Republic of the Philippine

INSTITUTE OF TECHNOLOGY
Palompon, Leyte

HOSPITALITY MANAGEMENT DEPARTMENT

COLLEGE OF ARTS AND SCIENCES
STUDENT INTERNSHIP PROGRAM IN THE PHILIPPINES

Tel.No. (053) 555-9388 Fax No. 053-338-2501

E-mail add: pit_suc@yahoo.com Website: www.pit.edu.ph

A Narrative Report
Presented to the
HOSPITALITY MANAGEMENT DEPARTMENT
COLLEGE OF ARTS AND SCIENCES
Palompon Institute of Technology
Palompon, Leyte

STUDENT INTERNSHIP PROGRAM IN THE PHILIPPINES

By

SHENNA MAE DOROG

Bachelor of Science in Hotel and Restaurant Management

Specializing in Cruise Ship Management

May 2021
 APPROVAL SHEET

This Narrative Report on the “Student Internship Program”prepared and submitted Shenna Mae
Dorog in partial fulfillment of the requirements for the Degree of Bachelor of Science in Hotel and
Restaurant Management Specializing in Cruise Ship Management has been examined for acceptance and
approval.

NARRATIVE REPORT COMMITTEE

VERNIE C. SARSONAS AMED CABUGOY

SIP Officer Department Chair

Approved by the Committee with grade of ______________

Accepted and approved in partial fulfillment of the requirements for the degree of Bachelor of Science
in Hotel and Restaurant Management Specializing in Cruise Ship Management.

NATHANIEL BRYAN S. FIEL, Ph. D

College Dean

May 2021
Date
 ACKNOWLEDGEMENT

This student internship program will not be completed without the help of those people who helped me a
lot to accomplish this On-the-job training. In the completion of the student internship program, I hereby
acknowledge from the bottom of my heart, the people who assisted me in different ways for the consideration
and encouragement and lifted me throughout this training session. I would also like to express my deepest
thanks and appreciation, my deepest love to my family, friends, loved ones and to all the people who supported
me, who believed in me, who motivated me and gave their words of wisdom and prayers to make this On-the-
Job Training successful.

Above everything and anybody else, I would like to give my deepest gratitude to our ALMIGHTY GOD
who strengthened me all the time. For giving me hope and faith when I’m about to give up, for that I am
grateful enough for He is always at my side and for not leaving me and making all those impossible to be
possible. And also, to all the Gifts of life specially for giving me such a wonderful parent who loved me and
cared for me unconditionally and became His (God) instruments to guide me in this world, for giving me a life
and to do my purpose in life. To him, I am beyond thankful that He gave me strength to face the World and
helped me to overcome those trials and hardships that I encountered before, during and after the training. This
whole student internship program will not be successful without the love and mercy of our Almighty God,
because with Him, nothing is impossible.Just have faith, trust and surrender everything to Him and you will not
be forsaken.

To our beloved Program Adviser, Ms. Vernie Sarsonas, I would like to express my deepest gratitude for
helping us from the very beginning of this student internship program despite of her busy schedules, she did not
fail to help us and guide us through this training. For her efforts, time and knowledge that she shared with us, it
is a knowledge that we know that it will help us to be better in the future and for her guidance so that we can be
the person whom we wanted to be and also to her outstanding,and patience to her students, even though we are
pushing you so hard yet, you are still there ready to help us. We will not be able to reach here and complete this
student internship program if it is not you who sacrificed your time for us and helped us throughout this
training.
To my loving parents Mrs. Angelita D. Saludaga and Mr. Ricky Saludaga, I am grateful to have parents who
supported me all the way, for the sacrifices, efforts and prayers to accomplish this Student Internship Program.
 TABLE OF CONTENTS

TITLE PAGE

TITLE PAGE……………………..................................................................................i

APPROVAL SHEET…………...........................................................................ii

ACKNOWLEDGMENT……….........................................................................iii

TABLE OF CONTENTS……….. .....................................................................iv

LIST OF APPENDICES…………......................................................................v

INTRODUCTION……………….………..........................................................1

SUMMARY…………………………..…………………………………..……5

Problem Encountered ……………...............................................................30

CONCLUSION/RECOMMENDATION

Overall Comments and Suggestions………………………….……………37

Suggestions Regarding the Perceived Problems ...………..........................38

Ways to improve the Student Internship Program... .....................................39

APPENDICES……………………………..…………………………………….40
 LIST OF APPENDICES

APPENDIX TITLE PAGE

1 Plate Documentation 34

2 Attendance 40

3 Certificate of Attendance 45

4 Certificate of Editing 51

5 Resume 52
 SUMMARY

February 26, 2021

We started our first session of internship through a webinar at around 1:00 O’clock in the afternoon. Our
speaker was a graduate of Religious Education in the University of San Carlos as Magna Cum laude, and
currently the Vice-President for Academic Affairs of Palompon Institute of Technology, Dr. Virginia S. Beltran.
She discussed about Sexual Harassment. What is Sex and what is Gender? It was said during the discussion that
sexes given at birth either male or female, it is congenital and biological, permanent in constant even in different
countries, constant even in different times. Moreover, sex is what you were born with. However, gender is
culturally and socially dictated, it is influenced by the environment or the people around you, you can be
masculine or feminine. Gender is what happens afterwards due to social and cultural conditioning.Aside from
that, sexual harassment was also pinpointed during the session. It is being said that sexual harassment is when
someone offered you a passing grade in exchange of a sexual favor or you have been touched, grabbed or
pinched in a sexual way by any faculty or employee in PIT. It could either be that you have been stared or leered
sexually by someone. You could also be that you have been academically threatened by one of your
instructors/teachers if you will not grant his/her sexual favor, or you’ve been kissed/hugged unwantedly by any
faculty or it can be by anyone. Moreover, sexual harassment happens all the time and in an unexpected time,
you should not trust anyone because anyone can be liable to do such thing and harassment may come from the
most educated and high-profile people. It does not only happen to females but there are also males harassed by a
female. But despite of that sexual harassment, it could bring such a big impact and changes to those people who
have experienced it. Having said that, people must stop having fun about it because some may think that it's
only a joke but they should know how and what the victim feels being harassed as it may lead him/her to having
nightmare in his/her entire life and that life will be broken forever.
March 02, 2021

We had our second session for internship which was through a webinar again at 9:00 O’clock in the
morning.Our speaker is currently working as BSBA Department Chair in Palompon Institute of Technology, Dr.
Leo Roswald M. Tugonon and he discussed about Work of Ethics. Work ethics focuses on a person’s attitude,
feelings and beliefs about anything in and out of a person’s life. Work ethics defines as a set of moral principles.
It is the ability to maintain proper moral values within the workplace. It is an attitude that shapes the way an
individual performs his duties with high moral standards. Two forms of work ethics: the storng andweak.The
strong work ethic dwells on positive and productive approach to current and future work (with or without
praises).This kind of people are hungry to strive their dreams and ready to do everything just for their work.
However, the weak one is that they still need the compliments of others just to go on in life, having a trust issue
to the self. Work ethics is a belief of every individuals of how they will perform to the workplace. It is a logistic
and hard works of every employee to the particular workplace.
March 4, 2021

We had our third session for internship at 9am in the morning. Our speaker is a licensed-psychometric
and a faculty teacher of Palompon Institute of Technology, Ms. Joebren S. Herrera and she discussed about the
substance abuse in the workplace. Most substance abuser are employee or anyone can be abuser not just in the
workplace, the cost of substance abuser generally less productive, make more mistakes and loses more time
from work because they cannot think well, they cannot perform well and prone to debts. Abusers have more
accidents, that’s why you should control yourself in everything because too much can destroy you or kill you.
Many people take drugs to avoid sadness, pain and just to forget the things that they don’t want to remember,
without knowing that it can make them more miserable and to suffer more in their day to day living and it can
be fatal for those using it abusively. As early as possible you should notice those people who need help
emotionally and mentally, especially in the workplace if ever your co-workers have a problem, you should
express your concern because that is the time they are needed the most, encourage them to get help, and talk to
your supervisor if the problem persists. Nowadays many people using different drugs and everyone can be
involved even your family or friends, if you know like this, you should not tolerate them instead express your
concern and expose them in any activities so that it helps their body and mind stronger again. It’s not too late to
change your selves because recovery is hard but regret is harder.

March 9, 2021
 We had our fourth session of training via a webinar at 9:00 O’clock in the morning. Our guest speaker
was working on a Cruise Line Industry as a general staff at casino, Ms. Rose Angelica Beltran. During her
session, she shared about her work experience on board. These are all you need t complete for you to be able to
work on cruise. You need an application form, training and completion of documents like basic training, crowd
management, Seafarer with Designated Security Duties (SDSD) and crisis management. There are pros and cons
working on-board. The pros are: you get paid to travel, free medical care, flights to and from the ship is
provided, save/earn money, crew discounts, CV/Resume boost, international connections and you can escape
reality. However, the cons are: no days-off, work long hours, you’re on call 24/7, small living quarters,
it’s a bit military-esquire, the seas can be rough, customer service can be demanding and is often brutal, ship
life’s affects your hormones and health and internet is limited and expensive. As we can see, working on cruise
is not that easy. Yes, you can travel the world for free but in return, you’ll have to pay that through working so
hard, doing your best to make the guest happy and comfortable not just to the cruise but to the staff as well
because the main Goal is to give the guests a memorable experience that they will remember forever.

March 11, 2021

 We had our fifth session of internship and again through a webinar. Our speaker was a graduate of
Bachelor of Science in Hotel and Restaurant Management in Palompon Institute of Technology, Mr. Relmon
Jayson Jazon. During his session, he shared about his work experiences on-board. His duties and responsibilities
on-board are to make desserts and salads, make provision orders such as vegetables, fruits and all the
condiments, store/provision inventory (he does this task every monthly), clean the cabin (of the captain, chief
mate, chief engineer, and second chief engineer), wash dishes, clean the mess room and help the Chef to cook.

His daily work routines start at 6am to set up for breakfast, 6:30-8:00 to take-out food, 8:00-8:30 to take
his breakfast, 8:30-10:00 to clean the cabin, 10:00-10:30 to have a coffee break, 10:30-11:00 to set up for lunch,
11:45 to take-out foods, 12pm lunch, 1:00-3:00 is break time, then 3:00-4:00 is to cook rice and set up for
dinner, 4:45 is to take-out foods, 5:00 is to have his dinner. He also does side job for extra cash such as he offers
laundry, offers Computer-Based Test (CBT), barber, make birthday cakes for the crew, grant special request of a
crew and etc.

He also shared about how big the ship that he’s working with. The dead weight of the ship was 14, 256
not including the weight capacity of the ship than can carry such as cargo, fuel, passengers and crew. And lastly,
these are the things or documents that you need to secure to becoming a member of the cruise: Basic Training
(BT), BT-Certificate of proficiency (COP), Seaman’s book, passport, NC1 ship’s catering and Seafarer with
Designated Security Duties (SDSD).

March 16, 2021

 We had our sixth session of internship at 1:00 O’clock in the afternoon.. Our speaker was a graduate of
Bachelor of Science in Hotel and Restaurant Management from university of Cebu Main Campus, Mr. Anthony
G. Esguerra.He discussed about opportunities in local Tourism Industry in times of pandemic. According to the
latest UNWTO World Tourism Barometer, the collapse in international travel represents an estimated loss of
USD 1.3 trillion in export revenues- it's more than 11 times the loss recorded during the 2009 global economic
crisis. Under House Bill 6815 or the Philippine Economic Stimulus Act (PESA) Php 58 Billion will be
appropriated to DOT-accredited tourism enterprises for the following programs: Credit facilities for upgrading,
rehabilitation, or modernization of current establishments or facilities to be compliant with new health and
safety standards; marketing and product development promotions and programs; utilization of information
technology; other relevant programs, including infrastructure to mitigate the economic effects of COVID-19.
Philippines have beautiful islands that will once again attract the tourists after the pandemic. While Philippines
is experiencing difficulties at this time, Filipinos should remember that through combined EFFORTS and
HARDWORK in the past, the country was able to grow the tourism sector, and made it one of the top GDP
contributors. Because of this pandemic. Many establishments, company, business and small businesses
especially hospitality Industry has been temporarily stopped due to the Covid-19 pandemic and because the
government implemented a community quarantine and travel restrictions. Many have been fallen and affected.
But despite of that, we have to stay strong and put everything to our Almighty God. We have to trust him in all
of this because I believe that everything has a reason. And everybody knows that Filipinos have a strong faith,
that's why we have this 7m's of Filipino Values traits, such as: Maka-maylikha, Makatao, Maka-kalikasan,
Makabansa, May-Bayanihan, Masayahin, May-pagasa. So as long as we have this kind of traits, we can conquer
these all and everything will beback the way it's before and that the Tourism Industry will achieve better success
after this pandemic.

March 18, 2021

 We had our seventh session for internship at 1:00 O’clock in the afternoon. Our speaker was a full-time
Instructor at Sogod National High School and also a part-time Instructor at Southern Leyte State University-
College of Hospitality and Tourism Management. Mrs. Jenny Marie V. Bertulfo. Her topic was about Emerging
Trends of Food Industry in 2020.First, she talked about the F&B situation during this pandemic. These are the
Challenges of F&B Industry in Today's Situation: Upholding Safety Standards - this means that we should make
sure our food was made clean and not contaminated by the virus; for example, we are the chef. As a chef we
should take the responsibility to the food that we cook and to ensure that the food is safe to be eaten by our
consumer so one of the best ways to avoid contamination is to clean the area and sanitize daily as needed
(keeping workers safe and restoring confidence in the workforce that their manufacturing facility is secure
environment);Keeping Sustainability on the front burner - this means that many people have issues to the food
that is wrapped by plastic because of the possibility that the food is contaminated and that is the result of food
waste. To resolve this, every restaurant or in any food business industry should practice to use a eco-friendly
food wrapped to avoid contamination and the risks to our health, and also to help the community better by not
using every plastic; Dealing with constant lockdown - Because of the pandemic and the implementation of
community quarantine, many restaurants only offer take outs of their products/foods to avoid spreading the
virus; Food fraud -fraudulent and intentional substitution dilution or addition to a raw material or food product
or misrepresentation of the material or product for financial gain; Plant-based marches on - this means that it is
important for us to plant our own food to make sure that it's healthier and organic or you can buy plant-based
foods or proteins as long as it is 100% organic. And lastly, digital acceleration more to come -digitization has
helped to set up and optimize the logistics and fulfillment services required for distributing food during Covid-
19 disruptions, covid-19 has accelerated the trend toward the use of online platform for food purchases.
March 23, 2021

We had our eighth session of internship at 1:00 O’clock in the afternoon. Our speaker was a graduate of
Bachelor of Science in Hotel, Restaurants and Tourism Management from (VSU) Visayas State University and
currently working at Palompon Institute of Technology as a full-time faculty in Hospitality Management
Department, Mr. Agapito O. Losaynon. He discussed about Housekeeping, Organization Chart of
Housekeeping, the Executive Housekeeper was the highest ranked followed by Deputy Housekeeper and
Assistant Housekeeper, and then the supervisors such as: Floor supervisor, Uniform room supervisor, Linen
room supervisor, Night supervisor, Public area supervisor, and Store keeper, then the lower ranked such as:
Guest room attendants, Uniform room attendants, Linen room attendants, Night attendants, Public area
attendants, and store attendant. One of the areas of responsibility of housekeeping is cleaning the
GUESTROOM. First, check the standard procedure of their room preparations and then use the proper cleaning
equipment and coding. Grooming and Personal Hygiene (this is what a housekeeper should be). As a
housekeeper, you should do or practice this Grooming and Personal Hygiene because you will meet and greet
every guest in the hotel including VIP’s so you must look neat and clean and professional so that the guests
would not feel disappointed to the environment or hotel that they are staying in. In a Hotel or in an
establishment that we worked in, it is important that we should have these traits: Honesty (Honesty is the best
policy); Courtesy (No act of kindness, no matter how small is ever wasted); Tact and Diplomacy (Starts with
effective listening). If you’re working in a hotel, you should see yourself if your personality fits to the industry.
Being in Housekeeping is not that easy. We should practice more and more in order to achieve the standards of
the hotel to the guests. There are good and rude people but despite of that, you have to be patient and act nicely
to every guest because that is how Hospitality Industry works. You have to make every guest feel welcomed and
pampered to the hotel no matter who he/she is. You have to make them comfortable and make sure that the
environment is good for them during their stay so that they have a good and best experience before they leave.
March 25, 2021

We had our ninth session of internship 1:00 O’clock in the afternoon. Our speaker graduated at
Palompon Institute of Technology, and currently working as a part-time instructor in Hospitality Management
Department at Palompon Institute of Technology, Mr. Bryan Prime Sustal. He discussed about Brain of the
Operation on a Hotel. First, he asked about the difference between the Brain of the Operation and Brain of the
Organization. Brain of the Operation is the person who is in charge or guiding the whole thing. It implies that
the other people are only following orders and not making the decisions while the Brain of the organization is
the person who is in charge of higher cognitive skills such as planning, organizing, and problem solving and
they can also control and make it up to their emotions. What does "Brain of the Operation" means? It means that
you must have the idea of what your organization/company is trying to achieve. You must have the idea of what
could happen tomorrow. You must have the knowledge regarding your teammate’s capabilities and lastly, you
must know everything. In order to become an effective brain of the operations, you must: be a good
communicator, must have strong personality, must be attentive to details, and must know everything"(GISTF)
means Telephone Techniques, G stands for Greetings (Good morning/Good afternoon), I stands for Introduction
for yourself (This is your name from your dept.), S stands for Service (How can I help you?), T stands for Take
Action (Confirm to your guest if the service was successfully delivered), and then F stands for Feedback.
Advantage of Communication: It bridges our service despite having today’s challenges, and it is one of the most
important tools used to deliver our service. It is very important for us to have a good communication especially
when we are in the hospitality industry because we have to express ourselves clearly to the guests. You can also
exactly understand what they want or the guests want and how you will respond to their request without
disappointing them, and you can also build a strong relationship to the guests, colleagues, and to all the people
around you. Lastly, Mr. Sustal left a quote saying that "Never let negativity stops you to deliver services you’re
passionate about; you have to view things in different ways"
March 29, 2021

We started our tenth session of internship at around 2 in the afternoon. Our speaker graduated as a Cum
laude at Palompon Institute of Technology taking up Bachelor of Science in Hotel and Restaurant Management,
Mr. Jesher D. Manacap.He talked about The Different Point of View. He shared a glimpse of the path he has
chosen. He started his session with a quote, "an extraordinary path taken, an unusual way to success." But how
you win in life is not defined by how great the distance you travelled it's being defined on the level of
contentment you have in your heart, and how freely you give back to all the people you leaned on. Here are the
Points to Ponder or Tips that he gave us.Tip1. The best opportunity is the one that is currently offered. Tip2.
Ready your heart with all the criticism, feedback, comments and unfriendly colleagues because being in the
Industry is not easy because you will meet different people and different personalities, you have to be strong and
endure all that and do not take things personally and that's how you survive in the Industry. Tip3. Ready your
eyes to learn, prepare your ears to listen, move your hands to help, and do it altogether mean that to be able to
work smoothly and efficiently. Tip4. Always seek to learn, and treat every day as a learning
experience.Tip5.Treat everyone equally. Whether someone who only attained HS education, lower position than
yours and you’re subordinate. Remember, every function in an organization is important. Tip6. Remember,
customer is NOT always right, however as a Restaurateur or Hotelier, our priority is the welfare of our paying
guests and customers. Tip7. Follow workplace rules and regulations, when you’re working in a certain places or
establishment’s first thing you have to do is to follow their rules and regulations so that the employees will
understand and be knowledgeable when they will violate the rule. Tip8.Never settle for less, and by not settling
below standard, consistently seek for things that will give you more. Do not be a mediocre employee. Tip9. Be
friendly but do not trust anyone wholly because in the Industry, you have to trust no one, because every day is a
competition that you have to fight and win, and lastly, THE GOLDEN RULE, "In everything you do in Word or
in Deed, do it all in the name of Christ, giving thanks through him to God the Father.’’
March 30, 2021

We started our eleventh session of internship at around 9 in the morning. Our speaker graduated at
Palompon Institute of Technology taking up Bachelor of Science in Hotel and Restaurant Management, and
currently working in a Cruise Line Industry, Mr. Ai Joseph Mercadal. He talked about The World of Hospitality
Industry. Hospitality Industry is one of the biggest and successful Industries in the world. Many people want to
visit or stay in the places such as hotels and restaurants where people can relax, enjoy and experience new things
like trying different cuisines and others. Aside from that, Hospitality Industry has many to offer like tourism
where people or tourists can visit and witness the beauty of the places in Nature, Sea and Mountains were
people will love and create memorable experiences in such places. Here are the SMART Techniques that you
need to have or to do. S for Specific- details exactly what needs to be done, M for Measurable- achievement or
progress can be measured, A for Achievable- objective is accepted by those responsible for achieving it, R for
Realistic- objective is possible to attain (Important for motivational effect) and T for Timed- time period for
achievement is clearly stated. These things are important for you to know so that you will be made aware what
you are doing and what you should do next. How to make decision in applying for a job? Here are some of the
lists: What job are you applying for? (before you find for a job you need to be specific on what kind of job you
love to work, because if you will love your job your work will much easier and enjoyable to you); and what are
your skills in line with the job? (Skills are very important factors in applying for a job because it's specifically
ink your qualifications to the hiring criteria for the jobs you are applying for, that's why you must have
skills).Top traits of a Hospitality Professional. You must be Empathetic, Listening, Oral communication
competent, Energetic and resourceful, Sense of humor, Local knowledge, Flexible and patient, Multi-tasking,
and Calm and Composed. Lastly, he left with a saying "There is no elevator to success. You have to take the
stairs."
April 6, 2021

We had our twelfth session of internship at1:00 O’clock in the afternoon. Our speaker was a College
Instructor in Hospitality Management Program at Palompon Institute of Technology, Mr. Elebert Dela Cerna.
He discussed about Customer Service. Customer Service is the backbone of the hospitality industry. The
expectations of customer service are changing. In the hospitality industry, the customer service is one of the
most important things to do as a Hotelier or Restaurateur. It is the service that you make for your
customers/guests. In order to make your business successful, first you have to make your service expected by
the guests will meet that expectations, you have to meet their standards, the quality that they need, you have to
do your best to make them satisfied. But not every customer/guest will be satisfied enough, others will want
more and more and you should expect the unexpected because customers nowadays are very demanding and
some are rude for not accepting or satisfied enough to the service that you give to them. Despite of that, you
have to read your mind and soul for the customer/guest that you will encounter day by day in the hospitality
industry, you must have a strong mind to accept and understand the things that guests will tell you personally as
what one of our instructors said, "Do not take things personally." With that, that you will survive in the industry.
Excellent Customer Service Tips: Embrace technology to impress your Hospitality Customer. To meet customer
demands, the hospitality industry must use technology like digital tools in order to experience to the guests the
standards that they expected in a particular hospitality management and technology also helps avoid customer
issues.; Listen to the customer, if the customer has a problem issue, the first thing you need to do is to listen to
them, and your attention must be directed only to them so that they will feel comfortable sharing his/her issue to
you and they will know that you are willing to settle the problem that they were in; Employment Experiences.
Establishments like fast food chains (Jollibee,Mcdo,etc.) and Hotels like (3 star, 5 star, 8 star) and Resorts.
April 8, 2021

We started our thirteenth session of internship around 1 in the afternoon. Our speaker was a graduate in
Hotel and Restaurant Management at the University of San Carlos, Cebu City, with a few years of career
experience in both local and foreign companies such as Shangri-La Mactan, go thong Southern, Quilon and Tele
performance Inc. and now currently employed as a faculty member in the Hospitality Management Department
at Palompon Institute of Technology, Ms. Katrina Bianca B. Piencenaves. She discussed on how not to take
guest complaints personally. How do you know that you are taking things personally? In a situation, you worked
hard on a project and you are proud of the end results. On the day of the presentation instead of being praised,
you were criticized. For me, I should still be happy because I worked hard on the project and that I successfully
presented the project to the organization, and that is enough for me. If they don’t like my presentation, then I
should accept it because we individuals have different opinions and visuals in life. Even though the end result
made them unhappy and disappointed, then I should deeply apologize for not making it to their expectations.
But despite of that, I will accept all the criticism and use that to my future self to be better. Because we, people
are just humans, we make mistakes and that is completely normal. Coin Strategy, to remind yourself to not take
things personally. Front of the coin, it’s not about me, you must remind yourself that it is not all about you, back
of the coin, it’s about you own up to your mistakes, means that you have to own your fault and you must take
responsible for it. How to respond to guest complaints. As what our Instructor said, Ms. Katrina
Piencenaves,don't take guest complaints personally but instead, listen, apologize with empathy, assure the guest,
find a solution and follow through. At the end of her discussion, she left with a saying, "Working in hospitality
teaches you skills you could not learn anywhere else. It teaches you about prioritization, about swift problem
solving, about communication, about humility, and about how people act when they're seriously hungry-like-
monsters-and how to keep a smile on your face despite that." By: Caileenkehayas and always remember that
whatever may step you, you should not forget your value.”
April 13, 2021

We started our fourteenth session of internship webinar at around 2 in the afternoon. Our speaker was a
graduate of Bachelor of Science in Hotel and Restaurant Management at Palompon Institute of Technology and
also has work experience on a cruise industry at Holland America Line, Ms. Carla Jasmin Sabaldan. She shared
about Cruise ships.Cruise ships are large passenger ships used mainly for vacationing. Unlike ocean liners,
which are used for transport, they typically embark on round-trip voyages to various ports of call, where
passengers may go on tours known as "shore excursions". Cruise ships are for people who want to travel for
pleasure on their vacation at the sea, the ships will provide everything you need. You're pampered like nowhere
else, it offers a huge variety of events, activities and meals, also facilitates shopping. On a cruise, you can easily
make friends. its a romantic experience and it's a learning experience and what's more is that a cruise is a hassle-
free vacation and represent a safe travel experience. And these are the ship facilities. Pool area, where guests
can go swimming and enjoy; Guest cabin where guests stay during their vacation on-board and there are Types
of ship staterooms such as Outside staterooms, Inside staterooms and Suites; Guest gym, an area where guests
can exercise and maintain their body posture and health; Casino, where guest can make leisure; Theatre or
Dome, an entertainment event, usually takes place here every night; Dining or Lido, where guests can eat here
and there is also Informal buffet like dining usually takes place on the pool deck (Lido deck); Galley, the
kitchen on a ship; Crew cabin and Hallway this is the private space for crews; and lastly, Crew laundry, where
crews can do their laundry’s.
April 15, 2021

We started our fifteenth session of internship at around 10 in the morning. Our speaker was a graduated
of Bachelor of Science in Tourism Hotel Restaurant Management at University of Leyte, Ms. Paulette Tuan and
she discussed about Current Trends and Issues in Tourism Industry in this time of pandemic. People all over the
world are longing to go out and break free in many travels and tours. Because of the quarantine, many people
have to stay in the house for several months and want to enjoy life again after the lockdown. Many people
missed their life outside like exercising on the field, playing badminton, basketball and other activities with
families and friends. In this time of pandemic, the government prohibited every event that will lead to spreading
the virus because of gatherings. People crave for their comfort foods and happy foods, and miss dining and
indulging outside with families and friends, of course not just tourist destination has been shutdown but also F
and b and restaurants. Most of the people are excited to dress up again, look good, and feel great again. Shaping
trends in tourism such as socially distanced travel, to avoid the spreading of the virus to one another. Health and
Safety are the new points and miles. It increased cleaning, socially distanced seating, providing hand gel, and
wearing of face mask so that tourists can travel safe from the virus. Shift from international to local, meaning
there is a movement of the tourist from international to our local tourist and one of the reasons is because of the
travel restrictions. Travel agents are your best friends, where you can ask all your concerns about the travel and
to your destinations. Automation is also the making of the booking experience through online. the rise of Virtual
Reality (VR) Tours, In a virtual reality, you can still experience what you cannot experience. A shift in
transportation, not only in popular destination changed but also transportation is affected. Because of the
pandemic, tourists tend to choose a private transportation in order to avoid the crowd and the spreading of the
virus. Emerging niche, means that tourism must choose only people that is family, friends, and those people that
is in their honeymoon. Through that, it is easier to conduct a possible contact traces because they are just one
family.
April 20, 2021

We had our sixteenth session of internship at around 10 in the morning. Our speaker was a graduate of
Bachelor of Science in Hotel and Restaurant Management at University of San Carlos, Cebu City, Ms. Sheena
Mae Marquez. She discussed about Point of Sale (POS). The point of sale is a system which allows the
processing and recording of transactions. In hotels, POS software allows for transfer of meal charges from
dining room to guest room. POS is mostly about food to sale to the guest/customers. It is composed of Software
and Hardware. In the software, you can only see in the machine or system and hardware like card machine. The
main point for this is to do transactions to achieve sales. Common Types of POS which are the Restaurant POS
and the Bar POS. Restaurant POS System, A POS built for restaurants is specially designed to help run a food
service business efficiently and to make the job of staff significantly easier. When employees can do their jobs
quickly and efficiently, they can provide a better customer experience, ultimately helping to bring in more sales.
The POS terminal machine or the card machine are used to settle for payments and to get the payments of the
guest/customer if they don’t want to pay in cash. Modes of payments like ATM cards. For example, if you
forget your smart watch, phones, money and loyalty cards but you still remember the pin to your ATM number,
if you memorize it then you can still pay for your transactions by manually inputting it to the terminal machine.
Machines are found very useful nowadays just like Point of Sale (POS) System that helps every particular
business like restaurants It helped staff to work easier and efficiently and it can provide a better customer
experience and help to minimize the guest/customer complaint. Because of this, many businesses grow and
succeed by embracing the technology.
 CONCLUSIONS/RECOMMENDATIONS

Overall Comments and Suggestions

After my student internship period which I had experienced through webinar sessions, I learned a lot
from the different competent speakers. With their outstanding knowledge that they have shared to us, I gained a
lot of things about the hospitality industry. I learned how the hospitality industry was affected during this time
of pandemic. There are lots of hotels, tourism, and resorts that have been temporarily closed by the government
so that it can minimize the spreading of the virus. I also learned how to handle guests and how not to take guest
complaints personally, that no matter how much they criticized you, you should always remember that whatever
may step you, you should not forget your value and I learned the different experiences of some of the speakers
who shared their sacrifices and hard works just to reach their goals in life. And now, they are finally working on-
board and they showed us what is life like working on a cruise ship and it amazed me and helped me to be
inspired more and to try harder until I finally reach my dreams.
 APPENDICES

Appendix 1. Plate Documentation

Plate 1: February 26, 2021

Title: R.A 7877 Anti-Sexual Harassment
Speaker: Mrs. Virginia Beltran

Plate 2: March 02, 2021

Title: Work of Ethics
Speaker: Mr. Leo Roswald Tugonon
Plate 3: March 04, 2021
Title: Substance abuse in the workplace
Speaker: Ms. Joebren Herrera

Plate 4: March 9, 2021

Title: Work Experiencee in Cruiseship
Speaker: Ms. Rose Angelica Beltran
Plate 5: March 11, 2021
Title: Work in Cruie ship
Speaker: Mr. Relmon Jayson Jayzon

Plate 6: March 16, 2021

Title: Opportunities in Local Tourism
Speaker: Mr. Anthony Esguerra
 Plate 7: March 18, 2021
Title: Emerging Trends of Food Industry
Speaker: Ms. Jenny Marie Bertulfo

Plate 8: March 23, 2021

Title: Housekeeping Department
Speaker: Mr. Agapito Losaynon
 Plate 9: March 29, 2021
Title: Brain of the Operation
Speaker:Bryan Prime Sustal

Plate 10: March 29, 2021

Title: From A Different Point of View
Speaker: Jesher D. Mañacap
Plate 11: March 30, 2021
Title: The World of Hospitality Industry
Speaker: Mr. Al Joseph Mercadal

Plate 12: April 6, 2021

Title: Customer Service
Speaker: Elbert Dela Cruz
Plate 13: April 8, 2021
Title: How Not To Take Guest Personally
Speaker: Ms. Katrina B. Piencenaves

Plate 14: April 13, 2021

Title: Cruise ship Life
Speaker: Ms. Carla Jasmin Sabaldan
 Plate 15: April 15, 2021
Title: Current Trends and Issues in Tourism
Speaker: Ms. Paulette Tan

Plate 16: April 20, 2021

Title: Point of Sale
Speaker: Ms. Sheena Mae Marquez

Appendix 2. Certificate of Attendance

Appendix 4. Certificate of Editing
Appendix 3. Resume

SHENNA MAE DOROG

BRGY.MAGALLANES PALOMPON,LEYTE
09169125105
ShennaDorog99@gmail.com

Objective
To secure a job that will help me to expand my knowledge and skills to the field while making a contribution to
the success of the company.

Personal Information

Birth date: December 19,1999

Birth Place:Palompon Leyte
Citizenship:Filipino
 Age:21 Status:Single
Mother:Angelita D.Saludaga
Father:Ricky Saludaga
Sex:Female
Religion:Catholic
Height:5'2

Educational Background:

Tertiary:

Palompon Institute of Technology

Palompon,Leyte Bachelor of Science in Hotel and Restaurant
Management Specializing Cruise Ship Management.
May 2021

Secondary:

Non Alternative Learning System 2014-2015

Primary:

Palompon South Central School,Palompon,Leyte

Skills:

Garmishing and Signature dish

Seminar and Training:

Source Asia Business

Palompon Institute of Technology
Palompon,Leyte

Character References:

Prof.Amed Cabugoy
College Professor
Palompon Institute of Technology
Palompon,Leyte
＋63176057900

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

knowledge and belief.

SHENNA MAE DOROG
Applicant