' INTRODUCTION'

According to Jeffrey Dalto on July 6 2018 , manufucturing training, also commonly known as
OJT, is a time-tested, popular, and effective workforce training solution. In fact, as we’ll discuss
later in this article, it’s probably the single most commonly used form of training in workplaces.

OJT comes in different forms, as you’ll learn below. It can be more or less successful depending
on the several factors, including how it’s designed and the participants. We’ll cover that below,
too. And it can make up different percentages of an employee’s overall workforce learning &
development experience. Yep, we’ll touch on that
below.https://www.convergencetraining.com/blog/job-training-ojt-intro

In this article, we learn what is the purpose of ojt program on how it works properly . It's
probably the single most commonly used form of training work place and it can make up
different percentage of an employee's over all learning & development experience.

OJT meant one-to-one or one-to-many training at a job site, delivered by a person

knowledgeable (subject-matter-expert) in the task at hand owning special skills and knowledge
required to do a task correctly.

OJT is normally inexpensive, is easy to arrange, and is very realistic. However, since OJT typically
takes place in a real production environment, it can take the trainer and materials out of
production for the durational of the training time.

The Vista real hotel is a luxurios and comfortable vacation and place to stay. this is the best
place to relax and enjoy the beautiful sunset and especially the cold climate of the city of
tagaytay. The said hotel will give you a close access to the restaurants . Sky ranch and most of
all the taal volcano. Vista real hotel amenities and facilities include billiards, tables tennis and
infinity pool that gives you a breathtaking and majestic view of taal lake and volcano. Hotel
with the restaurants named' Mr KIMCHI' . That offers known as of today especially to the
millennials the grilled pork or the SAMGYEOUP

The maximum time to work is 300 hours 8 hours per day. It is devided into two department
such as food & beverage and houses keeping department to accomplish the ojt students to
complete the standards of training program.
Background/Profile of the Establishment

Vista Real Hotel is located at Tagaytay , Philippines which is one of the famous tourist spot in the country
because of it's scenic views like the taal lake. The hotel started to operate in March 21, 2016 who was
owned by the three engineers who founded it. The owners came up with the name " Vista Real"
because it is the same name of the subdivision in Quezon City where the founders, the three engineers,
are currently living The Vista Real Hotel is a luxurious and comportable place to stay . There is no better
place to enjoy the sunset and cool climate of Tagaytay than on the newly opened hotel Vista Real Hotel
will surely give you a close access to Restaurants, Sky Ranch , Taal Volcano and Peoples Park in Tagaytay.
Vista Real Hotel amenities and facilities includes dart board, table tennis, billiards and their elegant
Infinity pool that overlooks the breathtaking and majestic view of the Taal lake and Volcano. The Hotel
also has its own restaurant , Leon's Bistro , which serves the best gourmet dish in town . Offering the
best accommodate with affordable prices with it's very surroundings that helps people relax each floor
level of the hotel have different types of room such as Deluxe , Premium , Standard ,

Superior and family and another two venues that can be used for parties or any other social gatherings.
The elevator is a panoramic type of lift that allows the people inside to have a view of what's on the
outside while they are inside. And it gives people good impression of the hotel. The structure of the
hotel is the most surprising above all else because the clients are not supposed to be going up to the
room rather, the clients are supposed to be going down because of it's unique structural design. At the
bottom part of the hotel, a parking lot is located Vista Real Hotel is place where friends, families, and
couples can enjoy their days of way from the busy life in the city .
 LINKAGE OF THE ESTABLISHMENT

Location of the Establishment

Hotel Vista real is located at San Jose Calamba Rd, Tagaytay City along Olivares
Rotonda., just an hour away from Metro Manila. Hotel Vista real is short distance away from
Cityland Tagaytay residence, Tagaytay Garden Budgetel City Center, Whiches Brew Diners
Tagaytay and last is Mr kimchi Korean restaurant.

Vision and Mission Statement of the Establishment

Vision

To be a flourishing destination for domestic and foreign tourists by projecting Tagaytay's

captivating endless beauty and wonders of nature which brings the hospitality experience and to keep
us the best hotel with warm, relaxed yetrefined ambiance.

Mission

To impart the. Fine personal service and exceptional experience to our guest by making difference and
maintaining our service with Excellency and Satisfaction.

Goals and Objectives of the Establishment

We nurture empowered employees who work in an environment with a sense of belonging and
purpose. Vista Real Hotel is customer focused and promotes a superior service culture
engrained in all levels of the organization . This enables us to achieve business goals, improve
profitability and strengthen our positive long - term relationship with owners, guests and
employees,

We believe in the passionate pursuit of excellence and financial success without compromising
honesty and integrity.These values are the foundation of an environment of trust and mutual
respect among guests, hotel owners and employees.
 Training Area

House keeping department & Food and beverage department

House keeping department :

First the supervisor Orient us to how to do our task in house keeping . We need to memories all the
details and different types of room like Deluxe, Standard. The quality of rooms and the price . They
teach us how to how to prepare the rooms of our guest on how to assist when they all ready check in
and also check out after that they teach how to clean properly the guest rooms like how to beddings
and how to clean bathrooms and to fix all of it. After that a side of cleaning the rooms and assist all the
guests . They give another task to clean the lobby and watering plan near in parking area of the hotel
and we clean all the facilities in our Hotel.

Food and Beverage Department

The Function of Food and Beverage Department is to provide excellent service to the guests,
manager give our schedule of what time we work . After that the manager asign us to memories
all the type of menu order for us to easily do our works. They teach us how to entertain all the
guests , how to set up the tables in proper place to put the plate, bowl, water glass, soup, and
juice. And to bill out of the guests and also how to clean the tables properly . They give us
another task like clean the bathrooms every hours and clean all the facilities of the restaurant
before we already close it .the last thing that we learn it is to always keeping smiling when the
guests entering our hotels.

Organizational Structure of the Department, Functions, and Responsibilities

The Organizational Structure of Food and Beverages Department is headed by a Food

and Beverage Supervisor with the assistance of the Captain Waiter. Under them is the Food and
Beverage Associates.
Function and Responsibilities of the Management

General manager: Is responsible to managing overall to take charge the food and beverage
jdepartment and house keeping department .

Assistant Manager: Is normally a subordinate to a general manager , who delegates tasks and gives the
assistant a certain amount of managerial responsibility.

House keeping Supervisor: Oversee the work of house keeping staff and ensure that hotels, resort and
other facilities are kept clean and tidy . They enforce staff compliance with established safety and
sanitation policies.

Food and Beverage Supervisor: Is responsible for the daily operation of the F&B Department,
managing staff, ensuring efficiency and overseeing health and safety regulations.

Facilities:
 Lobby A rea used for entry from the outside . Sometimes referred to as a foyer, reception are
or an entrance hall.

Dining Area: Design is

more than just table and chairs. It includes spaces for a wait station.
Equipment

Bar tray are used for serving beverages

Serving gears are cutlery comprises of any hand-held implement for eating or serving food. It
includes various spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery
is made of metals like stainless steel or silver.
 Chopsticks are shaped pairs of equal- length sticks that have been used as kitchen and
eating utensils in virtually all of East Asia for over three millennia.

Grill Is a device used for cooking food . With a grill, food is usually roasted . Grill use
propane gas to cook the food.
House keeping Department

Facilities:

Fuction Room is a large room where formal dinners and parties can be held. The fuction room
is ideal for business conference and special occasions.

The Gaming lodging & leisure investment banking group provides a range of advisory and
capital-raising services to lead companies and institutional investors across numerous sectors.
Swimming pool is a structure designed to hold water to enable swimming or other leisure
activities.

Equipments:

Mop is a mass or bundle of coarse strings or yarn, etc., or a piece of cloth, sponge or other
absorbent material, attached to a pole or stick.
Dust-pan a flat handheld receptacle into which dust and waste can be swept from the floor.

Broom is a gadget that is

use cleaning floors. It is very effective in sweeping dust and dirt or any trashes from cement or
wooden floors inside the house.
 Spray bottle Is a bottle that can squirt, spray or mist fluids. A common use for spray bottles is
dispensing cool cleaners, cosmetics, and chemical specialties.

E. Standard Operating Procedure

1.Room for Check-In

These are standard housekeeping procedures for hotel staff when preparing rooms for new set
of guests:

•Make bed with fresh linen and pillow cases.

•Check power switches and other electronic appliances for any damages.

•Clean up ashtrays and trash bins.

•Restock desk stationery and vanity supplies

•Clean the bathroom: floor, walls, toilet, shower area, and tub.
2.Occupied

Perform the following sample proper housekeeping procedures for an occupied room and use
the housekeeping SOP checklist to record task completion:

•Clear the dustbins.

•Collect and replace used bedroom and bathroom linen.

•Make the bed.

•Vacuum floor carpets and rugs.

•Clean the bathroom and replenish bathroom supplies.

3.Room for Check-out

It can be used as a teaching tool to educate workers on the correct housekeeping procedures
and keep them updated regarding any process changes.

•Assemble bed, chairs, settees, and other furniture and placing it appropriately.

•Wipe guest room floor with a wet mop.

•Cleaning the writing tables, assembling and placing stationery appropriately.

•Check for any articles the guest left behind.

•Clean bathroom equipment and ensure adequate supply of toiletries according to SOPs for
bathroom cleaning.

•Clean all electric appliances such as microwave, fan, refrigerator, and others.

The following enumerates the standard Food and Beverage operating procedures;

1. All customers will be acknowledged within 30 seconds of arrival with eye contact, a warm
friendly smile and a verbal greeting. Where possible the customer will be acknowledged by
name.

2. All customers will be escorted to their tables, satisfaction checked with the location and
chairs pulled where applicable {ladies being given priority}
3. All guests will be offered the menu, specials of the day explained and missing items clarified.

4. Supervisor will maintain an active visible presence in the restaurant while ensuring
consistency in product and service delivery.

5. All non routine incidents will be handled tactfully and escalated promptly to the supervisor or
manager.

6. On departure, customers are thanked and wished a pleasant day or evening.

7. The table will always be clean, uniform and set to specifications.

8. All customers’ queries will be answered knowledgeably and tactfully by all staff.

9. Service will be fast and friendly to both internal and external customers.

10. Table clearance will always be done with a tray and crockery stacked according to size.

11. Staff should always be as un-obstructive as possible to customers.

12. Operating equipment will always be clean, well arranged and easily accessible.

13. All orders will be taken and served accurately.

14. Service time for food {15 minutes} and beverage {3 minutes}, delivery time should always be
communicated to the guest including any unavoidable delays.

15. Coffee or dessert will always be offered after meals and served within 3 minutes.

16. All food and beverage items will be produced and presented as per standard recipes and
specifications.

17. All telephone calls will be answered with a clear unhurried voice within three rings.

18. Staff should always listen for suggestive selling or up-selling opportunities for example
“would you like some fresh juice or cocktail with your sandwich?”

19. All orders must be made through point of sale receipt or triplicate captain order system
(where manual billing is in use) prior to pick-up of products from their respective dispensing
points.

20. All staff will always be clean, presentable and in full uniform.

21. Service staff will always ask before removing anything from the table, “excuse me, may I
take this out of your way?” always be polite!
22. Check and order replenishment on beverages.

23. Service staff must deliver the bill to the guest within 2 minutes of clearing the last piece of
crockery or glassware.

24. All take away orders will be packed in standard take away packaging.

25. Accurate change must be returned to the guest within 2 minutes of clearing the bill.

26. All staff must attend pre-service briefings conducted by the supervisor or manager on duty
before the beginning of service.

27. Staff will always speak clearly in low controlled voices and never shout or yell in the
restaurant.

28. Staff will communicate in English or Kiswahili and never in slang while on duty.

29. All service areas will be maintained in a clean and hygienic condition with a clean and
inviting ambiance.

30. Background music within the restaurant must be at an un-obstructive level and clear with
no hiss.

31. The back of house area will be maintained in a clean and hygienic condition in strict
compliance to preset hygienic standards.

CHAPTER 4
TRAINING EXPERIENCE
Tasks Performed/ Specific Tasks Assigned

First, we have been oriented on by our manager about on our ojt, and they give us some idea,
on what is our purpose, whether do we really really like the job, and the other benefits and
lessons we can have from this ojt. After awhile, they give us our schedule and assigned us to
our respective departments, I was assigned at the department of food and beverages. They
teach us on how to entertain our guest, on hot to greet them, how to set a table or where to
place those table utensils such as fork, spoon, plate, glasses and such, and how to take orders.
And the one I'd like the most in FnB Department, is on how will you cope up with your work
atmosphere and workmates or how to do your job well.

First, the HKD Supervisor oriented us, and asked us, do we really like what we are doing? And
they give us an idea on how does a work as a regular employee feels like. They give us a
schedule of our daily working hours, and teach us the proper way in HKD, such as bedding,
dusting, room cleaning, restroom floor mopping and to keep our guest in comfort before
checking in. Still the best for in a company personally, is to see that there is a good unity
between the employee and the HKD itself, they are treating their ojt and employees well.
Strength and Weaknesses of the Training Area.

Base on my observation is the Vista Real Hotel is the one of the most stablishment that I
experience on how they treats they employee it is nice to be apart of them because they are all
good to work with them. We work us one and this is company need it . Being the manager and
the owner of the stablishment you need to care of your employee and to be guided and that's
Vista Real Hotel did it . I'm so glad to be apart of the Vista Real Hotel. Aside of the good
manage of the Hotel the strength of the stablishment is the good spot place and nice view of
the Taal.it is the one of the most way to have more guest and tourist.

Problems Encountered

The most problem that I encountered when I'm on my training days . After the February 14
2020 the management a decided to lessen man power because they think that they don't have
much guest that day . But suddenly our guests much more to come so that our employee that
time is much pressure to us because lack of man power we do a lot of things and That time we
need to be flexible us much as you can for us to serve all the guests . And the help of our
manager and all the staff we survived it together . We work us one help each other and thats is
most problem. It is hard but greatful because we survived it with one unity.
 Chapter 5

SUMMARY

Being college students on the job training ( OJT ) is a program that students trainees must need
to train for us to develop your skills and to experience on how to work any company and stablishment
its is also important to learn anything about your training program to be ready after you pass the course
. This program helps you to work better to he near future.

Vista Real Hotel and Mr. Kimchi is located at Tagaytay, Calamba Rd. San Jose

Tagaytay City, 4120 beside of McDonald near in Olivarez Rotonda ,The Vista real hotel is a
luxurios and comfortable vacation and place to stay. this is the best place to relax and enjoy the
beautiful sunset and especially the cold climate of the city of tagaytay. The said hotel will give
you a close access to the restaurants . Sky ranch and most of all the taal volcano. Vista real
hotel amenities and facilities include billiards, tables tennis and infinity pool that gives you a
breathtaking and majestic view of taal lake and volcano. Hotel with the restaurants named' Mr
KIMCHI' . That offers known as of today especially to the millennials the grilled pork or the
SAMGYEOUP

The objectives of the establishments was to served the customers with an exceptional
experienced with the difference and maintaining service with the Excellency and Satisfaction.
We nurture empowered employees who work in an environment with a sense of belonging and
purpose. Vista Real Hotel is customer focused and promotes a superior service culture
engrained in all levels of the organization . This enables us to achieve business goals, improve
profitability and strengthen our positive long - term relationship with owners, guests and
employees,

We believe in the passionate pursuit of excellence and financial success without compromising
honesty and integrity.These values are the foundation of an environment of trust and mutual
respect among guests, hotel owners and employees.

The trainees must rendered a total of three hundred hours on both departments with the help of
the staffs of the two different field in the Hospitality Industry. Through the experiences that
gathered by the trainees, it allows the trainees to have an advance preparation in the industry and
have a knowledge on how to communicate with the different kinds of customers and how to act
properly to the guests.
The vision mission of the stablishment is To be a flourishing destination for domestic and foreign tourists
by projecting Tagaytay's captivating endless beauty and wonders of nature which brings the hospitality
experience and to keep us the best hotel with warm, relaxed yetrefined ambiance and mission it to
impart the Fine personal service and exceptional experience to our guest by making difference and
maintaining our service with Excellency and Satisfaction. There are two department my that we assign
that is

House keeping department First the supervisor Orient us to how to do our task in house keeping . We
need to memories all the details and different types of room like Deluxe, Standard. The quality of rooms
and the price . They teach us how to how to prepare the rooms of our guest on how to assist when they
all ready check in and also check out after that they teach how to clean properly the guest rooms like
how to beddings and how to clean bathrooms and to fix all of it. After that a side of cleaning the rooms
and assist all the guests . They give another task to clean the lobby and watering plan near in parking
area of the hotel and we clean all the facilities in our Hotel.

Food and Beverage Department The Function of Food and Beverage Department is to provide
excellent service to the guests, manager give our schedule of what time we work . After that the
manager asign us to memories all the type of menu order for us to easily do our works. They
teach us how to entertain all the guests , how to set up the tables in proper place to put the
plate, bowl, water glass, soup, and juice. And to bill out of the guests and also how to clean the
tables properly . They give us another task like clean the bathrooms every hours and clean all
the facilities of the restaurant before we already close it .the last thing that we learn it is to
always keeping smiling when the guests entering our hotels. We need to document the facilities
of the stablishment and it is thae facilities of equipment of the food and beverage and The
house keeping department and also we include what is purpose of that.

We have our tasks Performed first, we have been oriented on by our manager about on our ojt,
and they give us some idea, on what is our purpose, whether do we really really like the job,
and the other benefits and lessons we can have from this ojt. After awhile, they give us our
schedule and assigned us to our respective departments, I was assigned at the department of
food and beverages. They teach us on how to entertain our guest, on hot to greet them, how to
set a table or where to place those table utensils such as fork, spoon, plate, glasses and such,
and how to take orders. And the one I'd like the most in FnB Department, is on how will you
cope up with your work atmosphere and workmates or how to do your job well.
First, the HKD Supervisor oriented us, and asked us, do we really like what we are doing? And
they give us an idea on how does a work as a regular employee feels like. They give us a
schedule of our daily working hours, and teach us the proper way in HKD, such as bedding,
dusting, room cleaning, restroom floor mopping and to keep our guest in comfort before
checking in. Still the best for in a company personally, is to see that there is a good unity
between the employee and the HKD itself, they are treating their ojt and employees well.

Observed Strength and Weaknesses of the Training Area. Based on my observation is the
Vista Real Hotel is the one of the most stablishment that I experience on how they treats they
employee it is nice to be apart of them because they are all good to work with them. We work
us one and this is company need it . Being the manager and the owner of the stablishment you
need to care of your employee and to be guided and that's Vista Real Hotel did it . I'm so glad
to be apart of the Vista Real Hotel. Aside of the good manage of the Hotel the strength of the
stablishment is the good spot place and nice view of the Taal.it is the one of the most way to
have more guest and tourist.

Problems Encountered The most problem that I encountered when I'm on my training days .
After the February 14 2020 the management a decided to lessen man power because they think
that they don't have much guest that day . But suddenly our guests much more to come so that
our employee that time is much pressure to us because lack of man power we do a lot of things
and That time we need to be flexible us much as you can for us to serve all the guests . And the
help of our manager and all the staff we survived it together . We work us one help each other
and thats is most problem. It is hard but greatful because we survived it with one unity.

Chapter 6

REFERENCES
https://www.convergencetraining.com/blog/job-training-ojt-intro

https://www.linkedin.com/pulse/food-beverage-standard-operating-procedures-geoffrey-chavangi-
musera

https://safetyculture.com/checklists/housekeeping-sop/

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.agoda.com/vista-real-
hotel_2/hotel/tagaytay-
ph.html&ved=2ahUKEwiHj8KNtLDpAhVCE6YKHVgkDwAQFjAMegQIBxAB&usg=AOvVaw16LXiOBvJnVH7V
YNMy5j-K