Prac Report,,,

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La CoNSOLACION UNIVERSITY PHILIPPINES La CoNSOLACION UNIVERSITY PHILIPPINES COLLEGE OF HOSPITALITY MANAGEMENT COLLEGE OF HOSPITALITY MANAGEMENT

MALOLOSCITY, BULACAN MALOLOSCITY, BULACAN PRACTICUM REPORT PRACTICUM REPORT PRACTICUM 1 PRACTICUM 1 – – ININ PRESENTED TO: PRESENTED TO: Mrs. Melody T. Sanchez Mrs. Melody T. Sanchez Practicum Coordinator Practicum Coordinator

In Partial Fulfillment of the Requirement in

In Partial Fulfillment of the Requirement in the Degree of the Degree of Bachelor of Science in

Bachelor of Science in Hospitality Management, Major in HotelHospitality Management, Major in Hotel And Restaurant Manageme

And Restaurant Managementnt

PRESENTED BY: PRESENTED BY: Bianca Marie L. Simbulan Bianca Marie L. Simbulan

BSTM-2 BSTM-2 Summer Summer S.Y 2012 S.Y 2012 – – 20132013

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Table of Contents Table of Contents

I.

I. Acknowledgement Acknowledgement II.

II. IntroductionIntroduction III.

III. Practicum Site - BarCIEPracticum Site - BarCIE A.

A. History of the EstablishmentHistory of the Establishment 1.

1. Map of the EstablishmentMap of the Establishment B.

B. MissionMission C.

C. Vision (Guiding Principles) Vision (Guiding Principles) D.

D. Organizational ChartOrganizational Chart E.

E. Different Department/ Areas of the CenterDifferent Department/ Areas of the Center 1.

1. Front Office DepartmentFront Office Department 1.1

1.1SupervisorSupervisor 1.2

1.2Description of the DepartmentDescription of the Department 1.3

1.3Department Role on TrainingDepartment Role on Training 1.4

1.4Front Office Policies and ProceduresFront Office Policies and Procedures 1.4.1

1.4.1 Doorman’s DutiesDoorman’s Duties 1.4.2

1.4.2 Telephone Operators FunctionTelephone Operators Function 1.4.3

1.4.3 ReceptionistReceptionist 2.

2. Food and Beverages DepartmentFood and Beverages Department 2.1

2.2Description of the DepartmentDescription of the Department 2.3

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2.4

2.4 Food and Beverage Policies and ProceduresFood and Beverage Policies and Procedures 2.4.1

2.4.1 Function/ Events of the CenterFunction/ Events of the Center 2.4.2

2.4.2 Function Hall/ Areas/ FacilitiesFunction Hall/ Areas/ Facilities 2.4.3

2.4.3 EquipmentsEquipments 2.4.4

2.4.4 Trainees position During FunctionTrainees position During Function 3.

3. Housekeeping DepartmentHousekeeping Department 3.1

3.2 Description of the DepartmentDescription of the Department 3.3

3.3Department Role on TrainingDepartment Role on Training 3.4

3.4Housekeeping Policies and ProceduresHousekeeping Policies and Procedures 3.4.1

3.4.1 Entering the GuestroomEntering the Guestroom 3.4.2

3.4.2 Cleaning the BedroomCleaning the Bedroom 3.4.3

3.4.3 Cleaning the BathroomCleaning the Bathroom F.

F. Other Updated informationOther Updated information 1.

1. RatesRates 1.1

1.1 BarCIE RatesBarCIE Rates 1.2

1.2 Long Term Residents Room RatesLong Term Residents Room Rates 1.3

1.3 Transient RatesTransient Rates 2.

2. Promos and PackagesPromos and Packages 2.1

2.1 Wedding PackageWedding Package 2.2

2.2 Debut PackageDebut Package 2.3

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E.

E. BrochureBrochure IV.

IV. Practicum ExperiencePracticum Experience A.

A. Trainees Information SheetTrainees Information Sheet B.

B. Recommendation LetterRecommendation Letter C.

C. Reply SlipReply Slip D.

D. Practicum Coordinator Student Agreement FormPracticum Coordinator Student Agreement Form E.

E. Narrative ReportNarrative Report F.

F. Photocopy of time CadPhotocopy of time Cad G.

G. DocumentationDocumentation H.

H. EvaluationEvaluation 1.

1. Trainee’s Performance EvaluationTrainee’s Performance Evaluation 2.

2. Practicum Site and Supervisor EvaluationPracticum Site and Supervisor Evaluation I.

I. CertificationCertification V.

V. Appendices Appendices

Different Forms Being Used per Department Different Forms Being Used per Department A.

A. Front OfficeFront Office B.

B. HousekeepingHousekeeping C.

C. Food and BeveragesFood and Beverages VI.

VI. Job Application LetterJob Application Letter VII.

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Acknowledgeme

Acknowledgement

nt

First of all I would like to Praise and thank Almighty God who guided me First of all I would like to Praise and thank Almighty God who guided me throughout this practicum in BarCIE. Because of

throughout this practicum in BarCIE. Because of him I have the couhim I have the courage and strengthrage and strength that I need for the enti

that I need for the entire days of my practicum.re days of my practicum.

Secondly to my Family who supports me

Secondly to my Family who supports me all the way specially my Parents whoall the way specially my Parents who have been love and care for

have been love and care for me. For the support and understanding that we me. For the support and understanding that we deserve todeserve to reach everything in life.

reach everything in life.

Ms. Melody Sanchez, our practicum coordinator who disciplined us and guided us Ms. Melody Sanchez, our practicum coordinator who disciplined us and guided us so we could stick to the

so we could stick to the rules and regulations of BarCIE. She rules and regulations of BarCIE. She always motivates us andalways motivates us and recognizes our efforts. Without her this on the job training would not be complete. recognizes our efforts. Without her this on the job training would not be complete.

Ms. Fronda, our dean in

Ms. Fronda, our dean in Hospitality Management for providing us all Hospitality Management for providing us all the toolsthe tools that we need in our

that we need in our training to have a better performance and sharing all training to have a better performance and sharing all herher knowledge to be more familiarize in our course.

knowledge to be more familiarize in our course.

My gratitude to the General Manager of BarCIE

My gratitude to the General Manager of BarCIE International Center, Mr. EdmarInternational Center, Mr. Edmar Abella for giving us the opportunity to d

Abella for giving us the opportunity to develop our own skills and exposed evelop our own skills and exposed us tous to different activities

different activities

Ms. Jennilyn Lagman and Ms. Analiza

Ms. Jennilyn Lagman and Ms. Analiza Tolentino a mentor, who teaches andTolentino a mentor, who teaches and guides us in our practirum. Being one of us whenever we

guides us in our practirum. Being one of us whenever we don’t have much codon’t have much co --practicumers.

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Manong Noy, Manang Mila and Manang Troops for teaching us how to be a good Manong Noy, Manang Mila and Manang Troops for teaching us how to be a good and responsible housekeeper and being a good mentor at

and responsible housekeeper and being a good mentor at the same time. For showingthe same time. For showing us the proper techniques in

us the proper techniques in Bed making, sweeping and mopping the floor, Bed making, sweeping and mopping the floor, cleaning thecleaning the Bathroom and mirrors. We learned a lot from

Bathroom and mirrors. We learned a lot from them and we are really thankful becausethem and we are really thankful because of them.

of them.

Lastly to my Classmates, Friends and co

Lastly to my Classmates, Friends and co – –practicumers thank you for the bondingpracticumers thank you for the bonding moment we had while accomplishing our task and they

moment we had while accomplishing our task and they made my on the job training made my on the job training aa happy and unforg

happy and unforgettable one and with all of these persons my training wouldn’t beettable one and with all of these persons my training wouldn’t be successful and I know it would be very fruitful and serves as the foundation and successful and I know it would be very fruitful and serves as the foundation and stepping stone for me in the near future.

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Introduction

The program requires students to complete 300 hours

The program requires students to complete 300 hours of training at BarCIEof training at BarCIE international Center to approved professional work and experience. Practicums are international Center to approved professional work and experience. Practicums are common for education and social work majors. It

common for education and social work majors. It prepares students for their practicumprepares students for their practicum as they learn about service delivery and

as they learn about service delivery and the strategies to make the practicum successfulthe strategies to make the practicum successful one. It also explores motivational aspects and inclusive teaming.

one. It also explores motivational aspects and inclusive teaming.

It is a college course often in a specialized field of study that is designed to give It is a college course often in a specialized field of study that is designed to give students supervised practical application of a previously studied theory.

students supervised practical application of a previously studied theory. The process forThe process for education and social work majors. The process resembles an internship.

education and social work majors. The process resembles an internship.

Internship may be a part-time or full

Internship may be a part-time or full time, typically they are part-time during thetime, typically they are part-time during the university year and full time in the summer. An internship may be paid or unpaid or university year and full time in the summer. An internship may be paid or unpaid or partially paid. Internship in non-profit organization such as charities and thin tanks are partially paid. Internship in non-profit organization such as charities and thin tanks are often unpaid volunteer practicum.

often unpaid volunteer practicum.

Practicum is an act of increasing knowledge and skil

Practicum is an act of increasing knowledge and skills of an employee for doing ls of an employee for doing aa particular job and may also serve as the key

particular job and may also serve as the key for the students to realize in for the students to realize in which fieldwhich field they really excel in

they really excel in or which fields they are really or which fields they are really interested with so during the processinterested with so during the process can really nurture it. To

can really nurture it. To have a successful OJT program, supervisions need to assign have a successful OJT program, supervisions need to assign aa leader to each employee involved in

leader to each employee involved in OJT, it is the responsibility of OJT, it is the responsibility of the leader to planthe leader to plan training carefully and conduct effectively.

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Practicum Site

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History of BARCIE

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BarCIE

BarCIE International Center was conceptualized by its President-Emeritus, Sr. BarCIE International Center was conceptualized by its President-Emeritus, Sr. Carmeli Marie Catan, OSA, through the collaborative effort of

Carmeli Marie Catan, OSA, through the collaborative effort of the Vice President. Itthe Vice President. It

started in the year, 1998 in the month of January. Because of the increasing number of started in the year, 1998 in the month of January. Because of the increasing number of BSHRM (Bachelor of Science

BSHRM (Bachelor of Science in Hotel and Restaurant Management) and BST (Bachelorin Hotel and Restaurant Management) and BST (Bachelor of Science in

of Science in Tourism) students enrolling in the said program, the Tourism) students enrolling in the said program, the idea came out of idea came out of building such, the InternationalCenter. The main purpose

building such, the InternationalCenter. The main purpose of the establishment is to beof the establishment is to be the center for practicum and training

the center for practicum and training of the said students.of the said students.

The construction of the InternationalCenter started in the

The construction of the InternationalCenter started in the year 1998 by Architectyear 1998 by Architect Thomas Morallo, and partially finished by S

Thomas Morallo, and partially finished by September 1999 and was blessed, July 15,eptember 1999 and was blessed, July 15, 2000. It was named BarCIE International Center. The

2000. It was named BarCIE International Center. The Center of Bulacan hospitalityCenter of Bulacan hospitality opened its door in July, 2000 in a place where we could fittingly call as the place and opened its door in July, 2000 in a place where we could fittingly call as the place and center of excellence. A place and a

center of excellence. A place and a center of excellence because students would becenter of excellence because students would be more and more inclined and very

more and more inclined and very much particular with the new trenmuch particular with the new trends and ways of ds and ways of what a center/hotel is. Instead of going

what a center/hotel is. Instead of going to Manila to look for to Manila to look for a place where, theira place where, their

knowledge would be enhancing in the field of hospitality industry, BarCIE International knowledge would be enhancing in the field of hospitality industry, BarCIE International Center would be there for their

Center would be there for their practical learning.practical learning. In name it is called BarCIE

In name it is called BarCIE International Center but in design, however, it International Center but in design, however, it isis uniquely Filipino.

uniquely Filipino. The InternationalCenter is a product which boasts of an The InternationalCenter is a product which boasts of an architecturalarchitectural style, touched with the exotic influen

style, touched with the exotic influence of Filipino Hotel structures based in ce of Filipino Hotel structures based in MetroMetro Manila.

Manila.

Owned and operated by the University of Regina

Owned and operated by the University of Regina Carmeli through its BarasoainCarmeli through its Barasoain Center for Innovative Education (BarCIE), BarCIE

Center for Innovative Education (BarCIE), BarCIE International Center is the latestInternational Center is the latest investment of the University in

investment of the University in human resource development. The facility is envisionedhuman resource development. The facility is envisioned to complement the development of the province for

to complement the development of the province for education, culture, industry, publiceducation, culture, industry, public governance and commerce. Designed as an all-around convention venue, check-in hotel governance and commerce. Designed as an all-around convention venue, check-in hotel for local and international guests and students

for local and international guests and students campus based residence.campus based residence. It has 88 rooms tastefully appointed with

It has 88 rooms tastefully appointed with distinctive Philippine crafted furnituredistinctive Philippine crafted furniture and décor, all for the

and décor, all for the guest's comfort. Its facilities also include state of the artguest's comfort. Its facilities also include state of the art convention equipment and furnishings. Fi

convention equipment and furnishings. Finally, a tennis courts was constructed tonally, a tennis courts was constructed to complement the general appeal of the center.

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Map of the

Establishment

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MISSION

In a rapidly changing and highly competitive environment, the Center endeavors: In a rapidly changing and highly competitive environment, the Center endeavors:



 To provide its clientele affordable state of the art facilities and To provide its clientele affordable state of the art facilities and services focusingservices focusing

on Filipino culture and tradition as medium; and on Filipino culture and tradition as medium; and



 Generate and make available relevant, responsive, high quality andGenerate and make available relevant, responsive, high quality and

transformative learning procedures that could assist practicum students

transformative learning procedures that could assist practicum students acquireacquire and use competitive knowledge, skills, attitudes, values and abilities to sustain and use competitive knowledge, skills, attitudes, values and abilities to sustain individual and collective productivity.

individual and collective productivity.

VISION

To provide world-class facilities and services for local and international

To provide world-class facilities and services for local and international clientele andclientele and ensure that the Hotel and Restaurant Management and Tourism students of the ensure that the Hotel and Restaurant Management and Tourism students of the LaLa

consolacion University Philippines are professionally trained to

consolacion University Philippines are professionally trained to become competentbecome competent individuals capable of furthering social transformation in

individuals capable of furthering social transformation in a Christ-centered, nationalista Christ-centered, nationalist environment

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Organizational

Chart of BarCIE

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Organizational Chart BarCIE International Center

URC PRESIDENT URC PRESIDENT Sr. EdithaZerna OSA Sr. EdithaZerna OSA GENERAL MANAGER GENERAL MANAGER BARCIE INTERNATIONAL BARCIE INTERNATIONAL CENTER CENTER Mr. EdmarAbella Mr. EdmarAbella HRM/ TOURISM DEAN HRM/ TOURISM DEAN Ms. FlordelizaFronda Ms. FlordelizaFronda URC FINANCE URC FINANCE DEPARTMENT DEPARTMENT Mrs. Marissa Ventura Mrs. Marissa Ventura FOOD & FOOD & BEVERAG BEVERAG E DEPT. E DEPT. Ms. Ms. AnalizaTo AnalizaTolele FRONT FRONT OFFICE OFFICE OFFICER OFFICER Ms. Perla De Ms. Perla De Guzman Guzman HOUSEKEEPING HOUSEKEEPING SUPERVISOR SUPERVISOR Ms. Jennie Lyn Ms. Jennie Lyn Lagman Lagman MAINTENANCE MAINTENANCE OFFICER OFFICER Mr. Rolando Alena Mr. Rolando Alena HRM/ TOURISM HRM/ TOURISM PRACTICUM PRACTICUM COORDINATOR COORDINATOR Ms. Melody Ms. Melody Sanchez Sanchez STAFF

STAFF STAFF STAFF STAFF STAFF STAFFSTAFF

PRACTICUMERS PRACTICUMERS

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DIFFERENT

DEPARTMENT/AREAS

OF THE CENTER

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FRONT OFFICE DEPARTMENT

Supervisor: Ms. Perla De Guzman

“

“When you welcome guests, it’s like your inviting them into your own home.” When you welcome guests, it’s like your inviting them into your own home.”

DESCRIPTION OF THE DEPARTMENT DESCRIPTION OF THE DEPARTMENT

A

A department idepartment in n the the hotel hotel that that welcome welcome guests, guests, answer answer inquires, inquires, and and facilities,facilities, check

check – – ins and check ins and check – – outs. From the moment that the guest arrives, he or she outs. From the moment that the guest arrives, he or she meetsmeets the front office staff. Front Office is considered as the nerve center or the core the front office staff. Front Office is considered as the nerve center or the core operations department for a hotel establishment. It refers to all areas / sections in the operations department for a hotel establishment. It refers to all areas / sections in the hotel where there are guest and employee contact.

hotel where there are guest and employee contact.

DEPARTMENT’S ROLE ON TRAINING DEPARTMENT’S ROLE ON TRAINING

This department gives training in building up the confidence in you. It teaches This department gives training in building up the confidence in you. It teaches a trainee in dealing with guests in a more decent way. This department helps a trainee a trainee in dealing with guests in a more decent way. This department helps a trainee to learn have a well groomed appearance and how to be kind and polite in treating to learn have a well groomed appearance and how to be kind and polite in treating guest as their VIP’s and respect them with confidentiality and discretion. This guest as their VIP’s and respect them with confidentiality and discretion. This

department helps a trainee to have a positive attitude and dependability in doing their department helps a trainee to have a positive attitude and dependability in doing their assigned task in the front office.

assigned task in the front office.

FRONT OFFICE POLICIES AND PROCEDURES FRONT OFFICE POLICIES AND PROCEDURES

DOORMAN’S DUTIES DOORMAN’S DUTIES

A doorman is someone who is posted at, and often guards in the entrance of the A doorman is someone who is posted at, and often guards in the entrance of the hotel. They

hotel. They open doors open doors and welcomeand welcomes guest. s guest. It is It is an individual an individual hired to hired to provideprovide courtesy and security services at a residential building or a hotel. A doorman or courtesy and security services at a residential building or a hotel. A doorman or

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doorkeeper is responsible for opening doors and screening visitors and deliveries, they doorkeeper is responsible for opening doors and screening visitors and deliveries, they provide courtesy services such as signing for packages, carrying lug gages between the provide courtesy services such as signing for packages, carrying lug gages between the elevators or hailing transportation for residents and guests.

elevators or hailing transportation for residents and guests.

TELEPHONE OPERATOR’S FUNCTIONS TELEPHONE OPERATOR’S FUNCTIONS

The telephone operator is a person who

The telephone operator is a person who provides assistance to a telephone callerprovides assistance to a telephone caller or guest. They assisted the callers to transfer them in the line they requested. or guest. They assisted the callers to transfer them in the line they requested. Telephone operators are trained to accommodate the guests or the caller in the trunk Telephone operators are trained to accommodate the guests or the caller in the trunk line with their inquiries. They are specialized staff who answer general telephone calls line with their inquiries. They are specialized staff who answer general telephone calls to the organization and usually maintain internal communication through telephones to the organization and usually maintain internal communication through telephones and pagers. Operator’s function is to perform a wake –

and pagers. Operator’s function is to perform a wake – up calls in a hotel to coordinateup calls in a hotel to coordinate emergency responses, and dispatching in other areas. Telephone operators do emergency responses, and dispatching in other areas. Telephone operators do important duties such as data entry, greeting guests, and taking important messages. important duties such as data entry, greeting guests, and taking important messages.

RECEPTIONIST RECEPTIONIST

A receptionist is a

A receptionist is a person in an office position. They work is pperson in an office position. They work is performed in aerformed in a waiting area such as lobby or fron

waiting area such as lobby or front office desk of an organizt office desk of an organization. It is attributed to theation. It is attributed to the person who specifically employed by an organi

person who specifically employed by an organization to greet a visitors and guests. Thezation to greet a visitors and guests. The duties of a receptionist includes: answering incoming calls

duties of a receptionist includes: answering incoming calls on multion multi – – line telephones,line telephones, providing pertinent information to guests inquiries

providing pertinent information to guests inquiries about a company orabout a company or products/services, d

products/services, directing guest to irecting guest to theirdestination inside ttheirdestination inside the establishment, ahe establishment, and nd do ado a variety of office tasks such as, sorting

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Food and Beverages Department

Supervisor: Ms. Analiza, Tolentino

The Food and Beverage Department is the second major source of the Hotel’s The Food and Beverage Department is the second major source of the Hotel’s income. The sales of food drinks services and the use of functions halls all contribute to income. The sales of food drinks services and the use of functions halls all contribute to the Hotel’s revenue. The food and beverage department is concerned in purchasing, the Hotel’s revenue. The food and beverage department is concerned in purchasing, receiving, storing, issuing and preparing food for the Hotel’s guest and customers. receiving, storing, issuing and preparing food for the Hotel’s guest and customers.

The staff in the department also deals in

The staff in the department also deals in training, directing, motivating andtraining, directing, motivating and monitoring trainees assigned in their duty, moreover the

monitoring trainees assigned in their duty, moreover the department is also responsibledepartment is also responsible for the preparation of the f

for the preparation of the function halls, arranging the tables, amenities, table settings,unction halls, arranging the tables, amenities, table settings, and serving the food for the guest.

and serving the food for the guest.

The role of the Food and Beverage on training is to supervise you if you will The role of the Food and Beverage on training is to supervise you if you will carry the heavy task that they will be assigned to you. To look on you if what

carry the heavy task that they will be assigned to you. To look on you if what department you will be fit, also to

department you will be fit, also to train you to be suctrain you to be successful and creative, definitely tocessful and creative, definitely to enhance your capability and acknowledgement.

enhance your capability and acknowledgement.

FOOD & BEVERAGE POLICIES AND PROCEDURES FOOD & BEVERAGE POLICIES AND PROCEDURES Booking

Booking



 Banquets and served functions must be booked a minimum Banquets and served functions must be booked a minimum of 14 daysof 14 days

prior to your event prior to your event



 All other catered services, placed with Queen's E All other catered services, placed with Queen's Event Services, require 5 businessvent Services, require 5 business

days advance notice to guarantee specific details and timing. days advance notice to guarantee specific details and timing.

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Confirmation Confirmation



 Final numbers and special dietary requirements for banquets and formalFinal numbers and special dietary requirements for banquets and formal

functions are required 7 days

functions are required 7 days prior to your eventprior to your event

Cancellation Cancellation

Cancellations must be received in writing before

Cancellations must be received in writing before the above notedthe above noted confirmationdates to avoid cancellation fees

confirmationdates to avoid cancellation fees.. Notification received after this deadline,Notification received after this deadline, will result in a charge based on the confirmed number of guests and the date the will result in a charge based on the confirmed number of guests and the date the cancellation is received.

cancellation is received.

Payments Payments



 A 10% deposit of the es A 10% deposit of the estimated value of your event timated value of your event is required within 30 days of is required within 30 days of

booking your event booking your event



 A 50% deposit of the ba A 50% deposit of the balance is due 60 days before tlance is due 60 days before the functionhe function 

 The balance is due upon receipt of your invoiceThe balance is due upon receipt of your invoice

FUNCTIONS / EVENTS AT THE CENTER FUNCTIONS / EVENTS AT THE CENTER • Wedding • Wedding • Debut • Debut • Seminar • Seminar

FUNCTION HALLS/ AREAS /FACILITIES FUNCTION HALLS/ AREAS /FACILITIES • A

• A tis Function Halltis Function Hall • Rambutan Restaurant• Rambutan Restaurant • Pool Side Garden

• Pool Side Garden • Chico Rooftop Garden• Chico Rooftop Garden • Langka Coffee Shop

• Langka Coffee Shop • Durian Hall• Durian Hall • St. Augustine Hall

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EQUIPMENTS EQUIPMENTS

 Swimming PoolSwimming Pool

 Mini BarMini Bar

 Lobby StaircaseLobby Staircase

 Grand PianoGrand Piano

TRAINEE’S POSITION DURING FUNCTIONS TRAINEE’S POSITION DURING FUNCTIONS Waiter

Waiter

Serves and takes the order to guest. It is

Serves and takes the order to guest. It is the one who waits on tables ithe one who waits on tables in an a restaurant; takes payments of bill.

restaurant; takes payments of bill.

Waiter’s Responsibilities Waiter’s Responsibilities



 Make sure that the tables and chairs are serviceable.Make sure that the tables and chairs are serviceable.



 Organize table appointments.Organize table appointments.



 Make sure you are knowledgeable of the Make sure you are knowledgeable of the menu and house specials.menu and house specials.



 Check waiter supplies.Check waiter supplies. a.

a. Cold water in pitchers.Cold water in pitchers. b.

b. Adequate number of clean cutleries Adequate number of clean cutleries.. c.

c. Clean table napkins.Clean table napkins. d.

d. Serving trays covered with napkins.Serving trays covered with napkins. e.

e. Amenities like salt a Amenities like salt and pepper shakers.nd pepper shakers. f.

f. Glass waresGlass wares



 Take orders properly (see steps in taking order).Take orders properly (see steps in taking order).



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

 Serve food to ladies first.Serve food to ladies first.



 Serve at the right side of Serve at the right side of the guest.the guest.



 BusBus – – out soiled items through the left of out soiled items through the left of the guest.the guest.

Bus Person Bus Person

Responsible for clearing out of soiled items. Responsible for clearing out of soiled items. Bartender

Bartender

The main duty of a bartender, of

The main duty of a bartender, of course, is to prepare and serve drinks course, is to prepare and serve drinks toto customers.

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HOUSEKEEPING DEPARTMENT

Supervisor: Ms. Jennie Lyn Lagman

The housekeeping department is the heart of the Hotel. It gives the reason for The housekeeping department is the heart of the Hotel. It gives the reason for the customer to keep coming back to the Hotel. The housekeeping department takes the customer to keep coming back to the Hotel. The housekeeping department takes charges of the maintenance of cleanliness and orderliness inside the premises of the charges of the maintenance of cleanliness and orderliness inside the premises of the Hotel. In the housekeeping department, the stop must look after the best status of Hotel. In the housekeeping department, the stop must look after the best status of every corner of the Hotel, including all the guest rooms, function hall, comfort rooms every corner of the Hotel, including all the guest rooms, function hall, comfort rooms and other public areas. Everyone in the department wishes to ensure the tidiness and other public areas. Everyone in the department wishes to ensure the tidiness around, and appeals for t

around, and appeals for the guest’s satisfaction.he guest’s satisfaction.

Housekeeping can have a hidden meaning implied in the word that is different Housekeeping can have a hidden meaning implied in the word that is different for each person who hears it. Others view housekeeping as a lost art that the present for each person who hears it. Others view housekeeping as a lost art that the present generation doesn't appreciate. Housekeeping is preparing meals for oneself and family generation doesn't appreciate. Housekeeping is preparing meals for oneself and family and the managing of other domestic concerns. It is also the care and control of and the managing of other domestic concerns. It is also the care and control of property, ensuring its maintenance and proper use and appearance. In a private home property, ensuring its maintenance and proper use and appearance. In a private home a woman is employed to the housekeeping. In a hotel housekeeping is the cleaning a woman is employed to the housekeeping. In a hotel housekeeping is the cleaning personnel

personnel

The role of the housekeeping department is to enhance the ability to manage your The role of the housekeeping department is to enhance the ability to manage your time, to make you an effective and efficient employee. They must first discuss the rules time, to make you an effective and efficient employee. They must first discuss the rules and regulation and the trainees responsibility. The training that they bestow wills be an and regulation and the trainees responsibility. The training that they bestow wills be an

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excellent way to gain work experience and related skill about Food and Beverage. This excellent way to gain work experience and related skill about Food and Beverage. This department is one of the important areas in an establishment. In this department, it’s a department is one of the important areas in an establishment. In this department, it’s a

must to know everything about keeping an area neat and clean. This department trains must to know everything about keeping an area neat and clean. This department trains student to be more organize and systematic in their task, in an establishment or at student to be more organize and systematic in their task, in an establishment or at home. Being systematic will give opportunities to student to be more efficient in their home. Being systematic will give opportunities to student to be more efficient in their everyday routines.

everyday routines.

CHARACTERISTICS OF HOUSEKEEPING CHARACTERISTICS OF HOUSEKEEPING



 Challenging –Challenging – full effort is expected. All the departments depend on thefull effort is expected. All the departments depend on the consistency of the housekeeping department in maintaining the cleanliness and consistency of the housekeeping department in maintaining the cleanliness and orderliness in the Hotel.

orderliness in the Hotel.



 Rewarding –Rewarding – the Hotel will be given recognition as satisfaction of the customersthe Hotel will be given recognition as satisfaction of the customers were met or exceed.

were met or exceed.

ROOM STATUS ROOM STATUS

SO

SO – – Stay Over (occupied)Stay Over (occupied) COCO – – Guest has/ will Check Guest has/ will Check – – out todayout today

OOO

OOO – – Out of OrderOut of Order EAEA – – Early ArrivalEarly Arrival

V

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HOUSEKEEPING POLICIES AND PROCEDURES HOUSEKEEPING POLICIES AND PROCEDURES

ENTERING THE GUEST ROOMS ENTERING THE GUEST ROOMS

1.

1. Knock at the door using your knuckles (at least 3 times or as per companyKnock at the door using your knuckles (at least 3 times or as per company policy).

policy). 2.

2. Announce her “housekeeping”. Open the door. Announce her “housekeeping”. Open the door. 3.

3. When the guest is in the room, ask if he/she wants the room to be cleaned.When the guest is in the room, ask if he/she wants the room to be cleaned. Guest request to prevail.

Guest request to prevail. 4.

4. Start a conversation if possible.Start a conversation if possible. 5.

5. When the guest is not in When the guest is not in the room, leave the room open and puthe room, leave the room open and put cart a jar at thet cart a jar at the door.

door. 6.

6. Start cleaning.Start cleaning. 7.

7. Turn on the lights, open Turn on the lights, open the drapes.the drapes. 8.

8. Check all items missing, damaged or broken.Check all items missing, damaged or broken. 9.

9. Check and refill amenities.Check and refill amenities.

CLEANING THE BEDROOM CLEANING THE BEDROOM

1.

1. Clean (damp wipe) the chairs, tables, dresses tops, window sills and tracks,Clean (damp wipe) the chairs, tables, dresses tops, window sills and tracks, headboards and closets.

headboards and closets. 2.

2. Dust all lights bulbs, lampshade. Use feather duster.Dust all lights bulbs, lampshade. Use feather duster. 3.

3. Dust bar areas and mirrors.Dust bar areas and mirrors. 4.

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5.

5. Matches should be carefully replace in ashtrays (advertisement should be facingMatches should be carefully replace in ashtrays (advertisement should be facing the front of the table or desk).

the front of the table or desk). 6.

6. Drawers should be occupied in “check out” rooms.Drawers should be occupied in “check out” rooms. 7.

7. Dust the desk areas, including the lamp and cDust the desk areas, including the lamp and chairs.hairs. 8.

8. Damp wipe the phone and use a Damp wipe the phone and use a disinfectant to wipe the mouthpiece.disinfectant to wipe the mouthpiece. 9.

9. If any items is found, complete allows and found slips.If any items is found, complete allows and found slips. 10.

10. Wipe the door sills.Wipe the door sills. 11.

11. Clean the guest room mirrors using an Clean the guest room mirrors using an all-purpose cleaner and a dry cloth.all-purpose cleaner and a dry cloth. 12.

12. Vacuum as often as possible o upon the room attendant’s judgment. Vacuum as often as possible o upon the room attendant’s judgment.

STEP IN CLEANING THE BATHROOM STEP IN CLEANING THE BATHROOM



 Turn all the lights and plush the toilet, with designated water.Turn all the lights and plush the toilet, with designated water.



 Clean the tab/shower. Clean the shower wall and shower Clean the tab/shower. Clean the shower wall and shower door inside and out.door inside and out.



 Wipe chrome fixtures clean and dry.Wipe chrome fixtures clean and dry.



 Wipe all waters spots.Wipe all waters spots.



 Clean the sink.Clean the sink.



 ReRe – – point the toilet tissue and facial tissue.point the toilet tissue and facial tissue.



 Clean the mirrors.Clean the mirrors.



 Clean the toilet with germicide cleaner.Clean the toilet with germicide cleaner.



 Wipe the floor using a piece of cloth.Wipe the floor using a piece of cloth.



 Check the supplies amenity package for soaps, shampoos, softener, powders,Check the supplies amenity package for soaps, shampoos, softener, powders, and facial tissues.

and facial tissues.



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BED MAKING BED MAKING



 Determine which items need to be replaced on the Determine which items need to be replaced on the bed.bed.



 Determine any special needs the resident may have, such as extra pillows,Determine any special needs the resident may have, such as extra pillows, special quilts, etc.

special quilts, etc.

o

o Wash your hands.Wash your hands. o

o Gather necessary equipments:Gather necessary equipments:



 Plastics mattress liner (not in all facilities and nPlastics mattress liner (not in all facilities and not with all residents)ot with all residents)



 Bottom sheetBottom sheet



 Draw sheet (if required)Draw sheet (if required)



 Top sheetTop sheet



 BlanketBlanket



 BedspreadBedspread 

 Pillowcases (one for each pillow on Pillowcases (one for each pillow on the bed).the bed).



 If using an electric bed, raise it If using an electric bed, raise it to a comfortable working height.to a comfortable working height.



 It is more efficient and less strenuous to complete one side of the bed, and thenIt is more efficient and less strenuous to complete one side of the bed, and then the other.

the other.



 Remove any clean items to reuse.Remove any clean items to reuse.



 Remove soiled linens and place in dirty Remove soiled linens and place in dirty laundry hamper.laundry hamper.



 Put on plastic mattress liner or mattress pad, if used.Put on plastic mattress liner or mattress pad, if used.



 Put on bottom sheet with the seam toward the mattress. If not using fittedPut on bottom sheet with the seam toward the mattress. If not using fitted sheets, use mitered corners. Tuck in the sheet along the

sheets, use mitered corners. Tuck in the sheet along the sides of the mattress.sides of the mattress.



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

 Place the top sheet on the bed, seam side up. Align the top of the sheet with thePlace the top sheet on the bed, seam side up. Align the top of the sheet with the top of the

top of the mattress.mattress.



 Place the blanket on the bed.Place the blanket on the bed.



 Finish the bedspread with the top edge several inches from the top of theFinish the bedspread with the top edge several inches from the top of the mattress.

mattress.



 Tuck in the top sheet, blanket, and bedspread at the foot the mattress and miterTuck in the top sheet, blanket, and bedspread at the foot the mattress and miter the corners.

the corners.



 Move to the other side of the Move to the other side of the bed and complete the same steps. Be sure that thebed and complete the same steps. Be sure that the

linen is pulled tightly across the mattress; there should not be any wrinkles or linen is pulled tightly across the mattress; there should not be any wrinkles or folds that the resident will lay on.

folds that the resident will lay on.



 Put clean pillowcase on the pillows.Put clean pillowcase on the pillows.



 Remember to add any special items such as quilts, etc.Remember to add any special items such as quilts, etc. 

 Put the bed in the lowest possible position.Put the bed in the lowest possible position.



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Other Updated

Information

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ROOMS

Single

Single Room Room Suite RoomSuite Room

Twin

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FUNCTION HALL

Atis Function Hall Atis Function Hall

“

“ W e d d i n g A r r a n g e m e n t W e d d i n g A r r a n g e m e n t ” ”

Chico Rooftop Hall Chico Rooftop Hall

Rambutan Restaurant Rambutan Restaurant

“

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OTHER SERVICES

Rooftop Lobby

Rooftop Lobby _{Prayer Room}_{Prayer Room}

Lobby

Lobby 1 1 Restobar Restobar

Lobby Staircase

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TYPES OF GUEST ROOM

PRICE PER ROOM PRICE PER ROOM

ROOMS

ROOMS CATEGORY CATEGORY NUMBER NUMBER RATESRATES Second, Third Second, Third and and Fifth Floor Fifth Floor Single Rooms Single Rooms Twin Rooms Twin Rooms Triple Occupancy Triple Occupancy 63 63 P 1,133.35 P 1,133.35 P 1,763.00 P 1,763.00 P 2,266.70 P 2,266.70 Fourth

Fourth Floor Floor Single Single Rooms Rooms 21 21 P P 1,133.351,133.35 Second-Fifth

Second-Fifth Floor

Floor Suite Suite Rooms Rooms 4 4 P P 2,518.562,518.56 Sixth

Sixth Floor Floor Penthouse Penthouse 1 1 P P 5,037.125,037.12

FUNCTION AREAS

FUNCTION AREAS CAPACITY CAPACITY RATES (4RATES (4 HOURS) HOURS) SUCCEEDING HOURLY SUCCEEDING HOURLY RATE RATE Atis Function Hall

Atis Function Hall 450 Pax 450 Pax P 5,830.00 P 5,830.00 P 1,400.00P 1,400.00 Rambutan

Rambutan Restaurant

Restaurant 200 200 Pax Pax P P 4,664.00 4,664.00 P P 1,100.001,100.00 PoolsideGarden

PoolsideGarden 80 80 Pax Pax P P 3,498.00 3,498.00 P P 700.00700.00 ChicoRoofTopGarden

ChicoRoofTopGarden 300 300 Pax Pax P P 5,830.00 5,830.00 P P 1,400.001,400.00 Langka

Langka Coffee Coffee Shop Shop 70 70 Pax Pax P P 3,498.00 3,498.00 P P 700.00700.00 Durian

Durian Hall Hall 120 120 Pax Pax P P 5,247.00 5,247.00 P 900.00P 900.00 St.

St. Augustine Augustine Hall Hall 40 40 Pax Pax P P 2,915.00 2,915.00 P P 600.00600.00 Basement

Basement A/R A/R 80 80 Pax Pax P P 4,081.00 4,081.00 P P 800.00800.00

OTHER AMENITIES

OTHER AMENITIES CAPACITY CAPACITY RATES (4RATES (4 HOURS) HOURS) SUCCEEDING SUCCEEDING HOURLY RATE HOURLY RATE New

New Gymnasium Gymnasium 2,500 2,500 Pax Pax P P 11,660.00 11,660.00 P P 2,950.002,950.00 Old

Old Gymnasium Gymnasium 1,500 1,500 Pax Pax P P 8,162.00 8,162.00 P P 2,050.002,050.00 Audio-Visual Room

Audio-Visual Room 250 Pax 250 Pax P 6,996.00 P 6,996.00 P 1,750.00P 1,750.00 Conference

Conference Room Room 70 70 Pax Pax P P 4,664.00 4,664.00 P P 1,200.001,200.00

Classroom

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P 932.80 P 932.80 Classroom

Classroom (w/o (w/o aircon) aircon) 50 50 Pax Pax P P 583.00 583.00 P P 150.00150.00

LONG-TERM RESIDENTS ROOM RATES (6 MONTHS AND OVER) LONG-TERM RESIDENTS ROOM RATES (6 MONTHS AND OVER)

ROOMS ROOMS TYPE TYPE REGULAR REGULAR RATE RATE PER PAX PER PAX STUDENT

STUDENT PROFESSIONALS PROFESSIONALS CORPORATECORPORATE

Amount

Amount Discount Discount Amount Amount Discount Discount Amount Amount DiscountDiscount Single Single Occupancy Occupancy P 1,133.35P 1,133.35 P P 15,000 15,000 56.49% 56.49% P P 18,000 47.48%18,000 47.48% P P 20,000 20,000 41.98%41.98% Double Double Occupancy Occupancy (per pax (per pax rate) rate) P 1,763.00 P 1,763.00 PP 10,000 10,000 81.35% 81.35% P P 13,000 75.76%13,000 75.76% P P 15,000 15,000 72.03%72.03% Triple Triple Occupancy Occupancy P P 2,266.70 2,266.70 P P 7,000 7,000 89.85% 89.85% P P 9,000 9,000 86.95%86.95% P P 11,000 11,000 84.05%84.05% Four in a Four in a room room P P 2,616.50 2,616.50 P P 5,000 5,000 93.72% 93.72% P P 6,000 6,000 92.46% 92.46% P P 7,000 7,000 91.24%91.24% Mode of Mode of payment payment one month one month advance

advance one month advanceone month advance

one month one month advance advance Requirement

Requirement Student Student I.D. I.D. of of school school currently currently enrolled enrolled Company I.D. or Company I.D. or copy copy of Business of Business registration registration Corporate letter Corporate letter of of guarantee guarantee

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TRANSIENT RATES TRANSIENT RATES ROOM ROOM TYPE TYPE PUBLISHED PUBLISHED DAILY DAILY RATES RATES ONE ONE WEEK WEEK LESS: LESS: 5% 5% TWO TWO WEEKS WEEKS LESS: LESS: 10% 10% THREE THREE WEEKS WEEKS LESS: LESS: 15% 15% ONE ONE MONTH MONTH LESS: LESS: 20% 20% OVER 1 OVER 1 MONTH MONTH LESS: LESS: 25% 25% Sing Sing Occupancy Occupancy P 1,133.35P 1,133.35 1,076.68 1,076.68 7,536.78 7,536.78 1,020.02 1,020.02 14,280.14 14,280.14 963.35 963.35 20,230.35 20,230.35 906.68 906.68 27,200.40 27,200.40 850.01 850.01 25,500.36 25,500.36 Double Double Occupancy Occupancy P 1,763.00P 1,763.00 1,674.85 1,674.85 11,723.95 11,723.95 1,586.70 1,586.70 22,213.80 22,213.80 1,498.55 1,498.55 31,469.55 31,469.55 1,410.40 1,410.40 42,312.00 42,312.00 1,322.25 1,322.25 39,667.50 39,667.50 Triple Triple Occupancy Occupancy P 2, 266.70P 2, 266.70 2,153.37 2,153.37 15,073.56 15,073.56 2,040.03 2,040.03 28,560.42 28,560.42 1,926.70 1,926.70 40,460.70 40,460.70 1,813.36 1,813.36 54,400.80 54,400.80 1,700.03 1,700.03 51,000.75 51,000.75 Suite

Suite Room Room P P 2,518.562,518.56 2,392.632,392.63 16,748.42 16,748.42 2,266.70 2,266.70 31,733.86 31,733.86 2,140.78 2,140.78 44,956.30 44,956.30 2,014.85 2,014.85 60,445.44 60,445.44 1,888.92 1,888.92 56,667.60 56,667.60 Penthouse Penthouse P P 5,037.125,037.12 4,785.264,785.26 33,496.85 33,496.85 4,533.41 4,533.41 63,467.71 63,467.71 4,281.55 4,281.55 89,912.59 89,912.59 4,029.70 4,029.70 120,890.88 120,890.88 3,777.84 3,777.84 113,335.20 113,335.20 ADVANCE ADVANCE PAYMENT

PAYMENT Full Full 20% 20% 30% 30% 40%40%

50% 50% (x 30 (x 30 days) days) One month One month (x 30 days) (x 30 days)

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PACKAGES

WEDDING PACKAGE WEDDING PACKAGE



 Free use of the function room (for 4 hours only, inFree use of the function room (for 4 hours only, in excess of 4 hours, Php2,000.00 per hour)

excess of 4 hours, Php2,000.00 per hour)



 With special floral centerpiece per table and at theWith special floral centerpiece per table and at the presidential table (for decors only)

presidential table (for decors only)



 With pre-arranged tables and chairs according to motif With pre-arranged tables and chairs according to motif



 With Video and Photo Coverage (120 shots in album,With Video and Photo Coverage (120 shots in album, VCD, VHS and Signature Fram

VCD, VHS and Signature Frame)e)



 With three layered Fondant Cake with special flWith three layered Fondant Cake with special flowerower arrangements

arrangements



 With Bridal Car and Bridal Car BouquetWith Bridal Car and Bridal Car Bouquet



 With sound systemWith sound system



 With overnight stay for two at the With overnight stay for two at the suite roomsuite room



 With bottle of wine for tastingWith bottle of wine for tasting



 With decorated cage with dovesWith decorated cage with doves



 With place cards and guest book With place cards and guest book



 With pianist serenading the coupleWith pianist serenading the couple



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BUFFET

BUFFET NUMBER NUMBER 1 1 BUFFET NUMBER BUFFET NUMBER 22 Salad Bar

Salad Bar

Roast Beef with Gravy Roast Beef with Gravy Buttered Vegetables Buttered Vegetables Seafoods with Mustard Sauce Seafoods with Mustard Sauce Roast Pork with Apple Sauce and

Roast Pork with Apple Sauce and GravyGravy Chicken Galantina Chicken Galantina Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad Jello Salad with Lychee Jello Salad with Lychee

DRINKS: DRINKS:

Softdrinks Mineral Water Softdrinks Mineral Water

Salad Bar Salad Bar Texas Ribs Texas Ribs Baked Chicken and Baked Chicken and Potato in Mushroom Potato in Mushroom Sauce Sauce Danish Porkchop Danish Porkchop (Grilled Porkchop w/ (Grilled Porkchop w/ Gravy & Kernel Corn) Gravy & Kernel Corn)

SeafoodsalaPobre SeafoodsalaPobre Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad Mango Balls with Mango Balls with

Tapioca Tapioca DRINKS: DRINKS: Softdrinks,MineralWater Softdrinks,MineralWater

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BUFFET NUMBER 5

BUFFET NUMBER 5 BUFFET NUMBER 6BUFFET NUMBER 6

Beef Stroganoff Beef Stroganoff

Canadian Roast Pork or Italian Roast Pork Canadian Roast Pork or Italian Roast Pork

Seafoods with Young Corn in Cream Seafoods with Young Corn in Cream

Chicken Cordon Bleu Chicken Cordon Bleu

Beef Estofado Beef Estofado Steamed Rice Steamed Rice DESSERTS: DESSERTS: Cathedral Window Cathedral Window Fresh Fruit Salad Fresh Fruit Salad

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water Texas Ribs Texas Ribs

Mixed Seafoods with Mixed Vegetables Mixed Seafoods with Mixed Vegetables Baked Porkloin with Mushroom Sauce Baked Porkloin with Mushroom Sauce Chicken Tropicana (Chicken Fillet

Chicken Tropicana (Chicken Fillet w/ Baconw/ Bacon topped w/ Kernel Corn and Mashed Potato) topped w/ Kernel Corn and Mashed Potato)

Blue Marlin alaPobre Blue Marlin alaPobre

Steamed Rice Steamed Rice DESSERTS: DESSERTS:

Jello Salad with Lychee Jello Salad with Lychee Mango Balls with Tapioca Mango Balls with Tapioca

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water BUFFET NUMBER 3

BUFFET NUMBER 3 – – FILIPINOFILIPINO BUFFET NUMBER 4BUFFET NUMBER 4

Kare-Kare or Spicy Beef Caldereta Kare-Kare or Spicy Beef Caldereta Grilled Pork Spareribs or InihawnaLiempo Grilled Pork Spareribs or InihawnaLiempo

LumpiangHipon with Keso or LumpiangHipon with Keso or RellenongSugpo or LumpiangBangus RellenongSugpo or LumpiangBangus BinawangangManok or Chicken Inasal BinawangangManok or Chicken Inasal

Laing or Pinakbet or Lumpia Bar Laing or Pinakbet or Lumpia Bar

KuholsaGata KuholsaGata Steamed Rice Steamed Rice DESSERTS: DESSERTS: BukoPandan Salad BukoPandan Salad Fresh Fruit Salad Fresh Fruit Salad

Cassava Cake Cassava Cake DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

Paella Valenciana or Fettuccini Marinara Paella Valenciana or Fettuccini Marinara

Beef Morcon or LenguaFinanciera Beef Morcon or LenguaFinanciera

Chicken ala King Chicken ala King

Fish Fillet with Tartar Sauce Fish Fillet with Tartar Sauce

Cauliflower and Broccoli with Cream and Cauliflower and Broccoli with Cream and

Cheese Cheese Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad

Leche Flan Leche Flan DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

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BUFFET NUMBER 7

Hot Chicken Salad Hot Chicken Salad Roast Beef (Chinese Style) Roast Beef (Chinese Style) Danish Porkchop or Fried Pork

Danish Porkchop or Fried Pork SpareribsSpareribs with Chili and Garlic

with Chili and Garlic Stuffed Chicken Wings Stuffed Chicken Wings Spicy Squid with Sea Cucumber Spicy Squid with Sea Cucumber

Steamed Rice Steamed Rice Shanghai Fried Rice Shanghai Fried Rice

DESSERTS: DESSERTS:

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water Paella Valenciana Paella Valenciana Pastel de Lengua or Callos Pastel de Lengua or Callos Baked Porkloin or Danish Porkchop Baked Porkloin or Danish Porkchop (Grilled Porkchop with Gravy and Kernel (Grilled Porkchop with Gravy and Kernel

Corn) Corn)

Chicken Galantina Chicken Galantina

(Stuffed Chicken with Ground Pork and (Stuffed Chicken with Ground Pork and

Sausages) Sausages) or Grilled Hoisien Chicken

or Grilled Hoisien Chicken w/ Creamedw/ Creamed Spinach

Spinach

Hoisien Chicken w/ Creamed Spinach Hoisien Chicken w/ Creamed Spinach

Seafoods in Mustard Sauce Seafoods in Mustard Sauce

Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fruit Salad with Cream Fruit Salad with Cream

Leche Flan Leche Flan DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water BUFFET NUMBER 9

BUFFET NUMBER 9 BUFFET NUMBER 10BUFFET NUMBER 10 Mikki Sate (Spicy Noodles with Beef

Mikki Sate (Spicy Noodles with Beef Brisket)

Brisket)

Texas Ribs or Pot Roast Beef in M

Texas Ribs or Pot Roast Beef in Mushroomushroom Sauce

Sauce Mixed Tempura Mixed Tempura (Shrimp, Fish Fillet, Squid and

(Shrimp, Fish Fillet, Squid and Vegetables)Vegetables) or Sweet and Sour Lapu-Lapu

or Sweet and Sour Lapu-Lapu

Patatim or Tonkatsu (Breaded Porkchop) Patatim or Tonkatsu (Breaded Porkchop)

Stuffed Chicken Wings or Stuffed Chicken Wings or Grilled Hoisien Chicken w/ Creamed Grilled Hoisien Chicken w/ Creamed

Spinach Spinach Steamed Rice Steamed Rice DESSERTS: DESSERTS: Sliced Fresh Fruits Sliced Fresh Fruits

Buko Gel Salad Buko Gel Salad

DRINKS: DRINKS:

Softdrinks ,Mineral Water Softdrinks ,Mineral Water

Fettuccini Marinara Fettuccini Marinara

Minute Steak with Mashed Potato and Minute Steak with Mashed Potato and

Buttered Vegetables Buttered Vegetables

Sweet and Sour Pork Spareribs Sweet and Sour Pork Spareribs Baked Chicken Stuffed with Liver Rice Baked Chicken Stuffed with Liver Rice

Prawns with Garlic and Chives Prawns with Garlic and Chives

Steamed Rice Steamed Rice DESSERTS: DESSERTS: Waldorf Salad Waldorf Salad Jello Salad with Lychee Jello Salad with Lychee

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

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BUFFET NUMBER 11

Pancit Canton Pancit Canton

Kingdao Spareribs or Patatim Kingdao Spareribs or Patatim Sweet and Sour Fish Fillet (Lapu-Lapu) Sweet and Sour Fish Fillet (Lapu-Lapu) Cantonese Fried Chicken w/ Kropek or Cantonese Fried Chicken w/ Kropek or

Chicken Alexander Chicken Alexander or Chicken in Lemon Sauce or Chicken in Lemon Sauce Beef with Shitake Mushroom Beef with Shitake Mushroom

BukoJello Salad with Lychee BukoJello Salad with Lychee

Buchi Buchi DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

Paella Valenciana or Beef Stroganoff Paella Valenciana or Beef Stroganoff

Chicken Galantina or Chicken

Chicken Galantina or Chicken PastelPastel Roast Pork with Apple Sauce and Gravy or Roast Pork with Apple Sauce and Gravy or

Canadian Ham Canadian Ham

Callos or Pastel de Lengua or Beef Callos or Pastel de Lengua or Beef

Mechado Mechado

Seafoods in Mustard Sauce or Blue Marlin Seafoods in Mustard Sauce or Blue Marlin

alaPobre alaPobre Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad Mango Balls with Tapioca Mango Balls with Tapioca

Total Package Costs: First 100 guests = Php 81,000.00 Total Package Costs: First 100 guests = Php 81,000.00

In Excess of 100 guests: Php 610.00 per pax In Excess of 100 guests: Php 610.00 per pax

Php 5,000.00

Php 5,000.00 Reservation Fee (non-refundable)Reservation Fee (non-refundable)



 60% down payment upon signing of contract60% down payment upon signing of contract 

 40% balance should be paid a 40% balance should be paid a month before the said functionmonth before the said function 

 All other bills due to the increas All other bills due to the increase in the number of guests shall be e in the number of guests shall be paid bypaid by

the client upon presentation of the bill on the day of function the client upon presentation of the bill on the day of function



 We will be pleased to accept any alterations of the We will be pleased to accept any alterations of the menu for yourmenu for your

satisfaction satisfaction

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DEBUT PACKAGE DEBUT PACKAGE



 Free use of the function room (for 4 hours only, in excess of 4 hours,Free use of the function room (for 4 hours only, in excess of 4 hours,

Php2,000.00 per hour) Php2,000.00 per hour)



 With special floral centerpiece per tableWith special floral centerpiece per table 

 With pre-arranged tables and chairs according to motif With pre-arranged tables and chairs according to motif 

 With Video and Photo Coverage (120 shots in album, VCD, VHS and SignatureWith Video and Photo Coverage (120 shots in album, VCD, VHS and Signature

Frame) Frame)



 With Debut Cake with special floral With Debut Cake with special floral arrangementarrangement 

 With Balloon ArrangementWith Balloon Arrangement 

 With 18 roses and 18 candlesWith 18 roses and 18 candles 

 With sound systemWith sound system 

 With overnight stay for two at the With overnight stay for two at the suite roomsuite room 

 With emcee and coordinatorsWith emcee and coordinators 

 With food testing after confirmation prior the With food testing after confirmation prior the functionfunction

Menu Selection Menu Selection

BUFFET NUMBER 1

BUFFET NUMBER 1 BUFFET NUMBER 2BUFFET NUMBER 2 – – CHINESECHINESE Paella Valenciana or Beef Stroganoff

Paella Valenciana or Beef Stroganoff Chicken Galantina or Chicken Pastel Chicken Galantina or Chicken Pastel

Roast Pork with Apple Sauce Roast Pork with Apple Sauce

& Gravy or Canadian Ham & Gravy or Canadian Ham Callos or Pastel de Lengua or Beef Callos or Pastel de Lengua or Beef

Mechado Mechado

Seafoods in Mustard Sauce or Seafoods in Mustard Sauce or

Steamed Rice Steamed Rice Desserts : Desserts : Fresh Fruit Salad Fresh Fruit Salad Jello Salad with Lychee Jello Salad with Lychee

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water Pancit Canton Pancit Canton

Kingdao Spareribs or Patatim Kingdao Spareribs or Patatim Sweet and Sour Fish Fillet Sweet and Sour Fish Fillet

(Lapu-Lapu) Lapu)

Cantonese Fried Chicken with Kropek Cantonese Fried Chicken with Kropek

or or

Chicken Alexander or Chicken Alexander or Chicken in Lemon Sauce Chicken in Lemon Sauce Beef with Shitake Mushroom Beef with Shitake Mushroom

BukoJello Salad with Lychee BukoJello Salad with Lychee

Buchi Buchi DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

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BUFFET NUMBER 3

BUFFET NUMBER 3 – – FILIPINOFILIPINO BUFFET NUMBER 4BUFFET NUMBER 4

Kare-Kare or Spicy Beef Caldereta Kare-Kare or Spicy Beef Caldereta Grilled Pork Spareribs or InihawnaLiempo Grilled Pork Spareribs or InihawnaLiempo

LumpiangHipon with Keso or LumpiangHipon with Keso or

RellenongSugpo RellenongSugpo or LumpiangBangus or LumpiangBangus

BinawangangManok or Chicken Inasal BinawangangManok or Chicken Inasal

Laing or Pinakbet or Lumpia Bar Laing or Pinakbet or Lumpia Bar

KuholsaGata KuholsaGata Steamed Rice Steamed Rice DESSERTS: DESSERTS: BukoPandan Salad BukoPandan Salad Fresh Fruit Salad Fresh Fruit Salad

Cassava Cake Cassava Cake DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water

Paella Valenciana or Fettuccini Marinara Paella Valenciana or Fettuccini Marinara

Beef Morcon or LenguaFinanciera Beef Morcon or LenguaFinanciera

Chicken ala King Chicken ala King

Fish Fillet with Tartar Sauce Fish Fillet with Tartar Sauce Cauliflower & Broccoli w/ Cream and Cauliflower & Broccoli w/ Cream and

Cheese Cheese Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad

Beef Stroganoff Beef Stroganoff

Canadian Roast Pork or Italian Roast Pork Canadian Roast Pork or Italian Roast Pork

Seafoods with Young Corn in Cream Seafoods with Young Corn in Cream

Chicken Cordon Bleu Chicken Cordon Bleu

Beef Estofado Beef Estofado Steamed Rice Steamed Rice DESSERTS: DESSERTS: Cathedral Window Cathedral Window Fresh Fruit Salad Fresh Fruit Salad

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water Texas Ribs Texas Ribs

Mixed Seafoods with Mixed Vegetables Mixed Seafoods with Mixed Vegetables Baked Porkloin with Mushroom Sauce Baked Porkloin with Mushroom Sauce

Chicken Tropicana Chicken Tropicana

(Chicken Fillet w/ Bacon topped w/ (Chicken Fillet w/ Bacon topped w/

Kernel Corn & Mashed Potato) Kernel Corn & Mashed Potato)

Steamed Rice Steamed Rice DESSERTS: DESSERTS: Jello Salad with Lychee Jello Salad with Lychee Mango Balls with Tapioca Mango Balls with Tapioca

(43)

BUFFET NUMBER 7

BUFFET NUMBER 7 BUFFET NUMBER 8BUFFET NUMBER 8 Hot Chicken Salad

Hot Chicken Salad Roast Beef (Chinese Style) Roast Beef (Chinese Style) Danish Porkchop or Fried Pork

Danish Porkchop or Fried Pork SpareribsSpareribs w/ Chili and Garlic

w/ Chili and Garlic Stuffed Chicken Wings Stuffed Chicken Wings Spicy Squid with Sea Cucumber Spicy Squid with Sea Cucumber

Steamed Rice Steamed Rice Shanghai Fried Rice Shanghai Fried Rice

DESSERTS: DESSERTS:

DRINKS: DRINKS: Softdrinks Softdrinks Mineral Water Mineral Water Paella Valenciana Paella Valenciana Pastel de Lengua or Callos Pastel de Lengua or Callos

Baked Porkloin or Baked Porkloin or

Danish Porkchop (Grilled Porkchop w/ Danish Porkchop (Grilled Porkchop w/

Gravy & Kernel Corn) Gravy & Kernel Corn)

Chicken Galantina (Stuffed Chicken w/ Chicken Galantina (Stuffed Chicken w/

Ground Pork and Sausages) or Ground Pork and Sausages) or Grilled Hoisien Chicken w/ Creamed Grilled Hoisien Chicken w/ Creamed

Spinach Spinach

Seafoods in Mustard Sauce Seafoods in Mustard Sauce

Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fruit Salad with Cream Fruit Salad with Cream

BUFFET NUMBER 9 BUFFET NUMBER 10BUFFET NUMBER 10 Mikki Sate (Spicy Noodles with Beef

Mikki Sate (Spicy Noodles with Beef Brisket)

Brisket)

Texas Ribs or Pot Roast Beef in M

Texas Ribs or Pot Roast Beef in Mushroomushroom Sauce

Sauce

Mixed Tempura (Shrimp, Fish Fillet, Squid Mixed Tempura (Shrimp, Fish Fillet, Squid & Vegetables) or Steamed Lapu-Lapu w/ & Vegetables) or Steamed Lapu-Lapu w/ Aioli Sauce or Sweet and Sour Lapu-Lapu Aioli Sauce or Sweet and Sour Lapu-Lapu Patatim or Tonkatsu (Breaded Porkchop) Patatim or Tonkatsu (Breaded Porkchop)

Stuffed Chicken Wings or Stuffed Chicken Wings or

Grilled Hoisien Chicken with Creamed Grilled Hoisien Chicken with Creamed

SpinachSteamed Rice SpinachSteamed Rice

DESSERTS: DESSERTS: Sliced Fresh Fruits Sliced Fresh Fruits

Buko Gel Salad Buko Gel Salad DRINKS:

DRINKS: Softdrinks ,Mineral WaterSoftdrinks ,Mineral Water

Fettuccini Marinara Fettuccini Marinara

Minute Steak w/ Mashed Potato & Minute Steak w/ Mashed Potato &

Buttered Vegetables Buttered Vegetables

Sweet and Sour Pork Spareribs Sweet and Sour Pork Spareribs Baked Chicken Stuffed with Liver Rice Baked Chicken Stuffed with Liver Rice

Prawns with Garlic and Chives Prawns with Garlic and Chives

Steamed Rice Steamed Rice DESSERTS: DESSERTS: Waldorf Salad Waldorf Salad Jello Salad with Lychee Jello Salad with Lychee

(44)

Total Package Costs: First 100 guests = Php 8

Total Package Costs: First 100 guests = Php 81,000.001,000.00 In Excess of 100 guests: Php 610.00 per pax In Excess of 100 guests: Php 610.00 per pax



 Php 5,000.00Php 5,000.00 Reservation Fee (non-refundable)Reservation Fee (non-refundable) 

 60% down payment upon signing of contract60% down payment upon signing of contract 

 40% balance should be paid a 40% balance should be paid a month before the said functionmonth before the said function 

 All other bills due to the increas All other bills due to the increase in the number of guests se in the number of guests shall be paid byhall be paid by

the client upon presentation of the bill on the day of function the client upon presentation of the bill on the day of function



 We will be pleased to accept any alterations of We will be pleased to accept any alterations of the menu for yourthe menu for your

satisfaction satisfaction



 Corkage will be charged for food and liquor brought into the CenterCorkage will be charged for food and liquor brought into the Center

BUFFET NUMBER 11 BUFFET NUMBER 11 Salad Bar Salad Bar Texas Ribs Texas Ribs

Baked Chicken and Potato in Mushroom Sauce Baked Chicken and Potato in Mushroom Sauce

Danish Porkchop Danish Porkchop

(Grilled Porkchop w/ Gravy and Kernel Corn) (Grilled Porkchop w/ Gravy and Kernel Corn)

SeafoodsalaPobre SeafoodsalaPobre Steamed Rice Steamed Rice DESSERTS: DESSERTS: Fresh Fruit Salad Fresh Fruit Salad Mango Balls with Tapioca Mango Balls with Tapioca

Buchi Buchi

(45)

SEMINAR PACKAGE SEMINAR PACKAGE



 With pre-arranged tables and chairsWith pre-arranged tables and chairs 

 With welcome signage at main entranceWith welcome signage at main entrance 

 Room Package Rates: Php1, 133.35 Room Package Rates: Php1, 133.35 (Single Room), Php600.00/pax (Twin(Single Room), Php600.00/pax (Twin

Sharing) and Php450.00/pax (Triple Occupancy). Sharing) and Php450.00/pax (Triple Occupancy). NOTE:

NOTE: If over 120 If over 120 pax, venue and sound system charges are waved.pax, venue and sound system charges are waved.

VENUE:

VENUE: 4 Hours4 Hours

Rambutan

Rambutan Hall Hall Php Php 4,664.004,664.00 Rooftop

Rooftop Hall Hall Php Php 5,830.005,830.00 Atis Hall

Atis Hall Php 5,830.00Php 5,830.00 Sound

Sound System System PhpPhp

FOOD RATES: FOOD RATES:

A.M. Snacks

A.M. Snacks Php 150.00/headPhp 150.00/head P.M.

P.M. Snacks Snacks Php Php 150.00/head150.00/head LUNCH/DINNER:

LUNCH/DINNER:

5

5 Courses Courses Php Php 490.00/head490.00/head 4

4 Courses Courses Php Php 410.00/head410.00/head 3