NARRATIVE REPORT: IBAEZ, MA. SHIELA C.

INTRODUCTION: Our Practicum Coordinator Professor Nilda V. Jamora assigned me to conduct my On-the Job-Training of the Course HRM 114 ( Restaurant Management Practicum Off-Campus) at Ocho Seafood and Grill Restaurant, where it is one of the famous restaurants in the region for its delicious food yet affordable and good services. The restaurant are owned by a young Chinese couple named Mr. Edrick Edwin Yao and Mrs. Liezel Yao. During the deployment on April 20 2010, I was still having my duty at LNU House, but I was able to excuse myself for a while for the deployment. CONCLUSIONS: On May 7, 2010 we were oriented by the Practicum Supervisor of Ocho about The Establishments Rules and Regulations, The Practicumers Dos and Donts and The Establishments Standard Operating Procedures where we were not allowed to enter the kitchen and make surveillance of whatever they are doing especially in preparing the foods, shakes and drinks they made. We were not allowed to stand by in the food counter and to take orders, we are told not to eat the leftover foods of the customers in the wrapping area. We were not allowed to operate equipments and machines in the dining area unless we were told to do so. We were assigned in the Dining Area where our Practicum Supervisor told us the tasks we should perform as a service crew, we must set-up the important things needed in the operation for the whole Dining Area. We should only take their ordered drinks and put their orders to the computer fast and accurately. We served the cooked foods and drinks to the customers with the right customer number promptly and accordingly. We should take care of their needs and requests. We must give their chit if they asked for it and give it to the cashier. After they eat, we should be fast in dish-outing the soiled foods and things and prepare another set-up. After all the discussions, Maam Aiza guided us to the different areas inside the restaurant for us to have an idea on where to go and where not to go. It was a half-day orientation. On May 8, was my first day of duty. My schedule of shift start at 11: 00 am 3:00 pm and 5:30 9:30. I was nervous and I was afraid to commit mistakes in performing my tasks. But I remembered once Professor Jamora told us during practicum class that even if you committed mistakes, it would be alright because were just human and nobodys perfect. The important thing is you moved on and you have learned from your mistakes and never do it again . 9

So the first thing I did was to observe how the service crew works and what they are doing. I had making a hard time on remembering every table numbers and finding where the customer number are located. After my morning shift, I ate my lunch and snacks at around 3:30 pm, take a short nap and back to my duty at around 5:30 pm. At the night shift, I time out quarter to 10:00 pm. On May 19, 2010 I was moved at the 2nd floor and was assigned in the opening schedule which is 9:30 am 1:30 pm and 5:00 9:00 pm. The 2nd floor (Dining 2) was more spacious, there are four (4) rooms and an extension room. In Dining 2, sometimes we are ask by our supervisors to stationed our assigned rooms where most of the time we stand. As the day passed by, I encountered customers with different status in life and also with different attitudes. There are customers who are nice and generous to everyone in the Ocho. There are times they talked and ask me about my OJT and my studies, they even invite me to eat with them while Im on my duty, but I have to refuse their invitation courteously because I am on my work. Sometimes they give me a tip personally just for me, but I know the tip are for the employees of Ocho, and it is centralized so I have to put it on the tip box. There were also customers who are so arrogant, and disrespectful. But I have to adjust and control my emotions with them and still be professional in serving them because they are still the customer of Ocho. I become more responsible, attentive and efficient in doing my job as a service crew as the day goes by. Im being attentive with the guest needs and requests. I take the cook food and serve it. I sometimes check the food in the computer if its right and put the accurate serving utensils. I became fast and accurate in inputting the ordered drinks and other orders in the computer. I became familiarized with the type of foods that Im serving, sometimes the checker gave me the list of ordered & served foods and told me to check it, if its accurately served in their table. There were days that Ocho are congested with so many customers waiting to have a vacancy. Its like a fast-food, that we have serve, dish out, and set-up fast so everyone will be accommodated. It was a great challenge for me as a practicum student to perform the tasks same with the service crew. I am so proud of myself that Ive finished my OJT well and satisfactorily. Doing the OJT developed more my skills and my interactions with people, the same with the crews, personnel and with the owners. I had gained more knowledge; developed camaraderies and make friends with the people in Ocho. I thank them for giving the opportunity to us, the practicumers.

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SELF EVALUATION ABOUT THE ESTABLISHMENT For the one month of conducting my OJT in Ocho Seafood and Grill, I could say that Ocho is one of the finest restaurants in Region 8. The place is accessible to anyone, the establishment has a good ambiance, very comforting and the decorations are very pleasant to the eyes. The place is secured, clean, have good equipments and facilities. The Service Crew and personnels were very kind, friendly, considerate, and hardworking. They greet and welcome customers courteously and wears a smile on their faces. They treat us well, assist and teach us the right things to do. Sir Edrick, Maam Liezyl and Jenny, the owners of Ocho, were very much kind and friendly to us. They treat us like we were part of the Ocho family. They have a good service, the foods they are offering were very delicious and the price is very affordable compared to other restaurants. Most of the food they offers are Filipino cuisines, more on sea foods. CONCLUSION: Conducting and completing satisfactorily my OJT in one of the finest restaurant in the Region is a great achievement for a practicum student like me. It developed my skills, I had applied my learnings from school, and I gained more knowledge and expertise in the service industry. After I had completed my OJT in Ocho Seafood and Grill, I conclude that being on the real field of my course is very difficult and tiring. Yet, it was enjoying and challenging, and it was improved a lot of me not only on the skill, but also in my emotional, intellectual, social and spiritual aspects. I gained friends, be acquainted with them, know their personal life and how they love their job even if its very tiring. I had earned respect from them and for myself; I learned to appreciate my work for it is the source of our living. I earned experience and expertise where it will be the guide, power and strength for me to become more competitive, effective and efficient individual in entering into the real world of service and hospitality industry. In a month of rendering my OJT in Ocho, I could say that it is one of the best training grounds for a restaurant practicum.

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