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Company: Lexis Suites Penang
Name: Cheah Qin Pei
Matrix Number: H16A0044
Course: SAH
Faculty: FHPK

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Today is my first day to work as a trainee at Lexis Suites Penang hotel in food and beverage department. I attend at 9 am at report myself at human resource department with Mr Ronnie Yip, and he bring us to food and beverage department and introduce to our department managers, supervisors and also captains. In first day, our supervisors Mr. Fadzil was make a short briefing about grooming and f&b department inside the hotel. The Lexis hotel Penang have Roselle Coffee House, UMI Japanese Restaurant, lobby mini cafe, Sky Bar, Ballroom, Meeting Room and Karaoke Room. After briefing supervisor add my phone number in the Lexis Penang F&B whatsApp group and inside group will upload the weekly working schedule with two shifts. The morning shift is start at 7 am until 3 pm while the noon shift is start at 3 pm until 11 pm.

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Today is my second working day and I work in morning shift start from 7 am until 3 pm. Today my working in Roselle Coffee House as serving the guests in breakfast, while the breakfast is buffet so it does'tn have to serve the food to the guests but we serve as prepare before start breakfast period and clean up all the plates and cutleries after the guests finish their breakfast. The cutleries setting for the breakfast on the table are coffee cup, fork, spoon, butter knife and long underliner plate serve with tissue paper in every underliner plate. Additionally, when the guest continues having their breakfast but have used plates or cups we may ask guests permission to keep away the used plates and cups with well manner. The breakfast period was finish at 11 am and we keep up all the breakfast cutleries and prepare for dinner table settings that booking by the guests, so we all start set up all the dinner settings with the different cutleries such as dineer plate, soup spoon, fork, knife, tumbler glasse and napkin in tidy and put it in the correct position.

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Today is my third working day and I start work in morning shift from 8 am until 4 pm. The changing of the working time because of I'm start been having opening the Sky Lite Bar that start operate start from 12 pm, so I work at the Roselle at 8 am until 11:30 am and rest around half hour and will direct open the sky bar. Usually, the sky bar opening have it own SOP and teach by others experience trainee call Tang. She explain and give briefing to me how to open the sky bar start with taking the key that are two key sky bar door key and master key for the sky bar cashier money from security with the record in the security book. After taking the key, will open the sky bar door and check all coffee machine and refrigerator are work in good condition and check the ice cubes inside the ice boxes to make sure ice cubes is in full capacity. Later on, wipes all the tables to be clean and arrange the chairs in tidy, put the tissues paper on the tables and check all the stock in refrigerator to make sure all the beverages in full capacity and arrange it well and tidy. If the guests are coming have to serve the guests with the menu and write down all the menu that been ordered by guests.

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Today is my forth day working as a trainee and also is working in morning shift start at 8 am and direct working at Roselle coffee house to serve the guests with coffee and tea, keep the empty plates and bowls after guests finished their meals at section B. If the table have dirt or stain on table cloth have to change a new table cloth to make sure the cleanliness in coffee house. Besides that,  Mr Hafiz was teach us how to use tray to take the plates and cutleries in correct way and also without tray to take the plates and put on the trolly. On the trolly, all the plates and cutleries have to make sure put in different groups to make the backliner easy to send to steward to wash and clean up easily according to the plates sizes and cutleries. After finish breakfast buffet, we all start setting up the lunch buffet table setting start at 10:30 am for the McDonalds lunch buffet start in 12:30 pm. We all put the table clothes setting on the table and set up all the cutleries for the lunch and make sure all the clean plates, cutleries and cups are in full capacity. After set up, all serving team stand at coffee house entrance to welcoming the guests and VIP come to coffee house and bring them to their seat.Lastly, after the guests finish their lunch we start to clear and keep up all the plates and cutleries to wash and arrange back to the original place. All duty done and I go back at 4 pm.

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Today is fifth day working at morning shift start 8 am until 4 pm, all the work as usual at Roselle to serve the guests during the morning breakfast buffet and make sure all the guests table used plates and bowls been keep up and put at the trolly seperate according to their size. And I work until 11:30 am and after lunch break I open the Sky Bar at 26 floor and after 4 pm, the sky bar supervisor Ah Boon came and give simple briefing to explain all the different liqiuor and alcoholic drinks with their names, and all the stock keep at which places, pick up the stock and teach me to make the coffee by using the coffee machine, while it is quite difficult but I will try to learn and I believe I can do it in well while it is also interesting after supervisor show me how he make a cup of coffee.

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Today is my sixth day of working as a trainee and my shift in morning start from 8 am until 4 pm. Normally at morning start 8 am I will going to Roselle Coffee House to check my daily assignment at white board at kitchen. So, today my task is as backland to make sure all the used plates, cups and all the cutleries that already put on the trolly have to send to steward when full. After that, I have to take the washed plates and cutleries and wipe with clean cloth to make sure its dry and lastly put back to its own places to make sure the guests have enough plates and cutleries to use when in the breakfast buffet.

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Today is my off day.

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When enter in second week my working schedule change to 11 am until 7 pm and I does'n need to help at Roselle Coffee House but responsible to open the Sky Lite Bar at 25 floor. As opening I following according the Sky Bar Opening Checklist clean and wipe the table, chairs and bar top , clean and wipe glassware and bottles, fill the ice in full capacity, check all the chiller and machine is functioning in proper , clean and set up organize bar tools and equipment, turn on music and television, switch on coffee machine, collect float money and pick up stock. And all this checklist must be follow when opening the Sky Lite Bar to make sure it can operate in well and good condition.

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Today working also in Sky Lite Bar and as usual I follow all the step to open the bar and my supervisor En. Fadzil brief me about the equipment normally will use at bar such as jigger, muddler, cocktail shaker, bar spoon, juicer, can opener, cocktail strainer, cutting board, corkscrew and others. Besides that, have simple explanation about alcoholic drinks such as at Sky Lite Bar have Brandy, Gin, Rum, Tequila, liqueur, Vodka, Whiskey, This are the most popular alcoholic drinks in the bar

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When entering second week I start work in afternoon shift from 3 pm until 11 pm at satelite bar and today my supervisor Boon is teaching me about the coffee machine name parts. The coffee machine have many part with different function. The name of coffee machine part such as warming rack, grouphead, hot water spigot, portafilter, pressure & temperature dials, steam wand and drip tray. The explanation of coffee machine by supervisor is to make me more easy to use it with the correct way.

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As we work at Satelite bar have to opening and manage the karaoke room or "Starz Karaoke" at 8 floor. Today the Tang teach me to opening the karaoke room start with take the key from security and direct open karaoke room door and open all light, air cond corridor, open main system pc at pantry, open front counter pc, log in the system, collect float money, check all roomk sound system function also televison, check reservation book and lastly check side station mise-en-place.

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Today is my off day

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Today my supervisor Boon teach me to use the credit card machine and computer key in system when the guests make payment. Normally, the guests make payment will have three types that are cash, room charge / deduct room deposit and visa or master card payment. If payment make with cash and room charge will direct using our pc system to log in with supervisor password and key in all the menu that select by the guests and send it and recieving cash and print the bill to the guests. If the room charge have to print out the bill and call the guests to fill their name, room number, and signature but if the system show "Y" mean can accept the room charge while if system show " N" mean cannot make room charge and have to pay by cash. If using Visa and master payment also have to print out two bill one for our keep and other one for the guest after we have to key in the last 4 digit number of visa and master card numbers into system to make sure payment is complete done.

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Today supervisor Boon brief me about the types of coffee cups that having in our satelite bar. The coffee cups that having in bar are cappuccino cup, espresso cup, coffee and tea cup and sugar syrup cup. The different type of cups are using for different coffee when we have to serve to guest. We have make sure are using the correct cups.

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For today supervisor Boon teach me the types of coffee and hot drinks that have in our satelite bar menu. Inside the menu have espresso, double espresso, espresso machiato, cafe con-panna, latte, cappucino, flat white, long black, americano, hot mocha and hot chocolate. These all are the types of coffee that have in the bar.

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Today is my off day

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Today Roselle coffee house staff are taking leave so I had go to cover and help at Roselle coffee house start from 3 pm until 11 pm. Normally, at this time we have Hi- Tea and dinner set and Ala-Carte set for the guests. And we also having the room service for the guest that make the call.
Firstly, we taking the order with telephone by greet the guests and taking menu from guests and after taking repeat the order back to the guests, say thank you to the guests, clearly write out guests information such as name, room number, items and time of ordering.
Before make room service setting up tray and cutleries on the trolley and also prepare the warmer to keep all the hot food inside to keep the foods temperature.
Delivering the food start ring the bell and announce "room service" when the guests open the door saying your coffee/ tea / dinner or others. while walking into the room ask "where may I place the tray" and lastly wish the guests an enjoy your meal / drinks.

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Today working at afternoon shift and we have the short briefing start 3 pm at Roselle Coffee House by the coffee house manager Mr Hafizal and others supervisors and captains. The manager remind all the staffs and trainees have to learn about own products menu that we have in coffee hoiuse and also the outlets that we stay. We have to kniw the name of the products in the menu because of before serve the guests have to well prepare to make sure we provide the good service.

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Today my duty is work at Satelite bar start from 3 pm until 11 pm. But at 3 pm have briefing by banquet assistant manager Abang Zul because of tomorrow and sunday we have to go working for serving food and beverage to guets. The simple explanation about banquet have many types of set such as Chinese set, Dom set, Western set, Muhubah set, Fusion set, Friend service and others. Besides that, banquet also have many concept such as function, social, cocktail, meeting, conference, party, classroom, theater and others. This all is simple brief about the set and concept of the banquet.

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Today my duty is working at banquet start 4 pm until 12 am. And today as a serving waiter to the "Oscar Night" that is the buffet chemistry night that organize by the Universiti Sains Malaysia (USM) . The event for today is party and we serve the guests just have to top up the drinks on the guests table and make plates clearing after guests finish their meal to make sure the table not too messy.
After the event finish, we have make clearing all the plates, cutleries, table and chairs and prepare for upcoming event.

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I'm working split shift for today for working preparing the set up for wedding event by Peter Ong & Megan Lim at morning start 10 am until 12 pm. After finish we have to clear all the table, chairs and all cutleries bring back to  banquet store.
Night shift start 6 pm until 12 am, and today wedding dinner is Chinese set. So, the dish is course by course we had to serve the dish course by course start from appetiser, soup, main dish and dessert. Lastly finish the event, we have clear all the cutleries on the table, table clothes, chairs covers, Lazy susan, trays, tray stands and water pitcher.

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Today working start 3 pm until 11 pm at satelite bar and one guests coming order the ala carte food . The Ala carte food have to pick up at the Roselle coffee house kitchen. The pick up food from the kitchen have follow the sop such as if hot food have to put inside the warmer while the cool food have use the warping plastic to wrap the food to make sure hygiene of the food before serve the guests.

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Today is my off day

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Today my working shift is afternoon start 3 pm until 11 pm at Satelite bar. Before I start my duty 3 pm sharp food and beverage department have briefing by Roselle coffee house manager about all the staff or trainee that work at any outlet have responsibilities to make sure cleanliness and hygiene especially the table. We have to use the chemical " 14 plus antibacterial All Purpose Cleaner" and sanitizer to wipe the table after the guests finish their meal and leave. The three things that have to use wipe table are clothes, antibacterial cleaner and sanitizer. The purpose of wiping table with the cleaner and sanitizer is make sure the next guests that have their meal at the table are safe.

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Today supervisor Boon teach all trainee to make a coffee with coffee machine. First, he explain about coffee bean have three types such as peaberry ( a little bit sweet), robusta (bitter), and arabica (bitter and a little bit sour). Three types of coffee beans have different taste.
Next, is about coffee have three layer such as body, aroma, and creamer.
Lastly, the making of the milk foam must not over than 60 degree celcius and cappucino have much of milk foam, following the latte have medium milk foam and the flat white have a little of milk foam compare with cappucino and latte.

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Satelite bar supervisor Boon have give me a task and tell me to memorize about the promotion that having at Satelite bar are Pre-weekend party or call industrial night that having by every friday night start 6 pm until 9 pm., so I try to remember it.
The guests order one glass will get free party snacks, while the second glass are buy 2 beer free 1 beer, 50% house wine, 30% off cocktail and mocktail, 20 % off whisky and brandy by glass.

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Today have a reservation of the candle light dinner at Satelite bar in 8:30 pm and we have to prepare at 4 pm for the table setting, napkin folding, preparing the cutleries follow the menu. When 8:30 pm the guests arrive have to serve the guests with the napkin when the guests sit down and serve with warm water before appetizer arrive, and follow up serving the soup, main course and lastly dessert.

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Today my supervisor Abg Saufi explain to me about the different types of alcoholic drinks in Satelite bar and the terms of "BAR" is the short term from Beverage and Refreshment. The Rum have 5 types such as Rom Damaci, Captain Morgan, Mount Gay, Malibu and Bacardi. Next, the vodka such as Absolute vodka and Smirnoff. While the Gin are Bombay saffire, Tanqueray.
The whisky such as Jack Daniels, Jim Bean, Jameson, Macallen, Glengoyne, Glenfiddich, Chivas Regal 12 years or 18 years, Johnnie walker gold label or black label and Dewars.
Besides have the liquior such as maria, kahlua, bailey's, cointreau, campari, sambuca and pernode.

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Today my duty have to opening the karaoke room and serve the guests. Normally the guests will ask about the package and I will show and explain with the guests by the poster.
The karaoke package are based on the hours, basically have two main package.
First is package A are
*A1 for one hour with two jugs of soft drinks and free titbits.
*A2 for two hours with four jugs of soft drinks, free titbits and fruits platter.
*A3 for three hours with six jugs of soft drinks, free titbits, fruit platter and one finger food.

Second is package B are
*B1 for one hour with one bucket of carlsberg can beer and free titbits.
*B2 for two hours with two buckets of carlsberg can beer, free titbits and one fruit platter.
*B3 for three hours with three buckets of carlsberg can beer, free titbits, two fruits platters and one finger food.

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Today I learn about the estimation of calculation for the carlsberg draught beer barrier.
The gross weight of a barrier is 31.7 kilogram (kg) and can serve with 72 glasses. So, if have one barrier net weight is only 22.7 kilogram (kg) because of one barrier its weight is 9 kilogram (kg).
Besides that, 1 pin is 500 ml, while 1 glass is 300 ml.
Its mean that 1 pin can serve in

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Temporary cease of practical training due to Restrictive Movement Control Order of COVID-19 Phase 1.

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Movement Control Order 2020 Phase 2.

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Movement Control Order 2020 Phase 3.

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Movement Control Order 2020 Phase 4.

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Movement Control Order 2020 Phase 5.

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Cheah Qin Pei
H16A0044
Lexis Suites Penang

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Industrial Training Report Evaluation Form

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Presentation Video Evaluation Form

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Borang C- Borang Penilaian Video Pembentangan

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Case Study
Lexis Suites Penang: Effect of COVID-19 Pandemic And Role of Social Media Assist Food & Beverage Department.

https://drive.google.com/file/d/1sKq7iDwcFlRa50KajAa_7uycPnQ8vDX0/view?usp=sharing

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Cheah Qin Pei - Case Study (Lexis Suites Penang)

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Letter of Completing Industrial Training in Lexis Suites Penang

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Industrial Training Lexis Suites Penang Video Presentation 

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Industrial Training Lexis Suites Penang Video Presentation 

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https://drive.google.com/file/d/1VusIRFdh6ePce9W-qVdDsHTJWFy9V94k/view?usp=sharing