REAL WORK PRACTICE REPORT

FOOD PRODUCTION DEPARTMENT ACTIVITIES ON SUCCESSFUL PENANG

HOTEL MALAYSIA

Submitted to Meet One of the Academic Requirements in Completing the Completeness of

the Implementation of Real Work Practices of the Diploma III Hospitality Study Program

By:

SABRINA OLIVIA HUTAHAEAN

NPM : 215307026

HOSPITALITY STUDY PROGRAM

POLITEHNIK MANDIRI BINA PRESTASI

MEDAN

2022
 FOREWORD

Praise and gratitude the author prays for the presence of God Almighty who has given

the author physical and spiritual health so that the author can complete a real work practice

for 6 months at the Berjaya Hotel Penang, Malaysia. The purpose and objective of the Real

Work Practice is to compare the lessons that the author learns on campus and hotels, and also

to fulfill academic requirements in completing the completeness of the implementation of the

Real Work Practices Diploma III Hospitality study program at the Mandiri Bina Prestasi

Politehnik Medan, as well as adding to the author's insight and knowledge. in depth

Through this opportunity, the author would like to express his utmost respect and

gratitude to all parties involved during the Real Work Practice which was held from May 20,

2022 to November 20, 2022, so that the author can complete this report properly.

1. Mrs. Afrida Yani Surbakti, S.E., M.Sc. as the Director of the Mandiri Development of

Achievement Polytechnic

2. Mr. Zulkifli Gurning, A.Md.Par., S.E., M.Sc. as the coordinator of Hospitality Operations

3. Mrs. Vera Kristina Hutagalung A.Md.Par., S.Pd., M.Pd. as the Head of the Mandiri Bina

Achievement Polytechnic Study Program

4. Mrs. Yana Diana, A.Md.Par., S.E., M.Si. as the supervising Lecturer on the Real Work

Practice (Food Production) report.

Finally, the authors say thank you profusely, I hope this Real Work Practice report is

useful in particular and also for readers in general.

Medan,_____ May 2022

Writer

Sabrina Olivia Hutahean

21530702
 CHAPTER I

PREFACE

A. Tinjauan Umum tentang Berjaya Penang Hotel

Berjaya Penang Hotel (formerly known as Georgetown City Hotel) is centrally

located in Georgetown, the capital city of the Malaysian state of Penang. Our 4-star hotel in

Penang is about 30 minutes away from the Penang International Airport and 5 minutes from

the seafront promenade, Gurney Drive.

Located in the 1-Stop Midlands Park business and entertainment complex in the

UNESCO World Heritage Site of Georgetown, Berjaya Penang Hotel offers accommodations

with city views. The hotel includes an outdoor swimming pool and a restaurant. Free WiFi

can be accessed throughout the hotel area.

The hotel is 750 meters from Gurney Plaza and Gurney Paragon, while Colonial

Penang Museum is 600 meters away. Penang Hill and Tanjung Bungah Floating Mosque are

7 km from Berjaya Penang Hotel. Batu Ferringhi Beach is 12.9 km away. Penang

International Airport is 20 km away.

The modern air-conditioned rooms are equipped with a flat-screen TV and minibar.

The private bathroom includes a shower, hairdryer and free toiletries. Other facilities at this

property include a fitness center. Guests can visit the 24-hour front desk for currency

exchange, concierge service and luggage storage. The cafe at the Georgetown City Hotel

offers local and international dishes, while the bar serves a variety of drinks and features live

music entertainment.

Facilities:

 Outdoors

Outdoor furniture

 Food & Drink

Wine/champagne

Kid-friendly buffet

Kid meals

Bar

Restaurant

 Internet

WiFi is available in the hotel rooms and is free of charge.

 Parking

Free private parking is possible on site (reservation is not needed).

Accessible parking

Secured parking

 Reception services

Concierge service

Luggage storage

24-hour front desk

 Cleaning services

Daily housekeeping

Ironing service

Dry cleaning

Laundry

 Business facilities

Fax/photocopying

Business centre

Meeting/banquet facilities

 Safety & security

Fire extinguishers

CCTV outside property

CCTV in common areas

Smoke alarms

Security alarm

Key card access

24-hour security

Safety deposit box

 General

Minimarket on site

Air conditioning

Lift

Family rooms

Facilities for disabled guests

Non-smoking rooms

Room service

 Outdoor swimming pool

All pools are free of charge

Open all year

Opening times

Adult only

Pool/beach towels

Sun loungers or beach chairs

Pool with view

 Wellness
Fitness

Sun loungers or beach chairs

Pool/beach towels

Fitness centre

 Food and Beverage

Food and Bevarage such as :

- Bar

A place suitable for you to chill, catch-up and have a

fun time with family and friends while having great bites, snacks and drinks. Berjaya Penang

Hotel invites you to visit The Bar; an entertaining spot for you to enjoy and have a get-

together with family and friends while enjoying delicious concoctions and yummy snacks.

The Bar serves cocktails, beers and other beverages at lowest price alongside with snacks as

low as MYR5.00 only such as spicy ikan bilis (fried anchovies), sotong ball with chili sauce,

tom yam chicken popcorn, honey chicken wings and many more.

- Café

Indulge in a gastronomic galore that will surely satisfy your

cravings and taste buds. The fusion of cultural delights is what gives Penang even more

charm. Whether you are craving for some authentic street food or international cuisines, The

Café in Berjaya Penang Hotel (formerly known as Georgetown City Hotel) promises to offer
you a real taste of Penang. Come tantalize your taste buds with all-time favourites like char

koay teow, assam laksa, oyster omelette, cendol, ice kacang and more.

 Superior Double or Twin Room

Room area 27 m² This larger air-conditioned

superior room has a seating area fitted with a flat-screen satellite TV, minibar and desk. The

private bathroom includes shower facilities, a hairdryer and a desk.

Room facilities:

Tea/coffee maker Satellite TV

Mini-bar Bath or shower

Safe-deposit box Carpeted floor

TV Flat screen TV

Phone Wake-up service

Air conditioning Cupboard

Hair dryer Bidet

Workbench Toiletries

Toilet Private bathroom

Slippers
 Junior Suite Room

Room area 41 m² This spacious air-conditioned

junior suite features a separate living room fitted with a flat-screen satellite TV, minibar and

desk. The private bathroom includes a bathtub, hairdryer and desk.

Room facilities:

Mini-bar Air conditioning

Safe-deposit box TV

Phone Hair dryer

Iron Workbench

Seating area Toiletries

Toilet Private bathroom

Slippers Satellite TV

Bath or shower Carpeted floor

Flat screen TV Wake-up service

Cupboard Bidet

City view

 Single Room with City View

Room area 19 m². This air-conditioned single room opens up to views of the city. The seating

area is fitted with a flat-screen satellite TV, minibar and desk. The private bathroom includes

shower facilities, a hairdryer and a desk. This room type cannot accommodate an extra bed.
Room facilities:

Private bathroom Hair dryer

Slippers Workbench

Satellite TV Toiletries

Bath or shower Toilet

Carpeted floor Air conditioning

Private bathroom Bath or shower

Slippers Satellite TV

Carpeted floor Flat screen TV

Wake-up service Cupboard

Bidet City view

Mini-bar Safe-deposit box

TV Phone

 Standard Room

Room area 19 m². This air-conditioned standard room is

fitted with a flat-screen satellite TV, minibar and desk. The private bathroom includes shower

facilities, a hairdryer and a desk.

Room facilities:

Mini-bar Safe-deposit box

TV Phone

Air conditioning Hair dryer

Workbench Toiletries
Toilet Private bathroom

Slippers Satellite TV

Bath or shower Carpeted floor

Flat screen TV Wake-up service

Cupboard Bide

 Family Room

Room area 41 m² This spacious air-conditioned family

room features a separate living room fitted with a flat-screen satellite TV, minibar and desk.

The private bathroom includes a bathtub, hairdryer and desk.

Room facilities:

Mini-bar TV

Safe deposiy box Phone

Air conditioning Hair dryer

Workbench Toilet

Private bathroom Slippers

Satellite TV Bath or shower

Carpeted floor Flat screen TV

Wake-up service Cupboard

Bidet
 CHAPTER II

KITCHEN DEPARTEMENT

The Hotel kitchen is the heart of the food service operation Food both raw and cooked

are stored, prepared and plated for service It is designed accordingly and also depends upon

the menu and task to be performed.

The hotel kitchen is one part of the hotel whose main task is to process food or

produce food. The hotel kitchen plays an equally important role with other parts of the hotel.

The hotel kitchen is divided into several sub-sections that have functions and tasks according

to the type of food to be prepared, such as soup, vegetarian, sauce, pastry, pantry and butcher.

In processing food, a kitchen employee or cook must understand health and hygiene, cooking

knowledge, recipe standards, service standards for using kitchen utensils and other things

about food.

Kitchen Department Function

 The center of food begins and ends. The place where food ingredients are processed

to be decorated to make it more attractive.

 Media introduction of the nation's culture, in the form of culinary offerings of the

archipelago. The goal is to be better known by foreign countries.

https://www.amesbostonhotel.com

Section Kitchen Department in Hotel

1. Main Kitchen

This section of hotel kitchen area is the main hub of the hotel and the area where the

foods are finished and garnished and served to the guest This area is the main production unit

and has many sections or departments as demanded by the menu and the size of the

operation. Foods of different cuisines are prepared here. For the better functioning of the

main kitchen, it is sometimes divided into sub sections as mentioned before If a food service
outlet is at a distance from the main kitchen the kitchen adjacent to this F&B outlet, away

from the main kitchen is called a satellite kitchen Generally a Sous Chef is controls the

operation of the satellite kitchen, but is responsible to the Executive Chef, who is generally

stationed near the main kitchen. The roof top restaurant or the Pool Side Cafe’s are the

common outlets with an adjacent satellite kitchen, which aims to serve the guests quicker and

more efficiently, due to the proximity to the kitchen The waiter does not have to spend a lot

of time for bringing in the food from the mam kitchen, thus food can be served quicker and at

the desirable state to the guest During the planning of the hotel, this has to be kept into

consideration, because everything revolves round the guest comfort.

2. Cold Kitchen

The word larder has in professional kitchens a much wider significance it is generally

referred as the cold kitchen or the cold section where mise – en- place is done All cold

savoury items in the menu are prepared here.

Hors d’oeuvre & Salad section section : Section of the cold kitchen where salads, cold

sauces and preplated cold starters are prepared.

3. Pastry Section

The work of this section is normally separated from the main kitchen and is self-

contained. The function of this section is to prepare hot and cold sweets, and pastries for tea-

time and other occasions The department needs workers with skill, imagination and

experience. The department has two sub divisions:

 Confectionery section

The art of pastry includes work like coloured sugars to make flower baskets and

similar decorative centre pieces, work with fondant and icing sugar, gum pastes, fashioning

of praline into decorative objects.

 Bakery section
 This section deals with all the baking and hot preparations It produces the sponge for

the cakes and also prepares pastes like short and puff pastry, which are later assembled in

Patisserie.

Duties and Responsibilities of the Kitchen Organisation

a. Chef Cook (Executive Chef)

Also known as Chef De Cuisin or simply "Chef".

The job of a chef is more administrative in nature. At a small hotel a

Chefs are still required to step in to process food.

The duties and responsibilities of a Chef include the following:

1. Manage the kitchen which is his responsibility.

2. Arrange Menu

3. Make a standard recipe along with the food cost

4. Make a purchase order (materials).

5. Make an estimate (forecast) to be achieved.

6. Leading staff and subordinates.

7. Supervise the operation of the kitchen, especially at the hotel or restaurant

open.

b. Assistant Chef Cook ( Sous Chef )

His duties and responsibilities are to replace the position of Chef if he absent or on holiday

(day off).

c. Chef de Partie

Chef de Partie is in charge of overseeing the smooth running of operations at one of the

section for which he is responsible. Organize and divide tasks and work among subordinates,

and participate in directly intervene to process food.

d. For Chef's sake

Demi Chef is the representative of Chef de Partie, the duties and responsibilities are the same.

e. Cook / Commis

Each Chef de Partie is assisted by a cook (Cook) in carrying out his duties and

responsibilities and the amount depends on the volume of each work part.

Commis 1st Cook ( Senior Cook ) is the rank usually given

To a Cook who is considered capable of taking over the responsibility responsible for his

superiors and to some extent he was authorized to act as "Chef de Partie / Demi Chef" what if

the person concerned is unable to, for example sick, leave, holiday (day off).

Commis 2nd A Commis II is responsible for daily food preparation and duties assigned to

meet the set standard. Will also support the Demi Chef de Partie or Commis I.

Commis 3rd Prepares section mise en place, assists the Chef De Partie in his duties to ensure

that all food is served. Will also assist Commis II and Commis I. as an executor who works

on orders from his superiors. Their rank assessed based on skills / abilities and length of

work.
Kitchen Tools and Equipment

1. Baking Tray / Baking Dish

Baking trays/dishes are used to bake pastries.

2. Balloon Whisk

A balloon whisk/ whisk has a number of loops, which are used to beat eggs quickly.

3. Cake Slicer

A cake slicer is used to cut cakes into equal pieces.

4. Chef’s Knife

A chef’s knife is a large, heavy knife with a straight blade that.

5. Chopping/Cutting Board

A chopping/cutting board is a hard, smooth surface used to cut

6. Food Processor

A food processor is an electrically powered kitchen utensil used to process food

7. Food/Meat Thermometer

A food thermometer is a kitchen utensil used to measure the internal temperature of cooked

food.
 8. Fork

A fork is a kitchen utensil with a handle and a number of long, thin prongs used to pick up

food.

9. Freezer

A freezer is a unit for storing frozen food items.

10. Frying Pan/ Skillet

A frying pan/ skillet is a utensil with a long handle and a flat, circular base. It is used to fry

food over heat.

11. Funnel

A funnel is a utensil used to transfer liquid from one container into another.
 12. Gas Stove

A gas stove is a type of cooking stove that uses natural gas or propane as its source of fuel.

13. Glass

A glass is a material used to make transparent containers for liquids.

14. Grater

A grater is a kitchen utensil used to grate food into pieces by rubbing it against the sharp

edge.

15. Lemon Squeezer

A lemon squeezer is a small kitchen tool used mainly for squeezing juice from lemons or

limes. It consists of two pieces, the outer cup and an inner cog. The larger piece can be held

in one hand with a half cut lemon resting inside. The other piece fits over the top and when

pressed down on, compresses the fruit forcing the juice out through the tiny holes in the cog.

16. Mixer

A mixer is a kitchen appliance that mixes or beats food ingredients. Mixers vary in their

power and attachments: small mixers can handle light jobs such as whisking eggs and

whipping cream, while larger and more powerful models are used to beat thick cookie dough

and heavy mashed potatoes. Large stand mixers can also be used to knead bread dough,

which is a heavy-duty process.

17. Measuring Spoons

A measuring spoon is a type of cutlery typically used to measure or scoop an amount of

liquid or bulk solid cooking ingredients. They usually come as a set of metal spoons with

different sizes, ranging from 1/8 tsp to 1 tbsp. For certain dry ingredient measurements, there

are also nested measuring cups that have the same markings on them.
 18. Cleaver

A cleaver is a large, rectangular knife that is used to chop meats and vegetables. It has a slight

curve on one side of the blade. Think about cutting through bone with butter! Since it’s sharp

on both sides, you can use it for not only chopping but also crushing or slicing.

19. Rolling Pin

A rolling pin is a cylinder with handles on both ends. It can be made from various materials

including wood and silicone. Rolling pins are used to flatten dough for pie crusts, pastries and

cookies, and to make decorative patterns on the surface of pastry prior to baking (it almost

has no effect when applied after baking).

20. Steak Knife

A steak knife is a special serrated knife used specifically for cutting steak. It can cut through

tough, raw meat with ease and little frustration.

 21. Ladle

A ladle is a long-handled spoon used in cooking and often in serving liquids such as soup. It

is usually made of metal, but some ladles are made of materials that resist heat or wear

resistance. Such kitchen utensils can be found all over the world, and it is believed to be an

important tool for cooking food.

 CHAPTER III

CONCLUCION AND SUGGESTION

Conclution

The Hotel kitchen is the heart of the food service operation Food both raw and cooked

are stored, prepared and plated for service It is designed accordingly and also depends upon

the menu and task to be performed. A kitchen employee or cook must understand health and

hygiene, cooking knowledge, recipe standards, service standards for using kitchen utensils

and other things about food. Kitchen department needs workers with skill, imagination and

experience. understanding how to use the tools in the kitchen is needed as a basis.

The food production department, commonly called the Kitchen department, involves

the preparation of food, while the delivery is done by the F&B department. The food

production department consists of the main kitchen (hot & cold), banquet kitchen, soup

section, pantry section, pastry section, baking & confectionery.

 REFERENCES

https://www.berjayahotel.com/penang/

https://berjayahotel.my-penang.com/en/

https://www.booking.com/hotel/my/berjaya-georgetown.en-

https://channchan.blogspot.com/2010/03/pengertian-kitchen-hotel.html

https://bngkolkata.com/hotel-kitchen/

https://engdic.org/kitchen-utensils-tools-appliances/

Sabrina Olivia Hutahaean

215307026