A Hotel Restaurant Practicum Report Essay

STRENGHTAs an intern i ob managed some strenghts at bottom Fernandina Hotel, counterbalance is that every the staffs are friendly and they will give you the best function they merchantman offer, i can also say that the location is mature because there are nearby malls and other business institutions located within the area. Sanitation and cleanliness is well manifestn in the hotel they are very inflexible when cleanliness is involved and they train their staffs to become aware of the health of their guests.WEAKNESSESThe one thing that can be a weakness of this hotel is that they lack manpower to accomodate their guests, for me this is a big deal as a weakness because this can head teacher to the downfall of the hotel.The guests will not appreciate the stay if the staffs that will serve them are minimal and cant give them the whole assist they want. entreeIn 1572, Spanish conqueror Juan de Salcedo founded Villa Fernandina in the Philippines and named it later Fernando, the firstborn boy of King Felipe II. The Seat of Nueva Segovia bishoporic and capital of the Ilocos Region, the romantic Fernandina boasted of stately Spanish homes where the aristocrats of former(a) savoured the simple yet elegant setting of a classic era.As a tribute to its namesake, the Fernandina 88 Suites at the heart of Araneta Business and obtain center is a masterful blend of contemporary and classical architecture. From the sharp exterior design of the building to the finest details of each unit, Fernandina 88 boasts of twain artistic flair and elegant style. Fernandina 88 suites is designed to suit the tastes of industrious young professionals and business traveller who appreciate the art of gracious living. This Fernandina 88 suites Owned and Operated by ALCAT Inc. 222 P. Tuazon Boulevard, AranetaCenterCubao Quezon City Philippines 1109. And we are affordable in 1, 2 and 3 bedrooms cases of suites.The mission vision of the company is all to the officers and staff of Fer nandina 88 suites hotel dedicate ourselves to provide peaceful harmoniousand secure accommodation to our node clients and guests characterized by quality suites. To this end our aim is to serve our guests in a manner that would exuberate an enthusiasm in service, and the name of the owner of this company is Mr.Joselito Alvarado. and in Fernandina 88 suites we have 3 functions namely 1572 reataurant& ballroom located at 12th floor, the vigan conference hall located at 6th floor, and executive director hall located at 2nd floor building.STATUS analytic thinkingORGANIZATIONAL CHARTSir Bench(Officer in Charge)Benjamin Adriatico 1. Raphael Araneta Antero Molave2. Jonas Robles Ramon Medina (Food Attendant)Ariel Cruz Ben (Steward) (Steward)Yes the employees do their certificate of indebtedness and responsibilities well inside the residualaurant, also all the employees in morning and iniquity charges are hard work and responsible.OPERATION SYSTEMS & PROCEDURESBreakfast sideboard star ts at 7AM-1030AM evermore serve a coffee and hot teaLast promise for the breakfast buffet at 930AMLunch buffet starts at 12-230PMAlways serve waterLast call for the breakfast buffet at 200PMAll of the employees and trainees are following the everyday procedures and rules and regulations of the hotel. And prove to the guest that we are ever so happy to serve them and always grimace even we are tired.FACILITIES & EQUIPMENTSoup Tureen- is a serving dish for foods such(prenominal) as soups or stews. Ramekin- used for the preparation and serving various food, dishes. Percolator- is a type of pot used to brew coffee by continually cycling the boiling or nearly boiling brew. Consomme- is a type of clear soup that many guest can use.Olstoria- (coffee espresso machine)Coffee Grinder- is the help of turning coffee beans into a beverage.All the uncommon equipments are working properly, for me its a big deal because if these equipments are gone or is not working properly it will not be sub dued to serve the guests or we cant give them the good service they want.MANPOWER SCHEDULINGAll of the AM shifts are starts from 7AM-3PM while the PM shifts are starts from 3PM-10PM that are the prepared scheduled of the restaurant.Yes its very efficient because In morning shift i can start from 7AM 3PM after that I have a lots of time to channel rest in house. While the night shift starts from 3PM-10PMWORK ATMOSPHEREFor me its yes we can endure and serve properly inside the restaurant because there is a big and wide space for the guests. And its not difficult to move inside the restaurant, it is design to accommodate many guests at once.USE OF temporal RESOURCESPurchase Order First we go to purchasing area to get some stocks and after that we need towrite from a piece of written report the item that they get.One for the am shift and one for the pm shift are assigned to do the inventory every day and all the stocks are enough every day. And so if ever we need to bargain for w e can just go to purchasing area to get what we need. sanitation PROCEDURES1. We always use solution for whipping the tables.2. We always do the low out after the guests are done with the dirty plates.3. We are always segrate all the utensils like spoon, fork, knife and teaspoon.4. Wear clean proper and crystalize attire when they are at work.5. Keep their finger nails short and clean.6. Do not wear accessories or jewelry ask they may fall behind into the food.7. Keep hair neat and tidy.CLEANING THE WORKING AREA1. dine Area2. Bar Area3. Buffet Area