ON-THE-JOB TRAINING

at
BRENTWOOD SUITES

In Partial Fulfillment of
the Requirements for
Bachelor of Science in
Hotel and Restaurant Management

Submitted by:
MARJORIE L. REYES

Submitted to:
Ms. Dice Charlyn M. Aquino

April, 2020
II. History

Blackbeard’s Seafood Island is known for the freshest seafood,

barbeque favorites and the ultimate in island cooking. Inspired by the
famous pirates, Blackbeard who travelled all over the Atlantic, the Indian
and the Pacific Ocean, he’s been to Galapagos Island, the Gold Coast,
Africa, Europe and finally, Asia. During his conquest Asia imagine
Blackbeard docking on island after island and taking their treasure with
him. The island treasures that he takes as booty were the island’s spices
and the different island recipes and cooking techniques. Soon he got tired
of being a pirate and decided to settle in the Philippines. Mellowed, he
found that he really enjoyed cooking and became a chef. His food became
famous that he decided to put in one roof, the Blackbeard’s Seafood
Island.

The first Blackbeard’s Seafood Island opened in Fiesta Market!

Market! In Fort Bonifacio Global City last September 16, 2004. The
second branch opened in Shopwise Arcade, Araneta Center, Cubao on
October 17, 2005. Soon, a branch in Eastwood City, Libis on june 2007.

III. Summary of the OJT Experience

As a student trainee, I need to do my best inspite of my shyness, so

that I can e strong to face the challenges ahead of my work and maintain
a good working relationship with them. They oriented me about the rules
and regulation, safety guidelines standard operating procedures and they
also taught us some tips on how to manage the Hotel properly. At first, I
felt nervous in my working with them. They introduce me to my co-
trainee and co-workers. At first I was so shy but after a few days I was
able to inject jokes with them. I’m so thankful to my co-workers and
trainee because they helped me in my works. In fact they told that they
are just like me when they were starting their job. They gave me advice
and comfortable me when I’m sad.
In 400 hours of my duties, I have so much have to learn. Their
types of duties we have, first in the reception area my duties is 12:00nn
until 10:00pm. My duties everyday the area I assign I have to clean
podium, wipe the menu books. Make it sure that are all clean all day long.
Then I’ve learned how to communicate to the guest suggest what is the
best seller in menu. It’s not hard to assign in the Reception area because
its make my confidence developed to communicate to other people.
Sometimes it’s sleepy if we don’t have a lot of customer commonly in
weekdays, But I enjoyed it so much.
 The next I’ve been assign in the dining area, when I assign in that
area, I’m always have alertness, when I first assign the dining I’m the
opening sometimes, so the area is your responsibility, So make I sure
before to opened the restaurant its already finish all of that. My duties in
the area is to wipe the glass door, and mop the floor and clean the
washing area. And the dining tables and chairs make sure that its clean
before you set up the table arrange it orderly. Put the dinner plate, spoon,
and fork then open if already done.

Many values I’ve been learned in the dining. In how to handle the
guest properly, because they are all not the same, they different king of
attitude, so must be careful to handle them be open minded to face it
them. Always careful to serve the food so that we can’t commit a
mistake, and there is no complain to the company. I’m so thankful of
everytime in serving the food I never commit mistake.
And the next I’ve been assigned in the Bar Station; organizing
and making some dessert, drinks and others. I really enjoyed preparing
drinks and dessert for the customers and experienced those end of the
day. I learned a lot when their having inventories and quality assurance
inventory and when MGP are to inspect the expired foods and services
extended to the customers. And I observes also if employees are on the
night time to serve the order of the customers.

My last assignment was at the kitchen department when the

kitchen supervisor told me that I was to be in the pantry which will
prepare foods and as well as portioning, tagging dates. I observed what
they did everyday until I learned how to manage my own self. I really
enjoyed working with them everyday. I am used to be friendly and nice to
them. At first as in dispatch , I was so slow in preparing food ordered and
the kitchen supervisor advice me that I need to be fast in preparing orders.
Since I am in the kitchen I feel the pressure in handling some co-workers.
I’ve to be patient according to the Kuya’s a regular employees. They
were taught something about dealing with the customers and co-workers.
They taught me how to build confidence that I have now in treating
different people. Being patient and understanding to co- workers and
customers to avoid conflicts and misunderstanding. But still I did my job
well in preparing food so that it will appear presentable and clean to the
customers. I did my job very well in this areas. Overall in my on- the-job
training, I was so glad that I had my training in Blackbeard’s Seafood
Island because they were so good to me. They helped me in my work.
There were so many things that I have learned from them that I can use in
my future job.
IV. Assessment of the OJT/Practicum Program

A. New knowledge, attitudes, and skill acquired

I experience and learned through my OJT in the Seafood Island.

First thing I learned in the company is to make task easier and done as
soon as possible. I learned how to keep calm if there’s a lot of guest and
how to communicate to the guests and also how to maintain the
cleanliness inside the kitchen and I learned the life expand of the food
and time, how to put the level and assist the guests professionally. My
attitudes are still the same when I still don’t start in the company. But
when I start in the company, I acquired new attitudes. To be punctual in
the corporate world is very important, I acquired the punctuality.
Professionalism is one attitude I acquired, respecting the superiors is very
important and giving my best at work. I acquired new skills in while I’m
in the company. I improve my communication skills verbal and non-
verbal I learned how to take order and serve the guest professionally.

B. Theories actually seen in practice

C. Feedback that can be given to the company or institution

I’ve learned a lot during my training in Seafood Island.

One of the most important attributes that our manager taught us is self-
confidence. A person’s confidence is based upon one’s knowledge of the
job, and most important one’s own personal belief in our abilities. A
manager who demonstrates her knowledge and confidence to use that
knowledge will usually inspires other to motivate us to gain and use
knowledge. Even though we are only trainees, they don’t treat as a trainee
we don’t feel uncomfortable as we work with them. They also encourage
us to go on with our studies until we become professional.

D. Benefits gained

OJT helped me to become more familiar with the realities

in working. Sometimes, I’m stress and tired feeling disappointed because
I always think we cannot spend our vacation with our families because
we’re busy fulfilling 300 hours requirement. But our training helped me
to become more mature to face the reality in future and it exposed me to
different kinds of people and to the industry that I might be in.
 E. Problems encountered

I was challenge when the guest complain about the food and the
serving time. Since I was new trainee and I don’t have any idea to talk to
the guest coz I was shock and the guest is getting mad, so I call my
manager to the guest. But then I think it is not my fault because I was
new trainee and that was my first time encountered problem.