# data[].attributes.attachment_link.title
SIEP 1 (2018) PIZZAHUT RESTAURANT |NUR SYAHIRAH HAZIQAH BINTI MOHD SHUKRI | H17A0235|

# data[].attributes.body
CHARITY ACTIVITIES AND IMPROVE COMMUNICATION SKILSS

Today was my last day at Pizza hut's kepala batas.

There are a lot of things I learn from this SIEP assignment at pizza hut. At the same time learn how to manage food and beverage at Malaysia.

I gain a lot of experienced here especially this sectors is one of hospitality' field.

On my last day, there were a charity program involved pizza hut with citizen. I did not let the chance slide right away. There are   A lots of fun activities were held which were pizza making, photo booth and may others.

Next was Programs about hut to hurt. This programs to show the concerns to cancer  victims.

Putting smiles on pizza hut customers' faces over an oven-fresh pizza is what we live for.

It doesn't stop here. Pizza hut believe in bringing smiles not just to our customers, but to the community and fellow Malaysians in need.

And to do that, we're fighting against cancer - the 3rd leading cause of death in Malaysia - because the good news is 30% to 50% of cancer diseases can be prevented through early cancer detection.

To achieve this, we bring you "Hut to Heart", our community outreach CSR program.

Next is Programs sayangimu.

Over 5000 Malaysian families are affected by breast cancer every year.

While early detection saves lives, up to 70% of women in rural communities do not know how to perform a breast self-examination.

Join the cause by donating to provide women in rural communities with education and access to medical infrastructure that they desperately need.

# data[].attributes.body
DAY9 
CASHIER

Today i was assign to take over cashier position. I'm very determined to try this position since the first day of my SIEP i was assign at the kitchen. Its so excited.

As pizza hut's cashiers, i was responsible for providing customers with fast and friendly service in foodservice. 

Other than that, my Other responsibilities include maintaining inventory, 
operating the cash registers, and maintaining the overall appearance 
and cleanliness in the restaurant. 

I was responsible providing each customer with excellent customer service.

I was taught to greet customers when they enter the store. 


At the end of my working hours, i must count stocks and calculate the sales for that day. I also learn basic accounting and tried to used Microsoft access.  

# data[].attributes.body
DAY8
PREP TABLE AND HYGINE
Prep table is another section in the kitchen.
Prep table used to preps pizza topping. All the topping must preps everyday and it always must be add on to avoid wasted and to maintain the quality of foods.
Preps activity must be done in the morning before opening. The person in charge also must make sure the ingredients compartment were ready if not the preps must done for the ingredients compartment first before proceed with ingredients in chiller.
After doing preps, the person in charge must do RR&D using coloring stickers.

There are 7 colours for different days. The different colours represent different days. Before doing prep i must do some check list at the R&D stickers to identify the quality of the raw materials.

# data[].attributes.body
DAY7
MAKING PIZZA




My next task was to make my own pizza starting from hand-stretched until putting pizza topping and into oven. 

Today will make Aloha Chicken pizza with regular size. Its dough is a little bit large but not in large size pizza. 
The topping required were chicken roll , salami, pineapple cheese red onion and using thousand island sauce.  

I started with :

	0.	take out regular dough from chiller
	0.	Sagging process to let the dough in suitable tempreture
	0.	Put corm meals
	0.	Hand-stretched following the procedure 
	0.	Put sauce
	0.	Put cheese as bottom layer
	0.	 The aloha chicken topping
	0.	Put cheese on the upper layer
	0.	Into oven
	0.	Ready to take away

After i success to settle this task, i try so many times as i can to make pizza to polish my skills and gain more experience. From my expectation, i have success to finish the task  without fail. 

# data[].attributes.body
DAY 6 
HAND STRETCHED PIZZA 
on my sixth day i was been exposed with hand-made pizza. 
There are three type of pizza which are hand-stretched, pan pizza and crust pizza. There are also three size of pizza which were small, regular and large. 

So What's the difference between pan-pizza and hand tossed pizza?


1. Pan pizza and hand stretched pizza are not the same!

Have you often wondered how is pan pizza different from the hand stretched one? Do they both not come in identical pizza pans? Find out what differentiates them!

2. The baking temperatures are different

Hand-stretched pizza is usually baked at around 500 degrees Fahrenheit for 10 to 15 minutes whereas pan pizza is baked at a higher temperature for about 15 minutes.

3. Hand stretched pizza is actually tossed in the air!

When preparing a hand-stretched pizza, you knead the dough until it is soft. After kneading, the dough is repeatedly tossed in the air till it gets the perfect shape. While in pan pizza, dough balls are prepared and they are spread inside a deep pan to get the shape.

4. There's difference in dough too!

The hand stretched pizza has a soft dough so that while rising it can be easily spread onto the pan. The pan dough is harder and since this pizza has no space to expand, it is fluffier.

5. It is also about the crust

Pan crust is also called deep-dish as it has a thicker and fluffier crust whereas hand-stretched pizza has a flatter and crispier crust.

Today i know the differences between this pizza. It is very excited to learn how to make hand- stretched pizza. 

I took this opportunity to learn the making of hand-stretched pizza. First i learn by watched my manager and volunteers from my kitchen members making pizza. There are a few steps and procedure to follow. 

Then i got the chance to make pizza by my self for the first time.   For the first try its a little bit difficult and hard to make the dough in round shape. I need a lots of practice to master. 

# data[].attributes.body
Make table station is the core part in the kitchen where pizza was made.

Make table consist of two part which are stretching section and ingredient compartment.

Stretching section

All pizza dough are will undergo staging process before the dough will proceed with hand-stretch to make pizza.

There are three type of pizza which are hand-stretch pizza and pan pizza and crust pizza.

From my point of view pan pizza is a little bit thick compare to hand stretch pizza.

While crust pizza is actually hand-stretched with cheese and the end of the pizza. Hand stretched pizza usually used corm meals  to avoid the dough stick to the pan.

From all different type of pizza make me wondering what was the different between them.

Without doubtful i asked manager about the differences and he will told me for the next day because tomorrow is the new lesson he will teach me.

Ingredient compartment

For Prep compartment section there were a lot of ingredients used to make pizza topping.

At this section i must remember different type of topping ingredients for different pizza.

There were also different type of sauce used as pizza topping which were tomato sauce, thousand island sauce , BBQ sauce  and 'asam pedas' sauce.

Wrong putting ingredient will lead to customers complain and bad review.

Example of pizza topping is cheese, chicken roll,  chicken sauces,   Beef pepperoni, chicken pepperoni, dice tomato, red capsicum, mushroom, yellow onion,  red onion, chicken topping, crab meats, tuna, mix meats, mix vegetables and others.

# data[].attributes.body
TIMES VS PASTA STATION

This is pasta station.
Pasta station is the second main station that i have to manage. It is a little bit challenging because only one people allocated at this station.

For the beginner like me its will be a little bit hard to manage by myself if there were a lot of orders by customers. All the orders must be ready for the customers to take aways in 10 minutes. Pasta station located behind the soup table near the aux station. Pasta station also have its own temperature to monitor from time to time to maintain the freshness of the prep.

Every raw materials used as a prep used to make pasta will be placed at this station for 4 hours except certain prep will be used for 8 hours. Every morning, people who in charge. pasta station must prepare red capsicums, chopped garlic, meat balls, mushrooms, clear water, spaghetti in two size which is small and regular, chicken roll and chicken pepperoni .

All the ingredients must be half cooked in the oven. There were bolognaise spaghetti, carbonara spaghetti, chicken spicy arabiata and set 'kongsi kasih ' spaghetti. You need to know every single thing about how to make different spaghetti in short time.

So i must work fast and efficiently. From this section i can learn about how you manage to settle down your work within short time with the best quality.

# data[].attributes.body
DAY3

PRECAUTION AND AUX STATION
This is aux station where all frying activity will be done at this station.

Aux station is a side station and located near the main station which is make table. Usually aux station will be incharge only one person and normally this position will be given to new staff as their first task.

This station is the easiest station because you just need follow the orders given and choose the time to fry.

The timing is based on what order you received from the customers. Aux station is also a station  that takes side  order only.

Example of side orders were cheesy finger, onion ring, wedges, fries and soup.

At this station i must make sure the temperature of the aux station followed the guideline given. I must pay attention to the timing  of every side orders to preserve the quality of the food.

At this station i also must make sure the soup was heated through the time and the temperature is  maintain to make sure the soup is always hot when serve to the customers. I learn to make the soup. It is not easy because you need to know how many portion you want to make the soup so that there will be zero waste.

There are some precaution steps that i must take because this section has its own risk. At this section i  must handle things and equipment with cares because the equipment was hot. Every equipment or machine that located at this section has their own temperature. For the conclusion at this section i must extra careful and safety first.

# data[].attributes.body
DAY2 ( ETHICS)
INTRODUCTION TO MY WORK SCOPE

Today i must attend a short class to learn about my working scope and get fully vission about what i want to do during working time.
Other than that, this class was held to help new staff expert and understand with thier working scope and obey the company rules and regulation.
In this class the trainer was introduced to me about basic working ethic , dressing , kitchen rules what should and should not do and food and beverage (f&b) service.

It is very interesting class since it was my first time working at PizzaHut.

In this class i was been expose with every part and station that the store have in the kitchen. I must know the function, the manual used , cleaning process at every station and how its work.

Every station have its own function and rules to follow to achieve best quality of food and service.

Furthermore, to increase my general knowledge about pizza hut company, there are special class for me to attend today.

From that class i learn that how Pizza Hut’s entry into Malaysian Market and also Product and service, how they conduct their business.

HOW PIZZA HUT'S ENTRY INTO MALAYSIA

Pizza Hut began its operations in Malaysia on 19th May 1982 with the opening of its first outlet at Yow Chuan Plaza, Kuala Lumpur. Cerebos, a Singapore based-company was the first owner. Cerebos had opened 29 outlets when it decided to sell the franchise to KFC Holdings Malaysia Berhad in December 1995. The number of Pizza Hut outlets since then has grown to 72 outlets today.

Product and service

How they conduct their (pizzahut) business

Pizza Hut is traditionally a casual dine-in restaurant. The family meal concept has proven to be popular among the Malaysians who placed importance of family ties with meals. Moreover, the dine-in restaurant concept provides a better atmosphere to develop such ties, which is a common practice of all the three major races of Malaysia.

To meet intense competition in the fast food industry, the delivery concept as a service strategy was introduced to maintain and capture market share. As the metropolitan lifestyle catches on, convenience is a priority for dual working parents who still want to dine with their children in the comfort of their home but have no time to prepare meals.

I really enjoy my second day of SIEP.

# data[].attributes.body
DAY1
HISTORICAL AND REMEMBERING
It is my first day working on Pizzahut delivery store (PHD) Kepala Batas. On my first day, i was been introduced to all team members of PHD .

There are two manager incharge in this store which is Encik Mohd Azrul Bin Yahya and Miss Nurul Liyana Dinie Binti Azahar. There are only 8 workers at this store because this store only manage customers pick up orders and delivery.

For your information, Pizzahut store were divided into three store which are delivery store, restaurant and express Pizzahut. Each store have different function but serve the customer the same menu. On my first day i was been introduced to all team members and get to know their type and personality so i can have good working environment. Every team members have their own task and different position. Get to know every single of their position is necessary in order to make sure no mistake will happen.

There are a lot of information and news that managers and other staff shared with me as a new members of pizza hut. They are really friendly to share experience and knowledge with me. From what i learn on my first day In Pizza Hut, i believe that pizza hut greatest ingredients are our people. Join us if you have a fire to serve in your soul, a desire to smile with every heartbeat. Whether it’s buzzing on the restaurant floor, hustling to deliver pizza to your door, attending your precious calls… we’d love to have you as our family and together we build great brand, great people and achieve great opportunities.

Pizza hut team members always hold the CHART Principles which is Can Do Attitude, Honesty, Accountability, Respect, Teamwork

These are the guiding principles that we embrace in Pizza Hut. It’s in our mind, it’s in our blood! The spirit keeps us alive. I also get new information about company background and the history of pizza hut.

Actually pizza hut has worldwide history. It started In Wichita, brothers Frank and Dan Carney opened the first Pizza Hut restaurant on June 15, 1958. They had been approached by the owner of a small building who wanted a nice neighbourhood business, and had read the Post's article about pizza. The Carneys borrowed $600 from their mother, located John Bender, an airman from McConnell Air Force Base who had worked as a pizza cook, purchased some secondhand equipment and were ready for business. The first night, they gave away pizza to interest potential customers. Many people ask how Pizza Hut got its name. When the Carneys were setting up that first restaurant, the building has a sign with room for just nine characters. They wanted to use "pizza" in the name, which left room for a word with only three characters. A family member suggested the building looked like a hut....and Pizza Hut was born.

1959 : Pizza Hut is incorporated and the first franchise unit opens in Topeka, Kansas.
1965 : "Putt-Putt to Pizza Hut" musical jingle is developed for Pizza Hut's first television commercial.
1967 : A Pizza Hut restaurant was built in five days by franchisees at the Oklahoma State Fair. World's largest pizza (six feet in diameter) is baked and served at the grand opening of the Fort Worth, Texas Pizza Hut.
1968 : International market entered with the opening of the first Pizza Hut in Surrey, B.C., Canada. Pizza Hut serves a million people a week at its 310 locations.
1977 : Super Supreme is introduced. Pizza Hut opens its 3,000th unit in Arlington, Texas.
1980 : Pan Pizza is introduced throughout the system. 1983 : Personal Pan Pizza, with a five-minute guarantee, is introduced. Pizza Hut serves one and a half million pounds of pasta annually. Pizza Hut employs 10,000 teenagers from 16 to 19 years of age.
1984 : BOOK IT! National reading incentive program is launched with 200,00 elementary students enrolled.
1988 : Hand Tossed Traditional Pizza is introduced. Pizza Hut celebrates its 30th anniversary with a total of more than 6,000 restaurants and delivery units worldwide.
1990 : Pizza Hut delivers more than 1,349,000 pizzas on Superbowl Sunday, about 7,000 pies per minute.
1995 : Pizza Hut launches the "You'll Love The Stuff We're Made Of" campaign. Buffalo Wings soar onto the menu. Pizzeria Stuffed Crust Pizza is introduced which immediately sets company sales records. 1998 : Surrey Place Pizza Hut celebrates its 30th year of business! So that was the story behind pizza hut. It was very interesting day for my first day of SIEP .

# data[].attributes.body
RUBRIK (DAILY LOG)

# data[].attributes.body
Nur Syahirah Haziqah Binti Mohd Shukri
H17A0235