BAHAGIAN PENDIDIKAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN,
62604 PUTRAJAYA, MALAYSIA

KERTAS KERJA
(WORK SHEET)

KOD DAN NAMA

PROGRAM /
HT-012-3:2012 FOOD PREPARATION AND PRODUCTION
PROGRAM’S CODE &
NAME
TAHAP / LEVEL THREE (3)

NO. DAN TAJUK UNIT

KOMPETENSI / HT-012-3:2012/C03/HSK4033
COMPETENCY UNIT NO. CATERING ACTIVITIES COORDINATION
AND TITLE

1. VERIFY VENUE AND SPACE ALLOCATION FOR

NO. DAN PENYATAAN
AKTIVITI KERJA / WORK
ACTIVITIES NO. AND
STATEMENT
CATERING ACTIVITIES
2. CONFORM TYPE OF MENU AND SETTING FOR
CATERING ACTIVITIES
3. VERIFY EQUIPMENT AND UTENSILS SELECTION
4. CARRY OUT CATERING COORDINATION
5. VERIFY CLEARING WORK AT CATERING
ACTIVITIES AREA

HT-012-3:2012
NO. KOD / CODE NUM. Muka : 1 Drp : 12
C03/HSK 4033/K(43/44)

TAJUK / CATERING ACTIVITIES COORDINATION

:
TOPIC
TUJUAN / : Trainees Should be able to:
AIMS i. Carry out catering coordination
ii. Verify clearing work at catering activities area
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 2 Drp / Of : 12
C03/HSK4033/K(43/44)
DRAWING, DATA AND SCHEDULE:

Attachment 1: Sample of food delivery record sheet

Attachment 2: Sample of Banquet event order with menu selection
Attachment 3: Sample of Production schedule checklist
Attachment 4: Sample of Record for documenting end-point cooking temperature
Attachment 5: Sample of Record for documenting temperature
Attachment 6: Sample of Menu evaluation form
Attachment 7: Recipe/Product evaluation form

TOOLS / EQUIPMENT / MATERIALS:

1. Catering activities checklist

2. Stationary
3. Menu and recipe checklist
4. Event order
5. Standard operating procedure

ARAHAN/ INSTRUCTION
Pelatih - pelatih dikehendaki melaksanakan kerja-kerja seperti yang ditunjukkan di dalam lukisan,
data atau jadual dengan menggunakan peralatan, perkakasan dan bahan-bahan yang disediakan.
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 3 Drp / Of : 12
C03/HSK4033/K(43/44)

STEPS DETAILS

1. Carry out catering 4.1 Plan for catering operations are initiated to cater for the actual event:
coordination
Menu set tatasajian Perancis

4.2 Initiate coordination between all resources involved

4.3 Implementation and control throughout the operations to avoid any

mistakes

French Set Menu

APPETIZER
Prawn Cocktail
******
SOUP
Creamy Chicken and Mushroom
******
MAIN COURSE
Spaghetti Pesto
******
DESSERT
Chocolate Mousse
******
BEVERAGES
Lemonade

2. Verify clearing work 5.1 Supervise clearing activities of work place area, equipment and
at catering activities utensils
area
5.2 Coordinate the returns of equipment and utensils to its appropriate
storages

5.3 Maintain catering inventory checklists

5.4 Ensure cleaned display equipment stored properly

 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 4 Drp / Of : 12
C03/HSK4033/K(43/44)

SENARAI SEMAK KERJA / CHECKLIST

Tidak
Bil. / Tahap Pencapaian / Terima / Terima /Not Catatan /
No. Level Of Achievement Accepted Accepted Remarks

A. PROCES KERJA / WORK PROCESS

1 Catering activities checklist identified

2 Interpret menu and recipe requirement

3 Catering activities report interpreted

B. HASIL KERJA / END RESULT

1 Catering activities checklist obtained

2 Catering menu checked

3 Catering activities summary report produced

C. SIKAP / ATTITUDE

1 Creative, cleanliness and alert during works

2 Good attitude are performed

3 Food hygiene are applied

4 Proper uniform in the kitchen is wore

5 Working area cleaned

D. KESELAMATAN KERJA / WORK SAFETY

1 Safety regulations adherence

2 Safety skills are performed

3 Right equipment in the kitchen are used

4 All the equipment are switch off after used

 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 5 Drp / Of : 12
C03/HSK4033/K(43/44)

(Name & signature of trainee) (Name & signature of PP)

Date Date
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 6 Drp / Of : 12
C03/HSK4033/K(43/44)
Attachment 1

This system is designed for periodic checks to delivery vehicles and corrective action when necessary

Food Foods Food Temp Condition of Vehicle Check by Comments

item Date Checked 0oC Vehicle Temp 0oC
/ = good-accept.
X=bad
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 7 Drp / Of : 12
C03/HSK4033/K(43/44)
Attachment 2

JPK HOTEL
PUTRAJAYA

BANQUET EVENT ORDER

At Date: 15/3/2008 tac

hmen NO: 1472 t3
CUSTOMER INFORMATION EVENT INFORMATION

Name : MOHAMADProductionEvent
Checklist
Date/Day: 3/4/2008
Company/Address: JPK Trading,
Function Date/Day Description ______________
:
Cheras, K.L. Guest Count : 150
Bill Code :
Function Location Event Status : Dinner
______________
Phone Number : 017-1234567 Sales Person : ABU BAKAR
Fax Number Name of group
: 03-1234567 Date of ______________
Issue : 15/3/2008

Number of Guest ______________

LOCATION AND TIMES
Time ______________
Function VenueMenu Service Setup Style
______________Start Time
End Time
Standardized
Dewan Sri Indah Recipes
- Dome service______________8.00 pm
11.00 pm
- Round table of 8 person
Menu Product: Menu Selections
Preparation Instruction
Appetizer
Description Quantity Price
Total
Malay Set 4 150 pax RM 35 RM5250
Sup ekor
Soup*****
Nasi putih
Kari ikan Bendi
Ayam goring Halia
MainSambal
Course sotong
Sayur campur
*****
Ulam-ulaman dan sambal
Dessert
*****
Buah-buahan
*****
Kopi Instruction
Special dan teh

Billing Summary

Price/ person : RM 35 x 150 pax

Subtotal of Selection & Other Charges: RM 250

Less Deposit : RM 2000

Total: RM 5250 + RM 250 (- RM 2000) = RM 3500

Special Instructions

i. 3 stand microphone, rostrum ii. Flower arrangement on stage

Customer Signature & Date Director of Catering & Date

You will be billed for 100% of your guarantee or the expect number of guests, whichever is higher.
Prices listed on this contract are based on information provided. Changes in total price may occur do to
additional requests
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 8 Drp / Of : 12
C03/HSK4033/K(43/44)

Attachment 4

Cooking Temperature Checklist

Date:

Menu Items Cook Cook Time Final Comments

Time Stop Temp
Start
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 9 Drp / Of : 12
C03/HSK4033/K(43/44)

Attachment 5

Refrigerator/ Freezer Temperature Checklist

Month of : Department :
Date : Check by :

Day Freezer Refrigerator Cook’s Holding

Refrigerator

AM PM AM PM AM PM
Temp Temp Temp Temp Temp Temp

8
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 10 Drp / Of : 12
C03/HSK4033/K(43/44)

Attachment 6

Menu Evaluation Form

Dates: Evaluator:
Place a checkmark on days when a problem is noted for any characteristic. Comment on the
problem.

Days
Characteristics S M T W T F S Comments

Menu pattern
Each meal is consistent with the
menu pattern. All food component
specified met the nutritional needs
of the customer

Color and eye appeal

A variety of colors are used in each
meal. Color combinations do not
clash. Attractive garnishes are
used

Texture and consistency

A contrast of soft, creamy, crisp,
chewy and firm texture foods is
included in each meal

Flavor combinations
Foods with compatible, varied
flavors are offered. Two or more
foods with strong flavors are
avoided in the same meal

Sizes and shapes

Pleasing contrasts of food sizes
and shapes appear in each meal.
Many chopped or mixed items are
avoided in the same meal
 HT-012-3:2012
NO KOD / CODE NO Muka / Page : 11 Drp / Of : 12
C03/HSK4033/K(43/44)

Attachment 7

Recipe/Product Evaluation
Date:
Place:
Time:
On a scale of 1 to 5,
with 5 being the highest, please
Item rank the following Comment Would you buy? Add to menu?
Flavor Texture Appearance Yes No Yes No