OSMEÑA COLLEGES

COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Osmeña Street, Masbate City

A Comprehensive on –The –Job Training in

BAYWALK GARDEN HOTEL AND RESTAURANT

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Hotel and Restaurant Management
Extension Blvd, Brgy Espinosa Masbate,
Masbate City, 5400

By:

Glocel R. Manzanilla
April 2019

I
 ACKNOWLEDGEMENT

First and foremost the researchers offer our sincerest gratitude to our

adviser, Mr. Manuel R. Ang,Hrm Dean ,whose encouragement, guidance and

support from the initial to the final level enabled us to develop an understanding of

the subject. Without his guidance and persistent help this project would not have

been possible.The staff of Baywalk Garden hotel and Restaurant for accepting

them to become their client, giving us the opportunity to make an information

system, and the processed that was discussed tous, thanks to all.To our parents,

we would like to thank to them for supporting us in our daily lives, for going to

school everyday, and having them by our sides to guide us always, their

prosperity and love.

Last but not the least, to the one above all of us,the omnipresent God, for

answering our prayers for giving us the strength to plod on despite our constitution

wanting to give up and throw in the towel, thank you so much Lord.

Glocel R. Manzanilla

II
 DEDICATION

This project is dedicated to our Parents who have never failed

to give us financial and moral support, forgiving all our needs during

the time we developed our system and for teaching us that even the

largest task can be accomplished if it is done one step at a time.

This thesis is dedicated to our Adviser Mr. Manuel R. Ang, Hrm

Dean, without his continued support and counsel we could not have

completed this process.

. 

III
 APPROVAL SHEET

A Narrative report entitled “A Narrative Report in On-The-Job

Training undertaken at Baywalk Garden Hotel and Restaurant
located at the boulevard Extension, Masbate City. Prepared and
Submitted by Glocel R. Manzanilla in partial fulfillment of the
requirements for Bachelor of Science in Hotel and Restaurant
Management, is hereby endorsed for approval.

Accepted and approved in partial fulfillment of the requirements for

the
degree of Bachelor of Science in Hotel and restaurant Management

Mr. Manuel Ang, MBM

Department head – Hotel and Restaurant Management

___________________________
Date

IV
 TABLE OF CONTENTS

Title Page i
Acknowledgement ii
Dedication iii
Approval Sheet iv
Table of Contents v
Introduction 1
Brief History 2
Organizational Set-up 3
Location Map 4
Areas/ Departments Assigned
Analysis
 Areas of concern 5
 Strengths 6
 Improvement/ weakness 7
Conclusion and Recommendation 8

Appendix
 Certificate of Completion 9
 Evaluation Form 10
 Individual Daily Diary 11
 Sample Menu/ Services
 Pictures/ Documentation

V
 INTRODUCTION

On-the-Job Training (OJT) helps the students how a job works and

provide sufficient knowledge to the field they had chosen. OJT is

part of college curriculum that aims to train and orient students

about their future career. OJT is very important not only to teach

students their chosen career but to show students the reality about

working. The goal of the OJT program is to place the participants in

occupations that will enhance their prospects for long term

employment and will ultimately permit employment competencies,

through exposure in an actual work setting, to the processes, work

tasks, and tools and methods of a specific job or group of job

I started my on-the-job training in Sarrosa International Hotel and

residential suites last November 16, 2017. My first station is in the

Banquet Department. This is the station that I enjoy the most and I

learn a lot even if sometimes I feel so tired because of the

responsibilities and duties we are doing. The first thing they do is

introduce me in the banquet staffs, orient us the rules and regulation

of the hotel department and those things that we should do during all

the functions we will be in charge. My second station is in the

housekeeping department which I believe a little bit hard and

challenging for us a first timer in this kind of work yet I learned a lot

of things.

VI
BRIEF HISTORY

VII
One of Cebu's finest business hotel, Sarrosa International Hotel and
Residential Suites offers an idyllic blend of comfort and convenience
right at the heart of the growing metropolis.
Easily accessed by public transportation; it is only 15 minutes from
the Cebu - Mactan International Airport and the industrial zones
of Mactan &Mandaue; and 10 minute drive to Cebu's major
shopping malls.The hotel boast of its 181 well-appointed, spacious
and cozy hotel rooms and a 48 fully furnished residential units; a
modern business center for executives and businessmen, an indoor
swimming pool, a fine-dining restaurant and function rooms for all
special occasions and events.Its facilities, topped with the excellent
and gracious service of its professional and courteous staff
makes Sarrosa International Hotel the best choice of leisure and
business travelers alike.
Truly a world-class business hotel... your home away from home.

ORGANIZATIONAL SET-UP

VIII
LOCATION MAP

IX
AREAS/ DEPARTMENT ASSIGNED

Banquet Department

X
 Banquet is a place where many guest having their Food and
Beverage together. You can say Banquet is a proper place of party.
Thousands of peoples have their Food and Beverage as well as
Lunch or Dinner in Banquet Hall. But this party is held and fixed with
Date, time and Price. Like you want to hold a party with 500 peoples
then you have to fix Date, time and price of the food and Banquet
hall. Some Banquet charges some money as rent of Banquet hall.

Basically, Banquet is a place which can use for having food &

beverage with prearranged number of peoples on prefixed date &
time agreed menu & price.
Banquet is the very important part of F&B section. If you think about
F&B or Restaurant then you must have to think about Banquet hall,
Because Banquet is a right place to have Food and Beverage.
Without Banquet Hall, there are no place for having Food in a
Restaurant and According to myself without Banquet hall a
restaurant is not suitable to run and unable to run.

However, if you want to run a restaurant or want to build up your

career in a restaurant then you must have to learn about Banquet
and enlarge your knowledge about F&B, Restaurant, Banquet hall
and Service.

AREAS/ DEPARTMENT ASSIGNED

Housekeeping Department

XI
 A housekeeping department might not be as celebrated as income-
generating positions such as sales, but housekeeping employees
are essential to keeping businesses running smoothly. Some
businesses, such as hotels and hospitals, might have large
housekeeping departments. Smaller companies that own their own
buildings and government organizations, including schools, are likely
to have at least a few people on the housekeeping payroll. No
matter what, the duties of a housekeeping department remain the
same.
In general, housekeeping departments are in charge of keeping
buildings clean. They sweep, mop, dust, vacuum and clean the
bathrooms. Housekeeping staff also clean windows and public
areas, and they often remove trash and deposit it in the building's
dumpsters. Many refill toilet paper rolls and hand soap in the
bathrooms, and keep an eye out for issues such as burned-out light
bulbs that need replacing, sometimes changing the bulbs or telling
maintenance about the issues.
In addition to basic duties, hotel housekeeping employees change
sheets and make beds in the guest rooms. They keep the rooms
stocked with clean cups, coffee supplies, towels and other bathroom
items, such as shampoo. These staff members often must pass
background checks because they have access to guests' private
belongings, including cash and jewelry left in the rooms. In the
laundry room, some housekeeping employees wash, dry and fold
sheets and towels. Housekeeping staff often deliver additional items
guests request, such as extra pillows or blankets.

ANALYSIS

XII
 Areas of Concern
The Banquet Server performs all tasks associated with setting up,
serving, and breaking down of function rooms where banquet food
service activities are performed. He / She is responsible for the
prompt, courteous, smooth and efficient service of food and
beverage to guests during banquet and outdoor functions.
Housekeeping department responsibilities. Make sure that guest’s
expectations of cleanliness are met. Known as front of the
house,which includes entrace,lobby,front desk,corridor and lift or
elevator. Must look their best at all times. but due to some other staff
are not following the proper standard of the hotel that sometimes the
guest’s didn’t satisfied the cleanliness of the room.

CONCLUSION AND RECOMMENDATION

From the above discussion it can be concluded that in a service

related business as in case of a hotel the need of education and
training cannot be ignored. The basis of a strong and loyal customer
base that is satisfied and happy with the services, there is a need to
provide proper and systematic training to the staff members right
from the front desk employees to the sales force of the hospitality
workplace. Executives are also required to be trained on a different
front to acquire some special skills required to be successful in
hospitality workplace which is characterized with high attrition rate
and low job satisfaction among employees. Computers can be used
as an efficient and low cost medium of providing training to
employees of a hotel. However, there is a need to install suitable
equipment as per the designed training program so as to make the
whole system affordable even for a small scale service oriented
company.

DOCUMENTATION

Banquet Department

XIII
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