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Acknowledgement

First of all we would like to thank our God for all

the blessings and guidance during the training. To guide us

in every path we take, for giving us a strength and good

health to overcome the entire task that had given to us,

for giving us graces that help us to accomplish our daily

task as part of our training.

To our Parents and Guardians for continually

supporting is for our daily needs, and for deepest

gratitude and appreciation for being with us all through

the way from the very beginning and for showing their

unconditional love and support financially, emotionally and

spiritually.

To our Dean, Ms. Maria Rhoda D. Dinaga for helping us

to find a company that fit for our OJT and guiding us and

give is the advice for our training. She help us to aim our

aspiration as we go along our journey.

To my Banquet Supervisor, Mr. Ariel Bulatao and his

Staff that give us the chance to fulfill our missions in

our Practicum Program. For giving us a chance as a part of

their team and for giving us much knowledge and making us

more matured in world of being a worker and also for making

us responsible for every task that we have to finish.

Lastly, to our True Friends who always there and

help us to face all trails and giving also a suggestion for

every problem that we opened to them.

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Introduction

As a requirement for the course Bachelor of Science

in Hospitality Management Major in Hotel Management,

students of the Eulogio “Amang” Rodriguez Institute of

Science and Technology are required to take their On-The-

Job Training in a hotel to comply with the prescribed

standards of the course curriculum has set for the hotel

practicumers.

On-The-Job Training is the actual work experience

students undergoes to further enhance and develop their

skills by actually doing the work and performing it as a

worker to the company or establishment and contribute to

its success. The training is much defined as the transfer

of the required skills and knowledge usually of a

supervisor to the student trainee or apprentice through

demonstration, observation and hands-on learning.

The aim of the On-The-Job Training is to acquire

knowledge and develop the skills of the student about the

operational procedure in a hotel.

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Hotel Profile

Throughout the hotel, the statement of modern glam

and luxury is carried out in every detail. The address and

the structure may be familiar but the similarities end

there. The landmark originally designed by National Artist

Leandro Locsin stands bold and proud once again, cleared of

its cobwebs and transformed into Manila’s new style and

luxury destination. Thanks to renowned design mavens

Cynthia and Ivy Almario, the adobe stone walls and pillars

of the original design still stand in the lobby, this time

layered with chrome and crystals. The dark hue of these

walls serve as a perfect foil to the vibrant orange boxes

stacked against them, creating an atmosphere that is

stylishly piquant. Completing the Midas brand of panache is

a fiber optic chandelier-hanging from the high ceiling of

the lobby that is adorned with luxurious Italian furniture

by Poltrona Frau and Philippe Starck.

The elegant wallpapered walls conceal a widescreen

television and entertaining system, as if telling guest to

kick back, relax, and enjoy the golden Midas Experience.

The mini-bar is stocked full with delectable treats to make

lounging comfortably pleasurable. Midas Hotel also brings

in elite brands of toiletries into your bathroom, to make

even bathing a joy. Slumber is sweet and blissful at the

Midas Hotel. Guests are reassured in the spacious guest

rooms, tastefully designed and furnished with beds linen

with plush Egyptian cotton linen, goose-down mattresses,

duvets and pillows.

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Midas Hotel offers options for opulent enjoyment,

each set to weave its own taste of magic – the Sunset

Lounge, 2702 Lobby Lounge, Midas Café, and Yanagi.

May it be an end-of-day glass wine or a cocktail to

jumpstart a promising evening, the 2702 Lobby Lounge is

definitely the place to go to and be seen at. Aside from

the wide selection of cocktails, shooters, liqueurs, wines,

and hard spirits, the 2702 Lounge also offers tasty treats

and nibbles that will complement whatever drink is at hand.

Culinary masters converge at the Midas Café to offer

guests the ultimate experience ever, if he mere sight of

palatable items laid out in a long buffet line is already

an indulgence, then sinking one’s teeth to them can be

nothing short of divine. Midas Café offers everything from

authentic teppan and sushi dishes, to classic Filipino

dishes with a modern twist.

Midas contemporary Japanese style at its finest is

Yanagi, located at the Mezzanine floor of the hotel lobby;

experience a variety of specialties, with a sushi and

sashimi bar, a teppanyaki/hibachi station and a la carte

dining.
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Hotel Logo
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Organization Chart

Hotel Enterprises of the Philippines, Inc (HEPI)

Operation Management

LILY SANTOS-ABAD
General Manager

CELINA H. LIM CHESTER LUCAS

Head Chef – Japanese Section
Chief Finance Officer

MARICHAR LIM JEOFREY MILAN

HR Manager IT Manager

REGINE BANAAG RHODORA ESQUIERO

Director of Sales Executive Housekeeper

MA. CECILIA FULLANTES JUAN MOISES

Front Office Director F&B Manager

ENGR. JUANCHO ORLINO LESMER EVASCO

Director of Engineering Security Manager

ARNOLD GUEVARRA
Executive Chef
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Narrative Report

I apply and accepted in Midas Hotel and Casino for

my 1st semester OJT. We undergo to a 2 day orientation for

we to know the story and other basic information about the

Hotel, they also discuss the rules and regulation of the

Hotel. After the orientation we are assigned to our

respective department and they put me in Banquet under Food

and Beverage Department. I was disappointed because the

department I want is Housekeeping, but I still accept it

and took it as a challenge.

On my first day Midas Café requested in Banquet some

helper, they always do this every time they are having a

lot of guest. I act as a busboy, a dining room helper and

runner for two hours. After that I return one of our

function room and started to clear all the equipments used

in previous event like the IBM table, Round Table, IBM

Chair and Dance Floor. We transfer it in the storage area.

There are sometimes that I am in service, where I wear a

long sleeve, black necktie and their gold vest. I serve the

guest their food, refill their water, clear their table,

lift an oval tray fill with soiled dishes and take it to

the steward area.

Over all I enjoy my training in Banquet and I

learned new many things that can improve myself in this

industry.
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A. Evaluation of a Training Program

School

This institute has a curriculum in which the

students will be undergo training in the industry. This

training is to enhance the skill and to input more

knowledge to the students and also for them to be

familiarizing on how the hotel operation is going on. As

the school requires it, students must finish 600 hours of

training at the hotel thus, they should learn works and

duties at different departments at the hotel.

The institute aims to develop the student’s

intellectual, emotional skills, competencies provided which

the advance and detailed knowledge of the design,

implementation, and management issues involve in the

application of students as well as to prepare them to

become responsible and knowledgeable.

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Hotel

Hotels can use this internship strategy as method in

recruiting employees. Since the trainer can follow the

trainees’ progress, he/she can gauge based on performance,

behavior and attitude if the trainee will make good recruit

after the completion of his internship. This opportunity is

a great pleasure for the students because it provides

opportunities to go through the actual methodologies of a

specific job using the real tools, equipments, and

documents. In effect, the work place becomes a development

venue for us student trainee to learn more about our chosen

field and practice what we have learn from academy.

I was assigned at Banquet under Food and Beverage

Department as evaluated from this department is that 5.00

as a weighted mean for the area 1 which is Vocabulary/Trade

Skills, 5.00 as a weighted mean for the area 2 which is

Work Qualities and Habits, 5.00 as a weighted mean for area

3 which is Personal and Social Qualities, 5.00 as a

weighted mean for area 4 which is Communication Skills, and

lastly having a weighted mean 5.00 for the area 5 which is

Personal Relationship. Having a Grand Mean of 5.00 with the

Verbal Interpretation of Excellent and an Equivalent grade

of 1.00.
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B. Trained Areas, Skills and Knowledge of Improvement

Training in Banquet Service gave me lot knowledge to

myself. I accept additional challenges, responsibilities

and willingly to assist others. In quantity and quality of

work; I gained the ability to follow direction, competence

and efficiency to work regardless of volume, and can be

depended upon to finish task. I always perform duties with

minimal supervision but seek guidance where and when it is

appropriate. Follows the instructions of my supervisor and

respond to request in a helpful manner.

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General Observation

For the three months of my training in Midas Hotel

and casino I observed everything in the Banquet Service.

Every employee treats us very well. They never make us feel

that we are not belongs to the group. Employees guide us to

every task and duties that is assigned to us. I observe

their teamwork and willingness to perform their task to

always make sure that everything is perfect. They also make

sure to attend the need of their guest; some of the request

of the guest is impossible to make but still they always

find some ways to make it possible for the satisfaction of

their guest. You will always see the smile of employee

every time there is a big set-up in Midas Tent, you will

never see them tired and always full of energy.

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Plan of Action

Like an ordinary employee, I also seek some hotel

for my OJT and handed them resume. Luckily, I got a text

message from the HR in Midas Hotel and casino, they wanted

me to have an interview. I prepare myself and research

about the basic question for the interview. Arrive in the

hotel with fully prepared and answer their question

confidently. I passed the interview and took care of the

requirements they needed for me to start my training. We

undergo in a two day orientation for us to know everything

about the hotel and after that they assigned me to be part

of the Banquet Service. I perform my task very well and

finish it with full of new skills and knowledge.

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Summary

One of the hotels that I submit my resume is Midas

Hotel and Casino. In this hotel I got accepted and perform

my best to fulfill my duty. I feel scared on my first week,

there is also some time that I lost my confidence. Since I

see the determination of the employee in their work with

that I build myself and ready to complete each task.

My daily task is I always follow the houseman of

the banquet. We start the day by looking what are the next

events and already done. We clear the function rooms,

prepare the requirements needed in every event and start to

execute the plan. We always ensure that everything is in

place and the requirements are already prepared. I learned

in Banquet Service the different type of set-up from

theater style, classroom style and board room. I also

manage to set up a function room and duty waiter in one of

the event with less supervision.

Each day that is passing I gained a new skills and

knowledge. With this, I am prepared for my future in this

industry. I am ready to perform task with full of

confidence and responsible to work.

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Picture in Action

Banquet Round Set-

up with Classroom
Style Set-up

Basic Table Set-up

Showroom for the

Banquet Service
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APPENDICES