Practicum Logbook
Student Name: WENNIE L. CUSTODIO Practicum Venue: VILLA MARGARITA
Address: SAN ANTONIO AJUY, ILOILO Program: BSHM
Placement Location: DINING & HOUSE KEEPING
Supervisor Name: REA D. ESPALLARDO
Supervisor Signature: _______________________
Date: MAY 31, 2025
Logbook Instructions:
This logbook is a crucial component of your practicum experience. It serves as a record of your daily
activities, observations, learning experiences, and reflections.
Regular Entries: Make daily or weekly entries throughout your practicum.
Honesty and Accuracy: Be honest and accurate in your entries.
Professionalism: Maintain a professional and organized logbook.
Reflection: Regularly reflect on your experiences, challenges, and learning.
Confidentiality: Maintain confidentiality regarding any sensitive information encountered during your
practicum.
Date Time Activity/Task Observations/ Skills Challenges Solutions Supervisor
Range Reflections Developed/ Faced Implemented Feedback (if
Improved applicable)
Feb 19- 8:00 AM Dining: Initial Communicati Handling Prioritized
23, 2025 - 5:00 Served food to nervousness on, System multiple tasks, observed
PM costumers. subsided Navigation, simultaneous senior staff,
Housekeeping: daily. Enjoyed Guest guest sought
Cleaning guest Interaction inquiries. clarification
guests’ rooms. interactions when needed.
and system
learning.
Feb 24 - 8:00 AM Dining: Improved Problem- Guest Verified
Mar 1, - 5:00 Served food to booking Solving, miscommunic information
2025 PM costumers. process Multitasking, ation with
Housekeeping: knowledge; Information regarding supervisor;
Cleaning increased Delivery room double-
guests’ rooms. confidence in availability. checked
providing system records
directions and for accuracy.
tour
information.
Mar 3-9, 8:00 AM Guest Inquiry Enhanced Patience, Dealing with a Active
2025 - 5:00 Management, professional Guest frustrated listening,
PM Messaging, guest Handling, guest due to a sincere
Minor handling skills; Professionalis late check-in. apology,
Complaint improved m offered
Resolution composure. alternative
solutions (with
supervisor
approval).
Mar 10- 8:00 AM Dining: Gained Attention to Confusion Double-
16, 2025 - 5:00 Served food to understanding Detail, between checked with
PM costumers. of billing Documentati personal and supervisor
Housekeeping: procedures on, Digital corporate before
Cleaning and front Literacy billing. finalizing guest
guests rooms. office folios.
documentatio
n.
Mar 17- 8:00 AM Dining: Recognized Teamwork, Missed Implemented
31, 2025 - 5:00 Served food to importance of Observation, updating a note-taking
PM costumers. clear inter- Shift note for the during
Housekeeping: shift Coordination incoming briefings;
Cleaning communicatio shift. meticulously
guests’ rooms. n for smooth updated the
operations. shift handover
log.
April 1 – 8:00 AM Dining: Evening shift Time High volume Prioritized
6, 2025 - 5:00 Served food to presented Management of check-ins tasks, ensured
PM costumers. higher volume , and room prompt
Housekeeping: and required Adaptability, requests interdepartme
Cleaning increased Guest during peak ntal
guests rooms. alertness, Request hours. communicatio
especially Handling n, maintained
during peak composure
hours. under
pressure.
Apr 7- 8:00 AM Dining: Fast-paced Guest Balancing Prioritized
13, 2025 - 5:00 Served food to environment; Interaction, multiple tasks tasks, calmly
PM costumers. required Reservation while handled each
Housekeeping: alertness and Handling, maintaining guest, sought
Cleaning politeness Multitasking professionalis guidance when
guests’ rooms. during m during busy needed.
morning rush periods.
hour.
Apr 14, 8:00 AM Dining: Increased Confidence, Last-minute Maintained
19, 20, - 5:00 Served food to confidence in Initiative, walk-ins/early clear team
2025 PM costumers. independent Professionalis check-ins communicatio
Housekeeping: task handling m overlapping n; adapted
Cleaning and guest with ongoing quickly to
guests’ rooms. assistance. tasks. changing
priorities.
Apr 21- 8:00 AM Dining: Final day; felt Teamwork, Transitioning Expressed
27, 2025 - 5:00 Served food to grateful for Responsibilit away from gratitude to
PM costumers. the y, the routine mentors and
Housekeeping: experience Appreciation and supervisors;
Cleaning and proud of for Hotel colleagues. reflected on
guests’ rooms. the skills Operations personal
gained. growth.
Apr 28- 8:00 AM Dining: Familiar Table Setting, Memorizing Note-taking,
30, 2025 - 5:00 Served food to environment; Food table questioning
PM costumers. initial Running, numbers and senior staff,
Housekeeping: nervousness Guest service close
Cleaning subsided. Approach sequence. observation of
guests’ rooms. routines.
May 2- 8:00 AM Dining: Increased Guest Balancing tray Practiced with
4, 2025 - 5:00 Served food to confidence in Handling, service with empty trays;
PM costumers. guest Multitasking, speed and paced self to
Housekeeping: interaction Communicati accuracy. avoid mistakes.
Cleaning and efficient, on
guests’ rooms. calm service.
May 5- 8:00 AM Dining: Increased Attention to Keeping up Maintained
11, 2025 - 5:00 Served food to intensity due Detail, with guest alertness,
PM costumers. to group Coordination, needs during double-
Housekeeping: events; Time busy banquet checked areas
Cleaning sharpened Management setups. with team,
guests’ rooms. awareness ensured
and guest prompt kitchen
attentiveness. communicatio
n.
May 12- 8:00 AM Dining: Pride in Leadership, Balancing Managed time
18, 2025 - 5:00 Served food to guiding new Teamwork, support for effectively;
PM costumers. trainees; Responsibilit new OJTs with provided
Housekeeping: reflection on y own assigned encouragemen
Cleaning personal tasks. t to trainees.
guests’ rooms. growth.
May 19- 8:00 AM Dining: Increased Attention to Keeping up Maintained
25, 2024 - 5:00 Served food to intensity due Detail, with guest alertness,
PM costumers. to group Coordination, needs during double-
Housekeeping: events; Time busy banquet checked areas
Cleaning sharpened Management setups. with team,
guests’ rooms. awareness ensured
and guest prompt kitchen
attentiveness. communicatio
n.
May 26 8:00 AM Dining: Increased Attention to Keeping up Maintained
-31 - 5:00 Served food to intensity due Detail, with guest alertness,
PM costumers. to group Coordination, needs during double-
Housekeeping: events; Time busy banquet checked areas
Cleaning sharpened Management setups. with team,
guests’ rooms. awareness ensured
and guest prompt kitchen
Last day of attentiveness. communicatio
duty n.
Pre-Practicum Focus & Goals
1. Personal Information
Student Name: Wennie L. Custodio
Program: BSHM
Practicum Venue: Villa Margarita Inland Resort
Practicum Adviser: John D. Navarro, DBM
Date: February 19, 2025
2. Practicum Focus
During my internship at the Villa Margarita, I'm excited to be gaining hands-on experience in the
Housekeeping and Dining. My main goals are to improve my guest service skills – learning how to
communicate effectively and provide helpful assistance – and to master the proper techniques for room
cleaning and food preparation. I'm incredibly grateful for this opportunity to work in such a prestigious
hotel and I'm committed to making the most of it, learning something new each day, and ultimately
furthering my career aspirations in the hospitality industry.
3. Specific Learning Goals
Goal 1. February 24 – March 1, 2025
I want to learn to be respectful, humble and hospitable. How to proper clean bedrooms, and fix
areas where guest went. To be able to serve the guest well.
Goal 2. March 21-27 , 2025
To be able to manage my task well and to be able to communicate well. To help guest to feel in
love with the resort.
Goal 3. May 2025
I have more than 2 assignments, to be able to multitask well. Until the last day.
4. Strategies for Achieving Goals
Describe specific strategies you will use to achieve each of your learning goals.
To improve guest service, I'll actively observe experienced staff, ask questions, and practice interacting
with guests. For housekeeping, I'll follow established procedures, seek feedback, and focus on efficiency
and thoroughness. In food and beverage, I'll learn recipes, practice food handling, and focus on
providing excellent service.
5. Challenges and Potential Solutions
Identify potential challenges you may encounter during your practicum.
The challenges I might face is when I have no back up in doing my task.
Describe potential solutions or strategies for overcoming these challenges.
I could ask help from more experienced staff or my supervisor.
6. How will you regularly reflect on your progress towards your goals?
I will keep a journal to document my daily experiences, noting successes and areas for
improvement. I will also schedule regular meetings with my supervisor to discuss my progress and
receive feedback. I'll use these reflections to adjust my strategies and ensure I'm on track to meet my
goals.
7. Signatures
Student Signature:
Date: 02/20/25
Practicum Supervisor Signature:
Date: 02/20/25
Mid-Practicum Evaluation
Student Name: WENNIE L. CUSTODIO Practicum Venue: VILLA MARGARITA
Address: SAN ANTONIO AJUY, ILOILO Program: BSHM
Placement Location: DINING & HOUSE KEEPING
Supervisor Name: REA D. ESPALLARDO
Date: March 20, 2025
1. Reflection on Experiences and Learning:
Summarize your key learning experiences and accomplishments since the start of your
practicum. (e.g., new skills acquired, successful projects completed, challenges overcome)
Since starting my practicum, I've significantly improved my guest service skills, learning to handle various
guest requests efficiently and courteously. I've mastered the proper procedures for room cleaning and
upkeep, consistently receiving positive feedback on my work. I've also gained proficiency in basic food
preparation and service, successfully assisting in the daily operations of the food and beverage
department. Overcoming the initial challenge of feeling overwhelmed, I've developed better time
management and prioritization skills. I'm proud of my consistent progress and the positive contributions
I've made to the hotel team.
Reflect on your professional growth and development. (e.g., improved communication skills,
enhanced teamwork abilities, increased confidence)
My practicum has fostered significant professional growth. My communication skills have improved
dramatically through daily interactions with guests and colleagues. I've become more confident in my
ability to handle challenging situations and resolve guest concerns effectively. Working as part of a team
has enhanced my teamwork abilities; I've learned the importance of collaboration and mutual support.
Overall, this experience has boosted my confidence and solidified my passion for a career in hospitality.
2. Assessment of Progress Towards Goals:
Review your initial practicum goals and objectives. (Refer to your initial plan or any previously
set goals)
My initial goals were to gain experience in the Front Office, Housekeeping, and Food and Beverage
departments; to improve my guest service skills, including communication and problem-solving; and to
master the proper techniques for room cleaning and food preparation. I also aimed to contribute
positively to the hotel team and learn from experienced professionals.
Assess your progress towards achieving these goals. (Are you on track? What challenges have
you encountered?)
I'm largely on track to achieve my initial goals. My guest service skills have improved significantly, and
I'm proficient in room cleaning and basic food preparation. I've actively contributed to the team and
received positive feedback from supervisors and colleagues. The biggest challenge I encountered was
initially feeling overwhelmed by the workload and the variety of tasks. However, I've successfully
overcome this by prioritizing tasks, seeking clarification when needed, and breaking down larger tasks
into smaller, manageable steps.
Re-evaluate and adjust your goals as needed. (Are your initial goals still relevant? Do you need
to modify or add new goals?)
My initial goals remain relevant, but I'd like to add a new goal: to further develop my knowledge of hotel
management software and systems. This would enhance my efficiency and allow me to contribute more
effectively in the future. I also want to focus more on learning advanced cleaning techniques and
potentially specialize in a particular area of housekeeping, such as linen management.
3. Challenges Encountered and Strategies for Overcoming them:
Identify any challenges you have faced during your practicum. (e.g., communication issues,
technical difficulties, unexpected situations)
During my practicum, I faced challenges related to communication, particularly with guests who spoke
limited English. There were also instances where unexpected situations arose, such as dealing with a
guest complaint or a last-minute change in schedule. Finally, I initially struggled with balancing the
demands of multiple tasks across different departments.
Analyze the root causes of these challenges. (e.g., lack of experience, insufficient training,
unclear expectations)
The communication challenges stemmed from my limited experience interacting with guests from
diverse linguistic backgrounds. The difficulty in handling unexpected situations was due to my lack of
experience in resolving guest complaints and adapting to changing circumstances. My initial struggle
with balancing multiple tasks was a result of insufficient experience in prioritizing tasks and managing
my time effectively within a fast-paced environment.
4. Action Plan:
Outline specific actions you will take to address any identified challenges and continue to
progress towards your goals.
To improve communication with guests, I will practice basic phrases in multiple languages and actively
seek opportunities to interact with guests from diverse backgrounds. I will also proactively seek training
on handling guest complaints and unexpected situations. To better manage my time and workload, I will
continue to prioritize tasks, utilize available resources (such as checklists and training materials), and
seek guidance from supervisors when needed. I will also dedicate time to learning more about hotel
management software and advanced cleaning techniques.
Set realistic and achievable goals for the remainder of your practicum.
For the remainder of my practicum, I aim to:
1. Successfully handle at least five guest complaints independently, demonstrating effective
communication and problem-solving skills.
2. Master advanced cleaning techniques, including specialized cleaning of different room types and
linen management.
3. Become proficient in using the hotel's management software for tasks such as room
assignments and guest check-in/check-out.
4. Proactively assist in at least three different areas within the hotel's operations, demonstrating
adaptability and willingness to learn.
Identify any support or resources you may need to achieve these goals.
To achieve these goals, I will need continued mentorship from my supervisors, access to training
materials on guest complaint resolution and hotel software, and opportunities to practice advanced
cleaning techniques under supervision. Additional language learning resources would also be beneficial.
Finally, access to any available shadowing opportunities within different departments would be
invaluable.
5. Supervisor Feedback:
Practicum Portfolio
Student Name: WENNIE L. CUSTODIO Practicum Venue: VILLA MARGARITA
Address: SAN ANTONIO AJUY, ILOILO Program: BSHM
Placement Location: DINING & HOUSE KEEPING
Table of Contents
2. Introduction
a) Brief Overview of Practicum Experience
My practicum at the Villa Margarita provided invaluable hands-on experience in the hospitality industry.
I worked across multiple departments –, Housekeeping, and Food Services– gaining practical skills in
guest service, room cleaning, and food preparation. I faced and overcame challenges related to
communication and workload management, ultimately enhancing my professional skills and confidence.
The experience solidified my passion for a career in hospitality and provided a strong foundation for
future growth.
b) Career Goals and Objectives
My career goal is to become a successful hospitality professional. My objectives include mastering
various aspects of hotel operations, developing strong guest service skills, and continuously improving
my knowledge and expertise within the industry.
Work Samples
To demonstrate my skills, I would provide documented examples like completed room inspection
checklists showcasing attention to detail in housekeeping, and a recipe adaptation log highlighting my
ability to modify recipes in food services. Positive feedback from supervisors and colleagues would
further support my proficiency in both areas. These documents, alongside records of efficient table
management in dining services, would comprehensively showcase my capabilities.
3. Letters of Appreciation
June 2, 2025
WENNIE L. CUSTODIO
Northern Iloilo State University - Ajuy Campus
San Antonio, Ajuy, Iloilo 5012
Dear Wennie L. Custodio
On behalf of Villa Margarita Inland Resort, we extend our sincere appreciation for your hard work and
dedication during your recent practicum. Your contributions to our [Housekeeping/Food and
Beverage/Front Office - specify department(s)] team were invaluable, and we were consistently
impressed by your positive attitude, willingness to learn, and commitment to excellence. We wish you
all the best in your future endeavors.
Sincerely,
REYDAN D. AZUELO
Supervisor
4. Photographs
Reflective Journal
Week 1: Started my practicum at Villa Margarita, feeling both excited and a little overwhelmed by the
new environment and the variety of tasks. Focused on observing experienced staff and learning basic
procedures in housekeeping and food service. Guest interactions were initially challenging, but I'm
starting to feel more confident.
Week 2-4: Gained more proficiency in room cleaning and basic food preparation. Successfully handled a
few minor guest requests, boosting my confidence in guest service. Still struggling with time
management, but I'm working on prioritizing tasks and seeking clarification when needed. Received
positive feedback from my supervisor on my housekeeping skills.
Week 5-7: Focused on improving my communication skills through interactions with guests from diverse
backgrounds. Participated in a training session on handling guest complaints, which significantly
improved my ability to resolve issues effectively. Successfully managed a more complex guest request,
demonstrating problem-solving skills. Started learning about the hotel's management software.
Week 8-10: Continued to refine my skills in all areas. Successfully completed a challenging cleaning task,
demonstrating attention to detail and efficiency. Received positive feedback from guests and colleagues.
Feeling more confident and comfortable in my role. Successfully used the hotel's management software
to complete several tasks. Overall, the practicum exceeded my expectations, providing invaluable
experience and boosting my confidence in my future career. I'm grateful for the opportunities provided
and the support received from my supervisors and colleagues. I'm eager to apply the skills and
knowledge gained to my future career in hospitality.
Skills Inventory
Student Name: WENNIE L. CUSTODIO Practicum Venue: VILLA MARGARITA
Address: SAN ANTONIO AJUY, ILOILO
Placement Location: DINING & HOUSE KEEPING
Food Service Skills:
Food Preparation: Proficient in basic food preparation techniques, adhering to food safety protocols.
Ability to adapt recipes to accommodate dietary restrictions or ingredient availability.
Food Handling: Safe and efficient handling of food items.
Service: Efficient and courteous service to guests (though experience is still developing).
Soft Skills:
Teamwork: Worked effectively as part of a team, demonstrating collaboration and mutual support.
Adaptability: Successfully adapted to changing circumstances and new challenges.
Time Management: Improved time management skills throughout the practicum, overcoming initial
challenges.
Initiative: Proactively identified and addressed issues, demonstrating initiative and problem-solving
skills.
Professionalism: Maintained a professional demeanor and consistently received positive feedback from
supervisors and colleagues
Housekeeping Skills:
Room Cleaning: Proficient in standard room cleaning procedures, demonstrating attention to detail and
efficiency. Progressing towards mastering advanced cleaning techniques and linen management.
Maintenance Reporting: Ability to identify and report maintenance issues promptly.
Organization: Effective task prioritization and time management within a busy environment (though
initial challenges were overcome).
Guest Service Skills:
Communication: Effective communication with guests from diverse backgrounds (though still developing
proficiency in multiple languages). Ability to handle guest requests and complaints professionally and
efficiently.
Problem-Solving: Successfully resolved guest concerns and adapted to unexpected situations.
Customer Focus: Consistently received positive feedback from guests, demonstrating a commitment to
providing excellent service.
Self-Assessment
Student Name: WENNIE L. CUSTODIO Practicum Venue: VILLA MARGARITA
Address: SAN ANTONIO AJUY, ILOILO
Placement Location: DINING & HOUSE KEEPING
Based on my practicum experience at Villa Margarita and the subsequent reflections, I would assess
myself as follows:
Strengths: I possess a strong work ethic and a genuine commitment to providing excellent guest service.
I'm a quick learner, adaptable to new situations, and able to prioritize tasks effectively, even under
pressure. My housekeeping skills are well-developed, and I'm proficient in basic food preparation. I'm
also a team player and demonstrate initiative in identifying and addressing issues. I've shown significant
improvement in my communication and problem-solving skills throughout the practicum.
Areas for Development: While I've made progress in communicating with guests from diverse
backgrounds, further development in multilingual skills would enhance my ability to connect with a
wider range of guests. Similarly, while I've mastered basic housekeeping, specializing in advanced
techniques and linen management would further strengthen my expertise. I also aim to improve my
proficiency in the hotel's management software to increase my efficiency and contribution. Finally, while
my time management has improved, consistently maintaining optimal efficiency in a fast-paced
environment requires ongoing attention.
Overall: My practicum experience has been highly valuable, allowing me to develop a strong foundation
in hospitality skills. I'm confident in my abilities and eager to continue learning and growing as a
hospitality professional. My self-assessment highlights both my achievements and areas where
continued development will further enhance my capabilities and contribute to my success in a future
role.
