Ojt Practicum free essay sample

On the job training (OJT) is one of the methods by which students are givenchances to apply the theories and computations that they have learned from theschool. It also helps the students to acquire relevant knowledge and skills byperforming in actual work setting. Colleges and Universities require their studentsto undergo such training within a specific number of hours as part of thecurriculum. For the students, an OJT or internship program provides opportunities togo through the actual methodologies of a specific job using the real tools, equipment and documents. In effect, the workplace become a developmentvenue for a student trainee to learn more about his chosen field and practicewhat he has learn from academy. On the other hand, an effective OJT program also benefits the companieswho accept trainees. First, OJT or intern provides additional manpower for alesser labor cost than a regular employee. Most of them are all eager to learn theropes, so chances are high that they will cooperate. We will write a custom essay sample on Ojt Practicum or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Employers can use this internship strategy as a method in recruiting newemployees. Since, the trainer or the supervisor can follow the trainees’ progress,he can gauge based on performance, behaviour and attitude if the trainee willmake a good recruit after the completion of his internship. OJT’s can bring fresh ideas into the organization. Given the opportunity to speak their minds freely and without fear, they may be able to contribute significantly in brainstorming sessions or research and eventually help improve the organizations productivity. While training the interns, employers are in factal so teaching their employees to process of guiding the trainees stretches their patience, develops teaching skills and makes them more sensitive to the mind-set of the younger generation. The course of supervision also teaches them how to share what they know and be receptive to questions. Hence, the internship also becomes an avenue in training for future managers of the company. Accommodating on-the-job trainees can truly be beneficial not only to the trainees but also to the companies that provide opportunities for this type of learning. There is wisdom in the front lines. Such training can be an investment that will be valuable to the company later on. This is also why trainees should take their internship seriously as it can become a powerful tool and possibly even a source of recommendation when they take that big lift from being students to career professional. Objectives: Acquire new knowledge and skills required in the practice of their profession. Discover God-given potentials, physically, mentally, morally and emotionally through familiarization of actual office practices and protocols. Experience and understand the operation of their field of specialization in preparation for them to face the world. Know the importance and advantages of working effectively and efficiently. Chapter II PROFILE OF SUBIC BAY METROPOLITAN AUTHORITY BRIEF HISTORY OF SBMA It was during the Spanish-American War in 1898 when the Americans took over Subic Bay. In 1942, the Japanese took over Subic Bay; and then the Americans retook it back 1945. When the Philippines which had been an American colony since 1898-become independent in 1947, the American retained the use of the facilities under the 1947 military based agreement. Between 1947 and 1992, the U. S navy operated Subic Naval Base, which become the business port in the pacific and was America’s largest naval installation outside the United State. Aside from naval Operation, the base was for the jungle and maritime operational training and when the recreational facilities were develop and enhanced. Subic became the premier Rest and Recreation destination in the Far East. In 1992 the base reverted to the Philippine government and conversion of the base into a free-port became a national priority program of the Philippine government. Under the Republic Act (RA) No. 722, otherwise known as the Bases Conversation and Development Act of 1992, two corporate bodies were created Bases Conversation Development Authority (BCDA) is the Government agency tasked to oversee the transformation of military bases. The Subic Bay Metropolitan Authority (SBMA) is the operating and implementing arm of the BCDA a developing the Subic Bay Freeport (SBF) into a self-sustaining industrial, commercial, and financial and investment centre for generating employment opportunities in and around the SBF. SUBIC INTERNATIONAL HOTEL Subic International Hotel Corporation is one of the largest hotel ideally located at the heart of the Subic Freeport Zone -the Philippines most promising investment area. For the well-travelled business executive, one can experience world-class amenities with the comfort of luxurious living as provided for by the hotels efficient and dedicated staff. For those who just wanted a home away from home, Subic International Hotel Corporation is the next best place one can ever be. In Asia’s newest leisure and investment zone, and be bewitching magic of Subic now begins at Subic International Hotel Corporation where people who believe that time money prefer to stay. The Subic International Hotel in Olongapo offers everything one would expect from this distinct brand of hotel and provides guests with an excellent feeling of comfort. A. CHECK IN Check in time is 2 o’clock pm and booking time is to the date specified, not through the next day. After the specified date of check out, please note that there is no concierge on the reception or check in the desk at the hotel. Each day based on the arrivals report that is generating, the front desk knows how many guests are due to check in. Each individual reservation is known in advance so the front desk should be able to manage what room are available. Coordinating the available rooms with each guest’s room preference is an important task. Room preference earlier are defined as the individual guests’ choice in room type configuration and designation. The process of matching room preferences to avail is called BLOCKING. The blocking is the process where a specific room is reserved for specific guests. The process of blocking these rooms each day may fall to a front office employee called room controller. The room’s controller uses the arrivals report and compares it to the hotels room inventory. The room’s controller must factor in room preferences as well as projected arrival times. Special requests such as cribs, roll away bed are also blocked in advanced as needed. The blocking of rooms applies to transient and group guests. VIP’s are designated by management, are those who are paying premium rates are usually given top priority. The room’s controllers must watch any rooms blocked that are in V/R status very carefully. Communication with the housekeeping department ensures the arriving guests are blocked into rooms that achieved V/R status prior to their arrival. B. CHECK OUT Before the guests leaves the room, a room attendant will check the amenities if there are losses and breakages inside the rooms and the keys must be surrendered to thefront office and the check-out time for this establishment was twelve noon. If there’s an extension happened for the check-out time, guests must have an additional payment and they wish to extend, they must inform the front office. For reporting a room status handled on a face to face basis in a hotel that does not use a property management system. The room attendant gave his/her individual report about the standing of rooms to the Front Office Staff. C. NIGHT AUDIT The night audit team’s primary responsibility is to verify the posting charges within the ledger. All transaction, including room rate, outlet or posting, banquet charges and other miscellaneous charges, must be posted correct order for the hotel to accurately report financial data. These verification processes vary primarily between manual and automatic posting environment. As had been reviewed, the night audit team cannot know the reservation on sales history involve in the creation or quotation of every room rate. The markets is assigned to each reservation as it made so that it can be properly verified to the market code is assigned within the PMS computer system, each of the standard will have a pre-arranged market code. Weekday / weekend rates Rack rates Corporate rates Volume account rates Government rates Seasonal rates AAA / AArp Industry rates Walk in rates Premium rates Advance purchase rates Package rates SUBIC INTERNATIONAL HOTEL VISION To be the premiere hotel along the Subic Bay Freeport Zone, where in unique Asian hospitality can be experienced by the guest. SUBIC INTERNATIONAL HOTEL MISSION STATEMENT Delighting guest by providing excellent quality customer service. OUR CORPORATE MISSION 1. To produce and sell room accommodations, food and beverages, entertainment, and other related services at a quality and price level appropriate to a five-star world class hotel serving up scale markets. 2. To establish a reputation and standing in the domestic and international travel and tourism market as a fine, high class, and high quality establishment. 3. To provide satisfying jobs and careers to its personnel, and†¦ 4. To earn a satisfactory rate of return to its stock-holders. HOUSE RULES In case of fire or medical emergency, dial â€Å"0† (zero) and inform the operator in the nature of emergency. In case of earthquake or fore situation, do not use the elevator. Each room has a detailed evacuation and floor plan posted behind the room door. Please be familiar yourself in evacuation procedures. Each room has provided with an individual sale. For safety purposes, please do not leave cash and valuable unattended. The hotel will not liable for any loses inside guest room. When leaving your room, please be ensure that your door has properly close. For security purposes and foe identification, please keep your key card in your possession at all times. The use of flat irons, burners and other cooking apparatus in the hotel guestroom is strictly prohibited. Smoking in bed is not allowed. Pets are not allowed in the hotel. In consideration to others, please refrain from making loud noise while inside your room and along the corridors. Check out time is 12:00 noon. In case of this time is inconvenient for you, kindly contact your front desk and every effort will be made to accommodate your request. Gambling within the hotel is strictly prohibited. DEPARTMENTS OF THE HOTEL HOUSEKEEPING Housekeeping is the department that deals essentially with cleanliness and all ancillary service attached to that. The standard plays an important role in the reputation of the hotels. One feels comfortable only in the environment which is clean and well ordered, so cleanliness is important for health foremost also for well-being. Accommodation in hotels tends to be the largest part of the hotel, it is the most revenue generating department, and the housekeeping department takes care of all rooms and the largest department in hotels. Housekeeping is the department determine to a large extent whether guests are happy during stay and in turn mankind they return to the hotel. The fine accommodation and service are provided to the guest so they are pleased with the hotel. The guest satisfaction is its primary object and the hygiene factor must always be present in the hotel. Housekeeping is said to turn a room when it go through the out of cleaning and preparing it for resale. Once a housekeeper is assigned to a section, he/she prepares the equipment needed to clean those rooms. Each housekeeper is assigned with a housekeeper caddie; a handheld carrying case that can be easily brought to guests’ room. It consists a glass cleaner, bathroom cleaner, multipurpose cleaner, bathroom amenities (shampoo, conditioner, soap, shower cup, etc. ) Housekeeping is responsible for restocking each caddie as needed; the housekeeper will place this caddie on a housekeeping cart. This cart is what will hold the towel, linens, glasses, vacuum, and miscellaneous items need to clean a guest’s room. The house person’s role is to support the housekeeper maintain the cleanliness of the guest hallway, vacuum the halls twice a day, empty ash urns as needed, ensure the room service trays are removed, light fixtures are dusted, elevators, entrances, and areas are clean. The lobby house person is the one who maintains the cleanliness of the hotel’s common areas; thus, vacuuming the carpets, polishing brasses, and buffing marbles are among his main tasks. Housekeeping Department and Front Office Department usually communicate about Room Status, the report on the availability of the rooms for immediate guests’ occupancy. Housekeeping room status can be described in the following communication terms: Vacant/Ready (VR): Available for sale. This is the only status that a room can be sold in Vacant/Clean (VC): The room has been cleaned by a housekeeper, but it has not been inspected yet by a supervisor or manager to ensure that it is V/R. Vacant/Maintenance (VM): A room has been taken out of inventory for a specified reason, normally to allow repairs to take place. Occupied/Dirty (OD): A guest is occupying the room, but it has not yet been serviced by housekeeping since the previous night. Occupied/Clean (OC): Room is occupied and has been serviced by housekeeping. Out of Order (OOO): Room is not available for occupancy because of mechanical malfunction. SALES AND MARKETING The Sales and Marketing department is supervised by the corporate Director of Sales Marketing. It guides the development and implementation of Marketing Plan. The department that coordinates advertising and marketing coordinates attendance at appropriate trade shows and share costs with participating hotels. It provides sales and marketing training at regular sales meetings and Annual Hospitality Conference, provide tools and systems for effective tracking and implementation of programs, review and approve specific marketing strategies, programs, and print materials (brochures, ads, flyers, etc. ) Sales and Marketingcorporate review of monthly sales reports. Provide sales leads to the hotels through programs; assist in recruiting, interviewing, developing, and hiring of sales staff. The sales and marketing department relies on the front office to provide data on guests’ histories details concerning each guest’s visit. Some of the information gathered is based on zip code, frequency of visits, corporate affiliation, special needs, and reservation for sleeping rooms. It is the front office’ job to make a good first impression on the public to relay messages and to meet the requests of the guest who are using the hotel for meetings, seminars, and banquets. The guest’s history is a valuable response for marketing and sales, which use as the guest registration information to target marketing campaign, develop promotions, prepare mailing labels, and select appropriate advertising media. The front office staff must make every effort to keep this database current and accurate. The process of completing the special function (such a wedding reception, convention, and seminar) depends on the availability of sleeping room for guest. The marketing and sales executives may have to check the lists of available rooms three to six months in the future to be sure the hotel can accommodate the expected number of guests. A database of available room is maintained in the property management system by the front office. The first guest contact with the marketing and sales department is usually through the hotel’s switchboard. A competent switchboard operator who is friendly and knowledgeable about hotel operations and personnel will make a good first impression, conveying to the perspective client that this hotel is competent. When the guest finally arrives for the function, the first contact with the hotel is usually through the office staff. The front office manager determines which banquet supervisor is in charge and communicates that information to the desk clerk on duty to demonstrate to the public that this hotel is dedicated to provide hospitality. ACCOUNTING Front Office is the heart of the hotel wherein they are also responsible on account receivable during the business of the hotel which this account are being audited from the auditor. Cashier manages conversation with confidentiality of information acquired during the course of performing professional services and should not use nor disclose any information without proper and specific authority or unless there is a legal or professional right or duties to be disclosed. HUMAN RESOURCE DEVELOPMENT OFFICE Human Resource Department is responsible for hiring applicant and responsible for the rules and regulations of the hotel. The policies are made by the Human Resource or the company itself. Suspension without pay depends on the policies given. The Training Policies are pre-payment, payment and cancellation policies. ENGINEERING Engineering is responsible for all equipment efficiency, routine checks and repairs and also generates useful waste such as eliminated equipment. Engineering is the application of scientific, economic, social, and practical knowledge in order to design, build, maintain, and improve structures, machines, devices, systems, materials and processes. It may encompass using insights to conceive, model and scale an appropriate solution to a problem or objective. The discipline of engineering is extremely broad, and encompasses a range of more specialized fields of engineering, each with a more specific emphasis on particular areas of technology and types of application. Engineering Department handles the guest complaints and defective equipment in the hotel immediately as soon as they get a call from a guest. SECURITY The hotel employed numbers of security guards and assigned their respective areas and two shift schedules twenty four hours a day prior to the monitoring of the security officer in charge and the duty manager to maintain the safety of the areas, property and specially the guests. They also have CCTV cameras installed in the different public areas for monitoring. RESTAURANT PHASE All menus communicated to kitchen personnel must undergo to the Chief Chef through the kitchen personnel so that they can easily prepare the needed ingredient and are how the preparation was made. They determine prices to the cashier or the cost control personnel through costing and they have standardized recipe for the guests. They do planning through cycle. 1. FOOD AND BEVERAGE CONTROL Food and Beverage control gives the manager a better idea of the flow of the restaurant and enables to plan cash flow and stock control effectively. It provides the chef a more structured way of planning menus, taking into account nutritional and financial consideration. This helps the manager understand which the most profitable items are. Proper Food and Beverage control system helps the manager have intelligent decisions and it helps cut the overall cost of sale for an establishment to maintain profit. 2. PREPARATION OF FOOD Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Customers now expect and demand consistent, quality products. Ripe ideas are dedicated to developing new products for you while developing the best food preparation procedures that meet your standards and the expectations of your customer. 3. BREAD AND DESSERTS All Bread and Desserts offered by the hotel were being ordered from the bakeshop owned by the company and were being prepared the day before the service. They utilized left over storing properly and used it for the day operation. 4. BEVERAGE Coffee and Tea are made every morning and prepared before the guest. It is being prepared through the use of coffee maker and a tea pot to conserve the hotness of the coffee tea. 5. BAR AIDS Foods are arranged on the plate with appropriate dish used and depending on the recipe or food ingredients used. FOOD DISTRIBUTION 1. Buffet Service is a style of serving where food or beverages or both are placed on a table and the customers serve themselves. The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, such as business conventions or large parties. 2. Table Service -the presentation of food to patrons by waiters, or the place settings present on each table. Restaurants without either are usually referred to as â€Å"counter service† establishments. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided. HOTEL ACCOMMODATION IN SUBIC INTERNATIONAL HOTEL The hotel had a wide range of guest rooms to suit the requirements of any weary traveller world class buildings namely ALPHA, BRAVO, and DELTA. All deluxe air conditioned rooms with guest settles back at the end of the day in style. ALPHA This is the first building of Subic International Hotel Corporation. It gives you a panoramic view of Olongapo City’s rolling terrain. BRAVO This is the main building of Subic International Hotel Corporation. It allows its valued guests to wallow in the luxurious comforts of its 132 first class rooms and suites. All in all a 287 Guest Rooms exuding the same warm hospitality one expects from a World class Hotel. DELTA A pleasant hotel with 67 superior rooms and all bedrooms of DELTA are ensured with modern safety devices automatic door locks and smoke detectors. Corporate of GIT Room Rate min. of 10-20 rooms BRAVODELTA Single Occupancy P1,600 net/personP2,800 net/person Twin OccupancyP800 net/personP1,400 net/person Triple OccupancyP650 net/personP1,200 net/person Quadruple OccupancyP500 net/personP1,100 net/person GOVERNMENT OF GIT 2 ROOM RATE (MIN. OF 21 ROOMS OR MORE NIGHTS) BRAVODELTA Single Occupancy P 1,400 net/personP 2,600 net/person Twin OccupancyP 700 net/personP 1,300 net/person Triple OccupancyP 600 net/personP 1,100 net/person Quadruple OccupancyP 500 net/personP 1,000 net/person ROOM COST Bravo Building Room Category Single Twin Triple Quadruple Suite Room P 601. 97 P 616. 71 P 716. 36 P 816. 11 Delta Building Room Category Single Twin Triple Quadruple Superior Room P 835. 77 P 851. 77 P 935. 92 P 1,021. 76 Suite Room P 898. 41 P 912. 72 P 991. 53 P 1,070. 34 ROOM CONFIGURATION ALPHA BUILDING 1ST floor-22 offices 2nd floor-19 rooms 3rd floor-12 rooms 4th floor-21 rooms BRAVO BUILDING 130 deluxe rooms 6 suite rooms 1st floor-9 rooms 2nd floor-31 rooms 3rd floor-34 rooms 4th floor-34 rooms 5th floor-34 rooms DELTA BUILDING 4 suite rooms 10 king size 52 superior rooms 1st floor-20 rooms 2nd floor-22 rooms 3rd floor-24 rooms RESTAURANT ACCOMMODATION AT SUBIC INTERNATIONAL HOTEL CORPORATION Golden Dragon Restaurant The oriental setting sets the mood for array of exotic dishes to satisfy the gustatory cravings for authentic Chinese dishes at the Golden Dragon Restaurant. The spacious dining rooms make way for large banquets and business gatherings. Small groups may also avail of private dining in style. Cafe Subic Cafe Subic opens 24 hours a day. A perfect venue for meals and it is conveniently situated at the lobby of the building where guests are served with superb breakfast amidst casual elegance. Terrace Cafe It serves light meals and international dishes. It is located at the lobby level of Delta Building. Golden Tea House It serves different kind of Chinese Cuisine dishes. All for affordable prices and it is located beside the Golden Dragon Restaurant. ONLINE RESERVATION OF SUBIC INTERNATIONAL HOTEL CORPORATION ONLINE RESERVATION NAME E-MAIL TELEPHONE ARRIVAL DATE DEPARTURE ACCOMMODATION NUMBER OF ROOM MODE OF PAYMENT FACILITIES BUSINESS CENTERS The presence of e-mail, internet, machines, computers, photocopy machine at the Business Center and to the efficiency personal secretary to provide fast and accurate secretary services for the business executive whose business transact needs to be fast, responsive and agile at the Zone. HEALTH CLUB Building CHARLIE houses the Health Club, a fully-equipped modern health sanctuary where indoor inclined health buffs face a challenging performance at the mini gym. The massage cum-beauty parlours complete the brief sojourn of every guest after a therapeutic massage. After a busy day, relax and let our professionally trained masseuse take care of those muscles at the Hotel Health Club. Avail of the Hi-Tech exercise machines. VIDEOKE Right beside the Health Club is the Videoke Club. For more fun to cap the day’s excitement is the Videoke Club, designed exclusively to accommodate a gathering of at least 30 persons in any of its 12 soundproof private rooms. Sing your heart away with its wide selection of your favourite English, Filipino, Japanese and Korean songs. SWIMMING POOL Enjoy and Relax in our Olympic size swimming pool located outside the Delta Function Hall. Chapter III NARRATION OF EXPERIENCE November 24-30 After a long trip, the trainees arrived at Subic International Hotel at 10:00 in the morning, they just rest that day. November 25  ­Ã¢â‚¬â€œ The traineeswent to DOLE (Department of Labor and Employment) for their orientation with them, and also they submitted their resumes and waivers. After that they held back to the hotel. The next day, they reported at the hotel for their orientation. On that day also, they told them if where is their assigned area. They orient them about the Do’s and the Don’ts of the Hotel. November 27 – Finally, the trainee started her duty. She was assigned at the kitchen, Cafe Subic Kitchen specifically. Chef Irene oriented her about Cafe Subic Kitchen. She passed her Daily Time Record. And after that, they immediately assigned her to their areas. The trainee chopped vegetables for the Function that day. Chef Ed taught her on what is the proper way of chopping. This week had been very exhausting yet enjoy week for her. December 1 – 4 There’s no function in this days. The trainee together with her co-trainees just helped Chef Mark, the Cook of the Hotel and Sir Chito, the Butcher of the Hotel prepare the orders for the guest’s breakfast and also lunch. The trainees also washed some dishes. And when they have nothing to do, they are familiarizing the equipment and utensils in the kitchen according to their use. December 5–10 In this week, the trainees and all the staff of the Bravo Building transferred at the Terrace Cafe Kitchen for the reason that that there was no guest at the Bravo Building. The trainee and her co-trainees dressed the shrimp for tempura. The trainee is the one who cooked the tempura for the function in that day. (DENR Group) The next days was just an ordinary day for the trainees. They just helped the Cook’s in preparing the orders of the guest’s, and sometimes they clean the kitchen. Their 5 days stay at the Terrace Cafe Kitchen, the trainee must say that they all enjoyed their stay there even if it’s a little bit boring and also tiring. The people in the Terrace Cafe Kitchen was nice. December 11 15 And the staff of the kitchen and the trainees are back to the Cafe Subic Kitchen. Everyone’s saying, â€Å"It’s really good to be back! † Same routine, the trainees helped Chef Mark and Sir Chito together with Chef Irene to prepare for the orders of the guest’s. Chopped vegetables and ingredients for the Function and after preparing, the trainees we’re assigned to the Golden Dragon Restaurant where in there is the venue of the Function. They served food. It was a Managed Buffet. December 16 – 22 Common routine, prepare breakfast for the guest’s, helped Sir Allan, the steward to washed dishes. December 22 – The Juken Christmas Party Everybody is so busy this day because of the Juken Christmas Party. 500 expected guests, and the trainee was assigned to sliced tomato and cucumber. The trainees must make 1,500 pieces of it. They count up to 1,500 pieces chopped tomato and cucumber! 😀 However, they enjoyed doing it. At night, they go to the Golden Dragon Restaurant for plating. Pressure is in the air! 😀 They need to finish plating as soon as possible. Haggard, so tiring but definitely so enjoyable. ? January 2 – 8 The trainee’s assignment area was not in the kitchen anymore. She was assigned at the Housekeeping Department. Everybody says that in this Department, the worked there is hard and very tiring. Ma’am Danila, the supervisor and Ma’am Myrna, the assistant supervisor oriented the trainees about Housekeeping Department. First day in Housekeeping, the trainees are assigned to sweep the front of the Bravo Building. After sweeping, they proceed to the Hotel. Ma’am Melody is their Room Attendant that day. They cleaned rooms, they have also Make-Up Room that day. Same routine has done in the remaining days. Sweep at the Front of Bravo Building then proceed to Housekeeping Office and report to the assigned Room Attendant. They are also assigned at the Charlie Building to clean. Cleaned the walls, while cleaning, the trainees are singing so that they will not be able feel the stressed. ? January 9 – 11 As Chef Irene requested, the trainees was assigned to the kitchen to help them clean because in this week, there was an inspection conducted by Ecology. They scrub the floor, dust all the equipment’s, utensils and washed dishes. Same routine was done during the next days. January 12 – 14 Back to Housekeeping Department. The trainee’s last 3 days of duty. Supposedly, her last day of duty is January 19 but unfortunately the trainee got sick so she’s not able to finish her duty. Still, thank you for Ma’am Danila for her consideration. Anyway, the last 3 days of the trainee in Housekeeping, they cleaned rooms, vacuumed the carpet, cleaned the CR and also did dusting. It’s so sad to leave Subic International Hotel Corporation. The two months staying of the trainees was a one of a kind experience. It’s time to face the new chapter of their life. Thank you to Subic International Hotel Corporation Staff for the teachings. _END OF DUTY_ Chapter IV SUMMARY, CONCLUSIONS AND RECCOMMENDATIONS SUMMARY The trainee conducted her On-the-Job training at Subic International Hotel Corporation wherein all the skills and techniques she learned in the Hospitality Industry Management course was applied here. This narrative report is a summary of all the experiences and undertakings during the six hundred hours (600) the trainee spent at the different departments of the hotel where she was assigned. The trainee learned different techniques and new trends about Hospitality Industry Management. During her training, the trainee became more independent in many ways. After a period of two months of activities full of sacrifices and challenges in her OJT. The trainee completed her training which will be forever part of her life. CONCLUSIONS The student trainee therefore concludes that courtesy is necessary to communicate with various people. She learned about the different tasks and responsibilities to be undertaken on her chosen career. The trainee must stretch her abilities and her positive personality to deal with the people in the Hospitality Industry. She realized her essence as a person who works in the world of Hospitality Industry, which the work of Hospitality Industry is to give service to people with enthusiasm and positive vibes not only for the guests’ satisfaction but for your satisfaction as the one who gives the service. The author is now ready for employment and also to enter into business world someday to apply what she learned in school and during her On-the-Job Training. RECOMMENDATIONS After two-month of undergoing training, hereunder are the following recommendations: 1. The trainees should have the patience, independence and courage to face life alone being away from home. 2. The trainees should have enough money to spend during the training. 3. The trainees should be knowledgeable in the works offered in the Industry and should have the patience in everything they do. 4. The Administration should have a report about the training place to check and see to it that the place where a st