# data[].attributes.body
Kenny Rogers Roasters is a chain of chicken-based restaurants founded in 1991 by country musician Kenny Rogers and former KFC CEO John Y. Brown JR, who is a former governor of U.S state of kentucky.
Kenny Rogers ROASTERS was originally set up by popular Country and Western singer, Kenny Rogers, and former Governor of the state of Kentucky, John Y Brown Jr., in 1991. Seeing an opportunity to provide healthy and delicious food in a restaurant environment, Kenny Rogers ROASTERS opened its first restaurant in Coral Spring, Florida in August of 1991.

Internationally, Kenny Rogers ROASTERS has expanded to various countries around the world and has restaurants in Malaysia, Indonesia, China, Singapore, Bangladesh, Philippines, Brunei, Cambodia and the USA.
Kenny Rogers ROASTERS was awarded three times in a row (1996, 1997, 1998) for the prestigious America's Choice Award Winner for the Best Chicken Chain by Restaurants and Institutions Magazine, a leading publication from USA. Kenny Rogers ROASTERS was also awarded the Master Franchisee of the Year 2000/2001and 2002/2003 by the Malaysian Franchise Association, an affiliate of the World Franchise Council.

Berjaya Roasters (M) Sdn. Bhd. is the franchise holder for Kenny Rogers ROASTERS ("KRR") in Malaysia. The company is a wholly owned subsidiary of Berjaya Group Berhad and was incorporated in 1994.In April 2008, Berjaya Corp Bhd (BCorp) wholly owned subsidiary of ROASTERS Asia Pacific and master franchise for Kenny Rogers ROASTERS fully acquired the chain's parent, US-based NF Roasters.

Kenny Rogers ROASTERS is a mid-casual dining restaurant with roast chicken as its main core item complemented by a rich variety of hot and cold side dishes. This is made up of Kenny's famous home-made muffins, vegetable salads, pasta, soups, desserts and beverages served in a friendly and comfortable environment.

# data[].attributes.body
(27/3/2021-2/4/2021)
CLOSING DAY
3.00pm - 9.30pm
For this second week I am placed in the closing section where I will clock in at 3.00pm and clock out at 11.00pm. I do my work routine as usual where I will greet guests who come to the store and give them a qrcode to order food. I will guide the customer if the guest is not proficient in using the apps. I will also do the setting for the table that has been ordered according to the amount of food that has been ordered. Deliver food and drinks to each table. In addition, I am also here to make sure that every food and drink ordered has reached their table. If there is an order from grab food or panda food, I will make sure that every food ordered is there, before I accept the order and give the order to the person inside. Every rider who came I had to make sure their number was correct before I gave the food to the rider and asked the rider to sign on the paper provided.

10.00pm
I would sweep and mop the floor in every room in the store. After that, I will sanitizer the tables and chairs in the store and take pictures to send to the management. After that, I will wipe the setting that has been washed and put it in the right place. The remaining excess sauce will be placed in a pan and put in the chiller and the bottle will be washed. Used trays will be washed and placed in the proper place. Excess roasted chicken will be removed skin and bones while the contents will be used for tomorrow to be placed in mushroom soup. I will also go and dispose of the trash at the provided landfill and put the trash plastic back into the trash can. If tissues, plastics and plates are reduced I will add them according to the prescribed amount.

# data[].attributes.body
31/03/2021
OFF DAY

# data[].attributes.body
3/4/2021 - 9/4/2021)
FASTING DAY
* EVERY FASTING MONTH I WILL ENTER AT 3.00 PM AND RETURN AT 11.00 PM

3.00pm
During the fasting month, the store will start operating at 3.00 pm. Only non -Muslims are allowed eat in the shop before dusk. At 3 pm the staff will come and clock in before entering to prepare themselves, like wearing an apron before going forward to serve customers.

3.15pm - 6.30pm
I would do my daily routine like sweeping the trash, mopping the floor, sanitizer the table, filling the sauce into the bottle, putting the tray in its proper place and placing the setting (tissues, knife and fork) on the table. At the same time, I will serve customers who come to book a table for breakfast. For booking orders, I will ask for the name, phone number and number of those who will eat before giving the table and menu number to them. I will wait until the customer is ready to place an order. Before leaving the store, I have to make sure the customer makes the payment in advance before he leaves the store and comes back at 7pm.
For those who make a reservation by call, I must take their details such as name, phone number and the number that will break later before determining their table number. I would also ask if they would like to order food online or walk in the store. If they want to place an order at the store, I will ask them to come to the store before 6 o'clock. It is to make it easier for us to make preparations. If they want to order online, I will send the menu to the customer via WhatsApp.
For those who want to pack food, as usual I will ask them to scan the qrcode up front to order their food. After the order is made they need to make payment before we proceed the order.

6.45pm - 7.30pm
We will start sending customer orders to the table and serve customers if they want to add orders.

7.45pm - 9.30pm
I would clean the table like lifting the waistband and cups and wiping the table before giving the table to the next customer. If the customer wants to take home the food ordered, I will take the food to be packed.

9.30pm-11.00pm
At 930pm, customers were not allowed to eat inside the store. Only take away is allowed. Once the cupboards had been lifted and the table had been swept clean, I would sweep the trash and mop the floor. Excess sauce will be kept in a pan and stored in a chiller and the bottle will be washed. Trays are also washed. After that, I will sanitizer the table and take a picture and send it to MOD. If there is excess chicken, I will remove the skin and bones. We will use the contents taken in mushroom soup and made into roasted chicken slices. Garbage will be collected and will be dumped in a landfill. When it's all over, we'll all go home.

# data[].attributes.body
07/04/2021
OFF DAY

# data[].attributes.body
(10/4/2021-16/4/2021)

3.00pm
During the fasting month, the store will start operating at 3.00 pm. Only non -Muslims are allowed to eat in the shop before dusk. At 3 pm the staff will come and clock in before entering to prepare themselves, like wearing an apron before going forward to serve customers.

3.15pm - 6.30pm
I would do my daily routine like sweeping the trash, mopping the floor, sanitizer the table, filling the sauce into the bottle, putting the tray in its proper place and placing the setting (tissues, knife and fork) on the table. At the same time, I will serve customers who come to book a table for breakfast. For breaking orders, I will ask for the name, phone number and number of those who will eat before giving the table and menu number to them. I will wait until the customer is ready to place an order. Before leaving the store, I have to make sure the customer makes the payment in advance before he leaves the store and comes back at 7pm.
For those who make a reservation by call, I must take their details such as name, phone number and the number that will break later before determining their table number. I would also ask if they would like to order food online or walk in the store. If they want to place an order at the store, I will ask them to come to the store before 6 o'clock. It is to make it easier for us to make preparations. If I want to order online, I will send the menu to the customer via WhatsApp.
For those who want to pack food, as usual I will ask them to scan the qrcode up front to order their food. After it make the order they need to make payment before we make the order.

6.45pm - 7.30pm
We will start sending customer orders to the table and serve customers if they want to add orders.

7.45pm - 9.30pm
I would clean the table like lifting the waistband and cups and wiping the table before giving the table to the next customer. If the customer wants to take home the food ordered, I will take the food to be packed.

9.30pm-11.00pm
At 930pm, customers were not allowed to eat inside the store. Only take away is allowed. Once the cupboards had been lifted and we had swept the table clean, I would sweep the trash and mop the floor. Excess sauce will be kept in a pan and stored in a chiller and the bottle will be washed. Trays are also washed. After that, I will sanitizer the table and take a picture and send it to MOD. If there is excess chicken, I will remove the skin and bones. We will use the contents taken in mushroom soup and made into roasted chicken slices. Garbage will be collected and will be dumped in a landfill. When it's all over, we'll all go home.

# data[].attributes.body
14/04/2021
OFF DAY

# data[].attributes.body
(17/4/2021 - 23/4/2021)
*I have been given the task to prepare a workbook related to the company and only given one day to prepare the workbook.
*On 18/4 they asked me to enter a halal class. This class is to provide our enlightenment about halal food in Malaysia.

3.00pm
During the fasting month, the store will start operating at 3.00 pm. Only non -Muslims are allowed to eat in the shop before dusk. At 3 pm the staff will come and clock in before entering to prepare themselves, like wearing an apron before going forward to serve customers.

3.15pm - 6.30pm
I would do my daily routine like sweeping the trash, mopping the floor, sanitizer the table, filling the sauce into the bottle, putting the tray in its proper place and placing the setting (tissues, knife and fork) on the table. At the same time, I will serve customers who come to book a table for breakfast. For breaking orders, I will ask for the name, phone number and number of those who will eat before giving the table and menu number to them. I will wait until the customer is ready to place an order. Before leaving the store, I have to make sure the customer makes the payment in advance before he leaves the store and comes back at 7pm.
For those who make a reservation by call, I must take their details such as name, phone number and the number that will break later before determining their table number. I would also ask if they would like to order food online or walk in the store. If they want to place an order at the store, I will ask them to come to the store before 6 o'clock. It is to make it easier for us to make preparations. If I want to order online, I will send the menu to the customer via WhatsApp.
For those who want to pack food, as usual I will ask them to scan the qrcode up front to order their food. After they make the order they need to make payment before we make the order.

6.45pm - 7.30pm
We will start sending customer orders to the table and serve customers if they want to add orders.

7.45pm - 9.30pm
I would clean the table like lifting the waistband and cups and wiping the table before giving the table to the next customer. If the customer wants to take home the food ordered, I will take the food to be packed.

9.30pm-11.00pm
At 930pm, customers were not allowed to eat inside the store. Only take away is allowed. Once the cupboards had been lifted and the table had been swept clean, I would sweep the trash and mop the floor. Excess sauce will be kept in a pan and stored in a chiller and the bottle will be washed. Trays are also washed. After that, I will sanitizer the table and take a picture and send it to MOD. If there is excess chicken, I will remove the skin and bones. We will use the contents taken in mushroom soup and made into roasted chicken slices. Garbage will be collected and will be dumped in a landfill. When it's all over, we'll all go home.

# data[].attributes.body
21/04/2021
OFF DAY

# data[].attributes.body
(24/4/2021 - 30/4/2021)

3.00pm
During the fasting month, the store will start operating at 3.00 pm. Only non -Muslims are allowed to eat in the shop before dusk. At 3 pm the staff will come and clock in before entering to prepare themselves, like wearing an apron before going forward to serve customers.

3.15pm - 6.30pm
I would do my daily routine like sweeping the trash, mopping the floor, sanitizer the table, filling the sauce into the bottle, putting the tray in its proper place and placing the setting (tissues, knife and fork) on the table. At the same time, I will serve customers who come to book a table for breakfast. For breaking orders, I will ask for the name, phone number and number of those who will eat before giving the table and menu number to them. I will wait until the customer is ready to place an order. Before leaving the store, I have to make sure the customer makes the payment in advance before he leaves the store and comes back at 7pm.
For those who make a reservation by call, I must take their details such as name, phone number and the number that will break later before determining their table number. I would also ask if they would like to order food online or walk in the store. If they want to place an order at the store, I will ask them to come to the store before 6 o'clock. It is to make it easier for us to make preparations. If I want to order online, I will send the menu to the customer via WhatsApp.
For those who want to pack food, as usual I will ask them to scan the qrcode up front to order their food. After they made the order they need to make payment before we make the order.

6.45pm - 7.30pm
We will start sending customer orders to the table and serve customers if they want to add orders.

7.45pm - 9.30pm
I would clean the table like lifting the waistband and cups and wiping the table before giving the table to the next customer. If the customer wants to take home the food ordered, I will take the food to be packed.

9.30pm-11.00pm
At 930pm, customers were not allowed to eat inside the store. Only take away is allowed. Once the cupboards had been lifted and the table had been swept clean, I would sweep the trash and mop the floor. Excess sauce will be kept in a pan and stored in a chiller and the bottle will be washed. Trays are also washed. After that, I will sanitizer the table and take a picture and send it to MOD. If there is excess chicken, I will remove the skin and bones. We will use the contents taken in mushroom soup and made into roasted chicken slices. Garbage will be collected and will be dumped in a landfill. When it's all over, we'll all go home.

# data[].attributes.body
28/04/2021
OFF DAY

# data[].attributes.body
02/05/2021
OFF DAY
HARI RAYA PUASA

# data[].attributes.body
3/5/2021 - 7/5/2021

Our store has been operating on the second festival

This week I will enter the middle.

Come to clock in before preparing to wear an apron before meeting the customer

Perform routines as usual, such as greeting customers, taking orders, delivering food to customers, placing settings on each table, cleaning the table.

On 4/5 I was assigned to do casual labor at Kenny roger roaster tesco branch for one day.

# data[].attributes.body
8/5/2021 - 14/5/2021

Come to clock in before preparing to wear an apron before meeting the customer

Perform routines as usual, such as greeting customers, taking orders, delivering food to customers, placing settings on each table, cleaning the table.

# data[].attributes.body
11/05/2021
OFF DAY

# data[].attributes.body
15/5/2021 - 21/5/2021

This week I will enter the middle.

Come to clock in before preparing to wear an apron before meeting the customer

Perform routines as usual, such as greeting customers, taking orders, delivering food to customers, placing settings on each table, cleaning the table, sweep the rubbish if anything is dirty, add less items such as tissues, straws, sugar packets, creamer packets, chili sauce packets.

# data[].attributes.body
18/05/2021
OFF DAY

# data[].attributes.body
22/5/2021 - 28/5/2021

This week I will enter the middle.

Come to clock in before preparing to wear an apron before meeting the customer

Perform routines as usual, such as greeting customers, taking orders, delivering food to customers, placing settings on each table, cleaning the table, sweep the rubbish if anything is dirty, add less items such as tissues, straws, sugar packets, creamer packets, chili sauce packets.

# data[].attributes.body
27/05/2021
OFF DAY

# data[].attributes.body
29/5/2021 - 4/6/2021

This week I will enter the middle.

Come to clock in before preparing to wear an apron before meeting the customer

Perform routines as usual, such as greeting customers, taking orders, delivering food to customers, placing settings on each table, cleaning the table, sweep the rubbish if anything is dirty, add less items such as tissues, straws, sugar packets, creamer packets, chili sauce packets.

# data[].attributes.body
02/06/2021
OFF DAY

# data[].attributes.body
24/03/2021
OFF DAY

# data[].attributes.body
DAY 1 (20/3/2021)
11.00am
The first day, I reported to the management of my chosen intern company, Kenny Rogers Roasters (KRR). The management also told a little about the background of the company and explained the procedures carried out in the place. Not only did I get the allowance, but Kenny Rogers Roasters also provided staff meals for the internship. They also asked me to fill out some forms related to the job before it took me for a tour around the store.

1.00pm
I was taken around the store and saw the workplace inside and out. I also got to know the staff at KRR. After that they gave me a staff id for me to clock in and clock out and to make it easier for me to make servings.

2.00pm
The first thing I learned was how to greet customers, for example ‘Hye welcome to Kenny Rogers Roasters’. After that, I was also taught how to serve and take customer orders using a scanner. Although customers order online, I was also taught to take orders manually. This is as a backup in case the system in the store crashes.

4.00pm
After the order was taken, I was taught to make settings for each table according to the amount of food that has been ordered. I was also taught how to deliver food to each table. before sending my food here make sure the plate is not dirty.

5.00pm
The next thing I have been taught is how to key in order from panda food and grab food into the system. I was also taught how to clean the waist and table after the customer left.

7.00pm
Check out before going home.