INTRODUCTION

a. Name and General Location

Set in a historic district, this relaxed budget hotel is a 2-minute walk from

the landmark San Agustin Church and museum. It's also 2 km from the

sprawling Rizal Park.

White Knight Hotel Intramuros

Plaza San Luis Complex General Luna Street cor. Urdaneta Steet

Intramuros, Manila

1.1 White Knight Hotel Location Map

b. Objective/Hotel/restaurants Philosophy

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Vision

To be the dominant and highly profitable global hotel chain in the

World. In our brand will become global icon that will be greatly admired over

the world. Our product and services will be the envy of our competitors and

benchmark of the industry.

Mission

To provide excellent food quality and customer service to our valued

guest.
To satisfy our guest every time they came and have engaging

experience.
c. Ownership/Management
The Operation Manager of White Knight Hotel Intramuros is Jhun A.

Baramo.
d. Organizational Chart

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 e. Facilities, no. of F & B outlets, name & type

White Knight Hotel Intramuros Facilities:

24 hour room service

Bar
Coffee Shop
Meeting facilities
Shuttle Service
Airport Transfer
Bicycle Rental
Concierge
Night Club
Safety Deposit Boxes
Smoking Area
Business Center
Laundry Service
Restaurant
Shops
Tours

White Knight Hotel F&B and Dining Area

Coco Bango Caf

Here at Coco Bango Cafe and Restaurant we develop ourselves in

presenting the Filipino Dining Experience. We showcase generations worth of

Filipino, American and Continental mix of recipes, the finest parts of Filipino

Culinary roots and combine it with the world class service that has made

Manila the distinction of the crossed roads of the south pacific. We are a

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premier Filipino Restaurant in Manila because we showcase the finest foods

and recipes from the Philippines.

As a premiere cafe in Manila, we are located in the very heart of

Intramuros, our facility, menu, aesthetics, and service will appeal to your

senses in way that will have you remembering us as you walk back to your

hotel, drive back to your house, or fly back across the Pacific. We offer a

dining experience that can both energize you for your business endeavors

here in the bustling business district of Manila, or lure you into nirvana to

enjoy your vacation here in our Archipelago. Don't settle for just any

restaurant in Manila when you can settle down at the premier restaurant in

the Philippines.

We offer corporate catering in Manila, corporate dining, and

professional catering in Metro Manila for all kinds of events! Whether you

need event catering or special event reservations, we can serve you in any

and all capacities. Next time you are in Manila, stop by and we'll show you

why the Philippines is referred to as the Pearl of the Orient and why we are

considered the official Restaurant in Manila and the Pearl of The Philippines.

Come see how we combine Filipino recipe with world class hospitality to

present you with The Filipino Dining Experience.

f. Outstanding Characteristics of the Establishment

White Knight Hotel Intramuros located within the Plaza San Luis

Complex of Intramuros Manila. It is nearby the historic Manila Cathedral with

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its detailed stone carvings and stained glass mosaics, the century old famous

wedding area of San Agustin Church, the outdoor recreational area of Rizal

Park boasting an 18-hole golf area, the showcase of golden artifacts at San

Agustin Museum and the site of torture chambers and dungeons of Fort

Santiago.

Hotel Features

Offering simply furnished rooms at affordable prices, White Knight

Hotel Intramuros is situated opposite the historic architecture of San Agustin

Church. It provides stronger Wi-Fi in all the guest rooms, function room and

common areas and FREE parking. White Knight Hotel Intramuros is a 10-

minute walk from the shopping options at SM Manila and a 20-minute drive

from Mall of Asia. It is a 45-minute drive from Ninoy Aquino International

Airport. Air-conditioned rooms and each rooms has mini Bar Refrigerator with

drinks and snacks in all the guest rooms at White Knight Hotel Intramuros

feature classic wood furnishings and warm shades of yellow and cream. They

come with cable TV and an attached bathroom. Safe and daily newspapers

are available at the 24-hour front desk. Staff can provide airport shuttle and

luggage storage services.

DISCUSSION OF FINDINGS /ANALYSIS/RECOMMENDATION

DEPARTMENT: HOT KITCHEN

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The Hot Kitchen can best be summed up as being that part of a kitchen

where raw materials are prepared and cooked, whether baked, fried, roast,

boiled or steamed. It is in this part of the kitchen that hot kitchen chefs carry

out their business. The hot kitchen is usually equipped with modern facilities

such as gas and electric stoves exhaust fans, ovens, chillers, hot and cold

water supply, dishwashers and so on.

a. Areas of Concern

1.1 Hot Kitchen Department

Cooking Station

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 An area in a kitchen that chef cook ah different types of food like

boiling, stewing, shallow frying, deep frying, barbequing and basting.

Chiller

In this object a chef stock the fruits, vegetables, milk, butter, eggs and

dressings.

Freezer

In this object a chef stock foods here like meat and seafood.

Area 1

This area is for garnishing and prepared slices vegetables.

Area 2

This area is for finishing cook that will prepare to cut the meat, seafood

and preparing for dishes to serve the guest.

Storage Room

This area stored of condiments and dry foods.

Dishwashing Area

This is where the steward clean the dishes and pans that we

needed for the function.

2. Operation Systems and Procedures

In the Hot Kitchen outlet our work is broken down into various sections

Appetizer section

Salad and dressing section

Butchery

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 In White Knight Hotel Intramuros Hot Kitchen, there is a full team of

workers to carry out the above functions.

The butcherer, poultrer or the fishmonger may be an expert in their

own fields. These duties are allocated by head chef, who is the overall

charge of the department, to kitchen steward or assistant cook. These are

known as commis garde manger. The team will depend on the volume of the

business.

3. Facilities, Equipment, etc.

Scales and Weighing Machines

We are using those for weighing large meat joints. There are graduated

scales fitted with a price chart showing the prices at a glance.

Salamander / Grill / Toaster

These are used for grilling or toasting many foodstuffs for making

savouries and canaps and for grilling sausages etc.

Tables, Counters and Floors

Steel tables are used as work tables. We always keep them clean and never

use their surface for chopping or cutting as the damage can be two ways.

Chopping boards which are color coded are used for this purpose. We clean

the tables by sponging with hot soapy water and rinsed with warm water and

then dried after use. At the end of each session, the sinks, the counters and

the floors must be well cleaned.

Chillers and Freezers

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 In White Knight Hotel Intramuros, we store our meat, poultry, sea foods

and other food products that should be freeze in the freezer located near in

the Main Kitchen.

In Hot Kitchen we have five chillers one walk-in type, one for dairy

products, one for fish, and one for meat and one for poultry products. We

clean our freezers and chillers after 1/2 month/s.

Refuse Bins

In our outlet Hot Kitchen the waste bins are lined with disposal bags

and emptied on the daily basis. The bins are stored in air conditioned

temperature as they store lot of perishable wastes and thoroughly cleaned,

inside out, on the daily basis.

Other Hot Kitchen Tools:

Other small equipment required in our Hot Kitchen section are:

Serving spoons and ladles

Steel basins

Steel strainer

Vegetable scoops

Butchers knife

Whisks

Chefs Knife

Paring Knife

Peeler

Bread Knife

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 Steel Spatula

Measuring cup

Measuring spoon

Steel Tongs

Pan Paddle

4. Manpower-scheduling, work method, styles of communication

In hot kitchen department in White Knight Hotel there are shift

schedules for the assigned chefs in the department, three chefs for the a.m

shift including our Head Chef and Threechefs for the pm shift including our

Assistant Chef. The a.m shift chefs are the ones who handle the a.m p.m

functions and the p.m shift chefs are the ones who will set-up the foods

prepared by the a.m shift for the functions. The p.m shift handles too the

production. The other task of our Head Chef is to announce to the Assistant

Chef and p.m shift chefs the details and information of the functions.

5. Work atmosphere, inter-personal relations Lay-out

In Hot Kitchen department in White Knight Hotel, the kitchen is in white

in color to remain cleanliness and sanitation and should always be remained

in normal temperature, the work atmosphere is very satisfying and the

kitchen is equips with ultra violet lights that kills flying insects like flies.

6. Use of materials resources

We use or materials and equipments with care to avoid accidents

especially to us practicumers. Always keep in our mind that if we handle

dangerous equipment like for example the slicer, our chefs always tell us

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that we should always be careful and clean as we go. Sometimes we use raw

foods because our department is cold kitchen, hot kitchen often always use

cooked foods for functions.

7. Sanitation procedures/ practices

a. Strengths

In hot kitchen department our cooking station, working areas, chillers,

freezers, equipments and tools are always clean, washed and sanitized. We

handle our food with care because we always clean our hands and use

gloves before handling different food class, we clean as we go. And the

kitchen is always equipped with ultra violet lights that kill flying insects like

flies.

b. Improvement/Weaknesses

The only weakness of our kitchen is the broken window because near

in the cooking area the window there is broke that causes flies coming from

the broken window. It should be 100% fixed to pass the sanitation test.

c. Recommendations

For the improvements for the kitchens in White Knight Hotel, I would

like to recommend more machine, tools and equipment. Because lack of it in

times of needed the other is using and the other wants to borrow and it can

cause a cross contamination of only one use object.

CONCLUSION

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 After my experience as ojt in Hot Kitchen I learned a lot to the Head

Chef and to the lower rank. I learned how to be a patient, hardworking and

also be a resourceful inside the kitchen. I also learned that dont be under

estimate the other person if they not know or they do some mistake, dont

take advantage to them or laugh of it. It must be teach them what I learn

when I was in the starter like them too. I learned from the chefs to be a

leader and not a bossy, because a leadership will lead you to a good

relationship to your working mate and also unity is important especially in

kitchen. If I will be the executive chef or a owner of a restaurant someday or

having a different business, thats because I have a goals and dream in my

life.

BIBLIOGRAPHY

http://www.whiteknighthotelintramuros.com/

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