SOD REPORT (NAZIRAH)

FACULTY OF HOTEL AND TOURISM MANAGEMENT
DUNGUN CAMPUS,
TERENGGANU DARUL IMAN.






COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE
SERVICES
(HTF222)






Supervisor of the Day Report

American Service

th
(8 October 2019)







Prepared by:

Nur Nazirah Binti Jumaludin
2018285458
T – HM112 3Ba



Prepared for:
Madam Wan Nazriah Binti Wan Nawawi




Date of Submission:

22 October 2019
nd

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 fulfill 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 classmates who all supported me,

for that we have completed my report effectively and

moreover on time. They gave me many helpful
commitments which cooperate on work that have given

during serving class and it helped as a lot in preparing this

assignment.

TABLE OF CONTENT







LIST OF ABBREVIATION Pages

1.0 INTRODUCTION
1.1 Content of briefing 1
1.2 Duty roster 2
1.3 Picture of the team 2
1.4 Mise-en-place activity 3

2.0 FRONT OF THE HOUSE ACTIVITY SERVICE AND MENU
OF THE DAY
2.1 Type of service 4
2.2 Type of menu 4
2.3 Name of menu description 4 - 5
2.4 Picture of menu 6
2.5 Service activity 7
2.6 Customer satisfaction survey 7 – 9
2.7 Classification of foodservice 9


3.0 BACK OF THE HOUSE ACTIVITY
3.1 List of activities 10
3.2 Steward area 10

4.0 CLOSING ACTIVITY
4.1 Closing down activity 11
4.2 Content of briefing 11
4.3 Picture of closed operation area 11

5.0 CONCLUSION 12

6.0 REFERENCE 12

1.0 INTRODUCTION


1.1 Content of Briefing




• Distribution of tasks

• Time Breakdown
• Menu of the day

➢ APPETIZER :
o TUNA SPINACH SALAD WITH SWEET POTATO CHIPS

o BEEF NEGIMAKI WITH PINEAPPLE SALSA
➢ SOUP :

o PUREE OF PUMPKIN SOUP

➢ MAIN COURSE :
o ROASTED CHICKEN SERVED WITH CHASSEUR SACE

ACCOMPANIED WITH DOUPHINOIS AND RATATOULLE

o FISHERMAN CATCH PLATTER SERVED WITH TARTA SAUCE
ACCOMPANIES WITH POTATO WEDGES AND COLESLAW

➢ DESSERT :
o CRÈME CARAMEL

o FRUIT PLATTER
➢ BEVERAGES :

o TEA

o COFFE
o MOCKTAIL

o CHILLED JUICE
o SOFT DRINK

• Stretching




1

1.2 Duty Roster




SOD NAZIRAH

HOSTESS AND CASHIER ANIS

BARTENDER IZZAH
STEWARD ISMA

WAITRESS AIMI, PUTERI, ZUL, IRFAN, AINA, AISHAH,

FARAH, AINA
RUNNER AUNI AND SYAFA



1.3 Picture of the team












































2

1.4 Mise-en-place activity




SOD NAZIRAH

CLEANLINESS AUNI AND ZUL

LINEN & NAPKIN FARAH AND AINA
FOLDING

CUTLERY ISMA AND PUTERI

GLASSWARE AISHAH AND SYAFA
CHINAWARE AIMI AND IRFAN

TABBLE SETTING IZZAH
(LAYOUT & IRFAN

CUTLERY SETTING) ANIS
AISHAH




























3

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 used in this week is A La Carte Menu. What is A La
Carte Menu? A la carte menu is menu which offers you a choice of

individually priced dishes for each course.


2.3 Name Of Menu With Description

The menu of the day is:
❖ Appetizer

o Tuna Spinach Salad With Sweet Potato Chips
Tuna spinach salad is made of spinach, tuna, celery, mayonnaise, salt

and white pepper. The accompanied is sweet potato chips made with

sweet potato, paprika, parsley and oil and it dresses with Italian
vinaigrette.

o Beef Negimaki With Pineapple Salsa
Beef Striploin is marinated in an herbed chimichurri sauce, grilled to

perfection, and topped with a spicy-sweet pineapple salsa.




4

❖ Soup

o Puree Of Pumpkin Soup
This thick and creamy pumpkin soup is simple to make using

pumpkin. Onion, garlic, olive oil, salt, black pepper and chicken
stock give this fall favorite soup amazing warm flavor. The

accompanied to the pumpkin soup is cheese stick.

❖ Main Course
o Roasted Chicken Served With Chasseur Sauce Accompanied

With Douphinois And Ratatouille
Made with roasted chicken with sauce chasseur is classically

thickened with a rich demi-glace, but this version uses cream which

allows the flavors of the herbs, tomatoes, and acidic wine to come
through. The accompanied is potato douphinois made with potatoes,

UHT milk, mozzarella cheese and chicken stock powder and the
ratatouille made with tomato coulis, green capsicum, yellow

zucchini, purple eggplant and tomato.
o Fisherman Catch Platter Served With Tarta Sauce Accompanied

With Potato Wedges And Coleslaw

This fisherman's platter includes Brazilian lobster, yellowtail
flounder, sea scallops and shrimp served in a broth. It served with

tarta sauce and the accompanied is potato wedges made with
potatoes and shape like wedges and coleslaw made of cabbage,

carrot, onion, and mayonnaise.

❖ Dessert
o Crème Caramel

Caramel dessert, or pudim is a custard dessert with a layer of clear
caramel sauce, as opposed to crème brûlée which is custard with an

added hard clear caramel layer on top.

o Fruit Platter
Fruit that we used in fruit platter is watermelon, honeydew, orange

and grapes.

2.4 Picture of Menu


























































6

2.5 Service of Activity



















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 :

The waitress so friendly. We enjoy it.












7

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 :


The service is very perfect.





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 :


Very attentive waiter and polite.









8

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 /


Any other comments or suggestions :





2.7 Classification of foodservice
The classification in foodservice is American Service. One of the most common and
widely accepted kinds of food and beverage service. The servers take guests orders
in the dining area. The order is sent to kitchen staff via KOT (Kitchen Order
Ticket). Food is prepared and pre-plated in the kitchen itself by the chef. The server
or bus person bring the food to the restaurant and placed on side stands. Pre-plated
food is then served to the guests by the server.



9

3.0 BACK OF THE HOUSE ACTIVITY


3.1 List Of Activities

CLEANLINESS AUNI AND ZUL

LINEN & NAPKIN FARAH
FOLDING AINA

CUTLERY ISMA AND PUTERI

GLASSWARE AISHAH AND SYAFA
CHINAWARE AIMI AND IRFAN

TABBLE SETTING IZZAH

(LAYOUT & IRFAN
CUTLERY SETTING) ANIS

AISHAH



3.2 Steward Area




























10

4.0 CLOSING AZTIVITY

4.1 Closing down activity












4.2 Content of briefing

• Thanks to my friends because give a good supporting.
• Serve the food to the guests followed the types of menu even if the menu
is a la carte food that the guest wishes.
• More calm when serve to the guest, do not show that you are nervous.
• American service always serve into the right guest.
• Overall in the day, did not have any big problem.


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, hostess 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=chr

• https://www.google.com/search?q=type+of+menu&oq=type+of+menu&aqs=chrome

..69i57j0l5.6514j0j9&sourceid=chrome&ie=UTF-8
• https://www.google.com/search?q=classification+of+food+service&oq=class&aqs=ch

rome.1.69i57j35i39l2j0l3.3911j0j9&sourceid=chrome&ie=UTF-8



























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