PRACTICUM REPORT on Tagaytay Country Hotel Olivarez Plaza, Emilio Aguinaldo Hi-way, Calamba Road

In partial fulfillment of the requirements for the course Lyceum of the Philippines University College of International Hospitality Management Major in Hotel Restaurant Administration General Trias Cavite

SUBMITTED TO Ms. Ronalyn Pere a

SUBMITTED BY Fatima D. Clemente Regatta subdivision Anabu 2-B Imus Cavite

SUBMITTED ON June 06, 2012 April 2 May 6 2012

TABLE CONTENTS I. Hotel Information: Location and types of customers Hotel Facilities Organizational Chart II. Kitchen department: Organizational Chart Kitchen establishment focusing on: Service type or menu type Service time Guest capacity Customer turnover Kitchen establishment that make high profit III. Kitchen establishment: Kitchen layout Working schedule of Kitchen staff Kitchen Planning, explanation of procedures Market List preparation Receiving the incoming goods Storing: dry store, refrigeration, freezer Food preparation Cooking Serving; serving areas and coordination between service staff and kitchen staff Cleaning management Waste control Personal hygiene Analyzation of kitchen plan that provides adequate facilities Receiving the incoming goods Storeroom for dry goods Refrigeration facilities, freezer Preparation area Cooking area Pot washing and dish washing areas Serving area Suggestion ways of improving efficiency Menu Planning comments in the following topics Analyzation whether the menu provides a varied and balanced menu Equipment limitations Personal limitations Availability of foods by checking -Use of seasonal food -Use of locally Nutritional consideration in planned menu Describe both the positive and negative experiences you have gained from this SFT

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INTRODUCTION It is nestled in the heartland of Tagaytay where whiff of cool mountain breeze with a dramatic flora and fauna that envelope the place to maintain its country charm. It is a place where all your comfort is within reach from sports facilities, spa, to your shopping spree. Come and experience Tagaytay Country Hotel grandeur of nature and renowned dedication to its warmth and personalized service. Tagaytay Country Hotel is Operated by The Olivarez Group of Company and owned by former Mayor Pablo Olivarez of Paraaque, with 68 rooms the hotel is rated as Standard Hotel by the DOT and 4 star hotel rate by the Philippine Travel and Tours Inc. for its amenities and services. Tagaytay Country Hotel is manage by Ms. Evangeline Olivarez Ilas(General Manager). Tagaytay City is considered as the "second summer capital" of the country next to Baguio City because of its crisp and cool weather climate, balmy winds and foggy mists all year round. It is a treasure box of pleasure points by itself. It is a perfect picnic spot. Tagaytay, however, is more than a picnic haunt. The place has many congregational houses, retreat centers and most especially to Hotel accommodations wherein you can find a place, a haven under the sky - the splendour of "TAGAYTAY COUNTRY HOTEL". Thus, the masterpiece of nature that is Tagaytay is not to be missed for tourist itinerary. It should always include a visit to the Volcano Island enumerable side spots. Tagaytay City, located 2,500 feet above sea level, enjoys a cool climate characterized by a relatively low temperature, low humidity and abundant rainfall. Average temperature is 22.7 degrees Celsius. Tagaytay Country Hotel offers 68 elegantly designed guest rooms and function rooms with complete amenities and facilities that can accommodate 500 to 800 persons. I.Hotel Information: 1.1 Location -

1.2 Types of costumers - Tourist from other region - Foreigners {americans and asian} 1.2 Hotel facilities - Lobby - Front Desk - Guest Room Hotel facilities for business Convention Center This is suited for convention purposes or big events ( theater type). It can accommodate 800 to 1,000 persons Hotel facilities for Events & Special Occasions El Caviteno Ballroom It is the most perfect venue for conferences, seminars and other major events such as birthdays, baptismal and wedding receptions

Page 1 II.Kitchen department 2.1 kitchen organization chart 2.2 informations of kitchen establishments 2.2.1 service type or menu type English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat. Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room

service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests' signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. 2.2.2 service time Service time: Tagaytay country hotel kitchen establishment can serve anytime as long as it is scheduled. 2.2.3 guest capacity Guest capacity: Tagayray country hotel dining can serve up to 5000 pax 2.2.4 customer turnover Customer turnover: Figuring customer turnover can be a bit confusing at first because the term refers only to lost customers that are replaced by new customers. Thus, if you have 500 customers at the end of one year and lose 50 of them in the current year without replacing them, turnover is zero. If, using the same scenario, you add 75 customers; you end up with 525 customers. In this case, you have replaced the 50 lost customers, plus you have increase of 25 customers. You have a customer turnover rate of 50/500, or 10 percent. In addition, you have a percentage increase of 25/500, or 5 percent. Only lost customers who are replaced count as customer churn. Lost customers who are not replaced are considered a decline in your customer base.

2.3 Analyze which kitchen establishments are able to make high profits for this hotel and give the reasons. The kitchen establishment that making a high profit is their dining because aside from dining room thay also have two function rooms for occasions, events and a meeting for schudule. III. Kitchen establishments 3.1 draw kitchen layout

3.3 For kitchen planning, explain the procedures for: 3.3.1 market list preparation 1. Check the availability of ingredients in the storage rooms 2. write the ingredients that are needed and put it in the market list 3. check the budget to prevent shortage 4. check the vehicle that using for delivery 5. go to the market 3.3.2 receiving the incoming goods Receiving goods involves checking that the number of cartons delivered corresponds with the delivery docket. Processing involves unpacking the goods, checking and validating them, and then dispatching them to the right area or department.

3.3.3 storing procedure: dry store, refrigeration, freezer Dry storage area

Dry goods -- including flour, sugar, rice, beans and cereals -- are the easiest foods to keep safely. Dry goods can be safely stored in airtight containers. Cut the best by date, as well as the name of the food and preparation instructions, off the package and tape it to the containe. Throw out and replace the food once it has expired. Canned goods include both those that are store-bought, and those that are home-canned. They should be kept at temperatures between 32 and 100 degrees Fahrenheit, and kept dry to prevent rusting of the aluminum parts of their containers. Refrigerator Dairy products such as milk, cheese, eggs and butter should remain refrigerated except when being used. Store them on the top shelf of your refrigerator where the temperature should be set at 40 degrees Fahrenheit or colder, and always use them by their best by dates Store cookies, cakes and breads with egg- or cream-based frostings or coatings in the refrigerator for up to a month. Unfrosted baked goods may be kept in the refrigerator for up to 4 months. Very ripe fruits should go into the drawers of your refrigerator along with all your vegetables except potatoes, onions and some gourds. Fruits that need to ripen do well sitting on a table or counter out of direct sun. Potatoes and onions should be kept in a dark cool spot to extend their life, and gourds like pumpkins will survive for days in the floor in a corner. Never use produce that is soft, pungent or shows external signs of bruising or rot. 3.3.4 food preparation With kitchen in order, tools ready, and food materials at hand, we are ready for the actual food preparation. A distinction is to be made between cookery and cooking. Cookery includes all the steps necessary to produce the finished product, while cooking is the actual application of heat, only one step of the whole process, though, indeed, one of the most important and difficult. The order of procedure in food preparation is as follows : See first that the stove is ready,Then comes the choice and study of the recipe or the method of cooking Follow this advice and "take" or bring together on the work table whatever materials are needed. Decide upon the necessary utensils, and place them conveniently near. As you gather the materials together you will measure and weigh the exact amounts. Do this before you begin the putting together or mixing. Sometimes instead of mixing, the necessary process is paring, or scraping, or cutting, each with its own best way. Then follows the application of heat. Some foods are then served at once, others must be carefully put away after cooling. Or again, there is no application of heat, for instance, when the freezing temperature is used in ice cream; or in a salad, or fruit preparation where cooling in the refrigerator is the next step.

3.3.5 Cooking Roasting Roasting Barbecuing Grilling/Broiling Rotisserie Searing

Boiling Boiling Blanching Braising Coddling Double steaming Infusion Poaching Pressure cooking Simmering Steaming Steeping Stewing Frying Fry Deep frying Hot salt frying Hot sand frying Pan frying Pressure frying Sauting Stir frying

3.3.6 Serving; serving areas and coordination between service staff and kitchen staff 3.3.7 cleaning management KItchen is a high traffic area it will get dirty more quickly. it is also the place where really messy stuff happens daily, Since spills and crumbs are easier to clean up when fresh it actually saves you time to clean the kitchen daily, rather than trying to fight with dried on gunk later, food preparation area, needs to be kept clean from a health perspective. Germs, microbes, and other nasties love the kitchen and without proper cleaning food-borne illnesses and other unpleasant things can effect the establishment. you should clean your kitchen daily so that you can actually enjoy your work. 3.3.8 waste control The kitchen have a composting site to reduce the amount of trash they compost vegetables and other food matter. the kitchen doing it routinely. 3.3.9 personal hygiene Wash hands with antibacterial liquid soap, a nail brush, and warm water and then dry with disposable paper towels. Wear clean work clothes each day. Keep your hair covered. Use tongs whenever possible when handling food. Cover minor cuts, abrasions and sores on your face or arms with waterproof dressings. Advise your supervisor if you are unwell. Use a clean spoon each time you sample cooking.

Use paper tissues to blow your nose and throw into the rubbish immediately

3.4 Analyze whether the kiitchen plan provides adequate facilities for: 3.4.1 receiving the incoming goods The receiving area is usually a secure room or corridor protected from the weather, located adjacent

to the doorway or loading dock where delivery vehicles access the operation. The amount of space required for a receiving area will vary depending on the frequency and size of deliveries, the amount of processing that needs to take place before goods can be stored, and the number of foodservice outlets being served by a single receiver. 3.4.2 storeroom for dry goods The storage area is approved by an Inspector of Dangerous Goods. 3.4.3 refrigeration facilities, freezer The freezer is located inside the kitchen they are using it for storing ice and cleaning it every once a month. 3.4.4 preparation area Within the preparation region, foods are sorted further into individual or batch servings. The loin we trimmed in the fabrication area is cut into steaks, lettuce and tomatoes are diced for salad assembly, shrimp is battered or peeled. Ingredients are also mixed: meat loaves, salad dressings, casseroles. Salad and vegetable prep areas are found in nearly every foodservice setting. They are busy places, and their focus should be on efficiency. When designing the layout, remember the require for worktables, compartment sinks, refrigerators, and mechanical equipment. Order some worktables with food and condiment wells that are cooled from beneath with ice, allowing simple accessibility. A prep area with unique requirements is the garde manger, a term that encompasses both food planning and decoration or garnish. 3.3.5 cooking area The cooking area of the kitchen cleans only if necessary. 3.3.6 pot washing and dish washing areas Their pot washing and dish washing areas are safe to use. it is placed in a right position. 3.3.7 service area Their service area have enough space for the waiting staff and customers it is always clean and presentable for the guests impression. 3.5 suggest ways of improving efficiency In any given restaurant environment, front- and back-of-house operations need to run like a well-oiled machine. Communication plays a big role in restaurant efficiency, whether its between customer and cashier, manager and employee or between cashier and kitchen. Technology has played a large role in increasing communication and kitchen productivity for quick-service restaurants. For QSR franchisees, technology has made some serious restaurant headway, boosting revenue in the process. But in order for a restaurant operator to streamline kitchen productivity, automated solutions first must be investigated across the quick-service operational board.

3.6 For menu planning, give comments to each of the following topics: 3.6.1 analyze whether the menu provides a varied and balanced menu. their menu provides a varied and balanced menu because before they made it they already plan

and develop on how they will serve the food in different occasions and customers. 3.6.2 Equipment limitation by focusing on the equipment capacity and that menus are planned accordingly. Suggest the ways to improved efficiency. to improve efficiency of equipments use the kitchen equipment wisely by using each of the equipments in ther respective use, cleaning and organizing the things that they are using in the proper place and it can prevent replacements and accidents. 3.6.3 personal limitations by checking if the workload is spread among the workers equally. suggest the ways of improving efficiency. The workload of the employees is divided according to the service establishment. if one of the employee shift from other type of work it should be reported to their head. 3.6.4 availability of foods by checking: 3.6.4.1 use of seasonal food 3.6.4.2 use of locally available food the market is not so far from their establishment so they can buy seasonal and locally food immediately if needed . 3.6.5 nutritional consideration in planned menu When you're planning nutritional menus, make sure to include foods you like and eat frequently. This will reduce the difficulty of creating nutritious meals and make it easier to transition into a routine of healthy eating. Also, include snacks in your plans as well. If you've pre-determined what snacks you're going to eat, it will lower the chances of you grabbing an empty-calorie snack. IV. Describe both the positive and the negative experiences you have gained from this sft To experience an actual training gave me the idea of how the real employee work depends on the establishment status and how to deal with the situation that happening during your work. determination, perseverance and honesty is the key to be a skillful employee for the hotel's success this are the positive things that i gained. The negative side of being a trainee is you don't know what to do because you are just a beginner but the main problem is some regular employees are unfriendly and they have favouritism when teaching things and sometimes they don't give some helpful tips at all.