Narrative Report
Narrative Report
Narrative Report
ACKNOWLEDGEMENT
This experience would not have been possible without the guidance
and help of several individuals who contributed and extended their valuable
assistance in the preparation and completion of this training. First and foremost
thank you to the lord for giving me the strength and good health to finish this
training. Second to my Lola Jayna O. Guarin thank you for supporting me
financially. To my especial one, he is my inspiration as I hurdle all the obstacles
in the completion of this training. To my Tita and Tito, Den Guarin and Tisay
Guarin, for their unselfish and unfailing support. To all my instructors, for the
insights they shared to me and to my classmates. To the management and staff
of Hotel St. Ellis, for giving me the chance to be a part of their team and for giving
me knowledge about their work and exposing me for the possibilities of my
career.
BIBLIOGRAPHICAL SKETCH
HOTEL EMPLOYEE
MISSION
To delight, make difference and create value in every encounter with our guests,
associates and stakeholders.
VISSION
TRAINING PROGRAM
TIME TABLE:
EXECUTIVE HOUSEKEEPER
Executive housekeeper is the personnel for controlling the housekeeping
operations and supervision of the work of housekeeping staff. An executive
housekeeper has to organize and manage the housekeeping work between
housekeeping members for ensuring that set standards are met. He has to do
multitasking that covers solving problems, performing duties, of housekeeper
when needed and provide support to the housekeeping staff. Executive
housekeeper maintains cleanliness levels in various areas of the property and
performs all the housekeeping operation.
Room Attendant
Room attendant are responsible in cleaning the guestrooms, rendering
night turn-down-service, giving guest requests and maintenance and cleaning of
guestroom hallways, service areas (including linen closet and room attendant's
comfort room) and guest elevator / service.
FNB SUPERVISOR
Fnb supervisor ensure that restaurant operate efficiently and profitably
while maintaining their reputation and ethos. Supervisor is responsible for the
business performance of their restaurant, as well as maintaining high standards
of food, service, and health and safety.
WAITER / WAITRESS
Serves patrons at banquets, special functions, or during normal daily
dining room operations. Takes food and beverage orders from guest, answer
question regarding prices, substitutions, quality or quantity of menu items, and
availability of menu items. Delivers food and beverage to tables. Remove dishes
and utensils, clean and dust tables and chairs, fills sugar, salt, and pepper
containers, sweep floors. Assist in setting up and taking down tables and chairs,
places clean utensils and napkins on tables. Assists in setting up for banquets or
special function.
Bartenders
Bartenders prepare and serve drinks to customers in bars
and restaurants. Bartenders prepare standard mixed drinks and pour wine and
beer. They also prepare mixed drinks to match customers? Specific orders. Most
bartenders know dozens of drink recipes. They must be able to prepare
drinks quickly, accurately, and without waste.
Some large restaurants use machines that create drinks. Bartenders that
use these machines just push a button. However, they must know how to
prepare drinks in case the machine breaks. In most bars and many restaurants,
bartenders take orders directly from customers. However, in some places they
receive drink orders from waiters and waitresses. In addition to serving drinks,
bartenders collect payment and operate the cash register. They also clean up
after customers and clean their work area. They often serve food to customers
seated at the bar. Bartenders check identification of customers. Bartenders must
be sure customers meet age requirements for the purchase of alcohol and
tobacco products. An additional responsibility is to make sure customers do not
drink too much alcohol. Bartenders are responsible for ordering and maintaining
liquor and bar supplies. They often form attractive displays out of bottles and
glassware. Bartenders wash the glassware and utensils after each use.
KITCHEN CHEF
CHEF
The specific responsibilities of chefs and cooks are determined by a
number of factors, including the type of restaurant in which they work. For each
meal, they prepare a large quantity of a limited number of entrees, vegetables,
and desserts.
DOCUMENTATION
complaints but I learned that when it comes to guest complaint you shouldnt just
cry instead you have to entertain complaints nicely, you have to show the guest
and make them feel that you care willing to served and fix the problem. And of
course I also encountered positive comments and experiences. I actually have
regular customers who always order coffee and he always give some tip. Praised
by customers by the way I served them and complemented by some because of
visual aspects.
I really love the food and beverage department, I really enjoy working with
my co-trainee same as the staff in the hotel, and they trained me very well. And
that experience help me a lot to become better hotelier and restaurateur
someday, and those days are really unforgettable.
HOUSEKEEPING DEPARTMENT
KITCHEN DEPARTMENT
Its not an easy job being a chef, its among those professions that people
dream about, imagine leading a crack platoon of chefs in a glamorous, stainless
steel kitchen, and presenting fabulous meals to hundreds of people. I started my
training September 1 with my co-trainee jerick. We toured around the kitchen and
assigned to our specific areas. My 1st week I was assigned in the main kitchen. It
was hard at first because you dont know what to do, where to get this and that,
where to go, so really confusing. And the hardest part is when the chefs will
asked you to make something and you need to find the ingredients for that
recipe, and you look so stupid asking things most of the time. In my 2nd week Im
assigned in cold kitchen / pastry, cakes, cupcakes, cookies, salad, and other
desserts station where you just icing the cake, double boiling the chocolates for
the chocolate cakes, making salads, washing the used utensils and baking pans,
Ive learned more things like recipes and standard cooking. Im thankful that I had
my training here for I gained more confidence in dealing with people, holding my
patience in terms of work and with guest, dealing with long work hours that you
can only sit when you had your lunch break. I am thankful to some chefs that
were so kind saying thank you after you end your duty, which I only heard those
words from the pastry. Over all, the experience was fun, in some point I gained
knowledge and new ideas about dealing things inside the kitchen. How chefs
work in reality and its not an easy job, they have to be focused in everything they
were doing to make their work right.
SELF ASSESTMENT
HOUSEKEEPING DEPARTMENT
Brooms
Dust pan
Dust mop
Air freshener
Trolley
Garbage disposal and Bins
Scrubber
Toilet cleaner
Pillow case
Pillow sham
Duvet
Bed sheet
Bed pa
Bed
Silverware / Chinaware
Table napkins
Linens
Water goblet
Wine glass
Highball glass
Shaker
Coffee machine
Microwave
Serving tray
Pitchers
Knife
Plates
Electric mixier
Baking mold
Spatulas
Baking pan
Meat slicer
Hood type dish washer
Dough kneader
responsibility, either
Punctuality and
regular
attendance
are
important
for
job
HOUSEKEEPING DEPARTMENT