NATIONAL UNIVERSITY Manila

551 M. F. Jhocson Street, Sampaloc, Manila

College of Hospitality Management

A PRACTICUM REPORT
On
MAXS RESTAURANT
Epifanio de los Santos Ave, Caloocan, Metro Manila

TRAINING PERIOD: May 04, 2015 to July 30, 2015

In partial fulfilment of the requirements for the course in
OJT- RESTAURANT (600 Hours)

By:

Ann Jeanette M. Revis

2834 P Fronda Street, Gagalangin Tondo, Manila
714-5169 / 09159136952
Presented to:
Mr. Chris Manlapaz
Practicum Coordinator, CHM
March 31, 2016

PRACTICUM REPORT OUTLINE

A. CHED Memorandum Order (CMO) No. 23, Series of 2009

B. Practicum Guidelines
C. Company Profile

Company Name
Location
Brief History
Nature of Business
Key Officer
Business Activities
Organization Chart
Vision, Mission, Objectives

D. Journal- Area of Assignment ( Monthly Progress Report, OJT Form 4)

Station/ Department
Functions/ Activities
Key Personnel

E. Evaluation of the Station

Station observation/ Problems Encountered

Recommendation/Action Taken

F. Personal Reflection (narrative)

Contribution of the practicum to your personal growth

Alignment with your career objectives
Your own contributions to the organization
Recommendation to the OJT Practicum Program

G. Documentation/ Annexes ( Required attached in the report)

Photos
Forms
Certificate of registration COR- indicating OJT is enrolled
Resume with 2x2 Colored Picture- OJT form 1
Recommendation Letter, signed Conformed and acknowledged- OJT
Form
Waiver with parents or guardian signature- OJT Form 3
Monthly Performance Evaluation Report- OJT Form 5
Practicum Daily time record attached Resto/ Hotel DTR- OJT Form 6
Establishments Final evaluation- OJT Form 7
Self-evaluation- OJT Form 8
Students Profile Sheets- OJT Form 9
Certificate of Completion of On-The-Job Training
Final Term Examination Permit
Photocopy of Pre- Orientation/ OJT Establishment In-House (If
applicable)

Company Profile

Company Name:
MAXS Restaurant
Location:
498 Epifanio de los Santos Ave, Caloocan, Metro Manila
History
In 1945, after World War II, American occupation troops stationed in Quezon
City, Philippines were befriended by Maximo Gimenez, a Stanford University-educated
teacher. A few came to his nearby house for a drink or two, until they insisted that they
pay for their drinks.
Maximo decided to open a cafe which served chicken, steak and drinks. He was joined
by Mercedes his wife, and Felipa, his sister-in-law. His niece Ruby managed the
kitchen, joined by her husband Claro. Ruby concocted a special recipe for chicken that
was adored by the G.I.s., and they kept coming back for more. Soon enough, the
Filipino public heard about the delicious chicken -- tender, juicy, and crispy -- and they
came too!
Encouraged by her mother to expand the menu and serve more Filipino food, Ruby set
up the Baclaran branch along Roxas Boulevard in Paraaque. It was decided that the
restaurant would be named "Max's" which was Maximo's nickname.

Nature of Business:

Food Business

Organizational Chart:

Branch
Manager

Kitchen
Superviso
r

Dining
superviso
r

Party
Coordinat
or

Accounti
ng
Manager
Cashier

Bar Staf
Kitchen
Staf
Housekeeper

Customer
Service
Assistant

Vision:
To be the most Filipino brand and world-class company, passionate in bringing-out
the best in a Filipino with products that delight the world and with services that epitomizes
Filipino hospitably, with genuine care and service from the heart.

Mission:
Customer: to consistently delight them with great food, excellent service in a clean and
comfortable environment.
Employers: to provide them with good working environment and opportunities for
personal, professional and career development.
Stockholder: to treat as strategic business partner worthy of respect, fairness and
professionalism
Community: to conduct our business with social responsibility through good corporate

governance and citizenship. History Max's Restaurant's beginnings started in 1945,

after world war II

NATIONAL UNIVERSITY

College of Hospitality Management

Practicum Monthly Progress Report
Name of Trainee: Ann Jeanette M. Revis
Name of Restaurant: Maxs Restaurant
Month: May 4 31, 2015

Week 1 :
Task/ Accomplishment

Getting to know more

about
Maxs Restaurant.

Learning Outcomes

Signature/ Supervisor

History, People
Behind the success of
Maxs Restaurant,
Rules, Regulations,
Menu, Their own
marketing strategies.
.

Week 2:
Task/ Accomplishment

Learning Outcomes
I was assigned as assistant
barwoman.

Allocation to specific
department

At first they just let me to

observe in the bar. How they
prepare the orders. What
equipment they use. I read
the bible. (Recipes)
Met new people

Signature/ Supervisor

Week 3 :
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

Signature/ Supervisor

I learned how to use the

machine where they can
see the order of the
customer
I
was able to prepare drinks.
The easy to prepare. E.g,
the water, ice tea, juices.

Week 4:
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

I learned how to make

the shakes, their
recipes, the right
straw, glasses they
use, the garnish.

Trainee Signature/ date:

Practicum Coordinator Signature/ Date:

Signature/ Supervisor

NATIONAL UNIVERSITY

College of Hospitality Management

Practicum Monthly Progress Report
Name of Trainee: Ann Jeanette M. Revis
Name of Restaurant: Maxs Restaurant
Month: June 1 30, 2015
Week 1 :
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

Signature/ Supervisor

I was able to prepare their

best-selling
HALO HALO
That week I was able to
prepare a hundred of
drinks on my own.
(Proudly)

Week 2:
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

I tried making their

best-selling potato
salad. And I evenly
distributed it.

Signature/ Supervisor

Week 3 :
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

Signature/ Supervisor

I did the daily inventory.

To avoid losses of some
products. To report
when there is a
damaged in canned
juice or other drinks. To
monitor.

Week 4:
Task/ Accomplishment

New Environment.
New things to be learn.

Learning Outcomes

I was moved in the

kitchen. Back to basic.
When I observe and
read the bible for
kitchen again. This
when I did AWOL. And
got suspended for a
week

Trainee Signature/ date:

Practicum Coordinator Signature/ Date:

Signature/ Supervisor

NATIONAL UNIVERSITY

College of Hospitality Management

Practicum Monthly Progress Report
Name of Trainee: Ann Jeanette M. Revis
Name of Restaurant: Maxs Restaurant
Month: July 1 30, 2015
Week 1 :
Task/ Accomplishment

Housekeeping

Learning Outcomes

Signature/ Supervisor

They taught me how to

clean. I learned how to
wipe. Clean the freezer
and distribution of the
ingredients. I also
clean the stockroom

Week 2:
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

Finally! I was able to

prepare or to cook some
of their best-selling
food. Just like the
Sizzling tofu. I also
learned how to prepare
take out rice. Take out
chicken.

Signature/ Supervisor

Week 3 :
Task/ Accomplishment

Learning Outcomes

Application of what I
learned and what I
observed.

I became a Fryman
for a short time. I was
able to cook their
shrimp sinigang.
Prepare their burger
and some sandwich
recipes.

Signature/ Supervisor

Week 4:
Task/ Accomplishment

Application of what I
learned and what I
observed.

Learning Outcomes

Im still preparing some

food, washing some
dishes, wiping,
repackaging. And since I
miss working in bar,
during afternoon I moved
there to help the bar man
in preparing drinks.

Trainee Signature/ date:

Practicum Coordinator Signature/ Date:

Signature/ Supervisor

NATIONAL UNIVERSITY

College of Hospitality Management

Practicum Monthly Performance Evaluation
Report
Period Covered:

May 4-31, 2015

Name of Trainee:

Ann Jeanette M. Revis

Name of Establishment:

Maxs Restaurant

Department/ Outlet/ Section:

(1) POOR

(2) AVERAGE

Kitchen- Bar
(3) GOOD

(4) VERY GOOD (5) EXCELLENT

A. Work Attitude
CRITERIA

SCORE

OTHER REMARKS

SCORE

OTHER REMARKS

Adaptability
Commitment
Cooperation
Initiative
Interest
Punctuality
Dependability
Social Manners
Sanitation and
Grooming

B. Functional Effectiveness
CRITERIA

Accuracy
Resourcefulness
Decision Making
Innovativeness
Quality of work
Quantity of work
System Approach
Work Organization

C. Comprehension
Oral Communications

Relationship w/ co-

trainees
Relationship w/ staff

TOTAL SCORE

Appraised by:
Position:
Signature/ Date:
Noted by/ Date:

NATIONAL UNIVERSITY

College of Hospitality Management

Practicum Daily Time Record

Name of Trainee:
Name of Restaurant:

Ann Jeanette M. Revis

Maxs Restaurant

IMMEDIATE
SUPERVISOR

STATION/
OUTLET/
DEPARTMENT
Bar
Bar

DATE

TIME IN

TIME OUT

May 4, 2015
May 5, 2015
May 6, 2015
May 7, 2015
May 8, 2015
May 9, 2015
May 10,
2015
May 11,
2015
May 12,
2015
May 13,
2015
May 14,
2015
May 15,
2015
May 16,
2015
May 17,
2015
May 18,
2015
May 19,
2015
May 20,
2015
May 21,
2015
May 22,
2015
May 23,
2015
May 24,
2015
May 25,
2015
May 26,
2015
May 27,
2015
May 28,
2015
May 29,
2015
May 30,
2015
May 31,
2015
JUNE
June 1,
2015
June 2,
2015
June 3,

8:00 am
9:30am
OFF
OFF
7:55 am
7:46 am
7:39 am

4:00 pm
4:53 pm
OFF
OFF
6:01
5:13 pm
4:35 pm

TOTAL
HOURS
8
6
OFF
OFF
10
9
8

7:55 am

4:31 pm

Bar

6:44 am

5:32 pm

10

Bar

7:36 am

6:05 pm

10

Bar

7:08 am

9:20 pm

13

Bar

6:42 am

5:02 pm

10

Bar

7:43 am

6:18 pm

10

Bar

7:44 am

6:18 pm

10

Bar

7:55 am

6:08 pm

10

Bar

OFF

OFF

OFF

Bar

7:39 am

7:05pm

11

Bar

9:48 am

8:02 pm

10

Bar

7:56 am

7:10 pm

11

Bar

9:35 am

9:06 pm

11

Bar

8:55 am

9:09 pm

12

Bar

7:00 am

7:30 pm

11

Bar

6:51 am

9:07 pm

12

Bar

7:55 am

8:05 pm

12

Bar

9:49 am

10:11 pm

12

Bar

12:31 pm

9:06 pm

Bar

7:39 am

10:01 pm

14

Bar

10:50 am

9:05 pm

Bar

7:56 am

9:08 pm

13

Bar

7:57 am

9:05 pm

13

Bar

8:11 am

9:01 pm

12

Bar

Bar
Bar
Bar

Total Number of Hours Completed

Trainee Signature

Immediate Supervisor

Practicum Coordinator

NATIONAL UNIVERSITY

College of Hospitality Management

Establishments Final Evaluation
Period Covered:

May 4, 2015 to July 30, 2015

Name of Trainee:

Ann Jeanette M. Revis

Name of Establishment:

Maxs Restaurant

Rating Scale:
95 - 100

Excellent

80 - 84

Satisfactory

90 - 94

Very Good

75 - 79

Passed

85 - 89

Good

74 below

Criteria:
Personality/ Appearance
Exhibits Good manners and Right Conduct
Shows Complete appropriateness in attire
Properly and Well Groomed

Failed

Cognitive Aspect

Aware of his/ her assigned task, duties and responsibilities

Efficient, accurate and thorough in carrying out his/her duties
Communicates Effectively
Exhibits sound judgement

Psychomotor Aspect
Shows creativity in the conduct of his/ her work
Ability to finish work on time
Skilled in use of tools or equipment

Affective Aspect

Manifest good and effective human relation within outside the department
Shows courtesy and respect for authority
Manifest diligence and initiative in his/ her assigned task
Reports for work regularly
Punctual

Additional Remarks and Comments:

Appraised by:

Signature over Printed Name/ Date

Position/ Establishment

NATIONAL UNIVERSITY

College of Hospitality Management

Self-Evaluation
Period Covered:

May 4, 2015 to July 30, 2015

Name of Trainee:

Ann Jeanette M. Revis

Name of Establishment:

Maxs Restaurant

Rating Scale:
95 - 100

Excellent

80 - 84

Satisfactory

90 - 94

Very Good

75 - 79

Passed

85 - 89

Good

Criteria:
Personality/ Appearance

74 below

Failed

 Exhibits Good manners and Right Conduct

Shows Complete appropriateness in attire
Properly and Well Groomed
Cognitive Aspect

Aware of his/ her assigned task, duties and responsibilities

Efficient, accurate and thorough in carrying out his/her duties
Communicates Effectively
Exhibits sound judgement

Psychomotor Aspect
Shows creativity in the conduct of his/ her work
Ability to finish work on time
Skilled in use of tools or equipment

Affective Aspect

Manifest good and effective human relation within outside the department
Shows courtesy and respect for authority
Manifest diligence and initiative in his/ her assigned task
Reports for work regularly
Punctual

Additional Remarks and Comments:

Appraised by:

Signature over Printed Name/ Date

Position/ Establishment

NATIONAL UNIVERSITY

College of Hospitality Management

STUDENTS PROFILE
Mobile No. : 09159136952

Date: March 31, 2016

Landline: 714-5169

Student No: 2013- 100918

PERSONAL INFORMATION
Revis, Ann Jeanette Martin

AJ

2834 P Fronda street Gagalangin Tondo, Manila

Barangay Daguitan, Kalibo, Aklan

Civil Status: Single

Citizenship: Filipino

Religion: Born Again Christian

Sex: Female

Age: 19 years old

Birthdate: November 22, 1996

Place of birth: Manila

Fathers Name: Junifer Revis

Occupation: OFW

Mothers Name: Estrellita Revis

Occupation: Housewife

Number of Siblings in the Family:

No. of Brothers:

One

No. of Sisters:

Two

Person to Notified in case of emergency: Estrellita Revis

Relationship: Mother
Address and contact number: 2834 P Fronda street gagalangin Tondo, Manila
714-5169

Education:
School

College:

Year

Degree/ Courses

National University

2013 2015

Florentino Torres High School

2009- 2013

Hotel
Hoteland
andRestaurant
Restaurant
Management

Vocational:
High School:
Elementary:

Librada Avelino
Elementary School

2003- 2009

Other Studies:
Special Skills and Abilities:

Work Experience:
Inclusive Dates

Position

February 22, 2016- Present

Customer Service Representative

Status

Company/ Branch
Convergys

Character Reference:
Name
Purita Averilla

Occupation

Address and Contact Number

Retired Teacher (English)

Danilo Dayan

Math Tutor

09229060498
09328540869

I hereby certify that the above information is true and correct to the best of my
knowledge and belief. I hereby authorize the school authority to verify the given
information. I further agree that I shall follow and obey the university rules and
regulation, for as long as I am within the college premises and its annex and comply all
the requirements of my course.

Signature over Printed Name

Parent/ Guardian Signature/ Date

Ann Jeanette M. Revis

Address: 2834 P Fronda St., Gagalangin Tondo, Manila
Mobile:09159136952
Tel no: 7145169
Email: annjeanette22@gmail.com
OBJECTIVE
To look for a job opportunity where I could practice my knowledge and develop my personality
as an employee. To bring out and harness the best of my potentials for the glory of God and for
the benefit of my employer, the community and myself in preparation for the future advancement
to the top management.
PERSONAL INFORMATION
Birth Date:
November 22, 1996
Birth Place: Manila
Height:
53
Sex:
Female
Weight:
225 lbs.
Religion:
Roman Catholic
Nationality:
Filipino
Civil status: Single
EDUCATIONAL BACKGROUND
National University
Sampaloc, Manila
June 2013 Present
Bachelor of Science in Hotel and Restaurant Management
Florentino Torres High School
Tondo, Manila
June 2009 March 2013
Librada Avelino Elementary School

Tondo, Manila
June 2003 March 2009
SEMINAR ATTENDED
Introduction in Hospitality Management
National University
Given this on June 2013 at National University, CHM Function Room, 551 M.F Jhocson St.,
Sampaloc, Manila

Personality Development
National University
Given this on July 2013 at National University, CHM Function Room, 551 M.F Jhocson St.,
Sampaloc, Manila
Butler service Opera Training Actual Bed Making Demonstration & Housekeeping
Seminar
Taal Vista Hotel
Given this 6th day of March, 2014 at Taal Vista Hotel, Function Room, Emilio Aguinaldo Hwy,
Tagaytay, Kabite.
Jolly University
Given this 27th day of February, 2015 at National University, CHM Function Room, 551 M.F
Jhocson St., Sampaloc, Manila
QUALIFICATIONS
Dedicated and hardworking
Exceptionally Versatile
Exposed and interacted with a wide variety of personality
Ability to advance to a higher levels with actives efforts toward self-development and
advancement
Willing to render overtime
God fearing individual

ANN JEANETTE M. REVIS

Personal Reflection
Restaurant On-The-Job training is like a first Job for me. My life totally changed from the
moment I looked for a restaurant where I can apply my knowledge and skills that I
learned from school. It is also an opportunity for me to grow more as a student and a
person.
Rendering 600 hours of OJT is a bit challenging for me especially when the incoming
school year already began and I havent finish my OJT required hours. But I do believe
in a saying that someone will never grow if she/ he will not get out of her comfort zone.
Thats why I always motivate myself whenever I feel tired anyways too early discuss the
word tired. Going back to the topic, it is really good to have OJT. Aside from it helped
to become a better person than I were yesterday, it challenged me a lot. I become
disciplined especially in time management. Before I sleep not that early but when I had
my OJT the moment I step home, Im already hugging my pillow. I was able to apply
some of my knowledge. Just like the Food policy. The first in first out, the right
temperature for some food, the color coding of chopping board, the importance of being
organized, the sanitation and cleanliness of the workplace.

Of course it wont be happy if we will do just work. I let myself to explore and because of
that, I met some of amazing people there (atleast there are some). People who laughed
with me. Shared jokes and stories to me. People that motivated me, ate with me, gave
advice and people who really became a friend of mine. But of course the picture will
never be perfect. I mean if there are good people that will make your stay happy, there
are also people that will be a challenge for you. There comes a time that Ill cry because
my supervisor yells at me (just like my mom). Having a feeling of disappointment to
yourself because its like you are not doing anything right. During my stay, my
supervisor suspended me for 1 week. Because I did AWOL. I apologized. I learned my
lesson. I accepted the consequences. But the hatred never left. I tried to approach her

but she doesnt want to talk to me so I continue acting like Im not existing in that
restaurant. Maybe that will make her feel better. And then I noticed that she will only talk
to me whenever I commit mistake using loud voice so the whole kitchen will hear it. I
realized how unprofessional she is. Im sorry I already moved on but this OJT paper
made me remember all.
If I will rate my On-The-Job training I will give 6. Aside from my kind supervisor, I noticed
that there are some food policy that they do not follow. Some of the cook does not apply
some sanitation rule. For example I noticed that some of them uses bare hands in
preparing food even if its ready to eat foo

Me with my co onthe-job trainees (ate

rhea and ate jonna)

Me with kuya Gin

(Maxs Rider) and co
trainees and a co
worker

With one of the

good cook in
Maxs (Kuya

Kuya Mahalon teaching

me how to cook FISH
SINIGANG

Kuya Mahalon and ate

steph. Cook in maxs

Me with other co
trainees and co worker

BAR AREA

Me with my co
barmen (kuya
Nathan and ate
gloria

Me with co trainees

Me with ate jonna