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

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 .

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

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

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

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

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

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

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

But the only negative thing that I observed is that they don¶t know how to deal with other trainees. they treat each other as brothers and sisters.The staffs are enjoyable to work with. and they share everything they know about their job. 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 . conference and other events Weakness Hotel kimikarlai is not fully air conditioned. 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.

PRACTICUM EXPERIENCE . 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. Hotel kimikarlai is now reaching the peak of success. in that matter they are need of more staff to handle growing customers or guests. And they should also talk to practicumers in a nice and proper way. 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.

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

you don¶t even know whom to trust first. the more we develop our skills. 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. the give and take process. somehow. . My practicum there was not just a practicum alone but became a great experience I ever had in my life. I have learned the two way process of learning. I won¶t deny the fact that my stay there was not perfect. 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¶ve learned the importance of time especially during rush hours. I¶ve learned how to communicate with the different kinds of guest. My ideas and knowledge are widened in necessary information regarding bed making. sometimes I made mistakes but I learned from those mistakes.

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