VIRTUAL INTERNSHIP PROGRAM AT

BRILLIANT HOSPITALITY MANAGEMENT

SERVICES, INC.

Felix Huertas Street, Sta. Cruz, Manila

A NARRATIVE REPORT

Submitted to the
COLLEGE OF BUSINESS, ACCOUNTANCY AND PUBLIC ADMINISTRATION
ISABELA STATE UNIVERSITY
Echague, Isabela

In Partial Fulfillment of the Requirements

For the Degree
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

NEAN GLORY S. ABUENA

2022
 ISABELA STATE UNIVERSITY
VISION, MISSION, COLLEGE GOAL AND OBJECTIVES
OF THE PROGRAM

VISION

A leading research university in the ASEAN Region.

MISSION

Isabela State University is committed to develop globally competitive human,

technological resources and services through quality instruction, innovative research,
responsive community engagement and viable resource management programs for
inclusive growth and sustainable development

COLLEGE GOAL

The College aims to equip its students with the necessary conceptual, human and
technical knowledge, skills and competence in the different field of specialization in
preparation for their complex function as professionals and responsible citizens in the
world of work.

OBJECTIVES OF THE BSHM PROGRAM

1. Provide food & beverage service and manage the operation seamlessly based on
industry standards.
2. Plan and implement a risk management program to provide safe and secure
workplace.
3. Conduct research and extension activities in the fields of hospitality Management.
4. Exhibit proficiency in oral and written communication and acquire basic
communication and interaction skills in foreign language for global
competitiveness.
5. Undertake tasks, functions, duties and activities in the operation of hotels and
restaurants in accordance with the competency standards.
6. Perform work activities effectively and efficiently to the standards expected to the
operation required in the hospitality sector.
7. Work with the variety of technologies in accordance with the competency standards
to be locally and globally competitive.
8. Demonstrate the values of fairness, transparency, accountability, hard work,
honesty, patience, diligence, innovativeness and risk taking.

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ii

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 APPROVAL SHEET

This narrative report attached hereto entitled “VIRTUAL INTERNSHIP

PROGRAM AT BRILLIANT HOSPITALITY MANAGEMENT SERVICES,

INC.”, presented and submitted by MS. NEAN GLORY S. ABUENA in partial

fulfillment of the requirements for the degree in BACHELOR OF SCIENCE IN

HOSPITALITY MANAGEMENT is hereby endorsed for approval.

ARLENE R. REMIGIO
OJT Coordinator

__________________
Date

________________________________________________________________

Accepted and approved in partial fulfillment of the requirements for the Degree in

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION.

JOAN TOMAS-RUIZ, DPA

Dean, College of Business, Accountancy
and Public Administration

Recorded by:

MELODY E. LIM
College Secretary

iii
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 ACKNOWLEDGEMENT

I modestly express my gratitude and appreciation to everyone who

helped me complete my virtual training during the pandemic.

To their OJT Coordinator, Mrs. Arlene R. Remigio, who is always

there remind the OJT’sr about their responsibilities and assisting them to

finish all the requirements in this narrative report.

To the institution where I studying, Isabela State University-

Echague Campus, where I continuously growing as a Bachelor of Science

in Hospitality Management students.

To the founder and president of AHTOMP, Mr. Antonelle Albano,

thank you for inspiring me to help less fortunate people, for your advice to

always thanks to God and pushing me to reach my dreams in life.

To their loving and supportive parents who is always there until they

finish this report. For their moral and financial support and love that make

them more inspired in making this narrative report.

Above all, The Almighty God who helped them and guided them

through hard times and giving wisdom to finish their narrative report. With

love and gratitude, I thank Him for guiding us during our online training

despite this pandemic.

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 EXECUTIVE SUMMARY

As a 4th year college student , On The Job Training is one of the requirements

6
 TABLE OF CONTENTS

Page No.

Title Page i

Vision, Mission, College Goals and

Objectives of the Program ii

Approval Sheet iii

Acknowledgement iv

Executive Summary v

Table of Contents vi

I THE TRAINING PROGRAM 0

A. Importance of the Training 0

B. Objectives of the Training 0
C. Time and Place of the Training 0
D. Strategy and Limitation of the Training Program 0

II COMPANY PROFILE 0

A. Historical Background of the Company 0

B. Vision/Mission/Objectives of the Company 0
C. Organizational Chart of the Company 0
D. Profile of Resource Person/Lecturers 0

III OPERATIONAL ASPECTS 0

Virtual Session Progress Reports:

Virtual Session 1 0
Virtual Session 2 0
Virtual Session 3 0
Virtual Session 4 0
Virtual Session 5 0
Virtual Session 6 0
Virtual Session 7 0
Virtual Session 8 0
Virtual Session 9 0
Virtual Session 10 0

vi
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 Virtual Session 11 0
Virtual Session 12 0
Virtual Session 13 0
Virtual Session 14 0
Virtual Session 15 0
Virtual Session 16 0
Virtual Session 17 0

IV SELF-ASSESSMENT 0

Competencies Gained and Learning Experiences

0
Impact to Field of Specialization 0

V CONCLUSION AND RECOMMENDATIONS 0

VI APPENDICES 0

Appendix A. Curriculum Vitae 0

Appendix B. Certification of Completion 0
Appendix C. Evaluation Sheet by the OJT to
the Agency 0
Appendix D. OJT Photos/Documentations 0

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 I. THE TRAINING PROGRAM

A. Importance of the Training

The On-the-Job Training is one of the requirements of the Bachelor of Science in

Business Administration program of the College of Business, Accountancy, and Public

Administration. The student must undergo this training to expose himself to the field of

business operations. The theories that he had learned from the classroom will be applied

in the real business situation, thus increasing his efficiency and improving his technical

know-how.

The On-the-Job Training program is a highlight of the course Bachelor of Science

in Business Administration. It plays a great role for the student trainee because it

enhances his knowledge, skills, habits, attitudes, and abilities in the business world

exposes the students to the dynamics of business operation and management; improves

their working habits; and serves as a stepping stone to build self-confidence which

necessary when they work as an employee. Thus, they will acquire the different strategies

and techniques for managing a business in line with their field of expertise. Furthermore,

it sharpens the perception and insights of the students in the application of the business

practices to the technology applied.

However, due to the pandemic situation, standard On-the-Job Training activities

have been restricted. To meet the necessity for knowledge and capability development,

particularly in the field of practice, the On-the-Job Training has been modified and

redesigned as a Virtual Internship Program.

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 The Virtual Internship Program is organized in partnership with an external

agency that will conduct and provide the training method through an interactive webinar-

style format in which students are still required to participate actively and complete

assigned tasks during each session.

Finally, in spite of the limitations, such training is designed for the total

development of the students in their chosen fields of specialization, especially in the field

of management.

B. Objectives of the Training

Generally, the main objective of conducting this virtual training is to develop the

students in terms of physical, mental, emotional as well as spiritual aspects of their life

and to bridge the gap between theoretical and actual practice in spite of the pandemic

limitations.

Specifically, the virtual training was conducted to attain the following objectives:

1. Relate theoretical concepts to actual practice by introducing them to the

operations and procedures in a professional setting.

2. Develop and enhance technical know-how and strategies involved in real-life

business settings especially required in the practice of their profession;

3. Serve as a stepping stone to building self-confidence and preparedness which is

necessary when they work as an employee; and

4. Increase job effectiveness and efficiency.

C. Time and Place of the Training

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 The webinar-type virtual training was conducted through a video conferencing

platform from March 28, 2022 to June 03, 2022. The trainee’s schedule varies depending

on the topics assigned per session. The virtual training sessions were conducted at least

twice a week.

D. Strategy and Limitations of the Training

The trainees are required to actively participate in the webinar sessions and

submits the required assessment tasks and other related tasks per session as agreed upon

by the head of the agency and the coordinator of the ISU-OJT Program stipulated in the

program of work jointly prepared for the purpose. The webinar has 17 sessions as

follows:

Virtual Session 1 Quality Service amidst Pandemic

Virtual Session 2 Career in Hospitality Industry Post-Covid19 Pandemic

Virtual Session 3 Hospitality Industry Continues to Rise Through the

Pandemic and Beyond

Virtual Session 4 Cruise Line Industry in the New Normal Operations

Virtual Session 5 Front Office Operations in the New Normal

Virtual Session 6 Restaurant /Dine-In in the New Normal Operations

Virtual Session 7 Travel Agency in the New Normal Operations

Virtual Session 8 Human Resources Operations Amidst Covid-19 Pandemic

Virtual Session 9 Food Safety and Hygiene Practices in the New Normal

Virtual Session 10 Airline Industry in the New Normal Operations

Virtual Session 11 Events Management in the New Normal

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 Virtual Session 12 Barista Operations

Virtual Session 13 Bartending Operations

Virtual Session 14 Kitchen Brigade

Virtual Session 15 Housekeeping in the New Normal Operations

Virtual Session 16 Global Revenge Tourism

Virtual Session 17 Personality Development and Attitude towards Success

The students were treated as trainees in the webinar. Hence, they are required to

participate activity during the webinar sessions and submit output demanded by the

assigned resource speakers. The different activities and exercises given will be to develop

and enhance the business skills and competencies of the trainees, which will also be the

basis for the awards to be given to the trainees after finishing all the webinar sessions.

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 II. COMPANY PROFILE

A. Historical Background of the Company

A Service Provider engaged in Seminars, Conventions, Event, Practicum and

Immersions in Hotel, Restaurants, Bars and Private Offices. It aims to provide quality

service through quality training and education as well as to maintain our virtuous

commitment to our clients and trainees. Our training programs are constantly updated to

conform to the currents trends in the Hospitality Industry, with emphasis in converging

on the technical skills required for the following primary operational woks units such as

the housekeeping, food and beverage service and kitchen. An essential part of our

programs is based on both technical skills and the behavioral aspect of guest relations,

personality development, values enrichment, quality service and HACCP/ Food Safety.

B. Vision/Mission/Objectives of the Company

Mission

To provide excellent services to the students taking up Hospitality

Management, Food Technology, Business Management, Office Management,

Information Technology, Technical Vocational Teacher Education and every

individual who endeavors to gain skills in all aspects of Hospitality and Tourism

Industry.

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 Vision

We envision our SERVICES as an Institution which provides QUALITY

Training, Operations through established linkages within the Hospitality network

and Strong Partnership with the Academe.

Objective

To unite educators, practitioners, student, individuals, and industries for a

common good of promoting Hospitality and Tourism programs in the Philippines.

To provide programs, projects and activities for knowledge, building and

skills acquisition.

To establish linkages among different schools and industries nationwide for

the advancement of quality and relevant information.

To prepare all members through learning and sharing of experiences to

improve leadership and competencies.

To conduct outreach programs to the members and non-members of the

organization.

To be an active mover in improving the hospitality and tourism programs,

setting an example of an ideal alliance.

To serve as an ally of different government sectors such as the commission

on Higher Education, Department of Education, Technical Education and Skills

Development Authority, Department of Tourism, among others.

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 To be the leading alliance in promoting hospitality and tourism programs of the
Philippines nationally and internationally.

C. Organizational Chart of the Company

General Manager
Operations Manager
Events Management Section
Events Marketing Executive
Marketing Executive
Training Coordinator
Liaison Officer
Liaison Officer
In-House Trainer Speaker

D. Profile of the Resource Speakers/Lecturers

JUAN MARTIN R. GUASCH

Topic discussed;
“Quality Service amidst Pandemic”

Mr, Guasch is a Book Author; Chief Librarian of Asian Institute of Maritime Studies (AIMS); Former
Project Development Officer V of National Book Development Board (NBDB); Reserved Lt. of PCGA;
Professor of Philosophy subjects, Hotel and Restaurant Management subjects and HRM Coordinator; Professor
of Philosophy (Logic, Ethics, Philosophy of Man, Epistemology, Social Philosophy, Contemporary Trends in
Philosophy); and have a Career Service Professional with Certificate of Eligibility.

CONCEPTION “CHIT” R. MENDOZA

Topic discussed;
“Career in Hospitality Industry Post-Covid19 Pandemic”

` Ms., Mendoza works at Department of Tourism Accredited Tour Guide, also she is Department Head of
Hotel and Restaurant Management (HRM) and Consultant in Laguna College. A part-time faculty of Universal
College of Paranaque and a Consultant Director of ATHOMP. Member of the Philippine Association of
Accredited Tour guides, Lecturers, Inc., and a resource speaker

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JEAN LUDETTE C. SALVADOR

Topic discussed;
“Hospitality Industry continues to rise through the pandemic and beyond”

Ms. Salvador, a Certified Hospitality Professional, Certified Tourism Professional, Certified Guest Service
Professional, Assistant Director Secretary of ATHOMP, And a Professor at National University (Philippines).

REYMARK LEYESA

Topic discussed;
“Cruise line Industry in the new normal operations”

Mr. Leyesa, graduated at Mindoro State University with the degree of Bachelor of Science in Tourism
Management, he is a Certified Guest Service Professional, ATHOMP Director of Auxiliary, Worked at Lido De Paris
Hotel and KTV, an event planner/coordinator at brilliant Hospitality Management Services. Mr Leyesa is currently
working at Costa Cruises (2020 to present).

ABEGAIL PATTELLANA
Topic discussed;
“Front office Operations in new normal”

Ms. Patellana, is a Guest Service Associate at Lido De Paris.

JUD YAMBAO

Topic discussed;
“Restaurant/Dine-in in the new normal operations”

Mr. Yambao has a 4 - 3 years of experience in Human Resources in International Company, the Ramada
Manila Central International; and a years of experience in Operations / Food and Beverage; also gained a
Certification: Udemy - Strategic Human Resource Management.

MARY GRACE B. SUMUGAT

Topic discussed;
“Travel Agency in the new normal Operations”

Ms. Sumugat, is a Certified Tourism Professional, Certified Guest Service Professional, Owner of Grace
Sue Travel and Tours, also a Master of Science in Hospitality and Tourism Management, ATHOMP Assistant
Director for Treasury and a Tourism Educator at National University baliuag.

JOHN PAOLO T. BANTING

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 Topic discussed;
“Human Resources Operations amidst covid19 pandemic”

Mr. Banting, is currently working at century Park Hotel as a HR Supervisor, ATHOMP Director of
Auxiliary.

JUAN MARTIN R. GUASCH

Topic discussed;
“Quality Service amidst Pandemic”

Mr, Guasch is a Book Author; Chief Librarian of Asian Institute of Maritime Studies (AIMS); Former
Project Development Officer V of National Book Development Board (NBDB); Reserved Lt. of PCGA;
Professor of Philosophy subjects, Hotel and Restaurant Management subjects and HRM Coordinator; Professor
of Philosophy (Logic, Ethics, Philosophy of Man, Epistemology, Social Philosophy, Contemporary Trends in
Philosophy); and have a Career Service Professional with Certificate of Eligibility.

JOUHN LUIS CASTILLO

Topic discussed;
“Airline Industry in the new normal Operations”

Mr. Castillo, is a Ground Crew of Oman Air.

REYNALDO BANTING

Topic discussed;

“Events Management in the new normal”

Mr. Banting is A Graduate of BSBA Marketing, a former Image Development Manager and
Events Specialist of Brilliant Management Services and Coordinator (OJT).

SHALOM R. CHAVEZ

Topic discussed;
“Barista Operations”

Ms. Chavez, is a NCII Barista Coach/Trainer, and also an Academician.

ANGELO PALMERO
Topic discussed;
“Bartending Operations”

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Mr. Palmero, is a Graduate of Bachelor of Science in Hotel and Restaurant Management at Mindoro State
University, An owner of AP Mobile Bar (EST 2014), A TESDA trainer for Bartending NCII, Barista NCII, Food
and Beverage Service NCII, And a Professional; Bartender for 8 years.

REYNALDO DE GUZMAN JR.

Topic discussed;
“Kitchen Brigade”

Mr. De Guzman, Works at Manila Grand Opera Hotel, He is Working in the industry for
15 years. Demi Chef – Cold Kitchen at Manila Grand Opera Hotel 2008 up to present. A
Kitchen Helper at the Bellevue Manila 2008. Also a Kitchen Utility at Red Ribbon Bakeshop
2007. Trainer and Consultant

BONIFACIO T. MERCURIO JR.

Topic discussed;
“Housekeeping in the new normal operations”

Mr. Mercurio, An Housekeeping Executive Manager at 5 star hotel, he is working in the hotel
industry for 18 years.

JUAN MARTIN R. GUASCH

Topic discussed;
“Quality Service amidst Pandemic”

Mr, Guasch is a Book Author; Chief Librarian of Asian Institute of Maritime

Studies (AIMS); Former Project Development Officer V of National Book Development
Board (NBDB); Reserved Lt. of PCGA; Professor of Philosophy subjects, Hotel and
Restaurant Management subjects and HRM Coordinator; Professor of Philosophy (Logic,
Ethics, Philosophy of Man, Epistemology, Social Philosophy, Contemporary Trends in
Philosophy); and have a Career Service Professional with Certificate of Eligibility.

ANTONELLE ALBANO MSHTM, CHP, CTP, CGSP

Topic discussed;
“Personality Development and Attitude Towards Success”

He is the Operations Manager of BRILLIANT Hospitality Management Services, is

doing and giving his best to engage himself support for the innovation of Hospitality and
tourism industry at present time. He had also achieved international accreditation like
“Certified Hospitality Trainer” and “Certified Guest Service Professional” by American Hotel
and Lodging Association (AHLA) and American Hotel and Lodging Educational Institute
(AHLEI); “Certified Tourism Professional” and “Certified Hospitality Professional” by
Institute of Tourism and Hospitality Professional based in United Kingdom. He is one of the
Directors of Institute of Global Professional, which is based from Bangladesh which happen
to be a Worldwide Association as a Training Institute. He earned his Master of Science in
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Hospitality and Tourism Management and now taking up his Doctor of Philosophy in
Business Management major in International Tourism and Hospitality Management, and the
President and Founder of Alliance of Hospitality and Tourism Movers of the Philippines with
SEC Registration

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 III. OPERATIONAL ASPECTS

Virtual Session 1 – Topic: Quality Service amidst Pandemic

Lecturer: Mr. Juan Martin R. Guasch
Date/Time: March 28, 2022 8:00 am
Meeting ID: 965-2347-5356

In the first session of my virtual training, Sir Guasch talked about quality service
amidst the pandemic. He covered the six classifications of industry. He defined each
classification of industry and he discussed its functions, like for extractive industries, they
are for agriculture, mining, and fishing. Transformative for manufacturing, construction,
and utilities. Distributive, transformation, communication, wholesale. For producers,
financial, insurance, and business services. Social, health, education, and welfare. For
personal, domestic, lodging, and entertainment. He also defined different types of service
and their functions.

Sir Guasch also discussed the 11 ways of improving customer service and, as a
consumer, we want the best experience and the satisfaction that we want to experience
with that particular business.

Based on my observation, Sir Guasch is a funny man. He is approachable, easy to talk to,
and he responded to all of our questions about his thoughts on that matter. Over all, the
first session was good, and for the quiz part, I received a passing grade. The session
started at 8:20 am and ended at 11:30 am.

Virtual Session 2 – Topic: Career in Hospitality Industry Post-Covid19 Pandemic

Lecturer: Ms. Conception R. Mendoza
Date/Time: March 29, 2022 1:00 pm
Meeting ID: 929-0944-5386

Ms. Mendoza covered the area of the hospitality industry. One of the fastest
growing sectors of the economy is the hospitality industry. In the first slide, she tackled
factors in choosing a career, like what interests you, evaluating your skills, work
attitudes, training and education, and the availability of jobs.

Ms. Mendoza classifies all the jobs according to their respected places. For food
and beverage positions like restaurant manager, kitchen staff, kitchen manager, head
chef, and room services, she explains the different workloads of these jobs. And for me, I
fit into this job because my dream is to become a well-known chef someday.

Ms. Mendoza responded to all of our questions about her thoughts on that matter.
Over all, the 2nd session was good, and for the quiz part, I received a passing grade. This
session began at 1:20 pm and ended with a live quiz at 4:00 p.m.
Virtual Session 3 – Topic: Hospitality Industry continues to rise through the pandemic
and beyond
Lecturer: [Link] Ludette C. Salvador
Date/Time: April 04, 2022 8:00 am
Meeting ID: 959-6920-8027

Ms. Salvador was our trainer and speaker for this session. Ms. Salvador teaches
changes in customer behavior. Evolving consumer behavior and habits like health and
safety are the most important travel factors for consumer travel experiences.
Sustainability increases awareness that companies must consider societal needs.

Finally, she addresses the challenges in tourism and makes us understand all the queries
that we had in mind. As usual, Ms. Salvador answered all of our questions about the
topic, and we took a live quiz, which I passed again in the third session. The session
started at 8:20 am and ended at 11:30 am.

Virtual Session 4 – Topic: Cruise line industry in the new normal operations
Lecturer: Mr. Reymark Leyesa
Date/Time: April 05, 2022 8:00 am
Meeting ID: 919-06507-0884

In our fourth training, Mr. Leyesa began by explaining five ways passenger
experience will change: before and during embarkation; life on post-pandemic ships;
dining; the end of buffets; entertainment; and repurposing spaces. Mr. Leyesa also
explains the ship's departments, which are divided into three: the engine department, the
deck department, and the hotel department.

For the engine department, they are the ones who are responsible for the safe and smooth
operation of the ships. The deck department is a part of the marine operations division.
The primary responsibilities of the deck officers are the safe navigation of the vessel plus
all the safety and security aspects. For the hotel department in charge of guest services as
well as meeting the needs and desires of the guests, As usual, he answers all our
questions in the Q & A portion. I was given a passing score in the live quiz.

Virtual Session 5 – Topic: Front office Operations in new normal

Lecturer: Ms. Abegail Patellana
Date/Time: April 25, 2022 8:00 am
Meeting ID: 946-7475-9076

This day, my mentor is Ms. Patellana. Ms. Patellana first defines what the front
office is: it is the face of a hotel or hospitality establishment, also known as the nerve
center of a hotel. Ms. Patellana began by explaining the duties and responsibilities of a

2
front office in a hotel. She also talked about the front office system that they use in the
hotel. It is called the Property Management System (PMS), and it is software that enables
a hotel to manage front office capabilities. We had Ms. Patellana answer all of our
questions about the topic, and we took a live quiz, which I passed again in the fifth
session. The session started at 8:20 am and ended at 11:30 am.

Virtual Session 6 – Topic: Restaurant/Dine-In in the new normal operations

Lecturer: Mr. Jud Yambao
Date/Time: April 26, 2022 1:00 pm
Meeting ID: 953-3246-1689

Our sixth session, discussed by Mr. Yambao, is all about food and beverage
services, which includes the people behind the hotel or restaurant business. Food and
beverage service is a very crucial job because this is where you prepare the foods that you
will offer to your guests. It is important that we know the standard process in this area of
service.

Because it’s not easy to deal with people, especially now in pandemic times, it is
better for us to be safe and for our customers, so we need to know the importance of food
and safety sanitation. Mr. Yambao responded to all of our questions about his thoughts on
that matter. Over all, the sixth session was good, and for the quiz part, I received a
passing grade. This session began at 1:20 pm and ended with a live quiz at 4:00 p.m.

Virtual Session 7 – Topic: Travel Agency in the new normal Operations

Lecturer: Ms. Mary Grace Sumugat
Date/Time: May, 02, 2022 8:00 am
Meeting ID: 973-7328-0801

Ms. Sumugat is our speaker for our seventh session. The topic of today’s session
is travel agency in the new normal operations. Ms. Sumugat began by describing the
travel agency and the different services related to it, like airlines, cruise lines, hotels, car
rental, railway transport, and package tours.

She also explain the agents that accredited by IATA they are trusted by the
airlines to issue tickets, directly oversee the rebooking, reissuance or revalidation Golden
Sky Travel and Tours. And the non IATA travel agents are not authorized to issue tickets
for example Gulf Air Travel Agents. We had Ms. Sumugat answer all of our questions
about the topic, and we took a live quiz, which I passed again in the seventh session. The
session started at 8:20 am and ended at 11:30 am.

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Virtual Session 8 – Topic: Human Resources Operations amidst covid19 pandemic
Lecturer: [Link] Paulo T. Banting
Date/Time: May 03, 2022 1:00 pm
Meeting ID: 966-3441-2266

Another afternoon session with Mr. Banting is our speaker for our eight sessions. The
topic of today’s session is human resource operations, which is the set of people who
make up the workforce of an organization, business sector, industry or economy. Also he
tackled all about a human resources has various functions in a company like, determine
the needs of the staff/personnel, determine do’s and don’ts, supervise the work and
evaluate the work.
In this session I experienced disturbance because of a loud noise, but it was
tolerable. It’s not a hindrance for me to listen to the speaker. Overall this session is good
and I attentively listen and participated. The whole session is enjoyable and educational.
This session began at 1:20 pm and ended with a live quiz at 4:00 p.m.

Virtual Session 9 – Topic: Food Safety and Hygiene Practices in the new normal
Lecturer: [Link] Martin R. Guasch
Date/Time: May 16, 2022 8:00 am
Meeting ID: 973-1485-0481

Another morning session began at 8:30 a.m., with Mr. Guasch speaking. He
highlighted Food and Safety Handling and Hygiene Practices, foods that should never be
refrigerated, the HACCP, appropriately heating and chilling food, the proper temperature
of a food safety control, and preventing cross contamination.

Today's lesson was one of the more instructive and intriguing topics, especially
since I know I made a mistake when putting goods in the [Link]. Guasch is a
good resource speaker the mood is so light if he is the one who is speaking. Now I know
what I should and should not put. Mr. Guasch responded to all of our questions about the
subject, and we took a live quiz, which I passed again in the ninth session. The session
began at 8:30 a.m. and finished at 11:30a.m.

Virtual Session 10 – Topic: Airline Industry in the new normal Operations

Lecturer: Mr. Jouhn Luis Castillo
Date/Time:MAY 17, 2022 8:00 am
Meeting ID: 966-2879-6934

Another morning session with Mr. Castillo, the speaker for today's webinar, who
introduced us to the Airline Industry in the New Normal Operations. He also discussed
the various sorts of passengers, contactless travel, and the new standard procedures for
booking and self-check in.

4
 I had no problems or inconveniences during this session, and I did well in the
webinar and passed the live quiz. The whole session is enjoyable and educational. This
session began at 8:40 a.m. and ended with a live quiz at 12:00 p.m.

Virtual Session 11– Topic: Events Management in the new normal

Lecturer: [Link] Banting
Date/Time:May 23, 2022 8:00 am
Meeting ID: 975-4367-2840

Just like any ordinary day, the session started at 8:30 in the morning. Mr.
Reynaldo Banting is today's speaker trainer, and he defines event management as "the
application of project management to the creation and development of small- or large-
scale personal or corporate events." He discussed the types of events currently popular in
the United Kingdom. There are three types of events like private events, corporate events,
and charity events.

A private event is composed of individuals who can book venues such as

weddings, wedding receptions, birthday parties, and festival gatherings. Corporate events
are used by businesses to promote their brands and products, such as seminars, product
launches, and meetings. Charitable events are used for individuals to raise funds, such as
charity balls, sports events, and charitable auctions. This session excites me because it’s
an event everyone will like. Mr. Banting entertained all our questions and answered them
all. We took a live quiz and then got a passing grade.

Virtual Session 12 – Topic: Barista Operations

Lecturer: [Link] R. Chavez
Date/Time: May 24, 2022 8:00 am
Meeting ID: 933-9489-1209

In today’s session, our speaker trainer is Ms. Shalom Chavez. First she defines
"barista" as a person who prepares and also generally serves espresso-based coffee
drinks, so basically, Ms. Chavez is a barista. Ms. Chavez discussed the different types of
coffee beans, which are the Arabica bean, Robusta bean, Liberica bean, and Excelsa
bean. If you are a coffee lover, you will surely love all these beans.

Ms. Chavez let us watch a video of her making cappuccino. I enjoyed watching
her as she prepared coffee. I’m not a coffee lover, but I’m amazed at how she prepares
her coffee with a smile. It is not an easy job to be a barista, but if you have the ability and
are compassionate about your work, it will be easy for you. Ms. Chavez entertained all
our questions and answered them all. We took a live quiz and then got a passing grade.
This session started at 8:20 and ended at 11:30 am.

5
Virtual Session 13 – Topic: Bartending Operations
Lecturer: [Link] Palmero
Date/Time: May 25, 2022 1:00 pm
Meeting ID: 957-1186-8951

Another day, another session. Mr. Palmero is our trainer for today’s session. For
your information, I love hard drinks and all kinds of liquor as long as they taste fantastic.
So, as Mr. Palmero explains, I keep smiling because this session is for me. Mr. Palmero
explains the types of bars like cocktail bars, hotel bars, coffee bars, and portable mobile
bars. And there are three parts to a bar: a front bar, a back bar, and an under bar.           

For this topic, Mr. Pamero also discussed the composition of good cocktails. I
learned a lot about what to mix and what to not mix into the drinks. He also tackled seven
classified spirits that are very important in mixing drinks. He also mentioned different
essential bar tools. I have the tools he mentioned, so I particularly know how to use them
as he demonstrated in the video, he made different drinks. For this session, I have many
things to learn, and someday I want to have my own bar. All of our questions are
entertained. The session started at 1:30 in the afternoon and ended at 4:30 pm.

Virtual Session 14 – Topic: Kitchen Brigade

Lecturer: [Link] De Guzman, JR.
Date/Time: May 26, 2022 8:00 am
Meeting ID: 949-1732-5289

In today’s session, our speaker trainer was none other than Reynaldo De Guzman.
He discussed the duties and responsibilities of different departments in the kitchen,
highlighting their roles in the kitchen; food safety and sanitation; vegetable cuts; and the
different cooking methods. He was explaining how cooking methods work in the kitchen
area, and we also watched a video of him preparing one menu. I valued all the knowledge
that he shared in that session.

This session is my favorite one because he highlighted the different jobs in a

kitchen department. Also, I’ve made my decision that I’m willing to study again about
our industry abroad. I will pursue my dreams with the help of my learning in this virtual
OJT. And also, this session helps me realize that I want to be a chef someday. All of our
questions are entertained. The session started at 8:30 in the morning and ended at 11:30
am.

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Virtual Session 15– Topic: Housekeeping in the new normal operations
Lecturer: Mr. Bonifacio T. Mercurio, JR.
Date/Time: June 01, 2022 1:00 pm
Meeting ID: 926-6263-3197

Another hot session, another day. Today's trainer is Mr. Mercurio, who will be
discussing Housekeeping in the New Normal Operations. He discussed what a customer
is, why people register at a hotel, what guests desire, how to handle guest complaints, and
the new standard operations in the cleaning department. He also created three videos: one
for cleaning the comfort room, one for cleaning a room following the new standard
operations, and one for guest engagement during make-up room services.

The entire session was engaging and educational for me because there were no
interruptions or distractions, and I performed well in the live quiz and received a passing
grade. The lesson will last approximately four and a half hours.

Virtual Session 16– Topic: Global Revenge Tourism

Lecturer: Mr. Juan Martin Guasch
Date/Time: June 02, 2022 8:00 am
Meeting ID: 969-1210-6244

Just like any ordinary day, the session started at 8:20 in the morning. Mr. Guasch
is our speaker trainer. The topic for today’s webinar is all about global revenge tourism.
He tackled the first round-the-world voyage by Magellan and Elano. Verne was also a
French author and a pioneer of the science-fiction genre.

  He also discussed concepts such as pandemic fatigue, revenge travel, Covid19

branded destination safety, travel incentives, and digital drive development for the
recovery of HTI. Mr. Guasch entertained all our questions and answered them all. We
took a live quiz and then got a passing grade. This session started at 8:20 and ended at
11:30 am.

Virtual Session 17– Topic: Personality Development and Attitude towards Success
Lecturer: Mr. Antonnelle L. Albano
Date/Time: June 03, 2022 8:00 am
Meeting ID: 930-0957-8445

Today is our final session, and Sir Antonelle Albano will be our speaker. By
teaching us about personality development, he taught how to build our personalities and
care for our health.

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Sir Antonelle talked about the Fundamental Techniques in People Handling, including
how to deal with people and what actions to take. He demonstrated how to gain the
acceptance of others by actually caring about them, always smiling, being a good listener,
and encouraging others to share information about themselves.

Sir Antonelle emphasized the importance of showing respect for others in order to
persuade others to accept your point of view. Never say, "You're mistaken." If you are
erroneous, acknowledge it as quickly as possible, begin politely, and honestly endeavor
to correct it.

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 IV. SELF - ASSESSMENT
The pandemic affected the lives of people, especially the students. Because of
this, we adjusted to the new normal and, in order to cope with the curriculum guide, we
had to undergo virtual OJT. As a student, I am truly aware of my strengths and
weaknesses, which enables me to deal with my emotions easily. This virtual training has
taught me a lot of lessons, not only in terms of academic but also in life.

Throughout the virtual training, I’ve learned the importance of technology, as

without these technologies, our virtual training is not possible. Since we are graduating
students, all the topics discussed by the speaker equipped us with facts that would be
helpful in our future. This information will help us to prepare ourselves for a professional
setting in the very near future.

  Having unstable mental health has been the biggest barrier in my entire virtual
journey. In the meantime, thanks to the love shown by individuals close to me, I am
proud to say that I've been able to surpass these problems. Instead of dragging myself
down, I worked out on my weaknesses and tried my best to improve them to be able to
consider them my strength. After this semester, as I enter the professional world, I will
apply the lessons, knowledge, and experiences that I have learned to excel in my chosen
field, help my fellowmen, and create a better future for myself as well as my colleagues
someday.

In conclusion, I myself can say that as I did my very best on this journey, I can
use these learnings sooner or later and they will help me to be a better version of myself.
I am truly grateful to all of the people who helped me mold myself into what I am now.
 V. CONCLUSION AND RECOMMENDATION

Nothing beats experience as the perfect learning tool. This on-the-job

training served as my stepping stone to pursuing my dream of being a successful
chef someday. This virtual OJT motivated me to be more serious and focused in
my studies. There is always new learning in every topic that has been discussed,
not only academic learning but also learning that we can apply in our daily lives.

Despite the training that was held in virtual, I’m thankful enough because
of the pandemic that we were able to train, if not actually, but at least a
memorable one. It caused a very huge effect on me as a Bachelor of Science in
Hospitality Management student. As a student, what I can do now is to learn
whatever I can in school, be inspired by and love the path I am taking.

The final session is personality development. He teaches us how to build

our personalities and care for our health. He also talked about the Fundamental
Techniques in People Handling, including how to deal with people and what
actions to take. He demonstrated how to gain the acceptance of others by actually
caring about them, always smiling, being a good listener, and encouraging others
to share information about themselves. The second session covered the area of the
hospitality industry. One of the fastest growing sectors of the economy is the
hospitality industry. In the first slide, she tackled factors in choosing a career, like
what interests you, evaluating your skills, work attitudes, training and education,
and the availability of jobs. These are just a few of the things I have learned in
this virtual training.

My recommendations are first, if we have an opportunity, it is better to

have training face-to-face because through this, we can learn better and will see
and experience on the ground what awaits us after we graduate. As a hospitality
management student, we need training that we can actually experience what the
actual bartending operations look like, barista operations, housekeeping
operations. I wish we could have the training in Manila for us to be able to
experience actual training.

In the case of communication, the agency should’ve at least some reliable

people that at least respond to the queries of students in case the representative is
not able to answer the question asked by students. Also, actions regarding slow
internet should also have been given attention because not all have the will for
that case, so more consideration should be given.
           

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APPENDICES

Appendix A. Curriculum Vitae

Appendix B. Certification of Completion

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Appendix C. Evaluation Sheet by the OJT to the Agency

Republic of the Philippines

ISABELA STATE UNIVERSITY
Echague, Isabela

Evaluation of the OJT Host Agency: By the OJT Students

Name of Student: ABUENA, NEAN GLORY S.

OJT Coordinator: ARLENE R. REMIGIO

Immediate Supervisor (Host Agency): ANTONELLE ALBANP MSHTM,

CHP,CTP,CGSP

Company (Host Agency) Name & Address: BRILLIANT HOSPITALITY

MANAGEMENT SERVICES, INC., Felix Huertas Street, Sta. Cruz, Manila

I. Instructions: Please rate the BRILLIANT HOSPITALITY MANAGEMENT

SERVICES, INC. in terms of meeting your need as a trainee/intern. Use the following
scale: Outstanding = 5’ Very Satisfactory = 4, Satisfactory = 3, Fair = 2, Poor = 1, NA =
0.

5 4 3 2 1 0
1. Acceptance of you as a trainee and integrate you into all
appropriate levels of involvement during the virtual OJT ✓
sessions.
2. Assistance in helping you meet your personal and
professional goals and objectives. ✓
3. Communicates with you and ongoing evaluation of your ✓
performance.
4. Allowance for relating classroom theory to practical ✓
situations.
5. Willingness to listen to whatever suggestions or ✓
recommendations are made.
6. The virtual OJT provider had an interest in you as a person ✓
and as a student.
7. The virtual OJT provider was willing to discuss the full ✓
range of your activities during the virtual OJT sessions.
8. The virtual OJT provider was able to respond to your ✓
problems and to help you work toward solutions.
9. Adequacy of arrangements made to orient you to virtual ✓
OJT sessions.
10. The agency is recommended as a venue for future virtual ✓
OJT students.

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Comments/Suggestions/Recommendations: Virtual OJT has been a success, delivering
useful lessons and increased understandings about what is really going on in the
profession’s world. It outlines crucial steps, what to think about when interacting with
others, and what to focus on. And also I recommend more good looking speakers both
male and female speakers for us to motivate more listening and interacting. Furthermore,
I believe that the lecturer should be live rather than recorded in order to conduct his/or
her lecture more effectively and to be aware that there is a live lecturer. May all the
lessons that we learned be used in our daily lives, adventures after college, as we enter a
new phase of our lives

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 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

Evaluation of the OJT Host Agency: By the OJT Students

II. Answer the following questions. Use separate sheets as needed.

A. Has the virtual OJT experience helped you prepare for a job in your field? Why or
why not?

It helps me to deal with preparing for a job in our field because they give us lessons,
experience, and what to do in that particular area and in situations that I had only
imagined before and now it’s happening. And another clarified answers is that I’ve made
my decision that I’m willing to study again about our industry in abroad I will pursue my
dreams with the help of my learning in this virtual OJT.

B. Which of the courses you have taken were of the most value during the virtual
OJT?

The discussion about “ Kitchen Brigade” Chef, Reynaldo De Guzman, discussed the
duties and responsibilities of different department in the kitchen, highlighting their role in
the kitchen; food safety and sanitation; vegetable cuts; and the different cooking methods.
He was explaining how cooking methods works in the kitchen area and we also watched
a video of him preparing one menu, I value all the knowledge that he shares in that
session.

C. What could the virtual OJT Training provider have done to improve your virtual
practicum experience?

With the experience I gained during Virtual OJT, I was able to assess my
weaknesses and strengths, and I was able to decide what would do after graduation. One
of the ways I was able to assess my self is that every session it excites me, but I have this
favorite session that is the “kitchen brigade”. It gives me butterflies in my stomach during
the virtual lecture. It gives me motivation to work hard to be able to achieve my dreams
with my own knowledge and working hard.

D. What you could have done to improve your virtual OJT experience?

I was able to expand my knowledge by utilizing resources that will assist me with
the activities that they offer. One of these is taking the initiative to find a way to join and
listen to every session. Even if you are not at home, you need to do something so that you

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can attend. Because in every session we have a lot to learn and to realize, as a learner
you must understand thoroughly in order to benefit and gain additional knowledge.

E. What skills/competencies were you required to use in your virtual OJT that;

1. You felt prepared to do:

One of the things I feel prepared is to be prepared for any problems that
may occur during the sessions. Despite the pandemic, technical capabilities are one of the
most important talents when it comes to virtual elements.

2. You felt unprepared to do:

One of the things students like me can’t do is try to live up to our expectations for
Virtual OJT results. This is probably the first time schools, professors, and students have
done this, and in reality nothing can be achieved. I expected it like face to face OJT can.

F. What other courses or learning experiences would have helped in the virtual
training?

The experience of learning on your own, being hard on yourself while remaining
constant. It will assist and motivate you to complete your obligations, whether academic
or personal. In other words, you will try to cope and go above and beyond to attain your
goals, even if your brain tells you that you can't.

G. What suggestions can you make to help improve the Virtual Practicum Program?

Assign a company representative to each person to avoid long-term student

response and coordination of professor requirements. One solution is to assign one
person/staff to each of the five sections so that student’s questions and concerns about
their virtual OJT experience and problems can be answered as soon as possible.
Furthermore, I believe that the lecturer should be live rather than recorded in order to
conduct his/or her lecture more effectively and to be aware that there is a live lecturer.
May all the lessons that we learned be used in our daily lives, adventures after college, as
we enter a new phase of our lives

Despite the difficulties and trials that we students And professors faced, Virtual
OJT was a success, providing valuable lessons and advanced knowledge about what is
truly happening in the world covered by the profession. As we enter a new phase of our
lives, may we take them and use them in adventure and adventure after college.

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Appendix D. OJT Photos/Documentations

VIRTUAL SESSION 1

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VIRTUAL SESSION 2

VIRTUAL SESSION 3

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