MANILA, Philippines - Taking a big step towards providing STI students with better opportunities in the restaurant industry, Global Max Services Pte. Ltd. (also known as Max’s Restaurant) has inked a partnership with STI Education Services Group Inc. (STI) last Aug. 8 at the STI Academic Center Ortigas-Cainta.
STI students will now be better equipped with the knowledge and skills needed in the industry upon graduation through the integration of Max’s expertise of the industry to the courseware materials of Hotel and Restaurant Management and Service Programs, and through supervised training by Max’s that will increase the chance of STI students to become members of the organization upon graduation.
Present at the signing were STI VP for academics Dr. Lloyd Bautista; AVP for curriculum and courseware development Dr. Harry Alfonso Joson; Max’s human resource director Rhodora de Leon; and corporate recruitment and selection manager Isabel Villarta.
The agreement will not only strengthen the relationship between the two organizations, but will also provide top quality training to STI interns and groom them to eventually take on leadership positions.
“In engaging with the students of STI, we will be able to provide them with the right environment so they can become responsible individuals and professionals, and at the same time, we see STI’s potential in producing adept talents in the future. With the partnership, we are looking at leadership development programs that when they graduate, they are ready, their skills are honed, ready for the real world, and hopefully, they will think of us as potential employers in the future,” De Leon said in a statement.
Following the partnership, student training is taken to a higher level as Max’s online modules will be integrated to STI’s curriculum providing industry-based practices. Max’s will also provide STI’s BS Hotel and Restaurant Management and Hospitality and Restaurant Services students with an on-the-job training (OJT) program that seeks to immerse the students with practical procedures and techniques on handling restaurant management operations, customer service orientation, cuisine-menu preparations, and other technical skills.
In his remarks, Bautista said, “industry collaboration is one of STI’s priority programs. The partnership provides students access to online modules before their on-the-job deployment. This online module will be a part of STI’s computer laboratory lectures, giving the students a two-day orientation and practical lessons based on the actual operation in the branch. This opportunity will give STI’s Hotel and Restaurant Management students the advantage to be immersed in the actual branch operations immediately.”
The nationwide presence of both Max’s and STI paved the way to make this collaboration possible, allowing students to learn from the industry experiences as embedded in their school’s curriculum, and ultimately giving them a competitive advantage in the industry.
In fulfilment of STI’s commitment to bring forth job-ready graduates, its students from all over the country will benefit from the institution’s thrust to continually find avenues for them after they graduate, and enjoy the opportunities given to them by industry partners such as Max’s.