EASTERN HAWAII LEISURE COMPANY LIMITED

The name EASTERN HAWAII was coined to apply represents a

merging of both Eastern and Western sensibilities. Asians are

known for their carefree yet warm hospitable nature.

The Western on the other hand are known for their efficiency

and productivity. Mixing both East and West therefore could only

result to a greater focus on Service Excellence.

Generally, when one thinks of the beach, Hawaii instantly comes

to mind. Fresh breeze, white sand beach, fun, leisure, and

simplicity at its best.

Thinking of the EAST brings Philippines to mind, the rising of

the sun…a new day of hope, of smiles, fun and candor.

EASTERN HAWAII aims to stand at the crossroads of the melding of

both these cultures.

We aim provide all our valued guest a premier gaming and

relaxing experience while having its own individual character in

keeping with the local environment and culture.

Eastern Hawaii aims to offer a warm, fun, leisurely and

inviting atmosphere- a place combining both comforts and fun.

The name symbolizes the characteristics we wish to instil in all

our employees: Professionalism, Service Excellence, and Adherence

to Casino Gaming Rules, Initiative, Teamwork, Accountability,

Discipline and Dutiful Responsibility.

EASTERN HAWAII is a Hong Kong based company that started in the

autumn of 2006.Founded as an alternative gaming and relaxing

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experience to the Casino/Resorts in Macao and point east, EASTERN

HAWAII lends a fresh and vibrant touch that combines the local

color of its people with the meticulous and thorough nature of

Western responsiveness.

Although still very young, Eastern Hawaii Company Limited aims to

be perceived by its guest as being the first and only choice when

it comes to truly international standards for products and

services for both our casino and hotel.

Eastern Hawaii Casino in CEZA is the first major venture of

the Company. It will have both casino and hotel. We are

partnering with the local government in terms of developing the

province into a major tourist spot for the Philippines.

Soon, we will be embarking into developing the whole area with

complete facilities for the comforts of all our guest- players

and leisure travellers alike. We envision having a complete

complex –spa, golf course, a major hotel with at least 300 rooms

complete with all the services and amenities, etc.

Our principal objective is to continuously and consistently

improve our level of service, to ensure the maximum satisfaction

and approval of our guest. All our efforts are directed to this

end.

The company officially started on December 08, 2006

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 EASTERN HAWAII LEISURE COMPANY LIMITED

VISION

To be the most progressive casino/resort in Asia providing

experience and fun for our valued guest.

MISSION

EASTERN HAWAII Leisure Company limited is an innovative and total

Casino and Hotel groups that provides incomparable leisure,

Hospitality and consistent excellent experience and caring

services to all its guest employees.

We are dedicated to being Asia’s most progressive Casino/Hotel by

attaining excellence in:

1. HOSPITALITY AND EFFICIENCY- We are committed to providing

consistent friendly, respectful, reliable and discreet

service by continuously innovating and improving in order

to exceed the needs of our guest.

2. PEOPLE- We are committed to continuously develop and

motivate our personnel; we will retain a professional team

with the highest level of discipline and who are proud to

be working for Eastern Hawaii Leisure Company Limited.

3. LEISURE AND FUN- We are committed to deliver incomparable

levels of leisure and fun through team spirit, attention to

details as by instilling a sense of pride among our people

for a job well done.

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 4. OPTIMAL RETURNS- We are committed to deliver only optimal

returns to our owners through sound financial management.

EMPLOYEES BEHAVIOR

1. PROFESSIONALISM– Proper appearance and grooming whether on

duty or off duty. The ability to be positive and to recover

from a negative situation.

2. SERVICE EXCELLENCE – The most important and basic

requirement for all employees towards Guest, co-employees

superiors and other external and internal contacts.

3. ADHERENCE TO GAMING RULES – This is the fundamental

requirement from all gaming employees assign in gaming

area.

4. Initiative – Doing something for the guest or co-employees

even before they ask or request for it. Doing a task where

no one is available to perform it without being told.

5. Team Work – working together with all other employees

whether within or outside towards the achievement of the

goals and objective of the company.

6. ACCOUNTABILITY- Proper care and attention for all com.

properties and equipment you are using. Taking

responsibility and ownership of your actions.

7. Discipline - through compliance of the Company’s Rules and

Regulations Standards and Procedures to ensure advancement

of Com. Goals and employee’s personal and professional

goals.

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 8. DUTIFUL AND RESPONSIBILITIES – Attention to details in

performing our duty effectively. Attendance to work and

attitude extending assistance to other guest and employees.

CASINO AND HOTEL STANDARDS

1. All employees will treat any and all guest request with a

spontaneous attitude.

2. All telephone calls will be answered courteously and

professionally within three rings.

3. Guest will be ensured outmost privacy and confidentiality

of any information regarding their particulars.

4. All guest will be warmly greeted and addressed by name(if

known) at all times regardless of the nature of their stay

in or business with the company.

5. All guest will be assured to the highest standard of

quality service from all employees, regardless of the

nationality, profession or social standing.

6. All guest inquires will be answered promptly and attended

to immediately.

7. All guest belongings and properties will be handled with

the utmost care at all times.

8. For the safety of all guest accident and other safety

hazard will be prevented by keeping corridors fire and

emergency exits free from abstraction.

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9. Sanitation methods as provided by health authorities will

be practiced in all areas, to ensure safety and health of

all the guest and employees.

10. For the protection of all guests, all employees will

be trained and re-trained in the company’s fire safety

training every six months.

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 EASTERN HAWAII LEISURE COMPANY LIMITED DUTIES AND

RESPONSIBILITIES

Front Desk Department

Its function is to receive the guest and assign their

respective rooms it ensures that the room is ready for occupancy

and coordinates with the housekeeping department. It seek that

all the needs of the guest are given in accordance with the

management policies. It is charged monitoring the guest movement-

check in, check out and billing.

House Keeping Department

Its main function is the up-keeping of the rooms and

provides the standard supplies that are necessary for the room

for the satisfaction of the guest. It maintains the cleanliness

of the room and dining hall.

Customer Service Department

It is responsible for the satisfaction of the guest.it

delivers the needs of the hotel customers. It ensure that orders

are delivered in accordance with the customer requirements.

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ROOM RATES(per day)

GUEST HOUSE-------------------------------------Php1,000.00 1 pax

VIP 1-------------------------------------------Php3,500.00 4 pax

VIP 2-------------------------------------------Php1,500.00 2 pax

OCEAN VIEW--------------------------------------Php5,000.00 2 pax

SUN VILLA 2 rooms -----------------------------Php4,500.00 4 pax

SUN VILLA 3 rooms ----------------------------Php6,000.00 6 pax

SEA BREEZE------------------------------------Php1,700.00 2 pax

SEA COAST ------------------------------------Php1,700.00 2 pax

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 EASTERN HAWAII LEISURE COMPANY LIMITED ORGANIZATIONAL

CHART

BOARD OF DIRECTORS

PRESIDENT
KIM WONG

GENERAL MANAGER- KATHRYN WONG EXECUTIVE ASSISTANCE- KEVIN WONG

ASST.GEN.MANAGER- FINANCIAL CONTROLER

- YAYA CHEN - - - - - - - - - - - - - - - WENDY WONG

MANILA PURCHASING
AUDITOR
HRD AND ADMIN GAMING ASST.MANAGER BRIAN AHN
MANAGER OPERATION BENEDICT
JOSEPHINE BONILLA MANAGER- WONG
CRISTINA ZANG
COST ACCOUNTANT

HUMAN RESOURCE
I.T ROOMS DIVISION

ADMIN -LOCAL
PURCHASING
-OVERALL TRAININ -CCTV -FRONT OFFICE -WAREHOUSE
- CHINESE CANTEEN -GUEST SERVICES
-CAFETERIA -HOUSEKEEPING
-CLINIC GAMING -LAUNDRY ACCOUNTANT
SECURITY F AND B DIVISION
-GAMING TRAINING
-VIP SECURITY OPERATION GENERAL CASHIER
-SIGMA SECURITY -SERVICE
-KITCHEN
FLEET MOTORPOOL -STEWARDING

SPA/PARLOR
ENGINEERING

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 HOUSEKEEPING ORGANIZATIONAL CHART

ASST. MANAGER

SUPERVISOR

TEAM LEADER

PUBLIC ATTENDANT ROOM ATTENDANT GARDENER

SHIFT LEADER SHIFT LEADER SHIFT LEADER

PUBLIC ROOM ATTENDANT GARDENER

ATTENDANT

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HOUSEKEEPING DEPARTMENT RULES AND REGULATIONS

1. Ensure day to operation efficiency of the linen and

housekeeping stock room section.

A. Responsible needs for housekeeping for the guest request.

Daily work including the following:

 Proper endorsement of incoming and outgoing shift in log

book.

 Double check the stock inside the housekeeping pantry.

 Request linen and housekeeping needs, tools, equipment,

chemicals, and guest supplies to general stockroom.

 Double check the linen from pressing to housekeeping

stockroom, if found damaged, stained, foulodor etc. return

and report to the linen or laundry section. Do not release

linen with damages for the guest.

 Control and monitoring of the releasing stock at

housekeeping pantry with procedure.

 Always update the bin card inventory purpose.

 All out of stock items, damage, lost during your shift must

be reported to the department supervisor to take action.

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 B. Maintain the par stocking level of linen and housekeeping

stock, cleanliness in the pantry area rubbish must be

pulled out.

 Assist linen laundry attention when needed.

 Follow strictly company policies and procedures to be able

to perform duties and responsibilities efficiently and

effectively.

 Emphasize good personnel behaviour, as per guidelines laid

down in the employee handbook and promote the spirit of

teamwork, wherever possible.

HOUSEKEEPING DEPARTMENT POLICY

 Employees of Eastern Hawaii Leisure Company Limited must

always refer to their Supervisor all reports of articles

lost and found within the area.

 The reception clerk will record the item in the lost and

found logbook and issue a receipt. Original receipt should

be attached to the found, duplicate to be given to the

finder.

 Valuables are kept in a safety deposit box at the front

office cashier, the key which is handled by reception

supervisor, the housekeeping supervisor shall keep a

similar logbook for items turned-over by the housekeeping

for safe keeping.

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 Housekeeping will issue a monthly memorandum to front

office for updates. Front office will then write letters to

the guest informing them to the lost and found items.

 In claiming the lost and found item, the owner should

present his or her identification card. If the clerk is

satisfied with the presented ID, he will release the item

to the guest and have his name on the record book.

 Staff who will deliver a lost and found item to

housekeeping office will have the right to come and check

the record book and ask an inquire they need regarding

their lost and found.

 A list of unclaimed and claimed lost and found items is

issued and posted on the bulletin boards for the

information of all concerned.

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HOUSEKEEPING DUTIES AND RESPONSIBILITIES

ABILITY OF A GOOD HOUSEKEEPER

 Attitude- approachable (open minded/easy to talk,team

leader shows example to the other employees, even the

officer itself.

 Balance – stability (strength) sense of balance (intellect)

each housekeeper has his/her own sense of balances during

works period, can relay and follow.

 Intelligence, brain power, and aptitude- every housekeeper

has his/her way of showing his/her knowledge, skills with

his/her own will, but in the work flow as a worker,

everyone needs to follow the standard procedure of the

company.

 In courage, guts (spirit/moral fiber), bravery

(daring/pluck)-housekeepers have moral fiber, meaning

honest and with a pleasing character.

 Teamwork, cooperation (help support/assistant) housekeeper

with supervision of the team leader/ supervisor can

maintain the following.

 Yourself, physically (bodily) spiritually- housekeeper is

the person with pleasing personality and morally upright,

with honesty.

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ROOM ATTENDANT DAILY CLEANING TASK

 Cleaning of pantries and lockers;

 Removing garbage from all floors/corridors;

 Maintaining your trolley cleanliness

 Cob webbing removal in all corridors;

 Base boards and side boards cleaning;

 Wall and floor framing;

 Maintain “PAR LEVEL” of your linens/towel and other

amenities.

 Cleaning of rooms;

 Function rooms; and

 Casino;

FOOD AND BEVERAGE RULES AND REGULATION/POLICIES

 F&B Staff should be on duty 15 minutes before the official

working schedule for proper endorsement

 Well- Groomed with complete uniform and proper make up.

 Check the cleanliness of the designated area.

 Should report all damages or any unusual thing happened to

work area.

 Waitress must stand straight at the main entrance.

 In every shift 2 bar attendants are allowed to stay inside

the bar area.

 Chatting, eating, abandonment of working area, usage of

cell phone is strictly prohibited.

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  Night shift duty is responsible to wash and clean all

around oval trays.

 Waiter and waitress automatically set-up the Chinese

restaurant, check all lights, air cons.

 Thirty minutes breaks are allowed.

 Staff should ask permission before leaving the area.

 Implementation of company’s rules and regulations.

DUTIES AND RESPONSIBILITIES

FOOD AND BEVERAGE DEPARTMENT

 Arrange 5 staff at seaside, 2 at casino, the rest staff

stay at mandarin restaurant.

 Allotment for individual staff to clean and monitor their

designated areas.

 Daily monitoring of F and B areas such as Chinese

Restaurant, Casino bar and sea side.

 Monitoring of drinking water at Chinese Restaurant.

 Multi-tasking.

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GUIDELINES ON MANDARIN KITCHEN

Food and Beverage Department

 Label all items with date of production and if possible,

expirationdate. Observe(FIFO).First In First Out

 No cans and bottles, breakablematerials or mixing bowls in

any chillier or freezer.

Use plastic containers.

 All mist-en-plus must be covered in cling wrap if not in

use immediately.

 No boxes in the kitchen. Make proper use of storage room.

 Clean as you go.

 Do not throw liquids directly to the kitchen drainage,

throw liquid in sink. Use trash bowls to collect trash and

then throw in trash bin.

 Tasting spoons are now always required, No double dipping.

 Wash knives and cutting boards always after every use.

 Putting thing in proper places and use things for their

intended use.

 Always do mist-en-place ducking before and after shift,

this includes cleaning equipment check, ingredients and

station organization.

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CHINESE RESTAURANT BUFFET SERVICE

(TIME AND RATE)

BREAKFAST BUFFET---------6:00AM to 9:00AM--------------Php200.00

LUNCH BUFFET------------11:00AM to 2:00PM--------------Php250.00

DINNER BUFFET-----------6:00PM to 9:00PM---------------Php300.00

ALCOHOLIC BEVERAGE

(SPECIAL)

Carlo Rossi 750ml---------------------------------Php280.00

VR Cab savvy 2012 750ml---------------------------Php450.00

VR Merlot 750ml-----------------------------------Php450.00

Shiraz cab Savvy2012 750ml------------------------Php500.00

Cab Merlot 2012 750ml-----------------------------Php500.00

Franzia 750ml-------------------------------------Php680.00

Chivas Regal 1liter-------------------------------Php1.600.00

Pinot Noir Php1.200.00

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 MANDARIN KITCHEN ORGANIZATIONAL CHART

Supervisor

Helper Chef Vegetable Butchery-In

Preparation-In Charge Charge

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Front Office Do's and Don'ts

 Establish Eye contact while speaking to guest.

 Greet everybody you meet and see, with a smile.

 Address guests and team mates by name at all

possible opportunity.

 When guest ask for direction always guide the way.

 Never tell a guest that you are tired, working long

hours or want go home.

 Maintain your work area -keep it clean.

 Do a follow up on anything you do for a guest by

contacting them personally.

 Listen to guest complaints / requests carefully if

required pen down the details but never contradict

or interrupt.

 Never discriminate against any people, regardless

of nationality, race, religion, color, sex or

appearance, Give equal treatment for all.

 Do NOT insult the guest.

 Do NOT make promises that exceed your authority.

 Don't Argue with the guest.

 Do report incidents on Log book or to superiors

this will help to do any service recovery if needed

 Avoid responding with hostility and defensiveness

 Always stay calm

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FRONT OFFICE ORGANIZATIONAL CHART

Supervisor

Shift Leader Shift Leader

Receptionist
Bellman

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LEARNING INSIGHTS

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 LEARNING INSIGHT

It’s been a months since I started my On-The-Job training

at Eastern Hawaii Company Limited far from being a student, My

daily routine has been change into something unusual for me. I

have to woke up early in the morning, Prepare myself for a long

day ahead, and give out the best upon my working hours. I will be

working 400 hours it may take month a half, and within those days

I learned a lot of things, more than what I expected. I came to

realize the importance of On- The-Job training to a student life,

Aside from the training that I got, It is the experiences and

learning that I acquired and will be gaining for the upcoming

days which made it more essential but I’ve noticed that there are

still other things that I have to improve one of it is my verbal

communication. Nervousness and shyness are always there when it’s

you’re first time. For many reason, and lot of stuff playing on

my mind. Such, I do not know the people in the office; and I do

not have any actual experience. That made me quiet at first.

Trying to observe on how to get along with the employee. there

are times that I’m having a hard time on expressing myself, my

thought with others because I don’t exactly know how am I going

to say it in a way that the listener could easily understand it

and get my point. I reminded myself that I’m not here to be lazy,

but I’m here to prove myself that I have an edge in this

industry.

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 In the beginning working with people you have just first

met is something different and something that is hard inside.

Hard inside that you can’t say you want to say you can’t work

because you are shy. On my experience I have become an observant

and listener to the people I worked with. As the days goes on,

friendship and understanding with each other is built, I have

worked with different people with different kinds of attitude.

What I learned during my OJT is the we should not be shy and

don’t be afraid to express yourself being HIM student you must

know how to be naturally happy person because sometimes guest

don’t only seek for food you serve but the service you provide.

Be productive and don’t complain at some point that you are

commanded by your supervisors because they know how to reward you

as you work hard. I was able to learn how to accept small or big

mistakes. In this practicum, I’ve learned how to face the real

world and talked to different people. In my first day as a

practicum, I thought I was not able to do well but as time passed

by I know I gained more self-confidence and self-esteem. I

learned also how important the time management is in this

practicum.

I know sometimes I will fail and get criticized. But I take

it as a challenge, to improve more, and to move forward instead

of pushing myself backwards. The whole OJT Experiences was really

a great memory to remember. All the working days, learn that the

most important is the attitude, on how to deal with the other

people, it is also needs knowledge and skills in analyzing the

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situation or the task that has given to you. Need to learn from

your mistakes, because mistakes can make you a better person. I

say, “OJT here at Eastern Hawaii helps me to prepare myself for

my future employment. It also helps me to become more efficient

in dealing with the people around me. Experience is the best

teacher and nothing compares to the knowledge that it can give to

us. It may be hard at first, but once we learn to appreciate and

love what we’re doing, it became easier and easier every day.

As a trainee you will never avoid those who are strict and

what they popularly called kill joys. Sometimes you may handle

them but sometimes you'll just want to avoid them. I learned to

be punctual, to be respectful especially to those on the higher

position, to socialize and build a harmonious relationship with

other employees, to persevere and be patient, to be cautious in

all the works that I do, to be humble and always eager to learn,

and many more.

PAMELA

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 LEARNING INSIGHT

TRAVEL AND ARRIVAL

On June 21, 2017, I and my classmates arrived at Sta. Ana,

Cagayan. We initially looked for an apartment that was quite

convenient to our future OJT field (Eastern Hawaii Leisure

Company, Ltd.). After finding one, I immediately cleaned my room

and started working on with my clothes and kitchen utensils.

Tired, I started washing my clothes because I knew that it would

be best to arrive at the working station, looking hygienic and

well-behaved. I took a nap for some time to prepare my mindset.

On the following day, we finally went to the establishment

where we were taking our On-the-Job Training. At 9 o’clock in the

morning, with our Dean Angelica A. Sinco and Professor Sammy Kaye

A. Sana assisted us to have our orientation with the

establishment’s HR supervisor Miss Dona Jara. She introduced us

all of their employees and staffs as well as with their Chinese

supervisors and managers in every department. Right after that,

Miss Dona sent us to our assignments. I was initially assigned at

the housekeeping department where I knew, it was difficult for me

to start my work with. The very first person I met aside from

Miss Dona was Mr. Mark William Tecson who was a manager of the

department I was assigned to. My first day in this department was

very difficult. I didn’t know what to do this day and I was shy

to ask to the regular employees working there. But, I met a good

26
friend who advised me not to get shy. He’s right! Nothing is

wrong from asking – it is actually better than acting as if I

know everything (though not). Miss Dona also introduced us the

types of food being served in their buffet area. She also

familiarized us with the establishment’s different amenities

along with our dress codes and personal appearances. She even

advised us how to deal with guests such as the foreign ones.

Aside from enumerating us the basic rules and regulations of the

company, she also thanked us for choosing their company to be our

working field on our On-the-Job Training. She welcomed us with

grace and confidence!

KITCHEN

The Hotel kitchen is the heart of the food service

operation where both raw and cooked food are stored, prepared and

plated for service. It is the busiest section of a hotel but in

fact, it is where many learning are gathered. In the kitchen, I

have learned how to properly prepare a food, plate a dish,

slaughter a livestock (fish, chicken, etc.), and even carve

fruits and vegetables. The chefs were very nice to me teaching me

how to do a single recipe. I was always on their sides to help

and accompany them whatever work was it to be done. The

supervisor has also assigned me and my other co-trainees to look

after the condiments, ingredients and utensils. We were also

allowed to take patron’s orders and help chefs in preparing and

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cooking them up. I also learned how to make a shake through

mixing of fruits and vegetables. Working in the kitchen really

brought so much excitement and enjoyment to me as I was busy

continuing my OJT at Eastern Hawaii Leisure Company, Ltd. At the

same time, never have I noticed that I was already gaining a lot

of things that time. I learned how to become a competitive, safe,

confident, fair, effective and efficient Filipino manpower in the

future.

FOOD AND BEVERAGE DEPARTMENT

My first day in the Food and Beverage Department was very

exciting, yet, nerve-breaking. I didn’t really know what to do

that time despite the fact that I was new to applying what I have

learned from school (theories) into actual. I started with

familiarizing myself with the different tools and equipment used

in their operation. Our trainer initially taught and showed us

how things are done in this department and luckily, I was able to

comprehend instantly. Here, I started my job by making a simple

breakfast platter. I was very lucky to have been sent out at the

buffet area to assist patrons out. The kitchen’s utensils were

mostly ceramic so I had to be extra careful in handling them. At

the bar area, I was very lucky to have experienced making

different types of juices and give them out to the customers who

ordered. I was also one of the lucky trainees delivering

appetizers to the patrons at the Casino 2 Mini Bar at the Chinese

28
Lounge. I also washed plates and other equipment in the kitchen.

I was also tasked to wipe all the utensils right after washing

them. And then, I was relieved on duty in Casino 1 and was tasked

to look after the plates and cups coming from the Chinese guests.

On the following days, I was again asked to take my duty at the

Casino 1. I wasn’t already unfamiliar with the chores that time

because I was in this area the past days. Aside from the typical

chores I was usually tasked, this time, I have dealt with Chinese

foods such as preparing noodles, and spring rolls.

In the Food and Beverage Department, I also learned how to

arrange food items according to their menu specifications and

ensure readiness of all meals for servers with high attention to

details. My experiences also include serving all guests according

to established standard of quality, observing guests to respond

to any additional request, ladling soups for dining customers,

brewing coffees while performing other services necessary,

determining when meals had been completed and delivering their

payments to the cashier. At conclusion of each course, we were

tasked to clear and reset the tables, collect the utensils, and

bring them to the kitchen. I can say that working in this

department is pretty tiring and it makes it more difficult to

deal with when you are already sweating but still hearing

complaints from customers. This was also the time when I and my

co-trainees experienced working while being starved at the same

time. But, we couldn’t do anything because we needed to finish

29
our assignments before leaving out of work. Before checking out,

our supervisor used to ask us to clean and maintain all the

utensils, glasses/mugs, cutlery and cooking equipment’s for the

buffet area; depending on the section that one was assigned with.

We were also asked to maintain the cleanliness of the pathways

before leaving the establishment. Finally, I can say that my stay

in this department gave me important lessons that I can carry

along with me right after finishing my degree.

HOUSEKEEPING DEPARTMENT

After having been oriented by our supervisor with the rules

and regulations, he then enumerated us our working schedules. We

started our duty from being public attendant where we were

initially tasked to collect thrash bags and clean the comfort

rooms. We were also asked to map the floors, pull out the

beddings from Total Quality Control villa and move them out to

their warehouse for cleaning purposes. After five days, I was

asked to be a room attendant along with their shift leaders and

other employees. I was also obliged to call on Chinese guests up,

checked in to ask if they need a room service that includes room

cleaning, amenity check and the like. Aside from that, I also

experienced cleaning the VIP rooms by mopping the floor and

lobby, polishing the engineering department’s office, and

cleaning the public and private comfort room. I and my co-

trainees also experienced cleaning the front office department’s

30
glass doors and windows. My experience in this department was

quite difficult but I was learning a lot that time.

FRONT OFFICE DEPARTMENT

The front office or reception is an area where visitors

arrive and first encounter a staff at a place of an

establishment. Fortunately, our supervisor allowed me to work in

there. My first day here was very nerve-breaking and I felt very

nervous that moment because I honestly didn’t know what I was

doing. During my first day, Sir Hector, one of the receptionists,

taught me and my co-trainees how to make job orders and check-

in/out orders. I was the one asked to take calls from the guests

whenever there were issues that needs to be addressed. After

which, a call to the maintenance department was needed to do some

further assistance. But, the receptionists didn’t allow us to

scrutinize everything in their department for security grounds.

The front desk even asked us to show customers our rooms

explaining the amenities and rates at the same time. There were

also times when customers asked us to buy stuffs outside of the

establishment for some tip.

LINEN AND LAUNDRY DEPARTMENT

A good housekeeping department should occupy a well-

equipped and furnished space for performing laundry operations.

31
It is where all launder able fabrics used in a hotel are taken

care of. Unfortunately, I never experienced working in this

department because our supervisor didn’t want us to. They have a

very particular standard when it comes to cleanliness and

sanitation that’s why they are not allowing trainees to work in

this department. It would have been nice having a working

experience here, though.

EARL

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 LEARNING INSIGHT

On the Job Training or Practicum is a compulsory on most

schools in the world. It is a way to apply and to utilize the

knowledge learned from the past. It is believed that learning

within the borders of the school could be excellent if applied in

the real world of work. On the Job Training or Practicum is also

a way to let students be ready on the real world of work,

exposing them on the possibilities and letting them experience

how it feels when working.

From the first day that I step in Eastern Hawaii Company ,

I knew that I could really learn a lot from this company and the

fact it’s really a big company, I feel that I should be careful

on my actions, I witnessed how passionate the employers there,

and how focus they are on their work. They want to make sure that

all the office works are done well and proper. It was really one

of a kind experience. I get to know our boss and all the

employees, and be friends with them like we are really part of

their company. They are very accommodating and approachable; they

would always to make us feel comfortable and easy. Some workers

there doesn’t want us to call them “MA’AM” or “SIR “but they want

us to call them “ ATE” or “KUYA”, but we just smile and we

refused because we weren’t used to call them “ATE “or “KUYA”, and

by calling “MA’AM “or “SIR”. I believe it exemplifies

professionalism. Aside from being friendly, what I love the most

was when they give us advice about working and how to apply. I

can consider all the experiences I learned are really very

33
meaningful, from answering calls, serving and many more related

to works. But more than anything else I really realized that the

best thing I acquire from this OJT experience is discipline.

Waking up at 02:30 am just to be early in our 06:00 am office

hours was hard for me at first, because, I wasn’t used to it. But

time passes by; I developed my punctuality and self-discipline so

that I won’t disappoint our supervisors in Eastern Hawaii

Company. I was able to be time bounded; more organized in my

works, and was able to adjust with the new environment and with

the different people in the office. Could really only give good

views about Eastern Hawaii, they open their arms by accepting OJT

and give opportunity to students to developed and enhance their

skills through hands-on experiences on real working environment.

I learned to be flexible, patient and I became hardworking

because of the task and work given to me. Some may be easy and

some may be not but one thing is for sure, I listen and I learn.

I may have encountered mistakes in some ways but those mistakes

taught me and inspired me to be more focus and attentive. Now I

really value the learning beyond the four corners of the

classroom. Learning from different people and working with

diverse personalities.

DANMARK

34
 LEARNING INSIGHT

FOOD AND BEVERAGE/KITCHEN

First day in food and beverage department was very exiting

yet nerve-breaking they gave us a short briefing on how to use

their equipment’s and utensils , we observed at the dining area

if what the employees doing so that in the other day we do the

same too , we learned how to set up and bushed out the assisted

buffet table on how to serve guest in a proper and many more I

learned a lot of my first day, Auntie Tina one of the staff who

is assigned in making a desserts so they teach me how to make a

mango sago I’m comfortable with her because she is friendly kind

and nice she is always at the vegetable room I always go with her

to watched and helped her in making a dessert so that I can

learned some of dessert she’s making ,Sir Ronnie also assigned me

in the kitchen to prepare vegetable’s, I learned how to proper

handling of a knife and learned that cucumber is one of the

Chinese main dish and that day I learned how to be a part of

kitchen even all of the staff are there are girls and boys, I

also learned how to arrange the buffet table from soup to

desserts ,I also learned how to make a delicious iced coffee

because sir AV teach me All staffs are happy person and very

friendly so I realized that if you are happy the guest will

become happy to. I also learned how to make a fruit salad and how

to serve water from the guest and even taking order, I also

learned of the bartender on how to make a fruit juice like apple

35
juice, orange juice and pears juice I also assigned in casino

mini bar I learned to provide their needs and how to answer a

telephone with courtesy I’m happy because I don’t feel nervous

just like the past day I also learned when the guest are done

eating when they pay I go to front office to settle their

payment. Auntie Tina teach me how to make a special Torun, banana

and sugar was put together in a wrapper then deep fry.

I always go at the assisted buffet table-during the

operation but when there is a guest need a water I served them.

When operation is done, we empty the table and clean the area.

Then after that we set-up again the buffet table. Some of the F

and B staff went to the seaside because there is a special guest.

So we stayed at the dining area. I learned so many things because

we are only four. I learned to stay at the buffet table with my

own. I also learned how to assist Chinese guests even sometimes I

don’t understand them, I tried to deliver a guest order at their

room. If we have a special guest, we set-up the table. I learned

some table napkin folding. I also go to casino mini bar to

deliver a guest order. After lunch, we go to bakery to get bread.

During the operations at the dining area, I’m the one who is

updating all the chef’s when there is an order and if there’s an

empty shaping dish. I’m happy because I know how to bash-out and

set-up the buffet table without the help of others

36
HOUSEKEEPING

After having been oriented by our supervisor with the rules

and regulations, he enumerated us our working schedules. We

started our duty from Public Attendant. We pulled out garbage at

Sun Villa and sea cost, sea breeze, staff house and staff house 2

including casino. We also cleaned at F and B Department, GSO

Office, Chinese lunch, coffee shop, and public CR. After 5 days,

I was asked to be a room attendant along with their shift leaders

and other employees. Aside from that, I also experienced cleaning

the VIP rooms by mopping the floor and cleaned their CR. I also

learned how to do bed making and how to use their equipment. My

co-trainees also experienced cleaning the F and B Department,

glass doors and windows. My experience in this department was

quite difficult but I was learning a lot at that time

DENMARK

37
SWOT ANALYSIS

38
 EASTERN HAWAII COMPANY LIMITED

Areas Concern Strengths Weaknesses Opportunity Threats

OPERATIONAL  Job description/jurisdiction.  Lack of staff.  Send employee for  Employee position are not relevant to
STRUCTURE  Effective and efficient management.  Contractual system for trading regarding to educational qualification.
 Productivity. employee. their work.
 Lack of training.
Facilities and  They have many infrastructure.  Improper use of equipment.  Must send employees  Lack of modernized equipment’s and
equipment  They have recreational facilities.  No modernized equipment. in training and facilities
seminar regarding to
modernized
technology.
Operational  They strictly follow working hours.  They don’t accept walk-in  They must provide or  Climate change,
system and  On time break. gamblers/not open in public. purchased  Distance of the work place.
procedure 
 Immediate response to guest request. Poor marketing strategies. Lack modernized  Low efficiency of work performance.
 Automate handling of guest request, of employee on duty. technology.  Lack of coordination.
complaints and internal work order.  They use manual system for
check in.
Manpower  Responsible employees/flexible and  Lack of employee training.  Must send employees  The presence of “PALAKASAN”
Scheduling responsible employee.  Lack of teamwork and to seminars and and “PASIPSIP” system.
 Active leaders and shift leaders. coordination. trainings.
 Initiative of employees.
 Strictly follow working hour.
Work atmosphere  Presence of friendly staff.  Slow response to work due to  Must provide or  Guest complains and dissatisfaction.
and interpersonal  Hospitable employee. wide area of the establishment. purchased walkie
relationship talkie for efficient
communication.
Use of material  Use possible source to do the job.  Lack of material.  Slows down activity due to lack of
resources  Resourceful enough despite not having source of equipment.
a equipment.
 Bayanihan system
Sanitation and  Cleanliness and orderliness in the  Lack of source equipment.  Slows work due to lack of modern
procedure office or work place is maintained.  Lack of modern equipment.
equipment.

39
 FRONT OFFICE DEPARTMENT

Areas Concern Strengths Weaknesses Opportunity Threats

OPERATIONAL  They provide good service.  Lack of employee training  They undergo training.  Slow operation due
STRUCTURE  The employee is hospitable and  Lack of bellman.  They must provide to lack of
courteous.  The degree of employee are not modernized modernized
related to their position/work. technology. technology.
 Employment of skilled
workers.
Facilities and  Employee maintain the cleanliness  Lack of modernized equipment.  Use computer for fast  Lack of equipment
equipment of their office.  Crowded office. service. result slow service.
 The employee are very resourceful  Slow work due to lack of  Widen the work area  Breakdown of
respite of lack of new or equipment and computers. or office. equipment.
modernized equipment.
Operational system and  Immediate response to request.  Manual operation of all  Must provide use  Slow operation due
procedure  They work as a team. transactions. modernized and to lack of
 Assures customers security.  Lack of modernized technology. upgraded technology. modernized
 Lack of employee on duty.  Training/seminars for technology.
a employee in their
line of work.
Manpower  Work hours strictly follows.  Contractual system for  Routinely work is  Presence of “sipsip
Scheduling  Cooperation of employee. employee. maintained. system”.
 Good relations of employee.  Lack of employee on duty.  Employee  Lack of man power
 Presence of’sipsip orientation/briefing. result to slow
system/palakasan system. operation.
Work atmosphere and  Approachable and friendly  They are using manual system  Provide modernized  Lack of modernized
interpersonal employee. for check in and check out equipment. technology that
relationship  Good communication with guest. transactions.  Upgrade to slows the operation.
 Lack of training. modernized
technology.
Use of material  All are aware of material resources.  Lack of materials.  Provision of more  Lack of materials.
resources  Resourceful employee. materials.
 All items that are purchased
outside the establishment undergo
to inspection.
Sanitation and  They maintain the cleanliness of   Safety and cleanliness 
procedure their office. in the front office.
 Clean working place.

40
 FOOD AND BEVERAGE DEPARTMENT
Areas Concern Strengths Weaknesses Opportunity Threats

Areas Concern Strengths Weaknesses Opportunity Threats

OPERATIONAL  Good relationship of employee.  Lack of waiter and waitress.  Send employee for  Slow service.
STRUCTURE
 Cooperation of employee  Employees don’t graduate training regarding to
Hospitality Industry courses. their work.
Facilities and  The dining area are arrange  Lack of table set up.  Provision of spacious  Dissatisfaction of
equipment properly.  Crowded dining area. dining area. guest.
 Separate dishwashing area in  Guest complains.
the kitchen.
Operational  Orders and food are checked  Orders and food are not serve  Following the quality  Inefficient food
system and
before serving. on time. standard of the preparation.
procedure
 Unavailability of some recipe in department restaurant.
menu.
Manpower  Employee are responsible to  Over lapping of task  Employment of  Employee suffer
Scheduling their work. sometimes. skilled worker. burden of work.
 Employee are very attentive and  Lack of employee on duty.  Send employee for
courteous.  Employee position is not training regards to
relevant to educational their work.
qualification.
Work atmosphere  Monitor the needs of the guest.  Slow preparation of food.  Maintaining good  Guest complains.
and interpersonal
relationship
 Employee threat each other as relation and
brother and sister. communication with
co-staff and guest.
Use of material  They use tray serving.  Lack of some materials needed  Provision of material  Slow preparation of
resources
in the preparation of food. needed. food.
Sanitation and  They always use hairnet and  Crowded kitchen.  Clean working area  Food spoilage and
procedure apron in preparing food. and utensils. contamination.
 Exterior is clean and tidy.  Provision of wide
working area/kitchen.

41
 HOUSEKEEPING DEPARTMENT

OPERATIONAL  The employee are cooperative  Lack of man power/ employee.  Send employee to training  Slow response due to lack of
STRUCTURE and responsible in doing their  Rushing of work. regards to their work. employee.
duties.  Employee position are not
 Strictly follow working hours. relevant to educational;
qualification.
Facilities and  Resourceful employee despite of  Lack of modernized equipment  Acquisition of better  Lack of modernized
equipment not having enough tools. in cleaning. equipment. equipment slows down the
 Crowded office. operation.

Operational  Employee are responsible to  Lack of employee.  Improve employee relation.  Employee could not perform
system and their task.  Lack of man power/cooperation.  Send employee for training desired task due to lack of
procedure  Employee are resourceful due to  regarding to their work. equipment.
Employee position are not
lack of equipment. relevant to educational
qualification.
Manpower  Employee properly finish their  Lack of room boy.  Send employee for training  Presence of “sipsip”
Scheduling task.  Employee position are not regarding to their work. system.\
 Presence of “bayanihan system”. relevant to educational  Lack of employee result to
qualification. slow efficiency of work.
Work atmosphere  Rooms are not fully  Malfunction of equipment  Maintaining good  Guest complains.
and interpersonal furnished/well ventilated. present in rooms. communication with co-staff.
relationship  Immediate response for the need  Employee complains for their
of guest. area/task assigned.
 Good communication with co-
staff/cooperative staff.
Use of material  Use of cart for room service.  Lack of lines and pillow case.  Proper use of material is  Lack of materials slow result
resources maintained. poor job performance and
result guest complaints.
Sanitation and  Cleanliness and orderliness of  Use of dirty linens cleaning  Provision of sanitary material  Unsanitary and dirty
procedure office is maintained. rooms for room make up. for cleaning rooms. comforters result to guest
 Employees maintain the complaint and disatistaction.
cleanliness in the
room,stair,hallways and other
areas of establishment.

42
43
 CONCLUSION

Eastern Hawaii Leisure Company, Ltd. is locally known for

its excellent services and amenities compared from all other

hotels and leisure companies around the locality. Having our On-

the-Job Training with them was both an honor and an amazing

experience. Never have we expected that we became part of their

company even if it was only for a number of days. Eastern Hawaii

Leisure Company, Ltd. is a great working environment for students

doing their OJT.

Initially, we were not only able to learn how to properly

greet guests. But, we learned how to properly address their

concerns, requests/orders, and solve their complaints

courageously. This great opportunity has taught us how to become

an effective and efficient Filipino manpower in the future.

In addition to that, the company has given us the chance to

open our eyes and witness what it is like to be in a real working

field. It let us meet different kinds of people of different

races, skin color, attitude, culture and tradition. Working with

very professional staffs and personnel has brought us in a world

we never expected. And whatever our future brings us, the lessons

and experiences will forever be with us

44
 RECOMMENDATION

Basing from our actual experiences in our training, we

strongly recommend that the institution shall prime their

students to undertake formal seminars and trainings before

sending them out for a training. This would initially bequeath

them the chance to get out in the open in the actual working

environment and apply the theories and principles they learned

from their studies. We believe that we’ve been through an

impressive and strict force work.

However, the adherence of complete and high-end units of

tools and equipment’s will develop the students during the actual

On-the-Job training. An activity that needs critical thinking

and decision making shall also be served in order for them to be

more competitive. On the other hand, students must also be

trained well with the English language to be able to communicate

well with their guests and patrons. In fact, being able to

communicate well in the English language is a must-have weapon

for hoteliers. Therefore, a policy using the dialect during

classroom discussions shall be legally documented and shall

likewise be strictly implemented. There shall be more conducive

place work for students’ training and development, especially

when it comes to housekeeping operation and food and beverage

practices. Confidence, wit, and proper grooming had been strictly

45
watched within the working environment. Besides, proper gesture

and smiling had become an asset in the industry.

46
EVALUATION
FORM

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RESUME

61
EARL BRIAN S. LAPEÑA
Flourishing, Gonzaga, Cagayan
Mobile No.09352885673
Email Address: brayant_e@ahoo.com

OBJECTIVES:
 To use my skills in the best possible way for

achieving the company goal, to enhance my skills in

dynamic and stable workplace.

PERSONAL REFERENCES:

Date of Birth : June 27, 1997

Place of Birth : Bambang General Hospital Nueva

Vizcaya

Age : 21 years old

Gender : Male

Civil Status : Single

Religious Affiliation : Roman catholic

Language Spoken : Iloco, Tagalog, English

EDUCATIONAL BACKGROUND:

Tertiary: Cagayan State University Gonzaga Campus

Flourishing, Gonzaga, Cagayan

Bachelor of Science in Hospitality Industry Management

2014-2018

Secondary: Aritao National High School

Poblacion, Aritao, Nueva Vizcaya

2009-2013

62
 Primary: Banganan Elementary School

Banganan, Aritao Nueva Vizcaya

2003-2009

PERSONAL CHARACTERISTICS

*Hardworking

*Patient

*Loyal

*Willing to do job independently/team

*Accomplish job without any supervision.

*Customer Service

*Good Communication Skills

SKILLS:

*Cooking
*Skirting
*Cocktail Mixing
*Flare tending

SEMINARS ATTENDED

“The Modern World of Hospitality and Tourism Industry”

Cagayan State University- Gonzaga Campus
September 30, 2015

“Learning the New Trends in Baking through Astoria”

Cagayan State University- Aparri Campus
October 22-23, 2014

“Philippine Tourism as Response to Climate Change and the

Challenges of ASEAN Economic Integration”
Cagayan State University- Gonzaga Campus
September 30, 2015

“Creative Fruit Carving and Garnishing”

Cagayan State University- Gonzaga Campus
September 30, 2015

63
 Personality Upliftment And Professionalism with Career
Guidance
Cagayan State University- Gonzaga Campus
October 12, 2013

ELEGIBILITY AND COMPETENCE:

NCII Bar and Beverage (Passed) TESDA

NCII Baking (Passed) TESDA

CHARACTER REFERENCE:

 MAE ANGELICA A. SINCO

Associate Dean- College of Hospitality Industry Management
Cagayan State University- Gonzaga Campus

 SAMMY KAYE A. SANA

09152983135
College of Hospitality Industry Management Faculty
Cagayan State University- Gonzaga Campus

I hereby certify that the above information is true and

correct to the best of my knowledge and ability.

EARL BRIAN S. LAPEÑA

Applicant

64
DEMARK A. NUÑEZ
Ipil, Gonzaga, Cagayan
Mobile No.: 09162978755
Email Address:denmark000006@yahoo.com

OBJECTIVES:

To join an organization where I can enhance my skills and

expertise, and attain a high level of performance. To be part of
a company working together with common set of goals and
objectives equipped with proper knowledge and skills.

PERSONAL PROFILE:

Date of Birth : December 5, 1997

Place of Birth : Ipil Gonzaga, Cagayan
Age : 19 years old
Sex : Male
Civil Status : Single
Citizenship : Filipino
Height : 5’5”
Language Spoken : Iloco, Filipino and English
Father’s Name : Ernesto Nuñez
Mother’s Name : Doming Arquero

EDUCATIONAL ATTAINMENT:

TERTIARY:

Bachelor of Science in Hospitality Industry Management

Cagayan State University – Gonzaga Campus
Flourishing, Gonzaga, Cagayan 2013-Present

SECONDARY:
Ipil national High School
Ipil Gonzaga, Cagayan
2009-2013

ELEMENTARY:
Ipil Elementary School
Ipil, Gonzaga, Cagayan
2004-2009

SPECIAL SKILLS:

Skirting and Cooking

Wine Mixing
Bartending
Catering
Table Setting

65
CHARACTER REFERENCES:

DR. FERDINAND C. OLI

Campus Executive Officer
Cagayan State University-Gonzaga

MAE ANGELICA A. SINCO

College Dean
Cagayan State University-Gonzaga

SAMMY KAYE A. SANA

Instructor
Cagayan State University-Gonzaga

I hereby certify that the above information is true and

correct to the best of my knowledge and belief

Denmark Nuñez
Applicant

66
 DANMARK S. TACTAC

Smart, Gonzaga, Cagayan

09751740132

tactacdanmark@yahoo.com

EDUCATION

Bachelor of Science in Hospitality Industry Management

Cagayan State University-Gonzaga Campus

Gonzaga, Cagayan

June 2014 to date (Tentative Date of Graduation, June 2018)

SEMINARS AND TRAININGS

 Participant, A day with the master chef, Aparri, Cagayan,

September 20, 2014

 Participant, 1st Hospitality Management Guild and Exhibit,

CSU-Gonzaga, October 8, 2014

 Participant, Seminar on Business Etiquettes and New

Government Accounting System, CSU-Gonzaga, December 2, 2014

 Participant, 2nd Hospitality Management Guild and Exhibit,

CSU-Gonzaga, September 30, 2015

 Participant, 3rd Hospitality Management Guild and Exhibit,

CSU-Gonzaga, December 5, 2016

 Participant, Seminar on Front Office with Property

Management System, CSU-Andrews, May 7, 2016

67
  Participant, Housekeeping NCII, Cagayan State University-

Gonzaga Campus, November 21, 2016

 Participant, Food and Beverage NCII, Tuguegarao City,

Cagayan, December 27, 2016

 Participant, Bartending NCII, Tuguegarao City, Cagayan,

January 18, 2017

 Participant, Enhancement Seminar of Provincial Tourism,

Riverview Hotel and Resort, Gonzaga, Cagayan, September 28,

2017

PERSONAL BACKGROUND

Date of Birth: February 7, 1996

Civil Status: Single

Languages: Iloko, Tagalog, English

Skills and Abilities:

 Cooking, Baking

 Computer literate (Word, Excel, PowerPoint)

 Good Communication Skill

 Ability to lead a group

68
 REFERENCES

Mae Angelica Sinco

Associate Dean

College of Hospitality Industry Management-CSU-G

Gonzaga, Cagayan

+639479905309

Sammt khaye Sana

Instructor I

College of Hospitality Industry Management-CSU-G

Gonzaga, Cagayan

+639152983135

69
 PAMELA A. BUMATAY
Lasam St. Paradise Zone Gonzaga,Cagayan
Mobile Number: +639 972246270
Email :phampritz@yahoo.com

OBJECTIVES
Seeking for a challenging On-the-Job Training where I can enhance
and develop my capabilities, skills and continuously acquire new
learning’s that could make me more competitive in the field of
Hospitality Industry Management.

EDUCATION

Bachelor of Science in Hospitality Industry Management

Cagayan State University-Gonzaga Campus
Flourishing, Gonzaga, Cagayan 3513
June 2014 to 2018

ORGANIZATIONS

Classroom Student Government

Cagayan State University-Gonzaga Campus
Flourishing, Gonzaga, Cagayan 3513

 Chairman, 2015-2017

SEMINARS AND TRAININGS

 Organizer,1st CHIM Culinary Expo 2017, CSU-Gonzaga, November

2017
 Participant, 8th CHIM Inter-Campus Skills Olympics,
Tuguegarao City, May 2017
 Participant, NC II-Bartending, Tuguegarao City, January
2017
 Participant, Event Management 2016, CSU-Gonzaga, December
2016
 Participant, 3rd Hospitality Management Guild and Exhibit.
CSU-Gonzaga, December 2016

70
 PERSONAL BACKGROUND

Date of Birth: July 10,1995

Civil Status: Single
Language: Ilocano, Tagalog, English
Skills and Abilities:
 Cooking, Baking, Table Skirting
 Computer Literate (Excel, Word, Powerpoint, Publisher)
 Carrier of positive vibe for positive outlook
 Good Communication Skills
 Enthusiastic self-starter with good teamwork
 Ability to work in a fast-paced environment to set
deadlines

REFERENCES

Name: Mae Angelica A. Sinco

Position: College Dean, College of Hospitality Industry
Management
Company Address: Cagayan State University-Gonzaga Campus
Mobile No.: +639 453-260-608

Name: Shiena Marie R. Gaño

Position: Professor, College of Hospitality Industry
Management
Company Address: Cagayan State University-Gonzaga Campus
Mobile No.: +639 154-735-683

Name: Ferdinand C. Oli, Ph. D.

Position: Campus Executive Officer, Cagayan State
University-Gonzaga
Company Address: CSU-Gonzaga, Flourishing, Gonzaga, Cagayan
Mobile No.: +639 951-338-929

PAMELA BUMATAY

Applicant

71