LI Handbook

Industrial Training Guidelines
INDUSTRIAL TRAINING HANDBOOK
HOSPITALITY & CREATIVE ARTS
NAME : ________________________________
STUDENT ID : ________________________________
PROGRAM : ________________________________
YEAR : _________________________________
TRAINING COMPANY: ________________________________
GUIDELINES FOR INDUSTRIAL TRAINING
1.0 BACKGROUND
Industrial Training is a compulsory course for all students pursuing Bachelor and Diploma
programs in MSU. The course is equivalent to a 6-credit-hour for a period of 6 months
(Bachelor) and 4-credit-hour for 3 months (Diploma). The aim of this industrial training is to
develop good character such as complying with the company’s terms and conditions, teamwork,
punctuality, good attitudes and willingness to learn. The training gives students hands on
experience of the real working environment as well as application of classroom theories.
The objectives of Industrial Training includes:
a. To expose students to hospitality & tourism experience and knowledge, which are
required in industry and not taught in the lecture rooms.
b. To apply the hospitality & tourism knowledge taught in the lecture rooms in real
industrial situations.
c. To share the experience gained from the ‘Industrial Training’ in discussions held in the
lecture rooms.
d. To get a feel of the work environment.
e. To gain exposure on hospitality & tourism procedural work flow management and
implementation, and technical report writing in hospitality & tourism works/projects.
f. To expose students to responsibilities and ethics of front liners.
g. To expose the students to prospective future employers.
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2.0 THE INDUSTRIAL TRAINING
2.1 Requirement
2.1.1 It is compulsory for all students of MSU Bachelor in Hospitality

Management-Tourism programs to undergo the training. Students
must complete 114 credit hours to undergo the training. Exceptions,
however, with genuine reasons, are solely through the discretion and
permission of respective Deans and the Industrial Training Committee
(ITC).
2.1.2 It is compulsory for all students of MSU Diploma in Hospitality
Management-Tourism programs to undergo the training. Students
must complete 86 credit hours to undergo the training. Exceptions,
however, with genuine reasons, are solely through the discretion and
permission of respective Deans and the Industrial Training Committee
(ITC).
2.1.3 The Deans, ITC or any MSU authority, if should, with strong reasons,
have the right to prohibit a student from doing the training
2.1.4 Only students who have settled their fees are qualified to undergo the
training.
2.2 Placement
2.2.1 Students must register themselves for industrial training with the
Internship Coordinators at least one semester before the training
starts.
2.2.2 The locations of placements should only be within the regions of
Kuala Lumpur and Selangor.
2.2.3 The committee has a list of prospective employers in Kuala Lumpur
and Selangor.
2.2.4 Students are encouraged to choose their own placements. It is
advisable for students to identify the organization two semesters
before the training commences.
2.2.5 Strictly note that it is the responsibility of each student to obtain
her/his own industrial placement.
2.2.6 Failing to get the placements, students should inform the Internship
coordinator at least 1 month before the training commences.
2.2.7 The ITC might assist you with a list of possible contacts within the
industry.
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2.2.8 Any doubts or inquiries including but not limited to proposed

employment need to be addressed to and consulted with the ITC for
Industrial Training in your discipline. You may also consult other
advisers (under Industrial Linkages Committee) or academic staff on
the availability of Industrial Training.
2.2.9 Students who wish to pursue their Industrial Training interstate, or
overseas are strongly encouraged to do so, provided they have
sufficient information regarding the proposed nature of the work.
2.2.10 Student’s effort/ initiative to acquire placement for Industrial Training
is treated as part of the training.
2.2.11 The nature of the jobs must be related to the students’ programs and
majors. Refer Appendix A for proposed training areas.
2.2.12 The Organization’s criteria for industrial training are as follows:
2.2.12.1 Has been in its operations for at least 3 years
2.2.12.2 Legal business operation
2.2.12.3 Medium to multinational company
2.2.13 Final decisions shall be made under the discretion of the committee.
2.2.14 Once the placement is made, students are not allowed to withdraw
unless under special circumstances.
2.3 Induction
2.3.1 The Internship coordinators are responsible giving detailed briefing to

students regarding the training.
2.3.2 Students will be given Internship Handbook during the briefing.
2.3.3 All students are COMPULSORY to attend Internship workshop:
2.3.3.1 Resume Writing
2.3.3.2 Interview Technique
2.3.3.3 Grooming at the Workplace
2.3.3.4 Report Writing for Industrial Training
2.4 Insurance
All MSU students are covered for hospitalization in the duration of studies in
MSU including Industrial Training, under the Takaful Insurance (MNI).
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3.0 THE STUDENTS
3.1 Eligible students must register themselves with the ITC by completing
Registration form (Appendix B).
3.2 Students may obtain cover letter from the respective faculty as evidence of MSU
students.
3.3 Students must report for duty at the specified date / and place (Appendix C).
3.4 Students must make sure that the participating company supervisor completes the
report duty form and return to the university, within one week.
3.5 Students are to undergo training for a specified period.
3.6 Students should not tarnish the image of MSU by exhibiting negative behavior
during the training period, as this will discourage the company from participating
in future programs.
3.7 The students need to keep details of their work assignment in their
monthly/weekly logbooks. One copy of the logbook will be given to the
supervisor in charge and the other copy for inclusion as Appendix in the final
report.
3.8 Students are not allowed to take any subject during the training period.
3.9 Students must comply with rules and regulations of the company such as
punctuality and dress code.
3.10 Students are encouraged to meet their designated internal supervisors and discuss
any matter pertaining the training.
4.0 THE INTERNAL SUPERVISOR
4.1 Each student will be assigned a supervisor during industrial training.

4.2 In the absence of the designated supervisor another supervisor will be appointed.
4.3 The designated supervisor will pay a visit to his/her students at the participating
companies during the training period. The purpose of the visit is to obtain
feedback and update progress on student’s training.
4.4 The objective of the internship supervisor(s) visit to the training place are as
follows:
a) To visit the students involved with Industrial training and to discuss with
training supervisor(s) on the training program or other matter concerned.
Discussions will be held with training supervisor as well as the student.
b) To send courtesy visits and at the same time establish industrial relations
between the University and the industries.
c) To survey any new training places for industrial training.
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d) To discuss the possibility of students’ job placement with the company.

The students and the company will be informed on the date and time of the
visit.
4.5 The supervisor shall have Industrial Training Evaluation Form (Forms C) and
Performance Appraisal Form (Form D) (Appendix F & G). Form D is to be
completed by the participating supervisors. Form C is to be completed by
students and both supervisors.
4.6 The supervisor must make sure he/she has both Form C and D in his/her keeping
for evaluation purposes. Every supervisor should also inspect the student’s
logbook during visit.
4.7 Internal supervisors may claim the costs of visiting by filling in the form.
4.8 The internal supervisors also have to evaluate students’ industrial training reports.
4.9 The overall students result should be submitted to the ITC committee within 2
week after the reports’ submission. Each supervisor must submit every final result
of industrial training to Industrial Training Committee within two weeks after the
report has been submitted by the students.
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5.0 THE EVALUATION
5.1 Criterion for evaluation is divided into 2 components i.e. practical and report,
which carry 50%, and 50% respectively.
5.2 Scale of grading is determined by the University
5.3 The supervisor has to evaluate the student’s report by filling industrial training
report form from the ITC.
5.4 The practical is gauged into 2 assessments i.e. evaluation from the company
supervisor(s) and assessment from the internal supervisor during the field visit
which carry 30% and 20% respectively. (Bachelor)
5.5 The practical is gauged into 2 assessments i.e. evaluation from the company
supervisor(s) and assessment from the internal supervisor during the field visit
which carry 20% and 30% respectively. (Diploma)
5.6 If in the duration of training the students are unhappy with the training
environment or find inconspicuous matters regarding the training the students has
to report to his/her respective internal supervisor.
5.7 The internal supervisor may ask the student to write a report by filling the
Complaint Form (Appendix I) for Industrial Training Students.
5.8 The respective internal supervisor is to discuss the problem with the students and
also the ITC.
5.9 During the final evaluation the respective internal supervisor may refer to the
complaint form of the student for a fair assessment.
6.0 THE REPORT
An Industrial Training report should be prepared for each period of approved placement. The
report is expected to demonstrate development of practical and professional skills in Hospitality
and Tourism through technical experience and application of theoretical knowledge.
Development of skills in dealing with people, and communication skills form part of the training
experience.
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Industrial Training Report is:

i. A compiled writing of training record, content and experience gained through work
performed based on hospitality and tourism methodologies, skills or approach.
ii. Implanting frontliner expertise onto the students, that is, preparation of technical reports,
communications, technical skills and creative problem solving.
Students should seek advice from their employers to ensure that no confidential material is
included into the report. The student should be able to present the report to prospective
employers, as a complement to their degree. The following should be observed:
a) Length of training
b) Preliminary information
c) Technical report/diary
References should be made in the text to books, journals, articles etc., used during the training
period and should be listed. Finally, a conclusion should include comprehensive comments on
the type and value of experience gained, and how this relates to their professional career.
Students should submit their reports two weeks after the completion of their industrial training to
their internal supervisor. The format of the report is explained below.
Student will be given a Daily Logbook (Appendix E) where all the training content/ activities
need to be recorded onto it on daily basis. The purpose of keeping a logbook includes:
i. A reflection of on job training content to the student, and evidence of job record for
supervisor and adviser.
ii. Part of professional practice in customer service profession is to record incidence and
evidence onto a daily work log
iii. Source of reference in writing the Industrial Training Report.
The report should be submitted within 2 weeks after the completion of the training to the
internal supervisor assigned to the students. Students will be penalized for delay in submitting
reports.
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6.1 GUIDELINE FOR PREPARATION OF INDUSTRIAL TRAINING

REPORT
6.1.1 INTRODUCTION
The purpose of the Industrial Training is to provide exposure for the students on
practical hospitality and tourism fields. Through this exposure, students will have
better understanding of hospitality practice in general and sense of frequent and
possible problems. This training is part of the learning process. So, the exposure
that uplifts the knowledge and experience of a student needs to be properly
documented in the form of a report. Through this report, the experience gained
can be delivered to their peers. A properly prepared report can facilitate the
presentation of the practical experience in an orderly, precise and interesting
manner.
6.1.2 CONTENTS AND FORMAT OF REPORT
The procedure for preparation of the report has to follow the format determined
by the Faculty based on the guidelines below.
(a) General Report Format
The report has to be typewritten on white A4 size paper (80gram), font-size of 12

points with type face of Times New Roman has to be used throughout the report,
with line spacing of 1.5. The report has to be properly ring-binded with a
transparent plastic sheet attached onto it. A sample copy of front cover is
available at Appendix D. Front cover color according to respective faculty:
Faculty Color
FBMP Dark Blue
FISE Red
FHLS Yellow
SHCA Navy Blue
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(b) Abstract/Preface
This section of the report should consist of brief description of the following:
1. Activities of the Organization

2. Summary of the Report
3. Acknowledgement
This section of the report is limited to two (2) pages only.
(c) Table of Contents
This section of the report should consist of:

1. Titles
2. Sub-titles
3. Page numbers
Every appendix requires a title and each page need to be numbered accordingly.
(d) Background of Company/Organization
Brief and concise description of the company/organization in which the student is

undertaking the industrial training. The main items are:
1. Backgrounds of the company
2. Vision and Mission
3. Structural organization of main activity
4. Title and position of the supervisor in charge
5. Others deemed necessary (no more than three (3) pages)
(e) Summary of Duties
This section should be the brief description of the time, duration and types of duty
carried out during the training. The days when the student is not on duty must be
properly recorded with reasons given.
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(f) Working Experience/Task assigned
In this section, the student must describe the on job training experience gained
according to titles considered appropriate. For example, the main items are:
1. Projects carried out
2. Supervisory works
3. Problems encountered
4. Problems solving process or approach
(g) Conclusion
Student should provide an overall discussion in this section and arrive at a

conclusion with regards to the industrial training undergone. Contents may
include:
1. Types of major work performed
2. Comments on meeting the objective of the training.
3. Recommendations
(h) References
Provided that there are important resources that are used as references while
preparing the report, a complete list of the titles of references concern must be
included.
(i) Appendix
Appendixes are additional information considered appropriate to support the main

text. A copy of letter of permission must be attached in the appendix. Other
suggested appendixes are:
1. Investigation/project report during the industrial training
2. Flow charts of Standard Operation Procedures etc.
3. Others
i) Figures/Tables
All figures, tables and similar contents must be captioned and labeled.
Every figure or table must be mentioned in the main text. Any supportive
evidence
ii) List of Notations and Symbols
If the report contains notations and symbols, the full definition must be
given when each notation or symbol first appeared in the main text. The
list of notations and symbols with the full definitions can be placed after
‘Table of Contents’.
Every appendix must have a title and be mentioned in the main text where
appropriate. All page numbers for appendixes must be continual from the main
text.
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DO NOT includes irrelevant materials, e.g. brochures from the organizations, order forms,
organization newsletters and similar materials. Marking criteria for report writing and
presentation attached at Appendix H.
Note on Good Practice: Student is strongly advised to commence writing the Industrial Training
Report as early as in the beginning of the training period to ensure a timely completion of the
report.
7.0 COMPLETION OF INDUSTRIAL TRAINING
Upon completion of a training period, a TESTIMONIAL letter/certificate MUST be obtained

from the employer. The testimonial letter needs to be submitted to the respective adviser together
with a copy of Supervisor Feedback form, Student Feedback form and Industrial Training Report
for grading.
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Appendix A: Proposed Training Areas
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HOTELS
Diploma in Hospitality & Tourism Management (DHTM) – 3 months

Bachelor in Hospitality & Tourism Management (BHTM) – 6 months
Department / Section Duration (DHTM) Duration (BHTM)
Front Office 1 month 2 months

 Front Desk 1 week 2 weeks
 Concierge 1 week 2 weeks
 Reservation 1 week 2 weeks
 Telephone Operator 1 week 1 week
 Business Centre 1 week
Food & Beverage 1 month 1 month

 Coffee House 2 weeks 2 weeks
 Banquet 1 weeks 1 week
 Other Outlets 1 weeks 1 week
Housekeeping 1 month 1 month

 Rooms 2 weeks 2 weeks
 Public Areas 1 week 1 week
 Laundry/Linen 1 week 1 week
Management Office 2 months

 Human Resources 3 weeks
 Sales & Marketing 3 weeks
 Purchasing 2 weeks
Total Training Duration 3 months 6 months
Note: However the assignment of task/department will solely depend on the types of
organization. Diploma student will emphasize on the operation and Bachelor student will need to
cover both operation & management function.
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KITCHEN
Bachelor in Culinary Arts (BCA) – 3 months

Diploma in Culinary Arts (DCA) – 3 months
Department/Kitchen Duration (DCA) Duration (BCA)
Pastry & Bakery 2 weeks 2 weeks

Butchery 2 weeks 1 week
Banquet Kitchen 3 weeks 2 weeks
 Western
 Malay/Muslim
 Chinese
 Indian
Coffee House 2 weeks 2 weeks
Cold Kitchen 1 week 1 week
Specialty/Fine Dining 2 weeks 2 weeks
 Japanese
 Italian
 Chinese
 Others
Purchasing & Receiving 2 weeks
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EVENT COMPANIES
Diploma in Event Management (DEM) – 3 months

Bachelor in Event Management (BEM) – 6 months
Section Duration (DEM) Duration (BEM)
EVENT PREPARATION 3 weeks 1 month

 Planning
 Costing
 Budgeting
EVENT PRODUCTION 2 weeks 1 month

 Designing
 Preparing layout
EVENT EXECUTION 1 month 2 month

 On site preparation
 Logistic
 Checking
EVENT PROMOTION & 2 weeks 1 month

MARKETING/SALES
 Marketing events
 Road shows
EVENT PUBLIC 1 week 1 month

RELATIONS
 Media liaison
 Client liaison
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CONVENTION CENTRE / GOLF CLUB

Diploma in Event Management (DEM) – 3 months

Bachelor in Event Management (BEM) – 6 months
Diploma in Culinary Arts (DCA) – 3 months

Bachelor in Culinary Arts (BCA) – 3 months
Department/Section DHTM DEM BHTM BEM DCA/

BCA
Catering (F&B) 5 weeks 2 months

 Banquet
 Kitchen 3 months
Event Department 2 weeks 2 months 1 month 5 months
Sales & Marketing 1 week 1 month 1 month 1 months
Housekeeping 1 month 2 months
Total Training Duration 3 months 3 months 6 months 6 months 3 months
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TRAVEL AGENT
Diploma in Hospitality and Tourism (DHTM) – 3 months

Bachelor in Hospitality and Tourism (BHTM) – 6 months
Section Duration (DHTM) Duration (BHTM)
TICKETING AND RESERVATION 2 weeks 1 month

 Using the system
 Make reservation
 Dealing with customer
 Dealing with Hotelier
 Dealing with complaint
 Issues the ticket
 Submit the voucher
INBOUND (If applicable) 2 weeks 1 month

 Product research
 Analysis of product
 Product development
 Building networking
 Creating the package
 Pilot test of product
OUTBOUND (If applicable) 2 weeks 1 month

UMRAH AND HAJJ (If applicable) 1 weeks 2 weeks

 Do reservation
 Handling visa
 Handling course
 Airport duty
MARKETING AND SALES 2 weeks 1 month

 Building sales kit
 Sales call
 Create promo package
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 Assist marketing supervisor

 Assist in marketing activities
SUPPORT SERVICES (If 1 week 2 weeks

applicable)
 Arrange transportation
 Dealing with cruise company
 Handling Visa and Passport
 Handling Incentive Group
 Assist the supervisor
FINANCE & ACCOUNTING 1 week 2 weeks

 Assist in book keeping
 Recording
 Assist the supervisor
HUMAN RESOURCES 1 week 2 weeks

 Scanning the candidate
 Interviewing
 Recruitment
 Selection
 Induction & Training
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TOURISM GOVERNMENT AGENCIES
Diploma in Hospitality and Tourism (DHTM) – 3 months

Bachelor in Hospitality and Tourism (BHTM) – 6 months
INFORMATION 2 weeks 1 month

COUNTER/FRONT DESK
 Using the system
 Make reservation
 Dealing with customer
 Dealing with Hotelier
 Dealing with complaint
EVENT DEPARTMENT 2 weeks 1 month

 Marketing event
 Deal with customer
 Planning and assisting
PLANNING & DEVELOPMENT 2 weeks 1 month

DEPARTMENT
FACILITIES & SERVICE 1 weeks 2 weeks

DEPARTMENT
 Do reservation
 Handling visa
 Handling course
 Airport duty
MARKETING & PROMOTIONAL 2 weeks 1 month

DEPARTMENT
 Sales call
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LICENSING DEPARTMENT 1 week 2 weeks

 Registering and licensing of
tourist guide.
 Processing application for entry
of expatriate
 Registering vehicle travel
 Review licensing system and
procedure.
MANAGEMENT OFFICE 2 weeks

 Human Resource
 Administration
 Sales and Marketing
 Customer Service
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RECREATION / ENTERTAINMENT (THEME PARK)

MARKETING AND SALES 2 weeks 1 month

 Sales call
HUMAN RESOURCE 2 weeks 1 month

 Scanning the candidate
 Interview
 Recruitment
 Selection
 Induction & Training
BUSINESS DEVELOMENT 2 weeks 1 month

FACILITIES AND SERVICE 2 weeks 1 month

DEPARTMENT
 Support the recreation facilities
 Documentation
 Ticketing and reservation
ADMINISTRATION 2 weeks 1 month

 Coaching and educating
administrative
 Manage administrative ie
standard work schedules.
 Involve in documentation and
filing
EVENT DEPARTMENT 2 weeks 1 month

 Marketing event
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 Deal with customer

 Planning and assisting
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Appendix B: Registration Form (Form A,B)
Page | 23
Paste your latest

colour
photograph
passport size.
FORM A: Industrial Training Application Form
(For ITC Administration)
Management and Science University

Faculty: ___________________________________________
Academic Session: FEB/JULY/SEPT 20_ _
Personal Data
Student’s :
Name
Gender : F M Student ID :
IC No : - - Age :
Permanent address:
Postcode : State :
Degree/ : Religion :
Diploma
Program : Contact No : 0
CGPA : . E-mail :
n
Year : 2 3r 4th Marital :
d d
Status
Weight : . k Spouse’s :
g Name
Height : . m Hobbies
Race :
Mode of transportation: Car / Motorcycle/ Public Transportation
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Family: (Next of kin)
Name Relationship Occupation Company/ Institution
In case of emergency, person to contact:

Name :
Relationship :
Address:
Contact No : 0
Activities in School/ College/ University/ Public (Sports, Clubs and Societies):
Club/Society/Sport Post Year Achievements
Preferred Training Locations (underline one or more): Kuala Lumpur / Selangor / Others
Have you found your own company for the Industrial Training? Y / N
If Yes, Company’s :
Name
Address :
Contact No/Person :
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Education
Secondary School:
Name of School Address Years Certificate and

Grade
(Please attach copies of your SPM and STPM/ Pre-U certificates)
Tertiary Education (Certificate/ Diploma/ Degree/Latest transcript)
Name of School Address Years Certificate/Degree
(Please attach copies of your certified relevant certificates)
Working Experience
Previous Working Experience: (3months and above)
Company Name Post Duration/ Responsibility

Year
Special Skills:
I hereby declare that the information I give is accurate to the best of my knowledge.
I understand that the Industrial Training Committee will be assisting me in finding a company to
do my industrial training. Under no circumstances will I hold the committee nor MSU
responsible if no such company is found.
Students Signature: Date:
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PHOTO
INDUSTRIAL TRAINING PROGRAM
SEMESTER: FEB/JULY/SEPT _________
PERSONAL DATA
Full Name : _______________________________________________
NRIC : _______________________________________________
ID NO. : _______________________________________________
Contact No : _______________________________________________
Postal Address :
Permanent
Address :
Program : __________________________________________________
Current CGPA : _______ / 4.00
In case of emergency,
Person to contact : __________________________________________________
Contact No. : ___________________ Relationship : ______________
Address : __________________________________________________
__________________________________________________
__________________________________________________
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FORM B Industrial Training Application Form

(For the Participating Company)
Management and Science University Paste your latest

Faculty: ___________________________________________ color photograph
passport size.
Academic Session:
FEB JULY SEPT 2 0
Personal Data
Student :
Names
Gender : F M Student ID :
IC No : - - Age :
Permanent address:
Postcode : State :
Deg./Dip. : Religion :
Program : Contact No : 0
CGPA : . E-mail :
n
Year : 2 3th 4th Marital :
d
Status
Weight : . kg Spouse’s :
Name
Height : . m Hobbies
Race :
Mode of transportation: Car / Motorcycle/ Public Transportation
Family:
Name Relationship Occupation Company/ Institution
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Activities in School/ College/ University/ Public (Sports, Clubs and Societies):
Club/Society/Sport Post Year Achievements
Education
Secondary School:
Name of School Address Years Certificate and

Grade
(Please attach copies of your certified SPM and STPM/ Pre-U certificates)
Tertiary Education (Certificate/ Diploma/ Degree)
Name of School Address Years Certificate/Deg

ree
(Please attach copies of your certified relevant certificates)
Working Experience
Previous Working Experience: (3months and above)
Company Name Post Duration/ Responsibility

Year
Special Skills:
I hereby declare that the information I give is accurate to the best of my knowledge.
Students Signature: Date:
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Appendix C: Report Duty Form
Page | 30
Date: ____________________
Assoc. Prof. Arfah binti Kasim

Dean
School of Hospitality & Creative Arts
Management and Science University (MSU)
University Drive, Off Persiaran Olahraga
Section 13, 40100 Shah Alam, Selangor.
Tel: 03-5521 6949
Attention: LI Coordinator, Hospitality & Tourism Department
Dear Assoc. Prof. Arfah binti Kasim,
REPORT FOR DUTY
The above matter is referred. We are glad to inform you that your students;
________________________________, Matrix No. __________________ has reported for duty
as a trainee in our organization on (date) ________________ at (time)____________am/pm.
For further information, please contact:
Name of Contact :
Officer/Supervisor
Designation :
Tel /Fax No. :
Thank you.
Sincerely,
……………………………...……
(Name and Company’s Stamp)
**Please email back to us within 7 days.(raja_marzawani@msu.edu.my)
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Appendix D: Industrial Training Report

Template
Page | 32
SCHOOL OF HOSPITALITY & CREATIVE ARTS (SHCA)

MANAGEMENT AND SCIENCE UNIVERSITY
(MSU)
HLI10802
INDUSTRIAL TRAINING
HILTON HOTEL, KUALA LUMPUR

24 NOV 2010 – 24 FEB 2011
By:
AGNES MONICA
2006050007
DIPLOMA IN HOSPITALITY & TOURISM MANAGEMENT
Supervisor:
- Name of the visiting lecturer -
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TABLE OF CONTENTS
Subject Page
Chapter 1 Backgrounds of Company
Chapter 2 Summary of Duties xx

2.1 …. xx
2.2 ….. xx
2.3 …. xx
Chapter 3 Working Experiences

3.1 Projects carried out
3.2 Supervisory works
3.3 Problems encountered
3.4 Problems solving process, approach
Chapter 4 Conclusion xx
References xx
Appendices xx
Appendix 1 xx
Appendix 2 xx
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Appendix E: Training Log Book
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WEEKLY TRAINING LOG
SUMMARY OF ACTIVITIES
WEEK :
Date Time Work Summary/Weekly Activities
Name of Supervisor : …………………………...

Designation : ……………………………
Signature & Stamp : ……………………………
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Appendix F: Internal Supervisor Report (Form C)

- For the visiting lecturer-
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FORM C (Industrial Training Evaluation Form)
Management and Science University

School of Hospitality & Creative Arts (SHCA)
Academic Session:
FEB JULY SEPT 2 0
Student’s
Name
Deg./Dip. Sem. ID
Company TEL
Date Start Until Company’s
Supervisor
Brief Description of Industrial Training Tasks/ Assigned Project(s):
5-Exceptional 4-Very Good 3.-Good 2- Acceptable 1-Unacceptable
Section 1: Field Evaluation
Part A: Comments from the Company’s Supervisor (to be filled by the Internal
supervisor):
1. General performance of the student during the industrial training period

1 2 3 4 5
2. Student’s ability to fit into the working environment? (Co-operation, punctuality,

initiative, helpfulness, etc.)
1 2 3 4 5
3. Student’s capability to accomplish the assigned task

1 2 3 4 5
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Part B: Comments from student (to be filled by the internal supervisor – interview with
student):
1. Relevancy of the project/tasks/job function to the course taken by student

1 2 3 4 5
2. Company cooperation and participation towards the industrial training program.

1 2 3 4 5
3. The working relationship established with fellow employees in the working environment.
1 2 3 4 5
Part C: Internal supervisor Comments:
1. Company remarks on students (Quality, performance)

1 2 3 4 5
2. Internal supervisor’s remark on students (Cooperation, quality of work given)

1 2 3 4 5
Marks given for Field : /25 x *___ =

Evaluation
∑ Part (A+C)
Internal Supervisor’s Name :
Signature :
Date :
Note: Form C assessment weightage *Bachelor- 20%, Diploma-30%
Page | 39
Appendix G: External Supervisor Report (Form D)

- For the company’s supervisor -
Page | 40
FORM D: Performance Appraisal Form

(To be filled by the Supervisor of the Participated Company)
Student’s : Date of Evaluation :

Name
Date Hired : Until Department :
Job Title : Company :
Supervisor’s Name
SECTION A: STUDENT’S PERFORMANCE
Please consider the individual’s demonstrated performance and mark the circle most closely describes that performance.
5 - Exceptional: Performance consistently far exceeds expectations and is superior to the vast majority of employees.
4 - Very good: Performance consistently exceeds expectations and job requirements.
3 - Good: Performance consistently meets expectations and job requirements.
2 - Acceptable: Performance usually meets expectations and minimum requirements for the job.
1 - Unacceptable: Performance is below minimum acceptable level.
1. WORK QUALITY: The reliability, accuracy and neatness of work produced.

1 2 3 4 5
2. WORK QUANTITY: The amount or volume of work accomplished.

1 2 3 4 5
3. DECISION MAKING: The ability to make well-reasoned sound decisions, which affect work performance.
1 2 3 4 5
4. INITIATIVE: The combination of job interest, dedication and willingness to extend oneself to complete assigned tasks.
1 2 3 4 5
5. TEAMWORK: The working relationship established with fellow employees in the working environment.
1 2 3 4 5
6. RELIABILITY: The reliance, which, can be placed on an employee to persevere and carry through to completion any task
assigned. Also applies to attendance.
1 2 3 4 5
7. CREATIVITY: The idea generation during the work produced.

1 2 3 4 5
8. PARTICIPATION: The contribution and involvement during the training.

1 2 3 4 5
9. DATELINE ADHERENCE: Meeting all the dates given.

1 2 3 4 5
10. APPLICATION OF THEORY: How well the students apply all the theoretical into practical.
1 2 3 4 5
11. If you have the opportunity, would you like to recruit him/her?
 Yes  No
Page | 41
SECTION B: SUPERVISOR’S GENERAL COMMENTS
1. Company’s expectation from the trainee (whether our students meet your expectation)
2. Areas of improvements (e.g. Industrial Training administration, Quality of trainees or

handling the Industrial Training program)
3. In future, would you accept students as trainees from Management and Science University?
Please indicate the number of students required in future?
SECTION C: EVALUATION
Marks Allocations:
Total point Q1-Q10 from Section A = / 50 x *___=
Overall Evaluation = Pass : Bach.(30-15 point) Dip. (20 – 10 points)

Fail : Bach. (14-0 point) Dip. (10-0 points)
Supervisor’s Signature :
Designation :
Company’s Stamp :
Note: The supervisor may choose to review this performance appraisal with the student. However, the Marks
Allocations in the second page must not be disclosed to the student.
Form D assessment weightage *Bachelor- 30%, Diploma-20%
Please mail this performance evaluation to:
Assoc. Prof. Arfah binti Kasim

Dean
School of Hospitality & Creative Arts
Management and Science University (MSU)
University Drive, Off Persiaran Olahraga
Section 13, 40100 Shah Alam, Selangor.
Page | 42
Appendix H: Overall Evaluation (Written Report &

Presentation)
Page | 43
INDUSTRIAL TRAINING EVALUATION FORM (REPORT & OVERALL)
STUDENT’S NAME :
MATRIX NO. :
SCHOOL :
COMPANY’S :
NAME
Instruction:
Complete this form by using Likert Scale below
1 Unsatisfactory 2 Less Satisfactory 3 Satisfactory

4 Good 5 Very Good
A. Introduction– 10% Scale
i) Company introduction ( )
ii) Objective ( ) ________/10
B. Content– 35%
iii) Creativity
iv) Organization ( )
v) Continuity ( )
vi) Relevancy ( )
vii) Analysis ( ) ________/35
viii) Conclusion ( )
ix) Recommendation ( )
( )
C. Writing skill– 25%
x) Technique/ writing style ( )

xi) Newness ( )
xii) Skill/usage of graph and ( )
chart. ________/25
xiii) Format ( )
xiv) Language ( )
Evaluator’s Remarks Overall Marks

(a) + (b) + (c) = ______/70 x 50
Page | 44
Monthly and Final Report Evaluation, Company’s Performance Appraisal and Total Marks
Mark given for the Monthly and Final Report =

Evaluation (50%)
Marks given for Company’s Performance =
Appraisal (*___)
Marks given for Field Evaluation (*___) =
Total Marks (100%) =
Date =
Supervisor Signature
Note: Form C assessment weightage *Bachelor- 20%, Diploma-30%

Form D assessment weightage *Bachelor- 30%, Diploma-20%
Page | 45
Internship Presentation Rubric

Student’s Name : Company:
Category Points Comments

Introduction (5 pts)
Company, agency or organization (10 pts)
 Describe and/or explain what your organization does, its
structure, etc.
 Your assigned duties and responsibilities
 The training and supervision you received
 An overview of your experience
Leadership activities (30 pts)

 Discussion of achievement of internship objectives
 Demonstrated use of leadership skills in interpersonal,
group and team, and the organization
 Diagnosis, development and delivery of training programs
 Ethical decision making of which you were a part
Growth in Employability (20 pts)

 Professional work habits demonstrated
 Professional networks established
 Development of technical expertise in hospitality and/or
tourism industry
 identification of ongoing professional and personal
development needs
 Assessment of your career objectives
Summary (10 pts)

 A reflection on the entire experience
 Application of academic instruction to real-world situations
 Facilitation of the transition from college student to full-
time employment
Use of Technology (10 pts)

 Demonstrated command of technology to deliver message
 Well developed slides
Delivery (15 pts)

 Poised
 Straightforward responses to questions
 Demonstrated respect for the audience opinions, time, etc.
Total points /100
Assessor :__________________________________ Sign : ______________________
Page | 46
Appendix I: Feedback Form

- To be filled by students -
Page | 47
FEEDBACK FORM FOR INDUSTRIAL TRAINING STUDENT

Faculty: Business Management & Professional Studies
Students Name :
Program : ID No :
Company Name : Supervisor :
SUBJECTS/DETAILS
Student’s Signature: IT Committee’s Comment
Date: Signature:
Page | 48

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Industrial Training Guidelines

INDUSTRIAL TRAINING HANDBOOK

HOSPITALITY & CREATIVE ARTS

GUIDELINES FOR INDUSTRIAL TRAINING

The objectives of Industrial Training includes:

2.0 THE INDUSTRIAL TRAINING

2.1.1 It is compulsory for all students of MSU Bachelor in Hospitality

2.2.8 Any doubts or inquiries including but not limited to proposed

2.3.1 The Internship coordinators are responsible giving detailed briefing to

3.0 THE STUDENTS

4.0 THE INTERNAL SUPERVISOR

4.1 Each student will be assigned a supervisor during industrial training.

d) To discuss the possibility of students’ job placement with the company.

5.0 THE EVALUATION

6.0 THE REPORT

Industrial Training Report is:

6.1 GUIDELINE FOR PREPARATION OF INDUSTRIAL TRAINING

6.1.2 CONTENTS AND FORMAT OF REPORT

(a) General Report Format

The report has to be typewritten on white A4 size paper (80gram), font-size of 12

1. Activities of the Organization

This section of the report is limited to two (2) pages only.

(c) Table of Contents

This section of the report should consist of:

(d) Background of Company/Organization

Brief and concise description of the company/organization in which the student is

(e) Summary of Duties

(f) Working Experience/Task assigned

Student should provide an overall discussion in this section and arrive at a

Appendixes are additional information considered appropriate to support the main

7.0 COMPLETION OF INDUSTRIAL TRAINING

Upon completion of a training period, a TESTIMONIAL letter/certificate MUST be obtained

Appendix A: Proposed Training Areas

Diploma in Hospitality & Tourism Management (DHTM) – 3 months

Department / Section Duration (DHTM) Duration (BHTM)

Front Office 1 month 2 months

Food & Beverage 1 month 1 month

Housekeeping 1 month 1 month

Management Office 2 months

Total Training Duration 3 months 6 months

Bachelor in Culinary Arts (BCA) – 3 months

Department/Kitchen Duration (DCA) Duration (BCA)

Pastry & Bakery 2 weeks 2 weeks

Total Training Duration 3 months 3 months

Diploma in Event Management (DEM) – 3 months

Section Duration (DEM) Duration (BEM)

EVENT PREPARATION 3 weeks 1 month

EVENT PRODUCTION 2 weeks 1 month

EVENT EXECUTION 1 month 2 month

EVENT PROMOTION & 2 weeks 1 month

EVENT PUBLIC 1 week 1 month

Total Training Duration 3 months 6 months

CONVENTION CENTRE / GOLF CLUB

Diploma in Hospitality & Tourism Management (DHTM) – 3 months

Diploma in Event Management (DEM) – 3 months

Diploma in Culinary Arts (DCA) – 3 months

Department/Section DHTM DEM BHTM BEM DCA/

Catering (F&B) 5 weeks 2 months

Event Department 2 weeks 2 months 1 month 5 months

Sales & Marketing 1 week 1 month 1 month 1 months

Housekeeping 1 month 2 months

Total Training Duration 3 months 3 months 6 months 6 months 3 months

Diploma in Hospitality and Tourism (DHTM) – 3 months

Section Duration (DHTM) Duration (BHTM)

Contact No. : _____ Relationship :