INTRODUCTION

Hotel Kimikarlai was built up on the year 2004 and was planned to be a ladies

dormitory. After the construction of the building, the owners decided to operate it as a

hotel establishment. This hotel formally opened on January 14, 2007 and known to be the

newest and most comfortable hotel in the city.

Hotel Kimikarlai is owned by Mayor Robert Turingan and Mrs. Remedios

Turingan of Enrile, Cagayan. The name kimikarlai was derived from half of the names of

their children: Kim, Michelle, Karen and Lorellai. This elegant hotel proudly sits in at

Arellano Extension, Ugac Sur, Tuguegarao City, it is 2 minutes away from the busy

Tuguegarao City market, the bustling streets of business and commercial districts and the

majestic Cathedral Church.

This 6-storey complex offers 40 well appointed and cozy guest rooms with

amazingly practical cost and 2 fully equipped function rooms. With its warm and friendly

staffs, excellent and great food, you’ll hardly feel that you are away from home.
 MISSION

To render excellent services, exhibit remarkable traits which causes our guest to

continuously come back, provide safety and security to guests and their properties thus

making their stay worth it.

VISION

To maintain the quality standard of the hotel, be highly competitive and to

continuously adapt new and relevant innovations for improvement and excellent services

possible.
 Location Map

St. Louis University

Tugueagarao

HOTEL
KIMIKARLAI

Peoples
Gym

Tuguegarao
City Science
High School
 Layout and Design

THE LOBBY

Stairs
Men’s CR

Elevator

Stairs Parking Area

Front Desk

Receiving Area

Entrance
THE KITCHEN

Dining
Area for
Staff
THE RESTAURANT AND FUNCTION HALL

Second Floor

Organizational Structure
 Ms. Michelle Turingan
General Manager

Mrs. Remedios Turingan

Executive Manager

Carla
(Day Shift)
Karen Solancho
(Night Shift)
Front Desk Officers

Joey Wasan Santos Chris Rick Taguinod

Chief Cook Housekeeper/ Head Waiter (Day Shift)
Room Attendant Danny
(Night Shift)
Marlon Randy Bellman
Assistant Cook Waiters

Jerome
Dishwasher

Lines of Authority
1. General Manager

Responsible in the overall operation of the hotel.

Accountable for the financial success or failure of the establishment.

Makes the overall policy that governs the hotel.

2. Executive Assistant Manager

Responsible for relating the decisions carrying the hotel.

The one who gives salaries to the employees.

The human resource personnel who handles hiring and interviews for
applicants; and take actions for every employee’s problem.

3. Supervisor

Acting as a “Resident Manager”

Supervises the work done at the front of the house and at the back of the house.

Oversees the day-to-day operations of the guests’ rooms, its availability, and
occupancy rates.

4. Finance/Bookkeeper Head
 Responsible for obtaining and using the money and credit for the support of the
hotel.

Maintains the record of the house.

5. Purchasing Manager

Responsible in typing the purchased order for item previously

requested, and check order upon arrival.

6. Purchasing Agent/Marketer

Responsible for the purchase of order being requested.

7. Inventory Clerk

Makes inventory of stocks of the raw materials and the property of hotel.

8. Chambermaid

Responsible for maintaining and taking care of the house specifically,

guestrooms, lobby, hallway, corridors, stairways, and etc.

9. Cashier

Responsible for setting the guest bills.

10. Waiters

Are in charge in taking and serving of orders to the guest.

Responsible for room service.

11. Chefs and Cooks

Handles the preparation of the food (i.e. cooking)

12. Assistant Cook

Assist in the preparation of the food to be cooked.

Performs “Miss-en-Place”
* Food and Beverage Manager

Plans, organize, direct and control the delivery of service in all outlets,

guest rooms and banquets and sees to it that policies and standard are complied with.

* Executive Housekeepers

Is one of several department heads reporting in charge with the general

cleanliness of the guest rooms, corridors, and other public space except for the F & B

department.

* Housekeeping Department

Handles loss and found items.

Visit the sick; take charge of linen, storage and inventory.

* Room Attendant

Responsible for the over all housekeeping.

Attends to guest’s requests.

Ushers guest to their rooms and to the front desk as well.

* Houseman

Responsible for cleaning and maintenance of the public area, swimming pool, lobby

and watering the garden.

* Telephone Operator

Handles the incoming and out going calls.

Responsible for wake up calls.

 HOTEL OPERATION

Upon the arrival the desk clerk greets the guest. If the guest needs reservation the

desk clerk ask the name, address of the guest. Some other ways of reservation is through

telephone, so before the guest arrive at the hotel the front desk clerk should inform what

time, day and date the guest will arrive at the hotel.

If the desk clerk receives letters for the guest she will call the room boy to go

upstairs to give the letters and if the guest has message and the desk clerk receive it she

will dial the phone to the room of the guest.

If the guest wants to eat in the restaurant but didn’t pay, it will be included to

his/her charges. The front desk must be aware of the reservation processes. The checkout

time is 12:00 and the clerk-in time 12:00/1:00 p.m. they have rack and logbook use

during reservation showing the name, party, the date of arrival and the length of stay.

They have reservation slip where the information should be written. The staff

should wear complete uniforms with ID.

The attendance should be checked.

 Hotel’s Offer and Services

Room Rates

Dormitory Type Room (5 Double Deck) 3200. 00

Amethyst Room (2 Matrimonial Beds with Ref.) 2100. 00

Topaz Room (3 Single Beds with Ref.) 1900. 00

Emerald Room (1 Matrimonial Bed) 1200. 00

Diamond Room (2 Single Beds) 1300. 00

Ruby Room (Single Executive) 800. 00

(1 Single Bed) 650. 00

Additional Bed 200. 00

Check-in Time 01:00PM

Check-out Time 12:00NOON

*Function Rooms with complete facilities are also available.

*Rates may be change without prior notice.

Hotel Kimikarlai offers the following services for guests’ convenience:

• Specialty Café and Restaurant

• 24-Hour Room Service
• Well guarded and spacious parking area
• Transportation Services
• State of the Art Function Room
• Emergency Power Generators
• Hot & Cold Shower
• Rooms are furnished with multi-lingual satellite in 21 inches colored TV sets
and intercoms.

Remedios Café offers catering for all occasions (in-house or outdoor)

such as:

• Birthdays
• Debuts
• Weddings
• Anniversaries
• Corporate Gatherings
• Seminars and other functions
Remedios Café Menu

BREAKFAST
Filipino Breakfast 90. 00
Choice of: TOCINO, TAPA, LONGGANISA
*Served with 1pc EGG (poached or sunny side-up)

American Breakfast 90. 00

Choice of: HAM, BACON
*Served with 1pc EGG (poached or sunny side-up), TOASTED BREAD with BUTTER
OR JAM & COFFEE

SANDWICHES
Clubhouse 90. 00
Cheeseburger 55. 00
Hamburger 50. 00
Chicken 45. 00
Tuna 35. 00
Ham & Egg 45. 00
Sussy Wong 85. 00

SHORT ORDERS
Sotanghon Guisado 60. 00
Pancit Canton Guisado 70. 00
Lomi 50. 00
Pancit Bihon Guisado 50. 00
Pancit Guisado 45. 00
APPETIZERS & SIZZLERS
Pork Sisig 120. 00
Sizzling Chicken WHOLE 300. 00
HALF 150. 00
Sizzling Squid 120. 00
Sizzling Porkchop 120. 00
Calamares Fritos 110. 00
Tempura Shrimp 160. 00

ALA CARTE (GOOD FOR 2 PERSONS)

PORK
Crispy Pata 300. 00
Lechon Kawali 150. 00
Pork Sinigang 130. 00
Fried Porkchop 120. 00
Sweet & Sour Pork 120. 00
Lumpiang Shanghai 120. 00
Pork Taosi 100. 00
BEEF
Beef Brocolli 150. 00
Chinese Beefsteak 140. 00
Beef Ampalaya 140. 00
Beef Tapa 120. 00
CHICKEN
Fried Chicken WHOLE 300. 00
HALF 150. 00
Fried Buttered Chicken WHOLE 300. 00
HALF 150. 00
Chicken with Lemon Sauce WHOLE 300. 00
HALF 150. 00
Chicken (Chinese Style) WHOLE 300. 00
HALF 150. 00
SEAFOODS
Mixed Seafood 300. 00
Sizzling Gambas 150. 00
Chinese Shrimp 150. 00
Sinagang na Hipon 150. 00
Sweet and Sour Fish 120. 00
Daing na Bangus 110. 00
Fish Taosi 120. 00
VEGETABLES
Chopseuy 110. 00
Mixed Vegetables 110. 00
Pinakbet 110. 00
SOUP
Hototay 110. 00
Cream of Mushrooms 110. 00
Chicken Asparagus 110. 00
Crab & Corm cream Soup 110. 00
Mido Craem Soup 110. 00
RICE
Plain Rice 15. 00
Garlic 20. 00
Java 25. 00
Shanghai Rice 20. 00
DESSERT
Ice Cream (per scoop) 35. 00
Lecheflan 35. 00
BEVERAGES
Coffee 25. 00
Iced Tea
Glass 30. 00
Bottomless 55. 00
C2 30. 00
San Miguel Lights 45. 00
Bottled Mineral Water 20. 00
Soft Drinks (Coke, Royal, Sprite) Canned 45. 00

JUICE
Four Seasons 50. 00
Mango 50. 00
Pineapple 50. 00
Orange 50. 00
Apple 50. 00
1. OPERATIONS SYSTEMS AND PROCEDURE

Department: RESTAURANT

Remedios Café is open 24 hours, offers Filipino and American Cuisines.

First thing in the morning waiters, bus person, and counter persons should fix and put in

proper places all the plates, bowls, spoons and forks, saucers and condiments. Counter

person should check whether there are enough condiments and drinks for the day, list

down the lacking items, and give it to the purchasing agents. Chefs and cooks including

assistant cooks do the mis-en-place in the kitchen.

In taking order, waiter must first present the menu to the guest, wait for a while,

then ask if guest is ready to order, and then get the order, repeat the order before leaving

the table. He write it down to the order slip, give a copy to the cashier then pass another

copy to the counter person who is responsible of passing the order to the kitchen. After

the order had been done the waiter who took the order will be the one to serve the food to

the guest.

THE FOLLOWING PROCEDURES IN DIFFERENT SECTIONS

Employees enter to their work on regular hours; complete uniforms with ID are

checked regularly.

Front desk must be aware of the reservation processes. The check out time is

12:00 noon and the check-in time is 1:00p.m. In responding a telephone call requesting

for reservation, the front desk clerk should indicate the name of the hotel to the caller and

be friendly. In the reservation card, name, address, number of guest, arrival time and

signature should be filled up completely.

 They always have reservation slip where the information should be written. The

name of the hotel, arrival date and time, date of departure, method of transportation,

name of the guest, address of the guest, guest’s room number, room rate, amount of

deposit required and the date on which the deposit was made, are the information they

must be filled into the form.

They have rack slip and logbook used during reservations showing the name of

the party, the date of arrival and the length of stay.

Check- in procedures

The front desk let the guest fill up the name and the surname, address and signature,

number of guest, sometimes the guest pays directly the accumulated rates of room. After

paying it and filling up forms, front desk give the guest the key of their respective rooms.

After the guest enters the room, front desk clerk writes in the logbook the name of guest,

what kind of room, room number, address, number of days of stay, and the rate of the

room. Front office clerk should list all the guest consumption in the hotel or in the

restaurant to be written in the guest bill card.

Check- out procedures

When the date of guest checks- out approaches, front desk clerk asks first the guest

if they leave the hotel on the day and time of check- out (12 noon) or the guest wants to

extend their stay for hours/days, before computing the guest checks. The room boy helps

the guest to carry their luggage on the front desk where to settle the check. The front desk

presents the bill to the guest and let them sign the slip properly to show that the bill listed

is correct. When the guest pays the bill then the assistant turns it over to the cashier for
immediate processing. When the guest is ready to leave the hotel, the front office clerk

thanks the guest for staying and enjoying in their hotel without complaints. They bid

goodbye graciously with the room boy who escorts the guest to the door and open the

door for them and escorts the guest to the parking area if necessary.

2. FACILITIES AND EQUIPMENTS

Facilities and equipments are important things to consider in every establishment.

They provide comfort to every employee performing their jobs. Nowadays people are

very technology dependent. They produce and provide equipment for particular

functions. In every room there is a television and telephone, but there are additional

facilities in suite and deluxe room. These are refrigerator, and bath tub.

Telephone – use for room service, taking order and reservation

Lounge – waiting area

Porter service – they have 24 hour porter service

Mailing facilities – envelopes are available in the section for sale

Long distance call – this available upon request

Safety boxes – these are the important things needed to ensure safety of the

guest baggages

Reception or information center – they have 24 hour service for reception and

information equipped with telephone.

3. MANPOWER, SCHEDULING AND WORK METHOD

Restaurant staffs are given their own task at the beginning of the day. Every staff

should work 12 hours a day. There are two shifts: morning shift from 8:00 am to 8:00 pm,

and night shift from 8:00 pm to 8:00 am. Rotations are done every after 15 days.

4. WORK ATMOSPHERE, SANITATION, INTERPERSONAL

RELATIONS, AND COLOR SCHEME

The employees of hotel Kimikarlai have a good employer – employee

relationship. In my one hundred eighty hours of training there, I observed that the

employees have good communication skills, they communicate well with each other. The

staffs are enjoyable to work with, they treat each other as brothers and sisters, and they

share everything they know about their job. But the only negative thing that I observed is

that they don’t know how to deal with other trainees.

All waste materials are put into a garbage bag and then bring it to certain area

outside the restaurant then at the end of the day a truck will pick it up and throw it to the

dumping site
 SWOT ANALYSIS

Strenght

• 6 storey complex located 2 minutes away from the bustling street of

business and commercial district

• Stage of the art function room

• Transportation services

• Specialty restaurant and café

• Hot and cold shower

• Spacious parking area

• Rooms are furnished w/ multilingual satellite colored TV sets and

intercoms

• Accept reservations for meetings, conference and other events

Weakness

Hotel kimikarlai is not fully air conditioned, the lobby are not fully air

conditioned, if there is a guest that’s the only time they will turn on the aircon.

Sometimes the guests are not satisfied with the cleanliness of the rooms especially on the

standard part.
 Recommendation

I wish to recommend that hotel kimikarlai should have additional staffs

that are knowledgeable enough in terms of their work because of growing demands they

have. Hotel kimikarlai is now reaching the peak of success; in that matter they are need

of more staff to handle growing customers or guests. On the other hand they are still

lacking of some amenities and facilities. They should also pose mission and vision at the

front office, the staff also should maintain personal hygiene especially on the front office.

And they should also talk to practicumers in a nice and proper way. In order to overcome

this security of things they should see to it that these recommendations must put into

action.
 PRACTICUM EXPERIENCE

We are thankful that the College of Hospitality Industry Management of

International School of Asia and the Pacific sends their students for the on-the-job

training. The trainings we had is an application for what we had learned in the school.

With my stay at the Hotel Kimikarlai and Remedios Café, I could say that it was a

challenging one. For the first month of our duty, I and my companions were assigned at

the kitchen as a kitchen helper, a food runner and as a dishwasher. The worked in the

kitchen is quite tiring but I enjoyed staying with it because the cook is a jolly type of

person.

For the second month of our duty, I was assigned at the restaurant. I experienced

to take guest order, serving the guest, delivering guest order to their rooms, table setting

and catering inside and outside the hotel premises.

Lastly, I was assigned at the housekeeping department. I experienced to clean

guest rooms and comfort rooms, scrubbing walls, mopping the floor and bed making.

My practicum experienced had made me a better person, I learned to be more

patient while doing my work there. With all this exposure I’ve been developed to be an

effective professional in the near future. I learned to love and be dedicated in my work.

And most of all I’ve been experience what is in the world of Hospitality Industry.
 Conclusion

I therefore conclude that with the short time that I’ve spent at hotel kimikrlai,

I came to realize that becoming practicumer is not easy, you need to go with the music,

you don’t even know whom to trust first, but despite of these, I found out that being

exposed especially in a hotel is unforgettable.

My practicum there was not just a practicum alone but became a great experience

I ever had in my life. My ideas and knowledge are widened in necessary information

regarding bed making. I’ve learned how to communicate with the different kinds of guest,

I’ve learned the importance of time especially during rush hours, and it is also a big help

in me to be exposed in this area because I was able to overcome my weaknesses. I have

learned the two way process of learning, the give and take process. I won’t deny the fact

that my stay there was not perfect, somehow, sometimes I made mistakes but I learned

from those mistakes. I can also say that I’m not satisfied on my two months training there

because it is lack in exposure, they don’t know how to train their trainees well. I also

believe that the more exposure, the more we develop our skills.
My co-trainee’s at the dormitory type room..

Doing the bed making…….

Function hall…….

Topaz room…
 The restaurant……..

At the rooftop of the hotel…