Abuena Nean Glory S. Narrative Report

VIRTUAL INTERNSHIP PROGRAM AT
BRILLIANT HOSPITALITY MANAGEMENT

SERVICES, INC.
Felix Huertas Street, Sta. Cruz, Manila
A NARRATIVE REPORT
Submitted to the
COLLEGE OF BUSINESS, ACCOUNTANCY AND PUBLIC ADMINISTRATION
ISABELA STATE UNIVERSITY
Echague, Isabela
In Partial Fulfillment of the Requirements

For the Degree
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
NEAN GLORY S. ABUENA
2022
VISION, MISSION, COLLEGE GOAL AND OBJECTIVES
OF THE PROGRAM
VISION
A leading research university in the ASEAN Region.
MISSION
Isabela State University is committed to develop globally competitive human,

technological resources and services through quality instruction, innovative research,
responsive community engagement and viable resource management programs for
inclusive growth and sustainable development
COLLEGE GOAL
The College aims to equip its students with the necessary conceptual, human and
technical knowledge, skills and competence in the different field of specialization in
preparation for their complex function as professionals and responsible citizens in the
world of work.
OBJECTIVES OF THE BSHM PROGRAM
1. Provide food & beverage service and manage the operation seamlessly based on
industry standards.
2. Plan and implement a risk management program to provide safe and secure
workplace.
3. Conduct research and extension activities in the fields of hospitality Management.
4. Exhibit proficiency in oral and written communication and acquire basic
communication and interaction skills in foreign language for global
competitiveness.
5. Undertake tasks, functions, duties and activities in the operation of hotels and
restaurants in accordance with the competency standards.
6. Perform work activities effectively and efficiently to the standards expected to the
operation required in the hospitality sector.
7. Work with the variety of technologies in accordance with the competency standards
to be locally and globally competitive.
8. Demonstrate the values of fairness, transparency, accountability, hard work,
honesty, patience, diligence, innovativeness and risk taking.
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APPROVAL SHEET
This narrative report attached hereto entitled “VIRTUAL INTERNSHIP
PROGRAM AT BRILLIANT HOSPITALITY MANAGEMENT SERVICES,
INC.”, presented and submitted by MS. NEAN GLORY S. ABUENA in partial
fulfillment of the requirements for the degree in BACHELOR OF SCIENCE IN
HOSPITALITY MANAGEMENT is hereby endorsed for approval.
ARLENE L. REMIGIO
OJT Coordinator
__________________
Date
________________________________________________________________
Accepted and approved in partial fulfillment of the requirements for the Degree in
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION.
JOAN TOMAS-RUIZ, DPA

Dean, College of Business, Accountancy
and Public Administration
Recorded by:
MELODY E. LIM
College Secretary
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ACKNOWLEDGEMENT
The Author modestly express their gratitude and appreciation to
everyone who helped them complete their virtual training during the
pandemic.
To their OJT Coordinator, Ms. Arlene R. Remigio, who is always
there to remind the trainees about their responsibilities and assisting them
to finish all the requirements in this narrative report.
To the institution where the trainees studying, Isabela State
University- Echague Campus, they continuously growing as a Bachelor of
Science in Hospitality Management students.
To the founder and president of AHTOMP, Mr. Antonelle Albano,
thank you for inspiring me to help less fortunate people, for your advice to
always thanks to God and pushing me to reach my dreams in life.
To their loving and supportive parents who is always there until they
finish this report. For their moral and financial support and love that make
them more inspired in making this narrative report.
Above all, The Almighty God who helped them and guided them
through hard times and giving wisdom to finish their narrative report. With
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love and gratitude, they thank Him for guiding them during their online
training despite this pandemic.
The Author
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EXECUTIVE SUMMARY
As a fourth-year college student, On the Job Training is one of the requirements
to fulfill before graduating but then since we face a lot of challenges, primarily the
pandemic. The mode of the training was altered and Isabela State University mainly the
College of Business, Accountancy and Public Administration (CBAPA) agreed to adopt
the virtual training. They selected the Brilliant Hospitality Management and Services Inc.
as the host agency for this year’s virtual training since they’re the one who offer topics
that are relevant to our course.
Lecturers are good and well experienced but remains not that effective, possibly
because the instrument that was used, which is the internet. Students are more abstracted
which is dissimilar when it was done face to face training
On-The-Job Training is one of the best training methods because it is planned,
organized conducted at the host agency. OJT will generally help me as a student to
increase my productivity and skills.
The thing there is nothing such as a “perfect environment”, either at school or
workplace, people tend to feel exhaustion and tiredness because it is inevitable. Either
way, people must look on the bright side and the benefit of the training that could
improve one’s character and skills, discover unusual things, and most importantly, it is to
learn. Opportunities are everywhere and OJT is a stepping stone to progress in exploring
one’s career path for a better future.
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TABLE OF CONTENTS
Page No.
Title Page i
Vision, Mission, College Goals and

Objectives of the Program ii
Approval Sheet iii
Acknowledgement iv
Executive Summary vi
Table of Contents vii
I THE TRAINING PROGRAM
A. Importance of the Training 1

B. Objectives of the Training 2
C. Time and Place of the Training 2
D. Strategy and Limitation of the Training Program 3
II COMPANY PROFILE
A. Historical Background of the Company 5

B. Vision/Mission 6
C. Organizational Chart of the Company 7
D. Profile of Resource Person/Lecturers 8
III OPERATIONAL ASPECTS
Virtual Session Progress Reports:

Virtual Session 1 13
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IV SELF-ASSESSMENT
Competencies Gained and Learning Experiences

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Impact to Field of Specialization 21
V CONCLUSION AND RECOMMENDATIONS 22
VI APPENDICES 23
Appendix A. Curriculum Vitae 23

Appendix B. Certification of Completion 26
Appendix C. Evaluation Sheet by the OJT to
the Agency 27
Appendix D. OJT Photos/Documentations 65
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I. THE TRAINING PROGRAM
A. Importance of the Training
The On-the-Job Training is one of the requirements of the Bachelor of Science in
Business Administration program of the College of Business, Accountancy, and Public
Administration. The student must undergo this training to expose himself to the field of
business operations. The theories that he had learned from the classroom will be applied
in the real business situation, thus increasing his efficiency and improving his technical
know-how.
The On-the-Job Training program is a highlight of the course Bachelor of Science
in Hospitality Management. It plays a great role for the student trainee because it
enhances his knowledge, skills, habits, attitudes, and abilities in the business world
exposes the students to the dynamics of business operation and management; improves
their working habits; and serves as a stepping stone to build self-confidence which
necessary when they work as an employee. Thus, they will acquire the different strategies
and techniques for managing a business in line with their field of expertise. Furthermore,
it sharpens the perception and insights of the students in the application of the business
practices to the technology applied.
However, due to the pandemic situation, standard On-the-Job Training activities
have been restricted. To meet the necessity for knowledge and capability development,
particularly in the field of practice, the On-the-Job Training has been modified and
redesigned as a Virtual Internship Program.
The Virtual Internship Program is organized in partnership with an external
agency that will conduct and provide the training method through an interactive webinar-
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style format in which students are still required to participate actively and complete
assigned tasks during each session.
Finally, in spite of the limitations, such training is designed for the total
development of the students in their chosen fields of specialization, especially in the field
of management.
B. Objectives of the Training
Generally, the main objective of conducting this virtual training is to develop the
students in terms of physical, mental, emotional as well as spiritual aspects of their life
and to bridge the gap between theoretical and actual practice in spite of the pandemic
limitations.
Specifically, the virtual training was conducted to attain the following objectives:
1. Relate theoretical concepts to actual practice by introducing them to the
operations and procedures in a professional setting.
2. Develop and enhance technical know-how and strategies involved in real-life
business settings especially required in the practice of their profession;
3. Serve as a stepping stone to building self-confidence and preparedness which is
necessary when they work as an employee; and
4. Increase job effectiveness and efficiency.
C. Time and Place of the Training
The webinar-type virtual training was conducted through a video conferencing
platform from March 28, 2022 to June 03, 2022. The trainee’s schedule varies depending
on the topics assigned per session. The virtual training sessions were conducted at least
twice a week.
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D. Strategy and Limitations of the Training
The trainees are required to actively participate in the webinar sessions and
submits the required assessment tasks and other related tasks per session as agreed upon
by the head of the agency and the coordinator of the ISU-OJT Program stipulated in the
program of work jointly prepared for the purpose. The webinar has 17 sessions as
follows:
Virtual Session 1 Quality Service amidst Pandemic
Virtual Session 2 Career in Hospitality Industry Post-Covid19 Pandemic
Virtual Session 3 Hospitality Industry Continues to Rise through the

Pandemic and Beyond
Virtual Session 4 Cruise Line Industry in the New Normal Operations
Virtual Session 5 Front Office Operations in the New Normal
Virtual Session 6 Restaurant /Dine-In in the New Normal Operations
Virtual Session 7 Travel Agency in the New Normal Operations
Virtual Session 8 Human Resources Operations amidst Covid-19 Pandemic
Virtual Session 9 Food Safety and Hygiene Practices in the New Normal
Virtual Session 10 Airline Industry in the New Normal Operations
Virtual Session 11 Events Management in the New Normal
Virtual Session 12 Barista Operations
Virtual Session 13 Bartending Operations
Virtual Session 14 Kitchen Brigade
Virtual Session 15 Housekeeping in the New Normal Operations
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Virtual Session 16 Global Revenge Tourism
Virtual Session 17 Personality Development and Attitude towards Success
The students were treated as trainees in the webinar. Hence, they are required to
participate activity during the webinar sessions and submit output demanded by the
assigned resource speakers. The different activities and exercises given will be to develop
and enhance the business skills and competencies of the trainees, which will also be the
basis for the awards to be given to the trainees after finishing all the webinar sessions.
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II. COMPANY PROFILE
A. Historical Background of the Company
A Service Provider engaged in Seminars, Conventions, Event,
Practicum and Immersions in Hotel, Restaurants, Bars and Private
Offices. It aims to provide quality service through quality training and
education as well as to maintain our virtuous commitment to our clients
and trainees. Our training programs are constantly updated to conform to
the currents trends in the Hospitality Industry, with emphasis in
converging on the technical skills required for the following primary
operational woks units such as the housekeeping, food and beverage
service and kitchen. An essential part of our programs is based on both
technical skills and the behavioral aspect of guest relations, personality
development, values enrichment, quality service and HACCP/ Food
Safety.
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B. Vision/Mission
Vision
We envision our SERVICES as an Institution which provides QUALITY
Training, Operations through established linkages within the Hospitality network
and Strong Partnership with the Academe. To be the leading alliance in promoting
hospitality and tourism programs of the Philippines nationally and
internationally.
Mission
To provide excellent services to the students taking up
Hospitality Management, Food Technology, Business Management,
Office Management, Information Technology, Technical Vocational
Teacher Education and every individual who endeavors to gain skills
in all aspects of Hospitality and Tourism Industry.
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C. Organizational Chart of the Company
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D. Profile of the Resource Speakers/Lecturers
JUAN MARTIN R. GUASCH
Topic discussed;
“Quality Service amidst Pandemic”
Mr, Guasch is a Book Author; Chief Librarian of Asian Institute

of Maritime Studies (AIMS); Former Project Development Officer V
of National Book Development Board (NBDB); Reserved Lt. of
PCGA; Professor of Philosophy subjects, Hotel and Restaurant
Management subjects and HRM Coordinator; Professor of
Philosophy (Logic, Ethics, Philosophy of Man, Epistemology, Social
Philosophy, Contemporary Trends in Philosophy); and have a Career
Service Professional with Certificate of Eligibility.
CONCEPTION “CHIT” R. MENDOZA
Topic discussed;
“Career in Hospitality Industry Post-Covid19
Pandemic”
` Ms., Mendoza works at Department of Tourism Accredited Tour

Guide, also she is the Department Head of Hotel and Restaurant
Management (HRM) and Consultant in Laguna College. A part-time
faculty of Universal College of Paranaque and a Consultant Director
of ATHOMP. Member of the Philippine Association of Accredited
Tour guides, Lecturers, Inc., and a resource speaker
JEAN LUDETTE C. SALVADOR
Topic discussed;
“Hospitality Industry continues to rise through the pandemic and
beyond”
Ms. Salvador, a Certified Hospitality Professional, Certified Tourism

Professional, Certified Guest Service Professional, Assistant Director
Secretary of ATHOMP, And a Professor at National University
(Philippines).
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REYMARK LEYESA
Topic discussed;
“Cruise line Industry in the new normal operations”
Mr. Leyesa, graduated at Mindoro State University with the degree of

Bachelor of Science in Tourism Management, he is a Certified Guest Service
Professional, ATHOMP Director of Auxiliary, Worked at Lido De Paris
Hotel and KTV, an event planner/coordinator at brilliant Hospitality
Management Services. Mr Leyesa is currently working at Costa Cruises
(2020 to present).
ABEGAIL PATTELLANA
Topic discussed;
“Front office Operations in new normal”
Ms. Patellana, is a Guest Service Associate at Lido De Paris.
JUD YAMBAO
Topic discussed;
“Restaurant/Dine-in in the new normal operations”
Mr. Yambao has a 4 - 3 years of experience in Human

Resources in International Company, the Ramada Manila Central
International; and a years of experience in Operations / Food and
Beverage; also gained a Certification: Udemy - Strategic Human
Resource Management.
MARY GRACE B. SUMUGAT
Topic discussed;
“Travel Agency in the new normal Operations”
Ms. Sumugat, is a Certified Tourism Professional, Certified

Guest Service Professional, Owner of Grace Sue Travel and Tours,
also a Master of Science in Hospitality and Tourism Management,
ATHOMP Assistant Director for Treasury and a Tourism Educator at
National University baliuag.
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JOHN PAOLO T. BANTING
Topic discussed;
“Human Resources Operations amidst covid19
pandemic”
Mr. Banting, is currently working at century Park Hotel as a HR

Supervisor, ATHOMP Director of Auxiliary.
Topic discussed;
Mr, Guasch is a Book Author; Chief Librarian of Asian

Institute of Maritime Studies (AIMS); Former Project Development
Officer V of National Book Development Board (NBDB); Reserved
Lt. of PCGA; Professor of Philosophy subjects, Hotel and Restaurant
JOUHN LUIS CASTILLO
Topic discussed;
“Airline Industry in the new normal Operations”
Mr. Castillo, is a Ground Crew of Oman Air.
REYNALDO BANTING
Topic discussed;
“Events Management in the new normal”
Mr. Banting is A Graduate of BSBA Marketing, a former

Image Development Manager and Events Specialist of Brilliant
Management Services and Coordinator (OJT).
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SHALOM R. CHAVEZ
Topic discussed;
“Barista Operations”
Ms. Chavez, is a NCII Barista Coach/Trainer, and also an

Academician.
ANGELO PALMERO
Topic discussed;
“Bartending Operations”
Mr. Palmero, is a Graduate of Bachelor of Science in Hotel

and Restaurant Management at Mindoro State University, An owner of
AP Mobile Bar (EST 2014), A TESDA trainer for Bartending NCII,
Barista NCII, Food and Beverage Service NCII, And a Professional;
Bartender for 8 years.
REYNALDO DE GUZMAN JR.
Topic discussed;
“Kitchen Brigade”
Mr. De Guzman, Works at Manila Grand Opera Hotel, He is

Working in the industry for 15 years. Demi Chef – Cold Kitchen at Manila
Grand Opera Hotel 2008 up to present. A Kitchen Helper at the Bellevue Manila
2008. Also a Kitchen Utility at Red Ribbon Bakeshop 2007. Trainer and
Consultant
BONIFACIO T. MERCURIO JR.
Topic discussed;
“Housekeeping in the new normal operations”
Mr. Mercurio, An Housekeeping Executive Manager at 5

star hotel, he is working in the hotel industry for 18 years.
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Topic discussed;
Mr, Guasch is a Book Author; Chief Librarian of Asian

Institute of Maritime Studies (AIMS); Former Project Development
Officer V of National Book Development Board (NBDB); Reserved
Lt. of PCGA; Professor of Philosophy subjects, Hotel and Restaurant
ANTONELLE ALBANO MSHTM, CHP, CTP, CGSP
Topic discussed;
“Personality Development and Attitude Towards Success”
He is the Operations Manager of BRILLIANT Hospitality

Management Services, is doing and giving his best to engage himself
support for the innovation of Hospitality and tourism industry at
present time. He had also achieved international accreditation like
“Certified Hospitality Trainer” and “Certified Guest Service
Professional” by American Hotel and Lodging Association (AHLA)
and American Hotel and Lodging Educational Institute (AHLEI);
“Certified Tourism Professional” and “Certified Hospitality
Professional” by Institute of Tourism and Hospitality Professional
based in United Kingdom. He is one of the Directors of Institute of
Global Professional, which is based from Bangladesh which happen to
be a Worldwide Association as a Training Institute. He earned his
Master of Science in Hospitality and Tourism Management and now
taking up his Doctor of Philosophy in Business Management major in
International Tourism and Hospitality Management, and the President
and Founder of Alliance of Hospitality and Tourism Movers of the
Philippines with SEC Registration.
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III. OPERATIONAL ASPECTS
Virtual Session 1 – Topic: Quality Service amidst Pandemic

Lecturer: Mr. Juan Martin R. Guasch
Date/Time: March 28, 2022 8:00 am
Meeting ID: 965-2347-5356
In the first session of the virtual training, Sir Guasch talked about quality service
amidst the pandemic. He covered the six classifications of industry. He defined each
classification of industry and he discussed its functions, like for extractive industries, they
are for agriculture, mining, and fishing. Transformative for manufacturing, construction,
and utilities. Distributive, transformation, communication, wholesale. For producers,
financial, insurance, and business services. Social, health, education, and welfare. For
personal, domestic, lodging, and entertainment. He also defined different types of service
and their functions.
Sir Guasch also discussed the 11 ways of improving customer service and, as a
consumer, we want the best experience and the satisfaction that we want to experience
with that particular business.
Based on our observation, Sir Guasch is a funny man. He is approachable, easy to talk to,
and he responded to all of our questions about his thoughts on that matter. Over all, the
first session was good, and for the quiz part, I received a passing grade. The session
started at 8:20 am and ended at 11:30 am.
Virtual Session 2 – Topic: Career in Hospitality Industry Post-Covid19 Pandemic

Lecturer: Ms. Conception R. Mendoza
Date/Time: March 29, 2022 1:00 pm
Meeting ID: 929-0944-5386
Ms. Mendoza covered the area of the hospitality industry. One of the fastest
growing sectors of the economy is the hospitality industry. In the first slide, she tackled
factors in choosing a career, like what interests you, evaluating your skills, work
attitudes, training and education, and the availability of jobs.
Ms. Mendoza classifies all the jobs according to their respected places. For food
and beverage positions like restaurant manager, kitchen staff, kitchen manager, head
chef, and room services, she explains the different workloads of these jobs. And for us,
we fit into this job because our dream is to become a well-known chef someday.
Ms. Mendoza responded to all of our questions about her thoughts on that matter.
Over all, the 2nd session was good, and for the quiz part, I received a passing grade. This
session began at 1:20 pm and ended with a live quiz at 4:00 p.m.
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Virtual Session 3 – Topic: Hospitality Industry continues to rise through the pandemic
and beyond
Lecturer: Ms.Jean Ludette C. Salvador
Date/Time: April 04, 2022 8:00 am
Meeting ID: 959-6920-8027
Ms. Salvador was our trainer and speaker for this session. Ms. Salvador teaches
changes in customer behavior. Evolving consumer behavior and habits like health and
safety are the most important travel factors for consumer travel experiences.
Sustainability increases awareness that companies must consider societal needs.
Finally, she addresses the challenges in tourism and makes us understand all the queries
that we had in mind. As usual, Ms. Salvador answered all of our questions about the
topic, and we took a live quiz, which I passed again in the third session. The session
started at 8:20 am and ended at 11:30 am.
Virtual Session 4 – Topic: Cruise line industry in the new normal operations
Lecturer: Mr. Reymark Leyesa
Meeting ID: 919-06507-0884
In our fourth training, Mr. Leyesa began by explaining five ways passenger
experience will change: before and during embarkation; life on post-pandemic ships;
dining; the end of buffets; entertainment; and repurposing spaces. Mr. Leyesa also
explains the ship's departments, which are divided into three: the engine department, the
deck department, and the hotel department.
For the engine department, they are the ones who are responsible for the safe and smooth
operation of the ships. The deck department is a part of the marine operations division.
The primary responsibilities of the deck officers are the safe navigation of the vessel plus
all the safety and security aspects. For the hotel department in charge of guest services as
well as meeting the needs and desires of the guests, As usual, he answers all our
questions in the Q & A portion. I was given a passing score in the live quiz.
Virtual Session 5 – Topic: Front office Operations in new normal

Lecturer: Ms. Abegail Patellana
Meeting ID: 946-7475-9076
This day, our mentor is Ms. Patellana. Ms. Patellana first defines what the front
office is: it is the face of a hotel or hospitality establishment, also known as the nerve
center of a hotel. Ms. Patellana began by explaining the duties and responsibilities of a
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front office in a hotel. She also talked about the front office system that they use in the
hotel. It is called the Property Management System (PMS), and it is software that enables
a hotel to manage front office capabilities. We had Ms. Patellana answer all of our
questions about the topic, and we took a live quiz, which I passed again in the fifth
session. The session started at 8:20 am and ended at 11:30 am.
Virtual Session 6 – Topic: Restaurant/Dine-In in the new normal operations

Lecturer: Mr. Jud Yambao
Date/Time: April 26, 2022 1:00 pm
Meeting ID: 953-3246-1689
Our sixth session, discussed by Mr. Yambao, is all about food and beverage
services, which includes the people behind the hotel or restaurant business. Food and
beverage service is a very crucial job because this is where you prepare the foods that you
will offer to your guests. It is important that we know the standard process in this area of
service.
Because it’s not easy to deal with people, especially now in pandemic times, it is
better for us to be safe and for our customers, so we need to know the importance of food
and safety sanitation. Mr. Yambao responded to all of our questions about his thoughts on
that matter. Over all, the sixth session was good, and for the quiz part, I received a
passing grade. This session began at 1:20 pm and ended with a live quiz at 4:00 p.m.
Virtual Session 7 – Topic: Travel Agency in the new normal Operations

Lecturer: Ms. Mary Grace Sumugat
Date/Time: May, 02, 2022 8:00 am
Meeting ID: 973-7328-0801
Ms. Sumugat is our speaker for our seventh session. The topic of today’s session
is travel agency in the new normal operations. Ms. Sumugat began by describing the
travel agency and the different services related to it, like airlines, cruise lines, hotels, car
rental, railway transport, and package tours.
She also explains the agents that accredited by IATA they are trusted by the
airlines to issue tickets, directly oversee the rebooking, reissuance or revalidation Golden
Sky Travel and Tours. And the non-IATA travel agents are not authorized to issue tickets
for example Gulf Air Travel Agents. We had Ms. Sumugat answer all of our questions
about the topic, and we took a live quiz, which I passed again in the seventh session. The
session started at 8:20 am and ended at 11:30 am.
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Virtual Session 8 – Topic: Human Resources Operations amidst covid19 pandemic
Lecturer: Mr.John Paulo T. Banting
Date/Time: May 03, 2022 1:00 pm
Meeting ID: 966-3441-2266
Another afternoon session with Mr. Banting is our speaker for our eight sessions. The
topic of today’s session is human resource operations, which is the set of people who
make up the workforce of an organization, business sector, industry or economy. Also, he
tackled all about a human resource has various functions in a company like, determine
the needs of the staff/personnel, determine dos and don’ts, supervise the work and
evaluate the work.
In this session I experienced disturbance because of a loud noise, but it was
tolerable. It’s not a hindrance for me to listen to the speaker. Overall, this session is good
and I attentively listen and participated. The whole session is enjoyable and educational.
This session began at 1:20 pm and ended with a live quiz at 4:00 p.m.
Virtual Session 9 – Topic: Food Safety and Hygiene Practices in the new normal
Lecturer: Mr.Juan Martin R. Guasch
Date/Time: May 16, 2022 8:00 am
Meeting ID: 973-1485-0481
Another morning session began at 8:30 a.m., with Mr. Guasch speaking. He
highlighted Food and Safety Handling and Hygiene Practices, foods that should never be
refrigerated, the HACCP, appropriately heating and chilling food, the proper temperature
of a food safety control, and preventing cross contamination.
Today's lesson was one of the more instructive and intriguing topics, especially
since I know I made a mistake when putting goods in the refrigerator. Guasch is a good
resource speaker the mood is so light if he is the one who is speaking. Now we know
what I should and should not put. Mr. Guasch responded to all of our questions about the
subject, and we took a live quiz, which I passed again in the ninth session. The session
began at 8:30 a.m. and finished at 11:30a.m.
Virtual Session 10 – Topic: Airline Industry in the new normal Operations

Lecturer: Mr. Jouhn Luis Castillo
Date/Time:MAY 17, 2022 8:00 am
Meeting ID: 966-2879-6934
Another morning session with Mr. Castillo, the speaker for today's webinar, who
introduced us to the Airline Industry in the New Normal Operations. He also discussed
the various sorts of passengers, contactless travel, and the new standard procedures for
booking and self-check in.
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I had no problems or inconveniences during this session, and I did well in the
webinar and passed the live quiz. The whole session is enjoyable and educational. This
session began at 8:40 a.m. and ended with a live quiz at 12:00 p.m.
Virtual Session 11– Topic: Events Management in the new normal

Lecturer: Mr. Reynaldo Banting
Meeting ID: 975-4367-2840
Just like any ordinary day, the session started at 8:30 in the morning. Mr.
Reynaldo Banting is today's speaker trainer, and he defines event management as "the
application of project management to the creation and development of small- or large-
scale personal or corporate events." He discussed the types of events currently popular in
the United Kingdom. There are three types of events like private events, corporate events,
and charity events.
A private event is composed of individuals who can book venues such as

weddings, wedding receptions, birthday parties, and festival gatherings. Corporate events
are used by businesses to promote their brands and products, such as seminars, product
launches, and meetings. Charitable events are used for individuals to raise funds, such as
charity balls, sports events, and charitable auctions. This session excites me because it’s
an event everyone will like. Mr. Banting entertained all our questions and answered them
all. We took a live quiz and then got a passing grade.
Virtual Session 12 – Topic: Barista Operations

Lecturer: Ms.Shalom R. Chavez
Meeting ID: 933-9489-1209
In today’s session, our speaker trainer is Ms. Shalom Chavez. First, she defines
"barista" as a person who prepares and also generally serves espresso-based coffee
drinks, so basically, Ms. Chavez is a barista. Ms. Chavez discussed the different types of
coffee beans, which are the Arabica bean, Robusta bean, Liberica bean, and Excelsa
bean. If you are a coffee lover, you will surely love all these beans.
Ms. Chavez let us watch a video of her making cappuccino. I enjoyed watching
her as she prepared coffee. I’m not a coffee lover, but I’m amazed at how she prepares
her coffee with a smile. It is not an easy job to be a barista, but if you have the ability and
are compassionate about your work, it will be easy for you. We took a live quiz and then
got a passing grade. This session started at 8:20 and ended at 11:30 am.
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Virtual Session 13 – Topic: Bartending Operations
Lecturer: Mr.Angelo Palmero
Date/Time: May 25, 2022 1:00 pm
Meeting ID: 957-1186-8951
Another day, another session. Mr. Palmero is our trainer for today’s session. For
your information, I love hard drinks and all kinds of liquor as long as they taste fantastic.
So, as Mr. Palmero explains, I keep smiling because this session is for me. Mr. Palmero
explains the types of bars like cocktail bars, hotel bars, coffee bars, and portable mobile
bars. And there are three parts to a bar: a front bar, a back bar, and an under bar.
For this topic, Mr. Pamero also discussed the composition of good cocktails. I
learned a lot about what to mix and what to not mix into the drinks. He also tackled seven
classified spirits that are very important in mixing drinks. He also mentioned different
essential bar tools. I have the tools he mentioned, so I particularly know how to use them
as he demonstrated in the video, he made different drinks. For this session, I have many
things to learn, and someday I want to have my own bar. All of our questions are
entertained. The session started at 1:30 in the afternoon and ended at 4:30 pm.
Virtual Session 14 – Topic: Kitchen Brigade

Lecturer: Mr.Reynaldo De Guzman, JR.
Meeting ID: 949-1732-5289
In today’s session, our speaker trainer was none other than Reynaldo De Guzman.
He discussed the duties and responsibilities of different departments in the kitchen,
highlighting their roles in the kitchen; food safety and sanitation; vegetable cuts; and the
different cooking methods. He was explaining how cooking methods work in the kitchen
area, and we also watched a video of him preparing one menu. I valued all the knowledge
that he shared in that session.
This session is my favorite one because he highlighted the different jobs in a

kitchen department. Also, I’ve made my decision that I’m willing to study again about
our industry abroad. I will pursue my dreams with the help of my learning in this virtual
OJT. And also, this session helps me realize that I want to be a chef someday. All of our
questions are entertained. The session started at 8:30 in the morning and ended at 11:30
am.
18
Virtual Session 15– Topic: Housekeeping in the new normal operations
Lecturer: Mr. Bonifacio T. Mercurio, JR.
Date/Time: June 01, 2022 1:00 pm
Meeting ID: 926-6263-3197
Another hot session, another day. Today's trainer is Mr. Mercurio, who will be
discussing Housekeeping in the New Normal Operations. He discussed what a customer
is, why people register at a hotel, what guests desire, how to handle guest complaints, and
the new standard operations in the cleaning department. He also created three videos: one
for cleaning the comfort room, one for cleaning a room following the new standard
operations, and one for guest engagement during make-up room services.
The entire session was engaging and educational for me because there were no
interruptions or distractions, and I performed well in the live quiz and received a passing
grade. The lesson will last approximately four and a half hours.
Virtual Session 16– Topic: Global Revenge Tourism

Lecturer: Mr. Juan Martin Guasch
Date/Time: June 02, 2022 8:00 am
Meeting ID: 969-1210-6244
Just like any ordinary day, the session started at 8:20 in the morning. Mr. Guasch
is our speaker trainer. The topic for today’s webinar is all about global revenge tourism.
He tackled the first round-the-world voyage by Magellan and Elano. Verne was also a
French author and a pioneer of the science-fiction genre.
He also discussed concepts such as pandemic fatigue, revenge travel, Covid19

branded destination safety, travel incentives, and digital drive development for the
recovery of HTI. Mr. Guasch entertained all our questions and answered them all. We
took a live quiz and then got a passing grade. This session started at 8:20 and ended at
11:30 am.
Virtual Session 17– Topic: Personality Development and Attitude towards Success
Lecturer: Mr. Antonnelle L. Albano
Date/Time: June 03, 2022 8:00 am
Meeting ID: 930-0957-8445
Today is our final session, and Sir Antonelle Albano will be our speaker. By
teaching us about personality development, he taught how to build our personalities and
care for our health.
Sir Antonelle talked about the Fundamental Techniques in People Handling, including
how to deal with people and what actions to take. He demonstrated how to gain the
19
acceptance of others by actually caring about them, always smiling, being a good listener,
and encouraging others to share information about themselves.
Sir Antonelle emphasized the importance of showing respect for others in order to
persuade others to accept your point of view. Never say, "You're mistaken." If you are
erroneous, acknowledge it as quickly as possible, begin politely, and honestly endeavor
to correct it.
20
IV. SELF - ASSESSMENT
The pandemic affected the lives of people, especially the students. Because of
this, we adjusted to the new normal and, in order to cope with the curriculum guide, we
had to undergo virtual OJT. As a student, I am truly aware of my strengths and
weaknesses, which enables me to deal with my emotions easily. This virtual training has
taught me a lot of lessons, not only in terms of academic but also in life.
Throughout the virtual training, the trainer learned the importance of technology,
as without these technologies, our virtual training is not possible. Since we are graduating
students, all the topics discussed by the speaker equipped us with facts that would be
helpful in our future. This information will help us to prepare ourselves for a professional
setting in the very near future.
Having unstable mental health has been the biggest barrier in my entire virtual
journey. In the meantime, thanks to the love shown by individuals close to me, I am
proud to say that I've been able to surpass these problems. Instead of dragging myself
down, I worked out on my weaknesses and tried my best to improve them to be able to
consider them my strength. After this semester, as I enter the professional world, I will
apply the lessons, knowledge, and experiences that I have learned to excel in my chosen
field, help my fellowmen, and create a better future for myself as well as my colleagues
someday.
In conclusion, the trainees can say that as they did their very best on this journey,
they can use these learning's sooner or later and they will help me to be a better version of
myself. I am truly grateful to all of the people who helped me mold myself into what I am
now.
21
V. CONCLUSION AND RECOMMENDATION
Nothing beats experience as the perfect learning tool. This on-the-job

training served as their stepping stone to pursuing their dream of being a
successful chef someday. This virtual OJT motivated them to be more serious and
focused in their studies. There is always new learning in every topic that has been
discussed, not only academic learning but also learning that they can apply in
their daily lives.
Despite the training that was held in virtual, they are thankful enough
because of the pandemic that were able to train, if not actually, but at least a
memorable one. It caused a very huge effect on us as a Bachelor of Science in
Hospitality Management student. As a student, what they can do now is to learn
whatever they can in school, be inspired by and love the path they taking.
The final session is personality development. He teaches us how to build

our personalities and care for our health. He also talked about the Fundamental
Techniques in People Handling, including how to deal with people and what
actions to take. He demonstrated how to gain the acceptance of others by actually
caring about them, always smiling, being a good listener, and encouraging others
to share information about themselves. The second session covered the area of the
hospitality industry. One of the fastest growing sectors of the economy is the
hospitality industry. In the first slide, she tackled factors in choosing a career, like
what interests you, evaluating your skills, work attitudes, training and education,
and the availability of jobs. These are just a few of the things I have learned in
this virtual training.
The trainer recommendations are first, if we have an opportunity, it is

better to have training face-to-face because through this, we can learn better and
will see and experience on the ground what awaits us after we graduate. As a
hospitality management student, we need training that we can actually experience
what the actual bar tending operations look like, barista operations, housekeeping
operations. I wish we could have the training in Manila for us to be able to
experience actual training.
In the case of communication, the agency should’ve at least some reliable

people that at least respond to the queries of students in case the representative is
not able to answer the question asked by students. Also, actions regarding slow
internet should also have been given attention because not all have the will for
that case, so more consideration should be given.
22
23
APPENDICES
Appendix A. Curriculum Vitae

Purok 2 Mangandingay Cabarroguis
Quirino Contact No.: 09978370886
Email Address: neanglory.s.abuena@isu.edu.ph
OBJECTIVES
To be part of a company that accommodates professional growth which provides

a challenging and rewarding career that would allow me to utilize my skill, educational
background and ability to work well with people that can contribute to the success of the
institution, and to improve my performance in the field of hospitality and tourism
industry
EDUCATIONAL BACKGROUND
SECONDARY LEVEL
Quirino General High School
Zamora, Cabarroguis, Quirino
S.Y 2012- 2018
PRIMARY LEVEL
Mangandingay Elementary School
Mangandingay Cabarroguis Quirino
June 2006- March 2012
SEMINARS & TRAININGS ATTENDED
Etiquette of a Job Application in a Virtual Interview and Housekeeping

Operations amidst Covid19 Pandemic
Via Zoom Webinar, Manila Philippines
November 12, 2021
23
National Orientation and Presentation on Virtual On-The-Job Training
for Hospitality and Tourism Students
Via zoom meeting, Sta Cruz Manila
November 11, 2021
Tricky Devices of Strategic Management in Hospitality and Tourism

Industry amidst the Pandemic
Via Zoom meeting and Fcebook live
June 2, 2021
Beyond 2021: Redefining and Embracing the Transformation Phase in

the Tourism and Hospitality Sector
Via zoom meeting by JTHMAP Cagayan Valley
May 30, 2021
Global Trends are Challenging Tourism Organization and Destination

Today
De Venecia Hall, Isabela State University, Echague Isabela
February 28, 2020
4th Industrial Revolution: Future of Hospitality and Tourism Job

University of Saint Louis, Tuguegarao City
January 20, 2020
Dynamic Fun and Entrepreneurial

Skakey’s, Robinsons Santiago City
November 15, 2019
National Certificate – II in Housekeeping

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
May 06, 2019
Entrepreneurship in Bakery Operation

College of Business, Accountancy and Public Administration Multi-Purpose
Hall, Isabela State University, Echague Isabela
October 19, 2018
Food Safety and Management

McDonald’s Echague 668
October 02, 2018
24
PERSONAL BACKGROUND:
Date of Birth : April 22, 2000

Place of Birth : Bayombong, Nueva Vizcaya
Age : 21
Gender : Female
Height : 5’4
Weight : 65
Civil Status : Single
Citizenship : Filipino
Father’s Name : Nelson V. Abuena
Mother’s Name : Melynda S. Abuena
SKILLS
Basic knowledge of Catering Services
Housekeeping Procedures
Basic Cooking
Basic Computer Skills
Sincere and goal oriented
Can work independently or as a team
Willing to acquire new knowledge
CHARACTER REFERENCES:
Arlene L. Remigio, MSHRM

Department chairman of HRTM
Isabela State University- Echague
CP#: 09192959528
Meryl Pearl L. Facun

Instructor DTHM
Isabela State University- Echague
Jaylord S. Santos
Teacher II, Quirino General High School
CP#: 09175550081

APPLICANT
25
Appendix B. Certification of Completion
26
Appendix C. Evaluation Sheet by the OJT to the Agency
Republic of the Philippines

Echague, Isabela
Evaluation of the OJT Host Agency: By the OJT Students
Name of Student: ABUENA, NEAN GLORY S.

OJT Coordinator: ARLENE R. REMIGIO
Immediate Supervisor (Host Agency): ANTONELLE ALBANP MSHTM,

CHP,CTP,CGSP
Company (Host Agency) Name & Address: BRILLIANT HOSPITALITY

MANAGEMENT SERVICES, INC., Felix Huertas Street, Sta. Cruz, Manila
I. Instructions: Please rate the BRILLIANT HOSPITALITY MANAGEMENT

SERVICES, INC. in terms of meeting your need as a trainee/intern. Use the following
scale: Outstanding = 5’ Very Satisfactory = 4, Satisfactory = 3, Fair = 2, Poor = 1, NA =
0.
5 4 3 2 1 0
1. Acceptance of you as a trainee and integrate you into all
appropriate levels of involvement during the virtual OJT ✓
sessions.
2. Assistance in helping you meet your personal and
professional goals and objectives. ✓
3. Communicates with you and ongoing evaluation of your ✓
performance.
4. Allowance for relating classroom theory to practical ✓
situations.
5. Willingness to listen to whatever suggestions or ✓
recommendations are made.
6. The virtual OJT provider had an interest in you as a person ✓
and as a student.
7. The virtual OJT provider was willing to discuss the full ✓
range of your activities during the virtual OJT sessions.
8. The virtual OJT provider was able to respond to your ✓
problems and to help you work toward solutions.
9. Adequacy of arrangements made to orient you to virtual ✓
OJT sessions.
10. The agency is recommended as a venue for future virtual ✓
26
OJT students.
Comments/Suggestions/Recommendations: Virtual OJT has been a success, delivering
useful lessons and increased understandings about what is really going on in the
profession’s world. It outlines crucial steps, what to think about when interacting with
others, and what to focus on. And also I recommend more good looking speakers both
male and female speakers for us to motivate more listening and interacting. Furthermore,
I believe that the lecturer should be live rather than recorded in order to conduct his/or
her lecture more effectively and to be aware that there is a live lecturer. May all the
lessons that we learned be used in our daily lives, adventures after college, as we enter a
new phase of our lives
Republic of the Philippines
27
Echague, Isabela
Evaluation of the OJT Host Agency: By the OJT Students

II. Answer the following questions. Use separate sheets as needed.
A. Has the virtual OJT experience helped you prepare for a job in your field? Why or
why not?
It helps me to deal with preparing for a job in our field because they give us lessons,
experience, and what to do in that particular area and in situations that I had only
imagined before and now it’s happening. And another clarified answer is that I’ve made
my decision that I’m willing to study again about our industry in abroad I will pursue my
dreams with the help of my learning in this virtual OJT.
B. Which of the courses you have taken were of the most value during the virtual
OJT?
The discussion about “ Kitchen Brigade” Chef, Reynaldo De Guzman, discussed the
duties and responsibilities of different department in the kitchen, highlighting their role in
the kitchen; food safety and sanitation; vegetable cuts; and the different cooking methods.
He was explaining how cooking methods works in the kitchen area and we also watched
a video of him preparing one menu, I value all the knowledge that he shares in that
session.
C. What could the virtual OJT Training provider have done to improve your virtual
practicum experience?
With the experience I gained during Virtual OJT, I was able to assess my
weaknesses and strengths, and I was able to decide what would do after graduation. One
of the ways I was able to assess my self is that every session it excites me, but I have this
favorite session that is the “kitchen brigade”. It gives me butterflies in my stomach during
the virtual lecture. It gives me motivation to work hard to be able to achieve my dreams
with my own knowledge and working hard.
D. What you could have done to improve your virtual OJT experience?
I was able to expand my knowledge by utilizing resources that will assist me with
the activities that they offer. One of these is taking the initiative to find a way to join and
listen to every session. Even if you are not at home, you need to do something so that you
28
can attend. Because in every session we have a lot to learn and to realize, as a learner
you must understand thoroughly in order to benefit and gain additional knowledge.
E. What skills/competencies were you required to use in your virtual OJT that;
1. You felt prepared to do:

One of the things I feel prepared is to be prepared for any problems that
may occur during the sessions. Despite the pandemic, technical capabilities are one of the
most important talents when it comes to virtual elements.
2. You felt unprepared to do:
One of the things students like me can’t do is try to live up to our expectations for
Virtual OJT results. This is probably the first time schools, professors, and students have
done this, and in reality nothing can be achieved. I expected it like face to face OJT can.
F. What other courses or learning experiences would have helped in the virtual
training?
The experience of learning on your own, being hard on yourself while remaining
constant. It will assist and motivate you to complete your obligations, whether academic
or personal. In other words, you will try to cope and go above and beyond to attain your
goals, even if your brain tells you that you can't.
G. What suggestions can you make to help improve the Virtual Practicum Program?
Assign a company representative to each person to avoid long-term student

response and coordination of professor requirements. One solution is to assign one
person/staff to each of the five sections so that student’s questions and concerns about
their virtual OJT experience and problems can be answered as soon as possible.
Furthermore, I believe that the lecturer should be live rather than recorded in order to
conduct his/or her lecture more effectively and to be aware that there is a live lecturer.
May all the lessons that we learned be used in our daily lives, adventures after college, as
we enter a new phase of our lives
Despite the difficulties and trials that we students And professors faced, Virtual
OJT was a success, providing valuable lessons and advanced knowledge about what is
truly happening in the world covered by the profession. As we enter a new phase of our
lives, may we take them and use them in adventure and adventure after college.
29
30
Evaluation of the Webinar Session
By the OJT Student
Name of Student: NEAN GLORY S. ABUENA

Virtual Session 1ST
No.:
Topic: QUALITY SERVICE AMIDST PANDEMIC
Lecturer: MR. JUAN MARTIN R. GUASCH
Date and Time: MARCH 28,2022 8:00 AM
I. Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in terms of
meeting your need as an Intern/Trainee. Use the following scale:
5 4 3 2 1 0
Strongly Strongly
Agree Neutral Disagree N/A
Agree Disagree
5 4 3 2 1 0
1. The topic is relevant to my degree and my intended ✓
career.
2. The lecturer was organized. ✓
3. The lecturer seemed knowledgeable about the topic. ✓
4. The lecturer’s presentation style was effective in ✓
helping me learn.
5. The teaching/training methods used were appropriate ✓
for the audience.
6. The pace of the webinar is satisfactory. ✓
7. The activities given were relevant to the topic. ✓
8. The webinar provided advanced learning and improved ✓
my understanding of the topic.
9. The knowledge and skills I learned will be useful to me ✓
in my future career.
10. Overall, the webinar has satisfied my needs and ✓
expectations.
5 4 3 2 1 0
A. What problem/s have you encountered during the webinar session?
31
For the first session I have no problems or inconvenience during the
session.
B. What could your facilitator/lecturer have done to improve your webinar

experience.
Sir. Guasch made the webinar much easier for us by giving exact
information and all our questions are entertained.
C. What could you have done to improve your experience for this webinar session?
I was able to expand my knowledge by utilizing resources that will assist
me with the activities that they offer. One of these is taking the initiative to find a
way to join and listen to every session. Even if you are not at home, you need to
do something so that you can attend. Because in every session we have a lot to
learn and to realize, as a learner you must understand thoroughly in order to
benefit and gain additional knowledge.
D. Please share your comments, suggestions, and recommendations to improve this

webinar session for future trainees.
Virtual OJT has been a success, delivering useful lessons and increased
understandings about what is really going on in the profession’s world. It
outlines crucial steps, what to think about when interacting with others, and what
to focus on. And also I recommend more good looking speakers both male and
female speakers for us to motivate more listening and interacting. Furthermore, I
believe that the lecturer should be live rather than recorded in order to conduct
his/or her lecture more effectively and to be aware that there is a live lecturer.
May all the lessons that we learned be used in our daily lives, adventures after
college, as we enter a new phase of our lives.
32
By the OJT Student

Virtual Session 2nd
No.:
Topic: CAREER IN HOSPITALITYINDUSTRY POST-COVID19
PANDEMIC
Lecturer: MS. CONCEPTION R. MENDOZA
Date and Time: MARCH 29,2022 1:00 PM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
4. The lecturer’s presentation style was effective in helping ✓
me learn.
5. The teaching/training methods used were appropriate for ✓
the audience.
expectations.
5 4 3 2 1 0
33
For this session the problem I encountered is that the surroundings are
very noisy and that’s make it not appropriate studying and working
environment.

experience?
Ms. Mendoza makes the webinar easier when she talk about her topics in
an easy way that all of us can understand.


34
By the OJT Student

Virtual Session 3RD
No.:
Topic: HOSPITALITY INDUSTRY CONTINUES TO RISE
THROUGH THE PANDEMIC AND BEYOND
Lecturer: MS. JEAN LUDETTE C. SALVADOR
Date and Time: APRIL 04,2022 8:00 AM
I.Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in terms of
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
7. The activities given were relevant to the topic.
expectations.
5 4 3 2 1 0
III. Answer the following questions. Use separate sheets as needed.
35
For the third session I don’t have a problem encountered during this
session.

experience?
Ms. Salvador makes the webinar easier when she talk about her topics in
an easy way that all of us can understand.
I was able to broaden my knowledge by utilizing resources that will help

me with the activities they provide. One of these is making the effort to
attend and listen to every session. Even if you are not at home, you must
do something in order to attend. Because there is so much to learn and
comprehend in each session, you must understand thoroughly as a learner
in order to profit and get new knowledge.

Virtual OJT has been a success, providing helpful lessons and enhanced
comprehension of what is truly going on in the profession's world. It
describes important actions, what to consider when engaging with others,
and what to concentrate on. In addition, I urge more attractive speakers,
both male and female, to encourage greater listening and interaction.
36
By the OJT Student

Virtual Session 4TH
No.:
Topic: CRUISELINE INDUSTRY IN THE NEW NORMAL
OPERATIONS
Lecturer: MR. REYMARK LEYESA
Date and Time: APRIL 05, 2022 8:00 AM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
expectations.
5 4 3 2 1 0
37
III. Answer the following questions. Use separate sheets as needed.

I don’t have problem encounter in this session, like a normal day.

experience?
Mr, Leyesa improve the webinar experiences by giving some inspirations,

experiences that he have.
weaknesses and strengths, and I was able to decide what would do after
graduation.

For this session I enjoyed it a lot because sir leyesa tour us around the cruise ship
it’s a wonderful experience. I hope someday I will going to work into a cruise
ship.
38
By the OJT Student

5TH
Topic: FRONT OFICE OPERATIONS IN THE NEW NORMAL
Lecturer: MS. ABEGAIL PATELLANA
Date and Time: APRIL 25,2022 8:00 AM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
1.The topic is relevant to my degree and my intended ✓
career.
2.The lecturer was organized. ✓
3.The lecturer seemed knowledgeable about the topic. ✓
4.The lecturer’s presentation style was effective in helping ✓
me learn.
5.The teaching/training methods used were appropriate for ✓
the audience.
6.The pace of the webinar is satisfactory. ✓
7.The activities given were relevant to the topic. ✓
8.The webinar provided advanced learning and improved ✓
9..The knowledge and skills I learned will be useful to me ✓
10.Overall, the webinar has satisfied my needs and ✓
expectations.
39
5 4 3 2 1 0

I don’t have problem encounter in this session, like a normal day

experience
MS. Patellana improve the webinar experiences by giving some
inspirations, experiences that he have.
C. What could you have done to improve your experience for this webinar
session?
weaknesses and strengths, and I was able to decide what would do after
graduation.
D. Please share your comments, suggestions, and recommendations to improve

this webinar session for future trainees.
comprehension of what is truly going on in the profession's world. It describes
important actions, what to consider when engaging with others, and what to
concentrate on.
40
By the OJT Student

Virtual Session 6TH
No.:
Topic: RESTAURANT/DINE IN IN THE NEW NORMAL
OPERATIONS
Lecturer: MR. JUD YAMBAO
Date and Time: APRIL 26, 2022 1:00 PM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
7. The activities given were relevant to the topic.
41
expectations.
5 4 3 2 1 0
I. Answer the following questions. Use separate sheets as needed.
The presentation sometimes is blurry.

experience?
The facilitator should have more time explaining the topic.
I should have checked my surroundings if it’s a peaceful area for joining

zoom for OJT.

The only recommendation that I had in mind is before starting the session,
every participants need open cam and do some stretching for them to wake
up.
42
By the OJT Student

Virtual Session 7th
No.:
Topic: TRAVEL AGENCY IN THE NEW NORMAL OPERATIONS
Lecturer: MS. MARY GRACE SUMUGAT
Date and Time: MAY 02, 2022 8:00 AM
1. Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in

terms of meeting your need as an Intern/Trainee. Use the following scale:
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
43
expectations.
5 4 3 2 1 0
II.Answer the following questions. Use separate sheets as needed.

Very noisy surroundings, I cannot concentrate.

experience?
Ms. Sumugat improve the webinar experiences by giving some
inspirations, experiences that he has.
I should have checked my surroundings if it’s a peaceful area for joining

zoom for OJT.

concentrate on.
44
By the OJT Student

Virtual Session 8TH
No.:
Topic: HUMAN RESOURCES OPERATIONS AMIDST COVI19
PANDEMIC
Lecturer: MR. JOHN PAULO T. BANTING
Date and Time: MAY 03,2022 1:00 PM
I. Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in

5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
14. The lecturer’s presentation style was effective in ✓
helping me learn.
15. The teaching/training methods used were appropriate ✓
for the audience.
45
expectations.
5 4 3 2 1 0

The problem that I encounter during webinar is that having poor
connection to the internet so the other slides of presentation is blurry.

experience?
The speaker explained well his presentation and he is totally an effective
speaker.
So as an OJT trainee I must have the goof connection to the internet so

that I can participate well in the virtual session.

The comments that I had in mind is that it must be a separate training that
we would love do because we need those training for future needs.
46
By the OJT Student

Virtual Session 9TH
No.:
Topic: FOOD SAFETY AND HYGIENE PRACTICES IN THE NEW
NORMAL
Lecturer: MR. JUAN MARTIN R. GUASCH
Date and Time: MAY 16,2022 8:00 AM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
47
expectations.
5 4 3 2 1 0

For this session I don’t have any problem encountered.

experience?
Sir Guasch is jolly person the atmosphere is so light if is the speaker it

makes the webinar light.
Before the webinar start I make sure that I have a good connection to the
internet and peaceful surroundings.

webinar session for future trainees?
48
By the OJT Student

Virtual Session 10th
No.:
Topic: AIRLINR INDUSTRY IN THE NEW NORMAL
OPERATIONS
Lecturer: MR. JOUHN LUIS CASTILLO
I.Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in terms
of meeting your need as an Intern/Trainee. Use the following scale:
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
49
expectations.
5 4 3 2 1 0

The presentation is sometimes blurry and the internet connection is
attacking during the speaker discuss.

experience?
The speaker need to explain more his topic.
I should have checked my internet connection before the webinar start.

The only recommendation that I had in mind is before starting the session,
every participants need open cam and do some stretching for them to wake up.
50
By the OJT Student

Virtual Session 11TH
No.:
Topic: EVENTS MANAGEMENT IN THE NEW NORMAL
Lecturer: MR. REYNALDO BANTING
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
51
expectations.
5 4 3 2 1 0

session.

experience?
Sir. Banting made the webinar much easier for us by giving exact

webinar session for future trainees?
52
By the OJT Student

Virtual Session 12th
No.:
Topic: BARISTA OPERATIONS
Lecturer: MS. SHALOM CHAVEZ
Date and Time: MAY 24,2022 8:00 AM

5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
53
expectations.
5 4 3 2 1 0
In this session I don’t encounter any problem during the webinar.

experience?
Ms. Chavez let us watch a video of her making coffee, we enjoyed
watching her as she prepare coffee.
Before the webinar start I make sure that I have a good internet
connection.

The only recommendation that I have in mind is the facilitator of the

webinar would allowed us to make simple coffee.
54
By the OJT Student

No.:
Topic: BARTENDING OPERATIONS
Lecturer: MR. ANGELO PALMERO
Date and Time: MAY 25, 2022 1:00 PM
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
55
expectations.
5 4 3 2 1 0
I don’t experience any problem during the session.

experience?
Sir Palmero explains the different composition of good cocktails and also
he let us watch as he prepare different types of drinks.
Before joining the webinar I make sure to have a better connection to the
internet and a peaceful place.

concentrate on.
56
By the OJT Student

No.:
Topic: KITCHEN BRIGADE
Lecturer: MR. REYNALDO DE GUZMAN JR.
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
57
10`. Overall, the webinar has satisfied my needs and ✓
expectations.
5 4 3 2 1 0

In this session I don’t have problems that encountered.

experience?
This session is my favorite one because he highlighted different jobs in the

kitchen department. He entertained all our queries and then answering all of it.
Before joining the webinar I make sure that I have a good internet
connection.

concentrate on.
58
By the OJT Student

No.:
Topic: HOUSEKEEPING IN THE NEW NORMAL OPERATIONS
Lecturer: MR. BONIFACIO T. MERCURI JR.
Date and Time: JUNE 01, 2022 1:00 PM

5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
the audience.
59
expectations.
5 4 3 2 1 0

In this session there were no interruptions or distractions occur.

experience?
The facilitator should more time explaining the topic since his presentation
was very informative but the session ended well.
session?
I should have checked my internet connection for a better signal.

this webinar session for future trainees?
The only recommendation that I had in mind is before starting the

session, every participants need open cam and do some stretching for them
to wake up.
60
By the OJT Student
Name of Student: NEAN GORY S. ABUENA

No.:
Topic: GLOBAL REVENGE TOURISM
Lecturer: MR.JUAN MARTIN R. GUASCH
Date and Time: JUNE 02, 2022 8:00 AM
1.Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in terms
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
61
the audience.
expectations.
5 4 3 2 1 0

session.

experience?
Sir. Guasch made the webinar much easier for us by giving exact


62

By the OJT Student

No.:
Topic: PERSONALITY DEVELOPMENT
Lecturer: MR. ANTONELLE L. ALBANO
Date and Time: JUNE 03, 2022 8:00 AM
1.Instructions: Please rate the WEBINAR SESSION and THE SPEAKER in terms
5 4 3 2 1 0
Strongly Strongly
Agree Disagree
5 4 3 2 1 0
career.
me learn.
63
the audience.
expectations.
5 4 3 2 1 0
A. Answer the following questions. Use separate sheets as needed.
A. What problem/s have you encountered during the webinar sessions?
For the first session I have no problems or inconvenience during the session.

experience?
The facilitator should have more time explaining his lessons.
session?

this webinar session for future trainees.
64
65
Appendix D. OJT Photos/Documentations
VIRTUAL SESSION 1
VIRTUAL SESSION 2
66
VIRTUAL SESSION 3
VIRTUAL SESSION 4
67
VIRTUAL SESSION 5
VIRTUAL SESSION 6
68
VIRTUAL SESSION 7
VIRTUAL SESSION 8
69
VIRTUAL SESSION 9
VIRTUAL SESSION 10
70
VIRTUAL SESSION 11
VIRTUAL SESSION 12
71
VIRTUAL SESSION 13
VIRTUAL SESSION 14
72
VIRTUAL SESSION 15
VIRTUAL SESSION 16
VIRTUAL SESSION 17
73

Abuena Nean Glory S. Narrative Report

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VIRTUAL INTERNSHIP PROGRAM AT

BRILLIANT HOSPITALITY MANAGEMENT

Felix Huertas Street, Sta. Cruz, Manila

In Partial Fulfillment of the Requirements

NEAN GLORY S. ABUENA

A leading research university in the ASEAN Region.

Isabela State University is committed to develop globally competitive human,

OBJECTIVES OF THE BSHM PROGRAM

This narrative report attached hereto entitled “VIRTUAL INTERNSHIP

PROGRAM AT BRILLIANT HOSPITALITY MANAGEMENT SERVICES,

INC.”, presented and submitted by MS. NEAN GLORY S. ABUENA in partial

fulfillment of the requirements for the degree in BACHELOR OF SCIENCE IN

HOSPITALITY MANAGEMENT is hereby endorsed for approval.

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION.

JOAN TOMAS-RUIZ, DPA

The Author modestly express their gratitude and appreciation to

To their OJT Coordinator, Ms. Arlene R. Remigio, who is always

to finish all the requirements in this narrative report.

To the institution where the trainees studying, Isabela State

University- Echague Campus, they continuously growing as a Bachelor of

Science in Hospitality Management students.

To the founder and president of AHTOMP, Mr. Antonelle Albano,

always thanks to God and pushing me to reach my dreams in life.

them more inspired in making this narrative report.

training despite this pandemic.

As a fourth-year college student, On the Job Training is one of the requirements

College of Business, Accountancy and Public Administration (CBAPA) agreed to adopt

that are relevant to our course.

which is dissimilar when it was done face to face training

On-The-Job Training is one of the best training methods because it is planned,

increase my productivity and skills.

The thing there is nothing such as a “perfect environment”, either at school or

one’s career path for a better future.

Vision, Mission, College Goals and

Approval Sheet iii

Table of Contents vii

I THE TRAINING PROGRAM

A. Importance of the Training 1

A. Historical Background of the Company 5

III OPERATIONAL ASPECTS

Virtual Session Progress Reports:

Competencies Gained and Learning Experiences

V CONCLUSION AND RECOMMENDATIONS 22

Appendix A. Curriculum Vitae 23

A. Importance of the Training

The On-the-Job Training is one of the requirements of the Bachelor of Science in

Business Administration program of the College of Business, Accountancy, and Public

The On-the-Job Training program is a highlight of the course Bachelor of Science

practices to the technology applied.

However, due to the pandemic situation, standard On-the-Job Training activities

redesigned as a Virtual Internship Program.

The Virtual Internship Program is organized in partnership with an external

assigned tasks during each session.

B. Objectives of the Training

1. Relate theoretical concepts to actual practice by introducing them to the

operations and procedures in a professional setting.

2. Develop and enhance technical know-how and strategies involved in real-life

business settings especially required in the practice of their profession;

3. Serve as a stepping stone to building self-confidence and preparedness which is

necessary when they work as an employee; and

4. Increase job effectiveness and efficiency.

C. Time and Place of the Training

The webinar-type virtual training was conducted through a video conferencing