Aldrin Jornalllllllllllllllllllll

Republic of the Philippines
BULACAN AGRICULTURAL STATE COLLEGE

INSTITUTE OF MANAGEMENT
Pinaod, San Ildefonso, Bulacan
DAILY JOURNAL SUMMER 2017-2018
Name of Trainee: John Aldrin S Vanguardia Date:

Name Of Establishment: Classic Savory Time:
Department: Dining Department No. of Hours
Objective: Acquire comprehensive understanding of the history of Classic Savory
History: The Classic Savory

The restaurant continued to grow over the years. The third generation of the Ting family
soon re-launched the brand under the name “Classic Savory”. The restaurant now has
more than 100 branches nationwide. Classic Savory offers delivery service and accepts
catering and bulk orders for all occasions. Contact us by filling out our online form.
We’ll be glad to provide the information you need.
Over time, the small panciteria serving mainly lomi grew in popularity and started
offering other dishes to its growing number of customers. The brothers discovered and
created a special recipe for fried chicken and gravy, which also became popular.
Members of the local Chinese community and a number of Filipinos came with their
families to enjoy the savory fried chicken dish.
Reflection from the objective:
In the years that followed, Classic Savory enjoyed stable success with the four brothers very hands
on approach in managing the company, working in the kitchen, serving customers in the dining hall.
The recipe has remained a closely guarded family secret, often copied, but never really duplicated.
The menu soon expanded to include other Filipino and chinese dishes.
Accomplishment of the day:

Service Protocol Smile and Greet to the customers sincere and energetic, Seat or Assist
the guests to the table, Remove extra plates and give Menu, Spoon & Fork. Take the
Order, Suggest Sell and after that Repeat orders of guest to ensure accuracy. Serve
Beverage while waiting and check back get feedback to ensure if all items are served. If
they’re already done present payment and give correct change and thank the guest.
Realization about the task:

“I learned through experience how to interact and communicate with people. Knowing
how to handle and tackle different complaint from the customer and still be diplomatic in
both action and words is important since people that having different attitude you should
know how to be being nice with them and whatever happen do our best in everything we
do with a positive outlook in mind.

Objective: Identify the vision statement of Classic Savory
Vision: To set highest standards for casual dining in the Philippines and to promote
the growth of deserving employees and local producers thus becoming the true
industry leader.

The Classic Savory gives a highest stardard to service and food to rich a maximum
customer satisfaction and to grow up.

Service Protocol Smile and Greet to the customers sincere and energetic, Seat or
Assist the guests to the table, Remove extra plates and give Menu, Spoon & Fork.
Take the Order, and after that Repeat orders of guest to ensure accuracy. Serve
Beverage while waiting and check back get feedback to ensure if all items are
served. If they’re already done present payment and give correct change and thank
the guest
Realization:
Ensured customer needs and wants will provide. Approached them in a confident,
friendly and helpful manner to build a good communication from each other
because you must become proficient at small talk that customer can feel a warm
welcome and good ambiance inside the store. also know how to handle customer
satisfaction as soon as possible.
Meeting quality standards for service, and provides fast and courteous serviced and
realized that tools and equipment will be available in that time to become effectively
and useable for the daily operation.

Objective: Analyze the mission statement of Classic Savory

Mission: To bring affordable tasty comfort food to the Filipinos with emphasis on
quality and cleanliness in a cozy setting using the highest service standards to
ensure maximum customer satisfaction.

The Classic Savory was strictly practicing the steps of food services to
maintain the quality of food. Each task of every employee are important to become
work easier and for good flow of a company. They give affordable and unique taste
of food to the customer.

-Receptionist
-Smile and Greet the guest
-Hand signal

Maintained cleanliness and Organized the place, always get feedback to the
customer to know their needs and wants of the guest.
Understand that actual performance was very challenging and quite pressured
because you were able to handles lot of customers with different attitude and
personalities most especially while performing the task during operation.

Objective: Internalize the core values of Classic Savory
Reflection from the Objective:

the employees of the classic savory are responsible for their work and their good
organization is good and their attitudes are good

-Table set up
-Menu on the table clean and organize
-Placemats

Be able to quickly take guest’s order and always repeat their order. Check back
and get feedback check if all items are served.
Effectively to get the guest’s order and understand how important the
responsibilities of the job as a being waiter you should provide the customers with
personable, knowledgeable and efficient service of all food and beverage items.
Must have a wide knowledge of Service Protocol, be friendly to both customers and
staff and be a good listener and also can gave high quality, attentive service to their
own guests.

Objective: Point out the importance of Classic savory

Focus is on expanding the business and spreading the Savory brand. Making a
difference with just Classic Savory.

-Menu set up
-Table set up
-C.R checklist

Take responsibility for many things to achieve highest level of performance, gave
direction, create endless opportunity and generates abundance through growth.
Acted with willingness and self-disciplined in everyday work is important. As a
trainee, the management will count me as a team member, who can be of help to
attain the goals and objectives of the company
l

Objective: Gain knowledge and follow the standard operating procedures set by
Classic Savory in the dining department

Every department has its own standard operating procedures that guide and
need to follow in everyday operation. Proper coordination with the different area in
the dining department.

-Bussing/Service Station
-Pink Towel for Plates/ Yellow Towel for Table
-Sanitizer Every 1 Hour or as needed

Performed of being aware of others reactions and understand their situation
even if its good or bad always respect them.
Anticipated guest needs and maximize your effectiveness by doing responsibilities
will assigned to you as much as you can then continue to provide excellence service.

Objective: Distinguish and comprehend the logo symbolizing the Classic Savory and
its meaning

The logo of the establishment is read as Classic Savory has been the ultimate
casual dining destination in the Philippines for over 60 years. If you’re looking for
the perfect place to satisfy your cravings or celebrate a special occasion with your
loved ones, our restaurant has everything you need to enjoy a grand time.
We offer a delightful menu filled with staple favorites, such as our timeless lomi
soup, special-recipe fried chicken, and plenty of new additions to provide an
enjoyable gastronomic experience.

-Service Station
-Floor Cleanliness
-Service Station Condiments

Performed the daily task that will assigned to you for the customers that
assumed for the quality of food and for their willingness to fulfill their wants and
needs. Served with sincere and energetic service to feel that they’re welcome in our
establishment Established and maintained interpersonal relationships by assessed
the personalities or attitude of people to avoid misunderstanding that caused
conflict and take your time and keep in mind that you have work where they do
things for them.

Objective: Illustrate and discuss the organizational structure of Classic Savory

As a trainee, to become more effectively to doing their organizational structure,
the establishment give the opportunity to know and learned how to be a part of
their membership in terms of when assigned the specific task you can proved them.

-Drinks Station
-Giving Flyiers 10:00-11:30
-Bussing Out

Concentrate and not be distracted while performed a certain task of job also
whatever customer wants do everything to keep the customer happy.
Always remember that you are part of a much bigger team and you need to work
better, full of energy and with the help of your co-worker if you want to succeed play
your role as integral part in any restaurant.

Objective: Describe and explain Dining department of Classic Savory

Classic Savory also brings their delectable dishes We provide excellent dishes to
your home parties and office events via caterings and deliveries. It has in fact
become the preferred takeout food in some offices and catered meals in several
home gatherings.

-Clean Dining Area
-Table Set up
-Bussing Out

I learned that can maintain our cleanliness inside their store to avoid bad
odors and to prevent any kind of dirt
I learned there have a procedure for bussing out the table 15 second bussing
out and 5 second for table set up and for mop their have three different kind of mop
wet mop for wet, dry mop to dry the floor. And Last wet mop for C.R

Objective: Identify and categorize the product offering of classic savory

most of the product of classic savory is the Filipino food they upgrade as well as they
give them a twist that they call long life pancit and one of their best sellers is also the best
seller they have is the chicken classic savory that is pleasing to the taste other than the
other restaurant's chicken

-Present Payment
-Proper Bill Presentation
-Check Amount of payment

I learned that you will provide our bill to the guest you can say what exactly
amount that you receive and write your name then write exactly amount then
signature.
I learned that every us the guest you can always smile and excuse the guest
And for leaving guest always say thank you for dining see us again for good feedback
of guest.

Objective: Distinguish and differentiate the service offerings of Classic Savory

Since you need to being knowledgeable and aware of the different products and
services that offered, with the helped of our staff, we trained how to communicate
well and promote those quality services to the customers. Ensured services that
target to make guest satisfied and perform well with equip knowledge based on
their duties and responsibilities in the operation.

-Bussing out
-Table Set up
-Serve food

Be aware of the type of food you served, have a concern to the dishes and drinks
to avoid complaint and make some moves for knowing the things that you need to
apply.
Memorized orders by being work on your own that can lead to consistency of the
quality of foods for production purposes and also as a part of a team.

Objective: Describe and categorize the clients/customer of Classic Savory

We have different taste in terms of food, different attitude in terms of
communication, to attract the customer they give a warm welcome to make them
comfortable and if their wants and needs will accomplished they always come back
and they enjoying our meal.

-Opening the Store
-Table Set up
-Receptionist
Reflection about the task:

To our undecided guest we offered our best seller the Classic Savory Chicken, for
our decided guest suggest some new dishes in Classic Savory and also for the
customer that has small budget we have E-meals good for one person but complete
set meal and same taste of food of course same service for their loyalty in our
establishment.
Check the equipment, materials, and facilities that needed to the certain worked
and do something voluntarily that can build up a good relationship between you and
staffs.

Objective: Identify and explain the process of supplier-company policy transactions

of Classic Savory

-Smile and Greet the guest
-Hand Signal (number of guest)
-Assist the Guest (for how many the guest)

I learned that every guest enter our store always greet and smile the guest and
welcome the guest and assist the guest table for how many the guest.
I learned every needs and wants of guest you can give for customer satisfaction
and for good service.
Name of Trainee: Aira Shane N. Tinawin Date:

Objective: Describe and discuss strategic approach utilized in competing

competitors Classic Savory

Objective: Give and differentiate the benefits enjoyed by the Classic Savory

Working in Classic Savory is a Productive experience. You will learn how to work
as a team and you will also enjoy the busy environment. Will also help you improve
your working skills. CLASSIC SAVORY is inviting dynamic, responsible individuals to
join our fast growing company where there is a huge opportunity for career and
personal growth.
I have learned how to deal with customers' needs. I also learned the value of
teamwork, patience and honesty, loyalty to your superior is also important.
Stressful environment but at the same time worth it because of the knowledge you
gained everyday.
Has long working hours and really need a flexible time management.
I learned how to discipline my self and to be well to being adjusted person.


Objective: Distinguish process of giving rewards to best performing employees of

Classic Savory

This company is good people are paid well with allowances. Free meal, allowance,
tip and the management is generous they give us the right salary for their employee
that expecting in a month of work. Has long working hours and really need a flexible
time management. There will be a 20% discount for every employee.

You should always work hard for the future, be a professional person discipline
and you should always have a respect to all persons , just always smile to all the
guest and don’t forget to greet them.
It’s a nice workplace that u can free to communicate and you can explore your
knowledge as a team member.

Objective: Differentiate process of giving sanctions to habitual truant, erring and

late corner employees of Classic Savory

Objective: Categorize and discuss the Classic Savory employees’ profile

When you’re having a high position its not based on the age or degree he/she had
taken up. We have a Good employee's relations. Manager's, Team Leader, Cashier's,
Team member and Kitchen's Staff are have a very Good Teamwork. Team member is
has Multi-tasking role they are the food server, drink drawer, waiter and also
dishwasher. They also should be a all around crew staff. Being a part Classic Savory,
I assure that they are multi-tasking, Hardworking and willingness to work. They're
able to work in any hardest part of a job.
It is good to be part of this company who given a chance their employee to grow.The
Dining department staffs are not all a degree holder even some professional person
in our establishment. With the help of past experiences of the employees, the
company hired them to contribute and helps the establishment.

I learned more knowledge here, how to communicate with other people specially
when taking there orders. How to explain them when the food is serve late and how
to become a multi tasking person.
It was memorable even though i only worked there in short amount of time i
experienced crazy things, such as customer brawls and exploding exhaust fan. But
overall we developed good relationship with each other that we still carry this time.


Objective: Describe and explain the culture workplace practices in the Classic
Savory

Organizational culture is to serve high quality food or product to a lack of people
or costumers patronizing.
Typical day, dealing with different kinds of people, from elite to average and
employees everyday, a lot of patience and dedications are really needed each day.
Learn how to hold my temper in every aspect, face people with confident and be
responsible. it is exciting in a way that one must do the very best to hit the everyday
game plan.

As a part of Dining department everyday routine is to greet and assist customer.
Knowing the products and served as a high standard of service.
It enhanced my skills in hospitality and food industry. I also learned to manage my
time and apply the multi tasking so that my work can be more efficient.


Objective: Point out the value in the implementation on house rules and policies of
Classic Savory

Productive and fun workplace, nice ambiance, good service, high quality of food
service, good relation with the co-workers, good management


Objective: Failures or Problems encountered (causes)

Some problems that customer will satisfaction it’s either food, service and facilities
RESTAURANT PRACTICUM AT CLASSIC SAVORY
PANTRANCO, FISHER MALL 2ND FLOOR, QUEZON AVENUE
AIRA SHANE N. TINAWIN
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

JUNE 2018
JOURNAL IN RESTAURANT PRACTICUM
CLASSIC SAVORY
AIRA SHANE N. TINAWIN
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

JUNE 2018
JOURNAL IN RESTAURANT PRACTICUM CLASSIC SAVORY
Submitted to the Faculty of Institute of Management
Bulacan Agricultural State College
San Ildefonso, Bulacan
In Partial Fulfillment of the Requirements for the degree
Bachelor of Science in Hospitality Management
By:
Aira shane N. Tinawin


Objective: Solutions, How they are overcome


Objective: Recommendation/ Suggestion for the improvement of training program


Objective: Recommendation/ Suggestion to the company


Objective:

Aldrin Jornalllllllllllllllllllll

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Aldrin Jornalllllllllllllllllllll

Загружено:

Авторское право:

Доступные форматы

Republic of the Philippines

BULACAN AGRICULTURAL STATE COLLEGE

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Acquire comprehensive understanding of the history of Classic Savory

History: The Classic Savory

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Identify the vision statement of Classic Savory

Reflection from the objective:

Accomplishment of the day:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Analyze the mission statement of Classic Savory

Reflection from the objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Internalize the core values of Classic Savory

Reflection from the Objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Point out the importance of Classic savory

Reflection from the objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Reflection from the objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Reflection from the Objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Illustrate and discuss the organizational structure of Classic Savory

Reflection from the Objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Describe and explain Dining department of Classic Savory

Reflection from the objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Identify and categorize the product offering of classic savory

Reflection from the objective:

Accomplishment of the day:

Realization about the task:

DAILY JOURNAL SUMMER 2017-2018

Name of Trainee: John Aldrin S Vanguardia Date:

Objective: Distinguish and differentiate the service offerings of Classic Savory

Reflection from the objective:

Accomplishment of the day: