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

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. Dining Area for S t a f f .

THE KITCHEN THE RESTAURANT AND FUNCTION HALL Second Floor Organizational Structure .

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

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

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

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

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

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

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

conference and other events Weakness Hotel kimikarlai is not fully air conditioned. the lobby are not fully air conditioned. Sometimes the guests are not satisfied with the cleanliness of the rooms especially on . 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. 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. if there is a guest that¶s the only time they will turn on the aircon.

They should also pose mission and vision at the front office. the staff also should maintain personal hygiene especially on the front office. In order to overcome this security of things they should see to it that these recommendations must put into action.the standard part. PRACTICUM EXPERIENCE . Hotel kimikarlai is now reaching the peak of success. And they should also talk to practicumers in a nice and proper way. 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. 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.

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

the give and take process. and it is also a big help in me to be exposed in this area because I was able to overcome my weaknesses. My ideas and knowledge are widened in necessary information regarding bed making. I¶ve learned the importance of time especially during rush hours.you don¶t even know whom to trust first. 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. . sometimes I made mistakes but I learned from those mistakes. the more we develop our skills. I have learned the two way process of learning. but despite of these. 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. 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. somehow.

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