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Restaurant Practicum Report on

Phase1 Pacita Complex San Pedro, LagunaAugust 9 to October 2, 2011

In partial fulfillment of the course requirements for thesubject

H3: Supervised Work Experience in the

Restaurant Phase of the Industry

For an Associate degree inHotel and Restaurant Management

University of Perpetual Help System LagunaCollege of International Hospitality Management

Sto. Niño, Biñan, Laguna

Prepared by:

Jessica R. Velez

304 Magnolia St., Putatan, Muntinlupa City

Submitted to:

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Ms. Adorita De Jose

Acknowledgment

It is in my utmost appreciation to give thanks toour Almighty Father, for giving me enough vigorand agility to be able to perform at my finestcondition during my practicum days at Max’sRestaurant Pacita. His guidance helped me surpassall the adversities. He enlightened me andmotivated me to do more.

To my parents, especially to my dad, thank you forsupporting me all the way. You have provided mewith my basic necessities and never doubted onwhat I could accomplish.

My sincerest gratitude to the beloved Dean of the

CIHM Department, you are the sole incentive why Ihad to finish my practicum at Max’s. You givestudents chance to be responsible and to face whatthey signed up for. Thank you so much, Dean.

And lastly, I would like to give thanks to all thestaff and management of Max’s Restaurant, thank

you for the opportunity to have worked with all of you. I have learned and witnessed a lot. Thank youfor the good times and the bad, the good friendsthat I had.

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Yours truly,

Jessica R. VelezPracticumer

Table of Contents

Acknowledgment________________________________________________3

I. General Information about the Establishment

4a. Name and Location 5

b. Mission Vision

c. Ownership/Management

d. History 6

e. Organizational Chart_ 8

f. Facilities and Amenities9

g. Sample Menu Folder10

II. Work Schedule 11III. Over-all assessment of Practicum

14

IV. Documentation 16

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V. Certificate of Practicum17

VI. Daily Journal

18VII. Performance Evaluation

29

I.General information about theEstablishment

Max’s an ideal dining place and venue of simplecelebration great feasts. Browse into our menu and

choose from wide selections of many varieties of Fried Chicken at affordable prices made for yourdining pleasure.

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A. Name and General Location

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The House that Fried Chicken

Built

B. Mission and Vision

- To consistently delight them with great food andexcellent service in a clean and comfortableenvironment

- To be the most loved Filipino brand. A world classcompany, passionate in bringing out the best in theFilipino. With products that delight the word with

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service that epitomizes Filipino hospitality whereevery encounter is made memorable with genuinecare and service from the heart.

C. Ownership/Management

D. History

Starting the House that Fried Chicken Built!

It was 1945, after the Second World War, when MximoGimenez started a roadside café at Scout Tuason, QuezonCity. The easy-going Stanford-educated teacher hadbefriended some American G.Is regularly visited hishouse to enjoy hearty, home-cooked meals. Eventually,the soldiers insisted. Maximo started to put up his own

restaurant so they could drop by at all hours and enjoydrinks with their fried chicken. This started the Filipinoinstitution now known as Max’s Restaurant.

Helping Max were his wife Mercedes, sister-in-law Felipa,his niece Ruby, and Ruby’s husband Claro. It was Rubywho managed the kitchen and who concocted the original

special recipe for fried chicken. This recipe proved to besuch a hit that American Troops and Filipinos were allclamoring for chicken and even more chicken! More thansixty years catered, Max’s Restaurant is known as “TheHouse that Fried Chicken built!”

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From that initial Quezon City branch, Max’s now has overa hundred stores all over the Philippines. Presently, Max’shas been steadily establishing itself in the United States

with more branched expected to open within the next fewyears.

Maximo and his staff thank you for making Max’sRestaurant a part of your family from generations togeneration. Max is looking forward to serving you more of his “Sarap to the Bones” fried chicken and enjoy otherPinoy specialties in the years to come.

E. Organizational Chart

• Positions and the Person Holding the position

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F. Facilities and Amenities

Function Room and Capacity:

Mr. Almario de Guzma

Asst. Cook

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Mrs. Marjorie Morin

Branch Manager

Mr. Leonard Lanciola

Dining Supervisor

Mr. Randale Senoroso

Cook

Mrs, Jenifer Pedrosa

Kitchen Supervisor

Ms. Gladee Mae Tan

Asst. Dining Supervisor

Pantry

Ms. Monette Mandigma

Josefina Ramos

Mr. Adjie Evasco

Cashier

Mrs. Mary Grace Merca

Asst. Kitchen Supervis

Mr. Fryer

Marc Deocales

Mr. Micheal Ramos

Bar Staff

Ms. Arlene Cahipe

C.S.A.

Ms Micah Agustine

Ms. Danessa Lagdamen

Waiter

Mr. Walter Thomas

Mr. Edmar Oro

Mr. Daniel Treshman

Mr. Francis Lazatin



Alfresco Area

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Entrance / Exit

Table

Table

Bar Area

Cashier

Table 9

Table30

Table 32

Table7

Table

Kitchen

Table34

Table35

Table 21

P

o

S Table

Table

Table Table

Table 33

Table 20

Table

Table

Table24

Table31

Table

Table

Ta

ble

256



Seating Capacity: 120 seating capacity

Other Outlet Branches:

Stores in Laguna:

BIÑAN,LAGUNA MONTE VISTA, CALAMBA

PACITA SAN PABLO, LAGUNA SM STA. ROSA STA. ROSA,LAGUNA STA. CRUZ SM CALAMBA

Municipality/City:

Batangas Bicol Cavite

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Table23

Table22

http://www.maxschicken.com/index.php?/store_locator/300/29/186








http://www.maxschicken.com/index.php?/store_locator/300/26
















Laguna Quezon Province Calapan

II. Work Schedule

Date Time /Shift Area/Department Specific Duties

August 9, 2011 9:00AM-5:00PM Scout Tuazon, QC. Training

August 10,2011 9:00AM-5:00PM Scout Tuazon, QC. Training

August 11, \2011

9:00AM-5:00PM Scout Tuazon, QC. Training

August 15, 2011 4:00PM-10:00PM Dining Area CSA/Greeter

August 16, 2011 9:00AM-5:00PM Dining Area CSA/Greeter

August 19, 2011 2:00PM-10:00PM Dining Area CSA/Seater

August 20, 2011 12:00NN-10:00PM

Dining Area CSA/Seater

August 21, 2011 11:00AM-10:00PM

Tent CSA

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August 22, 2011 3:00PM-10:00PM Tent CSA

August 23, 2011 8;00AM-3:00PM Dining Area Ordertaking

August 25, 2011 11:00AM-6:00PM Dining Area Ordertaking

August 27, 2011 8:00AM-10;00PM Dining Area Order taking

August 28, 2011 2:00PM-10:00PM Dining Area Order taking

August 29, 2011 10:00AM-7:00PM Tent CSA

\

Date Time/Shift Area/Department Specific Duties

August 30, 2011 10:00AM-8:00PM Dining Area CSA

September 2,2011

12:00NN-9:00PM Dining Area CSA

September 3,2011


September 4,2011

11:00AM-1:00PM Dining Area CSA.

September 5,2011

10:00AM-7:00PM Tent CSA

September 6,2011


September 9,

2011

4:00PM-10:00PM Dining Area CSA

September 11,2011

10:00AM-6:00 PM Dining Area CSA

September 12,2011

2:00PM-10:00PM Dining Area CSA.

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September 13,2011

7:00AM-3:00PM Dining Area CSA

September 15,2011


September 16,2011

3:00PM-9:00PM Dining Area CSA

September 17,2011

12:00NN-10:00PM

Dining Area CSA

September 18,2011

12:00NN-9:00PM Dining Area CSA.

September 19,2011

3:00PM10:00PM Tent CSA

September 20,2011


September 22,2011


September 23,2011


September 25,2011


September 26,2011

3:00PM-10:00PM Dining area CSA

September 27,2011


October 1, 2011 11:00AM-8:00PM Dining Area CSA

October 2, 2011 12:00NN-9:00PM Dining Area CSA

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III. Over-all Assessment of the Practicum

1. What did you like most about your training?

•

I like the most about my training are the following.First, by satisfying the guests needs. Second, to beable to serve and to be knowledgeable in terms of communication to others. Third, is to have my ownexperience, my hard work and stress, etc. are allworth-it.

2. What difficulties did you encounter during your training?What did you do? What was the result?

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• Nothing, but during our practicum sometimes I thinknot to attend my duty because I’m tired. But still Ineed to do this for myself and to learn more.

3. Given a choice. Would you like to work in your practicumestablishment in the future?

• No! Because I think there’s much betterestablishment to work.

4. Would you recommend the company to other practicumers?Why or Why not?

• Yes, because based on my experience I learned a lotof things about the restaurant operation and how todeal with different kind of people

5. In general, how would you rate your training? Why?

Excellent

V.Good

Good Fair Poor

Training

Establishment TrainersSelf-Evaluation

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• I gave V. good rate to my training Establishment andtrainers because I think it’s a better place to learnthe right attitude for dealing the difficult situations.

6. Comments, suggestion and recommendations to improve theprogram.

• None

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III. Documentation

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IV. Certificate of Practicum

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V. Daily Journal

A. Journal 1

We’ve been trained for three days at Max’sScout Tuazon, Quezon City. The first day tacklesabout Menu Familiarity. The second day of thetraining tackles about Extra Service Challenge. Thethird day is the eye-opener for us. They taught ushow to deal with different customers, how to interactwith them, how to solve problems in a particularsituation. I know it will help me a lot in the durationof my practicum. In their menus, others are quiteconfusing. But then if you continuously read andmemorize it will be easy to you later on. And I cansay that Max’s Restaurant is different with the otherrestaurant. It gives me the eagerness to work onactual.

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B. Journal 2

In the first day of my practicum, it is quite hardfor me, since I’m only used to go to school. But now

it’s in more professional way since they treat theirpracticumers as their employee. So I bear in mymind that I should not disappoint myself and mytrainees. Our Asst. Dining Supervisor, Gladee May

Tan, taught me on how to use the POS system, recallto me what we have learned during the 3-day

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training. She also introduced me to their KitchenSupervisor, Jennifer Pedrosa together with the otherstaff and employees. My first job in my first day is to

greet and welcome the guest with a smile.

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C. Journal 3

In the second day of my ojt, My Co-CSA Ms.Danessa Lagdamen taught me and takes me withher every time she takes orders. How to buss out,partial and initial, put set up, help the waiter to servefood and drinks, how to explain to customers if thereis a complain, how to hold the guest if they are morethan 4 pax to be able to set up the table first. Sheexplained to me that I should expand my patience.And I always bear that in mind. I’m greeter and atthe same time seater within this day.

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D. Journal 4

It’s been 3 days since I had my last journal sinceit is these days that I felt how hard it is to multitaskstudies and do my ojt. I can say to myself that Ireally need to adjust. It is so tiring. These are alsothe days that I said to myself that, I want to quit butevery time I think of my parents and my future, Ialways say to myself that “this will help me in thefuture, I KNOW’. It gives me the courage to continueand just be strong.

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E. Journal 5

It is my first time to be the CSA in the tent! I’m

so happy because I can’t feel now that I am tired orwhat. Meaning to say that I enjoy what I am doing!

Thank Heavens! I now do the order-taking, everytime you see the happiness and satisfaction with theface of customer it makes you feel great and justsay to yourself “It is me who serve them” meaning,they are satisfied with me service.

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F. Journal 6What a devastating day! Unluckily, I have been

charged for their Boneless Bangus (Ruby’sFavorites). But then I always take it positivelybecause I know everything happens for a reason.Next time, I’ll be more careful in order-taking andpunching. No matter what happens, I will alwaysmake sure to repeat their orders. I’m happy toobecause I am now more close with the employees.

They play jokes with me and taught me still. It ismore pleasing to work if you know what you aredoing and you like the people around you.

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G. Journal 7

It has been 4 days since I have written my last journal. This week is a hell week for me since I AM THE ONLY CSA at the dining. My Co-CSA, DanessaLagdamen got sick. That’s my first time to be left

alone. And thank God because I did well! I now feltthat it is so hard to be left all by yourself. This was atest to have patience and presence of mind always.Even though you’re already tired, you need to showand let customers feel that they are welcome, sosmile and smile as if you’re not tired or anything.

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H. Journal 8

This is my first time to encounter problem withguest/customer. The complaint is that their dessert,Buko Pandan Special, has an insect. I genuinelyapproached the customer with respect and ask whattheir problem is. Then I said, “Yes Ma’am I got yourpoint. Sorry for what happened. Do you want us tochange your dessert? I’ll attend to you shortly. Sorry

again Ma’am” then I reported to our Supervisor. It isthe Kitchen’s concern now. I am proud of myself because I did my part. After serving the new dessertthey thanked me. It is always a pleasure whencustomers say thank you to you.

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I. Journal 9

This whole week tested my depth of honestywith their rules and regulations because I haveencountered 7 customers giving me tip right throughmy hand and say “this is for you”, yet I just said,“Thank You Ma’am sir”. As humans, these are

temptations to get the money and put it in mypocket. But then I know that it is just money; I canhave that in the future, much more than I will everreceive now. It is a test of being professional in yourwork and again I’m proud of myself.

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J. Journal 10

A week to go and I’m finally done with mypracticum. This is the time that I felt like I want towork here since at that short period of time, I’vebeen friends with these people. I will miss the times

that I am used to wake up early in the morning, behome late, and be so tired. Now, all I will be doing isget some rest, at last! The employees told me thatthey will be missing me. As a practicumer I feelfortunate to hear that from them.

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K. Journal 11

Finally, it is my last day tomorrow! I can’timagine that this short period of time, I have finishedmy ojt and be friends with the employees as if I’mone of them. I’m proud of myself because eventhough at times I had flaws, still, I played the role of being CSA. Now I know how it feels giving andserving guest/customers satisfaction. I Thank God forgiving me the strength and courage to finally comewhat I have finished. Surely, I will miss Max’s Pacita.Being the CSA and being a part of them.

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VII. Performance Evaluation

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