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https://youtu.be/Dwkh_ppy2l8?feature=shared

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PRESENTATION APT 40108 (INDUSTRIAL TRAINING) - NURUL SYARIHAH BINTI MAHAMUD (H21A2601)

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Public Holiday (YDPA Birthday)

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Wesak Day

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Public Holiday ( Hari Raya Puasa 1)

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Public Holiday (Hari Raya Puasa 2)

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Work process involved:
Today, I was assigned to assist with administrative tasks in the housekeeping office. My main duty was to perform data entry for inventory records. This involved updating stock information into the computer system for items such as guest supplies and cleaning products. I focused on being accurate and careful while keying in the data, as these records help the supervisor in planning for restocks.

Besides data entry, I was also asked to organize housekeeping files. I sorted documents into the correct folders and ensured that everything was arranged properly for easy reference by the staff and supervisor.

This experience taught me that office work requires accuracy, confidentiality, and good organization skills. Although I was not involved in room cleaning today, I learned that these behind-the-scenes responsibilities play an important role in supporting the daily operations of the housekeeping department.

Equipment / materials used:

Computer and housekeeping system/software

Inventory log sheets

Office folders and filing system

Theory and practical connection:

Practiced data entry skills and learned the importance of record-keeping

Applied office organization techniques for better document handling

Issues and challenges :

Needed to double-check data to avoid errors in stock counts

Solutions:

Took my time and cross-checked information with physical records

Asked for guidance when unsure about certain items

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Work process involved:
Today, I was assigned to work in the housekeeping office, where I continued gaining experience in administrative tasks. I was entrusted with entering important information into the computer, specifically related to inventory reports for cleaning items.

The data I worked with was collected from records submitted by all housekeeping staff. These records included details about the quantity of cleaning items. My responsibility was to key in this information accurately into the computer system, so the supervisor could monitor stock levels and plan restocking when needed.

This task taught me how to be precise and organized when dealing with digital reports. I also learned the importance of keeping inventory records updated to ensure the department has enough supplies to carry out daily room cleaning operations.

It was a good opportunity for me to build my computer skills, improve my attention to detail, and better understand the workflow between staff on the ground and the admin team in the office.

Equipment used:

Computer

Inventory log sheets

Microsoft Excel or relevant software (used for data entry)

Theory and practical connection:

Applied office administration and inventory control knowledge from hospitality theory

Understood how stock management supports smooth daily operations in housekeeping

Issues and challenges:

Ensuring accurate and complete data entry from handwritten forms

Interpreting some unclear handwriting or missing information on staff reports

Solutions:

Double-checked data with physical log sheets

Asked the supervisor or relevant staff for clarification when needed

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Work Process Involved:

Started the morning shift by preparing several cutlery settings and wiping down outdoor tables that were dirty, wet, or had bird droppings.

While waiting for guests to arrive, I used the time to polish several goblets to make dinner setups easier later.

Practiced carrying plates on a tray while doing clearing tasks at tables with used dishes.

Due to the high number of guests today, we had to act quickly to clean and prepare cutlery settings before new guests arrived.

After the last call for the buffet breakfast, while waiting for the remaining guests to finish, I collected sugar bowls for storage.

Once breakfast ended, I began setting up tables for dinner service.

Continued with cleaning and polishing cutlery, coffee cups, and BB plates at the back station.

Stored the cleaned items in their designated places after polishing.

Equipment / Materials Used:

Trays, BB plates, coffee cups, cutlery, goblets

Sugar bowls, napkins, cleaning cloths

Theory and Practical Connection:

Practiced proper clearing techniques using trays to improve carrying and balancing skills.

Applied hygiene standards in cleaning glassware and tableware for guest use.

Reinforced mise en place and service readiness principles through dinner setup and polishing tasks.

Issues and Challenges:

The high volume of guests made it challenging to maintain speed and accuracy while setting up and clearing.

Some outdoor tables were particularly dirty, requiring extra effort to clean properly.

Solutions:

Used free time wisely to prepare items in advance (e.g., polishing goblets).

Stayed focused and worked efficiently with the team to ensure guest areas were clean and ready.

Continued improving personal skills in carrying trays and handling guest areas during peak hours.

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Work Process Involved:

Started my morning routine by preparing several cutlery settings for breakfast service.

Continued with wiping down outdoor tables, especially those with water stains or bird droppings, to ensure cleanliness for guest seating.

While waiting for guests to arrive, I took the opportunity to polish several goblets to make the dinner setup process easier later.

Practiced carrying plates using trays by clearing tables with dirty dishes.

After the last call for buffet breakfast, while waiting for remaining guests to finish their meals, I collected sugar bowls to be stored.

Once breakfast service officially ended, I helped with dinner table setups.

Continued polishing cutlery, coffee cups, and BB plates in the back station.

Finally, stored all cleaned and polished items in their proper places.

Equipment / Materials Used:

Cutlery, trays, goblets, coffee cups, BB plates

Sugar bowls, napkins, and cleaning cloths

Theory and Practical Connection:

Practiced mise en place through early cutlery setups and dinner preparations

Reinforced hygiene and cleanliness standards in maintaining guest-ready tableware

Improved skills in balancing trays and performing efficient table clean

Issues and Challenges:

Outdoor seating areas were sometimes difficult to clean due to bird droppings or water, requiring more time and care

Needed to handle trays steadily while moving through busy guest areas

Solutions:

Took initiative to clean and polish items during quiet periods

Used the opportunity to practice carrying trays to improve confidence and skill

Stayed organized in storing items to maintain back-of-house efficiency

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(Replacement of Public Holiday) – Hari Raya Qorban 1

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Off Day

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(Replacement of Public Holiday) – Hari Raya Qorban 2

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(Replacement of Public Holiday) – Hari Raya Qorban Extra (TBC)

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Work Process Involved:

Began the day by wiping down dirty tables and setting up as many table arrangements as possible before guests arrived

Monitored guest arrivals and added extra cutlery settings when needed

Assisted throughout breakfast service by:

Clearing used plates and cutlery

Responding promptly to guest requests

Received guidance from the captain waitress, Abang Wan, on dinner table setups

Learned a new table setting technique: placing a napkin on the BB plate, then arranging the table fork, table knife, and butter knife neatly on the napkin

After breakfast, helped collect sugar bowls and began early dinner setup on vacant tables to save time

Polished cutlery, BB plates, and coffee cups to maintain a professional and clean appearance

Equipment / Materials Used:

BB plates, coffee cups, table knives, butter knives, forks, napkins

Sugar bowls, trays, and cleaning cloths

Theory and Practical Connection:

Applied mise en place principles for table setting and preparation

Learned the importance of attention to detail in formal table arrangements

Observed and followed standard service procedures under supervision

Issues and Challenges:

Limited number of guests led to less hands-on guest interaction but more time for learning setups

Needed to adapt to a new table setting style under guidance

Solutions:

Utilized the quieter shift to focus on learning and improving table setting skills

Followed instructions from experienced staff and asked questions when needed

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Work Process Involved:

Began the morning by wiping outdoor tables, which were wet from rainwater pooling overnight

Set up tables by placing knife, fork, and tissue into BB plates, then arranged them on each outdoor table

Assisted with wiping goblets early in the shift to help speed up the dinner table setup later

Breakfast service began at 8:00 AM, and we stood by to welcome guests

After guests completed their meals:

Collected used plates

Wiped down and cleaned tables thoroughly

Checked to ensure all forks, knives, spoons, and coffee cups were stocked and ready

After breakfast:

Helped with dinner preparation

Refilled tea and sugar containers

Assisted in cleaning and polishing coffee cups, cutlery, and BB plates for the next day

Equipment / Materials Used:

BB plates, goblets, cutlery (forks, knives, spoons), tissue

Coffee cups, sugar and tea containers

Cleaning cloths and polishing towels

Theory and Practical Connection:

Applied mise en place techniques in table setting

Reinforced food safety and hygiene practices in both guest service and equipment care

Gained experience in handling both breakfast and dinner prep responsibilities

Issues and Challenges:

Wet table surfaces and slippery floors due to rain

Time management required to complete setup before guests arrived

Solutions:

Worked cautiously and efficiently despite slippery conditions

Completed goblet wiping in advance to save time later in the day

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Work Process Involved:

Began the shift by cleaning outdoor tables, which were wet and slippery

Moved cautiously to ensure safety while setting up tables

Arranged forks, knives, and napkins inside BB plates and placed them neatly on tables

Breakfast service began at 8:00 AM

After guests finished their meals:

Collected used plates

Wiped and cleaned tables thoroughly

Checked and arranged all cutlery and cups to ensure completeness

Prepared the dining area for the dinner session

Refilled containers with sugar, tea, and other essentials

Final task included cleaning and polishing:

Coffee cups

Utensils

BB plates

Equipment / Materials Used:

BB plates, forks, knives, napkins, cups

Tea and sugar containers, cleaning cloths

Theory and Practical Connection:

Practiced mise en place in table setup and dining area organization

Applied food safety and hygiene principles, especially during rainy conditions

Understood how daily preparation and restocking supports smooth service

Issues and Challenges:

Wet floor posed a risk of slipping

Setup had to be done carefully to avoid accidents and maintain cleanliness

Solutions:

Walked carefully to avoid slipping

Took extra time to dry surfaces before placing tableware

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Work process involved:
Today, I assisted Kak Mazni in Blocks 22 and 36, where we handled a mix of check-out rooms, sharing rooms, and occupied rooms. My main responsibilities included:

Changing bedsheets and linens

Cleaning bathrooms

Restocking room amenities

Ensuring all rooms were clean and ready for the next guests

In addition, Kak Mazni provided hands-on training by helping me identify and understand the various items used in the housekeeping department. She asked me to place specific items correctly in the room and explained the names and functions of different guest essentials, such as:

Towels (face, hand, bath)

Bathrobes

Toiletries (toothbrush, shower cap, soap, etc.)

Amenities setup (coffee/tea sets, tissues, mineral water)

This task helped me become more familiar with hotel room setup standards, and I gained more confidence in handling inventory and organizing guest supplies.

Equipment / materials used:

Linen and bedding items

Bathroom cleaning supplies

Room amenities (toiletries, towels, water bottles, etc.)

Theory and practical connection:

Practiced correct item placement and room setup procedures

Gained better knowledge of guest expectations and room presentation

Issues and challenges:

Remembering the names and correct placements of all items in different room types

Solutions:

Took mental notes and asked Kak Mazni for clarification when needed

Repeated placement tasks to reinforce memory and improve confidence

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Replacement of Off Day

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Work Process Involved:

Reported to Pelangi Grill at 7:00 AM for breakfast service duty

Briefed on scope of tasks related to breakfast buffet setup and operations

Cleaned and wiped outdoor tables before guest arrival

Set up tables with BB plates, napkins, and cutlery (spoons, forks, knives)

Assisted in clearing and resetting tables during guest turnover

Ensured all dining items (e.g., coffee cups, spoons) were clean and stocked

After breakfast, helped prepare for the dinner setup by:

Resetting tables

Restocking sugar, tea, and other items

Equipment / Materials Used:

Tableware: BB plates, coffee cups, cutlery, napkins

Cleaning tools: cloths, sanitizers, trays

Refill items: sugar sachets, tea bags, stirrers

Buffet service tools

Theory and Practical Connection:

Applied knowledge of table setting and buffet service standards

Practiced time management and multitasking during peak breakfast hours

Observed the importance of mise en place in buffet preparation

Maintained cleanliness and hygiene standards in F&B service

Issues and Challenges:

High number of guests made it difficult to set all tables on time

Needed to balance between setup and guest service

Solutions:

Worked quickly and efficiently to reset tables between guests

Prioritized tasks and communicated with team to divide responsibilities

Stayed focused under pressure while maintaining guest satisfaction

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Work process involved:
Today, I was assigned to assist Kak Normah in Block 35 and Block 37, where we handled:

6 check-out rooms

Several occupied rooms

I was involved in:

Dusting and vacuuming

Mopping floors

Changing bed linens

Replenishing amenities such as toiletries, tissue, and mineral water

Equipment / materials used:

Vacuum cleaner

Mop and bucket

Cleaning cloths and sprays

Fresh linens and room supplies

Theory and practical connection:

Applied practical knowledge of room cleaning standards and linen handling

Learned to prioritize tasks based on room conditions

Practiced managing time across multiple room types (check-out vs. occupied)

Issues and challenges:

Some rooms were left in poor condition, making them harder and slower to clean

Solutions:

Focused on high-priority areas first (e.g., bathroom and floor cleanliness)

Communicated closely with Kak Normah to divide tasks efficiently

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Work Process Involved:

Set up the restaurant area and placed order buttons on tables

Received and forwarded guest orders to the kitchen

Served food and drinks promptly to guests

Cleared and cleaned tables after dining

Collected and wiped cutlery for next use

Sent used plates and leftovers to the cleaning area

Equipment / Materials Used:

Order buttons

Tablet ordering system

Serving trays

Cleaning cloths

Cutlery and crockery

Theory and Practical Connection:

Practiced proper food service and table setup techniques

Understood the importance of hygiene and cleanliness, especially in open-air dining areas

Adapted to weather-related disruptions in daily service

Issues and Challenges:

Heavy rain and strong wind caused the dining area to get wet

Plates and cutlery set on tables had to be removed to avoid contamination

Solutions:

Quickly removed table settings before they were affected by rain

Maintained cleanliness by wiping and drying all cutlery

Ensured guest comfort and food safety despite weather issues

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Work process involved:
Today, I assisted Kak Hashimi with room cleaning duties in Blocks 34, 37, 25, and 26, which included a mix of check-out rooms, sharing rooms, and occupied rooms. Due to another staff member falling ill, Kak Hashimi had to handle additional responsibilities, and I was asked to support her to ensure all rooms were cleaned and prepared on time.

My tasks included:

Stripping beds and replacing linens

Cleaning bathrooms (toilets, sinks, mirrors)

Sweeping and mopping floors

Wiping surfaces (tables, switches, glass surfaces)

Restocking room amenities (toiletries, towels, tea sets, mineral water)

This experience allowed me to understand how to handle multiple room types in one shift, especially when working under time pressure.

Equipment / materials used:

Cleaning tools (mop, broom, cleaning cloths)

Bathroom cleaning products

Bed linens and room amenities

Theory and practical connection:

Applied time management and teamwork strategies

Practiced standard room setup and cleaning procedures

Gained firsthand experience on how to respond to unexpected staffing issues

Issues and challenges:

Limited time to complete all rooms due to staff shortage

Solutions:

Communicated clearly with Kak Hashimi to divide tasks efficiently

Worked quickly while still maintaining resort cleaning standards

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Work Process Involved:

Took and submitted guest orders using the tablet ordering system

Cleared used dishes and re-set tables with clean cutlery and napkins

Assisted with cleaning duties and handling small equipment

Communicated with guests to confirm orders before sending

Equipment / Materials Used:

Tablet device for order entry

Serving tray

Cleaning tools and cloths

Coffee machine and other bar equipment

Theory and Practical Connection:

Applied knowledge of customer service and communication

Improved workflow speed and accuracy during food service

Gained confidence in using the POS tablet system and following SOPs

Issues and Challenges:

Still developing confidence in multitasking during busy times

Needed to be more mindful of double-checking guest orders

Solutions:

Asked guests to confirm orders verbally before submission

Focused on improving order speed and attention to detail

Followed team routines to improve clean-up and turnover time

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Work process involved:

Today, I was assigned to work in the administrative section of the housekeeping department. This gave me a better understanding of the office and support tasks that help the department run smoothly.

My first task was to assist Kak Pikah in replacing old pillows with new ones in several rooms at Block 9. I helped with carrying the pillows, removing the old ones, and neatly arranging the new pillows on the beds to ensure guest comfort and hygiene.

After that, I completed several administrative duties:

Photocopied training forms for housekeeping staff, which are used for internal training records and staff development

Organized leave application forms, placing them in the correct files according to each staff member’s name to improve document accessibility

Stapled and sorted documents, including forms and reports that needed to be filed or prepared for submission

This experience gave me insight into how important documentation and filing are for managing the department effectively.

Equipment used:

Pillows

Photocopy machine

Filing folders

Stapler and stationeries

Leave forms and training documents

Relation of activity to theory and practical learned at UMK:

The tasks I performed today relate to subjects such as Hotel Administration and Human Resource Procedures in Hospitality, which cover the importance of staff records, organization, and behind-the-scenes operations that support front-line services.

Issues and challenges faced:

At first, I was unfamiliar with the filing system and had to double-check the names to ensure the documents were placed correctly.

Solutions taken:

I asked their staff for guidance and took my time to make sure each file was organized properly. With their help, I became more confident in handling office-related tasks.

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Work Process Involved:

On my first day as a trainee in the Food & Beverage department, I was placed at Spice Market, one of the main dining outlets in the resort. My tasks included:

Polishing cutlery (forks, spoons, knives) to ensure they were spotless and guest-ready

Learning and practicing napkin folding techniques (various styles depending on table setup)

Cleaning and resetting tables after guest use

Observational tour of other F&B outlets in the resort including indoor restaurants, lounges, and bars

Assisting with final table setup and napkin folding in the afternoon

Equipment / Materials Used:

Clean cutlery

Napkins (for folding)

Tray

spray and towel for cleaning

Theory and Practical Connection:

Applied hospitality theory in mise-en-place (preparation) and attention to detail for cleanliness

Understood how table presentation affects guest perception

Observed F&B outlet structure and operations, linking theory to real-world restaurant service setups

Issues and Challenges:

Nervousness during the first few hours adapting to a new environment

Ensuring cutlery and napkins met hygiene and aesthetic standards

Memorizing proper folding techniques quickly

Solutions:

Asked questions and requested demonstrations to improve technique

Repeated napkin folding steps until I was confident

Watched experienced staff and learned through observation and repetition

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Work process involved:
Today, I had the opportunity to assist Kak Mas in cleaning a suite room for the first time. This was a valuable experience for me because the suite room is larger and more exclusive compared to the standard rooms I usually handle.

Suite rooms have additional facilities, such as a living area, more furniture, and sometimes extra amenities like a bathtub, minibar, or a separate wardrobe space. Cleaning a suite room requires extra attention and time to ensure that every corner is tidy and every item is arranged neatly. Kak Mas guided me step-by-step on how to clean and prepare the suite to meet the resort's high standards.

I also learned that Blocks 3 and 5 are the ones that have suite rooms in this resort. From this experience, I discovered that every room in the resort is different—some are standard rooms, others are family rooms, and some are premium suites. Each type of room requires a different approach in terms of cleaning, setup, and amenities.

This hands-on experience helped me understand more about the variety of room categories in the hospitality industry and the level of care needed to maintain guest satisfaction at all levels.

Equipment used:

Housekeeping trolley

Cleaning supplies (mop, cloths, disinfectants)

Bed linens, towels, and amenities

Glass cleaner and bathroom cleaning tools

Theory and practical connection:

Applied detailed cleaning techniques and room arrangement standards learned in housekeeping theory

Understood the concept of room categorization and service levels in hospitality

Issues and challenges:

Time-consuming process due to the size and extra furniture in the suite

Ensuring all small details were checked and arranged correctly

Solutions:

Followed Kak Mas’s guidance step-by-step

Used a checklist to make sure nothing was missed during the cleaning process

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Work process involved:
During the morning briefing, I listened to the supervisor explain more about the layout and features of the resort. I learned that each chalet in the resort offers a different type of view, such as beach view, lake view, garden view, and others. This information helped me understand that the location and view of each room also play a role in guest satisfaction and pricing.

After the briefing, I was assigned to assist Kak Afina in Block 6, where there were 5 check-out rooms that needed to be cleaned. We worked together to strip the beds, replace all the linens, clean the bathrooms, sweep and mop the floors, and restock the room amenities like toiletries, tea sets, and mineral water.

While working in Block 6, I applied the techniques I’ve learned over the past few weeks, such as making beds neatly, wiping all surfaces, and ensuring the room is properly ventilated. I also noticed how important teamwork is to complete all rooms on time, especially when dealing with multiple check-outs.

Overall, today gave me a better understanding of the resort’s structure and allowed me to strengthen my practical housekeeping skills.

Equipment used:

Cleaning trolley with supplies

Fresh linens and towels

Toiletries and tea set amenities

Mop, broom, and disinfectant spray

Theory and practical connection:

Learned how room views and location affect pricing and guest experience

Applied standard room cleaning procedures taught during hospitality training

Issues and challenges:

Time management due to handling 5 checkout rooms in a short time

Solutions:

Practiced teamwork and clear communication with Kak Afina

Used proper cleaning techniques to stay efficient and meet standards

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Work process involved:
Today, I assisted Kak Pikah in Block 9, where we were assigned to clean 4 check-out rooms. This was a great opportunity for me to further improve my housekeeping skills, especially when it comes to detailed and careful cleaning.

Kak Pikah taught me to pay closer attention to small areas that are sometimes missed, such as the corners of the room, behind doors, under the bed, and around furniture edges. We also checked and wiped down all surfaces like tables, lamps, mirrors, and switches to ensure they were free of dust and fingerprints.

I also learned the importance of checking for any leftover guest items, ensuring that the minibar area is clean and restocked, and confirming that all room amenities are properly arranged before marking the room as ready.

This experience made me realize that detailed cleaning requires patience, focus, and a strong sense of responsibility because it directly affects guest satisfaction and the resort’s reputation. I’m thankful to Kak Pikah for guiding me and showing me how to improve the quality of my work.

Equipment used:

Cleaning trolley

Vacuum cleaner and mop

Disinfectants and multi-surface cleaner

Room amenities (toiletries, tea sets, mineral water)

Theory and practical connection:

Applied lessons on detail-oriented cleaning and hygiene standards

Reinforced understanding of how cleanliness impacts customer satisfaction in the hospitality industry

Issues and challenges:

Some areas, like under the bed and behind furniture, were harder to clean properly

Solutions:

Used proper tools like long-handled dusters and teamwork with Kak Pikah to cover difficult spots

Took extra time to check and recheck room condition before final inspection

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Work process involved:
Today, I was assigned to assist Kak Rosiah in Block 18, which had recently undergone renovation. This was a new and interesting experience for me, as I learned about the post-renovation cleaning process, which is slightly different from regular room cleaning.

One of our main tasks was to put on sofa covers properly to protect the new furniture. We also cleaned the floor thoroughly, removing dust and debris left behind from the renovation work. After that, we carefully arranged the chairs and tables, making sure everything was placed according to the new room layout.

An important detail we focused on was cleaning the gaps in the wall carvings, which had collected dust during the renovation. These small areas may be overlooked, but they are important in keeping the room looking clean and well-maintained.

This experience taught me that after renovation, every detail matters—from furniture arrangement to cleaning hidden corners. I also learned to be more precise and careful when handling newly installed items to avoid any damage.

Equipment used:

Vacuum cleaner and broom

Microfiber cloths and duster

Sofa covers

Furniture polish and disinfectant

Theory and practical connection:

Applied knowledge of detailed cleaning techniques and guestroom setup

Learned about post-renovation cleaning procedures, which require extra care and precision

Issues and challenges:

Dust in small gaps and carved surfaces was difficult to remove completely

Solutions:

Used small brushes and cloths to clean fine details

Moved furniture carefully to avoid scratching the new flooring or damaging walls

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Work process involved:
Today, I was assigned to Block 18 and received training from Aina, one of the housekeeping staff. During the session, I learned how to complete a room that was not fully finished. My tasks included:

Installing fresh bedsheets on the bed according to the standard procedures

Cleaning the toilet area, including scrubbing the bowl, wiping surfaces, and ensuring everything was sanitized properly

Observing and following the correct steps for room setup and cleanliness standards

It was a valuable experience as I got hands-on practice and a better understanding of the detailed work required in room cleaning and preparation.

Equipment used:

Clean bed linens and duvet

Toilet brush and disinfectant

Multipurpose cleaner, sponge, and cloth

Gloves and trash bag for hygiene

Theory and practical connection:

Applied standard procedures for bed-making and bathroom sanitation

Learned to recognize incomplete room setups and how to finalize them according to hotel standards

Issues and challenges:

Needed to double-check the toilet cleanliness to ensure it was properly sanitized

Solutions:

Followed Aina guidance closely and used a cleaning checklist to make sure every task was done properly

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Work process involved:
Today, I helped Kak Afina in Block 6, which had 5 check-out rooms and several occupied rooms. In the morning, I assisted her with stripping used linens, making beds, cleaning bathrooms, and restocking room amenities. Kak Afina also reminded me about checking small details like the placement of toiletries and the cleanliness of the glass surfaces. Working with her helped reinforce what I’ve learned throughout my internship and gave me more confidence in handling room cleaning tasks.

After lunch, I was assigned to assist Kak Diana. I helped her carry cleaning supplies and equipment to the rooms and sweep up trash and debris left in the rooms and around the trash bins. Although it seemed like a simple task, I learned that teamwork and helping each other with small things can make the cleaning process more efficient and smooth.

Today’s experience showed me the importance of cooperation, time management, and being helpful, even with tasks that may seem small. Every role plays a part in maintaining the quality and cleanliness of the resort.

Equipment used:

Cleaning trolley and supplies

Mop, broom, and dustpan

Disinfectant and bathroom cleaner

Room amenities (toiletries, tea set, mineral water)

Theory and practical connection:

Reinforced standard operating procedures for room cleaning and bed-making

Applied lessons on teamwork and the importance of every task in housekeeping operations

Issues and challenges:

Managing time with multiple rooms and shifting between two staff assignments

Solutions:

Worked closely with both Kak Afina and Kak Diana, supporting wherever needed to complete tasks efficiently

Focused on being helpful and observant to ensure all areas were covered properly

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Work process involved:
Today, I had the opportunity to work with Kak Wani, who guided me through a busy day involving room cleanings in three different blocks.

We started in Block 12, cleaning 4 suite check-out rooms. These rooms required extra care due to their larger size and added facilities. I helped with changing linens, cleaning bathrooms, and arranging amenities such as toiletries, coffee sets, and towels neatly.

Then we moved to Block 11, where I assisted in cleaning 1 check-out room. Despite being only one room, I made sure the cleaning was detailed and thorough—from dusting and wiping to mopping and setting up the room properly.

Finally, we continued in Block 10, cleaning 2 more occupied rooms. This part of the day tested my ability to work efficiently without compromising cleanliness, especially while moving between multiple blocks.

Working with Kak Wani taught me how to manage my time effectively on high workload days. I also learned how to adjust to different room types and layouts while maintaining hotel cleanliness standards.

Equipment used:

Bathroom and glass cleaning products

Microfiber cloths and mop

Room amenities: toiletries, tea/coffee sets, towels

Theory and practical connection:

Applied knowledge of standard operating procedures for cleaning suite and standard rooms

Practiced time management and adaptability in multi-room and multi-block assignments

Issues and challenges:

Managing energy and speed while moving from one block to another under time pressure

Solutions:

Focused on prioritizing tasks and following Kak Wani’s guidance to complete all rooms efficiently

Took short breaks between blocks to stay refreshed and avoid mistakes

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Work process involved:
Today, I was given the responsibility to assist with inventory checking at the maid station. My task was to count and record the total number of housekeeping items, including:

Slippers

Amenities items (toothbrushes, shower caps, cotton buds)

Tissue rolls

Shower gel and shampoo

Other frequently used guest supplies

I had to be very careful while counting and double-checking each item to ensure accuracy. After completing the checklist, I reported the data to the supervisor for further review and confirmation.

In addition to inventory checking, I was also asked to organize several files in the housekeeping office, which helped me understand the importance of document management in daily operations.

This experience helped me improve my organization, accuracy, and sense of responsibility, and showed me that office work is just as important as the physical cleaning duties in keeping the housekeeping department running smoothly.

Equipment / materials used:

Inventory checklist sheet or computer system

Pen and notepad

Storage shelves and labeled boxes (for organizing items and files)

Theory and practical connection:

Applied principles of inventory control and stock tracking

Understood how accurate records help avoid shortages and delays in room preparation

Issues and challenges:

Needed to re-count some items due to miscounts during the first round

Solutions:

Took my time and double-checked each item

Worked in a quiet space to stay focused and avoid distractions

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Work process involved:
Today, I was assigned to assist with linen removal in Block 18. The rooms were being prepared for scheduled maintenance, so I was tasked with removing all bedsheets, duvets, and pillowcases. This was done to protect the linen from getting dirty or damaged. I carefully stripped the beds and placed all used linens into laundry bags for proper collection.

After completing the linen removal, I joined Kak Rosiah in Block 21, where we cleaned several guest rooms. My tasks included:

Bed-making

Sweeping and mopping the floor

Restocking amenities (mineral water, tissues)

Checking cleanliness of trash bins and wiping all surfaces

Kak Rosiah also reminded me to pay attention to small details like dust on corners and the neatness of room setup.

This experience showed me that housekeeping not only involves cleaning for guests, but also preparation for maintenance work. I also improved my time management by moving between different blocks while maintaining work quality.

Equipment / materials used:

Laundry bags

Mop, broom, and dustpan

Cleaning cloths and surface spray

Room amenities (mineral water, tissues)

Theory and practical connection:

Applied proper linen handling and waste management techniques

Followed room cleaning SOPs including attention to hidden areas and restocking

Issues and challenges:

Switching between different types of tasks in different blocks required quick adjustment

Solutions:

Prioritized tasks based on urgency

Maintained focus and followed guidance from experienced staff

# data[].attributes.body
Work process involved:
Today, I was assigned to assist Kak Farah in Block 4, where we cleaned 5 check-out rooms. My main responsibilities included:

Stripping used linens

Replacing bedsheets, duvets, and pillowcases

Helping with king-size bed setup, which required extra care and teamwork

Properly handling stained or dirty linens to avoid contamination

Kak Farah guided me step by step on the correct techniques, especially for larger beds, including how to spread the duvet evenly and position pillows neatly according to hotel standards.

Equipment / materials used:

Clean linens (bedsheets, pillowcases, duvet covers)

Laundry bag

Trolley for transporting linens

Disinfectants and cleaning cloths

Theory and practical connection:

Applied proper bed-making techniques for different bed sizes

Practiced safe handling of soiled linens

Improved efficiency and teamwork in room turnover process

Issues and challenges:

Physical difficulty in handling large, heavy king-size beds

Extra care needed when dealing with stained linens

Solutions:

Worked closely with Kak Farah using teamwork

Used proper lifting techniques and cleaned step-by-step to avoid spreading stains

# data[].attributes.body
Work process involved:
Today, I assisted Kak Farah again in Block 4, handling 4 check-out rooms, several occupied rooms, and 1 sharing room. Key responsibilities included:

Full bed-making done independently for the first time (stripping linens, fitting sheets, arranging pillows and duvets according to resort standards)

General room cleaning: wiping surfaces, sweeping floors, restocking room amenities

Assisting with cleaning routines in both occupied and sharing rooms

Equipment / materials used:

Clean linens (bedsheets, pillowcases, duvet covers)

Disinfectant spray

Cleaning cloths, broom, and mop

Amenities (toiletries, mineral water, tissue, coffee set)

Theory and practical connection:

Practiced standard bed-making techniques on my own

Applied cleaning routines for different room types

Gained hands-on experience in independent task management

Issues and challenges:

Needed to manage my time properly when handling the bed-making task alone

Had to stay focused while moving between different room types

Solutions:

Took time to ensure accuracy and neatness in bed-making

Prioritized tasks and followed the steps I was trained in

# data[].attributes.body
Work Process Involved:

Today, I was assigned to assist Kak Normah with housekeeping duties in Block 35 and Block 37, where we were responsible for:

6 check-out rooms

Several occupied rooms

My tasks included:

Dusting and vacuuming

Mopping floors

Changing bed linens

Replenishing amenities such as toiletries, tissue, and mineral water

Equipment / Materials Used:

Vacuum cleaner

Mop and bucket

Cleaning cloths and multi-surface sprays

Fresh linens and guest room supplies

Theory and Practical Connection:

Applied practical knowledge of room cleaning standards and linen handling procedures

Learned to prioritize tasks depending on room condition and guest status

Practiced time management while balancing duties across both check-out and occupied rooms

Issues and Challenges:

Some rooms were left in poor condition, which made the cleaning process more time-consuming and physically demanding

Solutions:

Focused on high-priority areas first, such as bathrooms and floor cleanliness

Maintained close communication with Kak Normah to divide tasks and ensure efficient workflow

# data[].attributes.body
Work process involved:

Today, I continued assisting in the administrative office of the housekeeping department.

In the morning, I helped Kak Eka prepare Room 5103, which will be used by the new General Manager (GM). We carefully checked every part of the room to ensure it was clean, well-arranged, and up to hotel standards.

One of my key responsibilities was to verify that all guest amenities were complete, including:

Toiletries

Towels

Mineral water

Coffee and tea packs

Slippers

Stationery

Other essential items

In the afternoon, I returned to the office and continued with data entry tasks. I keyed in information related to the housekeeping staff training reports, including:

Staff names

Training topics

Attendance

Additional relevant notes

This task helped maintain accurate staff records and supported the department’s internal documentation system.

Equipment used:

Guest room checklist

Room amenities

Computer for data entry

Staff training report forms

Relation of activity to theory and practical learned at UMK:

Today’s tasks are related to Hotel Management and Room Inspection procedures, as well as Administrative Documentation and HR Record-Keeping. The experience helped me understand the importance of attention to detail and accurate documentation in both guest preparation and internal housekeeping operations.

Issues and challenges faced:

It was a bit challenging to ensure every amenity item was in place without missing anything, as the room needed to meet the high expectations for a General Manager.

Solutions taken:

I double-checked the checklist and asked Kak Eka to review the room with me to make sure everything was complete. I also worked carefully during data entry to avoid any typing errors.

# data[].attributes.body
Work process involved:
Today, I was assigned together with another trainee to inspect the rooms in Block 18. Our responsibility was to:

Check room cleanliness

Ensure all required amenities (towels, toiletries, mineral water) were fully stocked

Report any missing items or issues for follow-up

Afterward, I assisted Kak Rosiah in cleaning several occupied rooms in Block 21. Since these rooms were still in use by guests, we cleaned carefully and respectfully without moving or disturbing the guests’ belongings.

Later in the day, we were asked to help Pn. Amira in Room 1401, which was being prepared for a VVIP guest. I was assigned to vacuum the room as part of the final cleaning process. Extra attention was given to detail to make sure the room was in perfect condition.

Equipment / materials used:

Room inspection checklist

Cleaning tools (vacuum, mop, cloths)

Room amenities (towels, shampoo, shower gel, water bottles)

Theory and practical connection:

Applied inspection procedures to check room readiness

Practiced professional housekeeping in both occupied and VVIP rooms

Understood the importance of high standards when preparing for important guests

Issues and challenges:

Ensuring we didn’t disturb personal belongings in occupied rooms

Making sure everything was spotless and up to VVIP standards in Room 1401

Solutions:

Cleaned quietly and carefully in occupied rooms

Paid close attention to detail and followed instructions closely when preparing the VVIP room

# data[].attributes.body
Work process involved:

Today, I was given the opportunity to learn a new creative task in the housekeeping department. I assisted Kak Miza in folding 200 “cold towels.” These are decorative towels, often folded into creative shapes for use as towel art because of f&b department request for refreshing welcome towels. I learned the proper technique to fold them neatly and attractively so they would leave a positive impression on guests

Cold towels are small towels soaked in cold water, sometimes with a light fragrance, folded into elegant shapes such as fans, rolls, flowers, or swans. They are stored in a chiller and often served to guests upon arrival or placed in rooms as a refreshing gesture.

After completing that task, I continued with data entry duties. I keyed in inventory updates into the housekeeping system, which included stock levels for:

Bed linens

Cleaning supplies

Guest room amenities

I also continued entering and updating staff housekeeping training records, including attendance and training topics.

Later, the supervisor briefed me on turndown service timing, which typically happens between 7:00 PM and 10:00 PM, as most guests return to their rooms during this time. This service helps prepare the room for a relaxing evening.

Equipment used:

Cold towels (small hand towels)

Folding table

Computer (for inventory and training data entry)

Housekeeping system software

Relation of activity to theory and practical learned at UMK:

These tasks relate to the modules Housekeeping Operations and Inventory & Record Management in Hospitality. I applied practical knowledge about creative presentation (towel art) and administrative record-keeping that supports smooth housekeeping functions.

Issues and challenges faced:

Folding such a large number of towels required focus and patience to maintain consistent quality and neat presentation.

Solutions taken:

I followed Kak Miza guidance and took breaks to avoid rushing. With repetition, my folding became more consistent and faster. I also double-checked data entries to avoid typing errors.

# data[].attributes.body
Labor Day

# data[].attributes.body
Work Process Involved:

Today, I was assigned to follow the housekeeping supervisor in conducting inspections of rooms that had already been cleaned by the staff. This process was done before the arrival of new guests to ensure every room met the resort’s cleanliness and presentation standards.

I was trained to:

Inspect rooms by moving in a clockwise direction.

Wipe down all tables and flat surfaces.

Lift curtains to check for any stray hair or dirt.

Open and wipe the inside of drawers.

Check and remove cobwebs, especially in high or hidden areas.

Inspect the toilet area to ensure cleanliness and no leftover trash.

Confirm that towels, soap, tissue, and bottled water were complete and properly placed.

Equipment / Materials Used:

Clean cloth

All-purpose spray

Inspection checklist (used by supervisor)

Theory and Practical Connection:

This task connected to hospitality service theory on guest readiness and quality assurance.

Reinforced the importance of standard operating procedures (SOP) in ensuring consistent room presentation.

Learned to apply attention to detail and systematic checking as taught in hotel operations subjects.

Issues and Challenges:

Some rooms appeared clean at first glance but had minor overlooked issues (e.g., hair under curtains, spots in drawers).

It was challenging to remember every small step during the first round of inspection.

Solutions:

I followed the clockwise inspection pattern as instructed, which helped avoid missing areas.

I made mental notes and practiced repeatedly with the supervisor’s guidance.

# data[].attributes.body
Work Process Involved:

Introduced to tablet ordering system

Learned how to key in customer orders accurately

Understood how seat numbers and order buttons functioned around the pool area

Responded promptly to guest order calls

Took food and beverage orders correctly for waitress delivery

Learned to process guest payments (cash, card, room charge)

Carried out support tasks:

Wiped and polished cutlery

Reset tables after guests finished dining

Helped clean the coffee machine during café closing

Equipment / Materials Used:

Tablet ordering system

Order button devices at guest tables

POS (Point of Sale) system

Cutlery, napkins, trays

Coffee machine and cleaning tools

Theory and Practical Connection:

Applied communication skills to interact politely and professionally with guests

Practiced technology usage in F&B operations (ordering & billing)

Reinforced hygiene practices in cleaning machines and maintaining dining areas

Learned time management and multitasking in a live service environment

Issues and Challenges:

Initial confusion understanding seat number coordination with order buttons

Handling multiple tasks during busy hours required quick thinking

Solutions:

Asked guidance from senior staff and closely observed the order process

Created a personal system for remembering table/seat layout

Prioritized tasks and maintained a calm attitude during peak time

# data[].attributes.body
Work process involved:
Today, I was assigned to assist Kak Aisyah in cleaning 12 check-out rooms. Our task included:

Stripping used linens and making beds with fresh bedding

Cleaning bathrooms thoroughly

Sweeping, mopping, and dusting all surfaces

Replacing guest amenities such as toiletries, mineral water, and tissue

Equipment / materials used:

Cleaning tools (mop, vacuum, cloths)

Fresh linens and towels

Room amenities (toiletries, drinking water, etc.)

Theory and practical connection:

Practiced time management and adaptability in a real-world housekeeping setting

Understood how guest check-out delays can affect housekeeping workflow and room readiness

Applied efficient cleaning techniques under time pressure

Issues and challenges:

Several guests checked out late (around 1:00 PM), leaving us with less time to clean and prepare the rooms

Some rooms were left in poor condition, which delayed our progress

We were unable to complete all rooms on time

Solutions:

Prioritized rooms based on urgency and expected check-ins

Worked efficiently and remained focused despite the pressure

Communicated with the supervisor about room status and delays

# data[].attributes.body
Work Process Involved:

On this day, I was partnered with another trainee. Our main responsibility was to prepare beds in check-out rooms. I was specifically assigned to work starting from Block 16 onwards. I managed to complete bed-making in a total of 7 rooms, which were spread across Block 16, 17, 18, and 34. Most of these blocks had many check-outs and new arrivals, so we had to work quickly and efficiently. I gained experience in proper bed-making techniques according to hotel standards and learned how to coordinate tasks when working in a team under time pressure.

Equipment / Materials Used:

Fresh linens, duvets, pillowcases

Trolley for linen transport

Housekeeping checklist

Theory and Practical Connection:

Practiced standard bed-making procedures taught in hospitality theory

Learned to coordinate in a team to manage multiple rooms efficiently

Gained experience in time management during high-turnover days with many check-outs and arrivals

Issues and Challenges:

Had to work under time pressure due to many check-outs and upcoming guest arrivals

Needed to maintain quality while working quickly

Solutions:

Divided tasks effectively between me and my partner

Focused on speed and accuracy using the step-by-step method taught in training

Reviewed each completed bed to ensure it met hotel cleanliness and presentation standards

# data[].attributes.body
Work process involved:
Today, I assisted Kak Eka with housekeeping tasks in Block 50 (8 check-out rooms) and Block 43 (2 occupied rooms). Tasks included:

Stripping used linens

Cleaning bathrooms and wiping all surfaces

Sweeping and mopping floors

Replacing room amenities (toiletries, water bottles, etc.)

Practicing bed-making techniques under Kak Eka’s guidance

Tidying up and maintaining comfort in occupied rooms while respecting guest belongings

Equipment / materials used:

Bedsheets, duvets, pillowcases

Bathroom cleaning supplies (brush, disinfectant, cloths)

Mop and broom

Room amenities (toiletries, towels, coffee set, etc.)

Theory and practical connection:

Applied proper bed-making techniques learned during training

Understood the difference between check-out and occupied room procedures

Practiced professional guest room setup and amenity placement

Issues and challenges:

Needed to double-check for stained linens before using clean ones

Had to be careful in occupied rooms to not disturb guests’ belongings

Solutions:

Followed Kak Eka’s advice on linen inspection and correct folding

Practiced working quietly and attentively in occupied rooms

# data[].attributes.body
(Replacement of Public Holiday)- Birthday of Sultan Kedah

# data[].attributes.body
Work process involved:

On the first day, we gathered in the HR room for an orientation session. We were briefed on the roles and responsibilities of the staff, and the importance of following rules and maintaining professional conduct while working as part of the team.

After that, we selected our internship uniforms and were informed about the dress code to be followed.

We then went on a tour around the resort, led by Miss Janat. We travelled by buggy during the tour, which made it easier to move around and explore the large resort area. We visited various sections of the resort, including the wooden chalets that gave off a peaceful, village-like atmosphere.

We also stopped by the petting zoo area, where we saw animals such as goats, chickens, rabbits, and more. The tour helped me understand the environment of the resort better and made me more excited to start my duties.

Equipment used:

We used a buggy for the resort tour.

Relation of activity to theory and practical learned at UMK about Housekeeping:

Learning about staff duties and the layout of the resort connects to the importance of knowing your work environment and maintaining professional conduct with guests.

Issues and challenges faced:

As a newcomer, I just needed time to get used to the new surroundings and information provided.

Solutions taken:

I made sure to take notes and observe during the orientation and tour to better understand the resort’s o

perations and layout.

# data[].attributes.body
Work process involved:

On my second day, I was officially introduced to the Housekeeping Department. The supervisor welcomed me and introduced me to my trainer, Akak Syafiqah, who is in charge of Block 9.

Throughout the day, she patiently guided me and taught me several basic housekeeping tasks, including:

Making beds properly and neatly fitting the bedsheets

Sweeping the floors to keep the rooms clean

Washing cups, glasses, and spoons used by guests

Disposing of trash correctly, following hygiene and safety guidelines

I also learned about a tricycle (a modified three-wheeled vehicle) used by the housekeeping team to transport cleaning items, linen, towels, and trash bags between blocks efficiently.

Equipment used:

Cleaning cloths and broom

Trash bin and garbage bags

Tricycle (for transporting supplies)

Basic dishwashing supplies (for cleaning cups and glasses)

Relation of activity to theory and practical learned at UMK about Housekeeping:

These housekeeping tasks are closely related to what I’ve learned in Housekeeping Operations in class. Practical training like this helps reinforce the importance of cleanliness, attention to detail, and following proper hygiene standards in a real work setting.

Issues and challenges faced:

At first, I found it a bit difficult to make the bed neatly and quickly. I was also unfamiliar with how to separate and dispose of trash properly according to hotel procedures.

Solutions taken:

I listened carefully to my trainer’s instructions and watched how she did the tasks. With her guidance and practice, I slowly became more confident and efficient.

# data[].attributes.body
Work process involved:

Today, I continued with similar housekeeping tasks as the previous day, but under the guidance of a different trainer, Akak Afina, who is in charge of Block 6.

We focused on cleaning check-out rooms and ensuring everything was tidy and properly arranged for the next guests.

One important skill I learned today was how to wear a pillowcase correctly and place the pillow in the right direction. Akak Afina explained that the open end of the pillowcase should always face away from the room entrance to create a neat and uniform look.

She also taught me how to fluff the pillow and position it nicely on the bed to enhance the room’s appearance.

This experience helped me realize how small details, like pillow placement, can make a big difference in guest satisfaction.

Equipment used:

Bedsheets and pillowcases

Pillows

General room cleaning tools (broom, dustpan, cloth, etc.)

Relation of activity to theory and practical learned at UMK about Housekeeping:

This training is related to the subject Housekeeping Management and Hotel Room Setup Techniques, where attention to detail and presentation are essential. It helped me apply what I’ve learned in theory to real-life guest room preparation.

Issues and challenges faced:

One of the main challenges I faced today was ensuring that the pillow and bed looked perfectly neat and presentable. It was quite tricky to make the pillow look uniform and to tuck in the bedsheets smoothly without wrinkles. Getting the correct alignment and making sure both sides looked balanced also required focus and practice.

Solutions taken:

I followed Akak Afina tips and repeated the steps until I was able to do it smoothly. Her guidance helped me improve my confidence and attention to small details.

# data[].attributes.body
Work process involved:

On my first official day in the Housekeeping Department, I observed and participated in the department’s daily routine. Each morning, all housekeeping staff gather in the office for a short briefing session led by the supervisor and the Head of Department. During this meeting, they discuss important updates such as room status, special guest requests, and any potential issues that may occur during the day. This helps keep the team organized and well-informed.

After the briefing, I began hands-on housekeeping tasks. One of the first tasks I learned was how to prepare linen and make beds independently. Akak Afina provided step-by-step guidance as I practiced spreading the bedsheet smoothly, placing the duvet neatly, and arranging pillows according to the resort’s standard.

She also explained the importance of cleanliness, time management, and guest satisfaction in our daily work.

Another important duty I was trained in was how to handle used linen. Items such as bedsheets, duvets, pillowcases, and towels must be removed after guest check-out and placed into a linen bag. These are then sent to the laundry department. I learned that used linen must be handled carefully and separated properly to maintain hygiene and meet hotel standards.

Equipment used:

Clean and used linen (bedsheets, duvets, pillowcases, towels)

Linen bag for collection

Basic bed-making supplies

Relation of activity to theory and practical learned at UMK about Housekeeping:

This experience is closely related to the subjects Housekeeping Operations and Hospitality Hygiene Standards. I applied what I learned in class about cleanliness procedures and proper linen handling in a real-world setting.

Issues and challenges faced:

At first, it was challenging to make the bed neatly and fast enough while following all the proper steps. I also had to remember how to fold and arrange the linen properly.

Solutions taken:

I took my time to focus on quality first and gradually built up speed with practice. Akak Afina demonstrations helped me understand the correct methods and improve my skills.

# data[].attributes.body
Work Process Involved:

I helped Kak Ira at Block 28, 31, and 32. There were 5 check-out rooms, as well as a few occupied and vacant rooms. I was entrusted with the task of making beds, which helped speed up the room cleaning process. This also involved ensuring that linens were neat, pillows were arranged correctly, and beds were presentable to guests. It was a valuable opportunity for me to take on more responsibility and improve my efficiency.

Equipment / Materials Used:

Fresh bed linens, duvets, and pillowcases

Housekeeping trolley

Hand gloves (for hygiene)

Theory and Practical Connection:

Applied bed-making techniques learned in class and during early internship training

Practiced efficiency and speed in high-turnover rooms

Gained confidence in handling responsibilities independently

Issues and Challenges:

Needed to maintain bed presentation standards while working quickly

Had to work efficiently across multiple blocks with different room statuses

Solutions:

Focused on perfecting one task (bed-making) to support the team

Followed a step-by-step routine to ensure consistency and neat results

# data[].attributes.body
Work Process Involved:

I assisted in cleaning rooms at Block 6, where there were 10 check-out rooms and 2 occupied rooms. Since the number of rooms was quite high, we had to work at a faster pace while still ensuring that all areas were cleaned thoroughly. I focused on making beds, which played an important role in helping the team finish on time. I learned the importance of teamwork, communication, and managing cleaning quality even when working under pressure.

Equipment / Materials Used:

Fresh bed linens and pillowcases

Housekeeping trolley

Theory and Practical Connection:

Applied bed-making techniques from classroom training

Practiced time management in high workload conditions

Understood the importance of coordination in room-cleaning tasks

Issues and Challenges:

Large number of rooms to be cleaned within a limited time

Maintaining cleaning standards while working quickly

Solutions:

Focused on completing bed-making accurately and quickly

Communicated with team members to divide tasks efficiently

# data[].attributes.body
Work Process Involved:

Today marked my last day in the housekeeping department, and I was still given responsibilities to support the team:

1. Morning task:

Assisted the supervisor in checking and confirming chalet keys to ensure all were accounted for and ready for the cleaning process.

2. Room Cleaning Task:

Helped Kak Jiha in Chalet 2, where we initially had 9 check-out rooms.

Later, one room became a “move room” (a relocated guest), turning it into a 10th check-out room.

We worked together to clean all 10 rooms, including:

Changing linens

Cleaning bathrooms

Wiping down furniture and surfaces

Replenishing amenities like towels, soap, and water

Equipment / Materials Used:

Guest room master key

Cleaning cloths and disinfectants

Bathroom cleaning tools

Fresh linens and room supplies

Theory and Practical Connection:

Applied knowledge of room turnover procedures and SOPs for key management

Practiced communication and coordination between supervisors and housekeeping team

Reinforced key lessons in time management, especially during high guest turnover

Issues and Challenges:

The last-minute change from 9 to 10 check-out rooms required us to adjust our cleaning plan quickly

Time pressure to finish all rooms before the next check-in window

Solutions:

Prioritized high-traffic areas and time-sensitive tasks

Divided cleaning tasks efficiently between myself and Kak Jiha

Stayed focused and followed cleaning protocols to maintain quality

# data[].attributes.body
Work process involved:
Today, I had the opportunity to assist not only in guest room operations but also in administrative tasks in the housekeeping office. One of my responsibilities was helping with data entry for inventory management. This task gave me a better understanding of how important proper inventory control is to ensure smooth daily operations and avoid shortages.

In addition to that, I also continued with practical training in room preparation. I was assigned to make bedsheets in Block 20, where I applied the skills I learned earlier such as changing bed linens, positioning the duvet correctly, and arranging pillows neatly according to hotel standards. Working in Block 20 allowed me to improve my speed and efficiency in making up guest rooms while maintaining cleanliness and tidiness.

This week gave me a good balance of both hands-on room cleaning experience and insight into the behind-the-scenes office work that keeps the housekeeping department running smoothly.

Equipment used:

Computer for inventory data entry

Housekeeping trolley

Fresh bed linens, pillows, duvet

Cleaning supplies

Theory and practical connection:

Inventory tasks related to operations and supply management theory

Room preparation matched practical skills taught in hospitality housekeeping modules

Issues and challenges:

Managing time between admin work and physical housekeeping duties

Ensuring accuracy in data entry to avoid future inventory errors

# data[].attributes.body
Work process involved:
Today, I followed Kak Tam to clean several check-out rooms in Blocks 13, 14, and 15, and I also helped clean shared rooms in Block 8. Tasks included:

Stripping used linens

Cleaning bathrooms

Sweeping, mopping, and dusting

Removing trash and guest leftovers

Replacing room amenities and restocking supplies

Equipment / materials used:

Mop, broom, vacuum, cleaning cloths

Trash bags

Bathroom and general-purpose cleaning solutions

Room amenities (toiletries, tissue, water, etc.)

Theory and practical connection:

Applied knowledge of room cleaning techniques in larger and more demanding spaces

Experienced how teamwork improves efficiency in handling high workloads

Learned to adapt and stay focused when dealing with heavily used rooms

Issues and challenges:

The rooms were larger in size and had a lot of trash and leftover items

Cleaning took more effort and time due to the room condition

Solutions:

Divided tasks between team members to save time

Maintained a positive attitude and worked consistently to complete all assigned rooms

Communicated with the team for better coordination

# data[].attributes.body
Work process involved:

Today, I was assigned to the evening shift, which provided a new perspective on housekeeping duties beyond the usual morning tasks. During this shift, my responsibilities included:

Cleaning occupied rooms

Responding to guest requests such as delivering extra beds, sofa beds, towels, and amenities

Collecting used items from guest rooms

Ensuring guests were well-prepared for the night

One of the highlights of today’s experience was learning how to carry out the turndown service, which is done in the evening to prepare rooms for bedtime. I had the opportunity to practice this in Room 1302, where I learned to:

Neatly fold down the duvet at the foot of the bed

Close the curtains to block out light

Dim the room lights to create a peaceful, restful atmosphere

This service adds a thoughtful and welcoming touch to the room, helping guests feel more comfortable after a long day.

Equipment used:

Extra beds and sofa beds

Towels and amenities

Housekeeping cart

Bed linen for turndown

Room lights and curtains (as part of turndown setup)

Relation of activity to theory and practical learned at UMK:

This activity connects to Guest Service Management and Housekeeping Operations, especially the importance of attention to detail, creating a welcoming environment, and meeting guest expectations. Turndown service reflects the hotel’s standard of care and personalization.

Issues and challenges faced:

One challenge was adjusting to the pace and responsibilities of the evening shift, which differs from the morning routine. Handling guest requests quickly and efficiently while maintaining quality service required good coordination.

Solutions taken:

I stayed alert, communicated with team members, and followed instructions from senior staff. With practice and guidance, I adapted to the evening duties more comfortably.

# data[].attributes.body
Work process involved:
Today, I was placed in Block 8, where I received hands-on training from Haiman. On that particular day, there were 10 checkout rooms that needed to be cleaned. The task was quite challenging as it was during the month of Ramadan (puasa), which required us to work while fasting.

Despite fasting, I learned the importance of discipline and time management in housekeeping. Each staff member, including interns like me, must plan our time wisely to ensure that all assigned rooms are completed before returning home. We had to work efficiently and support each other to make sure no room was left unfinished. This experience taught me how to manage energy levels and stay focused even in challenging conditions.

Under the guidance of Haiman, I also improved my skills in putting on bedsheets properly. He showed me how to tuck in the sheets neatly, make sure there are no wrinkles, and align everything according to hotel standards. Bed-making might seem simple, but doing it correctly and consistently takes practice and attention to detail.

Working in the housekeeping department taught me not only technical skills but also the value of teamwork, endurance, and good planning—especially during special times like the fasting month.

Equipment used:

Housekeeping trolley

Bed linens (sheets, pillowcases, duvets)

Cleaning tools and disinfectant spray

Gloves and face mask (for hygiene)

Theory and practical connection:

Applied bed-making techniques and cleanliness standards taught in practical housekeeping classes

Practiced time management and teamwork—key soft skills emphasized in hospitality training

Issues and challenges:

Physical exhaustion while fasting

Time pressure to complete 10 rooms in one day

Solutions:

Worked as a team to divide tasks and support each other

Managed energy by staying hydrated during sahur and maintaining focus during work

# data[].attributes.body
Work process involved:
Today, I was placed in the Laundry Department. My tasks included:

Labelling guest clothing with the correct names to avoid mix-ups

Verifying and double-checking the number and types of laundry items sent by each guest

Assisting in organizing the laundry report book by creating boxed sections to help staff easily record and track laundry routines

Equipment / materials used:

Laundry tags and markers

Laundry record book

Washing and drying equipment (observed use)

Theory and practical connection:

Learned how accuracy and labeling are critical in managing guest laundry

Applied organizational skills to improve record-keeping

Understood the flow of laundry operations from check-in to return

Issues and challenges:

Risk of confusion or loss if clothes are not labelled or recorded correctly

Solutions:

Double-checked all items before recording

Created a clear system in the logbook to support easy tracking and staff efficiency

# data[].attributes.body
Work process involved:
During my internship in the housekeeping department for today, I was assigned to Block 9 and trained under the guidance of Kak Syafiqah, one of the experienced staff members. On that day, Block 9 had a total of 14 rooms—4 checkout rooms and 10 occupied rooms. This gave me a good opportunity to observe and learn the different procedures for servicing both types of rooms.

Kak Syafiqah guided me on how to clean checkout rooms thoroughly, including changing all bed linens, restocking amenities, vacuuming the floor, and wiping all surfaces. For occupied rooms, the cleaning was lighter but still required attention to detail, such as making the bed neatly, replenishing used items, and keeping the room tidy.

One important part of my training was learning about room amenities. I discovered that each room must have basic items like Nescafe, tea, creamer, and sugar, which should all be placed neatly inside proper containers. These small items play a big role in guest satisfaction and must be arranged consistently.

I also learned about the correct placement of cups, highball glasses, and mineral water. Cups should be arranged near the kettle, with glass coasters if provided, and highball glasses must be spotless and placed upright. Mineral water bottles are usually placed on the table or minibar area in an organized manner.

This training session helped me better understand the importance of presentation and standardization in room setup, which contributes to a positive guest experience.

Equipment used:

Bed linens and towels

Guest room amenities (Nescafe, tea, sugar, creamer)

Cups, highball glasses, mineral water bottles

Theory and practical connection:

Applied practical housekeeping skills such as room cleaning techniques, amenity placement, and guest service standards taught during hospitality lessons

Understood the impact of neat presentation on guest satisfaction, which connects with customer service theory

Issues and challenges:

Remembering the correct placement of small items in different room setups

Ensuring consistency in arrangement while working quickly

Solutions:

Followed a checklist and asked Kak Syafiqah for confirmation to make sure all items were placed correctly

Practiced repeatedly to improve speed and accuracy in arranging amenities

# data[].attributes.body
Work Process Involved:

Set up tables with order buttons before service

Attended to guest orders and helped serve food and drinks

Cleared and reset tables after guest dining

Replaced cutlery, napkins, and cleaned the table

Disposed of used plates and food waste in designated area

Assisted with closing duties:

Switched off the coffee machine and electric hot plates

Used the tablet ordering system to take and manage guest orders

Equipment / Materials Used:

Tablet ordering device

Order buttons

Coffee machine

Cutlery, plates, napkins

Tray and cleaning tools

Theory and Practical Connection:

Applied service etiquette and communication techniques with guests

Practiced order accuracy using a digital system

Reinforced importance of hygiene and cleanliness in table setup

Understood the importance of proper closing procedures in F&B outlets

Issues and Challenges:

Made a few mistakes while taking orders:

Selected the wrong menu item

Misunderstood guest requests occasionally

Solutions:

Accepted corrections and guidance from their staff

Took notes to avoid repeating mistakes

Slowed down and confirmed orders with guests to improve accuracy

Gained confidence with more practice and feedback

# data[].attributes.body
Work process involved:
Today, I was assigned to the Public Area cleaning team under the guidance of Kak Azlina. My tasks included:

Sweeping the lobby area

Checking and refilling tissues in public toilets

Mopping toilet floors to ensure hygiene

Cleaning the meeting room near the lobby

Cleaning the Pelangi Meeting Room near Kedawang supermarket

Removing cobwebs in the lobby

Mopping the event hall floor, which had wet patches and shoe marks after an earlier event

Equipment / materials used:

Mop and bucket

Broom and dustpan

Disinfectant cleaning solution

Tissue supplies

High duster for cobweb removal

Theory and practical connection:

Practiced proper cleaning techniques in high-traffic areas

Understood the importance of hygiene in public restrooms

Learned how to ensure presentation and cleanliness in event and meeting areas

Issues and challenges:

Wet and dirty event hall floor required extra effort to clean

Time-sensitive task before another event took place

Solutions:

Worked systematically with team support

Focused on attention to detail and quick action to restore cleanliness

# data[].attributes.body
Work process involved:
Today, I assisted the landscaping team with outdoor garden maintenance. The tasks included:

Inspecting a broken bamboo plant (which had already been cleaned)

Visiting the planting area for basic gardening tasks

Raking dry fallen leaves to keep the area clean

Trimming plants under the guidance of Kak Munirah to create seedlings for future planting

Equipment / materials used:

Garden rake

Garden shears/scissors

Waste collection bags

Theory and practical connection:

Learned about basic plant care and trimming techniques

Understood the role of landscaping in maintaining a resort’s aesthetic

Gained awareness of how outdoor upkeep contributes to overall guest experience

Issues and challenges:

Some plants required careful trimming to avoid damage

Solutions:

Followed Kak Munirah’s instructions closely

Practiced gentle handling and proper cutting technique

# data[].attributes.body
Work Process Involved:

On my second day, I was assigned to the Cascade Pool area, a relaxed outdoor section of the resort. My responsibilities and observations included:

Observing and assisting in guest greetings and casual service interactions

Learning how to take customer orders clearly and accurately

Practicing writing down orders and presenting bills professionally

Understanding payment methods: cash, card, and guest room charges

Monitoring guest tables and responding to service button alerts

Observing how staff remained alert to guest needs, even without being called

Equipment / Materials Used:

Order pad and pen

Bill holder/folder

POS system (observed)

Menu book

Tray for serving

Theory and Practical Connection:

Applied theory on customer service etiquette and communication

Practiced real-time order taking and bill handling

Learned how technology (e.g. service button system) supports efficient F&B service

Gained insights into guest behavior and expectations in an informal F&B setting

Issues and Challenges:

I found it difficult to identify and remember the names of alcoholic and non-alcoholic beverages, especially because many of them were foreign or unfamiliar to me.

Some guest orders included drink names that I had never heard of before, which made it hard for me to take the order confidently or understand what was being served.

Solutions:

I took the initiative to ask the staff to explain the names and ingredients of the beverages I didn’t know.

Slowly familiarize myself with their appearances and glassware to better understand them.

# data[].attributes.body
Work Process Involved:

The third day was exciting because I had the chance to help open the Cascade Bar. I began by cleaning the bar area, organizing tools, and preparing drink garnishes like orange and lime slices. It was my first time handling fruit cutting for drinks, and I learned that uniform size and neat presentation really matter. I also practiced folding tissue around spoons, which is a small but elegant touch when serving drinks.

I was trusted to serve drinks to guests, carry trays, and clean up after them. This helped me build confidence and improve my balance and posture. Later in the day, I helped wash glasses — I didn’t realize how important it was to ensure each glass was spotless and polished. Before closing, I stayed to help clean and organize the bar for the next day, and I was able to see how much work goes into maintaining quality even after service hours.

Equipment / Materials Used:

Tray

Fruit knife and cutting board

Garnish containers

Beverage glassware

Tissue and cutlery

Theory and Practical Connection:

Understood the importance of mise en place (preparation before service).

Learned drink garnish standards and proper presentation techniques.

Practiced guest service skills such as posture, balance, and confidence when serving.

Reinforced hygiene standards in handling bar equipment and glassware.

Issues and Challenges:

It was my first time handling fruit cutting for drinks, and I struggled with making uniform slices.

I needed to learn the correct way to fold tissues neatly for service.

Solutions:

I asked experienced staff for a demo on fruit cutting and folding techniques and practiced during quiet hours.

Watched how others handled trays and learned to improve my posture and balance while serving.

# data[].attributes.body
Work Process Involved:

By my fourth day, I felt more comfortable taking on tasks by myself. I was asked to deliver drinks to guests around the pool, which helped me practice communication and eye contact. I kept improving my order-taking skills and made fewer mistakes when writing or repeating orders. I also became more confident in approaching guests with a friendly attitude.

Aside from that, I continued helping with glass collection and washing, which became part of my routine. I realized that even though it’s a behind-the-scenes task, clean glassware is crucial for guest satisfaction and safety. Every task mattered, and I was learning to be more responsible and independent.

Equipment / Materials Used:

Order pad and pen

Beverage tray

Glassware

Dishwashing station and polishing cloths

Theory and Practical Connection:

Applied guest service techniques like friendly communication, approachability, and attentive body language.

Practiced accurate order-taking procedures to minimize mistakes.

Reinforced understanding of F&B hygiene standards, especially related to drinkware cleanliness.

Issues and Challenges:

Needed to stay alert and ensure orders were delivered correctly during busy periods.

Balancing drinks on the tray while navigating around the pool required extra care and confidence.

Solutions:

Took a moment to double-check written orders before delivering.

Practiced tray carrying posture and balance with light items before serving full drinks.

Observed experienced staff and followed their approach to guest interaction.

# data[].attributes.body
Work Process Involved:

Assisted in opening the Cascade Bar by preparing tools and garnishes.

Served drinks to repeat guests by the pool.

Took note of guest preferences and responded quickly to orders.

Collected used glasses, plates, and cutlery after service.

Carried a full tray confidently without spilling.

Returned items for washing and helped maintain cleanliness.

Equipment / Materials Used:

Beverage tray

Bar tools and garnishes (lime, orange slices, etc.)

Cutlery and crockery

Polishing cloths

Service notepad

Theory and Practical Connection:

Applied memory and attention-to-detail skills to recall regular guests’ orders.

Practiced manual handling techniques to safely carry full trays.

Improved understanding of teamwork in a busy service environment.

Reinforced bar opening and closing procedures.

Issues and Challenges:

High number of guests made it challenging to manage multiple orders quickly.

Remembering specific drink preferences added pressure to service speed.

Solutions:

Stayed focused and used quick notes to track guest preferences.

Communicated with team members to share tasks and avoid delays.

Took pride in small achievements, such as carrying a tray confidently, which boosted my confidence.

# data[].attributes.body
Work Process Involved:

Set up order buttons on tables

Took and served guest orders using the tablet system

Cleared and re-set tables with fresh cutlery and napkins

Cleaned up used plates and items after guest meals

Maintained cleanliness and ensured tables were ready for new guests

Equipment / Materials Used:

Tablet ordering system

Order buttons

Tray for serving

Cleaning cloths and bins

Cutlery, napkins, glasses, plates

Theory and Practical Connection:

Continued applying order-taking procedures

Practiced table resetting and guest service skills

Understood the importance of workflow and accuracy in F&B service

Reinforced proper sequence of service and guest interaction etiquette

Issues and Challenges:

Accidentally sent a wrong drink order to the kitchen

Faced time pressure during busy hours

Solutions:

Learned to double-check each order before submitting

Remained calm and focused, even when the café was busy

Took responsibility for mistakes and corrected them promptly

Improved attention to detail to avoid future errors

Lessons Learned:

Being detail-oriented is crucial to avoid order mistakes

Staying calm under pressure helps maintain service quality

Even small errors can impact operations, so focus and responsibility are important

Mistakes are learning opportunities to build better habits and confidence

# data[].attributes.body
Work Process Involved:

Took guest orders using the tablet ordering system

Carefully confirmed orders with guests before submission

Cleared tables after meals and replaced used cutlery

Re-set tables neatly for the next guests

Equipment / Materials Used:

Tablet ordering device

Serving tray

Cutlery and napkins

Cleaning cloths and bins

Theory and Practical Connection:

Practiced accurate order-taking and guest communication

Applied service sequence and attention to table hygiene

Reinforced the importance of special meal instructions in guest satisfaction

Issues and Challenges:

Forgot to ask about special instructions for some meals

Needed to improve order accuracy

Solutions:

Focused more on listening carefully to guest requests

Reconfirmed orders before entering into the system

Accepted feedback and applied guidance from colleagues

# data[].attributes.body
Work Process Involved:

Took and delivered guest orders using the tablet system

Cleared and re-set tables with clean cutlery and napkins

Assisted in café closing tasks, including cleaning and organizing

Equipment / Materials Used:

Tablet for ordering

Serving tray

Cutlery, napkins, and cleaning tools

Coffee machine and hot plates

Theory and Practical Connection:

Practiced guest service communication and order accuracy

Applied proper closing procedures in a food service setting

Used quieter time to reinforce and improve weak areas

Issues and Challenges:

Needed to strengthen confidence and speed in service

Still improving on guest communication and table resetting precision

Solutions:

Took the opportunity to ask questions and seek guidance from team

Used the slower pace to practise repeatedly and improve skills

Focused on being more observant and responsive to guest needs

# data[].attributes.body
Work Process Involved:

Continued taking and submitting guest orders using the tablet system

Cleaned and re-set tables after guests left

Disposed of leftover food and dirty dishes properly

Assisted with closing duties, including turning off machines

Equipment / Materials Used:

Tablet ordering device

Cleaning cloths, trays, and bins

Coffee machine and hot plate

Cutlery and napkins for table settings

Theory and Practical Connection:

Applied knowledge of order handling and customer service

Practiced correct procedures for cleaning and hygiene

Followed proper closing protocols for safety and cleanliness

Issues and Challenges:

Made small mistakes such as mixing up table numbers

Needed to manage tasks more accurately during busy times

Solutions:

Corrected errors with guidance from team members

Paid extra attention to table assignments and order accuracy

Maintained focus during cleanup and closing work

# data[].attributes.body
Work Process Involved:

Placed order buttons on each table

Took guest orders and sent them to the kitchen

Served food and drinks to guests

Cleaned and re-set tables after meals

Turned off coffee machines and electric plates before closing

Equipment / Materials Used:

Tablet ordering system

Cleaning tools (cloths, tray, bin)

Coffee machine and electric hot plates

Theory and Practical Connection:

Practiced full F&B service cycle from order to clean-up

Applied safety awareness by ensuring equipment shutdown

Understood the impact of external events (LIMA) and weather on sales and operations

Issues and Challenges:

Low customer turnout due to the LIMA event and bad weather

Needed to manage time effectively with fewer tasks than usual

Solutions:

Focused on maintaining cleanliness and readiness for incoming guests

Helped ensure bird safety and hygiene by clearing tables quickly

Took the opportunity to observe and review processes for improvement

# data[].attributes.body
Work Process Involved:

Set up dining area and placed order buttons on each table

Took and recorded guest orders, sent them to the kitchen

Served food and drinks promptly

Cleared tables and wiped cutlery after meals

Disposed of used plates and food waste correctly

Switched off coffee machines and electric plates before closing

Equipment / Materials Used:

Tablet ordering system

Cleaning cloths and trays

Coffee machine and electric hot plates

Cutlery and serving plates

Theory and Practical Connection:

Applied customer service skills during food service

Reinforced hygiene standards by cleaning and preparing cutlery

Practiced safe handling of equipment to avoid risks and save energy

Issues and Challenges:

Low guest volume due to the LIMA event and unstable weather

Maintaining motivation during a slow workday

Solutions:

Took initiative to focus on cleanliness and proper cutlery preparation

Stayed alert and professional despite low activity

Ensured full closing duties were completed safely

# data[].attributes.body
Work Process Involved:

Set up the restaurant by placing order buttons on each table

Took guest orders and served food and beverages

Cleaned tables after dining to maintain hygiene and prevent birds

Collected and returned dirty dishes and utensils to the correct area

Assisted in switching off the coffee machines and hot plates during closing

Equipment / Materials Used:

Order buttons

Tablet ordering system

Serving trays

Coffee machine and electric hot plate

Cleaning cloths and cutlery

Theory and Practical Connection:

Practiced guest communication skills during order-taking and service

Applied proper food safety and hygiene standards in an open-air restaurant

Learned the importance of following proper closing procedures for safety

Issues and Challenges:

Needed to clean tables quickly to avoid birds disturbing leftover food

Managing guest service in an open-air environment required alertness and speed

Solutions:

Stayed attentive and cleaned tables immediately after guests left

Ensured all dirty dishes were disposed of or returned properly

Followed clear instructions for shutting down electrical equipment

# data[].attributes.body
Work Process Involved:

Opened the bar by:

Setting up linens and utensils

Checking ingredients and preparing the bar area

Practiced carrying and balancing a large tray with multiple items

Assisted in serving guests during the day

Participated in the full closing procedure, including:

Cleaning the coffee machine and fruit blender

Unplugging electrical equipment safely

Organizing and returning tools to proper storage

Began learning how to handle customer payments (cash/card/room charge)

Equipment / Materials Used:

Service tray (large)

Coffee machine and fruit blender

Linens, utensils, and cleaning cloths

POS (Point of Sale) system for guest payments

Theory and Practical Connection:

Practiced safe tray handling techniques to prevent spillage and injury

Learned the importance of hygiene and safety in closing procedures

Gained insight into basic payment handling and guest interaction protocols

Reinforced skills in preparation, service, and closing routines

Issues and Challenges:

Learning to balance a large tray with multiple items was physically demanding at first

Remembering the steps for proper equipment cleaning and storage took focus

Solutions:

Took advice from experienced staff on posture and grip for tray carrying

Followed a checklist during closing to stay organized and efficient

Asked questions and took notes to improve learning for future shifts

# data[].attributes.body
Work Process Involved:

Set up the dining area by placing order buttons on each table

Took and served guest orders promptly and accurately

Cleared and cleaned tables after guests finished dining

Returned dirty dishes and utensils to the proper cleaning area

Assisted in final cleaning and closing procedures, including turning off lights and machines

Equipment / Materials Used:

Order buttons

Tablet ordering system

Serving trays

Cleaning cloths and sanitizers

Coffee machines and electric hot plates

Theory and Practical Connection:

Applied effective communication and teamwork to improve service quality

Practiced repetitive task efficiency, which helped strengthen consistency and professionalism

Reinforced hygiene standards and closing procedures in F&B operations

Issues and Challenges:

Communication with guests and coordination with team members still needs improvement

Solutions:

Focused on listening actively and speaking clearly to guests

Observed and learned from senior staff to enhance teamwork and workflow

Took initiative to complete tasks more independently and efficiently

# data[].attributes.body
Work Process Involved:

Assisted with opening the bar, including setting up tools and drink equipment

Took guest orders and manually wrote bills

Handled different payment methods: cash, credit card, and room charge (signature billing)

Washed and arranged glassware properly

Learned the names and uses of various cutlery and crockery

Assisted with closing duties, including cleaning and organizing the bar

Equipment / Materials Used:

Billing pads

Cash and credit card machine

Glassware (wine glasses, water glasses, etc.)

Crockery: show plate, fish plate, soup plate

Cutlery: table spoon, table knife, fish spoon

Cleaning tools and sanitizing cloths

Theory and Practical Connection:

Applied knowledge of customer service and billing procedures in a real bar setting

Practiced manual bill writing, improving attention to detail and accuracy

Learned proper handling of tableware, connecting theory of F&B mise en place to actual practice

Understood the importance of bar cleanliness and closing procedures

Issues and Challenges:

Less customer flow compared to Horizon area, which limited practice time

Needed to memorize new terms and names of equipment quickly

Solutions:

Took advantage of quiet time to ask questions and learn the names of tools and utensils

Used the slower pace to practice billing and organization more carefully

Repeated tasks to help remember terminology

# data[].attributes.body
Work Process Involved:

Prepared the dining area by placing order buttons on each table

Attended to guests promptly when the order button was pressed

Took and delivered food and drink orders accurately

Cleared tables immediately after dining to maintain hygiene

Disposed of used plates, cutlery, and food waste in designated areas

Assisted in closing tasks: cleaned the Medin coffee machine, washed glasses, and stored all tools/utensils properly

Collected and stored all order buttons after service

Equipment / Materials Used:

Order buttons and tablet ordering system

Serving tray and cutlery (forks, spoons, knives)

coffee machine

Glassware and dishwashing station

Cleaning cloths and sanitizers

Theory and Practical Connection:

Applied customer service skills by responding quickly to order calls

Practiced proper cleaning and hygiene procedures to meet hospitality standards

Learned to maintain workflow efficiency during peak hours

Strengthened knowledge of F&B closing procedures and teamwork dynamics

Issues and Challenges:

High customer volume made the day fast-paced and demanding

Hot weather added discomfort, requiring extra stamina and hydration

Order buttons were ringing frequently, requiring constant alertness

Solutions:

Stayed focused and calm to avoid mistakes under pressure

Managed time efficiently to balance tasks quickly

Maintained clear communication and cooperation with the team

Took short hydration breaks when allowed to stay energized

# data[].attributes.body
Work Process Involved:

Began the shift by placing order buttons on each table to prepare the dining area

Responded quickly to guest order requests using the order button system

Took and served food and beverage orders promptly and politely

Cleared and cleaned tables after guests finished dining

Disposed of used plates, cutlery, and food waste in the designated area

Maintained a clean and organized work area throughout the shift

Before closing:

Collected all order buttons

Cleaned the coffee machine

Washed all glasses

Returned all tools and equipment to proper storage

Equipment / Materials Used:

Order buttons and ordering tablet

Trays, cutlery, and serving equipment

Coffee machine and cleaning tools

Glassware and dishwashing equipment

Cleaning cloths and sanitizers

Theory and Practical Connection:

Applied guest service skills: polite communication, fast response, and proper order handling

Practiced hygiene and safety standards, especially in food waste handling and cleaning

Learned to stay organized and efficient in a fast-paced F&B environment

Understood the importance of preparation and closing procedures

Issues and Challenges:

High number of guests resulted in a very busy shift

The hot weather made the work environment more exhausting

Order buttons rang frequently, requiring constant attentiveness

Solutions:

Stayed focused, hydrated, and calm during peak periods

Prioritized tasks and communicated well with team members

Maintained a positive and professional attitude with guests

Followed safety and cleaning procedures closely

# data[].attributes.body
Work Process Involved:

Began morning duties by wiping down outdoor tables

Set up each table with BB plates, cutlery, and napkins before breakfast service

Managed continuous guest flow as breakfast began at 8:00 AM

Cleared and cleaned tables promptly after guests finished

Restocked essential items such as coffee cups, sugar, tea, spoons, and plates

Assisted in post-breakfast setup for dinner service

Wiped and polished cutlery, BB plates, and coffee cups for next-day use

Equipment / Materials Used:

Dining setup: BB plates, forks, spoons, knives, napkins, coffee cups

Cleaning tools: cloths, trays, sanitizer spray

Buffet support items: sugar sachets, tea bags, stirrers

Theory and Practical Connection:

Applied knowledge of table setting and guest flow management

Understood the importance of quick turnover and clean presentation

Practiced mise en place by preparing items for the next meal period

Maintained professional hygiene and service standards during high-pressure hours

Issues and Challenges:

High volume of guests led to limited time for table setup

Pressure to maintain cleanliness and speed simultaneously

Solutions:

Increased efficiency and teamwork during table turnovers

Stayed calm and organized despite the busy environment

Prioritized guest comfort and fast service

# data[].attributes.body
Work Process Involved:

Started the morning by cleaning and drying outdoor tables due to water from overnight weather

Set up dining tables with BB plates, cutlery, and napkins

Handled early guest arrivals and worked under pressure to set up tables even while some guests were seated

Cleared used tables promptly during buffet breakfast

Maintained availability of coffee cups, forks, knives, and other dining items throughout the service

Assisted with post-breakfast tasks including:

Dinner table setup

Restocking sugar, tea, and other amenities

Cleaning and polishing cutlery, BB plates, and coffee cups for next-day use

Equipment / Materials Used:

Dining tools: BB plates, spoons, forks, knives, napkins, coffee cups

Cleaning tools: drying cloths, trays, sanitizers

Pantry stock: sugar, tea bags, stirrers

Theory and Practical Connection:

Practiced time management and guest service in a fast-paced environment

Applied hygiene and restaurant setup procedures

Understood the importance of mise en place for smooth transitions between meal services

Issues and Challenges:

Outdoor furniture was wet due to weather, causing delays in setup

Heavy guest flow created time pressure for table preparation

Solutions:

Prioritized drying and cleaning tasks early to stay ahead

Worked closely with the team to speed up table setup

Adapted by setting tables quickly even while guests were being seated

# data[].attributes.body
Work Process Involved:

Set up dining area and placed order buttons on each table

Received guest orders and forwarded them to the kitchen

Served food and drinks to the appropriate tables

Equipment / Materials Used:

Tablet ordering system

Order buttons

Serving trays

Theory and Practical Connection:

Applied communication skills when handling guest orders

Practiced professional food and beverage service techniques

Understood how external factors (events/weather) can influence daily operations

Issues and Challenges:

Low number of guests due to the LIMA event and unpredictable weather

Slower pace affected the overall energy of the shift

Solutions:

Stayed attentive and ready to serve any guests who arrived

Used the downtime to ensure the setup and cleanliness of the café remained at high standards

# data[].attributes.body
Work Process Involved:

Began the shift by drying outdoor tables affected by morning weather

Continued with cutlery and table setup (BB plates, napkins, utensils)

Responded to early guest arrivals and high volume during breakfast rush

Assisted in:

Setting up tables quickly, even while guests were being seated

Clearing used tables promptly

Restocking utensils and coffee cups to ensure smooth buffet service

After breakfast, supported dinner preparation, including:

Replenishing tea and sugar containers

Wiping and polishing cutlery and bb plates for the next day

Equipment / Materials Used:

BB plates, napkins, forks, knives, spoons, coffee cups

Cleaning cloths, trays, pantry supplies (tea, sugar)

Theory and Practical Connection:

Applied mise en place and hygiene practices under time pressure

Practiced guest service, attention to detail, and real-time problem solving

Gained insight into buffet service flow and dining area turnover management

Issues and Challenges:

Wet outdoor furniture delayed early setup

High number of guests led to time pressure and partial setups during peak arrival

Solutions:

Focused on quick drying and setting of tables

Stayed alert and flexible—helped wherever needed during service

Maintained a steady rhythm of clearing and resetting

# data[].attributes.body
Work Process Involved:

Reported for duty on Hari Raya Aidiladha

Wiped wet outdoor tables and walked cautiously due to slippery floor

Set up tables with forks, knives, and napkins placed neatly in BB plates

Waited for guest arrivals after breakfast opened at 8:00 AM

Collected used plates and cleaned tables after guests finished eating

Ensured cutlery and cups were restocked and tables were complete

After breakfast, helped prepare for dinner service by:

Refilling tea and sugar containers

Wiping cutlery, BB plates, and coffee cups for next day use

Equipment / Materials Used:

BB plates, forks, knives, spoons, napkins, cups

Tea and sugar containers, trays, cloths for drying

Theory and Practical Connection:

Applied basic hygiene and safety protocols in wet conditions

Practiced mise en place and organized table setups

Strengthened understanding of daily F&B operations and smooth handover between shifts

Issues and Challenges:

Wet floor and tables due to rain posed safety concerns and setup delays

Required extra caution while moving to avoid slipping

Solutions:

Took extra care while walking and drying tables before setup

Maintained awareness of floor condition to ensure personal and guest safety

# data[].attributes.body
Work Process Involved:

Started the shift by wiping down the outdoor tables to ensure cleanliness

Arranged table settings by placing a fork, knife, and tissue inside BB plates and positioning them on each outdoor table

Breakfast service began at 8:00 AM

After guests finished their meals:

Cleared used plates from tables

Wiped and cleaned tables

Checked to ensure all essential items (spoons, knives, forks, cups) were available and in good condition

Assisted in setting tables for the dinner session

Restocked containers with tea, sugar, and other items for the next day

Helped clean and polish utensils, cups, and BB plates to prepare for future use

Equipment / Materials Used:

BB plates, forks, knives, tissues

Spoons, cups, cleaning cloths

Tea and sugar containers

Theory and Practical Connection:

Applied mise en place principles during table setting and preparation

Practiced food hygiene by ensuring all utensils were clean and in good condition

Understood the importance of daily preparation to maintain smooth operations throughout different shifts

Issues and Challenges:

High number of guests required quick response in clearing and resetting tables

Time management was important to balance both breakfast clean-up and dinner setup

Solutions:

Worked efficiently with the team to multitask and complete tasks quickly

Maintained focus and cleanliness under time pressure

# data[].attributes.body
Work Process Involved:

Began the morning by cleaning the outdoor tables, which were slightly damp

Arranged forks, knives, and tissues inside BB plates and placed them neatly on each outdoor table

Breakfast service started at 8:00 AM; stood by and assisted as guests arrived

After guests finished dining:

Cleared and cleaned tables promptly

Checked that cutlery and cups were fully stocked and well-prepared

After breakfast, assisted in setting up the dining area for dinner

Refilled containers with tea, sugar, and other small items for the next day

Polished and cleaned all utensils, coffee cups, and BB plates to prepare for the next service

Equipment / Materials Used:

BB plates, forks, knives, tissues

Spoons, cups, sugar and tea containers

Cleaning cloths and polishing towel

Theory and Practical Connection:

Practiced mise en place in table setup and buffet preparation

Maintained hygiene standards by ensuring all tableware was clean and ready

Followed workflow procedures in transitioning from breakfast to dinner service

Issues and Challenges:

Tables needed to be wiped multiple times due to morning dampness

Managing time between clearing and restocking tasks required good focus

Solutions:

Prioritized cleaning and organizing before guests arrived

Worked efficiently to maintain service readiness during the shift

# data[].attributes.body
Work Process Involved:

Started the shift by wiping down the outdoor tables, which were wet due to rain the night before

Worked carefully on the slippery floor to ensure safety while setting up

Arranged fork, knife, and tissue neatly in BB plates and placed them on each table

Breakfast service began at 8:00 AM; stood by for guest arrivals

After guests finished dining:

Cleared plates and cleaned the tables immediately

Checked and ensured all dining tools (spoons, forks, knives, coffee cups) were available and in good condition

After breakfast:

Prepared for dinner service by resetting the tables

Refilled tea and sugar containers for the next day

Helped clean and organize all utensils and tableware

Equipment / Materials Used:

BB plates, forks, knives, tissues

Coffee cups, sugar and tea containers

Cleaning cloths, polishing towel

Theory and Practical Connection:

Applied basic mise en place and table setting principles

Maintained proper hygiene and safety practices in an open-air dining environment

Supported smooth shift transition from breakfast to dinner

Issues and Challenges:

Slippery floor conditions required extra caution

Limited time to set tables before guests arrived

Solutions:

Worked carefully and efficiently to complete tasks safely and on time

Maintained focus on cleanliness, order, and guest readiness

# data[].attributes.body
Work Process Involved:

Started the day by cleaning the outdoor tables that were wet from rain

Moved cautiously due to the slippery floor conditions

Arranged the cutlery setup by placing a fork, knife, and tissue inside the BB plate and placing them on each table

Breakfast began at 8:00 AM; waited to welcome guests

After guests finished eating:

Cleared used plates from the tables

Cleaned and wiped tables to maintain hygiene and prevent birds

Checked that coffee cups, forks, knives, and other utensils were fully stocked and properly arranged

After breakfast service:

Assisted in setting up the dining area for dinner

Refilled tea and sugar containers

Washed and polished BB plates, coffee cups, and cutlery for the next day

Equipment / Materials Used:

BB plates, forks, knives, tissue

Coffee cups, tea and sugar containers

Cleaning cloths, drying towels

Theory and Practical Connection:

Applied mise en place knowledge in setting up dining tables

Practiced safe work behavior on wet and slippery surfaces

Maintained cleanliness and readiness in food & beverage service

Issues and Challenges:

Wet and slippery ground required careful and slower movement

Time pressure due to early guest arrivals

Solutions:

Worked steadily with caution and efficiency

Prioritized tasks to ensure timely table readiness and guest satisfaction

# data[].attributes.body
Work Process Involved:

Began the shift by wiping down the outdoor tables which were wet from overnight rain

Moved cautiously as the floor was slippery

Set each table with BB plate containing a fork, knife, and tissue

Breakfast began at 8:00 AM, and we stood by to welcome guests

After guests finished eating:

Cleared used plates from tables

Cleaned and wiped tables thoroughly

Checked and ensured all cutlery and cups (forks, knives, spoons, coffee cups) were complete and ready for the next guests

After breakfast service:

Assisted with setting up for dinner service

Refilled tea and sugar containers for the next day

Cleaned and wiped all utensils, cups, and BB plates

🔧 Equipment / Materials Used:

BB plates, cutlery (forks, knives, spoons), tissue

Coffee cups, tea and sugar containers

Cleaning cloths and drying towels

Theory and Practical Connection:

Practiced mise en place and standard table setting procedures

Applied food safety and hygiene principles, especially on wet surfaces

Reinforced the importance of readiness and efficiency in service areas

Issues and Challenges:

Wet and slippery floor conditions required extra caution

Time pressure to prepare all tables before guests arrived

Solutions:

Maintained focus and moved carefully while working efficiently

Worked as a team to complete tasks quickly and maintain service standards.

# data[].attributes.body
Work Process Involved:

Placed order buttons on each table

Took and served guest orders

Cleaned and re-set tables after dining

Maintained cleanliness of the dining area

Assisted with closing duties by turning off equipment

Equipment / Materials Used:

Tablet for order input

Order buttons

Cleaning tools (cloths, tray, bin)

Coffee machine, hot plate

Theory and Practical Connection:

Practiced independent handling of F&B service tasks

Applied hospitality principles: accuracy, cleanliness, guest interaction

Understood importance of correct table assignment in digital ordering

Issues and Challenges:

Selected wrong table number while inputting an order

Solutions:

Quickly identified and corrected the mistake

Continued to serve the guest professionally and politely

Reminded myself to double-check orders before submission

# data[].attributes.body
Work Process Involved:

Began the shift by wiping and cleaning all outdoor tables to prepare for guest arrivals

Arranged table settings with BB plates, cutlery (forks, knives), and napkins

Prepared trays to collect used plates for efficient clearing during service

Waited for guest arrivals and provided service by:

Clearing used plates

Wiping and resetting tables after each guest

Checking all cutlery, coffee cups, and table items for completeness and quality

After lunch service:

Helped reset tables for dinner with BB plates, butter knives, dinner knives, forks, and napkins

Refilled amenities such as sugar and tea

Wiped and cleaned coffee cups, cutlery, and BB plates to prepare for the next day

Equipment / Materials Used:

BB plates, napkins, trays, butter knives, dinner forks and knives

Coffee cups, sugar and tea containers

Cleaning cloths and polish towels

Theory and Practical Connection:

Applied mise en place principles in setting tables correctly

Reinforced hygiene standards and food safety practices

Practiced time management and operational flow from lunch to dinner transition

Issues and Challenges:

High volume of tasks between guest service and dinner setup

Need for continuous attention to cleanliness and detail

Solutions:

Maintained good pace and organization throughout tasks

Focused on discipline and detail to ensure all dining areas were well-prepared

# data[].attributes.body
Work Process Involved:

Began duties by wiping outdoor tables and preparing table settings with BB plates, cutlery, and napkins

Prepared trays for clearing dirty plates during service

Stood by for guest arrivals; provided service by:

Clearing and cleaning tables after guests finished their meals

Ensuring all tableware (spoons, forks, knives, coffee cups) was complete and properly arranged

In the evening, assisted with setting tables for dinner service

Helped with cleaning and polishing cutlery and plates after service

Equipment / Materials Used:

BB plates, napkins, trays

Cutlery (spoons, forks, knives), coffee cups

Cleaning cloths and polish towels

Theory and Practical Connection:

Practiced mise en place and service preparation techniques

Applied hygiene and food safety knowledge during table maintenance and resetting

Reinforced importance of coordination and efficiency in team-based tasks

Issues and Challenges:

Balancing multiple tasks during a busy shift

Ensuring setup was completed on time for both breakfast and dinner sessions

Solutions:

Worked closely with the team to divide tasks efficiently

Managed time effectively to stay on schedule for all shift duties

# data[].attributes.body
Work Process Involved:

Began shift by wiping down outdoor tables and preparing table settings with BB plates, cutlery, and napkins

Prepared trays for efficient clearing of used plates

Provided customer service during breakfast by:

Assisting guests and clearing used plates promptly

Cleaning tables and ensuring all tableware was complete and ready for reuse

Assisted with dinner table setup in the evening

Helped clean and polish used items, including BB plates, cutlery, and coffee cups

🔧 Equipment / Materials Used:

BB plates, napkins, cutlery (forks, knives, spoons), coffee cups

Cleaning cloths and trays for clearing plates

Theory and Practical Connection:

Applied customer service principles by being alert and responsive to guest needs

Reinforced skills in mise en place, cleanliness, and hygiene practices

Practiced multitasking in a live service environment while maintaining quality

Issues and Challenges:

Balancing multiple duties during a busy shift

Maintaining service quality and cleanliness while moving quickly

Solutions:

Stayed focused and alert throughout the shift

Maintained consistent communication with the team for smooth service flow

# data[].attributes.body
Work Process Involved:

Began the shift by wiping and cleaning outdoor tables to ensure they were clean and ready for guests.

Set up the tables with cutlery, bread and butter plates (BB plates), and tissues.

Prepared trays for clearing used plates once guests finished dining.

Took extra care to clean dusty tables to maintain hygiene and presentation.

Once guests arrived, I promptly cleared their used plates and kept the tables tidy.

Assisted the F&B team in preparing the dining area for lunch service, especially for an expected group from Bank Muamalat.

Spent the time after breakfast (which ended at 11:00 AM) to clean cutlery, BB plates, and coffee cups in preparation for lunch service at 12:00 PM.

This was my first experience helping with lunch hour service.

Equipment / Materials Used:

BB plates, cutlery (forks, knives, spoons), coffee cups, trays

Cleaning cloths and tissues

Theory and Practical Connection:

Applied mise en place principles in preparing for both breakfast and lunch services.

Understood the importance of cleanliness, proper setup, and being proactive between service transitions.

Experienced real-world teamwork and coordination with the F&B team.

Issues and Challenges:

Tight timing between breakfast and lunch service required good planning.

First experience handling lunch hour service, which involved more preparation and coordination.

Solutions:

Used the buffer time after breakfast to complete preparations in advance.

Communicated with team members to stay organized and meet lunch setup deadlines.

Stayed alert and flexible to support a smooth transition between services.

# data[].attributes.body
Work Process Involved:

Reported to work earlier as breakfast service started at 7:00 AM for a special group from Bank Muamalat

Focused on clearing dirty plates quickly and maintaining table cleanliness, even while guests were still seated

After breakfast, immediately assisted in setting up for lunch, including:

Wiping and arranging BB plates, cutlery, and coffee cups

Ensuring all table items were clean and complete

During lunch, handled a high guest volume by:

Clearing and resetting tables quickly

Supporting team members wherever needed

After lunch, helped clean equipment and dining tools to prepare for the next service

Equipment / Materials Used:

BB plates, coffee cups, cutlery (forks, knives, spoons)

Cleaning cloths, trays for plate collection

Theory and Practical Connection:

Practiced time management and prioritization in a high-pressure F&B environment

Applied teamwork and communication skills to maintain service efficiency

Reinforced the importance of mise en place and guest-focused service

Issues and Challenges:

Handling the fast-paced breakfast and lunch rush back-to-back

Maintaining cleanliness and service quality while moving quickly

Solutions:

Remained calm and focused under pressure

Maintained clear communication with the team to stay organized

Worked efficiently to balance multiple responsibilities

# data[].attributes.body
Work Process Involved:

Started the day with routine duties: preparing as many table settings as possible and wiping dirty tables.

While waiting for guests to arrive, I dusted tables and added cutlery settings when necessary.

Assisted with clearing used plates and listened/responded to guest requests to ensure they had a satisfying breakfast experience.

We also remained alert to clear tables quickly once guests had left so the space could be used for others.

As breakfast service neared its end, we collected sugar bowls and started setting dinner tables at vacant spots since the number of guests was lower than usual.

Lastly, I polished cutlery, BB plates, coffee cups, and goblets to keep them clean and ready for the next use.

Equipment / Materials Used:

BB plates, coffee cups, goblets

Forks, knives, spoons, napkins

Cleaning cloths and trays

Theory and Practical Connection:

Applied mise en place and table setting techniques.

Practiced cleanliness and guest service etiquette learned during practical sessions at UMK.

Improved my awareness of table turnover and dining flow management.

Issues and Challenges:

Not many guests today, so tasks were more focused on preparation and maintenance.

Solutions:

Used the extra time wisely to polish items and prepare dinner setups early to stay ahead of the shift.

# data[].attributes.body
Work Process Involved:

Continued with the daily routine: wiping tables and preparing as many settings as possible.

Cleaned dusty tables and added cutlery setups before guests arrived.

Performed clearing duties at tables and responded to guest needs to improve their breakfast experience.

Monitored tables closely and cleared them as soon as guests left so that other guests could be seated.

Towards the end of breakfast, we collected sugar bowls and began dinner table setups.

However, several guests continued to dine beyond breakfast hours, which made it difficult to proceed with dinner settings smoothly.

Despite the challenge, I noticed an improvement in my speed and confidence when performing my duties.

Equipment / Materials Used:

BB plates, forks, knives, napkins, trays, sugar bowls

Coffee cups and cleaning cloths

Theory and Practical Connection:

Strengthened time management and guest handling skills learned in class.

Practiced hospitality service techniques with real guest interactions and unexpected timing challenges.

Issues and Challenges:

Some guests stayed beyond breakfast hours, delaying the dinner setup process.

Solutions:

Focused on what could be done first (clearing other tables, polishing items) and waited for the occupied tables to be available.

Stayed calm and efficient despite the shift overlap.

# data[].attributes.body
Work Process Involved:

Started the shift by preparing table settings and cleaning all dirty and dusty tables.

Added cutlery setups where needed and waited for guest arrivals.

Cleared plates and table items as guests finished eating and fulfilled any special requests from guests to ensure satisfaction.

Remained alert and cleared tables immediately after guests left to allow quick turnover.

As breakfast ended, we collected sugar bowls but didn’t have enough time to set dinner tables during the breakfast closing.

After clearing all tables, we began dinner setups, but shortly after, the F&B team was informed of changes to the table layout.

We had to rearrange some tables, add tablecloths, and reset all cutlery based on the updated layout instructions.

Equipment / Materials Used:

BB plates, forks, knives, napkins, goblets

Cleaning cloths, trays, sugar bowls, tablecloths

Theory and Practical Connection:

Applied problem-solving and flexibility as taught in practical training.

Understood how service adjustments are sometimes needed based on updated instructions or guest flow.

Issues and Challenges:

Delay in dinner setup due to late breakfast clearings.

Unexpected last-minute table layout changes required all previous settings to be redone.

Solutions:

Quickly responded to layout change instructions with the team.

Worked together to complete the new setup efficiently and maintained service standards.