JADUAL PEMBAHAGIAN MASA PEMBELAJARAN BERSEMUKA

HT-012-3:2012 HOSPITALITY AND TOURISM

C04:SUPERVISORY ADMINISTRATIVE FUNCTIONS

Pelan MengajarTeori Masa bersemuka(Teori) Pelan Mengajar Teori

Work Activities Masa bersemuka (Amali)
(Tajuk) (Amali)

4
HT-012-
4.3
1. Manage the sectional 3:2012C04/P(1/5)PM
staffs 4.5

4.5
HT-012-
2. Coordinate section budget 4
3:2012C04/P(2/5)PM
4.3

HT-012-
3. Record sectional 3:2012C04/P(3/5)PM
documentation
 HT-012-
3:2012C04/P(4/5)PM
4. Supervise procurement
record

HT-012-
3:2012C04/P(5/5)PM
5. Supervise inventory record

JUMLAH JAM
 JADUAL PEMBAHAGIAN BAHAN PENGAJARAN BERTULIS (WIM) TEORI

HT-012-3:2012 HOSPITALITY AND TOURISM

C04:SUPERVISORY ADMINISTRATIVE FUNCTIONS

Work Activities Lesson Plan Information Sheet Assignment Sheet

HT-012-3:2012C04/P(1/5)PM
HT-012-3:2012-C04/P(1/4) HT-012-3:2012-C04/T(1/5)
(PENGENALAN KEPADA
1. Manage the sectional staffs KITCHEN DEPARTMENT) (PENGENALAN STOK, SOUP (PENGENALAN STOK, SOUP DAN
DAN SAUCE ) SAUCE )

HT-012-3:2012-C04/P(2/5) HT-012-3:2012-C04/T(2/5)
HT-012-3:2012C04/P(2/5)PM
2. Coordinate section budget (PROSEDUR MENYELARAS (MENGENAL PASTI (PENGUNAAN MENGENAL PASTI

SEKYEN BAJET) PERKAKASAN, PERALATAN PERKAKASAN, PERALATAN DAN

DAN PEYIMPANAN) PEYIMPANAN)
 HT-012-3:2012C04/P(3/5)PM HT-012-3:2012-C04/P(3/5) HT-012-3:2012-C04/T(3/5)
3. Record sectional
documentation (KLAFIKASI BAHAN) (KLAFIKASI BAHAN) (KLAFIKASI BAHAN)

HT-012-3:2012C04/P(4/5)PM HT-012-3:2012-C04/P(4/5) HT-012-3:2012-C04/T(4/5)

(PENGELUARAN DAN TEKNIK (PENGELUARAN DAN TEKNIK (PENGELUARAN DAN TEKNIK

4. Supervise procurement record PERSEMBAHAN) PERSEMBAHAN) PERSEMBAHAN)

HT-012-3:2012C04/P(5/5)PM HT-012-3:2012-C04/P(5/5) HT-012-3:2012-C04/T(5/5)

5. Supervise inventory record
 PENGIRAAN BAGI PENETAPAN PERATUSAN MASA AKTIVITI PEMBELAJARAN DAN PENILAIAN TAHAP 3

KOD CU Jumlah PecahanMasa (%) PecahanMasa (Jam)

Jam (Y) Bersemuka Kendiri Penilaian Jumlah Bersemuka Kendiri Penilaian
(A) (B) (C) (A/100 X Y) (B/100 X Y) (C/100 X Y)
HT CoCU 1
Hygiene, Safety And 248 80 10 10 100 198.4 24.8 24.8
Food Handling
HT CoCU 2
Food Production Quantity 200 75 10 15 100 150 20 30
And Quality Control
HT CoCU 3
Catering Activities 304 80 10 10 100 243.2 30.4 30.4
Coordination
HT CoCU 4
Supervisory 248 80 10 10 100 198.4 24.8 24.8
Administrative Function
HT CoCU E1 200 100
Basic Cost Control