BULACAN POLYTECNIC COLLEGE (Pandi Campus) Pandi, Bulacan

An Accomplishment Report In

Amana Water Park Philippines 3225 Santisima st.Bagong Bario Pandi Bulacan Philippines

In Partial Fulfillment Of The Requirements of the Course Hotel & Restaurant Services

By: Gary J. Gonzales

Submitted to: Mr.Richard Job Roque Balatazar

June2011

ACKNOWLEGEMENT

This training on Amana Water Park will not possible if there is no support or help of one people who are concern to me. In the help your company its a great help for me to be a successful one

First of all I like to be thankful to Ms.Imelda dela Vega in giving me the chance and help to work as a trainee in Amana Water Park and also to food and beverages head Ms. Maricel Santiago and the chef Mr. Edgar Lovedino, to the house keeping department Head, Mr. Edgardo Cruz and Mr. Michael Gonzales for guiding me during training period.

To our beloved Prof.Mr. Richard Job Roque Baltazar and Mrs.Maileen Ramin and also our campus Director Mr. Joey De Vera, for supervised me and assets me during training period for much successful to my work thank you very much.

To my parents in supporting me in every day during my training period, to provide me I what I need financially, emotionally thank you all of this, I appreciated it very much

And above all too almighty Father in giving me guiding me all of this. For giving me patient and hard working .Thank you very much w/out you there is no possible.

Introduction Let me used the word "millionaire" to described me after learning theories of the course and programs and several hours of practicum training. I am a millionaire, rich in love, sincerity and compassion, I hand earned a wealth of knowledge, wisdom and experiences, insight and all are priceless to be with. Beyond skill and trainings are experiences. Beyond doubt and some conflicts is the selfconfidence I had gained. And beyond Bulacan Polytechnic College and Amana Water Park was a rediscover and discovered me. As being part of the Amana Water Park staff for three hundred (300) hours, I had learned in the training that the principles and theories the course offered doesnt end in the four corners of the classroom. My exposure to the different level of work stations in the actual workplace made me possess some interpersonal skills. In the training, I had learned how to get along with the different level of management and staff and most importantly the guests, to be organized, to build camaraderie with co-workers as well as motivating them made me to gain a sense of initiative, to withstand and resolves conflicts. In my practicum training, I had learned the following: What you see, what you hear, when you leave, leave it here. I am referring to an ethical consideration which every practitioner should adopt, that is the confidentiality of records. One must not disclose confidential information, which had been obtained in the course of practicum engagement without the consent of the employer or individual concern. Competency. One must have an adequate knowledge, skills and experience in the practice of his or her profession. Independence. One must be independent enough, and the right emotional and mental attitude is required from practicum trainee to avoid compromising relationship that may impair her objectivity.

But the most important things I had learned were to have enough knowledge. The practitioner doesnt just simply go about doing her job right, but must possess a knowledge with the institutions she was in including economics, business statistics, quantitative method, operations management, organizational behavior and other social and cultural courses in business which makes one understand how the business works and be able to apply the different methods and strategies in managing and solving business problems and concerns. At the very last day of my practicum training program at the Amana Waterpark, I had proved to myself that a college graduate must no longer be content with just a diploma. As the institutions which serve as the training ground, I being a character in it must meet the demand of the ever changing business environment. It is not always important what is your assigned position in the restaurant but of the new skills you acquired. You must be dynamic, flexible and adaptable in every phase of food service work to remain in the dynamic environment. It is not always how delicious the food you serve but the passion you put into it. It is not always what you had learned and acquired but how appreciative you are on others viewpoint. And above all, it is not only the output like this written report but the experiences, things I had learned and earned. Skills I had acquired, and how did I love and enjoy every seconds of the 300 hours allotted time for my practicum training There is always an empty space wait to be filled with on my way seeking the real me. In the silence of the night, alone in the moment of solitude, I found worries under the bed. Because I know that after the six years of struggling in my elementary days, four years of hardships in high school, and another 2 years of experiences in tertiary, now it is the time for me to conquer all my weaknesses and super head it with my new strengths and courage to show.

TABLE OF CONTENTS I. II. III. Company Profile Organizational Chart 1 2 3

IV.

V. VI. VII. VIII. IX. X.

XI. XII. XIII.

XIV.

Organizational Structure .. 4 5 6 7 8 9 Training Activities ... 10 11 12 Weekly Accomplishments 13 Special Assignment 14 Seminars and Trainings 15 Problems Met and Recommendation 16 Insights learned and Implication 17 Certification 18 19 20 21 Daily Time Record 22 23 Evaluation 24 Documentation 25 26 27 28 Curriculum Vitae 29