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UNIVERSITY OF SANTO TOMAS

COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT


HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

HOTEL PRACTICUM REPORT

on

The Ascott Limited A Member of CapitaLand;


Glorietta 4, Ayala Centre, Makati City, Luzon 1224, Philippines

September 13, 2016 to November 4, 2016

In Partial Fulfillment of the Requirements for the Course Hotel Industry


Practicum

For a Degree in
Bachelor of Science in Hotel and Restaurant Management
College of Tourism and Hospitality Management
University of Santo Tomas

SUBMITTED TO:
Ms. Odette Eugenio
Practicum Adviser

SUBMITTED BY:
DOMINGO, Joseph Eliseo P. 4H3

SUBMITTED ON:
MAY 2017

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

PRACTICUM REPORT CRITERIA



Content 60%
Quality of work 30 _______
Completeness (Items I and VI) 15 _______
Supporting Documents 15 _______
(Sample of work and
Appendices)


Presentation 30%
Compliance with the stated
specifications 10 _______
Cleanliness of work 10 _______
Design/format used 10 _______


Organization 10%
Logically sequenced; free of
errors of grammar,
punctuation and usage,
sentences convey complete
thoughts,
paragraphs focus on a single
topic _______

Total 100% _______

Practicum Grade
Research/Attendance to
meetings 10% _______
Practicum Report 30% _______
Practicum Evaluation 60% _______
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

TABLE OF CONTENTS

History of the
Establishment .............................................................................................. 4-
....... 8
Mission and Vision -
Statement ................................................................................................. 9 10
Table of
Organization .............................................................................................. 1 -
............... 1 12
Sections assigned and its 1 -
function ......................................................................................... 3 17
Functions of the
Practicumer .....................................................................................................
... 18
Learning
Competencies............................................................................................. 19-
.............. 20
Technical ..................................................................................................
......................... 19
Professional ..............................................................................................
......................... 19
Personal ...................................................................................................
......................... 20
Weekly
Journal ....................................................................................................... 2 -
................ 1 25
Observations ............................................................................................. 2 -
............................. 6 29
Practicum
Site ..........................................................................................................
......... 26
Hotel Practicum
Program .................................................................................................. 28
Philippine Hospitality
Industry .......................................................................................... 28
Effectiveness of the Practicum Program in terms 3 -
of: ............................................................ 0 33
Practicum
Program ...................................................................................................
........ 30
Schedule of
Practicumers ............................................................................................
..... 30
Number of Practicumers per 31
Batch ..................................................................................
Trainer ......................................................................................................
......................... 31
Facilities/Food, Incentives for the
Practicumer ................................................................ 32
Conclusion and
Recommendation ...........................................................................................
..... 34
Samples of
Work ................................................................................................................
........... 35
Additional
Documents ................................................................................................ 3 -
........... 6 39
Managers
Evaluation ......................................................................................................
............. 40

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

HISTORY OF THE
ESTABLISHMENT

Two decades worth of mergers and acquisitions have seen an amalgamation


of premium real estate and hospitality brands into one prestigious entity: The
Ascott Limited (Ascott).

2016 Ascott launched new Tujia Somerset brand of serviced residences


catered for the booming segment of middle class travellers in China. Ascott
ventured into Bandung and Karawang in Indonesia; Penang, Putrajaya and
Shah Alam in Malaysia; Nha Trang in Vietnam; and Sri City in India. Ascott
announced target of 5,000 units in the Middle East by 2020 as it expanded to
Al Khobarin Saudi Arabia. Ascott launched TheCrest Collection of unique,
luxury serviced residences to mark milestone in global refurbishment
programme launched in 2010. Ascott crossed 50,000 units globally with
record breaking 10,000 units added to date in 2016. Ascott launched Lyf, its
new brand designed for and managed by millennials,targetting 10,000 units
underthis brand globally by 2020.

2015 Ascott expanded its global network by entering the fast-growing Istanbul
in Turkey. Ascott crossed its milestone of having 40,000 apartment units globally.
Ascott made its rst foray into the United States of America through the
acquisition of a prime property in New York by its real estate investment trust,
Ascott Residence Trust. Ascott expanded to Cambodia by securing a contract to
manage its rst serviced residence in Phnom Penh. Ascott entered into a 50:50
joint venture with Qatar Investment Authority to set up a US$600 million
(approximately S$809
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT
million) serviced residence fund with an initial focus on the Asia Pacic and
Europe regions. This is Ascotts largest private equity fund to date.

2014 Ascott and Citadines celebrated their 30th anniversary. Ascott opened
its rst property in Frankfurt, Citadines City Centre Frankfurt. Ascott entered
Yangon, Myanmar. Ascott secured its rst franchise agreements and entered
Vientiane in Laos and Bali in Indonesia. Ascott announced its target to have
80,000 apartment units globally by 2020. Ascott inked AU$500 million
strategic partnership and acquired a 20% stake in Quest.

2013 Ascott opened Citadines Suites Louvre Paris, its rst property under
the Suites label in the heart of Paris. Ascott entered Nanjing, Hefei and Wuxi
in China, Gurgaon in India, Sri Racha in Thailand, and Riyadh and Jeddah in
Saudi Arabia. Ascott crossed its milestone of having 10,000 apartment units
in China and launched its rst branded residence in the country for strata
sale. Ascott further widened its global reach to include the United States
through a marketing partnership with AKA, a luxury brand of serviced
residences.

2012 Ascott extended its footprint to Xiamen in China.

2011 Ascott expanded into Hamburg and Frankfurt in Germany; Cyberjaya,


Nusajaya and Petaling Jaya in Malaysia; Foshan and Macau SAR in China; and
Muscat in Oman. Ascott acquired Ascott Arc de Triomphe Paris, which is the
rst premier Ascott-branded serviced residence to open in France. Ascott
opened its rst serviced residence in India - Citadines Richmond Bangalore.

2010 Ascott extended its footprint to Danang in Vietnam as well as


Chengdu and Hangzhou in China. Ascott announced its target to grow to
40,000 apartment units globally by 2015. Ascott injected 28 quality
stabilised assets in Europe and Asia into Ascott Reit with divestment
proceeds of S$974 million. This move gave Ascott nancial capacity to
capture new growth opportunities and transformed Ascott Reit into a larger
and stronger platform which complements Ascott's global growth strategy
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

2009 Ascott and Citadines celebrated 25 years in the serviced residence


business. Ascott entered Hai Phong, Vietnam and Fontainebleau, France. This
brought Ascotts global portfolio.

2008 Ascott expanded its presence in Australia with its rst Citadines in
the country. Citadines on Bourke Melbourne is Ascott's largest Citadines
serviced residence. Ascott became a wholly owned subsidiary of CapitaLand,
one of Asia's largest real estate companies. Ascott transformed a national
heritage building into its agship serviced residence, Ascott Rafes.

2007 Ascott launched the Ascott China Fund, the rst private equity fund
dedicated to investing in serviced residences across China. Ascott brought
Citadines to Singapore and Japan with the announcement of Citadines Mount
Sophia Singapore and Citadines Shinjuku Tokyo. Ascott expanded into Tbilisi
in Georgia and Kyoto in Japan.

2006 The world's rst pan-Asian serviced residence REIT, the Ascott
Residence Trust (Ascott Reit), was established and listed on 31 March 2006 in
Singapore. Ascott opened its rst serviced residence in the Gulf region and
expanded to India, bringing its presence to 46 cities across 20 countries. Ascott
brought Citadines to Asia with opening of Citadines Jinqiao Shanghai.

2004 Ascott acquired the remaining 50 per cent interest in Citadines.

2000 The Ascott Group was listed in Singapore, following the merger of
Somerset Holdings and The Ascott Limited. The merger yielded a total
portfolio of over 6,000 serviced residence units in 16 cities across 10
countries. DBS Land and Pidemco Land merged to form CapitaLand Limited.

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

1998 Pidemco Land set up Somerset International, its new serviced


residence arm.

1991 Scotts Holdings was listed in Singapore.

1984 Scotts Holdings, a renowned Singapore corporation, opened Asia


Pacic's rst international-class serviced residence The Ascott Singapore
on 14 August 1984. At the time, serviced residences was a new concept in
the region. Meanwhile, in Europe, Citadines had begun operations with its
rst apart'hotel the Citadines.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

The Ascott Groups parent company is CapitaLand Group Limited. It is a


young vibrant company formed through an amalgamation in 2000. CapitaLand is
one of Asias largest real estate companies headquartered and listed in
Singapore, and it operates in over 100. CapitaLand Business focus on four core
sectors: Real Estate, Hospitality, Financial Services and Investment Funds. The
CapitaLand Limited was under of Mr. LIM, Ming Yan, the President and CEO. In
year
1984 Scotts Holdings opened Asia Pacifics first international serviced
residence. The Ascott
Singapore, on August 14, 1984. In year 2000 the Ascott Group was listed in
Singapore following the merger of Somerset Holdings and Ascott Limited. In year
2004 from 50% ownership in 2002, Ascott acquired the remaining 50 percent
interest in Citadines. The Company now owns the three brands: Ascott,
Citadines,and Somerset. The brands of the Ascott Limited under CapitaLand.

The Logo of the Ascott Limited symbolizes; the Shield, defender and
protector of our guest. The Crown is the excellence in managing and work
giving. The Crest is signifies our relentless search for innovation to delight
our customer. The Palm Leaf is the symbol of victory, justice and honor. The
Pen nib shows our fair and honest dealings with colleagues. Horses it
signifies the readiness of our team to take on the challenges courageously. At
last, the Baseline
Companys roundedness as we pursue our goals, and the tagline is A
MEMBER OF CAPITALAND.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

MISSION AND VISION


STATEMENT

OUR VISION

To be a leading global enterprise that enriches people and


communities through high-quality real estate products and services.

OUR MISSION

People: We develop high-performing people and teams through


rewarding opportunities.

Investors: We deliver sustainable shareholder returns and build


strong global network of capital partners.

Customers: We create great customer value and experiences


through high-quality products and services.

Communities: We care for and contribute to the economic,


environmental and social development of communities.

In totality, our coat of arms expresses our vision for excellence by


being the leading international serviced residence company with global
brands and innovative real estate platforms that set new industry
benchmarks. We nurture our people, who in turn strive to contribute to
the well-being and success of guests, as they live and work away from
home.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

OUR CREDO

BUILDING PEOPLE, BUILDING COMMUNITIES

OUR CORE VALUES

Respect: We believe in mutual trust and respect at all levels. This


is fundamental to a high-performance culture that embraces diversity and
teamwork as One CapitaLand.

Integrity: We embrace the highest standards of integrity. We


have the courage to do what is right, and earn the trust of all our
stakeholders.

Creativity: We constantly innovate to enhance value and stay


ahead.

Excellence: We pursue excellence and persevere in everything


we do.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

TABLE OF ORGANIZATION
PH CLUSTER EMC

SUE
ARTHUR
PONNUDURAI
GINDAP
SUSAN
REGIONAL
PHILIP BARNES SALCEDO RESIDENCE
GENERAL JOANNE GOMEZ
RESIDENCE RESIDENCE
MANAGER
MANAGER, MANAGER, MANAGER,
, GENERAL MANAGER,
ASCOTT BONIFACIO CITADINES SALCEDO SOMERSET
PH & TH CLUSTER ASCOTT MAKATI
GLOBAL
CITY MAKATI OLYMPIA MAKATI

RICHIE CECILLE GLENN CECILLE


CUA TEODORO MAGALANG KIMPO SHAN LI LOH ROSA MANALO
SR. OPERATIONS RESIDENC RESIDENC COUNTRY DIRECTOR.
E E DIRECTOR, HUMAN
MANAGER, MANAGER MANAGER FINANCIAL RESOURCE
, , SALES &
SOMERSET CONTROLLER
SOMERSET CITADINE
ALABANG S MARKETING,
MILLENIUM MAKATI
MILLENIUM ASCOTT
MAKATI ORTIGAS MAKATI
(POP)

MARKETING DEPARTMENT

DIRECTOR OF SALES &


MARKETING
CECILLE KIMPO

MARKETING MANAGER

MARINISA FORSCHLER

MARKETING MARKETING
EXECUTIVE OFFICER
APRIL DELOS GEREMAE
SANTOS MEJARES

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

FINANCE DEPARTMENT

LOH, SHAN LI
COUNTRY FINANCIAL
CONTROLLER

TEVES, LOU OBIAL, JOY


FINANCE ASST. FINANCE
MANAGER MANAGER

ADAM LAO MARICEL TABOR MARITES DEVOSORA LEONY PEREZ


FINANCE FINANCE
OFFICER FINANCE OFFICER FINANCE OFFICER OFFICER
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

SECTION ASSIGNED AND ITS FUNCTION

A. MARKETING DEPARTMENT

A marketing department promotes your business and drives sales of its


products or services. It provides the necessary research to identify your target
customers and other audiences. Depending on the companys hierarchical
organization, a marketing director, manager or vice president of marketing
might be at the helm. In some businesses, a vice president of sales and
marketing oversees both the marketing and sales departments with a strong
manager leading each department. Its important to keep a strong marketing
department intact regardless of the economy so you remain visible and keep
sales strong. A functional marketing department implements customer
relationship management functions to track and predict what customers want in
their products. It connects the customer to the product with hard data as well as
emotional, qualitative information that can help product designers differentiate
your products from those of a competitor. This information also helps marketing
promotions by highlighting these differences in marketing materials. A
marketing department sets prices for products that recoup development and
promotional costs while generating revenue for the company. Marketing
departments carry out promotional strategies for products and services, and
some may also incorporate promotional activities, such as public relations, for
the business as a whole. The promotions staff assists the sales force with sales
promotions; offers public relations support for product launches, trade shows
and other events; purchases advertising that illustrates product benefits and
features; and pitches the product to media outlets. Promotion activities range
from creating awareness of a product to persuading customers to try and then
buy the product. The marketing department has overall responsibility for
growing revenue, increasing market share and contributing to growth and
profitability. In a small business, the marketing department may just be one
person, or it may include a marketing director or manager plus marketing
executives responsible for functions such as advertising, publications or events.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

A showcasing division advances your business and drives offers of its


items or administrations. It gives the essential research to distinguish your
objective clients and different groups of onlookers. Contingent upon the
organization's progressive association, a showcasing executive, chief or VP of
promoting may be in charge. In a few organizations, a VP of offers and
showcasing regulates both the advertising and deals divisions with a solid
supervisor driving every office. It's critical to keep a solid promoting office in
place paying little heed to the economy so you stay noticeable and keep deals
solid. A utilitarian advertising office actualizes client relationship administration
capacities to track and anticipate what clients need in their items. It interfaces
the client to the item with hard information and additionally enthusiastic,
subjective data that can help item planners separate your items from those of a
contender. This data likewise helps advertising advancements by highlighting
these distinctions in promoting materials. An advertising division sets costs for
items that recover improvement and special expenses while producing income
for the organization. Showcasing offices do limited time methodologies for items
and administrations, and some may likewise consolidate special exercises, for
example, advertising, for the business all in all. The advancements staff helps
the business drive with deals advancements; offers advertising support for item
dispatches, public expos and different occasions; buys publicizing that
represents item advantages and includes; and pitches the item to media outlets.
Advancement exercises run from making attention to an item to convincing
clients to attempt and after that purchase the item. The promoting office has
general duty regarding developing income, expanding piece of the pie and
adding to organization development and productivity. In an independent
venture, the showcasing office may simply be one individual, or it might
incorporate a promoting chief or supervisor in addition to showcasing
administrators in charge of capacities, for example, publicizing, productions or
occasions. The parts expected by the individuals from your deals and
advertising group rely on upon the items you offer and how you section your
business sectors. For instance, if your items are profoundly specialized, division
by industry is powerful, in light of the fact that the part of a showcasing
colleague in charge of a modern section is that of master for your items in that
industry.

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

B. FINANCE DEPARTMENT

The exercises anticipated from a back division cover a wide range from
essential bookkeeping to giving data to helping directors in making vital
decisions. What to anticipate from your fund office will depend to a great
extent on elements, for example, how much inclusion the
proprietor/supervisor has in the association.

At the base level, your back division will be in charge of all the
everyday value-based representing the business. This will incorporate the
following of all exchanges and the administration of any administration
reporting. In little proprietor oversaw organizations this part is regularly filled
by a relative with bookkeeping background. An outside bookkeeping firm is
typically utilized for yearly monetary articulations and returns. In bigger
associations this part will stretch out directly through to setting up the
monetary articulations with an outside evaluator connected with for
confirmation purposes.

The back office is additionally in charge of administration of the


association's capital and guaranteeing there are sufficient assets accessible
to meet the everyday payments. This zone likewise includes the credit and
accumulations strategies for the organization's clients, to guarantee the
association is paid on time, and that there is an installment strategy for the
organization's suppliers. In many associations there will be some type of
estimate arranged all the time to efficiently compute the continuous money
needs.

Where there are money needs past the everyday working capital, the
back office is in charge of prompting and sourcing longer term financing.
Financing might be gotten however bank or private loan specialist obligation
or, in pertinent firms, share issues to private investors. If the association is
prepared to target blessed messenger speculators or investors the fund
office will be enter in setting up the reports required for these presentations
and may work with outside experts on an organization valuation. In bigger
firms considering open share offerings the fund office will help with the
planning of the offering records yet will probably additionally use outside
advisors to exhort on this confounded procedure.

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

With the must-do's dealt with, the back division can now begin to add
to the administration and change of the operations by measuring and
reporting routinely on key numbers vital to the achievement of the
organization. Management bookkeeping data is data that directors can use
to screen the operations and choose where advance consideration might be
required. It will probably incorporate some non-money related data and
ought to be discussed to supervisors in a way that is anything but difficult to
understand.

In littler proprietor oversaw organizations this asset, however critical, is


regularly disregarded or overlooked. Looking forward, the fund office will
work with supervisors to set up the association's financial plans and figures,
and to report back on the advance against these all through the year. This
data can be utilized to arrange staffing levels, resource buys and
developments and money needs, before they get to be necessary. Some
associations frequently "arrange" by the seat of their jeans, while
associations know it is vital to have some thought of where you need to go
before you begin going there. At long last, the back office ought to be called
upon to give data to help directors in settling on key choices, for example,
which markets or undertakings to seek after or the payback time frames for
expansive capital purchases. The fund office can frequently contribute a
target viewpoint in light of uncommon budgetary evaluation systems. In
synopsis, a few associations know the fund office ought to be viewed as an
asset to help supervisors in the running of the business. With the developing
ubiquity of outsourced back offices, it is workable for even independent
companies to have admittance to the majority of the advantages of a full
fund division, through low maintenance experts, at a small amount of the
cost of utilizing a full time fund office.

TO PREPARE BUDGET

It is obligation of back branch of organization to make the financial


plan before genuine giving cash to any division. It will be useful to satisfy
every office with least cost. Back office can take the past records from
separate division. It will be helpful for improving spending plan.

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

FINANCIAL MANAGEMENT

In this capacity fund division gets cash from capital market at


generally safe and cost. Back office investigates every one of the
assets of assets and makes a decent budgetary structure of
organization. In this structure, back division break down whether it will
diminish the general cost of capital on Average premise or not.

MANAGEMENT OF COMPANY

In the wake of making monetary structure, fund office puts


debenture holders and shareholders cash in best undertakings for
getting most elevated quantifiable profit. For this back division needs
to take speculation choice. These speculation choices can be brought
with the assistance of capital planning and venture investigation
methods.

MANAGEMENT OF TAXES

Administration of duties is additionally the capacity of fund or


back office. Charges might be immediate or backhanded. Back division
proceed watches the revisions and redesigns in expense laws
furthermore make great corporate connection with government by
paying profit of corporate duty for the time.

MANAGEMENT OF FINANCIAL RISKS

Back office takes many measures for dealing with the money
related dangers of organization. For diminishing loss of store because
of happening liquidity, dissolvability or money related fiasco, fund
office makes a decent arrangement furthermore takes the assistance
of obligation gatherers, insurance agencies and other rating
organizations for decreasing monetary hazard
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

FUNCTIONS OF THE
PRACTICUMER

Students are expected to follow the company rules, regulations and


guidelines. They are expected to respect the brand service and
brand values of the company.

Have a positive and good attitude towards the company providing


the training; to all levels of its staff, to their colleagues, and to their
work.

Be part of the productive process within the framework of being


trained.

Develop their powers of communication, decision making and


leadership and thereby gain self-confidence related to their technical
and social behavior and opinions.

Identify how they can complement their formal training by self-help.

Help develop their initiative and their innovative skills.

Be able to retrieve and use relevant information.

Use their diagnostic skills to identify problems and offer possible


solutions.

To develop a natural inquisitive sense and 'question' 'why' and 'how'


things are done, with the aim of improving procedures and thus
productivity.

Discuss with the Institute the type of guidance and comment they find
most helpful and agreeing a schedule of meetings for their lecture prior
to endorsement to another
department. Taking the initiative in raising problems or difficulties,
however basic they may seem during class lecture hours.

Completing the required training hours as indicated in the schools


endorsement.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

LEARNING
COMPETENCIES

A. TECHNICAL

Technical is having special and usually practical knowledge


especially of a mechanical or a scientific subject. Technical skill requirements
exist in most career fields, like in Finance department. I must say that there
are also technical skills that Ive done especially when Im in the office, As a
part of the auditing team of Ascott I am the one who is checking the 7
properties with their Midnight Audit and General Cashiering. I make sure that
there is no discrepancy on credit card bills that is to be appeared on the
system.

B. PROFESSIONAL

After almost three months of this practicum program, I realized


that there are a lot of things that changed about me. That being
professional is the very important. Even though that you are wrecked
inside because you were scolded, no one wanted to talk to you and they
make you feel that your environment is not healthy to work with and it is
very suffocating. You have to act that nothing really happened, you have
to know that in the real corporate world most of the people in the office
aimed to be high and as an practicumer I never wanted to disrespect
them but I looking for the respect as an employee too. Even without a
salary.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

C. PERSONAL

I really learned that me as a part of the millennial has to do a lot of


work. Studying in a prestige university that makes you think big is unrealistic.
Learning ways how to have a perfect structure in a company was taught and
I thought it is very easy but then realized that it was too idealistic. In
corporate world people are very traditional, and on the other hand we the
millennials are full of rant. After my case was done I have finally realized that
having a TOTAL QUALITY MANAGEMENT is a very big responsibility for the
employees and as well as in the executive committee. I was down working
and doing my practicum in a hotel but then as I open my heart and mind this
mistake will polish and make me stronger as it prepares me to face the real
world after my graduation.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

WEEKLY JOURNAL

WEEK 1: SEPTEMBER 13 SEPTEMBER 16

This is my first week on the Finance Department, I am very nervous


because it is my first time working corporately and in the real office. As I
enter the hotel excitedly, as they register my biometrics so I can freely go
inside the SPI office and as I met my supervisor Ms. Karen I told to myself
that this is it. Step by step Ms. Karen teaches me how to audit. She asked me
to audit Sommerset Alabang Manila (SAM) because it is the newest property
of ASCOTT, so most probably there are only few guests to audit. It is kinda
hard at first but on the first day I already know how to do it properly and I've
got a complement from my supervisor because I got it easily.

They ask me to go to Human Resource Office to get my locker. It is


where I can leave my things in preparation also when I will be transferred to
the Bell Service in switch to Christian Mordeno co trainee from UST.

It is already our lunch time and I met my co-trainees and Nicca


Sobrejuanite my block mate who is also having her OJT in marketing
department. She introduced me to other trainees and after we eat at
TIPANAN or the employee's pantry we went to Glorietta to inhale some air
outside the office and buy ice cream and then go back to work again.

My first day was really tiring but fine, because our work starts at
9 oclock in the morning, most of the time I usually get there 2 hours earlier,
and the dismissal time from work is around 6 oclock in the evening. But at
the latter part of my practicum, I started to go home late because I need to
finish some documents for tomorrow, but sometimes I feel like Im giving up
already because I'm not yet used it.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

WEEK 2: SEPTEMBER 19 - SEPTEMBER 23

My second week is very exciting, because I think I already mastered


what I am doing. Calling to front office in different properties if I need some
receipt that is not attached to the Midnight Audit or General Cashier to check
if it is already written in the system. My supervisor already introduce to me
the room where all bundles of receipt are going. And how to find if the front
office need to look back some records and trace it in the stock room. This
room is full of boxes and each box consist of the Midnight Audit and General
Cashier per month and per property so it is plenty. She asked me to look
March 25 2016 in Citadine Salcedo Makati bundle; I consume lot of time to
find it because it is my first time looking for it. It is challenging and tiring but
good thing the room has aircon.

WEEK 3: SEPTEMBER 26- SEPTEMBER 30

As usual, new week, more bundles was stack and I have to finish it
efficiently because as expected more bundles are coming from different
properties. So I started sitting on my desk with my coffee and start with my
work again. Check the credit cards, check the receipt number, the prices and
names if everything is correct in the hard copy and what is written in the
PROTEL or the system of the hotel.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

WEEK 4: OCTOBER 3- OCTOBER 7

I really had fun on my fourth week stay at Ascott Makati, because


I experienced some of the facilities of the property. At first, I was assigned at
registration of QRG Event, from where I will assist the guest to fill up some of
their information then they can now enter to experience the October fest
feeeeels. When the program starts, me and my co-practicumer, Nicca, was
th
given a chance to eat at caf on the 6 , where we taste some foods made by
our Ascott chefs. After eating, we were assigned to the kids, so we played
with them at Kids and Cubbies located at 6th floor of the building, while their
parents were enjoying some drinks. Going out of my department once in a
while is good.

WEEK 5: OCTOBER 10- OCTOBER 14


My supervisor asked me to go to Toyota Office to confirm some
car rentals receipts. And audit all the receipts that the guest payed. We do
this because Toyota Car Rentals is only a concessionaire of Ascott. And Ascott
only have a percentage in each car rentals. And after Im done doing audit
the car rentals I go back auditing the different properties again. And my
supervisor asked me to file and encode all the Complimentary Stay in each
property. And receipts from Caf on the 6 th are to be compiled and audit.
Check if the computation is correct, if some products are voided correctly
and many more.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

WEEK 6: OCTOBER 17 - OCTOBER 21

After doing all of my daily task auditing more bundles because


everyday bundles from different properties are arriving in the pigeon hall or
the front office are delivering it to my desk, I used to answer some phone
calls when my supervisor is out of the office to visit some properties and give
some initial money for the cashier. I usually asked them what are the
concerns of the guest and when I'm lack of information about their concerns I
take a note of it and endorse it to my supervisor afterwards, or if I can solve
it by myself I would do it. In the afternoon they asked me to go to Rustans to
buy some goods because we will be having an event for the Finance Team.
My supervisor asked me also to organize games for the fun of the employees
and asked me to do decoration. I accepted it because Im already tired of
auditing.

WEEK 7: OCTOBER 24 - OCTOBER 27

This is very challenging, because I dont feel comfortable


anymore I feel suffocated, tired and drained. I went to HR and asked if I can
switch already with Christian Mordeno because it is our agreement that both
of us will transfer to each others department. But he was transferred to HR
Department so I demanded if I can transfer too to Bell Service, I asked in a
right manner and with respect but my HR Head misunderstood my demand.
So I have to continue as the auditor.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

WEEK 8: NOVEMBER 2 NOVEMBER 4

This is the most painful rejection I have ever had. Sir Jun the
learning and Development head who handles the practicumers asked for a
meeting at the conference room. And I thought that this is the time that he
would transfer me to my desired department in operation which is the Bell
Service. But when he checked my time sheet, without any notice or warning I
was terminated due to my late and absences. I do not know what to feel that
time. All I think is that I dont want to continue my practicum in Ascott
because I dont feel very welcome in that hotel and I feel violated as an
employee. So I already reported this incident to my adviser Chef Odette to
help me and what will I do in order to finish my ojt. All I think is that I am
already living Ascott with a bad image from me.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

OBSERVATI
ONS

A. PRACTICUM SITE

Located in what is known as the Ayala Triangle, a posh, upscale area


comprising upscale shopping malls, modern office buildings, first-class
restaurants, bistros and bars, is the Ascott Makati residence that is housed in
Glorietta Mall. And short 5-minute walk away from the residence is the Ayala
train station, which links the area with the rest of the district, where
multinational companies, international banks, the Philippine Stock Exchange
and foreign embassies lie. Numerous cultural and historical landmarks are
located within the vicinity, including the Nuestra Seora de Gracia Church,
which is UNESCO World Heritage site, as well as the Ayala Museum, which
exhibits the rich and vivid history of the Philippines from the earliest times of
the Mactan battle to the struggle for democracy. The residence is also just a
short 30-minute drive from the Ninoy Aquino International Airport via a taxi.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

To experience the pulsating energy of one of the world's most


populated cities, one should pay Makati a visit. One of Metro Manilas 17
districts, Makati makes up the very core of the National Capital Region of the
Philippines. Here, visitors will be introduced to towering steel-clad
skyscrapers, a diverse range of entertainment hotspots as well as culture
and historical landmarks. It is also here where you can find multinational
companies, international banks, the Philippine Stock Exchange and foreign
embassies.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

B. HOTEL PRACTICUM PROGRAM

This program will give you the mastery and skills you have to
seek for a supervisory or administrative profession in the industry. It will
help us utilize to examine our future occupation. At work preparing, it is
one of the best preparing techniques since, it is arranged, sort out, and
directed at the worker's worksite. This will be the most essential strategy
utilized for the future workers. It is especially fit for creating capability and
ability for one of a kind representative's employment. Particularly, in the
occupations that are moderately simple to learn and require privately
claimed hardware and offices.

Designed to be a home away from home, Ascott Makati


understands the importance of furnishing guests with amenities crucial to
a globe-trotting lifestyle. Live in the lap of luxury with access to
comprehensive facilities such as our on-site fitness centre, outdoor
swimming pool, tennis courts, spa and massage centre. A list of available
services including dry cleaning, airport transfer, babysitting and
housekeeping.

C. PHILIPPINE HOSPITALITY INDUSTRY

For your culture fix, make a trip to a UNESCO World Heritage site,
the Nuestra Seora de Gracia Church, built by the Augustinian friars. The
still-functioning Neo-Romanesque-Gothic style church's construction dates
as far back as early 1600s and is a popular wedding venue. Another
landmark worth visiting is the Ayala Museum, which exhibits the rich and
vivid history of the Philippines from as early as the Mactan battle to the
country's relatively recent struggle for democracy. It is also home to
paintings by notable Filipino painters such as Fernando Amorsolo, Juan
Luna and Fernando Zobel.

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

At the end of an exciting day, return to the residence to rejuvenate.


Ascott Makati offers our guests the comforts and little lavishes that makes for
a memorable stay. Serviced apartments are spacious and elegantly furnished
with contemporary furniture. Apartments come in various sizes, ranging from
studios to three-bedroom apartments that come fitted with en-suite
bathrooms, a fully equipped kitchen, washing machines and dryers.

Ascott guests have access to comprehensive facilities such as an


on-site fitness centre, outdoor swimming pool, tennis courts, spa and
massage centre and a list of services like dry cleaning, airport transfer,
babysitting and daily housekeeping.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

EFFECTIVENESS OF THE PRACTICUM


PROGRAM IN TERMS OF:

A. PRACTICUM PROGRAM

If I can describe doing practicum in a certain hotel it is totally


culture shock. University of Santo Tomas taught us very well. But the
bad side of it that most schools are very idealistic. As a trainee, first timer
and a practicumer it is very hard to adjust with the environment of the
corporate world because their personality was too strong and very
traditional. Ascott Makati taught me that their environment is the real
deal or the real world where many cultures personalities that might lift
you up as person os might as well destroy you. It is very hard for a
student like me to adjust fast especially without the guidance of some
employees in the office I think that is very hard. No hard feeling for the
employees that I met in that hotel, im thanking them because it prepares
me and trained me already in a harsh way. And I think that is the real
world after I graduate will face.

B. SCHEDULE OF PRACTICUMERS

The schedule of the practicumers who were allocated in the


operations was 8 hours each day. They work 6 days in a week with 1 day
vacation. While the practicumers assigned in the back of the house have
at least 9 hours each day and were working 5 times in a week, their off
was amid the ends of the week. The practicumers can exceed to 12 hours
a day.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

C. NUMBER OF PRACTICUMERS PER BATCH

Larger part of the assistants or practicumers in Ascott Makati are


originated from these schools:
University of Santo Tomas
Philippine Women's University
De La Salle - College of Saint
Benilde CEU Makati
Eastern Visayas State
University Lyceum
Alabang
Polytechnic University of the
Philippines St. Claire College of
Caloocan

We were 17 practicumers in our batch and we are similarly


circulated in the diverse divisions, for example, Finance Department,
Housekeeping Department, Concierge, Sales Department, Human
Resource Department and Bellman Service.

D. TRAINER

In my assigned department which is the


Finance Department. Ms. Karen Cambarijan is
my supervisor. Shes always by my side to
educate and instruct me so I convey more
knowledge about the company. I really admire
his passion in managing his work even though
he has lot of work loads to do. I learned a lot of
techniques and give me some advices about
the industry based on his experience. She was
fun to be with, so somehow I enjoyed my 3
month stay in their department as their
practicumer.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

E. FACILITIES/FOOD, INCENTIVES FOR THE PRACTICUMER

th
Caf on the 6

With its delicious food and


relaxed ambiance, it is
located on the 6th floor of
the building. The dining
area is remarkably
spacious and light, casual
atmosphere makes it a
place where you feel you
can feel comfortable and
makes you stay for hours.
Ascott Gymnasium

I recommend this gym to


anyone who is serious
about fitness and who
loves the camaraderie of
great, friendly coaches
who are able to get to
know the people at the
gym individually. It is an
experience that never felt
elsewhere.

Kids and Cubbies

The kids and cubbies


playground, is the area
used for indoor play or
recreation, especially by
children, and often
containing recreational
equipment such as slides
and swings. It is located
on the 6th floor of the
building.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

Ascott Makatis Pool

Easily among the most relaxing pool


in Metro Manila, the spacious area is
equipped with comfortable reclining
lounge chairs, perfect for laying out
in the sun.

Some of the incentives that the practicumer can avail is the morning
snack and free lunch from the Tipanan. It offers a complete set of meal
which includes soup, rice, chicken, beef or pork, fish, vegetable, dessert,
and a salad bar with some unlimited drinks where we can choose from
different varieties. They also have a water dispenser, coffee machine and
hot chocolate machine if you want to take a break.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

CONCLUSION AND RECOMMENDATION

In my three months of this practicum, I've experienced grumbling and


requesting visitors, or in some cases misunderstandings between your
partners. These are all normal circumstance or situation in the business.
What is imperative is that you make a prompt move to it as quickly as time
permits. Furthermore, if it submit any oversights, just simply figure out how
to acknowledge it, then after you acknowledge it, grasp it then learn from it.
At that point, take all that life learning lessons whenever you experience it.
This will be your establishment in building your experience so you can
interface with. Even though, encountering this reality made me understood
that it is not that simple. It takes a great deal of teachings particularly with
regards to time administration and skills. Since this industry is extremely
testing yet once you know the advantages and disadvantages in the
business, you can outperform any difficulties, trials or inadequacies that the
business will give you. I should state that being in this industry obliges you to
be a situated individual. You truly need to love and make the most of your
employment or what you are doing with a specific end goal.

I'm glad to state that this practicum truly influences me a great deal. It
transformed me in a way that I will be prepared to perform and overcome the
reality of the world. I'm currently more prepared and proficient about the
industry. I'm pleased with the people who I've gotten to be the direct result
of the difficulties and trials that I've experienced. They truly made me see
my qualities and concentrate on my shortcomings. Yet, at the same time,
after those great circumstances there are still an enormous brighter side in
the business which you'll cherish it is a tiny bit substantial.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

ADDITIONAL DOCUMENTS

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

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