3333332

CAGAYAN STATE UNIVERSITY
Andrews Campus, Tuguegarao City

COLLEGE OF HOSPITALITY INDUSTRY MANAGEMENT
A Restaurant Practicum Report
On
GERRY’S RESTAURANT AND BAR
Maharlika Highway, Leonarda Tuguegarao City Cagayan, Philippines 3500
March 11,2019 to May 05, 2019
In Partial fulfillment of the Requirements for the Course
HIM 70A Restaurant Practicum
For the Degree
Bachelor of Science in Hospitality Industry Management
Cagayan State University
Andrews Campus, Caritan Sur, Tuguegarao City, Cagayan
Submitted to:
Mrs. Milagros C. Suyu
Submitted by:
Anjenette P. Ramirez
Romelyn M. Palattao
Kristopher T. Umblas
Emmanuel L. Mangulad
1
Table of Contents
TITTLE PAGE ....................................................................................................................................................1
TABLE OF CONTENTS ...................................................................................................................................2
ACKNOWLEDGMENT.....................................................................................................................................6
INTRODUCTION ...............................................................................................................................................7
A. History Ownership Name and General location .......................................................................8
B. Objectives/Mission, Vision and Core Value .................................................................................9
C. Company rules and Regulations .................................................................................................... 10
D. Organizational Chart ......................................................................................................................... 13
E. Job Description..................................................................................................................................... 15
DISCUSSION OF FINDINGS/ ANALYSIS RECOMMENDATION .................................................... 16
I. .RECOMENDATION .................................................................................................................................. 16
II. MENU ........................................................................................................................................................... 16
III. CONCLUSION ........................................................................................................................................... 21
IV. LEARNING INSIGHT .............................................................................................................................. 22
V. APPENDICES
1. Documentation ..................................................................................................................................... 29
2. Curriculum Vitae ................................................................................................................................. 32
2
3
4
5
ACKNOWLEDGEMENT
We wish to express our deepest thanks and gratitude to the people who inspire us
during our training and support us to accomplish this report.
This training has been made by the supervision, guidance, cooperation and participation
of the following.
To our beloved parents, for all the sacrifices they have done, for their prayers, especially
for their financial and moral support.
We would also like to gratefully acknowledge the staffs of Gerry’s Restaurant and
Bar for giving us a chance to be part of their team.
Our deepest thanks to CSU Family for giving us the support and permission to put our
learnings in to real work experience, especially to our College Dean, Professor Lianne T.
Abuan.
We would like to acknowledge also to our beloved OJT adviser, Professor Milagros Suyu
For her support and guidance for making this training possible.
To our friends and classmates for being an inspiration, for encouragement and reliable
consistence.
And above all in our Almighty God who use those people above as an instrument to
extend his love, for giving strength for answering the prayers to make this report
successful.
To God Be The Glory
6
INTRODUCTION
On-The-Job training is a form of training taking place in a normal working situation. It is

believed that learning within the borders of school could be excellent if applied in the
real work area. On-The-Job training is also a way to let student s be ready on the real
world of work , exposing them on the possibilities and letting them experience how it
feels when working.
With this training ,the trainees are the one who helped the employees to make
significant works easy. It is also a give and take transaction, students are able to apply
what they have learned on the task given and at the same time giving the employees
time to work on other duties in the establishment.
Most importantly, On-The-Job training is an outlet to built one self. You can gain more
self confidence and self esteem more than the learning you can get from the people you
work with and the experience that would teach you essential things. It is also a way of
gaining friends and knowing new people in the work place. By such means as well you
can learn to adjust with the different and diverse attitude of workmates. It would be
easy for you to adjust in the future.
7
A. Name and History of the Establishment
Gerry’s Restaurant and Bar is a group of restaurant based in the

Philippines. Its operation is Prime Pacific Grill Corporation. Its founder is
Gerardo “GERRY” B. Apolinario who has a particular fondness of good food, a
passion he shared with his family and friends.
Gerry’s Restaurant and Bar was opened by Gerry B. Apolinario since
February 14,1997 as a bar where people can hang out. Since then ,the restaurant
business rapidly expanded. After opening couple of branches in the United
States, the restaurant chain plans to put outlet in Singapore. It has been opened
at the Manila Bay last December 2010.Other countries that are being considered
to have branches soon include Canada, Australia, and Thailand. Today, we also
have Gerry’s Grill here in the city of Tuguegarao because of Dr. Leah Luyun Pasco
franchise it with the help of her sister Ms. Sarah Pasco and his brother Mr. Victor
Pasco .Gerry’s Grill Tuguegarao was opened last September 21,2014.. Gerry’s
Grill change their name into Gerry’s Restaurant and Bar because they don’t just
focus on their grilled items instead, they offer now different kinds of dishes. Now
Gerry’s Restaurant and Bar has 87 branches nationwide.
8
B. Objectives/Mission
Establishment Mission
We serve satisfaction through quality food, relaxing ambience and excellent
service all the time.
Establishment Vision
“To be the best in Filipino dining experience”.
Core Values
Teamwork is unity in action. There is no you me or then in team, only us working
together.
Great teamwork
Responsible and meaningful profit
Adaptability to change
Costumer focus
Excellence
Stewardship
9
C. Company Rules and Regulations
Uniform Policy
Uniform should always be completed upon in for work.
Polo shirt- Clean, not wrinkled, black

Slacks- Clean, name readable
Name plate- Clean, Name readable
Belt – Clean
Accessories (Dining Crew)- 3 ball pens
Lighter- 3pcs
Dry towel
Order slip
Bottle opener
(Only those mentioned items should be inside the bussing belt)
Clean apron (Bartenders)
Wrist watch
For male crew- hair should be clean cut, “no balbas / bigote”
For female crew- hair should be tied(pusod) with black pony tail
One pair of earring is allowed. (No dangling)
Socks- Plain black, above ankle
Shoes – Black, flat and clean
For kitchen staff- White t- shirt, black sock, clog shoes, hair net, head caps
During break time must wear type B uniform
Note: Incomplete uniform will be subjected for Disciplinary Action.
House Rules
 Don’t forget to register time in and time outs on security logbook.

 Staff should present tickler to guard indicating their money and other valuables.
 All valuables should be surrender to the cashier’s office (cell phone wallets, etc)
 Five (5) minutes before duty should wear complete uniform/grooming.
 Sign in to DTR before bio metrics.
 The time must be file after you overtime hour.
10
 Perform side duties during lean hours. Side duties and other tasks assigned will
be check regularly by the duty superior, Area and table assignment should be
strictly followed. In case of leaving your AOR inform your partner, co-crew,
proper endorsement and coordination at all times is expected.
 Avoid entering to restricted area (cashiers office ,private office, beer storage, bar
area, stock room)
 No using company phones for your personal usage.
 No using of cell phones during duty hours.
 Bring your own tumbler
 NO SMOKING OR EATING INSIDE THE EMPLOYEE’S CUBICLE/LOCKER AREA.
 No smoking on store and gasoline premises.

 AVOID LOITERING around WHEN OFF DUTY in all company premises.
 Employee’s area during break time will in ALFRESCO.
 Never leave used tables unclean.
 NO HORSEPLAY during duty hours.
 FIFO, PROPER STOCKING-five controls, proper ordering, proper receiving,
proper storage, proper cooking last touch.
 All voids should have an attachment, no attachment consider as charge.
 Requisition time of stocks am: 9:00-10:00/ pm: 3:00-4:00
 Segregation of waste NABUBULOK at DI NABUBULOK.
 IN RELATIONSHIP IF WORK IS AFFECTED ONE OR BOTH MUST GO.
 No drinking on store’s premises but with the approval of manager and
franchisee.
A) Drinking after duty is allowed as long as they prioritize their duty, strictly no
late.
Note: House Rules shall be strictly implemented. Non-compliance in this rules would
mean violation on Rule B Section 1, (INSUBORDINATION-failure to carry out reasonable
verbal or written instruction issued by the employee’s superior or other company
officials) of the Company’s Rules and Regulations.
11
Attendance
1. Absence without official leave (AWOL) or on being absent, the employee fails to
notify or advise his immediate superior of the cause thereof or even with notice
or advice if in the opinion of the company, the excuse is not justified.
2. Abandonment of work (continuous AWOL of at least 5 days).
3. Unauthorized under time.
4. Habitual or receptive tardiness (after 5 minutes of grace period) for work 3 or
more times.
5. Tardiness of more than 2 hours will be considered AWOL.
12
D. Organizational chart
Dining Staff
Ricarte Castro Jr.

Branch Manager
Shield Linda
Assistant Store Manager
Team Leaders
Team Leaders
Juluis Bacud May Ann Ong

Lester Tumanguil
Snooky Lyn
Cashier Cashier
Service Crew
Robert James Mora Raphael Jobert

Jesril Tumanguil Ardhee Castillio
Rodalyn Puno Elgin Avellino

Receptionist Bartender
13
Kitchen Staff
Ricarte Castro Jr.

Branch Manager
Shield C. Linda
Assistant Store Manager 1
Team Leaders
Jan Denver Quinto

Head Cook
Freddie Cagurangan
Jeffrey Cabana
Senior Line Cook
Senior Line Cook
Pantry
Joseph Goroy Michael Quinto
Dispatcher Fry
Mary Joyce Bautista Maribel Estuista

Ely Fiel Recolizado
Grill
Philip Arvee Tabula
Steward
Jayden Tumbali Teodatu Abugan Jr.

Argem Jay Orden
14
E. Job description
Branch Manager
Responsible for the overall operation and ensure the orderliness and cleanliness of the
establishment.
Assistant Manager
Assisting the general manager and a reliever when the general manager when he is not
around.
Receptionist
She welcome guest with a sweet smile and assist the guest to their tables.
Bar Runner
Responsible for serving the guest beverages and ensure that the service area is always
clean and ready for operations.
Food Runner
Responsible for serving guest food and ensures that the dispatcher area is always clean.
Dining Utility
Responsible for exceeding customer satisfaction through maintaining the cleanliness of

the establishment.
15
DICUSSION OF FINDINGS/ ANALYSIS/ RECOMMENDATION
Areas of concerns STATUS STRENGTH WEAKNESS RECOMMENDATION

Organizational
Structure
Branch Manager In charge in He immediately He cant handle He should be fair to
(Ricarte Castro Jr.) overall attends to all his employees his employees
restaurant guest needs somethime
operations He
ensures the
cleanliness and
orderliness of
the
establishment.
Assistant Store Assisting the He can be a Always stay in They should hire
Manager 1 branch reliever stockroom he stockman so that he
(Shield Linda) manager in cant attend all could do his duty as a
charge in the gust needs. manager.
absence of
branch
manager.
Receptionist The She can also be She can’t They may have two
receptionist is a service crew welcome all the (2)receptionists for
first person of guest them to welcome all
whom guest their guest.
see upon
entering in the
establishment.
She can be
seen in front of
the restaurant.
Service Crew The service They cant attend They should hire
crew often all guest need employee to monitor
referred to as all guests
server, waiters
and waitresses
is responsible
in ensuring
customer
comfort and
satisfaction
throughout the
meal
16
Bar Runner The bar runner They are

is responsible familiar with
for serving the beverage
guest that they serve.
beverages. He
ensures that
the bar service
area is always
clean and
ready for
operation.
Food Runner The food They move fast Sometimes they Be attentive to avoid
runner is but make sure move out the conflicts
responsible in that they are foods from the
serving guest careful when kitchen without
food. He they move. asking what table
ensures that number.
the dispatcher
station is
always clean
and ready for
operation.
Dining Utility The dining They check the They cant They should hire
utility is vicinity if it is maintain another one to
responsible for clean cleanliness maintain cleanliness
exceeding because they only
customer have one utility
satisfaction
through
maintaining
the cleanliness
of the
restaurant.
17
Operating System
Procedures
Dining area All tables in -The whole

servers’ area dining area is
must be cleaned and
inspected for well-organize.
cleanliness, -The ambiance
floors are clean is comfortable
and mirrors for the guests
are all wiped, stay.
chairs and
tables are
properly put
down and
arrange.
Opening They start
operating the
establishment
at 10am.
-Clean the
dining area.
-wipe all the
utensils.
-refill all the
condiments
and napkins.
-the kitchen
staffs starts to
prepare all raw
materials.
-they check all
the stocks at
the storage
room.
Closing Starts closing
at 11pm.
-check all the
utensils at
dining area to
kitchen.
-fixed all the
tables and
chairs.
18
Manpower They are Properly Lack of They should

preparing all hire more
AM Shift groom and and manpower
needed employee.
7:00-4:00am cleaning always wear
materials.
MID Shift proper
Scheduled
12:00-9:00 shifting for the uniform.
employee is
PM Shift
always
2:00-11:00 allowed.
Use of materials They used
and resources inventory
sheet, order
slip, delivery
slip, and
market list.
Their menus
has list of
description
and prices.
Chairs and All are in good Able to Not enough Provide more
Tables condition. accommodate to chairs.
at least 4-8 accommodat
persons per e all the
table. customers.
Cleaning Used for Their cleaning -Limited Provide
Materials cleaning materials are enough
purposes. complete. cleaning
materials to
use for
cleaning
purposes.
POS Used in Can easily Mal- Provide new
tracking and access sales Functioning POS so that
ringing up and make the of POS. staff can work
sales. work fast well and they
will not get
disturb in case
of
malfunctionin
g happens
again.
 CCTV Used in -The accurate -Not all sides -They must
monitoring the way to prevent of rooms can always open
employees and theft and to be seen. all the CCTV to
19
the different ensure that all -Not all the monitor what
areas. employees are time it is is happening
working well. open inside the
establishment.
 Fire -Used to kill -case of a small
extinguisher small fire. fire, the
establishment
would be
ready and so
that the fire
will not spread
out.
 Mosquito -Used to trap -Reduces
Trap mosquitoes customers
and insects. complaints in
case of food
contamination
of insects.
 Sound -Used to -Entertainment -Sometimes -Maintain the
System entertain the music is volume of the
customers. too loud that sound system
can cause For the
disturbance convenience of
to the the customers.
customers.
Facilities and Facilities They regularly
Equipments -bar check and
-function hall monitor the
-alfresco cleanliness and
-toilets orderliness of
-parking area the area.
Bar tools and They always

Equipment: check and
-standard clean all the
jigger equipment
-bar spoon
-bar strainer
and shaker
- corkscrew
- can and bottle
opener
- paring knife
- electric
blender
- strainer
- wine bucket
20
and stand
- ice shovel
- ice bucket
and ice tong
- ice chipper or
pick
- bar tray
Work atmosphere
The dining
The lay-out
Lay out and area and
ventilation function room design is
are well elegant and the
ventilated. interiors are
-The kitchen very
area is well captivating
organized.
Interpersonal They have a They have When they -They have to

Relationships good good have their be more open
relationships communicatio own group to each other.
to one another. n skills they isolate -They must
towards each others. have a good
other. connection
build
camaraderie
and friendship
inside the
establishment.
Employee to They have They have NONE NONE
Employee good teamwork.
communicatio
n to each other.
Manager to Keeps on Make sure Sometimes Be fair to all
Employee having good that his his playing his
relationship employees favoritism. employees.
on each other are listening
to him.
Employee to OJT They taught We build Sometimes NONE
us the whole friendship they are
duration of and unity that passing to
our training. helps us to be us the given
efficient in task to
work area. them.
Manager to OJT Keeps on He treated us NONE NONE
motivating us. a part of the
team.
21
III. MENU
Appetizers
NAMES PRICES SEVRVING

Lumpiang Shanghai 185 2-3 pax
Tokwa’t Lechon Kawali 235 2-3 pax
Crunchy Squid Head 185 2-3 pax
Garlic Adobo Shreds 245 2-3 pax
Dinakdakan 300 2-3 pax
Spicy Chicken Wings 285 2-3 pax
Chili Cheese Stick 165 2-3 pax
Ginataang Kohol 185 2-3 pax
Calamares 205 2-3 pax
Green Mango with Bagoong 235 2-3 pax
Green Mango Salad 135 2-3 pax
Spicy Sashimi 155 2-3 pax
Oriental Tuna Sashimi 335 2-3 pax
Chichabits 285 2-3 pax
Tokwa’t Baboy 220 2-3 pax
Tinapa Lumpia 185 2-3 pax
Peanuts 90 2-3 pax
Soups
NAMES PRICES SERVING

Nilagang Bulalo 385 2-3 pax
Sinigang na Boneless 295 2-3 pax
Bangus
Sinigang na Hipon 335 2-3 pax
Sinigang na Baboy 310 2-3 pax
Kilaw
NAMES PRICES SERVING

Tanigue 290 2-3 pax
Sugba Kilaw 355 2-3 pax
Sisig Kilaw 260 2-3 pax
Vegetables
Names Prices Serving

Pinakbet 195 2-3 pax
Chopsuey 225 2-3 pax
22
Laing with Tinapa 205 2-3 pax

Kilawin Puso ng Saging 195 2-3 pax
Sizzling Kangkong Ala 170 2-3 pax
Pobre
Itlog Maalat Ensalada 125 1-2 pax
Pork

Crispy Pata 555 (regular) 2-3 pax (regular)
695 (family) 3-4 pax (family)
Sizzling Sisig 225 2-3 pax
Lechon Kawali 305 2-3 pax
Adobo Pork Ribs 340 2-3 pax
Tinomok 225 2-3 pax
Beef

Crispy Bulalo 395 2-3 pax
Beef Kare Kare 425 2-3 pax
Beef Kaldereta 395 2-3 pax
Beef Caserole 305 2-3 pax
Chicken

Gerry’s Fried Chicken 265 3-4 pax
Spicy Garlic Fried Chicken 275 3-4 pax
Inihaw na Manok 275 3-4 pax
Chicken Kebab 235 3-4 pax
Sizzling Garlic Mushroom 315 3-4 pax
Chicken
Char-Grilled

Blue Marlin Steak 425 2-3 pax
Blue Marlin Belly 430 2-3 pax
Blue Marlin Ribs 340 2-3 pax
23
Inihaw na Pusit (500 405 2-3 pax

grams)
Inihaw na Pla Pla 305 2-3 pax
Inihaw na Tuna Belly 305 2-3 pax
Inihaw na Baby Pusit 350 2-3 pax
Bangus 315 2-3 pax
Inihaw na Liempo 235 2-3 pax
Pork Barbecue 170 2-3 pax
Sizzling Section

Sizzling Sisig 225 2-3 pax
Sizzzling Bangus ala Pobre 325 2-3 pax
Sizzling Bangus Sisig 235 2-3 pax
Sizzling Gambas 325 2-3 pax
Sizzling Tokwa con Carne 225 2-3 pax
Rice

Crab Rice 225 2-3 pax
Thai Rice 225 2-3 pax
Adobong Puso Rice 225 2-3 pax
Seafood Rice 225 2-3 pax
Garlic Rice 48 Single
Plain Rice 45 Single
Merienda

Gerry’s Clubhouse 245 1-2 pax
Sandwich
Pancit Palabok 190 2-3 pax
Pancit Canton 190 2-3 pax
Pancit Bihon 190 2-3 pax
Lomi 170 Single Single
Desserts

Banana Split 155 Single
Ginataang Halo Halo 95 Single
24
Buko Pandan 95 Single

Leche Flan 65 Single
Mais Con Yelo 99 Single
Ice Cream 55 Single
Halo Halo 125 Single
I. Conclusion
25
The on-the-job training helped us in improving our personality. We learned not

only to enhance our skills and knowledge but on how we socialite with other people. It
is also helped us to improve our discipline. We learned not to depend to other people
rather depend to our selves.
It is really hard to undertake this practicum because we need to exert more

efforts and we need to sacrifice our time not seeing our families, friends and love ones.
It is also hard to socialite to other people especially when you don’t know them yet. We
learned to smile even if we are tired just to act professionally. We can say that this
training is very challenging yet fulfilling. Based on the experience we encounter, we gain
more self-confidence as we became more competent.
The road to future, to happiness and good social relation starts with knowing
ourselves, our potentials and capabilities, strength, weaknesses, opportunities and
limitation. It is in understanding ourselves that we gain confidence to face the real
world, and to become our own persona.
IV. LEARNING INSIGHT
26
Learning Insight
I learned that on-the-job training is not just a requirement to be completed but it is an

opportunity to show what skills, knowledge and talents that I have and also an
opportunity to experience the feeling of being a professional already. I learned to be
more sociable and to adjust myself in environment where I am working at and whom I
am working with.
Aside from the experience that I encounter in our training , this Training allowed me to
get acquired with the employees of Gerry’s. Being with them is a pleasure because I was
working with them. During my stay there as trainee, they kept on encouraging me to
study hard and to do my best always.
I really had a very meaningful and memorable OJT at Gerry’s. Though I already finished
working there as a trainee, I am looking forward working with them, not as trainee
anymore, but a professional like them , someday.
ANJENETTE P. RAMIREZ
My Learning Insight
27
For me My Learning Insight as a student trainee, I need to do my best in

spite of my shyness, so that I can be strong to face the challenges
ahead of my work and maintain a good working relationship with them. At first I felt
nervous in working with them , they introduce to me my co-workers .At first I was shy
but after a few days I was able to inject jokes with them .I am so thankful to my co-
workers because they helped me in my works .I observed what they did everyday until
I learned how to manage my own self. I really enjoyed working with them everyday . I
am used to be friendly and nice to them .I observed also if employees are on the right
time to serve the order of the customers .I did my job very well in this area .Overall in
my on the job training .I was so glad that I had my training at Gerry's ,because they
were so good to me , they helped me in my work .their were so many things that I have
learned from them that I can use in my future job...
ROMELYN M.PALATTAO
LEARNING INSIGHT
28
I learned that during my on-the-job-training. I have to be attentive at all times in

order to I can see all what the customer wants and to seek what are there
request of customer and to comply on what there needs and you have to be focus
at all times and not to get tangled in misunderstanding between you and the
guest and you have to be listen carefully on what their needs in order to give
them good customer satisfaction and you have to be updated in what is the
limited stocks and what are the not available stocks and you have to be good in
suggestive selling.
EMMANUEL MANGULAD
Learning Insight
29
As I enter in Gerry's restaurant and Bar, I have no idea with all on how they work. And
I'm Afraid that I'm not going to perform well in preparing and serving the food. My first
week in the restaurant is I observed them well, their work and their relationship with
each other. And time passed by I become comfortable, And I learned also on how to deal
with customers and be attentive in giving them their request or needs. I also conquer
my fear in dealing with the guest.
After my training, I learned a lot of things which will give me ideas and knowledge in the
future. I learned on how to be patient in serving the food and in preparing it and in
dealing with the guest and be attentive. This will help me become stronger and mature
in terms of work. It enhance my skills, abilities and knowledge on actual work
performance enable to serve the public related to many chosen fields of specialization.
Many sacrifices and challenges I experience in Gerry's Restaurant and Bar but it
worthwhile because it becomes us stronger.
KRISTOPHER UMBLAS
X. APPENDICES
30
A. DOCUMENTATION
31
B. CURRICULUM VITAE
32
ANJENETTE P. RAMIREZ
3504 Malabbac, Iguig, Cagayan, Philippines

09973450251
Email Address: anjenetteramiez@gmail.com
PERSONAL INFORMATION
Age :20
Date of Birth :February 21, 1999
Place of Birth :Malabbac , Iguig, Cagayan
Gender :Female
Height :5’5”
Weight :63 kg
Civil Status :Single
Religion : Roman Catholic
EDUCATIONAL BACKGROUND
TERTIARY : Cagayan State University
Caritan Sur, Tuguegarao City, Cagayan
2015-PRESENT
SECONDARY : Gammad National High School

Gammad, Iguig Cagayan
2011-2015
ELEMENTARY : Malabbac Elementary School

Malabbac, Iguig, Cagayan
2005-2011
SEMINARS/ TRAININGS ATTENDED
 Hotel Familiarization and Seminar

“Delivering World Class Service in Hotels”
Cherry Blossom Hotel, Ermita, Manila
June 24, 2018
Kristopher T. Umblas
Cabuluan West Ballesteros Cagayan
+639395023546
33
Email Address: Kristopherumblas@gmail.com
PERSONAL INFORMATION
Age :20
Date of Birth :January 29, 1999
Place of Birth :CVMC
Gender :MALE
Height :5’6”
Weight :70
Civil Status :Single
Religion : Penticost
EDUCATIONAL BACKGROUND
TERTIARY : Cagayan State University

Caritan Sur, Tuguegarao City, Cagayan
2015-PRESENT
SECONDARY : Ballesteros National Highschool
Sta. Cruz Ballesteros Cagayan
2011-2015
ELEMENTARY : Cabuluan West Elementary school
Cabuluan West Ballesteros Cagayan
2005-2011
SEMINARS/ TRAININGS ATTENDED
 Hotel Familiarization and Seminar

“Delivering World Class Service in Hotels”
Cherry Blossom Hotel, Ermita, Manila
June 24, 2018
34

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CAGAYAN STATE UNIVERSITY

Andrews Campus, Tuguegarao City

A Restaurant Practicum Report

GERRY’S RESTAURANT AND BAR

Maharlika Highway, Leonarda Tuguegarao City Cagayan, Philippines 3500

March 11,2019 to May 05, 2019

In Partial fulfillment of the Requirements for the Course

HIM 70A Restaurant Practicum

For the Degree

Bachelor of Science in Hospitality Industry Management

Cagayan State University

Andrews Campus, Caritan Sur, Tuguegarao City, Cagayan

Mrs. Milagros C. Suyu

D. Organizational Chart ......................................................................................................................... 13

DISCUSSION OF FINDINGS/ ANALYSIS RECOMMENDATION .................................................... 16

II. MENU ........................................................................................................................................................... 16

III. CONCLUSION ........................................................................................................................................... 21

IV. LEARNING INSIGHT .............................................................................................................................. 22

2. Curriculum Vitae ................................................................................................................................. 32

during our training and support us to accomplish this report.

for their financial and moral support.

Bar for giving us a chance to be part of their team.

To God Be The Glory

On-The-Job training is a form of training taking place in a normal working situation. It is

A. Name and History of the Establishment

Gerry’s Restaurant and Bar is a group of restaurant based in the

C. Company Rules and Regulations

Polo shirt- Clean, not wrinkled, black

 Don’t forget to register time in and time outs on security logbook.

Ricarte Castro Jr.

Juluis Bacud May Ann Ong

Robert James Mora Raphael Jobert

Rodalyn Puno Elgin Avellino

Ricarte Castro Jr.

Jan Denver Quinto

Joseph Goroy Michael Quinto

Mary Joyce Bautista Maribel Estuista

Philip Arvee Tabula

Jayden Tumbali Teodatu Abugan Jr.

Responsible for exceeding customer satisfaction through maintaining the cleanliness of

DICUSSION OF FINDINGS/ ANALYSIS/ RECOMMENDATION

Areas of concerns STATUS STRENGTH WEAKNESS RECOMMENDATION

Bar Runner The bar runner They are

Dining area All tables in -The whole

Manpower They are Properly Lack of They should

Bar tools and They always

Interpersonal They have a They have When they -They have to

NAMES PRICES SEVRVING

NAMES PRICES SERVING

NAMES PRICES SERVING

Names Prices Serving

Laing with Tinapa 205 2-3 pax

Names Prices Serving

Names Prices Serving

Names Prices Serving

Names Prices Serving

Inihaw na Pusit (500 405 2-3 pax

Names Prices Serving

Names Prices Serving

Names Prices Serving

Names Prices Serving

Buko Pandan 95 Single

The on-the-job training helped us in improving our personality. We learned not

It is really hard to undertake this practicum because we need to exert more