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 .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.

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

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

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

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

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

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

When the guest is ready to leave the hotel. before computing the guest checks. The front deskpresents the bill to the guest and let them sign the slip properly to show that the bill listedis correct.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. Nowadays people are .out approaches. Check. number of days of stay. and the rate of the room. They provide comfort to every employee performing their jobs. address. The room boy helpsthe guest to carry their luggage on the front desk where to settle the check. front desk clerk asks first the guestif they leave the hotel on the day and time of check.out (12 noon) or the guest wants toextend their stay for hours/days. front desk clerk writes in the logbook the name of guest. 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. Front office clerk should list all the guest consumption in the hotel or in the restaurant to be written in the guest bill card. 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. what kind of room. 2. room number.After the guest enters the room.

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

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

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

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

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

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