REPUBLIC OF THE PHILIPPINES

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

A Narrative Report On The

A Partial Fulfillment for the Course

Submitted by:
Ma. Teresa A. Lopez
BSIE – HE – 3C

Submitted To:
Professor Racquel D. Baculo
SIT Faculty -In-Charge

Summer 2017
 TABLE OF CONTENTS

I. introduction……………………….…………….…….…...……..page 1- 2

II. Jobs Performed in the Company……………………..……….page 2-3

III. Experience earned in terms of:

A. Knowledge…………………………………………………….…page 3-4

B. Skills…………………………………………….………………...page 4-5

C. Skills learned in school that is useful in the Job……..……. page 5

D. Skills learned in the company while on the training…….…page 5

E. Values………………………………………………………………page 6

F. Human Relationship…………...…………………………..….... page 7

IV. Problems met while on training

A. School related Problems………………………..…….….……page 7

B. Company Related Problems…………………..…..…..….…...page 8

V. Suggestion and Recommendation………………………...……page 9

VI. Document / Requirements

IRJP Form for Daily Work Activities

Daily Time Record

Evaluation Sheet Record

Certification of Completion
A Narrative Report On the Supervised Industrial Training (SIT) Program

Student-Trainee: Ma. Teresa A. Lopez Course: BSIE-HE

I. Introduction

“If You don’t try You really don’t know what it feels”. People always saying what

they experience in that, then you usually heard and saw what are they saying and

then your head think or doubt to agree. And Our journey is starting When I choose

my journey, now I really know what they Feels and what are saying. What is

Supervised Industrial Training (SIT) all about? SIT is Part of the curriculum of the

school for a college student is prescribed 240 hours that needed to accomplished,

it aims students to know what are they possible work or to a future careers outside,

it is a program where the students requires to allow and expose in a different

job/work in industry to gain experience by the guided of faculty in-charge that

assigned in this program. SIT is not a simple part of curriculum it is one of important

because Students Are Train and they show their own capabilities and skills in hands-

on work and to be sociable that can use in our future career path or after school.

We Develop and also Apply our knowledge and strategy by doing the designated

task and actual working situation. Aside from that we much develop our decision

making in life, and we meet some people during that training period that having a
very well conversations that can helps you and give few advices regards to our

future career path. And able to meet peoples having different position and attitude

in a certain company since I’m in a classic Savory restaurant I gained a lot

experiences, I can say that Experience is the best teacher and it open up to you in

a reality life. we Adjust with a new environment and I fully developed not only

academic skills but much more in social skills on how to deal with different peoples

and help to much be a better person.

II. Jobs Performed in the Company

The company that I chose to complied my supervised industrial training (SIT)

is on the classic Savory Restaurant Located at Robinson Ermita, One of their

branches. Classic Savory has been the ultimate casual dining destination in the

Philippines for over 60 years I heard, If you’re looking for the perfect place to satisfy

your cravings or celebrate a special occasion with your loved ones, the restaurant

offer a delightful menu filled with staple foods provide an enjoyable gastronomic

experience. As a trainee you need to be flexible in the restaurant, if you join to the

restaurant you need to have a good personality that you serve others and

responsible to your work. At the first day of trainee we were assigned as a

receptionist give flyers and entertained people to get inside the restaurant. I

assigned organizing the materials needed in restaurant such as disposable and

paper boxes, spoons and fork. I also clean the function room, moping the floor

maintained it clean, I also assigned in every dinning and assist the guest give there

needed in dining, replace the leftovers foods, basing the glass and plates remove
all finished utensils. I also Set up every tables check if there’s an under

liner/placemat and plates, put a menu and have a tissue. Also I’m the one who take

orders for the guest we always repeat orders to make sure they order are complete

and I will have punched it using swipe card of my senior go to punched area, also a

whole week I assigned in Drink drawer as I served the drinks is need to be careful

because guest is always complain if their ice is few or not, I prepared the savory tea

and tropical juice and desserts and many beverages, until waiting for the receipt

then serve the drinks in every tables so can hurry up and use the tray because

drinks before meals. We always assigned in closing time of the restaurant you need

to help them as a drink drawer we clean my area. and segregated all utensils. tissue

refilled and clean the floor before we close. we are in all around on job trainee served

and help for the restaurant is needed. As I trainee in general given my task and job

in the restaurant will serve as a stepping stone if ever I choose to work in industry..

III. Experience earned in terms of:

a. Knowledge (Principles, Theories, and Concept)

In terms of knowledge of what I learned when I’m working in the company of

classic savory is do your part by your own strategy and always think it is the best for

the company and what you’re doing to make successful and on time. During my

training I assigned at the dining area and assist a lot of people who enter the

restaurant I’ve learned a lot of things while also when I’m observing. And also what

the managers taught to us to must be apply and need to follow because it is the best

way to make easy and faster my work. As a trainee I Also Always Great the guest
and always smile even if your work is difficult and you feel tired. I’ve learned different

things such as the flow of the restaurant everyday how they communicate and

served the guest or customers and how they served the foods, I saw the process

and how they prepared, The standard of everyday of what are they doing, I always

assigned as a drink drawer so I follow what they say and how many tea or water for

glass prepared we also consider to memorize of every tables up to 1-50 to know if I

served or run the drinks I know where I put, The Content of Menu all the names of

foods if the guest is asking so I known and if I take their orders. And always think

My different strategy to make a good performance inside the restaurant and when I

enter the restaurant I meet the co-workers who also very determined to do they own

task to earned money for their family and gave me advices. I’ve learned a lot of

peoples them and it enhanced my knowledge in terms of following always the rules

to make my job good.

b. Skills (Applied and Developed)

Every individual has their own skills, we need to know to use and developed

it to become much productive. As a trainee My duty is not only finished my

prescribed hours one thing myself I’ve said we trained and we need to developed

and we gained experience. Skills is very important, I can say during my time working

in company I choose, I really applied what I’ve learned in our school (Technological

University of the Philippine) what my supervised in charge advice and my skills that

I know. Communication if one of very important not only in school but in every flow

of our life, I applied my communication skills by talking and interact many people
inside the restaurant. Improved my communication skills by every guest not all is

Filipino but English language is important. Thinking Order Skills that every decision

of life is needed to think before you can take actions, I developed that skills because

as an individual and a trainee in real life it can use in our real life. Broader skills are

also important to have a variety of situation particularly it is useful to do our job well.

c. Skills learned in school that is useful in the Job

There are the skills that I learned in my school and applied and developed

when I’m outside that helps me Every time I enter the Classic Savory Restaurant

one skills that I applied is for most is communication skills because it is very

important it is the way of you need to do and helps you to teach and make a right

doing inside the restaurant. Communication skills is way to know also the peoples

around you. How to interact them and the different personality will encounter, who

are enter and exit in the restaurant how they great them. Also if you have a good

and sense in communication they better like you, particularly as a trainee the

employees teach you and orient you gave many techniques to make your job better.

I also applied and developed my skills in fast movement and organizing the things

materials around the restaurant.

I experience a lot of things in the company while my first time being

independent and always alert and responsible to do my work. Able to learn to do

your work by serving the beverages for the guest on time fast movement skills that

needed I used every actions. The communication skills how to communicate the

others the procedures of what they doing is need to follow and also The time

management important to finished your work on time. Able to learned and identify

all what they say and needed in the restaurant that you need to get so use thinking

skills is important.

e. Values (Learned and Applied)

After my training period, the most important Filipino Values I learned are

Respect and Patience, Respect for people have an average and low position and

Respect as an individual and Second Patience I know that every person has

patience but If you cannot use you are in bad character. During my duty Service

important is Not only because the guest is pay but because you have a good service.

When I’m in field of work I realize that we encounter a lot of different people has

some different kinds of personality and behavior but you need to have a good social

interaction to them, having a patience, good character and behavior, passion of work

and mostly important is respect that I’ve learned and I will surely use to become

future educator.
 f. Human Relationship (observed and Applied)

One of the important in any kinds of field is relationship to others, how to deal

with the people around you, how you asked and how to get along well to them, aside

from that you need to adjust in people surround you, in a Weeks of as a trainee our

Relationship in Restaurant is smooth some people them is have a good character

my first weeks they very approachable the people is nice to you even the four

managers and three team Leaders fund their many Chiefs but when we are in near

in last week’s we already known their true attitudes and character one of the

managers having not good attitude in their employees even my co-ojts is always

punished. Some of them is nice. Know I’ve observes and learned how to deal of

different behaviors, always respect, discipline and patience is important and be kind.

IV. Problems met while on training

In this part there’s no big school related problem happened to me while on

training, but there’s happened during period of training I’m one of the students

assigned in different branches of Classic Savory, we Apply in HR department of the

company of Restaurant, then they said first we hired in Lucky china town CS after

one day they said we need to duty in CS san Lazaro because of less employees,

after a week they need ojt in classic savory ermita branch, my supervised in-charge

didn’t know where are we in training, we don’t inform earlier because of the

schedules changes given to me and no contact to them but after that when have a

schedules we go to school problem solved it and inform them.

Being part of company needs a lots of patience and adjustments regards to

the tasks that will be given to me. It also challenges on how will you do some things

that you encountered the first time. As a trainee it is impossible to make a perfect

working performance every day, there will be a time that you make some mistakes

in your tasks and encounter some guest with attitude. No matter how they act, as a

trainee we are responsible in how we control our temper and how we will continue

to act as a professional through all these mistakes. The first time you are in resto

you need to learn the flow everything inside, Some Problem I Encounter while

training is also even you have a good performance and service, there’s people have

complained, the restaurant taught ‘’customers always right” when I’m assigned in

dining area I just take orders to every guest then I punched on counter area then if

the guest change their mind they void their orders so it not easy to void because

you always ask to the managers it is wrong punched and the food is prepared so

the managers mad. Also by preparing dessert sometimes lack of needed utensils

and cups and beverages sometimes in hurry to serve but inside the chiller there’s

no stock so it gets in 2nd floor storage and you fault if you slow in serving the drinks

and dessert then you starting to panic because there shout where’s the drinks! then

you can hear the managers always complain because you slow in move so you

need fast to serve as a drink drawer. If the floor is you can see is wet, you clean first

even if you need to return because you have a pending list of drinks to serve. Then

segregate spoons and forks faster is not easy hot water always refilled inside the

kitchen. Getting a lot of glass waiting for dishwasher sometimes you need to help
them to hurry. You need to fast your job Mostly the day of peek days’ holidays and

weekend. But overall I’m thankful for ms. Liezelle a team leader and teach me how

to handle my task.

V. Suggestion and Recommendations

My suggestion and Recommendation with this matter is improve the system of

deployment for the students by helping to choose the company for the students.
 Documents
and
Requirements
IRJP Daily
Work
Activities
Daily Time
Record
Evaluation
Sheet
Record
Certification
of
Completion
Training in
Action
 At the Restaurant I Prepared Drinks that Served for the guest Also Punched
their orders and give changes to the guest.
AS a Trainee We Should Organize all the
Boxes and Materials use and needed at The Restaurant.

AS I assigned in this I Cleaned the Area of Drink Drawer and Washes all that I use and the
Dispenser for the opening of restaurant .