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 .

General Manager Responsible in the overall operation of the hotel. Executive Assistant Manager . Makes the overall policy that governs the hotel.Lines of Authority 1. Accountable for the financial success or failure of the establishment. 2.

guestrooms. and take actions for every employee¶s problem. Finance/Bookkeeper Head Responsible for obtaining and using the money and credit for the support of the hotel. 8. 5. Supervisor Acting as a ³Resident Manager´ Supervises the work done at the front of the house and at the back of the house. Maintains the record of the house. 7. 3. cooking) 12. Waiters Are in charge in taking and serving of orders to the guest. lobby. Chefs and Cooks Handles the preparation of the food (i. 10. its availability. 11. Purchasing Agent/Marketer Responsible for the purchase of order being requested. 4. Oversees the day-to-day operations of the guests¶ rooms. Chambermaid Responsible for maintaining and taking care of the house specifically. Inventory Clerk Makes inventory of stocks of the raw materials and the property ofhotel. The one who gives salaries to the employees. 9. and occupancy rates. stairways.e. Responsible for room service. The human resource personnel who handles hiring and interviews for applicants. and check order upon arrival. corridors. Purchasing Manager Responsible in typing the purchased order for item previously requested. and etc.Responsible for relating the decisions carrying the hotel. hallway. Assistant Cook . Cashier Responsible for setting the guest bills. 6.

corridors. 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. and other public space except for the F & B department. address of the guest. * Housekeeping Department Handles loss and found items. * Telephone Operator Handles the incoming and out going calls. storage and inventory. so before the guest arrive at the hotel the front desk clerk should inform whattime. Ushers guest to their rooms and to the front desk as well. * Houseman Responsible for cleaning and maintenance of the public area. Visit the sick. HOTEL OPERATION Upon the arrival the desk clerk greets the guest. Performs ³Miss-en-Place´ * Food and Beverage Manager Plans. Attends to guest¶s requests.Assist in the preparation of the food to be cooked. lobby and watering the garden. * Executive Housekeepers Is one of several department heads reporting in charge with the general cleanliness of the guest rooms. guest rooms and banquets and sees to it that policies and standard are complied with. . swimming pool. take charge of linen. organize. Responsible for wake up calls. direct and control the delivery of service in all outlets. If the guest needs reservation thedesk clerk ask the name. day and date the guest will arrive at the hotel. * Room Attendant Responsible for the over all housekeeping. Some other ways of reservation is throughtelephone.

party. give a copy to the cashier then pass another copy to the counter person who is responsible of passing the order to the kitchen.If the guest wants to eat in the restaurant but didn¶t pay.First thing in the morning waiters. The attendance should be checked. waiter must first present the menu to the guest. They have reservation slip where the information should be written. The staff should wear complete uniforms with ID.m. listdown the lacking items. 1. Chefs and cooks includingassistant cooks do the mis-en-place in the kitchen. The front desk must be aware of the reservation processes. Counterperson should check whether there are enough condiments and drinks for the day. offers Filipino and American Cuisines. then ask if guest is ready to order. repeat the order before leaving the table. The checkouttime is 12:00 and the clerk-in time 12:00/1:00 p. and give it to the purchasing agents. and counter persons should fix and put inproper places all the plates. In taking order. the date of arrival and the length of stay. bus person. bowls. and then get the order. spoons and forks. He write it down to the order slip. saucers and condiments. they have rack and logbook useduring reservation showing the name. After the order had been done the waiter who took the order will be the one to serve the food . OPERATIONS SYSTEMS AND PROCEDURE Department:RESTAURA NT Remedios Café is open 24 hours. wait for awhile. it will be included tohis/her charges.

In responding a telephone call requesting for reservation. name of the guest. arrival time and signature should be filled up completely. number of guest. arrival date and time. In the reservation card. address of the guest. complete uniforms with ID are checked regularly. THE FOLLOWING PROCEDURES IN DIFFERENT SECTIONS Employees enter to their work on regular hours. are the information they must be filled into the form.in procedures The front desk let the guest fill up the name and the surname. guest¶s room number. Front desk must be aware of the reservation processes. They always have reservation slip where the information should be written. They have rack slip and logbook used during reservations showing the name of the party. . address. amount of deposit required and the date on which the deposit was made. sometimes the guest pays directly the accumulated rates of room. After paying it and filling up forms. name. Check.to the guest. front desk give the guest the key of their respective rooms. room rate. the date of arrival and the length of stay. The name of the hotel. number of guest. The check out time is 12:00 noon and the check-in time is 1:00p. the front desk clerk should indicate the name of the hotel to the caller and be friendly. address and signature. method of transportation.m. date of departure.

2. The room boy helpsthe guest to carry their luggage on the front desk where to settle the check. front desk clerk writes in the logbook the name of guest. When the guest is ready to leave the hotel. address. number of days of stay.out approaches. The front deskpresents the bill to the guest and let them sign the slip properly to show that the bill listedis correct. before computing the guest checks. room number. the front office clerk thanks the guest for staying and enjoying in their hotel without complaints. what kind of room. Check. Nowadays people are . FACILITIES AND EQUIPMENTS Facilities and equipments are important things to consider in every establishment.After the guest enters the room. They provide comfort to every employee performing their jobs.out procedures When the date of guest checks. 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. Front office clerk should list all the guest consumption in the hotel or in the restaurant to be written in the guest bill card. front desk clerk asks first the guestif they leave the hotel on the day and time of check. and the rate of the room. When the guest pays the bill then the assistant turns it over to the cashier for immediate processing.out (12 noon) or the guest wants toextend their stay for hours/days.

SCHEDULING AND WORK METHOD Restaurant staffs are given their own task at the beginning of the day. There are two shifts: morning shift from 8:00 am to 8:00 pm. Telephone ± use for room service. . and bath tub. 3. WORK ATMOSPHERE. but there are additional facilities in suite and deluxe room. I observed that the employees have good communication skills. In my one hundred eighty hours of training there.and night shift from 8:00 pm to 8:00 am. they communicate well with each other. SANITATION. MANPOWER.very technology dependent. INTERPERSONAL RELATIONS. 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. AND COLOR SCHEME The employees of hotel Kimikarlai have a good employer ± employee relationship. Rotations are done every after 15 days. They produce and provide equipment for particular functions. In every room there is a television and telephone. These are refrigerator. Every staffshould work 12 hours a day. 4.

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. Sometimes the guests are not satisfied with the cleanliness of the rooms especially on . 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. 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.The staffs are enjoyable to work with.

the standard part. the staff also should maintain personal hygiene especially on the front office. PRACTICUM EXPERIENCE . Hotel kimikarlai is now reaching the peak of success. And they should also talk to practicumers in a nice and proper way. They should also pose mission and vision at the front office. 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. in that matter they are need of more staff to handle growing customers or guests. In order to overcome this security of things they should see to it that these recommendations must put into action. On the other hand they are still lacking of some amenities and facilities.

serving the guest. 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. Lastly. Conclusion I therefore conclude that with the short time that I¶ve spent at hotel kimikrlai. I was assigned at the housekeeping department. With my stay at the Hotel Kimikarlai and Remedios Café. you need to go with the music. I could say that it was achallenging one. . The worked in thekitchen is quite tiring but I enjoyed staying with it because the cook is a jolly type of person. I was assigned at the restaurant. With all this exposure I¶ve been developed to be aneffective professional in the near future. table settingand catering inside and outside the hotel premises. I learned to be morepatient while doing my work there. The trainings we had is an application for what we had learned in the school. I came to realize that becoming practicumer is not easy.We are thankful that the College of Hospitality Industry Management ofInternational School of Asia and the Pacific sends their students for the on-thejobtraining. I experiencedto take guest order. delivering guest order to their rooms. mopping the floor and bed making. My practicum experienced had made me a better person. scrubbing walls. For the second month of our duty. a food runner and as a dishwasher. I and my companions were assigned atthe kitchen as a kitchen helper. For the first month of our duty. I experienced to clean guest rooms and comfort rooms.

I have learned the two way process of learning. and it is also a big help in me to be exposed in this area because I was able to overcome my weaknesses. somehow. I won¶t deny the fact that my stay there was not perfect. I¶ve learned how to communicate with the different kinds of guest. the give and take process. but despite of these. . I found out that being exposed especially in a hotel is unforgettable. I also believe that the more exposure. 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.you don¶t even know whom to trust first. I¶ve learned the importance of time especially during rush hours. the more we develop our skills. My practicum there was not just a practicum alone but became a great experience I ever had in my life. sometimes I made mistakes but I learned from those mistakes. My ideas and knowledge are widened in necessary information regarding bed making.

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