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The loose cutleries is a set of ten of spoon, fork and ten blades of knife that we put in one tray and placed at every station. Usually, the loose cutleries will refill after 3 or 4 days if the amount of cutleries is insufficient such as the knife left 4 , or the spoon left 5 pieces.

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The image show that I'm wiping the bird droppings on the chairs and tables at outside station. When the restaurant is low occupancy, all the staff will perform a deep cleaning whether wiping, washing, do rounding and so on. For this task, I will wiping all the chairs and tables by using a chemical spray and wiping cloth. This task need to do everyday because birds like to perch on chairs and tables and leave their droppings.

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TRAINING-UPSELLING SPARKLING WATER & STILL WATER.

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TRAINING-UPSELLING SPARKLING WATER & STILL WATER.

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The picture above is about training on how to upselling the sparkling water and still water. The training was hosted by Mr.Iqmal. During the training session, he teach the staff how to offer the sparkling water and still water to the guest. Other than that, he also tell how to serve the sparkling water. Usually, we will serve the sparkling water with slice of lemon or lime and depend on the guest instructions.
Next, he also sharing the knowledge about information of sparkling water and still water. The information is about the taste of water, the different of taste compare to another water, the benefit, the temperature required to store the water and the process of making that water.

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The picture above is about the training of coffee knowledge hosted by restaurant supervisor Mr.Hairi. During the training, Mr.Hairi explain about the coffee that we use in the restaurant. He also give an explanation about what are the ingredient of making the coffee, where the coffee factory comes from, and explains the variety of aromas and the different taste of coffee bean. He also gave us a try to drink coffee with a one shot glass and gave us an insight into the taste of the coffee.

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The picture above shown a candle bowl that I need to clean every week. This task will do when the restaurant is low occupied so the staff will do another deep cleaning. For this task, I will put the sand first in the bucket and bring it to the sink for cleaning. By using a scouring pad and tap water, it will easily removed. Next, I"ll continue with wiping the bowl and put back the sand.
Every 5:00pm I will put all the candle bowl on the table for inside station, and light on the candle at 6:00pm.

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The picture above is the broom already washed. This task I need to do when I'm staying until the restaurant closes. This is the daily routine for every staff member to make sure all the things such as the table and oval tray are already washed before going back. After that, the staff must be informed in the Whatsapp group that all the stuff already wash.

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The picture shows the monkeycage that has been cleaned throughout the free time.  Dirty utensils such as candle bowls will be taken to the sink to be washed.  I will arrange the foodtag according to the label on each container to facilitate the work of the staff who compile the foodtag.  In addition to cleaning, I will also refill items that are running low such as sugar, kids cutlery, sauces and mayonnaise, take away boxes and Anantara paper boxes.  If there is an item that is not in stock in the store, I need to inform the captain so that the captain can open the bill for ordering purposes.

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The picture above shows the situation of ADES TOWNHALL which took place at Johor Ballroom. This event is held in conjunction with independence month where all hotel staff including interns are invited to attend this event. This event begins with a presentation from each head of department or his representative to present the planned program, the program that has been successfully implemented, feedback from guests and so on. At the end of this event, all staff will have a meal in the foyer of the Johor Ballroom.

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The picture above shows the situation of intern students at this hotel being taken on a tour of the residences area. This tour is led by our learning manager Ms. Abii, accompanied by residences butler Mr. Steven and hosted by Residences Manager, Mr. Jamil. All interns are allowed to enter the residences area and see the conditions inside. mr. Jamil also presented a little about the ownership rights of residences that have been purchased, plans to increase the number of residences and so on. He also advised interns to be careful when touching equipment in the residences and forbade interns from moving any equipment that has been packed and arranged by the housekeeping team.

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By this week I already learn how to fold the napkin. Everyday I need to fold the napkin at least 3 to 4 box as a preparation for dinner and breakfast for the next day.
After done folding the napkin, the staff will teach me to wiping the cutlery after settle the breakfast. For the cutlery, they will ask to use the hot water and a wedges of lemon. The purpose by using hot water is to easy remove the dirt and unpleasant smell while the wedges of lemon is to remove the oils that still remaining on the cutlery.
After done wiping the cutlery, I need to put in the napkin that I already fold. The standard arrangement of cutlery in the napkin is the table spoon must be at right side, while the table knife at the middle and followed by table fork at the left side.

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The picture above is the task that I need to do after breakfast and must be settled before I'm going for break time. This task must do everyday after the breakfast time is over at 10:30a.m. In every bowl, I need to put six pieces of white sugar and brown sugar . Before that, I need to take out the sugar for cleaning the bowl first because sometime the bowl might be dirty due to the sugar packet is torn and melts in the bowl.
Next, beside the sugar bowl I also need to refill the tissue paper. All station in the restaurant must be refill and cleaning before turn to lunch hour.

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The image above is the situation of the training on how to answer the call. The training lead by floor captain, Mr.Nadzrin at Turmeric restaurant.

According to the captain, there are few instructions must be follow while pick up the call. The first thing is greet the person in advance, next tell them our name and followed by the purpose of they are calling the restaurant.

The thing that the captain and supervisor reminded is to record every detail given by the guest, especially the booking for dining. Usually, the staff or waitress will ask for the room number, guest name, number of pax, contact number, the time the guest wants and finally repeat the details. This should be noted especially when receiving bookings from outside guests who are not hotel residents.

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The picture shows the ADES TOWNHALL event in conjunction with Malaysia Day held at the Johor Ballroom.  The purpose of ADES TOWNHALL is to present the current development of each department, list the profit and loss experienced by the hotel, present the problems that are occurring and announce the activities that the hotel will hold in the near future.  After that, at the end of the presentation by all departments, the last department, Human Resources, will announce the name of the staff born in the month in question and be invited to the cake cutting event in front.

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The picture above is the situation about the training on how to make a coffee and tea. The training was hosted by restaurant supervisor Mr.Hairi, the bartender Mr.Taufiq and Mr.Iqmal at the bar Turmeric restaurant.
During the training, Mr.Taufiq explained how to using the coffee machine. According to Mr.Taufiq any coffee such as latte,black coffee,Americano,flat white and so on is based espresso. So, if the staff want to make a any coffee just press the button that symbol of espresso and the other step is depend on ourself what milk we want to use.
He also tell us, in our outlet we only use 4 type of milk which is almond milk, oat milk, fresh milk and soy milk.

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The picture above shows me wiping the table in the restaurant's waiting room.  I do this activity every day when the restaurant is low occupied which is from 3 to 5 pm.  Tasks such as wiping tables and chairs usually require a chemical spray to remove food residue stuck on the table while also giving a fresh smell after wiping.

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The picture above shown the situation of the briefing and training hosted by our restaurant hostess Ms.Nabila. The training is about awareness and how to handle a situation when the guest need help.As a waitress, we should serve guests without any objections, but if there is an unwanted incident that happens among other guests, for example, another guest chokes while eating, the waitress nearby needs to get help from other waitresses to help guests who need help.  This is because, the waitress who is serving guests also needs to pay attention to her guests.  Therefore, common sense is an important thing that should be present in every staff so that they are always aware of what happens in the restaurant.

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The picture above shows me ironing the tablecloth at the Johor Ballroom in preparation for the event which takes place at 6:30 p.m.  A total of 100 pax guests will be attending the wedding event in this room, therefore a total of 10 banquet tables have been prepared with cutlery, menus, and water.  In order to identify the guests according to the food ordered, we have placed nametags on each table and marked them with colored stickers on the chairs so that the purpose of distributing food is easy and does not confuse the staff.  Every banquet event we need to move quickly but must maintain order as a server so that there is no negligence that invites the anger of the guests and at the same time not making the guests wait if they make any order.

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The picture above shows a piece of plastic that I used for rounding activities.  Rounding activity is the work of cleaning the surrounding area of ​​the restaurant.  This activity is usually done after breakfast, which is after 10 am.  It is done after breakfast because usually the restaurant environment is quite dirty and dirty after the guests have eaten.

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The photos above are flower pots that I need to return to the housekeeping every end of the month.  I need to collect all the flower pots and make sure the total is 30 pots. The flower pots I need to water rarely every week.

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The next task I learn is wipe the baby chair after do the clearing and setting on the table. Before the supervisor or floor captain release for break hour, I need to wiping the baby chair. I need to collect all baby chair from every station include outside and bring it to inside. After settle wiping, I need to count the baby chair and update in our Whatsapp group.
If the baby chair broken, I also need to update because they will sent for repairing process.

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The picture above shows my colleague and I re-covering the washed cushion pillowcases.  This activity is done around 2 to 4 pm because it is a suitable time where the restaurant is low occupied.  The work of covering this cushion cover has started at station B since there were no guests at that station, then after finishing, we moved to station A. This activity is done periodically, which is once a month.  However, it depends on the current situation. If the cushion is dirty due to spilled food or drink, it will be immediately removed and sent to housekeeping for cleaning purposes.

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The picture above shows the restaurant supervisor signing my clearance form including the EAF form.  Clearance form is a form issued by the People & Culture department for the purpose of taking all signatures from the Finance, IT, Housekeeping and Human Resources departments.  It is signed as a sign of returning goods that have been used by staff, including internal staff.  The items in question are work uniforms, name tags, locker keys, access cards and hotel handbooks.

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The picture shows Chai-time activities with the learning manager Ms. Abii in the training room. Chai-time is a monthly activity that will be carried out by the learning manager to share knowledge about the hotel, distribute handbooks related to each department, present the vision, mission and objective of the hotel. Every Chai-time, Ms. Abii will take the presence of all interns in the training room. She also always asks for feedback from interns regarding the experience of interns during their time in their respective departments.

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Name: ATIKAH A/P ALIES

Matric No: 269838

Program of Study: Bachelor in Event Management

Practicum place: Anantara Desaru Coast Resort & Villas

Department: Food & Beverages

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The photo above is grooming checked by supervisor Mr.Hairi. Before we proceed to  daily briefing and training, we must be prepared for a grooming check like shoes,socks, hair, body odor,mouth and nails. For preparation of briefing and training we must bring note books to jot down any info, issue and new knowledge that we gain from training. In our pocket apron, I also need to prepare two of Anantara pens, lighter and wine opener. This thing everyday is checked by  our supervisor, or captain and manager of the restaurant.