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-Report arrival for internship at Hotel Sentral Seaview.

-Meeting all intership student with Ms. Siti Zubaidah as Human Resource in Hotel Sentral Seaview and introduce myself.

-In Hotel, we were taken to an orientation with interns from other universities to get to know the staff at the Hotel.

-Take a tour of the Hotel, covering the lobby, cafe, hall, swimming pool, hotel room and operation staff room.

-Meet with Mr Alex Goi as Operation Management Hotel Sentral Seaview

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Nuzul Al Quran

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-started the intern assignment by registering punch cards as intern staff identification at the Hotel.

-we were given name tags and intern staff cards before entering our respective departments.

-we started my internship by entering the housekeeping department.

-at first we were taught to recognize the types of linens that are changed every day by the housekeeping staff such as towels, duvet covers, bed sheets, pillow cases and bath mats, especially those that must be changed daily.

-we were also given the opportunity to recognize the types of rooms available in the hotel.

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We started our duties as housekeeping in the morning by being given assignment papers according to a certain hotel level.

-usually a staff will get a level of each section to clean and tidy the rooms on their level.

-we were given a hotel staff member to follow and learn the right way to tidy the rooms quickly and cleanly.

-a day a staff should tidy about 15 to 20 rooms.

-as student interns only follow a staff member to learn first the right way to tidy and clean the rooms.

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-Each floor at Hotel Sentral Seaview has 14 rooms and each floor has three premium rooms, namely premium family suite, premium triple suite and premium deluxe suite.

-housekeeping work scope to clean the room as follows

Here is a detailed description of Guest Room cleaning.

1. Preparation Before Entering the Room

* Prepare cleaning equipment (trolley, cloth, mop, disinfectant spray, etc.).

* Check the room status (empty, guests, check-out)

* Greet and ask permission if guests are still in the room

2. Arrange and Change Linen

* Remove old sheets, pillowcases, and dirty towels

* Replace with clean sheets and pillowcases

* Make sure blankets and pillows are neatly arranged

3. Cleaning Bathroom & Toilet

* Wash toilet bowls, sinks, mirrors, and bathtubs (if any)

* Wipe and disinfect all surfaces (door handles, toilet handles, etc.)

* Change clean towels and refill soap, shampoo, tissues, and other supplies

* Mop the bathroom floor

4. Surface and Furniture Cleaning

* Wipe tables, chairs, cabinets, and other surfaces

* Dust lamps, picture frames, and TV

* Make sure the trash can is emptied and replaced with plastic

5. Floor Cleaning

* Make sure there is no trash or dirt left

6. Room Ventilation and Freshening

* Open windows temporarily for ventilation (if possible)

* Spray air freshener if necessary

7. Final Inspection

* Check the room again after cleaning: lights, controls, air conditioner, kettle.

* Make sure all equipment is working and there is no damage

* Close the door and make sure the room is locked after finishing.

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-Start the morning with a punch card as usual at 9am and punch out at 5pm.

-The supervisor will give a 5-minute briefing and as usual we follow the housekeeping staff to learn how to clean the room properly.

-We learn to change and match the duvet cover linen with the bed sheet correctly and neatly.

-The beginning of the experiment was quite challenging but when we did it repeatedly we became more skilled at changing the linen more neatly.

-Around 4pm after the room was ready, we were assigned to follow the staff to prepare porridge for breaking the fast, about 100 packs to be sent to the fire station as a community activity of the hotel during the fasting month.

-Among the challenges I faced today was changing the duvet cover and matching it with the sheets correctly and neatly, given the large size of the linen and the technique that required precision. However, this challenge was overcome through repeated training and guidance from more experienced staff, until I became more skilled and efficient in doing it.

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The workday began with clocking in and a brief supervisor-led briefing. I was assigned to assist in cleaning 15 rooms with the housekeeping staff, where I learned proper and efficient cleaning techniques.

- After completing the room tasks, we restocked housekeeping items such as linen, duvet covers, bed sheets, soap, shampoo, and towels from the office to the pantry on each floor.

-At 10:00 AM, we began the housekeeping routine by servicing guest rooms first, followed by checkout rooms.

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-Each day began with an early morning punch card registration followed by a short briefing from the supervisor. I was tasked with assisting the housekeeping staff in cleaning 15 rooms, during which I gained deeper knowledge of systematic and neat room-cleaning procedures in line with hotel standards.

-After completing the room assignments, we restocked essential items such as duvet covers, bed sheets, towels, soap, and shampoo from the housekeeping office and distributed them to the pantry on each floor.

-Room cleaning typically started around 10:00 AM, beginning with occupied rooms and followed by more detailed cleaning of checkout rooms.

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-Each day began with clocking in using the attendance card and attending a short briefing from the supervisor regarding the day's tasks. Today, we were assigned to organize linen in the housekeeping office for distribution to the pantry on each hotel floor.

-The linen was separated and labeled according to type king, queen, and twin to make it easier for staff to collect the correct items each morning. In addition, we cleaned and organized the staff pantry on each floor, ensuring it was neat and well-arranged with newly applied labels for better efficiency.

-The challenge is that it is difficult to distinguish between linens that are almost the same size and a disorganized pantry. The way to overcome this is to use clear labels and get guidance from experienced staff.

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Today, I began my duties by recording attendance with a punch card and attending a short briefing by the supervisor on the day's tasks. I assisted the housekeeping staff in cleaning 15 guest rooms while learning and practicing neat cleaning techniques according to the hotel's SOP.

-After completing the cleaning, I helped collect and distribute room essentials such as sheets, pillowcases, towels, soap, and shampoo to each floor’s pantry. Room cleaning began around 10 AM with occupied rooms, followed by checkout rooms. By 4 PM, we sorted and arranged the dirty linen to be sent to the hotel's appointed laundry service.

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Every week, the housekeeping department at Sentral Seaview Hotel carries out a deep cleaning process known as a "sprint clean" to ensure high standards of cleanliness and hygiene.

-This involves the use of specialized chemicals and begins with replacing all linens, including sheets, pillowcases, duvet covers, and mattress protectors. Bathrooms are cleaned thoroughly using disinfectant-based detergents and all-purpose cleaners to sanitize toilets, sinks, mirrors, faucets, tiles, and floors. Tough stains and odors are removed using toilet bowl cleaner and descaler.

-Furniture surfaces, cupboards, and door handles are disinfected with antibacterial sprays, while mirrors and windows are cleaned with glass cleaner. Floors are mopped using disinfectant solutions, and carpets, if present, are shampooed with a dedicated machine.

-Housekeeping staff also clean hidden areas like under beds and behind closets to eliminate dust and insects. Once completed, air freshener is applied, and the room is neatly arranged, ready for the next guest. All chemicals are used in accordance with safety guidelines to ensure guest safety and protect hotel furnishings.

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-Today, I started my assignment by recording attendance using a punch card and attending a brief briefing by the supervisor regarding daily tasks. I was assigned to help the housekeeping staff clean 15 guest rooms. Throughout the assignment, I learned and practiced neat cleaning methods and followed the hotel's standard operating procedures (SOP).

-After finishing the cleaning work, I also helped pick up and deliver the stock of room necessities such as sheets, pillowcases, towels, soap and shampoo to the pantry on each floor. Room cleaning started around 10 am, starting with the rooms that were still occupied and followed by the check-out rooms. By 4 pm, we counted and separated the dirty linen to be sent to the laundry. The linen was neatly arranged before being picked up by the laundry company appointed by the hotel.

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Eid Mubarak 1

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Eid Mubarak 2

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-Today, I was assigned to help clean the room that was occupied by the guest. This task required special attention because the guest's personal belongings were still in the room. I learned to make the bed without changing the linen, fold the towels neatly, and arrange the guest's belongings without disturbing the original arrangement.

-In addition, I cleaned the table surface, shelves, and mirrors using clean cloths and appropriate detergents. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified quantity. This experience taught me how to keep the guest's room clean without disturbing their privacy and ensuring that the room atmosphere remained neat and comfortable.

-The main challenge I faced was cleaning the room that was still occupied by the guest without disturbing their personal belongings and privacy. To overcome this challenge, I did the work with great care, ensuring that the arrangement of the guest's belongings remained as it was, and using neat and thorough cleaning techniques without changing the linen or disturbing the guest.

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-Today I cleaned the check-out room, which is the room that the guest had just left. Compared to the occupied room, the check-out room required a more thorough cleaning. I helped remove all the dirty linens such as sheets, pillowcases and duvet covers and sent them to the linen trolley.

-Then, I cleaned the toilet using toilet bowl cleaner, washed the sink and mirror in the bathroom with all-purpose cleaner. After that, the floor was mopped with a mixture of water and floor disinfectant.

- I sprayed air freshener to ensure the room smelled fresh and pleasant. I also checked equipment such as remote controls and switches to ensure everything was working before the room was ready for use again.

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-Today I learned more about the technique of folding sheets and duvets according to hotel standards. I was guided by senior staff on how to identify the size of the linen and how it should be folded and placed on the bed so that it looks neat, flat and professional.

-The correct technique ensures guest comfort and a neat appearance of the room.

I also practiced making ‘hospital corners’ on the sheets and arranging pillows in a neat symmetrical arrangement.

-There is also a special technique to hide excess fabric on the duvet and ensure there are no noticeable wrinkles. Through this training, I became more skilled in housekeeping, which is the main image of a hotel.

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-Today, I was assigned to help clean the room that was occupied by the guest. This task required special attention because the guest's personal belongings were still in the room. I learned to make the bed without changing the linen, fold the towels neatly, and arrange the guest's belongings without disturbing the original arrangement.

- In addition, I cleaned the table surface, shelves, and mirrors using clean cloths and appropriate detergents. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified quantity. This experience taught me how to keep the guest's room clean without disturbing their privacy and ensuring that the room atmosphere remained neat and comfortable.

-The main challenge in this assignment is to keep the rooms that are still occupied by guests clean without disturbing their personal belongings or privacy. To overcome this, I have to work very carefully, ensuring that every item is rearranged as it was, using meticulous cleaning techniques without changing the linen, and carefully replenishing the room's necessities so that the atmosphere of the room remains neat and comfortable.

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-Today I helped check the stock of room items in the pantry on each floor. I learned how to count the remaining stock, check the expiration date and mark the items that need to be added. I was also given instructions on how to fill out the daily inventory form used by housekeeping.

-In addition, I was given an explanation about the types of room items such as facial tissues, laundry plastic, pens, and soaps of various sizes according to the type of room (standard, deluxe, suite). This checking process is important to ensure that all guest needs are always sufficient and avoid complaints or shortages.

-The challenge faced was to ensure that the stock of room items was always sufficient and not past the expiry date to avoid shortages or waste. To overcome this challenge, I learned how to count stock accurately, check expiry dates carefully, mark items that needed to be replenished, and fill out daily inventory forms neatly to facilitate effective stock monitoring and management.

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-I was assigned to help clean the hotel's public areas which are the main routes for guests. This includes wiping the elevator windows, sweeping the corridors, arranging the chairs in the lobby, and ensuring that the waiting area is always clean and tidy. Public areas require constant care as they are frequently used by many guests.

-I also learned how to use cleaning tools such as mops, hand vacuums and light floor cleaners which are suitable for use in open spaces. Apart from cleanliness, I was given an understanding of the importance of guests' perceptions of hotel cleanliness which can influence their image and evaluation.

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Today I learned how to use special chemicals to clean the bathroom. I was given an explanation about materials such as disinfectant, toilet bowl cleaner, and mildew remover and their proper use. Each material needs to be diluted in a certain ratio and worn with gloves and a safety apron.

-I cleaned the toilet bowl using a toilet brush and toilet cleaner, while the sink and tiles were cleaned using a cloth and disinfectant. Smooth surfaces were wiped using a special material to prevent soap scum and handprints. This process is important to ensure that the toilet is not only clean but also free of bacteria.

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-Today my scope of work is more general, not focused on rooms, but we learned how to clean the lobby. I helped mop the floor using floor disinfectant and cleaned the surfaces of furniture such as tables, closets and cabinets.

-Focus was also given to frequently touched areas such as door handles, light switches and remote controls. Everything was wiped down using a clean cloth and disinfectant spray.

Cleaning this surface is very important to prevent the spread of germs and give guests confidence in the cleanliness of the room.

-In addition, I also learned to differentiate the type of cloth for each surface to avoid cross-contamination between wet and dry areas.

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-I followed the housekeeping supervisor to conduct a room inspection after the cleaning was completed. We entered the room to check the cleanliness level, furniture arrangement, room odor and amenities such as controls, light switches, towels and drinking water.

-Through this observation, I learned to evaluate the room from the guest's perspective and understood the importance of high standards of cleanliness. This inspection also helped to detect any deficiencies or negligence before the room was released for the next guest.

-The challenge is to ensure that each room reaches a high level of cleanliness and is free of deficiencies before handing it over to the next guest. To overcome this challenge, I learned to conduct a thorough inspection by checking the cleanliness, arrangement of furniture, room odor, and room amenities from the guest's perspective so that any defects can be detected and fixed immediately.

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-Today we did housekeeping as usual, about 15 rooms for me and my intern partners to do housekeeping, we were given a task to finish early because in the evening after our interns' working hours ended, our hotel held a Hari Raya Aidilfitri celebration banquet among all staff.

-Various foods were served to suit the festive atmosphere of the Raya ceremony. Various activities such as Karaoke of Raya songs, Raya puzzles between staff and the handover of Raya money to all staff presented by Mr. Alex Goi as the operation management of Hotel Sentral Seaview.

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-I am involved in deep cleaning of guest rooms, which is done regularly to ensure the overall cleanliness of the hotel rooms. This process involves cleaning hidden areas and rarely touched areas such as under beds, between furniture, and on top of cupboards and picture frames.

-I also clean wall lights, curtains and air-conditioning vents using special cloths and detergents. Deep cleaning takes longer and requires more attention to detail as it aims to ensure that the rooms are always in the best condition for guests.

-The main challenge in deep cleaning is cleaning hidden and hard-to-reach areas that require high precision and longer time. To overcome this challenge, I use special cloths and detergents with meticulous cleaning techniques, ensuring that every nook and cranny, including under the bed, between furniture, and above picture frames, is thoroughly cleaned so that the room is always in the best condition for guests.

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-I helped clean the carpets in several rooms using a vacuum cleaner and a carpet shampoo machine. The process began with vacuuming up dust and dirt particles, followed by washing using a special detergent for carpets.

-The carpet washing machine was used with a specific technique so as not to damage the carpet fabric. I was given instructions on the pressure, washing time, and quantity of detergent to use. After washing, the room windows were opened to speed up the drying process.

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-Today in the evening, after all the rooms were cleaned, I helped separate the dirty linen consisting of sheets, towels, pillowcases and duvet covers.

-after all this linen is collected by category and sorted and counted in a special trolley that will be sent to the laundry. Dirty linen needs to be handled carefully so that it does not mix and is easy to count.

-I also learned how to identify linen that is damaged or not suitable for reuse. Linen that is torn or has stains that cannot be cleaned will be placed in a special category to be reported to

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- today we were assigned to learn how to change curtains and change other curtains that had been washed.

-I helped in the process of cleaning curtains by taking them off and sending them to a special laundry. I was also given the opportunity to clean the ventilation area and change the dirty air conditioner filter.

-This activity requires the use of ladders and safety equipment, so I learned how to use a folding ladder safely and wear gloves and a mask when cleaning thick dust.

- Today's experience opened my eyes to the aspects of work safety and the importance of air cleanliness in guest rooms.

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-I was introduced to several specialized tools used for deep cleaning, including high-powered industrial vacuums, steam cleaners, and electric brushes.

-I learned how to operate each tool based on the type of surface for example, using a steamer for curtains and fabrics, and an electric brush for tiled floors and toilet areas. Additionally,

-I was taught the differences between cleaning agents for materials such as glass, wood, fabric, and ceramics, along with the potential risks of using them incorrectly.

-The challenge faced when using special deep cleaning equipment is understanding the function of each tool and cleaning agent so as not to damage the surface being cleaned. To overcome this, I follow the guidance of experienced staff, learn the correct way to use it according to the type of surface, and pay attention to safety warnings when using cleaning chemicals.

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-After learning how to use each tool according to the surface, for example using a steamer for curtains and fabrics and an electric brush for tiled floors and toilet areas and being able to differentiate between cleaning agents for glass, wood, fabrics and ceramics.

-I was entrusted with deep cleaning in the VIP room with minimal supervision. My duties included scrubbing the bathroom tiles, washing the shower glass walls and ensuring that no soap scum or dirt was left behind.

- I also cleaned under the bed and behind the cabinets. After I was done, the supervisor checked my work and gave me constructive feedback. This experience was very useful in developing a meticulous attitude and pride in my own work.

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-I started the week with a detailed introduction to the deep cleaning process, which is the regular thorough cleaning of guest rooms, especially for VIP rooms or rooms that are rarely used.

-I was briefed on the differences between daily cleaning and deep cleaning, including the need to clean areas that are not usually touched, such as the backs of furniture, air conditioning ducts, and picture frames and curtains. I learned that deep cleaning not only improves cleanliness, but can also extend the life of furniture and amenities in the room.

-I was entrusted with deep cleaning the VIP rooms with minimal supervision. My duties included scrubbing the bathroom tiles, washing the shower glass walls, and ensuring that no soap scum or dirt was left behind.

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-In the process of cleaning the room, time is also under pressure because the faster the room is completed, the more treats can be offered to the guests.

-I focus on time management and the layout of work tools during deep cleaning. I learned how to arrange the tools in a trolley so that they are easily accessible and do not waste time during cleaning.

-The main challenge during the room cleaning process is the time pressure to complete the room quickly without compromising on quality. To overcome this, I practice good time management, organize equipment neatly in carts for easy access, and work with colleagues to divide tasks according to their strengths.

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-I assist in the final inspection process after the room has been thoroughly cleaned. We use a checklist and check all aspects of cleanliness including the smell of the room, the condition of the sheets, the cleanliness of the furniture, and the amenities in the bathroom.

-I learn to identify small deficiencies that may be overlooked and fix them before the guest checks in. This final inspection is very important to maintain the hotel's standards.

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-After all the room cleaning is completed at 3pm, I assist in the final inspection process after the room is thoroughly cleaned. We use a checklist and check all aspects of cleanliness including the smell of the room, the condition of the sheets, the cleanliness of the furniture, and the amenities in the bathroom.

-I take time to write a weekly reflection in a logbook. I list new cleaning techniques I have learned, including the use of special tools and a teamwork approach. I also assess my level of skill in performing deep cleaning and set goals to improve my time management skills and work accuracy in the coming weeks.

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-Today, I was assigned to help clean the occupied room, which is the room that is currently occupied by the guest.

-This task required special attention because the guest's personal belongings were still in the room. I learned how to make the bed without changing the linen, fold the existing towels neatly, and carefully arrange the guest's belongings without disturbing their original layout.

-In addition, I helped clean the table surfaces, shelves, and mirrors with clean cloths and appropriate cleaning materials. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified number.

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-Today, I was assigned to clean a check-out room, which required more thorough cleaning compared to an occupied room. I began by removing all dirty linens such as sheets, pillowcases, and duvet covers and placed them in the linen trolley.

-Then, I cleaned the toilet using toilet bowl cleaner and washed the sink and mirror in the bathroom with an all-purpose cleaner. The floor was mopped using a mixture of water and disinfectant.

-Lastly, I checked room equipment such as remote controls and light switches to ensure everything was functioning properly before the room was prepared for the next guest.

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-I started the week with a hands-on introduction to the hotel linen room, where all the linens such as sheets, towels, pillowcases, mattress pads and comforters are stored. I learned about the different types of fabrics according to their usage categories, including the difference between linens for standard rooms and VIP rooms.

-I also learned to recognize the color codes and labels used to distinguish the size, type and condition of linens. It is important for me to understand these details because misidentifying linens can cause confusion in preparing guest rooms.

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-I assisted housekeeping staff in the process of sorting and checking clean linens delivered from the laundry. I learned how to count the amount of linen received, fold them with proper technique, and arrange them according to a designated rack system for easy retrieval during trolley preparation.

-I was also given guidance on how to ensure the linen room remains at the right temperature and humidity to prevent the linens from becoming damp, moldy, or smelly.

-I took time to write a weekly reflection in a logbook. I listed new cleaning techniques I had learned, including the use of special tools and a teamwork approach.

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Today, I focused on managing dirty linen and learned to identify different levels of soiling, such as blood, oil, or feces stains, which require separate packaging.

-I was trained to use personal protective equipment like gloves, face masks, and aprons for safety. I also learned the proper procedure for packing and storing dirty linen in thick plastic bags before sending it to the hotel laundry to prevent cross-contamination.

-Additionally, I assisted the housekeeping staff in sorting and inspecting clean linen returned from the laundry and received guidance on maintaining the linen room’s temperature and humidity to keep the linen dry, mold-free, and fresh.

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Today I was given the responsibility of recording linen in and out using the hotel's manual system and internal computer system. I learned how each linen unit is recorded by category and used to calculate the current balance.

-I was also given the opportunity to update the daily linen usage report. The accuracy of the records is very important as it affects the guest room operations and the overall hotel cost management.

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-I assist in the process of reorganizing the linen room after busy hours. Many shelves become disorganized due to rush picking during peak hours. I ensure that all linen is returned to its original location with the correct labels and check for any stock shortages.

-I also identify torn or stained linen to report to supervisor. This process helps me understand the importance of maintaining the storeroom in daily operations.

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-This week is my last week in the housekeeping department, today I was introduced to the FIFO (First In, First Out) system, which is an approach to organizing stock so that the items received first are used first.

I learned how to organize items by date of receipt and push old items to the front, while new items are organized at the back. This is important to ensure that items do not expire or spoil from being stored for too long.

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-I help housekeeping staff do daily stock checks. We record the amount of goods coming in and out using a log book and computer system.

-I learned that each unit of goods needs to be recorded carefully including damaged or lost items. This process requires precision and discipline because record errors can cause major problems such as shortages of supplies during operations.

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I re-practiced how to organize stock by checking labels and expiration dates. I also helped label items that were not yet marked with the date of receipt.

-This activity trained me to be more meticulous, patient, and concerned about the cleanliness and tidiness of the storage shelves. I also learned that stock management is not just about organizing items, but involves the entire process of monitoring and maintenance.

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-I practiced reorganizing the stock by checking labels and expiration dates. I also helped label items that were not yet marked with the date of receipt.

-I was given the opportunity to assist the supervisor in making stock replenishment requests. I learned the format of the request form and who the responsible officer is to report if the stock is running low. This gave me an understanding of the responsibility structure and workflow in hotel inventory management.

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- on the last day of housekeeping work, after working hours we had a big meal together among the housekeeping staff in the hotel canteen.

- During the industrial training from the first to the eighth week, I learned various important aspects of housekeeping, including room cleaning procedures, deep cleaning, linen management, and inventory control. I was also exposed to teamwork, the importance of following SOPs, and effective communication.

This training not only improved my technical skills, but also formed the discipline, meticulousness, and professional attitude required in the hospitality industry. I now better understand the role of housekeeping in ensuring guest comfort and overall hotel service quality.

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I'm Mohamad Alif Aiman bin Shamsudin, a student in the Hospitality Entrepreneurship Course, am extremely fortunate and appreciative to have been granted the chance to complete 16 weeks of industrial training, which includes four months, at Hotel Sentral Seaview, Penang, a renowned hospitality establishment. My internship at this hotel was a really beneficial experience that helped me to solidify the knowledge and real-world skills I had acquired during my studies.

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I wrote a weekly reflection summary regarding my experience in managing inventory. I realized that the FIFO system is very important in ensuring that the quality of service is maintained.

-I also noted some suggestions for improvements such as the use of additional color coding to make it easier to identify expiration dates. This reflection helped me understand that stock management is an important component in the smooth running of housekeeping operations.

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-On the first day, I attended an orientation briefing session with other trainees. We were given an explanation of the vision and mission, as well as the work rules in the food and beverage department.

-In the evening, I was taken on a tour around the hotel including the restaurant area, banquet hall, pantry, and cafe.

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-I was introduced to the Food & Beverage Department's organizational structure and work procedures in more depth. I started to learn about the types of F&B outlets in this hotel such as the main restaurant, coffee house and room service. In addition, I started to help in the back of the restaurant in light work such as wiping tables, arranging dishes, and cleaning equipment.

-This department is quite challenging because there are many SOPs that need to be followed and handling guests who are present at the hotel

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-Today I was given the task of helping to prepare the 'table setting' at the hotel restaurant. I learned how to arrange cutlery and glassware according to the type of food and service time (breakfast, lunch, or dinner).

- In addition, I was also taught to identify different restaurant equipment such as cutlery for steak, soup, and dessert. I also learned about the FIFO principle in stock management.

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-I was given exposure to the POS (Point of Sale) system used at this hotel. The supervisor taught me how to place incoming orders, print bills, and view simple sales reports.

-I also helped take orders from customers under the guidance of senior staff. This gave me the opportunity to practice basic communication with customers in a real setting.

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-Today I was given the opportunity to take orders from guests at the restaurant with the help of senior staff. I learned to greet customers in a friendly manner, record orders clearly, and send orders to the kitchen using the POS system. I also began to understand the workflow from the kitchen to the customer.

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-Today our restaurant receives guests in an estimated 250 per pax and we have started to organize to avoid anything that could tarnish the hotel's name.

-I helped set the table for breakfast according to restaurant standards. I learned to arrange tablecloths, plates, cups, and cutlery neatly and symmetrically. I also made sure each table had tissues, menus, and complete condiments.

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I was on duty during lunch hours. I served food and drinks to customers and also helped to clear away dirty plates after they had finished eating. I learned to judge the right time to approach customers without disturbing their comfort.

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-Today is an important day for our hotel because it is star rating day to determine the standard of a hotel in the company based on hotel service

-we are instructed to dress neatly and neatly so that we look professional during the monitoring and every normal day can be practiced to be professional staff.

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-I followed the regular staff in dealing with customers who complained about food delays. I learned how to handle complaints calmly and respond with empathy. This helped me better understand the importance of positive communication in the hospitality industry.

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-Today I was given the opportunity to take orders from guests at the restaurant with the help of senior staff. I learned to greet customers in a friendly manner, record orders clearly, and send orders to the kitchen using the POS system. I also began to understand the workflow from the kitchen to the customer.

-I was on duty during lunch time. I served food and drinks to customers and also helped to clear away dirty plates after they had finished eating.

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-I started helping with light service during lunch hours. I took water orders and helped serve food to customers. I was also taught how to interact politely and professionally with guests.

- Today I learned about the importance of personal appearance, speech etiquette, and efficiency in serving customers.

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-I followed dealing with customers who complained about food delays. I learned how to handle complaints calmly and provide empathetic feedback. This helped me better understand the importance of positive communication in the hospitality industry.

-I assisted in the restaurant's closing process after hours. I cleaned the work area, rearranged equipment, and wiped down tables and chairs.

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-I was given the responsibility of managing one section of the table individually. I took orders, served drinks, and interacted directly with customers. This gave me a greater sense of confidence and responsibility.

-it was a challenge for me to control the customers' emotions especially when taking orders and serving

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I was assigned to help serve the breakfast buffet. I made sure the food was always full, cleaned the serving area, and helped guests who needed help choosing food. I learned about cleanliness and buffet organization.

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-I assisted staff in preparing group drinks for MICE (Meetings, Incentives, Conferences & Exhibitions) clients. I learned about preparing quality drinks in large quantities and the importance of punctuality in event service.

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-Today I followed the supervisor in conducting the daily briefing for the restaurant staff. I learned about the importance of task division, internal communication, and teamwork before the restaurant opened.

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-I helped with dinner service at an ala carte restaurant. I learned to arrange the equipment according to the type of food course and learned a little about food combinations. This experience opened my eyes to the standards of fine dining service.

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-I was assigned to the cafe section and learned how to make coffee using an espresso machine. I also learned about different types of drinks such as lattes, cappuccinos, and herbal teas. I was trained to serve drinks with simple garnishes.

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-I helped take room service orders over the phone. I learned to speak in a professional tone and take orders accurately. I also helped the staff prepare trays for delivery to customers' rooms.

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-I followed the room service staff to several customer rooms. I was taught to arrange food on the table properly, knock politely on the door, and ensure that there was no disturbance to the customer's privacy.

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-Today I learned about the process of tidying up the equipment from the room after room service. I made sure all the plates and equipment were returned to the kitchen in a clean condition. I also learned about time management for the retrieval.

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I was given the opportunity to suggest menus to customers directly in the café. I learned about upselling techniques and how to promote the special drink of the day. This taught me the importance of product knowledge.

- I ensured that all plates and utensils were returned to the kitchen in a clean condition. I also learned about time management for restocking.

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Eid Adha 1

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-I joined the permanent staff managing VIP customers. I learned how different services should be provided according to the level of customer and the importance of maintaining the hotel's image through communication and attitude.

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-I helped prepare snacks and drinks for small functions held in the hotel lounge. I learned about arranging light buffets and how to deal with corporate clients.

Each function of our hotel will provide different services according to demand and fee.

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-I learned a lot of SOPs when I was in the F&B department. I was taught about food safety (food hygiene) SOPs in the kitchen and restaurant. I also helped check the temperature of food storage and the cleanliness of the work area.

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-I had the opportunity to help restock the cafe's beverage and equipment stock. I learned the FIFO method in inventory management and the importance of recording incoming and outgoing goods.

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-I was given simulation training on how to deal with a fussy and dissatisfied customer. I was taught to calm the situation down with appropriate words and to escalate the problem to a supervisor if necessary.

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-we were asked to change the tablecloths that had just arrived from the laundry and change the ones that were dirty and record the tablecloths that had just arrived from the laundry. The dirty ones would be sent back to the laundry to be washed

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I was introduced to the banquet hall task of preparing for a corporate event. I helped set the banquet table, polish glasses, and ensure that the equipment was complete.

-The Challenge while i made a mistake in the seating arrangement of the guests, and had to correct it at short notice before the event began.