PRACTICUM EXPERIENCE AT SMART OPTIONS INDUSTIRAL SUPPLIES

INC. San Miguel 1 Subd. Molino 4,, Bacoor, Philippines

A Narrative Report
Submitted to the Faculty of
the
Cavite State University – Silang Campus
Silang, Cavite

In partial fulfillment
of the requirements for the degree of
Bachelor of Science in Information
Technology

FAJARO, PATRICK JOHN V.

May 2024
 Republic of the Philippines
CAVITE STATE UNIVERSITY
Silang Campus
Biga I, Silang, Cavite
✉ [email protected]

DEPARTMENT OF INFORMATION TECHNOLOGY

Author : FAJARO PATRICK JOHN V.

Title : PRACTICUM EXPERIENCE AT SMART OPTIONS INDUSTIRALSUPPLIES

INC.
San Miguel 1 Subd. Molino 4, Bacoor, Philippines

A P P R O V E D:

HERNEL A. BUGABUGA BEVERLY A. MALABAG

OJT Coordinator Date Department Chairperson Date

MA. LEAH P. ULANDA, Ph.D

Campus Administrator Date

ii
 BIOGRAPHICAL DATA

Mr. Patrick John V. Fajaro was born on April 10, 2002, in Biga 2,

Silang Cavite. 22 years of age and resides permanently in Biga 1, Silang

Cavite. He is the only child of Mr. Peter Fajaro and Mrs. Gina Fajaro.

He graduated from elementary school at Biga Elementary School in

Biga 1 Silang Cavite, in 2014.

In his Junior High School, he was enrolled at Emilia Amballada

Poblete National High School in Marry Ann Silang, Cavite, and has his

moving-up year in 2018. He enrolled in his Senior High School at PNTC

Colleges, took The Technical-Vocational-Maritime Specialization strand and

graduated in 2020.

At the year 2021, he took the Bachelor of Science in Information

Technology at Cavite State University's Silang Campus.

iii
 ACKNOWLEDGMENT

The countless blessings of God Almighty, who have provided

support, guidance, inspiration, and assistance throughout the trainee’s on-

the-job training journey. This narrative report serves as a tribute to him.

He intricately worked with his hands and guidance to help bring this

internship program to fulfillment:

Mr. Joey Espiritu and Mrs. Anabelle Espiritu, the supervisors and

mentors, for their warm welcome, mentorship, and guidance. Their

knowledge, and expertise in Graphic Design and the IT industry broadened

the trainee’s understanding;

Manang A team, starting from the HR team, Creative/Graphic

Design Team, Sales Team, and Operation Team, for being hospitable, and

accommodating, and for treating the trainee as part of the family;

Mr. Erwin L. Cahapin, and Ms. Beverly A. Malabag, for guiding and

accommodating the needs of the students, being considerate, and patient

until the end of the internship training;

Dr. Jocelyn L. Reyes, the campus administrator, for her leadership,

dedication to the campus, and continuous support has greatly inspired the

trainee;

Lastly, his family and friends. Their unwavering financial, and

emotional support fueled the trainee's determination to work harder and

excel in everything he did

PATRICK JOHN V. FAJARO

iv
 TABLE OF CONTENTS

Page
BIOGRAPHICAL DATA...........................................................................................iii

ACKNOWLEDGMENT.............................................................................................iv

TABLE OF CONTENTS............................................................................................v

LIST OF FIGURES...................................................................................................vii

LIST OF APPENDICES............................................................................................viii

INTRODUCTION........................................................................................................1

Objectives of the On-the-Job Training..........................................................2

Significance of the On-the-Job Training.......................................................2

Time and Place of the On-the-Job Training.................................................3

THE LINKAGE ESTABLISHMENT...........................................................................4

Location of the Establishment.........................................................................4

Background/Profile of the Establishment....................................................5

Vision and Mission Statements of the Establishment............................6

Organizational Structure of the Establishment.........................................6

Function and Responsibilities of the Management................................7

TRAINING AREA......................................................................................................9

Department Function.........................................................................................9

Organizational Structure of the Department.............................................9

Facilities.................................................................................................................11

Equipment............................................................................................................11

Standard Operating Procedures...................................................................11

THE TRAINING EXPERIENCE................................................................................13

Task Performed/Specific Activities Assign................................................13

Observed Strengths and Weaknesses of the Training Area...............13

 v
Insights.......................................................................................... 14

Problems Encountered........................................................................14

Suggestions for Improvement..........................................................15

DAILY JOURNAL....................................................................................................16

SUMMARY...............................................................................................................24

REFERENCES.........................................................................................................25

APPENDICES..........................................................................................................26
vi
 LIST OF FIGURES

Figure Page

1 Manang A’s Catering Location Map............................................................4

2 Manang A’s Catering Warehouse.................................................................5

3 Manang A’s Catering Organizational Chart..............................................7

4 Graphic Design Department Organizational Chart...............................10

vii
 LIST OF APPENDICES

Appendix Page

1 Recommendation Letter.................................................................................27

2 Curriculum Vitae................................................................................................28

3 Waiver/Parent’s Consent................................................................................29

4 Acceptance Form................................................................................................30

5 Memorandum of Agreement (MOA).............................................................31

6 Location Map of the Training Establishment.............................................33

7 Certificate of Completion.................................................................................34

8 Accomplished Evaluation Form......................................................................35

9 Rating Sheet..........................................................................................................37

10 Identification Card...............................................................................................38

11 Daily Time Record...............................................................................................39

12 Photo Documentation.........................................................................................43

viii
 2

PRACTICUM EXPERIENCE AT SMART OPTIONS INDUSTIRAL SUPPLIES

INC. San Miguel 1 Subd. Molino 4,, Bacoor, Philippines

PATRICK JOHN V. FAJARO

A narrative report submitted to the faculty of the Department of

Information Technology, Cavite State University – Silang Campus, Silang,
Cavite in partial fulfillment of the requirements for the degree of
Bachelor of Science in Information
Technology Prepared under the supervision of Hernel A. Bugabuga

INTRODUCTION

On-the-job training (OJT) is training that is conducted while an

individual or student is performing tasks and responsibilities in their

particular roles and area of assignment. It is one of the most influential

and well-established ways of teaching students the skills and knowledge

needed to work in a professional environment (Richards, 2023). The

trainee typically performs tasks that are essential to their job function with

the supervision of a manager, coach, or mentor. This type of training is

used to broaden an employee’s skill set and to increase productivity.

On-the-job training is a program that sometimes pays a student’s

training expenses for a new recruitment. Employers can hire and train

potential applicants with some, but not all, of the skills required for the

position by using the OJTs. A rigorous training plan is put in place to

ensure that the student has the skills needed to be successful,

contributing to long-term retention. The program is an efficient way to

move unemployed workers more quickly into jobs and provide them with

transportable skills and a cost-effective way to help local businesses and

companies grow and retain the workers that they need. The program

offers students the chance to engage themselves in gaining hands-on

 3
experience and developing their skills in different fields of expertise under

the guidance and help of professionals.

The trainee chooses Smart Options Industrial Supplies, Inc. as his

training ground to enhance his skills and improve his abilities in the field of

graphic design and IT. He was assigned to the Graphic Design/Creative

and IT department. He rendered his 486 hours of training and was

instructed to work for the company from Monday to Saturday, 7:30 AM to

4:30 PM. The internship program began on March 1, 2025, and ended on

May 10, 2025.

Objectives of the On-the-Job Training

The On-the-Job Training (OJT) program provides the student trainee

the opportunity to gain work experience in their specific roles and areas of

the assignment that enhances their skills and gives realistic exposure to a

company.

The primary objectives of this program are to:

1. Enhance the knowledge and skills acquired in the classroom to

better meet the needs of their professions;

2. Develop the value of professionalism, love of work, and

commitment to the people they serve;

3. To be equipped with skills and knowledge to be globally competitive;

4. To provide trained individuals with relevant exposure so they can

find work in a variety of companies;

5. Provide students with hands-on experience in their respective roles and

fields.

Significance of the On-the-Job Training

On-the-job training (OJT) is an essential practical training that helps

trainees have hands-on experience in a different learning and training

environment, typically under the supervision and guidance of their

mentors and supervisors. OJT provides trainees with essential skills more
 4
quickly when allowed to learn and have a visual demonstration of their

applicability within the organization. On-the-job training helps employees

learn and perform their jobs in real-life situations while minimizing

potential
 5

issues (Personio, 2024). This learning experience offers opportunities for

development and growth as an individual providing students with the

necessary skills and knowledge needed to work in a professional

environment, and experience needed in their chosen jobs or careers.

Time and Place of the On-the-Job Training

The On-the-Job Training (OJT) was conducted from March 1, 2025, to

June 21, 2024. The trainee is instructed to work from, Monday to Saturday,

from 7:30 am to 4:30 pm. Every day was filled with different tasks and

activities that enhanced the student trainee’s skills and abilities. The

training program took place at Smart Options Industrial Supplies, Inc.

which is located at Block 13, Lot 18, San Miguel 1 Subd. Molino 4, Bacoor,

Philippines. The trainee was assigned to the Creative / Graphic Design and

IT Department, where the trainee had the chance to work well, improve

my skills, and have hands-on experience.

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THE LINKAGE ESTABLISHMENT

Location of the Establishment

Smart Options Industrial Supplies, Inc. is located at Block 13, Lot

18, San Miguel 1 Subd. Molino 4, Bacoor, Philippines. The company is well

known for its reliable, affordable, and quality Filipino food service. The

company provides complete satisfaction to its customers by providing a

high- quality catering service, and a high-value product line using only the

finest and freshest ingredients. The establishment is an easily accessible

location and serves a wide range of clients from intimate, to corporate,

and exquisite events. It is designed to

accommodate client needs and event planning consultations that ensure

client satisfaction.

Figure 1. Smart Options Industrial Supplies, Inc. Location Map

 5

Figure 2. Manang A’s Catering Warehouse

Background/Profile of the Establishment

Manang A Catering, which was founded last 2014 by Ms. Fortunata

Ancanan, known as Manang Ata, is a well-established family-run catering

company with a reputation for serving delicious food & excellence. It is a

sister company of 621 Food Chow, Tent King, Protent, and Forrent. Mr.

Joey and Mrs. Anabelle Espiritu run the most important roles which are to

focus on the operation of the kitchen department and; at the same time,

oversee the operation and coordinate the proceedings of every event. Last

2020, they became top bookers in the catering category at the Kasalang

Tagaytay Expo. Manang A Catering has tie-ups with Trabiesa, Hillbarn, The

Mahogany Place, Azienda Verde, Club Ananda, Fruellas, Bluemoon, Jardin

De Milagros, Kayama Mountain, The Pulo Events Place, and etc.

 6

Vision and Mission Statements of the Establishment

Vision

By 2031, Manang A will be recognized as the #1 reliable and

affordable Filipino food service provider in Cavite and Metro Tagaytay by

clients who dream of memorable gatherings and celebrations. Our Team is

committed to excellence without compromising the quality of our food and

services.

Mission

To provide and deliver reliable, affordable, and quality Filipino food

service for the families to experience the best and memorable gatherings.

To provide our employees with a safe working environment and

strong organizational culture conducive to rewarding career growth and

development, team collaboration, and a sense of belongingness and

stability which will improve their quality of life long-term.

To be a responsible corporate citizen in the community and environment.

Organizational Structure of the Establishment

The Organizational Structure helps the organization work towards

its goals and responsibilities. The establishment is divided into several

departments, headed by the President/CEO and General Manager who

manages and monitors the daily operations and events of the company.

The Sales Department, which focuses on engaging with clients and closing

deals, they are responsible for maintaining and ensuring that the company

meets its target revenue. The Accounting Department, manages the

financial aspects that maintain the company’s stability and profitability.

The Human Resource Department, focuses on monitoring employee

performance and is responsible for employee recruitment. The Operations

Department is responsible for ensuring that all the aspects of the events

run smoothly and efficiently. The Kitchen Department focuses on handling

all elements of food preparation and production. Lastly, the

 7

Creative/Graphic Design Department is responsible for making visual

design, daily poster content, engaging customers, and promoting

services.

Figure 3. Manang A Organizational Chart

Function and Responsibilities of the Management

Under the supervision of the President and General Manager, the

management team plays an important role in ensuring the success and

achieving the objectives of the company that foster a good working

environment. It comprises several departments such as the Sales

Department, Human Resource Department, Accounting Department,

Operation Department, Kitchen Department, and Creative/Graphic Design

Department.

The Sales Department is responsible for engaging with clients,

scheduling meetings, generating leads, and managing food tastings. They

 8
manage proposals and
 9

contracts, provide customized estimates, and ensure that client always

meets their expectation and satisfaction. They participate in events,

exhibitions, and expos to promote services and provide excellent catering

services. Throughout the events, feedback is collected to improve

services, and customer satisfaction, and know what to improve in every

event.

The Accounting Department is responsible for managing all the

financial aspects including accounts payable, budgeting, payroll, and

generating accurate financial reports. They ensure accurate and timely

employee payments, generate comprehensive financial reports, and

finalize personalized packages for sales and clients.

The Human Resource Department is responsible for managing

employee- related issues, including recruitment, training, payroll, benefits,

and relations. They ensure employees are well-trained, receive necessary

benefits, and follow labor laws. The department also handles legal

difficulties and maintains accurate records to maintain a healthy work

environment.

The Kitchen Department is responsible for food preparation and

production, planning and designing menus, sourcing high-quality

ingredients, and maintaining portion control. They adhere to strict hygiene

and safety procedures, and the head chef supervises the culinary crew.

The department also works with the operations team to plan food delivery

and setup at events. Their mission is to produce high-quality, delectable

food that enhances the catering experience for clients and guests.

Lastly, the Creative/Graphic Design Department is responsible for

creating visual communications such as posters, adverts, branding, and

publicity materials to have more active engagement with the catering

services. They are also responsible for all of the specific needs of the

company. They design and create posters such as social media graphics,

online advertisements, brochures, flyers, business cards, etc.

 9

TRAINING AREA

Department Function

Manang A’s Graphic Design Department where the trainee was

assigned is dedicated to creating visually compelling designs that promote

and communicate the company’s brand, and values, promoting services,

and enhancing clients’ experience. Its primary goal is to design and create

visual content that attracts clients to experience a memorable experience

in every event. They are responsible for enhancing catering identity by

creating a cohesive look and feel for every poster and visual material.

They also help the company in marketing and advertising by creating and

designing posters such as brochures, flyers, and advertisement content.

In every event, they are responsible for creating and designing

printed materials such as menu cards, VIP lists of names, buffet tag

names, banners, etc. They design posters to remind everyone of upcoming

events such as Kasalang Tagaytay, Taste and Toast, Weddings, Birthdays,

etc. Also, they do Photography and Video Editing that includes food

photography, client photography, and video editing of every event to

capture memorable experiences. In addition, the department is

responsible for basic troubleshooting to quickly resolve hardware

problems and reduce the downtime of employees, ensuring the work can

continue without experiencing problems and interruptions.

Organizational Structure of the Department

The Manang A’s Graphic Design Department is led by three graphic

designers Mr. Kier Patrick Banalan the graphic designer of Manang A, Mr.

Lord Xander Ahillon the graphic designer of 621 Food Chow, and Mr.

Christian Aviñante the graphic designer of Tent King. The trainee was

assigned to Manang A under the guidance of the three graphic designers.

The team creates visually appealing posters content and materials that
are essential in promoting and advertising services. They also ensure
 10

that all of the needs of the company in terms of graphic design aspects

are well designed and created.

Manang A graphic designer is responsible for creating and designing

marketing content and promotional materials such as brochures, flyers,

social media posts, online advertisements, menu cards, banners, etc. that

ensure the catering service's identity. 621 Food Chow graphic designer is

responsible for creating and designing attractive food products and

advertisement content that promote convenience in terms of food

distribution and delivery. Tent King graphic designer is responsible for

promoting and advertising customized tents, and rental services by

creating promotional content and advertisement materials.

The trainee Danilo V. Villoso Jr. is instructed to assist and help the

graphic designer of Manang A. The trainee assists the senior graphic

designer with creating and designing social media content, and materials

used in events such as menu cards, banners, reminder poster content,

brochures, flyers, etc. The trainee performs basic troubleshooting and

repair of the computers and printers in the company. The trainee also

participates with the graphic design team in every project and in meetings

about developing new strategies. In addition, the trainee always makes

sure that all of the tasks and responsibilities are designed and finished

well, gains hands-on experience, develops skills, and contributes to the

success and development of the company.

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Figure 4. Graphic Design Department Organizational Chart

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Facilities

Manang A Catering is situated at Dragon Textile Mills Inc. located at

Lalaan 1st Silang, Cavite. It has several departments which are the Sales,

Operation, Kitchen, and Graphic Design departments that have their own

offices aside from the graphic design department. It has its board room

where they conduct business meetings and character development, and

sometimes used for food tasting. The company has a big warehouse that

serves as their storage of equipment that is used in every event such as

the cutlery, tables, chairs, table cloth, etc. Also, it has canteens where

every employee and trainees in all company take their break. These

comprehensive facilities can make a significant difference in the

efficiency, reliability, and overall success of the company.

Equipment

According to Stuart (2023), equipment is the essential backbone of

successful catering operations that provide a solid foundation for the

culinary arts to thrive. It means investing in equipment can provide a solid

catering experience and meet client satisfaction. In every department, all

of the employees have their own desktop and laptop computers. Each

department has its printers that are connected to a network and air

conditioner which makes their work comfortable. Some of those computers

in every department have a dedicated uninterruptible power supply

because there are times of power interruption. It has tools used to repair

the things used in every event such as the backdrop, table stand, tables,

and chairs that are managed by the operation team. Also, it has kitchen

equipment that is used for food preparation and food tasting.

Standard Operating Procedures

Manang A Catering consistently provides and delivers exceptional

catering services to its clients. The company implemented guidelines and

processes that ensure seamless operation and event is a success. The

 13
process begins with finding
 14

and getting clients, the sales team is responsible for client consultations to

understand preferred needs and preferences for their desired event. Once

the consultation with the clients is finalized, the kitchen team starts

preparing the high-quality ingredients for the food preparation.

The operation and logistics team starts listing and making sure that

all of the materials and things needed for the events are ready. After that,

the operation coordinator is responsible for finding waiters/waitresses and

making sure that all of these are prepared. Before the event day, the

graphic designer is responsible for designing reminder posters, and event

materials such as menu cards, banners, and buffet tags. On the event day,

all of the waiters start setting up the venue and make sure that the event

is successful under the supervision of the captain waiter, and operation

coordinator. In addition, there is an evaluation process wherein the clients

rate the services, and give comments and suggestions for improvement if

any.
 13

THE TRAINING EXPERIENCE

Tasks Performed/Specific Activities Assigned

The student trainee was assigned to the Creative/Graphic Design

and IT Department to be specific. The following were the tasks and

responsibilities performed by the student trainee under the guidance of

Manang A graphic designer Mr. Kier Patrick M. Banalan. The trainee is

typically assigned to design poster content, and help the sales team with

their tasks such as designing, printing, and cutting menu cards, buffet

tags, and posters for social media posting. The trainee helped the graphic

designer and the HR team with their tasks such as designing job hiring

posters, social media content, intern testimonials posters, events reminder

posters, holiday posters, etc.

The trainee was assigned to troubleshoot and repair the printers

and computers of all departments under the guidance of the graphic

design team. Trainee participates in graphic design team meetings and

gives suggestions and ideas. The trainee also helped the graphic design

team install a server, cables, switch, and hub that connected to a specific

network at the 621 Food Chow office.

Observed Strengths and Weaknesses of the Training Area

During the internship program at Manang A’s Catering, the trainee

observed that the training area is a clean, employee-friendly, and relaxing

workplace, and as a graphic design intern, it has a fast internet

connection. It is well-equipped with up-to- date computers and equipment

that can make all the employees productive and competitive. All the

employees in every department especially the graphic design team are

well-trained and experienced and can provide valuable guidance and

insights to their trainees and future employees.

However, there were some areas for improvement. The trainee

observed that the company has a lack of employees, especially if there is

an event they run out of

 14

waiters and drivers. One thing the trainee observed during the onboarding

experience was the lack of space to work and limited computers for the

trainees. A sudden power interruption, resulting in damaged equipment,

interruption of work, and decreased productivity. In addition, taking time

to address the strengths and weaknesses of a company can develop

effective growth strategies, and stay ahead in a business competitive

world.

Insights

During the internship program at Manang A Catering, the trainee

gained valuable experience and practical skills that will benefit his future

career as an IT and graphic designer. As the journey began, the trainee

discovered that he was not alone. The graphic designer team provided

unwavering guidance and support, patiently addressing the trainee’s

concerns and questions. He realized that as a graphic design intern, the

future trainees must maintain a good relationship with their mentors, and

put love, dedication, understanding, and patience into their work. The

internship program helps the trainee strengthen her skills and passion for

his chosen path which is IT and Graphic Designer.

Moreover, the trainee realized that mentors have a big part in his

journey in shaping the internship experience by providing guidance,

coaching, valuable experience, support, and skills. With all of the

knowledge and skills that the trainee learned, he was grateful for the

opportunity and looking forward to applying the things he learned to his

future career.

Problems Encountered

During the internship journey, the trainee encountered various

challenges. These include creative differences and design problems, there

are times at the beginning of the journey when the trainee output has a lot

of revisions. Managing multiple tasks that sometimes the trainee has

 15
difficulties managing different tasks such as designing posters and

printing event materials. The trainee having a hard time

 16

designing a poster due to the trainee's laptop capability. One of the most

challenging problems encountered by the trainee was learning the

software that the graphic designer used, but one week later the trainee

was able to learn how to properly use it when designing.

Another significant difficulty is managing time, there are times

when the company needs a lot of posters for upcoming events to be

posted within a week. The trainee was also challenged to troubleshoot and

repair the printers and computers. Furthermore, addressing issues as they

arise reduces stress levels for both employees and managers (Nawaz,

2023). It means that investing time to address problems and challenges in

the company can lead to a better outcome, stronger teams, and a healthy

working environment.

Suggestions for Improvement

During the internship as an IT and graphic designer, the trainee

noticed that some areas needed improvement. One of these is a

workplace for trainees, the trainee noticed that there is not enough space

for the trainees to work. They need to invest in putting a dedicated UPS

(Uninterruptible Power Supply) to each computer in every department so

that all the employees can work freely without interruption. One thing that

needs improvement, is the graphic design department should have its own

office that provides them a private and focused working environment

which significantly enhances their productivity and minimizes distractions.

Moreover, embracing suggestions for improvement in a company

directly contributes to the reduction of company costs, increases

workplace, productivity, improves the working experience, and all the

employees can perform their duties and responsibilities more efficiently.

 16

DAILY JOURNAL

Week 1 (March 1 – 7)

The trainee began the On-the-Job Training at Smart Options

Industrial Supplies, Inc. and was assigned to the IT and Graphic Design

department. Today is the on boarding experience of the trainee wherein

the trainee meets the HR team, Sales team, Operation, and Logistics

team, Creative/Graphic design team, and the General Manager of the

company. The first thing we did was shadowing and familiarizing the

software such as Adobe Photoshop and Illustrator that the graphic

designer uses and discussing about design concepts of Manang A. I spent

the majority of my time observing what the graphic design team does.

On my second day, I was assigned to handle customer service and

support over the phone. After completing my tasks, my manager

acknowledged my skills but mentioned there was room for improvement. I

was then tasked with data encoding in their system, which I completed

successfully. Later, my manager assigned me to IT technical support,

where I assisted employees in navigating their systems and setting up or

joining Microsoft Meetings. I received positive feedback for my

performance in this role.

On the third day, my mentor asked me to revise and improve the

job hiring poster that I had done yesterday and this time I asked questions

and clarification about how to properly design a poster such as the proper

use of color scheme and tools. After I finished revising the job hiring

poster, I was glad my old mentor told me that my output was even better

compared to my last design.

On day 4 of my internship, they gave me a task to make an intern

testimonial poster of the FEU interns on Tent King. I spent my time

designing, trying my best to choose appropriate elements and colors to be

used. After I finished designing, my mentor told me to send the poster to

the HR coordinator for approval, and I am happy that it has simple

revisions only.
 17

Week 2 (March 18-23)

On week 2 and the fifth day of my internship, they gave me a task

to create again an intern testimonial poster for 621 Food Chow interns. I

spent my time designing and asking questions if I had problems. After I

finished the poster, I sent it to the HR coordinator and I asked my mentor

if there were any tasks that I could do, but he told me to ask the HR and

Sales team if they had unfinished tasks. The HR coordinator told me to

create again an intern testimonial for Manang A interns.

On the 6th day and 7th day of my training, I continued designing the

Manang A interns' testimonial poster and I spent my time doing it. After I

did the poster, I sent it to the HR coordinator and he asked me to revise

the poster because it had a piece of wrong information and there was a

new intern that also needed a testimonials poster.

Today is day 8th of my internship, my mentor told me to create a

holiday poster which is Cavite Day (March 22, 2024), and I spent my time

designing and searching for appropriate information and pictures of Emilio

Aguinaldo. On the last day of the second week of my internship, I designed

a hiring poster for job vacancies for Manang

A. I spent half of the day designing it.

Week 3 (March 25-27)

In the third week of my internship, I designed a hiring poster for Job

Vacancies for the waiter’s position and I spent my time designing it. I

helped my mentors troubleshoot and repair the computer of the HR

department because it was not opening. After that, I finished the hiring

poster and I sent it to the HR coordinator. On the 11 th and 12th day of my

internship, the HR coordinator told me to revise the poster that I did

yesterday because there was additional information needed, and I spent

my time doing and revising it. After I finished revising, my mentor gave

me tasks to create and design content for social media posting.

 18

Week 4 (April 01-06)

In the 4th week of my internship journey, I designed a content poster

for social media posting and I came up with designing online

advertisement content promoting the catering services. I spent my time

designing and thinking of an appropriate design and color to use. After I

finished designing, my mentor saw my output and told me to send it to

him because he would send it to the General Manager for approval, I am

happy that she likes my poster and my sir posted my output on social

media.

Today is day 14 of my internship, I designed a food specialty of

Manang A, and I asked my sir to send the pictures of the specialty of

Manang A. I told him that I would design content for that day, and he was

happy that I would do that. I spent my time designing and asking for

advice from my sir about the design. After I finished, my sir sent it to the

General Manager for approval, I am happy that approved my poster and

my sir posted my design on social media.

On the 15th and 16th day of my internship, my sir and the sales team

had multiple tasks to accomplish. I spent my two days helping my sir

revise a poster, and the sales team with printing and cutting the flyers,

menu cards, and brochures. On the last day of week 4 of my internship, I

helped my sir to design a poster that needed to be accomplished within

the day.

Week 5 (April 11-13)

In week 5 of my internship, my sir told me to design menu cards

and buffet tags for the upcoming event. I spent my time designing,

printing, and cutting it. After I finished, I gave it to the sales team. On day

19 of my internship, my sir instructed me to try designing a taste and

toast poster. I spend all my time designing and asking the guidance and

advice from my sir. Today is the last day of week 5 of my internship, I

 19
continued to design the taste and toast poster. After I finished designing, I

was happy because my sir liked my output and he told me that the next

taste and toast poster is I am the one who will do.

 20

Week 6 (April 15-20)

In week 6 of my internship training, today is day 21, I helped the

Sales team design, print, and cut the menu cards for the upcoming

wedding event. I spent my time helping the sales team with their tasks.

On the next day, I helped my Sir and the Sales team design and print a

banner for the anniversary event, and I spent my time helping them with

their tasks.

Today is day 23 of my internship, I designed menu cards, and buffet

tags for an upcoming wedding event. I spent my time doing it and asking

the Sales for clarifications. On the next day, my sir told me to revise a

taste and toast poster for social media posting, before I started revising, I

asked first my Sir for the exact information for revisions. I spent my time

revising the taste and toast poster, and after I finished revising, my Sir

posted it on the social media page of Manang A.

On day 25 of my internship, my sir told me to create a temporary ID

for the sales agent of Three A Food, before I started designing, I asked first

the sales agent information from the HR coordinator. I spent my time

doing it and asking my sir for the proper position of the text and how to

enhance the picture. On the last day of week 6, my sir instructed me to

revise the temporary ID that I did yesterday because there are some

changes and revisions needed.

Week 7 (April 22-27)

In week 7 of my internship, on day 29 and day 30, the HR

coordinator told me to design a job hiring poster Three A food. I spent my

time designing it, and I helped the Sales team to troubleshoot their

printers. After I finished designing, I sent it to the HR coordinator. On the

next day, I revised the hiring poster for the Three A food and helped my

Sir with his tasks.

Today is day 31 and day 32 of my internship, my sir gave me a task

 21
to design a Kasalang Tagaytay poster reminder that will be posted on

Facebook, before I started designing, I asked first the Sales team for

details of the event. I spent my time

 22

designing it and asking the help of my Sir for appropriate design ideas. On

the next day, my sir told me to revise the poster, because there were

changes in the event details. After I finished designing, my Sir sent it to

the General Manager for approval, and she approved it. My poster was

posted on Manang A’s Facebook page.

On day 33 and day 34 of my internship, I designed again a Kasalang

Tagaytay poster reminding everyone that the event was one day ago, I

started designing it and made sure that the details were correct. On the

next day, I revised the poster because my Sir told me to add an element

to the design. After I finished designing, my sir posted it on Manang A's

Facebook page. Today is the last day of week 7, I designed a Mobile

Legends tournament poster, and I tried to make it and asked my sir what

is the full details of the tournament.

Week 8 (May 02-04)

In week 8 of my internship training, on day 35 and day 36, my sir

told me to design a content poster for Summer Vibes, and I came up with

the idea of designing a summer vibes poster that includes the specialty of

Manang A. I made sure that the food was attractive and I asked the help of

my Sir on how to enhance the images. I spent my time designing it. On the

next day, I revised the poster and my sir told me to put a name on every

food, and I think for an attractive and catchy title for the poster. After I

finished it, my sir posted it.

Today is day 37 of my internship training, I designed menu cards for

upcoming events before I started designing, I asked the Sales team for the

list of menus starting from the appetizer, main course, and beverages. I

spend my time doing it and after I finish it, I print and cut it before I give it

to the Sales team.

Week 9 (May 06-11)

In week 9 of my internship, today is day 38, I designed a job hiring

 23
poster for the month of May. I spent my time designing it, and after I

finished, I sent it to the HR coordinator. On day 39 and day 40, I

designed a poster for social media posting. I

 24

spent my time doing it and sent it to my sir for posting. On the next day, I

designed food poster content that will be posted on social media.

Today is day 41, I designed a reminder poster for an upcoming

Kasalang Tagaytay, and before I started, I asked the Sales team for the

details of the events. After I finished, I sent it to my sir, and it will be

posted on the Facebook page. On the next day, I designed a poster

content and sent it to my sir for posting. On the last day of week 9, I

designed menu cards for upcoming wedding events, I asked first the

details of the menu before I started designing. After I finished, I printed

and cut it and gave it to the Sales team.

Week 10 (May 13-18)

In week 10 of my training, on day 44 and day 45, I designed a Three

a Food job hiring poster for the month of May and sent it to the HR

coordinator. On the next day, I designed a Kasalang Tagaytay reminder

poster. I asked the details of the event to the Sales team, and I started

designing it. After I finished, I sent it to my sir and it will be posted to the

page.

On the next day which day 46 of my training, I revised the Kasalang

Tagaytay poster, I asked my sir what are the revisions. I spent my time

revising it and helping my sir with his tasks. Today is day 47, I designed a

reminder poster for an upcoming Wedding Library event. I asked the Sales

team about the details of the event, and I started designing after I finished

it, I sent it to my sir that will posted on the page.

Today is the last day of week 10, the graphic design team is

assigned to install a server at the 621 Food Chow office. First, I helped to

install the switches and hubs. The graphic team decided to continue

putting the cables and moldings next week.

Week 11 (May 20-23)

In week 11 of my internship, today is day 50, I helped the graphic

 25
team and sales team print and cut the 400 flyers that will be used at the

events. On day 51 and 52, we continued to work on installing the server at

the 621 Food Chow office. I crimped

 26

more than 10 UTP cables and started to connect it all. On the next day, I

helped the graphic team put moldings on the UTP cables for a safe and

clean working environment. I spent two days of my training helping the

graphic team on installing switches, hubs, and UTP cables.

Week 12 (May 29-June 01)

In week 12 of my training, today is day 53. I designed a poster

content and I asked the suggestions of my sir, and I started doing it. After I

finished, I sent it to him which will be posted on the page. On the next day,

the graphic team finalized installing the server, I helped set up all the

computers’ IP configurations and make sure that it was connected

properly and every computer had strong internet connectivity.

Today is day 55, I designed a reminder poster for the upcoming

Taste and Toast event, before I started designing, I asked first the details

of the events. After I finished, I created a Google form for client

registration and sent the form link to the sales team. On the last day of

week 12, I designed a job hiring poster for the month of June. I spent all

my time designing it and helping my sir with his remaining tasks.

Week 13 (June 03-08)

In week 13 of my internship, today is the day 57. I revised the flyer

details and helped the Sales team print and cut the flyers that will be used

for the upcoming wedding expo. On day 58 and day 59, I designed a

reminder poster for the upcoming Taste and Toast event, I asked for the

details of the event before I started designing. After I finished, I created a

Google form for the client registration and sent the form link to the Sales

team. On the next day, I designed a banner for the Google form that will

be posted for the upcoming Taste and Toast event.

Today is day 60 of my training, I helped the Sales team layout the

calling cards of the Sales Agents. I spent my time printing and cutting the

calling cards and helping my sir with his tasks. On the last day of week 13,
 27
I continued helping the Sales team to lay out the calling cards. I spend half

of my day printing and cutting the calling cards.

 28

Week 14 (June 10-14)

In week 14 of my training, on the day 62. I helped the Sales team

and Graphic with their tasks. Then a sudden internet connection

interruption occurred at Manang A’s office. I spent my time making my

internship report. On the next day, there was still no internet connection

at the office. The Sales team and Graphic team decided to work on the

Tent King board room. I helped them carry their computers to the Tent

King board room. After that, I designed a holiday poster which is

Independence Day.

Today is day 64, I helped the graphic team with their tasks. I revised

some of the posters that will be posted. I spent my time helping the

graphic design team. On the last day of week 14, I asked the graphic team

if there were tasks that I could do, and my sir told me to continue my

internship journey report here at Manang A. I spent my time doing it.

Week 15 (June 18-21)

This is the last week of my internship, today is day 66. I decided to

design my Intern ID and I asked first the HR coordinator if I could do that. I

spent my time designing my intern ID and helping my sir with his tasks.

On the next day, I helped again the Sales team printing the calling cards

of the Sales agents. I spent half of my day printing and cutting the calling

cards.

Today is day 68, I designed our intern testimonials poster. I asked

first the details of each intern before I started designing. I spent my time

designing it and helping my sir with his tasks. On the last day of my

internship training, I continued designing the intern testimonials for every

company and I finished my internship journey report. Before I started the

presentation, I bought pizza for the Sales, Operation, and Graphic Design

team because it was my last day here at the company, we gathered and

celebrated. After that, I started my Internship Journey presentation, and I

 29
am glad that the HR manager and the graphic design team are happy with

my presentation.
 24

SUMMARY

The On-the-Job Training (OJT) is the preparatory act that will help

every individual to ascertain their kind of strengths and weaknesses,

enhance their skills, and develop an idea for them to be ready for their job

that was related to their course. This training program equipped the

trainee with essential skills and knowledge that prepare them for their

future career.

The student trainee was assigned to the Creative/Graphic Design

and IT department and completed his 486 training at Manang A Catering

company. He had his training from 8:00 am to 5:00 pm Monday to Friday,

and 8:00 am to 12:00 pm every Saturday. He was assigned to assist and

help all of the departments with their tasks related to IT and graphic

design. This includes creating posters for various marketing, and

promotional materials such as social media graphics, advertisements,

brochures, flyers, etc. He was also assigned to help all of the departments

in troubleshooting hardware and software. The trainee also practices the

department policies which is the confidentiality of every piece of

information accepted by the department inside the company. Moreover,

collaboration, teamwork, and effective communication is an important

aspect of internship training.

In summary, the trainee highly recommends the Manang A Catering

company for being a great influence on their employees and trainees and

also for helping them to enhance and develop the skills that were needed

in their professional environment. In addition, after this on-the-job training

program, the trainee has been open to a real work environment that will

serve as his stepping stone for work after he finishes his studies.
 25

REFERENCES

Manufacturing, C. (2023, July 19). The Importance of High-Quality Catering

Equipment. Retrieved from https://blog.cambro.com/2023/07/18/the

importance-of-high-quality-catering-equipment/

Nawaz, M. (2023, August 9). The Importance of Addressing Unacceptable

Problems in Management. Retrieved from

https://www.linkedin.com/pulse/importance- addressing-

unacceptable-problems-management-moe- nawaz#:~:text=Benefits

%20of%20Taking%20Action,be%20mentally%20and

%20emotionally%20taxing.

On-the-job training: 7 reasons to embrace it today. (2022, November 14).

Retrieved from https://www.personio.com/hr-lexicon/on-the-job-

training-advantages/

Richards, E. (2023, April 13). Advantages of On-The-Job Training for

Students. Retrieved from https://trainingmag.com/advantages-of-

on-the-job-training-for- students/
 26

APPENDICES
 27

Appendix Figure 1. Recommendation Letter

 28

Appendix Figure 2. Curriculum Vitae / Resume

 29

Appendix Figure 3. Waiver/Parent’s Consent

 30

Appendix Figure 4. Acceptance Letter

 31

Appendix Figure 5. Memorandum of Agreement (MOA)

 32

Appendix Figure 5. Continued

 33

Appendix Figure 6. Location Map of the Training Establishment

 34

Appendix Figure 7. Certificate of Completion

 35

Appendix Figure 8. Accomplished Evaluation Form

 36

Appendix Figure 8. Continued

 37

Appendix Figure 9. Rating Sheet

 38

Appendix Figure 9. Identification Card

Appendix 9. Continued
 39

Appendix Figure 10. Daily Time Record

 40

Appendix Figure 10. Continued

 41

Appendix Figure 10. Continued

 42

Appendix Figure 10. Continued

 43

PHOTO DOCUMENTATION

Appendix Figure 11. Revising a poster

Appendix Figure 12. Designing and Revising Taste and Toast Event
Poster
 44

Appendix Figure 13. Designing a poster for daily content

Appendix Figure 14. Cleaning and troubleshooting system unit

 45

Appendix Figure 15. Testing the Ethernet Cable

Appendix Figure 16. Assembling a Switch for Server

 46

Appendix Figure 17. Making an Ethernet Cable

Appendix Figure 18. Installing the Switch

 47

Appendix Figure 19. The trainee’s outputs

Appendix Figure 20. Continued

 48

Appendix Figure 20. Continued

Appendix Picture 21. Last day of my training with the Graphic Design
team and Operation team