FINAL REPORT OF

INTERNSHIP PROGRAMME

LANGKAWI TOURISM ACADEMY @ KOLEJ KOMUNITI LANGKAWI

DEPARTMENT OF POLYTECHNIC & COMMUNITY COLLEGE EDUCATION

STUDENT INFORMATION
Name :
IC Number :
Metric Number :
Programme :
Company :
Company Address :

Phone Number :
Fax Number :
Person In Charge : Mr Abdul Aziz
Human Resource Manager

Chef Ali Bin Abu

Executive Chef

1.0 INTRODUCTION
1.1 Objective of Internship Programme
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1.2 Company Background

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2.0 WORKING PROGRESS

2.1 First Month (29th March – 25th April 2021) – Pastry Kitchen
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2.2 Second Month (26th April – 23rd May 2021) – Cold Kitchen
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2.3 Third Month (24th May – 20th June 2021) – Main Kitchen
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2.4 Fourth Month (21st June – 18th July 2021) – Asian Kitchen
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3.0 WORKING ANALYSIS

3.1 Working Experience
3.1.1 Problems and Challenges
- Communication problem with guest from China and Japan
- Equipment in kitchen is not enough
- Executive chef didn’t demonstrate how to prepare/cook a al carte menu
- Sexual harassment from permanent staff
- Different treatment between local and international interns
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3.1.2 Experience and Knowledge

- Senior staff willing to show how to do certain task such as plating
technique and carving techniques.
- Learning baking variety of bread product
- Improve butchery skills especially in preparing fish and seafood item
- Improve communication in English
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- HR organize a training to upgrade interns knowledge
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4.0 SUGGESTION

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5.0 CONCLUSION

1. Hands on/Skills in Culinary/F&B/Room Divison

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2. Soft Skills
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3. Attitude & Behavior
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6.0 APPENDIX
6.1 Hotel Facilities
 Lobby Ola Oli Coffee House

Breeze Lobby Lounge Swimming Pool

GurGur Spa Jen Coffee House

6.2 Pastry Kitchen

 Pastry Kitchen Pastry Kitchen Menu

Cold Kitchen Cold Kitchen Menu

Main Kitchen Main Kitchen Menu

6.3 Cold Kitchen

6.4 Main Kitchen
6.5 Asian Kitchen
6.6 Special Event/Function