FOOD INSTITUTE OF MALAYSIA

NO 41-51, JALAN 6/12,

KELANA JAYA,

47301 PETALING JAYA, SELANGOR

NAME: HIJRATUL HUMMYRRAH BINTI HAMDAN

MATRIX NO: 120010121
ORGANIZATION:
 CONTENT
1. Notes to use log book

2. General information

3. Company’s particular

4. Guidelines for supervisor

5. Training areas

6. Actual training schedule

7. Student’s report

8. Record visits by practical coordinator

9. Endorsement of OJT completion by Hotel/Travel agent

10. Endorsement of OJT completion by practical coordinator

11. Practical Internship Evaluation Form

 COMPANY’S PARTICULAR’S

Company’s Name : IBIS STYLES KUALA LUMPUR SRI DAMANSARA

Address : 5 JALAN CEMPAKA SD 12/5, JALAN PJU 9, BANDAR SRI

DAMANSARA, 52200 KUALA LUMPUR

Telephone number : 0362870700

Fax number :

Email : hr1@accor.com

Contact person : Miss jyy Yin

Designation :

Period of attachment :
From : 16 JANUARY 2023 to 07 MAY 2023
 TRAINING AREAS
DEPARTMENT: FOOD & BEVERAGE

Section: Weeks:
1) Streat café 9

Total: 9 weeks
 TRAINING AREAS
DEPARTMENT: KITCHEN

Section: Weeks:
1) Hot kitchen 7

Total: 7 weeks
 ACTUAL TRAINING SCHEDULE

Period Supervisor’s Name,

No Training Location Designation &
From To
Signature
1 Streat café 16 January – 31
January
2 Streat bar 1 Feb -17 Feb

3 Cashier 18 Feb – 16 March

4 Kitchen 17 March – 31
March
5 Runner 1 April – 7 May
 STUDENT’S LOG BOOK

WEEK 1 DEPARTMENT: FOOD AND BEVERAGE DATE : 22 JAN

Supervisor teach me how to opening and closing and how to use POS
system.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 2 DEPARTMENT: FOOD AND BEVERAGE DATE: 29 JAN

Set up beverage for breakfast buffet for example making tea, coffee, and
etc.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 3 DEPARTMENT: FOOD AND BEVERAGE DATE: 5 FEB

After breakfast buffet we need to clean it up and set up tomorrow

breakfast buffet.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 4 DEPARTMENT: FOOD AND BEVERAGE DATE: 12 Feb

6 February Monday – give fruit platter to membership gold.

10 February Friday – event order from company REGIONAL MANAGERS MEETING
UNIPLASTER MARKETING SDN. BHD. Event time 10am to 5pm. Only 14 pax and set
up boardroom.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 5 DEPARTMENT: FOOD AND BEVERAGE DATE 19 Feb

Closing
- Turn off tv.
- Turn off air conditioner.
- Check all plates and cutleries.
- Top up coffee bean.
- Lock back door
- Closed lamp.
- Give closing money to finance

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 6 DEPARTMENT: FOOD AND BEVERAGE DATE 26 Feb

Closing
- Turn off tv.
- Turn off air conditioner.
- Check all plates and cutleries.
- Top up coffee bean.
- Lock back door
- Closed lamp.
- Give closing money to finance

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 7 DEPARTMENT: FOOD AND BEVERAGE DATE 5 March

Closing
- Turn off tv.
- Turn off air conditioner.
- Check all plates and cutleries.
- Top up coffee bean.
- Lock back door
- Closed lamp.
- Give closing money to finance

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 8 DEPARTMENT: FOOD AND BEVERAGE DATE 12 March

Closing
- Turn off tv.
- Turn off air conditioner.
- Check all plates and cutleries.
- Top up coffee bean.
- Lock back door
- Closed lamp.
- Give closing money to finance

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 9 DEPARTMENT: FOOD AND BEVERAGE & kitchen DATE 19 March

13 march – 16 march = Closing

- Turn off tv.
- Turn off air conditioner.
- Check all plates and cutleries.
- Top up coffee bean.
- Lock back door
- Closed lamp.
- Give closing money to finance.
17 march = event order from IPD SG BULOH FAREWELL DINNER. Only 34 pax.
BUFFET DINNER
GREEN SALAD BAR - Assorted crispy highland green lettuce.
Condiment - cherry tomato, Onion, Capsicum, Carrot
Dressing - Thousand island, homemade Caesar dressing.
Appetizer – rojak buah & potato croquette
Soup – cream of mushroom soup, bread rolls and butter
Main course – pilaf rice, roasted barbeque chicken, fish sweet sour, kambing
masak hitam johor, dhalca sayur, spaghetti napoletana
Dessert – mix fruit platter, bread butter pudding & caramel sauce, bubur kacang
merah.
Beverage – coffee or tea and cordial.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 10 DEPARTMENT: KITCHEN DATE 26 March

21 March – event order from company VIT’s OGSM HOD MEETING. Only 11 pax.
Event time 9am-6pm.
Western set lunch
Appertizer – green garden salad
Soup – cream of mushroom soup
Main course – spaghetti Bolognese or fish and chips or deep-fried chicken chop
Dessert – mixed fruit
Beverage – coffee or tea or chilled juice.

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 11 DEPARTMENT: KITCHEN DATE 2 April

- Set up for breakfast buffet

- 10:30am clear all breakfast buffet
- Top up breakfast food
- Cut fruit for sahur
- Cut fruit for breakfast
- Make rendang paste
- Masak merah paste
- Nasi lemak
- Porridge

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 12 DEPARTMENT: KITCHEN DATE 9 April

5 April – Event order from company TRAIN THE TRAINER LOTUSS STORES
MALAYSIA
MENU = Seabass fillet with creamy butter sauce and vegetables of the day.
6 April – Event order from company TRAIN THE TRAINER LOTUSS STORES
MALAYSIA
Menu = Stuff chicken roulade with mushroom and demi-glace sauce
7 April - Event order from company TRAIN THE TRAINER LOTUSS STORES MALAYSIA
MENU = grilled lamb with roasted potatoes or seabass with roasted potatoes

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 13 DEPARTMENT: KITCHEN DATE 16 April

11 April - event order form company AITEE PENGIKLANAN DAN PEMBINAAN SDN BHD. Only 23 pax only.
Event time 8am to 6 pm

Salad counter

- Mixed salad
- Potato salad
- Sweet corn salad
- Tomato cherry cucumber
- Mix bell pepper.
- Mayonnaise, thousand island, tartar dressing.

Soup

- Mushroom soup served with bread and butter.

Main dish

- Nasi putih
- Ayam masak kicap
- Egg fu yong
- Ikan masak asam pedas
- Bean curd with mixed vegetables

Dessert

- Buah-buahan, kuih melayu, bubur pilihan chef

Beverage

- cordial

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 14 DEPARTMENT: KITCHEN DATE 23 April

- Set up for breakfast buffet

- 10:30am clear all breakfast buffet
- Top up breakfast food
- Cut fruit for sahur
- Cut fruit for breakfast
- Nasi lemak
- Porridge

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 15 DEPARTMENT: KITCHEN DATE 30 April

- Set up for breakfast buffet

- 10:30am clear all breakfast buffet
- Top up breakfast food
- Cut fruit for sahur
- Cut fruit for breakfast
- Nasi lemak
- Porridge

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 STUDENT’S LOG BOOK

WEEK 16 DEPARTMENT: KITCHEN DATE 7 May

- Set up for breakfast buffet

- 10:30am clear all breakfast buffet
- Top up breakfast food
- Cut fruit for sahur
- Cut fruit for breakfast
- Nasi lemak
- Porridge

SUPERVISOR NAME & SIGNATURE COMPANY STAMP

 ENDORSEMENT OF OJT COMPLETION
BY ORGANIZATION
(HOTEL/RESTAURANT/TRAVEL AGENCY)

On behalf of

I hereby endorse the apprentice

has fulfilled the requirement of the OJT component specified for the
apprenticeship programmed.

Name of Senior Staff :

Designation :

Signature :

Date :

Company Chop :
ENDORSEMENT OF OJT COMPLETION BY
PRACTICAL COORDINATOR

On behalf of

I hereby endorse the apprentice

has fulfilled the requirement of the OJT component specified for the
apprenticeship programmed.

Name of Senior Staff :

Designation :

Signature :

Date :

Company Chop :
 STUDENT INTERNSHIP EVALUATION FORM

NAME : HIJRATUL HUMMYRRAH BINTI HAMDAN

INTAKE / BATCH : JANUARY 2021
DEPARTMENT :
ORGANIZATION :
DURATION :

Instruction:

a) Circle the appropriate rating / score allocated.

1 – 5, 1 (The lowest) and 5 (The highest)
b) The evaluation should be discuss with the trainee, highlighting the trainees’
strength and weakness

1. Technical skill: The ability of trainee to understand and carry out the task.

a) Has the technical skill to do the job 1 2 3 4 5

b) Has good product knowledge 1 2 3 4 5
c) Has good knowledge of departmental procedures 1 2 3 4 5
d) Willing to learn new procedure / methods 1 2 3 4 5
e) Could process good quality and quantity of work 1 2 3 4 5

General comments on technical skills (if any)

2. Relationship and communication skill: The way in which the trainee relates and
communicates.
a) Work well as a team member 1 2 3 4 5
b) Listen and respond to the supervisors 1 2 3 4 5
c) Associates well with staff in department 1 2 3 4 5
d) Relates well to guests 1 2 3 4 5
e) Ability to express thought clearly 1 2 3 4 5
f) Personal appearance / flair 1 2 3 4 5

General comments on relationship and communication skills (if any)

3. Ability and application: The manner in which the trainee works / performs.
a) Ability to work independently 1 2 3 4 5
b) Reliability in carrying out instructions 1 2 3 4 5
c) Initiative – able to work without being told 1 2 3 4 5
d) Organized – able to organized and finish work 1 2 3 4 5
e) Show attentions to details and never leaves 1 2 3 4 5
work unfinished
f) Constantly work to maintain high standard 1 2 3 4 5
g) Well-groomed 1 2 3 4 5
h) Punctual and has good attendance 1 2 3 4 5
i) Abides by all rules and regulations 1 2 3 4 5
j) Cooperative 1 2 3 4 5
k) Attitude towards work and others 1 2 3 4 5
l) Behaviours – personality and suitability for 1 2 3 4 5
hospitality industry

General comments on ability and application (if any)

4. Appraisal summary

a) Trainee strength

b) Area requiring improvement

5. Overall comment
 6. Signedby:

Date:

(Trainee) Appraiser:
Name:
Positin:
Company stamp: