Acknowledgement 3

ACKNOWLEDGEMENT
I would like to express my deep and sincere gratitude to all those who helped me in my OJT (On-The-Job Training):
First, to my family and to the omnipresent God who has given me good health and strength all throughout my training. He just made all things possible.
To my professors at Malayan Colleges Laguna, Ms. Rhodora Austria, Ms. Fideliz Baylon, and Ms. Merle Ruiz. For their understanding, assistance, constant reminders and much needed motivation.
To the management of Conti’s Pastry Shop and Restaurant, for accepting me to become one of their trainees.
I am deeply grateful to Conti’s, Nuvali’s Restaurant Manager, Ms. Eirith “Ching” Mendoza and Assistant Restaurant Manager, Mr. Marlon Marquez. Their guidance, constructive comments and words of wisdom has been of great value on my training.
My warm thanks to Ms. Marilen Maghamil, Production Officer of Conti’s, for the great help and for untiringly giving me her kind advice and encouragement.
I also wish to convey my sincere thanks to Ms. Melody Tayag, Mr. Reginald Cruz, and Ms. Elizabeth Gilbano for giving me assistance and more knowledge about Conti’s during my six day stay at TON (Take-Out-Nook)/Dining.
Our Daily Bread book, that helped me to have a narrow understanding not just about working hard with passion but also about life in the real world. Everyday becomes a learning experience for me and these made me more mature.
During this training I have collaborated with many colleagues for whom I have great regard, and I wish to extend my warmest thanks to all the employees, staff and other OJT’s of Conti’s Pastry Shop and Restaurant, Nuvali. Especially to Ms. Roselyn Lada, Mr. Jeoffrey Cardano, Mr. Angel Mark Angelo Rase, and Ms. Raiza Cipriano, who taught me everything that I should learn in the cold kitchen. To Mr. Ryan Enriquez, Mr. Jesus Fernandez, and Mr. Jeffrey Ibarrientos, who never fail to entertain and remind me things that I should remember. To Ms. Janice Granado, Ms. Karen Aspacio, Ms. France de Castro, and Ms. Julie Balneg, who tried to find time to lecture me at TON. To Mr. Leo Malaiba, Mr. Carlos Fadera, Mr. Kevin Aguila, to Mr. Herald Damiao, and to the other kitchen, dining and TON employees for making my training even more enjoyable, informative, skill enhancing, and a much wonderful experience.
I, Jomalyn C. Yao, is deeply indebted to these people.