Republic of the Philippines

Ramon Magsaysay Technological University

Iba, Zambales

A Narrative Report

For

ON-THE-JOB-TRAINING

In

Submitted to the Faculty of the

College of Tourism, Hotel and Restaurant Management

In partial fulfilment of the requirements of the course

Bachelor of Science in Hotel and Restaurant and Management

By
Cesar Orencia

Submitted to:
Jessie S. Echaure, Ed.D.
College Dean/ OJT Coordinator

Acknowledgement

I would like to thank

Dedication

Table of Contents
Page

RMTU MISSION

The Ramon Magsaysay Technological University shall primarily

provide instruction, undertake research and extension, and provide
advanced studies and progressive leadership in agriculture, forestry,
engineering, technology, education, arts, sciences, humanities and other
fields as may be relevant to the development of the province.

RMTU VISION

The Ramon Magsaysay Technological University shall be a

university for sustainable development. A learning and resource center
for development of leaders and entrepreneurs responsive to appropriate
and emerging advanced technologies for sustainable utilization of
natural, indigenous and human resources for community-centered
development within a dynamic and ever-widening society.

CTTHRM GOALS/OBJECTIVES

GOALS:
1. To prepare people to pursue their career in the hospitality and
tourism industry
2. To address the universal concerns in the hospitality and tourism
industry that reflects technological advancements.
3. To provide practical and useful information on how to manage a
careers into the professional business as the effects of organization
continue.

OBJECTIVES:
1. To instill in the minds of the students the value of education and
willingness to work.
2. To train the students in several positions that fit their interest,
need, skills and personality.
3. To promote understanding, trust, goodwill and respect among the
people of the world.
4. To utilize resources that promise to drive demographic change,
technological advances, and awareness of the economic, social, and
ecological effects of the industry.

CURRICULUM /PROSPECTUS

PRACTICUM TRAINING DESIGN

Introduction

On the job training provides the practical and hands-on counter

part of the theories learned in the classroom set up during the process of
an undergraduate training.

On the job training is a very important

learning process for the students, especially to graduating students.

During the OJT process, the students obtain actual knowledge through
direct encounter with the work settings and procedures, thus enable
them to expand their skills. Learning expansions also happen through
mentorship

and

working

relationship

with

fellow

students,

administration, managements and operation personnel. Because various

skills are learned through the process, OJT is an important component of
undergraduate education because the process allows the students to be
better prepared for a career and/or employment.
On the job training gives us many opportunities to hone our basic
skills, in relation to hotel and restaurant management operations.
Although the training hours are limited, we learn the proper ways of
fixing beds, cleaning toilets and bathroom in accordance to proper
standards. Windows are also kept clean and so is the pathway. More
than utility skills, OJT helps to acquire interpersonal skills for a better
customer service procedure.

Accomplishments

Problems Met:
Lack of sufficient time to serve food, especially during multiple
orders. Customers often complain for late food service.

Remedies Instituted:
I apologize to customers if I do not meet their demands. I also do
not argue with fellow working staff and maintain professionalism to the
utmost of my abilities in whatever working situations I am in.

LIST OF COMPETENCIES ACQUIRED IN COMPLIANCE TO ASEAN

2015
Manipulative Skills

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Access and interpret product information

Access and retrieve computer based data
Apply advance airfare rules and procedures
Apply basic techniques of commercial cookery
Apply catering control principles and procedures
Apply industry standards to team supervisor
Apply point of sale handling techniques
Apply standards safety procedures for handling foodstuffs
Access and plan tourism opportunities for local communities
Audit financial procedures
Book and co-ordinate supplier services
Build and maintain a team approach to serve delivery
Carry out vehicle maintenance or minor repairs
Clean and maintain industrial work area and equipment
Clean and maintain kitchen equipment and utensils
Clean and maintain prepare rooms for in-coming guests
Clean and tidy beverage and foods areas
Clean premises and equipment
Clean public areas, facilities and equipment
Coach others in job skills
Communicate in English on a telephone
Communicate on the telephone
Comply with workplace hygiene procedures

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Conduct and night audit

Conduct interpretive activities in the field
Conduct pre-departure checks
Construct and apply tourism product research
Construct and ticket a non-air travel plan
Construct and ticket domestic airfares
Construct and ticket promotional international airfares
Construct and ticket regular international airfares
Converse in English at a basic operational level
Co-ordinate and operate a day-tour (or short excursions)
Co-ordinate production of brochures and marketing materials
Create promotion display stand
Create, implement and evaluate strategic product initiative
Deliver a short oral presentation in English
Demonstrate climbing skills at a basic level
Demonstrate/observe respect for indigenous cultures
Design a concept for a major event or function
Design and establish a training system

Attachments (Form 1-9)