Practicum Guidelines Vsba

8/9/2019 Practicum Guidelines Vsba

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Christ the King College

Hospitality Management Program

Christ the King CollegeHotel and Restaurant Management Program

CHRIST THE KING COLLEGE VISIONWe, a Filipino, Catholic and RVM school,

living the Ignacian-Marian Spirituality of humbleservanthood, provide uality Christian education

for the total development and transformationof persons into responsible leaders of Church and society

MISSIONWe commit ourselves to!"# live the values of faith, e$cellence and service% promote the culture of unity, respect and responsibility%'# develop more appropriate researches, programs, strategies, and practices to form globally competent

professional%(# strengthen involvement in providing services to the poor and advocacy on relevant social issues% and

)# pursue e$cellence through accreditation underta*ings

INDSTR! TR"INING GIDELINESINTRODCTION

+ *ey element in the professional development of students in otel Restaurant Managementis the opportunity to participate in e$citing and challenging field.or* e$periences# /he materialsand competencies learned in the classroom may be tested through actual on-the-0ob trainingunder the direction of a competent professional# /o this end, the faculty of the Christ the 1ingCollege otel Restaurant Management program is committed to providing each student .ith a2racticum e$perience that is consistent .ith his3her professional goals#

INTENT O# THE PR"CTICM/he 2racticum should be considered an entry-level e$perience# It is an opportunity for thestudent to gain hands-on e$perience in a hospitality establishments 4hotel, restaurant andresorts5 .hich may help to e$pose the student to the depth and breadth of career opportunitiesin the industry and to focus academic studies to meet personal goals#

DE#INITIONSPra$ti$um%6irected field e$perience in a hotel, restaurant, resort and lodging undersupervision of a 2rogram Supervisor and an 7stablishment Supervisor# 2racticum opportunitiesallo. students to develop *no.ledge, values, and beginning practice s*ills appropriate for anentry-level position in the industry#

Esta&lishment Su'er(isor! /he individual .ho has primary responsibility for directing thestudent8s on-the-0ob e$perience .ithin the establishment#

2rogram Supervisor! /he individual .ho is employed by school, Christ the 1ing College andospitality Management to assist students .ith their 2racticum e$perience and .ho has finalresponsibility and authority for assigning grades#

O)*ECTIVES O# THE PR"CTICM"# /o provide the student .ith an opportunity to gain practical e$perience in a hotel andrestaurant setting under professional supervision#

/o provide the student .ith an on-site orientation e$perience for the purpose of broadening

his3her *no.ledge of /ourism, and ospitality Management as a profession#

'# /o supplement the student8s classroom e$perience and allo. for ad0ustment or redirection of*no.ledge, s*ills, and abilities#

(# /o assist the student in understanding his3her o.n capabilities and select areas ofspeciali9ation for future course .or* and employment#

HRM PRAGTICUM GUIDELINE 2014-2015 1


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PR"CTICM OTCOMES + GR"D"TE "TTRI)TES

Students graduating ,rom the Hotel - Restaurant Management at Christ the King

College should demonstrate the ,ollo.ing attri&utes%"# + commitment to e$cellence in all scholarly and intellectual activities# + substantial *no.ledge of tourism and hospitality industries .ithin both local and

international conte$ts#'# +n a.areness of the cultural, environmental and economic impacts of tourism and

hospitality management#(# + deep understanding of those s*ills relevant to .or*ing and managing in tourism and 3

or hospitality#)# /he ability to communicate effectively, and be self-a.are and empathetic#:# ;e culturally tolerant and demonstrate appropriate intercultural competence## ;e creative, strategic and critical thin*ers .ith highly developed problem solving s*ills#"?# ave an understanding of team dynamics and the ability to be effective team members#""# 7$hibit a positive .or* attitude and .or* ethic in order to achieve successful outcomes#

RESPONSI)ILITIES #OR THE PR"CTICM

The Program Su'er(isor guides the student through completion of the 2racticum e$perience.ith the follo.ing responsibilities!

"# Revie. all reports and assignments submitted by the student# Ma*es recommendations orta*e .hatever actions are appropriate for the reports to be considered acceptable% Supervise the student through correspondence and telephone%

'# Remove a student from the agency .hen it .ould seem detrimental for the student to remainthere%(# Communicate .ith the 7stablishment Supervisor throughout the student8s learninge$perience%)# 2lace the student8s final agency evaluation of the e$perience and the agency8s evaluation ofthe student in the student8s departmental file#:# @rade the student8s final report% and


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GR"DING PROCEDRES

/he studentBs final grade for the 2racticum e$perience .ill be based upon the follo.ing factors!timeliness and thoroughness of forms and reports and 7stablishment Supervisor8s evaluation of

student8s performance#

NOTE% #inal grades $annot &e 'osted until "LL ,inal 'a'er.or/ is $om'leted and turnedin to 0our Program Su'er(isor1

REPORTS/.o 4&5 .ritten reports are reuired for completion of the 2racticum! a mid-term report at themidterm 4after &??3'?? hours5, and a Final report# +ll reports become part of your permanent fileso they should reflect your best .or*# Reports should be type.ritten and .ell-edited# Format forthe reports are outlined belo.# It is useful to /ee' a 'ersonal log of .hat you learn each day tohelp you in the preparation of these reports# Record your thoughts and feelings, people youmeet, places you visit, and problems you encounter 4and ho. you handled them5 in the course

of the 2racticum# Kee' sam'les of .or* you produce on the 0ob to include as illustrations ofyour improved s*ills to attach as appendices in your final report#

Mid2Term Re'ort 3)SHRM - "HRM4+fter you have completed a minimum o, 566+766 hours8 or hal,2.a0 through 0ourPra$ti$um, you .ill .rite a 527 'age report briefly describing .hat you are doing and theprogress you are ma*ing to.ard your learning goals# +s this field.or* is primarily a learninge$perience, the emphasis should be on what you are learning more than the duties youare performing# Reports that are sloppy, insufficient in detail, or poorly .ritten3edited .ill not beconsidered acceptable and .ill be returned for revision# /he Mid-/erm Report is due to the2rogram Supervisor .ithin five 4)5 calendar days of the completion of the &?? cloc* hours 4ormid-point date5# /he 2racticum Mid-/erm 7valuation should be completed by the 7stablishmentSupervisor and after having discussed the evaluation .ith your 7stablishment Supervisor, thestudent should submit the evaluation along .ith the &?? hour mid-term report#

#inal Re'ort 3"HRM ONL!4General Guidelines! /he Final Report .ill be a minimum of 92: 'ages in length, neatly typed,double-spaced, and .ell-edited for spelling, grammar, punctuation, and .ord usage# Reportsthat are deemed unacceptable .ill be returned for revision and the student .ill not receive agrade until revisions are complete# Ma*e certain to relate 2racticum e$periences to yourlearning outcomes established at the beginning of the 2racticum# ffer insights into yourperformance# If you could ma*e any improvements to the 2racticum e$perience, ma*esuggestions as to .hat might have been done differently, or .hat could be done differently in

the future#/he Final Report must be turned in no later than t.o 4&5 .ee*s follo.ing the end of the2racticum, or the last day of classes of the semester

#ormatDse the subheadings listed belo. to format the Final Report# ;e sure to discuss youre$periences relative to each of the sections#

+# Esta&lishment Des$ri'tion - 2hilosophy, goals and ob0ectives of the overall system andunits involved, the organi9ational structure, programs and services, areas and facilities, andgeneral administrative policies and procedures 4attach a copy of the organi9ational chartsho.ing lines of authority, a policy and procedures manual, etc#5

;# Out$ome Summar0 - Revie. of learning outcomes# Summari9e ho. each outcome .asaccomplished 4or not5, and discuss any problems and difficulties and ho. these .ere overcome#Summari9e any additional learning#

C# Pro,essional E;'erien$es - 6iscuss the nature and scope of the 2racticum e$perience#6iscuss ho. these variables related to your learning goals#



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6# Pro,essional De(elo'ment - 6iscuss any orientation sessions, .or*shops, conferences,seminars, symposiums that you attended# Relate them to your learning goals#

7# Sel,2anal0sis o, the Pra$ti$um E;'erien$e - 6iscuss any personal and professional gro.th

or development of s*ills3competencies you developed over the course of the 2racticum# Identifystrengths and .ea*nesses, suggestions for self-improvement, and any emerging careerinterests as a result of your e$perience# ;e specific, concrete, and criticalE 6on8t hesitate to statethat an assignment didn8t go as planned, or that you didn8t achieve all of your goals# o.ever,mention what you learned from the situation, ma*e suggestions for .hat could have beendone better, .hat .ent .rong, and ho. things might be changed# We can often learn more fromour mista*es than our successes#

F# Re$ommendations relati(e to the College8 Program8 and Esta&lishment Su'er(isor -Ma*e recommendations and suggestions for improving any facet of the 2racticum e$perience#

@# Student E(aluation o, the Esta&lishment as (enue ,or O*T 3"tta$hed8 ne;t 'age4

# Photos

INTERNSHIP "SSIGNMENTS 3)SHRM #inals4

I1 *o&2Related Pro


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III# Methodolog0% step-by-step e$planation of ho. the pro0ect .as completed, .ho .ereinvolved, treatment of collected data, etc

IV# #indings% 2resent the information you have on hand, it should also present the findings,affirming or confirming your theory#

V# "nal0sis8 $on$lusions and re$ommendations1It may include charts, graphs and data#

+ll materials are e$pected to be completed in a professionally manner# Hac* oforgani9ation and problems .ith spelling, grammar and punctuation .ill results in areduction of points# /he 0ob related pro0ect and management uestions are to besubmitted in separate bound copies#

II1 Oral Presentation+ll students returning to campus after completing their field e$perience .ill be

e$pected to present a &? minute presentation about the internship e$perience#

Guidelines ,or oral 'resentations"# 2rofessional dress is reuired# 4Students may .ear the business uniform5 2resentation in po.er point format .ith picturesOral 'resentation s$hedule

Students may sign up or as* for schedule for the internship oral presentation.hen returning to campus# ral presentations .ill be scheduled during numerous timesthroughout the semester# Students .ill have an opportunity to present in other variousclasses# ther presentations .ill be organi9ed during Club meetings or as assigned#

7ach student intern .ill be e$pected to attend t.o other presentations to receivefull credit for their oral presentation# /hese may be done on the same day you do your

internship presentation# /he ral 2resentation grading form used for presentation isattached at the end of this document#

Oral Presentation #ormat56 minute 'resentation

+ll presentations .ill be in 2o.er 2oint using the follo.ing format .ith its correspondingpoints!

Points&-pts JJJJJJJJ Identify .ho you are!

Aame % Where did you do internshipK% When you .ill graduateK&-pts JJJJJJJJ ;rief overvie. of operation3organi9ation!

Hocation% Si9e3volume % Special features&-pts JJJJJJJJWhat .as your position3 designationK

=-pts JJJJJJJJWhat did you learn and ho. did you gro. personally from thise$perienceK

a5 Were your e$pectations metK Why or .hy notKb5 6id you progress in understanding of the operationKc5 6id you get enough time to .or* or tal* to the general manager, food and

beverage managerand other *ey peopleK

d5 Would you recommend this site to another see*ing an internshipK

:-pts JJJJJJJ 6iscuss your 0ob-related pro0ect#

Identify! /he purpose JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJMethodology JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ

+nalysis, conclusions or recommendations JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ



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+ctual time of presentation! JJJJJJJJJJJJJJJ 4one point per minute deducted forgoing over time5Luestions and ans.ers 4' minutes5

M"N"GEMENT INTERNSHIP =ESTIONS

/he follo.ing uestions can assist the students in completing their R2 and3 or theirSummary of Internship# Luestions .ere categori9ed according to areas of observation#Follo. up uestions relative to the main sub0ect .ill be helpful#

#ood and )e(erage ManagementKit$hen O'erations%"# o. is the *itchen organi9edK o. is the staff organi9edK ;y dutiesK ;y seniorityK'# +re there 0ob descriptions for various 0obsK(# +re preparation schedules usedK If yes, include an e$ample in this report#

#ront o, the House"# Hearn the reservation system# o. are the numbers of reservations determinedKo. are .al*-ins handledK +re there 0ob descriptions for various 0obsK'# o. are staffing levels determinedK(# o. are servers paidK)# What disciplinary policies are practiced .ith employeesK:# Is there an employee evaluation systemK# What is the procedure for handling guest complaintsK

Lounge or )ar"# o. is inventory controlledK o. are stoc*s monitored, and *ept to par levelsK'# +re recipes used for drin*sK(# What portion control safeguards are in placeK)# What chec*s are used for the theft of drin*sK:# What is the policy for dealing .ith into$icated guestsK Is there a .ritten procedure forcutting someone offK What management support is providedKuets"# What steps are ta*en to increase businessK bserve the boo*ing system# What information is ta*enK'# bserve sales functions# o. are leads developedK(# o. are functions staffedK What is the ratio of service staff to guestsK

Human Resour$es"# What orientation and training programs e$ist for ne. employeesK 6oes cross training occur bet.een departmentK

'# o. many .ere promoted to their current position from .ithin the company and fromoutside the operationK(# What benefit and incentive program e$ists for full-time employeesK)# o. often employees are formally revie.edK:# +re operating policies enforcedK


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Pur$hasing and Re$ei(ing"# bserve the ordering system# o. are orders determinedK'# +re par stoc*s usedK

(# o. are levels determinedK)# bserve ho. purveyors and supplies are accepted# 4is a bidding system usedK5:# +re purchasing specifications usedK# Hearn the separate process of receiving a beverage order# o. is it differentK"?# When are inventories ta*enK""# If possible, participate in an inventory#" o. are sales promotions handledK What about little gifts from purveyors, li*ecalendars, cloc*s, etc#"'# +re there .ritten policies to enforce ethical purchasing practices#"(# What criteria are used to 0udge suppliersK")# +re visits made to .arehousesK

Hotel O'erations#ront O,,i$e

"# 7$amine and comment upon the organi9ation of the Rooms 6ivision and the Frontffice# bserve and comment upon the method of entering a guest reservation in therecords, computeri9ed or manual

systems#'# What is the policy to.ard overboo*ingK(# If over commitments occur, .ho determines .hen, .here, and ho. N.al*sO arerelocatedK)# /o .hat e$tent are they reimbursedK:# 6escribe the procedure for group and convention business bloc*s## Hearn ho. to register a guest#"?# Identify the various pac*ages and guest incentives""# o. are guests8 valuables protectedK" ;e able to accomplish a guest chec*-out and payment by various methodsPadvance deposit, cash, credit card,

master billing, tour, etc#"'# In case of fire, .hat evacuation procedures e$istK +re they adeuate to protect

handicapped guests, staff, andrecordsK o. might they be improvedK

House/ee'ing"# o. are house*eepers assigned to areasK Is staff reimbursed to clean e$tra roomsK'# What is the standard number of rooms cleaned per day per house*eeperK



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(# What systems are established to support efficiencyK Who inspects the roomsK)# What communication systems inform the house*eeping, sales, front office, andmaintenance staff of room status3

availabilityK:# Is laundry cleaned on or off premisesK What are the pros and consK

# o. are guest informed of found items, and .ho is responsible for returning goodsK"?# What signage is posted, and .here, to inform guests that the management is notresponsible for lost or stolen

property#

"$$ounting" bserve the procedures for daily cash counts# +re the funds adeuately protected, properly accounted for and depositedimmediatelyK

' What are the procedures3restrictions for petty cash purchasesK(# o. are employee meals handled and accounted forK

Mar/eting+Sales"# o. is the sales staff compensatedK If incentive pay is offered, ho. is it calculatedand upon .hat is it basedK Sit in on sales calls and observe the method of various salespersons# Whichtechniues .ere most effectiveK Comment of the techniues used in closing the deal#'# Hearn the various types of room set-ups, layouts and their terminology# 6oes thisdepartment .or* on a timelineK(# /o .hat e$tent is the service responsible for audio-visual and lightingK If these and

related services are contracted, are they guest effective and cost effectiveK



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PER#ORM"NCE "PPR"IS"L #ORM

Aame of Intern! JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ

2eriod of Internship! From! JJJJJJJJJJJJJJJJJJJJJJJJJtoJJJJJJJJJJJJJJJJJJJJ

2eriod of +ppraisal! From JJJJJJJJJJJJJJJJJJJJJJJJJJtoJJJJJJJJJJJJJJJJJJJ

Report completed by JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ 2osition JJJJJJJJJJJJJJJJJJJJJJJJJ

6ate of +ppraisalJJJJJJJJJJJJJJJJJJJJJJJJJ 6ate Revie.ed .ith InternJJJJJJJJJJJ6ate agreed! JJJJJJJJJJJJJJJJJJJJJJJJJJJJJ

CRITERI"Rating

?@ E;$ellent

9 @ Poor3'lease $he$/4

COMMENTS

? 5 7 A 9

Commitment to Internship goals andob0ectives

2lanning and goal setting! effectivenessin .or*ing .ith others to plan andimplement activities

Improvement in technical s*ill areas

relating to professional goals

Willingness to innovate, ta*e initiative,and follo. through

Staff relations! ability to get along .ithother .or*ers, to resolve conflicts andproblems, to impart *no.ledge

@uest relations Q effectiveness inresponding to guest needs and indealing .ith complaints or problems

2roductivity and application to assignedtas*s and .or* output during Internship

/ime management Q ability to completetas*s on schedule, .or* under pressureand to handle multiple assignments atthe same time

+bility to perform independently .ithminimum supervision

Supervisory s*ills, ability to direct,motivate and maintain staff interest

7ffectiveness in team building,communication

7ffectiveness in delegating duties and infollo.ing up to ensure performance

+bility to negotiate



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+bility to communicate, verbally and in.riting, ability to ma*e an appealingpresentation

CRITERI" Rating

?@ E;$ellent9 @ Poor

3'lease $he$/4

COMMENTS

? 5 7 A 9

@ood 0udgment% ability to ma*e sound,fair, impartial decisions and to diffuse orsolve difficult problems

Improvement in personal ualities,tidiness, dress, hygiene#

TOT"L

+CI7V7M7A/S

SR/CMMIA@S

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E(aluator Intern


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Practicum Guidelines Vsba