Practicum REPORT on Astoria Regency Scout Limbaga | Pasonanca, Zamboanga, Mindanao, Philippines

In partial fulfillment of the requirements for the course HRM 112/HRM 113: Supervised Work experience in the restaurant phase of the industry

BS hotel and restaurant management International hospitality management department Pilar college Zamboanga city

Submitted to Mrs alvie d. guarino

Submitted by April ann sanson Santiago Labuan zamboanga city

Submitted on Training period June 29 2010- august 2010

Table of content

Acknowledgement

I would like to thank the people who have given me their support all practicum period.

First, to my family who have showed me their love and support especially my aunt who support me financially, to Mrs. Alvie Guarino, the International Hospitality Management Program Dean and Jessie Baquial the practicum coordinator for giving me the opportunity to have my practicum in Astoria regency

And to the International Management Program faculty who have been a good mentor, for the knowledge that you have imparted to me

To the people in Astoria regency, manager, supervisor, colleagues and friends. Thanks for the learnings and friendship and most of all thank you to our almighty god who have been the source of all these blessings and success

Introduction Zamboanga City has been home to many accommodations that will cater to the needs of different tourists.

Grand Astoria Hotel fulfills the needs of today's traveler with a convenient location, state-of-the-art efficiency, total luxury and comfort. Staying at Grand Astoria Hotel places the businessman and the traveler right in the heart of the city's commercial district. It is ideally located at one of the city's busiest street.

Traveling to and from the airport takes only a short time of 5 to 10 minutes. Come and enjoy your stay with us now.

Finding/Analysis/Recommendation

Department: Restaurant Banquet Department The major functions of the Restaurant Banquet Department are: y Caters to the customers/guest in: weddings, parties, anniversaries, birthdays seminars graduations ball y it also caters to the walk in customers who wants to dine in.

a. Areas Concern: Convention Hotel/ Pavilion/ Gazebo 1. Organization Structure

2. Operation system and procedures:

Before we start our duty, we are checking the bulletin board about the details of the functions.

The boys are the one who carry and arrange the tables and chairs inside the convention hall/pavilion/gazebo.

We set up the function hall according to the theme of the functions.

y y y y

During the events we serve the water to the guest Then we serve the foods of the guest After the events we get all the used plates Get all linens and clean the area.

Facilities, Equipment etc.:

*Convention hall- is the largest fully air conditioned convention center in Zamboanga City. This landmark, located in the heart of Pasonanca, can accommodate up to 1,300 persons. * Pavillion-is the latest addition to the function rooms in Astoria Regency and can accommodate up to 130 persons. The Pavilion is located right beside the pool creating a cool and serene atmosphere. * gazebo restaurant- serves mouth watering cuisine at very reasonable prices. It is located right beside the swimming pool and can also serve as a function room for any occasion. * swimming pool- Relax or take a dip in our swimming pool. A perfect place to enjoy with family and friends, or just sit around and enjoy the scenery

*parking area- is very spacious and can accomodate about a hundred cars and motorcycles. *equipments- * tables * chairs * linens * kitchen utensils * glass wares * decorations * music equipment

4. Manpower- scheduling, work method, styles of communications.

Every after 2 weeks the supervisor change our schedule, sometimes she assigned us in convention center, pavilion and gazebo but we usually having our duty in convention center. On the day of the functions, before it starts, the supervisors gathers all the working staffs and on the job trainees and talk to us about the functions the request of the guest specially our duties and responsibilities during the said events. During the events, every one has work and had part of the events. Usually the ratio of the food attendants during the event is 1 person is to 2 tables, each tables consist 10 guests. It is also depends the number of the guest in a certain functions. Most of the time the events usually starts at 6 in the evening and runs its until 10 in the evening. There are almost twenty staff during the events, excluded the on-job trainees. The mode of communications used in the establishment is English and Filipino.

5. Work atmosphere, inter-personal relations layout, ventilation, color scheme of office The work atmosphere inside the establishment is conducive for friendship where there are no complains to each others, comparing works to each others. We work as one team, in order for the functions to be successful and for the guest to be satisfied

We respect one another, and do the proper channeling according to hierarchy of positions. In some of the occasions people had a misunderstanding, conflicts arises and miscommunication that can lead to quarelling but still we can overcome that conflict in order for us to be successful in our work and in our individual well being.

6. Use of materials resources

7. Sanitation procedures/practices Materials for use in the foodservice industries must be hygienic, low maintenance and in the case of catering, food-safe. First-we need to be sure that the utensils, linens and the glass wares will be using is clean and not contaminated Second we make sure that the place in the said establishment is clean and safe for guest especially for the children Third the food should be in the proper temperature before serving to the guest. Fourth we make sure that the water we served is clean and safe for drinking Fifth the food should be cooked well.

b. Strengths The Astoria regency is the biggest convention in zamboanga city that can accommodate up to 1,300 persons thats why most of the guest encourage to choose and wants to held their events in Astoria regency. c. Improvement Areas/ Weaknesses The Astoria Regency should improve their sanitation process aspect especially in the kitchen areas the cleanliness of the utensils used especially in spoons and fork. d. Recommendation