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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