REPORT SOD ISMA

FACULTY OF HOTEL AND TOURISM MANAGEMENT
DUNGUN CAMPUS

TERENGGANU DARUL IMAN

COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE SERVICES
HTF222

Supervisor’s Report

Prepared By:
Isma Zulaikha Binti Asmadi

2018211698
T-HM112 3Ba

Supervisory Date:
15 October 2019 (Tuesday)

Prepared For:
Madam Wan Nazriah Binti Wan Nawawi

Date of Submission:
29 October 2019

ACKNOWLEDGEMENT

Thanks to Almighty Allah S.W.T , the most merciful and beneficent who giving me strength
make my body healthy and giving me an opportunity to do this assignment successfully. This
assignment is a part of my course “FOOD SERVICE MANAGEMENT” this has proved to be
a great experience.

I submit my heartiest gratitude to my respected MADAM WAN NAZRIAH BINTI WAN
NAWAWI who gave me this opportunity to fulfil this report besides, for her sincere guidance
in different matters regarding the topic. She is a good person with a kind heart and patient while
teach me as SUPERVISOR OF THE DAY in serving class and she also helped me all the time
when I needed. I really thanks for her care and support.

I also take this opportunity to express a deep sense of gratitude to my classmates who supported
me to complete my report effectively and moreover on the time. They had gave me a wonderful
commitment and cooperate on work that given by me during serving class and they helped me
a lot in preparing this assignment.

TABLE OF CONTENT

LIST OF ABREVIATION PAGES

1.0 INTRODUCTION

1.1 Content of briefing
1.2 Duty roster
1.3 Picture of the team
1.4 Mise-en-place activity
2.0 FRONT OF THE HOUSE ACTIVITY SERVICE AND MENU OF THE
DAY

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 activities
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

6.0 REFERENCE

1.0 INTRODUCTION

1.1 Content of Briefing

 Distribution of tasks
 Time Breakdown
 Menu of the day

 APPETIZER
 Breaded Chicken Goujun with Bbq Sauce and Garden Salad
 Cheese and Mushroom Quiche with Garden Salad and Cheesy Sauce

 SOUP
 Minestrone soup

 MAIN COURSE
 Braised Lamb Shanks with Grande Sauce Accompanied with Garlic
Mashed Potato and Grilled Vegetables
 Seafood Fettucini Aglio Olio

 DESSERT
 Fruit Platter
 Choc Walnut Brownies Accompanied Vanilla Ice Cream

 BEVERAGE
 Tea
 Coffee
 Mocktail
 Chilled juice
 Soft Drink

 Stretching

1.2 Duty Roster

SOD ISMA

HOSTESS AND CASHIER ZULHELMI

BARTENDER IRFAN

WAITRESS NAZIRAH,ANIS,IZZAH,AUNI,SYAFAWATI,AISHAH,AINA

RUNNER FARAH AND PUTERI

STEWARD AIMI

1.3 Picture of the Team

1.4 Mise-en-place Activity

SOD ISMA

CLEANLINESS AIMI AND SYAFA

LINEN & NAPKIN FOLDING PUTERI AND AISHAH

CUTLERY ZULHELMI AND IRFAN

GLASSWARE AUNI AND IZZAH

CHINAWARE ANIS AND FARAH

TABLE LAYOUT AUNI,NAZIRAH,AINA,IZZAH AND AISHAH

(LAYOUT & CUTLERY
SETTING)

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

2.1 Type of Service

Type of service that we have provide for this week is American Service. What is
American Service? American Service usually called as “plate service” because the
portions of food are plated in the kitchen by employees and served to the guest by a
waiter or waitress.

2.2 Type of Menu

Type of menu that we have used for this week is A La Carte. What is A La Carte? A
La Carte menu in a restaurant that offers a choice of individually priced dishes for each
courses.

2.3 Name of Menu with Description

The menu of the day is :

 Appetizer
 Breaded Chicken Goujun with Bbq Sauce and Garden Salad

This crispy breaded chicken goujun which is chicken thigh, boneless is
coated in flour, egg, breadcrumbs and dried herbs. Accompanied with bbq
sauce that has a lot of sweetness and spice. It is also garnish with iceberg
lettuce and sheredded.

 Cheese and Mushroom Quiche with Garden Salad and Cheesy
sauce

Mushroom quiche with all-butter pie crust filled and baked with mixture of
egg, cream,milk, sautéed mushrooms and shallots. Accompanied with cheesy
sauce that has a creamy and velvety texture while garden salad is a mix of
salad.

 Soup
 Minestrone

The light and hearty minestrone soup gets a delicious flavour from a
combination of ingredients such as stock, tomatoes, fresh vegetables and
pasta with accompanied garlic bread.

 Main Course
 Braised Lamb Shanks with Grande Sauce Accompanied with
Garlic Mashed Potato and Grilled Vegetables
Lamb shanks are an inexpensive cut of meat begging to be slow cooked.
Slow cooking turns this tough cut of lamb into the most tender, succulent,
fall off the bone meat, while creating a luxurious depth of flavour in this
delicious gravy. Garlic mashed potato that made from russet potato, leek,
dry herbs and olive oil. For the vegetables are from yellow zucchini, carrot,
and tomatoes.

 Seafood Fettucini Aglio Olio

Delicious fettucini aglio olio lightly seasoned garlic, olive oil, prawn, squid,
mussels and topped with fresh parsley and parmesan cheese.

 Dessert
 Choc Walnut Brownies Accompanied Vanilla Ice Cream

These fudge-walnut brownies are so decadent tasting. They are rich
choclately and dotted with walnuts besides topping with vanilla ice cream
on top.

 Fruit Platter

Six types of fruits that we used which is orange, watermelon, honeydew,
kiwi, grapes and strawberry.

2.4 Picture of Menu
 Appetizer

 Soup

 Main Course
 Dessert

2.5 Service of Activity

2.6 Customer Satisfaction Survey

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /

Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /

Any other comments or suggestions

Cleanliness of restaurant EXCELLENT GOOD AVERAGE POOR
/

Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /
Any other comments or suggestions

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /
Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /

Any other comments or suggestions

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /

Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /

Any other comments or suggestions

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /

Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /

Any other comments or suggestions

EXCELLENT GOOD AVERAGE POOR

Cleanliness of restaurant /

Friendliness of staff /

Quality of service /

Speed of service /

Appearance of staff /

Restaurant ambiance /

Any other comments or suggestions

2.7 Classification of Foodservice

The classification in foodservice is American Service. This service also widely accepted
kinds of food and beverage service in their restaurant. The waiter or waitress will take a guest
orders in the dining area and sent to the kitchen staff. Next, the food is served to the guests by
the waiter and waitress from the right side of the guest which is the food are placed on plates
by the chef in the kitchen.

3.0 Back of the House Activity
3.1 List of Activities

SOD ISMA

CLEANLINESS AIMI AND SYAFA

LINEN & NAPKIN FOLDING PUTERI AND AISHAH

CUTLERY ZULHELMI AND IRFAN

GLASSWARE AUNI AND IZZAH

CHINAWARE ANIS AND FARAH

TABLE LAYOUT AUNI,NAZIRAH,AINA,IZZAH AND AISHAH

(LAYOUT & CUTLERY
SETTING)

3.2 Steward Area

4.0 CLOSING ACTIVITY
4.1 Closing Down Activity

4.2 Content of Briefing
 Thanks you to my classmates for give a good coorporation.
 They can handle their nervous in front the guest.
 Everyone know their taks and do it well.
 Always serve into the right guest in American Service
 Need more practicing by using the serving gear
 Keep smiling in front the guest and make a good relationship with guest.

4.3 Picture of Closed Operation Area

5.0 CONCLUSION

In the conclusion, all of them more improvement from the last week and the past. All the
members doing their task very well so that the working flow will help more smooth the serving
proccess. Overall, they many help me to satisfied their good perfomance.

6.0 REFERENCES

 https://www.google.com/search?q=%22https%3A%2F%2Fthelawdictionary.org%2Fa
merican

 https://chefs-table.homebrewchef.com/recipes-archive/grand-cru-braised-lamb-
shanks/

 https://www.vocabulary.com/dictionary/a%20la%20carte
 https://prettysimplesweet.com/minestrone-soup/
 https://www.allrecipes.com/recipe/55867/baked-bbq-fried-chicken/