sod puteri

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
TERENGGANU

COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE SERVICES
HTF222

Supervisor’s Report
Prepared By:

PUTERI NURUL ATIRAH BINTI ABDULLAH
Supervisory Date:

1 OCTOBER 2019 ( TUESDAY )
Prepared For:

MADAM WAN NAZRIAH BINTI WAN NAWAWI
Submission Date:

15 OCTOBER 2019

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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 .

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LIST OF ABBREVIATION PAGES
1.0 INTRODUCTION 4-5

1.1 Content of briefing 6-10

1.2 Duty roster 8-10
11-12
1.3 Picture of the team
13
1.4 Mise-en-place activity 13
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

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

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1.0 INTRODUCTION

1.1 Content Of Briefing

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

 APPETIZER:
SEAFOOD TEMPURA WITH GARDEN SALAD & CHILLI LIME

DRESSING
 SOUP:

FRENCH ONION SOUP
 MAIN COURSE:

ROASTED BEEF MEDALLION & SERVED WITH ROASTED GARLIC
SAUCE ACCOMPANIED WITH CHEESY BERNY & SAUTEED

VEGETABLE
 DESSERT:

CHOCOLATE MOIST WITH GANACHE & STRAWBERRY SAUCE
 BEVERAGE:

COFFEE OR TEA
 Streching

1.2 Duty Roster

SOD PUTERI
HOSTESS & FARAH & ISMA

CASHIER ANIS
BARTENDER ZUL, AIMI, SYAFA, AUNI, AINA, IZZAH
AISHAH & IRFAN
WAITER IRA
RUNNER
STEWARD

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1.3 Picture of The Team

1.4 Mise-En-Place Activity

SOD PUTERI
CLEANLINESS IRA & AISHAH

LINEN & IRFAN & ISMA

NAPKIN AINA & SYAFA
AUNI & IRA
FOLDING IZZAH & AISHAH
CUTLERY ANIS
GLASSWARE AIMI
CHINAWARE ZUL
FARAH
TABLE

SETTING

( LAYOUT &

CUTLERY

SETTING )

5

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 this week is French service. What is French
service? French service is a method of serving private dining or restaurant food in
which partially cooked food is brought from the kitchen on a cart which is used also
for the final cooking. Food is completed in front of the guests and served by a waiter
or waitress who offers a dish to each guest who helps himself or herself.
2.2 Type Of Menu
Type of menu that we have use in this week is Table d’hote menu. What is table
d’hote menu? Table d’hote menu is a menu where multi-course meals with only a
few choices are 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: Seafood Tempura With Garden Salad And Chilli Lime

Dressing
Seafood Tempura is a made of prawn, squid and seabass fried
using the tempura batter, while Garden Salad is a mix of
salad.
 SOUP: French Onion Soup
It’s a light onion soup which is made from sautéed onion and
demiglace .The accompanied french onion is with garlic
bread

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MAIN COURSE: Roasted Beef Medallion & Served with Roasted Garlic
Sauce Accompanied with Cheesy Berny & Sauteed Vegetables
Beef medallions come from the tenderloin. Beef medallions are
luxuriously tender, but the meat has milder flavor than other cuts of
beef. Cheesy berny is made of boiled potatoes and add with cheese
inside it and for the vegetables that has been sautéed is carrot .

 DESSERT: Chocolate Moise Cake With Ganache & Strawberry Sauce
The cake is flavoured with chocolate and serve it with ganache
sauce on the top of cake.

2.4 Picture Of Menu

7

2.5 Service Activity
8

2.6 Customers Satisfaction Survey

EXCELLENT GOOD AVERAGE 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 POOR
Cleanliness of /

restaurant / /

Quality of

service
Friendliness of

staff /
Appearance of

staff /
Restaurant of

staff /
Restaurant

ambiance
Any other comments or suggestion:

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2.7 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 Activities

CLEANLINESS IRA & AISHAH
LINEN &
IRFAN & ISMA
NAPKIN
AINA & SYAFA
FOLDING AUNI & IRA
CUTLERY IZZAH & AISHAH
GLASSWARE ANIS
CHINAWARE AIMI
ZUL
TABLE FARAH

SETTING

( LAYOUT &

CUTLERY

SETTING)

10

3.2 Steward Area
4.0 CLOSING ACTIVITY

4.1 Closing Down Activity

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4.2 Content Of Briefing
 Always smiling and don’t show sour face.
 Remove the BB plate & BB knife after the dessert.
 More practice using the serving gear.
 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 .

4.3 Picture Of Closed Operation Area

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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

 https://www.ehow.com/facts_5571654_beef-medallion.html
 https://en.wikipedia.org/wiki/Table_d%27h%C3%B4te
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/591-types-of-f-b-service.html

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