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Hotel Kimikarlai was built up on the year 2004 and was planned to be a ladies dormitory. After the construction of the building, the owners decided to operate it as a hotel establishment. This hotel formally opened on January 14, 2007 and known to be the newest and most comfortable hotel in the city. Hotel Kimikarlai is owned by Mayor Robert Turingan and Mrs. Remedios Turingan of Enrile, Cagayan. The name kimikarlai was derived from half of the names of their children: Kim, Michelle, Karen and Lorellai. This elegant hotel proudly sits in at Arellano Extension, Ugac Sur, Tuguegarao City, it is 2 minutes away from the busy Tuguegarao City market, the bustling streets of business and commercial districts and the majestic Cathedral Church. This 6-storey complex offers 40 well appointed and cozy guest rooms with amazingly practical cost and 2 fully equipped function rooms. With its warm and friendly staffs, excellent and great food, you’ll hardly feel that you are away from home.
To render excellent services, exhibit remarkable traits which causes our guest to continuously come back, provide safety and security to guests and their properties thus making their stay worth it.
To maintain the quality standard of the hotel, be highly competitive and to continuously adapt new and relevant innovations for improvement and excellent services possible.
St. Louis University Tugueagarao
Peoples Gym Tuguegarao City Science High School
Layout and Design THE LOBBY
Stairs Men’s CR Elevator Stairs Front Desk Receiving Area Entrance Parking Area
Dining Area for Staff
THE RESTAURANT AND FUNCTION HALL
Ms. Michelle Turingan General Manager Mrs. Remedios Turingan Executive Manager
Carla (Day Shift) Karen Solancho (Night Shift) Front Desk Officers
Joey Wasan Chief Cook Marlon Assistant Cook Jerome Dishwasher
Santos Housekeeper/ Room Attendant
Chris Head Waiter Randy Waiters
Rick Taguinod (Day Shift) Danny (Night Shift) Bellman
Lines of Authority
1. General Manager
Responsible in the overall operation of the hotel. Accountable for the financial success or failure of the establishment. Makes the overall policy that governs the hotel.
2. Executive Assistant Manager
Responsible for relating the decisions carrying the hotel. The one who gives salaries to the employees. The human resource personnel who handles hiring and interviews for applicants; and take actions for every employee’s problem.
Acting as a “Resident Manager” Supervises the work done at the front of the house and at the back of the house. Oversees the day-to-day operations of the guests’ rooms, its availability, and occupancy rates.
4. Finance/Bookkeeper Head
Responsible for obtaining and using the money and credit for the support of the hotel. Maintains the record of the house.
5. Purchasing Manager
Responsible in typing the purchased order for item previously requested, and check order upon arrival.
6. Purchasing Agent/Marketer
Responsible for the purchase of order being requested.
7. Inventory Clerk
Makes inventory of stocks of the raw materials and the property of hotel.
Responsible for maintaining and taking care of the house specifically, guestrooms, lobby, hallway, corridors, stairways, and etc.
Responsible for setting the guest bills.
Are in charge in taking and serving of orders to the guest. Responsible for room service.
11. Chefs and Cooks
Handles the preparation of the food (i.e. cooking)
12. Assistant Cook
Assist in the preparation of the food to be cooked. Performs “Miss-en-Place”
* Food and Beverage Manager
Plans, organize, direct and control the delivery of service in all outlets, guest rooms and banquets and sees to it that policies and standard are complied with.
* Executive Housekeepers
Is one of several department heads reporting in charge with the general cleanliness of the guest rooms, corridors, and other public space except for the F & B department.
* Housekeeping Department
Handles loss and found items. Visit the sick; take charge of linen, storage and inventory.
* Room Attendant
Responsible for the over all housekeeping. Attends to guest’s requests. Ushers guest to their rooms and to the front desk as well.
Responsible for cleaning and maintenance of the public area, swimming pool, lobby and watering the garden.
* Telephone Operator
Handles the incoming and out going calls. Responsible for wake up calls.
Upon the arrival the desk clerk greets the guest. If the guest needs reservation the desk clerk ask the name, address of the guest. Some other ways of reservation is through telephone, so before the guest arrive at the hotel the front desk clerk should inform what time, day and date the guest will arrive at the hotel. If the desk clerk receives letters for the guest she will call the room boy to go upstairs to give the letters and if the guest has message and the desk clerk receive it she will dial the phone to the room of the guest. If the guest wants to eat in the restaurant but didn’t pay, it will be included to his/her charges. The front desk must be aware of the reservation processes. The checkout time is 12:00 and the clerk-in time 12:00/1:00 p.m. they have rack and logbook use during reservation showing the name, party, the date of arrival and the length of stay. They have reservation slip where the information should be written. The staff should wear complete uniforms with ID. The attendance should be checked.
Hotel’s Offer and Services Room Rates
Dormitory Type Room (5 Double Deck) Amethyst Room (2 Matrimonial Beds with Ref.) Topaz Room (3 Single Beds with Ref.) Emerald Room (1 Matrimonial Bed) Diamond Room (2 Single Beds) Ruby Room (Single Executive) (1 Single Bed) Additional Bed 3200. 00 2100. 00 1900. 00 1200. 00 1300. 00 800. 00 650. 00 200. 00
Check-in Time Check-out Time
*Function Rooms with complete facilities are also available. *Rates may be change without prior notice.
Hotel Kimikarlai offers the following services for guests’ convenience:
• • • • • • • •
Specialty Café and Restaurant 24-Hour Room Service Well guarded and spacious parking area Transportation Services State of the Art Function Room Emergency Power Generators Hot & Cold Shower Rooms are furnished with multi-lingual satellite in 21 inches colored TV sets and intercoms.
Remedios Café offers catering for all occasions (in-house or outdoor) such as:
• Birthdays • Debuts • Weddings • Anniversaries • Corporate Gatherings • Seminars and other functions
Remedios Café Menu BREAKFAST
Filipino Breakfast Choice of: TOCINO, TAPA, LONGGANISA *Served with 1pc EGG (poached or sunny side-up) American Breakfast Choice of: HAM, BACON *Served with 1pc EGG (poached or sunny side-up), TOASTED BREAD with BUTTER OR JAM & COFFEE 90. 00 90. 00
Clubhouse Cheeseburger Hamburger Chicken Tuna Ham & Egg Sussy Wong 90. 00 55. 00 50. 00 45. 00 35. 00 45. 00 85. 00
Sotanghon Guisado Pancit Canton Guisado Lomi Pancit Bihon Guisado Pancit Guisado 60. 00 70. 00 50. 00 50. 00 45. 00
APPETIZERS & SIZZLERS
Pork Sisig Sizzling Chicken WHOLE HALF Sizzling Squid Sizzling Porkchop Calamares Fritos Tempura Shrimp 120. 00 300. 00 150. 00 120. 00 120. 00 110. 00 160. 00
ALA CARTE (GOOD FOR 2 PERSONS) PORK
Crispy Pata Lechon Kawali Pork Sinigang Fried Porkchop Sweet & Sour Pork Lumpiang Shanghai Pork Taosi 300. 00 150. 00 130. 00 120. 00 120. 00 120. 00 100. 00
Beef Brocolli Chinese Beefsteak Beef Ampalaya Beef Tapa 150. 00 140. 00 140. 00 120. 00
Fried Chicken WHOLE HALF Fried Buttered Chicken WHOLE HALF 300. 00 150. 00 300. 00 150. 00
Chicken with Lemon Sauce WHOLE HALF Chicken (Chinese Style) WHOLE HALF
300. 00 150. 00 300. 00 150. 00
Mixed Seafood Sizzling Gambas Chinese Shrimp Sinagang na Hipon Sweet and Sour Fish Daing na Bangus Fish Taosi 300. 00 150. 00 150. 00 150. 00 120. 00 110. 00
110. 00 110. 00 110. 00
Chopseuy Mixed Vegetables Pinakbet
Hototay Cream of Mushrooms Chicken Asparagus Crab & Corm cream Soup Mido Craem Soup 110. 00 110. 00 110. 00 110. 00 110. 00
Plain Rice Garlic Java Shanghai Rice 15. 00 20. 00 25. 00 20. 00
Ice Cream (per scoop) Lecheflan 35. 00 35. 00
Coffee Iced Tea Glass Bottomless C2 San Miguel Lights Bottled Mineral Water Soft Drinks (Coke, Royal, Sprite) Canned 30. 00 55. 00 30. 00 45. 00 20. 00 45. 00 25. 00
Four Seasons Mango Pineapple Orange Apple 50. 00 50. 00 50. 00 50. 00 50. 00
1. OPERATIONS SYSTEMS AND PROCEDURE Department: RESTAURANT
Remedios Café is open 24 hours, offers Filipino and American Cuisines. First thing in the morning waiters, bus person, and counter persons should fix and put in proper places all the plates, bowls, spoons and forks, saucers and condiments. Counter person should check whether there are enough condiments and drinks for the day, list down the lacking items, and give it to the purchasing agents. Chefs and cooks including assistant cooks do the mis-en-place in the kitchen. In taking order, waiter must first present the menu to the guest, wait for a while, then ask if guest is ready to order, and then get the order, repeat the order before leaving the table. He write it down to the order slip, give a copy to the cashier then pass another copy to the counter person who is responsible of passing the order to the kitchen. After the order had been done the waiter who took the order will be the one to serve the food to the guest.
THE FOLLOWING PROCEDURES IN DIFFERENT SECTIONS
Employees enter to their work on regular hours; complete uniforms with ID are checked regularly. Front desk must be aware of the reservation processes. The check out time is 12:00 noon and the check-in time is 1:00p.m. In responding a telephone call requesting for reservation, the front desk clerk should indicate the name of the hotel to the caller and be friendly. In the reservation card, name, address, number of guest, arrival time and signature should be filled up completely.
They always have reservation slip where the information should be written. The name of the hotel, arrival date and time, date of departure, method of transportation, name of the guest, address of the guest, guest’s room number, room rate, amount of deposit required and the date on which the deposit was made, are the information they must be filled into the form. They have rack slip and logbook used during reservations showing the name of the party, the date of arrival and the length of stay.
Check- in procedures
The front desk let the guest fill up the name and the surname, address and signature, number of guest, sometimes the guest pays directly the accumulated rates of room. After paying it and filling up forms, front desk give the guest the key of their respective rooms. After the guest enters the room, front desk clerk writes in the logbook the name of guest, what kind of room, room number, address, number of days of stay, and the rate of the room. Front office clerk should list all the guest consumption in the hotel or in the restaurant to be written in the guest bill card.
Check- out procedures
When the date of guest checks- out approaches, front desk clerk asks first the guest if they leave the hotel on the day and time of check- out (12 noon) or the guest wants to extend their stay for hours/days, before computing the guest checks. The room boy helps the guest to carry their luggage on the front desk where to settle the check. The front desk presents the bill to the guest and let them sign the slip properly to show that the bill listed is correct. When the guest pays the bill then the assistant turns it over to the cashier for
immediate processing. When the guest is ready to leave the hotel, the front office clerk thanks the guest for staying and enjoying in their hotel without complaints. They bid goodbye graciously with the room boy who escorts the guest to the door and open the door for them and escorts the guest to the parking area if necessary.
2. FACILITIES AND EQUIPMENTS
Facilities and equipments are important things to consider in every establishment. They provide comfort to every employee performing their jobs. Nowadays people are very technology dependent. They produce and provide equipment for particular functions. In every room there is a television and telephone, but there are additional facilities in suite and deluxe room. These are refrigerator, and bath tub. Telephone – use for room service, taking order and reservation Lounge – waiting area Porter service – they have 24 hour porter service Mailing facilities – envelopes are available in the section for sale Long distance call – this available upon request Safety boxes – these are the important things needed to ensure safety of the guest baggages Reception or information center – they have 24 hour service for reception and information equipped with telephone.
3. MANPOWER, SCHEDULING AND WORK METHOD
Restaurant staffs are given their own task at the beginning of the day. Every staff should work 12 hours a day. There are two shifts: morning shift from 8:00 am to 8:00 pm, and night shift from 8:00 pm to 8:00 am. Rotations are done every after 15 days.
4. WORK ATMOSPHERE, SANITATION, INTERPERSONAL RELATIONS, AND COLOR SCHEME
The employees of hotel Kimikarlai have a good employer – employee relationship. In my one hundred eighty hours of training there, I observed that the employees have good communication skills, they communicate well with each other. The staffs are enjoyable to work with, they treat each other as brothers and sisters, and they share everything they know about their job. But the only negative thing that I observed is that they don’t know how to deal with other trainees. All waste materials are put into a garbage bag and then bring it to certain area outside the restaurant then at the end of the day a truck will pick it up and throw it to the dumping site
SWOT ANALYSIS Strenght
• 6 storey complex located 2 minutes away from the bustling street of business and commercial district • • • • • • Stage of the art function room Transportation services Specialty restaurant and café Hot and cold shower Spacious parking area Rooms are furnished w/ multilingual satellite colored TV sets and intercoms • Accept reservations for meetings, conference and other events
Hotel kimikarlai is not fully air conditioned, the lobby are not fully air conditioned, if there is a guest that’s the only time they will turn on the aircon. Sometimes the guests are not satisfied with the cleanliness of the rooms especially on the standard part.
I wish to recommend that hotel kimikarlai should have additional staffs that are knowledgeable enough in terms of their work because of growing demands they have. Hotel kimikarlai is now reaching the peak of success; in that matter they are need of more staff to handle growing customers or guests. On the other hand they are still lacking of some amenities and facilities. They should also pose mission and vision at the front office, the staff also should maintain personal hygiene especially on the front office. And they should also talk to practicumers in a nice and proper way. In order to overcome this security of things they should see to it that these recommendations must put into action.
We are thankful that the College of Hospitality Industry Management of International School of Asia and the Pacific sends their students for the on-the-job training. The trainings we had is an application for what we had learned in the school. With my stay at the Hotel Kimikarlai and Remedios Café, I could say that it was a challenging one. For the first month of our duty, I and my companions were assigned at the kitchen as a kitchen helper, a food runner and as a dishwasher. The worked in the kitchen is quite tiring but I enjoyed staying with it because the cook is a jolly type of person. For the second month of our duty, I was assigned at the restaurant. I experienced to take guest order, serving the guest, delivering guest order to their rooms, table setting and catering inside and outside the hotel premises. Lastly, I was assigned at the housekeeping department. I experienced to clean guest rooms and comfort rooms, scrubbing walls, mopping the floor and bed making. My practicum experienced had made me a better person, I learned to be more patient while doing my work there. With all this exposure I’ve been developed to be an effective professional in the near future. I learned to love and be dedicated in my work. And most of all I’ve been experience what is in the world of Hospitality Industry.
I therefore conclude that with the short time that I’ve spent at hotel kimikrlai, I came to realize that becoming practicumer is not easy, you need to go with the music, you don’t even know whom to trust first, but despite of these, I found out that being exposed especially in a hotel is unforgettable. My practicum there was not just a practicum alone but became a great experience I ever had in my life. My ideas and knowledge are widened in necessary information regarding bed making. I’ve learned how to communicate with the different kinds of guest, I’ve learned the importance of time especially during rush hours, and it is also a big help in me to be exposed in this area because I was able to overcome my weaknesses. I have learned the two way process of learning, the give and take process. I won’t deny the fact that my stay there was not perfect, somehow, sometimes I made mistakes but I learned from those mistakes. I can also say that I’m not satisfied on my two months training there because it is lack in exposure, they don’t know how to train their trainees well. I also believe that the more exposure, the more we develop our skills.
My co-trainee’s at the dormitory type room..
Doing the bed making…….
At the rooftop of the hotel…
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