OJT PORTFOLIO CDO FOODSPHERE INC. Submitted to: Prof. Ramos Submitted by: Garcia‚ Jonine A. BSEntrepreneurship 3C-Marketing ACKNOWLEDGEMENT PRELIMINARIES: Title Page …………………………………………………………………………………………………………………………. Acknowledgement ………………………………………………………………………………………………………….....ii Table of Contents ……………………………………………………………………………………………………………..iii I. COMPANY PROFILE * VISION AND MISSION * CORE VALUES‚ OBJECTIVES‚ PHILOSOPHIES (IF ANY) * HISTORICAL BACKGROUND * ORGANIZATIONAL
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Tamag‚ Vigan City COLLEGE OF COMMUNICATION AND INFORMATION TECHNOLOGY Terminal Report (June 2013) In partial fulfillment of the requirements for the degree Bachelor of Science in Computer Science. Submitted to: Mrs. MARIBEL T. TACLA OJT Coordinator Submitted by: JOVI-MARK S. RANIAGA BSCS III June 5‚ 2013 Table of Contents Chapter I: THE COMPANY a. History ……………………………………………………………………………………………………………………3 b. Mission‚ Goals and Strategies …………………………………………………………4
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Nervousness and shyness are always when it’s you’re first time. For many reason‚ and lot of stuff playing on my mind. Such‚ I do not know the people in the office; and I do not have any actual experience. That made me quiet at first. Trying to observe on how to get along with the employee. Later on‚ I found out that it wasn’t really difficult to mingle with the employee and to my co-trainee. In learned that most of them were jokers and they were so nice to trainee like me. As time goes by‚ the nervousness
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GCC Hospitality Industry April 13‚ 2011 TABLE OF CONTENTS 1 AT A GLANCE ........................................................................................................................................... 4 2 REPORT HIGHLIGHTS ............................................................................................................................. 5 2.1 2.2 2.3 2.4 Executive Summary ..................................................................................................
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an apprentice or as an intern would be considered on the job training. On the job training or OJT is one method by which students is given a chance to apply the technical skills‚ theories and computations that they’ve learned from the school. Colleges and universities require their students to undergo such training within the specific number of hours as part of the curriculum. For the students‚ an OJT or internship program provides opportunities to go through the actual methodologies of a specific
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KIIT School of Management Guideline for Writing an Executive Summary of On-Job-Training: An executive summary is a brief overview of a report designed to give readers a quick preview of its contents. Its purpose is to consolidate the principal points of a document in one place. After reading the summary‚ your audience should understand the main points you are making and your evidence for those points without having to read every part of your report in full. In your case‚ your executive summary
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interested in pursuing a career in the hospitality industry? Has this changed from the beginning of the class? Please respond to two of your classmates postings. Main posts I really learned lot of things from this class. Also‚ it has been helped me learn more things in the industry in the hospitality tourism‚ and leisure industry. I have gained some knowledge of the opportunities of career in the industry and I also gained some the skills from the hospitality‚ tourism‚ and leisure industry
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incident that may happen while I am on my way and from the training site and while I am in the actual performance of my duties and functions. 2. That I shall abide by the rules and regulations of the agency pertaining to the On-the-Job-Training (OJT). 3. That I shall perform any task assigned to me with care and diligence. 4. That I shall be held liable for any damage or destruction of property or injury on the third person which may happen during the course of my training caused by my unintentional
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Product Characteristics Types of Menus What is a “Menu”? A menu is a document used to inform guests what is available on offer‚ clearly. In other words it is a list of food & beverages available on sale. The list consists a description and the prices of such item offered. It is called a bill of fair in English and “Menu” in French. The variety in choice of Menus In smaller restaurants the choice of menu items offered is usually limited. Where as in high-class restaurants where the
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