PREFACE

In this opportunity, the writer would like to express his gratitude to Allah

SWT for all this grace, protection and guidance during 3 months training which

started from 25th may to 24th august 2015 the writer were able to finish the

supervised field training program in Flamingo Hotel By the Beach penang,

malaysia.

The aims of this report is to meet the requirements value implementation

tasks and fulfill the Supervised Field Training in taking the Diploma IV Hotel

Administration at medan tourism academy and to describe all the activities which

are done by the writer during supervised field training. The title of this report is

“A REPORT OF SUPERVISED FIELD TRAINING PROGRAM IN FOOD

AND BEVERAGE AT FLAMINGO HOTEL BY THE BEACH, PENANG

MALAYSIA”

Furthermore, the writer would like to thank her beloved mother Siti Zahara

who always give her support in moral, energy, idea, pray even finance to finished

the field training program. She always supported the writer before, during, and

after the supervised field training. She will always be her inspiration and

motivation. And thanks to the following person for their supports, and helped the

writer to go through the field training program and finished this report. They are:

1. Mr. Faisal,S.ST PAR, MM PAR, CHE as the Director of Medan Tourism

Academy
2. Mr. Ong Hai Long as General Manager of Flamingo hotel by the beach
3. Mr.Lawrance Ayerru as Human Resources Manager of Flamingo hotel by the
beach
4. Mr. Hirsan Hanafi, S.Sos. M.si as the Head of Hospitality Program
5. Ms. Wanti Arum Wanti, S.Sos, M.Si as the head of Hotel Administration of
Medan Tourism Academy
6. Mr. Azhar as Food and Beverage Director at Flamingo hotel by the beach
7. Mrs. Hetty Claudia Nainggolan,S.ST PAR as my Tutorial Lecture
8. Job Training Committee at Medan Tourism Academy
9. All staff at Flamingo hotel by the beach who supported me to make this report
10. All my friends from Hotel Administration who helped me to make this report

The Writer finally Hopes this report can be understood by everyone and

can be used to help other students to know all informations mentioned in this

report and make them learn easily and also can be a guideline for the students in

next period of field training program.

Medan,September th 2015

The writer

NUR FADILLAH

Reg. No. 201310096

i
 TABLE OF CONTENTS

PREFACE....................................................................................................... i

TABLE OF CONTENTS............................................................................... iii

LIST OF ENCLOSING.................................................................................. v

CHAPTER I : INTRODUCTION

1.1 Background of supervised field training........................... 1

1.2 Purpose of the supervised field training........................... 3

1.2.1 Benefits for students .............................................. 3

1.2.2 Benefits for Medan Tourism Academy.................. 3

1.2.3 Benefits for Company............................................ 3

1.3 Organizational aspect........................................................ 4

1.4 Operational aspect ............................................................ 5

CHAPTER II : THE DESCRIPTION AND OVERVIEW OF

FLAMINGO HOTEL BY THE BEACH PENANG,

MALAYSIA

2.1 The objective of supervised field training........................ 7

2.2 General description of penang ......................................... 8

2.3 Introduction of Flamingo Hotel By The Beach................ 9

CHAPTER III: ONE DEPARTMENT ACTIVITIES AT FLAMINGO

HOTEL BY THE BEACH PENANG, MALAYSIA

3.1 Food and beverage department...................................... 18

 3.1.1 Personnel ............................................................. 19

3.1.2 Scope of work ..................................................... 19

3.1.3 Working relationship with other departments..... 20

CHAPTER IV: CLOSING

4.1Impression....................................................................... 32

4.2Suggestion....................................................................... 33
 TABLE ENCLOSING LIST

Page

MENU BREAKFAST AT CAFE DAILY................................................. 16

SEAFOOD BUFFET DINNER ON FRIDAY

PENANG FLAVOUR BUFFET LUNCH ON SATURDAY...................17

FLAMINGO BARBEQUE BUFFET DINNER ON SATURDAY.........18

SUNDAY LICIOUS BUFFET ...................................................................19

MALAY HIDANG MENU..........................................................................20

CHINESSE SET MENU..............................................................................21

VEGETARIAN INDIAN BUFFET MENU...............................................22

COFFEE HOUSE MARKET ORDER......................................................23

STUDENT TRAINEE’S ATTENDANCE................................................24

CHRISTMAS EVE DINNER MENU........................................................ 25

CHRISTMAS BUFFET LUNCH MENU..................................................26

NEW YEAR EVE BUFFET DINNER MENU..........................................27

 CHAPTER I
INTRODUCTION

1.1 Background of Supervised Field Training

Hotel or Tourism Industry as so more popularly called as hospitality industry

has developed recently . Willingness to serve and the excellent service is very

influential to invite many guest who visit the hotel.

Guests are the most important in hotel industry. Hotel can develop because

the guests are there. Hotel also is nothing if there is no guest to visit it. All hotel

profits derived from guests who get to stay and enjoy the food and drinks were

provided with service and other facilities such as swimming pool, gym, spa, etc.

Majority of the guest’s reason to come to a hotel for first time is want to stay

for one night or two nights only. But, after they already know and they come

again, that’s mean they have a special reason for staying again. Their reason could

be because the hotel facilities, the situation or view even the best service.

Good facilities is only the second or third reason. The most important thing

for the guests is because the perfect service.

To be able to provide the perfect service, that’s not only we get from theory

lessons. But, we also need to take practice directly. Due to the field situation is

always changing and different with what is written in the books, so that the

program education of hospitality and tourism should do the practical in order keep

balance with the theory lessons.

On the Job Training is a way by which students are given opportunity to

apply the theories and skills learned from their class. It also help us to acquire new
knowledge by performing in an actual situation and practicing in a real

environment. Medan Tourism Academy Program requires its students to do field

training on hotel industry for six months every third or fourth semester. Medan

Tourism Academy has program that their student learn from 40 % theory and 60%

practice in collage. That is also a way for preparing their student in order not

awkward if already in real hotel industry.

The Objective of the training is to further develop our skills, knowledge and

potentials physically, emotionally and spiritually through learning the actual

practices and procedures in the real hospitality industry. Training will help us to

improve and learn more about how the hospitality industry works with the actual

environment as the training ground. Not only have the students benefited from

this program but also the companies where we have job training. While we learn

from them, we are also contributing to the company’s productivity.

This Program is our stepping stone towards entering the career world for job

training has given us the real work place experience. This should be taken

seriously for this gives students great possibilities to opportunities that will come

their way.

The quality of education has been in the spotlight in the eyes of the world of

education both inside and outside the country in order to create quality human

resource capable of making the world more advanced and make a better life. In

order to develop and increase student activity in the community it is necessary to

an activity that aims to train and educate students in as close situation to real life

industry as possible.
1.2 The Purpose of the Supervised Field Training

1. Benefits for Students

a. By following the field work, students have ample opportunities to

improve their ability of hard and soft skills.

b. Students are able to see the relationship between the world of work

and education

c. Students are able to have bigger opportunities to get the desired job

after completing study.

d. Students can use their job training experience and certificate to

apply for work in hospitality business.

2. Benefits for Medan tourism Academy

a. With the implementation of the field work, medan tourism

academy is able to increase the relationship with job training

student’s receiving companies.

b. Medan tourism academy is able to develop and expand more co-

operations with the receiver company such as the exchange of

experts.

c. Medan tourism academy is able to keep the curriculum relevant

with real life demand of hospitality industry.

3. Benefits for Companies

a. with the implementation of the field training, the company is able to

increase partnerships with universities.

 b. Being able to see students potential while participated on the job training,

will make them easy to plan future human resources need.

General Description of Penang

The history of Penang is closely related to the history of Kedah. Penang

was previously part of the Sultanate of Kedah until it became a British possession

in 1786. Later it became part of the Federation of Malaya in 1957.

There are some tourism object that often visited by tourist, they are

Penang Heritage City. Penang was listed on the “World Heritage Site” by

UNESCO in 2008, also known as Pearl of the Orient. Penang is one of the Asia’s

most famous islands. Its richness in history and exotic heritage sites has always to
be an attraction among visitors. Gurney Drive,is tourist and local society favourite

spot. Gurney Drive lets your savour the local delicious in to your heart. Mouth

watering local delicious such us Char Koay Teow, Asam Laksa, Prawn Noodle

and many others. Perhaps the finest Buddhist Temple in South East Asia is the

Kek Lok Si Temple stands majestically on a hill of Ayer Itam. Construction began

in 1893 and it was completed in 1905. Built in tiers, the beautiful is crafted

"Pagoda of Ten Thousand Buddhas" took more than 20 years to build and was

completed in 1930. Most visitors approach the temple as they ascend a stairway,

which provides shelter to a multitude of shops selling souveniers and others -

secular - commodities. The Temple also features gardens, a turtle pond, shrines

and beautiful sculptures. Penang Hill, is a series of hills which rise above the

island. The peak stands at 821 metres above sea level, which makes it be come a

cool getaway from the tropical heat below. And there is the others tourism object.

1.2 An Introduction of Georgetown City Hotel

The Georgetown City Hotel, Penang, formely known as Berjaya Penang

Hotel, is a four-star-hotel managed by One Network Management Sdn Bhd. It is

strategically situated in the heart of Penang, the food hub of Malaysia. Being part

of the “1-Stop Midlands Park” business and entertainment complex, it provides

many shopping, leisure and entertainment opportunities. In the hotel, relish in

gracious warm hospitality and friendly services of the hotel. Outside, Penang

offers a fascinating array of attractions; from food, to shopping, to cultural sites,

to sheer entertainment.
 The hotel is easy accessible. Here is some quick-glance information and

approximate timings to help you get started.

By air :
 35 minutes from Kota Bharu
 45 minutes from Kuala Lumpur

 1 hour 5 minutes from Johor Bahru

 1 hour 10 minutes from Singapore

By Road :

 45 minutes from Butterworth

 4 hours 30 minutes from Kuala Lumpur

 7 hours 30 minutes from Johor Bahru

 8 hours from Singapore

By Sea :

 20 minutes from Butterworth on the mainland (Pengkalan Sultan Abdul Halim) to

ferry terminal at Georgetown by ferry.

By Train :

 7 hours 25 minutes from Kuala Lumpur to Butterworth15 hours from Singapore to

Butterwort.
A. Classification

Based on classification Georgetown City Hotel, Penang Malaysia could be

classified into several categories, such as:

a) Star Classification
 Georgetown City Hotel, Penang is categorized into a four star hotel

because its accommodation are standard hotel with four star.

b) Based on Plan

Based on the plan, Georgetown City Hotel is classified into

continental plan, since the room rate is included with breakfast.

c) Based on Location

Based on location Georgetown City Hotel, Penang is classified into

city hotel, because the hotel is located strategically situated in the heart

of Penang, Malaysia.

d) Based on Typed of Partonage

Based on typed of Partonage Georgetown City Hotel is classified

into tourist hotel because most of guest staying at the hotel for

relaxing.

e) Based on Size and Number of Room

Based on size and Number of Room, Georgetown City Hotel is

classified into average hotel, since the room which available, are 320

room such as Super Single, Superior Room, Junior Suite.

f) Based on length of stay

Based on length of guest stay at hotel, Georgetown City Hotel is

categorized as semi resident hotel because the guest stay overnight for

three and event for six months.

B. Accommodation
George Town City Hotel Penang has 320 rooms and divided into 3 types,

they are:

a) Super Single Room

b) Superior Room

c) Junior Suite Room

Super Single Room

The facilities are available in Super Single room such as :

a. Double Size Bed

b. Air Conditioning

c. Wardrobe

d. Wall to wall carpet

e. Water heater

f. Coffee set table

g. Fridge

h. Television

i. Dressing table

j. Hair Dryer

k. Coffee and Tea Table

l. Safe Deposit Box

m. Telephone

n. Bathroom : a. Bath tub

b. Shower
 c. Toilet Bowl

d. Sink & Dressing mirror

Superior Room

All facilities available in Super Single room plus :

a. King Size/Twin size Bed

b. Bigger Room Size

c. Luggage Rack

Junior Suite Room

All facilities available in Superior room plus :

d. Biggest Room Size

e. Small Living Room

f. Sofa completed with foot rest

g. 2 Units LED TV

The Food and Beverage outlet such as :

a) The Café

The Café is one and only restaurant open in hotel, it serves Oriental &

Continental cuisine for breakfast buffet, lunch buffet & dinner buffet (For

certain days only) and A’la Carte Order, ranging from Penang favourites

such as Char Koay Teow, Nasi goreng Kampung, Mutton Soup, ais kacang

and many others. It opens from 06.30am until 12.00pm.

b) The Bar

It opens from 05.00pm until 12.00am. The Bar serves alcohol and non

alcohol beverages which is also served with snack. The bar also serves

welcome drink like fruit punch or juice. It used to be a perfect place to

have your favourite beverage, but it ashamedly closed because most of the

guests are patients from Adventist hospital, besides there’s a discotic side

by side to the hotel which is a disadvantage as the guests more likely to go

there than having a drink at hotel comfortable bar.

c) Banquet and Meeting Room

Banquet and Meeting Room is located in strategic venue and handled with

professional service. The Dewan Berjaya ballroom located on 7 th floor it

can accommodate up to 1000 persons in theatre shape which also can be

transformed into 3 separated function rooms named Dewan Berjaya I, II,

III. There are also 7 others individual meeting rooms in hotel, it is

corlander, turmeric, clove on 7th floor, cassia on 6th floor and 2nd floor to

accomodate smaller groups for 25 – 100 persons.

Georgetown City Hotel has guest services facilities such as :

a. Swimming Pool

b. Turndown service

c. Wake up call service

d. Safe Deposit Box

e. Personal newspaper

f. City tour
 g. Taxi service

h. Gymnasium

i. Laundry

j. Business center

k. Shuttle bus

l. mosque

m. Room service (starts from 07.00am until 11.40pm)

1.3 The Objective of Supervised Field Training

1. Formal Objective

The Formal objective of writing report of the supervised field

training is to fulfill one of academic requirements for obtaining Diploma

IV at Akademi Pariwisata Medan after completing training for five months

and half in George Town City Hotel Penang, Malaysia and also to share

my working experience to help other students know about what I know

and what I got in real industry as a foreigner student trainee.

2. Operational Objective

Some of related objective can be mentioned by writer, such as :

A. To gain more experience and to improve the knowledge which

cannot be acquired in college.

B. To be more independent

C. To be a professional hotelier and highly dedicated worker.

 D. To understand and feel the real atmosphere of working situation of

the hotel industry.

E. To know how to co-operate with collegues as a team.

F. To differentiate the kind of guest from various countries and to

learn the proper way to give the best service to guest.

G. To provide high discipline and responsibilities through to the real

life of hotel activities.

H. To improve skill and knowledge in food production.

I. To improve skill and knowledge in housekeeping department.

J. To improve skill and knowledge in food and beverage department.

1.4 Systematic of Report Writing

Chapter I : Description the general description and brief history of Penang

and Georgetown City Hotel, location facilities, classification and

the purpose of report writing either formal or operational.

Chapter II : Job Description of Cold Kitchen at Kitchen consisting of

organizational structure, scope of environment, working

activities and relationship with other department.

Chapter III : Description the comparison between theory and practice in

Medan Tourist Academy with the real industry.

Chapter IV : Description the writer impressions and suggestions during

performance of supervised field training in Georgetown City

Hotel, Malaysia.
 CHAPTER II

THE ACTIVITIES OF FOOD PRODUCTION IN COLD KITCHEN

SECTION OF THE CAFÉ GEORGETOWN CITY HOTEL PENANG

MALAYSIA

2.1 Organization Chart of Cold Kitchen

 This organization chart is to elaborate the relationship between authority

and responsibility. The chart is to explain the unit from responsibility and

authority.

The lines is show the nature of relationship between responsibility,

authority in each box in the organization, and the chart explain of communication

the organization of Cold Kitchen Section in Georgetown City Hotel.

Chart :

EXECUTIVE
CHEF

CLERK

SOUS CHEF

COMMIS I COMMIS II COMMIS III

2.1.1 Personal

The number of permanent employee in Cold Kitchen Section of

Georgetown City Hotel Penang are 4 persons, which is like the following :

1. Chef : 1 person

2. Commis I : 1 person
 3. Commis II : 1 person

4. Commis III : 1 person

2.2 The Scope of Work

The writer performed the supervised field training at George Town City

Hotel Penang for 5 months half, started from 20 August 2013 until 7 February

2014. The writer was assigned in two section, cold kitchen and cafe house

kitchen.

Cold Kitchen

In this section the writer was incharge for two months. Cold Kitchen

has 2 shifts. For morning shifts 07.00am - 03.00pm, for afternoon shifts

01.00pm – 09.00pm. Cold kitchen make salad and appetizer serves A’la

carte, prepare for buffet every weekend, buffet breakfast every day. They

give the writer a chance to handle product like making appetizer for buffet,

salad and sandwich for A’la carte etc. Then they always teach the writer

about working at kitchen to handle food complete. Sometime the writer

take care buffet after that preparation for tomorrow lunch and dinner.

The Café House Kitchen

The Café located at first floor of Georgetown City Hotel. Open daily from

07.00am-23.00pm. This kitchen makes and serves breakfast food, handle buffet

and A’la Carte. In this section the writer was incharge for three month. This
 section has 3 shift. For morning shifts: 5am – 1pm, afternoon shifts: 1pm – 9pm,

and evening shifts: 4pm – 12 pm. The writer served condiment noodle for lunch,

also served condiment omelete and condiment porridge for breakfast everyday.

2.3 The facilities

The facilities available in the cold kitchen section are as follows :

1. Air conditioner

2. Cutting board

3. Bread knife

4. Working table

5. Milk jug

6. Strainer

7. Chiller

8. Freezer

9. Ballon wisk

10. White board

11. Fruit knife

12. Rubber

13. Spatula

14. Plastic wrap

15. Alumunium foil

16. Pot

17. Grater
 18. Stove

19. Whisking bowl

20. Container

2.4 Working Activities

Cold kitchen activities divided into 2 shifts. They are morning shifts and

afternoon shifts. The writer incharge in Cold Kitchen for 2 months. The writer

incharge in morning shift is longer than in afternoon shift. The writer does many

thing during in Cold Kitchen, these are the writer’s activities in the morning shift

and afternoon shift :

a) Preparing for guests breakfast

b) Serving the guests during breakfast

c) Taking care buffet breakfast

d) After breakfast, preparing goods breaksfast for tomorrow

e) Handling A’la carte

f) Preparing good for lunch

g) Helping staff for lunch menu

h) Preparing good for dinner

i) Setting buffet for lunch and dinner

j) Taking care buffet lunch and dinner

k) Cleaning in the kitchen

2.5 Working Relationship with Other Departments

 Generally all the section or department within a hotel have tight

relationship to follow-up the working operational. The relationship between Cold

Kitchen section with other department are :

a) Steward

Have working washing utensil and equipment used by kitchen

staff. Also help to clean kitchen after operational working everyday.

b) Engineering

Repair machine and equipments in the kitchen if machine not

active or broken.

c) Restaurant

Selling food products, prepare and to serve guest order of food, and

display products from Cold Kitchen to guests where at breakfast,

lunch, and dinner.

d) Front Office

Front Office will give the information about room status, that must

be prepare how much food products from Cold Kitchen for breakfast

or function.

e) Laundry Section

Help for preparing the kitchen uniform everyday and the linen used

for cleaning the working table.

f) Store
 It is the place to keep some groceries and perishable for kitchen

deparment to use. Take the things from the store which has been

agreed by Executive Chef.

CHAPTER III
THE COMPARISON BETWEEN THEORY AND PRACTICE IN
FOOD PRODUCTION MANAGEMENT

3.1 Organizational Aspects

There are some differences and similarities of the organization aspects

between Medan Tourism Academy operational and Georgetown City Hotel. At

the kitchen hotel has Commis I, II, III, CDP, Sous Chef, Executive Chef, and

Chief Steward, and they are do then respective duty. But in the collage only has

Cook, CDP, and Sous Chef then do not have commis and steward but responsible

for steward are handling to all student. The similarity is that CDP hands over the

job to commis or cook, then if there is a mistake done by cook, CDP must be

responsible and teach the cook the right thing.

3.2 Operational Aspects

During supervised field training in Georgetown City Hotel Penang, the

writer has found some different of operational aspects between Medan Tourism

Academy and Georgetown City Hotel. Equipment in the kitchen George Town

City Hotel Penang are more complete than in the kitchen of the college. But for

utensils are more complete in college than in the kitchen of George Town City

Hotel Penang. For using utensil in hotel there is no specific knife doing specific

cooking, they use one knife to be multifunction. For dressing like mayonnaise,

caesar dressing, french dressing, italian dressing in hotel are acquired from

distributor, it is different if in the college we must make it by our self.

CHAPTER IV
CLOSING

4.1 Impressions

During supervised field training in Georgetown City Hotel Penang, the

writer has got much knowledge and experiences about the real hotel industry,

especially about kitchen department. Besides the opportunity to have real

communication with real guest, the writer could adapt to local and foreign

customers. The writer also had a chance to handle guests directly, more self-

discipline and understand how to work in a team.

4.2 Suggestions

The writer also has suggestion to be considered for Georgetown City Hotel

Penang, they are:

1. There should be more equipments and utensil in cold kitchen.

2. There should be more staff in cold kitchen.

3. For hygienic food, kitchen must be clean.

4. For the next, George Town City Hotel Penang appreciate trainee like us.

5. Hopefully, there should be a sustainable cooperation between Medan

Tourism Academy and Georgetown City Hotel.