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INTRODUCTION

As part of the requirements for the degree of Bachelor of Science in Business

Management, major in Marketing Management, students are required to undergo an on-

the-job training which requires 240 hours of training. This training is generally the

primary method to broadening the employee’s skills and to increase productivity and

flexibility.

OJT gives a sense of confidence that can be used when applying for a job after

graduation. Students should realize the importance of OJT in their future career. Having a

good performance during OJT is very important especially now that there is a tight

competition towards job seekers and the high qualification of companies. On-the-job

training is still widely used today. In fact, it is probably the most popular method of

training because it requires only a person who knows to do the task and the tools the

person uses to do the task. It may not be the most effective or the most efficient method

at times, but it is normally the easiest to arrange and manage. Because the training takes

place on the job, it can be highly realistic and no transfer of learning is required. It is

often inexpensive because no special equipment is needed other than what is normally

used in the job. The other side is that OJT takes the trainer and the materials out of

production for the duration of the training time. In addition, due to safety or other

production factors, it is prohibitive in some environments.

Students should not take OJT for granted because if they will get a high

evaluation grade, their employer might hire them after graduation. OJT is very important

when applying for a job. Oftentimes, employers will ask about the relevance of the
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training into the course and the position being applied for. If one still has no idea on what

is meant to be a worker, OJT will give a hint about the career realities. OJT superior

might as well recommend the trainee to other companies whom she knows.

Morale, productivity and professionalism are normally high in those organizations

that employ a sound on-the-job training program. Trainees will have the opportunity to

explore and to experience how to deal with the professionals and to the work

environment. They will also have the chance to apply the skills they have learned in

school. It also provides their future needs in terms of improving personality and working

attitudes. The trainees can bring fresh ideas into the organization. Given the opportunity

to converse each mind freely and without fear, he/she may be able to contribute

significantly in brainstorming sessions and eventually help improve the organization’s

productivity. On-the-job training is useful for trainee as they receive assistance while

being present in the workplace for all of the working time (Schofield, 2000).

On the job Training is part of a college curriculum that aims to train and orient

students about the work and their future career. OJT is very important not only to teach

students their chosen career but to show students the reality of working.

It is also very important and should not be taken for granted, because aside from

the high evaluation grade that the student will receive from the employer, the employer

may absorbed or offer you a job after graduation.

OJT experience is very important when applying for a job. Employers often asked

about the OJT experience and how it is related on the job that the students are applying

for.
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Significance of the On-the-Job Training

On-the-Job Training is the type of training that can help students to become more

familiar with realities of working. In some cases, it may lead to a stable and fulfilling

career. The student can be trained to improve his/her skills, become responsible, self-

respectful, and confident to be an organized person.

With the help of the trainer, OJT helps develop student’s intellectual and skills

competencies to prepare him/her to become more responsive in his/her work that will

also lead him/her to a good career in the future.

Objectives of On-the-Job Training

On-the-Job Training is one method by which students are exposed with different

work situations designed to give students the opportunity to experience and help them to

acquire relevant knowledge and skills by performing in actual work setting.

Specifically, On-the-Job training helps to:

 To relate key positions in the Business Industry and their respective tasks

and responsibilities;

 To develop skills in the performance of the standard operational

procedures and techniques of each section the student will be assigned in

the hotel at the inventory department;

 build the student’s competence, professionalism in dealing with people,

quality awareness, collaboration skills, critical thinking abilities,

discipline, ingenuity, and independence;

 communicate with people at all levels;

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 gain self-confidence and maturity through attention to qualities which are

needed in the world of work to prepare us;

 acquire ability to work harmoniously with employers, workers and

customers; and

 acquire practical knowledge, skill and attitudes on the operational aspects

of different departments in a Hotel and Restaurant establishment.

Time and Place of the On-the-Job Training

The trainee spent his On-the-Job Training (OJT) at the Tanza’s Oasis Hotel and

Resort Tanza, Cavite. She finished the 240 hours of OJT from April 27, 2015 to May 30,

2015.The Tanza’s Oasis Hotel and Resort is located along KM41 A. Soriano Highway,

Barangay Capipisa East, Tanza, Cavite Philippines.

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THE LINKAGE ESTABLISHMENT

This includes the history of Tanza's Oasis Hotel and Resort Office its vision,

mission, objectives and management.

Background

Tanza's Oasis Hotel and Resort is Cavite’s only true resort destination, offering

the perfect mix of exceptional resort accommodations, service, comfort and a classic

Filipino hospitality. Just one hour away from busy life of Metro Manila, Discover a hotel

that is modern as well as classically elegant.

This Cavite resort offers the largest themed Swimming Pool in the area that will

cater adults and loved by the kids. Also, Tanza's Oasis Hotel stands as the premier

meeting center for international clientele and businessman alike with meeting, convention

and outdoor function space. Guests will experience superior luxury, subtle elegance and

personalized services and much more.

Tanza’s Oasis Hotel and Resort was before Mount Sea Hotel and Resort –

Capipisa. They offered the hotel and resort only for class A and class B people:

P1,000.00 per head entrance to the swimming pool inclusive of free lunch. But then, the

hotel and resort didn’t get popular of the high rates and the road was not good. So the

board of directors decided to have a new management and tried to make the rates

affordable for all people. And they changed the name of the hotel and resort, to gain

people interest. The Tanza’s Oasis started to run the resort February 2011 andon March

2011 they fully opened the hotel to the public.

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Figure 1. Tanza’s Oasis Hotel and Resort logo

Vision, Mission, and Objectives of the institution

Vision Statement. To become a top choice in business and leisure destination in Cavite,

Philippines.

Mission Statement. To delight our guest every time they visit and represent the

hospitality of Tanza, Cavite by providing quality services.

Objectives. Respect, honesty, passion and service from the heart.

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Organizational Structure, Function, and Responsibilities of the Management

The General manager is responsible to manage property operations on a day to

day basis of a single property to assure optimum performance and continual improvement

in the five Key Result Areas (guest service, employees, sales/marketing, property

appearance, and profit/financial control. The Operations supervisors are the backbone of

any organization. They are responsible for the control of cash related media, receiving,

and inventory control paperwork, and the overall operational efficiency of the store’s

office. Their administrative duties include; HR record keeping, new hire orientations, and

follow up on corporate directives. The Assistant General Manager (AGM) is responsible

for supporting the General Manager in the management of the entire store’s operations.

The AGM is also responsible in meeting performance and profit goals. An Executive

Secretary provides administrative support to high-level officials in an organization. The

Account Executive is responsible for sales of ideas Revenue Management Solutions and

Services into the hospitality industry through a direct sales approach to independent

properties and defined chain accounts. This role is critical in scope and responsibility,

and is a key factor in achieving future revenue potential. The Front office supervisor

typically serves as the face of a hotel, He/She provides customers with a first and last

impression as both greeters of new guests and well-wishers to departing ones. The

Human Resource Manager maintains and enhances the organization's human resources

by planning, implementing, and evaluating employee relations and human resources

policies, programs, and practices. Sales Manager is responsible in meeting with clients

and arranging business deals are some of the primary job duties of hotel sales managers.

Leadership skills, a proven sales record, and presentation experience help hotel sales
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managers to succeed in this stressful career. Concierge Serves as the guest's liaison for

both hotel and non-hotel services. Functions are an extension of front desk agent duties.

The Concierge supervisor assists the guest- regardless of whether inquiries concern in-

hotel or off-premises attractions, facilities, services, or activities. Makes reservations and

obtains tickets for flights, the theatre, or special events. The Housekeeping Manager is

responsible for planning, organizing, and developing of the overall operation of the

housekeeping department in accordance with federal, state, and local standards and

guidelines along with assuring the highest degree of quality guest care is maintained at all

times.
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Alexander Ngo
General Manager

William De Las Alas Ernesto Belen Ana Barbara Cantonjos

Operations Supervisor Assistant General Manager Executive Secretary

Larry Franco Catherine Sanchez James Sidney Dolorico

Account Executive Front Office Supervisor Human Resource

Susan Co Kimson Ingel

Sales Manager Ana Luisa Magbanua Noel Gutierrez Housekeeping
Front Office in Charge Concierge Supervisor Manager

Leah Dator
Sales Executive Josephine De
Lady Rose de Guinto Mark Lester Magnifico Vera
Front Officer Concierge Housekeeping
Supervisor
Michael Arlos
Purchasing

Dave Anthony
Ruby Anusencion Romy Enraca
Hernandez
Front Officer Maintenance
Concierge
Jayson Aglubat
Graphic Artist

Mary Rose Llona Michael Montano

Front Officer Concierge

Figure 2. Organizational structure of Tanza’s Oasis Hotel and Resort

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THE TRAINING AREA

This section consists of structure, facilities, equipment, and standard operating

procedures of the training area.

Department Function

Inventory department is composed of 5 compartments. It is owned by the

inventory officer, cash voucher, purchaser, executive secretary, and the assistant of

inventory officer. It is sub- divided into two sections namely, the admin office and the

kitchen stock room. It is the place where products are being stored and used for the

events and functions of different occasions. It also receives, stores, and issue materials,

equipment and other items from stockroom, warehouse, or storage yard. It has records

and compilation of stock reports.

Structure

Tanza’s Oasis Hotel and Resort Tanza, Cavite located along KM41 A. Soriano

Highway, Barangay Capipisa East, Tanza, Cavite Philippines, is made up of pure stone

and glass. It has housekeeping department, laundry department, inventory department,

sales department, finance department, maintenance department, food and beverage

department, concierge and kitchen department (Figure 3).

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Figure 3. Façade of Tanza Oasis

Facilities

Tanza’s Oasis Hotel and Resort Tanza, Cavite has 121 guest rooms, presidential

suite, 2 grand ballrooms, 9 function and meeting rooms, shang garden restaurant, sagobe

café, swimming pool, beach side cottages, 24 hours front office service, sundry shop and

clinic. Hotel and resort are consisting of nine departments they are housekeeping

department, laundry department, inventory department, sales department, finance

department, maintenance department, food and beverage department, concierge and

kitchen department. Each department is supervised by head department. The trainee was

assigned in two departments which is inventory department.

The inventory department section has five tables. It also has five computers, three

telephones, two document printers and scanners. Two routers were used for wireless

printing documents. It also has modem for Internet connection that is used to read, write,

receive, attach and send emails. Three computers were used to encode and scan

documents such as financial statements.

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The record office has one table. Nine filing cabinets were used to store financial

statements, sales records, certificates and award, receipt and other forms and area which

were there are one computer use for compiling the soft copy documents.

Figure 4. Inventory department floor plan

Tools and Equipment

The following are the equipment used by the trainee during her OJT:

Computer/Laptop. This was used in encoding sales of records.

External hard disk drive. This was used to back up important documents that

were stored on a computer.

Filing cabinet. This was used to store and organize records.

Flash drive. This was used to store computer information.

Printer. This was used to print the costing list.

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Scanning machine. This was used to create copies of different forms and store in

the computer.

Xerox machine. This was used to reproduce documents such as purchase and

requisition form, delivery, miscellaneous, cash invoice and sales invoice receipt.

Log book. This was used to compile the records of new delivered products.

Standard Operating Procedure of the Inventory Department

A. Receiving Goods and Supplies

1. Documentation trail for each item that is received

2. Visual inspection of every item in each shipment.

3. Damaged or any order that does not match the bill-of-lading should be

refused.

4. Document shipping orders when items are broken or incomplete.

5. Document every item that moves through passes into your storage

facility.

B. Storage and Control

1. Products must be kept at certain temperatures.

2. Monitor inventory for rotation requirements.

C. Scheduling and Rotation

1. Establish inspection dates for every item in your facility.

2. Inspect for expiration dates.

3. Item that is expired must be disposed of and documented to show the

loss.
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4. After checking the expiration date put the newly arrived product at the

back of the previous goods

D. Storage Facility Security

1. Make sure

2. Sort the file in ascending order.

3. Properly file the documents according to lot number, name, and estate.
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THE TRAINING EXPERIENCES

This section includes the trainee’s tasks performed, observations and insights

during her On-the-Job Training.

Task Performed

During her training, she learned and experienced in the following different tasks;

Arranging of products. The trainee rearranged and move products on a first in

first out (FIFO) basis.

Figure 5. The trainee while arranging the products.

Receiving Request. The trainee observed how the inventory department handles

the process by means of serving the kitchen staffs request, from the stockroom to kitchen.
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Figure 6. The trainee while receiving request.

Portioning. The trainee was assigned to portion flour to one kilo and to label

them after.

Figure 7. The trainee while portioning flour.

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Recording of sales. The trainee recorded the list of sales in the inventory

department and compiled the different receipt like delivery receipts, miscellaneous, cash

voucher and sales invoice.

Making phone calls. The trainee answered phone calls from different

departments on important matter and asked some information about foods costing.

Arranging of files. The trainee arranged the requisition form of different

department based on the date of the events - ala Carte, banquette, e-meal, kitchen,

canteen, housekeeping, concierge, and front office.

Figure 8. The trainee while recording of sales.

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Observed Strengths and Weakness of the Training Area

The trainee noticed that entire employees in Tanza’s Oasis Hotel and Resort are

friendly and joyful. They communicated well the trainee. She consulted them whenever

she has questions or needed their assistance. Through this, she was able to build self-

confidence and become responsible in performing tasks assigned to her. The Employees

are working as one family to achieve their common goal. They respect one another all the

time. They always greet the clients, employees, and officials.

The trainee observed that the stock clerk and stock man work independently and

in harmony. They work as a team to complete tasks. The author observed that the main

problem of the department was the lack of employees that may perform everyday task.

The trainee encountered different complaints from the customers regarding the

price of the different products.

Insights

The trainee suggests that the hotel should improve their facilities and equipment

not only for the staff but most especially for the people that checked-in in the hotel. The

staff must know that they need to take an eye on facilities and equipment. They should

request to the Purchasing Department anything for the operation. It is important to

upgrade other facilities for better and faster transactions in the hotel. The trainee also

suggests that the stock clerk or stockman needs to be more responsible on writing the

delivery receipt on delivery logbook so that the inventory officer can monitor the

different products that the Stock clerk or stock man received.

The trainee suggests that the hotel should have freezer in the convenience store

located at the beach so that the guests will not have any complaint or problem. To avoid
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misunderstandings, the seller must encourage and convince the customer through saying ,

“It’s a hotel price po ma’am and sir.” The seller must convince the customer by

explaining that if they want to find some affordable prices, a store far from the hotel is a

viable option.
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SUMMARY

The trainee started her On the Job Training on April 27, 2015 at the Tanza’s Oasis

Hotel and Resort located along KM41 A. Soriano Highway, Barangay Capipisa East,

Tanza, Cavite Philippines. She started her training and was assigned as a stock clerk and

worked with the staff of inventory department. In her training hours, she was assigned as

stock clerk at the inventory department. She learned how to rearrange and move products

through First in First out (FIFO) basis. Some of the works experienced are selling in the

beach store under the inventory department, putting products in their proper place,

cleaning and polishing the stockroom. During her training, she learned how to market

products to potential customers.

She also experienced to arrange the different receipts- delivery receipt,

miscellaneous receipt, cash invoice and sales invoice receipt and different requisition

form of employees for their different events of the hotel- ala Carte, banquette, e-meal,

kitchen, canteen, housekeeping, concierge, and front office according on its date. She

learned how to prepare different products for the costing of AM snack, breakfast, lunch.

PM Snack, and dinner of the employees.

She realized that this training is one of the best ways to experience the real world.

She realized that training enhanced her skills and ability that she can use for her career.

During break time, all employees laughed together, she was comfortable with her trainer

as they always play chess during break time. She left the institution satisfied and happy

for a job well-done.

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REFERENCES

Tanza’s Oasis Hotel and Resort. Retrieved from http://tanzaoasis.com/facilities-services

Schofield, K. (2000). Fully on-the-job training Retrieved from

http://www.meester-gezel.nl/doc/OJT_training_on_the_job.pdf
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APPENDICES