Week 3

Week 3

After two weeks, the meetings on this week is about the charity project that we will do as our assignment at the end of the semester. We have decided that the fund that we will raise are to feed the homeless people around Kota Kinabalu city. we need to improve our marketing strategy so that we will get a lot of profit and use all of our effort to help the homeless people. The slogan of our project is "Homeless not hopeless". This is the final week for our discussion and next week we will attend our first kitchen production class and the grand opening of our bakery shop.

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Week 2

Week 2

For the least that we know, our senior have been selling their product when they are on their last semester. This is the same task that we will do on our semester. On this week, we are deciding the list of Chef on duty on every week until week 12. We also have been brief about the products that we will make. Chef Naim give us time to decide what product that we will make on our week of becoming chef on duty. I and my colleague kenneth are chosen as the first Chef on Duty on the first week and we have search and introduce to chef Naim about our 10 recipe that we will make in the first week.

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Week 1

Week 1

This semester is the most challenging semester for us because it is the last semester before we are going to our internship. For all of we know and have been told by Chef Naim which is our lecturer for this semester, we will be facing a great challenge when we are in this semester because not like always we need to sell our product to the public to gain profit which we will distribute to our project which is a community service project. For the first week, chef Naim just briefing us about the project and the subject. What will be doing and how we doing things, that is the topic of our meetings on the first week.

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Week 8

Week 8

On this week of classes, chef naim told us to bring our laptop because we will learn on the online platform which is learn virtually from the words online, We learn a little bit about chapter 5 and chapter 6. we do well in class. but here are still students that are late for class.

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Week 6

Week 6 

On this week, we learn about chapter 5 which is the Purchasing and Receiving control.  We learn how to purchase an item and we need to calculate the receiving time and when the stock will last and when we need to do a new order. When we are receiving the item. we need to do a record then we store our goods.

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Week 5

Week 5 

On this week, we learn the chapter 4. The menu as a control and marketing tools.

We learn the menu planning that involve the guest and our operation of business. we calculate the contribution margin which is the basis of profitability.  we do some calculations and we learn the theories for calculating them. 

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Week 3

Week 3

On this week class, we cover two chapters of the subject which is chapter 2 and 3. Chapter 2 teach us to understand the different element in hospitality industry, the basic concept of profit and to perform a break-even analysis and understand the budget. It involve us to calculate more of the profit and the budget. On chapter 3, we learn to prepare an operating budget. operating budget is the budget that we need to calculate if we need to serve in an an event or serving a lot of people. all the cost that we use is the operating budget that we calculate. 

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