Practicum: the Guest and Dining Area
PRACTICUM REPORT
On
CHOWKING
3RD Floor 186 Food Court. Soler, Recto Sta Elena.
April 16, 2013 – May 13, 2014
In partial fulfillment of the requirements for the course
HRM – RESTAURANT PRACTICUM
The University of Manila
College of Hotel and Restaurant Management
Samploc, Manila
Submitted to:
BENJAMIN S. JARAMILLA
Submitted by:
ELDRYN D. CABAL
1925 F. Varona St. Tondo Manila
Submitted on:
MAY 2014
Table of Content
I. Introduction
a. Name and General location
b. Objective /Hotel/Restaurant’s Philosophy
c. Ownership/Management
d. Organizational Chart
e. Facilities No. of F & B outlets
f. Outstanding Characteristics of the establishment II. Discussion of Findings/Analysis/
Recommendation
a. Area of Concern a 1) Organization Structure a 2) Operation system and Procedures a 3) Facilities, Equipment, etc a 4) Manpower – Scheduling work method style of communication a 5) Work atmosphere inter personal relations layout ventilation, color scheme of office a 6) Use of material resources a 7) Sanitation on procedures/practices a 8) Strengths a 9) Improvement Area/Weaknesses a 10) Recommendation III. Conclusion
I. INTRODUCTION
A. Name And General Location
Chowking located at 3rd floor 168 Mall, Soler Recto.
Location Map of Chowking
B. Objective/hotel/restaurant philosophy
Our Vision Statement
We will be one of the top 3 oriental QSR brand in the world by 2020 Our Mission statement
To serve great tasting food bringing the joy of eating to everyone. Our philosophy
To consistently serve steaming hot devious food in five minute or less with a smile, in a clean looking and clean smelling sore.
` C. Ownersihp/Management Fresh and famous inc, company D.
II DISCUSSIONOF FINDINGS/ANALYSIS/RECOMMNEDAION
* AREA OF CONERN (General)
1) Oraganization structure. there 5 waiter/food server in chowking headed by
On
CHOWKING
3RD Floor 186 Food Court. Soler, Recto Sta Elena.
April 16, 2013 – May 13, 2014
In partial fulfillment of the requirements for the course
HRM – RESTAURANT PRACTICUM
The University of Manila
College of Hotel and Restaurant Management
Samploc, Manila
Submitted to:
BENJAMIN S. JARAMILLA
Submitted by:
ELDRYN D. CABAL
1925 F. Varona St. Tondo Manila
Submitted on:
MAY 2014
Table of Content
I. Introduction
a. Name and General location
b. Objective /Hotel/Restaurant’s Philosophy
c. Ownership/Management
d. Organizational Chart
e. Facilities No. of F & B outlets
f. Outstanding Characteristics of the establishment II. Discussion of Findings/Analysis/
Recommendation
a. Area of Concern a 1) Organization Structure a 2) Operation system and Procedures a 3) Facilities, Equipment, etc a 4) Manpower – Scheduling work method style of communication a 5) Work atmosphere inter personal relations layout ventilation, color scheme of office a 6) Use of material resources a 7) Sanitation on procedures/practices a 8) Strengths a 9) Improvement Area/Weaknesses a 10) Recommendation III. Conclusion
I. INTRODUCTION
A. Name And General Location
Chowking located at 3rd floor 168 Mall, Soler Recto.
Location Map of Chowking
B. Objective/hotel/restaurant philosophy
Our Vision Statement
We will be one of the top 3 oriental QSR brand in the world by 2020 Our Mission statement
To serve great tasting food bringing the joy of eating to everyone. Our philosophy
To consistently serve steaming hot devious food in five minute or less with a smile, in a clean looking and clean smelling sore.
` C. Ownersihp/Management Fresh and famous inc, company D.
II DISCUSSIONOF FINDINGS/ANALYSIS/RECOMMNEDAION
* AREA OF CONERN (General)
1) Oraganization structure. there 5 waiter/food server in chowking headed by