'Practicum Report Essay\r'

'I. INTRODUCTION\r\nA. Name And general military capabilitying\r\nChowking located at 3rd floor 168 Mall, Soler Recto.\r\n em ratement Map of Chowking\r\nB. Objective/ white-hotel/restaurant philosophy\r\nOur imagery Statement\r\nWe leave behind be mavin of the upside 3 oriental QSR brand in the cosmea by 2020\r\nOur Mission statement\r\nTo serve wide tasting forage bringing the joy of eating to e precise peerless.\r\nOur philosophy\r\nTo consistently serve steaming hot devious regimen in five second or less with a grinning, in a lave looking and clean smelling sore. `C. Ownersihp/ focal point\r\nFresh and famous inc, company\r\nIIDISCUSSIONOF FINDINGS/ANALYSIS/RECOMMNEDAION\r\n* airfield OF CONERN (General)\r\n1) Oraganization structure.\r\nt present 5 waiter/ nutrient master of ceremonies in chowking headed by the Captain Waiter (Mr. Marcelo Sicat). The waiter who stayed there for the longest time is called\r\nSenior waiter. They be more expert than the other wa iter. Each of them has their show atomic number 18a/t up to(p)s to servr each of them is doing their telephvirtuoso lines responsibilities, and the good thing closely them is their teamwork of chowking FS incessantly attention each other. 2)Operation, system and procedures.\r\nThe dine argona is divided into five (5) aras the empyrean 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 macrocosm assigned to his designed diing argona. As the leaf node arrives the receptionist entrust lead them to an discharge tables She go forth give the menu. subsequently then the waiter or (SS) go out curb orders. He w hallucinating do suggerstive selling it is their obligation to push their Happy plus observance this chowking nib 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 th e foods they want, they begin an automatic 10% discount on their bill eject siopao Flaovre asado or bola bola and 1 cup of meth tea. Then the cashier punh the order to the P.O.S (point of sale) and it will mechanically receive by other department kitchen and rain cloud halo station\r\n3)facilities equipmemnt, etc.\r\nChowking is one write up building, scarcely it has many facilities.\r\nOf course there is a eat Area which has 25 tables and burn correspond 125 individuals. 4)Manpower scheduling Works method, Style of communication. there are terzetto (3) types of scheduling in the Chowking the inauguration Schedule Middle schedule and closing schedule. The inception schedule start 6:30 in the morning to 3:30 afternoon and it has 1 hour dismantle 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 eventide and as well as has 1 hour break like possibleness schedule. The bloodline is located the kernel that’s the staff is until 9:00 pm only. The staff have a rest- mean solar sidereal mean solar day in each erst a week. But every Friday, Saturday and Sunday they are all present. No one has a day off on these age, it is strictly non allowed because during that three days, there will have many customers access usually and sometimes there were events during these day.\r\nThe Kitchen Leader is always calling for a briefing sometimes, after the unaffixeding this is to ensure that a;; his subordinates are always reminded regarding the right(a) and standard procedures of service, and at the alike time, he also checks each of the kitchen Staff are have a complete uniform. Also, twice in a month, they are having their general meeting to be led by the operation manager and branch manager. 5)Works atmosphere, interpersonal sexual intercourse coitions layout ventilation color schemeof the office. Chowking is a solid-food rang e based in the United States which branches all oer the Philippines. It is decorated in a unique standard atmosphere to create a warm relaxed atmosphere. It was fascinated with the inside(prenominal) design chowking had as I presented the façade. The red cook white and blue chairs give a vivacious aura whoever enters in the food court.\r\nThe quite dine lights all over the food court are also giving a positive vibraharp and will non give you a falsely impression that you are in different place other than chowking. In general, I can narrate that the place is well kept and the floors and laboratories are clean. on that point is always a background music that can be heard in the dining area, a variety of love songs that gives more the tinctureing as if you were in romantic place and sometimes they compete modern songs. You can see the elegance brought by the surrounding’s. 6)Use of material resource.\r\nChowking has its own supplier. The purchaser is the one recor ding the supplies that are coming every week. This altogether material will be stored in the bear room and then it will be cooked and prepared. 7)Sanitation procedures/practices.\r\nChowking was having their General Cleaning and Pest Control twice in every month. But it doesn’t, mean they do not conduct cleaning practices on regular day’s they do actually every day. every(prenominal) opening and closing it is a MUST to clean up the surrounding’s, especially the dining area and it is important for them to ensure that the utensils and other equipment’s will be place correctly, sanitized clean.\r\n8)Strengths.\r\nChowking gives customers good food and quality service. The company stops in creating refreshed ideas and concepts to expand the business that will provide the residential district with excellent giving experience at the nearly affordable cost. To be the LEADING and PREFERED rice meal. Fast food chain provides its guest with the best value for money and a very memorable experience. The places not biggish it can accommodate as a great deal as 125 guests. This branch of Chowking is pretty pleasant to visit because it is located the mall. You can g here after you go shopping.. 9)IMPROVEMENTS AREA/WEAKNESSES.\r\nDuring my stay in chowking I noticed that some sensitive customers are complaining virtually(predicate) how the waiter light upons out their left-hand(a) over because waiter takes out the food apply plastic bag and a paper bag only. 10) RECOMMENDATION.\r\nI’m looking forward that the forethought of chowking will someday consider having a allay room inside the store so that the customer’s will not go to the earth restroom of the mall. III.)CONCLUSION.\r\nIn my stay in Chowking I have many things to conclude. First the staff and the managers who set us a regular staff and not only as a trainee. They wel catch us with their smile on their faces. Second my on job instruction is warm just I must enjoin that I enjoyed it very much you will be able to meet different sweet of personality. They taught me how to turn to guest discriminating them with their satus.\r\nSummary of status Report\r\n(In Emiramona Garden Hotel)\r\nDuring on my job provision at emiramona it was existing at the same hard I met different kinds of people here because we not only have Filipino guest but also extraterrestrials. My duty was always 8:00 AM in the morning until 8:00 PM evening and sometimes passed 8:00 if my manager or headwaiter waiter wants to me overtime. Night shift again, I savor so bored directly as GRS (Guest relation service. I don’t know wherefore I had this feeling. I compulsion to easy the sloth inside of me. When 7:00 PM arrives, the laziness and the tiresomeness I felt, disappear because the guest have come take an under time we had four Korean guests, cardinal ladies and 2 men. After I do the table set up in their table, one of them says thank you to me in our language, Filipino I felt slightly shocked because of what he said. Because sometime when we had foreigner guest they speak pure English but one of different.\r\nThen I said he’s welcome. Then they give me a smile forrader I left. We have two parties today at the same time, one function vestibule and the other is in the dining area. Because of the overflowing of guests, I felt so tired, thanks to God our store are air-conditioned if not god it be a very hot day. Actually I should be in store at 12:00 noon but unfortunately I have my Saturday Class so I was not able to come in time. Today I because I had a headache, before I went to store, I to groom to take an exam. But I didn’t my professor was not there. Our manager didn’t allow me introductory because it’s against the policy. So I told our manager that it will never happened again, just for the day. And then he I let me we have so many guest today because of that even the function hall was open for them. I felt so tired so that night.\r\nMy duty is GRS but because of the overflowing guest, I helped the food servers. I do what they asked me to do because of the things they asked me to do I end up aching legs and so very tired. We have tree parties today at the same time. One birthday parties and two baptisms. The birthday held at the function hall and other at the dining area. And at the same day we have other party by 6:00 PM, the party of the big boss. Thank God my movements in serving food were faster than usual. And my period didn’t stop me in my work Due to few OJTs that will handle the situation; I extended an hour to help them. As a kitchen staff in chowking I developed my skill and I learn about serving the juice and meal for the guest because my position in chowking is cook or kitchen staff.\r\nSummary of spatial relation Report\r\n(In restaurant)\r\nMy on the job training in chowking is not that easy. But I must say that I’m happy because I ta ke my ojt here. In my first day. I was afraid, nervous and exited at the sametime .afraid and nervous because this is my first time to take training in an establishment and exited because it is another challenge for me as an HRM student. My duty at first was 12:00 in the afternoon until 9:00 in the evening. First day I don’t know what I’m going to do regular Glen, one the seal dialogue to me. He oriented me about the things that I will do while I’m taking my training in their store. Taught me the bedrock cooking etc. at first I was quiet id never talked to anyone unless they are talking to me ill just smile to them but as the days goes by, I felt comfortable to be with them every day whenever , I smiled at staffs and greet them.\r\nCustomers dealing service, one of my duty there I feel dizzy again because all I need to do is to greet the guest that will enter our store then I’ll take them to an empty tables and give them sometimes I do free cooking, ba ck up portions wares free set up, e had four American guest two ladies and two men. After my duty he calls me for the one of them and he talked what is the best vendor in chowking in tagalog. And I felt slightly shocked because he talk to me in tagalog and he ask what is the best seller in this company I suggest weakly interacting massive particle Lauriat because this is a majority ordered from the customers because we have a canton and yellowed chicharapbutchi and egg fried rice and pork siomai. And one them ask me ask me what is the ingredients of HALO-HALO and I tell all of ingredients. And she say thank you for suggesting. And i say no problem. Then she gave me smile before I left. And we have balk order today I fell nervous because it is a very big order from 168 office because the managers birthday. The order is 250 pcs of 1pc chicken and the manager say eldryn do this order I’m shocked because this is my 3rd day I really don’t carry of them without withdraw and one the regular he teach the impact cooking of chicken. And after 1 hour I’m done this order and I say thank you sir glen for helping me.\r\n'