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ON THE JOB TRAINING NARRATIVE REPORT

Judith G. Avilla

Anna Marie R. Baula

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

players in the industry.

Significance of the On-the-Job Training

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

for him, and that he going to get out of it what he needs

Objectives of On-the-Job Training

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.

Time and Place of On-the-Job Training

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.

Background of the Establishment

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

touch to add spice to the taste you always love.

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

cooking focusing on Pinoy Modern Comfort food.


Location of the Establishment

Lake District is located at Vista Point, Maharlika West, Tagaytay -Nasugbu Highway,

Tagaytay City.

Figure 1.Location Map of Lake District


Vision and Mission Statement of the Establishment

Vision

To be the hippest and modern go to place in Tagaytay dining.

Mission

To provide our customer the freshest and most memorable dining and drinking

experience in Tagaytay.
Organizational Structure of the Establishment

CARLO MEDINA
Proprietor

JENNIFER JOAN BAYOT MARGARITA ESPINO PAULINE MANAMPAN


Restaurant Manager Executive Chef HR & Finance

APRIL CRISTOBAL
Purchasing

OLIVER VICENCIO CRYSTALENE MACAIRAN JAY VELASCO


Line Cook Cashier Supervisor

JONARD MENDOZA
Dining Crew
CESAR GARCIA
Line Cook
JOHN PAOLO PERENA
Line Cook
JONIEL CONSTANTE
DiningBUSCANO
XYRELLE Crew
Dining Crew

Figure 2. Organizational structure of Lake District


THE TRAINING AREA
This section contains the function of the restaurant, particularly the food and beverage

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.

Organizational Structure of the Department, Functions and Responsibilities

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

reporting employees for whom he or she has leadership responsibility.

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

of food given to beloved customers.

Dishwasher. He washes all the dishes used.

Dining Supervisor. He is responsible in ensuring smooth operations in the assigned area,

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.

Purchaser. Obtains purchased items by forwarding orders to suppliers; monitoring and

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,

refrigerator and freezer.

Plates. The one which contains the food for the consumption of customers. This have

different sizes depending on the kind of food to be well served.

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,

separate and bring food to the mouth of person eating.

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

taste and be more aromatic.


Ice Crushers. These are equipment used to make ice into smaller pieces. Furthermore, it

makes the iced crushed into its best possible outcome for better consumption of the beverage

created in the restaurant.

Glasses. Equipment used to serve different beverages. These glasses may serve water,

wines, alcoholic beverages and other liquors that are present in the restaurant.

Refrigerator. It is electromagnetic equipment used to preserve the food and beverages to

be used to serve valued customers. It increases the life span of the food being placed inside it. It

also freezes or cools a beverage that adds satisfaction on different beverages.


Structure

Figure 5. Structure of Lake District

Standard Operating Procedures

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

punctual and do their work responsibly.


THE TRAINING EXPERIENCE

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.

Tasks Performed/Specific Activities Assigned

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,

plates and glass.

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

attention to substitutions or other requests.

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

refills are offered before glasses are emptied.

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

had to clean it.

Observed Strengths of the Training Area


With the stay of the trainees in the said restaurant, they had observed and learned a lot of

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

fundamentals about restaurants.

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

that he would need in facing the real world of hospitality industry.


Problem Encountered

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

whole part of the training process.


Summary

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

work or learning and to know the value if work, dedication commitment.

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

table and setting it up for the next customers.

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

confident because the trainees are better now than before.


REFERENCES

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

Appendix 1.Certificate of Completion


Appendix 2. Certificate of Completion
Appendix 3. Certificate of Completion
Appendix 4. Certificate of Completion
Appendix 5. Daily Time Record
Appendix 6. Daily Time Record
Appendix 7. Daily Time Record
Appendix 8. Daily Time Record
Appendix 9: Weekly Journal

Week 1: June 25 – July 2, 2019

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.

Week 2: 4 – 13 July, 2019


On the second week the trainee was assigned on the second floor of the restaurant it was

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

The trainee was assigned to clean the dining area.

Week 2: 2 – 7, July 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.

Week 3: 8 – 14, July 2019

The trainee was assigned to the bar. One of the bartenders teaches the trainee of different

mix of alcohol like mojito.

Week 4: 15 – 21, July 2019

The OJT trainee was assigned to the kitchen. The chef teaches the trainee how to make

their cheese and their mango salsa.


Week 1: June 25 - July 2, 2019

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

food they offered.

Week 2: 5 – 15 July 2019

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.

Week 3: 16-23 July 2019

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

was assigned to weighing the ingredients and to put it in the refrigerator.

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

she helped in serving guest in the bar.

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

things that she should know.

Week 2: 4 - 11 July, 2019

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

of tasks were given to the trainee.

Week 3: 12 - 19 July, 2019

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

the training in such kind of restaurant with very hospitable employees.


Appendix 10. Photo Documentation

Appendix figure 1. The trainee while gathering all the utensils and plate

Appendix figure 2. The trainees while making an inventory


Appendix figure 3. The trainees while serving food to the guest

Appendix figure 4. The trainee while serving drinks to the guest


Appendix figure 5. The trainee while serving a food to the guest

Appendix figure 6. The trainee while cutting a plastic


Appendix figure 7. The trainee while making a cheese

Appendix figure 8. The trainee while a plating seafood platter


Appendix figure 9. The trainee while preparing the ingredients

Appendix figure 10. The trainee while making an inventory


Appendix figure 11. The trainee while making an inventory

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 14. The trainee while making a cheese


Appendix figure 15. The trainee while preparing ingredients for Crispy Lumpia

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 18. The trainee while taking an order


Appendix figure 19. The trainee while making an inventory

Appendix figure 20. The trainee while taking the bill


Appendix figure 21. The trainee while cleaning the bar

Appendix figure 22. The trainee while cleaning the bar


Appendix figure 23. The trainee while mixing an alcoholic beverage

Appendix figure 24. The trainee while mixing an alcoholic beverage


Appendix figure 25. The trainee while mixing an alcoholic beverage

Appendix figure 26. The trainee while cutting an onion


Appendix figure 27. The trainee while weighing a meat

Appendix figure 28. The trainee while cutting a longganisa


Appendix figure 29. The trainee while cutting a pepper

Appendix figure 30. The trainee while making a knot


Appendix figure 31. The trainee while making a coffee

Appendix figure 32. The trainee while washing a glass


Appendix figure 33. The trainee while making an inventory

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

Appendix figure 38.The trainee while cutting an apple


Appendix figure 39. The trainee while toasted the bread.

Appendix figure 40. The trainee while cutting onion


Appendix figure 41. The trainee while making honey mustard

Appendix figure 42. The trainee while making pina negra


Appendix figure 43. The trainee while making an ice tea pitcher

Appendix figure 44. The trainee while making house blend

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