PRACTICUM REPORT FORMAT

The culmination of the students practicum training is the preparation of their practicum report. This report should contain a summary of what was learned during the practicum training, and an analysis of learning and the appropriate recommendations. Part 1 TITLE PAGE A Restaurant Practicum Report On Name of Institution Address Training Period : From to In partial fulfillment of the requirements for the course BHRM230P: Practicum 1 for degree in Bachelor of Science in Hotel & Restaurant Management Hotel & Restaurant Management Department College of International Hospitality Management De La Salle University Dasmarias Dasmarias, Cavite Presented to: Name of the Practicum Coordinator Presented by: Complete Name of Students Date Submitted

Part 2 Part 3 Part 4

Table of Contents Indicate all major sections or chapters, and their corresponding pages for easy reference. All chapter heading should be types in all caps. For subheadings, only first letter of major words should be capitalized. Include a list of all exhibits, (forms, picture, etc) with appropriate numbering Acknowledgment Limit the acknowledgement to one page only Names of those who assisted the student in the preparation of the report should be included. Names of those who inspire the student during the training, as well as during the report preparation may also be acknowledged. Name of the establishment and personnel of the training venue may also be included. Persons who were paid for their professional services i.e. typist, should now be included. This is part of the report and should be phrased properly and professionally. Avoid very personal forms in the acknowledgment Introduction

General information About the establishment is presented in this section. The following should be included in this section: Name and General Location Complete name, address, location map, historical background Objectives / Institutional Philosophy Companys Mission / Vision, General Philosophy Ownership / Management Name of the owner, holding company, affiliates Organizational Chart Describe the organizational chart of the establishment as the whole, identify people holding position. Facilities, number of rooms and type, function rooms. Outstanding characteristics of the establishment. Awards and recognitions received

Restaurant Phase: Discussion of Findings, Analysis, and Recommendations

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Pre-production Stage Organizational Set-up Describe the organizational set-up of this section. Discuss the functions of each area under this section. Discuss positions as well as how each person in the department interrelate and is able to accomplish his/her assigned task as against the function of the department. A. Menu Planning, Costing and Standardization 1. Who plans the menu? 2. What factors are considered in menu planning? Are the 4 cardinal rules in menu planning applied? 3. How often is the menu planned/changed? 4. Are different menus used for each meal? 5. 5.What items are included in the menu? Appetizers, salads, entrees, desserts, beverages, breads, sandwiches, others? 6. How menus communicated to the kitchen personnel? 7. Are menu prices ala carte or table d hote? 8. Who determines the prices? How are prices determined? How often are prices changed? 9. Are kitchen tests as butchers test, canned or bottled goods test, dry goods test, etc. performed? Who is responsible for this? 10. Are recipes standardized? 11. What problems in menu planning have you identified? What are your recommendations? B. Purchasing 1. What are the organizational set-up of the department? 2. Who are the different purchasing assistants and what are their functions? 3. What is the Standard Operating Procedure in purchasing? Who are the other people involved and what are their roles in the course of purchasing? 4. What purchasing procedures are employed? ( open market quotations, sealed bids, standing order, emergency purchase, etc. ) 5. How are purchase specifications determined? 6. How is the best price determined? 7. Where are the following items purchased : meat, fish, poultry and dairy products, fresh fruits and vegetables, canned and bottled items, bakery products, other staples? 8. What purchasing records are used and how do they ensure quality and cost control? Who prepares these records? 9. How are items to be purchased classified? 10. How are emergency purchase handled? 11. What items are imported? What is the procedure for importation? 12. What problems in purchasing have you identified? What are your recommendations? C. Receiving

1. Who is responsible for checking the deliveries? 2. What is the receiving schedule observed? 3. What is the receiving procedure observed? 4. What are the control forms/reports accomplished by the receiving clerk? 5. What are the tools and equipment used to ensure that the receiving function will be carried out as required? 6. What problems in the receiving function have you identified? What are oyur recommendations? D. Storage and Issuance 1. Is the storage of items centralized? 2. What storage facilities are available in the establishment? Wet storage, dry storage, paper and cleaning supplies storage, utensils and cleaning equipment storage? 3. Is there an off-premise storage available? 4. Are the storage facilities adequate? Properly ventilated? Properly maintained? 5. Are the storage facilities accessible to the receiving area? 6. In what order are food items arranged? 7. What type of shelves, bins are used? 8. Are food stored in their original containers? If not, why not? What containers are used? 9. What temperature is maintained? How it is maintained? 10. How is the security of stocks ensured? 11. What are the control forms accomplished by the storekeeper? 12. How is inventory taken? Who maintains the inventory records? 13. What is the managements policy in the inventory management? How do they determine the minimum and maximum par stock? How often is the ordering of stocks done? 14. How do the kitchen staff receive food supply from the storeroom? 15. Can they order verbally? 16. Can they help themselves? 17. When are supplies delivered to the production areas? Who is responsible for this? 18. What is done to the requisition after the food supplies have been delivered? 19. What procedure is followed for the food items returned to the storeroom at the end of the day? 20. How is FIFO facilitated? 21. Are emergency requests entertained? What procedure is followed for such? 22. Does the restaurant/storekeeper practice forced issuance? What procedure is observed for such? 23. What problems in the storage and issuance are normally encountered? What are your recommendations? Analysis (identify strengths and weaknesses) 1. Manpower 2. Work atmosphere / Interpersonal Relations 3. Use of material resources 4. Facilities 5. Sanitation Procedure and practices 6. Control measures and operational procedures Recommendations / Justification Identify possible solutions to the problems or areas that need improvements. If there is no recommendation, please justify.

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Production and Service Organizational Set-up Describe the organizational set-up of this section. Discuss the functions of each area under this section. Discuss positions as well as how each person in the department interrelate and is able to accomplish his/her assigned task as against the function of the department. A. Food and Beverage Production 1. What is the organizational set-up of the F and B department? What are the responsibilities of the staff of the F and B department? 2. How is production information conveyed from the F and B supervisor/manager to the different cooks? 3. How do they ensure that the production is systematic and organized? 4. What information are recorded about production: recipe yield, proportion of ingredients, length of cooking, others? 5. Are food items prepared in bulk or made-to-order? 6. Do the kitchen staff follow the standardized recipes? 7. What are the control forms used? 8. Food Preparation: 8.1 Is any pre-preparation done in the restaurant other than in the main kitchen? 8.2 What items are most commonly prepared? 8.3 How is portion size determined? 8.4 Who prepares the main dishes? Other dishes? 8.5 Who determines food quantity? What is the basis for this? 8.6 How are left-overs utilized? 8.7 What measures are applied to control costs in production? 8.8 Are the equipment in the preparation area adequate? Is the layout of the kitchen appropriate for the employees? 9. Bread and Desserts 9.1 Are these items made in the restaurant or purchased? Is there a separate bakery section? 9.2 Who determines the quantity to be prepared/purchased? 9.3 What convenience foods are used? 9.4 Are any food products prepared the day before service? 9.5 How are left-overs utilized? 10. Beverage 10.1 What beverages are served? 10.2 How and when is coffee and tea made? In what quantity and by whom? 10.3 Is there a bar in the establishment? What are its operating hours? 10.4 What measures are applied to avoid bar-related theft? 11. What problems in food and beverages production normally occur? How are they handled? What are your recommendation? B. Service 1. 2. 3. 4. What are the different food outlets in the establishment? What are their operating hours? Do they have their own preparation areas? What type of service is applied? Buffet service? Table service? Do they offer banquet service?

Is the service area accessible to the preparation area? Is the service area convenient to the guest? What is the seating capacity of the dining area? How are tables arranged in the dining area? How large are the tables? How many people can be accommodated per table? 9. How are guests assigned to tables? 10. How are waiters and busboys assigned to the tables? 11. How are tables set when service begins? What decorations are used on the 12. tables? When are these set? What dishes and utensils are used? 13. Who receives orders from guests? Do waiters apply suggestive selling? 14. How do they know what to suggest? How are orders communicated to the kitchen? How are they followed up? 15. How many waiter stations are found in the dining room? What items can be 16. found here? 17. Who prepares the guest check? How is it presented? Who collects the 18. payments? 19. How are guest check and money controlled? 20. Do they use the micros computer system ( or its equivalent ) to facilitate 21. service? How does it work? How many monitors are there? Where are they 22. located? 23. What are the most common complaints of the customers? Who handles 24. guest complaints? How are they handled? What are your recommendations? C. Banquets 1. How many function rooms are available? What are their capacities? 2. What kind and size of functions are held in the restaurant? 3. Who plans the functions? Who determines the extra staff? 4. Are the function rooms conveniently located near the kitchen? 5. What procedures are followed in setting up a banquet for service? After service? 6. Does it interrupt the service in the regular dining room? Analysis (identify strengths and weaknesses) 1. Manpower 2. Work atmosphere / Interpersonal Relations 3. Use of material resources 4. Facilities 5. Sanitation Procedure and practices 5. Control measures and operational procedures D. Recommendations / Justification Identify possible solutions to the problems or areas the need improvements. If there is no recommendation, please justify. 3: Post-Production

5. 6. 7. 8.

A. Stewarding 1. What is the organizational set-up of the stewarding department? 2. What are the functions of the stewarding department? 3. How are dishes, glassware, silverware and cooking utensils washed? How are they stored? How are they maintained?

4. How is garbage disposed? 5. How are breakage handled? 6. How is inventory taken? Who is responsible for this? 7. What detergents/special chemical are used? 8. What problems in the stewarding department did you encounter? How were they handled? What are your recommendations? B. Cost Control 1. What is the organizational set-up of the cost control department? What functions do the personnel in the cost control department perform? 2. How does the cost control department relate to the other department? 3. What are the forms of control used by the department to keep down the cost? 4. What are the control forms/reports used and prepared by the department? How are these used? Analysis (identify strengths and weaknesses) 1. Manpower 2. Work atmosphere / Interpersonal Relations 3. Use of material resources 4. Facilities 5. Sanitation Procedure and practices 6. Control measures and operational procedures Recommendations / Justification Identify possible solutions to the problems or areas the need improvements. If there is no recommendation, please justify. 4: Design and Layout

Give an overall assessment of the design and layout of the different areas of the food service facility from the standpoint of the design principles applied. ( Principles of flexibility and modularity, simplicity, ease of sanitation, ease of sanitation, flow of materials and personnel and space efficiency ). Is the design of the workplaces appropriate for the employees assigned in their respective area? 5: Food and Beverage Outlets

If the establishment is a hotel or has many food and beverage outlets, identify all outlets, give a brief description for each and identify the production area for each outlet. Part 7 Conclusion Assess the objectives of the practicum and the learning experiences brought by the recent training discussed. Part 5 Bibliography If any reference book, manual, or textbook was used to explain any section in the report, these should be properly listed in the bibliography.

PRACTICUM REPORT GUIDELINES

Practicum Report is 35% of your final grade! Maximum of 5 students in one report. Must submit a hardbound (color blue) output of your practicum report Report should be submitted on the set deadline. DEADLINE: XXXXXX. Students will be graded or penalized accordingly for late submissions. The following should be noted as received upon submission: o Practicum report o Photocopy of Certificate of Completion of Practicum Training duly signed by the personnel director or his representative on the hotel/restaurants stationery with dry seal (if available). o Daily Time Record of each department from the start to the end of the training period. o Learning Journal o Performance Evaluation Report (for every department) o All of these requirement should be submitted in a clear folder properly labeled with the name of the student (LASTNAME, FIRST NAME) and the institutions name. Students are advised to keep set copies of his report, as original report will not be returned. Do not forget the page number! Photographs, charts, drawing, brochures, forms, menus etc used to illustrate specific points in a certain department should be properly labeled. Any forms submitted as a part of the report should be properly labeled with the following: o Title o Initiating Department / Position / Title / Person o Frequency of use o Purpose o Distribution o Number of copies The Practicum report is a technical paper, and the language and tone used should be formal. The report should be concise, precise, and presented in an organized manner. Make proper use of heading, sub-heading, and indention GRADING SYSTEM FOR PRACTICUM REPORT Punctuality Content Analysis Recommendation Organization & Neatness 10 30 20 20 20