A Hotel Restaurant Practicum Report Essay

STRENGHTAs an houseman i ob service of processd some strenghts within Fernandina Hotel, first is that all the staffs argon friendly and they depart appoint you the best services they can offer, i can overly say that the location is good because in that respect be nearby malls and other business institutions fit(p) within the area. Sanitation and cleanliness is well proven in the hotel they are very strict when cleanliness is involved and they train their staffs to become aware of the health of their thickenings.WEAKNESSESThe one occasion 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 lead to the downfall of the hotel.The guests will non appreciate the stay if the staffs that will serve them are minimal and cant give them the whole service they want.INTRODUCTIONIn 1572, Spanish conqueror Juan de Salcedo founded Villa Fernandina in the Philippines and named it later on Fernan do, the firstborn son of King Felipe II. The Seat of Nueva Segovia bishoporic and capital of the Ilocos Region, the romantic Fernandina boasted of noble Spanish homes where the aristocrats of old 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 shopping center is a masterful give out of contemporary and classical architecture. From the exquisite exterior picture of the building to the finest details of each unit, Fernandina 88 boasts of some(prenominal) artistic flair and elegant style. Fernandina 88 suites is designed to suit the tastes of hardworking young professionals and business traveler 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 types of suites.The mission vision of the company is all to the officer s and staff of Fernandina 88 suites hotel dedicate ourselves to leave alone peaceful harmoniousand secure accommodation to our customer 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 hall located at 2nd floor building.STATUSdepth psychologyORGANIZATIONAL 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 duty and responsibilities well inside the restaurant, also all the employees in morning and wickedness shifts are hardworking and responsible.OPERATION SYSTEMS & PROCEDURESBreakfast knock starts at 7AM-1030AMAl ways serve a coffee and hot teaLast phone call 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 always happy to serve them and always smile even we are tired.FACILITIES & EQUIPMENTSoup Tureen- is a serving dish for foods such 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) cocoa Grinder- is the process 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 easy to serve the guests or we cant g ive them the good service they want. custody SCHEDULINGAll of the AM shifts are starts from 7AM-3PM while the PM shifts are starts from 3PM-10PM that are the prepared plan of the restaurant.Yes its very effective because In morning shift i can start from 7AM 3PM after that I have a lots of time to get rest in house. While the night shift starts from 3PM-10PMWORK ATMOSPHEREFor me its yes we can move 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 MATERIAL RESOURCESPurchase Order First we go to buying area to get some stocks and after that we need towrite from a piece of paper the relic that they get.One for the am shift and one for the pm shift are assigned to do the pedigree every day and all the stocks are enough every day. And so if ever we need to bargain for we can just go to purchasing area to get what we need.SANITATIO N PROCEDURES1. We always use ascendent for whipping the tables.2. We always do the bass 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 tidy attire when they are at work.5. Keep their finger nails short and clean.6. Do not wear accessories or jewelry assume they may drop into the food.7. Keep hair neat and tidy.CLEANING THE WORKING AREA1. Dining commonwealth2. Bar Area3. Buffet Area