ANG PAGHUBOG NG MGA MAKABAGONG KASANAYAN TUNGO SA PROGRESIBONG KINABUKASAN
OCTOBER 16 - 19, 2012, ALBERTUS MAGNUS BUILDING
Day 1: October 16, 2012
Wait Staff and Table Setting
The course was facilitated by Chef Nathaniel Siao. The first day was initially for Assoc. Pro. Evangeline E. Timbang, but unfortunately she has other important matters to attend to as the HRM Depatment’s chairperson. The course outline started with table napkin folding, lecture on the kinds of silverware, table set-up, table service styles, table skirting, and hands on for skirting and table set-up.
Day 2: October 17, 2012
The second day was facilitated by Asst. Prf. Remedios P. Abuton. The training started with a lecture about the basics of institutional housekeeping which was followed by a short break. After the break, the lecture on housekeeping went on. Asst. Pro.f Abuton gave the participants a lecture on the cleaning equipments and chemical agents used in housekeeping. Asst. Prof. Abuton also introduced actual materials for cleaning and demonstrated how institutional bedmaking is done.
After lunch break, the participants proceeded to Domus Mariae for an actual demo of setting up a bed and the bathroom set-up. After this, the participants performed the bed and bathroom set-up which was timed by the student assistants as an added evaluation for the participants.
Day 3: October 18, 2012
Table Skirting and Bartending
The training for this day was facilitated by Asst. Prof. Elizabeth A. Guevarra. She instructed the participants that that day will be purely hands-on and interactive. In the first part of the course, Asst. Prof. Guevarra demonstrated the basics and techniques used in table skirting. The participants were divided into five groups. Each group was assigned to create unique table skirting designs. The participants had their lunch right after the table skirting course.
At the second part of the course, Asst. Prof. Guevarra discussed to the participants the basics of bartending and beverage management. She discussed the different glasswares, utensils, and equipments used in the usual bar setup. She also discussed the liquors, liqueurs, and garnishes used in preparing beverages. The participants were introduced to the drink families typically prepared by bartenders. In the hospitality industry, these are called the thirty-six international drinks. Asst. Prof. Guevarra demonstrated how these drinks are prepared, including the techniques and skills. She demonstrated eeach drink by classifying them into: two liquor drinks, highball drinks, fruit juice drinks, sweet sour drinks, cream drinks, sweetened drinks, martini-manhattan drinks, exotic drinks, and shooter drinks. Student assistants helped Ass.t Prof. Guevarra prepare these drinks. The participants, on the other hand, had them tasted so that they will have the idea on how these drinks taste like.
Day 4: October 19, 2012
This day was originally set for the Barista Course that was supposed to be facilitated by Chef Ernest Joggler Martin. Unfortunately, due to prior commitments that he has to attend to, the organization conducted series of seminars instead. These are soft skill-based courses that will give our participants the knowledge on proper food handling, sanitation practices, resume writing, job interview tips, and customer relations.
a. Sanitation and Safety in Food Service Operations
The first seminar was about Sanitation and Safety in Food Service Operations facilitated by Ms. Roshni S. Raichandani. She gave the participants a headstart on why sanitation and food safety is a pressing issue in the food service industry. Ms. Raichndani gave the participants brief explanation on the definition of terms that are usually left disregarded; moreover, abused by food service providers. She also gave practical tips on how every participant can lessen the food-related hazards once these items are purchased, stored, prepared, and served.
b. Job Opportunities and Placement: Writing a Resume & Acing the Interview
The next part of the series of seminars conducted on the last day of the non-formal education was facilitated by Mr. Eddie U. Torres. He discussed how application letters and resumes are prepared. He also reiterated the importance of making these letters in good form. To further give the participants a clearer idea on how these letters are made, Mr. Torres showed templates of application letters and resumes and gave his tips about the content. Furthermore, he also gave the participants a comprehensive talk about job interviews. He presented questions typically asked during a job interview and he gave out tips on how they will answer these questions. He emphasized to the participants that whatever question will be asked from them, remember to remain honest at all times. At the last part of his talk, he gave the participants list of companies that they might consider in applying for a job.
c. Customer Relations
The last part of the seminar was facilitated by the HRM chairperson, Assoc. Prof. Evangeline E. Timbang. She presented her talk as Department of Tourism’s Master Trainer about Customer Relations. She discussed to our participants how they should handle their guests. She also gave the participants an application of the lessons she taught to them. Assoc. Prof. Timbang presented different scenarios and had the participants act as the service attendants of the establishment. The participants were tested on how they will handle guest requests and guest complains. She gave the participants the proper procedure in handling these situations.
See official facebook page of the Hotel and Restaurant Management Society for photo documentation. (Site Admin)