OJT Progress Report for the Month ofOctober 2018

Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)
 Welcomed guest upon they come
inside the café breeze restaurant.
 Assisted guest toward a vacant table.
 Taked and Served to order of a guest
before I leave.
 Bussed out the soiled plates and
glasses.
 Wipes the table with clean clothes .
 Set up the placemat, spoon ,fork and
knife.
 Sweept the floor. After breakfast
 Segregated the garbage and dispose it
properly.
 Refilled the.food and drinks
 Billing out the guest order.
 General cleaning every end of the
month.
Performance Appraisal: Remarks:
(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofNovember 2018
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)
 Arranged the table appointments
according to the standard table set-up of
the café breeze restaurant.
 Polished plates ,spoon, fork,knife and
glasses.
 Peeled and sliced carrots, potatoes and
turnips.l
 Cleaning the comfort room after breakfast
and segrated the garbage and dispose it
properly.
 Refilled
 Prepared the food of the guest and take it
into their room.
 Assisted guest when they looking for
something they need.
 Cleaned the placemat and arrange it
properly.
 Bussed out the soiled cups and soup cups.
 Made mango panacuta for the function in
the 5th floor.
 Made moist chocolate cupcake for the
pack breakfast.
 Peeled and sliced carrots, potatoes and
turnips.
 Followed up the chef for the guest order.

Performance Appraisal: Remarks:

(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofDecember 2018
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)
 Prepared and set-up the buffet for lunch.
 Going to Prince to buy some products.
 Made pancakes for display in the
breakfast.
 Made sushi and maki, then set-up in
buffet for lunch.
 Peeled and sliced the pineapple, carrots,
cucumber and potatoes.
 Prepared the pack breakfast of the guest
upon they check out the hotel premises.
 Made clubhouse sandwich for the guest
order.
 Submerged lettuce and drain it and put it
in the drier.
 Mixed juice drinks for the lunch.
 Made mango pandan for the function in
the 2nd floor in bogo.
 Refilled the water dispenser.
 Conducted general cleaning in every end
of the month.
 Made potato apple salad for the buffet in
lunch.
 Made blueberry for the function in
Badian.
Performance Appraisal: Remarks:
(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofDecember 2018
Name of Trainee:
MalouR.Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)
 Prepared and set-up the buffet for lunch.
 Going to Prince to buy some products.
 Made pancakes for display in the
breakfast.
 Made sushi and maki, then set-up in
buffet for lunch.
 Peeled and sliced the pineapple, carrots,
cucumber and potatoes.
 Prepared the pack breakfast of the guest
upon they check out the hotel premises.
 Made clubhouse sandwich for the guest
order.
 Submerged lettuce and drain it and put it
in the drier.
 Mixed juice drinks for the lunch.
 Made mango pandan for the function in
the 2nd floor in bogo.
 Refilled the water dispenser.
 Conducted general cleaning in every end
of the month.
 Made potato apple salad for the buffet in
lunch.
 Made blueberry for the function in
Badian.
Performance Appraisal: Remarks:
(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofJanuary 2019
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)

 Assigned in the pantry and refill the

bread, fresh fruits, coffee and glasses.
 Served the order of the guest.
 Swept the floor after the operation in the
afternoon.
 Prepared the food of the guest and take it
into their room.
 Cleaned the comfort room.
 Going to Robinsons Galleria to buy some
products.
 Going to China Bank to deposit money.
 Washed and polished the plates, glasses
and spoon and forks.
 Took order of the guests.
 Sliced the cucumber, tomatoes and
mango.
 Made macaroni salad for the lunch.
 Made tuna sandwich according to the
order of the guest.
 Managed the buffet in the Balamban hall
in 5th floor.

Performance Appraisal: Remarks:
(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofFebruary 2019
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)

Performance Appraisal: Remarks:

(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name
 OJT Progress Report for the Month ofMarch2019
Name of Trainee:
Malou R. Lantaca
Course: Department:
BSHRM IV Food and Beverage
Cooperating Industry:
Culinary HotelMakers Corporation
Performance/Activities Rendered: Remarks:
(OJT Officer)

Performance Appraisal: Remarks:

(OJT Supervisor)

NOTED:
OJT SUPERVISOR:

ALLAN C. ABADILLA
Signature Over Printed Name