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POLITEKNIK TUANKU SYED SIRAJUDDINMINISTRY OF HIGHER EDUCATION SWISS INN SUNGAI PETANINO 1, JALAN PAHLAWAN, 08000, SUNGAI PETANI KEDAH
Prepared by:Name: Mohammed Akmal Bin MohammedRegistered No: 18SHK07F2010Department: Hospitality DepartmentTraining Duration: 12 January 2009 – 12 June 2009
INDUSTRIAL TRAINING REPORTPREPARED BYMOHAMMED AKMAL BIN MOHAMMED ATSwiss Inn Sungai PetaniNo 1, Jalan Pahlawan, 08000, Sungai Petani KedahSubmitted to Hospitality Department In Partial FulfillmentOf the Requirement for the Certificate Hotel CateringManagement POLITEKNIK TUANKU SYED SIRAJUDDINJANUARY 2009
ACKNOWLEDGEMENT
Most of all, I want to acknowledge and thank to Allah SWT with my deepestgratitude for the miracles He has performed in my life for the completion of thispractical report. I am able to complete this assignment which facilitated thecompletion on this Industrial training report. This Industrial training report would havenot been carried successfully without the cooperation from many parties whocontributes in preparing and completing this study.My sincere thanks and gratitude are extended to my dedicated andunderstanding advisor Cik Nuradilah bt Abas, the lecturer of Politeknik Tuanku SyedSirajuddin, for her guidance and assistance, understanding and commitmentthroughout the duration of this work. Her encouragement, understanding suggestionand criticisms were helpful and essential in completing this Practical report.I am also deeply indebted my supervisor Mr.Suhaidi b. Abd Ghani, ExecutiveHousekeeper, Mr.Ramzi b. Zakaria, HR Manager and all staffs at Swiss Inn SungaiPetani for cooperation in providing materials and information for this practical report.A special word of appreciation goes to all individuals and my friends who involveddirectly or indirectly in giving useful information and valuable comments for me incompleting the practical report.Not to forget, I am grateful to have very understanding family member whoalways support my concern about my practical report. Here, I am honored to statemy family member and giving me courage. Thank you very much once again for allpeople have been involved during the completing process in my practical report. Thecooperation are kindly appreciative.
Sections
« prev | next »- 1.1.1 INTRODUCTION
- 1.1.2 Industrial Training Objectives
- 1.1.3 Objective of Industrial Log Book
- 1.1.4 Importance of Industrial Training
- 1.2.1 Introduction to Organization
- 1.2.2 Company Background Establishment
- 1.2.3 Swiss Inn Sungai Petani Organization Chart
- 1.2.5 Company Vision and Mission Statement
- 1.2.6 Use of Technology
- 1.3.1 Swiss Garden Hotel Kuala Lumpur
- 1.3.2 Swiss Garden Golf Resorts & Spa Damai Laut
- 1.3.3 Swiss Garden Resort & Spa Kuantan
- 1.3.4 Swiss Inn Kuala Lumpur
- 1.3.5 Swiss Inn Sungai Petani
- 1.3.6 Swiss Inn Waterfront Sandakan Sabah
- 1.3.7 Damai Laut Golf & Country Club
- 1.3.8 Garden Lodge Sydney, Australia
- 2.1 INTRODUCTION
- 3. Touch up the suites room for VVIP group
- 4.1 INTRODUCTION TO FRONT OFFICE DEPARTMENT
- 4.2 FRONT OFFICE ORGANIZATION CHART
- 4.3.1 Room Status Terminology
- 4.4.1 Check up Group
- 4.4.2 Handling of Guest Complain
- 4.4.3 Preparation For Guest Arrival
- 4.4.4 Face to Face Handling Guest special Request
- 4.4.5 Maintaining Inventory and Requisition
- 4.4.6 Check Out Long Staying Guest
- 4.4.7 Check Up Without Reservation-Walk In
- 4.4.8 Greeting And Welcoming Guest
- 4.4.9 End Of Shift
- 5.1 INTRODUCTION TO FOOD AND BAGERAGE SERVICES PRODUCTION
- 5.2.1 Duties and Responsibilities of Restaurant Staff
- 5.2.2 Food and Beverage Manager
- 5.2.3 Assistant Food and Beverage Manager
- 5.2.4 Food and Beverage Captain
- 5.2.5 Banquet Manager
- 5.2.6 Waiter and Waitress
- 5.3.1 Glassware
- 5.3.2 Chinaware
- 5.3.3 Tableware
- 5.3.4 Linen
- 5.3.5 Sanitation Standards In Handling Serving Equipment
- 5.4 HANDLING SERVING DISHES AND UTENSILS
- 5.5 THE BANQUET SERVICES
- 8.1 QUALITY OF COMPANY SERVICES AND PRODUCT
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