1. Baguio Country Club
The Verandah
Prepared by:
Delim, Ronica Anne
Matawaran, Ronnel
Quinque, Mond Lester
Ronquillo, Khim Fermhee
Obidoza, Lemuel

2. I. COMPANY PROFILE
A. Brief History
By February, 1906, when Forbes circulated a prospectus to
attract membership, the Baguio Country Club consisted of a
hastily built clubhouse, a staff of one, two tennis courts,
three croquet grounds, and a three-hole golf course. But Forbes'
prospectus promised a much grander clubhouse: one “with fine
dining facilities, a bar, locker rooms, shower, reading rooms,
great open fireplaces in which pine logs will crackle merrily
night and day, a few bedrooms, and a billiard room.” In 1907,
the Baguio Country Club Corporation was organized. This same
year, links for nine holes were laid, and the tennis courts were
smoothed out. In 1908, a permanent clubhouse was completed,
cottages sprung up, and the most welcome news: the club started
serving meals.
B. Office Layout (Verandah)

3. C. Department and Offices
a. Offices/Departments
 Food and Beverage Division
 Quality and Standard Control Department
 Recreation Department
 Management Information System Department
 Health and Safety Committee
 Security Department
b. Function of Offices
• Food and Beverage Division - To adhere to the clubs
highest standard of excellence by providing the best
quality of food and most competent service.
• Health and Safety Committee - they ensure all aspects of
club operations is prepared to respond to and
contingency and Emergency with sole purpose of
protecting and serving life properly.
• Quality and Standard Control Department - They Check the
quality of Food to be serve to the Customer.
• Recreation Department-they provide world class
recreational facilities and activities by delivering
100% customer satisfaction.
• Management information System Department – the provide
information Technology Solutions in most cost –effective
manner and safeguard of clubs data information and put
our members and guest needs above all else.
• Security Department – to dedicate excellent security
service and to create a safe environment in our daily
operation at the club for the safety of members, guests
and employees and to carry out duties with
professionalism, courage and integrity.

4. c. Organizational chart
d. Work Functions and Job Description
• Executive Chef - He/she will approve the food menu to be
served.
• Chef - He/She will plan/Cook the Food to be served.
• Waiter/Waitress - they will serve the food to the
client; get the customer order, Dish out the orders.
• QC-they will check the quality of food to be served.
• Manager - the head of a department or functional area
within an organization has specific responsibilities
depending on the needs of his or her organization.
D. Information Technology

5. • Hardware Specification
o No. of Computers involve in the Restaurant :8
o Processor: Pentium 4
o Operating System: Windows XP Professional
o System Manufacturer: HP
o Memory:2 gig RAM
• Software
o Microsoft Access-it’s the software that they use to
store information for their Point of sale system
o Microsoft Excel
• Applications
o Point of Sale-The server Keep the cash, checks, and
credit slips collected as payment during the shift ,as
the server enters each order to the computer ,the
amount of the item is automatically and immediately
charge to that server account. How?
 Swiping Credit Card-the server swipes the
guest/member credit card through the magnetic
card reader at the server terminal
 Guest Signing Credit Card Guest/Member Check-A
guest /Member signs the credit slip generated by
the computer
o Advantage of POS System:
• Save steps in placing Orders
• Speed up Service to the guest
• Ensure accurate food and beverage preparation
• Prevent confusion
• Prevent pricing errors on guest checks
• Produce itemized guest checks at server

6. • Generates management reports
E. Product and Services
• Services
o Express Service-Its main function is attending to
guests' needs and concerns and ensuring that such needs
and concerns are addressed and acted upon immediately
without delay, such as: room service, concerns on room
maintenance, complaints on service, etc. They also act
as concierge to handle requests of guests such as tour
information, ticket reservations, and shopping and other
guests' errands. They also conduct social calls to
billeted guests as tool in discovering the over-all
guests' experience.
o Wine Service – Wine service is the presentation,
uncorking and pouring of wine. It takes place when a
customer orders a bottle of wine for the table.
o Multi-tasking service- At all times, servers should be
considering the needs of their tables. They should be
constantly aware of whether the tables need food or
drinks, if the plates need clearing, and if the patrons
are ready for a check. Additionally, servers should be
aware of their teammates, helping to run food or refill
drinks if they could use some help.
o Buffet Service – where in the costumer will be able to
experience an eat all you can dining style.
o Bartending Service – where the costumers will be able to
request the bartender to create alcoholic or
nonalcoholic beverages with their specifications.
o Cooking Service – where the chef prepare the meal of the
costumer.
o Greeting Service – staff/employees acknowledge
costumers.

7. • Products
o International or Foreign foods
o Local or Filipino foods
o Wine/beverages
o Bread
F. Challenges and Problems
• Ensuring the quality of food and services offered by the
company
• Attracting customers, keeping them, service, complaint
handling, and the customer experience.
• Ways of attract more customers.
• How to improve the way staff deals with the customers.
• How to keep your food costs down.
• Training programs for the employees.
G. Future Plans of the Company
• Sewage Treatment Plant
Description: They plan to construct a sewage treatment
plant wherein they will be able to recycle and reuse
waste for irrigation of the Golf course.
• Renovation of existing Cottages
Description: replacing old log cabin and some interior
improvement.
• Conversion of multi-purpose hall to a Convention Center
Description: To meet increasing demand on bigger
function areas and be competitive to other hotels.