GUIDELINE REPORT WRITING HH 513

(KITCHEN DEPARTMENT)

1. Job/Task Distribution and Specification
You are require to form your own job distribution chart according to the section in
kitchen
Kitchen Brigade (Person in charge for every section Appetizer, Soup, Main Course
and Dessert )

2. Purchase Order
You are require to make a purchase order base on menu selection
Perishable Items
Dry Items

3. Storing
You are require to organize storing for dry and perishable items from:
Receiving goods
During preparation (mise en place)
Leftover items when clearing kitchen

4. Pre-preparation ( Mise-en-place )
You are require to make sure mise en place done by person in charge according to the
section given:
Prepare the ingredients
Cooking process
Plating and garnishing

5. Standard Recipe
You are require to compile standard recipe used in kitchen according to the course
given:
Appetizer
Soup
Main Course
Dessert






6. Menu Description
You are require to do a complete menu description starting from starter until dessert
Appetizer
Soup
Main Course
Dessert

7. Product Plate Presentation
You are require to take a photo for each product plate presentation to compile in report
according to the sequence:
Appetizer
Soup
Main Course
Dessert

8. Serving Food
You are require to plan on how the food is being served when received the captain
order:
Food Station
Flow of the food before serve to customers

9. Clearing and Cleaning
Give summary regarding clearing and cleaning for this section:
Kitchen (Stove, working table, sink)
Dry store
Utensils rack
Floor and drain

10. Closing and Post Mortem
Give summary regarding post mortem at the end of the class.
Advantages
Disadvantages
Solutions and improvement
Impact to yourself after become a Chef Of the Day
Report all the things occur before, during and after class.
(Explain how you handle with the problems and situation)




GUIDELINE REPORT WRITING HH 513
(RESTAURANT DEPARTMENT)

11. Job/Task Distribution and Specification
You are require to form your own job distribution chart according to the section in
restaurant
Restaurant Brigade (Person in charge for every section; Hostess, Server/waiter,
Bar Tender, Runner, Steward, Cashier and Supervisor of the day

12. Theme
You are require to create a theme base on discussion with the lecturer
Theme must be rationale with the menu planning and service type of the day
- Cafeteria style (raya)

13. Pre-preparation ( Mise-en-place )
You are require to make sure mise en place done by person in charge according to the
section given:
Cutleries and china ware
- Spoon and fork (40 pairs)
- Dinner plates (40 units)
- Plastic cups (80 units)
- Straws (100)
- Cup and saucer (20 units)
- Soup bowls (20 units)
- BB Plate (20 units)
- Appetizer plates (30 units)
- Serving tray (10 units)
Linen
- Table cloth (10 pieces)
- Wiping cloth (5 pieces)
Table and chair
- Square table (10 units)
- Chairs (45 units)
All items need to lend before the class with dealing to the lecturer in charge. Please attach the
lending form item in your report.

14. Server Attire
You are require to wear the complete/proper attire all the time. Themed attire must
be consent from your lecturer. Picture attire need to attach in your report.
- F&B Serving Costume
- Black T-shirt & slack (steward)

15. Menu Card
You are require to do a complete menu card with the description starting from starter
until dessert
Appetizer
- Set satay (RM 3)
- Lontong Kering (RM 3)
- Lontong Lodeh (RM 3)
- Kentang Goreng (RM 1)

Main Course
- Laksa Penang (RM 3)
- Nasi Goreng Kampung (RM 3)
- Nasi Goreng Cina (RM 3)

Dessert
- Mini Cup Cake (RM 1)
- Buah Potong (RM 1)

Beverages
- Sunquick (RM 1)
- Sirap Bandung (RM 1)
- Nescafe/ Coffee/ Tea (RM 1)



Menu card must be presenting to your lecturer before class to check the grammar and
description sentence
Please attached the menu card in your report
16. Comment Card
You are require to prepare the comment card to get the feedback from your guest. The
comment card must be in likert-scale with the minimum 5 scale and must be presenting to your
lecturer before class to check the grammar and description sentence
Please attached the comment card in your report
17. Promotion
The restaurant crew needs to do a promotion before the operation time. You are advice to do 2
- 3 days before with giving flyers or oral promotion and the report of guest attendance/turnover
(captain order) need to attach in your report as well.

18. Sequence of service
The sequence of service must be follow the standard service and you need to
summarize the services of the day by pictures.

19. Clearing and Cleaning
Give summary regarding clearing and cleaning for this section:
Restaurant
- Clear all the chairs and tables and place it in the furniture store.
Bar
- Clear all the drinks and clean the bar counter.
Cutleries and chinaware
- Wash, wipe and arrange all the cutleries in the trolley and arrange it on the
rack in the cutleries store.
Linen
- Remove all the table cloth and send for dry cleaning. After that, fold and
arrange in the cupboard.
Floor
- Sweep and mop the floor.

20. Closing and Post Mortem
Give summary regarding post mortem at the end of the class.
Advantages
- Simple and easy table setting.
- Serving flow was easily understood by customers.
- Menu was simple and food was easy to be prepared.

Disadvantages
- Punctuality of the team members.
- Less teamwork among team-mates.
- Restaurant environment was very hot and narrow space.
- Food was served late and the amount of food was unsatisfied by customers.

Solutions and improvement
- Team members have to be more punctual and cooperation among members should
be improved.
- COD need to be more professional in food serving flow.
- Restaurant should be air-conditioned and table set up must be arranged neatly
according to the space available.
- Food preparation must be done fast.
- Quantity of food must be must be reasonable with the price.

Report all the things occur before, during and after class.
(Explain how you handle with the problems and situation)
- BEFORE
Problem- Food pricing was not prepared.
Solution- Discussed with lecturer about the pricing rate.
- DURING
Problem- Late arrival of team mates.
Solution- Start the job with the members available during the time.
Problem- No PA system.
Solution- Brought in own speaker.
Problem- Team mates dont understand the serving flow.
Solution- Explain about the serving flow during briefing.
- AFTER
Problem- No teamwork during cleaning process.
Solution- Cleaning process done with members who was willing to
help only.
Problem- The restaurant was not cleaned properly.
Solution- It was cleaned again.