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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on the training of engineers and technicians; information exchange; trade accreditation services; quality control and testing of metal products; research and development; and business economics advisory services. During my On-the-Job Training (OJT) in MIRDC‚ I have discovered that MIRDC give services to the organization that needs a metalworking‚ metalcasting‚ heat treatment‚ analysis and testing‚ technical consultancy and industrial training. I have learned how the MIRDC gives internet connection
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the near future Chapter Four: Pertinent Documents • Furnished Copy of Memorandum of Agreement. • Waiver Form. • Training Schedule Form. • Daily Time Record. • Evaluation Forms. • Certificate of Completion. • Pictures/Documentation during OJT. • Curriculum Vitae. • JOURNAL. Chapter 1 Brief History/Background of the Company Company Profile Not long after‚ the 28 year old executive was for tunate to land a job online as a freelance website designer for two to three years
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DE LARA HARRY T. 04/ /13 GLOBE TELECOM ENGR. PINEDA Evaluation of OJT Experience Challenges A challenge is a general term referring to things that are imbued with a sense of difficulty and victory. Challenge is test of one’s abilities or resources in a demanding. And challenges are always present. During my on-the-job training‚ I met some challenges that push me to work much better. First is when one of my co-workers challenged me to
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FINALS Submitted by: COLIFLORES‚ LORRAINE B. BSTM 401 Submitted to: MS. CINDY SABADO MAY 29‚ 2013 20th Day (Wednesday) May 22‚ 2013 Today we go to work early; we just arrived at 9 am. We showed in the office for them to know that we come. After that we return‚ Jelly and I decided to buy in Chowking because we haven’t yet eat breakfast but before we go downstairs‚ we informed Ma’am Thea. When we bought food‚ we went back to the office. We saw Sir Ariel‚ he greeted us and asked if how are we. Sir
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this training‚ the students are able to understand more about their subjects after they had their OJT. They were able to gain new knowledge and skills in their OJT including planning skills‚ computer skills‚ time study and application of QC tools. Some of them were even taught to operate measuring equipments‚ testing machines and inspection tools. The results acquired on this study proved that having OJT as a part of the curriculum of BSIE fourth and fifth year students helps the students achieve further
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in the field of Food and Beverage Industry and to identify the needs‚ problems and issues with regards to its work environment. * To acquire knowledge and enhance the skills on the operational system in the Restaurant. * To procure information‚ familiarity‚ awareness in the restaurant in relation to the consistency in standards‚ service excellence‚ product knowledge‚ technical skills and values oriented with social responsibility. * To develop a greater understanding about career options
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8.0 Restaurant Trends Demographics Demographics are current statistical characteristics of a population. These types of data are used widely in sociology‚ public policy‚ and marketing. Commonly examined demographics include gender‚ race‚ age‚ disabilities‚ mobility‚ home ownership‚ employment status‚ and even location. Demographics changes will significantly affect restaurant design‚ as aging boomers enter an era of changing physical abilities and their offspring‚ alternately called the echo
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Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann‚ Chair BeomCheol (Peter) Kim Manisha Singal July 9‚ 2012 Blacksburg‚ Virginia Keywords: Service Quality‚ Restaurant Cleanliness‚ Culture Customer Perceptions of Restaurant Cleanliness:
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