# data[].attributes.body
Routine every morning:

Punch card in first.

There are 32 Politeknik Besut students staying at Damai Beach Resort for quarantine purposes (11/3/2021 until 20/3/2021) and only two blocks are involved, namely Block A and Block B.

In addition, the hall is also used as a place to convey information from the facilitator. Therefore, daily tasks are:

8.00 AM ~ 12 PM (Including breakfast for staffs)

Sweep in all blocks and around the resort.

Inspect all rubbish bins and collect rubbish in each Block (C, D, F, G, K)  including Block A and Block B, hall, restaurant area.

Wipe public seating such as stone chairs and tables, wooden chairs and iron stairs in certain blocks (Block K, opposite Block D and Block G and F).

12 PM ~ 5 PM (Including lunch and rest at 1PM until 2PM)

·    Making preparations for the wedding on 15/3/2021.

o   Arrange plates and other utensils such as spoons to be used.

o   Lift, arrange and wipe the table.

o   Tie a ribbon on each chair.

o   Sweep after completing all layouts.

*Finish work time at 5pm.

The equipment involved are brooms, dustpan, rags, garbage plastic, etc.

From the working process, we know that;

Cleaning work is necessary to maintain the level of cleanliness of the resort, in addition, one of the image of the resort that maintains cleanliness and avoids all diseases.

This work is not limited to the accommodation area only, it includes the entire resort area, especially the kitchen.

Even in the Basil Leaves kitchen in UMK, students are very much applied to the question of hygiene, either before or after cooking.

Issues/ Challenges:

o   For the first day of work, the challenge is how to adapt to the situation at the resort to carry out the daily tasks that need to be done without waiting for instructions from superiors.

o   Need to learn and know about the ins and outs of the resort.

Problem Solving:

Introduce yourself and find out the names of every employee there.

Get to know and be friendly with each other.

Ask many about tasks to be done and ask about the resort and what events are coming up.

# data[].attributes.body
Only two blocks, Block A and Block B, are engaged in the quarantine of 32 Politeknik Besut students residing at Damai Beach Resort (11/3/2021 till 20/3/2021).

In addition, the hall serves as a venue for the facilitator to provide information. As a result, everyday chores include:

8 AM. ~ 10 AM (Includes breakfast for employees)

• Sweep the whole resort and all of its blocks.

• Inspect all trash cans and collect trash in each Block (C, D, F, G, K), as well as Block A and

Block B, the hall, and the restaurant area.

• Wipe public seats in specific blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

With the uniform, get ready for Kak Shaz’s wedding ceremony of 400 people which will be held at 10am or 11am to 4pm. The break starts at 1 pm for 1 hour in turns, lunch included.

Handle event.

Food is served buffet style.

While arranging the buffet containers,

Wipe the table and arrange the table.

Treat guests by placing side dishes after guests take rice self -service.

Need to check each dish so that it is always full, otherwise need to refill in the kitchen.

After the ceremony, need to re-pack, sweep, cleaning work needs to be done.

*Estimation complete work time by 5 PM ~ 6 PM.

The tools that were utilized, brooms, dustpan, rags, waste plastic, and other tools that involved in the event like (tongs, utensils, plates, and others)

Based on the working process, we should know that;

Cleaning work is important to preserve the resort's degree of cleanliness, as well as one of the resort's image that maintains cleanliness and prevents any infections, as we learned from the working procedure.

This effort does not stop at the accommodations; it extends throughout the entire resort, particularly the restaurant.

Every event held regardless of a wedding or any event that involves many people, cleanliness is paramount.

Disposing of food waste properly, picking up rubbish that is on the table or on the floor, is necessary to maintain the comfort of guests and employees.

In this hospitality industry, whether 5 star hotel or resort or not, when cleanliness is not maintained, cleanliness rating decreases, the image of the organization will be tarnished, wise customers will read reviews before they book an accommodation,

If they find, many complain regarding hygiene, of course they will blacklist the place and the adverse effects will be faced by an organization.

Issues/ Challenges:

o   Adjusting to the environment at the resort in order to do the everyday chores that must be completed without waiting for orders from superiors.

o   When there is an event, each employee has to play their respective roles because there is no job specialization before and after the event. therefore, the challenge is to always help those who work in the kitchen, after they prepare a meal, need to be placed in a buffet container and arranged according to the order of food that has been set.

o   As employees, need to be alert to the situation, for example, lack of plates, spoons, side dishes or guests need help, we as hosts need to ensure the situation is under control and everything is adequate and runs smoothly.

Problem Solving:

Two -way communication is very important to ensure that everything runs smoothly and there is no misunderstanding between the people in the front or those working in the back.

Therefore, understanding each instruction correctly and accurately is crucial. If we don't understand something, ask a lot.

Alert with each situation and solve problems no matter how difficult the problem is. If we are unable to resolve the issue, ask a more experienced employee or superior involved in handling the event.

# data[].attributes.body
Only two blocks, Block A and Block B, are engaged in the quarantine of 32 Politeknik Besut students residing at Damai Beach Resort (11/3/2021 till 20/3/2021). In addition, the hall serves as a venue for the facilitator to provide information.

8 a.m. to 12 p.m. (Includes breakfast for employees)

Sweep the whole resort and all of its blocks.

Inspect all trash cans and collect trash in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area.

Wipe public seats in specific blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

The Damai Cafe is open from 12 noon to 4 pm.

Ready for the opening of the café.

Dishes are prepared in a buffet, customers can choose and employees will serve in appropriate plates according to the type of food.

16 types of food including side dishes.

As a waiter.

Take orders from customers.

Delivering food and drinks to customers ’tables.

Wipe the table after the customer has finished the meal.

Lift the plate after the customer has finished eating and take it to the sink for a washing session.

Washing dishes.

*After the end of the cafe's operating hours, packing sessions and cleaning work until 5 pm (closing time).

Among the equipment involved that day were round chafing dish, plates, utensils, brooms, dustpan, rags, food and beverage cart and trolley.

From the learning process;

Each dish prepared should be placed in a suitable plate so that it is more orderly for example, fish head curry dish, served in a plate that is more oval in shape, more suitable according to the size of the fish itself.

Same goes when we learn about the arrangement of the plate on the table, we need to put the main dish on the center.

Issues/ challenges

In terms of confidence to communicate with customers.

Be customer friendly, how to take orders properly.

Problem solving

Take a deep breath. Learn with workers who are in the section. Learn how to take orders correctly, how to speak well with customers. If there is any problem, can ask for his/ her help.

# data[].attributes.body
Only two blocks, Block A and Block B, are quarantining 32 Politeknik Besut students staying at Damai Beach Resort from March 11 to March 20, 2021. The hall also acts as a location for the facilitator to provide information.

8 a.m. to 12 p.m. (Includes breakfast for employees)

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

From 12 p.m. until 4 p.m., the Damai Cafe is open.

Dishes are prepared on a buffet for guests to pick from, and workers will serve the food on suitable plates based on the type of food.

There are 16 different varieties of cuisine to choose from, including side dishes such as grilled fish, Tomyam, Tempoyak Catfish.

Working as a waiter.

Take clients' orders.

Bringing food and beverages to clients' tables.

After the customer has done eating, wipe the table.

After the diner has done eating, lift the plate and place it in the sink to be washed.

Dishes must be washed.

*Packing operations and cleaning activities continue until 5 p.m. after the cafe's operational hours have ended (closing time).

A circular chafing dish, plates, cutlery, brooms, dustpans, rags, and a food and beverage cart and trolley were among the items used that day.

Each dish prepared should be served on a suitable plate so that it is more orderly, for example, a fish head curry dish should be served on a plate that is more oval in shape, more suitable according to the size of the fish itself.

The same goes when we learn about the plate arrangement on the table, we should put the main dish in the center.

Problems and difficulties

In terms of customer communication confidence.

Be customer-friendly and know how to properly take orders.

Resolving issues

Take a deep breath in and out. Learn from the employees in the section. Learn how to properly accept orders and communicate with clients. If there is an issue, you can seek for his or her assistance.

# data[].attributes.body
From March 11 to March 20, 2021, 32 Politeknik Besut students will be quarantined in just two blocks, Block A and Block B, at Damai Beach Resort. In addition, the facilitator might offer information in the hall.

8 a.m. to 12 p.m. (Includes breakfast for employees)

Do a thorough sweep of the whole resort, including all of the blocks.

Inspect and collect trash from all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

In the meantime, between the time,

I learned to iron sheets and pillowcases that had dried up from the hanger.

Once finished ironing, I had to fold the sheets and pillowcases neatly to arrange in the closet.

The Damai Cafe is open from 12 p.m. to 4 p.m.

Guests can choose from a buffet of dishes, and staff will serve the food on appropriate plates based on the type of food.

There are 16 distinct cuisines to select from, including grilled fish, Tomyam, and Tempoyak Catfish, Fish head curry and others dish.

Working as a waiter or waitress.

Take orders from customers.

Bringing food and beverages to the tables of clients.

Wipe the table once the customer has finished dining.

Lift the plate and deposit it in the sink to be cleaned once the diner has finished dining.

• Dishes need to be cleaned.

*After the cafe's working hours have finished, packing and cleaning operations continue until 5 p.m. (closing time).

Among the equipment utilized that day were a circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley, iron.

Each meal made should be served on an appropriate plate to ensure order, for example, a fish head curry dish should be served on a plate that is more oval in form, more suited according to the size of the fish itself. Like at Basil Leaves, we need to serve the food in a suitable plate, example the soup be served in a bowl to easier people who want to eat.

Problems and challenges

Be client-friendly and know how to accept orders effectively in terms of consumer communication.

When we mistakenly take an order or miscommunication.

Problem-solving

Inhale deeply and exhale slowly. Learn from the section's staff. Learn how to take orders and communicate with customers effectively. We can ask for his or her help if there is a problem.

We need to make sure whether the order is correct or not. or we can ask the customer again about the order made.

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OFF DAY

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March 11 to March 20, 2021, 32 Politeknik Besut students will be quarantined in Damai Beach Resort in just two blocks, Block A and Block B. Furthermore, the facilitator may provide information in the hall.

8 a.m. to 12 p.m. (Employees receive breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly.

Inspect and collect trash from all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

In the meanwhile, in the intervals between the times,

·         I went to clean up in block F after guests checked out.

·         Changing sheets, pillowcases, amenities and other related items.

·         Cleaning work such as sweeping, carried out before going to the cafe.

From 12 p.m. until 4 p.m., the Damai Cafe is open.

Guests may pick from a buffet of foods, which will be served on plates that are suited for the sort of cuisine.

Choose from 16 different cuisines, including grilled fish, Tomyam, and Tempoyak Catfish, as well as fish head curry and other dishes.

Working as a waiter or waitress in a restaurant.

Take clients' orders.

Bringing food and beverages to clients' tables.

After the customer has done eating, wipe the table.

After the diner has done eating, lift the plate and place it in the sink to be washed.

Dishes must be washed.

*Packing and cleaning procedures continue until 5 p.m. after the cafe's operating hours have ended (closing time).

A circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley, cleaning trolley, basket, amenities, and other items were among the items used that day.

To guarantee order, each meal should be presented on an appropriate plate; for example, a fish head curry should be served on a plate that is more oval in shape, more suited to the size of the fish. At Basil Leaves, for example, we need to offer the meal on an appropriate plate; for example, the soup should be served in a bowl to make it simpler for people to eat.

Issues/ Challenges

Be customer-friendly and understand how to successfully receive orders in terms of consumer communication.

When we make a mistake with an order or when there is a miscommunication.

Learn how to do housekeeping from the first step until final touch.

Problem-solving

Take a deep breath in and gently exhale. Learn from the people who work in the section. Learn how to accept orders and successfully connect with clients. If there is a difficulty, we can ask for his or her assistance.

We need to double-check whether the sequence is accurate. Alternatively, we might inquire about the order once more with the purchaser.

Learn from staff from the housekeeping department on how to do properly.

# data[].attributes.body
32 Politeknik Besut students will be quarantined at Damai Beach Resort in just two blocks, Block A and Block B, from March 11 to March 20, 2021. Cleaning process need to be done.

8 a.m. to 12 p.m. (Employees receive breakfast.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing on the back block, I went sweeping on the floor of Block G and block F on the ground floor and first floor.

Inspect and clean all trash cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

The Damai Cafe is open from 12 p.m. to 4 p.m.

Guests will be able to choose from a buffet of meals, which will be presented on plates appropriate for the cuisine.

There are 16 distinct cuisines to choose from, including grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and other delicacies.

Working at a restaurant as a waiter or waitress.

Take orders from customers.

Bringing food and beverages to the tables of clients.

Wipe the table once the customer has finished dining.

Lift the dish and deposit it in the sink to be washed when the diner has finished eating.

Dishes must be washed.

*After the cafe's operation hours have finished, packing and cleaning activities continue until 5 p.m. (closing time).

Goods utilized that day included a circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley.

Cleaning process is must to keep the healthy good is an important thing in hospitality industry.

Problems and Obstacles

Understand how to effectively receive orders in terms of consumer communication and be customer-friendly.

When there is a misunderstanding or when we make a mistake with an order.

Problem-solving

• Take a slow, deep breath in and out. People who work in the section may teach a lot. Learn how to take orders and communicate effectively with customers. If there is a problem, we can ask for his or her help.

• We need to double-check the sequence to make sure it's correct. Alternatively, we might contact the buyer again to enquire about the order.

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8.00 AM ~ 10 AM (including breakfast for the staff)

·         I will sweep in the back block which is block A and block B and the pedestrian tunnel place.

After 10 PM till 1 PM,

Go to the storage of sheets, pillowcases and related fabrics.

Before ironing, the sheets should be folded in three and the pillowcases should be flattened first.

The way to iron is by ironing on the front and back of the sheets.

Then, a session of folding sheets, tablecloths, pillowcases.

The sheets need to be folded three as well as the pillowcases until they are shaped like a rectangle.

After folding, everything should be arranged in the closet by category, striped pillowcases for blocks G and H, empty pillowcases, (blocks A, B, C, D, M).

1 PM ~ 2 PM (Recess time)

2 PM ~ 5 PM (Continue working on housekeeping)

I was instructed to sweep in all the rooms of block M.

Rooms near the main gate need to be cleaned to give a first impression to customers entering the resort for the first time.

Usually, rooms that have not been occupied for a long time will be filled with lizard droppings, cobwebs, and dust.

In total, there are 6 rooms ranging from 1 M to 6 M. In addition, this room is suitable for family, friends and others because there are 3 single science beds and there is 1 room that has 1 queen bed and 1 single bed.

·Apart from the cleaning work, I also need to check whether the electrical items can still be used or not, for example, televisions, air conditioners, light switches and related electrical items.

*Working hours’ end at 5 PM.

Equipment used were brooms, room air- freshener, shovels, baskets of sheets.

In the hospitality sector, cleaning is a requirement to maintain a healthy environment.

Issues/ Challenges

·         Categorize the types of pillowcases and mattress sheets.

·         Know the cleaning steps in each room.

Problem solving

Learn from the laundry attendant how recognise it.

Learn from the housekeeping staff step by step, try to challenge yourself to clean yourself, and ask the staff to check whether it is clean or not.

# data[].attributes.body
8.00 AM ~ 10 PM (breakfast included)

Every morning me and the other staff would clean the cafe area. Among the tasks performed are:

Open the curtains on each side of the cafe. Roll up the curtains neatly.

The curtains are to prevent rainwater from entering the cafe and wetting the tables, tablecloths and others.

On that day, the staff in the kitchen prepares Nasi Lemak dishes served as a buffet to the staff and guests staying at the resort for breakfast.

Apart from that, there are two types of water without cake.

10 PM ~ 12 PM (Continue working on housekeeping)

After that, I went to tidy the room with the other employees.

I help a staff to change sheets, pillowcases, sweep, mop tables that have fine dust, and places that are easily exposed to dust.

After finishing tidying up the room, I was instructed to sweep in the corridor section of the block.

I need to immediately complete the assignment because me and the employee need to go back to the cafe to help during lunch later.

12 PM till 4 PM (Preparation for lunch)

*1 PM ~ 2 PM (Rest time)

Getting ready for lunch. Check the buffet section to see if it is complete in terms of utensils or plates.

After finishing checking, I need to go to the kitchen to help the workers in the kitchen.

If there is food that is ready to be served in a buffet container, it needs to be removed and arranged according to the order of the main dishes up to the variety of vegetables for side dish.

I have to lift the buffet that has been filled with various types of side dishes, put it in the buffet container and cover it tightly so as not to be exposed to dust and insects.

Other than that, washing dishes after everything is done.

*After the cafe's operation hours have finished, packing and cleaning activities continue until 5 PM (closing time).

A circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley were among the items used that day.

In the resort business, cleaning is a requirement in order to maintain a healthy environment.

Challenges/ issues

·         Do work efficiently and quickly no matter the time.

·         Do a lot of work at one time (multi-tasker).

Problem- solving

·         Set the mind to be more focused on one task at a time.

·         Set a time to do the job quickly, learn techniques from more experienced workers.

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8 a.m. to 10 p.m. (Employees are provided with breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly. I went sweeping on the ground level and first floor of Block G and Block F after finishing the rear block.

Clean and inspect all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

In the meantime, 10 a.m. until 12 p.m. (Preparation to grilled fish)

Me and a worker grilled fish that had been marinated by the staff in the kitchen.

We grilled outside the resort next to the kitchen. There are embers that have been prepared and left to be roasted only.

These fish include mackerel, Hardtail fish and a few Mackerel fish. Hardtail Scad fish is stuffed with marinade such as young mango, chilli which is made like sambal and stuffed into the stomach of Hardtail fish.

The grilled fish will be arranged in a buffet container.

This is so, this fish is very popular among adults who eat “cicah sambal” or anchovy sauce.

From 12 p.m. until 4 p.m., the Damai Cafe is open.

Guests will have the option of selecting from a buffet of dishes, which will be served on plates that are suited for the cuisine.

You may pick from 16 different cuisines, including grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and other delights.

Working as a waiter or waitress in a restaurant.

Take clients' orders.

Bringing food and beverages to clients' tables.

After the customer has done eating, wipe the table.

After the diner has done eating, lift the dish and place it in the sink to be washed.

Dishes must be washed.

*Packing and cleaning operations continue until 5 p.m. after the cafe's operating hours have ended (closing time).

A circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley were among the items used that day.

In this hospitality business, a thorough cleaning procedure is required to maintain excellent health.

Issues/ Challenges

The challenge of grilling fish. The fish should not be too hot and the contents of the fish should be well cooked. My first experience and I responded to a given challenge.

Be customer-friendly and understand how to successfully receive orders in terms of consumer communication.

When there is a misunderstanding or when an order is incorrectly filled.

Problem solving

I learned from employees who used to grill fish the right and easy way. The way is we need to see the contents first, make sure the contents of the mask first.

Inhale and exhale slowly and deeply. The section's employees may have a lot to teach. Learn how to accept orders and connect with clients successfully. We can ask for his or her assistance if there is an issue.

We must double-check the sequence to ensure that it is right. Alternatively, we may follow up with the buyer to inquire about the order.

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From 8:00 a.m. until 12 p.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the back block, I went sweeping on the ground level and first floor of Block G and Block F.

Due to the rain that day, I also had to clean the side alleys of the resort by removing the dried leaves.

Inspect and clean all trash cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

The Damai Cafe is open from 12 p.m. to 4 p.m.

Guests will be able to choose from a buffet of foods that will be presented on appropriate plates for the cuisine.

There are 16 distinct cuisines to choose from, like grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and more.

Working at a restaurant as a waiter or waitress.

Take orders from customers.

Bringing food and beverages to the tables of clients.

Wipe the table once the customer has finished dining.

Lift the dish and deposit it in the sink to be cleaned once the customer has finished eating.

Dishes need to be cleaned.

*After the cafe's operational hours have finished, packing and cleaning operations continue until 5 p.m. (closing time).

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, rags, and a food and beverage cart and trolley.

There is a sequence of taking order and serve the customer and the first thing what we need to do is smile and greet the customer.

Issue/ challenge

When there is a misunderstanding or an order is wrongly completed, be customer-friendly and understand how to successfully accept orders in terms of consumer communication.

Problem- solving

Take slow, deep breaths in and out. Employees in the section may have a lot to teach. Learn how to properly take orders and communicate with clients. If there is a problem, we can ask for his or her help.

We need to double-check the sequence to make sure it's correct. Alternatively, we may contact the buyer to follow up on the order.

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OFF DAY

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8 a.m. to 9:30 a.m. (working area café)

Every morning, the rest of the crew and I would clean the café.

I swept around the cafe and then mopped before making the table setting.

Open the drapes on each side of the café, among other things. The drapes should be properly rolled up.

The curtains are there to keep rainfall out of the café and off of the tables, tablecloths, and other items.

Wipe public seats in specified blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, and inspect and clean all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant (Block K, opposite Block D and Block G and F).

9.30 a.m. (all staff are having breakfast before continue the preparation)

10 a.m. till 1 p.m. (Starting the preparation until the event started)

This event involved a total of 50 Pemuda Amanah who attended a banquet at Cafe Damai at noon.

I helped some employees start making table settings for a VIP table and a member table.

In this banquet package, including once with rostrum presentation stand Damai Beach Resort and PA system or portable, microphone and microphone stand.

I learned to install a portable from one of the workers on stage.

After that, I made a sound check so that it works properly.

2:30 p.m.to 3.30 p.m. (Rest time)

3.30 p.m. till 6 p.m. (Continue working in café)

Washing, wiping dishes.

After the event was over, we needed to get ready for a barbeque dinner in the evening.

I also help employees arrange plates, cutlery, cups, circular chafing dishes and other related items.

After the preparation in the cafe was done I went to the grill to help two workers who were preparing barbeque food for 50 people later.

Barbeque food mostly consists of grilled chicken, grilled fish and others related to grilling.

Cleaning the table and continue to sweeping and moping the floor.

*The other staffs are handle the event at night.

*6 o'clock finished work.

A circular chafing dish, plates, silverware, brooms, dustpans, rags, and a food and beverage cart and trolley were among the items used that day.

There is a certain order in which we must take orders and serve customers, and the first thing we must do is smile and welcome the customer.

Issues/ challenges

Learn to make a table setting according to the peaceful way of the beach resort itself.

Learn techniques for setting PA system or portable.

Problem- solving

According to a demonstration taught by the workers there then try to make it yourself.

Help the worker install a pa system or portable.

# data[].attributes.body
8:00 a.m. to 10:30 a.m.

Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

Ensure that all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant, are inspected and cleaned.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

10:30 a.m. to 10:45 a.m. (Employees having breakfast)

10:50 a.m. till 12:00 p.m. (Continue the working in housekeeping)

After that, I joined the other staff in cleaning the room.

I assist a staff member with changing bedding, pillows, sweeping, mopping fine dusty tables, and cleaning areas that are easily exposed to dust.

After cleaning up the room, I was told to sweep the corridor part of the building.

I need to finish the work right now since I and the employee need to return to the café later to assist with lunch.

From 12 p.m. until 4 p.m., the Damai Cafe is open.

Guests will be able to select from a buffet of meals that will be served on cuisine-appropriate plates.

Choose from 16 different cuisines, including grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and others.

Working as a waiter or waitress in a restaurant.

Take clients' orders.

Bringing food and beverages to clients' tables.

After the customer has done eating, wipe the table.

After the diner has done eating, lift the dish and place it in the sink to be washed.

Dishes must be washed.

*Packing and cleaning procedures continue until 5 p.m. after the cafe's business hours have ended.

*After the café business hours ended, continue with the preparation for the wedding reception on 29/3/2021.

For the tommorrow wedding reception,

I just did the basic tasks for tomorrow's preparation, among them are

Arrange the table as planned by the bride's family

After finishing setting the table, me and other workers swept and mopped the floor.

Before work runs out, I arranged the dishes that have been washed.

*Time ends at 6.30 pm.

v  Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, rags, and a food and beverage cart and trolley.

v  The process of accepting an order and serving a client follows a set of steps, and the first step is to smile and welcome the customer.

Issue/ challenge

·         Learn to divide time doing a given task.

Problem- solving

·         Set the time for each task so that it is more organized.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all waste cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

Put on a grey tablecloth and do table setting for the family’s bride.

10.05 a.m.to 11 a.m. (last preparation of wedding ceremony)

*The wedding ceremony was held from 11 a.m. till 3 p.m. and it is involved 250 people.

Put on a uniform, helping to arrange the food and beverage.

Standby if the guest coming at food and beverage.

The event took place in the first cafe section and the second cafe at the top.

Buffet dishes and there are 6 types of dishes such as red cooked chicken, meat curry and others including side dishes.

There are 3 types of drinks including plain water.

Each section has 4 people who will take care of the food section including a runner who will make sure there is enough food, and refill the food.

Pour the food onto the guests' plates after they place the rice

Be a runner, check and refill the food.

Pick up dirty plates and cups after guests have finished eating and go home.

After that, wiping table.

*After the ceremony, the tidying up session, the break took turns for an hour.

After the break, start the tidying session by sweeping first. Then lift the remaining plates in the bride’s family section.

Then, wipe the table and remove the dirty tablecloth for washing.

·Mopping the floor.

*Finish event and cleaning session ended on 6 p.m.

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, mop, rags, and a food and beverage cart and trolley.

Serving customers follows a set of steps, and the first step is to smile and greet the customer.

Issues/ challenges

Lack of confidence to deal with guests as well as to serve incoming guests.

Perform tasks efficiently and quickly to handle events.

Problem- solving

Smile when dealing with guests, speak politely and ethically when dealing with guests.

Always focused when instructed. Make sure everything goes smoothly and there are no shortcomings.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Employees are provided with breakfast.)

• Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

• Clean and inspect all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the corridor, and the restaurant.

• Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

10 a.m. till 11:30 p.m. (Preparation lunch for Statistic Department)

The census banquet took place at 12 noon and involved a total of 39 people for lunch.

The food menu is made up of restaurant menus such as Tomyam.

Food and drinks are served on the table.

Before that, sweep in the cafe section first then mop up again.

After that, make a table setting dishes on the table

12 noon event started and waiting until it ended, next:

Me and the other employees served food at 12:15 pm to each table.

Then wait for the time to run out of food and the ceremony is over.

After that, pick up the dirty dishes and bring them to the sink to be washed.

The dishwashing session started after the ceremony ended.

Then wipe the dishes and cups that have been washed then arrange in the original place.

Meanwhile, help in the upstairs cafe section if any customers come for lunch.

*Meanwhile, Café Damai is operating as usual at second café on above.

Guests will have the option of choosing from a buffet of dishes presented on cuisine-appropriate plates.

There are 16 distinct cuisines to choose from, like grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and more.

Working at a restaurant as a waiter or waitress.

Take orders from customers.

Bringing food and beverages to the tables of clients.

Wipe the table once the customer has finished dining.

Lift the dish and deposit it in the sink to be cleaned once the customer has finished eating.

Dishes must be cleaned.

Throw out the trash

*After the cafe's business hours have finished, packing and cleaning processes continue until 5 p.m.

A circular chafing dish, plates, silverware, brooms, dustpans, mop, rags, and a food and beverage cart and trolley were among the items used that day.

Serving clients involves a series of procedures, the first of which is greeting the customer with a smile.

Problems and difficulties

Inability to interact with and service arriving visitors due to a lack of confidence.

Handle events efficiently and promptly by doing duties efficiently and rapidly.

The correct way to place and serve to a guest table while guests are already seated at their respective tables.

Divide the work in the first cafe and the second cafe.

Resolving issues

When interacting with guests, remember to smile and talk nicely and ethically.

When given instructions, stay focused. Ascertain that everything runs well and that there are no flaws.

Ask more experienced employees about the right way to follow step by step.

Always sensitive to the situation, if the cafe has no employees in the cafe, go for help in the second cafe, if there are guests who need help in the first cafe, i have to rush to the first cafe.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all trash cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

10:00 a.m. to 11:00 a.m. (Preparation for lunch of SMK Tok Dor)

Sweeping the floor

Mopping the floor

Wiping each of table

This SMK Tok Dor event involved 56 students and 27 teachers.

For this event I and other workers need to make a table setting.

For table setting, we need to provide 1 VIP table for 6 people.

Organizing the portable and microphone.

Food served on the table.

There are 6 main dishes followed by side dishes such as vegetables, sambal and desserts such as fruit and cocktails as well as orange juice for meals on the teacher's side.

The menu for students is 4 dishes not including fruit, cocktails and orange juice.

11:30 a.m. till 1:00 p.m. (include served the food on table)

Served the food starting the VIP table.

The last sequence serving is for the dessert which is cocktail.

Waiting until the guest finish eating.

While, washing dishes and wipe the dishes and store in the original place.

1:00 p.m. to 2:00 p.m. (Recess time)

2:00 p.m. till 5:00 p.m. (Continue working in café 1 & café 2)

Next, pick up the dirty plates and cups on the table after the ceremony is over.

While helping cafe 2, take orders.

Wash dishes and cups, dispose of leftovers.

*The cafe closes at 4pm and a packing and food storage session. Working time finish on 5 :00 p.m.

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, mop, rags, and a food and beverage cart and trolley.

Making careful preparations in handling the event is necessary to ensure the smooth running of the event. planning in advance no matter what event you want to run.

Issue/ challenge

•         Handle café and event at one time.

Problem- solving

•         Train yourself to be a multitasker and get used to the situation.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Employees are provided with breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

Ensure that all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the corridor, and the restaurant, are inspected and cleaned.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

Event UNISZA

Involve 25 people and the food and beverage will have served on the table.

There are six main menus and followed by dessert such as fruit, cocktail and orange juice.

Before event for UNISZA on 11:30 a.m.,

•         Sweeping the floor

•         Sweeping the floor

•         Mopping the floor

•         Wiping each table

•         I and other staff will need to arrange the table for this occasion.

•         The dessert, which is a drink, is served last in the sequence.

11:30 a.m. till 2 p.m.

•         Waiting till the guests have finished their meal.

•         Pick up the plate and others things on the table after the event ended.

•         While doing so, wash and clean the dishes before returning them to their original location.

2 p.m. to 3 p.m. (Rest time)

The Damai Cafe is open from 12 p.m. to 4 p.m.

Guests will have the option of choosing from a buffet of dishes presented on cuisine-appropriate plates.

There are 16 distinct cuisines to choose from, like grilled fish, Tomyam, Tempoyak Catfish, fish head curry, and more.

Working at a restaurant as a waiter or waitress.

Take orders from customers.

Bringing food and beverages to the tables of clients.

Wipe the table once the customer has finished dining.

Lift the dish and deposit it in the sink to be cleaned once the customer has finished eating.

Dishes need to be cleaned.

Meanwhile, preparation for the wedding reception on 3/4/2021

•         Cleaning, sweeping the prayer room and floor.

•         Arrange table

•         Put on the tablecloth.

*A packing and food storage workshop will take place after the café closes at 4 p.m. Working hour end at 5:00 p.m.

A circular chafing dish, plates, silverware, brooms, dustpans, mop, rags, and a food and beverage cart and trolley were among the items used that day.

To guarantee the proper functioning of the event, extensive planning is required. No matter what event you intend to run, you should prepare ahead of time.

Issue/ challenge

·         Manage both the café and the event at the same time.

Problem- solving

·         Practice multitasking and become accustomed to the scenario.

# data[].attributes.body
OFF DAY

# data[].attributes.body
8:00 a.m. to 11 a.m. (Breakfast is given for employees.)

Wedding ceremony of Mr. Rahim.

•         Started on 1 p.m. till 4 p.m.

•         The bridals arrived at 12 noon.

•         Six dining tables for the bridals and family

•         DJ hire from the outside.

•         Involved 600 people.

Preparation before wedding reception on 1 p.m. started,

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all garbage cans in Blocks C, D, F, G, and K, as well as those in Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

Tie a ribbon on a chair.

Rearrange table and chair.

Put on uniform.

Arrange round chafing dish on the table that will be serve the guest.

Take the food and beverage out from the kitchen, last step is to garnish the food properly.

Make sure the food is covered to prevent the insect or dust.

Listen to the briefing.

Using both café, so there is two station involved.

Table setting for the bridal’s family.

*During the event,

•         I take care on station 2.

•         Runner on desset and side dish section.

•         Put food on the guest plate after they take the white rice.

•         Checked the food and refill.

*2 p.m. takes turn to rest for 1 hour.

*Event ended on 4 p.m. and cleaning session started.

Pick up the dirty dish and put on the sink to wash it.

Rearrange the table back.

Take off the tablecloth to washed.

Washing dishes.

Sweeping

Mopping

Throw out the garbage.

Wiping table.

A circular chafing dish, plates, silverware, brooms, dustpans, mop, rags, and a food and beverage cart and trolley were among the items used that day.

To ensure the event's smooth functioning, extensive planning is required. No matter what event you intend to run, you should prepare ahead of time.

Problems and difficulties

Inability to interact with and service arriving visitors due to a lack of confidence.

Handle events efficiently and promptly by doing duties efficiently and rapidly.

Resolving issues

When interacting with guests, remember to smile and talk nicely and ethically.

When given instructions, stay focused. Ascertain that everything runs well and that there are no flaws.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Employees are provided with breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

Clean and inspect all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the corridor, and the restaurant.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

Event Kemas Kota Putera

55 people involved

Two VIP table.

Plug in portable

Prepare table setting for the VIP table.

Served food and beverage.

Started at 11 a.m.

Six main dish plus with the dessert such as fruit and cocktail, orange juice.

1:00 p.m. till 2 p.m. (Rest Time)

2:00 p.m. to 5:00 p.m. (Continue working on housekeeping in block C)

There 10 rooms total in block C.

Sweeping the floor

Mopping all block C room

Remove dust on the bed, window and other places that possible to have dust.

*Finish working at 5 p.m.

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, mop, rags, and a food and beverage cart and trolley.

To ensure the event's smooth functioning, extensive planning is required. Whatever event you intend to conduct, you should plan ahead of time.

Issue/ challenge

•         Be a multitasker.

Problem solving

•         Train to be a multitasker and more focus.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all trash cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

Event FAMA Terengganu (Kursus Amalan Baik Pertanian)

40 people involved.

Including breakfast (fried bihun, 2 types of cakes, hot tea and Nescafe), lunch (buffet), hi- tea (2 types of cakes, hot tea, Nescafe).

2 tables for VIP (8 people)

Installing  portable.

Classroom style setting.

Served on the table.

Event SK Lubok Kawah

•         Served by buffet style

•         Lunch for 55 people

•         Served 2 VIP tables by buffet.

•         Started at 1:00 p.m.

Task:

Prepare table setting for both VIP.

Arrange the round chafing dish on the places that have been prepared.

Help the staff in kitchen to fill the food in buffet container  served.

Double check the food and beverage.

Sweeping the café floor

Mopping the floor

Washing the dishes.

Café 1 used by FAMA Terengganu, Café 2 held by SK Lubok Kawah and café is open.

*Standby to handle both events at the same time.

*Rest time at 2 p.m. turn by turn.

*Event finish by 4 p.m. and café was closed on 5 p.m.

*Cleaning session.

A circular chafing dish, plates, silverware, brooms, dustpans, mop, rags, and a food and beverage cart and trolley were among the items used that day.

One of the most essential talents required to succeed in the sector is the capacity to juggle many tasks at the same time while completing given tasks.

Issues/ challenges

It’s really tired from handling both event and the café at the same time, less focus

Need to be a multitasker.

Problem- solving

Get help from the other staff that more knowledge about the event to more systematic.

•Train myself to be a multitasker.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Employees are provided with breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

Ensure that all garbage cans in Blocks C, D, F, G, and K, as well as Blocks A and B, the corridor, and the restaurant, are inspected and cleaned.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

Event an Agriculture Department Besut

•         Involved 50 people.

•         Served use buffet style.

•         Lunch  at 2 p.m.

Event of SK Amer

•         Involved 39 people

•         Served on the table

•         Lunch at 1:30 p.m.

•         1 VIP tables served.

•         Installing the portable.

Task:

Organize table setting for VIP.

Rearrange the round chafing dish, silverware, glass and things related to buffet style.

Served on the table.

Sweeping café floor.

Mopping the floor.

Help the staffs at the kitchen.

Pour the food in the buffet container and bring out to served in the buffet.

Check and make sure there’s no shortage before the event started.

Rearrange food followed by the sequences.

Wiping table.

Put the tablecloth.

Served the Agriculture Department by put the dish on their plte after they take the white rice

Washing dishes when the event ended.

Throw out the garbage

*The Café Damai open as usual.

* Event ends on 4:30 p.m. and cleaning session started and stops at 5:00 p.m.

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, mop, rags, and a food and beverage cart and trolley.

One of the most crucial talents for success in the sector is the capacity to juggle many tasks at the same time and accomplish given tasks.

Problem /issue

It's exhausted from juggling both the event and the café at the same time, and it's losing focus.

Ability to multitask is required.

Resolving issues

Enlist the assistance of other staff members who have a deeper understanding of the event in order to be more methodical.

I'm going to learn how to multitask.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all garbage cans in Blocks C, D, F, G, and K, as well as those in Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

11:00 a.m. till 1p.m. (Continue working inside laundry room)

Lifting sheets, pillowcases and blankets that have dried on the hanger.

Folding sheets, pillowcases, blankets.

The sheets need to be folded in three for ironing.

Then fold it neatly so that it is easy to stack.

The pillowcase is folded after ironing.

The blanket only needs to be tripled.

Finally all that has been folded, store in the place that has been categorized.

1:00 p.m. to 2 p.m. (Rest Time)

2 p.m. until 5 p.m. (Doing housekeeping on blok A, B and F.)

Task:

•         Sweeping all related rooms out of the rooms.

•         Pull off the blanket, pillowcase and bed sheet.

•         Check and refill the amenities.

•         Clean the toilet.

•         Throw the rubbish.

*Working time ended at 5 pm.

A brooms, dustpans, pipe, mop, rags, and trolley, basket, were among the items used that day.

When working in the hospitality industry, we must be able to be cool and keep track of what is going on, even when things are busy.

While there will be calm intervals throughout the day, you will need to become a great multi-tasker during peak times.

We must be able to handle anything from maintain track of numerous meals cooking to make many different drinks at the same time.

Problem/ issue

•         Divide the task fairly and become a multitasker.

Problem- solving

•         Be quicker, focus at the work, train the mind to be a multitasker.

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Employees are provided with breakfast.)

Sweep the whole resort, including all of the blocks, thoroughly. I swept the ground level and first floor of Block G and Block F after finishing the back block.

Ensure that all garbage cans in Blocks C, D, F, G, and K, as well as those in Blocks A and B, the corridor, and the restaurant, are inspected and cleaned.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

Install the My Sejahtera bar code scan, temperature detection and handsanitizer.

Event of SK Gong Bayor

•         55 participation involved.

•         Lunch at 12 noon.

•         Food and beverage served on the table.

*Last day Café Damai was opened.

Task:

Served at a table

The café's floor is sweeping.

Keeping the floor clean.

Organize table setting for the participation.

Help the staff at the kitchen, wipe the dirt around the plate after put the food on the plate.

Assist in the kitchen with the employees, help bring out food that already done.

Before the event, double-check that there are no shortages.

Rearrange the food and then the sequences.

Cleaning the table.

Dishes should be washed after the event.

Get rid of the trash.

Keep all the things related to the café in the store room because it was a last day operating the café.

From 12 p.m. until 4 p.m., the Damai Cafe is open.

•         Everything is in place for the café to launch.

•         Dishes are cooked in a buffet, where consumers may pick and select from a variety of options, which are then served on suitable plates based on the kind of cuisine.

•         There are 16 different varieties of cuisine to choose from, including side dishes.

•         Working as a waiter.

•         Take clients' orders.

•         Bringing food and beverages to clients' tables.

•         After the customer has done eating, wipe the table.

•         After the diner has done eating, lift the plate and place it in the sink to be washed.

•         Doing the dishes

*Packing sessions and cleaning work will continue until 5 p.m. after the cafe's operational hours have ended (closing time).

The items utilized that day were brooms, dustpans, pipes, mop, rags, and a trolley, basket.

We must be able to retain our calm and keep track of what is going on when working in the hospitality sector, especially when things are hectic.

While there will be quiet periods during the day, you will need to develop your multi-tasking skills during peak times, as we must be able to manage everything from keeping track of several meals to making multiple beverages at the same time.

Issue/ challenge

• Assemble a fair task division and learn to multitask.

Problem- solving

• Be more efficient, concentrate on the work, and teach your mind to multitask.

# data[].attributes.body
OFF DAY

# data[].attributes.body
8:00 a.m. to 10:00 a.m. (Breakfast is given for employees.)

Thoroughly sweep the whole resort, including all of the blocks. After finishing the rear block, I swept the ground level and first floor of Block G and Block F.

Inspect and clean all of the garbage cans in Blocks C, D, F, G, and K, as well as those in Blocks A and B, the hallway, and the restaurant.

Wipe public seats in designated blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

Download and install the My Sejahtera bar code scanner, temperature sensor, and handsanitizer.

Event of wedding ceremony

•         Participation 200 people.

•         Started 12 noon.

•         Served by buffet style.

•         Using cafe and café 2.

Task:

It is served by buffet

The floor of the café is sweeping.

Maintaining a clean floor.

Prepare the table for the guests.

Assist the kitchen workers by wiping the dirt off the plate after placing the meal on it.

Assist in the kitchen with the staff, assisting in the delivery of already prepared meals.

Double-check that there are no shortages before the event.

Rearrange the food first, followed by the sequences.

Keeping the table clean.

Dishes should be cleaned immediately following the event.

Remove the garbage.

Put on a uniform and assist with the food and beverage setup.

Be on the lookout if a guest arrives at the food and beverage station.

The event was held in the first cafe area and the second café at the top of the building.

After the rice has been placed on the guests' plates, pour the meal into their plates.

Act as a runner, checking and restocking the food.

Go home after guests have done eating and pick up soiled dishes and glasses.

After that, wipe down the table.

Following the ceremony, the clean-up session, and the hour-long break were rotated.

*After the ceremony, the clean-up process, and the hour-long break were rotated.

Start the cleaning activity after the break by sweeping first. Then, in the bride's family area, raise the remaining plates.

Wipe down the table, then remove the soiled tablecloth to be washed.

Keeping the floor clean.

*At 5:30 p.m., the celebration and cleaning session came to a close.

A circular chafing dish, plates, silverware, brooms, dustpans, mop, rags, and a food and beverage cart and trolley were among the items used that day.

Serving clients involves a series of procedures, the first of which is greeting the customer with a smile.

Problems and difficulties

Inability to interact with and service arriving visitors due to a lack of confidence.

Handle events efficiently and promptly by doing duties efficiently and rapidly.

Resolving issues

When interacting with guests, remember to smile and talk nicely and ethically.

When given instructions, stay focused. Ascertain that everything runs well and that there are no flaws.

# data[].attributes.body
8.00 a.m. till 10 a.m. (IKBN having a breakfast)

Punch card first.

It is served by buffet.

Remove the buffet container and send it to the kitchen

Staff in the kitchen will place nasi lemak according to the appropriate container from rice to anchovies

Me and other employees, lifted the buffet using a food trolley and stacked it on the table that had been prepared.

Moving fast because IKBN students want to have breakfast and return to their place of origin.

10.a.m. to 2 p.m. (imcluding staff having a breakfast)

Getting ready for lunch of IKBN students at 1 p.m.

It's served like a buffet.

The café's floor is sweeping.

Keeping the floor clean.

Set the table for the visitors.

Assist the kitchen staff by cleaning the dirt off the dish once the food has been served.

Work with the workers in the kitchen, aiding with the delivery of already cooked meals.

Before the event, double-check that there are no shortages.

First, rearrange the food, then the sequences.

Maintaining a clean table.

After the rice has been placed on the guests' plates, pour the meal into their plates.

Act as a runner, checking and restocking the food.

3:00 p.m. after recess time, cleaning process till 5 p.m.

Dishes should be washed as soon as possible after the event.

Get rid of the trash.

Go home after students have done eating and pick up the dishes and glasses.

Then wipe down the table.

*The cleaning process ended by 5:30 p.m.

Among the equipment utilized that day were a circular chafing dish, plates, cutlery, brooms, dustpans, mop, rags, and a food and beverage cart and trolley.

Buffet service entails food being prepared and kept at the proper temperature while customers are free to come and go as they want with their meal selections.

In terms of food selection and service, buffet service differs substantially from table service.

Guests are usually seated and rely on waiters for ordering and other needs, although they are allowed to pick and arrange their meals on plates.

Issues/ challenges

•         Limited time for the next meal

Problem- solving

•         Make a good division of time. divide one by one.

# data[].attributes.body
8 a.m. to 10 p.m. (Including breakfast for staffs)

Sweep the whole resort and all of its blocks.

Inspect all trash cans and collect trash in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area.

Wipe public seats in specific blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

Event of SK Apal

•         Started a 1:30 p.m.

•         Among the menus:

•         White rice

•         Tomyam

•         Ikan 3 rasa

•         Ayam halia

•         Food served on the table.

Task:

It is served at a table.

The floor of the café is sweeping.

Maintaining a clean floor.

Prepare a table setting for the attendees.

Assist the kitchen workers by wiping the dirt off the plate after placing the meal on it.

Assist in the kitchen with the staff, assisting in the delivery of already prepared meals.

Double-check that there are no shortages before the event.

Rearrange the food first, followed by the sequences.

Keeping the table clean.

Dishes should be cleaned immediately following the event.

Remove the garbage.

Keep it all the plates, silverware and glasses, because of the café will be closed temporarily.

Rest time for 1 hour and continue clear up the store room and keep all the things.

*After the cafe's working hours have finished, packing sessions and cleaning work will continue until 5 p.m. (closing time).

Brooms, dustpans, pipes, mop, rags, and a trolley, basket were among the equipment used that day. When working in the hospitality industry, we must be able to keep our cool and keep track of what is going on, especially when things are busy.

While there will be calm intervals throughout the day, you will need to improve your multitasking abilities during peak times, as we must handle anything from keeping track of several meals to producing multiple beverages at the same time.

Issue/ challenge

• Assemble a fair task division and learn to multitask.

Problem- solving

• Improve your efficiency, focus on the task at hand, and educate your mind to multitask.

# data[].attributes.body
OFF DAY

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am.

Sweep the whole resort and all of its blocks.

Inspect all trash cans and collect trash in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area.

Wipe public seats in specific blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Washing all the bed sheets, pillowcase, tablecloth and all related with fabrics.

Separate the fabric followed by the colour, if wash white fabric, only white, don’t mix with the colour one.

After that, the laundry should be hung or pegged on the line.

Equipment used is soap, cloth basket, trolley

In the different sections and departments, a lot of dirty laundry collects. It's critical to have a steady supply of clean linen on hand so that operations may run smoothly and effectively.

Issue

•         How to do the laundry followed the categorized of fabric.

Problem solving

•         Learning from the demo and do it.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8:00 a.m. to 9:00 a.m.

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Laundering all bed sheets, pillowcases, tablecloths, and other textiles.

Separate the fabric from the color; if you're washing white cloth, keep it separate from the color.

The clothes should then be hung or pinned on the line.

Soap, a canvas basket, and a trolley are among the tools utilized.

A lot of dirty laundry accumulates in the many areas and departments. It's important to have a consistent supply of clean linen on hand to ensure that activities operate properly.

Issue

•         How to do laundry according to fabric classifications.

Problem solving

•          Apply what you've learned from the demonstration.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8:00 a.m. to 9:00 a.m.

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

All bed linens, pillowcases, tablecloths, and other textiles should be washed.

Keep the fabric and color separate; for example, if you're washing white material, keep it separate from the color.

After that, the garments should be fastened or hung on the line.

The equipment used include soap, a canvas basket, and a trolley.

In the many regions and departments, a lot of dirty laundry collects. To ensure that activities run well, it's critical to have a steady supply of clean linen on available.

Issue

•         Laundry categories and how to do laundry according to them.

Problem solving

•         Apply what you've learned from the example to solve a problem.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8:00 a.m. to 9:00 a.m.

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Launder all bed linens, pillowcases, tablecloths, and other textiles.

After that, the clothing should be tied or hung on the line, keeping the fabric and color separate. For example, if you're washing white material, keep it apart from the color.

Soap, a canvas basket, and a trolley are among the tools utilized.

A great deal of dirty laundry accumulates in many locations and departments. It's important to have a continuous supply of clean linen on hand to ensure that activities operate smoothly.

Issue

•          Laundry categories and how to do laundry based on them.

Problem solving

•          Solve an issue using what you've learnt from the example.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

Pull up and roll the curtains on each side of the café.

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. The clothes should next be knotted or hung on the line, with the fabric and color kept separate.

If you're washing white fabric, for example, keep it separate from the color.

Among the equipment used were soap, a canvas basket, and a trolley.

Many locations and departments acquire a large amount of dirty laundry. It's critical to have a steady supply of clean linen on hand to keep things running smoothly.

Issue

•         Laundry categories and how to do laundry according to them.

Problem solving

•         Utilize what I have learned from the example to solve a problem.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. The clothing should next be knotted or hung on a line with the fabric and color separated.

Keep white cloth apart from colorful fabric while washing.

After that, perform some housework by opening all rooms on block C and cleaning the filth and dust, such as sweeping and properly tidying the bed.

Pull out the linen for washing out.

Among the equipment used were soap, a canvas basket, and a trolley.

The cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding regions are the responsibility of housekeeping, a resort operational department.

Issue

•         Doing housework and going over each room one by one.

Problem solving

•         Learning how to check rooms from the employees to solve problems.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

•Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. Following that, the garments should be tied or hung on the line, with the fabric and color separated.

If you're washing white cloth, keep it separate from colored fabric.

Next, doing some on housekeeping, open all room on block C and cleaning the dirt and dust such as sweeping and tidy up the bed properly.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping is a resort operating department in charge of the cleaning, maintenance, and aesthetic upkeep of the rooms, public areas, rear areas, and surrounding areas.

Issue

•         Doing housekeeping, checking the room one by one.

Problem solving

•         Learning from the workers on how to checking rooms.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. The clothing should next be knotted or hung on a line with the fabric and color separated.

Keep white cloth apart from colorful fabric while washing.

After that, perform some housework by opening all rooms on block C and cleaning the filth and dust, such as sweeping and properly tidying the bed.

Pull out the linen for washing out.

Among the equipment used were soap, a canvas basket, and a trolley.

The cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding regions are the responsibility of housekeeping, a resort operational department.

Issue

•         Doing housework and going over each room one by one.

Problem solving

•         Learning how to check rooms from the employees to solve problems.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. Next, separate the fabric and color of the garment by knotting or hanging it on a line.

When washing white cloths, keep them separate from colored fabrics.

After that, do some housework by opening all of the rooms on block C and cleaning up the filth and dust, such as sweeping and making the bed correctly.

Remove the linen to be washed.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         The laundry most of them are wide accept pillowcase and I need to hang up properly.

Problem solving

•         Learning how can I hang up properly and not to touch the floor while hanging it.

# data[].attributes.body
OFF DAY

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. To separate the fabric and color, tie or hang the clothes on a line.

Before washing white garments, separate them from colored ones.

Clean up the dirt and dust by opening all of the rooms on block C and thoroughly sweeping and making the bed.

Take the linen that has to be cleaned out of the washer.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         Except for pillowcases, which I need to hang up correctly, the laundry is largely wide.

Problem solving

•         Learning how to hang my things properly and without touching the floor while doing so.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. Separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the dirt and dust in all of the rooms on block C.

Take the soiled laundry out of the washing machine.

After that, fold the fabric that has dried.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         With the exception of pillows, which I need to hang up properly, the laundry is basically wide.

Problem solving

•         Learning how to hang my stuff appropriately without hitting the floor is a problem I'm working on.Learning how to correctly hang my belongings without touching the floor.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. Tie or hang the items on a line to separate the fabric and color.

Separate white and colored clothing before washing them.

Sweep and make the bed after opening all of the rooms on block C and cleaning up the dirt and dust.

Remove the dirty linen from the washing machine.

Next, folding the fabric that has been dry up.

Among the equipment used were soap, a canvas basket, and a trolley.

The cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding regions are the responsibility of housekeeping, a resort operational department.

Issue

•         The laundry is mostly broad, with the exception of pillowcases, which I need to hang up appropriately.

Problem solving

•         Learning how to correctly hang my belongings without touching the floor.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. Separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the dirt and dust in all of the rooms on block C.

Take the soiled laundry out of the washing machine.

After that, fold the fabric that has dried.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         With the exception of pillows, which I need to hang up properly, the laundry is basically wide.

Problem solving

•         Learning how to hang my stuff appropriately without hitting the floor is a problem I'm working on.Learning how to correctly hang my belongings without touching the floor.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored clothing before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Remove the dirty clothes from the washer, and then fold the fabric that has dried.

Among the equipment used were soap, a canvas basket, and a trolley.

The cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding regions are the responsibility of housekeeping, a resort operational department.

Issue

• The laundry is mostly broad, with the exception of pillows, which I need to hang up correctly.

Problem solving

•         I'm working on learning how to properly hang my belongings without causing them to fall to the floor.

•         I'm learning how to properly hang my stuff so that they don't touch the ground.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. You may separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms.

Take out the soiled laundry from the washing and fold the fabric that has dried.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         Categorized the type of linen followed by the room on each block.

Problem solving

•         Discover and learning with the housekeeping staffs on how to categorized it.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored clothing before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Remove the dirty clothing from the washer and fold the dried fabric.

Among the equipment used were soap, a canvas basket, and a trolley.

The cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding regions are the responsibility of housekeeping, a resort operational department.

Issue

On each block, categorize the kind of linen followed by the room.

Problem solving

Identifying and learning how to categorize it with the help of the cleaning staff.

# data[].attributes.body
OFF DAY

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. You may separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms.

Continue to check and clean the rooms and check the amenities, enough or not.

Take the dirty sheets out of the washing and fold the fabric that has dried.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         Check the electric appliances whether still functioning or not.

Problem solving

•         Learning with the housekeeping department staffs to check it.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored clothing before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Continue to inspect and clean the rooms, as well as the facilities, to determine whether they are adequate.

Remove the dirty sheets from the washer and fold the dry cloth.

Among the equipment used were soap, a canvas basket, and a trolley.

Overall cleaning, bed making, guaranteeing building and infrastructure maintenance, laundry, linen management, key control, pest control, guest safety and security, as well as infrastructure and interior decorating are the major duties of housekeeping.

Issue

•         Check to see whether the electric appliances are still working.

Problem solving

•         Learning how to check it with the cleaning department's employees.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. You may separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms.

Continue to examine and clean the rooms and facilities to ensure that they are in good working order.

Fold the dry cloth after removing the dirty sheets from the washer.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping's core responsibilities include general cleaning, bed making, ensuring building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, as well as infrastructure and interior design.

Issue

•         Verify that the electric appliances are still operational.

Problem solving

•          Learning how to check it with the staff of the cleaning department

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the whole resort, including all of the blocks.

Inspect all garbage cans in each Block (C, D, F, G, K), as well as Block A and Block B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats, such as stone chairs and tables, wooden chairs, and iron stairwells, in specified blocks (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored clothing before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Keep inspecting and cleaning the rooms and facilities to ensure they are in good functioning order.

After taking the dirty sheets from the washing, fold the dry fabric.

Among the equipment used were soap, a canvas basket, and a trolley.

General cleaning, bed making, guaranteeing building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, as well as infrastructure and interior design are all fundamental tasks of housekeeping.

Issue

•         Check to see whether the electric appliances are still working.

Problem solving

•         Learning how to check it with the cleaning department's employees

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am

Sweep the entire resort as well as all of the individual blocks.

Inspect and collect garbage from all trash cans in each Block (C, D, F, G, K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in particular blocks, such as stone chairs and tables, wooden chairs, and stairwells made of iron (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. You may separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms.

Inspect and clean the rooms and facilities on a regular basis to verify that they are in excellent working condition.

Fold the dry cloth after removing the dirty sheets from the washer.

General cleaning, bed making, ensuring building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, as well as infrastructure and interior design are all basic housekeeping chores.

Issue

•         Verify that the electric appliances are still operational.

Problem solving

•         Learning how to examine it with the personnel of the cleaning department

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am.

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other materials in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored garments before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Conduct frequent inspections and cleanings of the rooms and facilities to ensure that they are in good functioning order.

After removing the dirty sheets from the washing, fold the dry fabric.

Basic housekeeping responsibilities include general cleaning, bed making, guaranteeing building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, and infrastructure and interior design.

Issue

•         Check to see if the electric appliances are still working.

Problem solving

•         Learning how to examine it with the cleaning department's workers is a problem-solving exercise.

# data[].attributes.body
OFF DAY

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am.

Clean the entire resort, including every block.

Examine and gather trash in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Using a moist cloth, wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other textiles. You can separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms

Inspect and clean the rooms and facilities on a regular basis to verify that they are in good working order.

Fold the dry cloth after taking the dirty sheets from the washer.

General cleaning, bed making, ensuring building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, and infrastructure and interior design are all basic housekeeping activities.

Issue

·         Check to see whether any of the electric appliances are still operational.

Problem solving

·         Learning how to examine it with the cleaning department's staff.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am.

Clean the entire resort, including every block.

Examine and gather trash in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Using a moist cloth, wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

9 am till 3 pm

·         Help clean the boss's house

·         Wiping the window

·         Throw away cobweb

·         Clean dust on tables and areas exposed to dust.

·         Mopping

·         Sweep

·         Wash the toilet.

Issue

·         The area of boss house is wide and have until 1st floor.

Problem solving

·         Need to do division of work because of large area.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am.

Thoroughly clean the entire resort, including each and every block.

Go through each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area, and inspect and collect rubbish.

Wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, with a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

General cleaning, bed making, ensuring building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, and infrastructure and interior design are all basic housekeeping activities.

Check to see whether any of the electric appliances are still operational.

A problem-solving exercise is learning how to examine it with the cleaning department's staff.

Basic housekeeping chores include general cleaning, bed making, guaranteeing building and infrastructure upkeep, laundry, linen management, key control, pest control, guest safety and security, and infrastructure and interior design.

To ensure that the entire hotel is kept clean at all times. To carry out cleaning responsibilities in the most efficient and effective manner possible. To utilize high-quality, environmentally friendly cleaning supplies and chemicals. To keep track of laundry and linens.

Issue

Check to see if any of the electric appliances are still in working order.

Problem solving

Working with the cleaning department's workers to learn how to inspect it.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3 pm)

*No rest time

8 am to 9 am

Clean the whole resort, including all of its blocks.

Inspect and collect garbage in each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area.

Wipe public seats in certain blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Use the washing machine to wash all bed linens, pillowcases, tablecloths, and other fabrics. You may separate the fabric and color by tying or hanging the pieces on a line.

Before washing, separate white and colored clothes.

Sweep and make the bed after clearing up the filth and dust in all of the rooms.

Continue to check and clean the rooms and check the amenities, enough or not.

Take the dirty sheets out of the washing and fold the fabric that has dried.

Soap, a canvas basket, and a trolley were among the tools utilized.

Housekeeping, a resort operating department, is responsible for the cleaning, maintenance, and aesthetic upkeep of the rooms, public spaces, back areas, and surrounding areas.

Issue

•         Check the electric appliances whether still functioning or not.

Problem solving

•         Learning with the housekeeping department staffs to check it.

# data[].attributes.body
*Fasting month (13/4/2021 till 13/5/2021) – working hours (8 am- 3pm)

*No rest time

8 am to 9 am.

Thoroughly clean the entire resort, including each individual block.

Go through each Block (C, D, F, G, and K), as well as Blocks A and B, the hall, and the restaurant area, and collect rubbish.

Wipe public seats in different blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, with a damp cloth (Block K, opposite Block D and Block G and F).

9 am till 3 pm

Wash all bed linens, pillowcases, tablecloths, and other textiles in the washing machine. By tying or hanging the pieces on a line, you may separate the fabric and color.

Separate white and colored garments before washing.

After cleaning up the filth and dust in all of the rooms, sweep and make the bed.

Regularly inspect and clean the rooms and facilities to ensure that they are in good functioning order.

After removing the dirty sheets from the washing, fold the dry fabric.

Basic housekeeping operations include general cleaning, bed making, building and infrastructure maintenance, laundry, linen management, key control, pest control, guest safety and security, and infrastructure and interior design.

At all times, the hotel must be kept clean. To clean as efficiently and effectively as possible. Cleaning chemicals and equipment of good quality and safety have to be used. Laundry and linen management

Issue

See if any of the electric appliances are still working.

Problem solving

Working with the cleaning department's personnel to understand how to inspect it

# data[].attributes.body
OFF DAY FASTING MONTH

# data[].attributes.body
HARI RAYA AIDILFITRI (PUBLIC HOLIDAY)

# data[].attributes.body
HARI RAYA AIDILFITRI (PUBLIC HOLIDAY)

# data[].attributes.body
HARI RAYA AIDILFITRI (PUBLIC HOLIDAY)

# data[].attributes.body
HARI RAYA AIDILFITRI (PUBLIC HOLIDAY)

# data[].attributes.body
HARI RAYA AIDILFITRI (PUBLIC HOLIDAY)

# data[].attributes.body
8 am to 10 am

Making breakfast for the employees.

Clean the entire resort, including every single block.

Examine and gather garbage in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Use a moist towel to wipe out public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:
• Preparing a meal for lunch.
• Dishwashing.
• Store plates and related items in the cupboard.

1 pm to 5 pm

Task:

• Sweep the fallen mangoes;

wipe the leaves dry and discard;

hook the mango fruit;

collect coconut fronds and discard;

Arrange the towels followed by colour.

throw away tree twigs;

mop the kitchen floor;

clean all rooms in each block.

• Watering plants

Equipment utilized, brooms, dustpans, mop, kitchen tools such as pans, spatulas, scrapers, and others associated with the cleaning process

A clean working environment boosts employee morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer trust. It gives a favourable impression of the company as a whole.

Issue

Remove any dry leaves, twigs, or other anything that is causing the resort to become dirty.

Problem solving

• Using the equipment offered by the resort to solve problems

# data[].attributes.body
8 am to 10 am.

Preparing breakfast for the employees; and cleaning the entire resort, including each individual block

Check for and collect trash in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Using a moist cloth, wipe public seats in various blocks, including stone chairs and tables, hardwood chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         I'm preparing lunch.

•         Doing the dishes

•         Store the plate and any other items associated with it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Wipe the leaves dry and trash

Hook the mango fruit

Collect and throw coconut fronds

Throw away tree twigs

Mop the kitchen floor

Clean all rooms in each block

Iron the pillowcase.

Watering plants

Brooms, dustpans, mop, kitchen equipment such as pans, spatulas, scrapers, and other cleaning tools are utilized.

Employee morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It portrays the company as a whole in a favourable light.

Issue

•         Clean up the resort by removing dry leaves, twigs, and other debris.

Problem solving

•          Using the resort's offered equipment to solve problems

# data[].attributes.body
8 am to 10 am.

Preparing breakfast for the employees; and cleaning the entire resort, including each individual block.

Inspect and collect trash in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the dining area.

Use a moist towel to wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparations

•         Dishes must be done

•         Store the plate and any associated items in the cabinet.

1 pm to 5 pm

Task:

Clean the kitchen floor

Sweep the fallen mangoes

Wipe the leaves dry and throw

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Watering plants

Equipment utilized includes brooms, dustpans, mop heads, and cooking tools such as pans, spatulas, scrapers, and other cleaning tools.

Worker morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It represents the company as a whole in a favourable light.

Issue

•         Clean up the resort by removing the dry leaves, twigs, and other debris.

Problem solving

•          Making use of the resort's equipment

# data[].attributes.body
OFF DAY

# data[].attributes.body
8 am to 10 am.

Preparing breakfast for the employees; and cleaning the entire resort, including each individual block

Check for and collect trash in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Using a moist cloth, wipe public seats in various blocks, including stone chairs and tables, hardwood chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         I'm preparing a lunch.

•         Dishwashing

•         Store the plate and any other items linked to it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Wipe the leaves dry and trash

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Watering plants

Brooms, dustpans, mop, cooking equipment such as pans, spatulas, scrapers, and other cleaning tools

Workers' morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It gives the company as a whole a favourable image.

Issue

•         Remove any dry leaves, twigs, or other debris that makes the resort look unclean.

Problem solving

•         Using the resort's equipment to solve problems

# data[].attributes.body
8 am to 10 am.

•Preparing breakfast for the employees; and

Cleaning the entire resort, including each individual block.

Inspect and collect trash in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the dining area.

Use a moist towel to wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         I'm preparing lunch.

•         Doing the dishes

•         Store the plate and any other items associated with it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Wipe the leaves dry and trash

Hook the mango fruit

Collect and throw coconut fronds

Throw away tree twigs

Mop the kitchen floor

Clean all rooms in each block

Watering plants

Brooms, dustpans, mop, kitchen equipment such as pans, spatulas, scrapers, and other cleaning tools are utilized.

Employee morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It portrays the company as a whole in a good image.

Issue

•         Clean up the resort by removing dry leaves, twigs, and other debris.

Problem solving

•         Using the resort's offered equipment to solve problems

# data[].attributes.body
8 am to 10 am.

Preparing breakfast for the employees; and cleaning the entire resort, including each individual block.

Inspect and collect trash in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the dining area.

Use a moist towel to wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparations

•         Dishes must be done

•         Store the plate and any associated items in the cabinet.

1 pm to 5 pm

Task:

Clean the kitchen floor

Sweep the fallen mangoes

Wipe the leaves dry and throw

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Watering plants

Equipment utilized includes brooms, dustpans, mop heads, and cooking tools such as pans, spatulas, scrapers, and other cleaning tools.

Worker morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It represents the company as a whole in a favourable light.

Issue

•         Clean up the resort by removing the dry leaves, twigs, and other debris.

Problem solving

•          Making use of the resort's equipment

# data[].attributes.body
8 am to 10 am

Preparing breakfast for the employees; and cleaning the entire resort, including each individual block.

Inspect and remove trash from blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Using a moist cloth, wipe public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         I'm preparing a lunch.

•         Dishwashing

•         Store the plate and any other items linked to it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

swept the leaves dry and trash

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Watering plants

Brooms, dustpans, mop, cooking equipment such as pans, spatulas, scrapers, and other cleaning tools

Workers' morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It gives the company as a whole a favourable image.

Issue

•         Remove any dry leaves, twigs, or other debris that makes the resort look unclean.

Problem solving

•          Using the resort's equipment to solve problems

# data[].attributes.body
8 am to 10 am

Preparing breakfast for the staff; and cleaning the entire resort, including each individual block.

Examine and gather garbage in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Use a moist towel to wipe out public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

•         I'm preparing lunch.

•         Doing the dishes

•         Store the plate and any other items associated with it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Throw away the leaves dry and trash

Hook the mango fruit

Collect and throw coconut fronds

Throw away tree twigs

Mop the kitchen floor

Clean all rooms in each block

Watering plants

Brooms, dustpans, mop, kitchen equipment such as pans, spatulas, scrapers, and other cleaning tools are utilized.

Employee morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It portrays the company as a whole in a favourable light.

Issue

•         Clean up the resort by removing dry leaves, twigs, and other debris.

Problem solving

•         Using the resort's offered equipment to solve problems

# data[].attributes.body
8 am to 10 am

Preparing breakfast for the staff; and cleaning the entire resort, including each individual block.

Examine and gather garbage in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Use a moist towel to wipe out public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Preparing a meal for lunch.

•         Doing the dishes

•         Store the plate and any other items associated with it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes;

Swept away the leaves dry and discard;

Hook the mango fruit;

Collect coconut fronds and discard;

Throw away tree twigs;

Mop the kitchen floor; and

Clean all rooms in each block.

Watering plants

Brooms, dustpans, mop, kitchen equipment such as pans, spatulas, scrapers, and other cleaning tools are utilized.

Employee morale, factory productivity, equipment preservation and durability, off-flavor avoidance, and consumer confidence all benefit from a clean working environment. It portrays the company as a whole in a favourable light.

Issue

•         Clean up the resort by removing dry leaves, twigs, and other debris.

Problem solving

•          Using the equipment offered by the resort to solve problems

# data[].attributes.body
8 am to 10 am

Preparing breakfast for staff; and cleaning the entire resort, including each individual block.

Inspect and collect rubbish in blocks c, d, f, g, and k, as well as blocks a and b, the hall, and the restaurant area.

Wipe out public seats in various blocks, such as stone chairs and tables, wooden chairs, and iron stairwells, using a moist towel (block k, opposite block d and block g and f).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Making lunch.

•         Dishwashing.

•         Store plates and related items in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

•Wipe the leaves dry and throw

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Mop the kitchen floor

Clean all rooms in each block

Watering plants

Equipment utilized, brooms, dustpans, mop, kitchen tools such as pans, spatulas, scrapers, and others associated with the cleaning process

A clean working environment boosts employee morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer trust. It gives a favourable impression of the company as a whole.

Issue

•         Remove any dry leaves, twigs, or other anything that is causing the resort to become dirty.

Problem solving

•          Using the resort's offered equipment to solve problems

# data[].attributes.body
8 am to 10 am

Clean the whole resort and every block to provide breakfast for the workers.

In Blocks C, D, F, G and K, and Blocks A and B, the hall, and the restaurant area, check and collect the waste.

Wipe public seats in various blocks such as tables and chairs, wooden chairs, steel clothes and iron staircase (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:
• Lunch cooking.
• Dishes to wash.
• Keep plate and everything in the cupboard connected to it.

1 pm to 5 pm

Task:

Sweep the fallen mangoes;

Sweep the leaves dry and dump them;

Hook the mango fruit;

Collect coconut fronds and trash them;

Throw away tree twigs;

Mop the kitchen floor;

Clean all rooms in each block.

Watering plants

Equipment utilized, brooms, dustpans, mop, kitchen tools such as pans, spatulas, scrapers, and others associated with the cleaning process

A clean working environment boosts employee morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer trust. It gives a favourable impression of the company as a whole.

Issue
• Clear the dried leaves, twigs or other leaves which will dirty the resort.

Problem solving
• Use of the equipment supplied in the resort.

# data[].attributes.body
8 am to 10 am

Clean the whole resort and every block to provide breakfast for the workers.

In Blocks C, D, F, G and K, and Blocks A and B, the hall, and the restaurant area, check and collect the waste.

Wipe public seats in various blocks such as tables and chairs, wooden chairs, steel clothes and iron staircase (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch cooking.

•         Dishes for washing.

•         Keep plate in the cupboard and anything connected to it.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Sweep the leaves dry and throw

Hook the mango fruit

Collect coconut fronds and discard

Throw away tree twigs

Mop the kitchen floor

Clean all rooms in each block

Watering plants

Equipment utilized, brooms, dustpan, mop, kitchen equipment such as pan, spatula, scraper, and others associated with the cleaning process

A clean working environment enhances worker morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It conveys a favourable impression of the firm as a whole.

Issue

Remove the dry leaves, branches, and other leaves that make the resort dirty.

Problem solving

•         Use of the equipment supplied on site.

# data[].attributes.body
8 am to 10 am

Clean the entire resort and each block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

•         Lunch preparation.

•         The chicken should be grinded

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes.

Sweep the leaves dry and discard them.

Grasp the mango fruit

Gather and discard coconut fronds

Get rid of tree twigs

Clean the kitchen floor.

Clean all of the rooms in each block.

Plant watering

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process.

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a positive impression of the company as a whole.

Issue

•         Remove any dry leaves, branches, or other leaves that are causing the resort to become dirty.

Problem solving

•         Using the on-site equipment to solve problems

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Clean a fishes

•         Making lunch.

•         Laundry dishes

•         Keep the plate and anything related to it in the cabinet.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and discard

•         Hook the mango fruit

•         Collect and discard coconut fronds

•         Remove tree twigs

•         Clean the kitchen floor

•         Ensure that all rooms in each block are clean.

•         Watering plants

Brooms, dustpan, mop, kitchen equipment such as pan, spatula, scraper, and others used in the cleaning process

A clean working environment improves worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a good impression of the company as a whole.

Issue

•         Remove the dry leaves, branches, and other leaves that make the resort dirty.

Problem solving

•         Using the on-site equipment to solve problems.

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block so that the workers can eat breakfast.

Check and collect rubbish from Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seating in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Cut the meat and mill the meat until soft

•         Preparing lunch

•         Washing utensils

•         Store the plate and any items associated with it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and dispose of them

•         Use a mango fruit hook.

•         Gather and dispose of coconut fronds

•         Remove tree twigs from the ground.

•         Clean the kitchen floor with a wet mop.

•         Ensure that each block's rooms are clean.

•         Plant hydration

Brooms, dustpans, mop, cooking equipment such as pans, spatulas, scrapers, and other cleaning supplies are used.

A clean workplace improves worker morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It projects a positive image of the company as a whole.

Issue

•         Clean up any dried leaves, branches, or other debris that has accumulated on the property.

Problem solving

•         Using the equipment provided on-site to solve problems

# data[].attributes.body
OFF DAY

# data[].attributes.body
QUARANTINE (DAY 1)
(5/6/2021) till (14/6/2021)

Collect materials to make a daily report

# data[].attributes.body
QUARANTINE (DAY 2)
(5/6/2021) till (14/6/2021)

Collect materials to make a daily report

# data[].attributes.body
QUARANTINE (DAY 3)
(5/6/2021) till (14/6/2021)

Collect materials to make a daily report.

# data[].attributes.body
QUARANTINE (DAY 4)
(5/6/2021) till (14/6/2021)

Collect materials to make a daily report.

# data[].attributes.body
QUARANTINE (DAY 5)
(5/6/2021) till (14/6/2021)

Result Swab Test: Negative
Coming back to work but still quarantine in the resort.

8 am to 10 am

Clean the entire resort and every block so that the workers can eat breakfast.

Check and collect rubbish from Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seating in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparation.

•         The chicken should be grinded

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes.

Sweep the leaves dry and discard them.

Grasp the mango fruit

Gather and discard coconut fronds

Get rid of tree twigs

Clean the kitchen floor.

Clean all of the rooms in each block.

Do the laundry

Plant watering

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process.

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a positive impression of the company as a whole.

Issue

•         Remove the dry leaves, branches, and other leaves that make the resort dirty.

Problem- solving

•         Using the on-site equipment to solve problems.

# data[].attributes.body
QUARANTINE (DAY 6)
(5/6/2021) till (14/6/2021)

8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Preparing lunch

•         Washing utensils

•         Store the plate and any items associated with it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and dispose of them

•         Use a mango fruit hook.

•         Gather and dispose of coconut fronds

•         Remove tree twigs from the ground.

•         Clean the kitchen floor with a wet mop

•         .Ensure that each block's rooms are clean.

•         Plant hydration

Brooms, dustpans, mop, cooking equipment such as pans, spatulas, scrapers, and other cleaning supplies are used.

A clean workplace improves worker morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It projects a positive image of the company as a whole.

Issue

•         Remove any dry leaves, branches, or other leaves that are causing the resort to become dirty.

Problem- solving

•         Using the on-site equipment to solve problems

# data[].attributes.body
QUARANTINE (DAY 7)
(5/6/2021) till (14/6/2021)

8 am to 10 am

Clean the entire resort and every block so that the workers can eat breakfast.

Check and collect rubbish from Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seating in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

•         Lunch preparation.

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes.

Sweep the leaves dry and discard them.

Grasp the mango fruit

Gather and discard coconut fronds

Get rid of tree twigs

Clean the kitchen floor.

Clean all of the rooms in each block.

Do the laundry

Plant watering

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process.

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a positive impression of the company as a whole.

Issue

•         Remove the dry leaves, branches, and other leaves that make the resort dirty.

Problem- solving

•         Using the on-site equipment to solve problems.

# data[].attributes.body
QUARANTINE (DAY 8)
(5/6/2021) till (14/6/2021)

8 am to 10 am

Clean the entire resort and each block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Making lunch.

•         Laundry dishes

•         Keep the plate and anything related to it in the cabinet.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Tidy up all bed in all rooms

Sweep the leaves dry and discard

Hook the mango fruit

Collect and discard coconut fronds

Remove tree twigs

Clean the kitchen floor

Ensure that all rooms in each block are clean.

Watering plants

Brooms, dustpan, mop, kitchen equipment such as pan, spatula, scraper, and others used in the cleaning process

A clean working environment improves worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a good impression of the company as a whole.

Issue

•         Clean up any dried leaves, branches, or other debris that has accumulated on the property.

Problem- solving

•         Using the equipment provided on-site to solve problems

# data[].attributes.body
QUARANTINE (DAY 9)
(5/6/2021) till (14/6/2021)

8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparation.

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and dispose of them

•         Use a mango fruit hook.

•         Gather and dispose of coconut fronds

•         Remove tree twigs from the ground.

•         Clean the kitchen floor with a wet mop.

•         Ensure that each block's rooms are clean.

•         Plant hydration

Brooms, dustpans, mop, cooking equipment such as pans, spatulas, scrapers, and other cleaning supplies are used.

A clean workplace improves worker morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It projects a positive image of the company as a whole.

Issue

•         Remove any dry leaves, branches, or other leaves that are causing the resort to become dirty.

Problem- solving

•         Using the on-site equipment to solve problems

# data[].attributes.body
LAST DAY QUARANTINE (DAY 10)
(5/6/2021) till (14/6/2021)

8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

• Making lunch.

• Laundry dishes

• Keep the plate and anything related to it in the cabinet.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes.

•         Sweep the leaves dry and discard them.

•         Grasp the mango fruit

•         Gather and discard coconut fronds

•         Get rid of tree twigs

•         Clean the kitchen floor.

•         Clean all of the rooms in each block.

•         Plant watering

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process.

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a positive impression of the company as a whole.

Issue

•         Clean up any dried leaves, branches, or other debris that has accumulated on the property.

Problem- solving

•         Using the equipment provided on-site to solve problems

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

• Preparing lunch

• Washing utensils

• Store the plate and any items associated with it in the cupboard.

1 pm to 5 pm

Task:

Sweep the fallen mangoes

Do the laundry

Sweep the leaves dry and discard

Hook the mango fruit

Collect and discard coconut fronds

Remove tree twigs

Clean the kitchen floor

Ensure that all rooms in each block are clean.

Watering plants

Brooms, dustpan, mop, kitchen equipment such as pan, spatula, scraper, and others used in the cleaning process.

A clean working environment improves worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a good impression of the company as a whole.

Issue

Remove the dry leaves, branches, and other leaves that make the resort    dirty.

Problem- solving

•        Using the on-site equipment to solve problems.

# data[].attributes.body
OFF DAY

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparation.

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and discard them.

•         Grasp the mango fruit

•         Gather and discard coconut fronds

•         Get rid of tree twigs

•         Clean the kitchen floor.

•         Clean all of the rooms in each block.

•         Plant watering

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process.

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a positive impression of the company as a whole.

Issue

•         Clean up any dried leaves, branches, or other debris that has accumulated on the property.

Problem- solving

•         Using the equipment provided on-site to solve problems

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as in Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, such as tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1 pm

Task:

•         Making lunch.

•         Laundry dishes

•         Keep the plate and anything related to it in the cabinet.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and toss

•         Hook the mango fruit

•         Collect coconut fronds and dispose

•         Throw away tree twigs

•         Mop the kitchen floor

•         Clean all rooms in each block

•         Watering plants

A clean workplace improves worker morale, plant efficiency, equipment preservation and longevity, off-flavor avoidance, and consumer trust.

It gives a positive impression of the company as a whole.

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process

Issue

•         Remove the dry leaves, branches, and other leaves that make the resort dirty.

Problem- solving

•         Using the on-site equipment to solve problems.

# data[].attributes.body
8 am to 10 am

Clean the entire resort and every block so that the workers can eat breakfast.

Check and collect rubbish from Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seating in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Preparing lunch

•         Washing utensils

•         Store the plate and any items associated with it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and throw away

•         Hook the mango fruit

•         Collect coconut fronds and trash

•         Throw away tree twigs

•          Mop the kitchen floor

•         Clean all rooms in each block

•         Watering plants

A clean working environment improves worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It gives a good impression of the company as a whole.

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process

Issue

•         Clean up any dried leaves, branches, or other debris that has accumulated on the property.

Problem- solving

•         Using the equipment provided on-site to solve problems

# data[].attributes.body
8 am to 10 am

Clean the entire resort and each block in order to offer breakfast for the staff.

Check and collect rubbish in Blocks C, D, F, G, and K, as well as Blocks A and B, the hall, and the restaurant area.

Wipe down public seats in various blocks, including tables and chairs, wooden chairs, steel clothes, and an iron stairway (Block K, opposite Block D and Block G and F).

1 pm to 2 pm (Rest)

10 am till 1pm

Task:

•         Lunch preparation.

•         Laundry dishes.

•         Store the plate and anything related to it in the cupboard.

1 pm to 5 pm

Task:

•         Sweep the fallen mangoes

•         Sweep the leaves dry and chuck them

•         Hook the mango fruit

•         Collect coconut fronds and discard

•         Throw away tree twigs

•         Mop the kitchen floor

•         Clean all rooms in each block

•         Watering plants

A clean workplace boosts worker morale, plant productivity, equipment preservation and longevity, off-flavor avoidance, and consumer confidence. It projects a positive image of the company as a whole.

Brooms, dustpans, mop, kitchen equipment such as a pan, spatula, scraper, and others used in the cleaning process

Issue

•         Remove any dry leaves, branches, or other leaves that are causing the resort to become dirty.

Problem- solving

•         Using the on-site equipment to solve problems