Republic of the Philippines

PALAWAN STATE UNIVERSITY

PRACTICUM 1:
FOOD AND BEVERAGE
DEPARTMENT 300 HOURS

NARRATIVE REPORT

In Partial Fulfillment
of the Requirements for the Degree of
Bachelor of Science in Hospitality Management

Submitted by:
ROBYLYN L. NAVILLA

Submitted to:
Prof. Cesar Bryan V. Velarde

JUNE- JULY 2024

Vision: An internationally recognized university that provides relevant and innovative education and research for lifelong learning and sustainable development.

Mission: The Palawan State University is committed to upgrade the people’s quality of life by providing education opportunities through excellent instruction, research and innovation, extension,
production services, and transnational collaborations.

Quality Policy: We Provide equal opportunities for relevant innovative, and internationally recognized higher education programs and advanced studies for lifelong learning and sustainable development.
We Strongly commit to deliver excellence in instruction, research, extension, and transnational programs in order to meet the increasing levels of stakeholder demand as well as statutory and regulatory
requirements. The University shall continually monitor, review and upgrade its quality management system to ensure compliance with national and international standards and requirements.

Palawan State University, Brgy. Tiniguiban, Puerto Princesa City, Palawan, 5300, Philippines
[email protected] www.psu.palawan.edu.ph
 TABLE OF CONTENTS

I. TITLE PAGE ……………..……………….……………………. 1

II. TABLE OF CONTENTS ……………..……………….……………………. 2

III. ACKNOWLEDGEMENT ……………..……………….……………………. 3

IV. INTRODUCTION ……………..……………….……………………. 4

V. COMPANY PROFILE ……………..……………….……………………. 5

A. Vision and Mission

B. Organizational Chart

C. Product and Services

VI. NARRATIVE REPORT ……………..……………….……………………. 8

VII. PRACTICUM 1 : ASSESSMENT …………..……….……………………......... 13

A. Host Training Establishment

B. Personal Assessment

C. Conclusion and Recommendation

VIII. APPENDICES ……………..……………….……………………. 16

A. Certificate of On-The-Job Training

B. Documentation (with caption)

C. Daily Time Record (signed by the HTE)

D. Curriculum Vitae

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 ACKNOWLEDGEMENT

On behalf of the students of Palawan State University, we express our sincere gratitude for the opportunity

to train at Haim Chicken. We thank our professors, Prof. Cesar Bryan V. Velarde, OJT Coordinator Prof.

Joeanne Thessa V. Estrada, Prof. Jezza Mae Bactol, HM Chairperson Prof. Jera Jayrald O. Martinez and

Dean Arben B. Cadigal, for their valuable guidance and support, which significantly enriched our learning

experience and helped us grow. This experience has been crucial for our development, providing us with

practical skills and knowledge that will be essential in our future careers. We are eager to learn from your

team's expertise and are committed to making the most of this opportunity. We are dedicated to contributing

positively to your establishment and to applying the lessons we have learned in our future endeavors.

Special thanks to Ma'am Donna V. Entrialgo, whose expertie and advice significantly enriched our

understanding of restaurant operations. We deeply appreciate the trust and support you have given us. We

also thank God for His guidance and inspiration, which have helped us navigate the challenges and

successes we've faced. This report showcases the collective efforts of everyone who contributed to our

growth and success, and we are truly grateful to all of you. Lastly, we are very thankful to our parents for

their constant support and encouragement. Their belief in us has given us strength and motivation

throughout our educational journey. Thank you once again for this incredible opportunity. We are excited to

continue learning and growing, and we look forward to the future with optimism and determination.

With sincere thanks,

OJT Trainees

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 INTRODUCTION

The on-the-job training (OJT) program is a vital part of the Bachelor of Science in Hospitality Management

curriculum. It allows students to apply what they've learned in the classroom to real-world situations.. Our

training at Haim Chicken Robinson provided us with hands-on experience in a respected restaurant

environment, helping us bridge the gap between theoretical knowledge and practical application. The

Company Profile chapter gives a detailed overview of Haim Chicken Robinson. It includes information about

the restaurant’s vision and mission, which guide its daily operations. This chapter also features the

organizational chart, outlining the company’s structure, and describes the products and services offered. The

Narrative Report section documents our daily experiences during the OJT. It highlights the tasks we

performed, the skills we developed, and the challenges we faced. The Practicum Assessment chapter

evaluates the effectiveness of the training environment. It provides a personal assessment of our

experiences, including recommendations for future improvements. This chapter is important because it

reflects on what worked well and what could be enhanced to improve the training for future students. Finally,

the Appendices include supporting documents such as the Certificate of On-The-Job Training, relevant

documentation, the Daily Time Record, and our Curriculum Vitae. These appendices offer a comprehensive

record of our achievements during the training, providing a complete picture of our OJT experience. Overall,

the OJT program at Haim Chicken Robinson has been an invaluable part of our education, giving us the

opportunity to apply what we’ve learned in the classroom to a real-world setting. We have gained practical

skills, faced real challenges, and learned how to operate in a professional restaurant environment. This

experience has been instrumental in preparing us for our future careers in the hospitality industry.

COMPANY PROFILE

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Vision

To be the number one and most loved Filipino restaurant that brings people together by

creating memorable experiences.

Mission

To consistently provide distinctive quality of food and exceptional service to people that

will brings remarkable memories.

Core Values

Hard Work - in creating and providing the highest standard of food and beverage.

Hospitality - in delivering exceptional service to the customer.

Humility - in understanding each one's strenghts and opportunities.

Adaptability and responding to changes in a diverse society;

Anticipating customer needs and thinking like one;

Appreciating and recognizing the contributions of others towards success;

Innovating and embracing new ideas in business culture;

Creating an Impact by infusing the extraordinary service to people's experiences;

Integrity in exhibiting responsible behavior at all times.

Maximizing the business performance by valuing our people and product,

Maintaining excellent customer experience and relationships; and

Motivating everyone to enhance performance to achieve their goals.

ORGANIZATION CHART

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6
7
PRODUCT AND SERVICES

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 NARRATIVE REPORT

Week 1 (July 21-27, 2024

Duty Schedule : DISPATCH AREA- DISPATCHER (8:00am-5:00pm)

In my first week of training, Being assigned as a Dispatcher/Assembler at Haim Chicken

Robinson has been an enriching experience. On my first day, my primary task was to

observe the duties of a dispatcher so I could keep up with the workflow. This

observation period was crucial in understanding the various responsibilities and

nuances of the role. The most important lesson I learned on my first day was the

significance of proper grooming and hygiene inside the kitchen. Before entering the

kitchen, it is mandatory to have your hair in order, secured with a hairnet, and to wear

an apron. Additionally, kitchen gloves must be worn while preparing food to maintain

hygiene standards. Adhering to these grooming protocols and the store’s rules and

regulations is essential to ensure a safe and clean working environment. During my

initial days, I assisted the regular Dispatcher, who taught me the specifics of preparing

food for customers. One critical aspect I learned is that every customer's order needs to

be prepared immediately. Whenever there is an order that needs to be cooked by the

line cook, they must be informed promptly to ensure that the food is cooked and served

to customers without delay. This prompt communication is vital for maintaining the

efficiency and timeliness of the service. I also learned the importance of maintaining

high standards of cleanliness and presentation in every meal prepared. Each dish must

be neat, clean, and meet the established standards of the restaurant. This attention to

detail ensures that customers receive their orders in the best possible condition, which

is crucial for customer satisfaction. Every workday begins with staff recording their

attendance on the Daily Time Record (DTR). This system tracks when staff start work,

take breaks, and clock out at the end of the day.

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Week 2 (June 28, 2024 – July 5, 2024)

Duty Schedule : DISPATCHER (11:00am-8:00pm)

In my second week of training, I began to perform my tasks as a Dispatcher

independently, which was a significant step in my professional development. My

responsibilities included taking orders from customers and preparing their food,

ensuring that each order was processed accurately and efficiently. One crucial aspect I

learned was the importance of clear and precise communication. I realized that

repeating the customer's order back to them is essential for confirmation and accuracy.

This practice helps avoid mistakes and reassures the customer that their order has

been correctly understood. Another lesson was the necessity of effective

communication with the line cook. Informing the line cook promptly about what needs to

be prepared ensures that the kitchen operates smoothly. This coordination is vital to

prevent any delays or confusion, maintaining the efficiency of the service and ensuring

that the customer's order is prepared and delivered correctly. To further minimize errors,

I learned the importance of always double-checking the orders before handing them

over to the server. This final verification step is crucial to prevent mistakes that could

lead to customer dissatisfaction. I discovered the importance of staying productive

during lean hours. When the restaurant was not busy, I found that various tasks could

be done to maintain productivity and ensure the dispatch area remained clean and

organized. These tasks included cleaning the dispatch area, drying the floor to prevent

any slips or accidents, arranging the plates to ensure they were ready for use, and

regularly checking the stock of rice and chicken to avoid shortages when orders came in

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Week 3: (July 6, 2024 – July 12, 2024)

Duty Schedule : DISPATCHER (11:00am-8:00pm)

In my third week of training, I continued performing my duties as a Dispatcher, and this

period provided several valuable learning experiences. One of the key lessons I learned

was the importance of double-checking the food for correctness and cleanliness before

serving it to customers. Ensuring that each order is accurate and meets the cleanliness

standards is crucial for maintaining high customer satisfaction and upholding the

restaurant's reputation. I also learned the necessity of regularly checking the stock of

essential items like rice and chicken. By keeping an eye on these supplies, I could help

prevent shortages when new orders came in. Additionally, it was important to promptly

inform the grill man if there was no chicken available so that he could begin grilling more

immediately. This proactive approach helps to keep the kitchen running smoothly and

ensures that orders are fulfilled in a timely manner. During this week, Haim Chicken

Robinson launched a new campaign called "Soupresa sa Tag-ulan 2024." This

campaign featured special promotional deals running from July 9, 2024, to October 7,

2024. To prepare us for this campaign, the assistant manager conducted a thorough

briefing for all OJT trainees. The briefing covered the campaign's objectives, the specific

offers included, and the overall significance of the promotion. This session was crucial

for understanding how the campaign would affect our daily operations and how to

communicate the offers effectively to customers.

In addition to the briefing, we participated in a Q&A session and took an exam to ensure

we fully grasped the details of the campaign. The Q&A session allowed us to ask any

questions we had and clarified any uncertainties about the promotion. The exam tested

our understanding and ensured that we could accurately convey the campaign details to

customers, helping to promote the special deals effectively.

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Week 4: (July 13, 2024 – July 20, 2024)

Duty Schedule : DISPATCHER (8:00am-5:00pm)

In my fourth week of training , I was assigned to the opening shift, I learned how to

prepare everything needed before the store opens. This preparation is crucial to ensure

that the restaurant runs smoothly from the moment the doors open. Here’s a detailed

breakdown of the tasks I performed. First, I focused on cleaning my station thoroughly.

This included wiping down surfaces and ensuring that everything was in its proper

place. Keeping the station clean is essential for maintaining hygiene and ensuring a

smooth workflow. Next, I prepared the necessary food items. This involved cooking rice,

which is a staple for many of our dishes. I also put sauces into containers as backups,

ensuring that we had everything we needed for the day’s service. Additionally, I sliced

calamansi and put fish sauce into small containers for easy access during service. I also

tidied up and wiped the plates to make sure they were clean and ready for use.

Preparing equipment for takeout orders was another important task. This included

setting up any necessary containers and utensils that customers might need for their

orders. After completing these tasks, we needed to update the holding times for our

backups. This update was checked by the manager to ensure everything was up to

standard. We also monitored various timers, including those for the legs and wings, and

the timer for the water inside the chicken container. Proper timing is crucial to ensure

that the food is cooked correctly and is kept at the right temperature. Additionally, each

opening shift began with a game plan meeting. During this meeting, the store’s sales

targets and other concerns for the day were explained. This briefing helped us

understand our goals and any specific tasks or focus areas for the day.

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Week 5: (July 22 -29, 2024) Final Week of OJT

Duty Schedule : DISPATCHER (11:00am-8:00pm)

For 300 hours, I dedicated myself to my role at the Haim Chicken Store. My routine was

varied and dynamic, allowing me to explore different stations. At the line cook station, I

experimented with cooking various foods. At the bar station, I prepared drinks, and at

the dessert station, I created a range of sweet treats such as halo-halo, coffee jelly, and

mais con yelo. During our nearly one-month training, I absorbed a wealth of knowledge.

I didn't just learn how to prepare food for customers; I also gained insights from the

people I worked with. Despite the diverse skills I acquired at the dispatch station, one

lesson stood out: the importance of cleanliness. Maintaining a clean workspace is

essential. Regularly cleaning all the tools used in cooking ensures that the dispatch

station is ready for business on time .The managers and staff played a crucial role in our

training. They didn't just assign tasks; they provided us with the knowledge and

guidance needed to perform our jobs well. Even when we made mistakes, they patiently

corrected us and taught us the proper way to do things. Their support and instruction

were invaluable.

I want to extend my heartfelt thanks to everyone involved in our training. The managers'

guidance was indispensable, and the camaraderie of my colleagues in the kitchen made

the experience enjoyable and enriching. Their cheerful company lightened the load of

our tasks and made the entire training period memorable.

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 PRACTICUM 1: ASSESSMENT REPORT

Host Training Establishment

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PERSONAL ASSESSMENT

During my five weeks at Haim Chicken Robinson, I’ve significantly enhanced my skills

and understanding of the job. In the beginning, I focused on observing and performing

basic tasks, such as preparing customer’s order, Each dish must be neat, clean, and

meet the established standards of the restaurant. As I advanced, I took on additional

duties like maintaining cleanliness, and engaging in daily planning. This hands-on

experience has been essential in building a strong base in customer service and

operational effectiveness.

As my responsibilities increased, I began serving and managing during peak hours,

which taught me to be attentive and adaptable in a fast-paced environment. Helping out

with cleaning and promotions gave me a comprehensive understanding of the store's

operations and enhanced my multitasking abilities. These experiences improved my

attention to detail and strengthened my teamwork skills. For a student, these

experiences are incredibly meaningful. They teach the importance of diligence,

adaptability, and effective time management—skills that are essential not only in the

workplace but also in academic settings. Learning to handle multiple tasks

simultaneously and working collaboratively with a team are valuable lessons that will

support my growth and success in both my studies and future career.

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CONCLUSION AND RECOMMENDATION

Conclusion

The five weeks of training at Haim Chicken Robinson have been incredibly impactful.

These experiences have been essential for my professional growth. Working hands-on

taught me the importance of paying attention to detail and collaborating with my team.

I’ve learned to manage customer interactions well, use my time effectively, and adapt to

different tasks. These skills are important now and will help in any future job. Managing

promotions and running operations smoothly has built a strong foundation for me. This

experience has made me more adaptable and ready for new challenges. Overall, my

time at Haim Chicken Robinson has been key to my growth both personally and

professionally.

Recommendation

To enhance the training program, I recommend incorporating more role-playing

activities. These activities would allow trainees to practice handling real-world situations

in a controlled environment, which can help them become more confident and effective

in dealing with various challenges they might face on the job. Regular check-ins with a

mentor would be very helpful. They would give trainees personalized feedback and

support, helping them improve in specific areas. This ongoing guidance would ensure

that trainees are not just learning but also applying their skills effectively, these

improvements would make the training program more comprehensive and effective,

helping trainees build a strong foundation and better prepare them for their future

careers.

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 APPENDICES

Certificate of On-The Job Training

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 DOCUMENTATION

My daily time in, every time I arrived at Every morning we had a game plan and
Haim Chicken or time out every break time then after that, we sign for opening shift
or when going home. attendance.

Photo taken after the game plan. Taking customer’s order.

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 Preparing customer’s order.

Giving customer's order to server. Cleaning the Dispatch area every lean
hour.

Preparing take out orders. Photo taken after the meeting where the
manager addressed staff concerns and
discussed improvements.

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DAILY TIME RECORD

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CURRICULUM VITAE

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