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 .

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

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

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

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

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

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

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

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. and they share everything they know about their job. the lobby are not fully air conditioned. Sometimes the guests are not satisfied with the cleanliness of the rooms especially on . But the only negative thing that I observed is that they don¶t know how to deal with other trainees. conference and other events Weakness Hotel kimikarlai is not fully air conditioned.The staffs are enjoyable to work with. if there is a guest that¶s the only time they will turn on the aircon. they treat each other as brothers and sisters.

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

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

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

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