LEYTE NORMAL UNIVERSITY

COLLEGE OF MANAGEMENT AND ENTREPRENEURSHIP

TACLOBAN CITY

NARRATIVE REPORT

IN

IN-CAMPUS RESTAURANT PRACTICUM

(Practicum 107)

Submitted by:
Los Pobres, Jesus D.
BSHRM 4-1
Submitted to:
Ms. Juliet C. Lerios
Restaurant Manager
INTRODUCTION
 June 16- July 2

On July 16 and 19 2017 we were gathered together for the General orientation. All
Instructors that will be involved in our practicum was invited to be with us. It has been
discussed the all the policies for in-campus practicum that must be followed by all the
practicum students. After the discussion, we finalize the schedule of each specific task where
we are going to be assigned.

On June 20, 2017 was the first day of our duty for in-campus restaurant practicum. We
do a cleaning at the function room and set up the tables and chairs for the coming function
event. The others were assigned at the kitchen to prepare the utensils and other stuff that
would be used for the function others were assigned also in table skirting for the buffet table
and the presidential table.

On June 21, 2017 I was assigned in the banquet service. Since it was my first time to do
banquet service, it’s quite difficult for me because I never had an experience in serving the food
to the guests. I even didn’t know about little things and other services that we should give to
the guest for them to be satisfied the kind of service that we had as the hospitality practicum. I
thought it would be easy for me as a practicum to the task that was given to us but I realized
that it will not be easy for us especially to adjust with the schedule of duty but it is not. Being a
practicum needs effort and seriousness to do the task successfully and deliver the services to
the guest with willingness to serve them and make them feel that they are important to us as
the hospitality worker.

On June 22, 2017 I was assigned as the team leader at the pantry area where I led my
team members in preparing all the utensils needed in preparation for the snack break of the
guests. We make sure that the total number of pax of the plates, fork and spoons, pitchers and
other stuff needed for service are ready. If the food were not yet delivered at the pantry area, I
always ask someone from our team to always follow up at the cafeteria kitchen to deliver the
foods as soon as possible before the break time of the guest started.
 Summary of Time Rendered per Area of Assignment

June 16-July 2, 2017 During Functions 80:27 Hours

July 3-9, 2017 During Functions 41:58 Hours

July 10-16, 2017 Table and Set Up 46:39 Hours

July 17-23, 2017 Steward 69:44 Hours

July 24-30, 2017 Service 32 Hours

July 31- August 5, 2017 Kitchen 34:43 Hours

On June 23, 2017 we were busy in catering all the participants of the function event for
the tribute to all the LNU Topnochers. I was assigned in the banquet service where my task is to
do service and to all the guest. We were the once who deliver drinks and snacks to guests table
and clearing out of the soiled dishes. On June 26, 2017 we reported at the LNU House to do the
Inventory of all the Tools, equipment, and machines at the kitchen and general cleaning.

On June 28-29, 2017. We accommodated the 50 participants of the training for advance
teaching conducted by Christia Ekkoto. During the function, I was assigned in the banquet
where I am responsible for serving the foods to the participants and also preparing and serving
at the presidential table. I am also helping my colleagues in their assigned task if I am not busy
to help them.

On June 30, 2017 is general cleaning, Inventory and segregating of the damaged and
usable kitchen tools, equipment and utensils. After we had done with the general cleaning, we
are gathered together to have a meeting for the Tea Room operation. We talked about the flow
of the operation and divided us to different groups so that the flow of the operation will be
successful.