# data[].attributes.headline
1 WEEK - 2 WEEK ( 16 MARCH-30 MARCH) RAMADHAN BUFFET

# data[].attributes.subject
1 WEEK - 2 WEEK ( 16 MARCH-30 MARCH) RAMADHAN BUFFET

# data[].attributes.body
Working Hours: 3:00 PM – 11:00 PM

DAILY RESPONSIBILITIES AND TASKS

1. Setting Up Tables for Ramadan Buffet

As part of my responsibilities, I was assigned to prepare and set up tables for the Ramadan buffet. Th

Firstly, I arranged the tables according to the seating plan, ensuring that they were properly aligned and spaced out to allow smooth movement for both guests and staff. I then set up tablecloths, ensuring they were clean and wrinkle-free. Next, I arranged cutlery, plates, and glassware according to the hotel's standard setup. Napkins were neatly folded and placed appropriately to enhance the table presentation.

Additionally, I ensured that condiment trays, water jugs, and Ramadan-specific items such as dates and traditional beverages were placed on each table. I also assisted in decorating the buffet area with festive elements to create a warm and inviting ambiance. Once everything was set, I double-checked each table to ensure consistency and neatness before the buffet opened to guests.

2. Clearing Tables and Maintaining Cleanliness

Throughout the buffet service, I was responsible for clearing tables to maintain cleanliness and efficiency in the dining area. As guests finished their meals, I promptly cleared used plates, cutlery, and glasses while ensuring that I did not disturb their dining experience.

I worked closely with my teammates to ensure a smooth clearing process, using designated trays to transport dirty dishes to the dishwashing area. I also wiped down tables and replaced table settings for new guests, ensuring that each dining space was clean and ready for the next use.

Apart from clearing tables, I regularly checked the buffet area for any spills or messes that needed immediate attention. This was essential to maintaining hygiene and preventing any accidents. Additionally, I assisted in replenishing table supplies such as napkins and condiments when necessary.

By the end of my shift, I ensured that all tables were properly cleaned, chairs were realigned, and the dining area was left in an orderly condition for the next service.

Conclusion

Today's shift was productive, and I was able to enhance my skills in table setup and service efficiency. Through teamwork and good time management, I contributed to creating a pleasant dining experience for guests. I also learned the importance of attention to detail and maintaining cleanliness in a fast-paced F&B environment. I look forward to applying these skills in future shifts and improving my efficiency in handling similar tasks.

# data[].attributes.body
Internship Report – Housekeeping Department (Villa)
Shift: 9:00 a.m. – 5:00 p.m.

Daily Tasks

9:00 a.m. – Briefing & Assign Groups
The housekeeping supervisor divided us into groups according to the name list and assigned specific rooms to clean in the villa area.

9:15 a.m. – Packing Coffee & Amenities
Prepared guest supplies such as coffee, tea, sugar, soap, toothbrush, toothpaste, shampoo, conditioner, and slippers before starting room cleaning.

9:30 a.m. – Breakfast Break
Took a short breakfast break before continuing with housekeeping duties.

10:00 a.m. – Checking Vacated Rooms
Inspected rooms that had been checked out and began the cleaning process to prepare them for the next guests.

10:15 a.m. onwards – Cleaning & Restocking

Emptied all waste bins and replaced them with fresh garbage bags.

Cleaned and disinfected bathrooms to maintain hygiene standards.

Changed bed sheets, pillowcases, and arranged the beds neatly.

Swept and mopped the floors thoroughly.

Restocked all amenities including toiletries, coffee, tea, bottled water, and slippers to ensure rooms were ready for guest arrival.

Reflection

From today’s housekeeping shift, I learned how important teamwork, time management, and attention to detail are in preparing rooms according to hotel standards. Every step, from packing amenities to final inspection, plays a role in ensuring guest comfort and satisfaction.

# data[].attributes.headline
WEEK 19- WEEK 22 (EVENING SHIFT) (1 AUGUST-14 AUGUST)

# data[].attributes.subject
WEEK 19- WEEK 22 (EVENING SHIFT) (1 AUGUST-14 AUGUST)

# data[].attributes.body
Food & Beverage Evening Shift Report – Restaurant
Shift Time: 3:00 PM – 11:00 PM

3:00 PM – 4:00 PM

Arrived at the restaurant and checked the cleanliness of the dining area.

Set up tables according to the restaurant’s standard setup.

Placed goblets, cutlery, and napkins neatly at each table.

Checked table numbers and ensured all setups were consistent.

4:00 PM – 5:00 PM

Refilled condiments such as salt, pepper, and sauces at each table.

Checked the glassware, plates, and cutlery to ensure they were clean and free from stains.

Coordinated with the kitchen staff regarding the dinner menu and any special items.

5:00 PM – 7:00 PM

Welcomed guests and escorted them to their tables.

Took food and beverage orders accurately and keyed them into the POS system.

Served drinks and appetizers while ensuring guests were comfortable.

If there were room service orders, collected the food from the kitchen and delivered it to the respective guest rooms, ensuring polite service and confirming the order details before leaving.

7:00 PM – 9:30 PM

Delivered main course orders from the kitchen to guests promptly.

Cleared empty plates and replaced cutlery between courses.

Monitored guest satisfaction and attended to additional requests.

Handled any additional room service requests, ensuring orders were delivered on time and according to hotel standards.

9:30 PM – 10:30 PM

Assisted guests with dessert and coffee service.

Began partial clearing of tables in areas with fewer guests.

Refilled any beverages as requested before guests finished dining.

10:30 PM – 11:00 PM

Collected and cleared all used tableware, cutlery, and glassware.

Wiped down tables and reset them for the next service.

Swept and mopped the dining area to maintain cleanliness.

Checked inventory of goblets, cutlery, and condiments before closing.

Switched off restaurant lights and ensured all areas were locked and secure.

# data[].attributes.body
1. Ramadan Sea & Stay Promotion
This promotion offers attractive rates starting from RM175 per night for RCC Chalets and RM468 per night for RCC Villas. The package includes sahur or breakfast for two to four persons, 20% off food and beverages, and early bird prices for the Ramadan buffet. The booking and stay period runs from 1st March to 28th March 2025.

2. Dreamscapes Getaway – Theme Room Promotion
Aimed at families and themed stay enthusiasts, this promotion offers Galaxy Cherating and Blue Ocean-themed rooms. Weekday stays are priced at RM280 per night, and weekends at RM300. Guests enjoy access to the swimming pool for two adults and two children. Terms and conditions apply.

3. Candlelight Dinner Promotion
A romantic five-course dinner for two is offered with two pricing options: RM400 with sparkling juice and RM550 with a champagne bottle. Advance booking is required, and the package emphasizes safety measures such as sanitization and temperature screening.

Conclusion
Royale Chulan Cherating effectively targets different customer segments with seasonal and themed packages. These promotions enhance guest experience while boosting occupancy and F&B revenue.

# data[].attributes.body
In the morning, I was assigned to assist in managing the breakfast service for guests at the chalet.

1. Managing the Guest List – I checked and recorded the names of guests who attended breakfast, ensuring all were served according to the booking list and no guest was left out.

2. Clearing Plates – I promptly collected used plates from the tables to maintain cleanliness and provide guests with a comfortable dining experience.

3. Wiping Plates – I wiped the plates to make sure they were clean, free from water spots, and ready for the next use.

4. Arranging Plates at the Breakfast Area – I placed the clean plates neatly at the designated breakfast station, making it easy and accessible for guests to pick up.

This task helped me improve my communication skills with guests, as well as my efficiency and attention to detail in a real hospitality setting.

# data[].attributes.body
Internship Report
Date: 13th April 2025

Activity: Meeting Event Preparation and Support

Report:

On April 13th, I participated in the preparation and arrangement of a meeting event. My main responsibilities included setting up the meeting room, ensuring each table was well-prepared with bottled water, glasses, notepads, and pencils for all participants. I made sure the setup was neat and professional, as shown in the photo.

During the event, I observed how the staff coordinated with guests and maintained smooth communication throughout the session. I also assisted in checking the room’s readiness before the meeting began, such as making sure water bottles were full, notepads were placed correctly, and the environment was clean and comfortable.

Skills Learned:

Meeting event setup and arrangement.

Attention to detail in guest preparation.

Basic communication and teamwork in a hospitality environment.

Conclusion:
This activity helped me understand the process of preparing for a professional meeting event in the hospitality industry. I learned how important it is to create an organized and welcoming atmosphere for guests, as it reflects the company’s service quality.

# data[].attributes.attachment_caption
DUTY REPORT: RAYA MONEY DISTRIBUTION On 22/3/2025, Royale Chulan Hotels & Resorts, led by Dato' Rosthman Ibrahim, organized a Raya Money Distribution event. The event was attended by students and staff in a well-prepared hall.Dato' Rosthman and the team distributed Raya money, fostering a spirit of togetherness and appreciation. The event successfully strengthened community bonds and reflected the company’s commitment to hospitality and generosity.

# data[].attributes.headline
WEEK 15- WEEK 16 (MORNING SHIFT) 1JULY-14 JULY

# data[].attributes.subject
WEEK 15- WEEK 16 (MORNING SHIFT) 1JULY-14 JULY

# data[].attributes.body
Front Office Morning Shift Report
Shift Time: 7:00 AM – 3:00 PM

7:00 AM – 7:15 AM

Arrived at the front office and prepared for the day’s operations.

Cleaned and wiped the front desk area to ensure a tidy and professional appearance.

7:15 AM – 8:00 AM

Arranged registration cards neatly on the desk, preparing them for guest check-ins scheduled at 3:00 PM.

Checked that all cards were in the correct order according to the arrival list.

8:00 AM – 9:30 AM

Retrieved guest files for guests scheduled to check out that day.

Verified details in each file to ensure accurate billing.

9:30 AM – 10:30 AM

Processed credit card charges using the payment terminal for departing guests.

Ensured receipts were printed and filed accordingly for record-keeping.

10:30 AM – 11:30 AM

Reviewed and separated files with outstanding balances.

Marked these files for follow-up during check-out to ensure payments are collected.

11:30 AM – 1:00 PM

Managed the front desk, assisting guests with check-out procedures.

Updated guest records in the property management system after each departure.

1:00 PM – 3:00 PM

Attended to incoming phone calls from guests, answering inquiries and handling requests politely.

Maintained readiness at the counter for any walk-in or early check-in guests.

Ensured the front desk remained neat and organized for the next shift handover.

# data[].attributes.body
Middle Shift Front Office Report
Shift Time: 9:00 AM – 5:00 PM

9:00 AM – 9:30 AM

Arrived at the front desk and checked the condition of the working area.

Ensured all guest files were arranged neatly according to check-in and check-out schedules.

Reviewed handover notes from the morning shift for any important updates.

9:30 AM – 11:00 AM

Assisted with late check-outs by updating guest records in the property management system.

Collected outstanding payments from departing guests and issued receipts.

Responded to incoming phone calls and handled guest inquiries.

11:00 AM – 12:30 PM

Prepared and updated registration cards for guests arriving in the afternoon.

Printed arrival lists and ensured room keys or key cards were ready.

Checked special requests (e.g., extra bed, honeymoon setup) and communicated with housekeeping if necessary.

12:30 PM – 2:00 PM

Monitored guest arrivals and departures at the lobby area.

Assisted early check-ins when rooms were available.

Maintained the front desk area to ensure it remained clean and organized.

2:00 PM – 4:00 PM

Continued handling guest check-ins and check-outs.

Verified payment methods and ensured credit card transactions were processed correctly.

Updated room status in the system after communication with housekeeping.

4:00 PM – 5:00 PM

Prepared the handover file and shift report for the evening shift.

Double-checked that all guest files and documents were in order.

Briefed the next shift about pending check-ins, special requests, and unresolved issues.

# data[].attributes.body
My name is Azwin Assriena, and I am a student currently completing my internship as part of my academic program. My matric number is 286848. I undertook my industrial training at Royale Chulan Cherating for a duration of six months, starting from 16th March 2025 until 19th September 2025.

During my internship, I was given the opportunity to gain hands-on experience in three major departments:

Food and Beverage (F&B)

Housekeeping

Front Office

# data[].attributes.headline
HOUSEKEEPING AT CHALET (WEEK 7-WEEK 10) 1 MAY - 31MAY

# data[].attributes.subject
HOUSEKEEPING AT CHALET (WEEK 7-WEEK 10) 1 MAY - 31MAY

# data[].attributes.body
Housekeeping Internship Report

Operation Hours: 9:00 AM – 5:00 PM

Morning Task Assignment (9:00 AM)

At the start of the day, the supervisor assigned tasks according to groups.

Each group consisted of 2 people and was given a certain number of rooms to handle.

Preparation of Cleaning Supplies

Packed towels, bottled water, and bed sheets to be delivered to the assigned rooms.

Ensured all cleaning tools and materials were ready before starting the room cleaning process.

Room Cleaning Session (10:00 AM)

Began cleaning the assigned rooms.

Tasks included:

Removing trash from bins.

Changing bed sheets and pillowcases.

Cleaning and disinfecting the toilet.

Refilling soap and other bathroom amenities.

Final Touch-Up

Swept and mopped the floors to ensure cleanliness.

Checked the room to make sure everything was in order before leaving.

End of Shift (5:00 PM)

Returned all cleaning tools to the storage area.

Reported completed tasks to the supervisor.

From this task, I gained hands-on experience in housekeeping operations, improved my teamwork skills by working in groups, and learned the importance of time management to complete cleaning tasks efficiently. I also developed attention to detail to ensure rooms were neat, hygienic, and ready for guest

# data[].attributes.body
Date: 5 August 2025
Setup Time: 5.00 pm
Event Time: 8.00 pm

Prepared table with golden tablecloth and lantern centerpiece.

Folded napkins and arranged table setting with plates, cutleries, and glasses.

Decorated with “Happy Birthday” banner and balloons.

Checked ambience and cleaned the area before event.

Assisted during the event to ensure guests were comfortable.

Learned table setup, decoration, and teamwork.

# data[].attributes.body
📅 Date: 13/8/2025

SETUP EVENT (5.00 PM)

Prepared the table with red tablecloth and maroon napkin decoration.

Folded napkins into rose shape and placed on dinner plates.

Arranged cutlery (fork, knife, spoon) and glassware properly.

Decorated table with candles, artificial flowers, and crystal stones.

Added centerpiece with swan towel art for romantic theme.

EVENT START (8.00 PM)

Welcomed the guests and guided them to the decorated table.

Assisted with drinks service and checked the table setup.

Maintained clean and neat arrangement during the event.

Ensured smooth flow of the celebration and guest satisfaction

# data[].attributes.headline
WEEK 23-WEEK 24 (1SPTEMBER-19 SEPTEMBER) BREAKFAST AT OCEAN RESTAURANTS  

# data[].attributes.subject
WEEK 23-WEEK 24 (1SPTEMBER-19 SEPTEMBER) BREAKFAST AT OCEAN RESTAURANTS  

# data[].attributes.body
7:00 AM – 7:30 AM

Arrived at Ocean Restaurant and checked the breakfast area for cleanliness and readiness.

Arranged tables, placed cutlery, plates, and napkins neatly.

Set up buffet counters with food warmers, serving spoons, and labels.

7:30 AM – 8:00 AM

Refilled condiments and ensured water, juice, and coffee stations were ready.

Checked with the kitchen for the day’s breakfast menu and confirmed special orders.

8:00 AM – 10:30 AM

Welcomed guests arriving for breakfast and assisted them with seating.

Cleared used plates and glasses promptly to keep tables clean for the next guests.

Wiped tables after each guest leaves and reset them with clean tableware.

Refilled buffet items as needed and maintained the presentation of the food.

Assisted guests with special requests such as vegetarian meals or extra coffee.

10:30 AM – 11:30 AM

Began clearing buffet counters after breakfast ended.

Stored leftover food according to hygiene and safety standards.

Collected and cleaned all serving utensils, trays, and tableware.

11:30 AM – 1:00 PM

Cleaned and sanitized tables, chairs, and floors.

Polished goblets, cutlery, and plates to prepare for the next service.

1:00 PM – 3:00 PM

Assisted with lunch preparation if needed.

Checked and restocked condiments and table setups for the next shift.

Completed shift handover notes for the afternoon team.

# data[].attributes.body
Throughout the month of August, in conjunction with the celebration of Malaysia’s Independence Day (Hari Merdeka), the dining area was specially set up to reflect a patriotic theme. Each table was neatly arranged for four guests, featuring a simple yet elegant layout with wooden tabletops left uncovered for a clean and modern appearance. The highlight of the setup was the placement of the Malaysian flag (Jalur Gemilang) at the center of each table, symbolizing national pride and unity. Basic tableware including cutlery, bread plates, and water glasses were arranged according to standard F&B practice, ensuring a professional and welcoming presentation. White chair covers were used to maintain a formal and tidy atmosphere, complementing the overall decor. The setup was refreshed and maintained daily to provide a consistent Merdeka ambiance for all guests throughout the month.

# data[].attributes.body
Setup Report – Classroom Event at SMK Sultan Ismail

On 25 April 2025, the logistics team carried out the setup for a classroom-style event at SMK Sultan Ismail to accommodate 30 participants. The setup used 15 IBM tables, arranged with 2 chairs per table.

⏰ Setup Time

The setup process began at 3.00PM with the loading and transportation of equipment. The team arrived at the venue at around 3.10PM, and setup work continued until it was fully completed by 5PM All arrangements were completed on time, and the room was ready before the participants arrived.

🛠️ Setup Method

1. Table and Chair Arrangement
The 15 IBM tables were arranged in a classroom layout facing the front, in 5 rows and 3 columns. Each table had 2 chairs, providing a total of 30 seats.

2. Spacing and Accessibility
Proper spacing was ensured between rows to allow smooth movement for participants and facilitators.

3. Additional Equipment
A whiteboard was placed at the front as the main focal point for the session. Extension cables were provided for any electronic devices such as projectors or laptops. Trash bins were placed in accessible corners to maintain cleanliness during the event.

4. Final Inspection
A final walkthrough was conducted to ensure all items were in good condition, neatly arranged, and that the room was safe, clean, and fully prepared for use.

# data[].attributes.body
F&B Intern Daily Report

Date: 14/8/2025
Venue: Ocean Restaurant
Client: Kementerian Kesihatan Malaysia (KKM)
Event Type: Luncheon
Pax: 30 persons

Setup Details

1. Table Setup:

Round banquet tables arranged to accommodate 30 pax (5 tables x 6 pax).

Tie-dye style overlay used on top of white tablecloths.

Each table is equipped with:

6 sets of cutlery (fork, spoon, knife) properly aligned.

6 bread plates with butter knives.

6 water goblets.

Centerpiece: Malaysian flag in the center, accompanied by sugar/creamer set.

2. Napkin Folding:

Napkins folded in a decorative flower style.

Two colors used for differentiation: maroon and mustard yellow, alternating by seat.

3. Chair Setup:

White chair covers used for uniform appearance.

Chairs arranged evenly around each round table.

4. Beverage Station:

Located at the side/back of the room.

Includes:

Hot water urn.

Coffee and tea setup.

Mugs and saucers neatly stacked.

Condiments and sugar packets arranged.

# data[].attributes.headline
Chinese Wedding at White Sand Royale Chulan Cherating 

# data[].attributes.subject
Chinese Wedding at White Sand Royale Chulan Cherating 

# data[].attributes.body
A beautiful Chinese wedding ceremony was held at White Sand Royale Chulan, featuring a scenic beachfront setup. The event was attended by approximately 60 guests. The elegant white-themed table arrangements were complemented with vibrant floral centerpieces and ocean views, creating a serene and romantic atmosphere. The bride and groom were seen smiling happily, surrounded by close family and friends. The event was a success with smooth coordination and a joyful celebration throughout the evening.

# data[].attributes.body
Date: 19/06/2025
Location: Royale Chulan
Client Type: Private (Couple)
Number of Pax: 2
Package Price: RM250

A romantic birthday surprise setup was prepared for two guests in ocean suite hotel room. The room was tastefully decorated with gold and white balloons, towel swans, artificial rose petals arranged in a heart shape, and a “Happy Birthday” foil balloon banner on the feature wall.

The setup aimed to create a cozy and intimate atmosphere for a couple's private celebration. Attention was given to small details, such as balloon color coordination, soft lighting, and bed arrangement to enhance the aesthetic and overall experience.

# data[].attributes.body
Service Report: Complimentary Swan Towel Decoration
Location: Inside Room at Villa , Royale Chulan
Guest Type: Leisure (Individual/Couple)
Charge: Complimentary (No additional cost)

As part of our hospitality gesture, a complimentary towel art arrangement featuring two swans forming a heart shape was provided upon guest request. This classic romantic setup was placed on the bed to enhance the overall in-room experience and add a personalized touch to the guest's stay.

The towel swans were folded neatly with attention to detail, symbolizing love and elegance, and were especially appreciated by couples celebrating anniversaries, honeymoons, or birthdays.

Providing this service at no additional cost adds value to the guest experience, promoting customer satisfaction and increasing the likelihood of positive feedback and repeat visits.

# data[].attributes.headline
 Swan Towel Decoration with Floral Arrangement

# data[].attributes.subject
 Swan Towel Decoration with Floral Arrangement

# data[].attributes.body
Swan Towel Decoration with Floral Arrangement

Date: 24/06/25
Location: VIP Villas
Guest Type: Romantic Stay
Charge: RM30 – RM50 (for fresh flowers only)
Towel Arrangement: Complimentary
Total Pax: 2

A romantic swan towel arrangement was provided as part of the in-room decoration service. Two towels were artistically folded into swan shapes forming a heart, placed at the center of the bed. To enhance the aesthetic and emotional appeal, fresh flower petals were added around and on the swans.

While the towel folding was complimentary, guests were charged solely for the use of fresh flowers, with pricing depending on the type and quantity used (RM30–RM50 average).

This simple yet elegant touch added a memorable visual experience and contributed to the romantic ambiance for the guests.

# data[].attributes.body
Event Report: Birthday Decoration at Chalet

Date: 16/05/2025
Location: Chalet, King room

Guest Type: Private Celebration
Total Pax: 2pax
Theme: Black & Gold
Package Price: RM200 – RM300 (depending on add-ons)

A stylish birthday setup was arranged at a private chalet, featuring a black and gold theme for a modern and elegant look. The decoration included a “Happy Birthday” banner, a mix of black and gold helium and air balloons, and basic table styling to match the theme.

This setup was designed for a cozy celebration, suitable for couples or small gatherings. The decorations provided a festive atmosphere while maintaining a classy tone, ideal for both male and female celebrants.

Guests were satisfied with the ambiance and appreciated the thoughtful coordination of colors and layout.

# data[].attributes.attachment_link.title
form internship AZWIN ASSRIENA BINTI MOHD AZMI

# data[].attributes.body
The Human Resources Department would like to express its appreciation for the intern’s commitment and professionalism throughout her internship at Royale Chulan Cherating. She consistently demonstrated a positive attitude, good teamwork, and strong communication skills. Her willingness to learn and adapt to new tasks was commendable. Overall, she has shown excellent potential for future growth in the hospitality industry

# data[].attributes.headline
THIS IS FINAL VERSION OF MY CORRECTED INTERNSHIP REPORT

# data[].attributes.subject
THIS IS FINAL VERSION OF MY CORRECTED INTERNSHIP REPORT