Chapter 1

History/Background of the establishment ----------------------------------------------1

Name and general location----------------------------------------------------------------2

Ownership management -------------------------------------------------------------------3

Chapter 2

Vision/Mission/Goals/Objectives ---------------------------------------------------------4

Chapter 3

Organizational Structure -------------------------------------------------------------------- 5

Chapter 4

Discussion of Findings/Analysis/Recommendation

Organizational Structure --------------------------------------------------------------------6

Operation System and procedures ---------------------------------------------------------

Facilities, equipment, etc --------------------------------------------------------------------

Manpower-scheduling, work method, styles of communication. ----------------------

Work of atmosphere, Inter-personal relationship ----------------------------------------

Use of material resources ----------------------------------------------------------------- --

Sanitation procedures/practices ------------------------------------------------------------

Chapter 5

Conclusion---------------------------------------------------------------------------------------

Chapter 6

Recommendation ------------------------------------------------------------------------------
Chapter 7

Individual Learning Insight -------------------------------------------------------------------

Chapter 8

Appendices

Documentation ------------------------------------------------------------------------------------

Room Rates ----------------------------------------------------------------------------------------

Flyers -----------------------------------------------------------------------------------------------

Form of Advertisement --------------------------------------------------------------------------

Resume --------------------------------------------------------------------------------------------

Performance --------------------------------------------------------------------------------------

Certificate of completion -----------------------------------------------------------------------

 HOTEL HISTORY

This family owned business “Hotel Juliana” was established on July of 2013 and open its door
for business on September 20, 2014. The land with an existing building was bought by the
owners in an auction by a known bank and was awarded to them being the highest bidder. After
getting series of feasibility study, both of them (husband and wife) decided to make this building
simple, small but elegant hotel. The old building was razed and they constructed it following the
building’s original structural design. The name Juliana was coined after their only daughter
Juliana Ysabelle who is their source of inspiration in making the business.
 VISION

We aim to provide exceptional and personalized quality service experience which will lead to
warm and lasting memorial for all our guests.

MISSION

We are committed to provide at all the times care for our customers though the highest level of
friendly service and quality products while maximizing staff potential and development in a
constructive , clean and healthy atmosphere using efficient and productive means. As a cohesive
team dedicated to the needs of our customers, we will anticipate and respond to our guests with
professionalism and good will.

CORE VALUES

Exceptional Service – We understand that the value can be created with every encounter and
this is reflected in our superior standard service.

Respect- We respect the objectives of our owners the values of our guests and the cultural
differences in the location that we operate.

Integrity- We are honest in our interactions with our owners, guests, colleagues in which we
operate.

Team Work- As a team, we bring our individual expertise and creativity for our industry.

True Compassion- We genuinely care for our guests, our team and the owner.
LOCATION AND OWNERSHIP/MANAGEMENT

Hotel Juliana is located at 2b-blumentrit St. Tuguegarao City Cagayan, Owned by Mrs Carol
May Collado and Mr Abraham Collado . Hotel Juliana named after their “unica iha” Juliana
ysabelle Collado.
ORGANIZATIONAL STRUCTURE

Mr and Mrs Collado

Owner

Marcial F. Merida

Manager

Maricel Doca
Joey Bago

F.O Agent

Jaylord Calagui Vicente Banares Jr. Jane Narag

Rolando Aquillo Christian Arlen Soria
Cook

Bellboy Housekeeping

Bellboy Franklin Damaso

Maintenance

Erwin
Inggo

Driver
Driver
 Discussion of Findings/Analysis/Recommendation

a. Organizational Structure

AREAS OF STATUS STRENGHT WEAKNESS RECOMMENDATION

CONCRRN
MANAGER  Maintaining  He’s kind  He’s  He should
the and knows always undergo for an
restaurant’s how to using her orientation
revenue, handle her phone about the proper
profitability staffs/employ even at dos and don’ts
and quality ees. work. of an
goals.  He’s smart  He doesn’t establishment.
 Ensures and know know how  As a manager he
efficient how to multi- to scold should be a
restaurant task her staff good leader to
operation as sometimes. that’s why be led by her
well as  Punctual they staff.
maintain when it repeating
high comes to the their
production, time of her mistakes
productivity duty. sometimes
, and .
quality and
customer-
service
standards.
 Recruiting,
training and
supervising
staff.
 Agreeing
and
managing
budgets.
FRONT DESK  She/he  They are  Sometimes  should
CLERK welcomes the flexible at they have control the
guest. all times. bad attitude not
 Manage cash  Has attitude. just for his
and sales pleasing sake but also
during night personality for the whole
audit. and very establishment.
 Accepting entertainin
guest and g to the
liable for all guest.
the transaction
in front office
department.

 Provides  They have  They are  Need a proper

HOUSEKEEPING cleanliness patient and all serious seminar for
and don’t feel sometimes. housekeeping
orderliness in any
all rooms. pressure in
terms of
their
works.
 They were
cool in
solving
problems.

BELLBOY  He will be the  He’s  Need  He must know

one to open always proper his proper job
the door and attentive grooming specification
assist the when guest
guest in their has their
prospective queries
room
 Carrying the
laggage
MAINTENANCE  Maintain all  They are  They are  Need to have
breakages in very kind snobber training.
the hotel and have sometimes
 Maintain the perseveran
orderliness of ce in doing
the facilities. their
works.

DRIVER  Accompanied  They are  They are  Need to have

the guest in good and not in action on it.
the airport have the proper The
from to.. “quality of uniform management
service” must lab for
requesting a
driver
uniform for
the
uniformity.

SECURITY  Monitor and  They are  They are  They should

GUARD authorize reckoning lazy be patient
entrance and when it sometimes. with their job
departure of comes to  They don’t since they are
employees, bussing guard the 24/7 when it
visitors and out. establishm comes to the
other person  They can ent strictly. time of their
to guard also do duty.
against theft multi-  They should
and maintain tasking. be orient on
security of  They are how to guard
premises. really strict the
when it establishment
comes to strictly
secur because the
safety of the
given
establishment
is on their
hands
 b. OPERATING SYSTEMS AND PROCEDURES

AREAS OF STATUS STRENGHT WEAKNESS RECOMMENDATION

CONCERN
AIRCONS  Use to  Easy to  Sometime  They must
comforta spread the s not provide a good
ble the air in functionin technician
guest in rooms g, many  They must
their guest are provide more
rooms asking operating systems
 To smell why.
guest a  Lack
cool air number of
and not systems
pollution

FLAT  Use to  Easy to  Not Easily  They must

SCREEN TV entertain function reach the provide more
guest  Eye channel
protected
 To
relaxing
and
enjoying
their
selves

WIFI  Use of  Compatib  Difficult  They should

guest to le when to connect provide a more
connect it you are  Not easily wifi and provide a
in their relaxing find the good internet
phone or inside the password partnership
other room
gadgets
VACUUM  Use to  Provide the  Not to really  Provide
get dirt work easier get all the dirt more
in the  Too short  Sometimes  They must
floor the time to not be put a lot
 Use to clean the functioning of vacuum
clean floor  Sometimes the in hotel
the smell is too  Must
floor of bad maintain the
the  The dirt not condition of
hotel get easily and it
it is too slow
to function

 Provide
MOP  A  Easily to  Not suitable in more
handle move to use in  Must wash
cleaner  Easy to comfort rooms every day
in floor clean the  Not easy to not 3 times
 Soft floor remove the in a week
and  Useable for stain n floor
long all
handed

sssss
BROOM  A tool  Get all the  Provide
AND use to small pieces  It is loose to more
DUSTPA clean of dirt use  Maintain the
N and get  Handable to cleanliness
the dust use  Lack of
from  Easy to keep numbers
the in stock
floor room
 Use in
sweepi
ng
dusty
materia
ls
 c. MANPOWER SCHEDULE

 They are the one who  The staffs are  Lack of  They must
works in the wearing complete number provide a
establishment uniform and apply daily routine
also light make up day off.
Shift: and their hair is
5am-2pm properly tied and
1pm-10pm cut.
Break time
11am-12pm  The staffs are
wearing their
6am-3pm proper uniform
3pm-9pm attire.
Break time
11am-12pm
d. WORK ATMOSPHERE AND
INTERPERSONAL
RELATIONSHIP

MANAGER  The person whose  The staff

work of profession are
in the management wearing
their
proper
uniform
KITCHEN AREA  Responsible in attire.
cooking and
preparing food.
 The staff
are
CHEF  Responsible in wearing
inventory stocks in their
the kitchen proper
uniform
attire.

 The staff
are
wearing
their
proper
uniform
attire.
e. SANITATION PROCEDUREAND PRACTICES

Front desk  The staffs are  They must do

department and wearing their proper
employee appearance complete grooming in
uniform and their house
apply also
light make up
and their hair
is properly tied
and cut.

Kitchen department  The staff are  They must

wearing keep it up
proper
uniform attire

Housekeeping  The  They should

department housekeepers wear proper
are wearing grooming
their proper
unform

f. SOP