ACKNOWLEDGEMENT

I consider myself as a very lucky individual as I was provided to experience

this in-campus training opportunity. It was a great chance for learning and
professional development. I wish to express my indebted gratitude and special
thanks to these people and professionals who led me through this.
Our Almighty God, for giving me strength and protection everyday, for the
graces that helps me to perform my task and for reminding me that failure cant
stop me to achieve success.
My loving family, who had been a big part of this endeavor , for giving me
the courage to do what I need to and for supporting me to bring out the best in
me in fulfilling my training hours.
Ms. Flordeliza Fronda, the Dean of College of Hospitality Management, for
giving us the chance to explore the real world of hospitality industry and for her
words of encouragement to inspire more the students.
Mrs. Fe Villanueva, our adviser, for being our second mother and for
trusting me to take the responsibility to lead our section.
Ms. Jaymee Ara Espino, the Practicum Coordinator, for the knowledge,
support, for those inspirational words that she had shared for us and for
reminding us the importance of "values". Thank you for believing in my skills and
capabilities.

Mrs. Perla De Guzman Pascua, Front Office supervisor, for her kindness,
advice and time to teach me to be more confident person that I am going to use
in the work world.
Ms. Sylvia R. San Gabriel, Front Office Assistant, who had played a major
part in the acquisition of my training, for imparting my skills, knowledge and for
treating me not as an employee but as part of their family. I will always be
grateful to you.
Mrs. Michelle Esguerra, Mrs. Cecile C. Clemente and Mr. Edwin
Florentino, the room attendants and public area attendant, for giving us the effort,
time and patience in developing and enhancing the skills of the students in giving
out the place that will satisfy the guests.
Mr. Joseph Eugenio and Mr. Claudio Ventura, for not only making sure for
our safety but also for giving the light of joy in our everyday duty. And for
extending your help when you felt our need of guidance. Thank you for being so
kind to me. I will treasure the values I learned from you.
Lastly,

the

student

acknowledges

her

respective

institution,

La

Consolacion University Philippines, for the wonderful opportunity which gave the
students of the College of Hospitality Management the chance to enhance their
skills and expand their knowledge in the Hospitality Industry.

INTRODUCTION
Practicum in is a 300 hours training required for all the students of both
Tourism

Management

and

Hotel

and

Restaurant

Management

to

be

accomplished at our very own BarCIE ( Barasoain Center for Innovative

Education ) International Center. It is one of the strengths of the program of
College of Hospitality Management.
It also affords the student the opportunity to test drive a position in a
hospitality or tourism industry in which they have an interest. A practicum in is a
supervised work experience with a hospitality and/or tourism organization. It is
typically similar to the work that entry a level employee would expect to do and is
meant to give the student a work experience in an area in which the student
wishes to have a career. This is a good opportunity for a student to decide what
segment they are interested in within the hospitality or tourism industries.
For us students, a practicum in program provides opportunities to go
through actual training of a specific job using the real tools, equipments and
documents. In effect, the workplace becomes a development venue for us
student trainee to learn more about our chosen field and practice what we have
learned from the four corners of a classroom.

PRACTICUM SITE

A. BARASOAIN ( CENTER FOR INNOVATIVE EDUCATION)

The BarCIE ( Barasoain Center for Innovative Education ) International
Center is a unique facility which caters both the academic sector and the
hospitality business all the same time. It was conceived primarily as a training
center for Hospitality Management and Tourism Courses of La Consolacion
University Philippines to produce world class human resource tourism
professionals. To be able to provide the students the actual hands on experience,
the center has to function as a regular hotel in all aspects.
1. Brief History of Barasoain for Innovative Education International Center
4

Out of the enormous desire of producing globally competitive human

resource, La Consolacion University Philippines gave birth to an establishment
that envisions on providing world-class facilities and services and a venue to train
students to become competent individuals both locally and internationally.
BarCie International Center started its operation on July 2000. The idea
transpired through the collaborative efforts of the University of Regina Carmeli
administrators spearheaded by its President Emeritus Sr. Carmeli Marie Catan,
O.S.A. due to the increasing number of Hotel and Restaurant and Tourism
Management students of the University. With its vision, the main purpose of the
establishment is to become the Center for practicum and training of the students.
The construction of the International Center started in the year 1998 by
Architect Thomas Morallo, which was partially finished on September 1999 and
blessed on July 15, 2000. The hotel attained its name BarCie from its acronym
Barasoain Center for Innovative Education.
Additionally, BarCie International Center consist of well-furnished rooms and
suites, function rooms, a restaurant and a penthouse all expertly managed by
highly competent service staffs. The Center is designed to become an allpurpose convention venue as well as a check-in hotel for local and international
guests. The establishments multi-purpose function rooms are perfect for wide
variety of activities: conventions, product displays, and trade exhibits, banquet
and gala dinners. Serves as residence of exchange students.
2. Location map
5

BarCie International Center is located inside La Consolacion

University Philippines in Catmon, Malolos, Bulacan. If your route is from the
North Luzon Expressway, drive ahead along Mac Arthur Highway. Along the
Malolos Crossing, turn left upon reaching Bulacan State University. Reaching the
faade of LCUP turn left and you will see the BarCie International Center right in
the heart of the University.

B. Vision
6

To provide world-class facilities and services for local and

international

clientele and ensure that the Hotel and Restaurant Management and Tourism
students of the La Consolacion University Philippines are professionally trained
to become competent individuals capable of furthering social transformation in a
Christ-centered, nationalist environment.
C. Mission
In a rapidly changing and highly competitive environment, the Center
endeavors:

To provide its clientele affordable state of the art facilities and services
focusing on Filipino culture and tradition as medium; and

Generate and make available relevant, responsive, high quality and

transformative learning procedures that could assist practicum students
acquire and use competitive knowledge, skills, attitudes, values and
abilities to sustain individual and collective productivity.

D. GUIDING PRINCIPLES
7

Democracy - the Center's pursuits are guided by democratic participation,

consultation, dialogues among clientele and the Center's key personnel and staff.

Self-Reliance - proper policy and programmatic support and other teachinglearning conditions are geared toward enhancing individuals' ability to realize
their development targets and rewards without undue influence from others.

Efficiency - resource mobilization and utilization are directed to their most

valued uses.

Private Participation - genuine partnership with the community sectors, e.g.,

people's organizations, professional organizations,

E. Organizational Structure

BarCie International Center

Sr. Imelda Mora, OSA

LCUP President

Ms. Madeline Penilla

General Manager
Barcie International
Center
Sr. Violeta Fulo,
OSA

Ms. Flordeliza
Fronda

LCUp Finance
Department

CHM Department
Dean

Ms.
Concepci
on
Tolentin
F&B
Supervis
or

St

Practicu
m

Mrs.
Perla De
Guzman
- Pascua
Front
Office
Supervis

Sta

Securi

Mr.
Rolando
Albina
Housekeep
ing
Supervisor

St

Practicu
m

Practicu
m

F. Areas of the Center

1. Front Office Department
9

Maintena
nce
Officer

Ms.
Jaymee
Ara
Espino
Practicu
m
Coordina

1.1 Description
The Front Office (FO) Department is considered as the nerve and spine of
any hotel establishment because it is responsible for most guest relations among
others. According to Wikipedia.org, the FO department is in charge for welcoming
guests, taking and organizing reservations, allocating check in and out of rooms,
organizing porter service, issuing keys and other security arrangements, passing
on messages to customers and settling the accounts. The department likewise
offers services such as currency exchange, faxes, travel desk etc. Complaint
handlings, telephone calls from guests are also in account for the FO department
and are the major and crucial tasks to be done. In most hotels, it is sought as the
bread and butter of the hotel because since they are more in contact with guests
it is where most revenues are generated. Hence, it is also rendered as a liability
for if the department fails to offer an impression to the customers, they are also
accountable for the loss it carries.
1.2 Department`s Roles on Training
As a trainee under the Front Office Department, I am tasked to become
responsible on answering telephone calls, checking in of guest, checking out of
guest, hotel familiarization, room reservation, key deposit, handling complaints
from guests, complying with demands of guests, photocopying documents in the
office and documents from guests, assisting the supervisor.
1.3 Person`s Involve and their Responsibilities
FRONT OFFICE SUPERVISOR Mrs. Perla De Guzman- Pascua
10

She is responsible for the efficient and professional running of the front
office, including relationships with other departments. She ensures smooth check
in and check out of all guests, through properly handling guest accounts,
deals with any guest requests and problems and satisfies their needs with
acceptable guidelines. She is prepared to perform all front desk functions. She
provides
FRONT DESK CASHIER Ms. Sylvania San Gabriel
Under the general supervision of the Front Office Supervisor within the limits
of BarCIE Policies & Procedure, she is responsible in the collection and
dispersion of cash in the Front Office. She posts all guest charges such as long
distance telephone, laundry, restaurant to the guest. She also clarifies customers
question or concerns about the charges on their bills and control the guest`s
safety deposit boxes all the time. All guest accounts are balanced by the cashier
at the close of each shift.

NIGHT AUDITOR Mr. Jessilito Cortez

Night auditor is responsible for the overnight operations of the Hotel, verifying
the accurancy of guest accounts, balancing charges and revenues, reconciling
accounts, balancing ledgers and preparing reports, as well as assisting with all
the aspects of guest services. His primary responsibility is to audit the
11

transactions recorded by the day shift front desk clerks. Additionally, he acts as a
front desk clerk at night by assisting customers with clerking in, checking out and
accepting payments.
FRONT OFFICE RELIEVER Mr. Kim Javier
The Part time Front Office Reliever may be asked to fill in at other times
that the Front Desk Staffs are out of office and performs all front desk functions.
This position also includes accepting and completing special projects are
needed.
ROVING AND SEURITY STAFF Mr. Arlon Francelizo, Mr. Joseph Eugenio
and Mr. Claudio Ventura
Roving Security Officers responsibilities are monitor the establishment`s
property to protect against theft, vandalism, fire or damage. They do not have a
static base because they always observe the facilities

1.4 Front Office Policies and Procedures

Centers House Rules and Regulations

12

1. Check out is 12:00 noon, regardless the number of hours of stay within the day
prior checkout. If the guest intends to stay beyond the reservation period, kindly
notify the Front Desk at least a day before the intended extension.
2. Remember to turn-off the lights and air-conditioning unit whenever leaving the
Center for a long period of time.
3. Observe silence at all times. Unattended children are not allowed to play or
loiter around the lobby, function areas, pool side, staircases, and parking lot for
safety reasons.
4. Report breakage or damage inside the room.
5. Turn off faucets and shower after use.
6. Breakfast will be served at the Coffee Shop or the Restaurant at the choice of
our guest.
7. Bringing of food inside the room is not allowed.
8. Drinking alcoholic liquor or any intoxicating materials or drugs inside the room
is strictly prohibited.
9. Unauthorized/ unregistered guests are not allowed to sleep/ stay in the room.
Entertainment of unregistered guests may be done in the ground floor or lobby.
10. Guests should deposit room key to the Front Desk receptionist when leaving
the Centers premises. In case of lost key, kindly report it to the Receptionist for
replacement.
11. Pets are not allowed inside the Center.
12. Windows and doors should be closed anytime the air-conditioning unit is on.

13

13. Laundry services are provided. Washing of clothes inside the room is not
allowed.
14. Do not leave the valuables such as cash, jewelries, cellphone, camera,
passport, ticket, etc. , for safety reasons. The management will not be
responsible for the loss of personal/ valuable items unless surrendered for
safekeeping.
15. A clinic is available within the campus, hence, should our guests feel sick
anytime, kindly notify the Front Desk for assistance.
16. Settle bills 30 minutes before departure at the Front Desk in order to get
assistance during check out.
17. Please wear proper attire suited for in different areas of the Centers facilities.
18. Pool users are requested not to go through the lobby when going up the
rooms. Kindly use the back door near the shower area.
19. All items inside the room are inventoried. We will let our guests sign the
checklist upon check in.
20. The Center has the right to inspect guests luggages if the Center deems it
necessary due to missing items inside the room.

On Answering Telephone Calls

14

Upon answering telephone calls, the first ring signifies the trainee to prepare with
a piece of paper and a pen. On the second ring, the trainee shall answer the
phone courteously and accordingly.
For Outside Calls:
BarCie International Center. Good morning/ afternoon. This is Neschel Reyes.
How may I help you?
For Local Calls:
Front Desk. Good morning/afternoon. This is Neschel Reyes. How may I help
you?
For Transferring Calls to Other Lines:
One moment Maam/ Sir, I will transfer you to Mr./Ms./Mrs. ______ office.
If the other line is busy at the moment:
I am sorry Maam/ Sir but the other line is busy at the moment. Would you like to
leave a message or mat we return your call Maam/Sir?
Check in Procedure
1. For check in guests, the trainee shall prepare the registration cards to be filled
in by the guest. The key spaces to be answered by the guests are most
importantly the name, address, mobile number and the signature to authenticate
the registration.

15

2. The trainee shall fill out the remaining important spaces in the registration card
such as the room type, room occupancy, room number, room rate, arrival date
and the remarks.
3. The trainee shall ask for a key deposit of 300 pesos that is refundable upon
check out the trainee shall put on the remarks with KD if the guest have paid for
it.
4. For guests who would like to pay in advance, the trainee shall ask the
supervisor to issue an Official Receipt (O.R) to the guest and lead the transaction
of payment. In the remarks space on the registration card, the trainee shall write
pd (stands for paid) followed by the O.R # found in the receipt.
5. After everything is settled, hand the room key to the guest and direct him or
her to their room desired.
6. Lastly, fill out the Key Deposit log to enlist that the guest has secured the key
deposit, the Guest List and the Housekeeping Report log.
Checking Out Procedure
1. For check out guests, prepare the registration card and check if the customer
has already paid her account or not.
2. For payments, the trainee shall ask the supervisor to issue an Official Receipt
(O.R) to the guest and lead the transaction of payment. In the remarks space on
the registration card, the trainee shall write pd (stands for paid) followed by
the O.R # found in the receipt.
16

3. Secure the room key and the key deposit slip given during check in before
giving the 300 pesos refund.
4. Fill in the remaining key spaces in the registration card such as the departure
time and the remarks to finalize the transaction.
5. Fill out the Key Deposit log to enlist that the guest has returned of forfeited the
key deposit, the Guest List to show his or her departure time and the
Housekeeping Report log to notify that the room has already been vacated.
Hotel Familiarization
There are walk in guests who usually inquire for room accommodation and would
likely request for an ocular tour, the trainee shall then follow the procedures
below:
1. The trainee shall first ask on how many persons shall accommodate the room.
2. Identify the room type suitable for the guest then check the Housekeeping
Report log if the desired room is available for an ocular. Available rooms display
the status symbol CNR (stands for Clean and Ready). Singe rooms are located
on the second floor while, twin to triple rooms are in the third and fourth floor. The
suite rooms are located in all floors with the room numbers 206,306,406,506. The
Penthouse is located on the sixth floor of the hotel.
3. Lead the guest to the room/s desired and make sure to bring with you all the
information the guest will probably ask.
17

Room Reservations
1. After an ocular tour, the guest will probably ask for a reservation for their
desired room.
2. The trainee shall ask first the date when the guest will accommodate the room
in the Room Reservations log to check if there has already been a reservation
made on the said date.
3. If none let the guest fill the important spaces in the reservation form such as
the arrival date, arrival time, name and the contact number. The trainee shall be
the one to fill in the room type desired and the remarks area. The trainee shall
indicate the purpose of the stay such as For wedding, For Debut etc. below
the reservation form.
4. Do not forget to hand the copy of the filled in reservation form to the guest.
5. Note that it is not necessary to ask for a reservation fee and explain to the
guest that the confirmation shall be called for three to five days prior to the arrival
time
Special Request of Guest
1. For weddings, it is mandated that the receptionist shall ask 500 pesos worth
of the Electricity Charge for the photo shoot.
2. Mannequins are available in the Front Office with the cost of 500 pesos.

18

3. The beddings for any rooms can be changed if the guest asks to do so only if
the color desired is available in the Linen Room.
4. Laundry is available from 8:00 am to 5:00 pm worth 75 pesos per kilo inclusive
of ironing the clothes after washing as well.
5. Wi-Fi connection is readily available in the lobby area only.
6. The restaurant is open from 7:00 am to 7:00 in the evening. If the guest wish
to have their foods served on a specific time, it can be requested to the
restaurant or the Front Office upon notice.
7. Checked in guests are free to use the swimming pool area while walk in
guests are to pay 100 pesos for adults, 80 pesos for kids, 50 pesos for students
La Consolacion University Philippines.
8. For inquiries about function rooms and other amenities except room
accommodation, the Food and Beverage department is the one in charge. Dial
loc. 105 or loc. 104.

Handling Complaints
1. For broken, not working appliances in a particular room, call loc.201 to notify
the Maintenance Department.
2. For change of beddings and make up rooms, call the HK department or notify
the Housekeeper in charge of the area. For the second floor and fifth floor, Ate
19

Michelle is the one in charge (5 th floor panel board). Ate Cecille is the one in
charge of 3rd and 4th floors (2nd floor panel board). Mang Nonoy is the one in
charge on the Lobby Area, Function Rooms and the Penthouse (3 rd floor panel
board).
2. Housekeeping
2.1 Description of the Department
The housekeeping department is mostly responsible for maintaining the
cleanliness and comfort of the hotel. As the saying goes, it is the so called heart
of the hotel because they play an important role in the reputation of the hotel.
The room attendants are the ones in charge of maintaining the cleanliness of the
establishment

for

the

accommodating

guests.

According

to,

Housekeepingdepartment012.blogspot.com, accommodation in hotels tend to be

the largest part of the hotel, it is the most revenue generating department, the
housekeeping department takes care of all rooms is often largest department in
hotels. The rooms in hotels are offered as accommodation to travelers/ guest as
individual units of bedroom. Some interconnected rooms are also made which
will be helpful to the guest and families.
2.2 Department`s Role on Training
As a room attendant, I am tasked on complying with the Standard Operating
Procedures of BarCie International Center by the Housekeeping Department. I
am assigned on cleaning the hotel rooms cleaning the bathroom, cleaning the
room, doing the beddings. As a trainee, I am also tasked to be a Public Area.
20

Attendant that cleans most parts of the hotel such as the lobby and its comfort
rooms, function halls, the lift, the offices and the poolside.
PERSON`S INVOLVED AND THEIR RESPONSIBILITIES
HOUSEKEEPING SUPERVISOR
Housekeeping Supervisor is responsible for the supervision and control of
cleaning and servicing for all bedrooms, function and public rooms in the hotel.
The job duties are critical in the effective supervision of the hotel, as cleanliness
is of the highest priority in the hospitality industry.
ROOM ATTENDANTS Mrs. Michelle Esguerra and Mrs. Cecile Clemente
Room Attendants perform routine duties in cleaning and servicing of guest
rooms and baths under the supervision of the Housekeeping Supervisor. Room
attendant promotes a positive image of the property to guests and are pleasant,
honest, friendly and have the ability to address guest requests and problems that
results to positive guest interactions.
PUBLIC ATTENDANT Mr. Edwin Florentino
Public Area attendant is responsible for the cleanliness and maintenance of
the public areas of the center, both interior and exterior which includes lobby,
lobby restrooms, telephone area, offices and function rooms.
LAUNDRY ATTENDANT Ms. Evelyn Gonzales

21

A laundry attendant works as part of the service or hospitality team. She is

responsible for collecting and washing the used and dirty linens from guest,
rooms and other areas. She sees to it that she has counted the sailed items
properly so that loses will be prevented.
MAINTENANCE OFFICER Mr. Rolando Albina
The Maintenance Officer is responsible primarily for general maintenance
and repairs in guest suites, meeting space, restaurant and common areas. To
ensure that the facilities, guest areas, guest room, and function rooms are
maintained in working order.
POOLSIDE ATTENDANT / GARDENER Mr. Renato Calixto
The poolside Attendant / Gardener is responsible to oversee the pool area,
make safety announcements and maintain an inventory of all poolside equipment
to be available for guest use when needed and at the same time, maintain the
gardens and grounds to highest possible condition and improved.
2.5 Policies and Procedures
General Cleaning the Guestrooms
When cleaning the room, start from the place farthest to the door.
1. The first place that a housekeeper should clean is the veranda or the balcony
of the room since it is the place farthest to the door.
2. Dust the table, the chairs and the walls if necessary.
22

3. Make the beddings.

4. Clean the bathroom.
5. Clean the windows, the fridge and the mirror using dry cloth.
6. Dust the cabinet, drawers and side tables.
7. Stock up new rolls of tissues, cleaned glasses, towels and other amenities
such as the dental kit, soap and shampoo.
8. Check the appliances air-condition, refrigerator and the telephone, if it is on
proper condition.
9. Sweep the floor from the place farthest to the door.
10. Mop the floor using one direction only.
11. Change the doormat as for final touches.
12. Apply finishing spray.
Cleaning The Bedroom
1. Clean (damp wipe) the chairs, tables, dresses tops, window sills and tracks,
headboards and closets.
2. Dust all lights bulbs, lampshade. Use feather duster.
3. Dust bar areas and mirrors.
4. Replace and/or reposition all ashtrays.
23

5. Matches should be carefully replace in ashtrays (advertisement should be

facing the front of the table or desk).
6. Drawers should be occupied in check out rooms.
7. Dust the desk areas, including the lamp and chairs.
8. Damp wipe the phone and use a disinfectant to wipe the mouthpiece.
9. If any items is found, complete allows and found slips.
10. Wipe the door sills.
11. Clean the guest room mirrors using an all-purpose cleaner and a dry cloth.
12. Vacuum as often as possible o upon the room attendants judgment.

Cleaning the Bathroom

1. Turn all the lights and flush the toilet.
2. Clean the shower area. Clean the shower wall and shower door inside and
out.
3. Wipe chrome fixtures clean and dry.
4. Wipe all waters spots.
5. Clean the sink.
6. Re point the toilet tissue and facial tissue.
24

7. Clean the mirrors.

8. Clean the toilet with germicide cleaner.
9. Wipe the floor using a piece of cloth.
10. Check the supplies amenity package for soaps, shampoos, softener,
powders, and facial tissues.
11. Lightly spray the area with air fresheners.
Making bed
1. Remove soiled bed linen from the bed.
2. Look at the mattress pad / mattress protector to see if it is stained, torn or
damaged. If it is not straighten it and make sure the mattress and box spring
are even.
3. Always adjust the mattress with your leg and not with your back to avoid any
injuries.
4. If the mattress pad is stained then remove it.
5. Get a clean mattress pad and place it on the mattress:
6. Lay the fresh pad on the bed.
7. Unfold the pad right-side up and spread it evenly over the center of the bed.
8. Smooth out any wrinkles.

25

9. Mattress pads / mattress protector comes in different size, be sure to use the
correct size.
10. Make sure you have the correct size sheets.
11. Do not use a stained or torn sheet. Place them immediately in your solid
linen bag.
12. Take three fresh sheets and 04 pillow cover / slips as per the bed size.
13. Pull the bed a little away from the headboard.
14. Spread the 1st bed sheet and tuck the bottom side of the bed except for the
four corners.
15. Take the loose end of the sheet, about a foot from the corner at the head of
the bed and pull it straight out, foaming a flap. Pull up the flap so it is flat.
16. Tuck in the free part of the corner.
17. Pull the flap out toward you and down over the side of the bed. Tuck the flap
in.
18. Move to the corner at the foot of the bed on the same side of the bed and
repeat the procedure.
19. Spread the second sheet the wrong side up, from the edge of mattress.
20. Put Quilt 6 lower than the 2nd sheet.
21. Spread the third sheet over the quilt.
26

22. Fold the second sheet above the quilt and the third sheet and make a fold
approximately 6 to 8.
23. Tightly tuck the sheets under the mattress.
24. Go towards the foot of the bed and tightly tuck the second sheet, quilt and
third sheet together.
25. Maitre the corners.
26. Inset the pillows into the new pillowcase and tuck in the loose ends.
27. Repeat this process for the other pillows.
28. Place the pillow on the bed with the tucked edges facing the center and the
tucked flaps on the other side of the pillows.
29. Position the bedspread on the bed with equal amounts hanging over both
sides and the foot of the bed.
30. Report to the supervisor if you notice stains or tears in the bedspread.
31. Smooth the bedspread over the pillows to the head of the bed.
32. Tuck the remaining of the bedspread under the front edge of the pillows.
33. Smooth the surface of the bed.
34. Check the bedspread for evenness on both sides.
35. Push back bed towards the side of headboard in the exact position.

27

36. All the four corners of the bed is mitered properly. Bed linen is stain free and
properly pressed. Bed has to be firm.
37. Distance of the pillow from Headboard to the fold of the bed is approximately
20.

G. Products and Services

Room Accommodation

ROOMS

CATEGORY

CAPACITY

RATES

Fourth Floor

Single Room

P1,200.00

Second, Third & Fifth

Twin Room

P1,850.00

Triple Occupancy

P2,400.00
3

28

Second to Fifth Floor

Suite Room

36

P2,750.00

Sixth Floor

Penthouse

4 10

P5,500.00

Function Areas and Other Amenities

FUNCTION AREAS

CAPACITY

RATES

SUCCEEDING
HOURLY RATE

Atis Hall

350 pax

Php 5,830.00

Php 1,400.00

Rambutan Restaurant

200 pax

Php 4,664.00

Php 1,100.00

Chico

300 pax

Php 5,830.00

Php 1,400.00

40 pax

Php 2,915.00

Php 600.00

Rooftop

Garden
St. Augustine Hall

29

Langka Bar

70 pax

Php 3,498.00

Php 700.00

Pool Side Garden

60 pax

Php 3,498.00

Php 700.00

Durian Hall

120 pax

Php 5,247.00

Php 900.00

Christmas Party Package

Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
Inclusive of special floral or balloon centerpiece per table as decoration.
Inclusive of pre-arrange tables and chairs according to the desired motif.
Inclusive of five-course menu plus 2 desserts, soft drinks and mineral water.
Inclusive of the sound system.
Terms of Payment:
Reservation Fee : Php 5,000 (non-refundable)
60% down payment upon signing of contract.
30

 40% of the balance shall be paid two weeks before event.

Remaining bills due to the increase in the number of guests shall be paid by
the client upon presentation of the bill on the day of the function.
The establishment will be pleased to accept any alterations of the menu for
the customers satisfaction.
Billing shall subject to increase without prior notice.

Total Package Cost: First 100 guest in excess of 100 Php. 650.00/ head
---------------------------------------------------------------Php 81, 000
Debut Package
Package #1
Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
Inclusive of special floral or balloon centerpiece per table as decoration.
Inclusive of pre-arrange tables and chairs according to the desired motif.
Inclusive of four-course menu plus 2 desserts, soft drinks and mineral water.

31

 Inclusive of three layered fondant cake.

Inclusive of a complimentary room accommodation at our Suite Room.
Inclusive of an elegant stage decoration with flowers and balloons.
18 roses and 18 candles
Smoke Machine
Sound system
Master of Ceremony and Event Organizer
Total Package cost : Php 100,000.00/ 100 guests
Additional Php 495.00 per person in excess of the first 100 guest.
Package #2
Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
Inclusive of special floral or balloon centerpiece per table as decoration.
Inclusive of pre-arrange tables and chairs according to the desired motif.
Inclusive of four-course menu plus 2 desserts, soft drinks and mineral water.
Inclusive of three layered fondant cake.
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 Inclusive of a complimentary room accommodation at our Suite Room.

Stage decoration
18 roses and 18 candles
Smoke Machine
Sound system
Master of Ceremony and Event Organizer
Total Package cost : Php 85,000.00/ 100 guests
Additional Php 495.00 per person in excess of the first 100 guest.
Package #3
Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
Inclusive of special floral or balloon centerpiece per table as decoration.
Inclusive of pre-arrange tables and chairs according to the desired motif.
Inclusive of five-course menu plus 2 desserts, soft drinks and mineral water.
Inclusive of three layered fondant cake.
Inclusive of a complimentary room accommodation at our Suite Room.
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 18 roses and 18 candles

Sound system
Master of Ceremony and Event Organizer
Total Package cost : Php 81,000.00/ 100 guests
Additional Php 650.00 per person in excess of the first 100 guest.
Terms of Agreement:
Reservation Fee: Php 5,000 (Non-refundable)
60% down payment upon signing of contract.
40% of the balance shall be paid a month prior to the event.
Remaining bills due to the increase in the number of guests shall be paid by
the client upon presentation of the bill on the day of the function.
The establishment will be pleased to accept any alterations of the menu for
the customers satisfaction.
Billing shall subject to increase without prior notice.
Birthday Package:
Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
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 Inclusive of special floral or balloon centerpiece per table as decoration.

Inclusive of pre-arrange tables and chairs according to the desired motif.
Inclusive of five-course menu plus 2 desserts, soft drinks and mineral water.
Inclusive of three layered birthday cake.
Inclusive of an overnight stay for two at our Suite Room.
Inclusive of balloon arrangement.
Sound system
Master of Ceremony and Event Organizer.
Terms of Payment:
Reservation Fee : Php 5,000 (non-refundable)
60% down payment upon signing of contract.
40% of the balance shall be paid two weeks before event.
Remaining bills due to the increase in the number of guests shall be paid by
the client upon presentation of the bill on the day of the function.
The establishment will be pleased to accept any alterations of the menu for
the customers satisfaction.
Billing shall subject to increase without prior notice.
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Total Package cost : Php 81,000.00/ 100 guests

Additional Php 650.00 per person in excess of the first 100 guest.
Seminars,Workshops, Conventions, Retreats, Meetings
Whole Day Seminar
Minimum guaranteed of 100 person
Food rates:
Breakfast Php 220.00 per head
AM Snacks Php 180.00 per head
PM Snacks Php 200.00 per head
Lunch or Dinner Php 550.00 per head
Flowing Coffee Php 35.00 per head
Cocktails Php 350.00 per head
Use of the function room for four hours

Atis Hall 300 persons/ Php 5,830.00

Rambutan Hall 100 persons/ Php 4,664.00

Chico Rooftop 150 persons/ Php 830.00

Durian Hall 80 persons/ Php 4,081.00

36

St. Augustine Hall 30 persons/ Php 2,915.00

Sound System Php 2,500.00
LCD Projector with white screen Php 2,500.00
Overhead Projector Php 500.00
Pre-arranged tables and chairs according to given layout
One meal event:
Snacks - Php 250.00 per head
Lunch and Dinner Php 650.00 per head
Terms of Payment:
Reservation Fee : Php 5,000 (non-refundable)
60% down payment upon signing of contract.
40% of the balance shall be paid two weeks before event.
Remaining bills due to the increase in the number of guests shall be paid by
the client upon presentation of the bill on the day of the function.
The establishment will be pleased to accept any alterations of the menu for
the customers satisfaction.
Billing shall subject to increase without prior notice.

37

Wedding Package
Free use of the desired Function Hall. (Exclusive for four hours only. If the
time would exceed to the said number of hours there would be additional Php
2,000 per hour.)
Inclusive of special floral or balloon centerpiece per table as decoration.
Inclusive of pre-arrange tables and chairs according to the desired motif.
Stage decors of flowers as backdrop
Bridal Car
Bottled Wine for Toasting
A pair of dove
Inclusive of three layered fondant cake.
Inclusive of a complimentary room accommodation at our Suite Room.
Sound system
Master of Ceremony and Event Organizer.
Terms of Payment:
Reservation Fee : Php 5,000 (non-refundable)
60% down payment upon signing of contract.
38

 40% of the balance shall be paid two weeks before event.

Remaining bills due to the increase in the number of guests shall be paid by
the client upon presentation of the bill on the day of the function.
The establishment will be pleased to accept any alterations of the menu for
the customers satisfaction.
Billing shall subject to increase without prior notice.

Buffet Number 1
Paella Valenciana
Chicken Galantina
Canadian Ham
Callos
Seafoods in Mustard Sauce
Blue Marlin Ala Pobre
Steamed Rice
DESSERTS:
Fresh fruit salad
Jello Salad with Lychee
DRINKS:
Soft drinks
Mineral Water

Buffet Number 2
Pancit Canton
Kingdao Spareribs
Sweet and Sour Fish Fillet
Cantonese Fried Chicken
Chicken Alexander
Beef with Shitake Mushroom
Steamed Rice
DESSERTS:

Fresh fruit Salad

Mango Balls with Tapioca

39

DRINKS:
Soft drinks
Mineral Water
Buffet Number 3
Kare-kare or Spicy Beef Caldereta
Grilled Pork Spareribs
Lumpiang Hipon with Keso or Rellenong Sugpo or Lumpiang Bangus
Chicken Inasal
Laing
Kuhol sa Gata
Steamed Rice
DESSERTS:
Buko Pandan Salad
Fresh Fruit Salad
Cassava Cake
DRINKS:
Soft drinks
Mineral Water

Buffet Number 4
Paella Valenciana
Beef Morcon
Chicken Ala King
Fish Fillet with Tartar Sauce
Cauliflower and Broccoli in Cream and Cheese
Steamed Rice
DESSERTS:
Fresh Fruit Salad
Leche Flan
DRINKS:
Soft drinks
Mineral Water

Buffet Number 5
Beef Stroganoff
Canadian Roast Pork
Seafoods with Young Corn and Pork
Chicken Cordon Bleu
Beef Estofado

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Steamed Rice
DESSERTS:
Cathedral Window
Fresh Fruit Salad
DRINKS:
Soft drinks
Mineral Water

Buffet Number 6
Texas Ribs
Mixed foods with mixed vegetables
Baked Porkloin
Chicken Tropicana
Blue Marlin Ala Pobre
Steamed Rice
DESSERTS:
Jello Salad with Lychee
Mango Balls with Tapioca
DRINKS:
Soft drinks
Mineral Water
Restaurant Menu
All Day Breakfast

Tapsilog
Longsilog
Cornsilog
Tocilog
Fishsilog
Spanish Omelet
Ham and Cheese Omelet
Pancake with Bacon
American Breakfast

Php 150.00
Php 140.00
Php 140.00
Php 140.00
Php 150.00
Php 190.00
Php 170.00
Php 180.00
Php 180.00

Appetizers

41

Sisig
Pork Crackling
Homemade Chicharon
Tokwat Baboy
Chicharong Bulaklak
Gambas
Shrimp Lumpia
Kilawing Hipon
Calamares
Beef Tapa
Mushrooms with Garlic
Corn Kernels
Cheese Sticks
Hotdog with Onion Rings

Php 160.00
Php 160.00
Php 130.00
Php 140.00
Php 160.00
Php 210.00
Php 195.00
Php 195.00
Php 190.00
Php 180.00
Php 160.00
Php 160.00
Php 130.00
Php 150.00

Chefs Salad
Caesar Salad
Prawn Salad
Waldorf Salad
Coleslaw Salad

Php 190.00
Php 220.00
Php 240.00
Php 170.00
Php 150.00

Boullabaisse Soup
Bulalo Soup
Chicken Corn Soup
Hototay Soup
Batchoy
Cream of Mushroom
Nilagang Baka
Sinigang na Baka

Php 195.00
Php 230.00
Php 170.00
Php 160.00
Php 180.00
Php 75.00
Php 190.00
Php 190.00

Salads

Soups

42

Pork

Sinigang na Baboy
Lechon Kawali
Adobong Baboy
Binagoongang Crisy Pata
Breaded Pork Chop
Grilled Pork Chop
Roast Pork with Gravy
Sweet and Sour Pork
Lumpiang Shanghai

Php 190.00
Php 180.00
Php 180.00
Php 450.00
Php 170.00
Php 180.00
Php 190.00
Php 180.00
Php 168.00

Chicken

Crispy Fried Chicken

Chicken Adobo
Chicken Pastel
Chicken Curry
Sizzling Chicken
Chicken Galantina

Php 175.00
Php 180.00
Php 190.00
Php 180.00
Php 210.00
Php 190.00

Beef Caldereta
Kare-kare
Salpicao
Texas Ribs
Beef with Oyster Sauce
Bistek Tagalog
Pastel na Dila
Asadong Dila
Bulalo Steak

Php 180.00
Php 220.00
Php 240.00
Php 230.00
Php 190.00
Php 210.00
Php 210.00
Php 210.00
Php 260.00

Beef

Fish and Seafoods

43

Fried Bangus
Sizzling Boneless Bangus
Sinigang na Bangus
Sinigang na Sugpo
Sinigang na Salmon
Fish Fillet
Pusit Steak
Halabos na Hipon
Camaron Ribusado
Shimp Tempura

Php 170.00
Php 320.00
Php 180.00
Php 195.00
Php 220.00
Php 190.00
Php 190.00
Php 185.00
Php 190.00
Php 240.00

Vegetables

Chopseuy
Mixed Seafoods
Beef with Assorted Veg
Baguio Petchay
Amapalaya Con Carne
Kangkong wi Oyster Sauce
Pinakbet
Ampalaya Con Huebo
Baguio Beans Guisado
Bicol Express

Php 170.00
Php 210.00
Php 180.00
Php 190.00
Php 180.00
Php 120.00
Php 120.00
Php 150.00
Php 140.00
Php 180.00

Grilled BBQ w Java Sauce

Grilled Tanigue
Grilled Pork
Grilled Prawns
Grilled Pla pla
Grilled Blue Marlin
Grilled Hoisien Chicken

Php 180.00
Php 240.00
Php 210.00
Php 230.00
Php 40.00
Php 265.00
Php 195.00

Grilled

Steaks
44

T-bone Steak
Porterhouse
Tenderloin
Fillet Mignon
Hamburger Steak
Rib-eye Steak

Php 210.00
Php 270.00
Php 210.00
Php 320.00
Php 165.00
Php 220.00

Short Orders

Lomi
Pancit Bihon
Pancit Canton
Pancit Palabok
Sotanghon Guisado
Beef Mami

Php 160.00
Php 160.00
Php 160.00
Php 95.00
Php 170.00
Php 85.00

Sandwiches

Clubhouse Sandwich
Ham and Egg Sandwich
Bacon, Lettuce, Tomato
Bacon and Egg Sandwich
Hotdog Sandwich
Chicken Sandwich
Tuna Lettuce Sandwich
Hamburger Sandwich
Cheese Burger Sandwich

Php 150.00
Php 75.00
Php 80.00
Php 80.00
Php 75.00
Php 75.00
Php 75.00
Php 78.00
Php 90.00

Cashew Nuts
Peanuts
French Fries
Toasted Bread
Onion Rings
Green Mango

Php 120.00
Php 90.00
Php 130.00
Php 25.00
Php 140.00
Php 95.00

Others

45

Php 350.00
Php 380.00
Php 280.00

Php 330.00

Rice

Plain Rice
Garlic Rice
Shanghai Rice
Malolena Rice
Bagoong Rice
Alique Rice

Php 35.00
Php 45.00
Php 140.00
Php 140.00
Php 160.00
Php 190.00

Desserts

Fruit Platter
Leche Flan
Buko Pandan Salad
Fresh Fruit Salad
Banana Fritters

Php 170.00
Php 120.00
Php 75.00
Php 75.00
Php 85.00

Coffee
Hot Tea
Hot Chocolate
Fresh Milk
Iced Tea
Fruit Juice
Soft drinks
San Miguel Lights
San Miguel Pale

Php 42.00
Php 42.00
Php 42.00
Php 62.00
Php 62.00
Php 62.00
Php 62.00
Php 48.00
Php 48.00

Drinks

46

The Front Office

The Front Office is where guests go to inquire, check-in etc

47

48

WEEKLY ACCOMPLISHMENTS REPORT

FIRST DAY ( April 17, 2015 )

49