SOD REPORT (HM112 3Ba)

FACULTY OF HOTEL AND TOURISM MANAGEMENT


UNIVERSITI TEKNOLOGI MARA

TERENGGANU




COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE SERVICES


HTF222




Supervisor’s Report




Prepared By:


NURFARAHIN BINTI ISMAIL




Supervisory Date:


17 SEPTEMBER 2019 ( TUESDAY)




Prepared For:

MADAM WAN NAZRIAH BINTI WAN NAWAWI




Submission Date:


1 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
1.1 Content of briefing

1.2 Duty roster 3 - 4
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 5 - 8

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 8 – 9
3.2 Steward area

4.0 CLOSING ACTIVITY

4.1 Closing down activity 9 – 10
4.2 Content of briefing

4.3 Picture of closed operation area
5.0 CONCLUSION

5.1 Recommendation to improve the system and operation 11

6.0 REFERENCES 11









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1.0 INTRODUCTION


1.1 Content of briefing


• Distribution of tasks

• Time breakdown

• Menu of the day
APPETIZER : NICOISE SALAD

SOUP : CLAM CHOWDER
MAIN COURSE : SIRLOIN STEAK WITH SHALLOT SAUCE

ACCOMPANIED WITH WILLIAM POTATO AND SAUTEED
VEGETABLES

DESSERT : PARIS BREST WITH STRAWBERRY SAUCE

BEVERAGES : COFFEE OR TEA
• Stretching




1.2 Duty roster


SOD FARAH

HOST & IRA & IRFAN
CASHIER

BARTENDER ISMA

STEWARD AISHAH & AUNI
WAITRESS AINA , PUTERI , SYAFA , IZZAH ,

AIMI

RUNNER ANIS & ZUL







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1.3 Picture of the team




























1.4 Mise-en-place activity


SOD FARAH

CLEANLINESS AINA & PUTERI

LINEN & NAPKIN IZZAH & SYAFA
FOLDING

CUTLERY AISHAH & AUNI
GLASSWARE ZUL & IRFAN

CHINAWARE ANIS & ISMA

TABLE SETTING AINA
( LAYOUT & PUTERI

CUTLERY SETTING ) AIMI

IRA





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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 American service. What is

an American service? American service is a method of serving hotel or restaurant

food, in which portion of food are placed on plates in kitchen except for bread and
butter which are served on the table by the establishment’s employee and served

to each guest by a waiter or waitress


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:
➢ Appetizer : Nicoise salad

Nicoise salad is a made of tomatoes, hard boiled egg, olives, anchovies,
tuna, potato and it dressed with olive oil.

➢ Soup : Clam chowder

Clam chowder is containing clams and broth. In addition to clam is diced
potatoes, onion and celery. The accompanied to the clam chowder is garlic

bread.
➢ Main course : Sirloin steak with shallot sauce accompanied with William

potato and sautéed vegetables

Sirloin steak is cut from the sirloin where the T-bone, potterhouse, and
club steaks are cut and the sirloin steak is a steak cut from the back of the

animal. For the shallot sauce is we cook shallot with demiglace. The sauce
is thick.

➢ Dessert : Paris brest with strawberry sauce. Paris brest is made from a ring
of choux pastry filled with custard and decorated with icing sugar

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 :












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 :







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.




3.0 BACK OF THE HOUSE ACTIVITY


3.1 List of activities


CLEANLINESS AINA & PUTERI

LINEN & NAPKIN IZZAH & SYAFA
FOLDING

CUTLERY AISHAH & AUNI
GLASSWARE ZUL & IRFAN

CHINAWARE ANIS & ISMA

TABLE SETTING AINA
( LAYOUT & PUTERI

CUTLERY SETTING ) AIMI

IRA










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3.2 Steward area

























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 is waiter or waitress, runner, hostest or cashier and others they should do

their best for their task performance. Overall this week for me going smoothly because
this is our first time class serving and me as a SOD.

6.0 REFERENCES

• https://www.google.com/search?q=type+of+service&oq=type+of+service&aqs=chrome..
69i57j0l5.7447j0j8&sourceid=chrome&ie=UTF-8

• https://www.google.com/search?q=type+of+menu&oq=type+of+menu&aqs=chrome..69i
57j0l5.6514j0j9&sourceid=chrome&ie=UTF-8


• 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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