EAST WEST INTERNATIONAL COLLEGE SEREMBAN

INDUSTRIAL TRAINING REPORT

THE STRAITS HOTEL AND SUITES MELAKA

NO.1-B JALAN MELAKA RAYA 2,TAMAN MELAYA RAYA 75000

MELAKA,MALAYSIA

NAME : MUHAMAD IDHAMMAHDI BIN ABD LATIP

MAJOR : DIPLOMA IN CULINARY ART

CLASS OF : AUGUST 2016

PLACE OF TRAINING : THE STRAITS HOTEL AND SUITES

TYPE OF HOSPITALITY : HOTEL MANAGEMENT

DEPARTMENT : FOOD AND BEVERAGE (F&B) / KITCHEN

SUPERVISOR’S NAME : MOHD RIDZWAN MOHD RAZALI (ASST F&B MANAGER)

AMIN HASYIM ( SUPERVISOR F&B)

CHEF AL-ARAJ ( SOUS CHEF )

INTERSHIP DATES : 22 MAY 2017 – 11 SEPTEMBER 2017

ACKNOWLEDGEMENT

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 First of all. I would like thanks to Allah S.W.T because i am able to complete this
assignment which facilitated the completion on this intenship training report.This industrial
training report would have not successfully without the cooperation from many parties who
contributes in preparing and completing this report.

After that,Sincere thanks to my dedicated adviser, Madam Siti Noraizen Baharudin,

lecturer of the East West International College,Seremban for his guidance and assistance,
understanding and commitment throughout this period of work. Encouragement, an
understanding of criticisms and criticisms is useful and important in preparing this Practical
report.

After that, I am also very much indebted to my supervisor Mr.Amin Hasyim, Food and
Baverage Assistant, Mr.Mohd Ridzwan Mohd Razali, Human Resource Manager and all staff
at The Straits Hotel And Suites,Melaka for cooperation in providing materials and
information for this practical report. Appreciation is given to all individuals and my friends
who are involved directly or indirectly in providing useful information and valuable
comments for me to complete practical reports.

Last but not least, I'm very grateful to have family and members who always support my
concerns about my practical reports. Thanks again for everyone who has been involved
during the process of completion in my practical report.

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 INDUSTRIAL TRAINING OBJECTIVE

- To expose actual working environment

- To give opportunity to apply the practical knowledge
- To equip skillful professional workforce in the future
- To develop intellectual growth and emotional maturity
- To establish relationship resort/café with college
- To evaluate trainee capabilities in communication
- To get more experience

IMPORTANCE OF INDUSTRIAL TRAINING

- Increase the communication level

- Increase skill to work in the kitchen
- Increase the skill about good service in hotel
- Be able to learn the real environment in hotel / kitchen department
- Increase the knowledge about the kitchen department in hotel and service guest .
- Confident to communicate with people as well as guest hotel
- Get experience with the kitchen situation when a big event is made
- Can communicate with staff’s as a friend and shared the idea about the food as well

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 TABLE OF CONTENT

BIl TOPIC PAGES

1. INTRODUCTION
-HISTORY
-VISION & MISSION 5-10

-ORGANIZATION CHART

2 INTERSHIP POSITION
1.FOOD AND BEVERAGE 11-22
2.KITCHEN 23-31

3 CONCLUSION 32
LESSON LEARNED

4 APPENDIX 33-38

5 REFERENCE 39

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1.INTRODUCTION TO ORGANIZATION-

Straits Hotel And Suites (TSHS) is the 3 star hotel that located Taman Melaka Raya
Melaka,Malaysia.TSHS is managed by Topotels which the organization that forms to manage
hotel management.

TSHS is commercial hotel types it because there are about 350 rooms spacious of deluxe
guest room and luxurios suites features contemporary design facilities to meet today’s
modern lifestyle. Each Deluxe room and Suites are fitted with large windows offering ample
natural lighting and offers spectacular view of ocean and town views.

TSHS is seeks to exceed the expectation of its guests in comfort with seamless technology
and highly sophisticated business and ballroom facilities.Our function room is not just a
simple room, but well-designed room specifically for
meeting,seminar,events,banquets,weddings and birthday parties.With the maximum capacity
up to 250 guests equipped with wireless internet access,projectors,office facilities and audio
systems.From high ceiling and pillar less empress offers flexible function venues to suit any
event or occasion.Customise your meeting experience with a selection of exclusive
privileges.

 COMPANY BACKGROUD ESTABLISHMENT

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 Picture 1.0 The Straits Hotel And Suites Melaka Logo

The Straits Hotel And Suites Addresed

No.1-B Jalan Melaka Raya 2,Taman Melaka Raya 75000 Melaka,Malaysia

Tel: +606 2898555

Fax: +6062898522

Website : www.straitshotelsuites.com

Email : [email protected]

Picture 1.1 The Straits Hotel And Suites Melaka

Location

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 Picture 1.2 location map to TSHS

The Straits Hotel And Suites conveniently located in the heart of Historical City of Malacca
and UNESCO World Heritage site.Is just 2 minutes walk adjacent to shopping belt of
Malacca where guest can enjoy easy access to shopping,entertainment, and dining
destinations.

Nearby Attractions

The Straits Hotel & Suites is located in the heart of Melaka city, it is located perfectly at
thecommercial centre of Melaka Raya. The Straits Hotel & Suites is within walking
distance to notable tourism spots, shooping malls and culinary experiences. Nearby historical
landmarks includes A’Famosa, The Stadthuys, St Paul’s Hill and Jonker’s Street.

- Dataran Pahlawan – 350m walking distance

- Makota Parade – 600m walking distance
- A’Famosa – 850m walking distance
- St. Paul Church – 1km walking distance
- Jonker’s Street – 1.6 walking distance
VISION & MISSION

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VISION
Committed to each employee within The Straits Hotel & Suites by establishing a close-knit
and strong family value like environment to ensure a warmth and harmonious working
environment.

MISSION
The Straits Hotel And Suites Melaka is an establish Hotel in Melaka that focuses in three core
values comprising service excellence,quality management and profitable growth.

Facilities And Service

 Infinity Swimming Pool (Open daily 8:00am – 8:00pm)

 Restaurant
 Gym
 Laundry
 Concierge
 Multi-Function room
 Sauna
 Free Wifi
 24 hours security surveillance with CCTV
 Indoor Parking
 Taxi Service
 Sky Bar

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 Information Room Type

Room Category Room Dimension (Sgm)

Duluxe Twin 160 33
Duluxe King 48 33
Premier Suites 64 80
Straits Suites 80 65

Hotel Outlet
 Amalaka Restaurant
 Pizzaria Restaurant and Bar
 Meeting Room
 Ballroom
 Lobby Lounge

Amalaka Restaurant
Amalaka is the premier restaurant located at level 3.The restaurant is incorporated with
contemporary yet exquisite interior design,The restaurant serves daily breakfast buffet for the
guests.

Capacity : 230 persons (indoor and outdoor )

Business hour : Open daily 6:30am – 10:00 am

Pizzaria Restaurant And Bar

Pizzaria is located at 23rd floor of the hotel.Its is relaxing place.The restaurant also serves
theme buffets every Fridays and Saturdays.

Capacity : 110 persons

Business hour : Open daily 12:00pm – 11:00pm

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 INTERSHIP POSITION

1.Department Food and Beverage and Banquet (22may – 23july)

MANAGER

MR DASS

ASSISTANT
MANAGER
MR ABU
MR. AWIE MDM FINA
MDM NOBY

ASSISTANT
BANQUET SUPERVISOR CAPTAIN STAFF
MANAGER
MR MOHD RIDZWAN MR MOHD AMIN MR HASIFF MISS Rohayu

Chart 1.2 Organization Chart Food and Beverage Staff

Food And Beverages is to increase the up selling on the Hotel Business in provide a food and
beverage service in accordance with policies and guidelines of the hotel. Responsible for
preparing materials and equipment, organizing the function rooms, setting the tables and
serving in specific function. Delight our customers by providing them with the highest
possible service excellence.

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During my practical training I was trained for skills and abilities to improve learning skill
such as welcoming and greeting guest,Presenting menu,Taking drink order,Serving
berevage,serving plated order,serving plated food,clearing plates and glasses,serving
dessert.Presenting bills.

Alamaka Restaurant is main restaurant with a semi-open and casual-dining concept.It now
boosts a brand new menu featuring mostly local and some international menu cuisines.

Alamaka Restaurant open daily from 6.30am until 10.30 am .Alamaka restaurant serving
extensive of buffet spread.I was learn about how to set up buffet line for breakfast,lunch and
dinner,For breakfast we open stall at terrace for egg counter,mee soup counter,roti jala and
roti canai counter.After finish breakfast time,We set up for lunch time.Usually group have
their lunch and dinner at amalaka restaurant.

Pizzaria Restaurant is located at 23rd floor of the hotel.Its is relaxing place.The restaurant also
serves theme buffets every Fridays and Saturdays.Pizzaria Restaurant also offer to room
delivery service.Its open from 12:00 pm until 11:00 pm and open daily.

There are 2 major shifts operating thoughout the F&B: shift A (6am-3pm) shift B (2pm-
11pm)

The Banquet Service

Banquet is a large public meal or feast and refers to groups of people who eat together at one
time and in one place. It usually serves purposes such as Gathering,Meeting, Conference,
Grand Dinner, Wedding, Celebrating birthday, and anyevents. Most the banquet in a outlet of
hotel normally provided a food and beverages services to a guests often as a supper for break
of the meeting. The banquet operations is more different compare than a restaurant, because
more needs a lot of staff to manage of their functions and events for every weeks.

Food and Beverages functions can require tables, chairs or both depending on the types of
event being held by the planner. As with meeting functions, the banquet manager will know
the best setup design for the particular room being used for each function.

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 Meeting room and Ballroom
The Straits Hotel and Suites seeks to exceed the expectation of its guests in comfort with
seamless technology ang highly sophisticated business and ballroom facilities.

4 function room ranging in size from 40 to 250 guests allow for

meeting,seminar,events,banquets,wedding and birthday parties.

Amenities-

 Free WIFI in all room and public areas

 LCD projectors & and motorize screen
 Sound system and microphone
 Ceiling height 4.5

Banquet Wedding
Name of sit down sit down
room Cocktail dinner (X dinner( / Theatre Classroo U-shape Boardroom

stage) Stage) m

ALLUSIVE 250 210 190 270 210 - -

BALLROO
M
ALLUSIVE 120 110 90 120 96 33 36
1
ALLUSIVE 120 110 90 120 96 33 36
2
ALLURING 40 40 30 40 15 10 12
ELOQUENT 40 40 50 66 33 -

Chart 2.0 Capicity of the meeting rooms in number c

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Picture 1.3 Floor plan of ALLUSIVE BALLROOM

Picture 1.4 Floor plan of ALLURING

Picture 1.5 Floor Plan of ELOQUENT

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 Duties And Responsible – Multi Skilling

 Welcoming and greeating guests

 Seating the guest
 Presenting menu
 Taking drink and food order
 Serving beverage and plated food.
 Clearing plates and glasses
 Serving dessert
 Serving After dinner,coffee or tea
 Checking guest satisfaction
 Presenting bills
 Thanking guest upon depature
 Arranging function room and set table based on detail of arrangement for function
 Clean and polishes material and equipment such as glassware and chinaware
 Sending down used linen to housekeeping
 Sending room service

Picture 1.6 Amalaka Restaurant

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 Picture 1.7 Breakfast Buffet

Picture 1.8 Hot Coffee and Juice Dispenser Buffet

Picture 1.9 Bread counter

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Picture 2.0 Bread counter buffet

Picture 2.1 Set up for breakfast

Picture 2.2 Set up for breakfast

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 Picture 2.3 Set up for High-tea

Picture 2.4 Set up for High-tea

Picture 2.5 Setting chair at ELOQUENT for theatre setup

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Picture 2.6 Set up U-shape for meeting at Allusive 2

Picture 2.7 Set up U-shape for meeting at Allusive 2

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 Picture2.8 Setup Classroom at Allusive 1

Picture 2.8 Linen Store

Picture 2.9 Classroom se tup at Allusive Ballroom

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20
 DIFICULTIES AND PROBLEM

Usually my difficulties is handling guest complain, most of the time guest

complain about cleanliness of the apparatus and time punctuality on food
serving. When it come to this problem, I straight away take a few step to handle
guest complain like firstly I always smile even I get scolded by guest. For me by
smiling to guest will reduce guest angriness about the complaint.

Second, I will ask and hear carefully about the problem and spoke again
to guest about the problem so that guest will know that I’m listen to what are
they trying to say. This will show that it is not one way communication, so
guest will feel a bit better because I willing to hear and help about the problem.

Third, I will apologize on behalf of the hotel without blaming the others
and I will try to put myself in their shoes, meaning that I feel what they feel.
This actions will make the guest feel more comfortable because I’m trying to
feel what they feel with sympathy

Lastly, if the problem I cannot solve it by my own, I will suggest the

guest to meet my supervisor or my manager.

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2.Kitchen (24 July – 11 September )

Executive
chef
Chef Tong

Steward
Sous Chef
Supervisor
Chef Al-Aaraj Mr Putra

Mr BALDUR
Breakfast Steward
Chef pastry Commis Night Cook
Cook staff
Chef Haziq Chef Najiha wan Syed Mr Zulhaimi

Chart 1.3 Oraganization chart kitchen department

After fisished my internship at Food and beverage department,I was located in Kitchen
department for about two month.The Straits Hotel and Suites have 2 kitchen that are Main
kitchen for buffet,function and banquet and the other one is Ala Carte kitchen for Ala carte
and room service.I was in Main kitchen section. Main kitchen consists a 2 station .Cool
kitchen and Hot kitchen.

Both of this section have the same purpose which is to give the best service and focusing
on hotel revenue.

Alamaka Restaurant is main restaurant with a semi-open and casual-dining concept.It now
boosts a brand new menu featuring mostly local and some international menu cuisines.

There are five major shifts operating thoughout the kitchen: shift A(5am -2pm) shift B(6am-
3pm)Shift C (9am-6pm) Shift D (12pm-9pm) and Shift E(2pm-11pm)

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Duties And Responsible – Multi Skilling

 Cutting,washing vegetable and throw out dirty vegetable.

 Mise-en place for the condiment like mix vegetable with a mashroom for the Egg
station counter
 Washing,clean the hair chicken.marinate chicken wing then wrap ant put in to the
freezer
 Become food runner to pick food and refill back into buffet breakfast insert food.
 Washing and clean fish
 Make mise-en place food for staff canteen
 Cook for staff food
 Pick up food.item and so on from storage department
 Arrange/organize the food and vegetable in chiller/freezer
 Clean up the food item in chiller and freezer
 Iin the buffet dinner.look around the buffet line to refill a food.If the food does not
enough.
 Helping thr chef if the time very busy
 Working faster,Skill improve,Then continue to cleaning the chiller and the freezer
 Stir the egg with the seasoning for egg station counter

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Picture 3.0 Main Kitchen

Picture 3.1 Main Kitchen

Picture 3.2 Main Kitchen

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Picture 3.3 Chiller cool kitchen

Pictue3.4 Six door Chiller

Picture 3.5 Six door Freezer

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 Picture3.6 Two door Chiller

Picture 3.7 Dry Store storage

Picture 3.8 Dry store item with label

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 Picture 3.9 Cold Kitchen

Picture 4.0 Microwave

Picture 4.1 Blender / Mixer

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Picture 4.2 ingredients and herbs

Picture 4.3 Combi mutli cooker

Picture 4.4 Food Warmer

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 Picture 4.5 Steamer

Picture 4.6

Picture 4.7 Butcher place

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 DIFICULTIES AND PROBLEM

The problem with the kitchen was that there was no room for storage. It was forced to mix all
the items in an unsuitable place. that is why the hotel had to order the goods as needed.

After that, too much wastage can lead to a serious loss of cost. Therefore, the hotel should be
wise to overcome this problem by reducing excess wastage. By cooking according to the
number of requests.

Additionally, a relatively narrow space that causes less comfort to carry out tasks causes
stunted work.

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 Conclusion

The internship relate to my major concentration is to experience being an

independent thinker and learner. To gain the opportunity for the future with
contacts in an occupational field or industry. The interesting and memorable is I
have this opportunity to express my deepest appreciation and gratitude to
everyone who supported me throughout this industrial training at THE
STRAITS HOTEL AND SUITES.

Interesting and memorable thing is enjoying with the senior staff. When
outing with them. Had a lot of new friends from different department and same
department. Had a lot of fun together that I can’t forget. There was also good
and bad experiences. I also get too learned about how to solve problems.
The conclusions concerning about the hospitality is and future career proper
training not only enhance skills, knowledge and attitude but it also makes
employers feel that management cares. My academic was not enough sufficient
for the internship. Most important thing I have learned is its provides me with
the real working environment. Practical students also have opportunities to
implement the work scope with their own scope with their own strength and
abilities during the internship. It was an advantage for media have boosted up
my skills and abilities

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 APPENDIX

Picture A .1 Ramadhan Buffet price Picture A 2. Hari Raya Promotion

Picture A.3 All Day special Promo Picture A.4 Buffet Line Dinner

Picture A.5 Trolley Picture A.6 Tray

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Picture A.7 Juice glass Picture A.8 Water buffet line

Picture A.9 Dessert Plate Picture A.10 Coffe Cup

Picture A.11 Hot coffee water dispenser Picture A.12 Hote water dispenser

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Picture A.13 Wiping AreaPicture A.14 Prepare and setup for Tea-break

Picture A.15 Setup table for dinner Picture A.16 Chiness Setup for dinner

Picture A.17 Cordial place Picture A.18 storege

Picture A.19 Dishmachine Picture A.20 bowl and cup wash rack

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 Picture A.21 BBQ dinner buffet line

Picture A.22 prepare

condiment for lucnh

Picture A.23 Nasi lemak stall Picture A.24 Noodles stalls

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 Picture A.25 Noodles condiments

Picture A.26 Roti prata live buffet Picture A.27 Eggs counter stall

Picture A.28 Live Buffet Sunday brunch

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Picture A.29 Noodles condiments

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 REFERENCE

 https://www.slideshare.net/thissagamage1/ho-39734768
 http://www.infor.com/industries/food-beverage/
 https://www.straitshotelsuites.com/melaka/
 https://www.traveloka.com/en-my/hotel/malaysia/the-straits-hotel--suites--
1000000533908?
id=14515498978489046558&gmt=b&gn=g&gd=c&gdm=&gcid=190850984121&gd
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s_14515498978489046558_1000000533908&aid=39208228307&wid=kwd-
142860810026&fid=&gid=1010274&adloc=en-
my&kw=14515498978489046558_+straits%20+hotel%20+suites
%20+melaka&gclid=EAIaIQobChMIkq7Y4_mz1gIVk45oCh0bKQl3EAAYASAAE
gLrXvD_BwE
 https://www.google.com/search?q=hotel+management&oq=hotel+man&gs_l=psy-
ab.1.0.0i131k1l2j0l2.3835.13270.0.14780.22.13.9.0.0.0.182.1463.0j9.11.0....0...1.1.64
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 https://www.google.com/search?
q=+straits+hotel+and+suites&oq=+straits+hotel+and+suites&gs_l=psy-
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