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INSTITUT HOSPITALITY YAYASAN PELAJARAN JOHOR PRACTICAL TRAINING REPORT M-SUITE HOTEL PREPARED BY : SITI FADZILAH BTE A.RAHMAN C1224-21-0509 DIPLOMA IN FOODSERVICE AND CULINARY SEMESTER 3 2010 TABLE OF CONTENT TITLEPAGE SUMMARY OF REPORTI ACKNOWLEDGEMENTII listing OF FIGUREIII LIST OF TABLEIV LIST OF ACRONYMSV CHAPTER 1: institution TO M-SUITE 1.1OVERVIEW THE ORGANIZATION OF M-SUITE HOTEL1 1.2LOCATION MAP2 1.3FACILITIES3 1.3FOOD AND BEVERAGE surgical incision5 1.4FOOD labor DEPARTMENT7 CHAPTER 2:CONCEPTS OF OPERATION 2.1DEFINITION ON MANAGEMENT CONCEPTS11 2.2MANAGEMENT PHILOSOPHY AS OBSERVED12 CHAPTER 3:CULINARY DEPARTMENT 3.1FOOD PRODUCTION (MYRA KITCHEN) 3.1.1KITCHEN BRIGADE12 3.1.2KITCHEN EQUIPMENT AND LAYOUT13 3.1.3ACTIVITIES18 3.2FOOD PRODUCTION (MILINIA KITCHEN) 3.2.1KITCHEN BRIGADE19 3.2.2KITCHEN EQUIPMENT AND LAYOUT20 3.2.3ACTIVITIES25 3.3FOOD PRODUCTION (MING COURT KITCHEN) 3.3.1KITCHEN BRIGADE26 3.3.2KITCHEN EQUIPMENT AND LAYOUT27 3.3.3ACTIVITIES31 CHAPTER 4 :PATTERNS OF visiting card ANALYSIS 4.1HISTORICAL DEVELOPMENT OF batting order38 4.2MENU provision CONSIDERATION39 4.3INTRODUCTION TO MENU ANALYSIS40 4.

4 METHODS IN MENU ANALYSIS 41 4.5 STANDARDIZE RECIPES FOR 4 COURSE, CALCULATION 42 OF FOOD apostrophize % AND SALE ANALYSIS 4.6MENU COUNT ANALYSIS 43 4.7POPULARITY INDEX MENU ANALYSIS46 4.8MENU ENGINEERING50 CHAPTER 5 :CONCLUSIONS AND RECOMMENDATION 5.1PAST doing58 5.2PRESENT ACHIEVEMENT ACQUIRED60 5.3FUTURE CAREERS PATHS AND CHALLENGES61 CULINARY TERMS62 BIBLIOGRAPHY63 appendix APPENDIXALABELSi APPENDIXBRECIPESvi... If you want to get a full essay, order it on our website: Ordercustompaper.com

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