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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
Dining Area for S t a f f . be highly competitive and to continuously adapt new and relevant innovations for improvement and excellent services possible.To maintain the quality standard of the hotel.
THE KITCHEN THE RESTAURANT AND FUNCTION HALL Second Floor Organizational Structure .
General Manager Responsible in the overall operation of the hotel. 2.Lines of Authority 1. Accountable for the financial success or failure of the establishment. Makes the overall policy that governs the hotel. Executive Assistant Manager .
guestrooms. Waiters Are in charge in taking and serving of orders to the guest. 6. and take actions for every employee¶s problem. its availability.e. lobby. Chefs and Cooks Handles the preparation of the food (i. Purchasing Manager Responsible in typing the purchased order for item previously requested. Supervisor Acting as a ³Resident Manager´ Supervises the work done at the front of the house and at the back of the house. stairways. corridors. 11. Finance/Bookkeeper Head Responsible for obtaining and using the money and credit for the support of the hotel. 10. and etc. and occupancy rates. Chambermaid Responsible for maintaining and taking care of the house specifically. 3. 5. The human resource personnel who handles hiring and interviews for applicants. 8.Responsible for relating the decisions carrying the hotel. Responsible for room service. Assistant Cook . Inventory Clerk Makes inventory of stocks of the raw materials and the property ofhotel. Oversees the day-to-day operations of the guests¶ rooms. 9. 4. hallway. Purchasing Agent/Marketer Responsible for the purchase of order being requested. and check order upon arrival. Cashier Responsible for setting the guest bills. The one who gives salaries to the employees. cooking) 12. 7. Maintains the record of the house.
* Housekeeping Department Handles loss and found items. HOTEL OPERATION Upon the arrival the desk clerk greets the guest.Assist in the preparation of the food to be cooked. * Telephone Operator Handles the incoming and out going calls. If the guest needs reservation thedesk clerk ask the name. swimming pool. day and date the guest will arrive at the hotel. corridors. so before the guest arrive at the hotel the front desk clerk should inform whattime. * Room Attendant Responsible for the over all housekeeping. 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. Responsible for wake up calls. organize. Some other ways of reservation is throughtelephone. and other public space except for the F & B department. storage and inventory. * Houseman Responsible for cleaning and maintenance of the public area. . Ushers guest to their rooms and to the front desk as well. Visit the sick. address of the guest. 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. Attends to guest¶s requests. take charge of linen. lobby and watering the garden. * Executive Housekeepers Is one of several department heads reporting in charge with the general cleanliness of the guest rooms. Performs ³Miss-en-Place´ * Food and Beverage Manager Plans.
they have rack and logbook useduring reservation showing the name. and counter persons should fix and put inproper places all the plates. Chefs and cooks includingassistant cooks do the mis-en-place in the kitchen. The attendance should be checked. it will be included tohis/her charges. In taking order. spoons and forks. and then get the order. 1. The front desk must be aware of the reservation processes.First thing in the morning waiters. party. and give it to the purchasing agents. offers Filipino and American Cuisines. OPERATIONS SYSTEMS AND PROCEDURE Department:RESTAURA NT Remedios Café is open 24 hours. bowls. After the order had been done the waiter who took the order will be the one to serve the food . the date of arrival and the length of stay. repeat the order before leaving the table. bus person. He write it down to the order slip. They have reservation slip where the information should be written. saucers and condiments. listdown the lacking items. The checkouttime is 12:00 and the clerk-in time 12:00/1:00 p. then ask if guest is ready to order. The staff should wear complete uniforms with ID. Counterperson should check whether there are enough condiments and drinks for the day. waiter must first present the menu to the guest. 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. wait for awhile.m.
address and signature. sometimes the guest pays directly the accumulated rates of room. number of guest. address. THE FOLLOWING PROCEDURES IN DIFFERENT SECTIONS Employees enter to their work on regular hours. are the information they must be filled into the form. date of departure. room rate. .to the guest. amount of deposit required and the date on which the deposit was made. method of transportation. name of the guest. arrival time and signature should be filled up completely. In responding a telephone call requesting for reservation. They always have reservation slip where the information should be written. the front desk clerk should indicate the name of the hotel to the caller and be friendly. complete uniforms with ID are checked regularly. The name of the hotel.m. number of guest. guest¶s room number. address of the guest. Check. 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. After paying it and filling up forms. name.in procedures The front desk let the guest fill up the name and the surname. In the reservation card. They have rack slip and logbook used during reservations showing the name of the party. arrival date and time. the date of arrival and the length of stay. front desk give the guest the key of their respective rooms.
The front deskpresents the bill to the guest and let them sign the slip properly to show that the bill listedis correct.After the guest enters the room. what kind of room.out approaches. FACILITIES AND EQUIPMENTS Facilities and equipments are important things to consider in every establishment. the front office clerk thanks the guest for staying and enjoying in their hotel without complaints. address. 2. and the rate of the room. When the guest is ready to leave the hotel. number of days of stay. Nowadays people are . Check.out (12 noon) or the guest wants toextend their stay for hours/days. 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 desk clerk asks first the guestif they leave the hotel on the day and time of check. They provide comfort to every employee performing their jobs.out procedures When the date of guest checks. 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. Front office clerk should list all the guest consumption in the hotel or in the restaurant to be written in the guest bill card. room number. before computing the guest checks. When the guest pays the bill then the assistant turns it over to the cashier for immediate processing.
In every room there is a television and telephone. AND COLOR SCHEME The employees of hotel Kimikarlai have a good employer ± employee relationship. and bath tub. I observed that the employees have good communication skills. In my one hundred eighty hours of training there. SANITATION. . but there are additional facilities in suite and deluxe room. 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. SCHEDULING AND WORK METHOD Restaurant staffs are given their own task at the beginning of the day. Telephone ± use for room service. Every staffshould work 12 hours a day. WORK ATMOSPHERE. 3.and night shift from 8:00 pm to 8:00 am. These are refrigerator. There are two shifts: morning shift from 8:00 am to 8:00 pm.very technology dependent. INTERPERSONAL RELATIONS. 4. Rotations are done every after 15 days. they communicate well with each other. MANPOWER. They produce and provide equipment for particular functions.
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. But the only negative thing that I observed is that they don¶t know how to deal with other trainees. the lobby are not fully air conditioned. and they share everything they know about their job. if there is a guest that¶s the only time they will turn on the aircon.The staffs are enjoyable to work with. Sometimes the guests are not satisfied with the cleanliness of the rooms especially on . they treat each other as brothers and sisters. conference and other events Weakness Hotel kimikarlai is not fully air conditioned.
They should also pose mission and vision at the front office.the standard part. And they should also talk to practicumers in a nice and proper way. PRACTICUM EXPERIENCE . the staff also should maintain personal hygiene especially on the front office. Hotel kimikarlai is now reaching the peak of success. On the other hand they are still lacking of some amenities and facilities. in that matter they are need of more staff to handle growing customers or guests. 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 order to overcome this security of things they should see to it that these recommendations must put into action.
table settingand catering inside and outside the hotel premises. Lastly. a food runner and as a dishwasher. I learned to be morepatient while doing my work there. I learned to love and be dedicated in my work. delivering guest order to their rooms.And most of all I¶ve been experience what is in the world of Hospitality Industry. I experiencedto take guest order. mopping the floor and bed making. I experienced to clean guest rooms and comfort rooms. I could say that it was achallenging one. With my stay at the Hotel Kimikarlai and Remedios Café. serving the guest. For the first month of our duty. The worked in thekitchen is quite tiring but I enjoyed staying with it because the cook is a jolly type of person. With all this exposure I¶ve been developed to be aneffective professional in the near future. 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. . I was assigned at the housekeeping department. The trainings we had is an application for what we had learned in the school. For the second month of our duty. 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 was assigned at the restaurant. scrubbing walls. I and my companions were assigned atthe kitchen as a kitchen helper.
sometimes I made mistakes but I learned from those mistakes. but despite of these. My practicum there was not just a practicum alone but became a great experience I ever had in my life. I¶ve learned the importance of time especially during rush hours. the more we develop our skills. My ideas and knowledge are widened in necessary information regarding bed making. I can also say that I¶m not satisfied on my two months training there because it is lack in exposure. I won¶t deny the fact that my stay there was not perfect. the give and take process. . they don¶t know how to train their trainees well.you don¶t even know whom to trust first. I have learned the two way process of learning. I found out that being exposed especially in a hotel is unforgettable. and it is also a big help in me to be exposed in this area because I was able to overcome my weaknesses. I¶ve learned how to communicate with the different kinds of guest. somehow. I also believe that the more exposure.
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