INTEGRATION REPORT
on
Shakey's
Pulilan, Bulacan
TRAINING PERIOD: January 19, 2023– February 28, 2023
In partial fulfillment of the requirements for the course
HMPRAC – Hospitality Management Practicum
for the degree in
Bachelor of Science in Hospitality Management
Institute of Hospitality and Tourism Management
Baliwag Polytechnic College
Baliwag, Bulacan
SUBMITTED BY:
Roann T. Quino
BSHM – 4C
SUBMITTED TO:
Ms. Mary Ann de Jesus
Adviser
March 19, 2023
Table of Contents
Acknowledgment………………………………………………………………….. iii
Chapter I. Introduction
A. Company Profile …………………………………………………………… 1
B. Mission, Vision, Philosophy and Core Values………………………............4
C. Organizational Chart…………………………………………………… …6
D. Facilities……………………………………………………………… ……7
Chapter II. Findings Analysis and Discussion
A. Learning Assessment ………………………………………………………12
B. Facility Assessment ………………………………………………… ……12
C. Training Assessment ……………………………………………………… 13
D. Trainers Assessment ………………………………………… ...…………14
Chapter III. Conclusion…………………………………………………………….15
References…………………………………………………………………….……15
Appendix I – Letters and waiver
Appendix II – Timesheet
Appendix III - Daily Activity Report
Appendix IV - Photo Documentation
Appendix V – Evaluation & Practicum Certificate
Appendix VI- Resume
ii
Acknowledgment
I would like to express my gratitude to those people who made my OJT possible.
First, I am grateful to our Almighty God who provided me strength and gave me
guidance and provision good health and thanking care of me which enable me to complete
my OJT task.
Also, my sincere thanks to my family for being there, and giving me support
financially, emotionally, and spiritually from the beginning until the end.
To Shakey's family for the warm welcome and to allow us to work for your
company and for the chances that you gave and the knowledge about what's in the world
of this industry.
To our school OJT coordinator Ma'am Caren Rubio, Ma'am Mary Ann de Jesus,
Ma'am Jasper Cruz and PD sir Phil Jan Pena thank you for giving us support and pieces of
advice until the end of our OJT training.
And lastly to my friends and fellow trainees thank you for the joy and being there
when I needed support and l appreciate the companionship that you gave.
iii
INTEGRATION REPORT
CHAPTER I
Introduction
A. Company Profile
Shakey's Pizza is a pizza restaurant chain based in the United States. It was the
first franchise pizza chain in the United States, opening its doors in 1954, and it had 342
locations in 1968. As of July 2019, the chain had approximately 500 stores worldwide,
with 58 in the United States. The stores are currently available in California and
Washington, the Philippines, Singapore, and Japan.
History
Sherwood "Shakey" Johnson and Ed Plummer founded Shakey's Pizza on April
30, 1954, in Sacramento, California. Johnson's nickname stemmed from nerve damage
caused by malaria during WWII. The parlor opened on the weekend, but because the pizza
ovens still needed to be finished, only beer was served. Shakey’s used the proceeds from
beer sales to purchase pizza ingredients the following Monday. Johnson
1
INTEGRATION REPORT
indulged his passion for Dixieland jazz and added live ragtime music to the mix,
featuring banjos and player pianos throughout his rapidly expanding franchise, which
began as "Ye Public House" for pizza and beer.
In 1975, Shakey's expanded its operations to the Pacific Rim, including Japan
and the Philippines. Shakey's Philippines was owned by San Miguel Corporation, the
country's largest food conglomerate, primarily to promote its San Miguel draft beer.
Beginning with a restaurant on Makati Avenue in Makati, the brand quickly spread
throughout Metro Manila, with most restaurants featuring live music.
In 1987, The franchise held by International Family Food Services, Inc. (now
Shakey's Pizza Asia Ventures Inc.) was sold by San Miguel to a group led by sports
executive Leo Prieto. The Prieto Family then took over as master franchisor of the Shakey's
brand and sub-franchised stores in the Philippines.
1997, The franchise held by International Family Food Services, Shakey's brand
evolved into a fast-food franchise.
In 1999, the Prieto Family's Golden Gourmet Ltd (GGL) purchased Shakey's
trademark and acquired perpetual rights to Shakey's brand in the Philippines. The Prieto
Family, as owner, would no longer be required to pay royalties or other fees for using the
Shakey's brand.
In 2003, Shakey's Philippines was reengineered as a family-oriented casual
dining brand by International Family Food Services, Inc. (now Shakey's Pizza Asia
Ventures Inc.).
2
INTEGRATION REPORT
On February 19, 2014, one of its franchisees in the Philippines, Illescas Group,
opened Shakey's Pulilan - Bulacan Branch.
As of early 2015, the Philippines had 153 Shakey's locations, more than double
the number that remained in the United States.
In March 2016, the Century Pacific Group and Singapore-based GIC Private
Limited purchased most IFFSI shares from the Prieto family, who will retain a minority
stake in the company. It was disclosed that IFFSI acquired ownership of Shakey's
trademark in the Philippines in 1999 and owns the trademark rights for the Middle East,
Asia (except Japan and Malaysia), China, India, Australia, and New Zealand. In 2017, it
signed a joint venture agreement to bring the brand to Kuwait.
SPAVI has received numerous awards over the years. In 2020 and 2021, the
company was named to the Financial Times' list of Asia-500 Pacific's fastest-growing
companies. Finance Asia called it the "Philippines' Best Small Cap Company" in 2018.
SPAVI has acquired other food brands in addition to Shakey's. SPAVI obtained
Peri-Peri Charcoal Chicken and Project Pie in 2019. SPAVI and Koufu Group Ltd. signed
a master franchise agreement in 2020 to bring R&B, a Singapore-based milk tea brand, to
the Philippines. In November 2021, it will open R&B's first Philippine location on Retiro
Street in Quezon City. SPAVI acquired Potato Corner in 2021 and PC International Pte.
Ltd. in 2022. Ltd., a Singaporean company that owns and operates the food kiosk brand.
3
INTEGRATION REPORT
Location
Shakey's Pizza Pulilan Branch is located at DRT Sto. Cristo Pulilan, Bulacan
Crossing Massway and Jollibee.
B. Mission, Vision, Philosophy, and Core Values
Mission
We are a guest-centric organization and our enduring success is the result of
consistently delivering a unique and memorable guest experience through the following
commitments.
TO OUR GUEST:
We genuinely care for our guests. We seek to know their needs and wants so
we can provide them with high-quality food products and services at great value for
money.
TO OUR EMPLOYEES:
We nurture an environment where people are respected and empowered to be
their best. We create opportunities for personal and career growth so they may succeed
and gain a sense of achievement and pride.
4
INTEGRATION REPORT
TO OUR SHAREHOLDERS:
We grow the business by increasing the size and value of the company and by
achieving industry-leading returns on investment.
TO OUR BUSINESS PARTNERS:
We are a fair, professional, and collaborative business partner.
TO OUR COMMUNITY:
We recognize our responsibility to contribute to nation-building through job
creation and by having a positive impact on our communities.
Vision (Our Desired Future State)
To be the leading and preferred Family Casual Dining Restaurant, serving
pizza as its core product.
Our Values
GUEST FOCUSED
All our actions are centered on enhancing Shakey's experience and value for all
our guests.
PASSION FOR EXCELLENCE
We set high standards of performance by doing things better than others and
better than expected.
CRITICAL THINKING
We prepare our people to exercise good judgment. We are detail-oriented and
disciplined in our thought processes.
5
INTEGRATION REPORT
ENTREPRENEURIAL SPIRIT
We are bold, daring, and actively seeking opportunities for the benefit of the
company.
C. Organizational Chart
Firm Organizational Structure
The illustration below depicts Shakey's organizational structure, which is based
on a functional chart, one of the most common organizational structures in which a
company is divided into various departments. Shakey's case consists of the following
departments: General Manager, Corporate Planning and Business Development,
Information Technology, Finance, and Human Resources. These departments are divided
and grouped based on the functions' similarities and their specialization area. A department
head is appointed and responsible for performing a specific subsection to disseminate and
supervise the employees' roles and tasks thoroughly. This hierarchical structure will assist
the organization in effectively utilizing workers' skills and increasing production levels. As
an outcome, the operations will function appropriately and efficiently, providing a means
to achieve the company's objectives.
6
INTEGRATION REPORT
D. Facilities
Facilities are among our industry's most important factors to consider to ensure
employees have a pleasant working environment and to satisfy the guests. This facility,
like Shakey's, is well thought out and complete. It is suitable for every facility set up so
that the employees' work is more accessible and to comfort the guest; their other facilities
are used to increase sales.
Front of the House
Counter Area
Areas 1 and 2
7
INTEGRATION REPORT
Areas 3 and 4
Elevated Area
Function Area/Hall
8
INTEGRATION REPORT
R&B Station
Delco
Bar Station
9
INTEGRATION REPORT
Counter Station
Assembly Station
Scullery
Fry Station
10
INTEGRATION REPORT
Make-up Station
Oven Station
Wash Area & Rest Room
11
INTEGRATION REPORT
CHAPTER II
Findings Analysis and Discussion
A. Learning Assessment
In my 300 hours or almost 2 months, as an OJT Trainee at Shakey's, I have
learned a lot. I learned about the official work in the restaurant, which is a big help because
I can use that in the future. Once we step inside the Shakey’s and our stations, then the
house, you can see the difference between the two departments. In the kitchen, I learned a
lot like assembling the order, in the assembling here where the orders are being assembled.
Before it was served to the guest, we fried chicken and mojos in the frying station. In this,
we learned how to properly cook the chicken and how many minutes it should be ready.
Reheat the sauces in the scullery, the skillet sauce and carb sauce being preheated in this
station to be hot when served to the guest. Mix the juices in the bar, water, and other juices
are being made here. Making pizza in the makeup station where I was assigned. In this
station, I learned the standard on how to make pizza and the proper way of doing it. And
lastly, cook and slice pizza in the oven station. Those are the things that I learned during
my OJT. In my short time as a trainee, I must say that everyone has contributed to all the
OJT Trainees, for us to gain more knowledge, each of them has a technique on how to work
easily, so they teach us about.
B. Facility Assessment
I would say that the front of the house the place was clean and accessible. They
have a wide ground to entertain more guests, and their air conditioner also functions very
well. They also have an R&B where the milk tea is made. It is very small and can
accommodate only 2 to 3 people, but they have a wide function hall that can hold events
and accommodate more than 50 people. In the back of the house, when you go to the
kitchen, the first thing you see is the comfort room. It has a nice space and is always clean.
Entering the kitchen, I must say their hallway is a bit small and cannot intersect with 3
12
INTEGRATION REPORT
people at a time, so the job cannot be done rapidly. The washing area next to the storage is
perfect in size, but I feel weird in their stores because it is designed like a triangle but the
equipment inside is organized. In the kitchen, when the orders are made, the place is
overcrowded and the stations are next to each other, so you cannot move easily, but the
store is always clean and presentable.
C. Training Assessment
I would say that we filled in or gain a lot of information that we
need. The knowledge and experience were shared with us too. Everything is about
our future profession. They teach us about the station that we assigned. They teach how
the basic and standard steps on how to make pizza, and the things that you should do before
and after the operation of the store like preparing a backup for them to not being critical of
the toppings that pizza needs. Also, they teach how to reweigh lettuce for the salad, and
they always motivate us by saying that it can help this after we graduate and said that this
experience and hard work are all worth it.
They also give everything that they knew so that we can know how to
handle the work under pressure but also with their guidance. they also help to
develop our skills. but I think 300 hours is not enough because we're not rotating to a
different station and the front of the house.
13
INTEGRATION REPORT
D. Trainers Assessment
He is the kind of person that when you saw him for the first time, you felt
intimidated and scared, but when you already know him, you understand where he came
from. He is the man who loves the standard in the restaurant, you learned a lot from these
people. He wants everything being on standard because he wants us to learn about the
proper use of everything in the kitchen. He is also the kind of person who easily to be with.
14
INTEGRATION REPORT
Cap Christian, or Cap C, is one of the staff members there who loves everybody
because of his good personality and ease to be with. He can also teach you well until you
learned a lot. He is also teaching you the basic way to do the work easily. He also shares
his knowledge and experience from his days as an OJT until he becomes an employee.
CHAPTER III
Conclusion
As a 4th year student of a Bachelor of Science in Hospitality Management and taking
on-the-job training, I would say that I experienced a lot of joy and excitement during these
almost 2 months of practicum at Shakey’s. Each of the staff and captains shared their
experience and knowledge for us to learn about this industry. After experiencing the job
inside Shakey's, I say that it can help me in the future as we go into this industry.
I recommend Shakey’s Pulilan as a training center for the OJTs because they give
and share with you the knowledge and experience that they have, to us learn and achieve
our goals in life. This on-the-job training as part of this curriculum has a big help to every
student to develop and gain more skills and be knowledgeable about their career path. It
also helps them to think about what was there in their future.
References
• “Shakey’s Philippines.” Shakey’s Philippines, 30 Sept. 2021,
www.shakeyspizza.ph/investors/corporate-information.
• “Shakey’s Philippines.” Shakey’s Philippines, www.shakeyspizza.ph/about-
us/our-heritage. Accessed 11 Mar. 2023.
• “Shakey’s Philippines.” Shakey’s Philippines, www.shakeyspizza.ph/about-
us/corporate-philosophies. Accessed 11 Mar. 2023.
• “Shakey’s Pizza - Wikipedia.” Shakey’s Pizza - Wikipedia, 30 Apr. 1954,
en.wikipedia.org/wiki/Shakey%27s_Pizza.
15
INTEGRATION REPORT
Appendix I – Letters
16
INTEGRATION REPORT
17
INTEGRATION REPORT
18
INTEGRATION REPORT
19
INTEGRATION REPORT
Appendix II – Timesheet
20
INTEGRATION REPORT
21
INTEGRATION REPORT
22
INTEGRATION REPORT
23
INTEGRATION REPORT
Appendix III - Daily
Activity Report
24
INTEGRATION REPORT
25
INTEGRATION REPORT
26
INTEGRATION REPORT
27
INTEGRATION REPORT
28
INTEGRATION REPORT
29
INTEGRATION REPORT
30
INTEGRATION REPORT
31
INTEGRATION REPORT
32
INTEGRATION REPORT
33
INTEGRATION REPORT
34
INTEGRATION REPORT
35
INTEGRATION REPORT
36
INTEGRATION REPORT
37
INTEGRATION REPORT
38
INTEGRATION REPORT
39
INTEGRATION REPORT
40
INTEGRATION REPORT
41
INTEGRATION REPORT
42
INTEGRATION REPORT
43
INTEGRATION REPORT
44
INTEGRATION REPORT
45
INTEGRATION REPORT
46
INTEGRATION REPORT
47
INTEGRATION REPORT
48
INTEGRATION REPORT
Appendix IV - Photo
Documentation
49
INTEGRATION REPORT
50
INTEGRATION REPORT
51
INTEGRATION REPORT
52
INTEGRATION REPORT
53
INTEGRATION REPORT
54
INTEGRATION REPORT
55
INTEGRATION REPORT
56
INTEGRATION REPORT
57
INTEGRATION REPORT
Appendix V – Evaluation &
Practicum Certificate
58
INTEGRATION REPORT
59
INTEGRATION REPORT
Appendix VI - Resume
60
INTEGRATION REPORT
61
INTEGRATION REPORT
62
INTEGRATION REPORT
Appendix VI- Resume
63
INTEGRATION REPORT
QUINO, ROANN T.
0186 San Jose Plaridel Bulacan
09302760542
roannquino03@gmail.com
OBJECTIVE:
To Enhance my knowledge and interpersonal skills in a different aspects to
achieve the goals of a company that focuses on customer satisfaction and customer
experience.
WORK EXPERIENCE:
January 2019 - February 2019 Chowking Plaridel
Kitchen Staff
Work Immersion
AWARD RECEIVED:
Leadership Award IHTM SERVICE AWARDS AND
APPRECIATION DAY
Galilee Wonderland Resort
San Pedro, Bustos, Bulacan
December 02, 2022
64
INTEGRATION REPORT
SEMINAR ATTENDED:
On-the-Job-Training Shakey's Pulilan Pizza Centrale Plains Corp.
Doña Remedios Trinidad Hwy, Pulilan Bulacan
300 Hours
January 16, 2023 STORE FAMILIARIZATION
Shakey’s Pulilan Sto. Cristo Pulilan Bulacan
December 18, 2022 FOOD SAFETY & SANITATION
Shakey’s Pulilan Sto. Cristo Pulilan Bulacan
December 17, 2022 WORK ETHICS
Shakey’s Pulilan Sto. Cristo Pulilan Bulacan
December 17, 2022 ENHANCE GUEST SERVICE version 5. O
Shakey’s Pulilan Sto. Cristo Pulilan Bulacan
EDUCATIONAL ATTAINMENT:
Tertiary: BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
BALIWAG POLYTECHNIC COLLEGE
Baliuag City, Bulacan
2019-Present
Senior High School: IMMACULATE CONCEPCION POLYTECHNIC
Sta. Maria Bulacan
S.Y. 2017-2018
JOSE J. MARIANO MEMORIAL HIGHSCHOOL
Bintog Plaridel Bulacan
S.Y. 2018-2019
65
INTEGRATION REPORT
Secondary: STA. CRUZ HIGHSCHOOL
Sta. Cruz Sta. Maria Bulacan
S.Y. 2013-2016
Primary: SAN JOSE ELEMENTARY SCHOOL
San Jose Plaridel Bulacan
S.Y. 2007-2013
PERSONAL INFORMATION:
Age : 22
Civil Status : Single
Birth date : January 04, 2001
Religion : Roman Catholic
Citizenship : Filipino
I do hereby certify that the above information is correct to the best of my knowledge.
Roann T. Quino
66
