As an OJT practicumer I learned lots of knowledge by doing my assigned task. I was assigned in Concierge Department‚ in Concierge Department we are responsible in taking care of the baggage and other things of our guest. In 38 days of staying and having an OJT in Mariott Hotel and Resorts‚ I learned the importance of great impression. Because in our industry which is the Tourism Industry‚ our impression to our guest is very important. Just “show simple smile‚ be friendly and approachable with them
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Studies Department of Management Luzon Development Bank In Biñan OJT Report In partial fulfillment of the requirements for the degree of Bachelor of Science in Business Management (Major in Marketing Management) Aldrin P. Rodriguez September 1‚ 2014 Table of Contents OJT REPORT Chapter 1: Company Profile 1 Company Background 1 Mission/Vision and Values 4 Company Specific Activity 5 Chapter 2: Summary of OJT Activities 8 What Influences Consumer Behavior? 8 Chapter 2: Recommendation
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BURGOO AMERICAN BAR & RESTAURANT SM Marikina 2nd floor A POST ON-THE-JOB TRAINING REPORT Presented to Hospitality and Tourism Management In Partial Fulfillment Of the Requirements In Bachelor of Science in Hotel and Restaurant Management Submitted to: YOLANDA NOLASCO Submitted by: CEDIERICK V. TAMAYO School Year 2013 - 2014 BURGOO AMERICAN BAR & RESTAURANT TABLE OF CONTENTS I. RESUME II. SELF-ASSESSMENT REPORT III. INTRODUCTION
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how to do the work through hands-on experience. This is in contrast to skill formation that is purely cognitive or perceptual. (Cyprus‚ 2012) OJT generally gives the trainee the opportunity to work in the same place and with the same equipment that will be used regularly which can make it an efficient approach to learn new things. Significance of the OJT On-the-Job Trainings were made for students therefore they are the very first beneficiary of this program. On-the-Job Training background
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A joint is the location at which two or more bones connect.[1] They are constructed to allow movement (except for skull bones) and provide mechanical support‚ and are classified structurally and functionally.[2 - ------------------------------------------------- Classification Depiction of an intervertebral disk‚ a cartilaginous joint. Diagram of a synovial (diarthrosis) joint. Joints are mainly classified structurally and functionally. Structural classification is determined by how the
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TECHNOLOGICAL INSTITUTE OF THE PHILIPPINES ON-THE-JOB TRAINING / PRACTICUM WEEKLY REPORT Name of Student Trainee: John Patrick R. De Mesa Name of Company: Department of Environment and Natural Resources - FMB DAILY WORK ACTIVITIES Week 1 |DAY |DATE |DAILY ACCOMPLISHMENTS |NO. OF WORKING | | | |
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of Contents Company Profile………………………………………………………1 Introduction…………………………………………………….1 The Company………………………………………………….2 Overview of the Products……………………………………..3 Detailed Description of Work…………………………………………5 Chemical Analysis Group……………………………………..5 OJT Trainee Tasks…………………………………………….5 Testing Capabilities…………………………………………....5 CAG Activities…………………………………………………11 Incoming Inspection…………………………………..11 In-Process Monitoring………………………………..15 Qualification of New Chemicals…………………….17 Failure Analysis………………………………………18
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A HOTEL PRACTICUM REPORT ON HOTEL KIMIKARLAI @ REMEDIOS RESTAURANT Arellano Extension‚ Ugac Sur Tuguegarao City May 04‚2013 In Partial Fulfillment of the Requirements HIM71 HOTEL PRACTICUM (OJT) For the Degree BACHELOR OF SCIENCE IN HOSPITALITY INDUSTRY MANAGEMENT Cagayan State University Andrews Campus‚ Caritan Tuguegarao
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specializing in hotel management. First two semesters completed with good grades. Second year (third semester) starts September 2007 and includes an internship 4th semester and a final exam project relating to the company in which the internship took place. The final exam is in June 2008. 2005: Military service: The Civil Defence Force‚ Bornholm 2004: A-level (Studenter-eksamen) in Math and science from Østre Borgerdyd Gymnasium‚ Copenhagen Practical experience 2006 - Ascot Hotel‚Copenhagen
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A Business Plan On Lemonade Restaurant (It’s more than just a food) Project Concept A Brief Description about the Hotel Our project concept was started with an idea on how if we provide healthy and organic food to the customers for whom we thought of utilizing our own placed farm in the Gujarat itself. As Agriculture is growing in our part of Gujarat we noticed high enrichment on the growing vegetables and spices from our field of farm. Our vision is to provide a healthy and organic food
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