SCHOOL OF BUSINESS

Department of Hospitality and Tourism Management

A Hotel
“PRACTICUM REPORT”

on

MICROTEL BY WYNDHAM SOUTH FORBES

South Forbes, South Blvd Silang 4118 Cavite
February 6, 2018 – May 23, 2018

In Partial Fulfilment of the Requirement in HRM-PRACT 401

HOTEL INTERNSHIP (400 HOURS)

For a Degree in Bachelor of Science in Hotel and Restaurant Management in

Laguna College of Business and Arts, City of Calamba, Laguna

Submitted to:

MARIA VICTORIA C. MACALE, MBA

Practicum Adviser

Submitted by:
JUSTIN NICOLE V. OCCIDENTAL
Barangay Looc, Calamba City, Laguna 4027

Submitted on
May 2018

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Table of Contents
Cover Page……………………………………………………………………………………..1
Title Page………………………………………………………………………………………..2
Table of Contents………………………………………………………………………………3

I. Acknowledgment……………………………………………………………………..4

II. Introduction……………………………………………………………………............5

a. Company name and nature of business...............................................6

b. Company Objectives and Philosophy…………………………………….7

c. Company Owner / Management………………………………………..8

d. Organizational Chart………………………………………………………..9

III. Findings / Analysis / Recommendation……………………………..…………..10

a. Organizational Structure…………………………………..………….........11

b. Operation Systems & Procedures……………………..………………….13

c. Facilities & Equipment……………………………………………………….29

d. Sanitation Procedure & Practices………………………………………...34

e. Work Atmosphere & Interpersonal Relations……………………………38

f. Company’s Strengths & Weaknesses…………………………………….39

IV. Recommendation…………………………………………………………………....40

V. Conclusion…………………………………………………………………………….41

VI. Appendices………………………………………………………………………….42

a. OJT Requirements …………………………………………………………...43

b. Résumé………………………………………………………………………..54

c. Visuals (Photos inside the training venue)………………………………55

d. Sample Forms & Brochures…………………………………………………63

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I. ACKNOWLEDGEMENT
Allow me to thank the people first behind the success of being here in
Microtel Inn and Suites and for making my On-the-Job Training a possible one.
First and foremost to our Almighty God, for giving me strength every day, for
the guidance and good health, for the graces and blessings that help me to
perform my task as part of our On-the-Job Training.
To my parents, my deepest gratitude and appreciation for being with me all
through the way from the very start and for showing unending support
financilally, emotionally and spiritually.
To Marcelina DL. Perez, MBA Dean of the School of Business for the
unconditional love and patience in the Department of Hospitality and Tourism
Management. Also to Maria Victoria C. Macale, our Practicum adviser for
helping us to find a company for our training. Your guidance will help us achieve
our aspirations as we go along with our journey in life.
To our Housekeeping Supervisor, Ms Alelie Dela Pena and other employees
for helping us to be here in Microtel and for giving us a chance to explore the
real world of the Hospitality Industry. We have learn a lot from all of you.

Jossel Andres M. Martinez

Bachelor of Science in Hotel and Restaurant Management

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II. INTRODUCTION
‘Everything is always created twice, first in the mind and then in reality’.
The knowledge of a student gained from the college professors are not enough
when only learned by pure imagination. That is why an internship or the so-
called On-the-Job Training is created. This serves as a way that gives students a
chance to apply lessons learned from the school. It also aids the students to
achieve relevant knowledge and skills through the actual experience in working
in the field of Hospitality and Tourism Industry.
On-the-Job Training is valuable where realism is essential. Students are
required to complete such hours of training. It is particularly good way of
developing technical skills and expertise. During On-the-Job Training, a
supervisor guides trainee through tasks and processes for them to know how to
perform the obligation and to what standard. Typically the supervisor observes
the trainees while they perform their duties. After observation, the observer
provides the trainees with feedback on their performance.
On-the-Job Training helps the students how a job work and provide
sufficient knowledge to the field they had chosen. OJT is part of college
curriculum that aims to train and orient students about their future career. It Is
important not only to teach students their chosen career but to show students
the reality about working. The goal of the OJT Program is to place the
participants in occupation that will enhance their prospects for long term
employment competencies, through exposure in an actual work setting, to the
process, work tasks and tools and methods of a specific job or group of jobs.
The Hospitality industry is growing rapidly and in the last decades, the
industry has got much importance of vigorous process of expansion. It is
expanding locally and globally as well as promoting its growth in a changing
multinational environment. Hotels and restaurants are one of the key players in
this industry. Microtel Inn and Suites by Wyndham is a 3 star hotel that offers
internship program for concierge, front office and housekeeping. It boasts a lot
of rooms designed in contemporary style. Most of its rooms have black and
white décor, with hints of vibrant colours and patterns, and provides stylish
ambience.

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A. Company Name and Nature of the Business

The location of Microtel in Sta. Rosa Laguna is set in an airy building on

landscaped grounds, this laid-back hotel is 9 km from Enchanted Kingdom
amusement park and 38 km from Ninoy Aquino International Airport. Unfussy
rooms offer free Wi-Fi, flat-screen TVs and minifridges; some have microwaves.
Kids age 12 and under stay at no charge with a parent. Continental breakfast,
parking and an area shuttle are complimentary. There's also a bright restaurant
with floor-to-ceiling windows. Other amenities include an outdoor gym and a
golf course. An airport shuttle is available.

MICROTEL INN AND SUITES BY WYNDHAM

South Forbes, South Blvd Silang 4118 Cavite

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B. COMPANY OBJECTIVES AND PHILOSOPHY

Our Mission

Our mission is to create a unique service to meet customers’ needs and deliver
that service as efficiently and effectively as possible

Our Vision

To be the leading Value Added Services Provider in India by offering innovative

Communication solutions for our Customers

Our Culture

Wyndham Worldwide’s service-oriented "Count on Me!" culture encourages

each associate to be responsive, be respectful and deliver great experiences to
our customers, guests, partners and communities as well as to each other.

HISTORY

The Microtel Inn & Suites brand is a chain of franchise hotels with over 300
locations. The company has locations in Argentina, Canada, Mexico,
the Philippines, and the United States.

The first location opened in 1989 in suburban Rochester, NY. There are now
over three hundred franchises around the world.

On July 21, 2008, Wyndham Hotel Group purchased US Franchise Systems,

Inc., owner of the Microtel Inn & Suites and Hawthorn Suites brands, from Global
Hyatt. US Franchise Systems had previously sold the America's Best Inn (formerly
Best Inns) chain to the Country Hearth Inns chain in 2005. That holding company
is now known as America's Best Franchising Inc.

As of 2012, Microtel's logo has changed to match the logo style of Wingate, and
Hawthorn Suites, both owned by Wyndham Hotel Group.

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 C. COMPANY OWNER / MANAGEMENT

Microtel by Wyndham® pioneered the no-frills hotel concept in the

Philippines that targets the mid-market. Its approach is back-to-basics and
focuses on providing consistently clean, comfortable, and secure
accommodations at value rates. The Microtel brand standards also
dictate that all hotels shall be new construction only, so Microtel offers
freshness and newness that travelers appreciate.
Microtel by Wyndham® stands out from other properties because of the
system-wide design of its buildings and furnishings that stress function,
comfort, and convenience, while at the same time meeting international
quality standards.
PHINMA Microtel Hotels Inc. is the Philippine master franchisor of
Microtel by Wyndham®, an international chain of limited service hotels
with 300+ properties worldwide. Wyndham Hotel Group is the world’s
largest hotel company based on number of hotels with a global portfolio
of about 7,700 properties in 71 countries under 15 hotel brands.
PHINMA Hospitality, Inc. manages all the Microtel by Wyndham
hotels in the Philippines and is a joint venture partner in several Microtels.
PHINMA Microtel Hotels Inc. and PHINMA Hospitality, Inc. envision a
network of Microtels nationwide, with strong presence in Metro Manila
and key regional hubs and resort locations. Our team of experienced and
competent managers and associates are passionate about guest
satisfaction and are strongly committed to deliver excellent customer
service, and value priced accommodations and services at international
standards.
PHINMA Microtel Hotels Inc. and PHINMA Hospitality, Inc. are the
hospitality companies of PHINMA, a holding company with interests in
education, energy, hotels, housing, steel products, and strategic
consulting.

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 D. ORGANIZATIONAL CHART
The Housekeeping department of the Microtel Inn and Suites is comprised
of numerous personnels.

The Microtel Inn and Suites General Director is Mr. Benny Rosales, he is in
charge of all hotel departments. He is the head of the hotel operations,
specifically of the housekeeping Departments, The Bell Service,
Transportation and concierge, the food and beverage, the security, and the
front office department.

The Executive Housekeeper, Ms. Cherry Mejica is the overall in-charge of

the housekeeping department. All of the supervisors reports to her and makes
decision, paper works and directing functions. Under Ms. Mejica is Mr. Arnold
Cayanan, the Asst. Exec. Housekeeper. Mr. Cayanan takes the place of Ms.
Mejica whenever she is not around and performs directing functions, paper
works and supervision regarding the rooms and the housekeeping
operations.

The Operation Supervisors, composed of 10 personnel acts as the checker

and makes final reports about the final status of the rooms.

The room attendants composed of 23 personnel, is in-charge of the room

set up, retouch and things regarding the rooms. Every rooms in the hotel has
its mini bar, and the mini bar attendants, Mr. Alex Abellon and Mr. Joel
Delantar are in charge of refilling and making inventory of the items in the
mini bar.

Linen and Laundry Supervisor, Mrs. Josie Estamo is the head of the linen
and laundry area, she oversees the whole operations and makes final reports
and inventory reports about the linen and laundry every day. Under her
supervision, the linen and laundry attendant sorts, repairs, issues, inventory,
and arranges the laundered items. They make reports about the day to day
operation of their respective area. The administration housekeeping
coordinator’s work is to take phone calls and make reports, for the executive
housekeeper.

Public Area Attendants, comprised of 11 personnel’s has the responsibility

of cleaning of public places and facilities specially the lobby, offices,

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 restaurant ,stairs, guest elevator, comfort rooms, hallways, hotel perimeter,
windows and doors, air-conditioning system and shop.

Figure 1. Organizational Chart of the Housekeeping Department

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III.Findings / Analysis / Recommendation

A. Organizational Structure

Director of Rooms– The room director is mainly in charge of managing and

preparing rooms, and they also oversee guest services. They may be
responsible for maintaining the outward appearance of the hotel,
inspecting the building(s)' visual appearance, and overseeing room
service, housekeeping, and/or other departments within the hotel.

Executive housekeeper- has several responsibilities including managing

the housekeeping team while keeping them on task regarding their daily
cleaning duties, identifying new cleaning opportunities or changes that
should be made in the current protocol, planning the housekeeping
budget, ordering supplies, and addressing concerns that are raised by the
housekeeping team. The executive housekeeper typically reports to the
general manager or rooms division manager and in larger establishments,
may have an assistant executive housekeeper.

Assistant Executive housekeeper- Cleans guestrooms, lobbies, lounges,

rest rooms, corridors, elevators, and stairways. Sorts, counts, fold, marks, or
carries linens.Cleans hotel according to franchise standards and within
required timeframes to include but not limited to: making beds; dusting
furniture; washing walls, ceiling, and woodwork; sweeping, scrubbing,
waxing, and polishing floor; washing windows, door panels, and sills;
emptying wastebaskets, and emptying and cleaning ashtrays; cleaning
and vacuuming rugs, carpets, upholstered furniture, and draperies; and
cleaning bathroom sink, toilet and tubs/showers stalls.

Linen and Laundry Supervisor- Supervises and coordinates activities of

workers engaged in storing linens and wearing apparel, assembling loads
for DRIVER, SALES ROUTE, and maintaining stock in linen supply
establishments: Assigns duties to workers. Inventories articles in stock, such
as table linens, bed sheets, towels, and uniforms, and confers with
SUPERINTENDENT, LAUNDRY to request replacement of articles in short
supply.Counts articles in loads for DRIVER, SALES ROUTE to ensure

11
 agreement with quantity specified on load sheet. Confers with DRIVER,
SALES ROUTE and with customers to resolve complaints, and to modify
orders according to size, color, and type of articles specified.

Room Attendant- Performs routine duties in cleaning and servicing of guest

rooms and baths under supervision of housekeeping supervisor. Room
attendant promotes a positive image of the property to guests and must
be pleasant, honest, friendly and should also able to address guest
requests and problems.

Mini Bar Attendant - The Mini Bar Attendant's responsibilities include

maintaining proper product levels, spot checking in-room minibars
including inventory-consumed items, posting/billing of items consumed to
guest bills, and completing consumption reports on a daily basis.

Public Area Attendant- Responsible to maintain a level of cleanliness in the

housekeeping area and wash, dry and fold all linens in the laundry room.
The position may require performing housekeeping duties, as needed.
Assists the Executive Manager, Resort Supervisor, Team Lead and/or
Lead Public Area Attendant with projects or assignments

Admin Housekeeping Coordinator- Perform general cleaning tasks using

standard hotel cleaning products to adhere to health standards. Perform
other duties as requested, such as cleaning unexpected spills and
executing special guest requests. Assist other housekeeping employees in
maintaining clean and organized work and public areas.

Laundry Attendant- A Laundry Attendant is responsible for providing a

constant supply of clean linens for the entire hotel. Laundry attendants
also may be responsible for cleaning guests' personal items if the hotel
offers a cleaning service

Linen Attendant- Ensures the delivery of clean uniforms, towels, and linens
to clients. Duties include sorting, assembling, and wrapping linen packs
and restocking as needed. Tracks linen usage and provides clean linens
as requested.

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B. Operation System and Procedure

Standard Operating Procedures in Microtel Inn and Suites by Wyndham:

Babysitting Service
When a request for babysitting service is received from the guest the
Housekeeping staff should note down below details on the ‘Babysitting
Request Form’:

Room number

Guest Name

Duration of babysitting service

How many babies/children to be taken care.

The child’s/children name and age.

Confirm the charges to the guest.

Child’s like and dislikes

Emergency contact number from the guest.

If the baby sitting service to be arrange from outside then liaise with the
service provider (outsource company) to confirm the charges and booking.

Explain the charges to the guest and confirm how the charges will be made.
The guest can pay cash to the baby sitter directly or charge it to the room
account through pay out cash voucher right after the service.

Reconfirm the booking with the service provider (outsource company) once
again.

Prepare the baby-sitter disclaimer letter for the guest and Executive
Housekeeper’s approval.

Babysitter should arrive 15 minutes prior the booking time, and escorted by
the HK supervisor / Duty Manager to the guest room.

Introduce the baby-sitter to the guest.

Return the baby-sitter disclaimer letter with guest’s signature to the

Housekeeping office.

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 Babysitter should take care of the below:

Should not allow the baby/child to play with electrical appliance, water
taps, matches, guest belonging except toys.

Should not carry the baby outside the guest room unless emergency.

Should report to the Housekeeping Manager or Duty Manager in case of

injury or illness to the baby.

Preparing for Bed Making:

Remove soiled bed linen from the bed.

Look at the mattress pad / mattress protector to see if it is stained, torn or

damaged. If it is not straighten it and make sure the mattress and box spring
are even.

Always adjust the mattress with your leg and not with your back to avoid any
injuries.

If the mattress pad is stained then remove it.

Get a clean mattress pad and place it on the mattress:

Lay the fresh pad on the bed.

Unfold the pad right-side up and spread it evenly over the centre of the bed.

Smooth out any wrinkles.

Mattress pads / mattress protector comes in different size, be sure to use the
correct size.

Make sure you have the correct size sheets.

Do not use a stained or torn sheet. Place them immediately in your solid linen
bag.

Take three fresh sheets and 04 pillow cover / slips as per the bed size.

Making the bed:

Pull the bed a little away from the headboard.

Spread the 1st bed sheet and tuck the bottom side of the bed except for the
four corners.

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 Take the loose end of the sheet, about a foot from the corner at the head of
the bed and pull it straight out, foaming a flap. Pull up the flap so it is flat.

Tuck in the free part of the corner.

Pull the flap out toward you and down over the side of the bed. Tuck the flap
in.

Move to the corner at the foot of the bed on the same side of the bed and
repeat the procedure.

Spread the second sheet the wrong side up, from the edge of mattress.

Put Quilt 6” lower than the 2nd sheet.

Spread the third sheet over the quilt.

Fold the second sheet above the quilt and the third sheet and make a fold
approximately 6” to 8”.

Tightly tuck the sheets under the mattress.

Go towards the foot of the bed and tightly tuck the second sheet, quilt and
third sheet together.

Maitre the corners.

Inset the pillows into the new pillowcase and tuck in the loose ends.

Repeat this process for the other pillows.

Place the pillow on the bed with the tucked edges facing the centre and the
tucked flaps on the other side of the pillows.

Position the bedspread on the bed with equal amounts hanging over both
sides and the foot of the bed.

Report to the supervisor if you notice stains or tears in the bedspread.

Smooth the bedspread over the pillows to the head of the bed.

Tuck the remaining of the bedspread under the front edge of the pillows.

Smooth the surface of the bed.

Check the bedspread for evenness on both sides.

Push back bed towards the side of headboard in the exact position.

15
 All the four corners of the bed is mitered properly. Bed linen is stain free and
properly pressed. Bed has to be firm.

Distance of the pillow from Headboard to the fold of the bed is

approximately 20”.

Cleaning tiles:

Apply diluted cleaning solution on to the scrubber and scrub top to bottom
ensuring dirt/hair are removed from the tiles.

Clean small area of the tile and grout and then dry with a sponge.

Wet sponge with hot water and remove detergent.

Tiles have to be cleaned daily with diluted Cleaning solution.

They have to wipe dry, leaving no body fats or streaks on the tiles.

Recheck all tiles to ensure no dirty streaks are left on the tiles.

Care has to be taken around toilet and bathtub to make sure all tiles are dry.

Wipe all surfaces with a dry cloth.

Cleaning mirrors:

Use a damp sponge with water only to wipe the mirror.

Glass cleaner is not recommended for cleaning mirrors because it may leave
streaks.

Dry and polish the mirror with a dry cloth.

Wipe entire area of glass.

Check for smudges and re-wipe.

From a distance check the mirror for stains and marks and leave the mirror
spotlessly clean.

All glass surfaces have to be clean and shiny.

Cleaning of drain:

Spray small amount of cleaning solution on the drain cores.

Scrub with Scrubber on top and below of drain cores.

16
 Wash with clean water.

Mop the drain cover and remove any ace of water from the drain cores or
holes.

Drain holes not to have signs of dirt building or moping. They are to be left
smelling fresh.

Shower curtain Cleaning:

Dip the shower curtain in Luke warm water and few drops of diluted cleaning
solution.

Soak the shower curtain for 1/2 an hour.

Scrub the curtain nicely from the lower part of the curtain.

Scrub off soap buildup with a brush.

Push the shower curtain liner against the wall.

Wipe the edges and across the bottom of the liner.

Wash gently with lots of water.

Spread on discarded sheet in the pantry.

Spread shower curtain on top of the sheet.

Wipe it thoroughly.

Shower curtain has to wipe with discard towel on daily basis.

Make sure the shower curtain is dry and free of stains.

Washing of shower curtain has to be done once in every fortnight.

Hang back the shower curtain in the bathroom.

Arrange the shower curtain and liner.

Cleaning Bathtub:

Scrub the tub and skid strips / bath mats.

Fill about one inch of water into the bathtub.

Add the cleaning solution and scrub the strips as necessary with the scrubber.

If necessary step inside the tub for through cleaning.

17
 Make sure that the strips are white after cleaning.

Drain the water.

Spray the all purpose cleaner on the bathtub and wipe it with a clean cloth.

Look for any hairs and soap remains.

Polish all chrome fixtures with a dry cloth.

Cleaning Sink and Vanity Area

Materials Required for cleaning:

A Clean washcloth or hand towel, a sponge, cleaning cloths, a stiff brush

and cleaning supplies.

Make space for cleaning.

Move guest toiletries when necessary.

Place a clean wash cloth or hand towel on that spot and keep the guest
toiletries on it.

Move the guest toiletries with the washcloth or towel.

Wipe the light fixture, towel racks, and other bathroom fixtures.

Neatly arrange them once the cleaning is completed.

Wash the ashtrays, wastebasket and washbasin:

Spray a little diluted LOC in the washbasin.

Scrub inside the washbasin and the tap fixtures with nylon scrubber.

Scrub the vanity counter and the side shelves with diluted solution of LOC.

Wash with generous amount of water.

Wash the ashtrays and wastebasket with your sponge, rinse them out in the
sink and dry them with a clean cloth.

Set the clean ashtrays aside in the wastebasket.

Rinse your sponge and cleaning clothes as needed.

Remove the sink stopper.

Clean surface area:

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 Spray cleaning solutions on the sink, stopper, overflow and main sink drains,
fixtures and vanity.

Use a stiff brush to clean overflow holes in the sink as dirt often collects in sink
overflow drains.

Using a sponge wipe all the surfaces.

Polish with a dry cloth to prevent water spots.

Wipe dry with towel discard the entire vanity counter, side shelves and inside
the washbasin.

No watermarks on the chrome features or the counter.

Dust below the vanity counter, wooden shelves and inside the vanity counter
cupboard, which conceals the bottle trap and the plumbing fixtures.

Sweep and mop below the vanity counter. Vanity counter has to be
spotlessly clean with no spots or marks.

Cleaning chrome (Taps and fixtures):

All chrome in the bathroom are wiped with a damp cloth, and then polished
with a dry rag.

All chrome items are free of watermarks, smears, to make them shiny. These
include the polished taps, showerhead, soap holder, toilet paper holder, and
towel rack and towel rod.

All chrome fixtures are cleaned and polished dry showing no smears, dirty
marks or fingerprints.

Entering guestrooms:

Houseman knocks the guestroom door thrice.

Announce. “Housekeeping”

Wait for two minutes.

Open the door.

Announce yourself and enter the room.

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 Greeting of guest:
On seeing a guest, the staffs are greeting the guest depending on the time
of the day along with a smile.

Use th guest name when known.

Staffs have to greet the guest with a smile depending on the time of the day:

– 11.59 - “Good morning”

12.00 – 17.59 - “Good afternoon”

18.00 – 23.59 - “Good evening”

Answering guest queries:

Find out the exact details required, by listening carefully and noting it down.

Ask appropriate questions about requirements.

Confirm all the details back to the guest at the time of enquiry to ensure
correct information.

Give the required information. If it is a matter which will take time, tell the
guest-specified time in which you are able to get back to him.

All guest queries have to be listened to attentively and dealt immediately in

a smiling, courteous manner.

Staffs have to take personal responsibility for the guest queries and get back
to the guest within the specified time.

Remove room service equipment's from room:

Pickup all room service equipment and move it to the floor pantry.

Move the room service cart / trolley to the floor pantry.

Inform the room service / IRD department to clear the trays / trolley from
guest room / floor pantry.

Never place the room service trays or trolleys on the guest corridor or the
service elevator.

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 Removing rubbish:

Collect recyclable items such as (Newspapers / Aluminum cans, glass bottles,

News paper bags etc.) and place them either in the bag or on the floor
pantry.

Empty the waste paper basket and ashtray on to the garbage bag.

Pick up all the rubbish and put it in the rubbish bag.

All rubbish removed from room upon entering that room, and placed in
rubbish bag on trolley.

Extra care should be taken with broken glass, razor etc.

Remove all disposal items like ash, cigarette buds etc. into the dustbin.

Keep ashtrays and glassware under washbasin tap to wash.

With lukewarm water and teepol, clean the ashtrays and glassware with the
help of sponge.

Wash liberally with water.

Wipe with a lint free cloth.

After drying, place back the items in the appropriate place.

Ashtrays and glassware are spotless and clean.

Use a dry tissue to collect hair from the vanity, toilet, bath tub and floor.

Do not throw away any guest property that may be wrapped in a tissue.

Cleaning of ashtrays and glassware.

Collect all ashtrays and glassware.

Emptying dirty linen:

Remove any guest clothing from the bed and neatly lay it across the back of
the chair.

If there is any personal items on the bed then remove them and place it
neatly on the table.

If it’s a departure dirty room then if you find any guest items and record the
same as lost and found item.

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 Remove all dirty linen from the room and put everything in the space
provided for storing soiled linen in the R/A trolley.

When the dirty linen is at level with the top of the trolley, empty the linen and
collect in the pantry.

All the dirty linen removed from room and put in linen bag in the trolley.

Do not use guest linen and towels for cleaning the guest rooms.

Servicing of Occupied Rooms:

All occupied rooms are serviced twice daily and as and when requested by
the guest.

Enter the room according to the procedure of entry to guestrooms.

Clear the garbage according to the procedure of removal of garbage from

dustbins.

Collect the soiled linen and throw in the linen bag.

Make the bed, follow the bed making procedure.

Perform dusting of the room.

Vacuuming of carpet and the upholstery maintenance.

Clean Bathroom.

All amenities are replenished in bathroom. (Maintain photograph for

standard amenity placement)

After servicing the room following facilities function to be checked.

Television

All Telephones

All Bulbs.

Any in room Entertainment system.

Servicing of vacant room:

Room has to be spic and span at every given time.

Knock the door.

Switch on all lights.

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 Open heavy and sheer curtains.

Remove turn down service.

Put bed cover.

Do the dusting.

Replenish water and ice.

Mop bathroom flooring with disinfectant.

Vacuum the carpet if necessary.

Close sheer curtain.

Heavy curtain should be half closed.

Put of all the lights.

Give final looks and shut the door.

Servicing of vacant dirty room:

Vacant dirty rooms cleaned thoroughly and all used items/ amenities are
changed with fresh ones. Left guest items to be deposited at Housekeeping
control Desk.

Knock and enter the room.

All drawers and cupboards are checked for any lost and found of guest.

All dustbins are cleared of garbage.

Soiled linen to be removed.

Bed is made according to procedure for bed making.

Dusting of room is done.

Vacuum upholstery and carpet.

All glassware and Ashtrays have to be cleaned.

All guest amenities in room have to be replenished.

Bathroom is cleaned according to procedure.

Replenished amenities in the bathroom.

All items used by the previous guest are changed with fresh ones.

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 All maintenance work are noted and given to the Engineering department.

Inform room status to the Housekeeping control desk.

Cleaning Elevators / Lift :

Elevator is cleaned on a daily basis because of their volume of use.

The best time to schedule the elevator cleaning is either during late night or
very early morning in order to avoid high usage.

Take the elevator out of service as per the properties policies.

The elevator / ligt door should stay open untill you have finished cleaning
and then place the elevator back to service.

According to the interior design and materials used on elevator, the

appropriate cleaning methods and cleaning solutions to be used.

The public area attendant should follow the specific method to clean each
different surface on elevator for an effective cleaning.

Start cleaning from the top to down to avoid resoling areas already cleaned.

Use a step ladder to reach the celing and clean ceiling with a feather duster.

Wipe the ceiling and lights with a damp cloth followed by a dry cloth.

Clean the mirrors and step back and check the surface for streaks.

Wipe button with a damp duster, Don’t spray cleaning solution on buttons as
this may damage them.

Dust around edges in the elevators.

Mop floor-eliminating stain.

Vacuum carpets using a high power vacuum cleaner.

Report loose or ripped carpeting to your supervisor and note in your

assignment sheet.

Use dry cloth for high polish.

Mirrors should be stain free, wooden surface polished and dust free, floors
spotlessly clean.

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 Elevator / Lift door channel cleaning:

Elevator door channel should be free of dust and dirt at all given times.

Stop the elevator on every floor.

Both the inside and the outside of the elevator door should be wiped down.

Remove all dust particles, dust with the help of the vacuum cleaner.

Scrub the channel with a hand scrubbing brush.

Wipe it clean with a dry duster.

Cleaning front office / Lobby Area:

Hotel lobby should be clean 24 hours of the day. All lobby and front office
areas like flooring, ceiling, furniture, glass doors, glass windows, ashtrays,
fixtures etc. should be clean at any given time.

Cleaning ashtrays:

Check all the ashtrays and the main porch area.

While emptying the ash trays make sure cigarette are not burning.

Empty ashtrays and ash urns into the trash.

Clean the ashtrays and return them to the correct spots.

Clear all trash bins:

Remove garbage from dustbins and clean them if required.

It is also a good practice to separate the recyclable items from the trash and
place them separately.

If any trash found on the lobby area then pick them up immediately.

Replace the cleared dustbins to the original spot.

Clean and disinfect telephone, Kiosk touch screen:

Spray disinfectant on a dry cloth and clean telephone mouth piece, ear
piece and telephone instrument.

Repeat the same procedure on all house phones and telephone receivers
on the fax machine.

25
 Wipe the kiosk touch screen and remove finger print marks using
recommended micro fibre cloth.

Clean stairway handrails:

Remove cob webs, dirt’s etc before cleaning the handrails.

Apply cleaning solution and wipe the handrails.

If mild detergents are used then wipe handrails with a wet cloth to rinse away
them away.

Clean all glass surfaces and windows:

Spray windows and glass surfaces with water or appropriate cleaning

solution.

Use a squeegee and pull down from top to bottom.

Overlap each stroke slightly to remove all water or cleaning solution.

Use a lint free duster to wipe the glass surface so as to leave the entire glass
surface shiny.

Carpet and furniture upholstery vacuuming:

Furniture is to be dusted and all the upholstery is vacuumed cleaned.

Connect the appropriate cleaning attachment for vacuuming upholstered

furniture’s.

Vacuum furniture arm rest, seat back and the area behind the seat back.

Use a heavy duty vacuum cleaner to vacuum all the carpeted area on the
Lobby / Front office.

Vacuum under desks and other areas, Move furniture as and when required.

Once cleaning is completed remove the vacuum dust bag and store the
vacuum cleaner on the pantry.

Mop and Sweep lobby floor:

Sweep the lobby floor thoroughly.

Place appropriate signage to warn the guest before mopping lobby floor.

26
 Mop with a damp cloth to remove all dust and dirt from the surface.

Buff the lobby once in a day also the dustbins and ashtrays are cleared time
to time.

Clean all marble / tile /wood skirting with a damp cloth daily.

Sweep lobby floor on a regular interval and also when requested by the front
office team.

Cleaning of Restaurant / Dining Area Cleaning:

Restaurants and dining areas have to be cleaned daily before their opening
time and as and when requested by the restaurant staffs.

Collect all the cleaning items required for particular Outlets.

Collect the dining area keys from the security department.

Turn on the lights so you know what you are doing clearly.

During morning time open the drapes and blinds to allow the natural light.

Observer the entire area to plan the work.

Before starting to clean the restaurant the public area attendant should
move all the chairs from the table and make room for proper cleaning.

Vacuum the entire carpeted area and upholstery.

If any food spills are found on carpet then follow the do the spot cleaning as
per the standard procedure.

If the floor is not carpeted, sweep and mop the floor.

Clear the garbage from the service station.

Dust all the furniture in the Restaurant.

Polish the furniture if required.

With a feather duster, dust all the high ceiling, niches, pictures/artwork, and
corners.

Clean and disinfect telephones.

Wipe the side stations and host stations.

27
 Dust the Point of sales terminals with appropriate cleaning supplies.

Polish brass/copper items whichever is present with the proper cleaning

supplies.

Clean the mirrors/windows, as and when required.

All maintenance should be immediately given to Engineering Department/

control desk.

If any lost and found items are found then inform the Housekeeping control
desk / hotel security.

Collect all dirty table linens and replenish.

Replenish cleaning linen supplies on a daily basis.

Return the keys to the security department.

Fill the cleaning report / register and submit to the housekeeping control
desk.

28
C. FACILITIES AND EQUIPMENT
Manual cleaning equipments can include all types of equipments that
clean or aid in the cleaning process by directly using the maneuver, operation
and energies of the employee.

Brushes- These may be designed to remove dry or wet or ingrained dust and dirt
from the hard or soft surfaces.
Three main types of brushes are used in the cleaning surface. They are as follows
Hard Brush- Hard brushes have bristles that are fairly stiff and well spread out
cleaning equipments. They are most sutable for the removal of heavy soil and
litters from the carpets and for cleaning of rough surface.
Soft brush- Soft brushes may have bristles that are fairly flexible and set close
together. These are used for removal of loose soil and litter on hard smooth
surfaces.
Scrubbing brushes- Scrubbing brushes have short , coarse bristle designed for
use on surface that have become stained and heavily ingrained with dirt. These
brushes should only be used to remove stubborn heavy soiling small areas that
are difficult for scrubbing machines to access Cleaning equipments like Brushes
are also classified on the basis of their functions.
 Toilet brush – Used for cleaning of W.C.
 Bottle brush – These are used for overflow vents in wash basin and tubs.
 Flue Brush – These are used for cleaning chimney.
 Feather brushes – These are used for light dusting.
 Care and cleaning of brushes- Brushes should be generally tapped on the
hard surface to loosen the dirt and debris after the cleaning process.
Frequent washing with water is avoidable. Brushes should be washed in
warm and soapy water.
 Brooms- Sweeping brooms consist of long bristles gathered together into
handles. The bristles of the brooms are made of grass , corn or coconut fiber.
Depending on the type brooms are used for removal of dirt and dust in the
large areas.
Cleaning equipments like Brooms are classified into three main categories.
 Soft bristled brooms- These types of brooms are made of corn fiber or grass.
This is used for smooth floor.
 Hard / Coarse- bristled brooms- These types of brooms are used for hard
surface especially outdoor rough areas.
29
 Wall broom- These are also called ceiling brooms. They have a soft head or
long handle made up of canes. These brooms are used for removal of cob
webs.

CARE AND CLEANING OF THE BROOMS

Brooms should be shaken free, of dust and fluff. Never store them standing on
their bristle. or the bristle will bend out of the shape.

Soft brooms should not be use in wet surface.

Wet /damp mop- These mops are used in conjunction with buckets for the
removal of dirt adhering to a surface. The mop heads can be made of cotton,
sponge or any other fiber capable of absorbing moisture well. Wet mops can be
classified into four types. They are as follows
 Do-all mops- These mops consists of stand of twisted cotton, fixed to a
circular metal plate., which is in turn is fixed to a stock.
 Kentucky mops- These mops consists of cotton stand fixed to a length of
cotton fabric, which is in turn instead into flat metal stock. They are available
in weights ranging from 330 g to 670 g.
 Sponge mop- These consits of cellulose sponge fixed to a replaceable lever
controlled head, hinged for wringing out and attached to long handle.
Using sponge mop is one of the easiest way to wash hard floor.
 Squeegee – A squeegee consist of long metallic handle and a wooden or
rubber blade to remove excess water from the surface being cleaned. It is
effective when followed by damp mop.
CARE AND CLEANINGS OF THE MOPS AND CLEANING EQUIPMENTS –
Take mops outdoors after use and shake well to remove excess moisture. Then
these mops can be washed . Detachable heads are easier to clean and
maintain. However drying is the most important part of this mop because if the
mop has not been dried properly it will be easily affected by bacteria.

DRY MOPS
Dry mops are also called dust control mops, these cleaning equipments are
designed to remove the soil and debris from the floors walls and ceilings without
raising These mops generally consists of handle to which a metal frame is
attached

30
CARE AND CLEANING OF THIS MOPS-
Shake mops well after use in the outdoors. The mop heads should be easily
detachable , so that it can be washed in hot water with detergent.

CLOTHES
Various types of clothes are used by the housekeeping staff as duster. For
efficient and correct uses different colors of duster are used. Dusters can be
divided into many types according to the uses. Those are as follows-

 Mitts- They are use for dusting and buffing. Soft absorbent plain or checked
cotton material or yellow flannelette of up to 15 sq. cm are ideal for dusters.
 Swabs and wipes- These are all purpose clothes made of soft absorbent
materials They are used for wet cleaning and damp dusting of all the
surface above floor level. They are also use for cleaning sanitary fittings such
as bath tubs and wash basins.
 Floor cloth- Floor cloths are bigger , thicker, and made from coarser cotton
material than all purpose swabs.
 Scrim This is loosely woven linen materials cleaning equipments used for
cleaning mirrors and windows.
 Glass cloths- Glass clothes are made of linen tow yarns and do not leave
behind lint. They are used for wiping mirror, and drinking glass..
 Rags and polishing clothes- Rags are disposable clothes usually obtained
from the swing room or brought by the sack by tailor. They are used for
applying polish or strong cleaning agent and are disposed when dirty.
 Chamois leather- Real chamois leather is the skin of chamois goat and
antelope, but now various cheaper imitations are available. Chamois
leather can be used for cleaning of windows , mirror when dry, it is used for
polishing cloth for silver and other metals.
 Dust sheet- Dust sheet are made of thin cotton material. The size is the single
bed sheet size. Discarded bed sheet and curtains from the linen rooms are
ideal dust sheet. They are use for covering floor furniture during spring
cleaning.
 Druggists – They are made of coarse linen fine canvas or clear plastic. They
may be the size of a carpet square or runner. They are placed on the floor in
the door way to prevent excessive dirt being trekked in or out during bad
weather and during the redecoration process.

31
CONTAINERS-
Work becomes much more easier and efficient if the staff are given suitable
containers to carry transport and to carry store supply and other items. The
various types of containers used by the housekeeping staffs are as follows

 Buckets- These maybe made from plastic or galvanized iron. Plastic buckets
are more popular now a days as they are lighter in weight easy to clean.
 Basin and bowls- They are use to carry small amount of water, cleaning
solution and powder for cleaning small areas.
 Dust pan- These are used in conjunction with brooms or brush for gathering
dust. They may be made of plastic or metal.
 Sani bins- They are metal or plastic bins with lit. They are kept in the toilet for
disposing of used toilet roll and sanitary towels. They should be lined with
paper or plastic bag.
 Spray bottles- They are light weight containers that delivers a fine mist of
water or cleaning solution through a fine nozzle specially during the spray
cleaning.
 Hand caddies- Also called cleaners box . These are originally made of wood
or metal. But now a days day are made of plastic. They consists of a box
with handle and a fitted tray. They are used by the room attendant for
carrying cleaning supplies.

MECHANICAL CLEANING EQUIPMENTS

The various pieces of mechanical cleaning equipments used in the
housekeeping department are usually powered by electricity or gas. All the staff
should be well trained in the operation of these equipments.

Various types of mechanical equipments are used in housekeeping department

which makes the work very easy, and less time consuming.

A brief description of these mechanical cleaning equipments are given below

 VACUUM CLEANER/ SUCTION CLEANING EQUIPMENTS

Vacuum cleaners remove debris, soil or water from the surface by suction. All
vacuum cleaner works on the same operating principle. In all types a motor
drives an impeller which sucks in air through an inlet creating a difference in
preasure, between the air and outside the machine. Air drawn in front the inlet

32
passes through and out of the machine. The dust is collected into the container
provided which may be enclosed within the body of machine. or outside in a
form of bag.

Care and storage- Vacuum cleaner will give maximum cleaning efficiency
when they are maintained well. Housekeeping staff should be trained well to
operate the vacuum cleaner. The wheels of the machines are need to be oiled
periodically. After use dust bag should be checked and emptied. The machine
should be wiped daily.
 GENERAL PURPOSE FLOOR MACHINE (SCRUBBING AND POLISHING MACHINE)
These are designed for scrubbing buffing, scarifying and spray maintenance.

Scrubbing- The bristle tips of a brush or the surface of a pad abrade and cut the
soilages to remove it.

Buffing- The bristle tips of a brush or the surface of the pad creates a high gloss
finish on the floor surface.

Scarifying The bristle tips or the edge of cutting tool cut into impacted soilages
removing it by means of chisel -like action.

CARE AND STORAGE OF GENERAL PURPOSE CLEANING EQUIPMENTS MACHINE

The brushes and pads should never be left on the machine after cleaning. The
brushes should be detached after cleaning. The fluff should be removed from
after washing.

CARPET SHAMPOOING MACHINE-

These cleaning equipments machine has indicated by the name are designed
for the deep cleaning of the carpets that are heavily soiled.

33
D. SANITATION PROCEDURE AND PRACTICES

Dust and Dirt Removal

In some jobs, enclosures and exhaust ventilation systems may fail to collect dust,
dirt and chips adequately. Vacuum cleaners are suitable for removing light dust
and dirt. Industrial models have special fittings for cleaning walls, ceilings,
ledges, machinery, and other hard-to-reach places where dust and dirt may
accumulate.

Special-purpose vacuums are useful for removing hazardous substances. For

example, vacuum cleaners fitted with HEPA (high efficiency particulate air)
filters may be used to capture fine particles of asbestos or fibreglass.

Dampening (wetting) floors or using sweeping compounds before sweeping

reduces the amount of airborne dust. The dust and grime that collect in places
like shelves, piping, conduits, light fixtures, reflectors, windows, cupboards and
lockers may require manual cleaning.

Compressed air should not be used for removing dust, dirt or chips from
equipment or work surfaces.

Employee Facilities

Employee facilities need to be adequate, clean and well maintained. Lockers

are necessary for storing employees' personal belongings. Washroom facilities
require cleaning once or more each shift. They also need to have a good supply
of soap, towels plus disinfectants, if needed.

If workers are using hazardous materials, employee facilities should provide

special precautions such as showers, washing facilities and change rooms.
Some facilities may require two locker rooms with showers between. Using such
double locker rooms allows workers to shower off workplace contaminants and
prevents them from contaminating their "street clothes" by keeping their work
clothes separated from the clothing that they wear home.

Smoking, eating or drinking in the work area should be prohibited where toxic
materials are handled. The eating area should be separate from the work area
and should be cleaned properly each shift.

34
Surfaces

Floors: Poor floor conditions are a leading cause of accidents so cleaning up

spilled oil and other liquids at once is important. Allowing chips, shavings and
dust to accumulate can also cause accidents. Trapping chips, shavings and
dust before they reach the floor or cleaning them up regularly can prevent their
accumulation. Areas that cannot be cleaned continuously, such as entrance
ways, should have anti-slip flooring. Keeping floors in good order also means
replacing any worn, ripped, or damaged flooring that poses a tripping hazard.

Walls: Light-coloured walls reflect light while dirty or dark-coloured walls absorb
light. Contrasting colours warn of physical hazards and mark obstructions such
as pillars. Paint can highlight railings, guards and other safety equipment, but
should never be used as a substitute for guarding. The program should outline
the regulations and standards for colours.

Maintain Light Fixtures

Dirty light fixtures reduce essential light levels. Clean light fixtures can improve
lighting efficiency significantly.

Aisles and Stairways

Aisles should be wide enough to accommodate people and vehicles

comfortably and safely. Aisle space allows for the movement of people,
products and materials. Warning signs and mirrors can improve sight-lines in
blind corners. Arranging aisles properly encourages people to use them so that
they do not take shortcuts through hazardous areas.

Keeping aisles and stairways clear is important. They should not be used for
temporary "overflow" or "bottleneck" storage. Stairways and aisles also require
adequate lighting.

Spill Control

The best way to control spills is to stop them before they happen. Regularly
cleaning and maintaining machines and equipment is one way. Another is to
use drip pans and guards where possible spills might occur. When spills do occur,

35
it is important to clean them up immediately. Absorbent materials are useful for
wiping up greasy, oily or other liquid spills. Used absorbents must be disposed of
properly and safely.

Tools and Equipment

Tool housekeeping is very important, whether in the tool room, on the rack, in
the yard, or on the bench. Tools require suitable fixtures with marked locations to
provide orderly arrangement, both in the tool room and near the work bench.
Returning them promptly after use reduces the chance of being misplaced or
lost. Workers should regularly inspect, clean and repair all tools and take any
damaged or worn tools out of service.

Maintenance

The maintenance of buildings and equipment may be the most important

element of good housekeeping. Maintenance involves keeping buildings,
equipment and machinery in safe, efficient working order and in good repair.
This includes maintaining sanitary facilities and regularly painting and cleaning
walls. Broken windows, damaged doors, defective plumbing and broken floor
surfaces can make a workplace look neglected; these conditions can cause
accidents and affect work practices. So it is important to replace or fix broken or
damaged items as quickly as possible. A good maintenance program provides
for the inspection, maintenance, upkeep and repair of tools, equipment,
machines and processes.

Waste Disposal

The regular collection, grading and sorting of scrap contribute to good

housekeeping practices. It also makes it possible to separate materials that can
be recycled from those going to waste disposal facilities.

Allowing material to build up on the floor wastes time and energy since
additional time is required for cleaning it up. Placing scrap containers near
where the waste is produced encourages orderly waste disposal and makes
collection easier. All waste receptacles should be clearly labelled (e.g.,
recyclable glass, plastic, scrap metal, etc.).

36
Storage

Good organization of stored materials is essential for overcoming material

storage problems whether on a temporary or permanent basis. There will also be
fewer strain injuries if the amount of handling is reduced, especially if less manual
materials handling is required. The location of the stockpiles should not interfere
with work but they should still be readily available when required. Stored
materials should allow at least one metre (or about three feet) of clear space
under sprinkler heads.

Stacking cartons and drums on a firm foundation and cross tying them, where
necessary, reduces the chance of their movement. Stored materials should not
obstruct aisles, stairs, exits, fire equipment, emergency eyewash fountains,
emergency showers, or first aid stations. All storage areas should be clearly
marked.

Flammable, combustible, toxic and other hazardous materials should be stored

in approved containers in designated areas that are appropriate for the
different hazards that they pose. Storage of materials should meet all
requirements specified in the fire codes and the regulations of environmental
and occupational health and safety agencies in your jurisdiction.

37
E. WORK ATMOSPHERE AND INTERPERSONAL RELATIONS

There is a good working environment that essential for superior

service and smooth operation in Microtel. It is not be over-shadowed or
clouded to so there is no occurrence of misunderstanding, intolerance,
impatience and distrust also the conflict between employees and
administration and so on.
Sometimes there is a jealousy, hostility and other personal rivalries
but these have to be overcome and negative mentality should be
obliterated.
Employees are kind that brings out a peaceful, cheerful and
delightful working environment; the Microtel management has to
motivate the employees with innovative behaviour.
During my training I also observed that other employees are
efficient in doing their job, polite, courteous, well-educated, well-
mannered, well-groomed, honest sincere and active.

38
F. COMPANY’S STRENGTH AND WEAKNESSES
 Strength:
1. They provide an open sector that creates job opportunities for
young people and for women. Also people with limited education
can get the opportunity for a career.
2. They have competent employees that provide good room service
that will satisfy the guest’s needs and wants.
3. They are a large company that will ensure the future of employees.
4. The location is near the tourist destination like Nuvali, Canlubang
Golf-course and other famous restaurants that will attract the guests
to check in.
5. Free shuttle for the guests so they feel that they are very welcome in
Microtel

 Weaknesses
1. There is a free food but the taste is not that delicious and healthy
for the employees and trainees.
2. There is a payment when you are a practicumer.
3. Low salary for their employees so they choose to have other jobs
than staying.

39
IV. Recommendation
Based on my On-the-Job Training experience in this company, I had
observed and analyzed that they need to increase salary for the employees
and give them other benefits for them to stay in the company so it will not be
hassle for them to train new employees. Also they need provide new tools and
equipment so the Housekeeping Attendant can perform the proper standard in
doing their job. It was also advised to buy new linens like duvet and different
kind of towels

On the Job training provides a real world experience for the students
who are preparing for their future career. The trainee would like to give simple
advice but surely be helpful for the future interns.

As a new trainee, first you must know how to abide rules and
regulations of the company you are working with. Abiding with the rules give
you a trust from the company you will be working. Be familiar with different
tools and equipment being used by the company. Don’t be hesitant in
asking or to make follow ups if the assign task given by the supervisor is not clear
to you. Always be ready to takedown notes so that you can go back to the
things that you should accomplish once you get it. Use your time
efficiently and effectively, make sure that for every task being assigned
there must be a good result. Always be on time and do not make absences
especially if the reason seems not tolerable. Attendance on the work is very
important especially if you are a beginner. In addition to, aside from the
performance, most companies consider being punc tual to
determine whether you are capable to be as their regular employee once
you finished studying. This can give you opportunity for your future. Be
responsible enough to comply with the duties assign by your supervisor. Be open
to accept feedback from your superiors and colleagues.

40
V.Conclusion
Therefore I conclude that Microtel is a great hotel when choosing a
practicum venue even if I experience a lot of good and bad things here I know
that I can use this meaningful training in the near future. They let us learned and
explore new things in doing hard jobs like being gardeners which is obviously not
part of our training.
On-the-job Training is indeed vital necessary to the students because the
program expands the students’ knowledge as it helps the students explore their
skills in actual work area. OJT is the launching step to a students’ knowledge
actual working experience. The trainee can practice applying the lessons
learned from the yeas of formal education and discovers that there are still a lot
more to learn from the actual working field.
Moreover, OJT serves as a source of man power for enterprise by having the
privilege of hiring students that are fresh-minded, intellectually updated, goal
oriented and are not yet expecting high salaries. Ojt serves best by exposing the
students to potential employers and the possibility of being hired depending on
the needs of the company and in terms with the trainees performance as well.
The On-The-Job training is the best way to learn the housekeeping
operation in a hotel. The trainees have learned the standard operating
procedure, their work tasks, the responsibilities they have as hotel trainees and
their part to undertake work efficiently and effectively.

Learning outside the four corners of a room made the trainees learn more
of the housekeeping department, its function, the personnels behind it and how
to become an effective hotel employee.

The experience they have had enhanced their knowledge of the

housekeeping operation and experiencing it personally. They have experienced
to be part of the largest work force in every hotel establishment----the
housekeeping department.

41
Appendices

42
 a. OJT
Requirements

43
 Parent’s Consent

I/We, the parents/s of JOSSEL ANDRES M. MARTINEZ, do hereby voluntarily

and freely declare that I/we allow and give consent to my son/daughter to
participate in the on-the-job training in MICROTEL STA.ROSA under your
supervision. Enrolled under HRM curriculum (HRM-PRCT 401 / 202) Practicum 2 for
400 hours. The training will start on February 6, 2018 and will end on May 26, 2018.

I/We understand that my son’s/daughter’s participation in the said

training is voluntary, of her free-will, and that he/she does so without pressure,
intimidation, or threat of any kind, from anyone or any person but only of his/her
own desire to gain more learning experience and knowledge out of the said
hotel training.

Thus, I/We waive and renounce any and all claim/s against the Laguna
College of Business and Arts and the faculty in charge of the practicum arising
from any untoward incident which the exercise of due diligence could not have
prevented in the course of or during the said training.

_____________________________
Signature over Printed Name
(Mother)

I hereby attest that the signature/s appearing above is/are the signature
of my parent/s or guardian/s

JOSSEL ANDRES M. MARTINEZ

Signature over Printed Name
(Student)

February 1, 2018
Date

44
 STUDENT TRAINEE’S INFORMATION SHEET

Name:Jossel Andres M. Martinez Date Filed: February 1, 2018

Course/Year: IV-BSHRM Student Number: _____________

Name of Practicum Adviser: Maria Victoria Macale,MBA

Class Schedule: SATURDAY 7:00-10:00a.m

Contact Number: ____________________ E-Mail Add: ________________________

Practicum Venue: MICROTEL INN AND SUITES BY WYNDHAM

Address: Sta. Rosa Laguna

Immediate Supervisor: Ms. Alelie Dela Pena

Schedule of Duty: 8:00a.m-4:00p.m Contact number:_________________

Estimate Date of End of Duty: May 3, 2018

45
 STUDENT TRAINEE’S WAIVER

Date: January 22, 2018

Name of Establishment: LAGUNA COLLEGE OF BUSINESS AND ARTS

Business Address: P. Burgos St., Calamba City, Laguna

We, the parents of Mr./Ms., JOSSEL ANDRES M. MARTINEZ, waive the filing of any
civil, criminal of administrative case against the above named establishment for
any injury that may be sustained by our son/daughter attributed to his/her own
negligence during his/her Practicum Training. We likewise relieve the above
establishment for the payment of medical expenses that may be incurred as a
result of such incident.

__________________________

Print Name & Signature of Parents Above

Address: Barangay Canlubang, Calamba City Laguna 4027

Contact number: ____________________________

46
 STUDENT TRAINEE’S ATTENDANCE SUMMARY

Name of Student: JOSSEL ANDRES M. MARTINEZ Yr. & Section: IV- HRM1

Training Schedule: Monday-Saturday 8:00a.m-4:00pm Sunday 9:00a.m-5:00p.m

Name of Establishment: MICROTEL INN AND SUITES BY WYNDHAM

Faculty In-Charge: MARIA VICTORIA C. MACALE, MBA

AREAS TO BE COVERED HOURS FACULTY

ASSIGNED DATES RENDERED REMARKS

This is to certify that Mr. /Ms. JOSSEL ANDRES M. MARTINEZ has completed the required
number of hours to be rendered in this establishment and a Certificate of Completion
will be issued upon Submission of this report to the Practicum Adviser.

Attested by:

________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair / Practicum Adviser

Approved by:

_________________________________
MARCELINA DL. PEREZ, MBA
Dean, School of Business

47
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 1

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: FEBRUARY 1-6, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA

A. What skills / knowledge have you learned in this department?

This week we have our orientation fo us to be familiar in all area and facilities of
the hotel. Also I learned their rules and regulations of the hotel, they are very
strict when it comes to proper hygiene and grooming, and as trainee here I
follow all the instruction to avoid problems and misunderstanding with the
supervisor. I understand that they wanted us to look professional in our field.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned for this week is the discipline by
Focusing on the task at hand without getting distracted. Keep an open mind,
ask probing questions, and listen. It is important to Stick with your principles
regardless of the situation and apply what you do know.

C. Have you learned something from the employees? How did you mingle with
them?
Yes I learned a lot from the employees, when it comes to the proper standard
and different strategies on how to quickly finish the task that assigned to us also I
learned being honest because dishonesty and cheating is wrong, and will get
you nowhere in the future. As a student, one is only hurting himself or herself by
cheating, because this action will eventually catch up to you in the end with
bad consequences.

Checked by:

__________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

48
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 2

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: FEBRUARY 7-13, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA
A. What skills / knowledge have you learned in this department?
I learned the standard operating procedure for room make-up like
stocking items at the cart with supplies before room checking, room-checking,
opening the window, collecting of garbage, stripping the bed , making-up of
the bed, scrubbing of the bathroom sink toilet bowl cleaning, bathtub scrubbing
and drying and amenities set-up, dusting, vacuuming and the room amenities
set-up. I learned that the mattress should be rotated every three months to
avoid deformation and to avoid sagging of the mattress; had learned the
beddings used by the Micotel like the bed pad, bed skirt, top sheet and the bed
blanket; and learned the proper way of cleaning of the comfort room with the
use of the right chemicals and tools.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned for this week is being hard working and
having respect to others by helping all employees to finish their task without any
hesistation even sometimes that we are already tired we chose to help them to
finish their quota.

C. Have you learned something from the employees? How did you mingle with
them?
Yes, I learned rules from employees such as when you start dusting a room
from the right, one should end to the left, stripping is first done to make sure small
valuable items are not included with the used linens and lastly, when cleaning a
comfort room, one should start from the top which is the mirror, dry the bathtub
and end with the floor tiles to ease the work and to make the work faster.

Checked by:
_________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

49
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 3

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: FEBRUARY 14-20, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA

A. What skills / knowledge have you learned in this department?

For this week I was assigned in the Public Area department, it was very
challenging for me because there is a lot of rubbish that we need to clean, I
learned how to organize different kinds of garbage that we need to dispose
properly. It is a hotel standard to also help the environment of Sta. Rosa Laguna.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned for this week is being active in work I
learned that success was one percent inspiration and 99 percent perspiration.
Nowadays, so many students want to cheat and cut corners in their studies
because they are lazy and don't place any value on hard word. This thinking
must change because I know that my experience working here as a trainee will
help me to become better person in the near future

C. Have you learned something from the employees? How did you mingle with
them?
The things that I have learned from the employees is their knowledge
about the proper use of machine and chemicals use when cleaning the areas
assigned to them. I also learned also learned how to use the floor polisher, wood
wax stripper and the vacuum cleaner. I learned to manage the time and effort
to have the work done.

Checked by:

__________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

50
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 4

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: FEBRUARY 21-27, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA

A. What skills / knowledge have you learned in this department?

I learned that being public area attendants are in-charge of the cleaning
of the areas that are publicly accessible. We are assigned as powder boys who
have the responsibility of the cleanliness of all the comfort rooms assigned to us.
They do perimeter, mopping of the lobby, push brooming, cleaning of the guest
comfort room for men, polishing of the floor with the use of the floor polisher and
mopping and sweeping of the employees’ locker rooms and comfort rooms.
Also as public area attendants I also had ‘’special projects’’ like scrubbing of
the walls of a floor, cleaning of the air conditioning system or polishing of an
area. Sometimes, special projects took almost the time of the whole shift just to
finish the whole work.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned in this department is having

compassion as being sensitive to the needs of my co-employee. If there were
more compassion in the world, there would be less homeless, hunger, wars, and
unhappiness.

C. Have you learned something from the employees? How did you mingle with
them?
The things that I have learned from the employees is to enjoy work even in hard
times because this is our responsibility to give smile to the guests so they wouldn’t
feel that we are tired serving them. Our job is to give their needs and wants just
to satisfy them.
Checked by:
__________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

51
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 5

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: MARCH 10-16, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA

A. What skills / knowledge have you learned in this department?

The skills that I have learned in this department is the good communication skills,
I learned how to properly communicate to the guests. I also understand that
eye to eye contact is important for them to feel that you are really concerned
to them and they will appreciate your service.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned for this week is being generous. I also
learned how to apply my attitude outside the campus and showing them the
right manner as a student. I learned how to be kind and helpful to others and it
give me knowledge that if you love your work you will be more passionate to do
it. You will be able to finish the task that are given to you.

C. Have you learned something from the employees? How did you mingle with
them?
The things that I have learned from the employees being hospitable to the
guests by giving them intangible service and greeting them with smiley voice.
We mingle with them by sharing our own experiences related to our field.

Checked by:

__________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

52
 STUDENT TRAINEE’S WEEKLY REPORT

DATE / WEEK NO. 6

Name of Trainee: JOSSEL ANDRES M. MARTINEZ Course: BSHRM

Establishment: MICROTEL Training Period: APRIL 6-12, 2018

Areas Assigned: HOUSEKEEPING DEPARTMENT Supervisor: ALELIE R. DELA PENA

A. What skills / knowledge have you learned in this department?

As a Public Area Attendant for this week I learned that I am responsible for
public area cleaning of waste paper bins and ashtrays also the flower
arrangement should be done daily as a part of Public area cleaning. Glass
surface and windows to be cleaned daily. Doors and door knobs to be dusters
and cleaned daily. Any stain on the carpets and upholstery should be cleaned
immediately. Hard floor should be mopped regularly.

B. What Important Values / Lessons have you learned in this department?

The important values that I have learned for this week is consistently offer
professional, friendly and engaging service to the guests also the cleaning
process that they taught us, it is important that we do all things according to
hotel standard because even if we are only a practicumer they are expecting
a lot from us. They let us do the task without supervision of other employees.

C. Have you learned something from the employees? How did you mingle with
them?
Yes I learned something from the employees and it is the responsibility for
cleaning and maintaining of front office because front office is the face of the
hotel. So daily cleaning of the department is required. Mopping of the floor,
dusting of the furniture and fixture and vacuuming of carpets are essentials.
Elevators must be cleaned at the time of day when it is least used. The
necessary boards indicating the cleaning is carried out must be displayed
promptly. Elevators doors are made of steel. In steel door shows lots of grease
marks from finger easily. Elevators should be cleaned daily and more through
cleaning may be done on periodic basic.

Checked by:

__________________________________
MARIA VICTORIA C. MACALE, MBA
Program Chair

53
 b. Resumé

54
JOSSEL G. MARTINEZ
Canlubang Calamba, City
0935-819-7181
josselmartinez00@gmail.com

CAREER OBJECTIVE:
To acquire valuable knowledge and skills to complement those that I have learned from
school in an actual job environment. In return, I offer my service and determination to be
an asset to your company throughout the duration of my training period.

EDUCATIONAL ATTAINMENT:
Tertiary Level: Laguna College of Business and Arts
Calamba City, Laguna
Bachelor of Science in Hotel and Restaurant
Management 2018-present
Secondary Level: Little Jesus Learning Center, Asia 1 Canlubang
2013-2014
Elementary Level: Little Jesus Learning Center, Asia 1 Canlubang
2009-2010
SEMINARS & TRAININGS ATTENDED:

Completed 200 hours On-The-Job Training in Kitchen Department and Dining

Slice N Dice, SM Calamba
April 15, 2016 to May 11, 2016

Bar Exposure Program

T.G.I. Friday’s Mall of Asia
October 22, 2016

Housekeeping, National Certificate II

March 13, 2015

Food and Beverage, National Certificate II

October, 22, 2015

Introduction to Front Office Operations

Genting-Star Tourism Academy
Star Cruises Centre, Newport City, Pasay City Philippines
August 5, 2014

55
PERSONAL INFORMATION:

Age: 23 years old

Gender: Male
Date of Birth: November 5, 1994
Place of Birth: Calamba Laguna
Citizenship: Filipino
Civil Status: Single
Height: 150 cm
Weight: 100 lbs
Religion: Roman Catholic
Father’s Name: Andy Martinez
Occupation: Government Employee
Mother’s Name: Jho Martinez
Occupation: Housewife

CHARACTER REFERENCES:

Maria Victoria M. Macale, MBA

Program Chair, Hospitality Management
Laguna College of Business and Arts

Marcelina DL. Perez, Ph.D

Dean, School of Business
Laguna College of Business and Arts

Mr. Edren M. Vierneza

BSHRM, Instructor
Laguna College of Business and Arts

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

JOSSEL G. MARTINEZ
Applicant Signature

56
 c. Visuals
(Photos inside
the training
venue)

57
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59
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 d. Sample
Forms &
Brochures

62