Practicum: the Guest and Dining Area

Topics: The Guest, Shopping mall Pages: 12 (2260 words) Published: June 20, 2014
PRACTICUM REPORT

On
CHOWKING
3RD Floor 186 Food Court. Soler, Recto Sta Elena.
April 16, 2013 – May 13, 2014

In partial fulfillment of the requirements for the course
HRM – RESTAURANT PRACTICUM
The University of Manila
College of Hotel and Restaurant Management
Samploc, Manila

Submitted to:
BENJAMIN S. JARAMILLA

Submitted by:
ELDRYN D. CABAL
1925 F. Varona St. Tondo Manila

Submitted on:
MAY 2014
Table of Content

I. Introduction
a. Name and General location
b. Objective /Hotel/Restaurant’s Philosophy
c. Ownership/Management
d. Organizational Chart
e. Facilities No. of F & B outlets
f. Outstanding Characteristics of the establishment
II. Discussion of Findings/Analysis/
Recommendation
a. Area of Concern
a 1) Organization Structure
a 2) Operation system and Procedures
a 3) Facilities, Equipment, etc
a 4) Manpower – Scheduling work method style of communication a 5) Work atmosphere inter personal relations layout ventilation, color scheme of office a 6) Use of material resources
a 7) Sanitation on procedures/practices
a 8) Strengths
a 9) Improvement Area/Weaknesses
a 10) Recommendation
III. Conclusion

I. INTRODUCTION

A. Name And General Location

Chowking located at 3rd floor 168 Mall, Soler Recto.
Location Map of Chowking

B. Objective/hotel/restaurant philosophy

Our Vision Statement
We will be one of the top 3 oriental QSR brand in the world by 2020
Our Mission statement
To serve great tasting food bringing the joy of eating to everyone.
Our philosophy
To consistently serve steaming hot devious food in five minute or less with a smile, in a clean looking and clean smelling sore. `C. Ownersihp/Management
Fresh and famous inc, company
D.

IIDISCUSSIONOF FINDINGS/ANALYSIS/RECOMMNEDAION
* AREA OF CONERN (General)
1) Oraganization structure.
there 5 waiter/food server in chowking headed by the Captain Waiter (Mr. Marcelo Sicat). The waiter who stayed there for the longest time is called Senior waiter. They are more expert than the other waiter. Each of them has their assign area/tables to servr each of them is doing their jobs responsibilities, and the good thing about them is their teamwork of chowking FS always help each other. 2)Operation, system and procedures.

The dining area is divided into five (5) areas the area 1 table (1,2,3,4, and 5) Area 2, (table6,7,8,9,10,11,12,13, and 14 ), Area 3 (Tables 15,16,17, and 18) and Area 4 (Table 19,20,21,22,23,24, and 25),Each waiter or (SS) is being assigned to his designed diing area. As the customer arrives the receptionist will lead them to an empty tables She will give the menu. After then the waiter or (SS) will take orders. He will do suggerstive selling it is their duty to push their Happy plus card this chowking card is good for 3 years. It has beinfits for the customers who will avail this card. If the customers avai this card after they order the foods they want, they have an automatic 10% discount on their bill free siopao Flaovre asado or bola bola and 1 cup of ice tea. Then the cashier punh the order to the P.O.S (point of sale) and it will automatically receive by other department kitchen and Halo halo station

3)facilities equipmemnt, etc.
Chowking is one storey building, but it has many facilities.

Of course there is a dining Area which has 25 tables and can accommodate 125 individuals. 4)Manpower scheduling Works method, Style of communication. There are three (3) types of scheduling in the Chowking the opening Schedule Middle schedule and closing schedule. The opening schedule start 6:30 in the morning to 3:30 afternoon and it has 1 hour break time. The middle schedule starts from 8:00 in the morning to 5:00 afternoon it has 1 hour break. The closing schedule starts from 11:30 in the morning to 8:30 in the evening and also has 1 hour break...
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