Matric No: H21A2414.

Year of Study: Final Year.

Programme: Bachelor of Entrepreneurship (Tourism) with Honors.

University: Universiti Malaysia Kelantan.

Internship Replacement: Tok Aman Bali Beach Resort (TABBR).

Company Address: Lot 6264(1), Pantai Bisikan Bayu, Semerak 16700, Pasir Puteh, Kelantan.

Topic: Company Introduction & Industry Experience:

• Welcome interns and explain the main goals of the industrial training.

• Introduce TABBR - who they are, what they do, and how the office operates daily.

• Talk about real situations in the field - both challenges and achievements.

• Set clear expectation: what interns can contribute and how they can benefit from this opportunity.

2. Intern (Student)

Topic: Academic Background & Future Aspirations

• Introduce myself and briefly explain my Final Year Project and its relevance to tourism.

• Share what I've learned in university, especially key subjects related to tourism and travel.

• Talk about my personal goals during the internship.

• On the first day, I reported to HR for my employment registration and formally introduce my self to the all senior staff at Tok Aman Bali Beach Resort.

• HR took me explore interesting places in TABBR.

REFLECTION:

• During my time at Tok Aman Bali Beach Resort, I had the opportunity to explore various interesting places within the resort such as the beautiful beach, the serene lagoon, and the relaxing swimming pool area. These attractions do not only provide guests with memorable experiences but also gave me valuable insight into how the resort creates a pleasant environment for its visitors. I realized that having unique and attractive spots can increase guest satisfaction and promote repeat visits. This experience has helped me understand the importance of location and ambiance in the hospitality industry.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining a respectful and professional attitude when promoting services in public spaces.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

While the Nuzul Quran public holiday, I was not working on that day, the day was meaningfully spent by:

• Reviewing past assignment to confirm all updates were precise and free from errors.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining a respectful and professional attitude when promoting services in public spaces.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining a respectful and professional attitude when promoting services in public spaces.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining a respectful and professional attitude when promoting services in public spaces.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining a respectful and professional attitude when promoting services in public spaces.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

• I was assigned to assist in handling the Ramadhan buffet at the resort.

ISSUES AND CHALLENGES:

• One of the challenges I faced was when the number of guests exceeded the initial forecast, which required immediate additional food preparation. At the same time, I had to handle guests complaints calmly and professionally to ensure their satisfaction despite the busy operations.

SOLUTION TAKENS:

• To resolve the issue of guests exceeding the forecast, I immediately informed the kitchen team to prepare additional dishes quickly. I also assisted in rearranging the dining area to ensure guests remained comfortable.

• To handle complaints, I listened attentively to each guest’s feedback, apologized sincerely for any shortcomings, and promptly reported the issues to my supervisor for faster action.

CONNECTION TO UMK STUDIES:

• Hospitality Management and Customer Service:

I was able to apply communication skills, teamwork, problem-solving, and event management knowledge gained during my lectures. This task also boosted my confidence in dealing with guests from various backgrounds, aligning with UMK emphasis on soft skills development.

REFLECTION:

• I learned how to manage time, stay patient with guests, and solve problems quickly when it got busy. This experience relates a lot to what I’ve learned at UMK, especially about teamwork and service management. I feel more confident to face future work challenges.

• Did not have any tasks allocated during this period.

• The Leave was allow interns to celebrate the festive holiday with family. It also demonstrates the company's respect for cultural and religious situations while creating a balanced working environment.

• The time away was well spent resting, reconnecting with my family, and thinking about what I have done so far during my internship.

• Did not have any tasks allocated during this period.

• The Leave was allow interns to celebrate the festive holiday with family. It also demonstrates the company's respect for cultural and religious situations while creating a balanced working environment.

• The time away was well spent resting, reconnecting with my family, and thinking about what I have done so far during my internship.

• Did not have any tasks allocated during this period.

• The Leave was allow interns to celebrate the festive holiday with family. It also demonstrates the company's respect for cultural and religious situations while creating a balanced working environment.

• The time away was well spent resting, reconnecting with my family, and thinking about what I have done so far during my internship.

• I was placed in the F&B Department and received a briefing from the HOD about the background and functions of the F&B division in the hospitality industry.

ISSUES AND CHALLENGES:

• Facing some difficulty understanding specific F&B terms as this was my first practical exposure.

SOLUTION TAKENS:

• To understand the F&B info, I took notes, asked the HOD and senior staff, and referred to the department’s SOPs. I also tried to be friendly with the staff to reduce nervousness and adapt faster.

CONNECTION TO UMK STUDIES:

• Professional Development In Hospitality (HHS40103):

The briefing by the F&B HOD helped me understand the structure and role of the department, which aligns with what I’ve learned at UMK.

REFLECTION:

• My first day gave me exposure to how the F&B theory I learned at UMK is applied in real work. I feel more confident to learn new things and follow the department’s SOPs.

• Prepare and arrange the VIP table with plates, cups, spoons, forks, and napkins.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

This task is related to the event management and hospitality subjects I learned at UMK. It helped me apply table setting skills and serving etiquette for formal events.

REFLECTION:

• To be more careful and work efficiently even under time pressure. I also learned how to handle problems on the spot and keep the quality of service at a good level.

• Checking, counting, and recording daily sales revenue.

CONNECTION TO UMK STUDIES:

• Fundamentals of Management (HFT10103):

Helped me manage records and understand workflow accuracy.

• Professional Development in Hospitality (HHS40103):

Taught me to handle sensitive financial information with care and professionalism.

REFLECTION:

• Handling daily sales amount helped me realise the importance of being precise, responsible, and systematic.

• Clearing plates and glasses from customers’ tables.

ISSUES AND CHALLENGES:

• Sometimes I had to carry many plates and glasses at once, which was quite challenging.

SOLUTION TAKENS:

• I cleared the plates and glasses in a few trips for safety since this is my first time doing a job like this.

CONNECTION TO UMK STUDIES:

• Halal Management in Hospitality (HHS20303):

This is important to maintain hygiene standards and Halal procedures in hospitality operations.

REFLECTION:

• I also realised the need to follow Halal procedures to maintain the image and quality of service in the hospitality industry.

• Monitor VIP guests during dining.

ISSUES AND CHALLENGES:

• Need to stay alert and disciplined to ensure all VIP needs are met promptly.

SOLUTION TAKENS:

• Stay close to the VIP area and remain calm and professional when responding quickly.

CONNECTION TO UMK STUDIES:

• Leadership and Motivation (UKD1031):

Be the leader in monitoring the VIP dining experience.

• Professional Development in Hospitality (HHS40103):

I learned about handling VIP guests, providing excellent service, and maintaining professionalism at all times.

REFLECTION:

• Taught me to be more alert, disciplined, and professional when dealing with VIP guests, which will help me handle similar situations confidently in the future.

• Serve drinks to VIP guests.

ISSUES AND CHALLENGES:

• Must be careful to avoid spilling and maintain proper serving etiquette.

SOLUTION TAKENS:

• Handle the jug steadily and use a napkin to prevent spills.

CONNECTION TO UMK STUDIES:

• Halal Management in Hospitality (HHS20303):

I learned in hospitality courses, especially about proper serving techniques, guest handling, and maintaining high service standards.

REFLECTION:

• Helped me improve my serving skills and taught me to be more attentive and careful when handling VIP guests.

• Hari Raya Gathering with all staff Tok Aman Bali Beach Resort.

REFLECTION:

• This event reminded me that workplace relationship go beyong formal tasks. Participating in the gathering made me feel more connected to the team and taught me the importance of appreciation, teamwork, and celebrating together as part of workplace culture.

• Set up meeting table for guests.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned in event management especially about table setup, meeting room arrangements, and ensuring guest comfort and satisfaction.

REFLECTION:

• Taught me the importance of proper table setup and attention to detail to ensure guests are comfortable and the meeting runs smoothly.

• Editing food tagging in Canva.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Provided insight on how visual content could affect customer decisions.

• Professional Development in Hospitality (HHS40103):

Helped me understand how important it is to present content productively and professionally.

REFLECTION:

• This task has helped enhance my creative and technical skills in content creation, as well as illustrating how short-form photos can successfully engage customer interest in tourism product.

• Continue preparing food tagging.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

Reinforced the importance of maintaining quality standards in service items.

• Entrepreneur Behavior (APT2013):

Helped me think from a customer perspective when evaluating product condition.

REFLECTION:

• I realised that consistency in quality control helps protect the company's image and ensures customer satisfaction. It also gave me a sense of accountability in maintaining service standard.

• Counting the number of guests at the buffet breakfast counter.

ISSUES AND CHALLENGES:

• Some guests come to the buffet multiple times, which can affect accuracy.

SOLUTION TAKENS:

• Use a headcount at the entrance or mark guests with breakfast coupons to ensure each guest is counted only once.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

I learn how to manage guest flow, maintain accurate records, and ensure smooth buffet operations.

REFLECTION:

• Taught me to be more alert and careful when counting guests. I learned how important accuracy is in daily operations to avoid food wastage and ensure guest satisfaction.

• Key in buffet breakfast payment details into the system.

ISSUES AND CHALLENGES:

• Sometimes the system is slow or experiences technical issues.

SOLUTION TAKENS:

• Prepare a manual record as a backup when the system is slow.

CONNECTION TO UMK STUDIES:

• Basic Accounting (HFT10303):

Provided me with an understanding of financial records and invoice processing.

• Financial Management (HFT20303):

Helped me comprehend the importance of accurate payment tracking in maintaining financial integrity.

REFLECTION:

• Helped me improve my accuracy and speed when handling payments. I also learned how to manage unexpected system problems calmly and follow proper procedures to avoid errors.

• Emcee for the ADUN Pas Gathering, Pasir Puteh.

ISSUES AND CHALLENGES:

• Nervousness when speaking in front of VIP guests and a large audience.

SOLUTION TAKENS:

• Practice the script and rehearse in front of friends or a supervisor before the event.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learn how to handle formal events, speak confidently, and manage an audience professionally.

• Volunteerism (HPT30203):

I volunteered to be the emcee for the event because I am confident that I can do my best.

REFLECTION:

• Volunteering as the emcee helped me build my confidence and improve my public speaking skills. I learned how to handle a formal event and communicate clearly in front of an audience.

• Tasked to decorate new menu.

ISSUES AND CHALLENGES:

• Need to get approval from the supervisor or chef for the final design.

SOLUTION TAKENS:

• I discussed the decoration ideas with the supervisor and chef early to get their feedback and approval before starting the work.

CONNECTION TO UMK STUDIES:

• Food Culture and Heritage (HHB30403):

Ensuring the food is delicious and diversifying the amenities to create an enticing effect for the guest.

• Halal Management in Hospitality (HHS20303):

I learned in creative design. It helps me apply my skills in planning, presenting ideas, and communicating effectively with supervisors to meet the restaurant’s standards and expectations.

REFLECTION:

• Taught me to be more creative, manage time well, and communicate better to make sure the decoration attracts customers and suits the new menu.

• Assigned to serve guests during dinner.

ISSUES AND CHALLENGES:

•Must ensure all guests receive fast and friendly service at the same time.

SOLUTION TAKENS:

• Divide tasks clearly among team members to ensure all tables are served quickly.

CONNECTION TO UMK STUDIES:

• Halal Management in Hospitality (HHS20303):

Helps me ensure that food service meets halal standards and hygiene requirements.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

Covers the basics of managing formal or informal gatherings, which applies to handling dinner events.

• Food Culture and Heritage (HHB30403):

Connects to presenting food properly and introducing cultural dining practices to guests.

REFLECTION:

• I learned how important it is to serve guests politely and efficiently. I improved my teamwork and communication skills while handling unexpected requests. This experience helped me apply what I learned in class to real situations and made me more confident in dealing with guests in the hospitality industry.

• Editing drinking menu from Canva.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Provided insight on how visual content could affect customer decisions.

• Professional Development in Hospitality (HHS40103):

Helped me understand how important it is to present content productively and professionally.

REFLECTION:

• This task has helped enhance my creative and technical skills in content creation, as well as illustrating how short-form photos can successfully engage customer interest in tourism product.

• Handling lunch group from TNB Kuatan, Pahang.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan and handle events, including guest service and table arrangements.

• Professional Development in Hospitality (HHS40103):

I gained skills in communication, hospitality etiquette, and teamwork, which are essential when serving guests.

REFLECTION:

• This experience helped me apply what I learned in class to real situations and made me more confident in dealing with guests in the hospitality industry.

• Welcoming guest dinner from staff UMT.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

I learned how to greet and communicate with guests politely and professionally.

• Event Management (HTS20203):

Taught me how to handle guest flow during events. This experience allowed me to practice good customer service, communication skills, and hospitality etiquette that I have learned in my studies.

REFLECTION:

• By welcoming guests, I gained more confidence in interacting with different people. I learned how to greet guests warmly and make them feel comfortable. This task improved my communication skills and taught me the importance of first impressions in the hospitality industry.

• Opening bill receipt event order from staff UMK.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to handle event orders and manage related documents properly.

• Professional Development in Hospitality (HHS40103):

Taught me the importance of accuracy, responsibility, and clear communication when handling bills or receipts for guests.

• Financial Management (HFT20303):

I gained knowledge about basic billing processes and cost control. This experience helped me apply what I have learned in class to real work situations, especially in handling transactions and maintaining professionalism.

REFLECTION:

• By handling the bill receipt and event order, I learned to be more careful and accurate when dealing with financial documents. This task improved my attention to detail and taught me the importance of clear records in hospitality operations.

• Handle Buffett Breakfast.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

Taught me how to handle guests politely and manage peak hours.

• Event Management (HTS20203):

I studied how to plan and organize food service for large groups. This experience helps me apply teamwork, time management, and service skills that I learned in class to a real working environment.

REFLECTION:

• This experience improved my problem-solving skills and showed me how important good service is in the hospitality industry.

• I went to get plates, bowls, spoons, forks, and knives from the kitchen.

ISSUES AND CHALLENGES:

• Some of the utensils had a bad smell when I cleaned them.

SOLUTION TAKENS:

• I rewashed the utensils properly and wiped them again to remove the smell.

CONNECTION TO UMK STUDIES:

Halal Management in Hospitality (HHS20303):

Where I was taught the importance of cleanliness and hygiene in food service to ensure guest safety and satisfaction.

REFLECTION:

• This task made me more careful about hygiene and taught me to double-check utensils to maintain good service quality.

• Handle candlelight dinner with staff.

ISSUES AND CHALLENGES:

• No speaker to play music during candlelight dinner.

SOLUTION TAKENS:

• Open the song using my tablet.

CONNECTION TO UMK STUDIES:

• Appreciation of Ethics and Civilisations (USK10202):

Strengthen my soft skills, ethics, and teamwork to deliver high-quality guest service during an intimate dining setup like a candlelight dinner.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA20303):

Have equipped me with knowledge and skills in managing special events and creating memorable experiences for guests.

REFLECTION:

• Handling a candlelight dinner helped me apply what I learned at UMK, like planning events, managing food service, and ensuring good guest experience. It improved my teamwork, communication, and problem-solving skills for the hospitality industry.

TASK ASSIGNED:

• No task assigned today

REFLECTION:

• Although no tasks were performed, the break provided a chance to rest and recharge.

• Attend housekeeping briefing conducted by HOD and take notes.

ISSUES AND CHALLENGES:

• Some information was not clear during the briefing.

SOLUTION TAKENS:

• Asked the HOD or senior staff for further explanation.

CONNECTION TO UMK STUDIES:

• Visitor Attraction and Resort Management (HTS30103):

The knowledge gained in these courses helps to understand standard operating procedures, hospitality service quality, and guest expectations which are explained during the briefing.

REFLECTION:

• The briefing helped me understand how what I learned in class is used in real work and why clear instructions are important.

• Follow two housekeeping staff to assist in cleaning guest rooms.

ISSUES AND CHALLENGES:

• Not familiar with cleaning steps and tools.

SOLUTION TAKENS:

• Asked the staff to demonstrate and explain each cleaning step.

REFLECTION:

• I learned proper cleaning steps and improved my practical skills.

• Learn how to make the bed and change bed sheets with staff guidance.

ISSUES AND CHALLENGES:

• Had difficulty fitting the bed sheet neatly.

SOLUTION TAKENS:

• Asked the staff to show the correct way and practiced until I got it right.

REFLECTION:

• I improved my skills in making beds properly through hands-on practice.

• Got positive feedback from guest.

REFLECTION:

• I felt motivated and proud when I received positive feedback from the guest.

• Deliver guest requests to their rooms during evening shift.

ISSUES AND CHALLENGES:

• Heavy rain and strong wind caused me to get soaked while delivering guest requests.

SOLUTION TAKENS:

• Used an umbrella and raincoat for the next deliveries to stay dry.

REFLECTION:

• I learned to be more prepared for bad weather while doing my tasks.

• Attend safety briefing by HOD on climbing trees and buildings.

ISSUES AND CHALLENGES:

• Some safety instructions were hard to understand clearly.

SOLUTION TAKENS:

• Asked HOD to repeat and explain the safety steps in detail.

REFLECTION:

• I realised the importance of following safety steps to prevent accidents at work.

• Cleaning and preparing a guest room alone without help from housekeeping staff.

ISSUES AND CHALLENGES:

• It was challenging to clean the whole room alone without help from housekeeping staff, especially lifting heavy items and managing time.

SOLUTION TAKENS:

• I managed my time wisely, cleaned step by step, and used proper techniques to handle heavy items safely.

REFLECTION:

• This task taught me to be more independent, manage my time well, and handle challenges calmly without relying on others.

TASK ASSIGNED:

• No tasks were assigned today.

REFLECTION:

• Although no work was carried out, this break allowed me to rest and recharge. It also reminded me of the importance of respecting religious and cultural celebrations in a diverse working environment.

• I got fresh flowers from guest.

REFLECTION:

• I felt appreciated and motivated when the guest gave me fresh flowers. It reminded me that good work and effort are always noticed.

• Created a new towel folding style for guest rooms.

ISSUES AND CHALLENGES:

• Finding a design that is unique yet easy for housekeeping staff to fold quickly.

SOLUTION TAKENS:

• I referred to online tutorials and practiced different folds until I found a suitable design, then shared it with the housekeeping team.

CONNECTION TO UMK STUDIES:

• Applied creativity and hospitality skills learned in class to improve guest room presentation.

REFLECTION:

• This task improved my creativity and taught me how small details can enhance guest satisfaction.

• Assigned to clean and inspect a check-out room and received positive feedback from the guest.

CONNECTION TO UMK STUDIES:

• I understood the importance of maintaining room cleanliness and guest satisfaction. The positive feedback from the guest proved that I successfully carried out my task as taught in my studies.

REFLECTION:

• I feel happy because my effort in cleaning the room was appreciated when I received positive feedback from the guest. This motivates me to keep delivering my best service.

• Assigned to learn how to fold the laundry bag with housekeeping staff.

CONNECTION TO UMK STUDIES:

• I practiced proper folding and linen management skills according to industry standards.

REFLECTION:

• I feel happy to learn how to properly fold the laundry bag with the housekeeping staff. This experience improved my skills in housekeeping tasks.

• Gotong-royong with staff Tok Aman Bali Beach Resort.

REFLECTION:

• This event reminded me that workplace relationship go beyong formal tasks. Participating in the gathering made me feel more connected to the team and taught me the importance of appreciation, teamwork, and celebrating together as part of workplace culture.

• Arrange and top up any items that are running low on the storage shelves.

ISSUES AND CHALLENGES:

• A common issue in housekeeping is running out of clean towels, which can delay room cleaning and affect guest satisfaction.

SOLUTION TAKENS:

• I monitored towel usage regularly, coordinated with the laundry team for faster cleaning, and ensured extra towels were prepared in advance to avoid shortages.

CONNECTION TO UMK STUDIES:

• I applied skills in stock control, teamwork with the laundry section, and planning ahead to maintain smooth housekeeping services.

REFLECTION:

• I learned to manage stock better, communicate well with the team, and solve problems quickly to ensure smooth housekeeping work and happy guests.

• Maintain a friendly attitude to create a positive guest experience.

CONNECTION TO UMK STUDIES:

• I applied my knowledge to maintain resort standards, ensure guest satisfaction, and use feedback to improve service quality.

REFLECTION:

• Getting positive feedback made me more confident and motivated to do better. It showed me how my work directly affects guest satisfaction and reminded me of the importance of teamwork and good service in the hospitality industry.

• Set up room booking for anniversary.

CONNECTION OF UMK STUDIES:

• I was able to apply how to handle room bookings, meet guest requests, and provide good service for a special anniversary occasion.

REFLECTION:

• I learned how important it is to pay attention to every detail when handling special bookings like an anniversary. I gained confidence in managing guest expectations and making sure they feel valued. This experience also improved my communication skills and taught me to be more proactive in offering extra touches that make guests happy and create memorable stays.

• Joined the team to celebrate and strengthen good relationships with colleagues.

REFLECTION:

• By joining the small farewell gathering, I was able to strengthen my relationship with my colleagues and appreciate their support during my time in the Housekeeping department. It was a meaningful moment that built team spirit and mutual respect among us.

• Gotong-royong with all Tok Aman Bali Beach Resort staff.

REFLECTION:

• This event reminded me that workplace relationship go beyong formal tasks. Participating in the gathering made me feel more connected to the team and taught me the importance of appreciation, teamwork, and celebrating together as part of workplace culture.

• Day 1 open booth programme Bazzar Jom Cuti-cuti Malaysia.

ISSUES AND CHALLENGES:

• Some individuals were hesitant to take the flyers and were in a rush.

SOLUTION TAKENS:

• I used a polite and friendly approach, kept my explanation short, and targeted individuals who appeared open on engagement.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Taught me how to reach target audiences effectively in relevant settings.

• Entrepreneur Behavior (APT2013):

Encouraged proactive promotion and direct communication with potential client.

REFLECTION:

• Promoting in a shopping mall required not only confidence but also sensitivity and respect for the setting and its community.

• Day 2 open booth at programme Bazzar Jom Cuti-cuti Malaysia.

ISSUES AND CHALLENGES:

• Some individuals were hesitant to take the flyers and were in a rush.

SOLUTION TAKENS:

• I used a polite and friendly approach, kept my explanation short, and targeted individuals who appeared open on engagement.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Taught me how to reach target audiences effectively in relevant settings.

• Entrepreneur Behavior (APT2013):

Encouraged proactive promotion and direct communication with potential client.

REFLECTION:

• Promoting in a shopping mall required not only confidence but also sensitivity and respect for the setting and its community.

• Day 3 open booth at programme Bazzar Jom Cuti-cuti Malaysia.

ISSUES AND CHALLENGES:

• Some individuals were hesitant to take the flyers and were in a rush.

SOLUTION TAKENS:

• I used a polite and friendly approach, kept my explanation short, and targeted individuals who appeared open on engagement.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Taught me how to reach target audiences effectively in relevant settings.

• Entrepreneur Behavior (APT2013):

Encouraged proactive promotion and direct communication with potential client.

REFLECTION:

• Promoting in a shopping mall required not only confidence but also sensitivity and respect for the setting and its community.

• Last day open booth at programme Bazzar Jom Cuti-cuti Malaysia.

ISSUES AND CHALLENGES:

• Some individuals were hesitant to take the flyers and were in a rush.

SOLUTION TAKENS:

• I used a polite and friendly approach, kept my explanation short, and targeted individuals who appeared open on engagement.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Taught me how to reach target audiences effectively in relevant settings.

• Entrepreneur Behavior (APT2013):

Encouraged proactive promotion and direct communication with potential client.

REFLECTION:

• Promoting in a shopping mall required not only confidence but also sensitivity and respect for the setting and its community.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

TASK ASSIGNED:

• No task assigned

REASON:

• It was a national public holiday in observance of the official birthday of the Yang di-Pertuan Agong.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

• Handle a mini carnival during the school holiday.

ISSUES AND CHALLENGES:

• Unpredictable weather can affect outdoor activities.

SOLUTION TAKENS:

• Prepared backup plans for bad weather, such as moving activities indoors if possible.

CONNECTION TO UMK STUDIES:

• Event Management (HTS20203):

I learned how to plan, organize, and manage events for different target groups.

• Professional Development in Hospitality (HHS40103):

Taught me about teamwork, problem-solving, and handling guests politely.

• Meeting, Incentive, Convention & Exhibition (MICE) (HTA40203):

I learned how to coordinate event logistics and crowd control. This experience allowed me to apply my knowledge in real life by managing activities, coordinating staff, and ensuring guest satisfaction.

REFLECTION:

• Handling the mini carnival gave me valuable experience in managing a big crowd and coordinating different activities at the same time. I learned to solve problems quickly and work well with my team under pressure. This task helped me improve my communication and event management skills, and I feel more confident to handle similar events in the future.

TASK ASSIGNED:

• No tasks were assigned during this period.

REASON:

• Intern students are allowed to take public holidays.

TASK ASSIGNED:

• No tasks were assigned during this period.

REASON:

• Intern students are allowed to take public holidays.

TASK ASSIGNED:

• No tasks were assigned during this period.

REASON:

• Intern students are allowed to take public holidays.

• Assigned to assist at the reception counter.

ISSUES AND CHALLENGES:

• Still unfamiliar with the reception system and standard procedures.

SOLUTION TAKENS:

• I asked my supervisor and senior staff for guidance and took notes on the reception system and procedures to help me understand my tasks better.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

Taught me about communication skills, problem solving, and maintaining a professional image. This experience helps me apply the theory learned in class to real work situations by serving guests directly and handling reception duties confidently.

REFLECTION:

• I learned how important it is to understand the front office system and handle guests politely. Although I was nervous at first, I managed to adapt by asking questions and observing my seniors. This experience improved my confidence and helped me apply what I learned in class to real tasks at the front desk.

• Handle room booking orders from guests.

ISSUES AND CHALLENGES:

• Sometimes receive last-minute bookings that clash with existing reservations.

SOLUTION TAKENS:

•I double checked the reservation system regularly to avoid double bookings and coordinated with the housekeeping team to prepare rooms quickly for last-minute guests.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

Taught me how to communicate clearly with guests and provide good service. By handling bookings, I applied what I learned about reservation systems, guest relations, and problem solving in real situations.

REFLECTION:

• By handling room bookings, I learned to be more careful and detail-oriented when recording guest information. I improved my communication skills by explaining room details and solving booking issues. This experience helped me apply my knowledge from class to real front office tasks and boosted my confidence in managing reservations professionally.

• Handle walk-in guest check in.

ISSUES AND CHALLENGES:

• They had multiple questions, including topics I wasn't fully confident answering yet, such as range price for the walk in guest.

SOLUTION TAKENS:

• I responded based on what I knew and immediately referred them to the appropriate team member for detailed information.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me understand guest needs and the importance of a welcoming first impression.

REFLECTION:

• This experience helped me build confidence when dealing with real guest.

• Checking available room.

ISSUES AND CHALLENGES:

• High demand during peak times during holidays or weekends, checking available rooms is more challenging due to many bookings happening at once.

SOLUTION TAKENS:

• I checked the system frequently and updated room status immediately. I also coordinated with the team to avoid double bookings.

CONNECTION TO UMK STUDIES:

• Travel and Tours Management (HTS20103):

I learned about managing booking systems, room availability, and ensuring accurate information for guests.

• Entrepreneur Behaviour (APT2013):

Taught me how to handle tasks efficiently and work well with a team to avoid errors like double bookings.

REFLECTION:

• I learned how important it is to pay attention to detail and ensure that information is always up to date.

• Prepare for guest check-in.

ISSUES AND CHALLENGES:

• Incomplete or incorrect booking information in the system.

SOLUTION TAKENS:

• Double check all booking details with the guest during confirmation.

CONNECTION TO UMK STUDIES:

• Fundamental of Management (HFT10103):

Ensuring the management basics that I have learned can help me solve this problem.

REFLECTION:

• I realised the importance of checking every detail carefully to avoid problems during guest check-in. It taught me to be more responsible and to apply what I have learned in my studies to real work situations. This experience has improved my focus and confidence in handling booking information correctly.

• Prepare the access card booking order before the guest’s arrival.

ISSUES AND CHALLENGES:

• Risk of preparing the wrong room key if booking details are not double-checked.

SOLUTION TAKENS:

• Cross check guest booking details before preparing the key card.

CONNECTION TO UMK STUDIES:

• Technology and Information in Business (HPT20303):

I handle this problem calmly as I handle the technology I have learned.

• Organization Behavior (HFT20103):

Before providing the key card. I have made the organization first so that problems do not arise.

REFLECTION:

• Taught me to be more careful and alert when handling guest room keys. I realised that good preparation can make the guest’s check-in smooth and create a positive first impression.

• Pickup call from customer.

ISSUES AND CHALLENGES:

• Language barriers with some customers.

SOLUTION TAKENS:

• Repeat important information to avoid misunderstandings.

REFLECTION:

• I learned to improve my listening and speaking skills. It made me more confident to interact with customers and solve their problems quickly. I realised good communication is key to customer satisfaction.

• Checking due in guest in system.

ISSUES AND CHALLENGES:

• Guest information may be incomplete or not updated.

SOLUTION TAKENS:

• Call or message the guest in advance to confirm details if needed.

CONNECTION TO UMK STUDIES:

• Technology and Information in Business (HPT20303):

It shows how important it is to manage accurate guest data and apply standard procedures to avoid mistakes. It also helps me practise communication and problem-solving skills in a real work environment.

REFLECTION:

• I learned how important it is to check and update guest information carefully to avoid problems during check-in. This experience improved my attention to detail and taught me to communicate well with the team and guests. I realised that even small mistakes in the system can affect guest satisfaction, so I must always be thorough and responsible.

• Ready access card for guest check in.

CONNECTION TO UMK STUDIES:

• Professional Development in Hospitality (HHS40103):

It shows how to apply Standard Operating Procedures (SOPs) to ensure guest safety, smooth check in, and professional service. This task helps me practise accuracy, responsibility, and problem solving all skills I learned during my studies.

REFLECTION:

• I learned to be more careful and responsible in handling guest access. This task showed me how important it is to follow SOPs and double check details to avoid mistakes. It also improved my problem solving skills when facing last minute changes. This experience made me more confident to deliver good service and create a smooth check in experience for guests.

• Separate access cards that are working and not working.

ISSUES AND CHALLENGES:

• Some key cards may look fine but fail to work when encoded.

SOLUTION TAKENS:

• Test each key card using the encoder machine before separating.

REFLECTION:

• I learned to be more careful and systematic when handling key cards. It made me realise that even small tasks, like separating working and non-working cards, are important to ensure smooth guest check-in. This experience improved my attention to detail and taught me to follow proper procedures, just like what I learned during my studies.

• Snorkeling class with coach.

CONNECTION TO UMK STUDIES:

• Leisure and Recreation Management (HTB30103):

It shows how to plan, organise, and handle leisure activities for guests safely and professionally. It also connects with lessons about guest safety, risk management, and delivering quality tourism experiences. This experience helps me apply my knowledge in real situations and improve my communication and customer service skills.

REFLECTION:

• I learned how important it is to ensure guest safety and give clear instructions. This experience taught me how to guide guests, handle equipment properly, and manage unexpected situations calmly. It also helped me build my confidence in interacting with people and applying what I learned about recreational tourism in real life.

• Briefing about safety in resort.

CONNECTION TO UMK STUDIES:

• Philosophy and Current Issue (USK10102):

It highlights the importance of following standard safety procedures, managing emergency situations, and protecting guests and staff. This knowledge helps me understand how to create a safe and comfortable environment, which is a key part of providing quality hospitality services.

REFLECTION:

• I realised how important it is to follow rules and be prepared for any emergency. This experience made me more aware of my responsibility to protect guests and maintain a safe environment. It also strengthened my understanding of safety procedures, which will help me work more confidently and professionally in the hospitality industry.

• Key in booking order from online booking.

ISSUES AND CHALLENGES:

• Sometimes the online booking details are incomplete or incorrect, which can cause errors when entering them into the system.

SOLUTION TAKENS:

• I double checked all online booking details with the guest by phone or email to confirm missing or unclear information before keying it into the system. I also cross verified the booking with the online platform to ensure accuracy.

CONNECTION TO UMK STUDIES:

• Business Development for Visitor Attraction and Resort (HTA40303):

Teach me how booking systems work, how to manage reservations accurately, and how to handle customer data professionally. By applying what I learned in class, I understand the importance of using updated technology and clear communication to avoid booking errors and ensure guest satisfaction.

REFLECTION:

I learned how important it is to check every detail carefully to avoid mistakes. This task improved my focus, communication, and technical skills because I needed to confirm information with guests and update the system correctly.

• Continue key in customers booking online.

ISSUES AND CHALLENGES:

• Sometimes the online booking details are incomplete or incorrect, which can cause errors when entering them into the system.

SOLUTION TAKENS:

• I double checked all online booking details with the guest by phone or email to confirm missing or unclear information before keying it into the system. I also cross verified the booking with the online platform to ensure accuracy.

CONNECTION TO UMK STUDIES:

• Business Development for Visitor Attraction and Resort (HTA40303):

Teach me how booking systems work, how to manage reservations accurately, and how to handle customer data professionally. By applying what I learned in class, I understand the importance of using updated technology and clear communication to avoid booking errors and ensure guest satisfaction.

REFLECTION:

• I learned how important it is to check every detail carefully to avoid mistakes. This task improved my focus, communication, and technical skills because I needed to confirm information with guests and update the system correctly.

• I was assigned to handle guest check-out and ensure all bills were settled.

ISSUES AND CHALLENGES:

• Sometimes guests have billing disputes or last-minute charges that need to be clarified.

SOLUTION TAKENS:

• I double-checked the bill details, explained the charges clearly to the guest, and involved my supervisor if needed to solve any disputes.

REFLECTION:

• I learned how to handle guest concerns politely and ensure a smooth check-out process, which improved my confidence and communication skills.

• Checking access card.

ISSUES AND CHALLENGES:

• Sometimes the access card does not work properly or cannot be detected by the door scanner.

SOLUTION TAKENS:

• I tested the access card using the card reader, reprogrammed it if needed, and replaced it with a new card if it still did not work.

REFLECTION:

• I learned how to handle unexpected problems calmly and ensure guest satisfaction by solving issues quickly and professionally.

• Prepared access card for check in before guest arrival.

CONNECTION TO UMK STUDIES:

• Organization Behavior (HFT20103):

I learned in hospitality courses, ensuring smooth check-in and excellent guest experience.

REFLECTION:

• By preparing access cards in advance, I learned the importance of being organized and proactive to provide a smooth check-in process and make guests feel welcomed.

• Create any flyers packages at TABBR.

ISSUES AND CHALLENGES:

• Ensuring the flyer design matches the resort’s branding (colors, logo, fonts) can be challenging if there is no clear brand guideline.

SOLUTION TAKENS:

• I referred to the resort’s official brand guideline, including the logo, official colors, and standard fonts. I also communicated with the marketing department to get approval for the flyer layout and design elements before printing. This helped maintain a professional and cohesive image for the resort’s promotional materials.

CONNECTION TO UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

I applied the knowledge of promotional strategies, target market analysis, and effective visual presentation to design a flyer that attracts potential guests. This experience helped me strengthen my practical skills in marketing and design, which are important for my future career in the hospitality industry.

REFLECTION:

• I learned how important it is to plan and design marketing materials that truly represent the company’s image. I also realised that good teamwork and clear communication with the marketing department are essential to produce flyers that are attractive and informative. This experience has improved my creativity, attention to detail, and ability to apply what I have learned at UMK in a real working environment.

• Tried playing the target shooting game.

ISSUES AND CHALLENGES:

• One of the challenges I faced during the target shooting activity was ensuring that I followed all safety instructions properly to avoid any accidents. It was also challenging to maintain focus and accuracy, especially as I had never tried this activity before.

SOLUTION TAKENS:

• To overcome these challenges, I carefully listened to the safety briefing given by the instructor and asked questions whenever I was unsure. I also took a few practice shots to get used to the equipment and to improve my focus and accuracy.

CONNECTION TO UMK STUDIES:

• This activity relates to my studies at UMK because it helped me strengthen my focus, discipline, and ability to follow safety procedures skills that are important in the hospitality and tourism industry, especially when handling outdoor or recreational activities for guests.

REFLECTION:

• This experience taught me the importance of discipline and safety when handling recreational activities, and gave me more confidence to try new things.

• Boat ride around the resort lagoon with recreation staff.

CONNECTION TO UMK STUDIES:

• By assisting guests during the boat ride activity, I was able to apply the knowledge I learned about guest service, safety procedures, and tour guiding. This experience also strengthened my communication skills and my ability to handle real-life situations that require quick thinking and customer care, which are important elements in the hospitality industry.

REFLECTION:

• This experience gave me the opportunity to apply what I learned in class and improved my confidence in handling guests in real situations.

• Celebrate with fnb staff for the last day internship.

REFLECTION:

• On the last day of my internship, the F&B department organized a small celebration as a gesture of appreciation. I felt truly valued and touched by the warm hospitality and great teamwork shown by all the staff throughout my training period. This experience taught me the importance of teamwork, mutual respect, and maintaining good relationships in the workplace. I hope to apply these values in my future career.

• Distributing Flyers by Placing Them on Vehicles.

ISSUES AND CHALLENGES:

• Weather conditions were unpredictable, and I had to be cautious not to place flyers on cars in unsafe or inappropriate spots.

CONNECTION WITH UMK STUDIES:

• Marketing in Hospitality and Tourism (HFT10303):

Helped me apply basic promotion strategies directly to target audiences.

• Entrepreneur Behavior (APT2013):

Taught me to adapt to real-world challenges and think resourcefully.

REFLECTION:

• This task taught me that effective marketing is not just about effort, but also about strategy.

• I conducted a Hari Raya photoshoot with the staff of Tok Aman Bali Beach Resort.

REFLECTION:

• As an effort to welcome the arrival of Syawal and promote the uniqueness and abilities of our resort staff to the public. This photoshoot will be posted on the resort's TikTok page: TokAmanBaliBeachResort (TABBR)