KITCHEN IMMERSION

TOUR
EVALUATION
Name of Student: Shekinah Keziah M. Barachina Student ID #:
Date: Batch #: 3

Name of Business: LILY OF THE VALLEY

Address: Sitio Ampasit, Wangal- Motorpool Rd., La Trinidad Benguet
Specific Facility/ies Visited: Nursery, Composting Area, Farm
Person-in-Charge: Jefferson Laruan

Summary of Activities in the Establishment

Time Frame Activity/ies

8:00 am – 10:00 Arrival at the farm and tour on the farm animals.
am Demonstration on how to properly butcher a chicken.

10:00 am – 11:00 Tour on the organic farm (nursery, composting area)

am

11:00 am – 12:00 Team building activity

pm

12:00 pm – 1:00 Presentation of the prepared traditional dishes (pinikpikan)

pm and lunch
FOOD FLOW OBSERVATION/S
The menu that they plan was Ala
PLANNING Carte and was composed of
healthy and nutritious foods.
Their food items were purchased
PURCHASING from their own farm.
Mr. Laruan oversees the
INVENTORY inventory of their plants.
The food items were fresh and
RECEIVING clean.
They store the meat products in
STORING the fridge when they are still not
ready to be cooked.
We didn’t have the chance to see
ISSUING how they issue the food items.
We didn’t have the chance to see
PREPARATION them prepare the dishes.
We only saw them cooked the
COOKING pinikpikan and they used
traditional cooking method (wood
and fire).
It was a self-service meal and
SERVICE everything were already on the
table.
We separated the food waste
CLEANING from the pile of dishes.
REMARKS
I love that their food
items/dishes are
nutritious.
Their products were
fresh and organic.
Mr. Laruan was a good
manager and farmer.
We had salad and I saw
how fresh the vegetables
are.
I didn’t had the chance
to take a look inside their
kitchen.
N/A
N/A
The traditional cooking
method they used made
the pinikpikan more
delicious.
It was fun to experience
eating and hear Mrs.
Laruan explain their way
of cooking.
We practiced proper
waste management.
Name of Business: HILLSTATION
Address: Casa Vallejo, Upper Session Rd., Baguio City
Specific Facility/ies Visited: N/A
Hotel’s Person-in-Charge:

Summary of Activities in the Establishment

Time Frame Activity/ies

1:00 pm – 1:30 Arrived at Hillstation and went to our table for late lunch.
pm

1:30 pm – 3:00 We started eating the five course meal.

pm

3:00 pm – 3:30 We took some photos and left the restaurant.

pm
 RESTAURANT ALA CARTE KITCHEN
FOOD FLOW OBSERVATION/S REMARKS

PLANNING N/A N/A

PURCHASING N/A N/A

INVENTORY N/A N/A

RECEIVING N/A N/A

STORING N/A N/A

ISSUING N/A N/A

PREPARATION N/A N/A

COOKING N/A N/A

Hot food was served hot and cold
SERVICE food was served cold.
The wait staff cleaned the table
CLEANING every time we were done eating.
The wait staff are polite
and kind and they
introduced the dish
before serving.
They would ask first if
we’re done eating before
getting the plate.
Name of Business: LEMON AND OLIVES GREEK TABERNA
Address: 26 Outlook Dr. S., Baguio City
Specific Facility/ies Visited: Kitchen, Storage and Preparation room
Person-in-Charge:

Summary of Activities in the Establishment

Time Frame Activity/ies

3:30 pm – 4:00 Arrived at Lemon and Olives.

pm

4:00 pm – 5:00 Visited their garden and their kitchen, storage room and
pm preparation room

5:00 pm – 6:00 Food was served and we ate for dinner.

pm
 RESTAURANT ALA CARTE KITCHEN
FOOD FLOW OBSERVATION/S REMARKS

PLANNING N/A N/A

PURCHASING N/A N/A

INVENTORY N/A N/A

RECEIVING N/A N/A

Dairy and frozen products were Their storage room were

STORING stored in different fridge. clean and organize.

The only needed ingredients were The other chefs prepare

ISSUING issued from the preparation area. the ingredients especially
the meat and seafood
products.
The chefs were already preparing They were using gloves
PREPARATION the meat and poultry products for and clean utensils for
cooking. preparing the food
items.
There were assigned chefs per They were very
COOKING station and everyone was communicative.
practicing proper kitchen safety
and hygiene.
The wait staff properly served our They immediately attend
SERVICE food. to our requests.

They clean the dishes once we’re The wait staff were
CLEANING done eating. polite.
Insights

Managing operations such as Hotel Kitchen Operations is a

very challenging thing to do. It requires you to be focus on
the day to day operations since a hotel is big facility. You
encounter different customers everyday and you have to
Hotel Kitchen maintain the quality of fresh and delicious food to
Operations maintain the food quality of the hotel and also to give an
impression to the customers. The Hospitality industry
gives you an opportunity to learn new things.

Restaurant kitchen operations is much harder than Hotel

Restaurant Kitchen operations. Since in a restaurant, the number of
Kitchen customers are much more packed than of hotels. It is
Operations harder to maintain the food quality and to serve enormous
number of people every day. I have so much respect to
them because they don’t just fill our stomachs but also
serve delicious food despite of a busy day.