I.

INTRODUCTION

A. IMPORTANCE OF THE STUDENT INTERNSHIP PROGRAM

Being part of the industry as Bachelor of Science in Hospitality Management, it is

a must to experience first - hand the different tourism products that a place can offer.

Nueva Vizcaya State University designed a curriculum for students to have the best

learning experience they can have and gain actual knowledge in the international

scheme. With all the joint efforts of the university and the students taking the said

course, all events and caters were successfully executed for such educational training

and experience was chosen. Nueva Vizcaya State University is located at Heroes Blvd,

Bambang, Nueva Vizcaya.

Student internship programs are essential to successful outcomes after

graduation. Classroom environments may involve with discussion, debate, peer

interaction, and shared learning experiences, but it is important to seek opportunities to

apply and develop the academic concepts learned in a professional setting as well.

Learning, growing, and most importantly, preparing for life and a career, is what college

all about.

For us students, an OJT program provides opportunities to go through the actual

methodologies of a specific job using the real tools, equipment, and documents. In

effect, the work place becomes a development venue for us student trainee to learn

more about our chosen field and practice what we have learn from academy.

On the other hand, a valuable OJT program also profits the companies who

accept trainees. First OJT or intern provides extra manpower for a less significant labor

cost than a regular employee. Most of them are all eager to learn the ropes so chances

1
are high that they’ll be given a chance to work on the same company as an employee

after graduating.

Employers can use this internship strategy as method in recruiting employees.

Since the trainer or supervisor can follow the trainees’ progress, he can gauge based on

performance, behavior and attitude if the trainee will make good recruit after the

completion of his internship.

We trainees can bring fresh ideas into the organization. Given the opportunity to

converse our minds freely and without fear, we may be able to contribute significantly in

brainstorming sessions or research and eventually help improve the organizations

productivity.

While training the interns, employers are in fact also teach their employees to

guide the trainees by stretching their patience, develop teaching skills and make them

more sensitive to the needs and mind set of the younger generation. The course of

supervision also teaches them how to share what they know and be receptive to

questions. Hence, the internship also becomes an avenue in training for future

managers of the company.

B. OBJECTIVES OF STUDENT INTERNSHIP PROGRAM

Internship program can bring fresh ideas into the learners. Given the

opportunity to speak their minds freely and without fear, they maybe able to

contribute significantly in brainstorming sessions or research and eventually help

improve the organizations productivity. While training the interns, employers are

in fact also teaching their employees to process of guiding the trainees stretches

their patience, develops teaching skills and makes them more sensitive to the

2
needs and mind set of the younger generation. The course of supervision also

teaches them how to share what they know and be receptive to questions.

Hence, the internship also becomes an avenue in training for future managers of

the company.

Accommodating on-the-job trainees can truly be beneficial not only to the

trainees but also to the companies that provide opportunities for this type of

learning. There is wisdom in the front lines. Such training can be an investment

that will be valuable to the company later on. This is also why trainees should

take their internship seriously as it can become a powerful tool and possibly even

a source of recommendation when they take that big lift from being students to

career professionals.

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 C. TIME AND PLACE OF INTERNSHIP PROGRAM

The student Internship Program was undertaken at the university compound due

to the current situation of the pandemic (Covid–19). Based from the CHED advisory,

internship program should be done in an in-campus activities.

The Trainee took the student Internship Program at Nueva Vizcaya State

University- Bambang Campus CIT Dean’s Office from June 21, 2021 to July 16, 2021.

The Student Internship Program is at 8:00 am to 5:00 pm from Monday to Friday.

2 day-off every week.

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II. BODY OF THE STUDENT INTERNSHIP PROGRAM

A. CORPORATE/ AGENCY BACKGROUND

1. NATURE OF THE AGENCY

The trainee was assigned at the NVSU Auxiliary Service which was designed to

manage all function with in the school premises like trainings and seminars, extension

programs, and many more. Under this department they were the one who manages the

cafeteria, the training center, the dormitories, the ID processing and the medical

department

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 2. MISSION/ VISSION/ GOAL STATEMENT

NUEVA VIZCAYA STATE UNIVERSITY

Vision

A premier university in a global community.

Mission

To develop an empowered, productive, and morally upright citizenry through high

quality, innovative, and relevant instruction, research, extension and entrepreneurship

programs adhering to international standards.

GOALS OF THE COLLEGE OF INDUSTRIAL TECHNOLOGY

The College of Industrial Technology aims to develop Industrial Technologists

who are required with the necessary knowledge, manipulative skill, and work values

required for employment, locally and abroad, in the value’s occupational trades.

COLLEGE OF INDUSTRIAL TECHNOLOGY

Vision

As a center of excellence of technological education and technical training which

will promote and produce world class human resources needed for building a global

village worthy of the university state.

Mission

To train and produce world class workforce and provide opportunities where by

the clientele may acquire the necessary skill techniques, interest and speed to make

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them self-reliant and production worker who embody the ideals and aspiration the

college.

PHILOSOPHY

An institution of higher learning is potent and viable only when it can effectively

and efficiently integrate and utilize its resources towards the development of well-

rounded and productive learning individuals who will become dynamic leaders/citizens in

their respective communities.

CORE VALUES

A – Academic Excellence. Delivery of relevant and responsive programs, quality

instruction and acquisition of highly competitive skills.

C – Cultural Diversity. Equitable access to education for students/clients of diverse

ethnic identities and sustained commitment to nourish indigenous cultures.

T – Technological Advancement. Continuing innovations for enhancing resource

utilization and management towards improved and harmonious living conditions.

S – Social Responsibility. Initiatives and priorities in contributing expertise to create

positive impact on the University’s service areas to attain the highest standards of

organizational citizenship.

GOALS OF THE COLLEGE OF INDUSTRIAL TECHNOLOGY

The College of Industrial Technology aims to develop Industrial Technologists

who are required with the necessary knowledge, manipulative skill, and work values

required for employment, locally and abroad, in the value’s occupational trades

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OJECTIVES OF THE COLLEGE OF INDUSTRIAL TECHNOLOGY

To provide Technological knowledge and information that will enable the learner

to analyze job problems, determine appropriate solutions, and perform solving tasks in

industrial/business establishments.

1. To develop technological skills in a particular field or specialization.

2. To include desirable values and work ethic factor for national development.

3. To provide a general education that will prepare the student interact effectively

within his social and occupational milieus.

4. To develop entrepreneurial competencies that will lead employment.

5. To produce quality relevant industrial technologists needed for local and global

employee.

OBJECTIVES OF THE COURSE PROGRAM

1. To develop entrepreneurs, manager or qualified staff personnel for the hotel and

food services industry.

2. To assist in the development, growth and promotion of professionalism in the

hotel and food industry.

3. To provide realistic, simulated instructional laboratories for hotel and food

services operations and tourism management.

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4. To provide experiential learning through actual involvement and

community development projects.

5. To contribute to the attainment of national development goals through manpower

development, values education and community involvement.

6. To undertake outreach and extension program that allows the application of

managerial and entrepreneurial skills in generating livelihood opportunities

thereby improving of life of Filipinos.

3. HISTORICAL AND BACKGROUND OF AGENCY/ OFFICE

History of NUEVA VIZCAYA STATE UNIVERSITY

The Nueva Vizcaya State University is the result of the fruition of the Nueva

Vizcaya State Institute of Technology (NVSIT) and the Nueva Vizcaya State Polytechnic

College (NVSPC). The two schools were the two biggest state-run colleges in the

province of Nueva Vizcaya. The NVSIT has a total area of 148.5 hectares situated at the

foot of the scenic Bangan Hill in Bayombong, the capital town of the province and the

NVSPC on the other hand, has an area of 14.21 hectares in Bambang, the center of

trade and commerce of the province.

The NVSIT started from a farm settlement school in 1916 offering only

intermediate curriculum. Two years after, a secondary curriculum was added to its

former program, later renaming the school as the Bayombong Rural School, then as the

Nueva Vizcaya Rural High School (NVRHS) in 1930.However, school operations in the

country were suddenly stopped because of the war with the Japanese forces in 1941.

After the war, NVRHS resumed its operation in 1945 but it was split into two entities: the

9
NVRHS (now the NVSU) and the other as the Nueva Vizcaya High School (now the

Nueva Vizcaya General Comprehensive High School).

During the post-war years, businesses started to boom in Bambang which paved

the way for an educational institution to cater to the growing population of the

municipality. As a result, the Municipality Council of Bambang passed a resolution on

July 11, 1946 for the establishment of a Junior High School in the southern part of the

province. With the intensified campaigns of raising funds for the proposed school, the

amount of P19,720.00 was accumulated and initiated the realization for a JHS. In the

same month, the Southern Nueva Vizcaya Junior High School (SNVJHS) formally

started its operation and a year after; it was renamed as the Bambang High School

(BHS).

Both NVRHS and BHS had undergone remarkable transformations geared

toward betterment, responsive to a dynamic civilization. Development in terms of

physical facilities, manpower and system of education were given top considerations.

With the strong support of political leaders of the province led by then Congressman

Leonardo Perez, the upgrading of the different sectors of its respective district especially

the educational component was realized. The NVRHS was converted into Nueva

Vizcaya National Agricultural School (NVNAS) in 1956, made possible by virtue of

Republic Act 1580 sponsored by Cong. Perez. In 1964, another conversion took place

when the NVNAS was changed into Nueva Vizcaya Agricultural College (NVAC) through

the legislation of R.A 4055, also authored by Cong. Perez. He likewise sponsored R.A

1971 converting the BHS into the Nueva Vizcaya School of Arts and Trades (NVSAT) on

June 22, 1957.

The NVAC marker has been a historical emblem built at the left wing of the

facade leading to the Administration building of the Bayombong campus. The unveiling

10
of the NVAC marker was held on June 18, 1965 with then Hon. Senator Leonardo

Perez. Eventually on May 22, 1973, NVAC was converted to NVSIT by virtue of

Presidential Decree 196. With the increasing clamor for more degree courses, NVSIT

responded and provided expansions of its course offerings. Initially, the courses offered

were basically agriculture and related fields.

Similarly, the NVSAT in Bambang was converted into NVSPC in June 1983 by force of

Batas Pambansa Bldg. 495 authored by Hon. Perez and Hon. Carlos Padilla.

Both NVSIT and NVSPC have distinct areas of excellence catering quality

education to Novo Vizcayanos, those coming from neighboring provinces and other

parts of the country. It was then reckoned that the merging of the two campuses would

strengthen the pursuit for quality education. The goal of becoming a single institution

with a university status was made possible through the collaborative efforts of all officials

of both campuses and the imposing support from the political heads of the province.

A Technical Working Group (TWG) was organized to conduct a feasibility study

on the merging of the two campuses and this was initiated by then Hon. Cong. Padilla.

The key officials of both campuses made up the TWG and had their initial meeting on

July 13, 2001. The establishment of NVSU was steered by the constitutional mandate as

stated in Sec. 2 paragraph 1 of Article XIV and in Batas Pambansa Bldg. 232 (Education

Act of 1982) that the state shall establish, maintain, and support a complete, adequate,

and integrated system of education relevant to the needs of the people and of society.

The passing of House Bill No. 2232 (An Act Constituting the Merging of the Two

Campuses into NVSU) authored by Hon. Padilla was a big leap in the history of both

campuses. Eventually, the painstaking bid for university status was over when R.A 9272

11
lapsed into law on March 20, 2004. The university status is a big call for bigger

challenges and greater accountabilities.

The first year of operation of NVSU was propelled by the combined dedication of

its workforce under the leadership of the Officer-In-Charge Atty. Lilia Garcia. It was

during Garcia term when the integration of various operations of both campuses and the

simplification of bureaucracy were formulated as a result of the conduct of various

workshops/ seminars on leadership, team-management building and strategic skills

development. Under the same administration, the university came up with its official logo

embodying its vision, mission and goal.

Finally, after the two-year search for NVSU president, Dr. Marilou Gilo- Abon was

pronounced by the Board of Regents as the first university president on May 31, 2005.

Dr. Abon was the president on May 31, 2005. Dr. Abon was the former vice president for

academic affairs and concurrently dean of the College of Arts and Sciences of the

Central Luzon State University. With her leadership, she yearned not only for NVSU to

aim for a culture of excellence but also to advocate a culture of peace which should be

the supreme advocacy of a country that is in political turmoil. Indeed, academic

institution plays a vital role in the molding of citizens of this nation; thus, NVSU stands

steadfast with its advocacy.

After four years of fruitful administration, Dr. Abon was re-appointed by the

members of the Board of Regents for a second term. However, the flourishing university

was in mourning with the untimely demise of Dr. Abon on April 23, 2010. The

gargantuan task left by the Abon leadership was taken over by Dr. Romeo S. Quilang,

President of the Isabela State University, as officer in-charge (OIC) through BOR

Resolution No. 68 s. 2010 which took effect on April 26, 2010. Nevertheless, due to the

need for a full time care taker of the University, Dr. Leodevico M. Fronda was appointed

12
by the BOR as OIC in place of Dr. Quilang by virtue of BOR Res. No. 25 s.2011 effective

September 26, 2011. The term of Dr. Fronda ended on April 1, 2012 when the University

Board of Regents through a search committee headed by Dr. Saturnino M. Ocampo, a

former CHED Commissioner has finally affirmed Dr. Florentina S. Dumlao as NVSU

President. Dr. Dumlao took her office on April 2, 2012 by virtue of BOR Res. No. 26, s.

2012. Under the Dumlao leadership, the crafting of the NVSU Five-year Development

Plan/Investment Plan (2012-2017) is given due priority for the university to chart a clear

direction as preparation for a bolder journey taking off from the great accomplishments

of the past administrations. It is the intention of this new leadership put all the university

components in their proper places in order to achieve the NVSU ultimate vision, mission

and goals.

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4. ORGANIZATIONAL STRUCTURE

AUXILIARY SERVICES AND TRAINING CENTER ORGANIZATIONAL STRUCTURE

REGENT RUTH R. PADILLA

OIC, UNIVERSITY PRESIDENT

ARACELI V. DOMAGAS, PhD

Vice President, Administration CARLO F. VADIL, PhD
and Finance Campus Administrator

JOAQUIN B. CERA
MARVIN JAY A. TAGNONG RHEA C. ACPAL
Director, Auxiliary
Campus Coordinator, Secretary
Services
Auxiliary

ERMELINDA P. DEPAYSO MICHELLE A. ABALOS

Project in-charge, TC Project in-charge, Catering Services

MARY GRACE C. LAGMAY

14
University Cook
 PETER ALVIN M. DELA CRUZ
Administrative Aide

B. WORK EXPERIENCE

1. Accomplishment/ Activities

During my second semester as a student trainee, I was assigned at the College

of Industrial Technology, Auxiliary Services. The training started on June 2021. As Usual

the COVID-19 pandemic brought a lot of trouble again, it did not allow us to go for a

national level student internship and it delayed the start of our on-site internship for the

second semester, but before starting the on-site internship there were some meetings

conducted by our new S.I.P adviser, Sir Dondon T. Dagdag. It was conducted through

messenger room. Our adviser always gave us updates regarding our internship, he met

us virtually and sometimes face to face every week to check and discuss important

matters on what are the things we do while were not yet on our on-site training. The

webinar lasted for a day, in this webinar Dr. Mary Gay T. Aguila the Campus Coordinator

for Research discussed the proper resume and application writing, while Ma’am Mary

Anne B. Lorenzo shared her knowledge on developing one’s personality and leadership

and Dr. Jesusa L. Naui gave her insight on the proper work values in the workplace.

Personally, I have learned a lot on this webinar, and I am very grateful that this learning

will be very useful to me in the future.

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 An interview was conducted by our S.I.P. adviser, but it was different this time

instead of going to a face-to-face interview, we did it virtually. This is one of our

requirements, this activity is a big help because we were being trained by a professional.

The on-site internship began, this time it was different because we were only

required to finish a maximum of 200 hours. The work is the same as usual because the

second semester is still modular learning, modules were distributed and retrieved.

Documents were being sent and signed by the different offices inside the university.

During the second semester it was more challenging because we had our on-site

training while doing our home-based project, it was a great help on our part since I had

my group mates with and we were assisted by our supervisor and adviser. Work has

been lighter since there have been additional interns that was also having their on-site

training in the office. The second semester were spent a lot in the beautification of the

BSHRM garden, and with this we improved our lay-outing skills and gained new

knowledge.

The second semester ended with a presentation of our home-based project and

our accomplishment report. Even though the second semester was spent a lot more

virtually, I still learned a lot of things, from the webinars and virtual meetings that was

conducted. The on-site was also a success because we have accomplished a lot of task.

As a whole, it was still disappointing because we were not able to go on a

national level of internship, but it was still successful. I have learned a lot from many

people, I have gained a lot of friends, some of them were my fellow interns and some

were faculty and staff. Overall, the training was a great experience, learning from our

dean is a great opportunity, her wisdom, enthusiasm and professionalism helped the

most in this training, and it helped me a lot in improving my skills.

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 June 22, 2021, Sir Marvin oriented us regarding on how our training will be. I was

stationed at his office and if ever I don’t have anything else to do, I will lend a hand at the

cafeteria.

On my first week from June 22 -25, 2021, I sweep the floor and wiped the dust

out from the top of the file cabinets, tables and chairs at Sir Marvin” s room. Helped

prepare at the cafeteria and then washed the fabrics and chair covers that were used in

the previous program from the other day.

On my second week, I helped in preparation the ingredients, prepared the

snacks and lunch of the teachers and other faculty staffs who ordered from us to be

delivered to them. Then, washed the fabrics and chair covers after we had our lunch.

On my third week, in the morning, I went to the market to buy ingredients and

condiments that are needed for cooking. I helped skirting the table at the admin.

On my fourth week, I went to the market in the morning. Prepared snacks and

lunch then delivered them.

On my fifth week, I went to the market in the morning. Prepared snacks and

lunch then delivered them. Then, washed the fabrics and chair covers after we had our

lunch.

2. Problems Encountered

The date of our Internship Program was delayed due to Corona Virus Disease

(COVID) – 19. To take action for this, the number of hours of our internship decreased

into 200 hours, which was supposedly 500 hours for the National Practicum. However, to

cope up for the 300 hours, we are tasked to do a home-based project which is to do

gardening and beautification of the Hospitality Management lot by planting different

17
types of vegetables and herbal plants. Aside from that we were also required to attend

webinars with topics related to the hospitality and tourism industry.

III. SUMMARY, CONCLUSION AND RECOMMENDATIONS

A. SUMMARY

Student Internship Program Training is important and necessary to Student

because it’s a great way to apply the knowledge from the classroom to real-world

experience. Learning is one thing, but taking those skills into the workforce and applying

them is a great way to explore different career paths and specializations that suit

individual interests. The Trainee is taking up Bachelor of Science in Hotel and

Restaurant Management at Nueva Vizcaya State University- Bambang Campus. Student

Internship Program is a requirement for graduation with a required number of hours to

finish (200) hours. For the second semester I was deployed at the Nueva Vizcaya State

University Auxiliary Services Bambang Campus.

B. CONCLUSION

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 Basically, SIP is a requirement for all students in order to pass the course and it

is the stepping stone to embrace the real arena of life. One of the most important things

we’ve learned is that talent is enough, yet

In a nutshell, this internship has been an excellent and rewarding experience. I

can conclude that there have been a lot I’ve learnt from my work at the Auxiliary

Services. Needless to say, the technical aspects of the work I’ve done are not flawless

and could be improved provided enough time. As someone with no prior experience. I

believe my time spent in research discovering it was well worth it and contributed to

finding an acceptable solution to build a fully functional service. Two main things that I’ve

learned the importance of our time-management skills and self-motivation.

C. RECOMMENDATION

Student Internship Program provides a real-world experience for student who are

preparing for their future career.

The trainee would like to give simple advice but surely be helpful for the future

interns. As a new trainee, first you must know how to abide rules and regulations of the

company you are working with. Don’t be hesitate asking or to make follow ups if the

assign task given is not clear to you. Use your time efficiently and effectively, make sure

that for every task being assigned there must be a good result. Be responsible enough

to comply the duties assign by your supervisor. Be open to accept feedback from your

supervisor and colleagues and always keep good relationship with your co-workers.

Lastly most especially, don’t make complains to the task given to you.

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IV. REFERENCES

https://blog.suny.edu/2018/06/10-reasons-why-an-internship-is-important-to-all-students/

https://solael.gitbooks.io/internship-report/content/Conclusion/index.html

https://www.betterhealth.vic.gov.au/health/HealthyLiving/gardening-for-children?
fbclid=IwAR0uWRLgJ0w2aM_XmRzMhrJI-EeAAI6uQh0iJkg16lv3gYHviu28lJIhLr4

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APPENDICES

A. MEMORANDUM / LETTERS
1. ENDORSEMENT LETTER

21
2. STUDENT-TRAINEE CONSENT

22
3. PARENT’S CONSENT

23
B. Training Activity Plan/ Internship Plan

24
C. OPERATIONAL PLAN

I. TITLE: OPERATIONAL PLAN IN THE HOSPITALITY MANAGEMENT

DEPARTMNENT GARDEN

II. PARTICIPANTS: ALL BSHRM-4 STUDENT INTERNS

III. RATIONALE:

School gardening is often the voluntary requirement in public school / universities

as one of the contributions for the development and beautification of the surroundings, to

create more attraction and good ambiance for both students and faculty.

We intern students, as part of our home-based project which was the equivalent

for internship requirements for educational gardening and we made herbal planting

activities. It is one way of being responsible student to take care the environment and to

25
open-up our mind about the understanding the cause and effect as a good steward of

God as well as to achieve the goals of enjoying healthy food.

IV. OBJECTIVES:

• To beautify the Hospitality Management Department garden.

• To develop the Hospitality Management Department green house.

• To plant herbal and vegetables.

V. OPERATIONAL PLAN DESCRIPTION

The plan is to develop and beautify the Hospitality Management Department

garden and green house as part of home-based project of the Bachelor of Science in

Hotel and Restaurant Management fourth year internship program. The plan includes

the activities such as uprooting the weeds, cleaning and cultivating the area. After that,

the interns will plant the vegetables and herbal plants.

26
Learning/Tasks/ Specific Expected Period Expected Remarks
Activities Place of Output or Covered No. Of
Work Deliverables Hours to
Complete
the Task
Cleaned the HM Cleaned-up 6 hrs 8 hrs Dondon T.
area and Departmen the area Dagdag
removed weeds. t garden
Planted HM Planted 6 hrs 8 hrs Dondon T.
vegetables and Departmen vegetables Dagdag
herbal plants t garden and herbs
Arranged the HM Arranged the 3 hrs 4 hrs Dondon T.
potted herbal Departmen potted herbs Dagdag
plants at the t garden
green house.
Prepared by: BSHRM-4 Reviewed by:

__________________________ ______
DONDON T. DAGDAG, MSHM Date
OJT/SIP Adviser

Attachments: Remarks:
Evidences of
outputs/deliverables/documentation

27
28
D. DAILY TIME RECORD

29
30
A. PERFORMANCE EVALUATION RATING

31
B. CERTIFICATE OF COMPLETION

1. ONSITE CERTIFICATE

32
2. VIRTUAL INTERNSHIP CERTIFICATE

33
34
35
 C. MEDICAL CERTIFICATE

36
GALLERY OF PICTURES

We were tasked to prepare ingredients

37
Washed the table skirts and prepared snacks

38
Prepared the ingredients and skirted the table at the admin.

39
General cleaning at Room CBA 09

40
41
I was tasked to arrange supplies

42
I was tasked to re-arrange files

43
I was tasked to wash the dishes

44
Table skirting

45
Washing the table skirts and chair covers

46
CURRICULUM VITAE

April Rose Q. Perez

Address : #39 Tucay St. Poblacion Aritao, Nueva Vizcaya
Mobile no. : 09397222496
E-address : perezapril072@gmail.com

OBJECTIVE

Primary objective is to continue career development in a post of greater potential

and responsibility, which will provide challenge and stimulation for a high degree of job
satisfaction. Also, keen to undertake further study to gain a higher qualification to assist
long-term career opportunity.

PERSONAL INFORMATION:

Nick name : April GENDER : Female

AGE : 26 years old Date of Birth : April 15, 1993
Place of Birth : Nueva Vizcaya Nationality : Filipino
Premarital Status : Single Religion : Catholic
Height : 5’4” Weight : 56 lbs.
Language Spoken : English and Filipino

EDUCATIONAL ATTAINMENT:

Tertiary: Nueva Vizcaya State University

Bachelor of Science in Hotel and Restaurant Management
Fourth Year SY: 2020 – 2021
Bambang, Nueva Vizcaya

Lipa City Colleges

Associate Inn Hotel and Restaurant Management
Second Year SY: 2016 – 2017
N0. 10 G.A. Solis St., Lipa City, Batangas

Secondary: Nueva Vizcaya Institute

SY: 2006 - 2010

Primary: Aritao Central School

Población Aritao, Nueva Vizcaya,

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 SY: 2001 – 2006

SEMINAR AND TRAINING ATTENDED:

Hotel Familiarization Tour August 19, 2015

Makati Shangri-La
Manila

Fruit and Vegetable Carving December 14 ,2015

Demonstration and Workshop
Lipa City Colleges

14th Convention ,Exhibit and Events Management February 23 ,2016

Theme: “Leaving the Mark for Development of the
Society and Creating Opportunities through Hospitality”
Lipa City Colleges
Lipa City ,Batangas

Basic Food Safety Handling and Molecular Mixology September 28, 2016
Vikings Group Dine and Learn
SM Aura
Taguig , Manila

Food and Beverage Seminar October 01,2 016

Theme: Bridging Young Service Professionals to
Success through Education
Lipa City Colleges

Tourism Awareness Seminar September 24, 2018

PLTC Multi-purpose Convention Center
Solano ,Nueva Vizcaya

Perseverance to Proven Character Development October 05, 2018

From Inside and Out
Hotel and Restaurant Association of Baguio
William Cameron Forbes Ballroom of the
Baguio Country Club
Baguio City

Baking the Bakes Way Modern Baking October 05, 2018

Hotel and Restaurant Association of Baguio
Training Center of the Baguio Country Club
Baguio City

Bar Trends and Innovation November 15-16, 2018

Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

48
 Fondant Cake Making Business
Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

Hotel Trends
Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

Aces in the Hospitality Profession

Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

Trends in Research in Hospitality and Tourism

Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

Social Media Marketing

Theme: “Mitering the Future of Global Hospitality Professionals”
Nueva Vizcaya State University Bambang Campus
Bambang ,Nueva Vizcaya

Tourism Seminar September 17, 2019

Theme: TOURISM and JOBS: A better future for All

WORK EXPERIENCES :

Gasoline Girl Saveoil Gasoline Station

Banganan Aritato ,NuevaVizcaya
February 2012 – June 2012

Service Crew Jollibee

Solano ,Nueva Vizcaya
January 23, 2014 - October 04, 2014

Dinning Staff Shakey’s

SM Lipa
Lipa City, Batangas
November 06, 2016 – May 06, 2017

Sales Demo/Consignor Kultura Filipino

SM Lipa
Lipa City, Batangas
May 28, 2017 – December 31, 2017

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CHARACTER REFERENCES:

EVANGELINE H. CASTRO, PhD Dean, College of Industrial Technology

0935-420-4189

ERMELINDA P. DEPAYSO, MBA Instructor I

Nueva Vizcaya State University
0975-347-5715

MARVIN JAY A. TAGNONG, MSHM Instructor I

Nueva Vizcaya State University
0906-324-5417

MICHELLE A. ABALOS, MAT Project Manager, Cafeteria

Nueva Vizcaya State University
0916-992-1704

I hereby certify that the above information is true and correct to the best of my

knowledge.

APRIL ROSE Q. PEREZ

Student Intern

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