On-the-Job Training and Teachers Immersion Program Orientation Meeting


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Table of Contents

Definition of Terms

Introduction

Manual as a Resource

Part 1: The Implementers

The student OJT

 

  1. Introduction
  2. Before you Start
  • Pre OJT-Checklist/Introduction Checklist
  1. During and on Completion of the Practicum.
  2. Weekly Learning Journal

Educational Institutes: Higher Educational Institutes/Vocational Institutes

  1. Introduction
  2. Planning a Successful OJT
  3. Guidelines for the Educational Institutes, Faculty Practicum Coordinator
  4. Work and Learning Plan/Journal (Daily, Weekly, Monthly)
  5. Monitoring and Communication with Students

The Employer

  1. Introduction
  2. Guidelines for the Host Training Establishment (HTE)
  3. Guidelines for the Training Supervisor
  • Training Supervisors Checklist
  • Assessor and Mentor Checklist
  1. Induction Process
  2. Training and Coaching the OJT
  3. Evaluation and Assessment of the OJT
  4. Review and Scoresheet

Part II. Labor Divisions

  1. Working in the Front Office
  2. What an Employer Looks for in a Front Office Employee
  3. Objectives
  4. Front Office Checklists
  5. Technical Skills Checklist
  6. Systems & Procedures Observations Checklist
  7. Front Office Observed Management Skills
  8. Effective Front Office Managers/Supervisors Checklist
  9. Sample Technical Skills Checklist
  10. Work and Learning Plan (Weekly)
  11. OJT Journal/Monthly (Weekly, Monthly)
  12. Review and Scoresheet

Housekeeping

  1. Working in Housekeeping and Accommodation
  2. Objectives
  3. Housekeeping and Accommodation Checklists
  4. Technical Skills Checklists
  5. Systems and Procedures Observations Checklist
  6. Observed Management Skills
  7. Sample Technical Skills Checklist
  8. Work and Learning Plan (Weekly)
  9. OJT Journal/Report (Weekly, Monthly)
  10. Review and Scoresheet

Professional Cookery

  1. Working in a Professional Cookery
  2. Objectives
  3. Professional Cookery Checklist
  4. Technical Skills Checklist
  5. Systems and Procedures Observations Checklist
  6. Observed Management Skills
  7. Effective Executive Chef/Sous Chef Checklist
  8. Sample Technical Skills Checklist
  9. OJT Journal/Report (Weekly, Monthly)
  10. Review and Scoresheet

Food and Beverage

        1. Working in Food & Beverage
        2. Objectives
        3. Food and Beverage Checklists
        4. Department Checklists
        5. Technical Skills Checklists
        6. Systems and Procedures Observations Checklist
        7. Observed Management Skills
        8. Effective F&B Manager/Supervisor Checklist
        9. Sample F&B Technical Skills
        10. Work and Learning Plan (Weekly)
        11. Work and Learning Roster/Report (Daily, Monthly)
        12. Review and Scoresheet

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Contact Information

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University of the Philippines - Asian Institute of Tourism
Commonwealth Avenue, Diliman, Quezon City, Philippines
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+63 2 9818500 ext 2799
+63 906 2955889

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