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Published by Zulhelmi Abd Rahman, 2019-11-10 11:06:04

Report SOD Zulhelmi HTF222

Report HTF

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
TERENGGANU

COMMERCIAL AND INSTITUTIONAL
FOOD AND BEVERAGE SERVICES
HTF222

Supervisor’s Report

Prepared By:
ZULHELMI BIN ABD RAHMAN SEDIK

Supervisor Date:

5 November 2019

Prepared For:

MADAM WAN NAZRIAH BINTI WAN NAWAWI

Submission Date:
1

19 November 2019
ACKNOWLEDGEMENT
Grateful to the wish of ALLAH S.W.T, the most beneficent and merciful who gave me
strength, good health and knowledge to complete this assignment. This assignment is a part of
my course “ FOOD SERVICE MANAGEMENT ” . This has proved to be a great experience in
my life .
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 has gave me the
guideline in different matter regarding to the topic. She had a very kind hearted and very patient
to teach me as a SUPERVISOR OF THE DAY (SOD) in the serving class. My heartfelt thanks
to everyone that involved and always support to complete my report effectively and moreover
the on time. They had gave me fully of their commitment which cooperate on work that have
been given during the serving class and it helped as a lot in in preparing this assignment. Praise
to Allah that everything went well .

I hope my report is complete and will be received. I have used my effort and acknowledgement
to search information and ideas. Hoped my effort was worth it.

2

LIST OF ABBREVIATION PAGES
1.0 INTRODUCTION 4-5

1.1 Content of briefing 5-13
1.2 Duty roster
1.3 Picture of the team 13
14-15
2.0 FRONT OF THE HOUSE ACTIVITY SERVICE AND
MENU OF THE DAY 16
2.1 Type of service 16
2.2 Type of menu
2.3 Name of menu
2.4 Name of menu description
2.5 Picture of menu
2.6 Service activity
2.7 Classification of foodservice

3.0 BACK OF THE HOUSE
3.1 List of activity
3.2 Steward area

4.0 CLOSING ACTIVITY
4.1 Closing down area
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

3

1.0 INTRODUCTION

1.1 Content of briefing

 Distributing of task

 Time breakdown

 Menu of the day.

1.2 Duty Roster

SOD Zulhelmi

HOSTESS & Syafa
CASHIER

BARENDER Nazirah

WAITER Isma, Puteri, Aina, Aishah, Irfan, Farah, Izzah
&WAITERESS

STEWARD Anis

RUNNER Aimi & Auni

4

1.3 Picture Of Team

2.0 FRONT OF THE HOUSE ACTIVITY : SERVICE AND MENU OF THE DAY
2.1 Type Of Service
Type of service that we provided this week is American Service. American Service is a
method of serving hotel or restaurant food, in which portions of food are placed on plates
in kitchen (except for bread and butter and salads which are served on the table) by the
establishment's employees and served to each guest by a waiter or waitres
2.2 Type Of Menu
Type of menu that we have use in this week is A La Carte menu. What is A la carte
menu? A la carte menu is when a restaurant offers separately priced items, you can
describe its menu as a la carte. Ordering this way is also a la carte, like choosing
individual pieces of sushi instead of an entire platter or meal. The literal meaning of the
French phrase is "by the card," although it's used in both languages to mean "according to
the menu." The opposite of a la carte is a table d'hôte, or "meal served at a fixed price."
5

2.3 Name of Menu

Appetizer
• Niçoise salad
• Caesar salad
Soup
• Clam chowder
• French onion soup
Main course
• Pan fried seabass served with tomato sauce accompanied with jacket potato and
creamy spinach.
• Sirloin steak with shallot sauce accompanied with William potato and sauted
vegetable.
Dessert
• Bread butter pudding with cream anglaise
• Fresh fruits platter
Beverage
• Tea
• Coffee
• Chilled juice
• Soft drink

2. 4 Menu With Description

Appetizer
• Niçoise salad-It can be served either as a composed salad or as a tossed salad.
Freshly cooked or canned tuna may be added. For decades, traditionalists and

6

innovators have disagreed over which ingredients should be included;
traditionalists exclude cooked vegetables. The salad may include raw red peppers,
shallots, artichoke hearts and other seasonal raw vegetables. Raw green beans
harvested in the spring, when they are still young and crisp, may be included.
However, cooked green beans and potatoes are commonly served in variations of
salad niçoise that are popular around the world.

• Caesar salad- it’s a green salad of romaine lettuce and croutons dressed with
lemon juice (or lime juice), olive oil, egg, Worcestershire sauce, anchovies, garlic,
Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad
was prepared and served tableside

Soup
• Clam chowder - is any of several chowder soups containing clams and broth.
In addition to clams, common ingredients include diced potatoes, onions, and
celery. Other vegetables are not typically used, but small carrot strips or a garnish
of parsley might occasionally be added primarily for color.

• French onion soup- It’s a light onion soup which is made from sautéed onion
and demiglace .The accompanied french onion with garlic bread.

Main course
• Pan fried seabass served with tomato sauce accompanied with jacket
potato and creamy spinach.- Season the fish with a little salt and pepper just
before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the
fish fillets in the pan, skin-side down. Jacket potato baked for 20 minutes until
brown.
• Sirloin steak with shallot sauce accompanied with William potato and
sauted vegetable.- is cut from the sirloin where the T-bone, porterhouse, and club
steaks are cut. Potato William is a pear shaped potato croquette made from

7

mashed potato and other basic ingredients, formed into a small pear shape,
breaded and fried.
Dessert
• Bread butter pudding with creme anglaise- a bread-based dessert popular in
many countries' cuisines, made with stale bread and milk or cream, generally
containing eggs, a form of fat such as oil, butter or suet, and depending on
whether the pudding is sweet or savory, a variety of other ingredients. Crème
anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of
sugar, egg yolks and hot milk often flavoured with vanilla
• Fresh fruits platter- Cutting variable of fruits such as strawberry, watermelon,
honeydew, kiwi, green grape, and purple grape
2.5 Picture of Menu

8

9

2.6 Service Activity
10

11

2.7 Customers Satisfaction Survey

EXCELLENT GOOD AVERAGE POOR
/ POOR
Cleanliness of /
/
restaurant /
Quality of /
/
service
Friendliness of

staff
Appearance of

staff
Restaurant of

staff
Restaurant

ambiance

Any other comments or suggestion:

EXCELLENT GOOD AVERAGE
Cleanliness of /

restaurant / /

Quality of

service
Friendliness of

staff /
Appearance of

staff /
Restaurant of

staff /
Restaurant

ambiance
Any other comments or suggestion:

12

2.8 Classification Of Foodservice

The classification of foodservice is table service. Table service is considered as a border
category of service style which consists of American Service and more. The guest will
seat at the table with laid cover and get orders from the menu. When serving the guest
orders the waiter should have a good understanding of who ordered what dishes. The
waiter will serve the order and when finish guest need to paid at the end of dishes.

3.0 Back Of The House Activity

3.1 List of Activity

Cleanliness Syafa

Linen And Anis & Nazirah

Napkin Folding

Cutlery Auni

Glassware Aimi

Chinaware Zulhelmi

Table setting Izzah, Puteri, Aina, Irfan, Isma, Farah

(Layout &

Cutlery setting

3.2 Steward Area

13

4.0 Closing Activity
4.1 Closing Down Activity

4.2 Content Of Briefing
• Always smiling and don’t show sour face.
• Remove the BB plate & BB knife after the dessert.
• Stand upright and do not look like lazy.
• Don’t be nervous when serve food to guest especially when serve the soup.
• Don’t forget to add water to the guest.
• Waiter & waitress need to make sure the side to serve the food is right.
• The staff need to know the flow of their task .
• Don’t talk to guest like a friend respect them.
14

4.3 Picture of Closed Operation Area
15

5.0 Conclusion
In conclusion, there are many improvement from the past service. The staff also already
understand their working flow so from this its help more smooth the service process. Overall I
really satisfied with staff performance.
6.0 Reference

 vocabulary.com/dictionary/a%20la%20carte
 http://www.businessdictionary.com/definition/American-service.html

16


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