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VIDEO PRESENTATION INTERNSHIP NUR ALIYA ILYANA BINTI ANUAR (H21A2356)

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VIDEO PRESENTATION INTERNSHIP NUR ALIYA ILYANA BINTI ANUAR (H21A2356)

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INTERNSHIP PRESENTATION (HPT40108)

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VIDEO PRESENTATION INTERNSHIP(HPT40108) NUR ALIYA ILYANA BINTI ANUAR -H21A2356-

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BORANG B -PENILAIAN PRESTASI PELAJAR (PENYELIA INDUSTRI)

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BORANG B -PENILAIAN PRESTASI PELAJAR (PENYELIA INDUSTRI)

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✏️Activities:

Brew a shot of espresso using an espresso machine.

Ensure the coffee is of high quality, and the espresso has a rich, creamy crema on top.

✏️Process Involved:

Espresso brewing.

✏️Equipment Used:

Espresso machine, coffee beans, grinder.

✏️Related to Hospitality Knowledge:

Barista skills and knowledge of coffee brewing.

✏️Issues/Challenges:

Inconsistent crema on espresso.

✏️Solution:

Adjust the grind size or tamping pressure to ensure a uniform extraction.

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TUESDAY

✏️Activities:

Check in with the guests during their meal to ensure everything is satisfactory.

Offer additional drinks or sides as needed.

✏️Process Involved:

Guest interaction and customer service.

✏️Equipment Used:

Notepad to record additional orders.

✏️Related to Hospitality Knowledge:

Service etiquette and customer relationship management.

✏️Issues/Challenges:

Guests having a complaint about their food.

✏️Solution:

Listen attentively, apologize, and offer to resolve the issue (e.g., offer a new dish or provide a discount).

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WEDNESDAY

✏️Activities:

Present dessert and coffee menu.

Take orders for dessert and coffee after guests finish their main course.

✏️Process Involved:

Offering after-meal options and upselling.

✏️Equipment Used:

Dessert menu, coffee machine, dessert plates.

✏️Related to Hospitality Knowledge:

Upselling techniques and menu knowledge.

✏️Issues/Challenges:

Guests not interested in dessert or coffee.

✏️Solution:

Politely ask if they’d like to try a signature dessert or suggest a popular item without being pushy.

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FINAL REPORT NUR ALIYA ILYANA BINTI ANUAR (H21A2356)

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FINAL REPORT NUR ALIYA ILYANA BINTI ANUAR (H21A2356)

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FINAL REPORT NUR ALIYA ILYANA BINTI ANUAR (H21A2356)

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✏️Activities:

Greet guests with a warm welcome as they enter the restaurant.

Ask for their reservation name or direct them to the waiting area if no reservation is made.

✏️Process Involved:

Customer service and first impressions.

✏️Equipment Used:

Reservation book, waiting area seating.

✏️Related to Hospitality Knowledge:

Communication and interpersonal skills.

✏️Issues/Challenges:

Guests arriving before the scheduled reservation time.

✏️Solution:

Manage the waiting area efficiently by offering drinks and ensuring comfort until their table is ready.

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TUESDAY

✏️Activities:

Escort guests to their table.

Pull out chairs for guests and allow them to sit.

✏️Process Involved:

Proper seating and ensuring guests feel comfortable.

✏️Equipment Used:

Chairs, menus.

✏️Related to Hospitality Knowledge:

Hospitality etiquette and guest comfort.

✏️Issues/Challenges:

Unavailability of requested seating (e.g., window view).

✏️Solution:

Politely explain the situation and offer alternatives, such as an upgraded table or wait for the requested one to become available.

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✏️Activities:

Provide menus to guests and point out the day's specials or recommended dishes.

Offer assistance if guests have questions about the menu.

✏️Process Involved:

Menu introduction and providing information.

✏️Equipment Used:

Menus, specials card.

✏️Related to Hospitality Knowledge:

Menu knowledge and product recommendation skills.

✏️Issues/Challenges:

Guests unsure about the specials or dietary preferences.

✏️Solution:

Offer clear explanations, suggest alternatives, and inquire about any dietary restrictions.

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OFF DAY

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FRIDAY

✏️Activities:

Take food and drink orders from guests.

Ensure the accuracy of the order and repeat it back for confirmation.

✏️Process Involved:

Order taking and recording.

✏️Equipment Used:

Notepad or POS system for order entry.

✏️Related to Hospitality Knowledge:

Accuracy and customer satisfaction.

✏️Issues/Challenges:

Customers requesting modifications to dishes.

✏️Solution:

Clarify modifications with the kitchen to ensure it’s possible and correctly prepared.

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SUNDAY

✏️ACTIVITIES

Serve the drinks and appetizers promptly after the order.

Ensure all guests have their drinks and appetizers correctly placed.

✏️Process Involved:

Beverage and appetizer service.

✏️Equipment Used:

Tray, drink glasses, appetizers.

✏️Related to Hospitality Knowledge:

Speedy service and accuracy.

✏️Issues/Challenges:

Delay in drink preparation.

✏️Solution:

Inform the guests of the delay and offer a complementary drink or appetizer as a gesture of goodwill.

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MONDAY

✏️Activity: Refilled jam containers after breakfast, prepared bread, and topped up cornflakes for the next day's breakfast service.

✏️Process Involved: Stock replenishment and food prep for breakfast.

✏️Equipment/Tools Used: Jam containers, bread, cornflakes, food wrapping materials.

✏️Challenges: Time constraints.

✏️Solution: Streamlined food prep by prioritizing key tasks and coordinating with teammates.

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✏️Activities:

Set up staff meal for dinner.

✏️Equipment Used:

Serving trays, plates, utensils.

✏️Related to Hospitality Knowledge:

Meal preparation, time management, team coordination.

✏️Challenges:

Ensuring meal is ready on time and meets dietary needs.

✏️Solution:

Pre-prepared ingredients and set reminders to ensure timely meal preparation.

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TUESDAY

✏️Activity: Verified vouchers, took drink orders from guests, and ensured proper service (hot/cold, dining/takeaway).

✏️Process Involved: Guest interaction and voucher validation.

✏️Equipment/Tools Used: Voucher, coffee machine, sugar packets.

✏️Challenges: Managing guest drink preferences.

✏️Solution: Double-checked voucher details and confirmed drink orders.

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WEDNESDAY

✏️Activity: Picked fruit for juicing, replaced old fruit with fresh fruit batches.

✏️Process Involved: Fruit selection, juicing preparation.

✏️Equipment/Tools Used: Tongs, juicer, fruit.

✏️Challenges: Ensuring fruit freshness.

✏️Solution: Replaced fruit regularly and managed juicing space.

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OFF DAY

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FRIDAY

✏️Activities:

Present the check to the guests at an appropriate time.

Thank them for visiting and invite them to return.

✏️Process Involved:

Payment handling and customer relations.

✏️Equipment Used:

POS system, receipt, bill folder.

✏️Related to Hospitality Knowledge:

Transaction handling and positive guest closure.

✏️Issues/Challenges:

Guests unsure about tipping or payment method.

✏️Solution:

Clarify tipping practices and offer multiple payment options (cash, card, mobile payment)

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✏️Activities:

Assist in preparing the new drink for customers.

Set up and maintain the promotional station.

Suggest the new drink to customers and serve it.

Monitor stock of ingredients.

✏️Process:

Actively promote the drink to customers.

Ensure the drink is always available for ordering.

Gather customer feedback on the new drink.

✏️Equipment/Tools:

POS system for orders.

Drink preparation tools (blenders, glasses).

Promotional materials (signage, flyers).

✏️Related to Hospitality Knowledge:

Product knowledge and customer engagement.

Quality control for consistent drink preparation.

✏️Challenges:

Customer hesitation to try the new drink.

High turnover of orders.

✏️Solution:

Offer small discounts or loyalty points for trying the drink.

Create a visually appealing display to attract attention.

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Have internal training 30 pax (ormond group)

✏️Activities:

Set up plates and cutlery for breakfast, tea break, lunch, and afternoon break.

✏️Process:

Arranged plates, spoons, forks, and napkins at the meeting room (AA Lounge).

✏️Equipment:

Plates, cutlery (spoons, forks), napkins.

✏️Hospitality Skills:

Event setup, attention to detail.

✏️Challenges:

Limited table space.

✏️Solution:

Rearranged setup to maximize space

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OFF DAY

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✏️Activities:

Mixed drinks and cocktails.

Served drinks and handled payments.

Promoted seasonal drink specials.

Assisted in clearing empty glasses.

✏️Process Involved:

Drink mixing and customer service.

Managing orders and payments.

✏️Equipment Used:

Bar tools, POS system.

✏️Related to Hospitality Knowledge:

Drink preparation and upselling.

✏️Challenges:

Managing large orders in a short time.

Delay in service during high customer volume.

✏️Solution:

Used order management systems.

Worked closely with senior staff for faster service.

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FRIDAY

✏️Activities:

Set up tables and drink stations.

Served drinks and cleared glasses.

Assisted with drink promotions.

Helped with customer payments at the bar.

✏️Process Involved:

Setting up and maintaining the bar.

Engaging with customers for drink recommendations.

✏️Equipment Used:

POS system, drink menus, bar tools.

✏️Related to Hospitality Knowledge:

Customer service and drink knowledge.

✏️Challenges:

Balancing multiple orders during busy times.

Managing bar space and cleanliness.

Solution:

Efficiently prioritized tasks during rush periods.

Maintained organized and clean bar areas.

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✏️Activities:

Prepared drinks at the bar.

Served drinks to customers on the floor.

Took drink orders and suggested specials.

Restocked the bar and cleaned glassware.

Promoted new seasonal drinks.

Assisted in setting up bar stations.

✏️Process Involved:

Drink preparation and serving.

Customer interaction and upselling.

Bar inventory management.

Maintaining a clean bar and floor area.

✏️Equipment Used:

Glassware, cocktail shakers, POS system.

Bar inventory sheets, cleaning supplies.

✏️Related to Hospitality Knowledge:

Bar service and customer interaction.

Inventory control and upselling skills.

✏️Challenges:

High demand during busy hours.

Ensuring quick and efficient service.

✏️Solution:

Prioritized orders and tasks.

Improved communication with team members.

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OFF DAY

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✏️Activities:

Arranged sugar packets and spoons.

Stacked cups and lids.

Checked inventory.

✏️Process:

Organized coffee station for easy access.

Ensured cleanliness and order.

✏️Equipment:

Sugar packets, spoons, paper cups, trays, napkins.

✏️Hospitality Knowledge:

Applied organization and customer service skills.

✏️Challenges:

Limited counter space.

Frequent supply replenishment.

✏️Solution:

Reorganized layout.

Delegated tasks for stock management

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Apply medical leave one day because of fever

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TUESDAY

✏️Activity: Delivered drinks to customers, ensuring timely service while checking if they needed refills.

✏️Process Involved: Drink delivery and customer interaction.

✏️Equipment/Tools Used: Drink trays, glasses, beverage orders.

✏️Challenges: Managing multiple drink orders during busy periods.

Solution: Prioritized drink orders based on customer requests and checked regularly for refills.

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OFF DAY

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✏️Activity: Set up the signboard outside the restaurant to inform guests about the busking event happening that evening from 7 PM to 10 PM.

✏️Process Involved: Preparing the restaurant for a busking event, including setting up signage and organizing the dining area to accommodate additional guests.

✏️Equipment/Tools Used: Signboard, chalk, or printed posters.

✏️Challenges: Ensuring the signboard is visible and accurately communicates the event timing.

✏️Solution: Positioned the signboard at the entrance and made sure it was clearly visible from a distance.

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FRIDAY

✏️Activity: Collected food from the kitchen when the bell rang, checked the order for accuracy, and delivered the meal to the correct table.

✏️Process Involved: Order collection, verifying orders, and food delivery.

✏️Equipment/Tools Used: Serving trays, order chits.

✏️Challenges: Ensuring the correct dish was given to the right customer.

✏️Solution: Double-checked order details on the chits and confirmed the meal with kitchen staff before serving.

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MONDAY

✏️Activity: I observed the cashier handling payments and issuing receipts, and I helped manage the customer waiting area.

✏️Process Involved: Cashiering process and guest area management.

✏️Equipment/Tools Used: Cash register, receipt printer.

✏️Relation to Hospitality Knowledge: I learned about payment handling procedures and managing guest satisfaction during busy periods.

✏️Challenges: I felt overwhelmed during busy periods.

✏️Solution: I prioritized staying calm and polite, asking for help when necessary.

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✏️Activities:

Set up a new breakfast station with additional table to accommodate more items for the students.

Ensure that all items are properly displayed and ready for service.

✏️Equipment Used:

Plates, spoons, tongs, baskets, serving trays, additional table.

Serving utensils (scoops, tongs).

✏️Related to Hospitality Knowledge:

Menu presentation, food hygiene, customer service.

✏️Challenges:

Ensuring the new table setup is organized and doesn’t clutter the space.

Keeping the new menu items fresh and properly displayed.

✏️Solution:

Used the additional table to spread out the new items.

Organized items into clear sections (e.g., bread, condiments, hot items) for easy access.

Kept the area clean and regularly checked that everything was replenished as needed.

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✏️Activities:

Washed coffee equipment, beer mats, and juice machines.

✏️Equipment Used:

Cleaning, scrubbers, cloths.

✏️Related to Hospitality Knowledge:

Equipment maintenance, hygiene standards, food safety.

✏️Challenges:

Cleaning equipment thoroughly in a short time.

✏️Solution:

Prioritized equipment by frequency of use and cleaned in batches.

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✏️Activities:

Cleaned restaurant at 10:30 and staff room at 9 PM.

✏️Equipment Used:

Cleaning supplies, mop, bucket.

✏️Related to Hospitality Knowledge:

Hygiene standards, cleanliness, sanitation.

✏️Challenges:

Ensuring thorough cleaning without interrupting the shift.

✏️Solution:

Cleaned areas that were less busy and scheduled tasks during breaks.

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✏️Activities:

Checked and recorded temperatures for chiller, cake chiller, and chest freezer.

Updated the beer barrel readings for Tiger and Guinness in the group.

✏️Equipment Used:

Thermometers, Chiller, Cake Chiller, Chest Freezer, Beer Barrels.

✏️Related to Hospitality Knowledge:

Temperature control for food safety, equipment maintenance, inventory management, and communication within the team.

✏️Challenges:

Maintaining accurate temperature records for multiple equipment.

Ensuring the beer barrels (Tiger and Guinness) are checked and updated in the group chat on time.

✏️Solution:

Took regular temperature readings at specified times.

Updated the group promptly with the latest information on beer barrel status and equipment temperatures.

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OFF DAY

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✏️Activities:

Took out the TV at 5 PM.

✏️Equipment Used:

TV, remote control, power cable.

✏️Related to Hospitality Knowledge:

Customer experience, entertainment setup.

✏️Challenges:

Ensuring the TV is set up and operational by the required time.

✏️Solution:

Checked cables and functionality in advance to avoid delays.

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✏️Activities:

Placed lamps on every table at 7 PM.

✏️Equipment Used:

Lamps, power extension cords.

✏️Related to Hospitality Knowledge:

Ambiance setting, customer experience.

✏️Challenges:

Setting up lamps quickly without disturbing guests.

✏️Solution:

Scheduled lamp placement during quieter periods and tested them for brightness.

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✏️Activities:

Learned to steam milk for lattes and cappuccinos.

Prepared espresso shots and combined with steamed milk for latte and cappuccino.

Followed correct steps to ensure proper texture and temperature for milk.

Memorized the differences in texture and milk frothing techniques for various drinks.

✏️Process Involved:

Steaming milk to create microfoam for latte and cappuccino.

Brewing espresso shots and combining with milk.

✏️Equipment Used:

Espresso machine.

Steam wand.

Milk frothing jug.

✏️Related to Hospitality Knowledge:

Developed skills in coffee preparation.

Applied attention to detail for consistency in quality.

✏️Issues/Challenges:

Ensuring milk froth consistency for different drinks.

Balancing steam temperature with coffee preparation time.

✏️Solution:

Repeated practice to perfect frothing technique.

Adjusted steam pressure for optimal results in different drinks.

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✏️Activities:

Collected dirty dishes from buffet.

Washed dishes using hot water and soap.

Rinsed dishes thoroughly.

Dried dishes with a clean towel.

Stored clean dishes back in boxes.

✏️Process Involved:

Ensured all dishes were properly washed and sanitized.

Checked for any food residues or stains.

Kept workspace clean and organized.

✏️Equipment Used:

Dish soap, hot water, towels, storage boxes.

✏️Related to Hospitality Knowledge:

Applied attention to detail for cleanliness.

Focused on efficiency and hygiene.

✏️Challenges:

Ensuring all dishes are thoroughly cleaned.

Drying without leaving water spots.

✏️Solution:

Regularly checked dishes before storing.

Used proper drying techniques for spotless results.

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OFF DAY

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✏️Activities:

Ground coffee for espresso shots.

Measured correct amount for single/double shots.

Adjusted grind size for flavor.

Tamped grounds evenly.

Brewed shots using espresso machine.

✏️Process Involved:

Ensured right grind and dose for accurate shots.

Monitored extraction time for quality.

Maintained equipment cleanliness.

✏️Equipment Used:

Coffee grinder, espresso machine, portafilter, tamper.

✏️Related to Hospitality Knowledge:

Applied barista skills for consistent, high-quality espresso.

Focused on precision, hygiene, and maintenance.

✏️Challenges:

Ensuring accurate grind and dose.

Adjusting grinder settings for consistency.

✏️Solution:

Regularly checked grind size and shot time.

Kept workspace organized and equipment clean.

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✏️Activities:

Worked on the first day of Raya at the restaurant, which remained open for the celebration.

Took team pictures together to capture the moment.

Coordinated with team members to ensure smooth operations during the busy day.

Provided support in the kitchen and service areas.

Delivered excellent customer service, ensuring guests had a memorable Raya experience.

✏️Process Involved:

Restaurant operations and event preparation during a holiday.

Team collaboration for effective task division and support.

Managing customer orders and ensuring timely delivery.

✏️Equipment Used:

Kitchen tools and utensils.

Service trays, menus, and promotional items.

✏️Related to Hospitality Knowledge:

Applied event management and customer service skills during a busy festive period.

Teamwork and communication to ensure smooth operations.

✏️Issues/Challenges:

High customer volume due to the holiday.

Coordination with staff for timely food preparation and service.

Maintaining service quality while managing large crowds.

✏️Solution:

Delegated tasks among team members to improve efficiency.

Prioritized customer needs and ensured quality service even with increased demands.

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✏️Activities:

At 2:15 pm

Cleared used plates and cups from previous staff meal.

Prepared the area for the evening shift by setting up new tables.

Wiped all tables and ensured they were dry and clean.

Swept the floor to remove any debris.

✏️Process Involved:

Cleaning and setting up the dining area for the evening shift.

Ensuring the space was ready for new guests.

✏️Equipment Used:

Plates, cups, cleaning cloths, broom, dustpan.

✏️Related to Hospitality Knowledge:

Applied cleaning and maintenance skills.

Ensured a clean and welcoming environment for the evening shift.

✏️Issues/Challenges:

Limited space to clean and set up.

Time constraint due to the need for quick preparation before the evening service.

✏️Solution:

Efficiently moved items to optimize space.

Divided the cleaning tasks among team members to speed up the process.

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✏️Activity:

On my first day as an intern at Hotel Tune Aeropolis, I arrived early to complete my registration and attended an orientation session with Mr. Fadhil, the F&B Manager, who explained my job scope and responsibilities.

✏️Process Involved:

Introduction session and explanation of job description.

✏️Equipment /tools:

Not applicable (briefing session).

✏️Relation to Hospitality Knowledge:

Understood the importance of first impressions, grooming, and professional behavior in food & beverage service.

✏️Challenges:

Nervous about the new environment.

✏️Solution:

Asked questions and took notes to gain confidence.

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✏️Activities:

Asked guests for feedback on the breakfast service.

Encouraged guests to leave a review about the food and experience.

Provided a QR code or link for easy review submission.

✏️Process Involved:

Directly engaging with guests after breakfast.

Asking if they were satisfied with the breakfast quality, service, and overall experience.

✏️Equipment Used:

QR code or review link to make the process easier for guests.

✏️Related to Hospitality Knowledge:

Applied communication and customer service skills to approach guests effectively.

Focused on gathering constructive feedback for service improvement.

✏️Issues/Challenges:

Some guests were hesitant to leave a review.

Timing: Asking for feedback when guests are finishing or after they’ve left the area.

✏️Solution:

Polite reminders during breakfast about the importance of their review.

Made the review process as easy and quick as possible with a QR code or simple link.

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TUESDAY

✏️Activities:

After clearing plates, asked guests to scan a QR code to provide feedback on their breakfast experience.

✏️Equipment Used:

QR Scanner, Feedback Forms (if QR codes aren't used).

✏️Related to Hospitality Knowledge:

Guest feedback collection, customer service, improvement of services.

✏️Challenges:

Encouraging guests to leave feedback.

✏️Solution:

Politely asked guests to provide feedback and reassured them that it would only take a minute.

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✏️Activity:

Observed daily operations: customer ordering, food preparation, serving procedures.

Learned how to handle basic table setting.

✏️Process Involved:

Table setup, serving workflow.

✏️Equipment/Tools Used:

Tableware, notepad.

✏️Relation to Hospitality Knowledge:

Applied knowledge of mise en place, guest welcoming, and customer service etiquette.

✏️Challenges:

Difficulty remembering table setup order.

✏️Solution:

Practiced and reviewed standard table setting guide.

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✏️Activities:

Observed restaurant layout for both inside and outside dining areas.

Familiarized with table numbering and seating arrangements.

Delivered food and drinks to the assigned tables.

✏️Process Involved:

Table management and guest service during operation hours.

✏️Equipment Used:

Order chit, table number tags, food trays.

✏️Related to hospitality knowledge:

Applied table management skills and order delivery procedures.

Practiced communication with kitchen and service team.

✏️Issues/Challenges:

Struggled to remember table numbers while delivering orders.

Difficult to identify which order belonged to which table due to the large number of tables inside and outside.

✏️Solution:

Took extra time to memorize table layout before service.

Double-checked order chits and table numbers before delivering.

Asked team members for assistance during busy hours.

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✏️Activities:

Researched Teh Tarik's origin and preparation method.

Prepared Teh Tarik for the team.

Demonstrated the "pulling" technique during the briefing.

✏️Process Involved:

Brewed strong black tea and added condensed milk.

Used the "pulling" technique to create froth.

✏️Equipment Used:

Black tea, condensed milk, hot water, two containers.

✏️Related to Hospitality Knowledge:

Learned about the importance of Teh Tarik in Malaysian culture.

Applied beverage-making skills.

✏️Issues/Challenges:

Mastering the "pulling" technique.

Ensuring the correct froth and sweetness.

✏️Solution:

Practiced the technique before the briefing.

Adjusted the sweetness based on feedback.

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✏️Activities:

Collect dirty dishes from the buffet

Wash dishes using hot water and soap.

Rinse dishes thoroughly to remove any soap residue.

Dry dishes with a clean towel.

Store clean dishes back in storage boxes.

✏️Process Involved:

Ensure all dishes are washed and sanitized.

Check for food residues or stains.

Keep the workspace clean and organized.

✏️Equipment Used:

Dish soap, hot water, towels, storage boxes.

✏️Related Hospitality Knowledge:

Focus on cleanliness and efficiency.

Attention to detail in ensuring no food residues are left.

✏️Challenges:

Ensuring all dishes are thoroughly cleaned.

Drying dishes without leaving water spots.

✏️Solution:

Regularly check dishes before storing.

Use proper drying techniques for spotless results.

# data[].attributes.body
✏️Activity:

Assisted taking customer orders and operating the POS system under supervision.

✏️Process Involved:

Customer order handling, POS entry,

✏️Equipment/Tools Used:

POS system, beverage tools.

✏️Relation to Hospitality Knowledge:

Applied communication and customer interaction techniques from hospitality training.

✏️Challenges:

Struggled to handle multiple orders.

✏️Solution:

Focused on completing one order accurately before moving to the next.

# data[].attributes.body
✏️Activities:

Packed breakfast sets for event.

Arranged paper bags on table.

Inserted bottled water, food, and cutleries.

Checked total quantity of bags.

✏️Process Involved:

Food packing and event preparation.

✏️Equipment Used:

Paper bags, bottled water, plastic spoon, plastic fork, tissue.

✏️Related to hospitality knowledge:

Applied event management and teamwork skills.

✏️Issues/Challenges:

Limited table space.

Last-minute arrival of items.

✏️Solution:

Rearranged packing area.

Divided tasks among team members.

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✏️Activity:

Managed cleaning duties: wiped tables, cleaned beverage area, and restocked items.

Practiced greeting and interacting with customers.

✏️Process Involved:

Pre-opening duties, guest service.

✏️Equipment/Tools Used:

Cleaning cloth, sanitiser, utensils.

✏️Relation to Hospitality Knowledge:

Reinforced importance of hygiene and cleanliness in food & beverage service.

✏️Challenges:

Uncertain about proper cleaning SOP.

✏️Solution:

Asked for guidance and followed demonstration by senior staff.

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OFF DAY

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✏️Activities:

Refilled jam containers after breakfast service at 10 AM.

Prepared and wrapped bread for breakfast.

Topped up cornflakes for the next day's breakfast.

Changed food tags for tomorrow’s breakfast.

✏️Process Involved:

Food preparation and restocking for the next day's breakfast.

Ensuring food quality and proper labeling.

✏️Equipment Used:

Bread, jam, cornflakes, food wrapping materials, food tags.

✏️Related to Hospitality Knowledge:

Applied food management and preparation skills.

Focused on maintaining food quality and efficiency.

✏️Issues/Challenges:

Time constraints to complete all tasks after breakfast service.

Ensuring all food items are properly restocked and labeled.

✏️Solution:

Streamlined the process by focusing on essential tasks first (bread wrapping, jam refilling).

Coordinated with team members to ensure that all tasks were completed before the end of the shift.

# data[].attributes.body
✏️Activity: I checked which lamps had been charged overnight, unplugged fully charged lamps, and plugged in those that needed charging. I ensured all lamps were charged before the shift started.

✏️Process Involved: Checked the charging status of lamps, switched between lamps, and ensured proper charging.

✏️Equipment/Tools Used: Charging cables, power strips, lamps.

✏️Relation to Hospitality Knowledge: Applied time management for task transitions and equipment maintenance.

✏️Challenges: Keeping track of which lamps had been charged and which needed it.

✏️Solution: I set a schedule to track the charging status and used clear labeling to manage the charged and uncharged lamps.

# data[].attributes.body
OFF DAY

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SUNDAY

✏️Activities:

Set up dining tables, including placement of cutlery, glasses, and napkins.

Ensure the tablecloths are clean and free of wrinkles.

Check lighting and music settings.

✏️Process Involved:

Preparing a welcoming and clean environment for customers.

✏️Equipment Used:

Tablecloths, cutlery, glasses, napkins, cleaning supplies.

✏️Related to Hospitality Knowledge:

Restaurant setup and attention to detail.

✏️Issues/Challenges:

Last-minute reservations leading to a change in table setup.

✏️Solution:

Stay flexible with the seating arrangement and quickly rearrange tables as needed.

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✏️ACTIVITIES

Set up for breakfast at 8 PM.

✏️Equipment Used:

Plates, cups, cutlery, serving trays, breakfast items.

✏️Related to Hospitality Knowledge:

Meal preparation, time management, breakfast service.

✏️Challenges:

Organizing everything for the next day without disrupting the evening operations.

✏️Solution:

Prepared breakfast items ahead of time and stored them properly.

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✏️Activities:

Used tongs to pick fruit for juicing.

Measured the right amount of fruit to avoid excess juice.

Peeled fruit before juicing (especially watermelon and orange).

Replaced old fruit with fresh fruit as needed.

Labeled fresh fruit batches.

✏️Process Involved:

Juice preparation and fruit management.

Ensured proper fruit freshness for quality juice.

✏️Equipment Used:

Tongs, fruit (watermelon and orange), juicer, labels.

✏️Related to hospitality knowledge:

Applied fruit handling and juicing techniques.

Emphasized hygiene and freshness for quality service.

✏️Issues/Challenges:

Fruit going bad quickly.

Limited workspace for preparing multiple juice batches.

✏️Solution:

Regularly checked and replaced fruit for freshness.

Organized workspace efficiently and divided tasks (e.g., one person peeling, another measuring).

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✏️Activities:

Senior staff trained interns on making the three new seasonal drinks.

Demonstrated preparation techniques for each drink.

Reviewed the correct measurements and ingredients for each drink.

Monitored interns’ drink preparation to ensure accuracy.

✏️Process:

Senior staff followed the manager’s instructions on the drink recipes.

Interns practiced making the drinks under senior staff supervision.

Checked the quality and consistency of each drink made by the interns.

✏️Equipment Used:

shakers, strainers, glasses, cups, and garnishing tools.

Ingredients specific to each seasonal drink (fruits, syrups, etc.).

✏️Related to Hospitality Knowledge:

Maintained quality and consistency in preparing drinks.

Utilized team coordination between senior staff and interns for efficient training.

✏️Challenges:

Ensuring interns understand the correct proportions of ingredients.

Managing the learning curve of new interns under time pressure.

✏️Solution:

Senior staff provided clear instructions and hands-on practice.

Allowed interns to make drinks in batches to get more practice while being supervised.

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✏️Activities:

Pull TV to center at 5 PM.

Connect extension and turn on TV.

Move TV back to the right place at 10:30 PM.

✏️Process Involved:

Setting up TV for evening shift.

✏️Equipment Used:

TV, extension cord.

✏️Related to hospitality knowledge:

Organization and shift management skills.

✏️Issues/Challenges:

Ensuring timely setup and takedown.

✏️Solution:

Clear schedule for TV setup and breakdown.

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✏️Activities:

Check which lamps have been charged overnight.

Unplug fully charged lamps and set them aside.

Plug in the lamps that need charging.

Organize the workspace to avoid clutter.

Ensure all lamps are charged before the shift starts.

✏️Process Involved:

Inspect lamps for charging status.

Switch between lamps that need charging and those fully charged.

Ensure all charging cables are properly connected.

✏️Equipment Used:

Charging cables

Power strips

Lamps with battery compartments

✏️Related Hospitality Knowledge:

Efficient time management for task transitions.

Ensuring proper usage and maintenance of equipment.

✏️Challenges:

Keeping track of which lamps have been charged and which still need it.

Ensuring all lamps are ready for use during peak hours.

✏️Solution:

Set a schedule or timer to track charging status.

Use clear labeling or an organizing method for charged/uncharged lamps.

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✏️Activity:

Prepared drinks and served food to customers.

Assisted in back kitchen with simple prep tasks

✏️Process Involved:

Food and beverage preparation and serving.

✏️Equipment/Tools Used:

Coffee machine, kitchen tools.

✏️Relation to Hospitality Knowledge:

Practiced beverage service skills and back-of-house teamwork.

✏️Challenges:

Confused with different drink recipes.

✏️Solution:

Listed down recipes for easy reference.

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✏️Activities:

Pour the steamed milk over the espresso in a steady, controlled manner.

Begin pouring from a higher distance and slowly lower the pitcher as the cup fills.

✏️Process Involved:

Controlled pouring to create patterns.

✏️Equipment Used:

Milk pitcher, espresso cup.

✏️Related to Hospitality Knowledge:

Latte art techniques and pouring control.

✏️Issues/Challenges:

Milk not forming patterns properly.

✏️Solution:

Practice pouring with the right speed and distance. Start with simpler designs like hearts or tulips before attempting more intricate ones.

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SATURDAY

✏️Activity: Assisted in managing the dessert station by preparing desserts and ensuring that they were plated and served attractively.

✏️Process Involved: Dessert preparation, plating, and presentation.

✏️Equipment/Tools Used: Plates, dessert trays, garnishes.

✏️Challenges: Ensuring desserts were served at the right temperature and maintaining presentation standards.

✏️Solution: Worked in coordination with the kitchen team to time the preparation and plating process perfectly.

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✏️Activities:

Studied and memorized the Citarasa Berbuka menu set.

Identified ingredients in each menu item.

Analyzed which items are suitable for vegetarian guests.

Took note of the menu price and event dates.

✏️Process Involved:

Menu study and guest service preparation.

✏️Equipment Used:

Menu booklet, pen, notebook.

✏️Related to hospitality knowledge:

Applied menu knowledge and guest handling skills.

Practiced dietary requirement awareness for vegetarian guests.

✏️Issues/Challenges:

Some menu items required ingredient clarification.

Limited options available for vegetarian guests in the set menu.

✏️Solution:

Confirmed with kitchen team about sambal and air asam ingredients.

Prepared suggestions for suitable items to offer vegetarian guests.

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OFF DAY

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✏️ACTIVITIES

Checked stock levels, removed expired items, and refilled the fridge.

✏️Equipment/Tools Used: New stock of drinks, organizing trays.

✏️Challenges: Keeping fridge tidy and maintaining stock.

✏️Solution: Used FIFO method and scheduled regular organizing sessions.

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✏️Activity:

Observed cashier handling payments and issuing receipts.

Helped manage customer waiting area.

✏️Process Involved:

Cashiering process and guest area management.

✏️Equipment/Tools Used:

Cash register, receipt printer.

✏️Relation to Hospitality Knowledge:

Learned payment handling procedures and managing guest satisfaction during peak hours.

✏️Challenges:

Overwhelmed during busy periods.

✏️Solution:

Prioritized calm, polite interaction and asked for help when necessary.

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✏️Activities:

Wipe clean plates, breakfast plates, and bowls with a towel after buffet breakfast.

Stack the clean plates neatly.

✏️Process Involved:
Cleaning and organizing plates after event closure.

✏️Equipment Used:

Clean towel

Plates and bowls

✏️Related to hospitality knowledge:
Attention to detail and organization.

✏️Issues/Challenges:
Ensuring all plates are wiped clean and properly stacked.

✏️Solution:
Organize the workspace and focus on one task at a time.

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OFF DAY

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FRIDAY

✏️Activity: Asked guests for feedback after breakfast and provided QR code for reviews

✏️Equipment/Tools Used: QR code.

✏️Challenges: Guests hesitant to leave reviews.

✏️Solution: Politely reminded and made review mprocess easy.

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OFF DAY

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OFF DAY

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✏️Activities:

Refilled Sterno cans after heating coffee urn for buffet breakfast.

Prepared Sterno for the next day’s buffet breakfast.

✏️Process Involved:

Ensured Sterno was refilled correctly and was ready for use.

Scraped out remaining Sterno using a spoon before refilling.

Wore gloves for safety due to the hazardous nature of the fuel.

✏️Equipment Used:

Sterno fuel cans, safety gloves, spoon for scraping.

✏️Related to hospitality knowledge:

Applied knowledge of event preparation and foodservice logistics.

Safety protocols for handling hazardous materials.

✏️Issues/Challenges:

The strong smell of Sterno fuel is overwhelming.

Need to handle fuel carefully with gloves and spoon to avoid direct contact.

✏️Solution:

Refilled Sterno well ahead of time to minimize exposure to fumes.

Used a spoon and gloves to safely handle the material.

Organized the space to minimize the smell during refilling.

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✏️Activities:

Cleaned and wiped down the tables and floor.

Prepared and arranged tissue, cutlery, and menu on the table for staff to easily access.

Set up the area for easy use during customer orders.

✏️Process Involved:

Cleaning, organizing, and setting up for smooth service during the event.

✏️Equipment Used:

Cleaning supplies (for wiping tables and floor).

Tissue, cutlery, menu.

✏️Related to Hospitality Knowledge:

Applied event setup and organization skills.

Ensured everything was in place for staff ease of access.

✏️Issues/Challenges:

Limited space to arrange everything.

Had to make sure everything was available for staff despite the last-minute setup.

✏️Solution:

Organized the setup based on available space.

Prepared the area in advance for the staff to quickly grab what was needed.

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Apply medical leave because of have accident

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✏️Activities:

Refilled bread, tea, and condiments (butter, jam, sauces) to ensure the buffet was always stocked for guests.

Equipment Used:

Serving Trays, Tea Pots, Bread Baskets, Condiment ispensers.

✏️Related to Hospitality Knowledge:

Food replenishment, customer service, inventory management.

✏️Challenges:

Ensuring food is replenished quickly without overstocking.

✏️Solution:

Regularly checked food levels and communicated with the kitchen for timely replenishment.

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SUNDAY

✏️Activities:

Made last call at 10:30 PM.

✏️Equipment Used:

Announcer or communication system.

✏️Related to Hospitality Knowledge:

Customer service, time management, closing procedures.

✏️Challenges:

Ensuring guests are notified about the last call without rushing them.

✏️Solution:

Gave reminders ahead of time and ensured smooth communication.

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✏️Activities:

Took pictures of the area and sent them to the group for proof of closing

✏️Equipment Used:

Camera, phone.

✏️Related to Hospitality Knowledge:

Documentation, team communication.

✏️Challenges:

Ensuring pictures are clear and accurately represent the space.

✏️Solution:

Took pictures from multiple angles and ensured good lighting.

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✏️Activities:

Set up drink station for Berbuka Puasa set.

Arranged coffee cups, glasses, and prepared four types of drinks.

Ensured free-flow drink service started only after 6:00 PM.

Informed guests that before 6 PM, they could only choose one drink.

✏️Process Involved:

Beverage setup and guest service coordination for Ramadan.

✏️Equipment Used:

Coffee cups, glass , drink dispensers, trays.

✏️Related to hospitality knowledge:

Practiced beverage station setup and guest timing coordination.

Applied communication skills in handling guest expectations.

✏️Issues/Challenges:

Remembering drink policy based on time (before and after 6 PM).

Ensuring all drink options were ready and neatly arranged.

✏️Solution:

Set reminders to follow correct drink service timing.

Referred to checklist and asked supervisor for confirmation when unsure.

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✏️Activities:

Greeted guests at the restaurant

Explained breakfast buffet options and directed guests to different food stations.

Assisted guests with dietary preferences or allergies, recommending suitable options.

Checked for cleanliness and tidiness of buffet stations and guest tables.

Offered coffee, juice, or tea to guests and refilled beverages as needed.

Cleared empty plates and glasses promptly to maintain a clean dining environment.

Collected guest feedback using the QR code after meal.

✏️Process Involved:

Ensuring all buffet areas are clean and well-stocked.

Maintaining a pleasant dining atmosphere for guests.

✏️Equipment Used:

QR scanner, tea/coffee cups, serving plates, cleaning supplies.

✏️Related to Hospitality Knowledge:

Guest relations, food safety, effective communication, attention to detail.

✏️Issues/Challenges:

Balancing between attending to guests' needs and maintaining buffet cleanliness.

Managing the pace of food service during peak times.

✏️Solution:

Divided tasks with team members to ensure that both guest service and buffet maintenance were handled effectively.

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Pest Control Day Tasks

✏️Activities:

Cover all breakfast equipment and chef dishes with cloths and trash bags.

Announce last call at 10:00 PM for restaurant closure.

Secure all items before pest control.

✏️Equipment Used:

Cloths, trash bags, plastic covers, tongs, food tags.

✏️Related to Hospitality Knowledge:

Food hygiene, pest control, restaurant operations.

✏️Challenges:

Ensuring items are sealed properly for pest control.

Closing on time without disrupting guests.

✏️Solution:

Assigned staff to cover equipment quickly.

Managed last call to allow pest control to proceed.

# data[].attributes.body
Apply unpaid leave for one day because of my brother wedding

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SUNDAY

✏️Activities:

Senior staff assigned task to count all plates and cups.

Sorted out damaged items from usable plates and cups.

Counted and sorted cutlery (spoons, forks, knives).

✏️Process:

Counted total number of plates, cups, and cutlery to ensure inventory.

Checked for damage on each item (e.g., cracks, chips, rust).

Separated damaged items from the usable ones for replacement.

✏️Equipment Used:

Plates, cups, cutlery (spoons, forks, knives).

Storage containers or trays for sorting.

Inventory sheets to keep track of the count.

✏️Related to Hospitality Knowledge:

Ensured proper inventory management for smooth service.

Maintained cleanliness and quality control on dining equipment.

✏️Challenges:

Time management during busy hours to count and sort items.

Ensuring all damaged items are identified and removed promptly.

✏️Solution:

Assigned the task to multiple interns for efficiency.

Used designated areas to sort and organize items for easy replacement.

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✏️Activities:

Memorized menu items and prices.

Learned key ingredients for each dish.

Prepared to answer customer queries about spiciness, vegetarian options, and types of fish.

✏️Equipment:

Menu (for referencing prices and dishes).

Knowledge of dish ingredients and dietary restrictions (vegetarian, spice levels).

Communication skills (to answer guest queries).

✏️Related to hospitality knowledge:

Menu knowledge and food ingredients.

Handling customer questions regarding food allergies and preferences.

Understanding spice levels and vegetarian options.

✏️Issues/Challenges:

Customers may ask about the spice level in the Ikan Asam Pedas.

Some customers may ask about the type of fish used in Ikan Asam Pedas.

Need to recall ingredients quickly if a guest has dietary restrictions (e.g., vegetarian).

✏️Solution:

Memorized all ingredients and key details for customer inquiries.

Prepared to answer questions about spice levels and vegetarian options confidently.

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SUNDAY

Deep Cleaning Day Tasks

✏️Activities:

Removed all items from chiller and wiped down interior shelves.

Cleaned and sanitized kitchen countertops, cutting boards, and sink areas.

Organized dry storage by expiry date and category.

✏️Equipment Used:

Cleaning cloths, sanitizing spray, mop, gloves, storage labels.

✏️Related to Hospitality Knowledge:

Food safety standards, kitchen hygiene, inventory management.

✏️Challenges:

Limited time to clean while ensuring kitchen readiness for next shift.

Sorting expired or near-expiry items while maintaining stock accuracy.

✏️Solution:

Divided cleaning zones among staff for faster completion.

Created a checklist for expiry dates and organized stock by FIFO (First In, First Out) method.

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✏️Activity: Checked temperatures for chillers, updated beer barrel readings and how many cake left

✏️Equipment/Tools Used: Thermometers, chest freezer, beer barrels

✏️Challenges: Maintaining accurate temperature records.

✏️Solution: Regular temperature checks and updated team promptly.

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OFF DAY

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OFF DAY

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SATURDAY

✏️Activity: I repeated the same process of cleaning and storing dirty dishes from the buffet.

✏️Process Involved: Dishwashing, ensuring no food residues or stains were left on dishes.

✏️Equipment/Tools Used: Dish soap, hot water, towels, storage boxes.

✏️Relation to Hospitality Knowledge: Emphasized cleanliness and efficiency.

✏️Challenges: Ensuring dishes were thoroughly cleaned and dried without spots.

✏️Solution: I checked dishes regularly and used proper drying techniques.

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OFF DAY

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✏️Activities:

Placed lamps on all tables ( inside restaurant and courtyard outside)

Turned on lamps at 7 PM.

✏️Process Involved:

Setting up lamps to ensure proper lighting for the evening.

✏️Equipment Used:

Lamps

✏️Related to Hospitality Knowledge:

Applied event setup and lighting management skills.

✏️Issues/Challenges:

Difficulty placing lamps on tables when customers are present due to shyness and being introverted.

Overcoming the challenge of initiating conversations to complete the task.

✏️Solution:

Pushed myself to overcome shyness by focusing on the task and working through my introverted tendencies.

Ignored my discomfort to ensure smooth operation and customer satisfaction.

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✏️Activities:

Check voucher expiry date.

Ask guest for drink choice: latte, cappuccino, long black, or iced lemon tea.

Ask if they want it hot or iced, dining or takeaway, and if they want sugar.

✏️Process Involved:

Voucher verification and drink selection.

✏️Equipment Used:

Voucher, coffee machine, sugar packets.

✏️Related to Hospitality Knowledge:

Customer service and communication.

✏️Issues/Challenges:

Guests forgetting expiry date or drink options.

✏️Solution:

Verify voucher first, then confirm drink details clearly.

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✏️Activities:

Check stock levels.

Remove expired or empty items.

Refill fridge with new stock.

Align labels outward.

✏️Process:

Inspect stock.

Sort drinks by type.

Rotate stock (older in front).

Ensure even distribution.

✏️Equipment:

New stock of drinks.

Organizing trays (optional).

✏️Challenges:

Stock levels.

Keeping fridge tidy.

✏️Solutions:

Use FIFO (First In, First Out).

Schedule regular organizing sessions.

Label products clearly.

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✏️Activities:

Checked and replaced the Sterno if it was no longer working.

Adjusted the flame to keep coffee and tea warm.

Monitored the urns to ensure beverages stayed at the right temperature.

✏️Equipment Used:

Sterno, Coffee Urn, Lighter, Gloves.

✏️Challenges:

Ensuring consistent heat during service.

✏️Solution:

Regularly checked and replaced Sterno, adjusted flame as needed.

# data[].attributes.body
✏️Activities:

Verified room numbers and breakfast details.

Assisted with buffet choices and cleared plates.

Refilled bread, tea, and condiments.

Communicated with kitchen about food inventory.

Collected feedback via QR code.

✏️Equipment Used:

QR scanner, buffet trays, tea cups, bread baskets.

✏️Challenges:

High guest volume caused delays in clearing plates.

Maintaining balanced food levels without overstocking.

✏️Solution:

Prioritized quick service, communicated with the kitchen, and worked with staff for efficient table service.