My Practicum Report In Congo Grille Bar And Restaurant

Let me used the word "millionaire" to described me after learning theories of the course and programs and several hours of practicum training. I am a millionaire, rich in love, sincerity and compassion, I hand earned a wealth of knowledge, wisdom and experiences, insight and all are priceless to be with.Beyond skill and trainings are experiences.Beyond doubt and some conflicts is a self confidence I had gained.And beyond Holy Angel University and Congo grille bar and restaurant was a rediscover and discover me. As being part of the Congo grille Bar and Restaurant management team, I had learned in the training that the principles and theories the course offered doesn’t end in the four corners of the classroom.There is always beyond it waiting.My exposure to the different level of work stations in the actual workplace made me possess some interpersonal skills.

In the training, I had knew how to get along with the different level of management , to be organize and to delegate tasks, lead and influence co workers as well as motivating them made me to gain sense of initiative, to withstand and resolves conflicts. In my practicum training, I had learned the following: “What you see, what you hear, when you leave, leave it here.” I am referring to an ethical consideration which a practitioner should adopt, that is the confidentiality of records.One must not disclose confidential information, which had been obtained in the course of practicum engagement without the consent of the employer or individual concern. Competency.One must have an adequate knowledge, skills and experience in the practice of his or her profession. Independence .One must be independence I mental attitude require a practicum trainee ton avoid compromising relationship that may impair her objectivity. But the most and important things I had learned was to have enough business knowledge, The practitioner doesn’t just simply doing her job right but of must possess a knowledge with the institutions he or she was in including economics, business statistics, quantitative method, operations management, organizational behavior and other social and cultural courses in business which makes one understand how the business works and be able to apply the different methods and strategies in managing and solving business problems and concerns. At the very last day of my practicum training program at the Congo grille, I had proved to myself that a college graduate must no longer be content with just a diploma.As the institutions which serve as the training ground, I being the character of it must meet the demand of the ever changing business environment.It is not always matter what is your assigned position in the department but of the new skills you acquired.You must be dynamic, flexible and adaptable in every phase of food service work to remain in the dynamic environment.It is not always how delicious the food you serve but the passion you put into it.It is not always what you had learned and acquired but how appreciative you are on others viewpoint. And above all, it is not only the output like this written report but the experiences, things I had learned and earned, skills I had acquired and how did I love and enjoy every seconds of the five hundreds hours allotted time for the practicum training There is always an empty space wait to be filled with on my way seeking the real me. In the silence of the night, alone in the moment of solitude, I found worries under the bed.Because I know that after the six years of struggling in my elementary days, four you’re of hardships in high school, and another year of experiences in tertiary, now it is the time for me to conquer all my weaknesses and super headed it with my new strengths and courage to show. Laughing out loud! I did it, I myself.

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