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Mariel S. Rabutan completed her On-the-Job Training at Palma’s Del Sol Resort in the Food and Beverage department from April 3 to April 11. She assisted in food preparation, observed strengths in team collaboration and cleanliness, but noted weaknesses such as a shortage of utensils and cleanliness issues that affected service quality. Her experiences highlighted the importance of adaptability, time management, and effective communication in the food and beverage industry.

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15 views2 pages

Copy1 Learning Journal

Mariel S. Rabutan completed her On-the-Job Training at Palma’s Del Sol Resort in the Food and Beverage department from April 3 to April 11. She assisted in food preparation, observed strengths in team collaboration and cleanliness, but noted weaknesses such as a shortage of utensils and cleanliness issues that affected service quality. Her experiences highlighted the importance of adaptability, time management, and effective communication in the food and beverage industry.

Uploaded by

itsyel42
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Republic of the Philippines

CAVITE STATE UNIVERSITY


Don Severino de las Alas Campus
Indang, Cavite
www.cvsu.edu.ph

COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

PRACTICUM LEARNING JOURNAL

Name: Mariel S. Rabutan Course: BS Hospitality Management


Establishment and Department Assigned: Palma’s Del Sol Resort / Food and Beverage
Inclusive Dates of Training: Start: April 3 End: April 11

Instruction: Using the form below, indicate your specific assigned tasks in the
department, your observed strengths and weaknesses, problems encountered and
learning experiences.

In my last week of my On-the-Job Training, I was assigned to the Food


and Beverage department, I assisted in food preparation, including
In this department, I am
chopping vegetables and arranged the dessert, and participated in
assigned to do the
plating dishes during meal services. Operating kitchen appliances like
following tasks:
mixers and slicers became part of my routine, and I ensured cleanliness
and hygiene standards were upheld in the kitchen area.

I observed that the strengths of the department stands out for its
commitment to delivering exceptional dining experiences. The team
Observed strengths of demonstrates excellent collaboration, ensuring seamless service during
the Department peak hours. The department maintains high standards of cleanliness
and organization, contributing to a safe and pleasant dining
atmosphere.

However, I observed certain weaknesses and encountered challenges


during my training. One significant issue was the shortage of utensils,
Observed weaknesses
which often led to delays in food preparation and service. This shortage
of the Department
not only slowed down operations but also occasionally compromised
the quality of service provided to customers.

Problems Encountered Lack of cleanliness in some areas of the kitchen, posing potential health
( if, any) risks and affecting the overall hygiene standards of the establishment.
These experiences taught me the importance of adaptability, attention
to detail, and proactive problem-solving. I learned to manage time
effectively, prioritize tasks, and communicate efficiently with team
Learning Experience/s
members to overcome challenges. Reflecting on this period, I recognize
the growth in my confidence and a deeper appreciation for the
intricacies of the food and beverage industry.

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