-Meeting all intership student with Ms. Siti Zubaidah as Human Resource in Hotel Sentral Seaview and introduce myself.

-In Hotel, we were taken to an orientation with interns from other universities to get to know the staff at the Hotel.

-Take a tour of the Hotel, covering the lobby, cafe, hall, swimming pool, hotel room and operation staff room.

-Meet with Mr Alex Goi as Operation Management Hotel Sentral Seaview

-we were given name tags and intern staff cards before entering our respective departments.

-we started my internship by entering the housekeeping department.

-at first we were taught to recognize the types of linens that are changed every day by the housekeeping staff such as towels, duvet covers, bed sheets, pillow cases and bath mats, especially those that must be changed daily.

-we were also given the opportunity to recognize the types of rooms available in the hotel.

-usually a staff will get a level of each section to clean and tidy the rooms on their level.

-we were given a hotel staff member to follow and learn the right way to tidy the rooms quickly and cleanly.

-a day a staff should tidy about 15 to 20 rooms.

-as student interns only follow a staff member to learn first the right way to tidy and clean the rooms.

-housekeeping work scope to clean the room as follows

Here is a detailed description of Guest Room cleaning.

1. Preparation Before Entering the Room

* Prepare cleaning equipment (trolley, cloth, mop, disinfectant spray, etc.).

* Check the room status (empty, guests, check-out)

* Greet and ask permission if guests are still in the room

2. Arrange and Change Linen

* Remove old sheets, pillowcases, and dirty towels

* Replace with clean sheets and pillowcases

* Make sure blankets and pillows are neatly arranged

3. Cleaning Bathroom & Toilet

* Wash toilet bowls, sinks, mirrors, and bathtubs (if any)

* Wipe and disinfect all surfaces (door handles, toilet handles, etc.)

* Change clean towels and refill soap, shampoo, tissues, and other supplies

* Mop the bathroom floor

4. Surface and Furniture Cleaning

* Wipe tables, chairs, cabinets, and other surfaces

* Dust lamps, picture frames, and TV

* Make sure the trash can is emptied and replaced with plastic

5. Floor Cleaning

* Make sure there is no trash or dirt left

6. Room Ventilation and Freshening

* Open windows temporarily for ventilation (if possible)

* Spray air freshener if necessary

7. Final Inspection

* Check the room again after cleaning: lights, controls, air conditioner, kettle.

* Make sure all equipment is working and there is no damage

* Close the door and make sure the room is locked after finishing.

-The supervisor will give a 5-minute briefing and as usual we follow the housekeeping staff to learn how to clean the room properly.

-We learn to change and match the duvet cover linen with the bed sheet correctly and neatly.

-The beginning of the experiment was quite challenging but when we did it repeatedly we became more skilled at changing the linen more neatly.

-Around 4pm after the room was ready, we were assigned to follow the staff to prepare porridge for breaking the fast, about 100 packs to be sent to the fire station as a community activity of the hotel during the fasting month.

-Among the challenges I faced today was changing the duvet cover and matching it with the sheets correctly and neatly, given the large size of the linen and the technique that required precision. However, this challenge was overcome through repeated training and guidance from more experienced staff, until I became more skilled and efficient in doing it.

- After completing the room tasks, we restocked housekeeping items such as linen, duvet covers, bed sheets, soap, shampoo, and towels from the office to the pantry on each floor.

-At 10:00 AM, we began the housekeeping routine by servicing guest rooms first, followed by checkout rooms.

-After completing the room assignments, we restocked essential items such as duvet covers, bed sheets, towels, soap, and shampoo from the housekeeping office and distributed them to the pantry on each floor.

-Room cleaning typically started around 10:00 AM, beginning with occupied rooms and followed by more detailed cleaning of checkout rooms.

-The linen was separated and labeled according to type king, queen, and twin to make it easier for staff to collect the correct items each morning. In addition, we cleaned and organized the staff pantry on each floor, ensuring it was neat and well-arranged with newly applied labels for better efficiency.

-The challenge is that it is difficult to distinguish between linens that are almost the same size and a disorganized pantry. The way to overcome this is to use clear labels and get guidance from experienced staff.

-After completing the cleaning, I helped collect and distribute room essentials such as sheets, pillowcases, towels, soap, and shampoo to each floor’s pantry. Room cleaning began around 10 AM with occupied rooms, followed by checkout rooms. By 4 PM, we sorted and arranged the dirty linen to be sent to the hotel's appointed laundry service.

-This involves the use of specialized chemicals and begins with replacing all linens, including sheets, pillowcases, duvet covers, and mattress protectors. Bathrooms are cleaned thoroughly using disinfectant-based detergents and all-purpose cleaners to sanitize toilets, sinks, mirrors, faucets, tiles, and floors. Tough stains and odors are removed using toilet bowl cleaner and descaler.

-Furniture surfaces, cupboards, and door handles are disinfected with antibacterial sprays, while mirrors and windows are cleaned with glass cleaner. Floors are mopped using disinfectant solutions, and carpets, if present, are shampooed with a dedicated machine.

-Housekeeping staff also clean hidden areas like under beds and behind closets to eliminate dust and insects. Once completed, air freshener is applied, and the room is neatly arranged, ready for the next guest. All chemicals are used in accordance with safety guidelines to ensure guest safety and protect hotel furnishings.

-After finishing the cleaning work, I also helped pick up and deliver the stock of room necessities such as sheets, pillowcases, towels, soap and shampoo to the pantry on each floor. Room cleaning started around 10 am, starting with the rooms that were still occupied and followed by the check-out rooms. By 4 pm, we counted and separated the dirty linen to be sent to the laundry. The linen was neatly arranged before being picked up by the laundry company appointed by the hotel.

-In addition, I cleaned the table surface, shelves, and mirrors using clean cloths and appropriate detergents. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified quantity. This experience taught me how to keep the guest's room clean without disturbing their privacy and ensuring that the room atmosphere remained neat and comfortable.

-The main challenge I faced was cleaning the room that was still occupied by the guest without disturbing their personal belongings and privacy. To overcome this challenge, I did the work with great care, ensuring that the arrangement of the guest's belongings remained as it was, and using neat and thorough cleaning techniques without changing the linen or disturbing the guest.

-Then, I cleaned the toilet using toilet bowl cleaner, washed the sink and mirror in the bathroom with all-purpose cleaner. After that, the floor was mopped with a mixture of water and floor disinfectant.

- I sprayed air freshener to ensure the room smelled fresh and pleasant. I also checked equipment such as remote controls and switches to ensure everything was working before the room was ready for use again.

-The correct technique ensures guest comfort and a neat appearance of the room.

I also practiced making ‘hospital corners’ on the sheets and arranging pillows in a neat symmetrical arrangement.

-There is also a special technique to hide excess fabric on the duvet and ensure there are no noticeable wrinkles. Through this training, I became more skilled in housekeeping, which is the main image of a hotel.

- In addition, I cleaned the table surface, shelves, and mirrors using clean cloths and appropriate detergents. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified quantity. This experience taught me how to keep the guest's room clean without disturbing their privacy and ensuring that the room atmosphere remained neat and comfortable.

-The main challenge in this assignment is to keep the rooms that are still occupied by guests clean without disturbing their personal belongings or privacy. To overcome this, I have to work very carefully, ensuring that every item is rearranged as it was, using meticulous cleaning techniques without changing the linen, and carefully replenishing the room's necessities so that the atmosphere of the room remains neat and comfortable.

-In addition, I was given an explanation about the types of room items such as facial tissues, laundry plastic, pens, and soaps of various sizes according to the type of room (standard, deluxe, suite). This checking process is important to ensure that all guest needs are always sufficient and avoid complaints or shortages.

-The challenge faced was to ensure that the stock of room items was always sufficient and not past the expiry date to avoid shortages or waste. To overcome this challenge, I learned how to count stock accurately, check expiry dates carefully, mark items that needed to be replenished, and fill out daily inventory forms neatly to facilitate effective stock monitoring and management.

-I also learned how to use cleaning tools such as mops, hand vacuums and light floor cleaners which are suitable for use in open spaces. Apart from cleanliness, I was given an understanding of the importance of guests' perceptions of hotel cleanliness which can influence their image and evaluation.

-I cleaned the toilet bowl using a toilet brush and toilet cleaner, while the sink and tiles were cleaned using a cloth and disinfectant. Smooth surfaces were wiped using a special material to prevent soap scum and handprints. This process is important to ensure that the toilet is not only clean but also free of bacteria.

-Focus was also given to frequently touched areas such as door handles, light switches and remote controls. Everything was wiped down using a clean cloth and disinfectant spray.

Cleaning this surface is very important to prevent the spread of germs and give guests confidence in the cleanliness of the room.

-In addition, I also learned to differentiate the type of cloth for each surface to avoid cross-contamination between wet and dry areas.

-Through this observation, I learned to evaluate the room from the guest's perspective and understood the importance of high standards of cleanliness. This inspection also helped to detect any deficiencies or negligence before the room was released for the next guest.

-The challenge is to ensure that each room reaches a high level of cleanliness and is free of deficiencies before handing it over to the next guest. To overcome this challenge, I learned to conduct a thorough inspection by checking the cleanliness, arrangement of furniture, room odor, and room amenities from the guest's perspective so that any defects can be detected and fixed immediately.

-Various foods were served to suit the festive atmosphere of the Raya ceremony. Various activities such as Karaoke of Raya songs, Raya puzzles between staff and the handover of Raya money to all staff presented by Mr. Alex Goi as the operation management of Hotel Sentral Seaview.

-I also clean wall lights, curtains and air-conditioning vents using special cloths and detergents. Deep cleaning takes longer and requires more attention to detail as it aims to ensure that the rooms are always in the best condition for guests.

-The main challenge in deep cleaning is cleaning hidden and hard-to-reach areas that require high precision and longer time. To overcome this challenge, I use special cloths and detergents with meticulous cleaning techniques, ensuring that every nook and cranny, including under the bed, between furniture, and above picture frames, is thoroughly cleaned so that the room is always in the best condition for guests.

-The carpet washing machine was used with a specific technique so as not to damage the carpet fabric. I was given instructions on the pressure, washing time, and quantity of detergent to use. After washing, the room windows were opened to speed up the drying process.

-after all this linen is collected by category and sorted and counted in a special trolley that will be sent to the laundry. Dirty linen needs to be handled carefully so that it does not mix and is easy to count.

-I also learned how to identify linen that is damaged or not suitable for reuse. Linen that is torn or has stains that cannot be cleaned will be placed in a special category to be reported to

-I helped in the process of cleaning curtains by taking them off and sending them to a special laundry. I was also given the opportunity to clean the ventilation area and change the dirty air conditioner filter.

-This activity requires the use of ladders and safety equipment, so I learned how to use a folding ladder safely and wear gloves and a mask when cleaning thick dust.

- Today's experience opened my eyes to the aspects of work safety and the importance of air cleanliness in guest rooms.

-I learned how to operate each tool based on the type of surface for example, using a steamer for curtains and fabrics, and an electric brush for tiled floors and toilet areas. Additionally,

-I was taught the differences between cleaning agents for materials such as glass, wood, fabric, and ceramics, along with the potential risks of using them incorrectly.

-The challenge faced when using special deep cleaning equipment is understanding the function of each tool and cleaning agent so as not to damage the surface being cleaned. To overcome this, I follow the guidance of experienced staff, learn the correct way to use it according to the type of surface, and pay attention to safety warnings when using cleaning chemicals.

-I was entrusted with deep cleaning in the VIP room with minimal supervision. My duties included scrubbing the bathroom tiles, washing the shower glass walls and ensuring that no soap scum or dirt was left behind.

- I also cleaned under the bed and behind the cabinets. After I was done, the supervisor checked my work and gave me constructive feedback. This experience was very useful in developing a meticulous attitude and pride in my own work.

-I was briefed on the differences between daily cleaning and deep cleaning, including the need to clean areas that are not usually touched, such as the backs of furniture, air conditioning ducts, and picture frames and curtains. I learned that deep cleaning not only improves cleanliness, but can also extend the life of furniture and amenities in the room.

-I was entrusted with deep cleaning the VIP rooms with minimal supervision. My duties included scrubbing the bathroom tiles, washing the shower glass walls, and ensuring that no soap scum or dirt was left behind.

-I focus on time management and the layout of work tools during deep cleaning. I learned how to arrange the tools in a trolley so that they are easily accessible and do not waste time during cleaning.

-The main challenge during the room cleaning process is the time pressure to complete the room quickly without compromising on quality. To overcome this, I practice good time management, organize equipment neatly in carts for easy access, and work with colleagues to divide tasks according to their strengths.

-I learn to identify small deficiencies that may be overlooked and fix them before the guest checks in. This final inspection is very important to maintain the hotel's standards.

-I take time to write a weekly reflection in a logbook. I list new cleaning techniques I have learned, including the use of special tools and a teamwork approach. I also assess my level of skill in performing deep cleaning and set goals to improve my time management skills and work accuracy in the coming weeks.

-This task required special attention because the guest's personal belongings were still in the room. I learned how to make the bed without changing the linen, fold the existing towels neatly, and carefully arrange the guest's belongings without disturbing their original layout.

-In addition, I helped clean the table surfaces, shelves, and mirrors with clean cloths and appropriate cleaning materials. Room necessities such as mineral water, soap, shampoo, and tissues were added according to the specified number.

-Then, I cleaned the toilet using toilet bowl cleaner and washed the sink and mirror in the bathroom with an all-purpose cleaner. The floor was mopped using a mixture of water and disinfectant.

-Lastly, I checked room equipment such as remote controls and light switches to ensure everything was functioning properly before the room was prepared for the next guest.

-I also learned to recognize the color codes and labels used to distinguish the size, type and condition of linens. It is important for me to understand these details because misidentifying linens can cause confusion in preparing guest rooms.

-I was also given guidance on how to ensure the linen room remains at the right temperature and humidity to prevent the linens from becoming damp, moldy, or smelly.

-I took time to write a weekly reflection in a logbook. I listed new cleaning techniques I had learned, including the use of special tools and a teamwork approach.

-I was trained to use personal protective equipment like gloves, face masks, and aprons for safety. I also learned the proper procedure for packing and storing dirty linen in thick plastic bags before sending it to the hotel laundry to prevent cross-contamination.

-Additionally, I assisted the housekeeping staff in sorting and inspecting clean linen returned from the laundry and received guidance on maintaining the linen room’s temperature and humidity to keep the linen dry, mold-free, and fresh.

-I was also given the opportunity to update the daily linen usage report. The accuracy of the records is very important as it affects the guest room operations and the overall hotel cost management.

-I also identify torn or stained linen to report to supervisor. This process helps me understand the importance of maintaining the storeroom in daily operations.

I learned how to organize items by date of receipt and push old items to the front, while new items are organized at the back. This is important to ensure that items do not expire or spoil from being stored for too long.

-I learned that each unit of goods needs to be recorded carefully including damaged or lost items. This process requires precision and discipline because record errors can cause major problems such as shortages of supplies during operations.

-This activity trained me to be more meticulous, patient, and concerned about the cleanliness and tidiness of the storage shelves. I also learned that stock management is not just about organizing items, but involves the entire process of monitoring and maintenance.

-I was given the opportunity to assist the supervisor in making stock replenishment requests. I learned the format of the request form and who the responsible officer is to report if the stock is running low. This gave me an understanding of the responsibility structure and workflow in hotel inventory management.

- During the industrial training from the first to the eighth week, I learned various important aspects of housekeeping, including room cleaning procedures, deep cleaning, linen management, and inventory control. I was also exposed to teamwork, the importance of following SOPs, and effective communication.

This training not only improved my technical skills, but also formed the discipline, meticulousness, and professional attitude required in the hospitality industry. I now better understand the role of housekeeping in ensuring guest comfort and overall hotel service quality.

-I also noted some suggestions for improvements such as the use of additional color coding to make it easier to identify expiration dates. This reflection helped me understand that stock management is an important component in the smooth running of housekeeping operations.

-In the evening, I was taken on a tour around the hotel including the restaurant area, banquet hall, pantry, and cafe.

-This department is quite challenging because there are many SOPs that need to be followed and handling guests who are present at the hotel

- In addition, I was also taught to identify different restaurant equipment such as cutlery for steak, soup, and dessert. I also learned about the FIFO principle in stock management.

-I also helped take orders from customers under the guidance of senior staff. This gave me the opportunity to practice basic communication with customers in a real setting.

-I helped set the table for breakfast according to restaurant standards. I learned to arrange tablecloths, plates, cups, and cutlery neatly and symmetrically. I also made sure each table had tissues, menus, and complete condiments.

-we are instructed to dress neatly and neatly so that we look professional during the monitoring and every normal day can be practiced to be professional staff.

-I was on duty during lunch time. I served food and drinks to customers and also helped to clear away dirty plates after they had finished eating.

- Today I learned about the importance of personal appearance, speech etiquette, and efficiency in serving customers.

-I assisted in the restaurant's closing process after hours. I cleaned the work area, rearranged equipment, and wiped down tables and chairs.

-it was a challenge for me to control the customers' emotions especially when taking orders and serving

- I ensured that all plates and utensils were returned to the kitchen in a clean condition. I also learned about time management for restocking.

Each function of our hotel will provide different services according to demand and fee.

-The Challenge while i made a mistake in the seating arrangement of the guests, and had to correct it at short notice before the event began.

-my challenge while the hot water machine broke down during the event and I urgently needed to find an alternative to prepare tea and coffee manually.

-Challenge in this day, customer asked for a drink that wasn't on the menu. I had to quickly consult a senior staff member to suggest an alternative.

- My Challenge This time, I was nervous about presenting the report in front of the regular staff, but was given encouragement and confidence by my supervisor after it was done.

- Today's challenge, A customer is unhappy because they have to wait a long time. I learned how to handle tense situations with courtesy and honesty.

-Challenges I faced when I was clumsy when writing official documents, but the staff still helped me learn to write more systematically.

-The last day of the training. I would like to thank all the staff and supervisors for the guidance given. I feel grateful for this very meaningful experience. TQ Hotel Sentral Seaview