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Borang A : Maklumat Pelajar Dan Tempat Latihan

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Lampiran F : Rubric Daily Log

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Lampiran E : Rubric Presentation SIEP

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Lampiran D : Rubrik SIEP 3

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Here is the attachment for Company Feedback Form

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Here is the attachment for YouTube link to BMC Video Report
prepared by Mohd Fadzil Bin Abdull (A15A0369)

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SIEP 3 : Mohd Fadzil Bin Abdull (A15A0369); Maggi Noodle House BMC

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The Business Model Canvas for Maggi Noodle House

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Today was my last day working here. Overall, There are several important thing that I have learnt since my first day working here.

Cleanlines :
Cleanlines is the most important things to be concern about in F&B sector. F&B involve providing food and beverage to consumer. Any single mistake in managing the cleanliness aspect in the premise can bring deases to both counsumer and and service operater.

Human resource :
Workers must be well expert in their working area regarless where they are working. It lead to work efficiency and improve productivity.
My boss taught me to always communicate among workers, because we will be understand about any unsatisfiying feeling between personnel

Financial :
In business, my boss told me that we have to be careful in managing the financial. any single leak can cause loss to the organisation

customer's behaviour :
Handling customer's behaviour require patience and calm. Sometimes have to take blame on us even it is not our mistake. Customers are the most importan thing to be take care off because the have the power to influence others which can affect the business. Therefore it is important take care of their needs.

I made a good friend with the team, I gave me experiance in managing my own business in the future.

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As usual, I have to do take customers orders, clear the table, bring order to customers table, and sometimes I have to clean the dishes when other worker absent.

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A was taught by the owner the way to store food.
Workers are not allowed to store raw food and ready food in a same fridge or storage room.

He said, storing raw food with ready to eat food at a same place can cause cross contamination which is not good for health

The floor especially in the kitchen are the most exposed surface to many type of bacteria. therefore, workers require to mop the floor using detergent at least 3 times. Before start working, in the middle of workong hour, and after. This is to prevent contamination and maintain the cleanliness

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Not only in front of the premise, the back side pf the premise also must be well cleaned. the drain must be ensured that it is not clogged and the waste can flow easily.

Therefore, it is my role to cleaned the drained and make sure it is not getting clogged.

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Today I was in charge to help in the kitchen. the task involve informing the order to the person who do the cook and do the garnishing on food.

Apart from that, I also have to prepare the beverage as ordered by customers. Everything I finishes my task, I need to ensure that my work area is in clean and tidy condition.

I learnt something new about cooking and I believe I helps me to improve my cooking knowledge in the future.

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Cleanliness is the most important factor in F&B sector. The owner of Restoran Kak Teh 365 really concern about the cleanlines of the premise. Therefore, every personnel have rotation schedule to clean the back of the house including the toilet and drain. I experience the same thing too.

What I've learnt was, never neglect the cleanliness factor if we are working in F&B sector and particularly in handling food for consumer. Any mistake can cause harm to consumer health.

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I was assigned to clean the dishes. When the used plate and cup were brought to the cleaning, the first thing I need to do is remove the leftover food from the plate into the garbage bag and then rinse the plate with clean water. The rinsed plate then will be washed using detergent and rinse it again with clean water. Right after that, the washed plate will be wipe and make sure that it is well dry before arrange it on the shelf.

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Today, I did the same task as the day before, I have to take customer order and brought it to the kitchen. Bring the food to the customers’ table.

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I start the work at 4 in the evening and finished at 2 in the morning because there are many customers for today. I took orders, delivered the order to the kitchen, bring the food to the tables, and clear the table. The safety and cleanliness measure also need to be concerned. Therefore, all personnel were asked and advised by the owner to were covered shoes, cap / tudung to cover the hair.

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I chose to work at Restoran Kak Teh 365 an eateries located by the roadside of Lebuhraya Kuala Perlis – Changlun. The reason of choosing this eateries as my place for SIEP 3 is because I planned to found and manage my own food outlet in the future

On my first day working at this restaurant, I was introduced to the restaurant surrounding. Overall, I can be conclude that, there are about more than 5 section in the restaurant and each section have their own role to be performed.

The sections include; beverages section, cooking section, a section to wash the dishes and front of the restaurant.

My first task was take customer’s orders, deliver the orders to their table and clean the table when they were done. I need to ensure that there is no mistake occur during taking customers’ orders. Therefore, all personnel who in charge for taking order must repeat and confirm the order with the customer. Any mistake can cause loss to the business.

After taking order, when the order was ready, I have to deliver the order to customer table. The table then need to be cleared right after the customer left their table.

The business hour start from 4pm until 1am. During closing, I need to make sure the premise is clean. Therefore, I need to sweep and mop the floor.