Dining room operational report
FACULTY OF TOURISM AND HOTEL MANAGEMENT
MARA TECHNOLOGY OF UNIVERSITY
BRANCH PULAU PINANG
DINING ROOM OPREATIONAL REPORT
PREPARED BY:
MUHAMMAD HANZALAH BIN KAMARUDIN
2012102911
DIPLOMA IN CULINARY ART
GROUP: HM115 3B1
PREPARED FOR:
MRS MASTURA ABDUL GHANI
TABLE OF CONTENT
NO
CONTENT
PAGE
1
ACKNOWLEDGMENT
3
2
INTRODUCTION
4
3
TYPE OF SERVICE
5
4
ORGANIZATION CHART
6
5
JOB ASSIGNMENT
7-8
6
SERVICE SEQUENCE
9
7
MENU FOR MODIFIED FRENCH SERVICE
10
8
FLOOR LAYOUTS AND TABLE ALLOCATION
11
9
TABLE SETTING
12
10
CHORONOLOGY OF EVENT
13
11
SALES REPORT
14
12
STAFF EVALUATION
14-15
13
PROBLEM AND SOLUTION
15
14
CONCLUSION
16
15
APPENDIXES
17
1.0 ACKNOWLEDGEMENT I would like to express my deepest appreciation to all those who provided me the possibility to complete this report. However, it would not have been possible without the kind support and help of many individuals and organizations. I would like to extend my sincere thanks to all of them. First of all, I would like to thank to Allah SWT for his mercy and guidance in us full confident to finish my responsibility as a Supervisor of The Day (SOD). Even I must facing many difficulties and problems, but I still manage it properly. Next, I would like to thank to our beloved lecturer, Puan Mastura for the valuable guidance, supports, advices, and kindness to us. During an operation, she always helps and always teaches us if we do not know how to serve in Modified French service. I really appreciate her help because without her guidance, all my friends and I can’t manage it as well. We really appreciated to her and her also love to give inspiration to all of us to perform well in the restaurant. In the other hand, she always give motivated to complete my tasks as a SOD. Finally, a honorable mention goes to all my friends for their understanding and
MARA TECHNOLOGY OF UNIVERSITY
BRANCH PULAU PINANG
DINING ROOM OPREATIONAL REPORT
PREPARED BY:
MUHAMMAD HANZALAH BIN KAMARUDIN
2012102911
DIPLOMA IN CULINARY ART
GROUP: HM115 3B1
PREPARED FOR:
MRS MASTURA ABDUL GHANI
TABLE OF CONTENT
NO
CONTENT
PAGE
1
ACKNOWLEDGMENT
3
2
INTRODUCTION
4
3
TYPE OF SERVICE
5
4
ORGANIZATION CHART
6
5
JOB ASSIGNMENT
7-8
6
SERVICE SEQUENCE
9
7
MENU FOR MODIFIED FRENCH SERVICE
10
8
FLOOR LAYOUTS AND TABLE ALLOCATION
11
9
TABLE SETTING
12
10
CHORONOLOGY OF EVENT
13
11
SALES REPORT
14
12
STAFF EVALUATION
14-15
13
PROBLEM AND SOLUTION
15
14
CONCLUSION
16
15
APPENDIXES
17
1.0 ACKNOWLEDGEMENT I would like to express my deepest appreciation to all those who provided me the possibility to complete this report. However, it would not have been possible without the kind support and help of many individuals and organizations. I would like to extend my sincere thanks to all of them. First of all, I would like to thank to Allah SWT for his mercy and guidance in us full confident to finish my responsibility as a Supervisor of The Day (SOD). Even I must facing many difficulties and problems, but I still manage it properly. Next, I would like to thank to our beloved lecturer, Puan Mastura for the valuable guidance, supports, advices, and kindness to us. During an operation, she always helps and always teaches us if we do not know how to serve in Modified French service. I really appreciate her help because without her guidance, all my friends and I can’t manage it as well. We really appreciated to her and her also love to give inspiration to all of us to perform well in the restaurant. In the other hand, she always give motivated to complete my tasks as a SOD. Finally, a honorable mention goes to all my friends for their understanding and