COLEGIO DE LA PURISIMA CONCEPCION

The School of the Archdiocese of Capiz

Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

ACKNOWLEDGMENT

Saying thank you is not enough to express our deepest gratitude to those

people who have extended their unending love, support and effort in making this on

the-job- training a successful one.

To our respective families who have rendered their efforts and sacrifices just

to provide our needs in my OJT, for the unending moral support and love alike,

thank you so much;

To our Internship Coordinator Sir Michael P. Celis and to our Practicum

Adviser Ma’am Vicky Joy J. Cristobal, for giving us the support and courage to make

our training days successful.

To Colegio de la Purisima Concepcion, especially to Dean Franklin F. Avelino

for giving us advice and sharing his field of expertise.

And above of all to the Almighty God, source of strength, we offer you

everything that is rightfully yours.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

INTRODUCTION

COVID-19 has brought significant changes to every corner of our lives and

society. The higher education system in tourism, events, and hospitality has to adapt

to changes brought by the current pandemic and move away from traditional

classroom settings to online classrooms. This change impacts many aspects of the

student learning environment, particularly the courses that contain field

experiences such as student internship programs.

The impact of COVID-19 on internships was severe. According to Glassdoor

research (Stansell, 2020), half of all internships (52%) were canceled since the

coronavirus crisis began. While all industries showed declines in practicum

openings in the spring, the travel and tourism sectors had dropped 92% since March

2020 (Stansell, 2020). Many companies canceled their practicums due to budget

constraints or an inability to move to an online format. Others pivoted to virtual or

remote internships as a replacement. Thus tourism, events, and hospitality

programs also had to convert internships and practicums to virtual ones.

It has been several decades since tourism, events, and hospitality programs

began to require some form of internship experience as a pivotal component of the

curriculum (Petrillose & Montgomery, 1998; Zopiatis, 2007). The benefits of

experiential learning (i.e., internships) have been well received by the primary

stakeholders of students, educational institutions in tourism, events, and hospitality,

and the host organizations (Anderson & Sanga, 2019; Busby & Gibson, 2010; Leslie
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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

& Richardson, 2000; Scott, 1992; Walo, 2001; Zopiatis & Constanti, 2012). For

students of tourism, events, and hospitality programs, practicum contain multiple

values from a “stepping stone to full-time work, a vital source of income, and even a

graduation requirement” (Yaffe-Bellany, 2020). Moreover, students gain not only

the actual learning experience but also a better sense of self-awareness of the

practicalities of the real world (Zopiatis & Constanti, 2012). The industry also

benefits from student practicum programs as it is a cost-effective tool for

recruitment, training, and retention for qualified employment (Gault et al., 2000;

Pianko, 1996; Scott, 1992). Furthermore, student internship programs bridge

educational institutions with the industry to build a cooperative relationship and

enhance the institutions’ commitment and contribution to the community (Zopiatis

& Constanti, 2012).

Because of COVID-19, student practicum programs are facing unprecedented

challenges. As mentioned earlier, COVID-19 has impacted not only a significant

decrease in student internships available but also the format of practicums. Virtual

trainings are fieldwork experiences that allow students to gain work experience

from a remote location, typically working from home and not a physical work site.

Until the COVID-19 pandemic forced colleges and universities to change the way

they manage experiential learning courses, virtual or remote internships have not

been allowed to students because they were not perceived to assure a high-quality

practicum experience. In remote or virtual trainings, students would not be able to

have the same type of engagement with their site supervisor or coworkers, and they

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

would not be put into a position where they need to experience what it is like to

present themselves professionally and interact in an office setting for seven to eight

(7 – 8) hours a day.

Tourism, events, and hospitality programs have been putting a lot of effort

into increasing the quality of the training experience for students since practicums

became an integral part of the curriculum. However, the COVID-19 pandemic left no

options for colleges and universities. Many universities and colleges had to pivot to

convert to virtual internships quickly. Yet, little is known about virtual trainings,

and empirical studies about virtual internships are scarce. Many questions remain

unanswered: do virtual internships provide the same student learning experience

and satisfaction as on-site practicums? How should remote and virtual practicums

be structured to maximize student learning experience and satisfaction? What

requirements do the hosting organization must meet in order to employ student

interns virtually? Do actual practicums require different assessment parameters for

student learning outcomes?

It is uncertain how long the effects of COVID-19 will last or whether there

will be a fundamental shift in the internship programs, even post-pandemic. Virtual

practicums could be a part of the “new normal” in a post-pandemic world, where

contactless management prevails (Dalrymple & Dolan, 2020). What is certain is that

every stakeholder of the practicum programs needs to understand the current

developments and implications of the short-term and long-term impact of COVID-19

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

on experiential learning education in the tourism, events, and hospitality field. As

the COVID-19 pandemic changes the environments for internships from the roots,

we face the emergence of a new era that demands us to reconsider the value of

virtual internships. Educators and employers should investigate and evaluate virtual

internships to ensure that students will obtain quality experiential education from

virtual internships.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

COMPANY PROFILE

Henann Garden Resort

It all started with one man’s simple idea of building his own resort in the

island paradise of Boracay where his family and friend can enjoy a hassle-free

vacation. Fast forward to the present day, that same idea has materialized as a

world-class company, and whose name is synonymous to great accommodation,

excellent service and value of money.

‘When I first visited Boracay, it was love at first sight; I fell in love with the

island right away.” said Henry Chusuey, chairman of the Henann Group of Resorts.

The island’s powdery white sand beaches and crystal clear waters definitely left a

special place in Chusuey’s heart. These captivating qualities of Boracay made the

visionary businessman realize that the island had the potential to be prime tourist

destination. Banking on this realization, Chusuey opened his own resort in the

island, the Boracay Regency Beach Resort.

Boracay Regency started out with 4 rooms, a swimming pool, a restaurant

and 65 employees trained according to international standards. The resort focused

on offering quality accommodations and facilities at a very reasonable rate, thus

attracting more and more patrons. Even at this early stage, the resort showed

excellence in its performance as it was the first resort at the long beach to receive

the highest resort rating from the Department of tourism.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Vision

The biggest chain of resort in the country and the most ideal and preferred

choice for guest; responsive to the needs and welfare of its employees and to the

community it belongs to and a responsible business empire.

Mission

To ensure that guest are treated with the highest humanly possible standard

of service, with quality and value for money thus creating a wonderful and unique

experience for them that they will always remember and leave them smiling every

time they do.

Values and Principles

HENANN REGENCY RESORT AND SPA adheres to following values and

principles and encourages all employees to make this part of their personal lives.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

DAILY ACCOMPLISHMENT REPORT

NAME OF TRAINEE: EFREN NOBLEZA JR

Week 1

No. of
Day Date Daily Accomplishments Working
Hours
8hrs
April 19,
Tuesday Self- introduction and slicing some ingredients and
2022
39min.
10hrs
April 20,
Wednesday Break 10 tray of eggs and slice some ingredients and
2022
23mins
10hrs
April 21,
Thursday I cooked some recipe and 29
2022
mins
10hrs
April 22,
Friday Slice and prepared some ingredient to be use and
2022
34mins
10hrs
April 23,
Saturday Peel some garlic and ask to cooked calamaris and 22
2022
mins
9hrs
April 24,
Sunday Prepare some ingredient and observe and 33
2022
mins
Total No. of Working Hours 60hrs

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 1

Narrate and describe your internship experiences on this

particular week.

This is my first week of my internship. First I am excited and yet nervous

excited because I’m gone a learn another learning. And nervous another

environment and a new thing to do.

In this week we do a self-introduction. They assign me in kitchen

department. In this week they gave a task which is to slice some ingredient and

break some tray of eggs.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 2

No. of
Day Date Daily Accomplishments Working
Hours
10hrs
April 25, Slice some garlic and break 5 tray eggs and cook their
Monday and
2022 specialty
8min.
10hrs
April 26,
Tuesday I prepared a breakfast for a guest and
2022
14min.
10hrs
April 27, I prepared breakfast buffet and cook an omelette and slice
Wednesday and
2022 the ham and potato
22min.
10hrs
April 28,
Thursday I cooked omelette and pancake and
2022
27min.
10hrs
April 29, I slice carrots, potatoes and union. I also break 8 trays of
Friday and
2022 eggs and slice bitter gourd
23min.
10hrs
April 30,
Saturday I cooked pancakes and slice some ingredients and
2022
20min.
10hrs
I cooked omelette with ham and cheese and I slice some
Sunday May 1, 2022 and
ingredients
29min.
Total No. of Working Hours 72hrs
and
23mins.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 2

Narrate and describe your internship experiences on this

particular week.

This week is my second week in kitchen department. While I am staying here

I already learn so much thing like how to slice ingredient accordingly.

In this I slice some ingredients, I also cooked omelette and pancakes.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 3

No. of
Day Date Daily Accomplishments Working
Hours
10hrs
I cooked omelette, crabmeat and pancakes. I also slice
Monday May 1, 2022 and
some ingredients
29min.

Tuesday May 2, 2022 Day off

10hrs
Wednesday May 3, 2022 I cooked pancakes and slice calamansi and
20min.
10hrs
I cooked 245 pcs pancakes and also cook rice. Also, I slice and
Thursday May 4, 2022
some carrots, onion, bell pepper and chayote. 19min.
10hrs
I cooked omelette, crabmeat and pancakes. I also slice and
Friday May 5, 2022
some ingredients 21min.
Total No. of Working Hours 41hrs
and
29mins.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 3

Narrate and describe your internship experiences on this

particular week.

This week is my last week of my training at kitchen department. This week I did my

routine, I slice some ingredients, I cooked pancakes and omelette. I had also a day off this

week.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 4

No. of
Day Date Daily Accomplishments Working
Hours
10hrs
I folds some towels, bathrobes and bed sheet. Put a pillow
Friday May 6, 2022 and
case in the pillow and clean the room.
22min.
10hrs
Saturday May 7, 2022 Fold a bed sheet, towel and bathrobes and
31min.

Sunday May 8, 2022 Day off

Monday May 9, 2022 Day off

10hrs
I attend briefing, introduce the different equipment and
Tuesday May 10, 2022 and
do a bed making
35min.
10hrs
I observe the room attendant and ask to get some
Wednesday May 11, 2022 and
equipment
08min.
10hrs
Thursday May 12, 2022 Assign to our designated room and been teach properly. and
27min.
Total No. of Working Hours 50hrs
and
03mins.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 4

Narrate and describe your internship experiences on this

particular week.

This week is my fourth week on my training and the first week in

housekeeping department. This week is another excitement feeling I felt because

experience to be experience and another work to do.

This week I was given a task to fold bed sheet, towel and bathrobe. I also

given a task to clean a whole room. We also attend a briefing.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

- Week 5
-

No. of
Day Date Daily Accomplishments Working
Hours
9hrs
Friday May 13, 2022 I attend a meeting and briefing and clean the room and
09min
10hrs
I do beddings and ask to thrown a trash and clean the
Saturday May 14, 2022 and
room
45min
9hrs
Sunday May 15, 2022 I do a bedding and clean the room and
19min
10hrs
Monday May 16, 2022 I clean the room and
39min
Total No. of Working Hours 39hrs
and
52mins.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Week 5

Narrate and describe your internship experiences on this

particular week.

This week is the week on my internship here at Henann Garden

Resort and also my last week here at housekeeping department.

This week I do cleaning the room and other stuff and make the room

be ready for another guest to check in.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

SELF – ASSESSMENT AND LEARNINGS

This On the-Job-Training is so much that I expected. I learn so much lesson in

this training for almost a month I learn to gained confident to do a job professional.

This training teach me to how to slice properly and accordingly. I learn to

accept mistakes and instead learn from it. I learn knew dish and make a normal dish

transform into special one.

In the housekeeping department I learn how to do beddings properly, how to

fold the towel, bed sheet and also the bathrobe properly and accordingly.

This training is full of excitement part and a tiring part but despite all those

tiring days I learn how to enjoy those part. It also teach me how to be confident in

my work and don’t be afraid to make a mistake.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

ANALYSIS OF STRENGTHS AND WEAKNESESS

STRENGTH

 Fast learner
 Have a dedication in work
 Hard working

WEAKNESS

 Self-conscious
 Not confident

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

CONCLUSION

Nothing beats experience as the perfect learning tool. This On-the-Job Training

served as my stepping stone to pursue my dream to be a professional Chief someday. This

training gave me an inspiration to be more serious and focused in studying. I was

encouraged to do more efforts in my studies. Since I was given some ideas about the work

of an auditor in the company where I conducted my training, I am inspired to be like them

someday.

Despite the short period of my training, it was still a very meaningful one. The

training enriched my confidence created a foundation of being a good employee someday. It

caused a very huge effect to me as a Bachelor of Science in Hospitality Management student.

I was really renewed. I learned to be diplomatic in both action and words.

This training made me realize that it is really good to know what you’re doing, and

to love it. As a student, what I can do for now is to learn whatever I can in school, be

inspired, love the path I am taking, and do my best in everything I do, with a positive

outlook in mind. I realized that I should be more focused in school and do everything

heartily and with all that I can.

It is also very warm to the heart to know that you have accomplished something

and even warmer when there are people who are so proud of what you have done and I felt

this feeling during my On-the-Job Training. It inspired me to be more determined and

competitive in everything that I do in my daily life as a student today and as a professional

someday.

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

My On-the-Job Training is very helpful and will be very helpful to me as I continue

to take my journey as a fourth year student in the field of hospitality and management. It

really gave me a taste of the real world – a glimpse of what lies ahead after I graduate.

GALLERY

KITCHEN DEPARTMENT

Preparing Ham

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Group Picture with the Kitchen Staff
 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

Baking

Mixing

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 COLEGIO DE LA PURISIMA CONCEPCION
The School of the Archdiocese of Capiz
Roxas City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

HOUSEKEEPING DEPARTMENT

Fixing and Dusting

Group Picture with the Housekeeping Staff Staff

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