Narrative Report

A NARRATIVE REPORT OF ON-THE-JOB TRAINING AT CENTURY
PARK HOTEL MANILA AND MANDARIN SKY SEAFOOD RESTAURANT
A Narrative Report
Presented to Faculty of the College of Hospitality Management
CAGAYAN STATE UNIVERSITY
Lal-lo, Cagayan
In Partial Fulfilment of the Requirements for the

Degree Bachelor Of Science in
Hospitality Management
ABIOG, JOHN VINCENT Y.

AGCAOILI, RICMIE F.
ARIAMBON, KRISTEL B.
CANGAS, JESSA B.
PALPALLATOC, BERNADETH M.
RABANO, WILMA O.
TUMAMAO, KIMBERLY V.
VALENZUELA, KRHYZ AXL B.
JULY 2023
Republic of the Philippines
Cagayan State University
Lal-lo Campus
Sta. Maria,Lal-lo, Cagayan
COLLEGE of HOSPITALITY MANAGEMENT

APPROVAL SHEET
This terminal paper entitled, ON-THE-JOB TRAINING NARRATIVE

REPORT, prepared and submitted by ABIOG, JOHN VINCENT Y., AGCAOILI,
RICMIE F., ARIAMBON, KRISTEL B., CANGAS, JESSA B., PALPALLATOC,
BERNADETH M., RABANO, WILMA O., TUMAMAO, KIMBERLY V., and
VALENZUELA, KRHYZ AXL B., in partial fulfillment of the requirements for the
degree of BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT has been
examined and is hereby endorsed for approval and acceptance.
ALTHEA A. MANUAL, MSHM MARK GREGORY V. ASEJO,

MSHM
Hotel Coordinator Restaurant Coordinator
Date
Reviewed by the Tribunal of Oral Examination with a grade of %.
MARK GREGORY V. ASEJO, MSHM

Chair
JANE G. DURAL, MBA CHERRY J. UDAUNDO

Member Member
ALTHEA A. MANUEL, MSHM

Dean, College of Hospitality Management
Accepted as Partial Fulfilment of the Requirements for the Degree Bachelor of

Science in Hospitality Management.
ANTONIO C. CABALBAG, PhD

Campus Executive Officer
Date
ON-THE-JOB TRAINING NARRATIVE REPORT
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ACKNOWLEDGEMENT
We, the student interns would like to acknowledge, first and foremost, the
presence of the Almighty God for guiding us within the duration of our On-the-Job
Training, and also for giving us the strength and wisdom in doing this narrative report
paper. With his direction and mercy, we have found a way to triumph and success.
Second, we also want to give thanks most especially to our parents, family
members and relatives for their unending support and assistance may it be financially,
morally and spiritually. Our gratitude goes also to all our friends and classmates who
never left us and who were there to share to insights and advices regarding our internship.
Next, we would like to extend also our warmest thanks to the whole College of
Hospitality Management especially to the ever-energetic Campus Executive Officer,
Dr. Antonio C. Cabalbag, for graciously allowing them to conduct their OJT.
To the College Dean, Prof. Althea A. Manuel, for her motherly pieces of advice,
guidance and moral support. To Mr. Mark Gregory V. Asejo, College OJT coordinator,
for his words of encouragement which contributed much to the realization and success
of their OJT and to all CHM faculty and staff.
To Century Park Hotel Manila & Mandarin Sky Seafood Restaurant
(Banawe Branch), for their very warm welcome and accommodation to us in the duration
of our training. To our training supervisors and to the rest of the company. We are beyond
grateful for having them as part of our training experience.
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Lastly, to all those who are in one way or another that made this On-the-Job
Training narrative report possible. Thank you all for your unending support and
assistance all throughout our journey. Without all of you, this would have been
impossible.
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DEDICATION
We would like to dedicate this research paper to our parents, friends, teachers,
love ones, classmates, schoolmates, to our beloved university and most specially to our
Almighty God.
To our mentors, and the administrators of our beloved University, who prepared
us to become industry ready.
To our friends and classmates whom we leaned on and who shared their insights
& opinions.
Most especially, this paper is greatly dedicated to our families who helped us all
throughout our journey.
Above all, purposeful and blessed life is dedicated and offered to our Divine
Providence who is the source of all things and the fountain of life here on earth.
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TABLE OF CONTENTS
Title Page ………………….……………….……………….……………. i

Approval Sheet ………………….……………….……………….………. ii
Acknowledgement ………………….……………….……………….…… iii
Dedication ………………….……………….……………….……………. v
Table of Contents ………………….……………….……………….…….. vi
CHAPTERS
Chapter 1 ………………….……………….……………….……………. 2
Introduction ………………….……………….……………….…... 2
VMGO ………………….……………….……………….………... 4
Significance Of On-The-Job Training ………………….…………. 7
Objectives Of On-The-Job Training ………………….…………… 9
Time and Place Of On-The-Job Training ………………….…….... 10
Chapter 2 ………………….……………….……………….…………….. 11
Description Of The Host Training Establishment (Hotel)…………..11
History ………………….……………….……………….………… 11
Vision and Mission ………………….……………….……………. 13
The Symbol and Logo………………….……………….…………. 13
Physical Features, Facilities and Supplies ………………….…...… 14
Organizational Structure ………………….……………….………. 30
Learning Experiences ………………….……………….…………. 36
Matrix (Hotel) ………………….……………….……………….… 46
Insight Gained From OJT Experiences ………………….………… 48
Problems Met and Their Solution ………………….……………… 50
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Chapter 3 ………………….……………….……………….…………….. 51
Description Of The Host Training Establishment (Restaurant)……..51
History ………………….……………….……………….………… 51
Vision and Mission ………………….……………….…………….. 52
The Symbol and Logo………………….……………….………….. 52
Physical Features, Facilities and Supplies ………………….…...…. 53
Organizational Structure ………………….……………….……….. 55
Learning Experiences ………………….……………….………….. 56
Matrix (Restaurant) ………………….………….………………..… 66
Insight Gained From OJT Experiences ………………….…………. 68
Problems Met and Their Solution ………………….………………. 70
Chapter 4 ………………….……………….……………….…………...… 71
Summary, Conclusion and Recommendation ………………….…... 71
Summary ………………….……………….……………….………. 71
Conclusion ……………………………………………….……...….4 72
Recommendation ……………………………………….……..…… 72
Appendices…...…………….……………….……………….…………...… 7
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CHAPTER I
INTRODUCTION
In today's competitive job market, practical experience has become increasingly
vital for individuals seeking successful careers. On-the-job training (OJT) has emerged as
a significant approach that provides hands-on learning opportunities, allowing individuals
to bridge the gap between theoretical knowledge and practical application. On-the-job
training serves as a platform for individuals to acquire and refine essential skills. Unlike
traditional classroom settings, OJT immerses trainees in real-world work environments,
exposing them to the intricacies and challenges of their chosen fields. By engaging
directly with tasks, projects, and problem-solving scenarios, trainees develop technical
expertise and gain practical insights that cannot be obtained through textbooks alone.
Beyond skill development, on-the-job training also plays a crucial role in
nurturing professional growth. Trainees have the opportunity to learn from experienced
mentors and professionals who provide guidance, mentorship, and valuable feedback.
This mentor-trainee relationship facilitates the transfer of tacit knowledge and expertise,
enabling trainees to understand industry best practices, problem-solving techniques, and
effective strategies. Moreover, OJT enables trainees to cultivate essential workplace skills
such as communication, teamwork, time management, and adaptability, which are critical
for long-term success in any career.
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On-the-job training also contributes to the creation of a competent and skilled
workforce. By providing practical experience, OJT programs equip individuals with the
specific competencies required by industries and organizations. This aligns with the
evolving needs of employers who seek employees with both academic knowledge and
practical expertise. As trainees transition into full-time roles, they bring with them a
strong foundation of skills, reducing the learning curve and increasing overall
productivity. Moreover, OJT programs tailored to specific industries and occupations can
address skill shortages and promote economic growth by producing a pool of qualified
professionals.
On this On-the-Job training that the interns had undergone, they were
assigned at CENTURY PARK HOTEL MANILA and MANDARIN SKY SEAFOOD
RESTAURANT (Banawe Branch). The staff and crew of both the hotel and restaurant
had been very accommodating to them and they guided them in the real-world scenarios
where they were able to grasp knowledge, experiences and hands-on practices that will
truly make them as a competitive and skill-full restaurateur and hotelier.
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VMGO
University Vision: transforming lives by educating for the best.
University Mission: CSU is committed to transform the lives of people and
communities through high quality instruction, and innovative research, development,
production and extension.
College Goals: to produce globally competent individuals in the Hospitality
Industry by providing avenues for credible, distinctive and holistic education and
training.
Program Objectives: The College shall produce graduates who are:
1. Knowledgeable in applying fundamentals concepts and principles in
managing hospitality industry.
2. Competent in demonstrating managerial, entrepreneurial and technical
skills in hospitality industry.
3. Capable in exhibiting highest ethical standards in their workplace as
well as social and environmental responsibility.
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Intended The Cagayan State University aims to produce graduates
Graduate Attributes
who will exhibit:
Competence – critical thinker, creative
problem-solver, competitive performer
regionally, nationally and globally
Social Responsibility – sensitive to ethical demands

and
compassionate particularly to the marginalized, steward

of the
environment for future generations while championing
development and socially just and an advocate of economic and
social equity
Unifying Presence – uniting theory and practice, uniting
strata of society, uniting traditional and innovation, uniting the
College nation, the ASEAN region and the world and uniting the
Intended Learning
Outcomes University and the community
At the end of the program, the graduates are expected to:
1. Be articulate and be able to discuss the latest
development in the hospitality industry.
2. Communicate effectively orally and writing using
English, Filipino, mother tongue language, and an appropriate
foreign language required in the hospitality industry.
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3. Work effectively and independently in multi-
disciplinary and multi-cultural teams.
4. Engage in the practice of professional, ethical and

social
responsibility.
5. Faithfully promote and preserve Filipino historical
and cultural heritage.
6. Capability plan and implement a risk management
program to provide a safe and secure workplace.
7. Be able to produce and manage food products and
services, complying and enterprise standards.
8. Demonstrate management skills in food and
beverage service and production.
9. Exhibit basic, common and core competencies in
various qualifications that are related to food service and food
production.
SIGNIFICANCE OF THE ON-THE-JOB TRAINING
In today's rapidly evolving job market, acquiring the necessary skills and
knowledge to succeed is crucial. While formal education provides a strong foundation,
on-the-job training plays a pivotal role in equipping individuals with practical expertise.
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On-the-job training allows individuals to apply the theoretical knowledge gained
in classrooms or training programs directly to their work environment. It provides an
opportunity to learn through practical experiences, enabling employees to develop and
refine their skills in a real-world setting. By working alongside experienced
professionals, trainees gain insights into best practices, industry standards, and the
intricacies of their specific roles.
The nature of on-the-job training often exposes individuals to diverse scenarios
and challenges, requiring them to adapt and learn quickly. This adaptability fosters
resilience and equips employees with the ability to navigate unforeseen circumstances.
By actively engaging with real work situations, trainees develop problem-solving and
critical thinking skills, preparing them for the dynamic nature of the modern workplace
On-the-job training also promotes a seamless transition from the classroom to the
workplace by familiarizing trainees with the organizational culture, values, and team
dynamics. It provides an opportunity for new hires to integrate into the existing work
environment, establish professional relationships, and gain an understanding of the
company's goals and objectives. This integration enhances employee morale,
engagement, and productivity, ultimately benefiting both the individual and the
organization.
Lastly, unlike generalized educational programs, on-the-job training offers a
customized learning experience. It addresses specific job requirements, allowing
employees to acquire specialized skills that are directly applicable to their roles. This
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targeted approach maximizes the efficiency of training, ensuring that individuals gain
practical competencies necessary for their specific job functions. As a result, companies
benefit from a skilled workforce that can quickly contribute to organizational objectives.
OBJECTIVES OF THE ON-THE-JOB TRAINING
The student trainees were guided by the following objectives all throughout the
on-the-job training both at the hotel and at the restaurant:
1. To develop and enhance specific job-related skills among the students.
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2. To transfer the knowledge from experienced employees to new or less
experienced one specially the students.
3. To help student trainees familiarize and become acquainted with the work
environment, company cultures, policies and procedures.
4. To provide an opportunity for student trainees to apply theoretical
knowledge gained at the university into practical, real-world situations.
5. To develop a pipeline of skilled students who can fill key positions within
the organization in the future.
TIME AND PLACE OF THE ON-THE-JOB TRAINING
Century Park Hotel Manila
The On-the Job Training for hotel services was conducted at Century Park Hotel
Manila located at 599 P. Ocampo St., Malate, City of Manila, 1004, Metro Manila,
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Philippines. The training starts at 8:00 A.M until 5:00 PM every other day from Monday
to Sunday.
Mandarin Sky Seafood Restaurant- Banawe Branch
The On-the Job Training for restaurant services was conducted at Mandarin Sky
Seafood Restaurant-Banawe Branch located at 478 Banawe St., cor Simoun St., Quezon
City, Metro Manila, Philippines. The training starts at 8:00 A.M until 5:00 PM every
other day from Monday to Sunday.
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CHAPTER II
DESCRIPTION OF THE HOST TRAINING ESTABLISHMENT
(Century Park Hotel Manila)
HISTORY
Century Park Hotel Manila is a renowned hotel located in the heart of Manila, the
capital city of the Philippines. It was inaugurated on September 16, 1976 as Century Park
Sheraton Manila. It was initially built to accommodate delegates attending the
International Monetary Fund (IMF) and the World Bank Group Annual Meetings held in
Manila that year. The hotel was developed by Maranaw Hotels and Resorts Corporation,
owned by the prominent family of the late Ambassador Jose Campos.
The hotel was designed by renowned Filipino architect Carlos Arguelles. It
featured a modern and sleek architectural style, offering luxurious amenities and world-
class services. The location was carefully chosen to provide guests with convenient
access to various key attractions in Manila, including Rizal Park, Manila Ocean Park, and
major shopping districts.
Throughout the years, Century Park Hotel Manila has undergone several
renovations and expansions to enhance its facilities and keep up with the changing
hospitality industry. The hotel offers a variety of room options, ranging from standard
rooms to executive suites, to cater to the diverse needs of its guests.

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Century Park Hotel Manila has hosted numerous important events, including
conferences, business meetings, and social gatherings. It has also welcomed several
notable personalities, including heads of state, diplomats, business leaders, and
celebrities. The hotel is known for accommodating China's paramount leaders during
their visits to the Philippines including Xi Jinping, Hu Jintao and Jiang Zemin.
The hotel is known for its exceptional dining options. It features several
restaurants, including the Café in the Park, which offers a wide array of international
cuisines. There's also the Century Tsukiji, a Japanese restaurant known for its fresh
seafood dishes. Guests can also enjoy refreshing beverages and live entertainment at the
Atrium Lounge.
Century Park Hotel Manila continues to be a prominent landmark in Manila's
hospitality industry, providing comfortable accommodations and excellent service to both
local and international guests. Over the years, it has maintained its reputation as a
preferred choice for travelers seeking a luxurious and convenient stay in the city.
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VISION
With the determined move to be on its own, Century Park’s vision is to be
an international chain of the hotels owned and operated by a Filipino business
conglomerate.
MISSION
Filipino hospitality, the indigenous art of constantly caring, giving, and
pleasing, is best served through the Welcome Philosophy, exquisitely detailed through a
set of disciplines originated and successfully practiced by Century Park. This will be the
guiding principle for the worldwide operations, and the guarantee that the highest
standards of customer service remain the hotel’s greatest asset throughout its lifetime.
Century Park aims to spread the Welcome Philosophy internationally, to show the world
what Filipino hospitality truly is.
THE SYMBOL & LOGO
The Century Park logo is in gold and red. The gold stands for the great
opportunities open for Filipinos, as they work together in achieving the highest standard
of excellence in promoting the country’s finest product: Filipino hospitality as embodied
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in the hotel’s unique Welcome Philosophy. Red is for Century Park’s courage and
determination to take the first big step to be on its own and go international.
Within the circle that denoted the global scope of the hotel’s operations are the
initials C and P for its original name: Century Park. The letters are easy on the eye,
balanced and equal to symbolize the easy, efficient, and disciplined service that is
distinctly Century Park.
PHYSICAL FEATURES, FACCILITIES AND SUPPLIES
1. Accommodations: The hotel offers a variety of well-appointed rooms and
suites to suit different preferences and needs. The rooms are elegantly designed and
equipped with modern amenities such as flat-screen TVs, minibars, Wi-Fi access, and
work desks.
2. Dining Options: Century Park Hotel Manila boasts several dining options
to cater to various culinary preferences. The Café in the Park, Century and the Atrium
Lounge are some of it.
3. Swimming Pool: The hotel features a large outdoor swimming pool where
guests can take a refreshing dip or lounge by the poolside on comfortable sun loungers.
The pool area provides a tranquil and relaxing atmosphere.
4. Fitness Center: Century Park Hotel Manila has a well-equipped fitness
center that is open to guests. It offers a range of exercise equipment for those who want to
maintain their fitness routine during their stay.
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5. Spa and Wellness: The hotel has a spa that offers a range of rejuvenating
treatments and massages, providing guests with opportunities for relaxation and
pampering.
6. Business Facilities: For business travelers, Century Park Hotel Manila
provides a business center equipped with modern facilities such as computers, printers,
and meeting rooms. The hotel is also suitable for hosting conferences, seminars, and
other corporate events.
7. Other Amenities: Additional amenities include a concierge desk, 24-hour
room service, laundry service, currency exchange, and valet parking. The hotel also
offers airport transfers for guests' convenience.
8. Location: Century Park Hotel Manila enjoys a prime location in the heart
of Manila, offering easy access to various attractions, shopping centers, cultural sites, and
business districts. This makes it convenient for guests to explore the city and its
surroundings.
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HOTEL FACILITIES & AMENITIES
CENTURY PARK HOTEL MANILA
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CENTURY PARK HOTEL MANILA FRONT DESK
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CENTURY PARK HOTEL ROOM TYPES
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FRONT OFFICE
MANAGER
SECRETARY
ASST. MANAGER ASST. F.O.
MANAGER
SR. GUEST BUSINESS CENTER RESERVATION CHIEF GUEST CHIEF TELEPHONE

RELATION MANAGER MANAGER SERVICE AGENT SUPERVISOR
OFFICER
GUEST RELATION BUSINESS CENTER

OFFICER SECRETARY
SR. GUEST BELL CAPTAIN

SERVICE AGENT

RESERVATIONS
ASST.
AIRPORT SR. TELEPHONE SR. BELLMAN
REPRESENTATIV OPERATOR
GUEST SERVICE E
RESERVATIONS AGENT
CLERK
TELEPHONE DRIVER
CENTURY PARK HOTEL ORGANIZATIONAL CHART
OPERATOR
DOORMAN BELLMAN
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CHIEF ENGINEER
SECRETARY
ASST. CHIEF
ENGINEER
OPERATIONS SOUND & GUEST BLDG. FACILITIES R&M ELECTRICAL R&M MECHANICAL
SUPERVISOR COMMUNICATION FACILITIES SUPERVISOR SUPERVISOR SUPERVISOR
SUPERVISOR SUPERVISOR
SHIFT SUPERVISOR
SR. REF.
MECHANIC
REF.
MECHANIC KITCHEN KITCHEN GENERAL LAUNDRY
MECHANIC MECHANIC MECHANIC MECHANIC

SOUND &
ELECTRICIAN BOILER CHILLER COMMUNICATION ELECTRIAN
TECHNICAIN
OPERATOR OPERATOR ELECTRICIAN
PLUMBER FCU TECH. MASON PAINTER CARPENTER PAINTER LOCKSMITH CARPENTER MASON CARPENTER FCU TECH. FCU TECH. PLUMBER WELDER AHU TECH.
VARNISHER VARNISHER
UTILITY MAN UTILITY MAN
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COMPTROLLER
Lal-lo Campus
JR. EXCUTIVE
SECRETARY
CREDIT MANAGER ASST.

COMPTROLLER
EDP CHIEF GENERAL INCOME INTERNAL

MANAGER ACCOUNTANT CASHIER AUDITOR AUDIT
ASST. CREDIT MANAGER
MANAGER
PAYROLL PAYABLES RECEIVABLES CHIEF OUTLET FO CASHIER NIGHT AUDIT INTERNAL

SUPERVISOR SUPERVISOR SUPERVISOR CASHIER SUPERVISOR SUPERVISOR AUDIT
SUPERVISOR
EDP
SUPERVISOR
CREDIT ASSISTANT SR. OUTLET

CASHIER

NIGHT
AUDITOR
ACCOUNTING ACCOUNTING ACCOUNTING
CLERK CLERK CLERK
FO
CASHIER
OUTLET
CASHIER
COLLECTOR
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GENERAL
MANAGER
SENIOR EXCUTIVE
SECRETARY
Lal-lo Campus
DIRECTOR OF
SALES &
MARKETING
MATERIALS MANAGER FOR PUBLIC

MANAGER SALES & RELATIONS &
MARKETING SALES MANAGER
GOLF PROGRAM
SECRETARY
EXEC. ASST. SALES & SALES SALES JAPANESE

ASSISTANT MARKETING MANAGER MANAGER SALES

MGR. CORPORATE TRAVEL MANAGER
PURCHASING
MANAGER
ASSISTANT PR OFFEICER
SALES
MANAGER
IMPORT OFFICER ASSISTANT COST HEAD RECEIVING

CONTROLLER STOREKEEPER SUPERVISOR
SALES ACCOUNT SALES ACCOUNT
MANAGER CORPORATE MANAGER TRAVEL
BUYER
COST CLERKS
STOREKEEPERS
PORTER RECEIVING SECRETARY

CLERK
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ROOMS DIVISION
MANAGER
Lal-lo Campus
EXEC.
HOUSEKEEPER OIC OF SECURITY
ASST. EXEC. HKPR/ ASST. EXEC. HKPR./ LAUNDRY

IN CHARGE OF PA LAUNDRY MGR. MANAGER
CHIEF TELEPHONE SR. FLOOR SR. PUBLIC AREA ASST. LDRY.

SUPERVISOR SUPERVISOR SUPERVISOR MANAGER
PUBLIC AREA SECRETARY SECRETARY LANDSCAPING LAUNDRY

TEL. MAINTENANCE SUPERVISOR SUPERVISOR SUPERVISOR
SUPERVISOR
POTPOURRI
ASST. CHIEF TEL. SUPERVISOR
SUPERVISOR LINEN FLOOR
SUPERVISOR SUPERVISOR
SR. TELEPHONE
OPERATOR
TELEPHONE TELEPHONE

OPERATOR TECHNICIAN
HOUSEKEEPING ROOM CARPET & GEN. VALET RUNNER/ DRYCLEANER/

CLERK ATTENDANT SVCS. TECHNICIAN GUEST WASHER SPOTTER/
DRESSER
POTPOURRI
ATTENDANT
CHECKER /
MANGLER
SHAMPOOMAN LIFEGUARD/POOL
ATTENDANT
MACHINE UNIFORM WASHER/ SORTER/ LAUNDRYSHOP
WASHER GUEST WASHER ATTENDANT
LINEN SEAMSTRESS
ATTENDANT HOUSEMAN POWDER ROOM
ATTENDANT
MANGLER TUMBLERMAN
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OPERATOR
F&B DIRECTOR
Lal-lo Campus
CONFIDENTIAL
SECRETARY
BANQUET
MANAGER ASST. F&B
MANAGER
BANQUET
BANQUET ACCT. SECRETARY EXECUTIVE BEVERAGE F&B
MANAGER STEWARD MANAGER COORDINATOR
HEAD ASST. EXEC.

WAITER STEWARD
HEAD TOC CELLAR ATRIUM ACI COFFEE SHOP SLD ROOM SERVICE
BARTENDER MANAGER MANAGER MANAGER MANAGER MANAGER MANAGER MANAGER
ASST. CS ASST. RS
SUPERVISOR HEAD MANAGER MANAGER
STEWARD

SUPERVISOR SUPERVISOR SUPERVISOR POOL
HOUSE BAR SUPERVISOR
ARTIST CAPTAIN
F&B CAPTAIN F&B CAPTAIN F&B CAPTAIN
BARTENDER
RECEPTIONIST RECEPTIONIST RECEPTIONIST RECEPTIONIST RECEPTIONIST ORDER

TAKER
PRINTER
F&B F&B F&B F&B F&B F&B F&B F&B
MESSENGER ATTENDANT ATTENDANT ATTENDANT ATTENDANT ATTENDANT ATTENDANT ATTENDANT
WAITER WAITER WAITER WAITER WAITER WAITER WAITER
F&B F&B
STEWARD MESSENGER
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LEARNING EXPERIENCES FROM THE HOTEL
Housekeeping Department
Her On-the-job training experience is like roller coaster ride. From the culture
shock, new work environment, to being with different people from different provinces
and cities. Talking about what she had done and the skills she had used in the past along
with experiences she had accumulated will always be important.
At first, she doubted herself, her capability of doing an actual work. But then she
came here to learn, so she did her very best and applied everything that her seniors have
taught to her. Until she has mastered the choirs in doing the responsibilities of Room
attendant. And as days passed by, her confidence in accomplishing every task given to her
is incomparable. After the battles with the sheets and trash, she was very eager to learn
more and acquire new things. Being complemented by the trainers helped her to do her
job at her very best.
Everything she had learned in her training will really contribute a lot in her future
self. She will be using them as her advantage for she has worked in such a great working
place.
Kristel Ariambon
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The On-the-Job training (OJT) is one of the requirements in order for a student to
be able to graduate from college and to become a professional. And also help by adjusting
one’s self and to enhance the student’s skills that should be an advantage when they
finally land a job. She had her OJT at CENTURY PARK HOTEL MALATE MANILA.
On May 08, 2023 up until June 01, 2023. As a trainee she started on the housekeeping
department, one of the staff of Century Park Hotel orient them the proper way of cleaning
a room, she assisted them in the familiarization of rooms and proper set-up of amenities
and linen used in every bed in the room and cleaning the bathroom, dry up glass, toilet
bowls, bath tub and floors. She was also assigned in the laundry area which she learned
how to fold the linens, pillow case and bedsheets properly and how to use the different
kinds of machine in the laundry area.
In their first day of training in the house keeping department, she had a hard time
in performing the beddings because it is her first time doing those activities but she
followed all the instruction that their R.A taught to them so she made it finally. For her, as
long as you want and you’re willing to learn you can do it, and one more in the
housekeeping area, sometimes she and her R.A encountered some rude guests, their bad
attitude can’t stop her to continue pursuing her goals and dreams. With the help of her
R.A. who always reminded her that despite the insulting words from a rude guest she
should stay calm and not to be pressured because having a good customer relation is one
of the founding pillars of any reputable and attractive hotel. This is because if you treat
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and relate well with the customers and the entire establishment fraternity then the
likelihood of having higher returns is quite high.
Sometimes, the room attendant helps her to clean the restrooms and one day she
taught her to do the bed make-up and luckily, she made it to the best that she can. She
enjoyed doing her job even in a short period of time staying at the Hotel and she accepted
all the responsibilities given by the staff. She is happy to say that she gathered all the
experience she needed, and it was only a matter of time before she will take that
experience with her to new ventures. At the end of the day, being part of a hotel was
indeed a unique encounter from where she gained new insights and perspectives.
Bernadeth Palpallatoc
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Lal-lo Campus
His experience on his first day at the Century Park Hotel was nervous especially
when the supervisor assigned which floor he would put in the floor because he was the
only one assigned to the 3rd floor of the park tower. He wanted to cry because of fear and
frustration especially when he was there especially the carpet and light there and there
was no human being that he was very quiet and there he was again scared and scared so
he just went to Axl and Carlo in the 5th floor and 1st time he boarded the elevator without
being there so he was negative thinking that he might be stranded inside and what would
he do if it happened to him? And at the mercy of God, he came well and there we met our
room attendant Sir. Ramil, he demonstrated us first how to speed up the proper beddings
and how to clean the C.R and the kitchen and when he was able to give us one, he made
us the beddings and cleaning the C.R and the kitchen. The next day he also taught us how
to request supplies in the store room such as used amenities and linens such as bed sheets
and pillow cases. And the last day we were the ones who checked the rooms and cleaned
up even though no one was watching the RA and he did well.
John Vincent Abiog
46
Lal-lo Campus
OJT is a three-letter acronym for On-The-Job Training, which is a form of
training take place in a normal working situation. It is a real and actual situation which
provides opportunities and experience to the students. I have a practicum which is the
hotel practicum and restaurant practicum. AHTOMP give us the opportunity to be a
trainee at Century Park Hotel Manila. They deployed us last May 08,2023. At first, she
was a little bit nervous that day because of course it’s her first day. she was assigned in
the laundry area, which I felt so damn sleepy because we are just folding bedsheets, hand
towels and bath towels so she felt sleepy that time. Luckily, on our second day she was
assigned at housekeeping, she and her colleagues from other school were there and they
taught her on how to clean the C.R. Third day she was teach on how to do beddings, and
she got nervous because it was her first to do beddings but then with the help of her RA,
she learned on how to do it. Fourth day until our last day that was her work, beddings,
folding, cleaning the CR, cleaning the room, and she think she already masters all that.
She can say that it is more difficult to work in a restaurant that in a hotel. But all
in all, she enjoyed being a trainee and she learned a lot that she can apply in the future.
Jessa Cangas
47
Lal-lo Campus
May 08,2023 when she was deployed at Century Park Hotel Manila, on her first
day, Sir Pao was introduced to them the supervisor of the hotel sir Gerson and the one
who will assigned to them in their designated areas. He oriented us about the rules and
regulations in the laundry area, she was assigned in the flat iron machine where in the
single and double bed sheets and pillow case are insert there to dry.
While waiting for the person to assign to us in our designated areas, she
helped first in the laundry area. After that, she goes back to the housekeeping area for the
reassigning areas. she was assigned in the main tower, she cleaned check out rooms,
make up rooms, occupied rooms, and vacant rooms. Third, dusting the furniture like
table, chair, cabinet, TV, and mirror. Beddings are also included in the room cleaning, bed
setting and vacuuming the carpet. Cleaning the bathroom will be next to be cleaned by
removing the bath mat, bath towel, and hand towel, flushing the toilet bowl and scrab it
thoroughly. After cleaning she do the dry up, and last, she changes all the amenities in
bathroom and room.
Doing all these activities was tiresome but really enjoyed, those hardship
never let me down instead she was courage to aim high and face challenges. She
received praises and reward, some guest show appreciation and satisfaction in their
service rendered by giving me a tip. All these things made her happy and encouraged her
to work better and harder.
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Wilma O. Rabano
49
Lal-lo Campus
Her journey during our On-the-job training is memorable. It makes her a strong
independent worker who wants to embrace a brighter future in life. As a student
assigned in housekeeping area, the job there was a bit challenging for her. She was
assigned as a Room Attendant. A Room Attendant is responsible for cleaning and
servicing guest rooms. She did work in rooms especially in Comfort Rooms,
living rooms, and bed rooms.
She assured that each and every room that the guest had been occupied has been
repolished and will be cleaned as it was assigned. Her experience as a Room
Attendant was a hardworking. It takes movement and flexibilities to properly finish the
task in every room and area. Being a room Attendant was been doing a lot of cleaning
and a comforting place. She also assigned in Public Area wherein every toilet bowl
should be clean and always sanitize. She tried cleaning the glass wall entrance of the
hotel and she have been done to sweep the floor of every comfort room in the Public Area
of the hotel. And also, she had done how to tuck every part of bedsheets and towels in the
Laundry Area which she has been there for twice.
Her life since then was a little darker because she really misses her
family and her adjustments with the people or friends is not that good for the first place.
Suddenly, she able to make herself stronger and brighter with the person she is and it
makes herself more confident and smarter to think that it makes her life to take risk with
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everything that she do. Even though there is a lot of battle in life, like struggling in
financial problem because of transportations and buy foods. It’s not easy to budget. And
probably working in the Hotel was not that easy because it’s will realize her that working
to earn money was an exhausted. It makes your body sweat in because of tiredness and
that is the reality. To earn money was to take sacrifices. So, no one has
sacrificed that didn’t succeed.
Her experience as a student trainee in housekeeping area has been both
challenging and rewarding. She became weak at first yet, she still had learned to be
diligent, disciplined, and organized in her work which was helped her to develop a strong
work ethic. Moving forward, her OJT in the Century Park Hotel was a memorable
experience that she would cherish and forever be cherish all lessons and memories having
a chance to work at it. Such an awesome Hotel and she is grateful because she
experienced her On-the-job training in that hotel.
Kimberly Tumamao
51
Lal-lo Campus
52
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His experience with on-the-job training in Century Park Hotel Manila has been
nothing short of transformative. Through hands-on learning and immersive experiences,
he had the opportunity to delve into the intricate world of hotel operations and gain
invaluable knowledge and skills. This aims to reflect on his personal learning experience,
highlighting the key lessons and growth he had achieved during his time in the hotel
industry.
The initial phase of his on-the-job training focused on building a strong
foundation in hotel operations. He was introduced to the housekeeping department where
he learned how to deal with room assignments, and check-in procedures. Interacting with
guests and handling their inquiries and special requests taught him the importance of
effective communication and problem-solving in ensuring guest satisfaction.
One of the most significant lessons he learned during his training was the
importance of attention to detail and maintaining high standards of excellence. Through
his involvement in the housekeeping department, he gained an appreciation for the
meticulousness required to ensure cleanliness and orderliness in guest rooms. Also, he
had learned efficient room cleaning techniques and how to identify maintenance issues
promptly, emphasizing the significance of proactive maintenance for a seamless guest
experience.
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Throughout his on-the-job training, he was fortunate to interact with experienced
hotel managers, which inspired him to focus on developing his leadership skills. He
learned about different leadership principles, effective communication, and the art of
delegation. He also gained insights into conflict resolution and performance evaluation,
fostering a deep understanding of the responsibilities and challenges faced by leaders in
the hospitality industry.
His journey through on-the-job training in a hotel has been an enlightening and
enriching experience. From the housekeeping jobs to leadership development, each
department offered unique opportunities for growth and learning. The hands-on nature of
this training allowed me to witness the impact of his actions on guest experiences
firsthand, fostering a sense of pride and dedication to delivering exceptional service. As
he reflects on his journey, he’s grateful for the valuable skills, knowledge, and personal
growth he had attained. The hotel industry has become not only a workplace but a
passion, and he’s excited to continue his journey of learning and making a positive
impact in this dynamic field.
Krhyz Axl Valenzuela
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MATRIX (HOTEL)
Are Stat Stren W Recommen Rem

as Concern us gth eaknesses dation arks
a. The The Th There Satis
Operational hotel y operate ere’s a should be an early factory
System & features a by strictly little bit information
procedures good following of dissemination
housekeepi internationa confusion when there are
ng section. l standard sometime changes with
operating s with regards to check-in
procedures regards to and check-out.
check-in
& check-
out.
b. The Empl Th There Satis
Work hotel ‘s oyees of the ere’s should be a factory
Atmosphere working hotel are seems to dedicated quarters
atmosphere really be a lack where workers can
is quite knowledgeab of take a break for a
good. le enough. workers while.
quarters.
c. The The So There’s a Satis
Use of hotel keeps hotel has a me of the need for factory
materials a good database of cleaning improvement of
and record of what going materials the cleaning
Resources their in and out of are quite a equipment &
resources. their storage bit old materials.
rooms. already.
d. P Good Satis
Man power roper workforce factory
scheduling shifting flexibility.
and
scheduli
ng are
being
observed
among
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the
emp
loyees.
e. The Facili Th Renovation Satis
Facilities & hotel ties and ere are and make over factory
Equipment almost has equipment some should be done to
use the conform facilities some facilities
facilities with industry that needs especially those
and grades and renovatio that have worn out
equipment standards. n and paintings.
that are make
needed for over.
the guest.
f. The Sanit The hotel Satis
Sanitation re’s a ation is should adopt latest factory
Procedure sanitation really being trends in sanitation
& Practices team that implemented like the use of UV
conducts a in the hotel light technology
regular to ensure
routine to clean
sanitize the environment.
workplace
and
common
areas.
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INSIGHT GAINED FROM OJT EXPERIENCES
During our On-the-job training, there are numerous experiences that we’ve been
into that provided numerous insights and valuable lessons that we can use once we work
in the real-world industry already. Here is a list of insights that we had gained from on-
the-job training at Century Park Hotel Manila:
1. Practical skills: On-the-job training allows us to acquire practical skills
specific to your job role. These skills are crucial in performing our duties efficiently.
2. Industry knowledge: Through the on-the-job training, we had developed a
deeper understanding about the hotel and restaurant industry which will surely help us
navigate our field more effectively.
3. Problem-solving abilities: The OJT that we’ve been into presented us with
real-life challenges and problem-solving opportunities where we developed critical
thinking skills and learned how to approach and overcome obstacles.
4. Communication skills: The interaction with our colleagues, supervisors,
and clients during our on-the-job training enhanced our communication skills.
5. Adaptability: The OJT exposed us to various work situations which
allowed us to develop adaptability skills where we learned how to adjust to changing
circumstances, handle unexpected challenges, and work well under pressure.
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6. Teamwork and collaboration: Through on-the-job training, we had learned
how to work effectively with others, contribute to team goals, and leverage collective
strengths.
7. Time management: The On-the-job training helped us to develop time
management skills, prioritize tasks, and organize our assigned work effectively.
8. Professionalism and work ethics: Through the on-the-job training, we had
gained insights into professional conduct, work ethics, and best practices in our field
which will eventually foster a strong work ethic and professionalism.
9. Customer service skills: Through the OJT, we learned how to engage with
customers, address their needs, handle complaints, and provide excellent service.
10. Self-confidence & Leadership Skills: Through the OJT, we became more
assured in our abilities and develop a sense of pride in our work. Lastly, we had
developed leadership skills, such as delegating tasks, motivating others, and guiding a
team towards success.
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PROBLEMS MET AND THEIR SOLUTIONS
During the on-the-job training, the trainees encountered various problems.
However, the knowledge that were thought to them in school by their mentors and the
advices of their colleagues, they were able to address all this issues.
Below is the list of problems encountered by the student trainees and the solutions
taken to address it:
1. Guests are hot-tempered, rude, and impatient.
Solution: The trainees remained calm, patient, and extended more
understanding to the guests.
2. Some of the employees are dishonest and sensitive.
Solution: The trainees worked more on their self-awareness and set boundaries.
3. Some of the staffs does not appreciate and value the trainees’ efforts.
Solution: The trainees just let it go and focused on doing their tasks.
4. Some guests complained that the service offered were slow.
Solution: The trainees explained politely to them what really happened during
the service time.
5. High call volume at front desk and turnover of guest request.
Solution: Time management were our best shot to solve the problem.
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CHAPTER III
DESCRIPTION OF THE HOST TRAINING ESTABLISHMENT
(Mandarin Sky Seafood Restaurant-Banawe Branch)
HISTORY
Mandarin Sky Seafood Restaurant in Quezon City is a fine dining spot that serves
authentic Chinese cuisine. The establishment boasts a spacious and comfortable
ambiance, perfect for family gatherings or intimate dinners. The interior design is elegant,
with traditional Chinese accents that add to the overall dining experience. Prices are
reasonable, and the restaurant offers a variety of dishes to suit every budget.
It was established on November 17, 2009 in place of Wah Yuen which is a
Chinese restaurant that was forced to closed due to unfortunate events. Chris Chua,
whose family originally owned the restaurant, forged a partnership with 4 others to create
the new establishment and expand the business.
Mandarin Sky is now owned and being operated by Mandarin Skyfood
Restaurant, Incorporated with registered address at 478 Banawe St. Barangay Sto.
Domingo, Quezon City.
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MISSION
Mandarin Sky is passionate about creating authentic and exceptional Chinese
dishes to provide a superior dining experience by using the highest quality of ingredients
and excellent customer service.
VISSION
To be a friendly neighborhood restaurant with delectable and reasonably priced
food.
OBJECTIVES
At Mandarin Sky Seafood Restaurant, we make sure you’ll feel at home through
delicious meals on your plates with its very accommodating staff. We offer famous
Chinese food that you might only taste here.
THE LOGO
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PHYSICAL FEATURES, FACCILITIES WITH PICTURES
MANDARIN SKY SEAFOOD RESTAURANT
MANDARIN SKY FRONT FACCADE
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CHART
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LEARNING EXPERIENCES FROM THE RESTAURANT
Dining Area
Working in the restaurant industry can teach her a variety of skills, such as
customer service, teamwork, and time management. These skills are transferable to many
other industries and can be beneficial in the long run. Camaraderie and teamwork. The
restaurant industry is all about teamwork. she, as a student trainee had her On-the-job
training at Mandarin Sky Seafood Restaurant (BANAWE) Quezon City from May 31
2023 to June 12 2023. On her first day, she had an orientation by one of the staff to
familiarized all the things they taught to us. As a first timer working in a restaurant, it's a
great pleasure to work in a classy restaurant but at the same time it's a new experienced
for her. In her first day, she had a hardship doing table set up because she is not
familiarized what are the utensils that may put in the table but with the help of one of the
staff, she taught her the proper way of placing utensils in a neat and nice way.
Aside from table set up she do also wipe all the seats, placing water and ice on the
pitcher, she washed also the dishes and ensure they are very clean and dried up. This was
to enhance and facilitate a good reputation for our establishment and the well-being of
visitors and customers. Served the costumer and sometimes do the bus out. She has never
been afraid to get her hands dirty and feel blessed for her work experience. This
restaurant world has taught her a strong work ethic, communication skills, and many
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other crucial life lessons that cannot be bought. Sometimes she encountered restaurant
problems include a food error, either she cannot respond immediately what they are
requesting. It is her job to accommodate each issue and make the guest happy. This has
taught her to be patient and understanding with other people and work under stressful
situations and keeping composure and remaining professional can help ease these issues.
Customers' attitudes and differing coworker personalities require patience to overcome.
Methods of patience, such as breathing techniques and keeping positive thoughts, can
help her maintain a sense of calm in stressful environments. One of the major benefits of
working as OJT student in a restaurant is the chance to learn the importance of teamwork.
In such a fast-paced environment, teamwork is essential to ensure the smooth functioning
of operations. And as a student trainee, her will get the opportunity to work as part of a
team, cooperating with fellow staff members to achieve common goals. This experience
can teach her the value of effective communication, coordination, collaboration and skills
that are highly valuable in any work environment.
Lastly, as a trainee student in a restaurant that provides opportunities for personal
and professional growth. It enables her to gain practical experience, develop essential
skills, and understand the intricacies of the food service industry. From teamwork to time
management, problem-solving to customer service, this immersive experience helps in
building a strong foundation for future career endeavors.
Bernadeth Palpallatoc
67
Lal-lo Campus

Dining Area
Working in the Hospitality Industry, was a great challenge for her. Since she
starts to have an OJT training at the Mandarin Sky Seafood Restaurant, she did a lot
of troubles and to fail was just part of it. Since she was assigned in the Receptionist area
where she was given a task to assist the guest if there is a reservation or to see walk in
customers who will get a table for them to eat and drink in the restaurant.
Her first day was good but suddenly it turned out like a burden in her life and she
thought, “What if she can’t do it anymore or she can’t go back there anymore”. It was
an uneasy adjustment for her because she doesn’t have any experience in a restaurant
where she is able to adopt in her OJT but warmly because of family and love ones who
always there to motivate here. It makes her life realize that I should be done this even
though challenges have been always there to destruct or destroy her. Probably, working
in the restaurant was not really easy because she should respond when somebody
was complaining. She should also try to serve the guest from moving forward to
backward of the area to follow their commands or requests. She tries her best working in
between to improved herself and develop her skills from doing the different task in the
restaurant even though she just only assigns in Receptionist area. She has been tired and
lazy when they work along of time because in a restaurant if there is a guest it should be
always prioritize to take action. And it was their daily routine when they are going to
have an OJT there. In their seven days in working there she learned a lot of things.
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She learned a lot of circumstances and inconvenient. She trains herself from being
flexible and perseverance. She also learns to train herself with dealing in other people
who have a bad attitude with her when she, herself didn’t intentions to be a burden
or to hatred. Sometimes, she should give herself a time to heal the hatred and just forgive
those people who can’t just don’t forgive their selves from doing or talking bad things.
Her experience in the restaurant was great. It was a short time experience but it
changed her life from the start of working there.
Kimberly Tumamao
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Dining Area
Restaurant is a place where people pay for their meals and services. In this
industry, they are responsible in giving services that will satisfy guests. Their main goal is
to give them the best out of everything and being in this industry, where customers is
always right, her patience and camaraderie puts into challenged. As she stepped on the
restaurant, her fears raised. Talking to different types of people, from different places and
countries made her felt like she wanted to run and hide. But again, this is a training. So,
she stood up with all her courage and gives everyone her warmest smiles. It's never been
easy, dealing with short tempered guests, annoying workmates and a very tiring day at
work but she survived because serving people became her passion.
Truly it is a mixed emotion journey. She stepped out of her comfort zone to fulfill
this part of her dream. Training can be an investment that will be valuable to her future.
This is also why trainees should take their internship seriously as it can become a
powerful tool and possibly even a source of recommendation when they take that big lift
from being students to career professionals
Kristel Ariambon
70
Lal-lo Campus

Dining Area
May 31, 2023, they were deployed at Mandarin Sky seafood restaurant. Being a
trainee there was so difficult, they are just standing there watching customer eating
looked around if they raise their hands, especially if there's a lot of customers, it’s really
tiring. She learned there on how to serve a guest, oh how to do receipts, on how to set up
the table
She learned there also on how to expand her patience. She also experienced there
being embarrassed by customer, but not that really serious but she’s going to tell it. This
is how it was, there's a customer raising their hand and she saw it then of course she went
there then when she got there, they told to her it’s not her, and they said the name of her
co-trainee that they want to serve them, after they said that to her of course she felt
embarrassed so she just leaved them. She can say that it is more difficult to work in a
restaurant that in a hotel. But all in all, She enjoyed being a trainee and she learned a lot
that she can apply in the future.
Jessa Cangas
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Dining Area
May 31, 2023 when we were deployed at Mandarin Sky Seafood Restaurant-
Banawe Branch. Captain Nikky oriented the trainees about the dos and don’ts of the
restaurant as well as the proper grooming and uniform, he also assigned us in their
designated areas. In their first day, she was assigned as a receptionist and she was very
nervous and apprehensive of executing the task given to her. Ma’am Janessa, one of the
staff that assigned in receptionist area, she teaches us the proper way how to welcome
and greet the guest or customers and how to assist them to their tables and also by giving
them the menu, serving tea and waters. As a receptionist they were required to be smart
and always smile after greeting the guest. In the following day, the first thing they do is to
wipe the glass door, menu, and the bill slip, and helping her other co-trainees on the
dining area by setting-up the tables, refilling sauces, tissues, waters, and taking add
orders of the costumers.
She enjoyed by being the receptionist, not only because of the numerous and
challenging responsibilities which develop her skills, but also the good relationship we
develop between me and the staff.
Wilma O. Rabano
72
Lal-lo Campus
Dining Area
On-the-job training (OJT) serves as a crucial pathway for individuals to acquire
practical skills and knowledge in their desired professions. In the realm of hospitality
management, a restaurant environment presents a rich and dynamic setting for hands-on
learning.
As he embarked on his hospitality management journey, he secured an
opportunity to undergo on-the-job training at a renowned restaurant which is the
Mandarin Sky Seafood Restaurant. This establishment boasted a vibrant atmosphere,
expert chefs, and a diverse menu that showcased both traditional and Chinese
contemporary culinary delights. Eager to learn, he entered the restaurant armed with
curiosity and a willingness to absorb everything that came his way.
The restaurant offered him an immersive experience in the world of restaurant
management. From day one, he was exposed to the fast-paced nature of the industry,
witnessing food runners and staff working in synchrony to deliver exceptional dining
experiences. As he observed their skills and techniques, he quickly realized that the
kitchen was not merely a place for cooking, but an arena where creativity, discipline, and
teamwork intertwined.
During his on-the-job training, he was fortunate to work alongside talented and
experienced managers who served as his mentors. They patiently shared their knowledge,
techniques, and industry insights, shaping his understanding of restaurant management.

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One of the most significant aspects of on-the-job training in a restaurant is the
opportunity to apply theoretical knowledge in a practical setting. Through various
rotations in different service stations, he gained hands-on experience in food preparation,
table set-up and even managing time constraints during peak hours. The pressure and
pace of a busy restaurant taught him to adapt swiftly and maintain composure while
consistently delivering high-quality dishes.
The restaurant environment thrives on teamwork and collaboration. As a trainee,
he had the privilege of working alongside a diverse group of individuals who shared the
same passion like him. They functioned as a cohesive unit, supporting and assisting one
another during busy shifts. This experience not only sharpened his interpersonal skills but
also emphasized the importance of effective communication and coordination in a
professional restaurant setting.
Now, he therefore concludes that his on-the-job training in a restaurant proved to
be a transformative learning experience that shaped his restaurant management journey.
This immersive opportunity allowed him to witness the intricacies of the restaurant
world, learn from experienced mentors, and develop practical skills through hands-on
practice. Moreover, the teamwork, adaptability, and problem-solving abilities he acquired
have not only enriched his professional growth but also enhanced his personal
development. Through this experience, he has come to appreciate the power of on-the-job
training in propelling individuals towards success in their chosen fields.
Krhyz Axl Valenzuela

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Dining Area
On his on-the-job training in a restaurant proved to be a transformative learning
experience that shaped his restaurant management journey. This immersive opportunity
allowed him to witness the intricacies of the restaurant world, learn from experienced
mentors, and develop practical skills through hands-on practice. Moreover, the teamwork,
adaptability, and problem-solving abilities he acquired have not only enriched his
professional growth but also enhanced his personal development. Through this
experience, he has come to appreciate the power of on-the-job training in propelling
individuals towards success in their chosen fields.
John Vincent Abiog
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MATRIX (RESTAURANT)
Dining Area
Area Statu Str Weak Recomme Rem
s Concern s ength nesses ndation arks
a. The Th Some A language Satis
Operational whole e whole of the staff coaching should be factory
System &
procedures
operational restaurant are having a done to address the
system is can handle hard time in language barrier
schematic. large communicati issue.
volume of ng with
guest at foreign
once. guest.
b. A Th Some There Satis
Work good e times some should be a team factory
Atmosphere
working restaurant of the staff building activity
environment has a good gets easily annually to instill
for both working annoyed for camaraderie, unity
student plan for small faults and teamwork
trainees and all the committed amongst all the
workers can workers by their co- employees.
be seen. may they worker.
be
amateurs,
beginners
or
profession
als.
c. A Th Some It is highly Satis
Use of good e first-in times, there recommended that factory
materials
and
inventory first-out are a lot of proper resource
Resources management scheme is resources in management
system is in being the dining system shall be
place. followed area that are adopted and
here. being thrown upgraded.
away.
d. There Th There The Satis
Man power is a work ere is a seems to be restaurant needs fcatory
scheduling scheme work inadequate to hire more
being shifting staff in the employees to cope
implemented among restaurant. up with the
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staff to customers’
enable demands.
them to
explore
the works
in the
restaurant
deeper.
e. The Th The Repairs, Satis
Facilities & dining area e air improvements and factory
Equipment is very restaurant conditioning renovation can be
use spacious. can system is a done to improve
accommo little bit off the interior of the
date in some area resto.
plenty of of the resto.
guest all
at once.
f. Sanit The The The Satis
Sanitation ation and re seems to restaurant restaurant should factory
Procedure & cleanliness is be a hasn’t adopt latest
Practices a priority in dedicated upgraded technologies
the work team which their
area. main sanitation
purpose is to tools yet.
keep the
resto clean
from time to
time.
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INSIGHT GAINED FROM OJT EXPERIENCES
During our On-the-job training at the Mandarin Sky Seafood Restaurant-Banawe
Branch, there are numerous experiences that we’ve been into that provided numerous
insights that we can use especially when we choose to work in the restaurant industry.
Here is a list of insights that we had gained from our on-the-job training:
1. Understanding of food and beverage operations: Our On-the-job training
in the restaurant allowed us to gain a comprehensive understanding of how a restaurant
operates, from food preparation to serving customers.
2. Customer service skills: Our OJT helped us develop strong customer
service skills.
3. Time management: Through our on-the-job training, we learned how to
prioritize tasks, work efficiently, and meet deadlines.
4. Teamwork and collaboration: In the OJT, we understand the importance of
working together to provide a smooth dining experience.
5. Problem-solving Skills: Through on-the-job training, we learned how to
handle unexpected situations, make decisions under pressure, and solve problems.
6. Adaptability: In the OJT, we learned to adopt in the ever-changing
situations in the restaurant.
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7. Attention to detail: In the restaurant industry, paying attention to detail is
vital. From food presentation to table setup, we learned to focus on the finer aspects that
contribute to a high-quality dining experience.
8. Health and safety regulations: Through our OJT, we were familiarized
with health and safety regulations, including food handling practices, proper sanitation,
and workplace safety protocols. We gained insights into maintaining a clean and safe
working environment.
9. Multitasking abilities: We had developed multitasking abilities, such as
taking orders, serving tables, and managing other responsibilities simultaneously.
10. Work ethic and professionalism: We learned the importance of punctuality,
accountability, and maintaining a positive attitude, even during challenging situations.
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PROBLEMS MET AND THEIR SOLUTIONS
During the on-the-job training at Mandarin Sky Seafood Restaurant-Banawe
Branch, the trainees encountered various problems. However, the knowledge that were
thought to them in school by their mentors and the advices of their colleagues, they
were able to address all this issues.
Below is the list of problems encountered by the student trainees and the solutions
taken to address it:
1. Guest complaints about uncooked order serve to guest

Solution: The trainees apologized to the guests and replaced the uncooked order.
2. The trainees found difficulties in communicating with guests especially to
the Chinese guests.
Solution: The trainees apologized to the guests and asked for a help from the
supervisor or other employees in entertaining the guests.
3. Some guest wants to be served first before others.
Solution: The trainees must follow up orders immediately.
4. Some guests are rude and sarcastic
Solution: The trainees maintained their professionalism and approached the
guests politely and treated them nicely.
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CHAPTER IV
SUMMARY, CONCLUSION AND RECOMMENDATIONS
SUMMARY
On-the-job training (OJT) is a form of training where students can learn and
acquire new skills directly in the workplace while performing their job tasks. It is a
practical approach to training that allows individuals to develop their skills and
knowledge through hands-on experience and real-life scenarios.
During on-the-job training, employees typically receive guidance and support
from experienced colleagues or supervisors. The main goal of on-the-job training for this
case is to enhance students’ performance, productivity, and job satisfaction. By providing
practical training within the work environment, employees can quickly apply what they
learn and gain proficiency in their roles. OJT also enables individuals to become familiar
with the company's culture, processes, and procedures.
For this on-the-job training, the Century Park Hotel Manila was chosen for the
hotel practicum while the Mandarin Sky Seafood Restaurant-Banawe Branch was chosen
for the restaurant practicum.
The student trainees are required to finish at most 600hrs both in the
restaurant and hotel services. During their training, the student trainees from College of
Hospitality Management were able to experience hand-on works like cleaning up
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common areas in the hotel, making up beds, preparing rooms, serving customers, among
others.
CONCLUSION
On-the-job training is an essential component of employee development and
organizational growth. It enables individuals to acquire practical skills, adapt to their
roles quickly, and contribute effectively to the success of the company.
Based from the results of the discussions above, it can be concluded that the On-
the-Job training or internship program was a success. It opened a new door of
opportunities especially for the graduating students and it prepared them to be
competitive and industry ready.
Despite the many problems and challenges that were encountered by the student
trainees, they were able to overcome it by having strong determination and perseverance.
RECOMMENDATIONS
After the successful on-the-job training, the student trainees recommend
the following:
Hotel
1. The supervisors as well as the other employees should not limit the tasks
given to the student trainees to develop more industrial skills.
2. The supervisors should monitor the daily accomplishment, punctuality,
and attendance of the student trainees.
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3. The management should provide personal protective equipment to student
trainees especially when dealing with areas where there’s a danger.
4. The management should provide the appropriate materials and equipment
to be used in working enable for the student trainees to improve their skills and
knowledge.
5. The school should adopt a more inclusive On-the-job training policies and
programs that can help those students who are financially incapacitated.
Restaurant
1. The management should provide personal protective equipment to student
trainees.
2. The restaurant should have a flexible work scheme for student trainees
especially when they are still new to it.
3. Staff and employee relations should be strengthened by conducting team
building activities at least once a year.
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APPENDICES
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Appendix D: Daily Time Record (Hotel and Restaurant)
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Appendix E: Evaluation Forms
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Appendix F: Certificates
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Appendix G: Pictorials
Housekeeping
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Appendix J: Curriculum Vitae
NAME BERNADETH M. PALPALLATOC

DATE OF BIRTH May 19,1990
AGE 33
GENDER Female
CIVIL STATUS Married
CURRENT ADDRESS Aguiguican,Gattaran,Cagayan
FATHER’S NAME Bernardino D. Manuel
MOTHER’S NAME Salina R. Lazaro
EDUCATIONAL BACKGROUND:
TERTIARY: Cagayan State University Lal-lo Campus
Bachelor of Science in Hospitality Management
Sta. Maria,Lal-lo,Cagayan
2019-2023
SECONDARY: Lal-lo National High School
Centro,Lal-lo,Cagayan
2002-2006
PRIMARY: Aguiguican Elementary School
Aguiguican,Gattaran,Cagayan
1996-2002
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NAME KRHYZ AXL B. VALENZUELA

DATE OF BIRTH November 12, 2000
AGE 23
GENDER Male
CIVIL STATUS Single
CURRENT ADDRESS Nabaccayan, Gattaran, Cagayan
FATHER’S NAME Vicente R. Valenzuela
MOTHER’S NAME Violeta B. Valenzuela
2019-2023
SECONDARY: Calaoagan Dackel National High School
Calaoagan Dackel, Gattaran, Cagayan
2013-2019
PRIMARY: Nabaccayan Central Elementary School
Nabaccayan, Gattaran, Cagayan
2007-2012
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NAME RICMIE F. AGCAOILI

DATE OF BIRTH January 04,2001
AGE 22
GENDER Male
CIVIL STATUS Single
CURRENT ADDRESS Binag,Lal-lo,Cagayan
FATHER’S NAME Jomar Agcaoili
MOTHER’S NAME Maggie Agcaoili
2019-2023
2013-2019
PRIMARY: Binag Elementary School
Binag,Lal-lo,Cagayan
2007-2012
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NAME KRISTEL B. ARIAMBON

DATE OF BIRTH August 29,2000
AGE 22
GENDER Female
CIVIL STATUS Single
CURRENT ADDRESS Sta.Teresa,Lal-lo,Cagayan
FATHER’S NAME Eddie U. Ariambon
MOTHER’S NAME Ednalyn B. Ariambon
2019-2023
2013-2019
PRIMARY: Sta. Teresa Elementary School
Sta. Teresa,Lal-lo,Cagayan
2007-2012
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NAME WILMA O. RABANO

DATE OF BIRTH April 12,2001
AGE 23
GENDER Female
CIVIL STATUS Single
CURRENT ADDRESS Sta.Teresa,Lal-lo,Cagayan
FATHER’S NAME Wilmar U. Rabano
MOTHER’S NAME Amelia O. Rabano
2019-2023
2013-2019
PRIMARY: Sta. Teresa Elementary School
Sta. Teresa,Lal-lo,Cagayan
2007-2012
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NAME JESSA B. CANGAS

DATE OF BIRTH December 27,2000
AGE 22
GENDER Female
CIVIL STATUS Single
CURRENT ADDRESS Iringan,Allacapan,Cagayan
FATHER’S NAME Benjamin J. Cangas
MOTHER’S NAME Fecilitas B. Cangas
2019-2023
SECONDARY: Logac National High School
Logac,Lal-lo,Cagayan
2013-2019
PRIMARY: Iringan Elementary School
Iringan,Allacapan,Cagayan
2007-2012
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NAME JOHN VINCENT Y. ABIOG

DATE OF BIRTH January 02,1999
AGE 23
GENDER Male
CIVIL STATUS Single
CURRENT ADDRESS Binag,Lal-lo,Cagayan
FATHER’S NAME Lazaro B. Abiog Jr.
MOTHER’S NAME Merlinda Y. Abiog
2019-2023
2013-2019
PRIMARY: Binag Elementary School
Binag,Lal-lo,Cagayan
2006-2012
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NAME KIMBERLY V. TUMAMAO

DATE OF BIRTH May 09,2001
AGE 22
GENDER Female
CIVIL STATUS Single
CURRENT ADDRESS Nabaccayan,Gattaran,Cagayan
FATHER’S NAME Rene C. Tumamao
MOTHER’S NAME Evangeline V. Tumamao
2019-2023
SECONDARY: Calaoagan Dackel National High School
Calaoagan Dackel GattaranCagayan
2013-2018
PRIMARY: Nabaccayan Elementary School
Nabaccayan,Gattaran,Cagayan
2007-2012
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A NARRATIVE REPORT OF ON-THE-JOB TRAINING AT CENTURY

PARK HOTEL MANILA AND MANDARIN SKY SEAFOOD RESTAURANT

In Partial Fulfilment of the Requirements for the

ABIOG, JOHN VINCENT Y.

COLLEGE of HOSPITALITY MANAGEMENT

This terminal paper entitled, ON-THE-JOB TRAINING NARRATIVE

ALTHEA A. MANUAL, MSHM MARK GREGORY V. ASEJO,

Reviewed by the Tribunal of Oral Examination with a grade of %.

MARK GREGORY V. ASEJO, MSHM

JANE G. DURAL, MBA CHERRY J. UDAUNDO

ALTHEA A. MANUEL, MSHM

Accepted as Partial Fulfilment of the Requirements for the Degree Bachelor of

ANTONIO C. CABALBAG, PhD

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

Hospitality Management especially to the ever-energetic Campus Executive Officer,

of their OJT and to all CHM faculty and staff.

To Century Park Hotel Manila & Mandarin Sky Seafood Restaurant

grateful for having them as part of our training experience.

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

us to become industry ready.

throughout our journey.

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

Title Page ………………….……………….……………….……………. i

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

In today's competitive job market, practical experience has become increasingly

a significant approach that provides hands-on learning opportunities, allowing individuals

traditional classroom settings, OJT immerses trainees in real-world work environments,

Beyond skill development, on-the-job training also plays a crucial role in

enabling trainees to understand industry best practices, problem-solving techniques, and

for long-term success in any career.

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

assigned at CENTURY PARK HOTEL MANILA and MANDARIN SKY SEAFOOD

truly make them as a competitive and skill-full restaurateur and hotelier.

ON-THE-JOB TRAINING NARRATIVE REPORT

COLLEGE of HOSPITALITY MANAGEMENT

University Vision: transforming lives by educating for the best.

University Mission: CSU is committed to transform the lives of people and

communities through high quality instruction, and innovative research, development,

production and extension.

College Goals: to produce globally competent individuals in the Hospitality

Program Objectives: The College shall produce graduates who are:

1. Knowledgeable in applying fundamentals concepts and principles in

managing hospitality industry.

2. Competent in demonstrating managerial, entrepreneurial and technical

skills in hospitality industry.

3. Capable in exhibiting highest ethical standards in their workplace as

well as social and environmental responsibility.

ON-THE-JOB TRAINING NARRATIVE REPORT