Chapter 1

Introduction

Historical Background of the Company

A once abandoned old residence in one of the main streets

of Cabanatuan City was transformed into an elegant and stylish

restaurant in over a year. Bit by bit, piece by piece, each and

every detail of VICENTICOs was put into perfection. Named after

the patriarch, Engr. Jose Vicente Tico Salazar Jr., it was

catchy, different and gave the restaurant a unique tang of class

and stature, indeed the perfect name for the perfect family

restaurant. After a decade of offering a vast array of menu

options that suit all palets and budget, made this the

restaurant to go to for exceptional creativity and mouth

watering native dishes, and thus propelled Vicenticos into the

spotlight.

From a small snack house across the Cathedral in Cabanatuan

city, Foodstuff ,owned and managed by the Reyes Matriarch, Mrs.

Milagros M. Reyes, was the root of it all. Foodstuff first

branch was taken over the eldest Daughter, Mrs. Cristina Reyes-

Salazar. Serving Fast affordable meals , this snack house became

a popular hang-out for students, medical workers and employees

in the area. however, the need to to develop was inevitable

hence, the third branch was opened six years later and by this

time, the original snack house was closed down for retirement
reasons. New concepts, menus, and services were introduced into

the new branch, so it making more demanding, thus forcing Mrs.

Salazar to give up the other. by the end of its second year,

Foodstuff V.I.P. outgrew its quarters relocated along Del Pilar

St. Cabanatuan City. This ones abandoned old residence was

transformed into an elegant and stylish restaurant in over a

year. Bit by bit piece, each and every detail of this antique

inspired restaurant was put into perfection by the husband and

wife tandem. the husband Architect Salazar, took care of design,

while the wife Mrs. Salazar, the furnishings. The new restaurant

was given a new name. It was name after the father, Jose Vicente

Salazar jr. He was fondly called Vicentico by his friends . It

was catchy, different and gave the new restaurant class and

stature, indeed the perfect name for the perfect family

restaurant. Word of mouth and praise by both Novo Ecijanos and

visitors alike propelled vicenticos into the spot light.This

made it the restaurant to go for exceptional creativity and

mouth watering native dishes.

Now Hapag Vicenticos, Ang Hapag kainan ng bawat Novo

Ecijano, Vicenticos is the only Hapag kainan in the province

that has the ability and facility to provide an all inclusive

Pinoy style dining experience.

 Hapag Vicenticos is passionate to provide personal,

professional and hands on services with its good food, great

service and unforgettable experiences the Pinoy way.

COMPANY OPERATION

COMPANY OPERATION

Vicenticos Grill and Restaurant offer a vast array of menu

option to suit all pallets, budget and dietary requirements.

Though specializing in native lutong bahay dishes, Vicenticos

also offers a few Japanese, Chinese, Italian, and Spanish

dishes. Vicenticos provides a sophisticated range of services

including reservation and caterings. To add, Vicenticos has the

ability and facility to provide an all inclusive Pinoy style

dining experience. Vicenticos guarantees to provide personal ,

professional and hands on services all times. More over, the

restaurant can arrange for venues, staff, limens, floristry,

glasses, cutlery, set design, and anything that their clients

and patrons might need for their most treasured occasions.

VISION

Vicentico's is determined to make it'a products and

services more accessible to it's clients, to become highly

competitive in the food and catering business and to become

Nueva Ecija's landmark.

MISSION

Vicentico's is committed to...

a) offer a vast array of menu option to suits all pallets, and

dietary requirements

b) provide a sophisticated range of services including

reservation and caterings

c) provide one of a kind dining experience with it's intricate

interiors and timeless collection

d) guarantee professional, personal and hands on services at

all times

e) provide opportunities for personal and economic growth for

all its employees and their families

OBJECTIVES

1. To achieve a constant and sustainable growth in terms of net

profit

2. To achieve a dominant share in the local market (Nueva Ecija)

3. To fully satisfy, delight, and surprise each and every

customer

4. Dream of providing employees a better and more secured wayof

life

5. Betterment of products, services and facilities

6. To expand market through branching

 Chapter 2

System Operation

Organization Chart

Owner

Chef cashier

Cleaning Staff
Waiter/Waitress

Security

Organizational Workflow

The organizational charts depicts the role of each member of

Vicenticos grill and restaurant in Cabanatuan City , wherein the

owner , directs all the workflows of the restaurant.

Responsibilities /Duties of Each Department

Waiters/ Waitresses

There are 4 waiters and waitresses in the restaurant, they

take the customers foods and beverages orders , they record what

are the order on the pad paper provided by the establishment.

They begin their job by means of greeting the customers and

suggest the food of the day . and submit the order to the chef,

they also clan the table after the customer were finished

dining at the restaurant, they also present the chit and collect

the payment from the customers.

Chef

The one who cooks and masters the menu of the

restaurant , he is also capable of doing the marketing

the needed ingredients of the restaurant. They are also

required in developing the recipes, they prepare the

food a part of their jobs s

Cashier

The one who manage the financial transaction of the

restaurant, she is the one who takes payment from the

costumers.
Security

The one who maintains the peaceful environment of

the restaurant, he is the one who greets the costumers,

and courteously take them inside of the restaurant

Amenities and facilities

The hotel amenities include Piped in music, Antique

Furnishings, Tropical garden settinG, Ideal for all

types of functions, Catering & Banquet AND Fully air-

conditioned function halls

Picture of Some Amenities

Kitchen Area
Sample MENU
Location Map of the Company

Chapter III

Self Assessment

Knowledge Gained

During MY on the job training I am determined that the

theory we learned from the school is very much different on the

actual experiences that we experienced, the mode of treating

each individual in the establishment is given preferential

attention and the love for the responsibility is taken grateful

attention, hence for the actual experienced, we learned more

that the classroom cannot teach us.

Skills Gained

In the on the Job training I had develop my skills and

prepared me to be more competent enough and responsible enough

on the job assigned tome , from them i have develop my decision

making base on the actual settings and learned to obey the

assigned task at the fullest.

Values Gained

A more comprehensive respect to other person is develop, we

also learned how to rely and trust each other . and respect the

dignity of each person who are entering the establishment.

Problem met during Training

Customer service related problems can occur for those

obtaining on the job training for hotel and restaurant

management.

Customer Service

One of the main issues that management has to face in the hotel

and restaurant industry is dealing with difficult customers. .

Food and timing

The timing of food being ordered and delivered to the table can

be a problem that comes up in a practicum because restaurants

get busy and the chefs have to keep up. When they do not, or if

food arrives at the table cold, a manager has to solve the issue

with the employees and placate the customer.

Suggestions

Dealing with these customers takes patience, finesse, and

knowing what steps are possible for management to take.

On the job training in a practicum situation may see an issue

arise with the plumbing or there may be other issues with

regards to maintenance. One would have to figure out how to

solve the issue appropriately and quickly to ensure no loss of

customers and minimal after effects.

Faults

Causes and Suggested Solutions

During my stay in the hotel I experienced harsh treatment

from by co workers because they think I have no knowledge about

the job, I just studied my works well and always ask questions

pertaining to my job , since then , I work well and the

treatment was changed.

 This kind of problem will be minimized if they will give

ample time for their waiters to carefully studied the nature of

the job and giving them proper instruction on what to do .

Chapter IV

Recommendations

Problem met during Training

In the restaurant business our participation in the

business is very limited like decision making, I found hard to

give all my effort to the job because of minimal and limitation

set by the company.

Suggestion
 It is therefore suggested that the OJT program must be

given enough power and jurisdiction over the participation of

the OJT students like having participated in the decision making

of the establishments.

Advised to the Future Student Trainee

Dealing with these customers takes patience, finesse,

and knowing what steps are possible for management to take.

On the job training in a practicum situation may see an issue

arise with the plumbing or there may be other issues with

regards to maintenance. One would have to figure out how to

solve the issue appropriately and quickly to ensure no loss of

customers and minimal after effects.

Pictures