Академический Документы
Профессиональный Документы
Культура Документы
Judith G. Avilla
Judy-Ann M. Gaddi
Karen A. Gealone
______________________________________________________________________________
A narrative report submitted to the faculty of the Department of Management, Cavite State
University – Trece Martires City Campus, Trece Martires City, Cavite in partial fulfillment of
the requirements for graduation with the program Bachelor of Science in Hotel and Restaurant
Management with Manuscript ID No. __. Prepared under the supervision of Ms. Vienna Mi A.
Feranil
______________________________________________________________________________
INTRODUCTION
On-the-Job Training (OJT) helps a student how a job works and provides sufficient
knowledge to the field they have chosen. OJT is part of college curriculum that aims to train and
orient students about their future career. OJT is very important not only to teach students their
chosen career but to show students the reality about working. The goal of the OJT program is to
place the participants in occupation that will enhance their prospects for long term employment
and will ultimate permit employment competencies, through exposure in an actual work setting,
to the process, work tasks, and tools and method of a specific job or group of jobs.
The hospitality industry is growing up rapidly and in the last decades, the industry has got
much vigorous process of expansion. It is expanding locally and globally as well as promoting its
growth in a changing multinational environment. Hotels and restaurants are one of the key
On the job training is important however to ensure that the internship offered to an
individual is going to provide an individual with the necessary training and the skills that he
needs. So before rushing into accepting any internship, paying or not paying, meet with
prospective company first, and ask for an in-depth overview. Ensure that the job is the right fit
The objective of on the job training is to enable the students to apply and appreciate the
relevance of classroom learning which will also enhance their knowledge and skills acquired in
order to become more responsive to the demands of the world of business. OJT is to aim to know
the company profile of training institution, to gain knowledge on the actual standard operating
procedures of the department assigned, to experience the actual work in hotel and restaurant
setting and finish the required training hours for each training phase.
The trainee conducted her OJT at Lake District, located at Vista Point, Maharlika West,
Tagaytay -Nasugbu Highway, Tagaytay City and had successfully completed the required 240
hours of training from June 25, 2019 to July 20, 21, 23, 2019.
THE LINKAGE ESTABLISHMENT
This part indicates and explains the information about the company. it includes details
regarding the company’s background, the location of the establishment and the mission and
vision statement. This lets readers know about the fundamental aspects regarding the company.
Joy. Happiness. Childhood. Mom’s cooking. These are some of the words that guided us
in making our menu. We consider them as valuable ingredients in every dish that we serve. We
want our food not only to taste good but ignite that warm and joyful feeling that creates loud
laughter, warm conversations and special connections with the people you currently share the
table with.
That’s why we offer you dishes with tastes that are already familiar to you and add a special
Opened last March 2015, Lake District started as a hangout place for many out-of-town goers
who wanted a place to chill that closes late and has the food and drinks similar to what they have
in their city. This year, Lake District will rebrand itself as the home of great Sunday home
Lake District is located at Vista Point, Maharlika West, Tagaytay -Nasugbu Highway,
Tagaytay City.
Vision
Mission
To provide our customer the freshest and most memorable dining and drinking
experience in Tagaytay.
Organizational Structure of the Establishment
CARLO MEDINA
Proprietor
APRIL CRISTOBAL
Purchasing
JONARD MENDOZA
Dining Crew
CESAR GARCIA
Line Cook
JOHN PAOLO PERENA
Line Cook
JONIEL CONSTANTE
DiningBUSCANO
XYRELLE Crew
Dining Crew
department, its physical structure, the facilities, equipment’s and the specific rules and guidelines
being followed.
Department Function
Generally, Food and Beverage Department has the main function of serving its valuable
customers and making sure that they satisfy them with the kind of food they serve. The Lake
District showcases different services such as venue for conferences, trainings, seminars, wedding
and other social functions. They want their food not only to taste good but ignite that warm and
joyful feeling that creates loud laughter, warm conversations and special connections with the
people you currently share the table with. That’s why they offer you dishes with tastes that are
already familiar to you and add a special touch to add spice to the taste you always love. Lake
District will rebrand itself as the home of great Sunday home cooking focusing on Pinoy Modern
Comfort food.
Food and Beverage Department is divided into two, known as Kitchen Operation Staff
and Dining Operation Staff. The operation in the kitchen is supervised by Ms. Margarita Espino,
whose assistant is Mr. Oliver Vicencio. They have two active cooks, namely Mr. Cesar Garcia
and Mr. John Paolo Perena. Their dispatcher/admin staff is Mr. Oliver Vicencio and the
dishwasher is Mr. Cesar Garcia. These personnel are the ones responsible for the food creation,
preparation and preservation. On the other hand, the Dining Operation Staff are the ones who
place and present the food to the valued customers. It is headed by Mr. Jay Velasco who
supervises the three waiters – Mr.Xyrelle Buscano, Mr. Joneil Constante and Mr. Jonard
Mendoza.
Figure 3. Organizational structure of Food and Beverage Department
Manager. The manager who is responsible for a department normally has directly
Exec. Chef. He creates all the specialty menus in the restaurant. He makes sure that the
food prepared will satisfy customers and will bring them to success in achieving their mission.
He is the one in the front line whenever it comes to issues regarding food in the restaurant.
Asst. Exec. Chef. He has the responsibility of the Head Chef whenever he is not around.
He has almost the same job as the Chief Executive Chef but less accountable. He cooks food in
the restaurant. He duplicates the menus of the Chief Executive Chef and makes simple servings
including staffing, inventory, quality assurance and customer service. Supervising the menus and
how to present those is the major responsibility of the Dining Supervisor. He assures that every
utensil is in proper place and plating is properly done in a way that it will look presentable to
everyone.
Waiter. He greets guests and presents them the menu. He informs the guests about the
special items of the day and menu changes if any. He also serves food, hence, after eating, he
will also be the one to collect them and put in proper places. He makes sure that food placed on
the table is pleasing to the eye of the customer and addresses the needs of the customers within
the area.
expediting orders. Verifies receipt of items by comparing items received to items ordered;
resolves shipments in error with suppliers. Authorizes payment for purchases by forwarding
receiving documentation.
Facilities
The Lake District is one of Tagaytay’s newest and hippest destinations. Its design is very
urban, but with its own colorful twist. The restaurant is very eco-friendly, making use of natural
light during the day to illuminate the restaurant. At night, the roof deck opens up to people who
are looking for a nightcap. Get a whiff of that cool Tagaytay breeze as you listen to music played
by local bands with a drink in hand and some bar chow to dine on.
Figure 4. Restaurant facility of The Lake District
Equipment
Restaurant department has dining equipment like plates, utensil, glasses, coffee maker,
water heaters and catteries. Inside the bar there are beer drops, Ice crushers, water heaters,
Plates. The one which contains the food for the consumption of customers. This have
Utensils. This small and large iron equipment’s are of different sizes as the plates for the
reason that it varies due to different functions. Generally, this equipment’s are used to slice,
Blenders. These are the one used to create different mixes of beverages.
Coffee Blenders. These are electric equipment used to blend coffee for it to be richer in
makes the iced crushed into its best possible outcome for better consumption of the beverage
Glasses. Equipment used to serve different beverages. These glasses may serve water,
wines, alcoholic beverages and other liquors that are present in the restaurant.
be used to serve valued customers. It increases the life span of the food being placed inside it. It
As part of the general policies of the restaurant, an employee must obey the rules
implemented by the management; he also needs to follow the standard operating procedures. All
the staff and all the trainees should greet guests and be courteous at all times. They should be
This portion indicates and elaborates the activities and tasks undertaken and performed
but the trainee during her On-the-Job Training at Lake District Restaurant and Lounge.
The trainee performed the job of being a waiter in the establishment. They did all the
tasks assigned to them with the help of their co waiters and co-trainers. They took orders from
guests, served food, cleaned the table, refilled water and washed used glasses.
Before the start of each day of operation, the trainee made sure that the floor is already swept,
mopped and cleaned. They also wiped the table and the glass doors, helped dry the used utensils,
Greeting the Guest. It is the very first etiquette that must be followed by every waiter in a
restaurant. All the waiters should greet the guests while entering and leaving the restaurant. The
waiters should greet each customer with a smile on their face and courteously.
Taking Orders. While the guest is seated, it is necessary to check with the guest or she is
comfortable. The first thing to do is offer the menu card, serve water and make recommendations
of the house specialties and promotions. Upon taking orders, attend to additional needs and pay
Setting up the table. The trainee set-up each table to be used by customers.
Serving the guest. Foods and drinks are presented in an appetizing manner. The trainee
placed ordered to each guest carefully to avoid spills. Upon delivery the ordered foods, the
trainee would ask guests if they have other needs. He had to check on them periodically, but
allow them to have a relaxing meal without interruption. He kept an eye on drink levels to ensure
Bussing out. The trainee cleared away plate and utensils from previous courses to ensure
guest had enough table room except the water goblet and other beverage equipment.
Cleaning the table. The trainee ensured that each time the customer leaves the table, he
things. They learned that all the employees have respect towards one another. It could also be
observed that company really had the mindset of bringing Filipino food but with a twist to every
customer they serve. It is also evident that the employees were really anxious to teach because
the trainees had learned so much from them. His co-employees shared many ideas and
knowledge particularly in the operations of the restaurant, especially acting as a waiter, without
any hesitation. They educated the trainees willingly without asking anything in return. The
trainees can consider the restaurant as a perfect place for those who wanted to learn the
After completing the needed hours for the On-the-Job training, the trainees had learned a
lot of things regarding the restaurant and the tasks they performed. Having this on-the-job
training at Lake District, the trainee learned to be more responsible in all assigned tasks. They
also learned that with teamwork, each work will be easily accomplished. They performed each
task earlier to be prepared before the operating time. The trainees learned to be patient and
flexible when entertaining guests and learned that there were different kinds of guests, some are
kind while some are impolite and not patient. The trainees learned some of the essential skills
During the practicum at Lake District, the trainees had encountered problem, that is,
while serving the food and beverage. When the rain is falling, the trainees need to serve the food
and beverages in the second floor, the difficulty for trainees to go up is because they can be wet
along with food and drinks, because the way up to the second floor is roofless and they need to
use umbrella to take care the food and beverages especially their self. The trainees enjoyed the
The trainees aimed to gain knowledge and experience through actual work or applying all
the learning gained from the school. For also to have opportunities to develop competence in
different areas, meet the standard operating procedure and techniques of the importance of
efficient policies. The training aims to enhance skills students to prepare for entry in their field to
The trainees had they 240 hours at Lake District Restaurant and Lounge at Tagaytay City,
Cavite on June 25, 2019 to July 20, 21, 23, 2019 for food and beverage department. They were
able to perform their possessed skills in that restaurant. Their job was being a waiter who
welcomes and serves food to the guests. They were also the one responsible for cleaning the
With the trainee’s stay in that restaurant, they were able to give his best regarding serving
food. With the help of the approachable and generous employees, they were able to improve and
be better in his field of study. They were also able to realize that they are fitted for such path in
the industry. The said training can really be considered a very helpful tool in assessing one’s
passion in life.
When the trainees know what to do they already know that is not very hard to learn.
When it comes in communicating to the guest don’t be scared. And that day the trainees are
improving their skills and knowledge in the food and beverage as a waiter and are proud and
Lynne, (2016, October 21) A Meal with a View at The Lake District retrieved from
http://www.lynne-enroute.com/2016/10/21/a-meal-with-a-view-at-the-lake-district
APPENDICES
For the first week of the trainee she was first introduced to the personnel’s of the bar and
restaurant. She was oriented on what will be their everyday task before it was open. She was
assigned in the dining area. First the regular waiter told her to clean the restaurant up and down
then absolutely she was also observed on what they were doing when they have a guests. It was
her first time to take order and served food and beverage because she had already working
experience at restaurant. The third day the trainee was finally met the owner and then he take
briefing the trainees. He shared about the Lake District theme, the concept and even the whole
meaning their tagline “happiness on a plate” and pinoy comfort food and the history of the Lake
District.
their bar. She was mixed the cocktail drink margarita guided by the bartender Mr. Xyrelle. Mr.
Xyrelle showed the standard ways of mixing pina negra, baileys and coffee, mojito and blue
Hawaiian. One day because every evening has a lot of guest at the bar the trainee was helped to
assist the guest. She was also assigned on taking orders, serving a food and beverage, bus out the
dishes. The trainee was enjoyed her duty at the bar because of the live band started at 8:00pm.
One day there was having a reservation for a birthday it was 20 pax. Then when they come the
trainee served their reserved orders and starts their celebration. She enjoyed watching the guest
dancing in the front of the band stage while the band singing their request songs.
Week 3: 14 – 20 July, 2019
Third week on her third week the trainee was assigned on the kitchen, fist she was
assigned to wash the dishes and utensils. She has been first oriented on what they were doing or
routine on the kitchen before they start teaching her something. The chef on the Lake District Sir
Chrisnan teaches her to make a ganache for pancake caramel popcorn, cheese sauce for nachos,
and Greek salad. She was picked up it or followed it easily that's why Sir Chrisnan assigned her
to do that every time there have an order. She was also tried to plating’s seafood platter.
The trainee was already know the routine on every area of the restaurants she was freely
duty on every area of the restaurant. If they need help on the bar she was assigned on the bar. If
they need help on the kitchen she was assigned on the kitchen. And if they need help on the
dining area on the ground floor she was assigned on the ground floor. She learned a lot of things
on the Lake District and she was enjoyed being part of the it for 1 month because they were
make her feel that she was welcome to the restaurants and they want her to learn more things
inside the restaurant and also they make her feel that she was a part of lake district family. One
time the Lake District family was have an outing they were invited the trainee to get together
with them but the trainee was not able to join because of some reason. And then one day before
the trainees last day the manager make a small despedida, she prepared a food and drinks for the
trainee. At last the trainee was received a good news from the manager of lake district, manager
asked her that she has a good performance that’s why the owner wanted her to be there on call
employees.
Week 1: June 25 - July 1, 2019
One of the staff teaches the trainee how to make their ice tea pitcher, House blend ice tea
and Ginger ice tea. And also the trainee served a food to the guest.
The trainee was assigned to the bar. One of the bartenders teaches the trainee of different
The OJT trainee was assigned to the kitchen. The chef teaches the trainee how to make
In the first week of the trainee. She was first introduced to the dining supervisor and she
was oriented. The trainee was assigned to dining area. While she was assigned in dining area one
of the waiter also oriented her for what she need to do in everyday operation of the restaurant.
The waiter told the trainee to observed and follow the rules and regulations escpecially in dining
area. In her first week she was volunteered to take an order, served food and beverages and
getting the bills of the guest, she was doing it well because she has a lot of experience in serving
guests. The trainee was doing great from cleaning the area to serving guests, she was actually
getting closer to the regular employees of restaurant because of her ability to work under
pressure and to do her assigned tasks and she already knows her duty and responsibilities as a
trainee.
The trainee was having her briefing from the owner of the restaurant. The owner
discussed to the trainee the history and background of the restaurant, the theme and concept even
In the second week of the trainee. She was assigned in the second floor of the restaurant
where the bar is located. The trainee was having her short briefing with the bar supervisor, the
supervisor told to trainee what she need to do before the night shift. In her second week she was
also volunteered to take an order in the bar and to served guests, she was absolutely doing great.
The trainee was trained by the bar captain on how to mixed cocktails, she was having her
first mixed called mojito it is the basic one that the trainee master it easily. She was discovered a
lot of mixing beverages and how to get tricks before serving it to the guests. After she trained in
mixing beverages she was assigned in the bar to mixed without the guide of anyone.
In the third week of the trainee she was assigned in the kitchen. In her first day in the
kitchen she was assigned to assist the chef in preparing ingredients and platting food. With the
next following day the trainee always assigned to have a production in the kitchen. The trainee
The Owner was gathered for birthday celebration of her mom and the trainee was
assigned to control the buffet station. The trainee also helped in cleaning the dining area and also
The restaurant manager calls a meeting and she announced that the trainee was great
doing her tasks. The trainee satisfied the restaurants manager the owner and also the employees
of the restaurant that is why the restaurant manager announced that the trainee should be a
reliever in the restaurant. The trainee was happy and proud of what she did in her training days.
Week 1: June 25 - July 2, 2019
For the first week of the trainee, she was first introduced to the Dining Supervisor.
Afterwards, she was assigned in the dining in her first day. The trainee was assigned to dry the
washed utensils and plates so it will be ready to use. The trainee was commanded by the
supervisor to help her to arrange the order slip according to the SO#. There were also times that
the trainee was assigned to sweep and mopped the dining area. She observes what regular waiters
do are. She also helped serving food and beverages in the long table because they have many
orders. And there were also times that the trainee was willingly doing to take order of some
customer. And also the owner of the resto was briefing them with her co-trainee. During the
times that it was not a busy one, the trainee had the chance to ask the supervisor about the basic
And the second week the trainee was assigned in the kitchen. The Chef told her to
observe what they are doing. The trainee commanded by the chef to make honey mustard and
assisting his also. The trainee was plating the food. And she also washed dishes. The same kinds
And the third week the trainee was assigned in the bar. The trainee was commanded by
the supervisor to sweep outside because of the dry leaves scattered outside. And cleaned the bar
area. And her co-worker commands her to cut apples into cubes for the drink sangria. And the
bartender taught them with her co-trainee how to make mango daiquiri, ginger ice tea, mojito,
margarita and other drinks. And she also taking orders to the customer and giving the order slip
in the kitchen.
Week 4: 20 - 21 July, 2019
No difference with the weeks that have passed, this week is also a busy one because they
have a reservation of 20 pax. Just like the previous weeks, she helped in welcoming and
accommodating guests. She gave menus and get orders and serve them afterwards. When the
customers were done eating, the trainee will collect the plates and other utensils.
This would be the last week of the trainee in the Lake District Restaurant and Lounge.
Mixed emotions were felt by the trainee. She was happy for accomplishing many tasks but also
feeling sad for she will be missing a lot in the restaurant. It was indeed a great one conducting
Appendix figure 1. The trainee while gathering all the utensils and plate
Appendix figure 12. The trainee while putting all the ingredients in the large
casserole
Appendix figure 13. The trainee while making a knot
Appendix figure 16. The trainee while serving food for the guest
Appendix figure 17. The trainee while serving the food for the guest
Appendix figure 34. The trainee while serving the drink to the guest
Appendix figure 35. The trainee while giving the bill to the guest
Appendix figure 36. The trainee while serving food to the guest
Appendix figure 37. The trainee while washing some glasses