Narrative Report Format for OJT Front Page Same with the previous narrative report just change the subject. ( update the details) Acknowledgement Dedication Table of Contents Introduction You have to introduce the program ( OJT Program) Content1. Organizational Structure of the chosen establishment 2. Brief history of the establishment 3. Profile of the establishment 4. Your experience during the training. ( for the vessel daily experience) you have to narrate your experience with the said program and you may do it on a daily or weekly basis. Include the department where you assigned and the learning that you acquire. 5.Problems that you encountered (if any). 6. Skills learned during the training Pictures with caption Evaluation- ( about the program), about the establishment Recommendation Appendices

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I. IntroductionA. B. C. D. E. Brief History of the Establishment Organizational Structure Profile of the Establishment Experience During the OJT Problems Encountered During the OJT F.Skills Learned During the OJT

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INTRODUCTION

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A. Brief History (Estancia Resort Hotel) In September 1986, a luxury resort hotel was built under the ownership of a Japanese businessman, Mr. Motonobo Saito with a Filipina wife, Ms. Loretta Santiago helm from an island of Estancia, a tiny vacation town in Ilo-Ilo located at the central part of the Philippines. The resort was intended for members only that the place was called Exclusive Estancia and not until August of 1995, the new management Tagaytay City Resort Hotel, Inc. took over; open the establishment to all types of clientele. The resort was also renamed Club Estancia Resort Hotel and then later was defined as Estancia Resort Hotel until this time. It maintained a triple A resort Hotel status as awarded by the Department of Tourism to establishment that maintains it capabilities to cater both domestic and foreign tourists within quality international standards. .

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B. Organizational Structure

MS. GIRLIE PEGeneral Manager/ Owner

MR. AMANTE MARINResident Manager

MRS. NING BAYBAYSales Supervisor/ Over all Supervisor

MRS. SOL TAMPISFront Office Supervisor

MR. JUN AMBIONMaintenance Supervisor

MR. JUN SEVILLAHousekeeping Supervisor

MR. MICHAEL CALLOSFood & Beverage Supervisor

MR. JESUS REDEGIOS Chef

MR.REY ARSENAL Chef

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C. Profile of the Establishment

Establishments Name Estancia Resort Hotel. Estancia is the Spanish and Portuguese word for the North American term ranch. It describes a large rural estate. The term is used in Argentina, Uruguay and southern Chile. The equivalent in other American countries would be hacienda, ranch in the United States or fazenda. Star Rating Estancia Resort hotel is rated as a 4 star hotel Number of Rooms Estancia Resort Hotel has a total of 62 rooms. The hotel has 19 deluxe rooms, 12 nipa huts, 8 executive rooms and 21 Santorini rooms. Location Estancia Resort Hotel is an outskirt according to its location. ESTANCIA RESORT HOTEL is located approximately about 56 kilometers and about one and half hour drive from Manila. A Triple A Resort Hotel is curved along the ridge of Brgy. San Jose, Calamba Road, Tagaytay City less than a kilometer drives from the city rotunda or one and half kilometers from the city market coming from the Sta. Rosa, Laguna exit. Address Estancia Resort Hotel Tagaytay is easily accessible in the Tagaytay City neighbourhood, at Zone 2 Brgy. San Jose, Tagaytay, Philippines, and is an ideal launch pad for sampling the sights of Tagaytay City or doing business, sure to be a highlight of your trip to Philippines.

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Hotel Description This former member only resort opened its doors to the public in 1995. Built away from the city, the resort is 60 kilometres away from the city of Makati. Places to visit include the home of former President Marcos, the active Taal Volcano, the flower farm, and the shrines. This was built far from the citys noise and pollution, the hotels rooms capture the breathtaking view of the Taal Lake and are located on a sprawling terrain thats nestled in a cool tropical climate. Guests at the Estancia Resort can dine under the stars at the Pavilion Restaurant, or at Mob's Bar and Restaurant while catching a game. After dinner head over to Eterna Video and Music Lounge for some singing and dancing. Amidst the rolling hills of Tagaytay, discover the relaxing setting of Club Estancia Resort Hotel. Enjoys life's leisure in indoor and outdoor pools, jacuzzi, sauna, billiards and dart hall, and video and music lounge. Room Accommodation All guestrooms are boasting breathtaking views lust in a rolling terrain far from the citys noise and pollution with 56 first class units gearing towards Mediterranean luxury and accommodation emboldened with Hotel facilities. The resort hotel has 8 Executive Suite, 21 Santorini Room, 19 De Luxe Room, 12 Casitas, all crafted in the terrain lining overlooking the panorama of Taal Batangas lake, forest and volcano. The resort hotel also have five (7) air

conditioned function rooms that can be opened wide to accommodate up to 200 persons set up. Our comfortable accommodation and beautiful surroundings make enough from the hearts and unique experiences of our guests to enjoy their second home in the south city of flowers and prayers. Room Facilities The Standard Rooms are the Nipa Hut which are a Filipino inspired type of accommodation, non-air conditioned unit but with electric fan instead. All rooms

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have verandah that overlooks the Taal lake, volcano and forest. It is built and curved along the Hotel's mountainous ridges. The Nipa Hut's structure is concrete but the interior is made of bamboo, sawali and the roof is made of senepa, a local tree leaves similar to coconut weaved as its roof. It has hot & cold running water, shower, mini-bar, twin bed, room to room telephone, hair dyer and colored cable TV.

Hotel Facilities

The hotel facilities are one indoor pool, one outdoor pool, car parking (payable to hotel, if applicable), earliest check-in at 14:00, laundry facilities, porterage from 7:00 to 23:00, room service from 7:00 to 22:00, sauna, jacuzzi, karaoke, billiard hall and six function rooms.

Restaurant Mob's Bar and Restaurant is located at the second level, a 16 hour coffee shop type serving Filipino and International foods. Interior is native Filipino inspired. Benedettos Restaurant is located at the second floor of the main building, also a 16 hour service serving Filipino and Mediterranean Dishes

Lobby The lobby of Estancia is located in the main building with modern day building and Mediterranean design. Inclusions Room Accommodation on a Per Room per Night basis; All Rates Inclusive of Daily Breakfast; Inclusive of Government Tax & Service Charge.

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General Terms & Conditions Standard check in time is 2:00 PM/Check out 12:00 NN; Child Rate with breakfast but without extra bed applicable to kids 11 years old and below; Maximum 3 Adults or 2 adults + 2kids per room only; Charges apply to extra person/child; Posted rates are applicable on pre-payment arrangement only. Room Rates Based on 2011 Published Tariff Rates

No. of Units 18 10 17 11

Classification Santorini Room Executive Suite De Luxe Room Casitas

Description Air-conditioned Units Air-conditioned Units Air-conditioned Units

Rate PHP 4,800.00 PHP 4,600.00 PHP 4,200.00

Non-Air-conditioned Units PHP 3,800.00

Rates are inclusive of tax and service charge y y y Rates are good for single/double occupancy Additional charge of PHP 600 on top of two occupants No charge for children below 11 years old sharing amenities with parents but not more than two(2) Cancellation Policy The hotels cancellation policies are: 7 days prior to arrival - Full Refund Less Transaction Cost; 2-4 working days prior to arrival - 50% Cancellation Charge; 1 day or less/short stay/wash down - 100% Cancellation Charge.

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Hotels Vision Estancia will be the preeminent hotel and resort destination in Tagaytay City, offering high value amenities and services for vacationing families and the corporate and institutional market.

Hotels Mission 1. To fully satisfy the hotel and resort needs of customers through complete amenities, quality services and reasonable prices. 2. To provide profitable returns to our share holders. 3. To raise the level of skills and professional competence of our workers. Guest Room Features The 45 guests air-conditioned rooms are fully furnished with colored television, room to room telephone, hot and cold water, full rest room amenities, mini bar and verandah while 11 cottages are locally designed Filipino units perfectly lined within the ridge that overlooks the forest, lake and worlds smallest volcano-Taal. The average room size is 38 square meters. Official Check-in / out The official check-in time is 2:00 pm and the check out time is 12:00 noon. Guest Services Room service, laundry service, operated assisted overseas and long distance calls, safety deposit, night turn down service and golf cart assistance.

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Form of Payment Local currency and major credit card are the form of payment of Estancia Resort Hotel (visa, mastercard, american express).

Function Room Rental Classification Capri Room Corpu Room Crete Room Ibiza Room Myconos Room Santorini Sicily Room Description Air-conditioned Unit Air-conditioned Unit Air-conditioned Unit Air-conditioned Unit Air-conditioned Unit Air-conditioned Unit Air-conditioned Unit Rate PHP 12,000 / day PHP 12,000 / day PHP 12,000 / day PHP 12,000 / day PHP 12,000 / day PHP 12,000 / day PHP 12,000 / day

FUNCTION ROOM AMENITIES Projector Screen Whiteboard with Marker Karaoke with microphone Other amenities are available upon request

Outdoor Venue for Garden Wedding / Reception / Cocktails CCSM Hall Poolside Viewing Deck 200 pax 200 pax 30 pax 11

Reservations Room reservation should be made one week prior to the date required subject to room availability especially during weekends.

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D. Experience during the OJT At my first few weeks of my duty, I am uncomfortable because I am still adjusting with the environment including the people of Estancia Resort Hotel and I am still catching up with their attitudes. During these past few weeks, as I am entering the establishment, at first I do not know what to do and who are the persons that I need to talk with because there is no formal introduction. My first department is the Food and Beverage Department. I experienced few weddings during my OJT. I am having fun of serving people but I have much fun in the preparation because I can share my artistic side to help them. And in fact, one of the supervisors commented with my works that she really likes my performance and she said that I am very good. It was a different feeling of happiness that I cannot explain. At that time, I felt so happy and so proud of myself. And from that time, they are requesting that if there is a wedding I must be on duty. One time, one of the waiter told me to come with him because he will teach me on how to do a room service. They asked me to try and they found out that there were no problems or complain. And from that time when I am on duty, they were always asking me to do the room service because they have trust already. One day, Miss Ruby asked me a favour to do the room service and that was the first time that I received a tip from my guest. I kept the amount that I received and I do not spend that money. I am so happy when I first received my first tip because I felt that the guest was so satisfied with my service. At first, I am so nervous and cannot believe that I will able to do it because it was my first time to it on my own. It was just like an achievement to me. Sometimes when we have nothing to do due to the fact that there were no such guests, we were ironing chair clothes, table clothes, skirting cloth, etc. This was the thing that I hate most to do but I have no choice just to do the best of me to accomplish the task assigned.

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When I am at night shift, I am always doing the setting up of the table for the breakfast of the following day. In this, I can really apply what Ive learned in school. The next department that I experience is the Housekeeping Department. At first, I am thinking that it was just easy but unfortunately I found out that it was not. For me, this department was the most tiring department because I need a lot of energy in my everyday duty. My first day as a room attendant was December 23 and my duty started at seven oclock in the morning and seven oclock in the evening. For me, that was the most tiring duty that Ive ever had. It was just happened that we have a lot of guests and we need to clean the rooms because we were near to fully book. I accompanied Miss Irene to help her and she also taught me everything under the department. Even we were done in cleaning the rooms assigned to us we still clean some of the rooms that were assigned to other room attendants. In this part, we practiced the cooperation and unity. One day, the Housekeeping Supervisor asked me to come with him. At first, I am so pressured. But eventually, he is so fun to be with. He is not a boring supervisor. I always have fun when I am duty with that supervisor. He also shares a lot of techniques in doing the jobs under this department. He also shared words of wisdom. As my duty goes along, he also commented with my performance. He said that he likes my performance and he said that if he will rate me from 1 to 10, he will give a rating of nine. I felt again the happiness that was hard to explain. When I am having my duty in the Housekeeping Department, I have a hard time in going up and down in the stairs because the rooms are far from each other and it is not a building type that has an elevator. Instead, the only way is to use the stairs because there is no other way. There we were also times that we have nothing to do because we were done already with the task assigned to us. For the sake of not to waste our time, we 14

were brushing the floor in the Pavillon way. Even though it was tiring, as long as you are enjoying doing things you will not able to feel the tiredness especially when you are comfortable with the persons you are working with. Even though this was the most tiring department, I still enjoy this very much because I experience something different that has a big challenge to me. My last department that I have was the Kitchen Department. At first, I do not like to have my duty in the kitchen because I am not good in the kitchen but I realized that how will I learn if will not able to experience it. I am also afraid at first, because I saw that the chefs are not that young to feel us and they look very strict. On my first day of duty in the kitchen department, I felt so uncomfortable because I do not know what to do and due to the fact that I am still catching with the environment. They said that I am still lucky at that time because the Executive Chef was already fired by the owner because of some inconsistency and some bad attitudes. My nervousness was lessen when I heard about it. When the time that I was introduced to the chefs, I am so shy because I know with myself that I am not that good in kitchen works. My duty that day was two oclock in the afternoon to eleven oclock in the evening. I am in the night shift and I do not know what to do during that time. Fortunately, my friend Hervey was there and he already experienced it. He told me everything. At that day, It was just happened that there were no such guests that is why we much things to do. For the sake not waste our time, we have our general cleaning. It was also part of our duty to dispose the garbage. I have a hard time in disposing garbage because it was not just heavy, it also has bad smell. It smells bad because it contains a lot of left over foods. One thing also is they do not have trolley to carry the garbage into the disposal area. Preparing and giving the food to the employees is also part of our duty. And as we were giving the food to the employees, some of the office staff commented that the kitchen was so clean if me and Hervey were on duty. That was my night duty during night shift.

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During morning shift, we were assigned to prepared the breakfast for the guest because we have there complimentary breakfast. I am always assigned in the grill station. After the breakfast hours, I need to go to the main kitchen to prepare the food for the lunch of the employees. I need to cook rice, help the chef in slicing, peeling, etc. At twelve noon, the food must be ready because the employees will have their lunch at that time. After they have their lunch, it is the time for us to have our meal. After that, we clean again the area. By three or four oclock in the afternoon, we need to dispose the garbage and leftover foods. And by four oclock over, it was the time to go home and have my rest. That was our daily task and duties to accomplish.

E. Problems encountered during the OJT In everything that we do in life, there is always a challenge. We all know that life is full of excitement. There were times that we are about to give up but it was just a part of the challenge that we have to face. During our on-the-job training there were such problems that we encountered. One of those is the changing of our schedule from night shift to morning shift but we have nothing to do just to adjust. I also have a problem in knowing the people of Estancia Resort Hotel because they were so mysterious for me. I do not know who are saying the truth and who are not. But eventually, I knew some of them better and I found out Somehow I can trust some of them. I also have a hard time in catching up with the duties in the kitchen because I know in myself that I am not good in kitchen works. With the help of the staffs, I became more confident in my everyday duty in the kitchen. I also encountered a problem in time management because there were days that I am always late but I am still trying my best not to happen it again.

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I encountered a hard time in communicating to the supervisors because when I am looking at them I am getting afraid and I really do not know if I am just nervous or I am uncomfortable to talk with them. During room service, the problem that I encountered was the aching of my legs because the rooms are very far from the kitchen where we are getting the orders and also during housekeeping. That was also my problem because the station was very far from the rooms. In the kitchen, I have a hard time in disposing the garbage because the area of disposal was very far from the kitchen and it was so heavy to carry. They do not have trolley for easy to carry garbage to the disposal area.

F. Skills Learned during the OJT In life, you must not stop in learning because in our every single day of living there is always learning from our mistakes or from the others. During my on-the-job training, I learned a lot of things. I learned to manage my time even I have a problem with this at first. I learned to do a multi tasking. I also learned to be more confident in facing and mingling to other people especially to the guests. I learned the right approach and the right way to communicate to them. And as my duty goes along, I learned to carry an oval tray confidently by the help of Mr. Charles. I also gain more knowledge about service especially in room service and in banquet operation. In the kitchen, I learned to be more confident in the task that was assigned to me by my superior. I also learned to prepare some of their dishes as I am helping our chefs. I learned to be more responsible with the assigned duties and be more cooperative at all times. I also learned some of their secret techniques in cooking and preparing the food even a small or a big function.

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In the housekeeping department, I learned to be more patient in every little thing. I learned to double my time at all times that we are in hurry because we have a lot of rooms to clean and accomplish at a certain time. We should make sure that every little thing in each room is working, functioning and in good condition. I also learned from my supervisor that we used our four senses in cleaning. We have to smell the room, touch the tables, hear if there is something unnecessary and see if there is unpleasant to the eye. As a whole, I learned a lot of skills and developed my character traits to be a better individual and grow professionally.

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II. Pictures with Caption

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III. Certificate and Evaluation

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IV. Recommendation

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Recommendation Today, there are a lot of students who are taking up of Bachelor of Science in Hotel and Restaurant and Management. And part of this is every student should have their on-the-job training to be familiar and to be trained in this industry. Each student must learn and experience many things in this industry. I may recommend the following to those who will have their OJT to complete the requirement: to fill areas of gaps with knowledge and skills, and change all negative attitudes to positive attitude; improve your performance to enhance productivity and profit of the organization; fulfill organizational long term goals i.e. vision, and quality objectives; adopt proactive and zero defect culture; be serious in what you are doing; be responsible at all times; and respect other people especially the persons above you.

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V. Appendices

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VI. Curriculum Vitae

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