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

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

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

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

Equipment used:

We used a buggy for the resort tour.

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

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

Issues and challenges faced:

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

Solutions taken:

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

perations and layout.

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

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

Equipment used:

• Computer for inventory data entry

• Housekeeping trolley

• Fresh bed linens, pillows, duvet

• Cleaning supplies

Theory and practical connection:

• Inventory tasks related to operations and supply management theory

• Room preparation matched practical skills taught in hospitality housekeeping modules

Issues and challenges:

• Managing time between admin work and physical housekeeping duties

• Ensuring accuracy in data entry to avoid future inventory errors

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

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

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

Equipment used:

• Computer

• Inventory log sheets

• Microsoft Excel or relevant software (used for data entry)

  
  

Theory and practical connection:

• Applied office administration and inventory control knowledge from hospitality theory

• Understood how stock management supports smooth daily operations in housekeeping

Issues and challenges:

• Ensuring accurate and complete data entry from handwritten forms

• Interpreting some unclear handwriting or missing information on staff reports

Solutions:

• Double-checked data with physical log sheets

• Asked the supervisor or relevant staff for clarification when needed

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

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

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

Equipment used:

• Housekeeping trolley

• Cleaning supplies (mop, cloths, disinfectants)

• Bed linens, towels, and amenities

• Glass cleaner and bathroom cleaning tools

Theory and practical connection:

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

• Understood the concept of room categorization and service levels in hospitality

Issues and challenges:

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

• Ensuring all small details were checked and arranged correctly

  
  

Solutions:

• Followed Kak Mas’s guidance step-by-step

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

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

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

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

Equipment used:

• Cleaning trolley with supplies

• Fresh linens and towels

• Toiletries and tea set amenities

• Mop, broom, and disinfectant spray

Theory and practical connection:

• Learned how room views and location affect pricing and guest experience

• Applied standard room cleaning procedures taught during hospitality training

Issues and challenges:

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

Solutions:

• Practiced teamwork and clear communication with Kak Afina

• Used proper cleaning techniques to stay efficient and meet standards

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

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

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

Equipment used:

• Cleaning trolley

• Vacuum cleaner and mop

• Disinfectants and multi-surface cleaner

• Room amenities (toiletries, tea sets, mineral water)

Theory and practical connection:

• Applied lessons on detail-oriented cleaning and hygiene standards

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

Issues and challenges:

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

Solutions:

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

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

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

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

Equipment used:

• Cleaning trolley and supplies

• Mop, broom, and dustpan

• Disinfectant and bathroom cleaner

• Room amenities (toiletries, tea set, mineral water)

Theory and practical connection:

• Reinforced standard operating procedures for room cleaning and bed-making

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

Issues and challenges:

• Managing time with multiple rooms and shifting between two staff assignments

Solutions:

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

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

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

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

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

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

Equipment used:

• Bathroom and glass cleaning products

• Microfiber cloths and mop

• Room amenities: toiletries, tea/coffee sets, towels

Theory and practical connection:

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

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

Issues and challenges:

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

Solutions:

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

• Took short breaks between blocks to stay refreshed and avoid mistakes

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

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

• Assisting with cleaning routines in both occupied and sharing rooms

Equipment / materials used:

• Clean linens (bedsheets, pillowcases, duvet covers)

• Disinfectant spray

• Cleaning cloths, broom, and mop

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

Theory and practical connection:

• Practiced standard bed-making techniques on my own

• Applied cleaning routines for different room types

• Gained hands-on experience in independent task management

Issues and challenges:

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

• Had to stay focused while moving between different room types

Solutions:

• Took time to ensure accuracy and neatness in bed-making

• Prioritized tasks and followed the steps I was trained in

• Stripping used linens

• Replacing bedsheets, duvets, and pillowcases

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

• Properly handling stained or dirty linens to avoid contamination

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

Equipment / materials used:

• Clean linens (bedsheets, pillowcases, duvet covers)

• Laundry bag

• Trolley for transporting linens

• Disinfectants and cleaning cloths

Theory and practical connection:

• Applied proper bed-making techniques for different bed sizes

• Practiced safe handling of soiled linens

• Improved efficiency and teamwork in room turnover process

Issues and challenges:

• Physical difficulty in handling large, heavy king-size beds

• Extra care needed when dealing with stained linens

Solutions:

• Worked closely with Kak Farah using teamwork

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

My tasks included:

• Stripping beds and replacing linens

• Cleaning bathrooms (toilets, sinks, mirrors)

• Sweeping and mopping floors

• Wiping surfaces (tables, switches, glass surfaces)

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

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

Equipment / materials used:

• Cleaning tools (mop, broom, cleaning cloths)

• Bathroom cleaning products

• Bed linens and room amenities

Theory and practical connection:

• Applied time management and teamwork strategies

• Practiced standard room setup and cleaning procedures

• Gained firsthand experience on how to respond to unexpected staffing issues

Issues and challenges:

• Limited time to complete all rooms due to staff shortage

Solutions:

• Communicated clearly with Kak Hashimi to divide tasks efficiently

• Worked quickly while still maintaining resort cleaning standards

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

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

Equipment / materials used:

• Computer and housekeeping system/software

• Inventory log sheets

• Office folders and filing system

Theory and practical connection:

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

• Applied office organization techniques for better document handling

Issues and challenges :

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

Solutions:

• Took my time and cross-checked information with physical records

• Asked for guidance when unsure about certain items

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

• Bed-making

• Sweeping and mopping the floor

• Restocking amenities (mineral water, tissues)

• Checking cleanliness of trash bins and wiping all surfaces

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

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

Equipment / materials used:

• Laundry bags

• Mop, broom, and dustpan

• Cleaning cloths and surface spray

• Room amenities (mineral water, tissues)

Theory and practical connection:

• Applied proper linen handling and waste management techniques

• Followed room cleaning SOPs including attention to hidden areas and restocking

Issues and challenges:

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

Solutions:

• Prioritized tasks based on urgency

• Maintained focus and followed guidance from experienced staff

• Slippers

• Amenities items (toothbrushes, shower caps, cotton buds)

• Tissue rolls

• Shower gel and shampoo

• Other frequently used guest supplies

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

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

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

Equipment / materials used:

• Inventory checklist sheet or computer system

• Pen and notepad

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

Theory and practical connection:

• Applied principles of inventory control and stock tracking

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

Issues and challenges:

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

Solutions:

• Took my time and double-checked each item

• Worked in a quiet space to stay focused and avoid distractions

• Stripping used linens

• Cleaning bathrooms and wiping all surfaces

• Sweeping and mopping floors

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

• Practicing bed-making techniques under Kak Eka’s guidance

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

Equipment / materials used:

• Bedsheets, duvets, pillowcases

• Bathroom cleaning supplies (brush, disinfectant, cloths)

• Mop and broom

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

Theory and practical connection:

• Applied proper bed-making techniques learned during training

• Understood the difference between check-out and occupied room procedures

• Practiced professional guest room setup and amenity placement

Issues and challenges:

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

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

Solutions:

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

• Practiced working quietly and attentively in occupied rooms

• Check room cleanliness

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

• Report any missing items or issues for follow-up

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

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

Equipment / materials used:

• Room inspection checklist

• Cleaning tools (vacuum, mop, cloths)

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

Theory and practical connection:

• Applied inspection procedures to check room readiness

• Practiced professional housekeeping in both occupied and VVIP rooms

• Understood the importance of high standards when preparing for important guests

Issues and challenges:

• Ensuring we didn’t disturb personal belongings in occupied rooms

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

Solutions:

• Cleaned quietly and carefully in occupied rooms

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

• Stripping used linens and making beds with fresh bedding

• Cleaning bathrooms thoroughly

• Sweeping, mopping, and dusting all surfaces

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

Equipment / materials used:

• Cleaning tools (mop, vacuum, cloths)

• Fresh linens and towels

• Room amenities (toiletries, drinking water, etc.)

Theory and practical connection:

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

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

• Applied efficient cleaning techniques under time pressure

Issues and challenges:

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

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

• We were unable to complete all rooms on time

Solutions:

• Prioritized rooms based on urgency and expected check-ins

• Worked efficiently and remained focused despite the pressure

• Communicated with the supervisor about room status and delays

• Stripping used linens

• Cleaning bathrooms

• Sweeping, mopping, and dusting

• Removing trash and guest leftovers

• Replacing room amenities and restocking supplies

Equipment / materials used:

• Mop, broom, vacuum, cleaning cloths

• Trash bags

• Bathroom and general-purpose cleaning solutions

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

Theory and practical connection:

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

• Experienced how teamwork improves efficiency in handling high workloads

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

Issues and challenges:

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

• Cleaning took more effort and time due to the room condition

Solutions:

• Divided tasks between team members to save time

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

• Communicated with the team for better coordination

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

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

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

Equipment / materials used:

• Laundry tags and markers

• Laundry record book

• Washing and drying equipment (observed use)

Theory and practical connection:

• Learned how accuracy and labeling are critical in managing guest laundry

• Applied organizational skills to improve record-keeping

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

Issues and challenges:

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

Solutions:

• Double-checked all items before recording

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

• Sweeping the lobby area

• Checking and refilling tissues in public toilets

• Mopping toilet floors to ensure hygiene

• Cleaning the meeting room near the lobby

• Cleaning the Pelangi Meeting Room near Kedawang supermarket

• Removing cobwebs in the lobby

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

Equipment / materials used:

• Mop and bucket

• Broom and dustpan

• Disinfectant cleaning solution

• Tissue supplies

• High duster for cobweb removal

Theory and practical connection:

• Practiced proper cleaning techniques in high-traffic areas

• Understood the importance of hygiene in public restrooms

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

Issues and challenges:

• Wet and dirty event hall floor required extra effort to clean

• Time-sensitive task before another event took place

Solutions:

• Worked systematically with team support

• Focused on attention to detail and quick action to restore cleanliness

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

• Visiting the planting area for basic gardening tasks

• Raking dry fallen leaves to keep the area clean

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

Equipment / materials used:

• Garden rake

• Garden shears/scissors

• Waste collection bags

Theory and practical connection:

• Learned about basic plant care and trimming techniques

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

• Gained awareness of how outdoor upkeep contributes to overall guest experience

Issues and challenges:

• Some plants required careful trimming to avoid damage

Solutions:

• Followed Kak Munirah’s instructions closely

• Practiced gentle handling and proper cutting technique

• 6 check-out rooms

• Several occupied rooms

I was involved in:

• Dusting and vacuuming

• Mopping floors

• Changing bed linens

• Replenishing amenities such as toiletries, tissue, and mineral water

Equipment / materials used:

• Vacuum cleaner

• Mop and bucket

• Cleaning cloths and sprays

• Fresh linens and room supplies

Theory and practical connection:

• Applied practical knowledge of room cleaning standards and linen handling

• Learned to prioritize tasks based on room conditions

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

Issues and challenges:

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

Solutions:

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

• Communicated closely with Kak Normah to divide tasks efficiently

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

• 6 check-out rooms

• Several occupied rooms

My tasks included:

• Dusting and vacuuming

• Mopping floors

• Changing bed linens

• Replenishing amenities such as toiletries, tissue, and mineral water

Equipment / Materials Used:

• Vacuum cleaner

• Mop and bucket

• Cleaning cloths and multi-surface sprays

• Fresh linens and guest room supplies

Theory and Practical Connection:

• Applied practical knowledge of room cleaning standards and linen handling procedures

• Learned to prioritize tasks depending on room condition and guest status

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

Issues and Challenges:

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

Solutions:

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

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

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

Equipment / Materials Used:

• Fresh linens, duvets, pillowcases

• Trolley for linen transport

• Housekeeping checklist

Theory and Practical Connection:

• Practiced standard bed-making procedures taught in hospitality theory

• Learned to coordinate in a team to manage multiple rooms efficiently

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

Issues and Challenges:

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

• Needed to maintain quality while working quickly

Solutions:

• Divided tasks effectively between me and my partner

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

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

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

Equipment / Materials Used:

• Fresh bed linens, duvets, and pillowcases

• Housekeeping trolley

• Hand gloves (for hygiene)

Theory and Practical Connection:

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

• Practiced efficiency and speed in high-turnover rooms

• Gained confidence in handling responsibilities independently

Issues and Challenges:

• Needed to maintain bed presentation standards while working quickly

• Had to work efficiently across multiple blocks with different room statuses

Solutions:

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

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

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

Equipment / Materials Used:

• Fresh bed linens and pillowcases

• Housekeeping trolley

Theory and Practical Connection:

• Applied bed-making techniques from classroom training

• Practiced time management in high workload conditions

• Understood the importance of coordination in room-cleaning tasks

Issues and Challenges:

• Large number of rooms to be cleaned within a limited time

• Maintaining cleaning standards while working quickly

Solutions:

• Focused on completing bed-making accurately and quickly

• Communicated with team members to divide tasks efficiently

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

• Cleaning occupied rooms

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

• Collecting used items from guest rooms

• Ensuring guests were well-prepared for the night

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

• Neatly fold down the duvet at the foot of the bed

• Close the curtains to block out light

• Dim the room lights to create a peaceful, restful atmosphere

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

Equipment used:

• Extra beds and sofa beds

• Towels and amenities

• Housekeeping cart

• Bed linen for turndown

• Room lights and curtains (as part of turndown setup)

Relation of activity to theory and practical learned at UMK:

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

After that, I completed several administrative duties:

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

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

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

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

Equipment used:

• Pillows

• Photocopy machine

• Filing folders

• Stapler and stationeries

• Leave forms and training documents

Relation of activity to theory and practical learned at UMK:

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

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

• Toiletries

• Towels

• Mineral water

• Coffee and tea packs

• Slippers

• Stationery

• Other essential items

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

• Staff names

• Training topics

• Attendance

• Additional relevant notes

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

Equipment used:

• Guest room checklist

• Room amenities

• Computer for data entry

• Staff training report forms

Relation of activity to theory and practical learned at UMK:

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

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

• Bed linens

• Cleaning supplies

• Guest room amenities

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

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

Equipment used:

• Cold towels (small hand towels)

• Folding table

• Computer (for inventory and training data entry)

• Housekeeping system software

Relation of activity to theory and practical learned at UMK:

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

Issues and challenges faced:

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

Solutions taken:

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

• Changing bedsheets and linens

• Cleaning bathrooms

• Restocking room amenities

• Ensuring all rooms were clean and ready for the next guests

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

• Towels (face, hand, bath)

• Bathrobes

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

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

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

Equipment / materials used:

• Linen and bedding items

• Bathroom cleaning supplies

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

Theory and practical connection:

• Practiced correct item placement and room setup procedures

• Gained better knowledge of guest expectations and room presentation

  
  

Issues and challenges:

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

Solutions:

• Took mental notes and asked Kak Mazni for clarification when needed

• Repeated placement tasks to reinforce memory and improve confidence

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

I was trained to:

• Inspect rooms by moving in a clockwise direction.

• Wipe down all tables and flat surfaces.

• Lift curtains to check for any stray hair or dirt.

• Open and wipe the inside of drawers.

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

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

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

Equipment / Materials Used:

• Clean cloth

• All-purpose spray

• Inspection checklist (used by supervisor)

Theory and Practical Connection:

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

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

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

Issues and Challenges:

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

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

Solutions:

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

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

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

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

• Making beds properly and neatly fitting the bedsheets

• Sweeping the floors to keep the rooms clean

• Washing cups, glasses, and spoons used by guests

• Disposing of trash correctly, following hygiene and safety guidelines

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

Equipment used:

• Cleaning cloths and broom

• Trash bin and garbage bags

• Tricycle (for transporting supplies)

• Basic dishwashing supplies (for cleaning cups and glasses)

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

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

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

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

Equipment used:

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

• Linen bag for collection

• Basic bed-making supplies

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

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

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

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

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

Equipment used:

• Bedsheets and pillowcases

• Pillows

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

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

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

Issues and challenges faced:

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

Solutions taken:

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

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

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

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

Equipment used:

• Housekeeping trolley

• Bed linens (sheets, pillowcases, duvets)

• Cleaning tools and disinfectant spray

• Gloves and face mask (for hygiene)

Theory and practical connection:

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

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

Issues and challenges:

• Physical exhaustion while fasting

• Time pressure to complete 10 rooms in one day

Solutions:

• Worked as a team to divide tasks and support each other

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

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

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

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

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

Equipment used:

• Bed linens and towels

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

• Cups, highball glasses, mineral water bottles

Theory and practical connection:

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

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

Issues and challenges:

• Remembering the correct placement of small items in different room setups

• Ensuring consistency in arrangement while working quickly

Solutions:

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

• Practiced repeatedly to improve speed and accuracy in arranging amenities

• Installing fresh bedsheets on the bed according to the standard procedures

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

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

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

Equipment used:

• Clean bed linens and duvet

• Toilet brush and disinfectant

• Multipurpose cleaner, sponge, and cloth

• Gloves and trash bag for hygiene

Theory and practical connection:

• Applied standard procedures for bed-making and bathroom sanitation

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

Issues and challenges:

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

Solutions:

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

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

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

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

Equipment used:

• Vacuum cleaner and broom

• Microfiber cloths and duster

• Sofa covers

• Furniture polish and disinfectant

Theory and practical connection:

• Applied knowledge of detailed cleaning techniques and guestroom setup

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

Issues and challenges:

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

Solutions:

• Used small brushes and cloths to clean fine details

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

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

1. Morning task:

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

2. Room Cleaning Task:

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

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

   • We worked together to clean all 10 rooms, including:

     • Changing linens

     • Cleaning bathrooms

     • Wiping down furniture and surfaces

     • Replenishing amenities like towels, soap, and water

Equipment / Materials Used:

• Guest room master key

• Cleaning cloths and disinfectants

• Bathroom cleaning tools

• Fresh linens and room supplies

Theory and Practical Connection:

• Applied knowledge of room turnover procedures and SOPs for key management

• Practiced communication and coordination between supervisors and housekeeping team

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

Issues and Challenges:

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

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

Solutions:

• Prioritized high-traffic areas and time-sensitive tasks

• Divided cleaning tasks efficiently between myself and Kak Jiha

• Stayed focused and followed cleaning protocols to maintain quality

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

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

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

• Cleaning and resetting tables after guest use

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

• Assisting with final table setup and napkin folding in the afternoon

Equipment / Materials Used:

• Clean cutlery

• Napkins (for folding)

• Tray

• spray and towel for cleaning

Theory and Practical Connection:

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

• Understood how table presentation affects guest perception

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

Issues and Challenges:

• Nervousness during the first few hours adapting to a new environment

• Ensuring cutlery and napkins met hygiene and aesthetic standards

• Memorizing proper folding techniques quickly

Solutions:

• Asked questions and requested demonstrations to improve technique

• Repeated napkin folding steps until I was confident

• Watched experienced staff and learned through observation and repetition

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

• Observing and assisting in guest greetings and casual service interactions

• Learning how to take customer orders clearly and accurately

• Practicing writing down orders and presenting bills professionally

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

• Monitoring guest tables and responding to service button alerts

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

Equipment / Materials Used:

• Order pad and pen

• Bill holder/folder

• POS system (observed)

• Menu book

• Tray for serving

Theory and Practical Connection:

• Applied theory on customer service etiquette and communication

• Practiced real-time order taking and bill handling

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

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

Issues and Challenges:

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

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

Solutions:

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

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

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

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

Equipment / Materials Used:

• Tray

• Fruit knife and cutting board

• Garnish containers

• Beverage glassware

• Tissue and cutlery

Theory and Practical Connection:

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

• Learned drink garnish standards and proper presentation techniques.

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

• Reinforced hygiene standards in handling bar equipment and glassware.

Issues and Challenges:

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

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

Solutions:

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

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

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

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

Equipment / Materials Used:

• Order pad and pen

• Beverage tray

• Glassware

• Dishwashing station and polishing cloths

Theory and Practical Connection:

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

• Practiced accurate order-taking procedures to minimize mistakes.

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

Issues and Challenges:

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

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

Solutions:

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

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

• Observed experienced staff and followed their approach to guest interaction.

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

• Served drinks to repeat guests by the pool.

• Took note of guest preferences and responded quickly to orders.

• Collected used glasses, plates, and cutlery after service.

• Carried a full tray confidently without spilling.

• Returned items for washing and helped maintain cleanliness.

Equipment / Materials Used:

• Beverage tray

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

• Cutlery and crockery

• Polishing cloths

• Service notepad

Theory and Practical Connection:

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

• Practiced manual handling techniques to safely carry full trays.

• Improved understanding of teamwork in a busy service environment.

• Reinforced bar opening and closing procedures.

Issues and Challenges:

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

• Remembering specific drink preferences added pressure to service speed.

Solutions:

• Stayed focused and used quick notes to track guest preferences.

• Communicated with team members to share tasks and avoid delays.

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

• Opened the bar by:

  • Setting up linens and utensils

  • Checking ingredients and preparing the bar area

• Practiced carrying and balancing a large tray with multiple items

• Assisted in serving guests during the day

• Participated in the full closing procedure, including:

  • Cleaning the coffee machine and fruit blender

  • Unplugging electrical equipment safely

  • Organizing and returning tools to proper storage

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

Equipment / Materials Used:

• Service tray (large)

• Coffee machine and fruit blender

• Linens, utensils, and cleaning cloths

• POS (Point of Sale) system for guest payments

Theory and Practical Connection:

• Practiced safe tray handling techniques to prevent spillage and injury

• Learned the importance of hygiene and safety in closing procedures

• Gained insight into basic payment handling and guest interaction protocols

• Reinforced skills in preparation, service, and closing routines

Issues and Challenges:

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

• Remembering the steps for proper equipment cleaning and storage took focus

Solutions:

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

• Followed a checklist during closing to stay organized and efficient

• Asked questions and took notes to improve learning for future shifts

• Introduced to tablet ordering system

  • Learned how to key in customer orders accurately

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

• Responded promptly to guest order calls

• Took food and beverage orders correctly for waitress delivery

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

• Carried out support tasks:

  • Wiped and polished cutlery

  • Reset tables after guests finished dining

  • Helped clean the coffee machine during café closing

Equipment / Materials Used:

• Tablet ordering system

• Order button devices at guest tables

• POS (Point of Sale) system

• Cutlery, napkins, trays

• Coffee machine and cleaning tools

Theory and Practical Connection:

• Applied communication skills to interact politely and professionally with guests

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

• Reinforced hygiene practices in cleaning machines and maintaining dining areas

• Learned time management and multitasking in a live service environment

Issues and Challenges:

• Initial confusion understanding seat number coordination with order buttons

• Handling multiple tasks during busy hours required quick thinking

Solutions:

• Asked guidance from senior staff and closely observed the order process

• Created a personal system for remembering table/seat layout

• Prioritized tasks and maintained a calm attitude during peak time

• Set up tables with order buttons before service

• Attended to guest orders and helped serve food and drinks

• Cleared and reset tables after guest dining

  • Replaced cutlery, napkins, and cleaned the table

• Disposed of used plates and food waste in designated area

• Assisted with closing duties:

  • Switched off the coffee machine and electric hot plates

• Used the tablet ordering system to take and manage guest orders

Equipment / Materials Used:

• Tablet ordering device

• Order buttons

• Coffee machine

• Cutlery, plates, napkins

• Tray and cleaning tools

Theory and Practical Connection:

• Applied service etiquette and communication techniques with guests

• Practiced order accuracy using a digital system

• Reinforced importance of hygiene and cleanliness in table setup

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

Issues and Challenges:

• Made a few mistakes while taking orders:

  • Selected the wrong menu item

  • Misunderstood guest requests occasionally

Solutions:

• Accepted corrections and guidance from their staff

• Took notes to avoid repeating mistakes

• Slowed down and confirmed orders with guests to improve accuracy

• Gained confidence with more practice and feedback

• Set up order buttons on tables

• Took and served guest orders using the tablet system

• Cleared and re-set tables with fresh cutlery and napkins

• Cleaned up used plates and items after guest meals

• Maintained cleanliness and ensured tables were ready for new guests

Equipment / Materials Used:

• Tablet ordering system

• Order buttons

• Tray for serving

• Cleaning cloths and bins

• Cutlery, napkins, glasses, plates

Theory and Practical Connection:

• Continued applying order-taking procedures

• Practiced table resetting and guest service skills

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

• Reinforced proper sequence of service and guest interaction etiquette

Issues and Challenges:

• Accidentally sent a wrong drink order to the kitchen

• Faced time pressure during busy hours

Solutions:

• Learned to double-check each order before submitting

• Remained calm and focused, even when the café was busy

• Took responsibility for mistakes and corrected them promptly

• Improved attention to detail to avoid future errors

Lessons Learned:

• Being detail-oriented is crucial to avoid order mistakes

• Staying calm under pressure helps maintain service quality

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

• Mistakes are learning opportunities to build better habits and confidence

• Took guest orders using the tablet ordering system

• Carefully confirmed orders with guests before submission

• Cleared tables after meals and replaced used cutlery

• Re-set tables neatly for the next guests

Equipment / Materials Used:

• Tablet ordering device

• Serving tray

• Cutlery and napkins

• Cleaning cloths and bins

Theory and Practical Connection:

• Practiced accurate order-taking and guest communication

• Applied service sequence and attention to table hygiene

• Reinforced the importance of special meal instructions in guest satisfaction

Issues and Challenges:

• Forgot to ask about special instructions for some meals

• Needed to improve order accuracy

Solutions:

• Focused more on listening carefully to guest requests

• Reconfirmed orders before entering into the system

• Accepted feedback and applied guidance from colleagues

• Took and delivered guest orders using the tablet system

• Cleared and re-set tables with clean cutlery and napkins

• Assisted in café closing tasks, including cleaning and organizing

Equipment / Materials Used:

• Tablet for ordering

• Serving tray

• Cutlery, napkins, and cleaning tools

• Coffee machine and hot plates

Theory and Practical Connection:

• Practiced guest service communication and order accuracy

• Applied proper closing procedures in a food service setting

• Used quieter time to reinforce and improve weak areas

Issues and Challenges:

• Needed to strengthen confidence and speed in service

• Still improving on guest communication and table resetting precision

Solutions:

• Took the opportunity to ask questions and seek guidance from team

• Used the slower pace to practise repeatedly and improve skills

• Focused on being more observant and responsive to guest needs

• Took and submitted guest orders using the tablet ordering system

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

• Assisted with cleaning duties and handling small equipment

• Communicated with guests to confirm orders before sending

Equipment / Materials Used:

• Tablet device for order entry

• Serving tray

• Cleaning tools and cloths

• Coffee machine and other bar equipment

Theory and Practical Connection:

• Applied knowledge of customer service and communication

• Improved workflow speed and accuracy during food service

• Gained confidence in using the POS tablet system and following SOPs

Issues and Challenges:

• Still developing confidence in multitasking during busy times

• Needed to be more mindful of double-checking guest orders

Solutions:

• Asked guests to confirm orders verbally before submission

• Focused on improving order speed and attention to detail

• Followed team routines to improve clean-up and turnover time

• Continued taking and submitting guest orders using the tablet system

• Cleaned and re-set tables after guests left

• Disposed of leftover food and dirty dishes properly

• Assisted with closing duties, including turning off machines

Equipment / Materials Used:

• Tablet ordering device

• Cleaning cloths, trays, and bins

• Coffee machine and hot plate

• Cutlery and napkins for table settings

Theory and Practical Connection:

• Applied knowledge of order handling and customer service

• Practiced correct procedures for cleaning and hygiene

• Followed proper closing protocols for safety and cleanliness

Issues and Challenges:

• Made small mistakes such as mixing up table numbers

• Needed to manage tasks more accurately during busy times

Solutions:

• Corrected errors with guidance from team members

• Paid extra attention to table assignments and order accuracy

• Maintained focus during cleanup and closing work

• Placed order buttons on each table

• Took and served guest orders

• Cleaned and re-set tables after dining

• Maintained cleanliness of the dining area

• Assisted with closing duties by turning off equipment

Equipment / Materials Used:

• Tablet for order input

• Order buttons

• Cleaning tools (cloths, tray, bin)

• Coffee machine, hot plate

Theory and Practical Connection:

• Practiced independent handling of F&B service tasks

• Applied hospitality principles: accuracy, cleanliness, guest interaction

• Understood importance of correct table assignment in digital ordering

Issues and Challenges:

• Selected wrong table number while inputting an order

Solutions:

• Quickly identified and corrected the mistake

• Continued to serve the guest professionally and politely

• Reminded myself to double-check orders before submission

• Placed order buttons on each table

• Took guest orders and sent them to the kitchen

• Served food and drinks to guests

• Cleaned and re-set tables after meals

• Turned off coffee machines and electric plates before closing

Equipment / Materials Used:

• Tablet ordering system

• Cleaning tools (cloths, tray, bin)

• Coffee machine and electric hot plates

Theory and Practical Connection:

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

• Applied safety awareness by ensuring equipment shutdown

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

Issues and Challenges:

• Low customer turnout due to the LIMA event and bad weather

• Needed to manage time effectively with fewer tasks than usual

Solutions:

• Focused on maintaining cleanliness and readiness for incoming guests

• Helped ensure bird safety and hygiene by clearing tables quickly

• Took the opportunity to observe and review processes for improvement

Work Process Involved:

• Set up dining area and placed order buttons on each table

• Received guest orders and forwarded them to the kitchen

• Served food and drinks to the appropriate tables

Equipment / Materials Used:

• Tablet ordering system

• Order buttons

• Serving trays

Theory and Practical Connection:

• Applied communication skills when handling guest orders

• Practiced professional food and beverage service techniques

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

Issues and Challenges:

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

• Slower pace affected the overall energy of the shift

Solutions:

• Stayed attentive and ready to serve any guests who arrived

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

• Set up dining area and placed order buttons on each table

• Took and recorded guest orders, sent them to the kitchen

• Served food and drinks promptly

• Cleared tables and wiped cutlery after meals

• Disposed of used plates and food waste correctly

• Switched off coffee machines and electric plates before closing

Equipment / Materials Used:

• Tablet ordering system

• Cleaning cloths and trays

• Coffee machine and electric hot plates

• Cutlery and serving plates

Theory and Practical Connection:

• Applied customer service skills during food service

• Reinforced hygiene standards by cleaning and preparing cutlery

• Practiced safe handling of equipment to avoid risks and save energy

Issues and Challenges:

• Low guest volume due to the LIMA event and unstable weather

• Maintaining motivation during a slow workday

Solutions:

• Took initiative to focus on cleanliness and proper cutlery preparation

• Stayed alert and professional despite low activity

• Ensured full closing duties were completed safely

• Set up the restaurant area and placed order buttons on tables

• Received and forwarded guest orders to the kitchen

• Served food and drinks promptly to guests

• Cleared and cleaned tables after dining

• Collected and wiped cutlery for next use

• Sent used plates and leftovers to the cleaning area

Equipment / Materials Used:

• Order buttons

• Tablet ordering system

• Serving trays

• Cleaning cloths

• Cutlery and crockery

Theory and Practical Connection:

• Practiced proper food service and table setup techniques

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

• Adapted to weather-related disruptions in daily service

Issues and Challenges:

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

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

Solutions:

• Quickly removed table settings before they were affected by rain

• Maintained cleanliness by wiping and drying all cutlery

• Ensured guest comfort and food safety despite weather issues

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

• Took guest orders and manually wrote bills

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

• Washed and arranged glassware properly

• Learned the names and uses of various cutlery and crockery

• Assisted with closing duties, including cleaning and organizing the bar

Equipment / Materials Used:

• Billing pads

• Cash and credit card machine

• Glassware (wine glasses, water glasses, etc.)

• Crockery: show plate, fish plate, soup plate

• Cutlery: table spoon, table knife, fish spoon

• Cleaning tools and sanitizing cloths

Theory and Practical Connection:

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

• Practiced manual bill writing, improving attention to detail and accuracy

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

• Understood the importance of bar cleanliness and closing procedures

Issues and Challenges:

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

• Needed to memorize new terms and names of equipment quickly

Solutions:

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

• Used the slower pace to practice billing and organization more carefully

• Repeated tasks to help remember terminology

• Set up the restaurant by placing order buttons on each table

• Took guest orders and served food and beverages

• Cleaned tables after dining to maintain hygiene and prevent birds

• Collected and returned dirty dishes and utensils to the correct area

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

Equipment / Materials Used:

• Order buttons

• Tablet ordering system

• Serving trays

• Coffee machine and electric hot plate

• Cleaning cloths and cutlery

Theory and Practical Connection:

• Practiced guest communication skills during order-taking and service

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

• Learned the importance of following proper closing procedures for safety

Issues and Challenges:

• Needed to clean tables quickly to avoid birds disturbing leftover food

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

Solutions:

• Stayed attentive and cleaned tables immediately after guests left

• Ensured all dirty dishes were disposed of or returned properly

• Followed clear instructions for shutting down electrical equipment

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

• Took and served guest orders promptly and accurately

• Cleared and cleaned tables after guests finished dining

• Returned dirty dishes and utensils to the proper cleaning area

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

Equipment / Materials Used:

• Order buttons

• Tablet ordering system

• Serving trays

• Cleaning cloths and sanitizers

• Coffee machines and electric hot plates

Theory and Practical Connection:

• Applied effective communication and teamwork to improve service quality

• Practiced repetitive task efficiency, which helped strengthen consistency and professionalism

• Reinforced hygiene standards and closing procedures in F&B operations

Issues and Challenges:

• Communication with guests and coordination with team members still needs improvement

Solutions:

• Focused on listening actively and speaking clearly to guests

• Observed and learned from senior staff to enhance teamwork and workflow

• Took initiative to complete tasks more independently and efficiently

• Prepared the dining area by placing order buttons on each table

• Attended to guests promptly when the order button was pressed

• Took and delivered food and drink orders accurately

• Cleared tables immediately after dining to maintain hygiene

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

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

• Collected and stored all order buttons after service

Equipment / Materials Used:

• Order buttons and tablet ordering system

• Serving tray and cutlery (forks, spoons, knives)

• coffee machine

• Glassware and dishwashing station

• Cleaning cloths and sanitizers

Theory and Practical Connection:

• Applied customer service skills by responding quickly to order calls

• Practiced proper cleaning and hygiene procedures to meet hospitality standards

• Learned to maintain workflow efficiency during peak hours

• Strengthened knowledge of F&B closing procedures and teamwork dynamics

Issues and Challenges:

• High customer volume made the day fast-paced and demanding

• Hot weather added discomfort, requiring extra stamina and hydration

• Order buttons were ringing frequently, requiring constant alertness

Solutions:

• Stayed focused and calm to avoid mistakes under pressure

• Managed time efficiently to balance tasks quickly

• Maintained clear communication and cooperation with the team

• Took short hydration breaks when allowed to stay energized

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

• Responded quickly to guest order requests using the order button system

• Took and served food and beverage orders promptly and politely

• Cleared and cleaned tables after guests finished dining

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

• Maintained a clean and organized work area throughout the shift

• Before closing:

  • Collected all order buttons

  • Cleaned the coffee machine

  • Washed all glasses

  • Returned all tools and equipment to proper storage

Equipment / Materials Used:

• Order buttons and ordering tablet

• Trays, cutlery, and serving equipment

• Coffee machine and cleaning tools

• Glassware and dishwashing equipment

• Cleaning cloths and sanitizers

Theory and Practical Connection:

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

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

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

• Understood the importance of preparation and closing procedures

Issues and Challenges:

• High number of guests resulted in a very busy shift

• The hot weather made the work environment more exhausting

• Order buttons rang frequently, requiring constant attentiveness

Solutions:

• Stayed focused, hydrated, and calm during peak periods

• Prioritized tasks and communicated well with team members

• Maintained a positive and professional attitude with guests

• Followed safety and cleaning procedures closely

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

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

• Cleaned and wiped outdoor tables before guest arrival

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

• Assisted in clearing and resetting tables during guest turnover

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

• After breakfast, helped prepare for the dinner setup by:

  • Resetting tables

  • Restocking sugar, tea, and other items

Equipment / Materials Used:

• Tableware: BB plates, coffee cups, cutlery, napkins

• Cleaning tools: cloths, sanitizers, trays

• Refill items: sugar sachets, tea bags, stirrers

• Buffet service tools

Theory and Practical Connection:

• Applied knowledge of table setting and buffet service standards

• Practiced time management and multitasking during peak breakfast hours

• Observed the importance of mise en place in buffet preparation

• Maintained cleanliness and hygiene standards in F&B service

Issues and Challenges:

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

• Needed to balance between setup and guest service

Solutions:

• Worked quickly and efficiently to reset tables between guests

• Prioritized tasks and communicated with team to divide responsibilities

• Stayed focused under pressure while maintaining guest satisfaction

• Began morning duties by wiping down outdoor tables

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

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

• Cleared and cleaned tables promptly after guests finished

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

• Assisted in post-breakfast setup for dinner service

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

Equipment / Materials Used:

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

• Cleaning tools: cloths, trays, sanitizer spray

• Buffet support items: sugar sachets, tea bags, stirrers

Theory and Practical Connection:

• Applied knowledge of table setting and guest flow management

• Understood the importance of quick turnover and clean presentation

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

• Maintained professional hygiene and service standards during high-pressure hours

Issues and Challenges:

• High volume of guests led to limited time for table setup

• Pressure to maintain cleanliness and speed simultaneously

Solutions:

• Increased efficiency and teamwork during table turnovers

• Stayed calm and organized despite the busy environment

• Prioritized guest comfort and fast service

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

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

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

• Cleared used tables promptly during buffet breakfast

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

• Assisted with post-breakfast tasks including:

  • Dinner table setup

  • Restocking sugar, tea, and other amenities

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

Equipment / Materials Used:

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

• Cleaning tools: drying cloths, trays, sanitizers

• Pantry stock: sugar, tea bags, stirrers

Theory and Practical Connection:

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

• Applied hygiene and restaurant setup procedures

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

Issues and Challenges:

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

• Heavy guest flow created time pressure for table preparation

Solutions:

• Prioritized drying and cleaning tasks early to stay ahead

• Worked closely with the team to speed up table setup

• Adapted by setting tables quickly even while guests were being seated

• Began the shift by drying outdoor tables affected by morning weather

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

• Responded to early guest arrivals and high volume during breakfast rush

• Assisted in:

  • Setting up tables quickly, even while guests were being seated

  • Clearing used tables promptly

  • Restocking utensils and coffee cups to ensure smooth buffet service

• After breakfast, supported dinner preparation, including:

  • Replenishing tea and sugar containers

  • Wiping and polishing cutlery and bb plates for the next day

Equipment / Materials Used:

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

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

Theory and Practical Connection:

• Applied mise en place and hygiene practices under time pressure

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

• Gained insight into buffet service flow and dining area turnover management

Issues and Challenges:

• Wet outdoor furniture delayed early setup

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

Solutions:

• Focused on quick drying and setting of tables

• Stayed alert and flexible—helped wherever needed during service

• Maintained a steady rhythm of clearing and resetting

• Reported for duty on Hari Raya Aidiladha

• Wiped wet outdoor tables and walked cautiously due to slippery floor

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

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

• Collected used plates and cleaned tables after guests finished eating

• Ensured cutlery and cups were restocked and tables were complete

• After breakfast, helped prepare for dinner service by:

  • Refilling tea and sugar containers

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

Equipment / Materials Used:

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

• Tea and sugar containers, trays, cloths for drying

Theory and Practical Connection:

• Applied basic hygiene and safety protocols in wet conditions

• Practiced mise en place and organized table setups

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

Issues and Challenges:

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

• Required extra caution while moving to avoid slipping

Solutions:

• Took extra care while walking and drying tables before setup

• Maintained awareness of floor condition to ensure personal and guest safety

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

• Moved cautiously to ensure safety while setting up tables

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

• Breakfast service began at 8:00 AM

• After guests finished their meals:

  • Collected used plates

  • Wiped and cleaned tables thoroughly

  • Checked and arranged all cutlery and cups to ensure completeness

• Prepared the dining area for the dinner session

• Refilled containers with sugar, tea, and other essentials

• Final task included cleaning and polishing:

  • Coffee cups

  • Utensils

  • BB plates

Equipment / Materials Used:

• BB plates, forks, knives, napkins, cups

• Tea and sugar containers, cleaning cloths

Theory and Practical Connection:

• Practiced mise en place in table setup and dining area organization

• Applied food safety and hygiene principles, especially during rainy conditions

Understood how daily preparation and restocking supports smooth service

Issues and Challenges:

• Wet floor posed a risk of slipping

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

Solutions:

• Walked carefully to avoid slipping

• Took extra time to dry surfaces before placing tableware

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

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

• Breakfast service began at 8:00 AM

• After guests finished their meals:

  • Cleared used plates from tables

  • Wiped and cleaned tables

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

• Assisted in setting tables for the dinner session

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

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

Equipment / Materials Used:

• BB plates, forks, knives, tissues

• Spoons, cups, cleaning cloths

• Tea and sugar containers

Theory and Practical Connection:

• Applied mise en place principles during table setting and preparation

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

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

Issues and Challenges:

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

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

Solutions:

• Worked efficiently with the team to multitask and complete tasks quickly

• Maintained focus and cleanliness under time pressure

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

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

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

• After guests finished dining:

  • Cleared and cleaned tables promptly

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

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

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

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

Equipment / Materials Used:

• BB plates, forks, knives, tissues

• Spoons, cups, sugar and tea containers

• Cleaning cloths and polishing towel

Theory and Practical Connection:

• Practiced mise en place in table setup and buffet preparation

• Maintained hygiene standards by ensuring all tableware was clean and ready

• Followed workflow procedures in transitioning from breakfast to dinner service

Issues and Challenges:

• Tables needed to be wiped multiple times due to morning dampness

• Managing time between clearing and restocking tasks required good focus

Solutions:

• Prioritized cleaning and organizing before guests arrived

• Worked efficiently to maintain service readiness during the shift

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

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

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

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

• After guests finished dining:

  • Cleared plates and cleaned the tables immediately

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

• After breakfast:

  • Prepared for dinner service by resetting the tables

  • Refilled tea and sugar containers for the next day

  • Helped clean and organize all utensils and tableware

Equipment / Materials Used:

• BB plates, forks, knives, tissues

• Coffee cups, sugar and tea containers

• Cleaning cloths, polishing towel

Theory and Practical Connection:

• Applied basic mise en place and table setting principles

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

• Supported smooth shift transition from breakfast to dinner

Issues and Challenges:

• Slippery floor conditions required extra caution

• Limited time to set tables before guests arrived

Solutions:

• Worked carefully and efficiently to complete tasks safely and on time

• Maintained focus on cleanliness, order, and guest readiness

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

• Moved cautiously due to the slippery floor conditions

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

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

• After guests finished eating:

  • Cleared used plates from the tables

  • Cleaned and wiped tables to maintain hygiene and prevent birds

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

• After breakfast service:

  • Assisted in setting up the dining area for dinner

  • Refilled tea and sugar containers

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

Equipment / Materials Used:

• BB plates, forks, knives, tissue

• Coffee cups, tea and sugar containers

• Cleaning cloths, drying towels

Theory and Practical Connection:

• Applied mise en place knowledge in setting up dining tables

• Practiced safe work behavior on wet and slippery surfaces

• Maintained cleanliness and readiness in food & beverage service

Issues and Challenges:

• Wet and slippery ground required careful and slower movement

• Time pressure due to early guest arrivals

Solutions:

• Worked steadily with caution and efficiency

• Prioritized tasks to ensure timely table readiness and guest satisfaction

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

• Moved cautiously as the floor was slippery

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

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

• After guests finished eating:

  • Cleared used plates from tables

  • Cleaned and wiped tables thoroughly

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

• After breakfast service:

  • Assisted with setting up for dinner service

  • Refilled tea and sugar containers for the next day

  • Cleaned and wiped all utensils, cups, and BB plates

🔧 Equipment / Materials Used:

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

• Coffee cups, tea and sugar containers

• Cleaning cloths and drying towels

Theory and Practical Connection:

• Practiced mise en place and standard table setting procedures

• Applied food safety and hygiene principles, especially on wet surfaces

• Reinforced the importance of readiness and efficiency in service areas

Issues and Challenges:

• Wet and slippery floor conditions required extra caution

• Time pressure to prepare all tables before guests arrived

Solutions:

• Maintained focus and moved carefully while working efficiently

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

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

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

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

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

• After guests completed their meals:

  • Collected used plates

  • Wiped down and cleaned tables thoroughly

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

• After breakfast:

  • Helped with dinner preparation

  • Refilled tea and sugar containers

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

Equipment / Materials Used:

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

• Coffee cups, sugar and tea containers

• Cleaning cloths and polishing towels

Theory and Practical Connection:

• Applied mise en place techniques in table setting

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

• Gained experience in handling both breakfast and dinner prep responsibilities

Issues and Challenges:

• Wet table surfaces and slippery floors due to rain

• Time management required to complete setup before guests arrived

Solutions:

• Worked cautiously and efficiently despite slippery conditions

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

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

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

• Prepared trays to collect used plates for efficient clearing during service

• Waited for guest arrivals and provided service by:

  • Clearing used plates

  • Wiping and resetting tables after each guest

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

• After lunch service:

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

  • Refilled amenities such as sugar and tea

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

Equipment / Materials Used:

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

• Coffee cups, sugar and tea containers

• Cleaning cloths and polish towels

Theory and Practical Connection:

• Applied mise en place principles in setting tables correctly

• Reinforced hygiene standards and food safety practices

• Practiced time management and operational flow from lunch to dinner transition

Issues and Challenges:

• High volume of tasks between guest service and dinner setup

• Need for continuous attention to cleanliness and detail

Solutions:

• Maintained good pace and organization throughout tasks

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

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

• Prepared trays for clearing dirty plates during service

• Stood by for guest arrivals; provided service by:

  • Clearing and cleaning tables after guests finished their meals

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

• In the evening, assisted with setting tables for dinner service

• Helped with cleaning and polishing cutlery and plates after service

Equipment / Materials Used:

• BB plates, napkins, trays

• Cutlery (spoons, forks, knives), coffee cups

• Cleaning cloths and polish towels

Theory and Practical Connection:

• Practiced mise en place and service preparation techniques

• Applied hygiene and food safety knowledge during table maintenance and resetting

• Reinforced importance of coordination and efficiency in team-based tasks

Issues and Challenges:

• Balancing multiple tasks during a busy shift

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

Solutions:

• Worked closely with the team to divide tasks efficiently

• Managed time effectively to stay on schedule for all shift duties

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

• Prepared trays for efficient clearing of used plates

• Provided customer service during breakfast by:

  • Assisting guests and clearing used plates promptly

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

• Assisted with dinner table setup in the evening

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

🔧 Equipment / Materials Used:

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

• Cleaning cloths and trays for clearing plates

Theory and Practical Connection:

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

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

• Practiced multitasking in a live service environment while maintaining quality

Issues and Challenges:

• Balancing multiple duties during a busy shift

• Maintaining service quality and cleanliness while moving quickly

Solutions:

• Stayed focused and alert throughout the shift

• Maintained consistent communication with the team for smooth service flow

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

• Monitored guest arrivals and added extra cutlery settings when needed

• Assisted throughout breakfast service by:

  • Clearing used plates and cutlery

  • Responding promptly to guest requests

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

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

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

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

Equipment / Materials Used:

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

• Sugar bowls, trays, and cleaning cloths

Theory and Practical Connection:

• Applied mise en place principles for table setting and preparation

• Learned the importance of attention to detail in formal table arrangements

• Observed and followed standard service procedures under supervision

Issues and Challenges:

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

• Needed to adapt to a new table setting style under guidance

Solutions:

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

• Followed instructions from experienced staff and asked questions when needed

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

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

• Prepared trays for clearing used plates once guests finished dining.

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

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

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

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

• This was my first experience helping with lunch hour service.

Equipment / Materials Used:

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

• Cleaning cloths and tissues

Theory and Practical Connection:

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

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

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

Issues and Challenges:

• Tight timing between breakfast and lunch service required good planning.

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

Solutions:

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

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

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

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

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

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

  • Wiping and arranging BB plates, cutlery, and coffee cups

  • Ensuring all table items were clean and complete

• During lunch, handled a high guest volume by:

  • Clearing and resetting tables quickly

  • Supporting team members wherever needed

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

Equipment / Materials Used:

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

• Cleaning cloths, trays for plate collection

Theory and Practical Connection:

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

• Applied teamwork and communication skills to maintain service efficiency

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

Issues and Challenges:

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

• Maintaining cleanliness and service quality while moving quickly

Solutions:

• Remained calm and focused under pressure

• Maintained clear communication with the team to stay organized

• Worked efficiently to balance multiple responsibilities

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

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

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

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

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

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

  
  

Equipment / Materials Used:

• BB plates, coffee cups, goblets

• Forks, knives, spoons, napkins

• Cleaning cloths and trays

Theory and Practical Connection:

• Applied mise en place and table setting techniques.

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

• Improved my awareness of table turnover and dining flow management.

Issues and Challenges:

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

Solutions:

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

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

• Cleaned dusty tables and added cutlery setups before guests arrived.

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

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

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

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

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

Equipment / Materials Used:

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

• Coffee cups and cleaning cloths

Theory and Practical Connection:

• Strengthened time management and guest handling skills learned in class.

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

Issues and Challenges:

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

Solutions:

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

• Stayed calm and efficient despite the shift overlap.

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

• Added cutlery setups where needed and waited for guest arrivals.

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

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

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

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

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

Equipment / Materials Used:

• BB plates, forks, knives, napkins, goblets

• Cleaning cloths, trays, sugar bowls, tablecloths

Theory and Practical Connection:

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

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

Issues and Challenges:

• Delay in dinner setup due to late breakfast clearings.

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

Solutions:

• Quickly responded to layout change instructions with the team.

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

• Started the day with routine duties, including preparing as many table settings as possible and wiping down dirty tables to ensure cleanliness.

• While waiting for guests to arrive, I took the opportunity to dust the tables and added cutlery setups where needed.

• Assisted with clearing plates from guest tables and responded to any guest requests to ensure their breakfast experience was pleasant.

• Stayed alert to guests who had finished dining and cleared the tables quickly so that other guests could be seated.

• As the restaurant was busy today, I had to work more quickly and efficiently.

• Towards the end of the breakfast service, we collected sugar bowls and began setting up tables for dinner. However, some guests were still eating past breakfast hours, which made it difficult to begin dinner setup right away.

• Once breakfast service officially ended, I continued with dinner table setups, making sure that each table had complete items including cutlery, napkins, BB plates, and goblets.

• I also refilled sugar bowls with sugar and restocked tea in the tea containers.

Equipment / Materials Used:

• BB plates, forks, knives, goblets, napkins

• Sugar bowls, tea containers, trays, cleaning cloths

Theory and Practical Connection:

• Practiced mise en place and table setting skills learned in class

• Gained hands-on experience in managing service flow during peak hours

• Learned to handle service overlaps and adapt quickly in a real hospitality environment

Issues and Challenges:

• Guests continued dining past breakfast hours, which delayed dinner table setups

• High volume of guests required faster response and multitasking

Solutions:

• Focused on clearing available tables first and prepared settings as spaces became free

• Maintained efficiency and followed correct procedures to ensure quality was not compromised

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

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

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

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

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

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

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

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

Equipment / Materials Used:

• Cutlery, trays, goblets, coffee cups, BB plates

• Sugar bowls, napkins, and cleaning cloths

Theory and Practical Connection:

• Practiced mise en place through early cutlery setups and dinner preparations

• Reinforced hygiene and cleanliness standards in maintaining guest-ready tableware

• Improved skills in balancing trays and performing efficient table clean

Issues and Challenges:

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

• Needed to handle trays steadily while moving through busy guest areas

Solutions:

• Took initiative to clean and polish items during quiet periods

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

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

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

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

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

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

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

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

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

• Stored the cleaned items in their designated places after polishing.

Equipment / Materials Used:

• Trays, BB plates, coffee cups, cutlery, goblets

• Sugar bowls, napkins, cleaning cloths

Theory and Practical Connection:

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

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

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

Issues and Challenges:

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

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

Solutions:

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

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

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