AT YOUR SERVICE: Experience. Deliver. Shine!

The Hospitality Xperience (THX), a collaboration of Tour 181- Introduction to Hotel and Restaurant Management students, in partnership with Richmonde Hotels and Resorts successfully held a hotel familiarization tour and seminar entitled “AT YOUR SERVICE: Experience. Deliver. Shine!” last November 24, 2014 at the Eastwood Richmonde Hotel. The program started at 1:00 p.m. and ended at around 7:00 p.m. with a sumptuous dinner.

At the mall entrance of ERH

Preparation of the venue of the seminar

Mr. Mario Justo, the Hotel Manager of Eastwood Richmonde Hotel and also a very proud alumnus of the Asian Institute of Tourism, officially started the seminar. He introduced the first speaker, Mr. Dan Tongol, the hotel’s Assistant Front Office Manager. Mr. Tongol discussed the different roles under the Front Office Department of their hotel. He also demonstrated how to use an Opera Reservation System, a system used to monitor the guests’ reservations and inventory of hotel rooms. 

Mr. Dan explaining the Opera Express

After Mr. Tongol, the executive housekeeper, Mr. Rico San Juan took the floor and discussed about his department. First, he mentioned the different tasks done by the department. He added the different hitches encountered and how to resolve them.  Also, he also shared his experience in the hotel and what positions he’s been in before being one of the executives of the hotel.  His talk was ended with a demonstration of the actual bed making. He also gave us a tour of the different rooms in the hotel.

Bed-making demonstration with Mr. Rico

Here are some pictures of the Eastwood Richmonde Hotel:

Inside a one-bedroom suite

Inside a two-bedroom suite

Gym

Fitness Center: Swimming Pool, Sauna Room

Lobby Area of the hotel

Going into the Food and Beverage department, Mr. Dave Banez, the Food and Beverage Manager discussed the 13 Elements of Proper Service. After that, we transferred to the banquet kitchen where Chef Patrick Obia, the hotel’s Executive Chef, exhibited his culinary skills. He also gave a brief discussion of the tasks done inside the kitchen.  

Formal Table Set-up

Mr. Dave explaining the elements of proper service

Before the demonstration of Chef Obia

Finished product #1 :)

Finished product #2 :)

The seminar ended with a buffet dinner prepared by Chef Obia. The seminar was a successful one. We were able to learn things we do not usually hear or learn inside the classroom. Tourism is a dynamic industry so it is important for tourism students to learn not only through books but also through practice and experience and this kind of seminar is an important venue to absorb skills essential in our industry.

With Mr. Justo, the Hotel Manager, after the seminar

With Chef Patrick Obia, the Executive Chef of ERH