Title Page

The title page must be on the following format:

Wesleyan University – Philippines

Mabini Extension, Cabanatuan City

College of Hospitality & Tourism Management

PRACTICUM REPORT

(Name of the Establishment)

(Exact address of the Establishment)

TRAINING PERIOD: November 9, 2022 to _______________

In Partial Fulfillment of the Requirements for the Course

(Subject code and description)

For a Degree in
Bachelor of Science in Hotel and Restaurant Management

SUBMITTED TO:
Name of Professor

SUBMITTED BY:
Name od Student

All phrases enclosed in quotation marks should be written as is, and the correct information
should be given to others.

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 1. Table of Contents

Indicate all major sections or chapters, and appropriate paging.

All Chapter headings should be capitalized. Subheadings should have the first
letters of major words capitalized.

Include listings of forms with appropriate numbering.

2. Introduction

General information about the establishment is presented. Limit

this to three pages. The writer may wish to include the following:

a. Name and General location

Complete name, address, and location map

b. Objective/Hotel/restaurant’s Philosophy
General Philosophy

c. Ownership/Management
Name of owner, holding company

d. Organizational Chart
Identify the position, as well as the current holder

e. Facilities, no. of F & B outlets, name & type

f. Outstanding characteristics of the establishment

3. Discussion of Findings/Analysis/Recommendation

Present the analysis using the format below:

DEPARTMENT: ______________________________________

Discuss the major functions of the department in one short paragraph. As

much as possible, all discussions should be in short simple sentences. Avoid
copying the operations manual in the report.

a. Areas of concern: Status and Analysis

1) Organization Structure

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 Describe or draw the organizational set-up in the section
being presented. Discuss positions as well as how much
each person in the department is able to accomplish her
assigned tasks as against the function of the department.

2) Operations Systems and Procedures

Describe the procedures/steps undertaken in the section so
that the function of the section is performed.

3) Facilities, Equipment, etc.

What is the equipment used? How does it facilitate the
performance of function? Evaluate the equipment and
facilities in terms of their adequacy, unique characteristics,
and design.

4) Manpower scheduling, work method, styles of

communication (you may add a copy of your roster/schedule)

5) Work atmosphere, inter-personal relations layout,

ventilation, the color scheme of the office

6) Use of materials resources

Discuss this in terms of the forms used in the office or the
preparation and use of raw/processed food products.

7) Sanitation procedures/ practices

b. Strengths
c. Improvement Areas/Weaknesses

d. Recommendations
 Present work operation of the section/department

4. Conclusion

Discuss this in terms of the objectives of the practicum and the learning
experiences brought by the recent training.

Any recommendation for improving practicum training in the assigned

instruction can also be mentioned here.

5. Appendices
Resume, logbook/DTR, evaluation form, Weekly reports duly signed by
the immediate supervisor, photos with the caption, sample menus, and
services, forms of establishments, etc.

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 6. Bibliography

If any reference, book, manual or textbook was used to explain any section
in the report, make the necessary entries in this section.

Guidelines in the Report Preparation:

In order to make your practicum report more meaningful, here are some
guidelines for writing:

1. Reports should be typewritten (double-spaced) in 8-1/2 by 11 inches bond

paper and well bound(softbound). Use white plain paper.

2. Font size 12. Font style: Times new roman. Margin: Left 1.5”. Right, top-
bottom: 1”

3. Avoid overly big and expensive folders. These are the prescribed folder
colors for practicum reports but check with your advisers if they still need
a hard copy
Course Local Practicum International Practicum
HM Maroon Yellow
Tourism Green Blue

4. It is advised that the student prepare a copy of the reports for his/her own
use as original practicum reports will not be returned.

Reports should be handed in on the deadline set. This is 10 days after the
last day of practicum. Upon submitting all requirements to the faculty
advisers, receipt must be prepared as proof of submission. Students who
submit reports beyond the deadline would be penalized, (by deduction on
report grade.)

5. Properly label photographs, charts, drawing, brochures, business forms,

menus, etc. used to illustrate specific problem in a certain department.

6. Remember that the practicum report is a technical paper, and as such,

language and tone used should be more formal, not slang.

7. Be precise and concise. Make proper use of headings, sub-headings and

indentions. Limit hotel background to three pages and include a table of
contents with necessary pagination.

8. Submit establishment forms individually pasted in loose white short sized

bond paper. Label individually with the following:
a. Title
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 b. Initiating dept./Position title (person)
c. Frequency of use
d. Purpose
e. Distribution
f. Number of copies
g. Control function

Only forms that are unique to the establishment with problems, or

with comments should be included. Put all forms in an envelope.

9. Include an analysis of layout and equipment in areas where applicable.

10. Submit all requirements in a plastic envelope properly labeled with your
name (Last Name, First Name) and the practicum training institution’s
name using a marker pen.

11. Ensure that the following are included in the submission:

a. Practicum report (individual) that will not be returned
b. Logsheet
c. Certification of Completion of practicum training signed by the
Personnel Director or his representative on the hotel’s/restaurant’s
stationery with dry seal (if available).
d. Practicum Evaluation

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Criteria for Grading the Practicum Report

The practicum report shall be rated based on the following criteria:

1. Documentation 30%
format, style and techniques
picture, forms with proper labeling
2. Content 40%
completeness of information,
analysis and recommendation
3. Punctuality 15%
should be submitted 10 days after
the practicum ends
4. Neatness 15%
presentation, cleanliness_______________________________

TOTAL : 100%

Final Grade and Grade Point Equivalent (G.P.E)

The final grade of the student is based on the following:

1. Pre-practicum requirements 5%
2. Attendance and Participation in the
Orientation /Pre-Practicum Seminar 5%
3. Student’s Behavior/Character during OJT 10 %
4. Practicum Report 20%
5. Performance Evaluation 60%

TOTAL 100 pts.