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.
Catingcoy, Lawrence James A.
Conde, Venuss C.
Mendoza, Jayson
Santos, Mark Edison C.

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 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.

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 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

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 Table of Contents

TITLE PAGE……………………………………………………………………..……..1

ACKNOWLEDGEMENT…………………………………………………..………...2-3

TABLE OF CONTENTS……………………………………………………………….4

INTRODUCTION…………………………………………………………...……..........6

KANGAROO JACK’S BRIEF HISTORY……………………...……………………..7

Company Logo……………………...…………………………………………7

Vicinity Map…………………………………………………………………….8

Operating Hours……………………………………………………………….8

MISSION & VISION OF KANGAROO JACK……………………………………..8-9

STANDARD OPERATING PROCEDURES…………………………………………9

SOP’S AT DINING……………………………………………………………………...9

Proper Grooming………………...……………………………………………9

Attendance and Punctuality……………………………………………….10

Work Attitude…………………………………………………………………10

Sequences of Service………………………………………………………10

JOBS DESCRIPTION…………………………………………………………………11

All Dining………………………………………………………..……………11

All Kitchens……………………………………………………..……………12

KANGAROO JACK’S MENU CATEGORY……………………………...…………13

Sample Menu…………………………………………………………………13

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 During Buffet Hours…………………………………………………………14

KANGAROO JACK’S RESTAURANT SECTION………………………………16

KANGAROO JACK’S ORGANIZATIONAL CHART…………………………….17

WEEKLY REPORT………………………………………………………………18-20

BILIOGRAPHY………………………………………………………………………21

APPENDICES

Appendix A: Sample Resume

Appendix B: Student Trainee Profile

Appendix C: Recommendation Letter

Appendix D: Acceptance Form

Appendix E: Practicum Agreement

Appendix F: Practicum Waiver

Appendix G: Medical Certificate

Appendix H: Daily Time Record

Appendix I: Practicum Evaluation

Appendix J: Student Assessment of Practicum Experience

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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 in a 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.

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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

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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

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 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

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  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.

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  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

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  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 for making 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.

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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

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Sample Menu

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 Buffet Menu

Kangaroo Jack Restaurant

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 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 vegetables, 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.

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

because finally we finished 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.

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LAWRENCE JAMES CATINGCOY

Week: One (May 27, 2017 – June 03, 2017)

In my first day at Kangaroo Jack Restaurant the operational manager

assists me to the kitchen to meet the employee inside and to know the work. I’ve

learned about the cutting techniques how they handle the knife, vegetable and

meats. My schedule for this week is 10am – 8pm in the following day. In the

morning I assigned to make California Maki Sushi for buffet in the afternoon while

in my break I choose to go around in SM North to see all store in the building to

avoid my sleepy status. This week is the week where the school year 2017-2018

is coming and I feel the pressure in our ojt. Thanks for this week!

Week: One (June 04, 2017 – June 10, 2017)

This week is awesome week. I assign to dishwashing area and I want too

because Sir Andrew told me before he become a chef in the industry he was

bullied in other company because he is dishwasher and told me to don’t be shy if

you are a this dishwasher because one of the great chef in the world the first

work is dishwasher. This week is the “Palong-Palo” week because of the

numbers of people who are dining-in and taking out there orders. I experience to

cook some food like grilled pork, pastas and calamari and I learned to do mash

potato and also great experience with the good attitude of my co-staff.

THANK YOU FOR THIS WEEK.

Week: One (June 10, 2017 – June 16, 2017)

My last week in kangaroo jack restaurant this week is my happy week because I

learned much in this restaurant to be a good follower and good worker I learned

a lot from first day to last day. And for my thankful treat I brought some 1.5 soft

drinks for all the kitchen staff in lunch break.Thanks kangaroo jack restaurant to

be a part of my college life.

THANKS FOR THIS WONDERFUL WEEK

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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.

And 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 second 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. 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 third 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. And 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.

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JAYSON MENDOZA

First day of my training(Saturday), I was excited and somewhat nervous

because of the new environment and the new people surrounding me. I didn’t

have any idea what kind of people they are and it made me realized to adjust my

self with their personalities and attitudes. But as time goes by, I've noticed some

chef’s were cool and easy to get along with. On the second day of my

training(Sunday), chef taught me the proper way of handling of chef’s knife when

cutting to avoid accident. On this day I peeled and cut more than five kilos of

baguio beans and carrots that were used as garnish for some sizzling meals, and

peeled potatoes to make mashed potato as a side dish or substitute to rice. On

my third day of training(Monday) chef taught me how to make onion rings and

how to coat it, and after coating chef taught how me to make Californian

maki(sushi), plitters (smallturon), burgerslider, flavoured jelly, butterjam

sandwich, and pizza for merienda buffet. On the Forth day and

Seventhday(Tuesday-Friday) same rotation of tasks in the morning and

afternoon because every weekdays kangaroo jack offered their merienda buffet.

On the Second week, (Sunday)I peeled and cut again more, more and

more carrots and baguio beans because every weekend kangaroo jack didn't

offer merienda buffet and many customer preffered sizzling meals, and I coated

more than 4 kilos of onion rings in the afternoon and some chicken fillet, shrimp

tempura and creamdory. (Saturday) morning I peeedl potatoes and mise-en-

place all the ingredients and after that I made mashed potato. In the afternoon

chefs taught me how to make burger patties, and portioning some pasta,

calamari and salmon. (Monday-Friday) I mad again more burger slider, plitters,

flavoured jelly, Californian maki, pizza, and butterjam sandwich. And in the

afternoon after merienda buffet I coated again some onion rings and creamdory

and after that i peeled and carrots na baguio beans for tommorrow operation.

On the third week and last week of my training (Monday-Friday) Same

routinary tasks like the first and second week, I made again some dishes for

merienda buffet and after this I coated some onion rings and creamdory fish fillet.

In the afternoon after break time I peeled and cut again some carrots and baguio

beans for tommorrow operation and portioning of some calamari, baby back ribs

and salmon. (Saturday) I tried to cook some dishes of the restaurant to

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experience the real industry, I tried also to cook the pasta marinara in sautéing

station and baby back ribs in the grilling station and I tried to make salad

dressing in the pastry and dessert station. And I learned a lot in my training for at

least less than a month.

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MARK EDISON SANTOS

Week: One (May 27, 2017 – June 03, 2017)

First, I started my week with excitement at the same time being nervous

because it was my first time to work in a food service industry. One of manager

had introduced me to all the employees of Kangaroo Jack. I assigned to be a

receptionist. I’ve learned about the greetings of Kangaroo jack, the proper way of

serving food and proper way of assisting the guests. My schedule for this day is

from 10am in the morning up to 8pm in the evening, I was assigned in the dining

area and taught me how to take orders, how to use P.O.S. and also how to greet

the customers like “Good Morning ma’am/sir can I can get your order?? ”

Second, All the tasks and services I’ve learned because of the staff. They

taught me how to clean the rest room, how to clean the dining area, how to set up

the plates and cutleries in the dining, and also how to package the order of the

guests. I’m really happy because I had learned a lot of things and also I had a

great experience with the good attitude of my co – staff.

Third, they taught me how to bass out in the dining area, clean the tables

and chairs, also mopping the dining area. After that, I will set – up the plates and

cutleries in the tables. When there’s no order I help the other to serve foods.

Week: Two (June 04, 2017 – June 10, 2017)

This week was awesome week because all the tasks and services I’ve

learned because of the staff. First, I clean the rest room and then the dining area

and of course set – up the plates and cutleries in the tables.

Second, I experienced to take order, go to the kitchen and serve the food to

the guests. Also I’m the receptionist then in the afternoon I help them to take

orders. Next, in the restaurant industry I learned a lot of things like proper taking

of orders, greetings, and specially the proper behaviour.

Third, I was assigned to be the bartender. I’m really happy, it so nice to be

a bartender. Mixing shakes and cocktail drinks. I help “kuya Darwin” in the bar

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station then make inventory after. When there’s no order in the bar station I help

service crew to serve foods.

Week: Third (June 10, 2017 – June 16, 2017)

My last week was very nice week because I assigned in the kitchen

because there were many O.J.T. in the dining area. First, I was introduced to the

kitchen staffs who were the chefs in the restaurant. All the staffs in the kitchen

was cool and handsome because of they’re a good co – staff.

Second, I assigned to be a dishwasher for a long time and then they taught

me the cutting techniques, how to bake pizza, clubhouse, splitters and etc. and

then they taught me how to fry like fried chicken, fish fillet, onion rings and also

how the cook.

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 BIBLIOGRAPHY

https://www.google.com.ph/search?
newwindow=1&q=vision+of+kangaroo+jack+SM+North+Edsa&oq=vision=of
=kangaroo=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/

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 Daily task

While Entertaining the guest

27

Taking Orders
While Serving the Food

Bass-Out
28
Setting Up Dinning Utensils

Setting Up the Table

29

Cleaning the Area

 While Doing
Making
Making
Making Seafood
Pizza
Caesar
Fritters Soup
Salad

While Serving the Food

Offering the Menu Order

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Mixing Drinks
31
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