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https://youtu.be/r8YrI82ct4o

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Nurul Izzatul Nabila Binti Rameli H16A0343

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INTERNSHIP VIDEO ( DUYONG MARINA & RESORT)

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⚫ Today the last day of internship because change with the day at I work on public day.
⚫ As usual, I clear and wiping and spray the sanitizer the tables and chairs.
⚫ I also spray the sanitizer on the bar.
⚫ Check the temperature of the guests.
⚫ Take the guests order and clear the table until i finish my shift.

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⚫ Today, i wiping and sanitation the tables and chairs.
⚫ Wiping the cutleries that already being wash and put into the compartments.
⚫ Check the guest temperature and ask them to jot down their name
⚫ Taking orders and bring their food and beverage

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⚫ Today, as the opening day i at the cafe outlet wiping the table, cutleri
⚫ Looking at the staff that doing sanitation in the Bytes Cafe
⚫ Take ice cubes from restaurant to cafe.
⚫ Prepare sanitizer, table for check up the guests temperature and book to the guests write their name.

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⚫ Arrange the restaurant table and chair according to the SOP as the hotel will open on 01/06.
⚫ Clear the stuff that dirty and prepare for stuff for opening on 01/06.
⚫ Make sugar syrup with full jug to use at restaurant and cafe

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⚫ Follow the staff to brings the food for VVIP guests at Royal Suite.
⚫ Bring the food to the VVIP guests with resort's van
⚫ At the same time, the staff bring me to look around the chalets

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⚫ Meanwhile waiting food for ready, the staff and I helping to clear the store and separate the fabric that already damage.
⚫ Put the fabric that good into the plastic to male staff take to bring  it to other store.
⚫ Packing the food that already ready

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⚫ All staff coming today but separate to two shift.
⚫ I with morning shift staffs clear Verandah Restaurant.
⚫ I put chair cover that already washed.
⚫ Wipe the floor and ready to packing the food for c.o.d

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⚫ Waiting food ready and put according to the name to avoid changing and to make sure all the food is enough and not have left.
⚫ Put the resort sticker on the food
⚫ Packing the food according to the orders and name.

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⚫ I take all the orders and write it in captain order and booking details book.
Waiting orders coming until close order on 2pm.
⚫ After the food is ready, I packing the food and write the guests name on it to avoid changing.
⚫ I helping staff to give the orders for self pick up guests.

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⚫ Today, write the order in manual bil.
⚫ Take temperature and name of guests that self pick up their orders.
⚫ Closing account  after all runner finish their c.o.d

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⚫ These two days, Hidayah and I will be in charge in cashier.
⚫ As the computer is damage, so the manual bil will be using.
⚫ I write the menu and price on the menu bil, the menu bil will be give to account department, sales and guests.
⚫ After all runner back from c.o.d the foods, I helping Hidayah to closing account

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⚫ I jot down all the orders from the guests and fire order to the kitchen
⚫ After the food is ready, I and other staff name Hidayah packing the food according to the orders

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⚫ The first day of 'Duyong on the go delivery'.
⚫ The schedule is work on 2 days and off 2 days.
⚫ On the first day of Duyong on the go delivery, the first group is my group with 4 people and one trainee.
⚫ I jot down the list of menu that guests order

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⚫ All food and beverage staff must come to work.
⚫ Clear and clean the Bytes Cafe.
⚫ Arrange the table and chair according to the SOP.
⚫ Clean the tray, wipe and mop the floor

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⚫ Today is still in MCMO phase but all food and beverage staff must come to work.
⚫ Listen to the briefing by manager about what must to do today.
⚫ Clear and clean the Verandah Restaurant and all the stuff in.

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MCO PHASE 3

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⚫ Due to the MCO phase 3, the management decide to only open food and beverage department with order food in many quantity.
⚫ The staff will work by 3 days and off by 3 days depends if there are order or not from guests. If there are no order the staff can just stay at home.

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MCO PHASE 3.

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MCO PHASE 2

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MCO PHASE 1

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⚫ Wiping the tables and cutleries. Wiping the bar and wipe the bar floor.
⚫ Clearing all the tables and put the tables and chair in meeting hall due to closing MCO phrase 1
⚫ On the afternoon, there are briefing from manager to tell that tomorrow and upwards ( 2 weeks) the resort will be closed due to MCO phrase 1.

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⚫ I be teaching how to handle cashier by the staff
⚫ Calculate the morning profit to make sure it tally with the morning profit.
⚫ Be teaching how to do closing account

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⚫ I soak the fruits like orange into hot water before cut and put in the fruit basket and chiller to easy to take it when there are order.
⚫ Clean the beverage bar
⚫ Be assistant to staff name Athirah in beverage bar

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⚫ Wiping table and setting the indoor table in cafe.
⚫ Wash all the fruit that arriving today and clean the chiller before put the fruit with staff name Athirah
⚫ Arrange all the raw materials that need in beverage bar

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⚫ Preparing table, crockery as there are VIP guests named 'Ku adek' with their guests will come for dine in.
⚫ Wiping all the crockery and setting the table with goblet and cutleries like spoon and fork.

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⚫ Be assistant to the staff at beverage bar.
⚫ Helping doing beverage when they are many guests.
⚫ Wipe the beverage bar.
⚫ I washing all the jug, milk dispenser

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⚫ Take order from guests and bring the food and beverages for them.
⚫ Wiping tables and cutleries and put it into the compartments.
⚫ I wash all the jug and wipe bar when the cafe about to close.

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⚫ Last touch up for annual dinner staff
⚫ I go to back up staff in Bytes Cafe as there are many guests
⚫ At night, going to annual dinner and helping the staff

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⚫ Today, the shift start on 3pm until 11pm again. On 3pm, as usual when there are customer in bytes cafe I will take order and fire order to the kitchen. Take beverage to the guests first before bring them their food.

⚫ When there no guests, I going to the Duyong Convention Centre (DCC) to set up and make preparation

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⚫ As usual, become waitress at the cafe
⚫ Take order, bring the order and clearing the plate and table.
⚫ Washing all the jug that being used, milk dispenser as the cafe already want to close

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⚫ Preparing crockeries for lunch dome at Bytes Cafe
⚫ Put the cutleries and crockeries on the table
⚫ I serve the guests when they come to eat the lunch dome.
⚫ Clearing the table and crockeries after finish lunch dome

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⚫ I helping the captain restaurant to calculate the inventory at Bytes Cafe.
⚫ After finish, write the items that have and how many of it. To know how many inventory of items that have at the cafe and it enough or not.
⚫ Do my jobs like usual such as take orders

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⚫ Look around at the buffet to make sure all the crockeries and cutleries are enough for the guests.
⚫ Wipe the buffet bar that dirty with spilled foods.
⚫ Clearing the bar, the juice and milk dispensers and all cutleries.
⚫ I wiping the floor and mop

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⚫ Take care of the beverage bar.
⚫ Clear the buffet bar that spilled with the foods.
⚫ Serve and clearing the guest's table.

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⚫ Wiping table as preparing for breakfast buffet.
⚫ I serve the guests for breakfast buffet, when they asking for warm water or anything, I will give and serve them.

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⚫ Preparing the crockeries and cutleries for dinner.
⚫ I put the cover chairs and pour the water on the highballs
⚫ Arrange the tables and chairs and count to make sure the number is right

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⚫ As there are event in the Verandah Restaurant, the hi-tea will be place at Bytes Cafe.
I helping the staff to arrange the tables and chairs with the numbers of reservation.
⚫ Arrange it according to the numbers of reservation
⚫ Put the goblets and cutleries on the table.
I pouring the water into the goblets and serve the guests.

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⚫ Wiping all the cutleries that already being washed by steward.
⚫ I soak the cutleries into the hot water with lime powder.
⚫ After wiping, arrange the cutleries into the compartments according to their size, pattern and so on.
⚫ Clean the bar, wipe and mop the bar floor to make sure the bar always clean from dirty.

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⚫ Today, I prepare the table and crockery as there guests from bicycle will having hi-tea at the cafe
⚫ Wiping the goblets and baby plates for the hi-tea guests

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⚫ Wipes all the cuttleries and put it on the compartment.

⚫ Taking orders when there are customers that came. Open fire the order to the kitchen and give the beverage order to the bar.

⚫ Send the order to the customers and pick up the dish after they finished eating.

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⚫ My shift start from 12pm until 8pm.

⚫ On 12pm I work at Btyes Cafe as Btyes Cafe open from 11am. Prepare mise plus like set up the cutleries and put it on the table.
⚫ Take orders from guests, clearing the tables and bring the food for guests until my shift over.

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⚫ Clear the table guest after guest finish eating in morning at Verandah Restaurant.

⚫ Setting back the table with tissues, fork and spoon. Clean the table with wiping it.

⚫ After finish all of that, going to DCC to back up as there are wedding with 1000 pax.

⚫ When the wedding is end, set up back the DCC to usual

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⚫ Set up and prepare hi-tea like setting the cuttleries and the table. At the same time, Duyong Marina & Resort also doing program "Santai Petang Bersama Ustaz and Shahrol Shiro". So the guest who already book for the hi-tea will be opportunity to meet with them.

⚫ I be duty to serve and clear for the hi-tea. After the customer finish their food, I will clear up their plate and put at steward place. Wipe the table to make sure it clean for other guests to sit there.

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⚫ On weekends, there will lots of guest that check in that means the breakfast at Verandah Restaurant will full. The staff must make sure all the things that be need must full and must always monitor at the buffet section.

⚫ After finish work at Verandah Restaurant, today I must go to back up wedding at Duyong Conventions Center (DCC). The pax for the wedding about 1000 above, the f&b staff must make sure all the things like plate, highball, goblet, spoon, fork and others must enough.

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⚫ On 9am i will help other staff to clear up plate at Verandah Restaurant, clear the buffet place. Stock up the dining spoon and fork that decreasing. Collecting the serving gear at the buffet place put in one place, wipe the buffet and wash the serving gear and drink containers.

⚫ After clean and clear, I wiping all the spoon, fork with hot water to make sure it very clean before put it in the compartment according to the sections.

⚫ On 12am after finish lunch break, go to the Btyes Cafe. Take order from customers, when customers ask what the recommend food we can recommend the most choice that others customer always choose.

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⚫ My shift still start from 9am until 5pm, so at the morning I will served the breakfast at Verandah Restaurant. Take plate from guests and put the plate on the place that already being ready. Clear the dirty things at the buffet place, refill the things that want to finish like sugar, creamer, milk and etc.

⚫ After finish breakfast, I will wash all the serving gear that been use including coffee, tea, juice and milk dispenser. Put the things in one place so it will easy the midnights shift tu handle it for tomorrow breakfast.

⚫ On 12am after clear up everything, I will go to Btyes Cafe to help staffs at there. During lunch hours there will many customer will come to lunch. At Btyes Cafe I will take order from customer and fire order to the kitchen and bar. After the food & beverage ready I will take the order to the customer.

⚫ On 3pm, the f&b boss called for briefing meeting to all the staffs.

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⚫ My shift starts on 9am, my supervisor teach that I have to handle breakfast on Verandah Restaurant, after the guests finish eating on one plate we must take the plate. After finish breakfast, we must clear all of the buffet.

⚫ The plate will be wash by stewards but all the serving gears will be wash by F&B staff.

⚫ In afternoon, I been teaching how to take order and become waiter at Btyes Cafe by the worker. After that, they test me first to take customer order at the table.

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⚫ On the first day on intership, i been introduced to the F&B manager, Encik Zahid. He briefed and talk a little about F&B to make me know what is F&B more. In Duyong Marina & Resort’s F&B, we have restaurant, cafe and banquet that have to handle. All of the staff will helping each other, for example when there are not banquet event the staffs from banquet will help the staff in restaurant and cafe.

⚫ Encik Zahid introduced me to supervisor that known as Azlina or Kak Na, Kak Na bring me to all of the F&B outlet and event places. She also introduces me to all the staffs that work at that time, i being visit all of the meeting, event place that being place on Marina building.

⚫ Not started all the work yet at first day because at the afternoon, Encik Zahid called all the staff to briefing to know all the SOP and learning more about SOP