I. INTRODUCTION
A. Name and General location
B. Hotel Philosophy
C. Ownership/Management
D. Organizational Chart
E. Facilities, no. of F&B outlets, name and type
II. DISCUSSION OF FINDINGS/ANALYSIS/RECOMMENDATIONS
A. Areas of concern
1) Organization Structure
2) Operation Systems and Procedures
3) Facilities, Equipment, etc.
4) Manpower – scheduling, work method, styles of communication
5) Work atmosphere, inter – personal relations lay-out, ventilation, color scheme of office.
6) Use of materials resources
7) Sanitation procedures/ practices
B. Strengths
C. Improvement Areas/Weaknesses
D. Recommendations
III. CONCLUSION
IV. BIBLIOGRAPHY
I. INTRODUCTION
Since Intramuros, Manila was designated as a world heritage site in 1995 by UNESCO; this historical place had no hotel facility built to international standards. Thus, deciding on the eventual use of the former Dona Concepcion Blanco Licaros Building offer it was sold to the Lyceum of the Philippines University – LPU in 2006 was not difficult. A hotel that would serve countless tourist who come to Intramuros on a daily basis, not to mention the hospitality requirements of the many establishment within its walls and surrounding environs while at the same time serving as a venue for the OJT needs of its hospitality and culinary students, was the logical and best use for the building.
Built in 1968, years before building heights in Intramuros were regulated by the law, the Dona Concepcion Blanco Licaros Building was home to the Home Savings Bank and offices of the various company of the former Central Bank Governor, Gregorio Licaros. It is the tallest edifice in the walled city, standing 9 stories high with commanding unobstructed views of the old city, Manila, the bay, the Makati skyline and the Sierra Madre Mountain to the east. While standing on the highest point of the building when he made an ocular inspection when the building was offered for sale, LPU President, Atty. Roberto P.
Bibliography: * Pergidon, G.P et al 2006. Food, water and environmental sanitation and safety for the Hospitality Industry and Institutions. V. PICTURES