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