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| (Image Source: De La Salle Lipa) |
De La Salle Lipa (DLSL)’s College of International Hospitality and Tourism Management (CIHTM) successfully completed its Hotel On Wheels (HOW) program, a hands-on training initiative aimed at enhancing the skills of its Hospitality Management, Tourism Management, and Culinary Arts students. Held last September 30-October 2, 2024 at Chez Rafael, the program focused on advanced food and beverage (F&B) service techniques including gueridon and wine service, preparing students for high-level roles in fine dining and luxury hospitality settings.
It was facilitated by Astoria Plaza Hotel and gracing to lead the program with their presence were Lead Trainer Ada Katrina Marcelo, Assistant Trainer Chef John Patrick Ozamis, F&B Attendant Christian Rapor, Steward Jayson Valerio, and Program Executive Carl Joseph Barros. Their collective expertise provided the students with an immersive learning experience, blending theory with practice across key areas of luxury service.
Addressing Industry Needs With Advanced Training
With the hospitality industry’s demand for skilled professionals at an all-time high, the Hotel on Wheels program is timely for the 150 students eager to refine their technical skills. The training covered advanced gueridon service where food is prepared and served tableside as well as sophisticated wine service and pairing techniques. These essential skills are crucial for working in upscale restaurants and luxury hospitality establishments. The students were exposed to real-world scenarios involving F&B service dynamics, table appointments, and food sequence management, culminating in live cooking demonstrations such as the preparation of crêpe suzette. The program emphasized the importance of precision and presentation in enhancing the overall dining experience.
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| Chef John Patrick Ozamis holding a cooking demonstration (Image Source: De La Salle Lipa) |
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| Ada Katrina Marcelo discussing wine service and tableside preparations to the participants (Image Source: De La Salle Lipa) |
Preparing Students For Luxury Hospitality Roles
Throughout the training, participants engaged in practical exercises that included both individual and team-based tasks. Under the expert guidance of Marcelo and Chef Ozamis, students practiced advanced wine service and tableside preparations, gaining confidence in handling sophisticated service tasks. The comprehensive training program, which also featured hands-on demonstrations and skills evaluations, ensured that the students not only met but exceeded industry standards for fine dining service.
De La Salle Lipa (DLSL)’s commitment to excellence and innovation in hospitality education, like the Hotel On Wheels initiative, empowers students to excel in an increasingly competitive industry equipped with the advanced skills necessary to thrive in fine dining and luxury service environments globally.
(With words by Cristina Alfarita Larombi, De La Salle Lipa)
