College of Hotel and Restaurant Management

Norzagaray College
Municicpal Compound, Norzagaray, Bulacan

PRACTICUM REPORT

KANGAROO JACK

2nd Floor, Main Building, SM North Edsa, Barangay Bagong Pag-asa, Quezon City

In Partial Fulfillment
Of the Requirements of the Degree
Bachelor of Science in Hotel and Restaurant Management

Submitted to:
Mrs. Maria Vanessa S. Mendoza, RND, MEM
OIC-Dean, College of HRM

Submitted by:
Almonte, Roanne Camille T.
Conde, Venuss C.
 ACKNOWLEDGEMENT

MAY 2017

The achievement that we’ve made for the 200 hours that we comply on our OJT wouldn’t

become impossible to end without the help of these very generous people’s, who

assisted us on doing this extra ordinary experienced when we did our training. They

were the one who keeps on pushing in telling us that no matter what happen “do not give

up”, and also for assisting us on our unique and awesome journey on being a trainee.

And by this moment, we would like to say our warmest and sincerest thank you to this

from the bottom of our deepest heart.

To Mrs. Maria Vanessa S. Mendoza, RND, MEM, OIC-Dean, College of HRM

who always reminds us on the Do’s and Don’ts on our Ojt, and also for giving us some

individuals advices and instruction. Without her we would not be able to realize that real

meaning of the word Professionalism and we were able to furnish with this journal that is

essential for the accomplishment of our report.

To Ms. Remedios Sta. Ana, store Manager of Kangaroo Jack for accepting us to

be the part of the team and also for treating us like a regular crew of Kangaroo Jack.

To .Mr. Andrew Fernandez, Executive Chef of Kangaroo Jack for his generosity

on giving us “x2” in our time of duties way back on ouir OJT days.

To Mr. Marlo Duaco, Management Trainee for being our trainer on our ojt, with

his help we will not be able to become aware and ready for our future career.

To Mr. Arnold Taguinod, Head Pantry Chef for guiding us on our daily task

inside the kitchen.

To Mr. Alex Cruz, Assistant Pantry Chef for making us smile and giving us

laughs, through his helped we always forget that we are tired, sleepy and hungry.

To Ms. Mary Grace Bigonia, for being our friend and our “Ate” and for always

reminding us that we need to keep on focus.

 To the staff and crew of Kangaroo Jack for treating us like we are truly belong to

them to their warmth welcome since the day we start until the day that we need to

separate our paths with them.

To our Family and Friends for giving us 100% physical, emotional and financial

support and also by serving us an inspiration.

“Saying thank you all of you are not enough on how we expressed our over

flowing emotions on our journey on being a part this wonderful family”

- Trainees
Introduction

On-the-job training is one of the best training methods because it is planned,

organized and conducted at the employee’s worksite. OJT will generally be the primary

method used for broadening employee skills and increasing productivity. It is particularly

appropriate for developing proficiency skills unique to an employee’s job especially jobs

that are relatively easy to learn and require locally-owned equipment and facilities. It also

helps the students to acquire relevant knowledge and skills by performing in actual work

setting. Colleges and universities require their students to undergo such training within a

specific number of hours as part of the curriculum.

On-the-job training is part of the requirements of every graduating student. It is

needed to be accomplished in order for us to pass. This training is very important to

those students who are in the last year of their term, to be able for us to guarantee the

rewards of being graduates. This training will serve as our stepping stone towards

success and if we have it, then the opportunities will be around us.

This training will help us to utilize our learning and in order for us to use the skills

we acquire. It will also help us to enhance our social skills, training is very effective for

everyone, and if we can gain experience then we will have the higher possibility to have

expertise. Specialization in one area will help an individual to be more competent.

Having experiences ina particular work is having more chances to be more skilled in

those aspects. Expertise helps people to grow more and with those things will help their

life find the true meaning and essence of it.

Kangaroo Jack’s Brief History

Conceptualize in 6, Kangaroo Jack Steaks & Grill is another entrant in the local

fast-casual dining segment. Kangaroo Jack is a steak lover’s haven with its menu

boasting of delectable porterhouse, tenderloin, and T-bone steaks, sizzling meals and

grills. It also serves burgers, pizza, nachos, quesadilla and a variety of chicken, ribs,

seafood and pasta dishes, all priced much lower than that of the big brands currently

available in the market. Capitalizing on its franchisor’s excellent track record of

managing recognizing and competent franchise brands, Kangaroo Jack also offers

promising and profitable investment opportunities through an aggressive franchise

development plan. With unwavering commitment to help franchisees succeed, Kangaroo

Jack steaks & Grill has established a comprehensive franchise support program to

provide the vital resources you need to operate in today’s restaurant market.

Company Logo

Location and Contact Numbers

Address: Second Floor, Main Building, SM City North EDSA,
Quezon City

Contact Number: Tel 869-0073; 0917-8957355

Mobile: 0917-8581201, 0929-3606742

Email Address: kangaroojackSMNorthEdsa @yahoo.com

Vicinity Map

Operating Hours

Monday to Friday – 10; 00 am – 10; 00 pm

Saturday to Sunday – 10; 00 – 11; 00 pm

Mission of Kangaroo Jack

To ensure that each guest receives prompt, professional, friendly and courteous
service. To maintain a clean, comfortable and well maintained premises for our guests
and staff. To provide at a fair price – nutritional, well-prepared meals – using only quality
ingredients. To ensure that all guest and staff are treated with the respect and dignity
they deserve. To thank each guest for the opportunity to serve them. By maintaining
these objectives we shall be assured of fair profit that will allow us to contribute to the
community we serve.
Vision of Kangaroo Jack

“To serve the finest quality, value-for-money steaks, sizzlers and grills quickly, in

a casual and friendly environment whilst exceeding satisfaction”

Standard Operating Procedures

SOP’s as prescribed in all restaurants, are required in order to established well

maintained and proper operational activities. Kangaroo Jack allows their trainee to

become aware of the following standards operating, with its restriction of what particular

steps and procedures that an Ojt’s had to attend.

SOP’S AT DINING

PROPER GROOMING

 Ojt’s are required to wear proper which includes white polo shirt and black

shoes for the trainee.

 Ladies hair should be neatly tied, and are required to wear hairnet in

order to avoid occurrence of hair strands when serving the food.

 Men should observe proper haircut.

 Ladies are required to put lightly make up, in order to become appealing

on the eyes of the guest.

 Nails should be properly cut.

 Applying nail polish on the trainee most especially for the ladies are

strictly prohibited.

 Small ear rings are allowed, other than that is restricted

 OJT should not put over powering perfumes that may affect the guest

appetite.
Attendance and Punctuality

 Ojt’s should arrive at the restaurant at least 15 minutes before the

opening of the restaurant.

 Punctuality is observed.

 Absences should be reported to the HR Department.

Work Attitude

 He/she must know how to properly react and handle situation.

 Ojt’s need also to consider physical fitness to the job.

Sequences of Service

 Acknowledge guest with a “smile” and a proper greeting. It is necessary

to ask especially when the guest is alone when he/she arrives at the

dining. If he/she has someone with him/her in order to guide the guest to

the proper seat.

 Then serve them a glass of water and present the menu. Let the guest

settled and wait for the signal of the taking orders.

 Serve the food and the drinks. Wait for the instruction of serving food and

beverages for the guest.

 Ask the guest what else they need if necessary. Always look for the serior

waiters for the signal to “bill out”, because OJT’s are restricted to give

bills.

 Thank the guest as they leave. Do final bussing and resetting.

Job Description

ALL DINING

Food and Beverages Manager

 Direct and coordinates all activities in the food and beverages cutlets in terms of

operation and administration. He/she is also responsible for implementing

policies and products in food and beverages banquets.

Food and Beverages Captain

 Direct and supervises the activities of the services attendance in the shift that

he/she covers. He/she is also responsible for guiding the hostess, waiter/waitress

and bus boy/girl in the performance of their job.

Chef de bar

 Should have organizational skills and business knowledge. He/she must also

have a formal training, and a comprehensive knowledge of the finest service

standards, beverages product knowledge, passionate about consumer

satisfaction, and creating the perfect customer experience.

Banquets Service Supervisor

 Direct and supervises the activities of the waiters, barman and the busboys

assigned in the function that he/she covers. He/she responsible for guiding the

waiter and the bus boy in the performance on their job. Also responsible for the

proper usage and good working order of all equipment, furniture and fixtures in

the banquet and catering section in the shift assigned.

Barman

 Responsible formaking alcoholic and non-alcoholic beverages for the guests. He

is also responsible for preparing and mixing all types of drinks and cocktails.
Waiter

 Welcome guest during the arrival and bid them goodbye. Take orders and

attends to guest needs and wants. Serves food and beverages to guest

according to prescribed service standards and procedure of outlet with emphasis

on speed and accuracy. Cleans and maintain equipment, tools, fixtures, service

area in station assigned. Knowledgeable of the different types of wines and its

proper service.

ALL KITCHEN

Executive Chef

 Manages all aspect of operation and co-ordinates between all the kitchens within

the restaurant, to ensure smooth functioning, customer satisfaction, employee

satisfaction and high levels of sales and profits in line with company and local

policies and regulations. Responsible for the administration, operation and

coordinate of all restaurant kitchens.

Chef de partie – Italian

 Responsible for preparing all Italian foods.

Cook 1 – Baker

 Responsible for baking breads, cakes and other duties assigned on making

baked goods.

Cook 2 – Pastry/Colds

 Responsible for preparing sandwiches, dessert, salads as well as fresh cut fruits;

for maintaining the quality raw materials for preparation of the foods.
Steward

 responsible to implement the cleaning and restock of clean equipment of the

outlet stewarding station assigned to ensure smooth functioning and that

hygienic standard are maintained.

Kangaroo Jack’s Menu Category

1. Appetizers

2. Soup

3. Salad

4. Sandwiches

5. Pizza

6. Pasta

7. Vegetable

8. Entrée

9. Breakfast plate

10. Desserts

11. Beverages
 WEEKLY REPORT

Roanne Camillle Almonte

My first week of my duty in kangaroo jack was very interesting and full of

excitement; I am excited because I know that I will have a new knowledge, ideas and

experience getting from Kangaroo Jack. During my first day, I really felt nervous and

excited too, I woke up too early because I am having a long trip and I’m afraid to be late

on my first day of duty.

When we get there, Sir Marlo a dining staff told me that were going to assigned

at dining area. When I heard that, I ’am so happy, because I know that this is my chance

to enhance my self confidence to interact with other people, not just in communicating

but providing a good service to my assigned customers. Ate sarah one of the crew in

Kangaroo Jack discussed and explained everything that I need to know in the dining

area, it was hard for me because I’m in an adjusting period, but I know that it didn’t takes

a long time for me to make it easy.

My whole first week was so very fast, I spend my three and half days at the

dining area, the other half day, I was assigned at the reception area and the two days in

the kitchen. During my first three and half days at the dining area, they only allow me to

do billing out, bussing out, table set-up and last is to dry cleaned the silverwares and

dinner plates. The next half day, they assigned me at the reception area, I just need to

welcome the guest, assist them into their reside table and presenting the menu book.

And the last two days, they assigned me at the kitchen area, I helped them to cut and

chop the vegetables, breading fish fillet, making tacos, making banana fritters and so on.

Even when we are in duty they always make us laugh, and when they saw us

that we are very serious on what we are doing, they will make a way to stop or to broke

that serious moment, and again all of us both laughing even their jokes was so corny.

Our daily task wasn’t new, we always cut and chop vegeatbles, we always make

tacos and banana fritters every weekdays, because every weekends doesn’t have buffet

that’s why we don’t need to make such stuff.

This week will be the last week of my on-the-job training, it was so fun because

finally we finioshed our 200 hours of duty in kangaroo jack. In this week we did our daily

task such as making banana fritters and so on, we also helped them to prepared food
because they also celebrated the Father’s Day in that day, that’s why this week will be

the most unforgettable week of my on-the-job training, we are so busy, we had a lot of

customers that’s why we kept ourselves focus on what we are doing.

During our last day of duty, we didn’t do something new, we are only doing our

daily duties again. We are so happy because we are going home and back to school

with a new knowledge, ideas, experience and also new advices getting from our new

friends.
Venuss Conde

My first week of my on-the-job training in Kangaroo Jack was full of excitement, I

am excited in my first duty because I know that will having a new knowledge, ideas and

experience including new friends. But of course I felt so nervous, when me and roanne

get there, sir Marlo who is one of the supervisors told us that were going to assigned as

the receptionist together with one of the crew. She tough me how to greet and say thank

you correctly in our customers. She tough me about the menu, the right procedure of

answering all our customers’ question. For the whole week, I was only assigned as

receptionist.

On my second week, the nervous that I felt on my first week it becomes

enjoyment and excitement to work. I really felt happy when I’m on duty because I am

getting closer to all staff of Kangaroo Jack including the supervisors. I am happy too

because sir Marlo and sir Ryan allow me to take the orders of the guest, and also I

become a waiter.

On my third week, they gave me another duty which is cleaning the utensils and

dinner wares, they said that if the water in the heater was already dirty, I just need toi

remove it and change the water inside of it. They said that when I change the water, I

need to be more careful because it was so hot.

On my fourth week, I was already familiarized of what is going to do during my

on-the-job training. Such as the details of our menu, of how we set the table properly,

and of how we interact with our beloved customers. Sometimes, it is tricky because

other customers pronounced their orders are very fast. So I need to get it again.

On my fifth week of duty was very different because our chef requested to assign

me inside the kitchen, to be able to help them to make tacos and everything that we

need to provide during the buffet hours. And also I helped them to peeled and cut

vegetables, they also teach me how to make cheese cake, I really enjoyed my staying at

the kitchen, because they are so kind and very nice that’s why I become closer to them.

On my sixth week of duty will be the last week of my on-the-job training in the

Kangaroo Jack. I am so happy because finally I made it, but I felt sad too because I

know that I am going to miss them, I am going to miss our bonding and their jokes. I

learned a lot of things that I am going to used in the near future. Because of my

experience in Kangaroo Jack, I think I am more ready to provide a good service.

Sample Menu
Buffet Menu
Kangaroo Jack Restaurant
Daily task
Staff, Employees and Guests
 BIBLIOGRAPHY

https://www.google.com.ph/search?
newwindow=1&q=vision+of+kangaroo+jack+SM+North+Edsa&oq=vision=of=kang
aroo=jack=SM=North=Edsa&gsI=serp.3…959892.959892.0159.1.1.0.0.0.0.0.0….0…
1c.1.64.serp..1.0.0.5wC1QVaq0ZQ

https://www.zomato.com/manila/kangaroo-jack-sm-city-north-edsa-quezon-city

https://www.facebook.com/Kangaroo-Jack-Steaks-Grills-Sizzlers-
368578896529957/photos/