Prac Report,,,

La CoNSOLACION UNIVERSITY PHILIPPINES COLLEGE OF HOSPITALITY MANAGEMENT MALOLOSCITY, BULACAN

PRACTICUM REPORT PRACTICUM 1 – IN

PRESENTED TO: Mrs. Melody T. Sanchez Practicum Coordinator

In Partial Fulfillment of the Requirement in the Degree of  Bachelor of Science in Hospitality Management, Major in Hotel  And Restaurant Management Management

PRESENTED BY: Bianca Marie L. Simbulan BSTM-2

Summer S.Y 2012 – 2013

Table of Contents

I.

 Acknowledgement

II.

Introduction

III.

Practicum Site - BarCIE

 A. History of the Establishment 1. Map of the Establishment B. Mission C.  Vision (Guiding Principles) D. Organizational Chart E. Different Department/ Areas of the Center 1. Front Office Department 1.1Supervisor 1.1 Supervisor 1.2Description 1.2 Description of the Department 1.3Department 1.3 Department Role on Training 1.4Front 1.4 Front Office Policies and Procedures 1.4.1 Doorman’s Duties 1.4.2 Telephone Operators Function 1.4.3 Receptionist 2. Food and Beverages Department 2.1Supervisor 2.1 Supervisor 2.2Description 2.2 Description of the Department 2.3Department 2.3 Department Role on Training

2.4 Food and Beverage Policies and Procedures 2.4.1 Function/ Events of the Center 2.4.2 Function Hall/ Areas/ Facilities 2.4.3 Equipments 2.4.4 Trainees position During Function 3. Housekeeping Department 3.1Supervisor 3.1 Supervisor 3.2 Description of the Department 3.3Department 3.3 Department Role on Training 3.4Housekeeping 3.4 Housekeeping Policies and Procedures 3.4.1 Entering the Guestroom 3.4.2 Cleaning the Bedroom 3.4.3 Cleaning the Bathroom F. Other Updated information 1. Rates 1.1 BarCIE Rates 1.2 Long Term Residents Room Rates 1.3 Transient Rates 2. Promos and Packages 2.1 Wedding Package 2.2 Debut Package 2.3 Seminar Package

E. Brochure IV.

Practicum Experience  A. B. C. D. E. F. G. H.

Trainees Information Sheet Recommendation Letter Reply Slip Practicum Coordinator Student Agreement Form Narrative Report Photocopy of time Cad Documentation Evaluation 1. Trainee’s Performance Evaluation 2. Practicum Site and Supervisor Evaluation I. Certification

 V.

 Appendices Different Forms Being Used per Department  A. Front Office B. Housekeeping C. Food and Beverages

 VI.

Job Application Letter

 VII.

Resume

 Acknowledgement  Acknowledgement First of all I would like to Praise and thank Almighty God who guided me throughout this practicum in BarCIE. Because of him I have the courage cou rage and strength that I need for the entire enti re days of my practicum. Secondly to my Family who supports me all the way specially my Parents who have been love and care for me. For the support and understanding that we deserve to reach everything in life. Ms. Melody Sanchez, our practicum coordinator who disciplined us and guided us so we could stick to the rules and regulations of BarCIE. She always motivates us and recognizes our efforts. Without her this on the job training would not be complete. Ms. Fronda, our dean in Hospitality Management for providing us all the tools that we need in our training to have a better performance and sharing all her knowledge to be more familiarize in our course. My gratitude to the General Manager of BarCIE International Center, Mr. Edmar  Abella for giving us the opportunity to develop develop our own skills and exposed us to different activities Ms. Jennilyn Lagman and Ms. Analiza Tolentino a mentor, who teaches and guides us in our practirum. Being one of us whenever we don’t have much co practicumers.

Manong Noy, Manang Mila and Manang Troops for teaching us how to be a good and responsible housekeeper and being a good mentor at the same time. For showing us the proper techniques in Bed making, sweeping and mopping the floor, cleaning the Bathroom and mirrors. We learned a lot from them and we are really thankful because of them. Lastly to my Classmates, Friends and co –practicumers thank you for the bonding moment we had while accomplishing our task and they made my on the job training a happy and unforgettable one and with all of these persons my training wouldn’t be successful and I know it would be very fruitful and serves as the foundation and stepping stone for me in the near future.

Introduction The program requires students to complete 300 hours of training at BarCIE international Center to approved professional work and experience. Practicums are common for education and social work majors. It prepares students for their practicum as they learn about service delivery and the strategies to make the practicum successful one. It also explores motivational aspects and inclusive teaming. It is a college course often in a specialized field of study that is designed to give students supervised practical application of a previously studied theory. The process for education and social work majors. The process resembles an internship. Internship may be a part-time or full time, typically they are part-time during the university year and full time in the summer. An internship may be paid or unpaid or partially paid. Internship in non-profit organization such as charities and thin tanks are often unpaid volunteer practicum. Practicum is an act of increasing knowledge and skills skil ls of an employee for doing a particular job and may also serve as the key for the students to realize in which field they really excel in or which fields they are really interested with so during the process can really nurture it. To have a successful OJT program, supervisions need to assign a leader to each employee involved in OJT, it is the responsibility of the leader to plan training carefully and conduct effectively.

Practicum Site

History of BARCIE

BarCIE BarCIE International Center was conceptualized by its President-Emeritus, Sr. Carmeli Marie Catan, OSA, through the collaborative effort of the Vice President. It started in the year, 1998 in the month of January. Because of the increasing number of  BSHRM (Bachelor of Science in Hotel and Restaurant Management) and BST (Bachelor of Science in Tourism) students enrolling in the said program, the idea came out of  building such, the InternationalCenter. The main purpose of the establishment is to be the center for practicum and training of the said students. The construction of the InternationalCenter started in the year 1998 by Architect Thomas Morallo, and partially finished by September S eptember 1999 and was blessed, July 15, 2000. It was named BarCIE International Center. The Center of Bulacan hospitality opened its door in July, 2000 in a place where we could fittingly call as the place and center of excellence. A place and a center of excellence because students would be more and more inclined and very much particular with the new trends tren ds and ways of  what a center/hotel is. Instead of going to Manila to look for a place where, their knowledge would be enhancing in the field of hospitality industry, BarCIE International Center would be there for their practical learning. In name it is called BarCIE International Center but in design, however, it is uniquely Filipino. The InternationalCenter is a product which boasts of an architectural style, touched with the exotic influence influen ce of Filipino Hotel structures based in Metro Manila. Owned and operated by the University of Regina Carmeli through its Barasoain Center for Innovative Education (BarCIE), BarCIE International Center is the latest investment of the University in human resource development. The facility is envisioned to complement the development of the province for education, culture, industry, public governance and commerce. Designed as an all-around convention venue, check-in hotel for local and international guests and students campus based residence. It has 88 rooms tastefully appointed with distinctive Philippine crafted furniture and décor, all for the guest's comfort. Its facilities also include state of the art convention equipment and furnishings. Finally, Fi nally, a tennis courts was constructed to complement the general appeal of the center.

Map of the Establishment

MISSION In a rapidly changing and highly competitive environment, the Center endeavors: 

To provide its clientele affordable state of the art facilities and services focusing on Filipino culture and tradition as medium; and



Generate and make available relevant, responsive, high quality and transformative learning procedures that could assist practicum students acquire and use competitive knowledge, skills, attitudes, values and abilities to sustain individual and collective productivity.

 VISION To provide world-class facilities and services for local and international clientele and ensure that the Hotel and Restaurant Management and Tourism students of the La consolacion University Philippines are professionally trained to become competent individuals capable of furthering social transformation in a Christ-centered, nationalist environment

Organizational Chart of BarCIE

Organizational Chart BarCIE International Center

URC PRESIDENT Sr. EdithaZerna OSA

GENERAL MANAGER BARCIE INTERNATIONAL CENTER Mr. EdmarAbella

URC FINANCE DEPARTMENT Mrs. Marissa Ventura

FOOD & BEVERAG E DEPT. Ms.  AnalizaTole  AnalizaTole

FRONT OFFICE OFFICER Ms. Perla De Guzman

STAFF

PRACTICUMERS

HRM/ TOURISM DEAN Ms. FlordelizaFronda

HOUSEKEEPING SUPERVISOR Ms. Jennie Lyn Lagman

STAFF

MAINTENANCE OFFICER Mr. Rolando Alena

STAFF

PRACTICUMERS

HRM/ TOURISM PRACTICUM COORDINATOR Ms. Melody Sanchez

STAFF

PRACTICUMERS

DIFFERENT DEPARTMENT/AREAS OF THE CENTER 

FRONT OFFICE DEPARTMENT Supervisor: Ms. Perla De Guzman  “When  “When you welcome guests, it’s like your inviting them into your own home.”  DESCRIPTION OF THE DEPARTMENT

 A department in i n the hotel that welcome guests, answer inquires, and facilities,  – ins and check  –  – outs. From the moment that the guest arrives, he or she meets check  –

the front office staff. Front Office is considered as the nerve center or the core operations department for a hotel establishment. It refers to all areas / sections in the hotel where there are guest and employee contact. DEPARTMENT’S ROLE ON TRAINING

This department gives training in building up the confidence in you. It teaches a trainee in dealing with guests in a more decent way. This department helps a trainee to learn have a well groomed appearance and how to be kind and polite in treating guest as their VIP’s and respect them with confidentiality and discretion. This

department helps a trainee to have a positive attitude and dependability in doing their assigned task in the front office. FRONT OFFICE POLICIES AND PROCEDURES DOORMAN’S DUTIES

 A doorman is someone who is posted at, and often guards in the entrance of the hotel. They open doors and welcomes welcomes guest.

It is an individual hired to provide

courtesy and security services at a residential building or a hotel. A doorman or

doorkeeper is responsible for opening doors and screening visitors and deliveries, they provide courtesy services such as signing for packages, carrying lug gages between the elevators or hailing transportation for residents and guests. TELEPHONE OPERATOR’S FUNCTIONS

The telephone operator is a person who provides assistance to a telephone caller or guest. They assisted the callers to transfer them in the line they requested. Telephone operators are trained to accommodate the guests or the caller in the trunk  line with their inquiries. They are specialized staff who answer general telephone calls to the organization and usually maintain internal communication through telephones and pagers. Operator’s function is to perform a wake – up calls in a hotel to coordinate

emergency responses, and dispatching in other areas. Telephone operators do important duties such as data entry, greeting guests, and taking important messages. RECEPTIONIST

 A receptionist is a person in an office position. They work is performed performed in a waiting area such as lobby or front fron t office desk of an organization. organiz ation. It is attributed to the person who specifically employed by an organization organi zation to greet a visitors and guests. The duties of a receptionist includes: answering incoming calls on multi  – line telephones, providing pertinent information to guests inquiries about a company or products/services, directing directing guest to theirdestination inside the the establishment, and and do a variety of office tasks such as, sorting and faxing mail.

Food and Beverages Department Supervisor: Ms. Analiza, Tolentino DESCRIPTION OF THE DEPARTMENT The Food and Beverage Department is the second major source of the Hotel’s

income. The sales of food drinks services and the use of functions halls all contribute to the Hotel’s revenue. The food and beverage department is concerned in purchasing, receiving, storing, issuing and preparing food for the Hotel’s guest and customers.

The staff in the department also deals in training, directing, motivating and monitoring trainees assigned in their duty, moreover the department is also responsible for the preparation of the function f unction halls, arranging the tables, amenities, table settings, and serving the food for the guest. DEPARTMENT’S ROLE ON TRAINING

The role of the Food and Beverage on training is to supervise you if you will carry the heavy task that they will be assigned to you. To look on you if what department you will be fit, also to train you to be successful suc cessful and creative, definitely to enhance your capability and acknowledgement. FOOD & BEVERAGE POLICIES AND PROCEDURES Booking 

Banquets and served functions must be booked a minimum of 14 days prior to your event



 All other catered services, placed with Queen's Event Event Services, require 5 business days advance notice to guarantee specific details and timing.

Confirmation 

Final numbers and special dietary requirements for banquets and formal functions are required 7 days prior to your event

Cancellation

Cancellations must be received in writing before the above noted confirmationdates to avoid cancellation fees. fees . Notification received after this deadline, will result in a charge based on the confirmed number of guests and the date the cancellation is received.

Payments 

 A 10% deposit of the estimated estimated value of your event is required within 30 days of  booking your event





 A 50% deposit of the balance balance is due 60 days before the the function The balance is due upon receipt of your invoice

FUNCTIONS / EVENTS AT THE CENTER  • Wedding • Debut • Seminar FUNCTION HALLS/ AREAS /FACILITIES • A tis tis Function Hall

• Rambutan Restaurant

• Pool Side Garden

• Chico Rooftop Garden

• Langka Coffee Shop

• Durian Hall

• St. Augustine Hall

• Basement A/R 

EQUIPMENTS 

Swimming Pool



Mini Bar



Lobby Staircase



Grand Piano

TRAINEE’S POSITION DURING FUNCTIONS

Waiter

Serves and takes the order to guest. It is the one who waits on tables in in a restaurant; takes payments of bill. Waiter’s Responsibilities 

Make sure that the tables and chairs are serviceable.



Organize table appointments.



Make sure you are knowledgeable of the menu and house specials.



Check waiter supplies. a. Cold water in pitchers. b.  Adequate number of clean cutleries. cutleries. c. Clean table napkins. d. Serving trays covered with napkins. e.  Amenities like salt and and pepper shakers. f. Glass wares



Take orders properly (see steps in taking order).



Use appropriate serving utensils.

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Serve food to ladies first.

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Serve at the right side of the guest.



Bus – out soiled items through the left of the guest.

Bus Person

Responsible for clearing out of soiled items. Bartender

The main duty of a bartender, of course, is to prepare and serve drinks to customers.

HOUSEKEEPING DEPARTMENT Supervisor: Ms. Jennie Lyn Lagman DESCRIPTION OF THE DEPARTMENT

The housekeeping department is the heart of the Hotel. It gives the reason for the customer to keep coming back to the Hotel. The housekeeping department takes charges of the maintenance of cleanliness and orderliness inside the premises of the Hotel. In the housekeeping department, the stop must look after the best status of  every corner of the Hotel, including all the guest rooms, function hall, comfort rooms and other public areas. Everyone in the department wishes to ensure the tidiness around, and appeals for t he guest’s satisfaction. Housekeeping can have a hidden meaning implied in the word that is different for each person who hears it. Others view housekeeping as a lost art that the present generation doesn't appreciate. Housekeeping is preparing meals for oneself and family and the managing of other domestic concerns. It is also the care and control of  property, ensuring its maintenance and proper use and appearance. In a private home a woman is employed to the housekeeping. In a hotel housekeeping is the cleaning personnel DEPARTMENT’S ROLE ON TRAINING

The role of the housekeeping department is to enhance the ability to manage your time, to make you an effective and efficient employee. They must first discuss the rules and regulation and the trainees responsibility. The training that they bestow wills be an

excellent way to gain work experience and related skill about Food and Beverage. This department is one of the important areas in an establishment. In this department, it’s a

must to know everything about keeping an area neat and clean. This department trains student to be more organize and systematic in their task, in an establishment or at home. Being systematic will give opportunities to student to be more efficient in their everyday routines. CHARACTERISTICS OF HOUSEKEEPING 

Challenging  – full effort is expected. All the departments depend on the

consistency of the housekeeping department in maintaining the cleanliness and orderliness in the Hotel. 

Rewarding – Rewarding – the Hotel will be given recognition as satisfaction of the customers

were met or exceed. ROOM STATUS SO – Stay Over (occupied) OOO – Out of Order  V  –  – Vacant

CO – Guest has/ will Check  –  – out today EA – Early Arrival R   – Room is ready

HOUSEKEEPING POLICIES AND PROCEDURES ENTERING THE GUEST ROOMS

1. Knock at the door using your knuckles (at least 3 times or as per company policy). 2.  Announce her “housekeeping”. Open the door. 3. When the guest is in the room, ask if he/she wants the room to be cleaned. Guest request to prevail. 4. Start a conversation if possible. 5. When the guest is not in the room, leave the room open and put pu t cart a jar at the door. 6. Start cleaning. 7. Turn on the lights, open the drapes. 8. Check all items missing, damaged or broken. 9. Check and refill amenities. CLEANING THE BEDROOM

1. Clean (damp wipe) the chairs, tables, dresses tops, window sills and tracks, headboards and closets. 2. Dust all lights bulbs, lampshade. Use feather duster. 3. Dust bar areas and mirrors. 4. Replace and/or reposition all ashtrays.

5. Matches should be carefully replace in ashtrays (advertisement should be facing the front of the table or desk). 6. Drawers should be occupied in “check out” rooms. 7. Dust the desk areas, including the lamp and chairs. c hairs. 8. Damp wipe the phone and use a disinfectant to wipe the mouthpiece. 9. If any items is found, complete allows and found slips. 10. Wipe the door sills. 11. Clean the guest room mirrors using an all-purpose cleaner and a dry cloth.  Vacuum as often as possible o upon the room attendant’s judgment. 12. Vacuum STEP IN CLEANING THE BATHROOM 

Turn all the lights and plush the toilet, with designated water.

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Clean the tab/shower. Clean the shower wall and shower door inside and out.

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Wipe chrome fixtures clean and dry.

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Wipe all waters spots.

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Clean the sink.

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Re – point the toilet tissue and facial tissue.

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Clean the mirrors.

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Clean the toilet with germicide cleaner.

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Wipe the floor using a piece of cloth.

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Check the supplies amenity package for soaps, shampoos, softener, powders, and facial tissues.

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Lightly spray the area with air fresheners.

BED MAKING 

Determine which items need to be replaced on the bed.



Determine any special needs the resident may have, such as extra pillows, special quilts, etc. o

Wash your hands.

o

Gather necessary equipments: 

Plastics mattress liner (not in all facilities and not n ot with all residents)

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Bottom sheet

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Draw sheet (if required)

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Top sheet

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Blanket



Bedspread

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Pillowcases (one for each pillow on the bed).

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If using an electric bed, raise it to a comfortable working height.

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It is more efficient and less strenuous to complete one side of the bed, and then the other.

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Remove any clean items to reuse.

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Remove soiled linens and place in dirty laundry hamper.

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Put on plastic mattress liner or mattress pad, if used.

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Put on bottom sheet with the seam toward the mattress. If not using fitted sheets, use mitered corners. Tuck in the sheet along the sides of the mattress.

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Place the draw sheet over the bottom sheet, lucking in the sides.

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Place the top sheet on the bed, seam side up. Align the top of the sheet with the top of the mattress.

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Place the blanket on the bed.

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Finish the bedspread with the top edge several inches from the top of the mattress.

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Tuck in the top sheet, blanket, and bedspread at the foot the mattress and miter the corners.

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Move to the other side of the bed and complete the same steps. Be sure that the linen is pulled tightly across the mattress; there should not be any wrinkles or folds that the resident will lay on.

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Put clean pillowcase on the pillows.

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Remember to add any special items such as quilts, etc.

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Put the bed in the lowest lo west possible position.

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If your facility uses lights, place pl ace it inappropriate and easily reached location.

Other Updated Information

ROOMS

Single Room

Twin Room

Suite Room

Penthouse Room

FUNCTION HALL

Chico Rooftop Hall

Atis Function Hall “  

”   ”  

Wedding Arrangement 

Rambutan Restaurant “  

”   ”  

Wedding Arrangement 

OTHER SERVICES

Rooftop Lobby

Prayer Room

Lobby 1

Restobar 

Lobby Staircase

Lobby 2

TYPES OF GUEST ROOM PRICE PER ROOM ROOMS

CATEGORY 

Second, Third and Fifth Floor Fourth Floor Second-Fifth Floor Sixth Floor

Single Rooms Twin Rooms Triple Occupancy Single Rooms

NUMBER 

RATES

21

P 1,133.35 P 1,763.00 P 2,266.70 P 1,133.35

Suite Rooms

4

P 2,518.56

Penthouse

1

P 5,037.12

63

FUNCTION AREAS

CAPACITY 

RATES (4 HOURS)

SUCCEEDING HOURLY  RATE

 Atis Function Hall Rambutan Restaurant PoolsideGarden

450 Pax

P 5,830.00

P 1,400.00

200 Pax

P 4,664.00

P 1,100.00

80 Pax

P 3,498.00

P 700.00

ChicoRoofTopGarden

300 Pax

P 5,830.00

P 1,400.00

Langka Coffee Shop

70 Pax

P 3,498.00

P 700.00

Durian Hall

120 Pax

P 5,247.00

P 900.00

St. Augustine Hall

40 Pax

P 2,915.00

P 600.00

Basement A/R

80 Pax

P 4,081.00

P 800.00

OTHER AMENITIES

CAPACITY 

RATES (4 HOURS)

SUCCEEDING HOURLY RATE

New Gymnasium

2,500 Pax

P 11,660.00

P 2,950.00

Old Gymnasium

1,500 Pax

P 8,162.00

P 2,050.00

 Audio-Visual Room

250 Pax

P 6,996.00

P 1,750.00

Conference Room

70 Pax

P 4,664.00

P 1,200.00

Classroom (w/ aircon)

50 Pax

P 250.00

P 932.80 Classroom (w/o aircon)

50 Pax

P 583.00

P 150.00

LONG-TERM RESIDENTS ROOM RATES (6 MONTHS AND OVER)

ROOMS TYPE

Single Occupancy Double Occupancy (per pax rate) Triple Occupancy Four in a room Mode of  payment Requirement

REGULAR  RATE PER PAX 

STUDENT

PROFESSIONALS

CORPORATE

 Amount Discount Amount Discount Amount Discount P P P 1,133.35 56.49% P 18,000 47.48% 41.98% 15,000 20,000 P 81.35% 10,000

P 13,000 75.76%

P 72.03% 15,000

P 2,266.70 P 7,000 89.85%

P 9,000 86.95%

P 84.05% 11,000

P 2,616.50 P 5,000 93.72%

P 6,000 92.46%

P 7,000 91.24%

P 1,763.00

one month one month one month advance advance advance Student I.D. of  Company I.D. or Corporate letter school copy of  currently of Business guarantee enrolled registration

TRANSIENT RATES

ROOM TYPE

PUBLISHED DAILY  RATES

ONE WEEK  LESS: 5%

Sing Occupancy

P 1,133.35

1,076.68 7,536.78

Double Occupancy

P 1,763.00

1,674.85 1,586.70 1,498.55 1,410.40 1,322.25 11,723.95 22,213.80 31,469.55 42,312.00 39,667.50

Triple Occupancy

P 2, 266.70

2,153.37 2,040.03 1,926.70 1,813.36 1,700.03 15,073.56 28,560.42 40,460.70 54,400.80 51,000.75

Suite Room

P 2,518.56

2,392.63 2,266.70 2,140.78 2,014.85 1,888.92 16,748.42 31,733.86 44,956.30 60,445.44 56,667.60

Penthouse

P 5,037.12

4,785.26 4,533.41 4,281.55 4,029.70 3,777.84 33,496.85 63,467.71 89,912.59 120,890.88 113,335.20

 ADVANCE PAYMENT

Full

20%

TWO WEEKS LESS: 10%

THREE WEEKS LESS: 15%

ONE MONTH LESS: 20%

OVER 1 MONTH LESS: 25%

1,020.02 963.35 906.68 850.01 14,280.14 20,230.35 27,200.40 25,500.36

30%

40%

50% (x 30 days)

One month (x 30 days)

PACKAGES WEDDING PACKAGE

Free use of the function room (for 4 hours only, in excess of 4 hours, Php2,000.00 per hour)  With special floral centerpiece per table and at the presidential table (for decors only)  With pre-arranged tables and chairs according to motif   With Video and Photo Coverage (120 shots in album,  VCD, VHS and Signature Frame) Frame)  With three layered Fondant Cake with special flower fl ower arrangements  With Bridal Car and Bridal Car Bouquet  With sound system  With overnight stay for two at the suite room  With bottle of wine for tasting  With decorated cage with doves  With place cards and guest book   With pianist serenading the couple  With emcee and coordinators 

BUFFET NUMBER 1

BUFFET NUMBER 2

Salad Bar Roast Beef with Gravy Buttered Vegetables Seafoods with Mustard Sauce Roast Pork with Apple Sauce and Gravy Chicken Galantina Steamed Rice

Salad Bar Texas Ribs Baked Chicken and Potato in Mushroom Sauce Danish Porkchop (Grilled Porkchop w/ Gravy & Kernel Corn) SeafoodsalaPobre Steamed Rice

DESSERTS:

Fresh Fruit Salad Jello Salad with Lychee

DESSERTS: DRINKS:

Softdrinks Mineral Water

Fresh Fruit Salad Mango Balls with Tapioca DRINKS:

Softdrinks,MineralWater

BUFFET NUMBER 3 – FILIPINO

BUFFET NUMBER 4

Kare-Kare or Spicy Beef Caldereta Grilled Pork Spareribs or InihawnaLiempo LumpiangHipon with Keso or RellenongSugpo or LumpiangBangus BinawangangManok or Chicken Inasal Laing or Pinakbet or Lumpia Bar KuholsaGata Steamed Rice

Paella Valenciana or Fettuccini Marinara Beef Morcon or LenguaFinanciera Chicken ala King Fish Fillet with Tartar Sauce Cauliflower and Broccoli with Cream and Cheese Steamed Rice DESSERTS:

DESSERTS:

BukoPandan Salad Fresh Fruit Salad Cassava Cake DRINKS:

Fresh Fruit Salad Leche Flan DRINKS:

Softdrinks Mineral Water

Softdrinks Mineral Water

BUFFET NUMBER 5

BUFFET NUMBER 6

Beef Stroganoff  Canadian Roast Pork or Italian Roast Pork  Seafoods with Young Corn in Cream Chicken Cordon Bleu Beef Estofado Steamed Rice

Texas Ribs Mixed Seafoods with Mixed Vegetables Baked Porkloin with Mushroom Sauce Chicken Tropicana (Chicken Fillet w/ Bacon topped w/ Kernel Corn and Mashed Potato) Blue Marlin alaPobre Steamed Rice

DESSERTS:

Cathedral Window Fresh Fruit Salad

DESSERTS:

Jello Salad with Lychee Mango Balls with Tapioca

DRINKS:

Softdrinks Mineral Water

DRINKS:

Softdrinks Mineral Water

BUFFET NUMBER 7

BUFFET NUMBER 8

Hot Chicken Salad Roast Beef (Chinese Style) Danish Porkchop or Fried Pork Spareribs with Chili and Garlic Stuffed Chicken Wings Spicy Squid with Sea Cucumber Steamed Rice Shanghai Fried Rice

Paella Valenciana Pastel de Lengua or Callos Baked Porkloin or Danish Porkchop (Grilled Porkchop with Gravy and Kernel Corn) Chicken Galantina (Stuffed Chicken with Ground Pork and Sausages) or Grilled Hoisien Chicken w/ Creamed Spinach Hoisien Chicken w/ Creamed Spinach Seafoods in Mustard Sauce Steamed Rice

DESSERTS:

Jello Salad with Lychee Mango Balls with Tapioca DRINKS:

Softdrinks Mineral Water

DESSERTS:

Fruit Salad with Cream Leche Flan DRINKS:

Softdrinks Mineral Water BUFFET NUMBER 9

Mikki Sate (Spicy Noodles with Beef  Brisket) Texas Ribs or Pot Roast Beef in Mushroom M ushroom Sauce Mixed Tempura (Shrimp, Fish Fillet, Squid and Vegetables) or Sweet and Sour Lapu-Lapu Patatim or Tonkatsu (Breaded Porkchop) Stuffed Chicken Wings or Grilled Hoisien Chicken w/ Creamed Spinach Steamed Rice

BUFFET NUMBER 10

Fettuccini Marinara Minute Steak with Mashed Potato and Buttered Vegetables Sweet and Sour Pork Spareribs Baked Chicken Stuffed with Liver Rice Prawns with Garlic and Chives Steamed Rice DESSERTS:

Waldorf Salad Jello Salad with Lychee

DESSERTS:

Sliced Fresh Fruits Buko Gel Salad DRINKS:

Softdrinks ,Mineral Water

DRINKS:

Softdrinks Mineral Water

BUFFET NUMBER 11

BUFFET NUMBER 12

Pancit Canton Kingdao Spareribs or Patatim Sweet and Sour Fish Fillet (Lapu-Lapu) Cantonese Fried Chicken w/ Kropek or Chicken Alexander or Chicken in Lemon Sauce Beef with Shitake Mushroom Steamed Rice

Paella Valenciana or Beef Stroganoff  Chicken Galantina or Chicken Pastel Roast Pork with Apple Sauce and Gravy or Canadian Ham Callos or Pastel de Lengua or Beef  Mechado Seafoods in Mustard Sauce or Blue Marlin alaPobre Steamed Rice

DESSERTS:

BukoJello Salad with Lychee Buchi

DESSERTS:

Fresh Fruit Salad Mango Balls with Tapioca

DRINKS:

Softdrinks Mineral Water

DRINKS:

Softdrinks Mineral Water

Total Package Costs: First 100 guests = Php 81,000.00 In Excess of 100 guests: Php 610.00 per pax Php 5,000.00 Reservation Fee (non-refundable) 

60% down payment upon signing of contract



40% balance should be paid a month before the said function



 All other bills due to the increase increase in the number of guests shall be paid by the client upon presentation of the bill on the day of function



We will be pleased to accept any alterations of the menu for your satisfaction

DEBUT PACKAGE 

  

      

Free use of the function room (for 4 hours only, in excess of 4 hours, Php2,000.00 per hour) With special floral centerpiece per table With pre-arranged tables and chairs according to motif  With Video and Photo Coverage (120 shots in album, VCD, VHS and Signature Frame) With Debut Cake with special floral arrangement With Balloon Arrangement With 18 roses and 18 candles With sound system With overnight stay for two at the suite room With emcee and coordinators With food testing after confirmation prior the function Menu Selection BUFFET NUMBER 1

BUFFET NUMBER 2 – CHINESE

Paella Valenciana or Beef Stroganoff  Chicken Galantina or Chicken Pastel Roast Pork with Apple Sauce & Gravy or Canadian Ham Callos or Pastel de Lengua or Beef  Mechado Seafoods in Mustard Sauce or Blue Marlin alaPobre Steamed Rice

Pancit Canton Kingdao Spareribs or Patatim Sweet and Sour Fish Fillet (LapuLapu) Cantonese Fried Chicken with Kropek  or Chicken Alexander or Chicken in Lemon Sauce Beef with Shitake Mushroom Steamed Rice

Desserts :

Fresh Fruit Salad Jello Salad with Lychee

DESSERTS:

BukoJello Salad with Lychee Buchi

DRINKS:

Softdrinks Mineral Water

DRINKS:

Softdrinks Mineral Water

BUFFET NUMBER 3 – FILIPINO

BUFFET NUMBER 4

Kare-Kare or Spicy Beef Caldereta Grilled Pork Spareribs or InihawnaLiempo LumpiangHipon with Keso or RellenongSugpo or LumpiangBangus BinawangangManok or Chicken Inasal Laing or Pinakbet or Lumpia Bar KuholsaGata Steamed Rice

Paella Valenciana or Fettuccini Marinara Beef Morcon or LenguaFinanciera Chicken ala King Fish Fillet with Tartar Sauce Cauliflower & Broccoli w/ Cream and Cheese Steamed Rice

DESSERTS:

BukoPandan Salad Fresh Fruit Salad Cassava Cake

DESSERTS:

Fresh Fruit Salad Leche Flan DRINKS:

Softdrinks Mineral Water

DRINKS:

Softdrinks Mineral Water

BUFFET NUMBER 5

BUFFET NUMBER 6

Beef Stroganoff  Canadian Roast Pork or Italian Roast Pork  Seafoods with Young Corn in Cream Chicken Cordon Bleu Beef Estofado Steamed Rice DESSERTS:

Texas Ribs Mixed Seafoods with Mixed Vegetables Baked Porkloin with Mushroom Sauce Chicken Tropicana (Chicken Fillet w/ Bacon topped w/ Kernel Corn & Mashed Potato) Blue Marlin alaPobre Steamed Rice

Cathedral Window Fresh Fruit Salad

DESSERTS:

DRINKS:

Jello Salad with Lychee Mango Balls with Tapioca

Softdrinks Mineral Water

DRINKS:

Softdrinks Mineral Water

BUFFET NUMBER 7

BUFFET NUMBER 8

Hot Chicken Salad Roast Beef (Chinese Style) Danish Porkchop or Fried Pork Spareribs w/ Chili and Garlic Stuffed Chicken Wings Spicy Squid with Sea Cucumber Steamed Rice Shanghai Fried Rice

Paella Valenciana Pastel de Lengua or Callos Baked Porkloin or Danish Porkchop (Grilled Porkchop w/ Gravy & Kernel Corn) Chicken Galantina (Stuffed Chicken w/ Ground Pork and Sausages) or Grilled Hoisien Chicken w/ Creamed Spinach Seafoods in Mustard Sauce Steamed Rice

DESSERTS:

Jello Salad with Lychee Mango Balls with Tapioca

DESSERTS: DRINKS:

Softdrinks Mineral Water

Fruit Salad with Cream Leche Flan DRINKS:

Softdrinks Mineral Water BUFFET NUMBER 9

BUFFET NUMBER 10

Mikki Sate (Spicy Noodles with Beef  Brisket) Texas Ribs or Pot Roast Beef in Mushroom M ushroom Sauce Mixed Tempura (Shrimp, Fish Fillet, Squid & Vegetables) or Steamed Lapu-Lapu w/  Aioli Sauce or Sweet and Sour Lapu-Lapu Patatim or Tonkatsu (Breaded Porkchop) Stuffed Chicken Wings or Grilled Hoisien Chicken with Creamed SpinachSteamed Rice

Fettuccini Marinara Minute Steak w/ Mashed Potato &  Buttered Vegetables Sweet and Sour Pork Spareribs Baked Chicken Stuffed with Liver Rice Prawns with Garlic and Chives Steamed Rice

DESSERTS:

Softdrinks Mineral Water

Sliced Fresh Fruits Buko Gel Salad DRINKS: Softdrinks ,Mineral Water

DESSERTS:

Waldorf Salad Jello Salad with Lychee DRINKS:

BUFFET NUMBER 11

Salad Bar Texas Ribs Baked Chicken and Potato in Mushroom Sauce Danish Porkchop (Grilled Porkchop w/ Gravy and Kernel Corn) SeafoodsalaPobre Steamed Rice DESSERTS:

Fresh Fruit Salad Mango Balls with Tapioca Buchi

Total Package Costs: First 100 guests = Php 81,000.00 8 1,000.00 In Excess of 100 guests: Php 610.00 per pax



Php 5,000.00 Reservation Fee (non-refundable)



60% down payment upon signing of contract



40% balance should be paid a month before the said function



 All other bills due to the increase increase in the number of guests shall shall be paid by the client upon presentation of the bill on the day of function



We will be pleased to accept any alterations of the menu for your satisfaction



Corkage will be charged for food and liquor brought into the Center

SEMINAR PACKAGE   

With pre-arranged tables and chairs With welcome signage at main entrance Room Package Rates: Php1, 133.35 (Single Room), Php600.00/pax (Twin Sharing) and Php450.00/pax (Triple Occupancy). NOTE: If over 120 pax, venue and sound system charges are waved.

 VENUE:

4 Hours

Rambutan Hall

Php 4,664.00

Rooftop Hall

Php 5,830.00

 Atis Hall Sound System

Php 5,830.00 Php

FOOD RATES:

 A.M. Snacks

Php 150.00/head

P.M. Snacks

Php 150.00/head

LUNCH/DINNER:

5 Courses

Php 490.00/head

4 Courses

Php 410.00/head

3 Courses

Php 320.00/hea

 AM SNACKS SET 1

SET 2

Chicken Sandwich with Lettuce, Cucumber and Tomato or Tuna Sandwich with Lettuce, Cucumber and Tomato or Ham Sandwich or Hotdog Sandwich or Cheese Saucer Sandwich

Siopao Special or Empanada or Ensaymada Fruit Juice or Softdrinks and Mineral Water

Fruit Juice or Softdrinks and Mineral Water PM SNACKS SET 1

SET 2

SET 3

Pancit Canton or PancitBihon or PancitPalabok or PancitMalabon

Goto or Sopas or Spaghetti or Baked  ArrozCaldo or Dinuguan Macaroni or Fettuccini or Lomi Marinara or Fettuccini Carbonara Toasted Bread or Puto Toasted Bread or Puto with Cheese Fruit Juice or Softdrinks with Cheese with Mineral Water Fruit Juice or Softdrinks Fruit Juice or Softdrinks with Mineral Water and Mineral Water

LUNCH/BUFFET PASTA/NOODLES

BEEF

Baked Chicken Macaroni Baked Fettuccini Baked Macaroni Baked Spaghetti Beef Hofan Beef Stroganoff  Birthday Noodles Chicken Lasagna Chicken Macaroni Fettuccini Buranella Fettuccini Carbonara

Beef Brisket (Braised Beef) Beef Cordon Bleu (Beef stuffed w/ ham & cheese) Beef Morcon (Braised rolled fillet of beef with stuffing) Beef Staek  Beef Supreme (Beef w/ kernel corn & mushroom sauce w/ crust) Beef with Cashew and Quail Eggs

Fettuccini Marinara Fettuccini with White Sauce Lasagna Mikki Sate (Spicy noodles with beef  brisket) Pad Thai PancitMalabon/Palabok/Canton PancitBihon/Miki Bihon/Sotanghon Pasta Alfredo Putanesca (Fresh tomatoes with anchovies and capers) Seafoods Marinara Singaporean Pancit Spaghetti Bolognese Spaghetti Carbonara Thai Noodles  Vermicelli Noodles with Ham and Cream Sauce

Beef with Oyster Sauce Beef with Shitake Mushroom Callos (Ox Tripe) Crispy Tadyang Hungarian Beef Stew Italian Roast Beef  (Beef w/ tomato sauce &rosemarie spice) Kare-Kare (Ox tail and Ox tripe) King Dao Spareribs Korean Spareribs LenguaAsado LenguaCallos Style Lengua con Setas LenguaEstofado LenguaFinanciera Minute Steak w/ Mashed Potato &  Buttered Vegetables Pastel de Lengua Pot Roast Beef  Roast Beef w/ Mashed Potato &  Buttered Vegetables Salpicado (Tenderloin tips w/ garlic & olive oil) Spicy Beef Caldereta Texas Ribs

CHICKEN

FISH/SEAFOODS

Baked Chicken &  Potato in Cream of Mushroom Sauce BinawangangManok  Boneless Chicken Barbecue Buffalo Wings Cantonese Fried Chicken with Kropek  Chicken ala King Chicken Alexandria (Cubed boneless chicken w/ corn, mushroom topped w/ mashed potato) Chicken & Shrimp Rolls w/ Bechamel Sauce

Baked Blue Marlin in Cream of Onion Sauce Braised Fish Heads Blue Marlin alaPobre Calamares with Honey Mustard Dip Calamares with Tartar Sauce Fish Fillet with Tartar Sauce or Garlic Sauce Fish Fillet with Tofu and Tausi Fish Stuffed with Liver Sausage Grilled Blue Marlin with Lemon Butter LumpiangHipon with Cheese LumpiangBangus Mixed Seafoods with Mixed

Chicken Asado  Vegetables Chicken Cordon Bleu Mixed Tempura (shrimp, fish fillet, Chicken Inasal squid and eggplant) Chicken Financiera RellenongBangus Crispy Fried Chicken RellenongHipon ChickenGalantina RellenongPusit Chicken Lollipop w/ Tartar Sauce SeafoodsalaPobre Chicken Nuggets with Garlic Sauce Seafoods Kebabs Chicken Pastel Seafoods with Mustard Sauce Chicken Wings w/ Mixed Vegetables Seafoods with Young Corn in Cream & Quail Eggs Seafoods Paella Chicken w/ Cashew & Green Peas Shrimp with Young Corn in Cream Fried Chicken Drumstick  Spicy Squid with Sea Cucumber Grilled Hoisien Chicken w/ Creamed Steamed whole Lapu-Lapu with Spinach Mayonnaise Hot Chicken Salad Steamed Lapu-Lapu with Aioli Sauce Roast Chicken Stuffed with Liver Sweet and Sour Calamares Rice Sweet and Sour Fish Fillet Roast Chicken with Cream Liver Tepanyaki Sauce Roast Chicken with Apple Sauce and Gravy Spicy Chicken Caldereta Spicy Chicken Adobo Stuffed Chicken Wings (Honey Cured) PORK 

Baked Italian Porkloin Canadian Ham Canadian Roast Pork  Danish Porkchop Grandma’s Embotido

Grilled Pork Spareribs Barbecue Grilled Porkchop with Orange Juice Korean Pork Barbecue Pata Tim Pork Salpicado Pork and Shrimp Siomai Porksteak with Potatoes Roast Pork with Apple Sauce and Gravy Roast Pork with Cream Liver Sauce Roast Pork with Mushroom Sauce Spicy Pork Adobo

 VEGETABLES/SALAD

 Assorted Sausages with with Mushrooms Beef with Broccoli Broccoli with Mushroom Sauce Broccoli in Garlic Buttered Corn and Carrots Buttered Vegetables Cauliflower and Broccoli in Cream and Cheese Chicken Macaroni Salad Chicken Oriental Salad Chopsuey Crabstick Salad Kani Cucumber Salad Shrimp Salad Shrimp with Broccoli in Garlic Stir-Fried Vegetables with Tepanyaki Sauce

Spicy Pork Caldereta Spicy Pork Estofado Spicy Pork Sisig Spring Roll Tonkatsu (Breaded Porkchop DESSERT

 Almond Jelly with Fruit Cocktail  Almond Jelly with Lychee  Assorted Pastries Pastries Banana Fritters with Cream Blueberry Cheesecake BukoPandan Salad Cassava Squares Cathedral Window Chocolate Mousse Cream Puff  Crepe (banana, mango) Fresh Fruit Salad Fruit Salad with Cream Jello Salad with Lychee Leche Flan/Leche Flan Tagala LecheGulaman with Cream LecheGulaman with Fruit Cocktail Mango Balls with Tapioca Mango Float PesangGoreng Sliced Fresh Fruits Sylvanna TiraMisu

 Vegetables Supreme (Mixed Vegetables in BechamelSauce) Waldorf Salad OTHERS

Bagoong Rice Garlic Rice Java Rice Maloleña Fried Rice Paella Valenciana Rice Pillaf  Shianghai Fried Rice Steamed Rice  Yang Chow Fried Rice Steamed Rice



Php 5,000.00 Reservation Fee (non-refundable)



60% down payment upon signing of contract



40% balance should be paid a month before the said function



 All other bills due to the increase increase in the number of guests shall be paid by the client upon presentation of the bill on the day of function



We will be pleased to accept any alterations of the menu for your satisfaction



Corkage will be charged for food and liquor brought into the Center.

OTHER SERVICES

SUCCEEDING HOURLY RATE

OTHER   AMENITIES

CAPACITY 

RATES (4 HOURS)

New Gymnasium

2,500 Pax

P 11,660.00

P 2,950.00

Old Gymnasium

1,500 Pax

P 8,162.00

P 2,050.00

 Audio-Visual Room

250 Pax

P 6,996.00

P 1,750.00

Conference Room Classroom (w/ aircon) Classroom (w/o aircon)

70 Pax

P 4,664.00

P 1,200.00

50 Pax

P 932.80

P 250.00

50 Pax

P 583.00

P 150.00

Brochure

Practicum Experience

Narrative Report

DAILY ACTIVITY REPORT AND INSIGHT Housekeeping department

Last November 07, 2012 I assigned under the supervision of Manong Noy; he is the one who’s assigned at function halls and lobby of the center. We always clean the

Lobby, Function Hall, and also the Penthouse every day. Manong Noy will prepare first all the things that we will be needed like the brooms, dust pans, mops, and the cleaning instrument for the bathroom of function halls, windows and door of the lobby. After all the things were prepared, Manang Noy will now supervise what we need to clean, And specially the Setting-up some of the function hall. After one month I was rotate and I assigned under supervision of Manang Mila, Mil a, She is the one assigned at 3 rd and 4th floor of the center. We always clean the 3 rd and 5th floor every day. Manang Mila will prepare first all the things we will be needed like set of towels, bed sheets, pillow case, brooms and dust pans, mops and the chemical use for cleaning the toilet and floor. After the thing were prepared Manang Mila will now n ow knock at the guests rooms and say  “housekeeping” so that the guest will know that we we are going to clean their room.

Manang Mila taught us the fastes and easiest way to set up a bed and others. We are always arranging the beddings in the rooms. We also collect the dirty towels and change it and after that we put amenities like Shampoo, soap, toothbrush and toothpaste and we also change the empty tissue rack. All of the boys were assigned by Manang Mila to clean the guest’s gues t’s Bathroom’s. We cleaned the toilet by putting Cleaning

agent and using tools for cleaning, scrubbing the floor and bowl then wash the basins

res ponsible in sweeping the  And lastly is drying the floor. We are the one’s responsible room’s floor and the hall way and after we swept it, we will mop it. We collected all the trash from the guest’s and we change the trash bag into new ones.

 After we are done done cleaning all the rooms, we fold the used towels and beddings beddings that we collected and put it into cart and bring it to the Laundry area. We also clean the stairs and we refill the water dispenser when it is empty. Manang Mila always gave a lot of advices to us on how we can make our work  better. She will ask if we have something that we don’t know and she will teach us

what to do. After all the activities in the morning we can take our lunch break and we go back after the break to start our afternoon work.

Time In: 8:00 AM

Time Out: 5:00 PM

INSIGHTS

During our stay at the housekeeping department, we can say that w e’ve learned a lot of new thing. I’m happy beca use we accomplished our task like cleaning

function halls, lobby, penthouse, rooms in 3 rd and 4th floor and mopping the floor. Our first day was really stressful and we really had a hard time at our first work because we are not really doing those things at home every day. It’s interesting for us to work in housekeeping department and we were

enjoyed so much. There were some foreigners guests in the hotel, and for us it is challenging to have a conversation with them but it’s good for me because I can exercise my skills in English language. l anguage.

DAILY ACTIVITY REPORT AND INSIGHT Food and Beverage Department

Last December 19,2012 I assigned in Food and Beverage Department and in our first day we were oriented about the different areas in the hotel that are in charge to us, like the Rambutan Restaurant and the different function halls. We are going to clean those areas every day and we also have to entertain all the guests who are ordering in the restaurant.

The F and B department was quite busy because there are so many functions like Birthdays and Weddings. Every day in this department was hard for me.  At first the boys will arrange the tables and the chairs in their proper places and then we will clean the Glass, Plates, Spoon and Fork that will be using in the event. We also set up the table by placing the plates, table napkins, spoon, while doing that the girls will put the table cloths and the cover for the chairs. Girls also put ribbons on some of  the chairs and the color of the ribbon will depend on the theme of the occasion. We help Sir Rolly, Sir Uriel and Sir Jimmy in theire task like arranging the centerpiece and skirting the table. After we set up it properly and perfectly, we will sweep again and mop the floor so the cleanliness of the hall was still maintained.

We assist the guest for whatever they need and entertain their questions whenever they want to ask. We were the one always there whenever the guests need help and we help the coordinators in giving the souvenirs to the guests. Time In: 8:00 AM

Time Out: 5:00 PM

INSIGHTS

The first day of our duty in Food and Beverage department was quite good but a bit nervous for us because we don’t have enough knowledge and experience in this department. We were afraid that we might be blamed whenever we do something wrong during our duty. But then, we had adapted in the different work in the Food and Beverage as days passed by. We’re thankful because we experienced on how to organize the places for some occasions and events and on how to comfort and entertain the guests and handle and solve some of their complaints.

This department the food and Beverage had helped us to improve our individuality and we gained more confidence in our self to face and talk to different people. This department helped us to engage and to do better in our work and to be more competitive students so we are confident in ourselves that we can be what we want to be. The different functions that we had served in the BarCIE were very explicit and unforgettable one for us, because it was an experience that we will use when we are already working in the real world, hotel or restaurant after we graduated. The work 

in this department was quite hard so we should be physically fit so we can work longer and underpressure and we should be intellectually good because it’s very stressful. I

learned and proved that cooperation is the key in our work to win our goal we should help each and everyone. I’m very thankful because I learned and experienced a lot.

Documentation

Evaluation

 Appendices

May, 2012

Mrs. Melody T. Sanchez Practicum Coordinator BarCie International Hotel Catmon, Malolos City, Bulacan Philippines Dear Mrs. Melody Greetings! I am 19 years old student of the La Consolacion University Philippines with the Bachelor Degree of Science in Hotel and Restaurant Management with several years of working experience gained from some of the Philippines’ reputa ble private firms and nongovernmental organization. I have attended several seminars to widen my knowledge and skills with. I am writing to apply for f or the position of Executive Assistant. This position particularly interests me because it would enable me to make full ful l use of my administrative and organizational skills. I have well-developed written and oral communication skills that can be very useful in carrying out the duties for the above-mentioned position .

On top of these competencies, I adhere to a work ethic and can effectively interact with people across all levels of the organizational structure. I believe I can be an asset to your organization.

My resume is enclosed with this cover letter. It shows my overall expertise and experience in the field. I would welcome the opportunity to discuss my suitability for the position and comply with your other requirements. I can be contacted during working hours at 0935 – 368 – 0085 Thank you very much.

Sincerely,

Jeonardo Jerald C. Galang  Applicant

Jeonardo Jerald C. Galang

OBJECTIVES

To be able to use, share, and enhance my knowledge, expertise & skills for personal development and interpersonal development. This entails dedication and hard work, which I learned and developed. In addition, I am willing to undergo whatever transitional training you may deem necessary to have potentials and make an asset of  your company.

EDUCATIONAL BACKGROUND

Tertiary: University of the East (Caloocan) La Consolacion College (Caloocan) La Consolacion University Phil.

2009-2010 2010-2011 2011- Present

Secondary: Notre Christi Academy of the Phil.

2005-2009

Elementary: Acacia Elementary School Maranatha Childrens Development Center

1999-2002 2002-2005

Pre – School: Acacia Elementary School

1998-1999

SKILLS     

Computer literate (MSExcel, MSPowerpoint, MSWord)  Able to speak English With Good Interpersonal Relationship Responsible in preparing all tasks Willing to work overtime

PERSONAL BACKGROUND

Birth date  Age Gender Civil Status Height Citizenship Religion

: : : : : : :

October 4, 1993 19 Male Single 5’10

Filipino Catholic

CHARACTER REFERENCES

1 – Ms. FlordelizaFronda College Dean La Consilacion University Philippines Catmon, Malolos City, Bulacan 2 – Ms. Melody Sanchez Practicum Coordinator La Consilacion University Philippines Catmon, Malolos City, Bulacan 3 – Mr. Raymond Carlos Professor La Consilacion University Philippines Catmon, Malolos City, Bulacan

I hereby certify that the above information is true and correct to the best of  my knowledge and beliefs .

Jeonardo Jerald C. Galang  APPLICANT