Page 27 - Area A. Instruction

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
Level III Phase 2

 Assist in market analysis, budget and research

1.4 Accounting

 Assist in record keeping for credit and collection
 Help in cashiering
 Assist in sorting and preparation of invoices for the
accounts payable section

1.5 Human Resource Management Office

 Assist in in-service training programs
 Assist in employee relation programs in providing
incentives and rewards, etc.
 Observe human resource management practices in areas
of recruitment, selection and placement, performance
evaluation, compensation and benefits administration,
training and development and discipline
 Assist in performance review
 Update files/records
Restaurant Phase

2.1 Purchasing

 Observe purchasing methods
 Assist in canvassing prices of the establishment’s
requirements from suppliers
 Assist in purchasing function (just-in-time purchasing)
 Assist in the preparation of the purchase order (PO)

2.2 Receiving

 Count/check items delivered with the supervision of the
receiving clerk
2.3 Storeroom

 Assist in storing and issuing of storeroom items
 Assist in posting of deliveries

2.4 Food and Beverage Production

 Prepare mise-en-place
 Assist in the cooking process in pastry, hot and cold
kitchen
 Assist in portioning of dishes
 Arrange food in the plate
 Prepare garnish
 Request and check food items from the storeroom

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