SOD REPORT AIMI(1)

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
TERENGGANU

COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE SERVICES

HTF222

Supervisor’s Report

Prepared By:
AIMI SYAIRAH BINTI JAAFAR

Supervisory Date:
24TH SEPTEMBER 2019 (TUESDAY)

Prepared For:
MADAM WAN NAZRIAH BINTI WAN NAWAWI

Submission Date:
8TH OCTOBER 2019

ACKNOWLEDGEMENT
In the name of Allah, the most beneficent and merciful who gave me strength and
knowledge to complete this assignment. This assignment is a part of my course
“FOODSERVICE MANAGEMENT”. This has proved to be a great experience.
I would like to express my gratitude to my subject lecturer MADAM WAN NAZRIAH
BINTI WAN NAWAWI, who gave me this opportunity to fulfil this report. She gave me a
moral support and guided in different matters regarding the topic. She had very kind and
patient while teach me as SUPERVISOR OF THE DAY ( SOD ) in serving class. I am
really thank to her for her overall support.
I am also thankful to my classmate who all supported me, for that we have completed my
report effectively and moreover on time. They gave me many helpful commitment which
cooperate on work that have given during serving class and it helped as a lot in preparing
this assignment

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TABLE OF CONTENT

LIST OF ABBREVIATION Pages
1.0 INTRODUCTION 3-4

1.1 Content of briefing 5-9
1.2 Duty roster
1.3 Picture of the team 8–9
1.4 Mise-en-place activity 10 - 12

2.0 FRONT OF THE HOUSE ACTIVITY SERVICE AND 13
MENU OF THE DAY 13
2.1 Type of service
2.2 Type of menu
2.3 Name of menu description
2.4 Picture of menu
2.5 Service activity
2.6 Customer satisfaction survey
2.7 Classification of foodservice

3.0 BACK OF THE HOUSE ACTIVITY
3.1 List of activites
3.2 Steward area

4.0 CLOSING ACTIVITY
4.1 Closing down activity
4.2 Content of briefing
4.3 Picture of closed operation area

5.0 CONCLUSION
5.1 Recommendation to improve the system and operation

6.0 REFERENCES

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1.0 INTRODUCTION

1.1 Content of briefing

 Distribution of tasks
 Time breakdown
 Menu of the day

APPETIZER : CHICKEN BOXING WITH THOUSAND
ISLAND DRESSING

SOUP : CREAM OF CARROT SOUP
MAIN COURSE : PAN FRIED SEA BASS SERVED WITH
LEMONGRASS BUTTER SAUCE ACCOMPANIED WITH
SPICY COUSCOUS AND CREAMY SPINACH
DESSERT : APPLE STRUDEL WITH CREME ANGLAISE
BEVERAGES : COFFEE OR TEA
 Stretching

1.2 Duty roster

SOD AIMI
HOST & AISHAH & AUNI
CASHIER
BARTENDER PUTERI
STEWARD SYAFA & ZUL
WAITRESS IRFAN, FARAH, IRA, ISMA, ANIS

RUNNER AINA & IZZAH

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1.3 Picture of the team

1.4 Mise-en-place activity AIMI
PUTERI & SYAFA
SOD
CLEANLINESS ANIS & AUNI
LINEN & NAPKIN
ZUL & IZZAH
FOLDING FARAH & AINA
CUTLERY AISHAH & IRFAN
GLASSWARE FARAH, ISMA, AUNI, AISHAH, IRA
CHINAWARE
TABLE SETTING
( LAYOUT &
CUTLERY SETTING )

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2.0 FRONT OF THE HOUSE ACTIVITY : SERVICE AND MENU OF THE DAY

2.1 Type of service

Type of service that we have provided for this week is Russian service. What is an
Russian service? Russian service is a manner of dining that involves courses
being brought to the table sequentially, and the food being portioned on the plate
by the waiters or waitresses before serve to the guests.

2.2 Type of menu

Type of menu that we use in this week is Table d’hote menu. What is table d’hote
menu? Table d’hote menu is a menu which offers some but usually limited choice
and is charged at a fixed price per person for the whole menu.

2.3 Name of menu with description
The menu of the day is:

0 Appetizer : Chicken Boxing with Thousand Island Dressing

Chicken boxing is cutting from the chicken wings and breading with flour, breadrumbs,
and eggs. Thousand island is made from mayonnaise, chilli and tomato sauce, capers,
gherkin, and lemon juice.

0 Soup : Cream of Carrot Soup

Carrot soup is containing carrots. Carrots and onions are sauteing with the butter. After that,
add the chicken stock and plain water. Then, blend the ingredients and pureed soup through
a fine china cap. Lastly, add the heavy cream and heat the soup again. The accompanied to
the carrot soup is garlic bread.

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0 Main course : Pan Fried Sea Bass served with Lemongrass Butter Sauce

Accompanied with Spicy Couscous and Creamy Spinach
Sea bass is cutting from the fillet of fish. The fish sprinkles with lemon
juice and lime juice. After that, dredge in the flour and fried until
golden brown. For lemongrass butter sauce, saute the garlic and
lemongrass a few minutes. Besides that, spicy couscous is made from
couscous which is boil in the water and chicken stock. Then, add the
coriander, cheddar cheese, saute garlic, and brunoise chillies. Lastly,
for creamy spinach, blanch it and saute it.

0 Dessert : Apple Strudel with Creme Anglaise

Apple strudel is made from the fillo pastry which is brush the melted
butter on the fillo pastry surface. Then, sprinkle with ground almond,
raisins, and apple filling in the middle of fillo. After that, fold the fillo
on 3 sides and cut off ends of dough. Lastly, brush top and sides with
the melted butter and bake it. For creme anglaise, whisk the egg yolk,
sugar, milk, and vanilla essence together. Then, cook the ingredients
with a double boiler.

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2.4 Picture of menu
2.5 Service activity

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2.6 Customer satisfaction survey EXCELLENT GOOD AVERAGE POOR
/
Cleanliness of restaurant /
Quality of service /
Friendliness of staff
Speed of service /
Appearance of staff /
/
Restaurant ambiance

Any other comments or suggestions :
Please do not be too friendly.

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /
Quality of service /
Friendliness of staff /
Speed of service /
/
Appearance of staff /
Restaurant ambiance

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Any other comments or suggestions :
Everything is good. Appetizer sauce too little. Soft roll is the best because it is so soft.

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /
Quality of service /
Friendliness of staff /
Speed of service /
Appearance of staff /
/
Restaurant ambiance

Any other comments or suggestions :
We love the thousand island dressing! The spinach and couscous are nice too.

2.7 Classification of foodservice
The classification of foodservice is table service. Table service is food
ordered by the customer at the table and served to the customer’s table by
waiters and waitresses. Table service is common use in most restaurants. With
the table service the customer will pay at the end of meal.

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3.0 BACK OF THE HOUSE ACTIVITY
3.1 List of activities

CLEANLINESS PUTERI & SYAFA
LINEN & NAPKIN ANIS & AUNI

FOLDING ZUL & IZZAH
FARAH & AINA
CUTLERY AISHAH & IRFAN
GLASSWARE FARAH, ISMA, AUNI, AISHAH, IRA
CHINAWARE
TABLE SETTING
( LAYOUT &
CUTLERY SETTING )

3.2 Steward area

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4.0 CLOSING ACTIVITY
4.1 Closing down activity

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4.2 Content of briefing
 For the table d’hote menu we cannot clear the dishes if someone have not
done yet.
 More calm when serve to guest, do no show that you are nervous.
 Always give a warm smile.
 Ready the dessert cutlery with move it aside after crumbing.
 Remove the BB plate and BB knife after dessert.
 More practice with serving gear.
 Serving gear + serving fork = serving gear.
 Do not let the guest walk before hostest.

4.3 Picture of closed operation area

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5.0 CONCLUSION
In conclusion, the recommendation to improve the system and operation is all the students no
matter they are waiter or waitress, runner, hostess or cashier and others they should do their
task and performance better every week. Overall this week for me going well but there is
something can make improvement because this is our second time class serving and me as
a SOD.

6.0 REFERENCES
0 https://www.google.com/search?ei=5DeXXajYPIDWz7sP6Zam-
AY&q=type+of+russian+service&oq=type+russian+service&gs_l=psy-
ab.1.0.0i7i30j0i8i30.32373.33466..35639...0.2..0.256.897.0j4j1......0....1..gws-
wiz.......0i71j0i13j0i7i10i30j0i8i7i30.-e_m_Gmbts0
0 https://www.google.com/search?q=type+of+menu&oq=type+of+menu&aqs=chro
me..69i 57j0l5.6514j0j9&sourceid=chrome&ie=UTF-8
0 https://www.google.com/search?q=classification+of+food+service&oq=class&aqs
=chrom e.1.69i57j35i39l2j0l3.3911j0j9&sourceid=chrome&ie=UTF-8

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