# data[].attributes.body
Reported for duty at 10.00 AM and was guided by Puan Wan Manisah, HR Manager of The Qamar Paka

Introduced to all departments and facilities in the hotel

Informed about department rotations: Sales, F&B, Housekeeping, and Front Office – one month each

Assigned to Sales Department for the first month

Reported to Sales at 11.30 AM and met my supervisors: En. Mohd Rofha (Senior Sales Manager) and Pn. Azima (Sales Coordinator)

Attended briefing session regarding job scope, working hours, dress code, communication etiquette, and overview of sales operations

Provided with hotel information and sales-related materials

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Working hours: 9.00 AM – 5.00 PM

• Learned how to handle incoming calls (both internal and external) and the proper way to communicate with customers
• Trained to take down customer details accurately during each call, including name, date, number of pax, and type of request
• Assigned to handle Ramadan buffet reservations from 5–27 March, as the hotel was receiving high call volumes during the Ramadan period
• From 9.00 AM to 3.00 PM, responsible for attending buffet booking calls, explaining available packages, and recording reservations clearly
• This experience helped build my confidence and improved my communication skills in a real work setting

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Working hours: Halfday (9.00 AM – 1.00 PM)

• Introduced to Ramadan buffet promotion materials used by the Sales Department
• Assisted in handling and distributing the official Ramadan buffet flyer to walk-in guests and through email enquiries
• Learned how the flyer highlights key information such as price menu highlights time and contact details
• Observed how the sales team used the flyer to promote the buffet package to potential customers
• Gained insight into how marketing tools are used to attract guests and support the booking process

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Ramadan buffet logbook used to track daily bookings and guest details

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Working hours: 9.00 AM – 5.00 PM

• Recorded buffet bookings in the Ramadan logbook for easy daily reference
• Updated guest details such as name contact number date and number of pax
• Ensured all handwritten records were neat and accurate for smooth coordination with F&B team
• Observed how the logbook helped monitor booking trends and guest flow
• Learned the importance of proper documentation especially during high-demand periods

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Working hours: 9.00 AM to 5.00 PM

• Recorded all customer details in the Ramadan booking logbook
• After 3.00 PM the completed logbook was submitted to the F&B Department for their preparation and setup
• Before submission calculated the total number of bookings for the day
• Transferred the total pax into the Ramadan Chart in Excel as part of the daily tracking process
• Learned the importance of accurate reporting between Sales and F&B teams for smooth operations

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Working hours: 9.00 AM – 5.00 PM

Continued receiving Ramadan buffet reservations and submitted the updated Ramadan Log Book to the F&B Department before the end of the shift

Had Iftar at the hotel with the Sales Coordinator and other staff members

After Iftar, assisted the F&B team in clearing the tables after guests finished their meals

This experience allowed me to understand the exhaustion and hard work that F&B staff go through. It was a new experience for me, giving me a deeper appreciation for the efforts of the F&B team

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Working hours: 9.00 AM – 5.00 PM

• Learned how to update the Ramadan Chart using Microsoft Excel
• Entered data including total pax, company name, and remarks
• Cross-checked the logbook with the chart to ensure accuracy before sending it to relevant departments
• Helped stamp and prepare Ramadan buffet meal vouchers for confirmed group bookings
• Understood the importance of accurate data and documentation for smooth coordination between departments

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Working hours: 9.00 AM – 5.00 PM

• Referred to the updated buffet Ramadan menu to assist with customer enquiries over the phone
• Menu details were written on paper for quick reference at the workstation
• Informed guests about the available dishes when they asked about the menu during booking calls
• Checked regularly with the F&B team to ensure the menu information was up to date
• This helped avoid miscommunication and ensured accurate information was shared with guests

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Working hours: Halfday (9.00 AM – 1.00 PM)

• Handled the final round of Ramadan buffet booking calls from customers
• Notified guests that it was the last day for reservations
• Updated the Ramadan logbook and ensured all details were complete and accurate
• Finalised and submitted the updated Ramadan Chart (Excel) to the F&B team for preparation
• Felt a sense of completion after successfully handling buffet bookings throughout the Ramadan period

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Working hours: 9.00 AM – 5.00 PM

• Learned how to update the daily forecast chart based on bookings
• Guided by Puan Azima on how to send the updated forecast via email to relevant departments
• Informed that if the Sales Coordinator is absent I will be responsible for submitting the forecast update
• This task is part of the Sales Department’s daily routine and must be completed before the end of the day
• Referred to a video recording during the session as a future guide

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Working hours: 9.00 AM – 5.00 PM

• Updated the April forecast chart with the latest booking information for the day
• Inserted the current date and booking data into the chart to ensure all details were up to date
• Saved the updated version with the correct file name and date for team reference
• Checked all entries to make sure they matched the logbook before saving
• This task helped maintain accurate and organised records for April’s forecast

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Half-day working hours: 9.00 AM to 1.00 PM

Completed new tasks assigned for the day, including reviewing and updating the forecast for future bookings and events

Ensured all new reservations and updates were accurately added to the forecast for the coming months

Double-checked all details and made sure everything was up-to-date before leaving for the day

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First quotation prepared and checked by supervisor before sending to client

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Working hours: 9.00 AM – 5.00 PM

• Learned how to prepare my first quotation for a customer enquiry
• Briefed on the format and important details to include such as company name, date, pax, package type, and total amount
• Referred to previous quotation samples as a guide
• Taught how to use the hotel’s official template to maintain consistency
• Understood that quotation is sent to the customer before confirmation and EO is prepared

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Event signage prepared and displayed at the function room entrance

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Working hours: 9.00 AM – 5.00 PM

• Assigned to prepare signage for an upcoming event using the hotel template
• Included key details such as event name, company name, date, and room location
• Printed and placed the signage at the entrance of the assigned function room
• Ensured the signage was clear and positioned where guests could easily see it
• Learned the importance of proper signage in helping guests find their event smoothly

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Working hours: 9.00 AM – 5.00 PM

• Revised an existing Event Order (EO) on the day of the event due to last-minute confirmation
• Double-checked all details such as date, time, pax, menu, and setup style before submission
• Coordinated with the Sales team to ensure accuracy and updated information
• Submitted the EO to all involved departments for their immediate action and preparation
• Learned how to handle urgent EO cases and the importance of fast, clear communication between departments

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Working hours: 9.00 AM – 5.00 PM

• Assisted Puan Azima (Sales Coordinator) in updating the report for last month’s banquet invoices
• Helped prepare the sales forecast using data from previous invoices
• Updated forecast details for upcoming bookings and events, ensuring accuracy
• Prepared and sent out a quotation for a company requesting an event booking
• Coordinated with the Sales Department to confirm all necessary information before submission
• Reviewed and emailed the final quotation to the client, ensuring it matched their request

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Working hours: 9.00 AM – 5.00 PM

• Studied available seminar rooms, package types, and pricing as part of training
• Referred to detailed notes on room names, capacities, levels, and types of seminar packages offered
• Learned the difference between residential and non-residential packages
• Memorised key information to assist customers more confidently during event inquiries and bookings
• This task helped me better understand the products offered by the Sales Department

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Half-day working hours: 9.00 AM to 1.00 PM

Received a request from a client regarding a company meeting event booking

Collected necessary details such as event date, number of participants, F&B requirements, and meeting room setup

Prepared a quotation using the hotel’s official template

Reviewed pricing and terms & conditions before sending the quotation via email to the client

Got feedback and approval from my sales coordinator, Puan Azima

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Working Hours: 9:00 AM – 5:00 PM

• Took photos of the event room setup for a company’s Hari Raya celebration
• Photos were sent to Mr. Rofha (Sales Manager) to be shared with the client for event confirmation and updates
• Ensured the room was clean and setup was ready before taking the photos
• Learned how photos are used as part of communication with clients to show real-time updates
• This task helped me understand the importance of visual presentation in event coordination

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Working Hours: 9:00 AM – 5:00 PM

Waited for event confirmations and followed up with the company for updates

Prepared the grand total for the report and reminded the team about today's events

Created a forecast with charts for upcoming events to be shared with relevant departments

Handled customer calls regarding seminars, addressing inquiries about bookings

Updated the forecast with confirmed events and cancellations to avoid overlap with other departments

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Working hours: 9.00 AM – 5.00 PM

• Helped prepare the promotional caption for the Earth Day poster under the guidance of the Sales team
• Focused on writing short and engaging sentences to highlight the hotel’s Earth Day message
• Ensured the caption aligned with the hotel’s theme and visual design of the poster
• Learned how to craft marketing messages for campaigns and seasonal promotions
• Continued routine tasks including forecast updates and document filing

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Working hours: 9.00 AM – 5.00 PM

• Prepared event signage using the hotel’s template and printed for display at the function room
• Checked and updated the forecast chart with latest booking and cancellation info
• Reviewed Event Orders (EO) to ensure all information was correct and up to date
• Reorganised files and documents for easier reference by the Sales team
• Repeated daily tasks as usual

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Today marks my last day with the Sales Department

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Working hours: 9.00 AM – 5.00 PM

• Updated monthly event and booking forecast to ensure all information was accurate and well-organised
• Drafted and submitted a quotation including event name, date, time, pax, and setup details
• Collaborated with the Sales team to review and finalise the quotation before sending it to the client
• Joined a farewell dinner with the Sales team as part of my last day in the department
• Grateful for all the guidance and experience shared throughout my time in Sales

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Duty schedule for the week – my first official rotation at Gelombang Café

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Working hours: 9.00 AM – 5.00 PM

• Reported to the F&B Department and was assigned to Gelombang Café for training
• Briefed by the supervisor on daily routines, hygiene SOP, and staff responsibilities
• Introduced to the layout of the café including buffet area, beverage counter, service station, and dish drop zone
• Observed how the team prepared the buffet setup and handled guests during breakfast service
• Assisted with basic clearing and learned how to properly wipe and reset tables

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Clean items delivered from stewarding to be wiped and arranged

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Working Hours: 9:00 AM – 5:00 PM

• My first task in the F&B Department was to wipe and clean glasses, cups, and cutlery delivered by the stewarding team
• Focused on making sure all items were spotless and dry before being arranged at the service station
• Learned the importance of cleanliness and hygiene in food service, especially when handling items used by guests
• This task helped me understand how F&B operations begin with proper preparation behind the scenes

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Working Hours: 9:00 AM – 5:00 PM

• Started assisting with clearing tables after guests finished their meals during breakfast service
• Learned how to top up cutlery, bowls, and plates at the service station
• Helped reset tables with proper arrangement to prepare for the next guests
• Understood the importance of speed, neatness, and teamwork in maintaining service flow
• Helped staff reorganize clean cutlery from the stewarding area for the next service
• Maintained cleanliness of the dining area and assisted in minor lunch preparation

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Name: Nur Alia Suraya Binti Mohd Rapi
Course: H21A2352 (Bachelor of Entrepreneurship – Hospitality)
Email: h21a2352@siswa.umk.edu.my

Internship Location: The Qamar Hotel, Lot 473, Kampung Cacar, 23100 Paka, Terengganu
Duration: 17 March – 6 July 2025 (16 weeks)
Department: Sales, F&B, Housekeeping, Front Office

# data[].attributes.body
Working hours: 9.00 AM – 5.00 PM

• Reported for morning shift and continued assisting with breakfast service
• Cleared tables, refilled cutlery and cups, and helped reset dining area for next guests
• Maintained cleanliness at the buffet and ensured smooth guest flow during peak breakfast time
• Joined the staff Hari Raya celebration during lunch break
• Celebrated with the team and experienced the hotel’s internal staff appreciation culture

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Working hours: 9.00 AM – 5.00 PM

• Assisted in breakfast duties including topping up remaining items and attending to last-minute guest needs
• After 10:30 AM, cleared the buffet area once the HODs had finished their meals
• Wiped buffet counters, removed empty food trays, and cleaned beverage station
• Helped the team set up for the lunch buffet, including placing cutlery, plates, and rearranging serving equipment
• Learned how to transition smoothly between meal periods in the café

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Working Hours: 7:00 AM – 3:00 PM

• Assisted in wiping clean plates and bowls delivered from the stewarding section
• Focused on keeping all items spotless and free from watermarks before arranging them at the buffet station
• Ensured proper stacking and neat presentation, ready for lunch service
• Learned the importance of cleanliness and presentation in every step of service preparation

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Working Hours: 7:00 AM – 3:00 PM

• Started the morning by clearing tables and restocking items such as cutlery, cups, and plates during breakfast service
• After breakfast ended, helped clear the buffet line and wiped all equipment
• Ensured everything was cleaned thoroughly and returned to its proper place
• Re-arranged the buffet setup for the next day since there was no lunch buffet scheduled
• This task helped me understand the full closing and resetting routine for breakfast operations

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Breakfast report with guest and company list used during morning service

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Working Hours: 7:00 AM – 3:00 PM

• Referred to the daily breakfast report which listed guest names and company groups
• Used the report to identify guest arrangements and assist in table setup and meal preparation
• Learned how this document helps the F&B team coordinate service smoothly, especially during group bookings
• Observed how headcount and company info are matched with buffet preparation

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MC – Sick Leave

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Working Hours: 2:00 PM – 10:00 PM

• Arrived during a busy lunch buffet service and observed the full dining area in use
• Assisted the team by topping up essential items such as plates, cutlery, cups, and serviettes
• Ensured the buffet line was well-stocked and clean throughout the peak period
• Learned how to respond quickly to guest needs and support smooth buffet operations
• Continued with clearing tasks once lunch ended and helped reset for the next day

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Working Hours: 2:00 PM – 10:00 PM

Helped with full table setup for group steamboat dinner, including bowls, chopsticks, burner, and condiments

Ensured guests were comfortably seated and basic equipment was ready for use

Observed how staff managed food top-up requests during peak hour

Cleared tables and cleaned steamboat pots after guests left

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Working Hours: 2:00 PM – 10:00 PM

Reported for evening shift at Gelombang Café

Cleared buffet lunch setup: collected used plates and wiped buffet counters

Wiped clean spoons, forks, and bowls from stewarding and arranged them at the side station

Assisted with breakfast setup for the next day: arranged plates and glasses at the designated station

Ensured overall cleanliness of café area before closing

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Working hours: 7.00 AM – 3.00 PM

• Started the morning by assisting with final breakfast preparations before guests arrived
• Checked buffet layout to ensure all food items were in place and presentation was neat
• Helped top up plates, cutlery, and beverages at the buffet counter
• Observed the flow of guests and supported the team during peak breakfast hours
• Learned the importance of timing and readiness during early morning service

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Working Hours: 7:00 AM – 3:00 PM

Arranged plates, cups, and cutleries for breakfast buffet

Monitored drink containers and wiped the beverage counter regularly

Cleared used dishes from guest tables during breakfast

Waited until HOD finished their meal before starting lunch setup

Helped prepare the lunch buffet: arranged plates, wiped food tags, and checked utensil placements

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Working Hours: 7:00 AM – 3:00 PM

Collected and organised clean cutleries and bowls from stewarding area

Ensured buffet area remained tidy and food trays were aligned properly

Supported team with breakfast layout by placing tongs, soup bowls, and checking table arrangements

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Working Hours: 7:00 AM – 3:00 PM

Carried clean utensils from stewarding and placed them at designated stations

Monitored guest tables during breakfast and assisted in quick turnover for incoming guests

Wiped buffet counter and checked serving utensils for cleanliness

Assisted with general lunch setup and maintained tidiness of service area

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Working hours: 7.00 AM – 3.00 PM

• Assisted in handling manual bookings for breakfast/lunch guests
• Recorded guest name, contact number, total pax, and time of arrival in the booking log
• Learned the importance of writing clearly and organising information for team reference
• This helped ensure smooth preparation and accurate table arrangement for incoming guests

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Working Hours: 7:00 AM – 3:00 PM

Carried and wiped clean spoons, forks, and plates from stewarding area

Assisted in breakfast clearing and kept the drink station clean and organised

Observed floor staff communicate with kitchen for top-up requests during peak time

Helped reset dining area for lunch and ensured cutlery trays were complete

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Lunch buffet in progress – among the dishes served today

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Working hours: 7.00 AM – 3.00 PM

• Assisted during lunch buffet service by monitoring the buffet line and ensuring it stayed clean and organised
• Helped refill trays, arranged serving utensils, and checked drink stations
• Supported the team with clearing tables and resetting the dining area after peak lunch hours
• Learned to stay alert and proactive during busy meal periods

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Working Hours: 7:00 AM – 3:00 PM

• Learned how to key in à la carte menu orders into the system under staff guidance
• Practised selecting the correct menu items, quantity, and table number
• Observed how orders are sent directly to the kitchen once keyed in
• Understood the importance of accuracy to avoid confusion or wrong orders
• This task helped me become more familiar with the digital ordering process

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Some of the ala carte selections available at Gelombang Café

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Working Hours: 7:00 AM – 3:00 PM

Assisted with breakfast as usual and cleaned guest seating area

During lunch, observed and helped with ala carte dining service

Carried meals to guest tables and referred to the ala carte menu for better understanding

Supported team in maintaining clean service flow during order-based lunch

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Working Hours: 7:00 AM – 3:00 PM

• Assisted in resetting the breakfast buffet area in preparation for the next morning
• Refilled and arranged clean plates, bowls, and cutlery at the buffet station
• Helped wipe down buffet counters and check food labels and serving equipment
• Ensured the overall layout was neat, clean, and ready for guest service the following day

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Working Hours: 7:00 AM – 3:00 PM

Performed regular breakfast and lunch support duties

Observed hotel’s promotion: “Pakej Santai Bira Kolam” launched for families

The package offers a buffet lunch and free pool access for RM35 per family

Menu included local dishes suitable for family dining

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A memorable moment with my F&B Supervisor on my last day

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Working Hours: 7:00 AM – 3:00 PM

• Completed my final day in the F&B Department with the usual task of wiping clean spoons, plates, and bowls
• Ensured all items were dry and ready for the next service
• Truly grateful for the guidance and support from my F&B supervisor throughout this journey
• This experience has taught me the value of discipline, hygiene, and behind-the-scenes teamwork in food service

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Working Hours: 9:00 AM – 5:00 PM

First day reporting to the Housekeeping Department

Briefed by Encik Saiful on basic housekeeping procedures and cleaning standards

Took fresh linen (bed sheets, pillowcases, towels) from the linen room and placed them into the housekeeping trolley

Observed and learned how to arrange items neatly on the trolley before heading out to clean rooms

Assigned to follow the staff to guest rooms scheduled for cleaning that day

Got introduced to the standard procedures before entering the room (knock, announce, and check occupancy)

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Working Hours: 9:00 AM – 5:00 PM

Followed senior staff for daily cleaning of check-out rooms

Helped strip beds and place fresh linens and learned step-by-step bed making process from housekeeping staff

Started by removing used linen and checking mattress condition

Spread fitted sheet smoothly, followed by flat sheet, blanket, and duvet cover

Learned the correct way to tuck corners and align pillows properly

Ensured the bed looks neat, symmetrical, and guest-ready

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Working Hours: 9:00 AM – 5:00 PM

Guided by housekeeping staff on how to properly clean and disinfect the toilet bowl using the correct brush and cleaning solution

Learned to apply toilet cleaner inside the bowl and under the rim, then brush thoroughly before flushing

Cleaned the shower area including the walls, floor, and fixtures to remove water stains and soap scum

Ensured the water hose, drain, and handles were wiped dry and shining

Final check: No visible stains, dry floor, and fresh smell

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Working Hours: 9:00 AM – 5:00 PM

Learned and identified common housekeeping codes used in hotel operations

Assisted in cleaning CO and OD rooms under supervision

Monitored linen usage based on room status and reported to the linen room

Began understanding coordination between Front Office and Housekeeping for room status updates

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Working Hours: 9:00 AM – 5:00 PM

Assisted in preparing a Vacant Clean (VC) room – a guest room that is clean, empty, and ready for check-in

Double-checked room setup including neat bed arrangement, clean floor, and well-placed amenities

Ensured prayer mat, towels, bottled water, and toiletries were properly arranged

Bathroom inspected for cleanliness, dry surfaces, and complete supplies

Final check was done before informing Front Office that the room is ready

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Working Hours: 9:00 AM – 5:00 PM

Assisted in replenishing guest amenities such as shower gel, shampoo, dental kits, and mineral water

Arranged items in guest rooms according to hotel standards (towel fold, pillow alignment)

Wiped glass surfaces and checked minibar for restocking or leftover items

Observed teamwork between room attendants and floor supervisor for room inspections

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Room items arranged based on hotel standards

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Working Hours: 9:00 AM – 5:00 PM

Learned the proper placement of amenities in a VC (Vacant Clean) room

Bedside table: phone, notepad, and pencil arranged neatly

Prayer mat folded and placed near the iron and laundry bag in the wardrobe

Desk area: remote and info cards placed properly, dust-free

Drawer: Holy Quran arranged flat and clean

Wardrobe: yukata hung neatly, ironing board folded at the side, slippers placed facing out

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Working Hours: 9:00 AM – 5:00 PM

Participated in light duty cleaning alongside the team

Focused on wiping and removing stains from guest room doors and handles

Used proper cleaning cloths and approved chemicals for surface sanitation

Ensured cleanliness of frequently touched areas to maintain hygiene standards

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 Preparing and restocking the housekeeping trolley for efficient room service

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Working Hours: 9:00 AM – 5:00 PM

Helped organize and restock housekeeping trolley with essential supplies

Arranged items like toilet rolls, soaps, mineral water, and clean towels in proper compartments

Learned the importance of keeping the trolley clean, organized, and fully equipped before servicing rooms

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Room status report used to coordinate and monitor housekeeping duties

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Working Hours: 9:00 AM – 5:00 PM

Referred to the daily housekeeping room status report before starting room assignments

Understood room codes such as VC, VD, OD, OOO (Out of Order), and CO

Matched report with actual room conditions and highlighted discrepancies to supervisor

Observed how room allocation is managed and updated based on real-time housekeeping progress

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Working Hours: 9:00 AM – 5:00 PM

Observed how to properly fold a prayer mat (sejadah) before placing it in the guest room

Guided by housekeeping staff on maintaining neat and tidy presentation

Learned to fold it symmetrically to ensure it looks clean, compact, and organised

This task is part of the standard room setup procedure for all guest rooms

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Working Hours: 9:00 AM – 5:00 PM

Assisted housekeeping team with the monthly linen inventory for Level 3

Checked the quantity of linen items in each room: bath towels, face towels, bed sheets, pillow cases, blankets, etc.

Marked missing or extra items on the inventory sheet

Helped ensure all rooms are well-stocked and consistent with hotel standards

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Working Hours: 9:00 AM – 5:00 PM

Observed and assisted the housekeeping team in separating clean linens by type: towels, bedsheets, pillowcases

Transferred fresh items into respective sections of the housekeeping trolley for daily use

Ensured all linens were properly folded and handled with care to maintain hygiene

Understood linen rotation and how cleanliness is maintained from laundry to room delivery

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Working Hours: 9:00 AM – 5:00 PM

Learned how to arrange clean linen in the housekeeping trolley properly

Towel, bathmat, pillow case (PC), and bed sheet were folded and stacked neatly

Each item has its own section to ensure easy access during room cleaning

Cleanliness and order must be maintained at all times to avoid contamination

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Working Hours: 9:00 AM – 5:00 PM

Assigned to clean multiple CO (Check-Out) rooms with guidance from senior staff

Carried out complete room servicing: changing linens, dusting, mopping, and bathroom sanitizing

Double-checked minibar and drawers to ensure nothing was left behind by previous guests

Final inspection conducted by floor supervisor before releasing room for next check-in

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Working Hours: 9:00 AM – 5:00 PM

Assigned to clean and mop corridor floors on designated guestroom levels

Used mop and cleaning solution to remove stains, dust, and maintain shine on tiled surfaces

Ensured floor was properly dried to avoid slip hazards

Maintained cleanliness of public area outside rooms to uphold guest experience standards

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

Helped perform basic room cleaning including making beds, wiping surfaces, and refilling guest supplies

Paid attention to detail when arranging amenities such as toiletries, water bottles, and tissue boxes

Observed daily inspection routine by supervisor to ensure rooms met hotel cleanliness standards

Practiced safe handling of cleaning chemicals and materials during duty

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

Participated in team cleaning of multiple check-out rooms (CO)

Focused on changing bed linens, restocking bathroom supplies, and dusting all surfaces

Paid close attention to mirror and glass cleaning to ensure streak-free finish

Supported other team members in completing assigned floors before guest check-in time

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Manual deep cleaning of bathroom areas during routine spin cleaning

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Working Hours: 9:00 AM – 5:00 PM

Assigned to deep clean guest bathrooms as part of scheduled spin cleaning

Focused on scrubbing toilet bowls, sinks, bathroom floors, and wall tiles using manual tools

Used appropriate cleaning chemicals to remove stains and disinfect all surfaces

Ensured bathroom was dry, odor-free, and ready for guest use after final wipe-down

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Working Hours: 9:00 AM – 5:00 PM

Assigned to assist in cleaning a suite room

Focused on vacuuming tiled floor areas, especially under the bed and around furniture

Removed dust, hair, and small debris to ensure cleanliness throughout the room

Helped prepare the suite for upcoming guest check-in by following premium room standards

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

Assisted in cleaning check-out rooms alongside housekeeping team

Focused on basic room tasks such as bed making, floor sweeping, and arranging amenities

Ensured bins were cleared and towels replaced with fresh sets

Supported in completing assigned rooms on time for inspection

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

Swept and mopped the corridor floor as part of daily housekeeping task

Used proper technique and tools to ensure floor is clean and dry

Made sure the area is safe and ready for guest use after cleaning

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

Helped clean several VD (Vacant Dirty) and CO (Check-Out) rooms

Swept and mopped room floors, cleaned bathroom sinks, and replaced used towels

Checked and restocked guest amenities like water bottles, soap, and toilet rolls

Ensured rooms were ready for inspection and updated status with supervisor

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Standard setup of coffee & tea amenities for guest comfort

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Working Hours: 9:00 AM – 5:00 PM

Assisted in restocking and arranging the coffee & tea corner in guest rooms

Ensured cups, teaspoons, electric kettle, sachets of coffee/tea, and mineral water were neatly placed

Checked expiry dates on beverage items and wiped the tray area for cleanliness

Followed hotel standards for presentation and symmetry of setup

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A meaningful snapshot with my Housekeeping Supervisor on my final day

# data[].attributes.body
Working Hours: 9:00 AM – 5:00 PM

• Last day of rotation in the Housekeeping Department
• Assigned to assist with wiping walls in the corridor area as part of routine cleaning
• Focused on removing smudges, handprints, and dust to maintain a clean and tidy appearance
• Grateful for the experience and guidance received throughout this rotation

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Working Hours : 7:00 AM - 3.00 PM

I received the duty roster from the supervisor

I was introduced to the Front Office Training Task for Beginner list which outlines basic responsibilities and learning goals

Briefing was given about the Front Office operations including the functions of Reception and Reservation

I was shown the layout of the Front Office area including the reception counter, lobby, luggage room, and back office

I was reminded to always maintain a positive image and follow grooming standards when on duty

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Working Hours : 12:00 PM - 8.00 PM

I learned about the different room types offered at the hotel, including their features and rates

There are three main room categories:

Deluxe Room, Executive Suite – available with Parking/Pool View

Chalet – available with Garden/Beach View

The Front Office staff explained how room categories and views affect pricing and guest preferences

I was taught that room rates vary depending on the room type, view, and guest category (walk-in, corporate, or group)

The Front Office staff also explained the difference between rack rates (standard listed prices) and special discounted rates offered during promotions or for loyal clients

Understanding room pricing is important when handling guest inquiries, reservations, and recommending upgrades

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Working Hours : 7:00 AM - 3.00 PM

I learned about standard room rates based on guest category: Corp A, Corp B, and Corp C (Walk-in/FIT/OTA/TA)

Prices differ depending on room type, view, and guest category.

Corp A (Petronas & Govt): Deluxe from RM296, Suite from RM460, Chalet from RM326

Corp B (Other companies): Deluxe from RM316, Suite from RM480, Chalet from RM348

Corp C (Walk-in/FIT): Deluxe from RM348, Suite from RM500, Chalet from RM378

Staff use a rate reference file to ensure accurate pricing during bookings

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Working Hours : 12:00 PM - 8.00 PM

Today, I learned how to properly pick up and handle phone calls, including how to identify whether the call is internal (from hotel rooms or other departments) or external (from outside guests or companies)

The staff guided me on the correct telephone script, tone of voice, and etiquette to ensure professional communication

I also learned how to check room availability using the manual reservation system stored in an Excel format on the PC

By using this file, I was able to check whether the hotel was fully booked or still had rooms available on specific dates

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Working Hours : 12:00 PM - 8.00 PM

Today, the senior Front Office staff taught me how to take guest bookings using the booking slip

I learned how to record guest details manually such as name, contact number, check-in/check-out dates, number of rooms, and room type

After filling in the booking slip, I was guided on how to key in the reservation into the system to ensure it is recorded and updated properly

This process helps in keeping both manual and digital records for better accuracy and reference

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Working Hours : 12:00 PM - 8.00 PM

I learned about the different types of payment methods accepted at the hotel

The payment types include cash, credit/debit card, QR payment (such as DuitNow or TnG), and LOU (Letter of Undertaking) for corporate or government bookings

The staff explained how to record each payment method in the system and how to issue the appropriate receipts

I also learned how to verify card transactions and ensure QR payments are successfully received before confirming the check-in

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Working Hours : 7:00 AM - 3.00 PM

I learned about the full check-in procedure for guests at the Front Office

The process includes greeting the guest, verifying their reservation, checking IC or passport, collecting deposit or payment, and confirming room details

I was taught how to assign a room, issue a keycard, breakfast voucher and update the system to reflect the check-in status

After completing the check-in, I had the opportunity to assist guests to their rooms, especially for chalet or executive suite

This includes helping with luggage, showing them the way, and explaining basic room features

The experience helped me understand the importance of hospitality, attentiveness, and guest satisfaction from the moment they arrive

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Working Hours : 7:00 AM - 3.00 PM

I learned about the check-out procedure for guests

The process begins by verifying the guest’s identity and checking the room folio to ensure all charges are accurate

I was taught to make sure the folio is balanced (zero balance) before proceeding with check-out

If there are any pending payments, the guest must settle them before leaving the hotel

Once payment is confirmed, I learned how to update the system, record the check-out time, and collect the keycard

This process ensures smooth departure and proper record-keeping for the Front Office

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Working Hours : 7:00 AM - 3.00 PM

Today, I learned how to handle and record additional charges in the guest folio

The Front Office staff explained the types of extra charges that may apply during a guest’s stay

I was shown how to check supporting documents (laundry slip, F&B receipt) before entering any charges

The correct procedure involves:

Open the guest folio in the system

Select the appropriate charge code

Key in the amount and description

I also learned to communicate clearly with guests if they request a breakdown of their folio charges