Arman Narrative

Objectives:
To learn more about hospitality industry
To gather some knowledge and skills that can be useful in your future job
To gain an experience that can be useful in future job
To meet new people and new friends that can help me to improve
To have an unforgettable memories in my training
Company profile
Radisson Blu is the brand name for Radisson hotels primarily outside the United States,
including those in Europe, Africa and Asia. The hotels were operated by Radisson Hospitality
AB (former Rezidor Hotel Group AB),of which Radisson Hospitality, Inc. is the main
stakeholder. Scandinavian Airlines System (SAS) was previously a major shareholder and
licensed its brand for Radisson SAS hotels. Following the withdrawal of SAS from the
partnership on February 4, 2009, the name was gradually replaced by Radisson Blu.non-primary
source needed
Radisson Blu operates 158 hotels, with 42 projects in development. Radisson Blu previously did
not exist within the borders of the United States. The first Radisson Blu in the United States
opened in downtown Chicago in Aqua, a skyscraper, in November 2011. The second one opened
in March 2013 in Bloomington, Minnesota and is connected to the Mall of America. Former
Radisson Plaza hotels in Philadelphia and Minneapolis were converted to Radisson Blu.
Vision
Our long-term vision is to be the company of choice for guests, owners and investors, and talent.
Whenever a guest plans a trip, or an investor or owner is thinking of a partner, or whenever
someone is looking for a job in the hospitality industry, they will all think of Radisson Hotel
Group first.
Mission
Always positive, always smiling and always professional, Radisson people set Radisson apart.
Every member of the team has a dedication to Yes I Can! SM hospitality – a passion for ensuring
the total wellbeing and satisfaction of each individual guest. Imaginative, understanding and
truly empathetic to the needs of the modern traveler, they are people on a special mission to
deliver exceptional Extra Thoughtful Care.

Organizational structure of lobby bar
General manager – Stephan Sieberg
Hotel manager – Merriam Wolberg
Director of Food and beverage department – Mark Lester Apostol
Supervisor – Mary Gay Bongcac
Senior bartender – Aldwin Wagas
Junior bartenders- Marvin Abequibel
-Arpie Resodenso
Waitresses – Aileen, Nikko , Lyra , Aiza

Acknowledgement
First and foremost I would like to say thank to our God , he gave me an opportunity to work as a
trainee in a glamorous and a high standard hotel in cebu which is Radisson blu hotel. And also
the people behind my successful training . Our college dean Maria Jovita c. Serrano, and my
adviser who helped us a lot Mrs. Alecris Gregorio . To my family who motivates me every time
I’m so tired and want to quit . Thank you so much for helping me in my training
Introduction
In my on the job training in cebu I thought I can't finish it because I started so late supposedly I
will start in january but because of my thesis and delayed papers I traveled in february 24 , I had
only 2 months to finished it. But there was people who helped me and give me a chance to
experience this moment.
Learnings
Meanwhile, I had an interview in radisson blu hotel, and it’s a little bit nervous because it my
first time to have an actual interview in a 5-start hotel and thanks to God I passed it. In my first
duty, I was assigned in lobby bar which is I'm so thankful because their was a regular employee
who graduated in csucc ,he was also a trainee their before and they absorb him as a bartender, his
name was Sir Marvin abequibel a junior bartender in radisson blu , he teach me all the policy and
the standard serving of the hotel.
After that he thought what are the different types of liquors, what is the standard in serving wine
if it’s a bottled or glass order, I also learned on how to make cappuccino, café mocha , café latte
because he thought me all of them. As time goes by , I've met the other regular employee
namely: Ms. Mary Gay our supervisor , Sir aldwin the senior bartender, Ms. Ellaiza and Ms.
Lyra who in charge in sushi saki bar , Ms Aileen and Sir Nikko who are the waiter , Sir Arpie
also a junior bartender , and lastly the assistant director of the f and b department sir Mark lester.
This people in radisson blu hotel helped , teach me , and gave me a chance to served the guest
with them.
Even though there are times that I've messed up , I broke a glass of cups , I had a void orders , a
wrong orders but because of that I learned a lot from them. There was a time that I assigned in
the feria which was their restaurant , I dish out the used glasses, plates , and set up for another
meal.
In the other day , I also assigned in pool bar for the meantime because there are lacking of ojt's
and also the regular employees , I was a server in that time . Its so hot in the pool bar ,every time
a have order a food . I must go to the hot kitchen before I served it . But it was worth it I gained a
lot of knowledge from it.

Conclusions
In my whole duration of training I thought it was important to finished it on time but it was not,
the most important was I learned, I've gained knowledge and disciplined my self in terms of
work, it not all about the time , but it also about the memories and experience you make with
them even though in a short period time. Because as a trainee they helped to become a hotelier in
the future.
Recommendation
In the future trainees I would recommend to have your on the job training in radisson blu hotel
in cebu because they treat you as a regular employee not as a trainee , they trusted you in
punching your order to the system , they let you make your order if its s tea or cocktail . They
teach you new things and also they will you to discipline yourself in terms of work.
DOCUMENTATION
Listing the orders Setting up the sushi saki bar
POURING THE BLUE LAGOON COCKTAIL MAKING REQUEST DRINKS FOR GUEST
SETTING UP THE TEA BAR FOR OPENING
ARRANGING THE TEAS

Arman Narrative

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Objectives:

To learn more about hospitality industry

To gain an experience that can be useful in future job

To have an unforgettable memories in my training

Whenever a guest plans a trip, or an investor or owner is thinking of a partner, or whenever

deliver exceptional Extra Thoughtful Care.

General manager – Stephan Sieberg

Hotel manager – Merriam Wolberg

Director of Food and beverage department – Mark Lester Apostol

Supervisor – Mary Gay Bongcac

Senior bartender – Aldwin Wagas

Junior bartenders- Marvin Abequibel

Waitresses – Aileen, Nikko , Lyra , Aiza

experience this moment.

the standard serving of the hotel.

lot of knowledge from it.

Listing the orders Setting up the sushi saki bar

ARRANGING THE TEAS

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