Documente Academic
Documente Profesional
Documente Cultură
In Partial Fulfillment
To the Course Requirements in Practicum
Submitted to
Ms. Jedia Paola Artel S. Ramos
OJT Coordinator
Submitted By
Mercedes A. Galicia
Student Trainee
Bachelor of Science in Hotel and Restaurant Management
S.Y. 2018-2019
INTRODUCTION
In hospitality, food and beverage reigns supreme. It is the
the interests of the public became more diverse, so too did the
study?
more likely to share your content across the social media. They
will also more keenly I interact with your posts, leaving some
ways of understanding?
You will see in this report the advance learning about food and
satisfaction.
LITERATURE REVIEW
is part of the hotel that has job and responsible for food and
a part that has a job and responsible to prepare and serving the
out that the amount of different kinds of groups using the Long
restaurant and the bar area. In the similar vein, Johnston &
the service and the treatment given to the customer. Susskind &
stated that the main aim of any restaurant and bar is the
satisfaction of the business’s target market which leads to
Gods mark, (2003) stated that in most of the bar and beverage
service segments.
Methods
Quantitative Research
Not all work in this sector involves eating and drinking! Many
Purpose
identified challenges
Design/methodology/approach
cultural barriers.
Findings
Originality/value
hospitality literature.
act five times, you should get roughly the same results every
-Tests that are valid are also reliable. The ACT is valid (and
would be reliable (giving you the same results each time) but
temperature).
Discussion
findings
service.
are important.
customer’s needs.
Consumers are subjects that purchase goods and services to
mouth.
may have financial and time constraints during the study. While
it takes more than 5 minutes for each customer to fill the form
one of the problems of the study. And during the interview, the
Conclusion
In general, it emanates that bar service operation practices are
first out method is the way for inventory control of items that
hotel age and size (capital or employees). The study found that
organizational performance.
and techniques, which can save a lot of time. Thus the benefits
it on paper.
literature.