TABLE OF CONTENTS

PAGE
TITLE PAGE……………………………………………………………………….….i

APPROVAL SHEET………………………………………………………………..ii

ACKNOWLEDGEMENT………………………………………………….……....iii

DEDICATION………………………………………………………………..….…..v

BIOGRAPHICAL SKETCH………………………………………………………..vi

TABLE OF CONTENTS………………………………………………………...…vii

CHAPTER I INTRODUCTION..............................................................................

…..

A. Quirino State University Vision & Mission………………………….…..……

B. CHIM Goals and Objectives……………………………………………………

C. BSHM Program Outcomes…………………………………………….……..…

D. Significance of the Practicum…….………..…………………………….……..

E. Objectives of the Practicum……………………………………..……….………

F. Location and Duration of the Practicum…………………..……..……..…..

CHAPTER II

THE COOPERATING AGENCY

A. Historical Background of the Agency/ Establishment…………….……..

B. Mission and Vision of the Agency/ Establishment…………………..……

C. Philosophy ………………………………………………………………………..

D. Core Values ………………………………………………………………………

CHAPTER III
THE NEW NORMAL OPERATIONS IN THE TOURISM AND

HOSPITALITY INDUSTRY

A. Front office in the New Normal…………………………………………….

B. Housekeeping in the New Normal……………………………………….

C. Food and Beverage Service procedure in the New Normal………..

D. Cruise Ships in the New Normal of Operations……………………….

E. Airline and Travel Agencies in the New Normal Operations……….

CHAPTER IV

LEARNING INSIGHTS AND EXPERIENCES………...........……….........…

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

A. Summary…………………………………………………………….………….....

B. Conclusion………………………………………………………….……………..

C. Recommendation…...……………………………………………………….......

CHAPTER V

APPENDICES………………..……………………………………………….……....

A. Certificate of Training

B. Online Training Proposal

C. Documentation
 ACKNOWLEDGEMENT

Overcoming all the problems during this pandemic and to finish our Narrative Report
is not easy. A lot of effort to finished this Narrative Report. We are convey to give our
deepest gratitude to the following person;

To our Instructor Mrs. Kristine Bernadette Mariano-Apolonio who gave us Guidance

and knowledge and also for kindness, patience, concerns, and piece of advises to
make this narrative report.

To our Adviser Mrs. Ma. Chanda Dangkeo who give us guidance and who encourage
us to finish our narrative report.

To all my professors who patiently imparted their knowledge in order for us to

acquire better future.

To our beloved Parents, sister and brother and relative for their love, care and
sacrifices as well as financial supports and assistance despite this pandemic.
To our beloved Alma Mater, Quirino State University-Maddela Campus for which
institution achieve their desire to provide and develop and innovative teaching and
learning experience to produce a competitive students.
And most of all the Almighty God in heaven for his bountiful blessing, endless grace
and giving strength to finish our Narrative Report.
 DEDICATION

This narrative report is lovingly dedicated to my respective mother and siblings who
have been my constant source of inspirations. They have given me the

drive and discipline to tackle an task with enthusiast and

determination. Without their love and

support this project would

not been made

possible.
 BIOGRAPHICAL SKETCH

Christian Bancas was born on April17, 1996 in Aglipay, Quirino. He is actively part
of Sanguniang Kabataan Official. He is the son of Mr. Carlos Blancas and Mrs. Fely
Martinez. He is a 4th year College student in Quirino State University-Maddela
Campus taking up Bachelor of Science in Hospitality Management. And he is the
former Senator in Hospitality Restaurateur Association (HRA) in their department.
While he is studying he venture into a lot of different activities to enhance his
knowledge and skills. He desires to reach his goal and prove to everyone that he can
afford to reach his dream.
CHAPTER I

INTRODUCTION

A. Quirino State University Vision & Mission

B. CHIM Goals and Objectives

C. BSHM Program Outcomes

D. Significance of the Practicum

E. Objectives of the Practicum

F. Location and Duration of the Practicum

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CHAPTER II

THE COOPERATING AGENCY

A. Historical Background of the Agency/ Establishment

Lido de Paris Hotel & Entertainment Center had its grand opening last 14 October

2012 strategically located along Ongpin, Sta. Cruz, close to Binondo’s business

district and shopping malls.

Lido de Paris Hotel’s team consists of efficient staff which provides utmost guest

satisfaction by anticipating and responding to every guest needs with flexibility and

attention to details, making each stay a worthy experience and gainful.

Offering its highest level of personalized service is the ultimate goal of the hotel

management headed by the President- Mr. Sonny Aloroy, Corporate Secretary- Mr.

Allan Christopher Sy and Treasurer- Mr. Jason Uy.

Room Amenities include air conditioning unit with individual control, private toilet

and bath, minibar, 24-hour reception and room service, in-room safe, laundry, etc.

B. Mission and Vision of the Agency/ Establishment

Vision

To be the leading 4-star hotel and deliver consistent personalized service that will

exceed customer satisfaction.

Mission

To provide true and rich hospitality by providing the finest personal service and

facilities for our guests with a warm ambience.

CHAPTER III

THE NEW NORMAL OPERATIONS IN THE TOURISM AND

HOSPITALITY INDUSTRY

A. Front office in the New Normal

B. Housekeeping in the New Normal
C. Food and Beverage Service procedure in the New Normal
D. Cruise Ships in the New Normal of Operations
E. Airline and Travel Agencies in the New Normal Operations
CHAPTER IV

LEARNING INSIGHTS AND EXPERIENCES

1. The New Normal Operations in Hotel Industry

I have learned that the ultimate priority of the Hotel Industry in the new normal will
have so any things, social distancing, wearing of face mask, using of hand sanitizer
and etc. In short term and not just the pandemic has change the world-our heroes
dressed in gowns are fighting for the front line-few industries have been hit like
travel. There will need to be new health protection protocols and programs which
have ye to be developed. I think we learned from this mess how those lessons will e
learned and what their impact will be remains to be seen.
2. Front Office in the New Normal

I have learned that tourism industry in post pandemic will change the behaviour there
will be more attention or hygiene not only in accommodation but also in restaurant.
All travel related would definitely have a redefined set of regulation. Some most
popular tourist destination across the world may how experience that the total footfall
they have had or recent history on the positive note. Once the travelers they believe
that the things are back to normal we can look forward to have a better and advance
days in tourism industry.
3. Housekeeping in the New Normal

I have learned about the importance of Housekeeping. Housekeepers adapt to this new
environment. They must wear PPE while they are working in the hotel. And they
spray antiviral cleaning in public high touches area. They will put some tape or sticker
in places where people congregate to mark a feet of distance for social distancing
protocol.

4. Restaurant/ Dine in- the New Normal Procedure

I have learned the proper procedure of entertaining guests when they dine in, Because
of this pandemic restaurant industry has seen more changes. By using mobile app to
facilitate ordering, paying and delivery and pick up of the ordered of the customer
because restaurant always innovating. All it takes is n infusion of technology into the
space to really help each and everyone of us to feel normal again.
5. Cruise ship in the new normal operations

I have learned the new normal operation of Cruise ship, and how Cruise ship is
heavily affected by the pandemic resulting in a industry wide in their operation. Some
cruise ship experience outbreaks prior to the execution of these order thee outbreak
result response plans where develop under rapidly evolving circumstances. These
outbreaks serve as example of early infection control response in our industry.

6. Airline and Travel Agencies in the New Normal Operations

I have learned the duties and responsibilities of airline attendant, the new normal
operations, the standard procedures, and the Airline industry stopped their operation
for months while some continued to operate and the pandemic have been blocked of
some seats on plain or limited numbers of ticket sold hence resulting to reducing the
number of passenger. Their practice for this new normal are likely to shape the future
of flying and this could mean more expensive airfares.

7. Personality Development During the Pandemic

I have learned the true meaning of personality and this pandemic has indeed changed
my personality it had me feeling sorry for all the millions of people who have it and
sorry for the families and friends who lost their lives to this invisible killer. After
some quarantine I become more active and I appreciated God’s Blessing to me.
CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

Epidemic caused by COVID-19 is the largest pandemic that has affected the world in
the last hundred years and has caused devastating effects both on the world economy
and on that of the individual nations and, especially, the tourist field. These negative
effects have been due to: the drastic restrictions on mobility that were initially
decreed by the governments of most countries which have paralysed a large part of
productive and service activity, as well as transportation and movements between
territories, and which have cancelled the movement of tourists around the world; and
the reduction in disposable income of many families who have seen their incomes
disappear or decrease for a considerable period of time, which will affect tourist
spending capacity even after the measures of confinement and restriction of mobility
have been made more flexible, at least in the short and medium term.

In order to restore confidence in tourists, the tourism sector in general, and the
hospitality industry in particular, have mobilised with the aim of protecting tourists
from the virus by promoting—in the case of public and private tourism institutions—
and implementing—in the case of hotel establishments—action protocols to make the
stay of tourists in their facilities safer. One of the possible short- to medium-term
solutions is to try to take advantage of domestic tourism while restrictions on
international mobility continue to be maintained. Given this situation, the authorities
will focus, like many other countries that receive international tourism, on trying to
support domestic tourism, as has happened in other past crises situations. Thus, in the
meantime, public–private collaboration is crucial, as well as governmental measures
to support the tourism industry. The hospitality industry should be focused on
building trust in tourists, reinforcing their brand and adapting their operations to the
so-called “new normal”. Those strategies could be valuable in this period and in the
near future when the pandemic is controlled.

CHAPTER V

APPENDICES

A. Certificate of Training

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B. Online Training Proposal

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C. Documentation

Me arriving Algeo is
at the checking my
Hotel temperature
using
thermal
scanner
Algeo is Kelly is assisting
sanitizing me in the front
my luggage desk
before
going to the
front desk

After Algeo
sanitizing
my luggage
I’m ready
for check
out

Going to the check out room

Changing the soiled linens and duvet

I’m mitering the flat sheet and duvet

I’m doing the dusting procedure

After we do the housekeeping procedure in

the new normal. Algeo, Kelly and I taking a
rest