CHAPTER I

INTRODUCTION

1.1  General Description About Kampung Tok Senik Resort Langkawi Malaysia

Kampung Tok Senik Resort Langkawi is accesible, as it is located near the

center of Langkawi Ulu Melaka. The Langkawi Internasianal Airport and main town,

Kuah is more fifteen minutes drive away.

Located on the Langkawi Island in an area of approximately 46 acres

surrounded by a vast paddy field, rubber trees, and tropical flora and fauna. On the

approach road to the resort, which is linked,to Kuah and Makam Mahsuri, there are

few clutsers of Malay Kampung houses that reflect the culture and history of the

Island.

Kampung Tok Senik Resortis an exclusive establishment created especially

for those in searchof an experience and the quintessential lifestyle of Malay

kampung. The resort combines the best of Malay heritage and of course the warmth

of Malaysian hospitality.

Kampung Tok Senik is a three stars hotel, located on the Langkawi island in

an area of approximately 46 acres surrounded by a vast paddy field, rubber trees

and tropical flora and fauna, on the approach road to the resort, which is linked to

Kuah and Makam Mahsuri, three are few clusters of malay kampong houses that

reflect the culture, Malay heritage and off course the warmth of our Malaysian

hospitality.

Kampung Tok Senik Resort located at Lot 1577, Kawasan Mata Air Mukim

Ulu Melaka 07000 Langkawi Island, Kedah Darul Aman-Malaysia. Telephone +604-

955 7288 and facsimile +604-955 7257.

Kampung Tok Senik Resort was officially made into effect on 1 August 1996

and it only had 8 bungalows or speciality suite. But after a month the owner Tan Sri

Abdul Sahid built 73 deluxe rooms, 8 executive suites, 8 family suites, 12 standard
rooms and rumah induk with 22 rooms. Kampung Tok Senik Resort has the motto,

“Retreat to the Comfort and Warmth of the Malay Heritage”.

Kampung Tok Senik Resort is under Maju Holding Management.

The branches of Maju Holding Sdn. Bhd companies are :

1. Maju Facturing

a.       Perwaja Steel

b.      Maju Steel

2. Transport

c.       Pengangkutan BIN

3. Maju Hotel and Resort

d.      Kampung Tok Senik Resort

e.       Desa Utara Pedu Lake Resort

4. Construction

f.       Maju Construction

The resort current market segments are from local travel agent government

and F.I.T (local). These segments contribute approximately 70% of the local

occupancy. The travel agents and government segments are producting volumes of

rooms night but have a lower ARR that is reducing the profit margin.

Consequently the revenue and yield of the resort is marginally lower due to the rate

structure that is associated with particular segments.

Food and Beverage contributed approximately 66% of the total revenue of the

resort. The banquet revenue is contributing 14% of the total food and beverage
revenue. Currently, the food and beverage cost is at 40% and 25% respectively. The

higher food and beverage costing is mainly due to the increment in the supply cost.

The average check for all food and beverage will be targeted to increase by

5% in lieu of promotional activities carried out in conjuncyion with room promotions.

While for year 2008 the resort intends to increase the room occupancy from 40% to

75%.

Facilities provided by Kampung Tok Senik Resort are as follows :

1. Guest Rooms

       Kampung Tok Senik Resort has 99 rooms divided into several ty

a. Deluxe Room 75 Rooms

b. Executive Suit 8 Rooms

c. Family Suite 8 Rooms

d. Special Suite 8 Rooms

2.           Room Facilities:

a)     Mini Bar

b)      Air Conditioning

c)       Colour Television

d)      ASTRO Chanel

e)       VCD and Casette Player

f)        A Mini CD Component

g)       Hair Dryer

h)       Telephone

i)          Coffee and Tea Maker

j)         Save Deposit Box

k)       Iron

l)         Fan

m)     Memo Book
 

3. Service Available:

a)            Airport and Jetti Transfer (on request)

b)           Taxi and Limouisine Service

c)             Postal Service and Stamps

d)            Internet

e)             Laundry and Dry Cleaning Service

f)             Surau

g)            Safe deposite box

4.                            Restaurants and Bars :

a)      Warung Tok Mat

      A restaurant which serves local delicates and western food. Its open 16  hours.

b)      Warung Mak Minah

      This restaurant is famous for our “Teh Tarik” and local savory item.

c)      Serambi Restauran

The restaurant is ideal for banguet function, buffet, set meals and cocktail. Repaired

status.

d)     Bistro

Fine dining restaurant that we can relax and enjoy a variety of western cuisine. It

coffers alcoholic and non-alcoholic drinks.

e)      Rimbar (use to event)

Bar which serves alcoholic drinks and soft drinks with live music band. Repaired

status.

5.   Meeting Rooms:

f)       Lobby Meeting Room

      At lobby and which can easily fit approximately 30-40 persons

g)      Selasih Meeting Room

      Which can easily fit approximately 100 – 150 persons.

h)      Rumah Induk Meeting Room

     Which can easily fit approximately 250-300 persons

6.   Sport and Recretional Facilities

i)        Swimming Pool

A swimming pool which place we can swim with a deep pool and take relax beside of

it. The location is near the Bistro. It is open from 07.00 am to 07.00 pm.

j)        Gym

 Its open from 07.00 am until 07.00 pm. A health centre place we ca do    many sport

apparatus.

k)      Jacuzzi

            A pool with warn and cold water at indoor which is good for our health.

l)        Teratak Spa

This is where guest can experience healing and relaxing natural

Spa                      treatments, enhanced by the shooting sounds of Balinese music

and therapeutic   aroma of essential oil. The operational hours are from 07.00 am to

07.00 pm. Repaired status.

m)    Langkawi International Snake Sanctuary

Kampong Tok Senik Resort famous with snake sanctuary. It is undulationg home

setting to the collection of venomous and non-venomous snakes. The main attraction

is an amphitheatre with seating for 100 people. Live performance at regular intervals

will be staged to show the characteristics of some of the deadliest snakes known to

man including striking coopherhead racers, king cobras and phytons.

       

1.2  Hotel Classification

            Kampung Tok Seni Resort Langkawi can be classified differently with

different bases :

a.       Based on Plans
This hotel is classified as continental plan hotel, because the room rate includes

breakfast.

b.      Based on Location

This hotel is classified as a resort hotel based on location, because it is situated in

natural forest.

c.       Based on Stars

According to the star classification, this hotel is classified into three stars hotel,

because this hotel has standard facilities and service for three stars hotel.

d.      Based on the Number of Room

Classifief as above average hotel, because this hotel has 99 rooms.

e.       Based on Length of Stay

This hotel is categorized into Semi Resident hotel, because the guest stay for short

period and more than one day one night.

f.       Based on Patronage

Kampong Tok Senik Resort is categorized into tourist hotel because most of the

guest come for holiday.

1.3  The Purpose Of Writing

1.3.1 Formal Purpose

            The formal purpose of writing the supervised field training report is to

fulfill one of academy requirements in completing the supervised field training of

Diploma 3 program Hotel Management Department, study program Food and

Beverage Production Management at Medan Tourism Academy.

1.3.2  Operational Purpose

            The operational purpose can be mentioned such as :

a.       To gain more experience and improve the knowledge which was not gained at

Medan Tourism Academy

b.      Practicing directly what the writer has learn from campus in the real industry.
c.       Increasing the writer ability, loyality, and responsibility for the job by executing

job description established by the company. It is also a good chance to train her

ability to work in a team.

d.      Improving the hoteliers skill to be more familiar in working environment and real

customers.

e.       Learning how to make a decision correctly while facing cases and guests

complaint.

f.       Gaining more expertise in rooms division job description skills.

1.4  Sistematic of Resort Writing

Chapter I  : Describing the general description and brief history of Kampung Tok

Senik Resort and Hotel, location, owner, facilities, classification and the purpose of

report writing either formal or operational

Chapter II   :        Describing receptionist activities at Food and Beverage Production

consisiting of organizational structure, scope of environment, working activities, and

relationship with other departments.

Chapter III  :Describing the comparison between theory and practice in Medan

tourism Academy with that in the real industry

Chapter IV  :Describing the writer’s impression and suggestion during performing the

supervised field training at Kampung Tok Senik Resort.

 
 

CHAPTER II

THE ACTIVITIES OF FOOD PRODUCTION

IN MAIN KITCHEN SECTION OF WARUNG TOK MAT

AT KAMPUNG TOK SENIK RESORT LANGKAWI

MALAYSIA

2.1 Organisational Chart of Main Kitchen Section of Warung Tok Mat at

Kampung Tok Senik Resort Langkawi Malaysia

 

 
 
Commis
 
2.1.1  The Personnel

b. Sous Chef 1 Person

c. Demi Chef 3 Person

d. Cook 1 Person

e. Commis 1Person

a. Executive Chef 1 Person

 
 
 
2.2  Scope of Works

             Kitchen is an important department in a hotel. Specially in city hotel and

resort hotel. Kitchen is a place to make food who ordered by guest .beside of it

kitchen also a part of food and beverage department of hotel. Food and beverage

department divide into 2 parts, they are production and servicepart.

            The writer has placed in some outlets of kitchen during the supervised field

training in Kampung Tok Senik Resort Langkawi, Malaysia. Those outlets are :

a.       Malay Kitchen/Warung Tok Mat Kitchen

Warung Tok Mat Kitchen is place to make all kinds of Malay food, Indian food, Thai

food,Chinese food and Western food. This section also preparing for buffet

breakfast, buffet lunch, buffet dinner and A’la carte menu. The writer get a chance in

Warung Tok Mat Kitchen for six months.

b.      Butcher Section

Butcher is place to prepare all kinds of meats, poultry and seafood. The writer has no

chance in-charge in this section, but the writer ever worked in butcher to boning

out chicken, slice meat, fillet fish, preparing for buffet and preparing for A’la carte

menu .

2.3   Facilities

            The facilities in the kitchen divided in two categories are equipment and

utensils. Here are the equipment and utensils which is used in main Kitchen :

1.      Equipment is large size tool that difficult to remove, they are :

a. Freezer 2 Units

b. Chiller 5 Units
 c. Stove 3 Units

d. Oven 2 Units

e. Microwave 1 Units

f. Working Table 8 Units

g. Griddle 1 Units

h. Chinese Stove 5 Units

i. Rice Cooker 2 Units

2.      Utensil is small size too that easy to remove, such as :

a. Chinese Wok 7 Units

b. Stock Pot 20 Units

c. Container 40 Units

d. Sheet Pan 8 Units

e. Spatula 18 Units

f. Ladle 16 Units

g. Ballon Whisk 4 Units

H Bowl 10 Units

i. Blender 2 Units

j. Conical Strainer 4 Units

k. Servingdish 25 Units

2.4  The Working Operational

            The writer is given opportunities to practice in main Kitchen for six month

during Supervised Field Training in Kampung Tok Senik Resort Langkawi, Malaysia. 

           The writer Learn how to make Malay food,Chinese food,Thai food, Western

food, garnish and learn working system.

            Operational at Warung Tok Mat Kitchen divided in two sift, they are :

 1. 07.00 am – 15.00 pm

2. 15.00 pm – 23.00 pm

Sometimes, if there are some functions or busy time, the writer get over time.

a)        Job description the writer in the morning shift are :

1. Stand by at egg counter at 07.00 until 10.30.

2. Prepare and making for staff lunch.

3. Get  break time for 45 minutes.

4. Prepare A’la carte menu or buffet dinner.

5. Picking the things up to the store.

b)        The job descriptions the writer for the evening shift are :

1. Making A’la carte menu ordered

2. Prepare A’la carte menu

3. Make and cooking for staff dinner

4. Haveing break time for 45 minutes

5. Make and cooking for staff supper

6. Prepare and making buffet breakfast

2.5 The  Relationship between Warung Tok Mat Kitchen and Other Department

The operation will be better if one department cooperates with other department.

So the kitchen has some relations with the otherdepartment, they are:

1.      Food and Beverage Service

All food prepared by the main kitchen are sell and served to  guest by F&B service

management. The writer must have knowledge how to serve food in good set up.

2.      Front Office

Front Office give information to kitchen every evening shift, how much guest stay in

room resort to know how much pax for breakfast.

3.      Store
Main kitchen need many things from store to cook which agreed by executive chef.

CHAPTER III

THE COMPARASION BETWEEN

THEORY AND PRACTISE

IN FOOD PRODUCTION MANAGEMENT

6.1  Organizational Aspect

In organization aspect the writer finds several similarity and differences

between theory in Medan Tourism Academy and in  hotel.

The similarity of food production management in college with kitchen

department in Kampung Tok Senik Resort is an Executive Chef to be head

department in the kitchen.

The differences in kitchen department of hotel and college namely in

Kampung Tok Senik Resort kitchen there is no Table D’Hot Menu, But in my college

have. Then in Kampung Tok Senik kitchen have Demi chef and commis, in my

college there is no, the rule and responsibility of kitchen staff is not clear because

they do the same work, in the college we do rule responsibility as the position we

have, for example if the Chef De Party (CDP) incharge in soup section  his

responsibility only in larder section. And at last in my college only one shift in hotel

there are two shift.

6.2  Operational Aspect

During do supervised field training in Kampung Tok Senik Resort Langkawi,

the writer has found same differents made sauce and the terminology of kitchen and
different in using utensils, for example : in hotel there is no specific knife in doing

specific cooking. In Kampung Tok Senik kitchen have fruit knife, small knife, bread

knife, can use multifunction but in college havevegetable knife, bread knife, and

japanese knife.

Beside of it, in my college making Demiglace and Mayonnaise with manual,

but in Kampung Tok Senik Resort  kitchen Demiglace and Mayonnaise buying

packed.

And than, forshift work in my college just from 08:00 am up to 04:00 pm, but in

Kampung Tok Senik Resort have theree shift, namely from 07:00 am – 15:00 pm,

15:00 pm – 23:00 pm, 23:00 pm – 7:00 am.

CHAPTER IV
 
   
 
CLOSING

6.3 Impression

      During do Field Training in hotel Kampung Tok Senik Resort, the writer has

found an experience work in the hospitality industry and many useful things to

improve skills and knowledge about kitchen,the writer has a chance to  handling

product, it could be improve self confident. The writer can be discilpline in work, can

learn how to make guest ordered. And also know the guest characteristic and

improve english speaking.

6.4  Suggetion

     The writer hopes relation of college and hotel be able to running well up next

generation. I hope hotel will consider recruiting employed from Medan Tourism

Academy.
       I just want to give advices to all of next trainer:

1)      Follow all the rules of hotel and do the best working.

2)      Dont be shy to ask and work.

3)      Keep clean your work.

4)      Keep  confidence when handling guest directly.

5)      Improve your speaking.

6)      Keep a smile and believe that everything will be OK .

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