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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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Claim PH : Sambutan Hari Malaysia.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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Claim PH : Hari Pelepasan Am Sempena Hari Malaysia.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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Claim PH : Sambutan Hari Maulidur Rasul.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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Claim PH : Hari Kemerdekaan ke-68.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I did table setting for à la carte dining and also assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

2) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry and organize in its proper place.

3) I do room service. I was in charge of sending the food to the guest who ordered the food from their room.

4) I do table setting for the dinner dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the dinner dome. I also assisted as a waitress in the dinner dome service.

5) I was responsible for collecting used crockery and cutlery from guests who had ordered room service, retrieving them from outside their rooms after they had finished their meals.

6) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

2) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

3) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. I also assisted as a waitress in the lunch dome service.

4) I and staff members do mise en place for crockery, cutlery, and glassware after the meal period ends.

Crockery - wipe it until dry and organize it in its proper place.

Cutlery - Soak it in the hot water that contains lemon or lime solution, then wipe it until dry, and lastly, organize the cutlery in its proper place.

Glassware - Steam the glassware from hot water, and wipe it until dry; lastly, organize the glassware in its proper place.

5) I assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

6) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

7) I do room service. I was in charge of sending the food to the guest who ordered the food from their room. This task highlights the importance of efficiency, accuracy, and courteous service in ensuring guest satisfaction and maintaining service quality standards.

8) I was responsible for collecting used crockery and cutlery from guests who had ordered room service, retrieving them from outside their rooms after they had finished their meals.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

# data[].attributes.body
1) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

2) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

3) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

4) I do table setting for the lunch and dinner dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch an dinner dome. I also assisted as a waitress in the lunch and dinner dome service.

5) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

6) I did table setting for à la carte dining and assisted as a waitress in the à la carte service.

7) I arranged and stored items such as cordial drinks, milk, sugar, coffee, tea, and tissues in their proper places, ensuring that everything was organized according to the FIFO (First In, First Out) method.

This task helped me develop an understanding of inventory management in hospitality operations. By applying the FIFO method, I learned the importance of proper stock rotation to maintain product quality, reduce waste, and ensure consistent service standards for guests.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

2) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

3) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. I also assisted as a waitress in the lunch dome service.

4) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

5) I do room service. I was in charge of sending the food to the guest who ordered the food from their room.

6) I did table setting for à la carte dining and assisted as a waitress in the à la carte service.

7) I was responsible for collecting used crockery and cutlery from guests who had ordered room service, retrieving them from outside their rooms after they had finished their meals.
This task allowed me to understand the importance of maintaining cleanliness and efficiency in room service operations. It also highlighted how proper handling of used crockery and cutlery contributes to guest satisfaction, hygiene standards, and the hotel’s overall service quality.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I and staff members do mise en place for crockery, cutlery, and glassware after the meal period ends.

Crockery - wipe it until dry and organize it in its proper place.

Cutlery - Soak it in the hot water that contains lemon or lime solution, then wipe it until dry, and lastly, organize the cutlery in its proper place.

Glassware - Steam the glassware from hot water, and wipe it until dry; lastly, organize the glassware in its proper place.

2) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

3) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

4) I assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

5) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. I also assisted as a waitress in the lunch dome service.

6) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

# data[].attributes.body
1) I do room service. I was in charge of sending the food to the guest who ordered the food from their room. This task highlights the importance of efficiency, accuracy, and courteous service in ensuring guest satisfaction and maintaining service quality standards.

2) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

3) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

4) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

5) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

6) I did table setting for à la carte dining and assisted as a waitress in the à la carte service.

7) I do table setting for the lunch and dinner dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch and dinner dome. I also assisted as a waitress in the lunch and dinner dome service.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. I also assisted as a waitress in the lunch dome service.

2) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

3) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

4) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

5) I do room service while assisted by F&B staff. I was in charge of sending the food to the guest who ordered the food from their room. This task highlights the importance of efficiency, accuracy, and courteous service in ensuring guest satisfaction and maintaining service quality standards.

6) I assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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Medical Leave

(Reason MC : Having Diarrhea)

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

# data[].attributes.body
1) I did table setting for à la carte dining. This relates to my studies as it emphasizes the importance of proper table arrangement, attention to detail, and maintaining service standards to create a positive dining experience for guests.

2) I assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

3) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

4) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

5) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

6) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. I also assisted as a waitress in the lunch dome service.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

# data[].attributes.body
1) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

2) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

3) I set up the buffet and do the clearing of the buffet place after the buffet period ends.

4) I changed stained table linen to maintain cleanliness and presentation. This task highlights the importance of hygiene and service quality in ensuring guest satisfaction.

5) I assisted as a waitress in the à la carte service. This task allowed me to apply service skills, practice guest interaction, and understand the importance of providing personalized dining experiences.

6) I folded napkins into silverware pouches for a guest’s fruit basket request. This task reflects the importance of presentation, attention to detail, and personalized service in enhancing guest satisfaction.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

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1) I do table setting for the lunch dome, which is folding the napkin and arranging the crockery and cutlery for the event function guests who are booked for the lunch dome. This meticulous preparation ensures that each table is not only functional but also visually appealing, creating an inviting atmosphere for the guests. Attention to detail in the arrangement can enhance the overall dining experience and set the tone for the event.

2) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward.

3) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

4) I was learning how to set up the buffet and do the clearing of the buffet place after the buffet period ends.

5) I assisted as a waitress in the à la carte service.

Firstly, I must give the menu book to the guest and take their order.

After finishing taking the order, I must serve plain drinks for the guests while they wait for their meal to be served.

Then I need to set up their cutlery at their table based on their meal order.

Serve their meal

Cleaning their table after they left the coffee house.

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1) During the meal buffet, I collect guest plates and do the stacking method. This method makes it easy for me to collect a large number of plates, and then I send those plates to the steward.

2) I and staff members do mise en place for crockery, cutlery, and glassware after the meal period ends.

Crockery - wipe it until dry and organize it in its proper place.

Cutlery - Soak it in the hot water that contains lemon or lime solution, then wipe it until dry, and lastly, organize the cutlery in its proper place.

Glassware - Steam the glassware from hot water, and wipe it until dry; lastly, organize the glassware in its proper place.

3) I do table setting and set up the buffet area for the steamboat during Friday night, which is assisted by the F&B staff. I also need to assist the guests by providing their needs, which are refilling their soup, either tomyam soup or chicken soup, collecting their plates, refilling their cooking oil, and setting up their hot pot stove.

4) I and staff members set up the buffet and do the clearing of the buffet place after the buffet period ends.

5) I assisted as a waitress in the à la carte service, under the supervision of the F&B captain for the first time.

Firstly, I must give the menu book to the guest and take their order.

After finishing taking the order, I must serve plain drinks for the guests while they wait for their meal to be served.

Then I need to set up their cutlery at their table based on their meal order.

Serve their meal

Cleaning their table after they left the coffee house.

6) I do room service. I was in charge of sending the food to the guest who ordered the food from their room. This task highlights the importance of efficiency, accuracy, and courteous service in ensuring guest satisfaction and maintaining service quality standards.

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F&B DEPARTMENT : SV ENCIK NOREZAL NORDIN

# data[].attributes.body
1) I do table setting for lunch dome, which is assisted by the F&B captain.

2) I collect guest plates during the breakfast buffet and also the lunch and dinner buffet when there is one for the event function in the Chirp & Tweet coffee house. While I collect plates and bring them to the steward, I am learning the stacking method.

3) I do mise en place for the crockery and cutlery after the meal period ends. During the mise en place, I should ensure that all the crockery and cutlery are not wet. I must also make sure all the cutlery was soaked in hot water containing lemon or lime solution and wipe it dry.

4) I do room service while assisted by F&B staff. I was in charge of sending the food to the guest who ordered the food from their room.

Firstly, I need to ring the bell and say "room service."

After the guest opens the door, I give them their food and also the cutlery.

Lastly, guests will do the payment, which is with card or cash.

5) I was learning how to set up the buffet and do the clearing of the buffet place after the buffet period ends.

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Replacement leave for Awal Muharram celebration.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I check and arrange the folio of collection report based on date.

2) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

3) allocate guest payment using IDB Account.

4) I update the information of office receipt of room booking from guest in account receivable 2025 in Excel.

5) I do filing the H Elite Trade debtor listing based on company name according to date that the company paid.

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Medical Leave

(Reason MC : Taking Typhoid Injection

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I check and arrange the folio of collection report based on date.

2) I update new reference number of room on the merchant daily settlement report for e wallet payment in Excel.

3) allocate guest payment using IDB Account.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I do filing the H Elite Trade debtor listing based on company name according to date that the company paid.

2) I check and arrange the folio of collection report based on date.

3) I update new reference number of room on the merchant daily settlement report for e wallet payment in Excel.

4) allocate guest payment using IDB Account.

5) I update the information of office receipt of room booking from guest in account receivable 2025 in Excel.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I check and update the allowance meal from staff using their cheque in June , and I update it in Excel.

2) I check and arrange the folio of collection report based on date.

3) I update new reference number of room on the merchant daily settlement report for e wallet payment in Excel.

4) allocate guest payment using IDB Account.

5) I update the information of office receipt of room booking from guest in account receivable 2025 in Excel

6) I update the guest's company address information on the J&T Express website to ensure that the invoice payment is shipped to their company.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I check and arrange the folio of collection report based on date.

2) I collect guest debit receipt payment and stick it in paper.

3) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

4) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

5) allocate guest payment using IDB Account.

6) I update the information of office receipt of room booking from guest in account receivable 2025 in Excel.

7) I do filing the H Elite Trade debtor listing based on company name according to date that the company paid.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I check and arrange the folio of collection report based on date.

2) I collect guest debit receipt payment and stick it in paper.

3) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

4) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

5) allocate guest payment using IDB Account.

# data[].attributes.body
Hari Raya AidilAdha

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

2) I allocate guest payment using IDB Account.

3) I count the coins to RM 1 ringgit and collect the coins to RM 10 ringgit. Then I pack them in plastic bags of 10 ringgit for the cashier to use.

4) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

# data[].attributes.body
Hari Keputeraan Agong

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
I check and arrange the folio of collection report based on date.

2) I collect guest debit receipt payment and stick it in paper.

3) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I scan the office receipt to the computer and arrange it based on date, then filing it in file.

2) I check and arrange the folio of collection report based on date.

3) I collect guest debit receipt payment and stick it in paper.

4) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

5) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

6) allocate guest payment using IDB Account.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I check and arrange the folio of collection report based on date.

2) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website), I stick it in paper and arrange it based on date and outlet.

3) I collect guest debit receipt payment and stick it in paper.

4) I scan the office receipt to the computer and arrange it based on date, then filing it in file.

5) I update document number at settlement details on merchant daily settlement report detailed for E-Wallet payment in excel.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect guest receipt payment (TNG, H Elite Website, Guest Deposits), I stick it in paper and arrange it based on date and outlet.

2) I check and arrange the folio of collection report based on date.

3) I collect guest debit receipt payment and stick it in paper.

4) I stick the " Weekend Pop Up Canopy" coupon in the paper and scan it to the computer. The coupon used for guest to buy something from vendor and the seller from vendor will claim the money using the coupon from the guest.

5) I scan office receipt document to the computer which is from 1-30 March 2025 and filing it in the file.

# data[].attributes.body
Emergency Leave

(Reason: Family member deaths)

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I check and arrange the folio of collection report based on date.

2) I collect guest debit receipt payment and stick it in paper.

3) I collect guest receipt payment (TNG, H Elite Website), I stick it in paper and arrange it based on date and outlet.

4) I check amount payment and update the Doc Number which is know as the OR number in PDF (from 26-31 March 2025)

# data[].attributes.body
Labour Day

# data[].attributes.body
Medical Leave

(Reason MC : Fever and Flu)

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect guest debit receipt payment and stick it in paper.

2) I collect guest receipt payment (TNG, Guest Deposits) , I stick it in paper and arrange it based on date and outlet .

3) I check and arrange the folio of collection report based on date.

4) I create invoice for Hall booking for Wedding event from guest who is making the booking.

5) I check and update the allowance meal from staff using their cheque from months 3-4, and I update it in Excel.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect receipt guest debit card payment and stick it in the paper.

2) I create invoice for room accommodation, seminar package and Hall booking for event functions from company who is making the booking.

3) I collect the folio and check collection report. Then, I arrange it based on date.

4) I collect guest receipt payment (TNG) and stick it in paper. I also arrange it based on date and outlet.

5) I check amount payment and update the Doc Number which is know as the OR number in PDF.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I check and arrange the folio of collection report based on date.

2) I collect guest debit payment and stick it in paper. I stick it based on batch number.

3) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

4) I collect guest receipt payment (TNG, Guest Deposits) and stick it in paper. I also arrange it based on date.

5) I create invoice for room accommodation and seminar package from company who is making the booking.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect the folio and check collection report. Then, I arrange it based on date.

2) I collect guest receipt payment (TNG, Guest Deposits, H Elite Website) and stick it in paper.

3) I collect debit payment receipt and stick it in paper.

a) In one paper, I stick it based on batch number, there was include,

Detail report

Summary report

settlement report

b) In one paper debit payment, I stick it based on batch number, there was include,

Settle detail list

Settlement

4) I update new reference number on the merchant daily settlement report for e wallet payment in Excel.

5) I learnt how to make new receipt payment using IDB POS System.

a) There was the step of making new receipt.

Open IBD POS System.

Go to report.

Click bill journal.

Click print POS Journal.

Select outlet name.

Add outlet name.

Bill Status - Select paid.

Choose Bill number.

Then, print the receipt.

6) I also learnt how to create invoice.

Firstly, click the right mouse.

Click move or copy.

Click create a copy.

Put the name and address.

Put the invoice number and date.

Put the attendant name.

Lastly, put the billing list.

7) Next task, allocate guest payment using IDB Account. There some step how to allocate guest payment using IDB Account.

Open IDB Account.

Click A Receive.

Click Transaction.

Click Office Receipt

Click add new.

Click Debtor name

Choose Debtor name EW or Guest Deposits ( Based on City Ledger on receipt payment.

Add bank Ledger balance.

For E-wallet / Guest Deposits (Housebank)

For Credit Card (Public Bank)

Add Tax Code, Select N/A

Add Date (Put the date at Doc date)

Add reference number (Add no. reservation/ Bill Number)

Then, click Load All.

Find the reference number.

Allocate number based on reference number.

Click save and post.

Lastly, print.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect guest receipt payment (TNG, Guest Deposits) and stick it on paper

2) I collect guest debit payment and stick it on paper.

# data[].attributes.body
Unpaid Leave

(Reason : Family Wedding)

# data[].attributes.body
Hari Raya Day 2

# data[].attributes.body
Hari Raya Day 1

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I collect guest receipt payment (TNG, Guest Deposits) and stick it on paper.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

# data[].attributes.body
1) I allocate guest payment using IDB Account. I gained hands-on experience using the IDB Account system to allocate guest payments accurately and also

learned how guest payments are recorded and tracked in the hotel’s financial system.

2) Next, I collect guest receipt payment (TNG, Guest Deposits, H Elite Website). I learned how to collect and organize guest payment receipts, a crucial part of maintaining proper financial records. I also

understood the importance of clear documentation for audit trails and reconciliations.

3) I checking folio of collection record. This task can developed my skills in verifying folios against collection records to ensure all payments are recorded correctly and

improved attention to detail and accuracy in reviewing financial records, which are essential in preventing billing errors.

4) I collect debit receipt. This task gained my practical knowledge in handling physical receipts and preparing them for record-keeping.

5) I was given an opportunity to join the 'Cik Siti Raya Last Minit' event, where I was in charge as the cashier for the H Elite Design Hotel booth. We sold smoked bread and Hotteok, and I also promoted H Elite Design Hotel memberships to customers.

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ACCOUNT DEPARTMENT : SV PUAN NUR JULIANA JUSOH

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1) I arrange the merchant daily settlement report for e-wallet payment based on reference number (from 1-13 Feb) using Excel. I can

developed my skills in organizing merchant daily settlement reports for e-wallet payments based on reference numbers.

2) I collect guests receipt payment and split it to TNG payment and guest deposit based on date. I can gained experience in collecting and categorizing guest receipts based on payment methods (TNG and guest deposits).

Also, I understood the importance of accurate financial record-keeping to avoid discrepancies.

3) Next task is update new reference number on the merchant daily settlement report for e wallet payment in Excel. I learned how to update new reference numbers for e-wallet transactions in financial records. This task help me improved data entry accuracy and attention to detail in financial documentation.

4) I collect credit card settlement receipt report. This task makes me

understood how to match receipts with transaction records for accurate reporting.

5) I also allocate guest payment using IDB Account. This task teaches me about the importance of financial accuracy in guest transactions, ensuring smooth check-outs and reporting. Additionally, I have learned to identify discrepancies quickly, which helps maintain trust between the hotel and our guests. This attention to detail not only enhances the overall guest experience but also contributes to the hotel's financial health.

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Report Duty

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Practicum Guidelines For Employer

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Employer's Confidential Assessment Form

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BHM Employers Confidential Assessment Form edit

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I-FORM

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Assalammualaikum and Hi, My name is Wan Nur Ain Binti Wan Abdul Rahman. I'm a student of hospitality management. I am currently working as an intern at the H Elite Design Hotel in Kota Bharu, Kelantan, from March 16 to September 19, 2025. My internship lasted six months, and I was assigned to the Account and F&B department.