report sod

FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
CAWANGAN TERENGGANU
KAMPUS DUNGUN

COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE
SERVICE
(HTF 222)

Supervisor of the Day Report
American Service

(12th November 2019)

Prepared By:
NURUL FARAHAINA BINTI AHMAD ROSDY

2018417132
T- HM1123Ba

Prepared For:
MADAM WAN NAZRIAH BINTI WAN NAWAWI

Date of Submission:
25 NOVEMBER 2019

ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my lecturer,
Madam Wan Nazriah who gave me the golden opportunity to be Supervisor
of The Day on our Final Exam Week. She also tought me a lot on being a
supervisor and tought me to be more responsible and punctual on
everything around me. I came to know about so many new things and I am
really thankful to her.

Secondly, I would also like to thank my friends who helped me a lot
in finalizing my task within the limited time. They have gave their best to
cooperate with me and their best commitment in that week.

TABLE OF CONTENT PAGES

LIST OF ABBREVIATION

1. INTRODUCTION 1
0 1.1 Content of Briefing 2
2
1.2 Duty Rooster 3
1.3 Picture of the team
1.4 Mise-en-place activity 4
4
2. FRONT OF THE HOUSE ACTIVITY SERVICE 4-5
0 AND MENU OF THE DAY 6
7
2.1 Type of Service 8- 9
2.2 Type of Menu 10
2.3 Name of Menu Description
2.4 Picture of Menu 11
2.5 Service Activity 11
2.6 Customer Satisfaction Survey
2.7 Classification of Food Service 12
12
3. BACK OF THE HOUSE ACTIVITY 12
0 3.1 List of Activity
13
3.2 Steward Area
12
4. CLOSING ACTIVITY
0 4.1 Closing down activity

4.2 Content of Briefing
4.3 Picture of Closed Operation Area

5. CONCLUSION
0
6. REFERENCE
0

1.0 INTRODUCTION

1.1 CONTENT OF BRIEFING
 Distribution of Task
 Time Breakdown
 Menu of The Day
 APPETIZER
 WALDORF SALAD
 CAESAR SALAD
 SOUP
 CREAM OF MUSHROOM
 MAIN COURSE
 BREADED CHICKEN CHOP SERVED WITH
BLACKPEPPER SAUCE ACCOMPANIED WITH
LYONNAISE POTATO AND SAUTEED VEGETABLES
 SPAGHETTI BOLOGNAISE WITH CHEESE BREAD
 DESSERT
 BAKED CHEESE CAKE
 FRUIT PLATTER
 BEVERAGES
 COFFEE
 TEA
 CHILLED JUICE
 SOFT DRINK
 Stretching

1

1.2 DUTY ROOSTER NURUL FARAHAINA BT AHMAD

SOD ROSDY
WAITER AIMI SYAIRAH BT JAAFAR

CASHIER/HOSTEST AUNI BT AHMAD KAMARI
STEWARD
NUR ANIS BT HAMDAN
BARTENDER
RUNNER NUR SYAFAWATI BT IBERAHIM

1.3 PICTURE OF THE TEAM NUR NAZIRAH BT JUMALUDIN

ZULHELMI BIN ABDUL RAHMAN

SEDIK
NURUL IZZAH BT RAMLI
NUR FARAHIN BT ISMAIL

PUTERI NURUL ATIRAH BT

ABDULLAH
SITI NUR AISHAH BT MISRAN
ISMA ZULAIKHA BT ASMADI

MUHAMMAD IRFAN HAKIM BIN

ASMAN

2

1.4 MISE-EN-PLACE ACTIVITY

SOD NURUL FARAHAINA BT AHMAD ROSDY
HELPERS ISMA ZULAIKHA BT ASMADI

CLEANLINESS NUR FARAHIN BT ISMAIL

CUTLERY NURUL IZZAH BT RAMLI

GLASSWARE SITI NUR AISHAH BT MISRAN

LINEN & NAPKIN PUTERI NURUL ATIRAH BT ABDULLAH
FOLDING
MUHAMMAD IRFAN HAKIM BT ASMAN
CHINAWARE NURUL IZZAH BT RAMLI
TABLE SETTING
SITI NUR AISHAH BT MISRAN
(LAYOUT & NURUL IZZAH BT RAMLI
CUTLERY
SETTING) MUHAMMAD IRFAN HAKIM BIN ASMAN
PUTERI NURUL ATIRAH BT ABDULLAH

NUR FARAHIN BT ISMAIL
AIMI SYAIRAH BT JAAFAR

AUNI BT AHMAD KAMARI

NUR ANIS BT HAMDAN

NUR SYAFAWATI BT IBERAHIM

NUR NAZIRAH BT JUMALUDIN

ZULHELMI BIN ABDUL RAHMAN SEDIK

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, 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 a menu which offers you
choices of individually priced dishes for each course.

2.3 NAME OF MENU WITH DESCRIPTION

THE MENU OF THE DAY IS :

 APPETIZER
 WALDORF SALAD

Waldorf salad is a mixture of fruits and nuts. It is
generally made of celery, apples, walnuts and grapes,
dressed in mayonnaise and also served with lettuce to
eat as appetizer.

 CAESAR SALAD

Caesar salad is a green salad of romaine lettuce and
croutons dressed with lemon juice, olive oil, egg,
anchovies, garlic, parmesan cheese, beef bacon and
black pepper.

4

 SOUP

 CREAM OF MUSHROOM

Cream of mushroom is a simple type of soup that is well-
known in North America as a common type of condensed
canned soup. The soup is made of butter, onion, flour,
mushroom, chicken stock, plain water, milk and heavy
cream. It often garnished with heavy cream and it also
accompanied with garlic bread.

 MAIN COURSE

 BREADED CHICKEN CHOP SERVED WITH
BLACKPEPPER SAUCE ACCOMPANIED WITH
LYONNAISE POTATO AND SAUTEED VEGETABLES

Breaded chicken chop is made of boneless chicken thigh,
flour, breadcrumbs and eggs. For blackpepper sauce, it
was made by water, demiglace, blackpepper, shallot and
butter. For the accompaniment, lyonnaise potato, it was
made of potatoes, clarified butter and onion. And last but
not least, sauteed vegetables is a mixture of olive oil,
garlic, shallot, carrots, brocolli and cauliflower.

 SPAGHETTI BOLOGNAISE WITH CHEESE BREAD

Spaghetti bolognaise sauce are made from minced beef,
olive oil, dried oregano, bay leaves, onion, carrot, celery,
mushroom, tomatoes, tomato coulis, garlic beef stock
and ground blackpepper. Spaghetti need to be boiled with
water, olive oil and salt. Cheese breade are made of
white bread, butter and parmesan cheese.

 DESSERT

 BAKED CHEESE CAKE

Baked cheese cake is made from butter, biscuits, cream
cheese, flour, vanilla extract, sour cream, sugar, lemon
and eggs. It also accompanied with strawberry sauce. For
the topping of the cake are, whipping cream, strawberry
and chocolate.

5

 FRUIT PLATTER
It was a mixture of variety of fruits such like watermelons,
green grapes, black grapes, honeydew, orange, kiwi and
strawberry and garnished with mint leaves.

2.4 PICTURE OF MENU

6

2.5 SERVICE OF ACTIVITY
7

2.6 CUSTOMER SATISFACTION SURVEY

RATE ME !

WAITER NAME : AUNI

POOR RANTEEEMDE ! GOOD EXCELLENT
IMRPARTOEVMEMEE!NT
WGWRAAEIITTEEETRRINGNNAAAMMNEED:: SYAFA POOR GOOD EXCE/LLENT
ANIS RATNEEMEDE ! GOOD
GSMORSCEEROMSGSMOREWGMSMORWGSMOWGSFFFEEKEEEEOEEEERRRRRRRRRREEEEEEAAAFFFAAAAAAIPPPPEEEEEDDDDMDNNNNNNLIIIIIITTTTTTTTTEEEECCCEEEEELUUUUUUEEEEEMIIIIIIEEEAAAATTTTTIIINNNNNNRRRRREEERRRTTTTUPPPPPPIIIIIGGGGGGNNNNNNNNIIIIRRRRRRTTTTTNNNNNGGGGGAAAAACCCNNNEEEEEEYYYYYYIGGGGCKKKKKYYYOOOOOOSSSSSSAAAAAAAAAIIIIIEEEEEEMOOOMMOUUUUUUNNNNNNNNNNTNNNNNNRRRREEEGGGGGIDDDDDOTTTTTTDDDD:::IIIIIIAAAAANNNNNNNEEEEZNANNNNNRRRRGGGGGGIUADDDDDMLZIHIREALHMPPPPI OOOOOOOORRRR IMRPARTNOEEVMEEDEM!ENT GOOD EXCELLENT
IMRPARTNOEEVMEEDEM!ENT GO/OD
IMPRNOEVEEDMENT GOOD EXCE/ L/ LENT
IMPRNOEVEEDMENT
IMPROVEMENT / EEXXCCEE// LL///// LLEENNTT 2.7
//
/ / / /
/ /
TASCSSAOCSSASECSCRECSSERAFFFKOOKOKKKOOLLLOOEEORFFFBEEEIIIIIPPCCCCCMMMMMDLLLLLIIIRRRLEECCCIIIIILLLLLEMMMMMAAAAAETTTAAIIIREEELLLLLNNNTTUUUUUNNNNIIEEETNNNNNSSSSSNNOACCCSSSKKKKKIIIIIGGCCCCCKSSSYYY:IIIIILLLLLAAAAAIOO1NLLLLLTTTTTRRGIIIIIOOOOODDANNNNNEENRRD / /
/ /
/ // / //
/ /
/ / /
/
TSTAAAAOLLBBEECRRLLIAEETTLNNNNEESOOSSKSS::IL32L /
ATALBERLETNNEOSS: 4 //
/
/

TABLE NO : 5

TABLE NO : 6

CLASSIFICATION OF FOOD SERVICE

The classification in foodservice is American Service. One of the
most common and widely accepted varities 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.

8

3.0 BACK OF THE HOUSE ACTIVITY

3.1 LIST OF ACTIVITIES

CLEANLINESS NURUL IZZAH BT RAMLI

CUTLERY SITI NUR AISHAH BT MISRAN
NURUL IZZAH BT RAMLI
GLASSWARE
MUHAMMAD IRFAN HAKIM BIN ASMAN
LINEN & NAPKIN PUTERI NURUL ATIRAH BT ABDULLAH
FOLDING
NUR FARAHIN BT ISMAIL
CHINAWARE AIMI SYAIRAH BT JAAFAR
TABLE SETTING
AUNI BT AHMAD KAMARI
(LAYOUT &
CUTLERY NUR ANIS BT HAMDAN
SETTING)
NUR SYAFAWATI BT IBERAHIM

NUR NAZIRAH BT JUMALUDIN

ZULHELMI BIN ABDUL RAHMAN SEDIK

3.2 STEWARD AREA

9

4.0 CLOSING ACTIVITY

4.1 CLOSING DOWN ACTIVITY

4.2 CONTENT OF CLOSING BRIEFING
 Thank you to all my friend for the commitment and cooperation
 Should hold the tray with the right way.
 Should walk in clockwise.
 Should alert with the food and the guests.
 Congrating all my friend for success in finalizing their final exam.
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4.3 PICTURE OF CLOSED OPERATION AREA

5.0 CONCLUSION

For conclusion, the recommendation to improvise the system
and operation is, weither someone tasks is either waiter, bartender,
runner, hostess or cashier, they should do their best on serving the
guests and also for their task performance. Overall I am satisfied of
the operation on this week because it went smoothly and all the
flaws are being improvise by each of the staffs. It might be the best
experience that I ever had since I was the SOD on that day.

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..69i57j0l5.6514j
0j9&sourceid=chrome&ie=UTF-8

 https://opentextbc.ca/introtourism/chapter/chapter-4-food-and-
beverage-services/
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