# data[].attributes.body
Reported to the Human Resources office at 10:00 AM to begin orientation.

Collected my official nametag and uniform as part of the onboarding process.

Participated in a guided tour around the hotel, including key areas within the F&B department.

The F&B team then continued the briefing, explaining our department’s expectations.

Learned about our assigned tasks, responsibilities, and weekly work schedule.

Received hands-on training on table setting for lunch service and the Ramadhan buffet—this included wiping the goblet and placing it correctly on the dining table.

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Started my shift by preparing and delivering poolside breakfast to guests

Ensuring timely service and excellent presentation.

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Include serving tongs for each food item to avoida sharing and cross-contamination.

Maintain a clean and dry station at all times. Wipe spills and replace dirty cutleries quickly.

Display clear labels or signs to helps guests know what each section is for.

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neatly arranged tables with clean tablecloths.

complete cutlery settings, and proper spacing.

ensure comfort and a welcoming dining experience for guests during iftar.

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Morning Shift – Breakfast Hosting (Starting at 6:30 AM):

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Prepared the breakfast guest list and checked room numbers for verification

Provided a warm and friendly greeting to each arriving guest

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Started morning shift dressed in Baju Raya.

handle the breakfast buffet station.

Cleared guest tables by removing used dishes and keeping the dining area tidy.

Set clean plates and cutleries at each table to prepare for new guests.

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Helped set up the breakfast buffet as usual.

Refilled hot milk, warm water, and cold water during service.

wipping cutlery and set up

Cleared and reset tables quickly during peak hours.

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Assisted in organizing and restocking the self-service counter at the restaurant area

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Attended a training session titled “Managing Stress at the Workplace

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Learned about the importance of managing work-related stress to maintain both performance and mental well-being.

The speaker shared practical techniques for emotional control, coping with workplace pressure, and achieving work-life balance.

Gained insights into early signs of stress and preventive measures that can be practiced in the workplace.

Participated in interactive discussions and real-life examples that enhanced understanding of stress management.

The session highlighted the importance of good communication and peer support in reducing stress at work.

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No dinner buffet was scheduled

Just waited for walk-in guests to dine à la carte.

Observed how staff stayed alert and ready to serve anytime.

Took note of how the team prepared the floor and stayed organized during a quiet service period

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STUDENT NAME: NUR AZRINA SHAERA BINTI AZNI

NUMBER MATRIC: H21A2959

PROGAMRAMME CODE: HPT40108

FACULTY SUPERVISOR NAME: EN. MOHAMMAD SYAKIR BIN ZAINOZAMAN

INDUSTRIAL COORDINATOR NAME: INDUSTRIAL TRAINING

PERIOD/DATE: 16 WEEK (11 MARCH - 6 JULY 2025)

COMPANY NAME: ANCASA HOTEL KUALA LUMPUR

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First Day Work – Noon Shift (2:00 PM) | Ramadhan Buffet Setup

Reported for duty at 2:00 PM for the noon shift.

Briefed by the F&B team on tasks for the day.

Assisted in preparing the Ramadhan buffet setup.

Arranged stacks of clean plates neatly on the buffet table.

Ensured the table was covered properly with decorative cloth.

Focused on maintaining cleanliness and proper presentation.

Learned the importance of layout, hygiene, and guest readiness in buffet setup.

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We were divided into two working stations: Station A and Station B. I was assigned to Station A for the buffet service.

Main responsibility was to clear used plates and glassware from the tables after guests had finished eating.

Regularly checked the plate supply at the buffet line, ensuring there were always enough clean plates available.

Replenished plates if they were running low or finished.

Maintained cleanliness and ensured the area stayed neat and presentable for guests.

Worked closely with the team to provide fast and efficient service throughout the buffet session.

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In charge of setting up guest table reservations during Iftar.

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Prepared and arranged table seating based on the guest list.

Created and placed name cards at each reserved spot.

Referred to printed table layout to ensure all guests were properly seated.

Assisted guests in finding their seats during the event.

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Positioned at the greeting station to receive guests.

Cross-checked and updated the Ramadan reservation list.

Confirmed guest names, contact info, and seating arrangements.

Stayed alert for real-time updates via WhatsApp.

Offered a friendly welcome to each arriving guest.

Verified reservations and escorted guests to their designated tables.

Managed unplanned arrivals and adjusted seating when necessary

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I was in charge of setting up the hot beverage station

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Arranged cups and saucers neatly on the shelves

Refilled sugar sachets and wooden stirrers

Placed an empty box for used stirrers

Set up the “Hot Milk” section with a clean plate and label

Made sure the counter was clean and tidy

Checked that everything was ready for guest use

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Waiting for guests after setting up for Iftar:	

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Finished arranging all tables and chairs neatly

Checked that all cutlery and napkins were in place

Ensured the dining area was clean and presentable

Made sure everything was ready before guest arrival

Created a calm and welcoming atmosphere

Stood by at the entrance, ready to welcome and assist guests

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Checked and collected the stock requisition form

Went to the store to collect necessary items

Ensured all requested stock was available and in good condition

Loaded items onto the trolley carefully for transport

Verified item quantities based on the requisition form

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Wipe all the glasses clean.

Arrange the glasses neatly

Check each glass carefully to ensure there are no cracks or chips.

If any damaged glass is found, separate it immediately and send to steward

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Refill the milk cartons if the stock is low.

Arrange the cartons neatly and make sure the labels face forward, as shown in the picture.

Ensure all packages are in good condition and not leaking.

Store them in the fridge in an organized manner for easy access.

Regularly check the expiration dates.

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Ensure bowls, plates, cutlery, and cups are clean and not damaged.

Stack bowls and plates by size and color; place cups and glasses properly.

Lay out spoons, forks, and knives according to service standards.

Make sure everything is spotless and properly aligned.

Keep all items well-arranged and visually appealing.

Help other to set up table for ramadhan buffet

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Arranged all tables with plates, cutlery, and tissues.

Wiped down tables and made sure chairs were neat.

Helped set up the buffet line and checked food warmers.

Placed water glasses and made sure everything looked tidy.

Did a final check before guests started coming in.

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Checked the food order and ensured all items were correctly prepared and covered.

Arranged cutleries, napkins, and food neatly on the tray.

Matched the receipt with the correct room number and verified the bill

Delivered the meal to the guest room politely and confirmed the order upon arrival.

Logged the delivery and cleaned the service trolley after returning.

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Guided session on setting up dome set for round VIP table.

Placed dinner plates, glasses, and full cutlery (fork, knife, spoon, dessert spoon) neatly.

Ensured even spacing and alignment of each guest’s setting.

Checked tablecloths and chair covers were clean and properly fitted.

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Assisted in preparing and setting up the breakfast buffet station.

Ensured the buffet area was neat and well-maintained throughout service.

Wiped and organized clean glasses for guest use.

Cleared and packed the buffet setup after the breakfast session ended.

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Removed dirty dishes and tidied up tables at the dining area.

Prepared table settings for incoming guests.

Collected used plates, bowls, and utensils.

wipping cutlery before reuse.

Organized table arrangements for the lunch buffet.

Ensured tables were cleared and reset throughout service.

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Placing labels for each dish.

Making sure all cutlery and serving spoons were clean and in place.

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Delivered room service to guest’s door

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Welcomed guests with a smile as they arrived

Presented and explained the à la carte lunch menu

Highlighted chef’s specials and recommended popular dishes

Answered guest questions and offered suggestions

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Took part in organizing and preparing meals for Hari Raya delivery to the guest house.

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Topped up coffee supply for the machine.

Ensured coffee stock (Karavan brand) is properly stored and sufficient.

Checked and arranged coffee packets neatly in the cabinet.

Verified the coffee machine is ready for use with refilled stock.

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Sorted and arranged food tags for the upcoming breakfast buffet

Grouped items neatly by meal category (mains, desserts, sides)

Set up plates and cutlery for dining area preparation

Double-checked label spelling and placement to ensure accuracy

Made sure all items were clean and ready for next service

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Supporting the team by covering room service duties and delivering orders directly to guest rooms.

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Final task of the of the shift: Checking floor 

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Ensured all trays were cleared from guest corridors before completing the shift

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Attended the Staff Raya Celebration at the hotel cafeteria, sharing festive joy and delicious food with fellow team members

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Once the steward finished washing the BB plates, i assisted with storing them properly.

Arranged all clean plates neatly on the rack to ensure easy access.

Checked that all plates were fully dried before stacking.

Maintained cleanliness and safety in the storage area to support smooth service flow.

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Help the team to set up buffet station for lunch service.

Arranged chafing dishes, food labels, and serving utensils.

Maintained cleanliness and refilled items when needed.

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Supported service during breakfast and lunch periods

Observed guest interactions and assisted in handling special requests

Replenished condiments and checked stock levels at service counter

Assisted in closing duties – clearing table and restocking

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Labelling each glass bottle with the hotel tag to ensure standard presentation and easy identification.

Topping up the bottles with filtered drinking water to maintain readiness for service during operational hours.

Arranging the bottles neatly on the counter for both aesthetic and practical access during service.

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I was assigned to organize and arrange the plates in the kitchen according to their type, color, and size. 

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Separating the plates by category, such as dinner plates, appetizer plates, and saucers.

Stacking the plates neatly and securely to ensure safety and easy access during service.

Checking cleanliness of each plate before placing them on the rack.

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Helped prepare and organize food containers for Hari Raya delivery orders

Checked all orders against the list to ensure accuracy and completeness

Ensured all food containers were properly sealed and labelled

Grouped and arranged orders neatly for efficient handover to the delivery team

Maintained food hygiene and safety standards throughout the process

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🧹 Task: Sweeping & Cleaning Service Area

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Swept the floor around the dessert chiller and guest-facing counter

Ensured the area was clean, tidy, and presentable before guest service started

Collected and disposed of small debris and dust using broom and dustpan

Checked corners and under counters to maintain full hygiene standards

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🍴Task: Wiping Cutlery & Refill Station Setup

Wiping cutlery (forks, spoons, knives) to ensure no water stains

Refilled cutlery trays at self-service stations

Set up napkin dispensers and condiments on guest tables

Wiped surfaces at the prep station to maintain cleanliness throughout service

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daily routine check floor

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Cleaned and polished buffet risers and glass surfaces to ensure a presentable display

Checked for watermarks or fingerprints and used a microfiber cloth for streak-free finish

Ensured buffet layout was symmetrical and aligned for upcoming food service.

Double-checked cleanliness under and around the display area to meet hygiene standards

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Assisted in preparing equipment needed for buffet setup (risers, trays, utensils)

Cross-checked stock for serving tools such as ladles, tongs, and spoons

Helped sanitize and polish chafing dish frames before use

Organized backup items (cutleries, plates, glasses) to ensure readiness during peak hours

Arranged under-counter supplies to support faster service flow during buffet time

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🍽️ Task: Tray Preparation & Reserved Table Setup	

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Prepared meal trays for guest service with cutleries neatly folded in napkins

Ensured hygienic food presentation by using clean food covers

Double-checked tray contents to match kitchen order (cutlery, napkin, food portion)

Maintained tray cleanliness and polish before presenting to guests

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Tasks: Morning Shift

Helped clean the dining area before service (wiping counters, arranging chairs, organizing tools)

Set up the tables with cutlery, napkins, and condiments

Made sure everything was ready before lunch started

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Tasks:

Supported the breakfast team by clearing plates and cleaning tables quickly

Refilled hot milk, drink and helped restock cups and cutlery

Watched how staff greet and serve guests politely

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Task:

Observed staff during ala carte service and noted how they handle orders

Helped in preparing trays for room service

Carried and arranged clean plates and cutleries at the counter

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Task of the Day: Monitoring & Assisting Room Service Operations

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Assisted with organizing and monitoring room service orders listed on the board.

Matched room numbers with kitchen-prepared items before delivery.

Ensured all items were complete before being sent out.

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Helped wipe and arrange trays and utensils for service use.

Organized backup items like napkins, straws, and tissue at the service counter.

Cleaned and prepared the service station to ensure it looked neat and ready.

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Refilled mineral water bottles and ensured they were arranged neatly.

Checked stock levels for table service items like glasses and cutlery.

Assisted in setting up the counter before service started.

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Helped arrange and top up drink stations for the day’s service.

Ensured the service area remained clean and organized throughout the shift.

Folded and restocked napkins at the side station.

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Monitored and organized reserved table items such as trays, utensils, and drinks.

Wiped and straightened the setup at the service station.

Refilled drinking water at the self-service counter.

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Referred to the lunch buffet menu prepared by the kitchen staff.

Searched for matching food tags from the F&B storage.

Placed food tags at the correct dishes on the buffet line.

Ensured the labels were neat and visible for guests.

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Attended a team briefing led by senior F&B staff.

Observed how the staff explained the menu to guests.

Learned the flow of taking orders and guest interaction.

Practiced how to hold and present the menu professionally.

Understood the importance of clear communication and teamwork in restaurant service.

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Followed senior staff to deliver food to guest room.

Learned how to organize items neatly and securely for delivery.

Observed the proper steps when sending food to the room, including knocking and guest greeting.

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Task: Noon Shift

Supported team in arranging buffet area with food tags.

Checked table arrangements for group reservations.

Refilled napkins, utensils, and condiments during peak time.

Learned how to prioritize tasks and work faster when the restaurant was busy.

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Task: Guest Service Observation

Observed customer service during breakfast and lunch sessions.

Assisted in guiding guests to available tables.

Supported clearing tables and resetting them for the next guests.

Understood more about teamwork and maintaining cleanliness in the service area

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Refilled napkin holders, straws, and cutlery at the beverage and dessert station.

Checked guest tables to ensure condiments (sugar, creamer, etc.) were in place.

Assisted supervisor in checking reservation list and table arrangements.

Observed how room service orders were recorded and handled by staff.

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After doing the floor check, we made sure all the room service trays were complete and properly arranged.

Checked that each tray had the necessary cutlery, plates, and covers before being returned to the rack.

This helps the kitchen team stay organized and ready for the next service.

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Started afternoon shift earlier at 12:00 PM due to busy lunch service.

Helped prepare the restaurant setup before peak lunch hour.

Assisted with arranging table settings and cutleries.

Supported team with guest seating and food service flow.

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Guided to check on all trays and cutlery before service began.

Learned how to politely greet and acknowledge guests entering the restaurant.

Monitored beverage station and informed staff when stock was low.

Supported the team by delivering room service orders from the kitchen to the counter.

Practiced using the POS system to understand basic order flow under staff guidance.

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Prepared and served welcome drinks to arriving guests.

Refilled the dispenser promptly when the drink finished.

Arranged clean glasses neatly on the tray for easy access.

Kept the welcome drink station clean and presentable at all times.

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Task: Before Ending Shift

Returned unused cutlery, glassware, and utensils to the proper place

Refilled napkins, cups, and straws at the service station for next shift

Ensured all dirty items were sent to the stewarding area

Helped double-check floor cleanliness and table arrangements

Reported any missing items or equipment to supervisor

Assisted with basic stock check at the service counter

Signed out and noted down any pending tasks for the next shift

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Collected cleaned cutlery from the stewarding section after dishwashing process.

Wiped and polished spoons, forks, and ladles using a clean service cloth to remove water spots.

Sorted the cutlery properly into trays based on type to ease the setup process.

Ensured all items were clean and free from stains before placing them at the side station.

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Checked all table settings to ensure consistency before service began.

Prepared drink station with sufficient number of glasses and clean trays.

Delivered clean utensils from stewarding to the side station for sorting.

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Monitored the beverage counter and informed team when items were low.

Checked and cleaned salt and pepper shakers before placing them on tables.

Replaced guest chair covers that were wrinkled or out of place.

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Helped set up tables and arranged cutlery neatly for next day

Wiped and polished glasses before placing them on service trays.

Refilled drinking water and cleared empty glasses.

Before ending shift, ensured all service stations were cleaned and restocked.

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Collected and arranged remaining clean cutlery back into the side station.

Wiped and sanitised service counters and trays used during the morning service.

Ensured water jugs were emptied, cleaned, and placed in their proper storage.

Checked all tables to confirm no leftover dishes, tissues, or stains remained.

Returned unused glassware and menus to storage in an orderly manner.

Noted low-stock items (napkins, straws, coasters) and informed the next shift.

Assisted in stacking chairs and folding spare tablecloths neatly.

Clocked out only after confirming the dining area was fully clean and ready for lunch setup.

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Refilled the juice during breakfast/lunch buffet.

Checked each dispenser regularly to ensure drinks didn’t run out during peak hours.

Topped up the hot milk container and monitored the temperature to ensure it stayed warm.

Assisted in lifting and handling drink containers carefully to avoid spills.

Cleaned the base of each dispenser and removed any drip trays for quick wiping.

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Refilled and organized salt and pepper shakers in the service trolley to ensure availability during service.

Arranged clean cutlery (spoons, forks, knives) neatly in their compartments for easy access.

Checked and topped up seasoning stock (e.g. pepper packets) at the side station.

Ensured all items in the drawer were clean, dry, and ready for guest use.

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Removed finished plates and cutlery from guest tables during breakfast to keep the dining area clean and organized.

Collected used tableware at my assigned section promptly to maintain smooth table rotation.

Clearing empty dishes and wiping tables during peak breakfast hours.

Ensured guest tables were cleared efficiently after meals to prepare for the next seating.

Maintained cleanliness at my assigned area by removing dirty plates and glasses throughout the breakfast service.

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Public Holiday - Hari Raya Haji

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OFF DAY

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Handled a customer’s inquiry about hi-tea package through WhatsApp messaging.

Shared available hi-tea promotion image to assist guest planning an event.

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Assisted in arranging and checking incoming produce items at the beverage station to ensure freshness and quantity matched the delivery.

Helped organize ingredients into designated storage trays for easy access during service.

Ensured countertop was clean after organizing fresh stock at the beverage area.

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Arranged buffet setup for lunch and dinner service, including stacking clean plates, cutleries, and napkins at the serving station.

Ensured all items were neatly aligned and ready before guest arrival.

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Collected used room service trays from designated pickup area to maintain cleanliness.

Ensured all food covers and utensils were intact before sending trays to the stewarding area for washing.

Separated reusable items from waste and returned them to respective departments for proper handling.

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Helped in unpacking and sorting mineral water and takeaway containers in the storage area.

Arranged plastic bags and food containers neatly into boxes for easier usage during service.

Ensured storeroom was clean and organized to support smooth daily operations

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Assisted barista in preparing and serving hot beverages during breakfast service.

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Polished and arranged cutlery sets on the side station before guest arrival.

Helped check table setup to ensure proper napkin folding and tableware alignment.

Prepared hot water and coffee thermos at beverage station before breakfast service.

Refilled sugar sachets, creamer, and stirrers at the beverage counter.

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Swept and wiped service area floor before opening shift to maintain cleanliness.

Topped up napkin holders and placed coasters neatly at each table.

Prepared trays with clean glassware and brought them to service counter.

Helped, mineral water, and sauces at beverage chiller.

Briefed by senior staff on handling guest complaints politely during service.

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Arranged tissue dispensers and ensured each table had a full supply.

Assisted in preparing the buffet corner by arranging dessert plates and trays.

Noticed low stock of drink stirrers and informed supervisor for restocking.

Learned how to properly take a basic food order using an order chit.

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Attended a special HR training session organized for internship students.

Received a briefing on workplace ethics, grooming standards, and professional behaviour.

Learned about company values, mission, and core hospitality service principles.

HR officer explained the importance of punctuality, teamwork, and positive attitude.

Participated in a Q&A session about handling real work situations as trainees.

Gained awareness on staff policies, do’s and don’ts during internship.

Watched a company profile presentation showcasing different departments and locations.

Understood the role of HR in supporting staff welfare and managing workplace issues.

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Participated in a group-based learning activity focused on identifying famous tourist attractions in Kuala Lumpur.

Worked with team members to arrange and label images of key landmarks such as KL Tower, Petronas Twin Towers, and more.

Used teamwork and communication skills to complete the given task within a time limit.

Rolled dice to determine which group would present or select an attraction to discuss.

Contributed ideas to group discussion and helped with placing and matching location photos.

Learned more about KL tourism spots which are often visited by hotel guests.

Understood how these locations relate to hotel guest service and how staff should handle guest inquiries about local attractions.