SOD REPORT-AISHAH

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
TERENGGANU

COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE
SERVICES
HTF222

Supervisor’s Report
American Service
(22th October 2019)

Prepared By:
SITI NUR AISHAH BINTI MISRAN

2018802996
T – HM112 3Ba

Prepared For:
Madam Wan Nazriah Binti Wan Nawawi

Submission Date:
5th November 2019

ACKNOWLEDGEMENT

In the name of Allah, the most beneficent and merciful who gave me strength and knowledge to
complete this assignment and responsibility.
This assignment is a part of my course “FOODSERVICE and MANAGEMENT”. This has
proved to be a great learning experience for me and all of my friends.

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 services. She had very kind and patient
while teach me how to be a great SUPERVISOR OF THE DAY (SOD) in our serving class. I am
really thankful for her guidance and support.

I am also thankful to my classmates for their cooperation and support for me, for that we had
been completed my report effectively and also finished it on time. They gave their commitments
which cooperate on the task that had been given during serving class and it helped a lot in
preparing this report.

TABLE OF CONTENT PAGE

LIST OF ABBREVIATION 1
1.0 INTRODUCTION 2
2
1.1 Content of briefing 3
1.2 Duty roster
1.3 Picture of the team 4
1.4 Mise-en-place activity 4
2.0 FRONT OF THE HOUSE ACTIVITY SERVICE AND MENU 4
OF THE DAY 4–5
6
2.1 Type of service 7
2.2 Type of menu 8–9
2.3 Name of menu description 10
2.4 Picture of menu
2.5 Service activity 11
2.6 Customer satisfaction survey 11
2.7 Classification of foodservice
12
3.0 BACK OF THE HOUSE ACTIVITY 12
3.1 List of activities 12
3.2 Steward area
13
4.0 CLOSING ACTIVITY 13
4.1 Closing down activity
4.2 Content of briefing
4.3 Picture of closed operation area

5.0 CONCLUSION

6.0 REFERENCE

1.0 INTRODUCTION

1.1 Content of briefing
Distribution of task
Time management
Menu of the day including the price
APPETIZER
CAESAR SALAD
CHICKEN BOXING WITH THOUSAND ISLAND SAUCE
SOUP
CORB AND CRAB CHOWDER
MAIN COURSE
ROASTED HERB LAMB RACK SERVED WITH ROASTED GARLIC
SAUCE ACCOMPANIED WITH VEGETABLES AND PISTACHIO
CROQUETTE
SPAGHETTI SEAFOOD MARINARA
DESSERT
CAPPUCINO ÉCLAIR WITH CARAMEL SAUCE
PLATED FRESH FRUITS
BEVERAGE
TEA
COFFEE
MOCKTAIL
CHILLED JUICE
SOFT DRINK

Q & A session
Body warm up exercise

1

1.2 Duty roster

SOD AISHAH

HOSTEST AND CASHIER AIMI
WAITER AND WAITRESS ZULHELMI, IRFAN, ANIS,
FARAH, SYAFAWATI,ISMA
BARTENDER
RUNNER AUNI
STEWARD ISMA, NAZIRAH
IZZAH, FARAHAINA

1.3 Picture of the team

2

1.4 Mise-en-place activity

SOD AISHAH
CLEANLINESS FARAH, ANIS
LINEN & NAPKIN FOLDING AIMI, AUNI
CHINAWARE PUTERI, ZULHELMI
NAZIRAH, ANIS
CUTLERY FARAHAINA, IRFAN
GLASSWARE IRFAN, ISMA, SYAFAWATI,
TABLE SETTING FARAH, ZULHELMI, IZZAH
(LAYOUT AND CUTLERY

SETTING)

3

2.0 FRONT OF THE HOUSE ACTIVITY: SERVICE AND MENU OF THE DAY

2.1 Type of service
The type of service for our operation on that day was American Service. There are so

many types of services in foodservice operation and American service is one of it. American
service is a type of service which are 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
waitress.

2.2 Type of menu
The type of menu for our operation on that day was A La Carte menu. An a la carte menu

in a restaurant offered the choices of individually priced dishes for each course. Plus, for a la
carte menu we can choose either we want full course, a few or only one course.

2.3 Name of menu with description
Appetizer
Caesar salad
Caesar salad are made of romaine lettuce, beef bacon, and grated
parmesan cheese. It is contain croutons which are toasted white bread
being spread by chopped garlic and olive oil. Dressed by a sauce made of
garlic, anchovy, egg, fresh lemon, olive oil, parmesan cheese, salt and
ground black pepper.
Chicken boxing with thousand island dressing
It made from thigh and wing part of chicken which are deep frying with
standard breading procedure. Served with thousand island which made of
mixed mayonnaise, chili sauce, tomato sauce, chopped onion, parsley,
capers, gherkin, lemon juice, salt and white pepper. Lastly, garnished with
lettuce (shredded)

4

Soup
Corn and crab chowder
Made of corn oil, onion, garlic, all-purpose flour, chicken stock, water,
white sparkling, potatoes (dice), bay leaves, corn kernels, fresh basil
leaves, crabmeat sticks, hot milk and heavy cream. It’s a thick soup and a
method of cooking for this soup are boiling method.

Main course
Roasted herb lamb rack served with roasted garlic sauce
accompanied with vegetables and pistachio croquette
Roasted lamb rack marinated with olive oil, paprika, dried rosemary, salt,
white pepper, mirepoix of onion, carrot and celery. Deep fried mashed
potato mixed with salt, pepper, butter and nutmeg then shaped into
cylinder and into standard breading procedure but using pistachio instead
of bread crumb. Grilled green zucchini, asparagus, eggplant with butter,
garlic seasoned with salt and pepper. Roasted garlic sauce made with
water, demi-glace powder, roasted garlic and butter.
Spaghetti seafood marinara
Spaghetti served with marinara sauce which made from mixed of olive oil,
dried oregano, bay leaves, onion, whole tomatoes, tomato coulis, garlic,
chicken stock, salt and ground black pepper. Served with seafood like
prawn, squid, dory fish and mussel.

Dessert
Cappuccino éclair with caramel sauce
Choux paste filled with cappuccino tasted pastry cream garnishing with
dark and white chocolate, strawberry and almond nib. Served with caramel
sauce which are mixed of melted castor sugar, butter and heavy cream.
Plated fresh fruits
Plated of fresh fruits such as honey dew, green and purple grape,
strawberry, watermelon, orange and kiwi.
5

2.4 Picture of menu
6

2.5 Service activity
7

2.6 Customer satisfaction survey
8

9

2.7 Classification of foodservice
The classification of foodservice for this operation are commercial foodservice.
Commercial food services are food service operations found in lodging properties, clubs,
restaurants, and other business that exist to make a profit from the sales of food and beverage
products(opposite of non-commercial food service).The commercial segment makes up almost
80 percent of the restaurant and foodservice industry. Types of foodservice within this segment
include restaurants, catering and banquets, retail, stadium, and airline and cruise ships. Hotel are
one of the general market of commercial food service operation.

10

3.0 BACK OF THE HOUSE ACTIVITY
3.1 List of activities

CLEANLINESS FARAH, ANIS
LINEN & NAPKIN FOLDING AIMI, AUNI
PUTERI, ZULHELMI
CHINAWARE NAZIRAH, ANIS
CUTLERY FARAHAINA, IRFAN
IRFAN, ISMA, SYAFAWATI,
GLASSWARE FARAH, ZULHELMI, IZZAH
TABLE SETTING
(LAYOUT & CUTLERY

SETTING)

3.2 Steward area

11

4.0 CLOSING ACTIVITY
4.1 Closing down activity

4.2 Content of briefing
Thank you speech to all my operation team
Comment of operation service flow
Comment about the lack of operation service
Told my team about the satisfaction of the guest about our service
Suggest improvement of service

4.3 Picture of closed operation area

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5.0 CONCLUSION
5.1 Recommendations to improve the system and operation
In conclusion, the waiter and waitress should be less nervous and more confident and friendly.
The way waiter and waitress served the guest should also be improve. Plus, all the service team
no matter at the back or front of the operation should cooperate effectively to make a better
service of operation. Lastly, this is such a great opportunity for me and all of my friends to learn
and expand our knowledge about the service of foodservice operation.
6.0 REFERENCES

1. http://www.businessdictionary.com/definition/American-service.html
2. https://www.collinsdictionary.com/dictionary/english/course
3. https://sasmitasrinibas.blogspot.com/

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