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COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
ON THE JOB TRAINING 1
Undertaken at
2GO (M.V. MALIGAYA) / NMISI
G/F BachRach Bldg ll, 23rd St. Cor Railroad St. South Harbor Port Area Manila 1018, Philippines
BACHELOR OF SCIENCE IN TOURISM MANAGEMENT MAJOR IN TRAVEL OPERATIONS
Summer, Academic Year 2025-2026
GIEZEL ANN C. MONILLA
JUNE 2, 2026
WESLEYAN UNIVERSITY-PHILIPPINES
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Professor Jonah Faye A. Gaspar, PhD
TABLE OF CONTENTS
INTRODUCTION
a.
Name and General location
5
b.
Objective/Hotel/Restaurant’s Philosophy
5
c.
Ownership/Management
6
d.
Organizational Chart
7
e.
Facilities, no. of F & B outlets, name and type
7
f.
Office ( Paper works Documentation
8
g.
Outstanding characteristics of the establishment
8
DISCUSSION OF FINDINGS/ANALYSIS/RECOMMENDATION
a.
Areas of Concern
A.1 Organization Structure
9
A.2 OperationsSystemsandProcedures
11
A.3 Facilities, Equipment……11
A.4Manpowerscheduling,workmethod,styleofcommunication …………………………………………………12
A.5 Workatmosphere, inter-personalrelation layout , Ventilation, and color ……………………………….… 13
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Scheme of the Office
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b. Strength
13
c. Improvement Areas/Weaknesses
13
d. Recommendation
13
CONCLUSION
14
NARRATIVE/ ACCOMPLISHMENT REPORT
REFLECTION/SUMMARY
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APPENDICES CHECKLIST
19
Medical/Physical Exam
20
Recommendation Letter
21
Acceptance Letter
23
Enrollment Form
24
Parent’s Consent (Notarized)
25
Training Program
26
Practicum Training Agreement
28
Memorandum of Agreement (Copy)
29
Daily Time Record
33
Certificate of Completion
34
Practicum Evaluation Form
35
Resume
36
Photos with caption
37
Signatory
41
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INTRODUCTION
A. Name and Travel General Location
My On-the-Job Training (OJT) was conducted at 2GO Travel aboard M.V. Maligaya under
the supervision of Negrence Marine Integrated Services, Inc. (NMISI). The company office is
located at G/F Bachrach Building II, 23rd Street corner Railroad Street, South Harbor, Port Area,
Manila 1018, Philippines. M.V. Maligaya is one of the passenger vessels operated by 2GO Travel,
serving various destinations across the country and providing reliable maritime transportation
services to thousands of passengers every year.
B. Objective/Hotel/Restaurant’s Philosophy General Philosophy
2GO Travel is to provide safe, reliable, efficient, and customer-oriented maritime
transportation services throughout the Philippines. The company continuously strives to enhance
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passenger satisfaction by delivering excellent service, maintaining high safety standards, and
ensuring operational efficiency in all aspects of its operations.
2GO Travel believes that every passenger deserves a safe and pleasant travel experience. The
company promotes professionalism, integrity, accountability, teamwork, and customer satisfaction
among its employees. Through these values, the organization seeks to create a positive environment
where passengers feel comfortable and well-served throughout their journey.
C. Ownership/Management
M.V. Maligaya is owned by 2GO Group, Inc., one of the largest transportation and logistics
companies in the Philippines. The company operates an extensive network of passenger and cargo
shipping services, connecting major ports and destinations nationwide. Through its passenger
shipping division, 2GO Travel provides affordable and accessible transportation services to the public.
The vessel is managed and operated by 2GO Sea Solutions, which is responsible for vessel
operations, maintenance, navigation, safety compliance, cargo management, and passenger
services. The management team ensures that all departments work together efficiently to achieve
the organization’s goals and maintain high standards of service quality.
The success of 2GO Travel is supported by competent managers, supervisors, officers, and
employees who perform specialized roles and responsibilities. Through effective leadership and
proper management practices, the company continues to provide quality service while
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maintaining operational excellence and customer satisfaction.
D. Organizational Chart
M/V 2GO Maligaya Organizational Chart
The organizational structure of M.V. Maligaya is designed to ensure efficient coordination among
department and smooth vessel operations. Each department has specific responsibilities that contribute to the
overall success of the organization. This organizational structure allows clear communication, delegation of
responsibilities, and efficient decision-making within the vessel. It also promotes accountability and
teamwork among employees.
E. Facilities, No. of F & B Outlets, Name & Type
M.V. Maligaya provides various facilities that ensure the comfort, convenience, and safety of its
passengers throughout their journey. These facilities include passenger cabins, tourist and business-class
accommodations, passenger lounges, Quick Mart stores, front desk and information centers, housekeeping
services, and safety and emergency facilities.
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F. Office ( Paper work Documentation)
Proper documentation plays an important role in the daily operations of M.V. Maligaya. Various records
and reports, such as passenger manifests, booking records, sales reports, inventory reports, logbooks, and
housekeeping reports, are maintained to ensure smooth and efficient operations. These documents help moniitor
performance, support decision-making, and ensure compliance with company policies and maritime regulation
lations. During my practicum, I learned the importance of accurate record keeping and documentation in
maintaining accountability, organization, and quality service.
G. Outstanding Characteristics of the MV 2GO Maligaya
2GO Travel aboard M.V. Maligaya is its commitment to delivering quality passenger service while
maintaining high standards of safety and professionalism. Despite handling a large number of passengers, the
vessel maintains organized operations through effective coordination among departments. The employees
demonstrate dedication, discipline, teamwork, and professionalism in performing their duties.
they work together to ensure that passenger needs are addressed promptly and efficiently. Their positive attitude
and willingness to assist passengers contribute greatly to customer satisfaction.
M.V. Maligaya provides various facilities that ensure the comfort, convenience, and safety of its passengers
throughout their journey. These facilities include passenger cabins, tourist and business-class
accommodations, passenger lounges, Quick Mart stores, front desk and information centers, housekeeping
services, and safety and emergency facilities. fee beverages, snacks, and light meals, and Island Fiesta.
DISCUSSION OF FINDINGS / ANALYSIS / RECOMMENDATION
Hotel Organizational Structure
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Organization Structure
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Hotel Manager (Roy L. Castil)
Duties:
Oversees the overall operations of the hotel department onboard.
Ensures that all departments provide quality service to passengers. 
implements policies and procedures.
Front Desk Officer ( Rica C. Destreza and Nicole M. Corpuz)
Duties:
Issues and upgrades passenger tickets.
Maintains key control and manages lost-and-found items.
Handles transmittal, receiving, turnover, and endorsement of documents and information.
Housekeeping Supervisor (Alan B. Palacio)
Duties:
Supervises housekeeping staff and daily cleaning operations.
Inspects guest accommodations and public areas for cleanliness. 
assignments and work shifts.
Schedules housekeeping
Property Custodian (Mike Angel V. Ong)
Duties:
Provides clean and fresh linens all times.
Conduct regular inspection of linens based on the Housekeeping Attendants report.
Reports lost and damaged linens and other items under his responsibility
HousekeepingStaff Duties:
Cleans guest cabins, hallways, and public areas.
Replenishes guest amenities and supplies.
Collects and disposes of waste properly.
Reports maintenance issues and lost-and-found items.
Linen Man (B. Mckenzie M. Cabusay)
Duties:
Manages the collection, sorting, and distribution of linens.
Maintains linen inventory records.
Ensures clean linens are available for guest accommodations.
Handy Man (Benrico V. Legada)
Duties:
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Performs minor repairs and maintenance work.
Assists in maintaining hotel facilities and equipment.
Responds to maintenance requests from departments.
F&B Supervisor (Erick F. Comendador)
Duties:
Oversees food and beverage operations onboard.
Supervises F&B staff and monitors service quality.
Ensures compliance with food safety and sanitation standards.
Chief Cook (John Nichole B. Anacta)
Duties:
Supervises food preparation and kitchen operations.
Ensures food quality, presentation, and safety standards.
•
F&BStaff Duties:
Serves food and beverages to passengers.
Prepares dining areas before and after service.
Assists in food preparation and presentation. 
•
Maintains cleanliness of dining facilities.
•
Head Cashier (Noveh Lyn S. Palomo)
Duties:
Supervises cashiering operations.
Monitors cash transactions and financial records.
Ensures accurate reporting of sales and collections.
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Cashier
Duties:
Processes passenger purchases and payments.
Issues receipts and maintains transaction records.
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A.2 Operations Systems and Procedures
A.3 Facilities, Equipment, etc
1. Front Deck Department
The Front Office Department serves as the main point of contact between passengers and
the vessel. It is responsible for answering inquiries, providing information about schedules and
onboard services, assisting passengers, and handling concerns or requests. The department
maintains organized records and coordinates with other departments to ensure smooth operations.
During my assignment, I observed how employees communicated professionally and efficiently
with passengers. This experience helped me improve my communication skills, confidence,
patience, and ability to provide quality customer service.
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2. Food and Beverage (F&B) Department
The Food and Beverage Department is responsible for preparing, serving, and maintaining
the quality and safety of food and beverages onboard. The department ensures that passengers
receive excellent dining services while following proper food handling and sanitation procedures.
During my assignment at Horizon Café and Island Fiesta, I assisted in table preparation, food
service, dishwashing, and maintaining cleanliness in dining areas. Through this experience, I
learned the importance of teamwork, food safety, time management, and customer satisfaction in
delivering quality service.
3. Housekeeping department
The Housekeeping Department is responsible for maintaining cleanliness, sanitation, and
orderliness throughout the vessel, including passenger cabins and public areas. The department plays
an important role in ensuring passenger comfort and safety. During my assignment, I assisted in room
preparation, cleaning procedures, and sanitation activities. I learned the importance of attention to
detail, discipline, proper hygiene practices, and teamwork in maintaining high standards of cleanliness
and passenger satisfaction
A.4 Manpower Scheduling, Work Methods, and Styles of Communication
At MV 2GO Maligaya, manpower scheduling is carefully organized to ensure adequate staffing
across all departments during operational and peak hours. Employees are assigned to designated shifts to maintain
continuous and efficient onboard services. Work methods are guided by clear responsibilities, standard operating
procedures, and department checklists that promote teamwork, productivity, and service quality.
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Work Atmosphere, Interpersonal Relations, Layout, Ventilation, and Color
Scheme of the Office
MV 2GO Maligaya promotes a positive, collaborative, and professional work environment
that encourages teamwork and good interpersonal relationships among employees. Staff
members are expected to maintain professionalism, cooperation, and mutual respect while
performing their duties onboard.
STRENGTHS
One of the major strengths of the establishment is its commitment to professionalism and
customer service. Employees demonstrate excellent teamwork, discipline, and cooperation
performing duties. The vessel maintains high standards of cleanliness, safety, and sanitation,
which contribute to passenger comfort and satisfaction. Staff members are approachable,
knowledgeable, and willing to assist passengers whenever needed. Effective communication
and coordination among departments also help ensure smooth daily operations.
IMPROVEMENT AREAS / WEAKNESSES
Despite its strengths, the establishment faces challenges during peak travel schedules when
passenger volume increases significantly. Some operational areas become crowded, resulting in
additional pressure on employees and occasional delays in service. Limited manpower during busy
periods may affect workflow efficiency and increase employee workload. However, employees
continue to perform their duties effectively and maintain service quality despite these challenges.
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RECOMMENDATIONS
To further improve operations, additional manpower may be assigned during peak
schedules to help manage passenger volume and reduce employee workload. Continuous training
programs should be conducted to enhance employee skills, customer service, communication, and
problem-solving abilities. Improving coordination among departments and implementing more
efficient scheduling systems may also help reduce delays and improve overall passenger
satisfaction. Regular evaluation of operational procedures can contribute to continuous
improvement and service excellence.
CONCLUSION
My On-the-Job Training aboard M.V. Maligaya provided me with valuable learning
experiences and practical exposure to the maritime and hospitality industry. During my training, I
was assigned to the Front Office, Food and Beverage, Quick Mart, and Housekeeping Departments,
where I gained knowledge of various operational procedures and customer service practices.
Through these assignments, I developed essential skills such as communication, teamwork,
leadership, time management, adaptability, and problem-solving. and industry.
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NARRATIVE/ACCOMPLISHMENT REPORT
Subject
On-the-Job Training Accomplished Report
Author
Giezel Ann C. Monilla
Date
May 12-18, 2026
Department Front Office,Shop,Food & Beverage, and housekeeping
Day 1
Upon arriving at the vessel, we immediately proceeded to our assigned rooms and were
given time settle in and rest. After a short break, we were called by the Shipboard Training
Officer for a detailed orientation regarding the rules, regulations, and safety procedures on board.
As trainees assigned to the Housekeeping Department, we were introduced to our supervisors and
fellow crew members. They explained our daily tasks, schedules, and expectations. We learned
the proper procedures for cleaning guest areas, maintaining cleanliness standards, and ensuring
passenger comfort. The supervisors emphasized the importance of teamwork, discipline, and
attention to detail in delivering quality service.
Day 2
On the second day of my On-the-Job Training, I reported for duty at 5:45 AM and received
my assignment for the first shift in the Bow (Front) section of Deck 5 under the supervision of Ms.
Jowelyn. My primary responsibility was maintaining the cleanliness of the male restroom and shower
room, which included cleaning surfaces, sweeping floors, sanitizing mirrors and sinks, checking drains,
and ensuring that the facilities remained clean and presentable.
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Day 3
On the third day of my On-the-Job Training, I was assigned to Deck 6 and worked in two shifts
under the guidance of the shipboard housekeeping team. After receiving instructions from our Shipboard
Training Officer, we performed key retrieval and trash-out operations in passenger accommodations and
public areas. Our duties included collecting room keys, removing and replacing trash bins, and maintaining
the cleanliness of various sections of the deck. We also carried out restroom cleaning tasks such as mopping
floors, scrubbing fixtures, washing cleaning materials, and ensuring that all facilities were sanitary and well
maintained.
Day 4
On the fourth day of my On-the-Job Training, I participated in various learning activities that
provided valuable exposure to shipboard operations and guest services. During the vessel’s stay in Iloilo City.
I had the opportunity to go ashore and briefly explore the area while observing port activities and passenger
movement. After returning to the vessel, I assisted in the embarkation process by helping passengers at the
entrance and Front Desk, providing directions and answering basic inquiries to ensure a smooth boarding
experience.
Day 5
On the fifth day of my On-the-Job Training, I was assigned to the Horizon Café under the
Food and Beverage Department and later assisted in Deck 5 boarding operations. My duties included
preparing the dining area before service, checking and arranging utensils and table settings, serving
coffee, meals, and beverages to guests, and clearing used dishes and utensils after meals. I also helped
maintain the cleanliness and organization of the dining area to ensure efficient operations and guest
satisfaction.
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Day 6
On the sixth and final day of my On-the-Job Training, I was assigned to the Island Fiesta dining area
under the Food and Beverage Department. My primary responsibility was at the bussing-out station,
where I cleared used plates, utensils, cups, and other dining materials after guests finished their meal
and ensured that these items were properly sent to the dishwashing area for cleaning and sanitation.
Throughout the operation, I monitored the dining area, maintained cleanliness, cleared tables, and
assisted in organizing the service area to provide guests with a comfortable dining experience. This
experience strengthened my skills in food and beverage service, teamwork, time management, and
customer service while helping ensure efficient dining operations during a busy service period.
Day 7
On the seventh and final day of my On-the-Job Training. The event included recognition
and awarding ceremonies that acknowledged the trainees’ accomplishments, work ethic, and
contributions throughout the training period. Through this experience, I further developed my
communication, teamwork, and organizational skills while reflecting on the knowledge and
practical experience I gained during my onboard training. The culminating event marked the
successful completion of my OJT and provided a meaningful conclusion to my learning journey
aboard the vessel.
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REFLECTION/SUMMARY
My On-the-Job Training aboard 2GO M.V. Maligaya was a rewarding and meaningful experience
that contributed greatly to my personal and professional development. As a trainee, I was given the
opportunity to work in different departments and experience the actual operations of the maritime
and hospitality industry. At first, I felt challenged because everything was new to me, but with the
guidance of my supervisors and the support of my fellow trainees, I gradually gained confidence
in performing my assigned responsibilities.
Throughout my training, I learned the importance of teamwork, communication, and cooperation
in achieving excellent service. Working with different departments taught me how every employee
plays a significant role in ensuring passenger comfort, safety, and satisfaction. I also developed
patience, responsibility, and adaptability while handling different tasks and interacting with various
passengers
My practicum experience aboard M.V. Maligaya helped me become more confident, disciplined,
and prepared for future career opportunities. The knowledge, skills, and memorable experiences I
gained during my training will always serve as a foundation for my growth as a future tourism
professional.
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APPENDICES CHECKLIST
Medical/Physical Exam
Recommendation Letter
Acceptance Letter
Enrollment Form
Parent’s Consent (Notarized)
Training Program
Practicum Training Agreement
Memorandum of Agreement (Copy)
Daily Time Record
Certificate of Completion
Practicum Evaluation Form
Resume
Photos with captions
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MEDICAL/PHYSICAL EXAM
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PRACTICUM TRAINING AGREEMENT
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MEMORANDUM OF AGREEMENT
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PRACTICUM/OJT REPORT
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ACAD-TEDFM 152
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Department
ACADEMIC
Effective
15 July 2024
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WESLEYAN UNIVERSITY-PHILIPPINES
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Date
PHOTOS (DOCUMENTATION)
My OJT aboard MV Maligaya taught me discipline, teamwork, safety, and
responsibility. I gained practical experience in ship operations, improved my skills
and confidence, and developed a stronger work ethic for my future career."
WESLEYAN UNIVERSITY-PHILIPPINES
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Department
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"I learned proper food handling, sanitation, customer service, and teamwork. I
assisted in food preparation and service while maintaining cleanliness and
passenger satisfaction, improving my communication, time management, and work
efficiency."
"I developed strong communication and interpersonal skills by assisting passengers
and ensuring their needs were addressed promptly and courteously.
WESLEYAN UNIVERSITY-PHILIPPINES
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ACADEMIC
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Date
I developed strong communication and interpersonal skills by
assisting passengers and ensuring their needs were addressed
promptly and courteously courteously.
.
My OJT journey taught me more than just technical skills—it taught me discipline,
responsibility, teamwork, and confidence. Through my experiences in the Front Desk and Food
WESLEYAN UNIVERSITY-PHILIPPINES
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& Beverage departments, I learned the value of hard work, professionalism, and serving others
with dedication. I am grateful to the people who guided, supported, and inspired me along the
way. As a student with a dream, this experience became a stepping stone toward my goals and
a reminder that every lesson learned today brings me closer to the future I aspire to achieve.
WESLEYAN UNIVERSITY-PHILIPPINES
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Department
ACADEMIC
Effective
15 July 2024
Date
GIEZEL ANN C. MONILLA
JAMELLAC. CLANES,PhD, LPT
Student
Practicum Coordinator
(Signatureoverprintedname)
(Signatureoverprinted name)
RENEE CHRISTELLE M. RAMOS, MHTM
DR. DULCE AMOR S. PADILLVA, LPT
Program Head
Dean
(Signatureoverprintedname)
(Signatureoverprinted name)