1. PRACTICUM EXPERIENCE AT KALIPAYAN RESORT HOTEL
AND RESTAURANT DASMARIÑAS CITY, CAVITE
A Narrative Report submitted to the Faculty
of the Cavite State University
Indang, Cavite

2. In Partial Fulfillments of the Requirements
for the Course of Hrml 199-1a Housekeeping Practicum
Marlon V. Calinawan
May 2012
TABLE OF CONTENTS
CHAPTER I: INTRODUCTION
A. Rationale about Practicum Training……...............................1
B. Linkage Establishment...........................................................2
CHAPTER II: TRAINING AREA
A. Standard Operating Procedure..............................................7
B. Facilities.................................................................................9

3. C. Man
Power...........................................................................10
D. Duties and Responsibilities…………………………………...11
CHAPTER III: LEARNING EXPERIENCE.........................................13
CHAPTER IV: CONCLUSION...........................................................14
APPENDICES
CHAPTER I: INTRODUCTION
A. Rationale about the Practicum Training
On the Job Training (OJT) or practicum training is a method used for
broadening student’s skill and develops their productivity n the working area. It is
a learning opportunity for the student to gain hands-on experience through their
exposure to the different operation in the hotel this training allows the school in
the work. This program provides opportunity for the student to go through actual
methodologies of a specific job using a real tools, equipment and documents. It is
also conducted to habituate the student to the work place of their chosen field.

4. The first year student of Cavite State University (CvSU) which under
taking Bachelor of Science in Hotel and Restaurant Management is required to
undertake an on the job training which is housekeeping practicum during their
summer class which required to complete 240 job, training hour an
establishment’s housekeeping refers to the up keep and maintenance of
cleanliness and order in a house or a lodging establishment such as in hotel,
apartel, condominium, resort dormitory or even a hospital. There are two types of
housekeeping is domestic housekeeping it refers to housekeeping maintenance
in a house and the second one is Institutional housekeeping it is the training that
we undertook it applies to housekeeping maintenance like, hotels, resort, and
apartments.
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B. Linkage Establishment
Kalipayan Resort Inc. is a family corporation owned by renowned
businessman Eduardo Vega Diaz, his wife Carmelita Concengco Diaz, and is
represented by their three children as Board of Directors. It is located south of
Manila at Kilometer 29 Emilio Aguinaldo Highway Dasmariñas, Cavite. It is a few
kilometers away from prime tourist destinations and is situated in the
neighborhood of major malls and entertainment centers. The Resort is also
situated near the university district and is close to distinguished companies such

5. as Toyota, Honda, Ford, Hyundai, and Mitsubishi to name a few. There are 5 golf
courses within 20 kilometers of the Resort, The Orchard being the closest.
Industrial giants San Miguel Brewery Corporation and EDS-EMI Yasaki are also
within the vicinity. The Resort has 25 friendly and well-trained, full-time staff that
cater to the guests’ every need. Kalipayan Resort is a favored venue for
Weddings, Debuts, Baptismal Gatherings, Birthday Parties, Business Seminars,
Meetings, Company Outings, Graduation Ceremonies, Christmas Parties, and
other special occasions. The Resort’s Hotel is also a popular choice for long-
staying guests and businessmen.
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History
Before Kalipayan Resort opened its doors, the owners have had a long
history in the hospitality industry. They opened their first hotel in Lipa City,
Batangas in 1979 named D’ Family Crowd Hotel and Restaurant. It was a small
hotel with 14 rooms that also had a small venue with a 200 seating capacity,
which the Rotary Club of Lipa City as well as Kiwanis Club members frequented
for their meetings. The venue also served as a discotheque-bar and restaurant. It
closed in the year 1985, when Mr. Diaz decided to focus all his energies on his
rapidly growing Customs Brokerage business.

6. In 1993, they opened Pahiyas Restaurant in the, then thriving, Coastal
Road restaurant cluster built on stilts over the Manila Bay. Pahiyas was a popular
restaurant for a number of years before they shut their doors in 1999 to operate a
small concession that provided staff meals inside the production plant of
industrial giant EDS-EMI Yasaki along Emilio Aguinaldo Highway in Imus, Cavite.
The land where Kalipayan Resort is situated used to be a sleepy farmland
in the rural of Dasmariñas, Cavite back when Mr. Diaz bought the property in
1990. It opened its doors to the public in the year 2000, after a labor of love that
lasted a decade. The owners decided on the name Kalipayan, which in the
Visayan dialect means happiness. Upon opening, the Resort included a Chinese
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restaurant called Fung Lok within its vicinity that eventually dissolved to make
room for the Resorts growing demand for various functions and events. Now
more than a decade old, Kalipayan Resort Hotel and Restaurant is a veritable
institution in an area which the Department of Tourism has proclaimed to be The
Tiger of the South.
Our Mission:
Our goal is to deliver a high standard of service that will exceed every
guest expectations. We aim to make each guest leave our Resort with a smile.

7. We will strive to obtain our guests’ loyalty through the quality of care we provide
and the value we put in their patronage.
Our Vision:
We envision serving our community through a conscious participation in
protecting our environment by using renewable materials in our service as much
as possible and encouraging our guests to actively participate through the
implementation of a simple conservation and recycling program. We hope to
continue as leading exemplars of quality and value among our industry peers and
remain competitive while the city of Dasmariñas continues in its development.
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Location Map
The figure below show the direction where Kalipayan Resort is located

8. Organizational Structure
The figure below shows the organizational Structure of Kalipayan Resort it is
rank from the highest and the lowest employee in their establishment.
CHAPTER II: TRAINING AREA
A. Standard Operating Procedure
This part discusses the step-by-step procedures in which the function of
each section is performed.
1. Bed making.
First, spread the garterized bed sheet and tuck in starting from the corner
of the bed in counterclockwise. Second, spread the flat sheet starting from the
top of the bed then tuck in left and right side. Third, spread the duvet and insert
the duvet cover. Fourth, spread again the duvet for set-up, put new pillowcase.

9. Fifth fold the duvet to cover the pillowcase. Last check or arrange the duvet, put
the guest towel at the bed.
2. Bed stripping.
First, strip the pillowcases. Second, pull the bed then strip the bed sheet
one by one. Third, separate the damaged and torn linens from the soiled bed
sheet, including towels and bath mat. Fourth, put it in the cart. Last, get the fresh
bed sheet.
3. Bathroom.
First, spread chemicals and scrub the tiles, shower, down to the bathtub,
rinse and dry it. Second, spread chemicals and brush the toilet bowl from under
the rim up to the bottom, toilet seat and cover, outside part of the bowl, then
rinse, flush and dry it. Third, apply all-purpose cleaner and scrub the bathroom
walls starting from the upper portion to downward portion, rinse and dry it.
Fourth, spray the mirror using glass cleaner then wipe it with dry cloth. Fifth,
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wash the used drinking glasses, rinse and dry it. Last, replenish the following
bathroom supplies; towels, soap, shampoo, bath towels, bath mat, and tissue.
4. Rooms.
Sweep, vacuum, and wash floors/tilling/carpet including all edges, corners
under and behind the beds and furniture. Dust all surfaces, ledges, and sills.
Check all drawers and working condition of lightning and other fixtures such as
television, remote control, telephone, also check the guest information supplies

10. and replaced it when needed. Spray air- freshener in the room. Close window
blinds/curtains, door and proceed to the next room.
5. Hallway.
Starting from the third floor up to the ground floor swept and polishes the
floor. Dust the entire room door in hallway including frames and hallway décor.
Remove the dry leaves of plants and threw all the garbage.
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B. Facilities and Equipment
Standard hotel with 21 air-conditioned guest rooms, all of which have hot water
for baths and showers. Each room has a sofa-lounge area and a dinette. All
rooms have cable television and wifi internet access. IDD/NDD service is
available. All rooms have west-facing balconies. The rooms on the 2nd and 3rd
floors have balconies overlooking the entire estate and have a stunning view of
the sunset.

11. One 43 x 22 meter swimming pool
One children’s paddling pool
Two shallow pools with slides
Playground
27 poolside kubos (huts) perfect for dining. Each can accommodate at least 8
people.
Four KTV Rooms with a total capacity of 50 guests
Indoor Restaurant and Function area with a total capacity of 182 guests
3 Function Rooms with a total capacity of 300 guests
Poolside Gazebo area that can accommodate 100 guests
Covered poolside bar and function area with a 200 guest capacity
Landscaped garden with 6 tents suitable for Garden Weddings
A kiosk that sells a variety of snacks, beverages and accessories
Large parking area with ample space for many vehicles
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C. Man Power
Man power is the main need when it comes to hospitality industry. The
people who are working there are what we called man power. In Kalipayan resort
there are only two shifting when it comes to the housekeeping department. They
only have two housekeeping supervisor that is responsible in up keeping of the
hotel. The first shift is starting to 6:00 am - 2:00 pm and the night shift is starting
to 2:00 pm - 10:00 pm. Although the front desk supervisor also have two shifting

12. they are different from the housekeeping department because they have two
shifting but they have to duty 12 hours in each day like 6:00 am - 6:00 pm or vice
versa 6:00 pm - 6:00 am. Sometimes when the other front desk supervisor were
on a day-off the other front desk supervisor need to duty 24 hours straight in the
lobby for them to attain the guest needs. And as the housekeeping supervisor is
out the front des officer become an all around employee in the hotel they will be
the waiter and the housekeeper at the same time because there are only two
employee left when 10 o’clock in the evening comes, only the front desk
supervisor and the security guard for the safety of the guest.
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D. Duties and Resposibilities
The staff has their own Duties and Responsibilities to carry out in order to
functionally operate the department.
1. Front Desk Supervisor.
He and She coordinate with all departments to ensure a smooth flow of
operations. They are the one who answering incoming calls and handling all

13. phone inquiries regarding services provided by the hotel and restaurant. They
maintain the cleanliness of the front desk area, entertain and assist their guest.
2. Housekeeping Supervisor.
They direct and control rooms keeping activities including room make-up
and other room amenities, conduct routine inspection to check the quality of
room make-up. They regularly check the condition and maintenance of
housekeeping equipment. They supervised the inventory of room supplies and
other housekeeping items, trained and coached the trainee. They also handle
the general cleaning of the Restaurant and the shower rooms and toilets by the
main swimming pool of the hotel.
3. Linen and Laundry Attendant.
They are responsible for washing, extracting and drying of all
Housekeeping linens such as hotel towels, bed sheets, pillowcases and also
linen used for dining and banquet functions. They are also responsible for
ironing of linen items, delivery of clean linen to all
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departments, ensuring all equipment and all surrounding areas to clean after use
and before closing and maintain the cleanliness of the laundry room.

14. CHAPTER III: LEARNING EXPERIENCE
The trainee learned the proper way of maintaining the cleanliness in public
areas like public bathrooms; public comport room and the surrounding of the
hotel. The trainee also learned the proper away of cleaning the guestrooms and
also the proper way of cleaning and drying the each bathroom and at the end of

15. the training the trainee is now faster in doing the beddings and now have more
confident in facing the guest. The trainee is how more flexible and productive.
The weakness of the housekeeping department that the trainee observe is
the quality of their bedding because the establishment to flatten their linen. The
housekeeping department also didn’t have enough cleaning materials. the
trainee also observed that the establishment is lack in man power most
especially when there is no trainee n the establishment.
The strength of the housekeeping department that the trainee observed is
that the establishment has well-trained and friendly employees. They also have
an attractive accommodation like pools and restaurant which also attract the
guest most.
CHAPTER IV: CONCLUSION
Based on the trainees observation after they undertaken an on the job
training the trainee now can conclude that OJT (on the job training) helps a lot in
the development of every student. It helps the students to improve their skills and
behavior against work. And as the student undertaken on the job training they will

16. be more mature and productive. They will be now more open minded and
professional when it comes to work. They are now open and have idea to the
world or working area they will work in the future as they finished
their studies.