COMPANY PROFILE

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 Background of the Company

Edilberto’s Grill but now Edilberto’s Hometel is set in Tagum, Davao del Norte. This

company has a reputation for its budget-friendly amenities, top-class customer service, and

their restaurant which is the talk of the town. A rustic and industrial themed restaurant and

hotel that will guarantee everyone comfort, class, and quality. Edilberto’s Grill Established

on June 8, 2018, and eventually changed their name into Edilberto’s Hometel on January 19,

2019. The proprietor is Ms. Gwyneth Teresa W. Tiu

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 Work Immersion Experience

A. Experiences for the first 40-hour work immersion

I am Jasmine Marie L. Sajol, a Grade 12 TVL- Culinary Arts student. We must complete
our work immersion in a host-training facility as I approach graduation to prepare for
working in the real world. My work immersion took place at Edilberto’s Bed and Breakfast,
which is a sub company for Edilberto’s Hometel, we started our work immersion on March 6,
2023, and we were assigned to work all-around: which includes the kitchen, bakery, dining,
and cleaning the establishment.

I still have a lot to learn after 80 hours of work. My shift in the dining room ran from 8
am to 12 pm. We took breaks from 1 to 4 p.m. because the restaurant uses the broken time
technique, and during those lengthy breaks we tried to pass the time by cleaning the restroom
or sweeping the outside premises of the building. We strive to rotate our responsibilities
every day. Our duty will return at 5 and finish at 8 o'clock. From dining to bakery to kitchen
and rotate again. Being nervous about messing up in a new atmosphere made me feel a little
apprehensive on my first day, but as the day went on, we found that working there wasn't at
all stressful thanks to the people and staff's positive attitudes. I saw how hard they worked
every day, and that inspired me to learn how to do things like entertain guests, clear the
dishes, sweep the floor, and other things. Mrs. Bendal, our supervisor, taught us a lot. I learnt
a lot of new things under her guidance that I still need to develop, particularly my character
as someone who works in the food business. Working around the board is not difficult since
as our tasks alternate, I tend to gain both my confidence and my fear about messing anything
up or disappointing someone. Even if I do become sleepy, especially at night, I try to get
myself off sleep by working in the bakery, especially baking macaroons and luscious
chocolate cakes. We were instructed to wait for the customers to call rather than asking them
what they needed throughout our 10-day training period because there were no serving dishes
or bus in , because of our restaurant's "eat all you can" policy.

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 B. Summary of the Work Immersion Experiences

Despite my anxiety, I must perform well as a student trainee so that I may face problems
with confidence and maintain positive working relationships with those I work with. They
gave us orientation regarding rules and ordinances, safety precautions, standard operating
procedures, and some pointers on how to run the restaurant decently.

To be able to handle the work properly, you need to train and understand as much as you
can before performing any task at work. My knowledge was greatly expanded by this
training, which had a significant impact on me as a student of culinary arts and as an aspiring
chef. Both my words and my actions felt renewed. I now understand how important it is to be
aware of your interests in order to reduce the likelihood of a future work mismatch. I can only
concentrate on my academic performance and my attitude as a student for the time being.
Knowing that I had completed something I loved, and that others had faith in me to complete
this 80-hour work immersion course, warmed my heart deeply.

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 Assessment of the Work Immersion Course

A. New knowledge, attitudes, and skills acquired.

After those ten days of immersion, I came to the realization that some of the
things I learnt were helpful in my day-to-day activities. First and foremost, being on
time is crucial since it is the simplest way to demonstrate respect. Second, patience.
Initially, I tried to do the task I was given right away to avoid getting bored, but as
time passes, I find that I start to become bored if there isn't a task for me to complete.
Finally, always have a happy outlook. By smiling and greeting people with delight, I
can make my coworkers and customers have a nice day.

B. Theories actually seen in practice

I performed tasks in rotation during my 80 hours of learning. I increased my

expertise in the culinary arts as well as in food and beverage management. I received
additional training in the areas of baking and maintaining the dining area, as well as in
maintaining a positive outlook at all times despite any mistakes I may have made. I
also used those mistakes as teaching opportunities. I was able to boost my confidence
because part of my 80-hour training involves greeting clients at the door.

C. Feedback that can be given to the company

I have nothing to criticize about this restaurant. The staff was kind and eager to teach
us new things each day. They have received training to provide the best possible service.
They were competent, and they consistently took criticism positively and customer
comments each month.

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 D. Benefits gained

Experience is the best learning tool. My goal of becoming a chef someday was pursued
with the help of this immersion. I was inspired by this training to take my current career path
more seriously and with greater commitment. I was able to identify the skills I need to
acquire if I want to work in the food industry because I was given some ideas about how to
operate in the restaurant, I worked in. Despite the briefness of my training, it still had a
significant and lasting impact. I was motivated to work harder and be more competitive in
whatever I do as a result. This opportunity is beneficial to me because I may use it while I
pursue my college career in the area of Hospitality Management. It made me happy and gave
me an opportunity to see what life really is, giving me a taste of what lies ahead once I
graduate.

E. Problems encountered

One of the issues I had was that it was challenging to manage many tasks at once when I
was in training. Giving the customers attention can be annoying because our restaurant has an
“eat all you can" policy. Since I wasn't used to waiting for a customer's query, I recognized
that I needed to control myself. Finally, I need to be careful not to pass along negative work
habits and make sure that we are passing along accurate and useful knowledge.

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DAILY JOURNAL
DURING WORK
IMMERSION

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Day 1:

What did you learn at your first day?

Through the small orientation we had with the supervisor today, we have
been guided about all the things that need to be done during our work
immersion, and getting to know the staff and the owners, I've learned a lot of
fundamental things.

What new skills or knowledge did you try out during this
day?

Even though the clients are grumpy, being kind and friendly are essential
qualities, I've learned during our work immersion.

Day 2:

What I have learned that is new is…

I discovered how to feel at ease at work and discovered how a restaurant

with an “eat all you can" policy operates.

How was your experience different from what you expected?

There are many things that fall short of what I expected, such as the rule
that phones must be put away in our assigned lockers during working hours. I
mean, I can understand why this rule might be in place.

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Day 3:

What have you learned today?

I've learnt that the proprietors are very involved in running the
restaurant because their weekly orientation was held on this day. I
have listened to them and learned about their policies.

What new skills or knowledge did you acquire on

your third day?

I developed my customer service abilities by helping

prospective and current customers.

Day 4:

What have you learned today?

I learned to cook the food they are serving, the yield of it needs
to be 50 pax per viands, it was a lot but practical.

What new skills or knowledge did you have acquired on

your fourth day?

I have learned about the fixed price charges per entry, I tried to
be a cashier, but it didn’t last long because it wasn’t practical to put a
trainee at the cashier area. Although I learned a skill that I haven’t
knew before.

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Day 5:

The most important thing I learned today was….

I learned that not all restaurants can be full of customers from

the start, I should know how to invest on my patience.

What new skills or knowledge did you acquire on

your third day?

I developed my customer service abilities by helping

prospective and current customers even more.

Day 6:

What were some things your teammates did that

helped you to learn or overcome an obstacle?

They helped me to lessen my anxiety, they also help me face

customers, being organized in a lot of things.

Define some of your most challenging moments.

For me, the most challenging moments today was dealing with
rude an impatient customer.

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Day 7:

What have you learned today?

I learned a lot this day, for example; to be extra polite to

customers, to be accepting even though they have bad temper.

Define some of your most challenging moments.

Dealing with the chefs has been hard today especially when the
food outside needs to be refilled, they tend to get mad when we notify
them that a dish needs to be refilled.

Day 8:

What were some things your teammates did that helped

you to learn?

Being a sport, I managed my temper this day because of some

circumstances; I failed to bake my Choco moist cake perfectly, the
staffs cheered me up and let us have the failed cake as a snack.

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Day 9:

What have you learned today?

I learned how to make macaroons in a big batch, it was really

exhausting but worth it.

What did you discover as being you greatest and weakest

strength?

I discovered that my greatest strength was I am confident in

facing customers even though it was hard at first. My weakness I get
discouraged easily when I fail even a little bit.

Day 10:

What moment were you most proud of yourself and in

your efforts?

The moment I felt that I was proud of my efforts was finishing

my 10-day immersion without any major problems, I finished this
training with a lot of knowledge to be ready for my tertiary
education.

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