VIII.

DAILY ACCOMPLISHMENT REPORT

Date: April 17-23,2017

Objectives:

* to be able to know the different areas of the operations.

* to be able to identity the various tools of management utilized by the supervisor in the
fulfillment of organizational responsibilities.

My Narrative Report

One of the most important aspect of food service operations is knowing its
areas, the people, and the background of food industry. In the first day. I'm very excited
to went to the workplace so when I was there I've met Mrs. Priscilla Capitan, our
supervisor, was the one who introduced us in the other employees, she toured us in
various areas of a restaurant like in the kitchen area, dining area and the preparing area.

In the first moment, I observed the different things to do like on how to set
up the tables properly by putting placemat first followed by plates, soup bowls, spoon and
forks and the glasses. I saw a facial hedonic rating scale, tissues, condiments. Aside from
that, I'm very lucky to know the owner of the restaurant through the help of my co -worker.
With smile, I welcomed the guest in the dining area.

Honestly speaking, I really wanted to quit because of always standing that

cause body pain but I'm trying myself to adjust for this job, the people, and the new
environment. Mr. Jason, co-worker, taught me on how to transfer the already set-up plate
to other table using two hands. I watered the glass of the guest by saying "excuse me
ma'am/Sir". I assigned to wiped the mirrors and the transparent door. I also bus out the
soiled plates and bowls and cleared the tables and after that I wiped the tables. Theirs
some guests asked for a menu cards for the drinks since they have already ordered foods.

In the most of the time, serving water to the guest is one of the most important
service we can give to our guests. If the glass of the guest will be going to empty then
make sure it should refill with water. And when the guests were done eating and they're
gone, I say thank you for them to come again.

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Learnings:

The nature of the work will depend upon the qualification of the personnel
applying for the job. As a reflection, I should know first the people, the environment and
the job specification since this are the principles or guidelines in a food industry. Knowing
the name of the foods is very significant. I need to be strong and be positive for resulting
into a good works for the purpose of improving myself too. Always bare in mind that we
should give our best in giving a customer's satisfaction. Always think a positive and be
cheerful to the guest always even we're mad. And bidding the guests goodbye and don't
forget to say thank you to them.

Signed by:

Mrs. Priscilla Capitan

(supervisor)

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Date: April 24-30,2017

Objectives:

*to be able to know the functions of a server.

*to manifest knowledge of various personnel needed in the food service establishment.

My Narrative Report

Employee must be perform a necessary services, to obtain the best available

people for the system, and to ensure development of their skills and abilities. For this
matter, I should bare in mind my routinary work those are:

1. Wiped the mirrors and the transparent door.

2. Welcomed the guests.

3. Refill the glass of the guests with waters.

4. Wiped the plates, spoons and forks and glasses which are wet.

5. Brought the jar to the bar area so that it will fill with water.

6. Served some dishes like penakbet, kinilaw, soup and more.

7.Cleared the table used.

8.Billing out the customer's bill.

9.Reset-up the table.

10.Bidding the guests goodbye.

In the most of the time, serving water to the guest is one of the most important
service we can give to our guests. If the glass of the guest will be going to empty then
make sure it should refill with water. And when the guests were done eating and they're
gone, I say thank you for them to come again

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 In this week, I experienced a busy moment which can help to measure my
strength and weaknesses, need to double time means need to move faster so that all of
the guests can get good service. This busy days can help me to improve myself and
develop my stamina. Aside from that, since I'm the opener, I observed that theirs some
small cockroaches were died because they conducted a spraying of chemical in the
different areas but they make sure that all of the tools and equipment are well covered by
plastic bags. Then the management of the foodservice is set a high standard of
cleanliness and sanitation and taking action that will correct or improve the sanitary
condition of the premises.

Learnings:

Foremost in the qualification of everyone in a food service system is Honesty

since it is a one of the core values in Yellow Fin Seafood and Restaurant. For as a server
my job requires to provide service for the guest. Since I interact to them, I considered to
be the eyes and ears of the dining area. Service person like me have to be well-trained
and well-skilled for them to provide the guests excellence service. Aside from that its
significant to promote good grooming and personal hygiene which one of the preventive
measures for the foodborne diseases.

Signed by:

Mrs. Priscilla Capitan

Supervisor

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Date: May 1-7,2017

Objectives:

*to be able to understand the responsibility of a waiter.

*to practice the preventive measures against foodborne illnesses.

My Narrative Report

As a waiter, I'm responsible for set ups and service for foodservice
operations. I set up the dining area with plates, soup bowls, spoons and forks and glasses.
I served foods and beverages according to professional standards and clears tables of
all soiled dishes keeping it free from soiled items. My duties also include attending to the
requests and inquiries of the guests.

For ensuring the safetiness of the guests, we have to wiped the tables
properly, the plates should be well sanitized, the glasses, spoons and forks too. Practice
personal hygeine and proper food handling especially in serving food the guests.

This week also I experienced on how to prepared a venue for the buffet
service. Because I was assigned in a function room to helped Ma'am Melody to prepared
the venue. What I did was preparing the spoons and forks, plates, soup bowls and the
glasses. I got the warmer, chafing dish in the kitchen. I served water to them and served
drinks. They were so happy for nice venue, the foods and the service. I knew that it was
a busy day so we had to work harder. Aside from that I also take some orders of the
guests especially the drinks. I also served rice, penakbet, kilawin, sizzling bagaybay,
grilled tuna belly, and seafood platters.

Aside from those things, I've done some hygienic practices to be observed like
washing hands before serving foods, use food tray as always as necessary. Be neat and
clean at all times

There are some customers who are difficult to please, those who tend to
gain attention through negative gestures and comments. Therefore that the personnel
who gets in contact with them should be knowledgeable, and tactful to properly handle
them.

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Learnings:

To come up a good service to our guests we should have a clear

communication, initiative and teamwork seems it is one of the core values of the
establishment. Don't be bombarded instead just stay focus, listen to other's command
and always observed cleanliness. We should foresee what the customer's want and what
they need to make experience a pleasurable and comfortable one.

Signed by:

Mrs. Priscilla Capitan

supervisor

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Date: May 8-14,2017

Objectives:

*to be able to discuss different factors to consider in the selection of employees.

*to be able to give the customer's satisfaction.

*to manifest knowledge of various personnel needed in the food service establishment.

My Narrative Report

The human factors are the most important resource in any food service
operations. Our guests are the most important people in our business. They give us jobs.
Without them, there will be no food service for they the one who make our business
survive. Because of this fact, the service personnel must exert great efforts to build and
maintain the goodwill of all their guests to be able to have repeated and sustained service
which every service personnel should remember.

I went to the workplace early and quickly went to the assign tasks which are
setting up the table by putting placemat first followed by plates, spoons and forks, soup
bowls and glasses but before that I have to make sure that the tables were cleaned. By
putting those things. I have to make sure also the alignment of the chairs and the set up
plates.

Seems teamwork is essential to the success of the system so I helped Ma'am

Dinday, our supervisor, to area the tables and chairs in the function room, this room is
exclusive only for the big event like conference, a birthdays celebration and even a venue
for a wedding reception. Aside from that, I cleared the table, served some dishes, bill out,
and take some drinks.

After the events, we followed CLAYGO means clean as you go., So we

have to make sure that all of things we used should be clean and back it into original
place especially the area we used.

There are some customers who are difficult to please, those who tend to
gain attention through negative gestures and comments. Therefore that the personnel
who gets in contact with them should be knowledgeable, and tactful to properly handle
them.

Otherwise, the said customers can make things unpleasant for the
establishment and the staff.

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Learnings:

A server should be able to answer a customer's question about the food

on the menu card. An employee who can dependent upon in the performance of duties
and responsibilities is as asset to the establishment. Courtesy, promptness, neatness and
proper grooming are the foremost qualities for servers. A worker with a smiling face and
smiling voice is a contaminating asset. Anticipate wants of the guests in line.

Signed by:

Mrs. Priscilla Capitan

Supervisor

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Date: May 15-24

Objectives:

*to be able to analyze the duties and responsibilities of a food service personnel.

*to identity the qualities of an efficient food service personnel.

My Narrative Report

When prospective employees became renters of the foodservice operation,

they now part of the so-called" group teamwork" .Therefore the selection of employees
will help build the morale of the group is of great importance in the selection of employees.

In that case, I have to show my value as an employee. I went to the

workplace early, I assigned to mopped the floor in the function room, wiping the tables
and the side the wall. After that I went back to the dining area to set up the tables. After
doing this, I wiped the mirrors and the transparent door. I sprayed the comfort room with
liquid conditioner/refresher and washed the rag that I've used.

Hours passed by, some guests entered inside the dining area then I've
watered the glass and gave them the menu cards for the drinks. and I'm the one who took
out the order. Aside from that I cleared the table, reset up, bill out and bus out.

There are some customers who are difficult to please, those who tend to
gain attention through negative gestures and comments. Therefore that the personnel
who gets in contact with them should be knowledgeable, and tactful to properly handle
them.

Customers judge a food service establishment not only by the quality of food
offered to them, but also by the quality of service accorded to them. Our personnel reflect
the image of the company by the way they carry themselves, the way they talk, and the
way they deal with the customers. They must therefore conduct themselves in a
professional manner in compliance with service standard to really create a good
impression.

This experienced help me a lot to be more equipped in the future for

the career I choose. No matter what happen, this will stay in my mind.

Learnings:

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 As an employee, I should be committed to the work not only by that but also
delegated functions, duties, and responsibilities of a personnel are done to achieve the
goals and objectives. An employee who's gracious and polite under stressful situations,
enjoy working with people and make them comfortable and at ease.

Signed by:

Mrs. Priscilla Capitan

(supervisor)

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IX. DAILY TIME RECORD

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