Objectives:

To learn more about hospitality industry

To gather some knowledge and skills that can be useful in your future job

To gain an experience that can be useful in future job

To meet new people and new friends that can help me to improve

To have an unforgettable memories in my training

Company profile

Radisson Blu is the brand name for Radisson hotels primarily outside the United States,

including those in Europe, Africa and Asia. The hotels were operated by Radisson Hospitality

AB (former Rezidor Hotel Group AB),of which Radisson Hospitality, Inc. is the main

stakeholder. Scandinavian Airlines System (SAS) was previously a major shareholder and

licensed its brand for Radisson SAS hotels. Following the withdrawal of SAS from the
partnership on February 4, 2009, the name was gradually replaced by Radisson Blu.non-primary

source needed

Radisson Blu operates 158 hotels, with 42 projects in development. Radisson Blu previously did

not exist within the borders of the United States. The first Radisson Blu in the United States

opened in downtown Chicago in Aqua, a skyscraper, in November 2011. The second one opened

in March 2013 in Bloomington, Minnesota and is connected to the Mall of America. Former

Radisson Plaza hotels in Philadelphia and Minneapolis were converted to Radisson Blu.

Vision

Our long-term vision is to be the company of choice for guests, owners and investors, and talent.

Whenever a guest plans a trip, or an investor or owner is thinking of a partner, or whenever

someone is looking for a job in the hospitality industry, they will all think of Radisson Hotel

Group first.

Mission

Always positive, always smiling and always professional, Radisson people set Radisson apart.

Every member of the team has a dedication to Yes I Can! SM hospitality – a passion for ensuring

the total wellbeing and satisfaction of each individual guest. Imaginative, understanding and

truly empathetic to the needs of the modern traveler, they are people on a special mission to

deliver exceptional Extra Thoughtful Care.

 Organizational structure of lobby bar

General manager – Stephan Sieberg

Hotel manager – Merriam Wolberg

Director of Food and beverage department – Mark Lester Apostol

Supervisor – Mary Gay Bongcac

Senior bartender – Aldwin Wagas

Junior bartenders- Marvin Abequibel

-Arpie Resodenso

Waitresses – Aileen, Nikko , Lyra , Aiza

Acknowledgement

First and foremost I would like to say thank to our God , he gave me an opportunity to work as a

trainee in a glamorous and a high standard hotel in cebu which is Radisson blu hotel. And also

the people behind my successful training . Our college dean Maria Jovita c. Serrano, and my

adviser who helped us a lot Mrs. Alecris Gregorio . To my family who motivates me every time

I’m so tired and want to quit . Thank you so much for helping me in my training

Introduction

In my on the job training in cebu I thought I can't finish it because I started so late supposedly I

will start in january but because of my thesis and delayed papers I traveled in february 24 , I had

only 2 months to finished it. But there was people who helped me and give me a chance to

experience this moment.

Learnings

Meanwhile, I had an interview in radisson blu hotel, and it’s a little bit nervous because it my

first time to have an actual interview in a 5-start hotel and thanks to God I passed it. In my first

duty, I was assigned in lobby bar which is I'm so thankful because their was a regular employee

who graduated in csucc ,he was also a trainee their before and they absorb him as a bartender, his

name was Sir Marvin abequibel a junior bartender in radisson blu , he teach me all the policy and

the standard serving of the hotel.

After that he thought what are the different types of liquors, what is the standard in serving wine

if it’s a bottled or glass order, I also learned on how to make cappuccino, café mocha , café latte
because he thought me all of them. As time goes by , I've met the other regular employee

namely: Ms. Mary Gay our supervisor , Sir aldwin the senior bartender, Ms. Ellaiza and Ms.

Lyra who in charge in sushi saki bar , Ms Aileen and Sir Nikko who are the waiter , Sir Arpie

also a junior bartender , and lastly the assistant director of the f and b department sir Mark lester.

This people in radisson blu hotel helped , teach me , and gave me a chance to served the guest

with them.

Even though there are times that I've messed up , I broke a glass of cups , I had a void orders , a

wrong orders but because of that I learned a lot from them. There was a time that I assigned in

the feria which was their restaurant , I dish out the used glasses, plates , and set up for another

meal.

In the other day , I also assigned in pool bar for the meantime because there are lacking of ojt's

and also the regular employees , I was a server in that time . Its so hot in the pool bar ,every time

a have order a food . I must go to the hot kitchen before I served it . But it was worth it I gained a

lot of knowledge from it.

Conclusions

In my whole duration of training I thought it was important to finished it on time but it was not,

the most important was I learned, I've gained knowledge and disciplined my self in terms of

work, it not all about the time , but it also about the memories and experience you make with

them even though in a short period time. Because as a trainee they helped to become a hotelier in

the future.

Recommendation

In the future trainees I would recommend to have your on the job training in radisson blu hotel

in cebu because they treat you as a regular employee not as a trainee , they trusted you in

punching your order to the system , they let you make your order if its s tea or cocktail . They

teach you new things and also they will you to discipline yourself in terms of work.
 DOCUMENTATION

Listing the orders Setting up the sushi saki bar

POURING THE BLUE LAGOON COCKTAIL MAKING REQUEST DRINKS FOR GUEST
SETTING UP THE TEA BAR FOR OPENING

ARRANGING THE TEAS