INTRODUCTION

Hotel Kimikarlai was built up on the year 2004 and was planned to be a ladies

dormitory. After the construction of the building, the owners decided to operate it as a

hotel establishment. This hotel formally opened on January 14, 2007 and known to be the

newest and most comfortable hotel in the city.

Hotel Kimikarlai is owned by Mayor Robert Turingan and Mrs. Remedios

Turingan of Enrile, Cagayan. The name kimikarlai was derived from half of the names of

their children: Kim, Michelle, Karen and Lorellai. This elegant hotel proudly sits in at

Arellano Extension, Ugac Sur, Tuguegarao City, it is 2 minutes away from the busy

Tuguegarao City market, the bustling streets of business and commercial districts and the

majestic Cathedral Church.

This 6-storey complex offers 40 well appointed and cozy guest rooms with

amazingly practical cost and 2 fully equipped function rooms. With its warm and friendly

staffs, excellent and great food, you’ll hardly feel that you are away from home.
MISSION

To render excellent services, exhibit remarkable traits which causes our guest

tocontinuously come back, provide safety and security to guests and their properties thusmaking

their stay worth it.

VISION

To maintain the quality standard of the hotel, be highly competitive and to

continuously adapt new and relevant innovations for improvement and excellent services

possible.
Dining
Area for
S t a f f
THE KITCHEN
THE RESTAURANT AND FUNCTION HALL
Second Floor
Organizational Structure
Lines of Authority
1. General Manager

Responsible in the overall operation of the hotel.

Accountable for the financial success or failure of the establishment.

Makes the overall policy that governs the hotel.

2. Executive Assistant Manager
Responsible for relating the decisions carrying the hotel.

The one who gives salaries to the employees.

The human resource personnel who handles hiring and interviews for
applicants; and take actions for every employee’s problem.
3. Supervisor

Acting as a “Resident Manager”

Supervises the work done at the front of the house and at the back of the house.

Oversees the day-to-day operations of the guests’ rooms, its availability, and
occupancy rates.
4. Finance/Bookkeeper Head
Responsible for obtaining and using the money and credit for the support of the
hotel.
Maintains the record of the house.
5. Purchasing Manager
Responsible in typing the purchased order for item previously
requested, and check order upon arrival.
6. Purchasing Agent/Marketer
Responsible for the purchase of order being requested.
7. Inventory Clerk
Makes inventory of stocks of the raw materials and the property ofhotel.
8. Chambermaid
Responsible for maintaining and taking care of the house specifically,
guestrooms, lobby, hallway, corridors, stairways, and etc.
9. Cashier
Responsible for setting the guest bills.
10. Waiters
Are in charge in taking and serving of orders to the guest.
Responsible for room service.
11. Chefs and Cooks
Handles the preparation of the food (i.e. cooking)
12. Assistant Cook
Assist in the preparation of the food to be cooked.
Performs “Miss-en-Place”
* Food and Beverage Manager
Plans, organize, direct and control the delivery of service in all outlets,
guest rooms and banquets and sees to it that policies and standard are complied with.
* Executive Housekeepers
Is one of several department heads reporting in charge with the general
cleanliness of the guest rooms, corridors, and other public space except for the F & B
department.
* Housekeeping Department
Handles loss and found items.
Visit the sick; take charge of linen, storage and inventory.
* Room Attendant

Responsible for the over all housekeeping.

Attends to guest’s requests.

Ushers guest to their rooms and to the front desk as well.

* Houseman
Responsible for cleaning and maintenance of the public area, swimming pool, lobby
and watering the garden.
* Telephone Operator
Handles the incoming and out going calls.
Responsible for wake up calls.
HOTEL OPERATION

Upon the arrival the desk clerk greets the guest. If the guest needs reservation thedesk

clerk ask the name, address of the guest. Some other ways of reservation is throughtelephone, so

before the guest arrive at the hotel the front desk clerk should inform whattime, day and date the

guest will arrive at the hotel.

If the desk clerk receives letters for the guest she will call the room boy to goupstairs to

give the letters and if the guest has message and the desk clerk receive it shewill dial the phone

to the room of the guest.

 If the guest wants to eat in the restaurant but didn’t pay, it will be included tohis/her

charges. The front desk must be aware of the reservation processes. The checkouttime is 12:00

and the clerk-in time 12:00/1:00 p.m. they have rack and logbook useduring reservation showing

the name, party, the date of arrival and the length of stay.
They have reservation slip where the information should be written. The staff
should wear complete uniforms with ID.
The attendance should be checked.

1. OPERATIONS SYSTEMS AND PROCEDURE

Department:RESTAURA NT

Remedios Café is open 24 hours, offers Filipino and American Cuisines.First

thing in the morning waiters, bus person, and counter persons should fix and put inproper places

all the plates, bowls, spoons and forks, saucers and condiments. Counterperson should check

whether there are enough condiments and drinks for the day, listdown the lacking items, and give

it to the purchasing agents. Chefs and cooks includingassistant cooks do the mis-en-place in the

kitchen.

In taking order, waiter must first present the menu to the guest, wait for awhile,

then ask if guest is ready to order, and then get the order, repeat the order before leaving

the table. He write it down to the order slip, give a copy to the cashier then pass another

copy to the counter person who is responsible of passing the order to the kitchen. After

the order had been done the waiter who took the order will be the one to serve the food to

the guest.
THE FOLLOWING PROCEDURES IN DIFFERENT SECTIONS
Employees enter to their work on regular hours; complete uniforms with ID are
checked regularly.

Front desk must be aware of the reservation processes. The check out time is

12:00 noon and the check-in time is 1:00p.m. In responding a telephone call requesting

for reservation, the front desk clerk should indicate the name of the hotel to the caller and

be friendly. In the reservation card, name, address, number of guest, arrival time and

signature should be filled up completely.

They always have reservation slip where the information should be written. The

name of the hotel, arrival date and time, date of departure, method of transportation,

name of the guest, address of the guest, guest’s room number, room rate, amount of

deposit required and the date on which the deposit was made, are the information they

must be filled into the form.

They have rack slip and logbook used during reservations showing the name of
the party, the date of arrival and the length of stay.
Check- in procedures

The front desk let the guest fill up the name and the surname, address and signature,

number of guest, sometimes the guest pays directly the accumulated rates of room. After

paying it and filling up forms, front desk give the guest the key of their respective rooms.

After the guest enters the room, front desk clerk writes in the logbook the name of guest,

what kind of room, room number, address, number of days of stay, and the rate of the

room. Front office clerk should list all the guest consumption in the hotel or in the

restaurant to be written in the guest bill card.

Check- out procedures
 When the date of guest checks- out approaches, front desk clerk asks first the guestif they

leave the hotel on the day and time of check- out (12 noon) or the guest wants toextend their stay

for hours/days, before computing the guest checks. The room boy helpsthe guest to carry their

luggage on the front desk where to settle the check. The front deskpresents the bill to the guest

and let them sign the slip properly to show that the bill listedis correct. When the guest pays the

bill then the assistant turns it over to the cashier for

immediate processing. When the guest is ready to leave the hotel, the front office clerk

thanks the guest for staying and enjoying in their hotel without complaints. They bid

goodbye graciously with the room boy who escorts the guest to the door and open the

door for them and escorts the guest to the parking area if necessary.
2. FACILITIES AND EQUIPMENTS

Facilities and equipments are important things to consider in every establishment.

They provide comfort to every employee performing their jobs. Nowadays people are

very technology dependent. They produce and provide equipment for particular

functions. In every room there is a television and telephone, but there are additional

facilities in suite and deluxe room. These are refrigerator, and bath tub.

Telephone – use for room service, taking order and reservation

Lounge – waiting area

Porter service – they have 24 hour porter service

Mailing facilities – envelopes are available in the section for sale

Long distance call – this available upon request

Safety boxes – these are the important things needed to ensure safetyof the

guest baggages

Reception or information center – they have 24 hour service for reception and

information equipped with telephone.

3. MANPOWER, SCHEDULING AND WORK METHOD

Restaurant staffs are given their own task at the beginning of the day. Every staffshould

work 12 hours a day. There are two shifts: morning shift from 8:00 am to 8:00 pm,and night shift

from 8:00 pm to 8:00 am. Rotations are done every after 15 days.
4. WORK ATMOSPHERE, SANITATION, INTERPERSONAL
RELATIONS, AND COLOR SCHEME

The employees of hotel Kimikarlai have a good employer – employee

relationship. In my one hundred eighty hours of training there, I observed that the

employees have good communication skills, they communicate well with each other. The

staffs are enjoyable to work with, they treat each other as brothers and sisters, and they

share everything they know about their job. But the only negative thing that I observed is

that they don’t know how to deal with other trainees.

All waste materials are put into a garbage bag and then bring it to certain area

outside the restaurant then at the end of the day a truck will pick it up and throw it to the

dumping site
SWOT ANALYSIS
Strenght
•
6 storey complex located 2 minutes away from the bustling street of
business and commercial district
•
Stage of the art function room
•
Transportation services
•
Specialty restaurant and café
•
Hot and cold shower
•
Spacious parking area
•
Rooms are furnished w/ multilingual satellite colored TV sets and
intercoms
•
Accept reservations for meetings, conference and other events
Weakness

Hotel kimikarlai is not fully air conditioned, the lobby are not fully air

conditioned, if there is a guest that’s the only time they will turn on the aircon.

Sometimes the guests are not satisfied with the cleanliness of the rooms especially on the

standard part.

Recommendation

I wish to recommend that hotel kimikarlai should have additional staffs

that are knowledgeable enough in terms of their work because of growing demands they

have. Hotel kimikarlai is now reaching the peak of success; in that matter they are need

of more staff to handle growing customers or guests. On the other hand they are still

lacking of some amenities and facilities. They should also pose mission and vision at the

front office, the staff also should maintain personal hygiene especially on the front office.
And they should also talk to practicumers in a nice and proper way. In order to overcome

this security of things they should see to it that these recommendations must put into

action.
PRACTICUM EXPERIENCE

We are thankful that the College of Hospitality Industry Management ofInternational

School of Asia and the Pacific sends their students for the on-the-jobtraining. The trainings we

had is an application for what we had learned in the school.

With my stay at the Hotel Kimikarlai and Remedios Café, I could say that it was

achallenging one. For the first month of our duty, I and my companions were assigned atthe

kitchen as a kitchen helper, a food runner and as a dishwasher. The worked in thekitchen is quite

tiring but I enjoyed staying with it because the cook is a jolly type of person.

For the second month of our duty, I was assigned at the restaurant. I experiencedto take

guest order, serving the guest, delivering guest order to their rooms, table settingand catering

inside and outside the hotel premises.

Lastly, I was assigned at the housekeeping department. I experienced to clean
guest rooms and comfort rooms, scrubbing walls, mopping the floor and bed making.

My practicum experienced had made me a better person, I learned to be morepatient

while doing my work there. With all this exposure I’ve been developed to be aneffective

professional in the near future. I learned to love and be dedicated in my work.And most of all

I’ve been experience what is in the world of Hospitality Industry.

Conclusion
 I therefore conclude that with the short time that I’ve spent at hotel kimikrlai,

I came to realize that becoming practicumer is not easy, you need to go with the music,

you don’t even know whom to trust first, but despite of these, I found out that being

exposed especially in a hotel is unforgettable.

My practicum there was not just a practicum alone but became a great experience

I ever had in my life. My ideas and knowledge are widened in necessary information

regarding bed making. I’ve learned how to communicate with the different kinds of guest,

I’ve learned the importance of time especially during rush hours, and it is also a big help

in me to be exposed in this area because I was able to overcome my weaknesses. I have

learned the two way process of learning, the give and take process. I won’t deny the fact

that my stay there was not perfect, somehow, sometimes I made mistakes but I learned

from those mistakes. I can also say that I’m not satisfied on my two months training there

because it is lack in exposure, they don’t know how to train their trainees well. I also

believe that the more exposure, the more we develop our skills.