The author would like to express her heartfelt gratitude to the following persons who contributed much in the completion of this practicum report; Dr. Rhodora S. Crizaldo, dean, College of Education, for her valuable comments and suggestions; Prof. Carmen A. Batiles, chairman of HEVTED for her comments and encouragement; Dr. Editha G. Reyes, practicum coordinator, for her support and pieces of advice; To all instructors of HEVTED for the pieces of advice, concern and encouragement; To her family especially to her mother, Dina C.
Marin and uncle, Romeo Clarete for their moral and financial support; Her friends for their support and cooperation and to all the staff of Tagaytay Haven Hotel, for the time, effort, guidance and happy moments they shared; finally, to the Almighty God, Who made all things possible by providing the wisdom, strength and perseverance to finish her practicum training.
A narrative report submitted to the faculty members of the Home Economics, Vocational and Technical Education Department College of Education, Cavite State University, Indang, Cavite in partial fulfillment of the requirements for the Degree in Bachelor of Science in Hotel and Restaurant Management. Prepare under the supervision of Prof. Agnes P. Nuestro. INTRODUCTION practicum training is the application of the students’ acquired knowledge and skill from the education institution to the workplace. It is one way of preparing students for their job in the future.
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It helps the students to better understand the actual work situation and to equip them with knowledge, skills and attitude that they can apply in the world of work. During practicum, the students are assigned to participating restaurants. The exposure given to the students, through this kind of training helped students to decide what department of the hotel they would like to work with in the future. By exposing them to the different work situation, the training gives by the trainee the opportunity to experience and observe the application of theories that they learned throughout the course.
It also develops the knowledge and skills of practicumers on the operational aspects of the different departments in a lodging establishment. The importance of practicum training is to learn a lot of things that are needed in order to have a stable and successful job in the future. The author is one of the blessed students who was given the opportunity to have her training at Malen’s Restaurant in Magdiwang Hi-Way, Noveleta, Cavite. Her On the Job Training started last 04 April 2013 and ended on 27 April 2013. The author was assigned one phase: Restaurant Phase.
In the restaurant phase, she was assigned as a waitress in the dining area. THE LINKAGE ESTABLISHMENT Name and General Location The Malen’s Restaurant is located at Magdiwang Hi-way, Noveleta , Cavite near Jolibee and Mercury Drug Store. Noveleta was also known by the revolutionary name Magdiwang, meaning to celebrate a momentous event. Customers discover the other side of Noveleta where they coned feel a different kind of tehe serenity, peace and relaxing ambiance and full by the Philippine revolution themed fine dinning restaurant. Historical Background
Malen’s Restaurant was founded on 05 December 1994 which started as a bakeshop owned and manage by Mrs. Malen Bunda and her husband Rem Bunda . Then it opened as a restaurant in 1998 where the couple inspired by the countrys centennial celebration. The restaurant is decorated with keepsafes antiques from the war, old swords, newspaper clippings, soldiers uniform and and cameras where they wanted to do a bit on keeping patrionism alive. Ownership and Management Malen’s Restaurant belongs to a family business owned and managed by husband and wife Rem and Malen Bunda.
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The restaurant has 2 sides of dinning area and has veranda on the back and has a bar on the middle on the dinning area. They can accommodate 200 persons . It has two levels, the main floor for catering and the ground floor has a garden for special events, functions. Malen’s Restaurants has 22 staff , two recepcionist, one head waiter, five waiters, two security guards, and four kitchen staff, one supervisor, one stock room keeper, two restaurant drivers, one maintenance, one laundry operators including the Manager and Marketing Manager.
The Restaurant has a revolution inspired menu and has four types of menu offering: * Breakfast Menu * Lunchtime Menu * Al a Carte for Evenings * Set Menus and buffet for special events Organizational Chart Figure 1. Organizational Chart of Malen’s Restaurant Institutional Objective/ Philosophy Malen’s Restaurant was established to Filipino food cuisine, relaxation and fun to its guests. It aims to provide guests quality of food and service for it to become the most popular destination for domestics and foreign guests.
Malen’s concentrates on bringing as much imported and locally produced products into the restaurant to develop their own recipes and link the menus to the requirements of the target market. It also set trends in restaurant, seminar, and entertainment service. Mission To provide a wholesome dining experience, with top quality food and a staff that wants to exceed the customers expectations. Vision To maintain a profitable operation that will continue our tradition of quality fine dining, at a reasonable cost, in a comfortable atmosphere, with exceptional service.
