Documente Academic
Documente Profesional
Documente Cultură
on
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
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 _______
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
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.
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.
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
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
OUR VISION
OUR MISSION
OUR CREDO
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
MARKETING DEPARTMENT
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
A. MARKETING DEPARTMENT
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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.
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.
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UNIVERSITY OF SANTO TOMAS
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT
FINANCIAL MANAGEMENT
MANAGEMENT OF COMPANY
MANAGEMENT OF TAXES
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
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.
LEARNING
COMPETENCIES
A. TECHNICAL
B. PROFESSIONAL
C. PERSONAL
WEEKLY JOURNAL
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
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
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
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.
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
A. PRACTICUM PROGRAM
B. SCHEDULE OF PRACTICUMERS
D. TRAINER
th
Caf on the 6
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
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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