REPUBLIC OF THE PHILIPPINES

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

STA MESA, MANILA
TEL NO. (+632) 5335-1787

ON-THE-JOB
TRAINING
PORTFOLIO

College of Tourism, Hospitality,

and Transportation Management
Bachelor of Science in Hospitality Management
Foodservice Practicum

Cyrille Mae D. Merigmen

TRAINEE
 FOODSERVICE PRACTICUM
PORTFOLIO
SUBMITTED BY:
CYRILLE MAE D. MERIGMEN
2023-08359-MN-0
B.S. HOSPITALITY MANAGEMENT, SOPHOMORE
PRACTICUM COMPANY: GLORIA MARIS BANQUET HALL
PRACTICUM PERIOD: JULY 14, 2025 - AUGUST 22, 2025

MS. ROCHELLE MAY E. GARCIA

OJT INSTRUCTOR
 TABLE OF CONTENTS

STUDENT’S PERSONAL PROFILE..............................................................................................1

INTRODUCTION TO THE PRACTICUM....................................................................................2

COMPANY/ESTABLISHMENT PROFILE...................................................................................3

PRACTICUM REQUIREMENTS & DOCUMENTS.....................................................................14

DOCUMENTATION OF PRACTICUM EXPERIENCE...............................................................15

REFLECTION AND LEARNING..................................................................................................27

APPENDICES..................................................................................................................................29
 STUDENT'S PERSONAL PROFILE

PERSONAL INFORMATION
Name: Cyrille Mae D. Merigmen
Age: 20 Years Old
Gender: Female
Address: Esguerra Compound Mayamot, Antipolo City
Contact Number: 09472019005
Email Address: merigmencyrillemaedeperalta@gmail.com

EDUCATIONAL BACKGROUND
Polytechnic University of The Philippines – Manila
Bachelor of Science in Hospitality Management
2023 – Present

Gardner College - Cainta

Senior Highschool
2021 – 2023

Mayamot National High School

Junior Highschool
2017 – 2021

CAREER OBJECTIVE/PERSONAL STATEMENT

My goal is to gain hands-on experience in food and beverage service, build professionalism in
guest relations, and strengthen my teamwork skills. Through this practicum, I aim to prepare
myself for a future career in the foodservice and hotel industry where I can contribute to
excellent guest experiences.

1
 INTRODUCTION TO THE PRACTICUM
The practicum serves as an opportunity for hospitality students to go beyond theories and
classroom discussions, allowing them to experience firsthand the realities of foodservice
operations. For me, the most important purpose of this training is to interact with different
kinds of people, to serve them, and to understand how things truly work inside a restaurant.
It gave me the chance to see how service flows from the kitchen to the dining area, and how
every role contributes to guest satisfaction.

I chose Gloria Maris Gateway Cubao because it has always stood out to me as an upscale
casual Chinese banquet hall, often associated with the upper class. Back then, I never
imagined I could even step inside Gloria Maris, since I always thought it was only for the
wealthy. That is why I felt both amazed and grateful when I finally entered—not as a
customer, but as a practicum trainee who could see and learn what happens inside. The
establishment’s reputation, service standards, and its role in hosting banquets for families,
weddings, and corporate gatherings made it an excellent training ground where I could
witness large-scale foodservice operations in action.

At the start of my practicum, my goals and expectations were centered on gaining confidence
in guest service, adapting to the workflow of the restaurant, and improving my
communication and teamwork skills. I also expected challenges, especially in keeping up with
the fast-paced environment, but I was determined to learn how to handle them. Over time, I
was able to familiarize myself with tasks in the dining area such as handling tables, assisting
in the pantry, and preparing for take-out orders. These experiences not only trained me in
technical skills, but also gave me a sense of belonging in an environment I once thought was
out of my reach.

Through this practicum, I realized that growth comes from embracing challenges and staying
open to learning. Every interaction—whether with colleagues or guests—has shaped me into
someone more confident and resilient, and it strengthened my desire to pursue a career in the
hospitality industry.

2
 COMPANY/ESTABLISHMENT PROFILE

COMPANY NAME AND LOCATION

Gloria Maris Restaurant – Gateway Mall, Cubao, Quezon City

HISTORY AND BACKGROUND

The Gloria Maris brand traces its beginnings to 1993, when it was re-established through the
vision of a group of entrepreneurs and the culinary expertise of Hong Kong chef Mr. Choi.
The first restaurant at the Cultural Center of the Philippines Complex set the standard for
elegant Chinese dining, offering authentic cuisine paired with excellent service. Its growing
popularity eventually led to the opening of a larger flagship branch in Greenhills, San Juan,
which became known as one of the biggest fine-dining Chinese restaurants in Manila.

The success of these early locations paved the way for expansion into other prime areas,
including the Gateway Mall in Cubao. The Gateway branch upholds the same standards of
quality, authenticity, and hospitality that the brand has been known for since its inception. It
has become a convenient yet refined dining destination within Quezon City, accommodating
both intimate family gatherings and larger functions, while carrying the legacy of Gloria
Maris as an institution in Filipino–Chinese gastronomy.

MISSION, VISION, AND VALUES

Mission
The mission of Gloria Maris is to provide diners with authentic Chinese fine-dining
experiences. It strives to deliver the highest standards of culinary craftsmanship while
ensuring excellence in service and hospitality. At its heart, the restaurant is committed to
offering not only food, but also memorable experiences that reflect the rich culinary
traditions of both Filipino and Chinese culture.

3
Vision
The vision of Gloria Maris is to maintain its standing as the premier institution of fine-dining
Chinese cuisine in the Philippines. By expanding thoughtfully to prime locations while
preserving its brand of elegance and authenticity, it seeks to remain a household name and
the top choice for refined dining and special gatherings.

Values
Gloria Maris upholds a set of values that guide its daily operations. Service excellence is at
the forefront, ensuring that every guest is treated with care and respect. The restaurant
emphasizes quality and integrity, consistently serving dishes that meet the highest standards.
Commitment and dedication to work are also central, with staff striving for productivity and
passion in their craft. Above all, Gloria Maris values authenticity, honoring Filipino–Chinese
heritage while adapting to modern tastes.

4
COMPANY/ESTABLISHMENT PROFILE
ORGANIZATIONAL STRUCTURE

5
 COMPANY/ESTABLISHMENT PROFILE
PRODUCTS/SERVICES

PRODUCTS
Gloria Maris offers a wide selection of authentic Cantonese and Chinese cuisine, highlighting
fresh seafood, roasted specialties, dim sum, and premium delicacies. Their extensive menu
caters to both casual dining and large banquets.

FOOD OFFERINGS

DIMSUM (STEAMED & FRIED)

Light and flavorful Cantonese starters, either steamed for delicate texture or fried for
crispiness. Perfect to begin the meal and ideal for sharing.

Steamed Fried
Hakaw Crispy Mango Shrimp Roll
Sharksfin Siomai Fried Shrimp Dumpling
Sharksfin Dumpling Radish Cake
Siao Long Pao Fried Spring Roll
Japanese Siomai Taro Puff
Beancurd Roll Fried Wanton
Chicken Feet Fried Siopao
Seafood Roll Fried Mantou Bread with
Jumbo Pao Condensed Milk
Asado Pao
Vegetable Dumpling
Machang
Beef Ball
Bird’s Eye Dumpling
Kuchay Dumpling
Quail Egg Siomai
Beef Siomai
Polonchay

6
SOUP SHARKSFIN
Warm and comforting broths that prepare the Traditional delicacies served in thick, savory
palate for the main dishes, ranging from light broths, known for their silky texture and
to hearty flavors. refined flavor.
Bird’s Nest Soup Braised Sharksfin in Superior Sauce
Crabmeat Corn Soup Braised Sharksfin with Crabroe Soup
Chicken Corn Soup Braised Sharksfin with Shredded Chicken
Chicken and Asparagus Soup Soup
Hot and Sour Soup Braised Sharksfin with Assorted Seafood
Seafood Spinach Soup Soup
Fishlip Soup Braised Sharksfin with Crabmeat Soup
Dried Scallop Mashed Wintermelon Soup
Hototay ROASTING
Seafood Pumpkin Soup Signature Cantonese-style roasts, showcasing
Minced Beef with Century Egg Soup crispy skin, juicy meat, and flavorful
Black Chicken with Sibut Soup marinades.
Roasted Peking Duck (Half/Whole)
ABALONE 1 Way Skinning
Luxurious dishes highlighting the tender 2 Ways Minced with Lettuce
texture and rich flavor of abalone, often 3 Ways Fried Salt and Pepper
paired with premium seafood and sauces. Soy Chicken
Braised Australian Abalone in Brown Hainan/White Chicken
Sauce (Whole) Suckling Pig with Seaweeds (Seasonal,
Braised Abalone with Local Sea Advance Order)
Cucumber and Seamoss Hotpot (Sliced) Shredded Duck Fruits
Braised Abalone with Sea Cucumber, Roasting Combination (Cold Cuts)
Seafood and Black Mushroom Hotpot Pork Asado
Lechon Macau
Seaweeds with Century Egg
Asado/Soy Chicken Roasting
Combination
Lechon Macau/Asado Roasting
Combination
Fried Pigeon (Seasonal, Advance Order)

7
TOFU VEGETABLES
Soft, smooth, and versatile, tofu dishes are Fresh greens and vegetables cooked with
enhanced with rich sauces or paired with garlic, oyster sauce, XO sauce, or hotpot style,
seafood and vegetables. offering balance to the meal.
Spinach Tofu with Abalone Sauce Fookien Chopsuey
Japanese Tofu and Cucumber Salad with Lohanchat Hotpot
Century Egg Mixed Vegetables with Sotanghon Hotpot
Sizzling Stuffed Tofu Broccoli with Garlic
Fried Tofu with Salt and Pepper Runner Beans with Minced Pork
Seafood with Tofu Hotpot Asparagus with Garlic
Mapo Tofu Taiwan Pechay with Garlic
Polonchay with Garlic
SHRIMPS & PRAWNS Chinese Kangkong with Garlic
Sweet and succulent shrimp and prawn dishes, Chinese Kangkong with Bagoong
cooked in various flavorful styles from fried to Four Season Vegetables with Oyster Sauce
steamed. Spinach with 2 Kinds of Egg
Fried Prawns with Superior Sauce Broccoli with Black Mushroom
Fried Prawns with Salt and Pepper Broccoli with Scallop and Squid in X.O.
Prawns with Salted Egg Sauce
Steamed Prawns with Garlic 3 Kinds of Japanese Mushroom with
Hot Prawns Salad Vegetables in Abalone Sauce
Shrimp Broccoli Stuffed Eggplant with Teriyaki Sauce
Shrimp with Asparagus Runner Beans with Local Scallop and
Shrimp Fuyong Squid in X.O. Sauce
Shrimp Sze Chuan Style Seafood Chopsuey
2 Kinds of Mushroom with Vegetables in
Oyster Sauce
Lettuce with Minced Pork

8
FISH CRAB
Fresh fish fillets prepared steamed, fried, or Live crabs cooked in multiple Cantonese and
sauced, highlighting their delicate and clean Asian styles, balancing the natural sweetness
taste. of the meat with rich flavors.
Steamed Fish Fillet with Soy Sauce and Steamed with Garlic
Garlic Fried with Salt and Pepper
Sweet and Sour Fish Fillet Ginger Onion and Leeks
Fish Fillet Hotpot with Beancurd Fried with Salted Egg
Fish Fillet with Broccoli Steamed with Garlic Sotanghon
Steamed Fish Fillet with Japanese Tofu in With Sate Sotanghon in Hotpot
Tausi Sauce Indonesian Style
Fried Fish Fillet in Corn Sauce Coconut Cream and Glass Sotanghon
Fish Fillet Curry in Hotpot Crab Fuyong
Steamed Fish Fillet with Corn Sauce Crab Sze Chuan
Steamed Crab Rice
SEAFOOD
Assorted seafood creations using scallops, CONGEE
squid, and oysters, prepared in savory, fresh- Traditional Chinese rice porridge, warm and
tasting styles. hearty, served plain or topped with meats and
Sauteed Australian Scallop with Broccoli seafood.
Taro Basket with Australian Scallop Gloria Maris Special Congee
Local Scallop with Broccoli Flower Lean Meat with Century Egg
Scallop Sze Chuan Style Fish Fillet Congee
Fried Squid Salt and Pepper Seafoods Congee
Fried Oyster with Salt and Pepper Sliced Beef Congee
Oyster Cake Chicken Congee
Salad Seafood Roll Plain Congee
Seafood Mango Salad

9
RICE TOPPINGS LIVE SEAFOOD (ADVANCE
One-bowl rice meals topped with meats or ORDER, SEASONAL PRICE)
seafood, offering a quick yet filling option. Premium live catches like Lapu-Lapu, Suahe,
Steamed Sparerib Rice Lobster, and Sea Mantis, cooked upon order
Sweet and Sour Pork Rice to retain peak freshness.
Beef Ampalaya Tausi Rice Lapu-Lapu
Fish Fillet Tausi Rice Braised in Hotpot
Curry Chicken Rice Steamed with Chili
Curry Beef Brisket Rice Steamed with Soy Sauce
Fish Fillet Curry Rice Sweet and Sour
Asado Rice Fried with Soy Sauce
Duck Rice Suahe
Asado and Soy Chicken Rice (2 Kinds Steamed
Roasting) Drunken Suahe
Hainan Chicken and Asado Rice (2 Kinds Fried with Salt and Pepper
Roasting) Fried with Salted Eggs
Soy Chicken Rice Lobster
Hainan Chicken Set 2 Ways (Steamed with Garlic & with
Superior Sauce)
PORK With Superior Sauce
Savory pork dishes, from braised to fried, Steamed with Egg White
highlighting bold Cantonese flavors. Steamed with Garlic
Patatim with Mantao (10 pcs Mantao) Fried with Salt and Pepper
Tong Po Pork with Cuapao Lobster Salad
Sweet and Sour Pork Lobster Sashimi
Minced Pork with Eggplant Sea Mantis
Braised Knuckle Tai Shan Style Fried with Salt and Pepper
Fried Spareribs with Salt and Pepper Steamed with Egg White
Spareribs with Special Sauce
Spareribs with Beancurd Sauce
Spareribs Taro Hotpot
Shanghai Roll

10
BEEF NOODLE SOUP
Rich and hearty beef selections, often stir-fried Comforting bowls of noodles in rich, savory
or braised, with savory sauces.. broths, paired with meats or seafood.
Chinese Style Beef Tenderloin Gloria Maris Special
Beef with Ampalaya Beef Brisket with Wanton
Beef with Broccoli Beef Brisket with Tendon
Braised Beef Brisket with Tenderloin Soy Chicken
Hotpot Asado
Black Pepper Beef Wanton

POULTRY CRISPY NOODLES

Chicken specialties ranging from crispy fried Crunchy noodles topped with saucy meats,
to saucy and comforting dishes. vegetables, or seafood.
Gloria Maris Fried Chicken Assorted Meat
Cantonese Roast Chicken Beef Brisket with Tendon
Chicken Lemon Sauce Spareribs Crispy Noodle
Hot Chicken Salad Seafood
Chicken Beancurd Sauce Mixed Vegetables
Curry Chicken in Hotpot
Steamed Chicken with Black Mushroom NOODLES
& Chorizo Classic stir-fried or saucy noodle dishes,
hearty and festive.
HOFAN Birthday Noodles
Flat rice noodles stir-fried with meats or Fookien Misua
seafood, smoky and savory. Efu Noodles
Asado Hofan Fujian Noodles
Beef Hofan Pancit Canton
Seafood Hofan Sauteed Seafood
Local Scallop with Sotanghon
Sate Seafood with Sotanghon

11
RICE DESSERT
Fried rice and steamed rice varieties, fragrant Chinese-inspired sweets, light and refreshing,
and perfect with other dishes. to end the meal.
Gloria Maris Fried Rice Hot Taro Sago
Yangchow Fried Rice Hot Red Bean Sago
Shanghai Fried Rice Hot Almond with Lomaichi
Fookien Fried Rice Taho
Salted Fish Fried Rice Butchi
Dried Scallop Egg White Fried Rice Salted Egg Butchi
Garlic Rice Black Gulaman with Lychee
Richman’s Fried Rice Mango Pudding
Pineapple Fried Rice Mixed Fruits
Glutinous Rice with Hongkong Sausage Mango Almond
Sate Fried Rice with Chicken Almond Lychee
Jasmine Rice Almond with Fruit Cocktail
Almond with Black Gulaman
DRINKS Mango Sago
Refreshing juices, shakes, teas, coffees, sodas, Black Gulaman Sago
and beers to complement the dishes.
Fresh Juices & Shakes COLA & BEER
Calamansi Juice Coke
Buko Juice Coke Light
Pineapple Juice Royal
Mango / Green Mango Shake Sprite
Lychee Shake Bottled Water
Orange Shake Brewed Coffee
Watermelon / Melon Shake Jasmine Tea
Four Seasons Shake Tsing Tao Beer
Iced Tea San Miguel Beer
San Miguel Beer Light

12
 COMPANY/ESTABLISHMENT PROFILE
PRODUCTS/SERVICES

SERVICES
Banquet Hall Rental and Setup for Weddings, Birthdays, Corporate Gatherings, and
other social events
Lotus Hall – 10 to 30 pax
Pearl & Jade Hall – 30 to 110 pax
Imperial Hall – 110 to 350 pax
Full Catering Service – Customized menus and professional catering staff for any
occasion
Guest Services – From table setting and serving food to attending to guest requests,
ensuring a fine dining experience
Take-out Services – Available for customers who prefer enjoying dishes outside the
restaurant

13
PRACTICUM REQUIREMENTS
& DOCUMENTS
1.ACCEPTANCE LETTER
2.PRACTICUM AGREEMENT/WAIVER
3.DAILY TIME RECORD (DTR)
4.PERFORMANCE EVALUATION
5.CERTIFICATE OF COMPLETION

14
 DOCUMENTATION OF PRACTICUM EXPERIENCE
Weekly Narrative Reports
From July 14, 2025 to August 22, 2024
WEEK 1
(July 14, 2025 to July 20, 2025)

In my first week of training, I was assigned both to the reception and dining service. At the
reception, I welcomed guests, opened doors, and guided them to their tables, which helped
me become familiar with the table layout and guest flow. For most of the week, I handled
dining tables 16 to 19 where I refilled water, cleared plates, changed tablecloths, repositioned
the Lazy Susan, and assisted in serving food. By the end of the week, I also practiced bussing
out tables using both a push cart and a tray, which improved my efficiency in clearing items.

Through these tasks, I developed better communication and confidence in dealing with
guests, as well as practical skills in table service and proper food handling. I also learned the
importance of posture, attentiveness, and organization when assisting guests.

The challenges I faced included nervousness in projecting my voice, difficulty remembering

guest requests, and the physical strain of lifting the heavy Lazy Susan. I overcame these by
observing and asking guidance from senior staff, repeating orders to myself for accuracy, and
seeking help from co-trainees when handling heavy or fragile items. A significant incident
also occurred when a guest behaved inappropriately, which I immediately reported to the
captain waiter. This experience reinforced the importance of professionalism, safety, and
maintaining boundaries in the workplace.

Overall, Week 1 taught me the value of teamwork, adaptability, and attentiveness to detail in
providing quality service.

15
WEEK 2
(July 21, 2025 to July 27, 2025)

In Week 2, I was assigned to handle Tables 1 to 14 and also to assist in several events at the
Pearl and Jade Hall. My tasks included replenishing condiments, cleaning utensil stations,
setting up and resetting event tables, distributing drinks for guests, assisting with buffet
service, and helping clean and organize large amounts of tableware after events. I also
supported in changing seat covers and linens during quick turnovers between functions,
which required efficiency and coordination.

During this week, I developed stronger time management and adaptability skills, especially
when shifting between regular dining service and large-scale events. I gained confidence in
interacting with guests by offering assistance politely and anticipating their needs. I also
learned specific techniques such as serving buffet dishes and slicing cake for formal
occasions, which improved my attention to detail and presentation.

The challenges I faced were mainly due to the fast-paced and physically demanding
workload. A misunderstanding occurred during drink distribution when the captain waiter
stepped in without knowing our initial assignments, which caused temporary confusion. I
also experienced difficulty in prioritizing tasks when coordinating with the kitchen during
busy hours. I overcame these challenges by improving communication with teammates,
clarifying instructions with senior staff, and learning to remain calm under pressure. This
week strengthened my ability to work efficiently under demanding conditions while
maintaining professionalism.

16
WEEK 3
(July 28, 2025 to August 3, 2025)

During my third week of training, I was primarily assigned to handle Tables 1 to 14 in the
dining area while also being rotated to support various function halls such as Lotus Hall and
Pearl and Jade Hall. My daily tasks included cleaning and organizing utensils, plates, and
glasses, assisting with guest orders, bussing out tables, and providing water and food service
during events. I also had the opportunity to experience new responsibilities such as using the
POS system, booking reservations, and assisting with back-of-house tasks like sorting and
folding linens. In addition, I participated in special events including a birthday celebration
where I served guests, joined in singing for the celebrant, and helped secure additional drinks
when supplies ran low.

This week helped me develop a wider range of technical and communication skills. I became
more confident in using the POS system, accurately inputting orders, and greeting guests
politely. I learned how to properly handle buffet service, take reservation details clearly, and
provide basic menu information such as ingredients and possible allergens. I also gained
valuable organizational skills through linen handling and maintaining the cleanliness of
condiment stations. Beyond technical tasks, I realized the importance of adding a personal
and cheerful touch to service, as seen during the birthday event where singing and engaging
with guests created a positive atmosphere.

The main challenges I encountered this week were related to multitasking and unexpected
situations. For example, running out of drinks during the birthday event forced us to adjust
quickly by buying more from a nearby store, which highlighted the importance of teamwork
and quick problem-solving. Learning the POS system was also challenging at first, especially
memorizing codes and categories, but I overcame this by practicing with guidance from
senior staff. Similarly, some guests asked about menu details I was unfamiliar with, which
made me realize I need to study the menu more thoroughly. Lastly, long periods of wiping,
folding linens, and repetitive cleaning tasks were tiring, but I managed by pacing myself and
staying disciplined.

17
WEEK 4
(August 4, 2025 to August 10, 2025)

This week, I was mainly assigned to the reception area while also assisting in the dining
service during busy hours and events. My tasks included managing phone reservations,
responding to guest inquiries both in person and online, coordinating GrabFood pickups,
and ensuring that arriving guests were greeted warmly and guided to their tables. I also
assisted in setting up and cleaning tables, refilling water, handling takeout orders, and
processing bill-outs whenever the dining team required additional support. During larger
events, I helped in both guest reception and dining operations, even carrying items from the
basement and orienting a new staff member on procedures.

Through these experiences, I developed stronger adaptability in switching between front

desk responsibilities and dining service depending on the situation. I improved my
confidence in handling reservations, both over the phone and online, learning to confirm
details clearly and maintain professionalism even in noisy or busy environments. I also
became more tactful in addressing guest behavior and more attentive in anticipating their
needs, which led to positive feedback. Furthermore, I enhanced my teamwork and
communication skills by supporting both dining staff and newly assigned personnel.

The week also came with challenges. Balancing reception duties with unexpected
assignments in the dining area sometimes caused divided attention and stress, especially
during simultaneous events across multiple halls. Physical exhaustion from carrying heavy
items and long hours on my feet added to the difficulty. There were also moments of tension,
such as a dispute between management and event organizers, a missing phone incident, and
an error with a special order instruction not being followed. I overcame these by staying
professional, calmly addressing the issues, and improving my coordination with both staff
and supervisors. These challenges taught me the importance of clear communication,
patience, and maintaining composure in high-pressure situations.

18
WEEK 5
(August 11, 2025 to August 17, 2025)

This week, I worked as both a receptionist and pantry assistant, with additional exposure to
takeout handling and dining service support. My tasks included greeting guests, handling
phone reservations, and assisting delivery riders by logging and verifying orders. I also
trained the newly assigned security guard on handling GrabFood and Foodpanda pickups to
ensure proper documentation. In the pantry, I prepared sauces, checked food orders for
accuracy, monitored plating, and practiced serving with an oval tray. On busier days, I
assisted in takeout preparation, carefully checking condiments and packaging to ensure
quality and prevent spills. Toward the weekend, I also helped set up Lotus Hall for an event,
supported the dining team with bill-outs, guided guests, and replenished condiments and
tableware.

Through these responsibilities, I strengthened my communication and coordination skills,

particularly when guiding new staff and handling reservation calls. I developed greater
accuracy and attention to detail, especially in pairing sauces with dishes and checking
takeout orders for completeness. Observing the kitchen process gave me a deeper
understanding of food preparation, while serving with trays improved my balance and
coordination. I also enhanced my product knowledge through activities that tested my
familiarity with the menu and tableware.

The main challenges included the repetitive nature of pantry tasks, the difficulty of balancing
multiple responsibilities across reception, pantry, and dining, and the physical demands of
handling trays and push carts. I overcame these by staying proactive during slow periods,
double-checking orders to avoid mistakes, asking for guidance from senior staff, and
practicing patience and focus. I also made sure to adapt quickly whenever I was required to
shift between roles, ensuring that both front- and back-of-house operations continued
smoothly.

19
WEEK 6
(August 18, 2025 to August 22, 2025)

In my final week of OJT, I rotated between pantry, dining, and function hall assignments
while also participating in evaluation activities. I began by handling tableware preparation
and joined a Q&A and group challenge that tested our knowledge and efficiency in dining
setup. This reinforced the importance of mastering the basics and guiding peers calmly when
mistakes occur. Later, I was assigned to Pearl and Jade Hall for a Wyeth Pharma doctors’
event, where I assisted with food service, refilling, and guest requests. I even participated in a
lighthearted raffle activity that reminded me of the value of being flexible and maintaining a
positive attitude in service.

The following day, I focused on pantry work, preparing sauces, managing takeout orders,
and ensuring readiness for another large event hosted by Abbott for Ensure Gold. Despite
the heavy workload, I learned to manage sudden increases in demand and realized how
important it is to maintain accuracy and cleanliness under pressure. Celebrating a staff
member’s birthday afterward also highlighted the importance of teamwork and morale in
sustaining a positive workplace environment.

On my final day, I assisted in a large-scale RGS event with around 250 guests in the Imperial
Hall. My responsibilities included serving, refilling, and handling special requests, such as
clarifying a guest’s drink order to avoid miscommunication. I was also temporarily
reassigned to Lotus Hall and even the main dining area, requiring quick adaptability to
different roles. The evening was both exhausting and fulfilling, as I managed multiple tasks
while ensuring guest satisfaction. At the end of the day, I reflected on how much I had grown
in confidence, patience, and teamwork throughout my OJT.

The biggest challenges this week were adjusting back to function hall service after some time,
managing simultaneous responsibilities during large-scale events, and maintaining stamina
through physically demanding shifts. I overcame these by staying cooperative with my co-
OJTs, clarifying requests to avoid misunderstandings, and pacing myself while staying
professional. This last week reminded me that adaptability, communication, and teamwork
are essential to succeeding in hospitality—and I ended my training proud of the skills,
discipline, and friendships I gained.

20
DOCUMENTATION OF PRACTICUM EXPERIENCE
PHOTO DOCUMENTATION

This photo shows me performing a

meticulous table setup. I learned that every
detail, from the cutlery to the glassware,
directly impacts the guest's dining
experience, making it a crucial part of my
role.

Here, I am working with my co-OJT to

serve a meal. I learned the value of
efficiency and clear communication within
the service team, which is crucial for
enhancing guest satisfaction and
maintaining a smooth dining operation.

Here, I am setting up tables and plates for

an upcoming event at Pearl and Jade. This
task highlighted the meticulous pre-
planning and attention to detail required to
prepare a venue, ensuring a perfect setting
for a large function.

21
Refilling and cleaning condiments. I
learned the value of maintaining cleanliness
and ensuring readiness in small details that
enhance customer satisfaction.

Here, I am arranging the setup at Imperial

Hall for an upcoming event. Through this,
I learned the importance of time
management and efficiency in preparing a
venue to meet the expectations of guests.

Sanitizing and cleaning water goblets using

hot water, since there were no available
clean glasses at the waiters’ station. I
learned the importance of resourcefulness
and proper sanitation in maintaining
service standards.

22
Arriving early to set up all tables from
Shabu 1 to Table 19 for the opening shift. I
learned the value of initiative and
responsibility in ensuring the dining area is
fully prepared before service begins.

Learning proper cake slicing from Kuya

Ivan Pearl and Jade function room. I
learned the importance of precision and
presentation to ensure each slice is even
and visually appealing.

Assisting with a buffet service at Pearl and

Jade, where guests came in large groups. I
learned the importance of stamina and
efficiency in handling continuous service
while maintaining quality.

23
Serving cake to guests with a cake plate,
requiring careful handling. I learned the
importance of attention and steadiness to
ensure proper presentation and prevent
accidents.

Sanitizing plates by pouring hot water and

wiping them clean. I learned the
importance of proper sanitation and
maintaining hygiene standards in the
dining area.

Setting up Table 19 by arranging and

placing the tablecloth. I learned the
importance of proper table preparation
and attention to detail in creating a neat
dining presentation.

24
Serving water to guests at Pearl and Jade,
requiring careful handling. I learned the
importance of attentiveness and steadiness
to ensure guest safety and comfort.

Verifying the Grab Food order number to

prevent mistakes and confusion. I learned
the importance of accuracy and double-
checking details in order management.

During a timed table setup exercise with

Ma’am Cora, we were tasked to reset the
tables under a time limit. She then
explained the correct and incorrect
placements of tableware. I learned the
importance of accuracy, speed, and
attention to detail in proper table
arrangement.

25
Preparing sauces for an event at Pearl and
Jade for dishes that require them. I learned
the importance of preparation and
organization to ensure smooth service
during events.

Demonstration on slicing Peking Duck the

second way and the proper wrapping
technique. I learned the importance of
precision and presentation in serving
specialty dishes.

Group photo with my co-OJT after

completing our shift. I learned the value of
teamwork and camaraderie in a
professional work environment.

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 REFLECTION AND LEARNING

My practicum experience at Gloria Maris Gateway has been one of the most challenging yet
rewarding journeys of my college life. At first, I thought it would simply be about applying
the skills I learned from my BSHM classes, but as the days went by, I realized that it was
much deeper—it was about discovering myself, my strengths, and the kind of professional I
want to become in the future.

One of the most significant lessons I gained was learning how to deal with different kinds of
people. Working in a banquet hall setting meant encountering various personalities—fellow
staff, supervisors, and guests—each with different expectations and attitudes. This
environment taught me patience, adaptability, and the importance of teamwork. It was not
just about doing the task assigned, but also about building harmony with others to keep the
fast-paced operations running smoothly. Since the work was often physically and mentally
demanding, I also learned the value of resilience. There was no space for being complacent or
unprepared. Instead, I had to stay alert, disciplined, and ready to handle responsibilities
under pressure.

Theories and concepts I learned in BSHM classes came alive during this practicum. It was no
longer just about lectures and classroom activities; I was now seeing how food service
standards, dining etiquette, and guest relations actually apply in a real setting. For instance,
while I found it difficult to memorize everything on the menu at first, this challenge reminded
me of the importance of product knowledge and confidence when serving guests. The
experience gave me a new appreciation of why our professors emphasized service protocols,
customer interaction, and efficiency inside the classroom.

This practicum also influenced my career direction in a positive way. Before, I was uncertain
about pursuing a career in the restaurant or hospitality industry, but my exposure in Gloria
Maris made me realize that this field offers not only growth but also opportunities to build a
stable and fulfilling career. Whether it be working in a cruise ship or eventually starting my
own food and beverage business, I now see a future for myself in this industry.

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 REFLECTION AND LEARNING

If I were to give advice to students about to start their practicum, I would tell them to enter
with an open mind and a strong heart. Do not expect the work to be easy—because it will test
your patience, endurance, and confidence. But also, do not underestimate yourself, because
you are more capable than you think. Learn to get along with people, be proactive, and don’t
be afraid to make mistakes as long as you are willing to improve. Most importantly, treat
every task, big or small, as a learning opportunity, because these experiences will shape you
not only as a hospitality student but also as a professional in the future.

In the end, my practicum taught me much more than technical skills; it helped me grow as an
individual. It gave me confidence, resilience, and a clearer vision of where I want to go in my
career. For that, I will always be grateful for this experience.

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APPENDICES

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