On-The-Job Training Manual

Revised January 11, 2024

 A HOTEL AND RESTAURANT PRACTICUM REPORT
ON
LA CARMELA DE BORACAY ON BORACAY, MALAY, AKLAN

SUBMITTED TO:
THE FACULTY OF HOSPITALITY MANAGEMENT
ST. MARY’S COLLEGE OF CATBALOGAN
CATBALOGAN CITY, SAMAR

IN PARTIAL FULFILLMENT
OF THE REQUIREMENT FOR THE DEGREE
BACHELOR OF SCIENCE AND HOSPITALITY DEPARTMENT

SUBMITTED BY:
KENT HAROLD N. GABON
BSHM 4

JANUARY 11, 2024

 St. Mary's College of Catbalogan
Catbalogan City, Samar

Accepted Approved in Partial Fulfillment of the Requirement for the Degree

BATCHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

MA. JOHN RAY ROSALES MM, MBA

Program Consultant/Practicum Coordinator

MR. JAKE C. ONTUCA

Assistant Dean of College

S. MA. ADELAIDA C. HUISO, RVM

School President
 ACKNOWLEDGEMENT

I would like to express my sincere gratitude to everyone who contributed to

the successful completion of my OJT practicum report. This journey has
been a significant part of my learning experience, and I am thankful for the
support and guidance I received.

First and foremost, I extend my deepest appreciation to my family for their

unwavering encouragement and understanding throughout this period. Your
support has been my anchor, and I am truly grateful.

I would like to thank our school president S. Ma. Adelaida C. Huiso, RVM,
our Assistant Dean of College Mr. Jake C. Ontuca, and our BSHM
consultant Mr. MA. John Ray Rosales MM, MBA for their invaluable
guidance and continuous support. Your expertise and commitment to our
education have been instrumental in shaping my understanding of the
hospitality industry.

A special thank you to the professionals and colleagues I worked with

during my OJT. Your willingness to share knowledge, provide insights, and
offer constructive feedback has greatly enriched my learning experience.

To my friends and classmates, thank you for the camaraderie and shared
experiences during this journey. Your encouragement and shared moments
have made this process more enjoyable.

Lastly, I want to acknowledge La Carmela de Boracay for the warm welcome

during my OJT. The exposure and practical insights gained from these
experiences have been invaluable in shaping my professional growth.

Thank you to everyone who played a role in making this practicum/OJT

possible. Your support has been integral to my learning journey.
 TABLE OF CONTENTS
Page
Title Page
- Title of the Manual: On-the-Job Training Manual

- Company Logo

- Date of Publication

- Acknowledgement

- Table of contents

I. INTRODUCTION 1

A. Overview of On-the-Job Training

B. Purpose of the Manual
C. Importance of OJT in the Organization

II. TRAINING OBJECTIVES 2-3

A. Clearly defined learning objectives for the trainee

B. Connection between training objectives and job responsibilities

III. TRAINING PROGRAM OVERVIEW 4-7

A. Duration of the training

B. Training schedule and timeline
C. Roles and responsibilities of trainers and trainees

IV. JOB DESCRIPTIONS 8-9

A. Detailed job descriptions for each position

B. List of key responsibilities and tasks

V. TRAINING PROCEDURES 10-11

A. Step-by-step guide for conducting the training

B. Orientation phase
C. Hands-on training phase
D. Evaluation phase

VI. TRAINING MATERIALS 12

A. -List of training materials and resources

B. -Manuals, guides, and any other reference materials
 VII. PERFORMANCE EXPECTATIONS 13-14

A. Clear expectations for trainee performance

B. Quality standards and benchmarks

VIII. ASSESSMENT AND EVALUATION 15

A. Methods for assessing trainee progress

B. Evaluation criteria and performance metrics

IX. FEEDBACK AND COMMUNICATION 16

A. Regular feedback mechanisms

B. Communication channels between trainers and trainees

X. SAFETY GUIDELINES 17-18

A. Workplace safety procedures

B. Emergency protocols

XI. RECORDKEEPING 19-27

A. Documentation requirements for tracking progress

B. Forms for evaluations and assessments

XII. FREQUENTLY ASKED QUESTIONS (FAQs) 28

A. Common questions and concerns with answers

XIII. GLOSSARY 29

A. Definitions of industry-specific terms and acronyms

XIV. APPENNDICES 30-39

A. Additional resources, charts, and diagrams

B. Any supplementary materials

XV. CONTACT INFORMATION 40

A. Contact details for trainers and relevant personnel

B. Emergency contact information

XVI. CONCLUSION 41

XVII. BIBLIOGRAPHY 42
 INTRODUCTION

A. Overview of On-the-Job Training

On-the-Job Training (OJT) serves as a dynamic bridge between

classroom learning and real-world application. It's a hands-on experience
that empowers individuals to synthesize theoretical knowledge into practical
skills. During OJT, participants immerse themselves in a professional
environment, gaining invaluable insights, honing their abilities, and
fostering a seamless transition into their chosen field. It's not just a training
ground; it's a transformative journey that molds individuals into adept and
well-prepared professionals.

B. Purpose of this Manual:

This manual serves as your trusty guidebook throughout your OJT

journey. It's a detailed reference packed with valuable information about
roles and responsibilities, operational workflows, guest service protocols,
and professional development resources. Consider it your compass, pointing
you towards success and empowering you to navigate the exciting world of
La Carmela de Boracay.

C. Importance of OJT in the Organization

On-the-Job Training (OJT) holds immense importance for organizations as it

directly contributes to the development and enhancement of workforce
capabilities. It serves as a practical avenue for students and employees to
acquire job-specific skills, adapt to organizational processes, and align with
the company's culture. OJT facilitates a smoother integration of theoretical
knowledge into daily tasks, promoting efficiency and productivity.
Furthermore, it cultivates a culture of continuous learning, fostering
employee growth, job satisfaction, and ultimately, contributing to the overall
success and competitiveness of the organization.
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II. Training Objectives

A. Clearly Defined Learning objectives for the trainee

 Develop the ability to provide exceptional customer service by
understanding and meeting guest needs.
 Enhance communication skills to ensure positive interactions with
guests.
 Gain a comprehensive understanding of daily operations, from check-
in procedures to housekeeping and catering services.
 Demonstrate proficiency in using relevant hospitality management
systems.
 Foster effective teamwork by actively participating in team projects
and understanding the importance of collaboration in the hospitality
industry.
 Develop the ability to identify and resolve common challenges
encountered in the hospitality sector, such as handling guest
complaints or addressing service issues.
 Cultivate adaptability to navigate diverse tasks and responsibilities in
a dynamic hospitality environment.
 Demonstrate flexibility in responding to changing priorities and
unexpected situations.

B. Connection between training objectives and job responsibilities.

1. Customer Service Excellence:
Interact with guests during check-ins, provide assistance, and
address inquiries, ensuring a positive and welcoming experience.

2. Operational Proficiency:
Rotate through various departments, including front desk,
housekeeping, and food service, to understand and contribute to daily
operational tasks.

3. Team Collaboration:
Work closely with team members to coordinate tasks efficiently and
contribute to a seamless guest experience.

4. Problem-Solving Skills:
Handle guest concerns or complaints professionally and collaborate
with colleagues to find effective solutions.

5. Adaptability and Flexibility:

Adapt to different roles within the hotel environment, responding to
changing priorities and contributing to a flexible team.

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6. Professionalism and Etiquette:
Uphold professional conduct when interacting with guests and
colleagues, maintaining a positive image for the hotel.

7. Safety and Compliance:

Follow safety protocols, participate in training on emergency
procedures, and ensure compliance with industry regulations.

8. Time Management:
Manage time effectively to meet deadlines, handle guest requests
promptly, and contribute to the overall efficiency of hotel operations.

9. Sales and Upselling Techniques:

Apply upselling techniques when promoting additional services or
amenities to guests to enhance revenue generation.

10. Continuous Learning:

Actively engage in training sessions, seek feedback from supervisors,
and stay informed about industry trends to contribute to the hotel's
continuous improvement.

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III. Training Program Overview

A. Duration of the training

Required number of hours: 600 hours
From the 26th of August to the 11th of November

B. Training schedule and timeline

Schedule:
Morning Shift
6:00 am to 3:00 pm
7:00 am to 4:00 pm
10:00 am to 7:00 pm

Afternoon Shift
1:00 pm to 3:00 pm
2:00 pm to 11:00 pm

Broken Time
6:00 am to 10:00 pm / 4:00 pm to 9:00 pm

Graveyard Shift
10:00 pm to 7:00 am

Timeline:
August 26 – September 25 (Housekeeping Department)
September 26 – October 26 (F&B Services Department)
October 27 – November 11 (Concierge Department)

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C. Roles and responsibilities of trainers and trainees
Roles and Responsibilities of Trainers:
1. Instruction and Guidance:
- Role: Provide clear instructions and guidance to OJT students.
- Responsibility: Ensure that trainees understand their tasks,
responsibilities, and the overall expectations of the training program.

2. Demonstration of Tasks:
- Role: Demonstrate tasks and procedures to illustrate correct
methods.
- Responsibility: Help OJT students understand how to perform tasks
accurately and efficiently.

3. Feedback and Evaluation:

- Role: Provide constructive feedback on trainee performance.
- Responsibility: Regularly assess and evaluate the progress of OJT
students, offering insights for improvement.

4. Facilitation of Learning:
- Role: Create a conducive learning environment.
- Responsibility: Encourage questions, discussions, and hands-on
experiences to facilitate effective learning.

5. Safety Oversight:
- Role: Ensure compliance with safety protocols and procedures.
- Responsibility: Prioritize the safety of OJT students by monitoring
and enforcing safety guidelines in the workplace.

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Roles and Responsibilities of OJT Students/Trainees:
1. Active Participation:
- Role: Actively engage in the training process.
- Responsibility: Participate in discussions, practical exercises, and
other learning activities to maximize the training experience.

2. Task Execution:
- Role: Execute assigned tasks accurately.
- Responsibility: Apply theoretical knowledge gained during training to
perform practical tasks within the assigned department.

3. Seeking Guidance:
- Role: Seek guidance from trainers and mentors.
- Responsibility: Clarify doubts, ask questions, and proactively seek
assistance to enhance understanding and performance.

4. Adherence to Policies:
- Role: Adhere to organizational policies and procedures.
- Responsibility: Comply with workplace rules, safety guidelines, and
ethical standards throughout the training period.

5. Effective Communication:
- Role: Communicate effectively with trainers, mentors, and colleagues.
- Responsibility: Ensure clear and respectful communication,
contributing positively to the work environment.

6. Feedback Receptivity:
- Role: Be open to receiving constructive feedback.
- Responsibility: Use feedback as a tool for improvement, adapting and
refining skills based on guidance provided.

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7. Time Management:
- Role: Manage time effectively to fulfill training requirements.
- Responsibility: Prioritize tasks, meet deadlines, and utilize time
efficiently to maximize learning opportunities.

8. Professionalism:
- Role: Demonstrate professionalism in behavior and appearance.
- Responsibility: Uphold a positive and professional image, aligning
with the expectations of the workplace.

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IV. Job Descriptions

A. Detailed Job Description for each Position

1. Owner
Responsibilities: Provide strategic direction, oversee overall operations,
make key business decisions, manage financial aspects, and ensure
the long-term success and growth of the business.

2. Company Lawyer
Responsibilities: Advise on legal matters, review contracts, ensure
compliance with laws and regulations, represent the company in legal
proceedings, and provide legal guidance to mitigate risks.

3. Resort Manager
Responsibilities: Oversee daily resort operations, manage staff, ensure
guest satisfaction, coordinate with various departments, implement
policies, and drive profitability.

4. Human Resources Department

Responsibilities: Recruit and onboard employees, manage employee
relations, administer HR policies, handle performance evaluations,
and ensure compliance with labor laws.

5. F&B Manager
Responsibilities: Manage food and beverage operations, develop
menus, oversee budgeting, ensure quality service, and collaborate
with other departments to enhance the overall guest experience.

6. F&B Supervisor
Responsibilities: Supervise F&B staff, ensure smooth service, handle
customer concerns, monitor inventory, and collaborate with the F&B
Manager to optimize operations.

7. F&B Associates/Waiters
Responsibilities: Provide excellent customer service, take orders, serve
food and beverages, handle guest inquiries, and maintain a clean and
organized dining area.

8. Buffet Man/Scooper
Responsibilities: Set up and maintain buffet stations, replenish food
items, assist guests, ensure food safety, and contribute to a visually
appealing presentation.

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9. Receptionist
Responsibilities: Greet and assist guests, handle reservations, manage
check-ins and check-outs, answer inquiries, and provide information
about the resort's facilities and services.

10. Cook/Kitchen Stewards

Responsibilities: Prepare and cook meals, maintain kitchen
cleanliness, manage inventory, adhere to food safety standards, and
collaborate with the F&B team for smooth kitchen operations.

11. Pantry Associates

Responsibilities: Assist in food preparation, maintain pantry supplies,
support kitchen staff, and ensure a clean and organized pantry area.

12. Housekeeping Supervisor

Responsibilities: Oversee housekeeping operations, manage staff,
conduct inspections, coordinate room turnovers, and ensure
cleanliness and hygiene standards are maintained.

13. Floor Leader

Responsibilities: Supervise and coordinate activities on a specific floor
or section, address guest concerns, liaise between departments, and
ensure smooth overall operations.

14. Housekeeper
Responsibilities: Clean and maintain guest rooms, replenish
amenities, handle laundry, report maintenance issues, and contribute
to a welcoming and comfortable guest experience.

15. Laundry Associates

Responsibilities: Operate laundry equipment, sort and wash linens,
maintain inventory, and ensure cleanliness and hygiene standards in
the laundry area.

16. Front Office Manager

Responsibilities: Oversee front office operations, manage the front
desk team, handle guest relations, coordinate with other departments,
and ensure a seamless check-in and check-out process.

17. Front Desk Associates

Responsibilities: Greet guests, handle reservations, manage check-ins
and check-outs, provide information, and address guest inquiries to
ensure a positive experience.

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V. Training Procedure

A. Step by step guide for conducting the training

a. Phase 1: Orientation
1. Introduction to Hotel Policies:
- Present the hotel's mission, vision, and core values.
- Discuss policies related to conduct, dress code, punctuality, and
professional etiquette.

2. Department Overview:
- Detail each department's functions and how they contribute to the
overall guest experience.
- Explain the organizational structure and reporting lines.

3. Tour of Facilities:
- Conduct a thorough tour of the hotel, showcasing key areas such as
reception, dining areas, rooms, and recreational facilities.
- Introduce trainees to key personnel and their roles within the hotel.

b. Phase 2: Hands-On Training

6. Department Assignments:
- Assign trainees to specific departments based on their areas of
interest and the hotel's needs.
- Ensure a clear understanding of roles and responsibilities within each
department.

7. Mentorship Program:
- Pair trainees with experienced mentors within their assigned
departments.

8. Practical Tasks and Responsibilities:

- Provide hands-on experience in essential tasks related to the trainees'
respective roles.
- Gradually increase the complexity of tasks as the trainees gain
confidence and proficiency.

9. Cross-Departmental Exposure:
- Organize rotations to expose trainees to various hotel departments.
Promote a holistic understanding of hotel operations.

10. Feedback and Reflection:

- Schedule feedback sessions to discuss trainees' overall progress and
areas for improvement.
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c. Phase 3: Evaluation
11. Performance Assessments / Evaluation:
- Develop clear criteria for assessing trainees' performance based on
department-specific goals.
- Fill up evaluation sheets of OJT students

12. Certification:
- Provide certificates of completion for successfully finishing the OJT
program.

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VI. Training Materials

A. List of training materials and resources

A. Practical Case Scenarios:
- Authentic examples and scenarios tailored for trainees to dissect,
fostering adept problem-solving skills and the practical application of
acquired knowledge.

B. Engrossing Workshops:
- Immersive sessions with a hands-on approach, delving into specific
facets like event planning, front desk management, or restaurant
operations, nurturing practical skills with a focus on real-world
scenarios.
C. Exploratory Site Journeys:
- Excursions to diverse hospitality establishments, providing trainees
exposure to a myriad of operational environments and authentic
industry settings.
D. Role Versatility Rotation:
- Trainees gracefully transitioning through diverse roles to cultivate a
comprehensive understanding of hospitality management, cultivating
adaptability and an extensive skill repertoire.
E. Guided Mentorship Initiatives:
- Pairing trainees with seasoned mentors who extend guidance,
support, and pragmatic insights throughout their OJT, crafting an
individualized and enriched learning journey.

B. Manuals, guides, and any other reference materials

- Within the dynamic realm of the hospitality industry, On-the-Job
Training (OJT) frequently incorporates an array of reference materials.
Standard resources encompass comprehensive employee manuals
delineating company policies, service guidelines, safety protocols, and
specific job procedures. Moreover, staff members may refer to training
modules, customer service guides, and prevailing hospitality industry
standards to augment their proficiency and knowledge throughout the
OJT process.

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VII. Performance expectations

A. Clear Expectations for Trainee performance

1. Attendance and Punctuality:
- Attend all orientation sessions promptly.
- Demonstrate punctuality throughout the duration of the On-the-Job
Training.

2. Professionalism:
- Adhere to the hotel's dress code and grooming standards.
- Display professional behavior, courtesy, and respect towards
colleagues and mentors.

3. Facility Familiarity:
- Utilize the tour to become familiar with key hotel areas and personnel.
- Demonstrate knowledge of emergency exits and safety protocols.

4. Departmental Responsibilities:
- Execute assigned tasks accurately and efficiently within the assigned
department.
- Display a willingness to take on responsibilities and contribute to
team goals.

5. Mentorship Engagement:
- Actively engage with assigned mentors, seeking guidance and
feedback regularly.
- Show openness to learning from experienced team members.

6. Task Competency:
- Demonstrate increasing competence in handling practical tasks
related to the assigned role.
- Seek additional training or clarification when faced with challenges.

7. Cross-Departmental Adaptability:
- Adapt seamlessly to rotations in different hotel departments.
- Showcase adaptability by applying skills learned in one department to
another.

8. Communication Skills:
- Communicate effectively with colleagues, mentors, and guests.
- Demonstrate clarity in verbal and written communication.

9. Feedback Integration:
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 - Incorporate feedback received during departmental meeting sessions
into daily tasks.
- Continuously seek opportunities for self-improvement.

10. Team Collaboration:

- Collaborate effectively with team members across departments.
- Contribute positively to the overall team dynamic.

B. Quality Standards and Benchmarks

- In the realm of On-the-Job Training (OJT) within the hospitality
industry, quality standards play a pivotal role in shaping the
proficiency and capabilities of individuals. The establishment of clear
expectations and guidelines through these standards ensures that
employees undergo consistent and high-quality training, resulting in
heightened job performance and heightened customer satisfaction.
Setting benchmarks within the hospitality industry yields manifold
benefits for both individuals and organizations. These benchmarks
function as performance targets, facilitating the measurement of
progress and the identification of areas for improvement. Through the
implementation of measurable benchmarks, hospitality professionals
can assess the effectiveness of their OJT programs, enabling informed
decisions for the enhancement of employee skills and knowledge.

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VIII. Assessment and Evaluation

A. Methods for assessing trainee progress

1. Asking Questions related to the OJT students’ learnings during
meetings.
2. Observation

B. Evaluation criteria and performance metrics

The OJT Students were evaluated by their department
supervisors by rating their performance in the following criteria:
Quality of work, Competency, Professionalism, Character, and
Knowledge, using the scale 1 to 5 where 5 is the highest and 1 is the
lowest.

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IX. Feedback and Communications

A. Regular Feedback Mechanisms

 Scheduled departmental meetings

B. Communication Chanels between trainers and Trainee.

 Departmental Messenger Group Chats

 Bulletin Boards / Notice Boards

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X. Safety Guidelines

A. Workplace Safety Procedures in La Carmela de Boracay

1. Personal Protective Equipment (PPE):
- Procedure: Provide and mandate the use of appropriate PPE, such as
gloves, safety shoes, and safety vests.
- Objective: Mitigate the risk of workplace injuries and accidents.

2. Chemical Handling:
- Procedure: Implement strict protocols for the proper handling,
storage, and disposal of chemicals.
- Objective: Prevent accidents related to chemical exposure and ensure
a safe working environment.

3. Fire Safety:
- Procedure: Conduct regular fire drills and ensure the availability of
functioning fire extinguishers and alarms.
- Objective: Prepare employees to respond effectively to fire
emergencies and minimize property damage.

4. Slip, Trip, and Fall Prevention:

- Procedure: Keep walkways clear, use proper signage, and promptly
address spills or hazards.
- Objective: Minimize the risk of slip, trip, and fall accidents within the
hotel premises.

5. First Aid Stations:

- Procedure: Establish well-equipped first aid stations throughout the
hotel.
- Objective: Provide immediate medical assistance in case of minor
injuries or emergencies.

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B. Emergency Protocols at La Carmela de Boracay Hotel:
1. Fire Emergency:
- Procedure: In case of fire, activate the fire alarm, evacuate guests and
staff to designated assembly points, and contact emergency services.
- Objective: Ensure the safety of all occupants and prevent the spread
of fire.

2. Medical Emergencies:
- Procedure: Establish a clear communication system to summon
medical assistance promptly.
- Objective: Provide timely medical aid to guests and staff in case of
medical emergencies.

3. Natural Disasters:
- Procedure: Develop evacuation plans for natural disasters such as
typhoons or earthquakes.
- Objective: Safely evacuate guests and staff to designated safe zones
to minimize the impact of natural disasters.

4. Security Threats:
- Procedure: Implement security measures and emergency response
plans for potential threats.
- Objective: Ensure the safety and security of guests and staff in case
of security incidents.

5. Power Outages:
- Procedure: Have backup power sources, such as generators, and
provide guidance to guests and staff during power outages.
- Objective: Minimize disruptions and ensure the safety and comfort of
occupants.

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XI. Record Keeping

A. Documentation Requirements for tracking progress

Documentations/Pictures

This memorable night was the night our

Fine dining experience was held, during
which I acquired insights into proper table
etiquette.

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This was when we were assigned
to help in the decoration of the
stage and setting up chairs and
tables in the convention center
for an event.

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This is when I was assigned
in the concierge department,
I wait for guests that wants to
leave their luggage.

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This was when our Program
consultant visited us and we gave
certificate and a small token to the
hotel and the HR associate Ms.
Jessa Mae Paredes

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This is when I was assigned as a PA
in the La Carmela main building, we
are tasked to keep our areas clean
and dry.

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This is when I was assigned to be a
scooper for dinner in the café Luisa. We
serve food to the guests in any amount
they want.

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B. Forms of evaluation and assessments

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XII. Frequently asked Questions

A. Common Questions and concerns with answers

1. What types of rooms are available at La Carmela de Boracay?
Answer: We offer a range of accommodations, including standard rooms,
suites, and family rooms. Visit our website for detailed room
descriptions.

2. Is Wi-Fi available in the rooms?

Answer: No, complimentary Wi-Fi is not available in all rooms, only in the
public areas of the hotel like the lobby and restaurant.

3. Is there a smoking area in La Carmela?

Answer: Unfortunately, la Carmela is a smoke free establishment and you
will be fined if you are caught smoking.

4. Is breakfast included with the room reservation?

Answer: Yes, a buffet breakfast is included in the room reservation.

5. where can I have breakfast?

Answer: for breakfast we have two venues, if the guest is from the premier
west or premier west building the nearest venue is at the convention
center that is open from 6am to 9am, while if the guest is from the
Main Building or the Executive wing the nearest venue is the Café
Luisa which is open from 6am to 10am.

6. What is the check-in/check-out time?

Answer: Check-in time is at 2 pm, and check-out time is at 11 am.

7. Are there Comfort Rooms in the building?

Answer: Yes, we have public comfort rooms in ground floor of every
building they are usually located near the front desk.

8. What time does the pool open?

Answer: The Pool is open from 9am until 8pm.

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XIII. Glossary

A. Definitions of industry-specific terms and acronyms

1. Concierge:
Definition: A hotel staff member responsible for assisting guests with
various services, including making reservations, providing information,
and arranging transportation.

2. Housekeeping:
Definition: The department responsible for cleaning, maintaining, and
preparing rooms for guests in a hotel.

3. Front Desk:
Definition: The area in a hotel where guests check in, check out, and
receive information and assistance from the hotel staff.

4. Room Service:
Definition: The provision of food and beverage items to guests in their
hotel rooms, typically delivered by the hotel's staff.

5. Check-in/Check-out:
Definition: The process of arriving and registering at a hotel (check-in)
and departing (check-out).

6. Upselling:
Definition: Encouraging guests to purchase additional services, room
upgrades, or amenities to enhance their overall experience.

7. F&B (Food and Beverage):

Definition: Refers to the food and beverage services offered by a hotel or
hospitality establishment.

8. Reservations:
Definition: The process of booking rooms, services, or facilities in
advance, often done through a hotel's reservation system.

9. Room Type:
Definition: Different categories of rooms available in a hotel, such as
standard, deluxe, suite, etc.

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XIV. Appendices

A. Additional Resources, charts, and diagrams

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KENT HAROLD N. GABON
Address: Brgy Botoc Pinabacdao Samar
Email Address: kentharold.gabon@smcc.edu.ph
Contact Number: 09398050273

OBJECTIVE:
To acquire valuable knowledge and skills to complement those that I have
learned from school in an actual job environment. In return, I offer my service
and determination to be an asset to your company throughout the duration of
my training period.

PERSONAL INFORMATION

Birth Place: Brgy. Botoc Pinabacdao Samar

Date of Birth: July 09, 2001 Gender: Male
Age: 22 Religion: Roman Catholic
Nationality: Filipino Civil Status: Single
Weight: 65 Height: 6”

EXPERIENCE
Attended Work Immersion at Hotel XYZ at Tacloban City as:
 Food Attendant
(September 20, 2019 to September 29, 2019)

EDUCATIONAL BACKGROUND

Tertiary:
ST. MARY’S COLLEGE OF CATBALOGAN, INC
Course: Bachelor of Science and Hospitality Management
Catbalogan City, Samar
2020-Present

Secondary:
CALBIGA NATIONAL HIGH SCHOOL (JUNIOR/SENIOR HIGH SCHOOL)
Calbiga, Samar
2014-2020

Elementary:
BOTOC ELEMENTARY SCHOOL
Pinabacdao, Samar
2007-2014
Achivements;
3rd honors student

SKILLS AND STRENGTHS

 Housekeeping
 Table Skirting
 Table Napkin Folding
 Table Set Up
 Computer literacy
 Good Time Management
 Patience
 Diligent
 Work Ethics
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CERTIFICATIONS
 National Certificate II in Food and Beverage Services on November 12,
2018
 National Certificate II in Housekeeping on August 16, 2023
 Certificate of Immersion Training at Hotel XYZ at Tacloban City. From
November 20, 2019 to November 29, 2019. (80 Hours)

TRAININGS AND SEMINARS ATTENDED

 100 Hours Pre On-The-Job Training at St. Mary’s College of Catbalogan
Mini Hotel (July 04 – August 05 2023)
 150 Hours Training for HOUSEKEEPING and 150 Hours Training for
FOOD AND BEVERAGE SERVICES (August 19, 2023)
 Bartending, Cocktail Mixing and Bottle Flaring Workshop (August 18,
2023)
 RICH HISTORY OF SAMAR: the Toponomy of Place-Names in Samar
Island (November 25, 2022)
 Basic Self-Defense Technique (November 25, 2022)
 Data Privacy Act of 2022: its Significance to the Hotel and Lodging
Industry, Current Legal Issues in the Hospitality and Tourism Industry
(November 25, 2022)
 Basic First Aid Application (May 6, 2022)

CHARACTER REFERENCE

 Ma. John Ray Rosales, MM, MBA

Program Consultant
Contact #: 09663987494

 Jake C. Ontuca
Asst. Dean of College
Contact #: 09575715461

 Lilibeth N. Gabon
Parent
Contact #: 09297123343

I HEREBY CERTIFY that the information above is true and correct to be the
best of my knowledge and belief.

KENT HAROLD N. GABON

OJT - Applicant

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Daily Time Records

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Challenges

Embarking on my OJT practicum brought a mix of challenges, each

teaching me valuable lessons. Interacting with guests was a bit daunting
initially. I had to step out of my comfort zone to communicate effectively and
meet their expectations.

Language differences added a layer of complexity, but it became an

opportunity to improve my communication skills. Budgeting my allowance
was a practical challenge, requiring careful planning to balance daily needs
and expenses.

Unexpected heavy rains brought minor flooding, testing our ability to adapt
quickly. Navigating flooded areas became a lesson in problem-solving. Living
with other people had its moments of adjustment, teaching me collaboration
and mutual respect.

Looking back, these challenges weren't just hurdles but stepping stones.
They helped me grow personally and professionally, giving me skills that go
beyond the world of hospitality to tackle life's broader challenges.

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XV. Contact Information

A. Contact Details for trainers and relevant personnel

o Ma. John Ray Rosales, MM, MBA (Program Consultant)

09663987494

o Jake C. Ontuca (Assistant Dean of College)

09575715461

o Ms. Jessa Mae Paredes (HR Officer / OJT Coordinator)

09462115119

B. Emergency Contact information

o Lilibeth N. Gabon (Mother)
09297123343

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 CONCLUSION

In wrapping up my practicum report, the time spent at La Carmela de

Boracay was more than just a job experience – it was a journey of learning
and growth. Living with classmates and meeting fellow OJTs added a
friendly touch to the whole experience, making it memorable. Working in
different departments like hospitality, Food & Beverage, and Concierge gave
me a hands-on look into how things operate in the hotel business. The staff
at La Carmela were like mentors, guiding me and making the learning
process enjoyable.

Boracay's stunning scenery made the whole experience even better,

reminding me of the beauty in the hospitality industry. This on-the-job
training has not only given me practical skills but also fueled my passion for
delivering top-notch service in the hospitality world.

As I finish this report, I'm thankful for the chance to learn and grow in
such a supportive place. The lessons and experiences from La Carmela de
Boracay will stick with me as I move forward in my career in the hospitality
field.

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 BIBLIOGRAPHY

www.lacarmeladeboracay.com

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