PRACTICUM REPORT

(Name of the Establishment)

(Exact address of the Establishment)

TRAINING PERIOD: November 9, 2013 to _______________

In Partial Fulfillment of the Requirements for the Course

(Subject code and description)

For a Degree in
Bachelor of Science in Hotel and Restaurant Management

College of Hotel, Restaurant, and Institution Management

Wesleyan University-Philippines
Mabini Extension, Cabanatuan City

SUBMITTED TO:
Professor

SUBMITTED BY:
Mr. Juan Dela Cruz

TABLE OF CONTENTS
Title Page

Table of Contents

. ii

List of Tables

. iii

List of Figures

. iv

List of Pictures

. v

Preface

vi

Acknowledgment

.. vii

Page

CHAPTER I: Institutional and Operational Background

History of the Restaurant

General Location

Philosophy, Mission and Vision

Organization Chart

Job Description

Job Specification

Job Breakdown

Standard Operating Procedures

Manpower Requirements

Facilities and Layout

Work Atmosphere

Use of Materials Resources

Safety and Sanitation Procedures and Practices

Outstanding Characteristics

CHAPTER II: SWOT Analysis, Strategic Planning and Recommendation

Strengths

Weaknesses

Opportunities

Threats

SWOT Analysis

Strategic Plan

Recommendations

CHAPTER III: Conclusion

Objectives of the Practicum

Narrative Report

Learning Experiences / Weekly Report

Improvements of the Practicum Training Program

APPENDICES:

APPENDIX A Previous Grades

APPENDIX B Medical Certificate x

APPENDIX C Daily Time Record (DTR) / Log-in and Log-out
Records
x
APPENDIX D Parents Waiver / Consent

APPENDIX E Registration and Final Permit x

APPENDIX F Performance Evaluation Reports

APPENDIX G Certificate of Completion

APPENDIX H Resume (Curriculum Vitae)

LIST OF TABLES

Table
Description

Title /
Page

SWOT Matrix

Sample of one week manpower schedule

LIST OF FIGURES

Figure

Title / Description

Page

1
2
3

Logo of the restaurant

Location Map
Vicinity Map

x
x
x

Layout and Floor Plan Design

Organization Chart of the Restaurant

LIST OF PICTURES

Picture

Title / Description

Page

Menu of the Restaurant

Leaflets and Brochures

Official Receipt

Inventory Form

Leave Form

Change Schedule Form

Waste and Disposal form

Bar Area

Hotel/restaurant Facilities

Managers Office

OJT on action

10
11`

Chapter 1
INSTITUTIONAL AND OPERATIONAL BACKGROUND

History of the Restaurant

Trace the history of the restaurant.

Draw / illustrate the logo of the restaurant in full color and discuss it how
and why it was designed as such.
Rationale / reasons of choosing the name and location of the restaurant.
Discuss the type of ownership and management styles used in the operation.
Take pictures of the restaurants external appearance (such as front view
and other possible sides).

General Location

Provide drawings of the location map and vicinity map of the area with
specific landmarks to easily provide descriptions how to get there from the
university.
Describe the distance away from the school.
Take 3600 pictures of the vicinity of the area to provide idea of the location
and immediate competitor.

Philosophy, Mission and Vision

Discuss the institutions purpose of existence and the target to which the
company directs its efforts.
Discuss the main principles and thrust of the company.

Organization Chart

Take pictures of staff and post in the organization set-up of the restaurant
with corresponding names of the people holding different positions (from top
management to general staff) in the organization chart.
Discuss lines of authority, chain of command and span of control of each
position.

Job Description

Write the detailed outline of routine tasks and side duties for each position.

Example:

I.

Restaurant Manager
Basic Function: Responsible for maintaining a smooth and efficient flow of
operation in the restaurant, and sees to it that everything is
carried out in accordance with prescribed standards and
policies.

Duties and Responsibilities:

1. Organizes the flow of the front-of-the house and back-of-the house.

2. Delegates side duties to subordinates.
3. Conducts job orientation and training.
Job Specification

Outline the qualification requirements for each position.

Example:

I.

Restaurant Manager:
1. With 5 years job experience in the same field.
2. Graduate of any management course or equivalent to management
course.
3. Can speak and write fluent English communication.
4. With pleasing personality
5. Between 25 to 40 years of age.

Job Breakdown

Describe in detail how the task will be performed and the steps and
procedures that will be followed in performing each tasks.

Example:

I.

Restaurant Manager:
1. Delegate side duties to subordinates

a. Check productivity report of each position in the organization.

b. Identify each main functions needed to perform on each line of
work.
c. Identify other functions to be able to maximize the work to be
performed in each position.
d. Match the work program with manpower schedule and identify the
specific position to handle each responsibility.
e. Delegate the function to specific position.
Standard Operating Procedures

Provide detailed and comprehensive check list of standards of quality,

productivity, costs, safety, sanitation and other functions.
State desired results of work performed by using inspection checklist.

Manpower Requirements

Illustrate sample workloads of dining staff for one cut-off period; provide a
work schedule as Gantt chart.
Discuss available number of workers for every shift/period of
workload/schedule per cut-off.

Facilities and Layout

Draw the restaurants layout and floor plan showing both the dining and
production area in one plan.
Take pictures of the different facilities and discuss each function in the
restaurant.

Work Atmosphere

Provide pictures and describe the working atmosphere of the restaurant in

terms of illumination, color, temperature, noise and music, flow of traffic,
and work conditions.

Use of Material Resources

Provide and discuss sample of forms like menu, brochures, order slips,
suggestion cards, tent cards, and others.

Safety and Sanitation Procedures and Practices

Describe and explain the safety and sanitation programs of the

establishment and how they are being implemented and monitored by the
management.
Provide insights / comments of different staff on the actual implementation
of the program in relation to their operation.

Outstanding Characteristics

Discuss the unique features of the restaurant compared to other restaurants

such as concept design and special services offered.

Chapter 2

SWOT ANALYSIS, STRATEGIC PLANS AND RECOMMENDATIONS

Strengths

Discuss the advantages of the internal resources of the restaurant such as

managerial skills, workflow, organization structure, values, cultures and
attitudes of personnel, service they offer, customer satisfaction, and
restaurant facilities.

Weaknesses

Describe the incapacities and shortages of the available resources of the

restaurant.
Problems encountered and difficulties in the internal operation.

Opportunities

Discuss how the external environments (stakeholders, government,

suppliers, local communities, competitors, customers, creditors, labor
unions, special interest groups and trade associations) can positively affect
the restaurant operation.
Threats

Discuss how the external environments (stakeholders, government,

suppliers, local communities, competitors, customers, creditors, labor
unions, special interest groups and trade associations) can negatively affect
the restaurant operation.

SWOT Analysis

Provide SWOT (TOWS) Matrix:

o List 5 10 factors in Strength, Weakness, Opportunities and Threats

Example:

Internal Factors
External Factors

Opportunities

Strengths:

Weaknesses:

(List 5 10
internal strengths
here

(List 5 10 internal
weaknesses here)

S.O. Strategies

W.O. Strategies

S.T. Strategies

W.T. Strategies

(List 5 10 external opportunities

here)
Threats
(List 5 10 external threats here)

Strategic Plans

Give some strategic alternatives on what course of action the management

should take in relation to improving the weaknesses of the restaurant in
light of its company strengths.
Give some strategic alternatives on what course of action the management
should take in relation to overcome threats of the restaurant in light of its
potential opportunities.

Recommendations

Specify which of the strategic alternatives you are recommending for the
overall operation of the restaurant.
Justify your recommendation in terms of the ability of the management to
resolve the problems encountered in the restaurant operation, include
budget and process of implementation.
What are the means of control measures that will be set-up for the program?

Chapter 3

CONCLUSION

Objectives of the Practicum

Relate your restaurant practicum experiences on each objectives of the

restaurant practicum program.
Discuss how the restaurant practicum program of the participating
restaurant provided you the training to achieve / successfully attain each
objective.

A. General Objectives:

To acquire practical knowledge/skills on the operational aspect

of the different departments in a foodservice establishment.
B. Specific Objectives:
1. Associate key positions in the foodservice industries and relate
operations to their corresponding tasks and responsibilities.
2. Identify and comprehend standard operational procedures and
techniques of each of the sections/departments assigned.
3. Perform the specific tasks required in the sections/departments
assigned.
4. Appreciate the importance of efficient operational policies and
procedures in relation to the overall management of the foodservice
operations.
5. Be familiar with the equipment, facilities and layout design of each
department.
6. Analyze and evaluate operational procedures in each assigned
department and recommend the appropriate course of action to
improve them.

7. Determine the phase of foodservice work that best suits him or her
for future employment considerations.
Learning Experiences

Discuss learning experiences encountered during on-the-job training,

attached all information written inside the logbook or weekly report.

Improvement on the Restaurant Practicum Training Program

Discuss on how to improve present restaurant practicum training

program.