SALES AND MARKETING FOOD AND BEVERAGE OUTLET/BANQUET FACILITIES 1.

SALES MANAGER

SALES/CATERING DIRECTOR ADMINISTRATIVE ASSISTANT

2. 3. Daily update of the report Answer phone calls Opens corporate sales email via web For GM signature folder (Every Thursday) Prepare petty cash forms Request of office supplies (Every Tuesday and Thursday) Clerical works Telemarket Supply of different forms Gift certificates requisition: Should be signed by AE, Manager, lastly the GM For entertainment and other requisitions Sales kit and flyers Others

CATERING MANAGER

The sales manager is the person responsible for leading and guiding a team of salespeople Catering managers plan, organize and develop the food and beverage services of organizations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets. Catering directors are professionals in the hospitality industry who manage catering sales and services for events. Administrative Assistant is a broad job category that designates an individual who provides various kinds of administrative support to people and groups in business enterprises.

4. Banquets personnel used telemarketing, advertisements and sales call to sell food and beverage outlets/banquets facilities of the hotel. Telemarketing is usually used because it is a more convenient form of communication with the personnel and the clients. 5. The banquet personnels uses computers, fax machines and telephone in selling/marketing food and beverage outlets/banquet facilities. Sometimes they use sales kit, fliers and posters in marketing it. 6. (KANYA-KANYANG SAGOT!) 7. (KANYA-KANYANG SAGOT!)

SALES AND MARKETING ROOMS DIVISION 1. SALES ORGANIZATIONAL CHART

DIRECTOR OF SALES AND MARKETING

SECRETARY OF DIRECTOR OF SALES AND MARKETING

SALES MANAGER FOR CORPORATE

SALES MANAGER FOR TRAVELS

SALES MANAGER FOR BANQUET SALES

SALES MANAGER FOR RESERVATIONS

SALES MANAGER FOR PUBLIC RELATIONS OR MARKETING COMMUNICATIONS

ACCOUNT EXECUTIVES

ACCOUNT EXECUTIVES SALES COORDINATORS

ACCOUNT EXECUTIVES

RESERVATION CLERKS

MARKETING ASSISTANT

ARTIST
2.

CLERKS
Director of Sales & Marketing-Senior sales manager in charge of all sales activities, departments and personnel involved in Sales and Marketing for the Company. Provides leadership to the day-to-day operations of the sales department, while maintaining focus on the companys strategic goals. A corporate sales manager is responsible for the overall achievement of a company's sales goals. A manager of travel trade sales is responsible for promoting a destination to travel agencies and tour companies. A banquet sales manager is responsible for coordinating events, within budget, held in banqueting establishments such as hotels. Account executive covers various descriptions depending on the specific industry covering mainly marketing role. The Sales Coordinators primary responsibility is to coordinate and perform the entire quoting process for contract services and international sales. The Reservations Sales Manager will supervise the team of hosts and hostesses and will oversee all aspects of reservations within the restaurant to drive restaurant sales. Reservations Clerk-They use computerized systems to book reservations, access client information, and complete financial transactions. Marketing Assistant, it would be your role to help make sure everything runs smoothly. Clerk, the vocational title, commonly refers to a white-collar worker who conducts general office or, in some instances, sales tasks. Advertising managers supervise the usually smaller promotion and advertising departments, unless the organization is larger. Daily update of the report Answer phone calls Opens corporate sales email via web For GM signature folder

3.

 (Every Thursday) Prepare petty cash forms Request of office supplies (Every Tuesday and Thursday) Clerical works Telemarket Supply of different forms Gift certificates requisition: Should be signed by AE, Manager, lastly the GM For entertainment and other requisitions Sales kit and flyers Others 4. Sales personnel used telemarketing, advertisements and sales call to sell food and beverage outlets/banquets facilities of the hotel. Telemarketing is usually used because it is a more convenient form of communication with the personnel and the clients. 5. The sales personnels uses computers, fax machines and telephone in selling/marketing food and beverage outlets/banquet facilities. Sometimes they use sales kit, fliers and posters in marketing it. 6. (KANYA-KANYANG SAGOT!) 7. (KANYA-KANYANG SAGOT!)

OTHER DEPARTMENTS (ACCOUNTING, SECURITY, ETC.) 1.

AGENCY (LEOPARD)

DETACHMENT COMMANDER

BAYVIEW CLIENT

2. Assist in the maintenance of peace and order and protect life and property. Design and control the physical of the facilities. Maintain liaison with local state and federal law instatement authority. Administers employee and visitors access facility arrest and causes prosecution of all persons committing a criminal attack, property, equipment, supplies, goods and or other assets. Providing peace of mind to Bayview clients through professional, honest and dedicated service to achieve the mission and security goal. Investigate all criminal activity on company premises or against company. Designs and surveys security/law prevention vulnerability surveys.

3.

4. Fire Gun Radio Metal Detector Under chassis Mirror Bag Checking Roving (Open Times)

AGENCY (LEOPARD)

DETACHMENT COMMANDER

5. (KANYA-KANYANG SAGOT!) 6. (KANYA-KANYANG SAGOT!)

BAYVIEW CLIENT

HUMAN RESOURCE DEVELOPMENT 1. 2. 3. RECRUITED: Employees are recruited through the use of MANPOWER AGENCIES. The hotel has two agencies, the JECH MANPOWER and LGS STAFF which recruit the applicants requested by the hotel. SELECTED: When the MANPOWER AGENCIES brought/endorse their applicant, the HR assistant interviews him/her. If he/she pass the interviews and qualified, the applicant will have his/her final interview with the department head. ORIENTED: The applicants are oriented on their interview proper. A side from that the hotel gives 7 days training to test if they are really determined to pass the job. PLACED: 4. The Performance Appraisal (PAS) Serves as a two-way communication between the superior and the employee. It seeks to pinpoint difficulties, bring out problems and work out solutions. Likewise, it provides a fair and just method of measuring employees performance over a period of time to serve as a basis for management in determining the employees training and develop needs and salary adjustment. The employees performance is evaluated every six (6) months. June and December are designated as performance review months. Connective Action Plan (CAP) Provided for employees who get rating below satisfactory. It shall cover six (6) months to enable the employee to improve his/her performance at the end of six (6) months period shall lead to termination. Satisfactory completion on the other hand, means continued employment. 5. 6. 7. 8. 9. 10.

FOOD AND BEVERAGE ROOM SERVICE 1.

COFFEE SHOP SUPERVISOR

2. Coffee Shop Supervisor Responsible in monitoring the number of utensils given to guest and how many percentage of the outlet belong to room service. Also it monitors and maintains the right flow of service given to the guest. Cashier The one who take the order once the guest call about the food he/she wants to order. He/she is responsible in marketing the menu through phone. Also he/she is the one responsible in transferring the order to the kitchen and call back to the guest on how many minutes the food will be served. Food Server The one responsible in giving the ordered food to the guest room. He/she is the one responsible in bussing the soiled dishes and giving it to the steward. Note: Every one hour interval there are food servers who rounds every floor to pick up soiled dishes. In some cases room attendants are the one who dish out the soiled dishes to the room and put them to the cart or call to the food and beverage for bussing out. 3. The food service office is located at the third (3) floor of the building. 4. The guest dials the local number of the coffee shop cashier. They usually suggest other food items which the guest doesnt usually order.

CASHIER

FOOD SERVERS

5.

Guest call by dialling the local number of the coffee shop cashier.

Coffee shop cashier takes the order of the guest and call to the kitchen.

Food servers or Housekeepers will buss out the dishes and bring it to the steward.

Coffee shop cashier will call back to the guest to tell how many minutes will the order takes Food servers will take the order food to the guest room using tray.

6. The hotel doesnt used trolley in serving the ordered food of the guest in their room. Instead, they used tray for serving it. 7. Regular Guest, VIPs or whoever it is assign by the general manager/sales manager. It is ordered by the general manager secretary or the front office manager. 8. Log Book To monitor what are the issued items and also used to track equipments. 9. Same as the coffee shop. 10. (KANYA-KANYANG SAGOT!) 11. (KANYA-KANYANG SAGOT!)

FOOD AND BEVERAGE FOOD AND BEVERAGE SERVICE 1. Capt. Burt-Supervisor Capt. Mel-Supervise Mainstay Waiter Capt. Carlo-Supervise Ordinary Waiter 2. They supervise the work of the food servers. Ensure the good flow of the function or event held in the function area. Talks to the organizer for changes. Resolve problems that may occur during the event. 3. A. American Style is the one that the waiter serves the guest from the left with the right hand, goes clockwise around the table, and start serving the lady sitting to the left of the host/ess. Russian service food is fully prepared in the kitchen. All courses are served either from platters or an escoffier dish. Buffet is a type of service where guests help themselves from the food at the buffet table. Family meal service is when the food is brought to the table in serving dishes and the diners pass the food around the table and serve themselves. B. (KANYA-KANYANG SAGOT!)

C. The outlet personnel calls in the preparation are which is called Giardino. The preparation area will prepare the food ordered at the outlet where the outlet personnel are located. Then, the cashier will encode in the system the food ordered by the guest. Other department involved is the housekeeping department which will help the food server to buss out the soiled dishes of the guest. D. The food and type of service attracts outlet customers inside the hotel. The hotel also has personalized service which also attracts outlet customers. E. There is a constant interaction with the guest. Accept some request which are allowable. The receptionist makes the first impression for the whole food and beverage staff in the certain area. F. Trolleys Trays Glasswares Chinawares Table Napkin Table Cloth Silverwares Yes, they are sufficient to meet the needs of the outlets concerned. G. Maintain cleanliness in the area. Proper uniform of employees involved. Proper used of equipment and tools. Standard preparation of food ordered. Guest-employee relation. 4. A. (WALA KONG PIX NG BANQUETS N MY FUNCTION) B. (KANYA-KANYANG SAGOT!) C. Serving D. Cleanliness of the area where the food is placed. Proper uniform of the food servers. Proper handling and serving of food. Proper used of equipments or tools in serving. 5. (KANYA-KANYANG SAGOT!) 6. (KANYA-KANYANG SAGOT!)

FOOD AND BEVERAGE FOOD AND BEVERAGE PREPARATION MECHANICS

1.

Gilberto Soriano Demi Sous Chef Ramiro Dizon Chef DPartie

Marcos Barrozo Demi Chef DPartie

Melisa Peralta Commis I/Pastry

Razel Banaag Commis I

Rico Llarina Commis I

Eldifonso Maglangit Commis I/Butcher

2. Demi Sous Chef The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef. This person may be responsible for scheduling and substituting when the Executive Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. Smaller operations may not have a sous-chef, but larger operations may have several. Chef de partie A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

Commis (Chef) A commis is a basic chef in larger kitchens who works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training. Pastry Chef A pastry chef is a professional cook specializing in desserts and sweet baked goods. 3. A. (HINDI PA TAPOS YUNG KITCHEN LAYOUT. MAHIRAP MAGDRAWING)

B. The kitchen layout of Bayview Park Hotel is divided into different areas. There is an area called Giardino which makes the food ordered in the coffee shop. The next area is the Main Kitchen which all food that will be served in the function area is made. It is also divided into two, the hot part where main courses, entrees and side dishes are made. The other part is the cold part where salads, fruits and sandwiches are made. The other area in the kitchen is the Pastry Area where desserts are made, the other one is the Butchers Area where meats, poultry and fish are stored, cut and weigh. The last two areas would be the Pots where all the kitchen utensils and kitchen wares are washed and the other is the Storage Room where ingredients are stored and also the glassware and china wares are stored. There should be more space for each area because its difficult to move and work when we are rushing to prepare foods. They should also buy new equipments to fasten up the work of the kitchen staff and there will be no hassle for them. C. The equipments used in the kitchen are: Salamander Microwave Oven Oven Mixer Food Slicer Griller Yes, they are sufficient to meet the needs of the food outlet. Automatic Steamer is the additional equipment they need in the kitchen. D. Sauting is a method of cooking food, which uses a small amount of oil or fat in a shallow pan over relatively high heat. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Deep frying is a cooking method in which food is submerged in hot fat e.g. oil. Baking the technique of prolonged cooking of food by dry heat acting by convection, normally in an oven, but can also be done in hot ashes or on hot stones. Boiling the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. Blanching cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Braising combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Simmering foods are cooked in hot liquids kept at or just below the boiling point of water, but higher than poaching temperature. Steaming boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. Stewing food is cooked in liquid and served in the resultant gravy. Barbecuing method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood or hot coals of charcoal. Searing technique used in grilling, baking, braising, roasting, sauting, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms. Frying cooking food in oil or another fat. Smoking the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. E. Food preparation used in the kitchen conforms to the scientific principles in cooking. However, making PACHAM or Pachamba Cooking should be improved so that it will conform in the principles of cooking. Other than that they cook well and good just like other hotels in manila. The taste that they create will be their own distinct characteristic. F. They strictly weigh the ingredients in grams, kilograms or liters to control the used of ingredients in preparing food meeting the food cost of it. They coordinate with the Butcher because it usually gives the amount of the ingredients they need in cooking. They also depend on the number of guest they will be serving. G. They strictly implement the Before and After Cleanliness which actually ensures the cleanliness and safeties of the food they are serving. Proper hygiene of employees is very important. Proper hand washing before doing anything is strictly implemented. Proper uniform is also implemented. Using of gloves in preparing sandwiches, salads and plating of food is done. Right use of color coded chopping boards for different ingredients. Proper using of kitchen utensils and equipments.

 Good grooming of employees. 4. A. (WALA PANG BAR LAYOUT) B. The equipments used in the bar are blenders, glasses, shakers, bar spoon, etc. Yes, they are sufficient enough to meet the needs of the beverage outlets. A coffee maker I think, so that guest who wants special coffee mixes would not buy outside the hotel. C. Shake Stir Muddle Layer Build Blend D. The beverages made by the hotel have no standard measures. They just make juices in big pitchers and make tantiya of how many it may be served. In that case, they dont monitor it if they get their desired profit. I may recommend having a standard measurement for making beverages to ensure their desired profit. It will also minimize over using of supplies because they will know how many glasses of juice a one (1) pack of powdered juice they make. E. City Hall conducted annual check on safety and standards for the city of manila sanitation and safety. Before and after cleanliness is maintained. Proper used of bar tools and equipments. Used of gloves in handling beverage garnish. F. (KANYA-KANYANG SAGOT ULIT!) G. (KANYA-KANYANG SAGOT ULIT!)

FOOD AND BEVERAGE MENU PLANNING, PURCHASING, RECEIVING, STORING AND ISSUING 1. Menu Planning A. 1. Banquet Sales Manager 2. Assistant Food and Beverage Manager 3. Executive Chef 4. Cost Controller B. The banquet sales manager/food and beverage manager will push a propose menu and give to the executive chef. The executive chef will indicate the ingredients of every menu item then the menu item will be passing to the cost controller for menu costing. When the cost controller is done with the costing he/she will give it back to the food and beverage manager/sales manager and executive chef. For further evaluation when all cost recipes are okay with the food and beverage manager, executive chef and banquet sales manager the menu will be passed to the finance manager and general manager for approval. Considerations: Price of the menu item must fit with the guest financial status. Twice a year menu items are cost for menu update. Special menu items are separate in costing compare to the menu item of the coffee shop. 2. A. Mr. Roblen Daria and Juan Paolo Garcia are in charge in purchasing items for the hotel. They are called purchasing staff. B. Market List is forwarded every afternoon for tomorrow deliveries then approved purchasing request. Approved purchasing request with signatories of controller (finance manager) and general manager. Canvassing of request items only in accredited suppliers. Submission of quotations to the finance manager and to the end user. Create purchase order then signature of controller and general manager must be fixing. Forward purchase order to supplier. C. (KAYO NA SUMAGOT NITO. KANYA-KANYA TAYO NG OPINYON.)

D. 1. Accreditation Forms 2. Purchasing Request 3. Emergency Purchase Form 4. Purchase Order 3. A. 1. Storekeepers 2. Receiving Clerk/Staff The items that they bought to the suppliers are tested by the purchasers, it has long expiration dates and they bought items to accredited suppliers. B. Storeroom is a room or space for the storing of goods or supplies. The facilities for storing non-food and food supplies is limited but it is separated and arranged in orderly mannered way or the most used are in front. C.

Approve Purchase Request

Search for Suppliers

Once Approve Create Purchase Order

Inquire for Product

All Quotations Pass to Purchase Manager

Negotiate Prices

D. FIFO Method Monitoring temperature of storage area. Cleanliness Organized E. (KANYA-KANYANG SAGOT ULIT DITO!TINGIN KAYO SA MANUAL PAG BINASA NYO TO!)

F. (KANYA-KANYANG SAGOT ULIT DITO!TINGIN KAYO SA MANUAL PAG BINASA NYO TO!)

BRIEF HISTORY OF THE HOTEL 1. Bayview Park Hotel Manila has a 75-year history, during which time it has been the meeting place for politicians and businesspeople. Located in the heart of the tourist district along the famous Roxas Boulevard, we are just a walk away from Intramuros and it is situated directly opposite the landmark American Embassy building. Guest rooms offer spectacular views of Manila Bay and its famous sunsets. Bayview Park Hotel has a 283 newly-renovated Superior Rooms and Suites that are equipped with the necessary amenities guaranteed to make your stay as relaxing as possible. All the rooms boast of a mini bar, an individual temperature control panel, cable television and a coffee or tea maker plus your choice of a queen-sized bed or two single beds for the Superior Rooms. 2. Bayview Park is classified as a three (3)-star hotel boasting of its 275-room capacity housed in a fourteen (14) story structure. The hotel actually lives up to its name, Bayview, because the hotel rooms offer a fantastic view of the world-renowned Manila Bay sunset. The hotel offers functional and luxurious services to all its guests such as: mini-internet shop, fitness gym, and spa and massage services, booking arrangements to other Century International and Delta Hotels if you will have another Asian stop after coming from the Philippines, specialty restaurants, and a lot more! Exploring the city will definitely be a lot of fun as the hotel is very near to a lot of must-to-go places like the historical compound of Intramuros, the newly-opened Manila Ocean Park, the old Manila churches, parks and museums to name a few. Go shopping in Manila's finest shopping malls such as Robinson's Place Manila and the very huge SM Mall of Asia. All these places can be reached with just a few minutes of travel from the hotel. Choices of transport are taxis and calesas (horse drawn carriage), or just simply walk in going to some of these places. In addition, Bayview Park Hotel has also gained prominence among its guests because of its close proximity to the United States Embassy. It is just actually a stone's throw away from the hotel. 3. Company is the type of ownership of Bayview Park Hotel Manila. 4. There are 283 rooms inside Bayview Park Hotel Manila. 5. Bayview Coffee Shop The Bayview Coffee Shop is located at the hotels main lobby. It is where guests joined together before heading to their respective rooms and activities. Sumptuous dishes from the daily breakfast buffet and the ala carte menu are served here ranging from International and Asian cuisines to local favorites. The dishes are truly a feast to the palate. Open from 6:00am to 9:00pm, the relaxing ambiance of a lobby barand lounge makes it an ideal place for a rendezvous. 6. Massage and Reflexology Feel totally relaxed with our professionally done massage services by Bayview Park Hotel Manila's experienced in-house masseuses. Swimming Pool A dip at the roof deck pool is one activity that guests can enjoy both for kids and adults alike. Swimming is definitely comforting and revitalizing to the senses especially after a strenuous day. Fitness Gym The hotel puts optimum importance to the health and wellness of our guests to make their stay truly meaningful. Guests can still continue their fitness regimen while staying at Bayview Park Hotel Manila. The hotel gym is fully equipped with a tread mill, stationary bikes, stair climber and multi-station strength training equipment. Business Center For urgent business needs to attend to, our Business Center is always ready to assist you. It has equipment and services to make your business dealings done professionally and efficiently. Mini Internet Cafe Communication is truly important wherever you go anywhere in the world. Stay connected with your businesses, friends and loved ones through the use of our mini-internet cafe conveniently located at the lobby. 7. Bayview Park Hotel Manilas Strength Bayview Park Hotel in Manila, Philippines is situated right at the heart of the citys historical landmarks. A short stroll down Roxas Boulevard stretch will take you to the bursting view of Manila Bay and adjacent to Rizal Park, Intramuros, PICC, and CCP. It is just fronting the U.S. Embassy, and accessible from NAIA, World Trade Center, to airline and travel offices, malls, galleries and entertainment centers. Enjoy a leisurely jog to Manila Ocean Park which is just a 10-minutes walk away from Bayview Park Hotel.

 Near at Mall of Asia (MOA) Bayview Park Hotel Manilas Weaknesses It is surrounded by not that good environment. BRIEF HISTORY OF THE HOTEL 1. Bayview Park Hotel Manila has a 75-year history, during which time it has been the meeting place for politicians and businesspeople. Located in the heart of the tourist district along the famous Roxas Boulevard, we are just a walk away from Intramuros and it is situated directly opposite the landmark American Embassy building. Guest rooms offer spectacular views of Manila Bay and its famous sunsets. Bayview Park Hotel has a 283 newly-renovated Superior Rooms and Suites that are equipped with the necessary amenities guaranteed to make your stay as relaxing as possible. All the rooms boast of a mini bar, an individual temperature control panel, cable television and a coffee or tea maker plus your choice of a queen-sized bed or two single beds for the Superior Rooms. 2. Bayview Park is classified as a three (3)-star hotel boasting of its 275-room capacity housed in a fourteen (14) story structure. The hotel actually lives up to its name, Bayview, because the hotel rooms offer a fantastic view of the world-renowned Manila Bay sunset. The hotel offers functional and luxurious services to all its guests such as: mini-internet shop, fitness gym, and spa and massage services, booking arrangements to other Century International and Delta Hotels if you will have another Asian stop after coming from the Philippines, specialty restaurants, and a lot more! Exploring the city will definitely be a lot of fun as the hotel is very near to a lot of must-to-go places like the historical compound of Intramuros, the newly-opened Manila Ocean Park, the old Manila churches, parks and museums to name a few. Go shopping in Manila's finest shopping malls such as Robinson's Place Manila and the very huge SM Mall of Asia. All these places can be reached with just a few minutes of travel from the hotel. Choices of transport are taxis and calesas (horse drawn carriage), or just simply walk in going to some of these places. In addition, Bayview Park Hotel has also gained prominence among its guests because of its close proximity to the United States Embassy. It is just actually a stone's throw away from the hotel. 3. Company is the type of ownership of Bayview Park Hotel Manila. 4. There are 283 rooms inside Bayview Park Hotel Manila. 231 Superior Rooms 4,400 net 44 Deluxe Rooms 5,400 net 4 Bayview Suites 8,875 net 4 Executive Suites 9,675 net 5. Bayview Coffee Shop The Bayview Coffee Shop is located at the hotels main lobby. It is where guests joined together before heading to their respective rooms and activities. Sumptuous dishes from the daily breakfast buffet and the ala carte menu are served here ranging from International and Asian cuisines to local favorites. The dishes are truly a feast to the palate. Open from 6:00am to 9:00pm, the relaxing ambiance of a lobby barand lounge makes it an ideal place for a rendezvous.

6. Massage and Reflexology Feel totally relaxed with our professionally done massage services by Bayview Park Hotel Manila's experienced in-house masseuses. Swimming Pool A dip at the roof deck pool is one activity that guests can enjoy both for kids and adults alike. Swimming is definitely comforting and revitalizing to the senses especially after a strenuous day. Fitness Gym The hotel puts optimum importance to the health and wellness of our guests to make their stay truly meaningful. Guests can still continue their fitness regimen while staying at Bayview Park Hotel Manila. The hotel gym is fully equipped with a tread mill, stationary bikes, stair climber and multi-station strength training equipment. Business Center For urgent business needs to attend to, our Business Center is always ready to assist you. It has equipment and services to make your business dealings done professionally and efficiently. Mini Internet Cafe Communication is truly important wherever you go anywhere in the world. Stay connected with your businesses, friends and loved ones through the use of our mini-internet cafe conveniently located at the lobby.

7. Bayview Park Hotel Manilas Strength Bayview Park Hotel in Manila, Philippines is situated right at the heart of the citys historical landmarks. A short stroll down Roxas Boulevard stretch will take you to the bursting view of Manila Bay and adjacent to Rizal Park, Intramuros, PICC, and CCP. It is just fronting the U.S. Embassy, and accessible from NAIA, World Trade Center, to airline and travel offices, malls, galleries and entertainment centers. Enjoy a leisurely jog to Manila Ocean Park which is just a 10-minutes walk away from Bayview Park Hotel. Near at Mall of Asia (MOA) Bayview Park Hotel Manilas Weaknesses It is surrounded by not that good environment.

ROOMS DIVISION 1. Telephone Operator Record calls Giving wake-up calls to guest with request Procedures for handling fire alarms and other emergency situations Check all hotel lines End calls positively Front Desk Task Read communication logbook; coordinate with co-employees endorsements. Check hotel forecast, room availability and room blockings for guests arrivals. Check all room proximity keys and discrepancy advised by housekeeping department. Inform immediate supervisor about guest with special concern and complaints. Prepare necessary papers such as: Registration cards Breakfast coupon Open door request Key permit Assumption of liability Key jackets for proximity and hotel info Welcome drink WIFI code 2. Telephone Operator Equipments: Telephone-receiving and transferring calls Computer-IFCA System (information about the guest) Telephone Exchange-connected to elevators for emergency purposes Forms: OB Forms-official business Telephone Messages Wake-up Call Forms Records of Calls-(internal/external) Bell Service Equipment: Telephone-used for receiving and making outgoing calls Forms: Package Pick-up (in-house/non-in-house)-filled up by guest who leaves a package for pick-up by in-house/non-in-house guest. 3. (KANYA-KANYANG SAGOT!) 4.(KANYA-KANYANG SAGOT!)

HOUSEKEEPING 1. A. (KANYA-KANYANG SAGOT!) B. (KANYA-KANYANG SAGOT!) C. (KANYA-KANYANG SAGOT!) 1. Rooms

Open curtain Pull-out garbage Stripping of bed Bed making Dusting Cleaning the comfort room Replenish the lacking amenities Vacuuming Spraying of air freshener

2. Equipments: Vacuum-cleaning the floors Polisher-carpet shampooing Grass Cutter-for garden maintenance Computer-monitoring the room availability and to know the current hotel status Telephone-give way for a better communication between the guest and hotel staff Materials: Scrubbing Pads (hard/foam) Hand Gloves Hand Brush Pail and Dipper Forms: Acknowledgement Form-indicate the towel set-up in the room and to the mini bar Soiled Form-indicate how many towels, bed sheet used in a day Housekeeping Form-indicate the room status Housekeeping Room Attendant Form-monitor the work of the room attendants 3. (KANYA-KANYANG SAGOT!) 4. (KANYA-KANYANG SAGOT!) HUMAN RESOURCE DEVELOPMENT 1.

Atty. Eugene Yap HRD Head

Ms. Ivy Buenaventura HR Assistant

Ms. Evangeline Luzana HR Clerk

2. HRD Head Serves as the key advising business leader Establish and maintain appropriate systems for measuring necessary aspects of HR department Monitors, measures and report on HR issues Manage and develop direct reporting staff HR Assistant Administers and implements the existing company benefits Processes requirements for government benefits such as SSS salary loan, maternity benefit, sickness benefit and PAG-IBIG Does the preliminary screening in interviewing of applicant for the manpower requirements of the hotel Coordinates with department heads concerned regarding their manpower requisitions HR Clerk Maintains employees files and HR filing system Makes photocopies, faxes documents, and performs other clerical functions Prepare nameplates Makes payrolls and leave balancing 3. RECRUITED: Employees are recruited through the use of MANPOWER AGENCIES. The hotel has two agencies, the JECH MANPOWER and LGS STAFF which recruit the applicants requested by the hotel. SELECTED: When the MANPOWER AGENCIES brought/endorse their applicant, the HR assistant interviews him/her. If he/she pass the interviews and qualified, the applicant will have his/her final interview with the department head. ORIENTED: The applicants are oriented on their interview proper. A side from that the hotel gives 7 days training to test if they are really determined to pass the job. PLACED: Employees were placed to the department they were qualified and when they were liked by the department head. 4. The Performance Appraisal (PAS) Serves as a two-way communication between the superior and the employee. It seeks to pinpoint difficulties, bring out problems and work out solutions. Likewise, it provides a fair and just method of measuring employees performance over a period of time to serve as a basis for management in determining the employees training and develop needs and salary adjustment. The employees performance is evaluated every six (6) months. June and December are designated as performance review months. Connective Action Plan (CAP) Provided for employees who get rating below satisfactory. It shall cover six (6) months to enable the employee to improve his/her performance at the end of six (6) months period shall lead to termination. Satisfactory completion on the other hand, means continued employment. 5. (IHAHABOL NA PA UNG SAGOT!) 6. Every employee has a copy of employees handbook. Every offense made has a corresponding disciplinary action. The hotel has provided an appeal/grievance process to govern the fair and equitable application of this policy to ensure that everyone is given the right to be heard.

The Immediate Superior-he/she should be the first person to discuss the employees problem with. Department Manager-approach the next rank if youre not satisfied with the answer/resolution of your superior. Human Resource Manager-trained and competent to work-out fair and just treatment following certain guidelines and policies.

7. General Manager-his door is open and he will be I. Compensation that histhdecision is just, unbiased and prompt. 13 Month Pay Overtime Pay Night Shift Differential II. Benefits Vacation Leave Sick Leave Bereavement Leave Maternity Leave Free Meals Rice Benefit Uniform Loyalty Awards 8. (KANYA-KANYANG SAGOT!) 9. (KANYA-KANYANG SAGOT!) 10. (KANYA-KANYANG SAGOT!)

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