TOURISM AND HOSPITALITY DEPARTMENT

MUHAMMAD HAZEQ HASREEQ BIN HASRUL AZIB

14DHF21F1900

MARRYBROWN SERI GOMBAK @GALAXY FOOD & BEVERAGES SDN

BHD

NO.21 JALAN SG 1/3, TAMAN SERI GOMBAK

68100,BATU CAVES
SELANGOR

SESSION II:

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 TABLE OF CONTENT

CONTENT PAGE
Student Confirmation 3
Student Verification 4
Appreciation 5
Executive Summary 6
Chapter 1: Introduction And Background of The Industrial Training Organization
1.1 Introduction 7
1.2 Industrial Training Objectives 8
1.3 Objectives of the Training Report 9
1.4 Importance of Industrial Training to Student 10
1.5 Identification Organization 11
1 1.6 Business Hours, Further Detail and Firm Location 12-13
1.7 Background of Marrybrown Seri Gombak @ Galaxy Food & 14
Beverages Sdn Bhd. (Core Business)
1.8 Organization Chart 15
1.9 Organizational Directionrty 16
Chapter 2: Summary of Industrial Training Activities
2.1 Introduction 17
2 2.2 Working Schedule 17
2.3 Summary of Industrial Training Activities 18-26
Chapter 3: Technical Report / Assignment
3 3.1 Introduction 27
3.2 Activity (Directly / Indirectly) 27-28
Chapter 4: Conclusion and Suggestion
4.1 Conclusion 29
4 4.2 Suggestion for Marrybrown Seri Gombak @ Galaxy Food & 30
Beverages Sdn Bhd
30
4.3 Suggestion for Industrial Relations and Training Unit
Reference 31
Appendix 32-38

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 STUDENTS CONFIRMATION:

"I hereby acknowledge that the final industrial training report is the result of my efforts except
for a few excerpts that have been summarized and the source explained".

Signature: Hazeq

Name: Muhammad Hazeq Hasreeq Bin Hasrul Azib

Registration Number: 14DHF21F1044

Date: 8/6/2024

CONFIRMATION OF THE EVALUATOR LECTURER

"I confirm that this report is the result of the students themselves and have explained some
sources that students can include in the report".

Signature:

Lecture’s Name:

Date:

3
 STUDENTS CONFIRMATION

"I hereby acknowledge that the final industrial training report is the result of my efforts except
for a few excerpts that have been summarized and the source explained".

Signature: Hazeq

Name: Muhammad Hazeq Hasreeq Bin Hasrul Azib

Registration Number: 14DHF21F1044

Date: 8/6/2024

CONFIRMATION OF MARRYBROWN SERI GOMBAK

"I confirm that this report is the result of the students themselves and have explained some
sources that students can include in the report".

Signature : KHAIRIL

Name: MUHAMMAD KHAIRIL AZNAN BIN JOHARI

Position: ASISTANT RESTAURANT MANAGER

Organization Cop:
Date: 8/6/2024
4
 APPRECIATION

I am grateful to God because, with all the abundance and grace that has been given to me, I
finally completed the Industrial Training session that I conducted for almost 5 months starting
from January 29 to June 14, 2024, as desired by the Merlimau Polytechnic Melaka.

First of all, I Muhammad Hazeq Hasreeq Bin Hasrul Azib (14DHF21F1044) from the
Diploma in Foodservice Halal Practice department would like to express my gratitude to the
Department of Tourism and Hospitality for generously allowing me to take this very valuable
opportunity to undergo the Industrial Training program at Marrybrown Seri Gombak @Galaxy
Food & Beverages Sdn Bhd so much experience and knowledge that I have gained during my 20
weeks at Marrybrown Seri Gombak..

I was exposed to the real world of work. If at Merlimau Polytechnic, I was more exposed to
knowledge in the form of theory and practice only in the lecture room, but at Marrybrown Seri
Gombak @Galaxy Food & Beverages Sdn Bhd was exposed and added knowledge in the form
of theory, I was also exposed to a practical form where I could put into practice all the
knowledge I have. equipped with a little bit of knowledge acquired throughout 5 years at
Merlimau Polytechnic. I try to use the knowledge imparted by the lecturers as best as possible
during my Industrial Training.

I also express my deepest appreciation to my supervisor during the Industrial Training

Muhammad Khairil Aznan Bin Johari for accepting me to undergo the Industrial Training at
Marrybrown Seri Gombak @Galaxy Food & Beverages Sdn Bhd. He gave me a lot of
advice, encouragement, and words of encouragement. Not forgetting the support staff and staff
who are willing to give guidance, advice, cooperate in daily work matters and words of
encouragement that I will never forget. Not forgetting also, to my beloved family, parents, and
siblings without their support, I would not have been able to succeed in conducting this Industrial
Training.

A word of thanks is also addressed to the lecturers at Polytechnic Merlimau Melaka for the
guidance and guidance they provided in preparing this Industry Report Book.

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 EXECUTIVE SUMMARY

Industrial Training is something that Merlimau Polytechnic students must undergo to qualify
them to get a diploma certificate after a period of 6 semesters or more. The purpose of this
industrial training is to allow students to see what real life is like in the world of work according
to the field taken at the polytechnic. It can increase a person's knowledge because, in the world
of learning, you can only learn theoretically and practically. However, the things learned at the
Polytechnic can also be practiced while at the industrial training place. Students need to prepare
several things during industrial training such as attendance schedule, logbook, presentation, and
monitoring by a panel of lecturers either face-to-face or online to pass the student. Throughout
the 20 weeks, all things must be updated in the book that has been prepared. The scope and tasks
that have been entrusted to me are placed in 3 different places throughout 20 weeks, namely
kitchen, cashier, and floor. The staff in the kitchen need to be familiar with the orders delivered
by the cashier to make it easier for them to prepare food perfectly for customers. Even the
kitchen is the main place to pay attention to because this is where the outlet's main food is
available. Cashiers need to be aware of direct or indirect money entry and exit systems. Because
they are the ones who will be responsible for the profit or otherwise of the company's finances.
Not only shouldering this task but the cashier has to prepare the food sent by the kitchen staff to
the cashier and serve it to the customer. The lobby section only cleans the area around the dining
area before, during, and after the customer eats. Therefore, it is not easy to control these three
areas because it requires competence to adapt. I can learn many new things while working.
Lastly. It will be very meaningful for me if my final report can have a positive impact on the
panel of lecturers who evaluated me during my industrial training at Marrybrown Seri Gombak..
Hopefully, this report can provide a little bit of new learning to all the people of Merlimau
Polytechnic.

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 CHAPTER 1: INTRODUCTION AND BACKGROUND OF THE INDUSTRIAL
TRAINING ORGANIZATION

1.1 INTRODUCTION

Industrial Training is one of the mandatory requirements for students in the programs at
Polytechnic Merlimau Melaka. The Industrial Training Program (LI) was introduced to
strengthen the competencies required to increase the workability level of the graduates as
well as sharpen the existing talent. Industrial Training Courses allow students to experience
learning in the real world of work so that they can achieve high marketability after
graduating.

This industrial training provides exposure and experience to students in terms of the latest
technological developments, effective communication, teamwork practices, policies,
procedures, and regulations as well as the organization's professional perspective and ethics.
In addition, this industry training builds enthusiasm and a proactive attitude among students
and further increases the confidence to become excellent trainees.

Merlimau Melaka Polytechnic Industrial Training Liaison Unit has been given the
responsibility of placing students who will undergo industrial training in government
departments, statutory bodies, and private companies that are willing to place students in
their place. Therefore, the students can practice the theoretical knowledge learned to be used
as best as possible in the real world of work, while gaining experience and expanding
knowledge in the field they are engaged in.

In conclusion, this industry training gives a lot of experience and to some extent can open
the minds of students to be able to evaluate a job and a positive perspective. Students are
expected to make thorough preparations by consolidating their academic knowledge,
improving their weaknesses such as how to communicate, and creating self-confidence
before stepping into the real world of work.

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1.2 INDUSTRIAL TRAINING OBJECTIVES

The real purpose of Industrial Training is to expose students to real work situations and
environments during this training so that students can interact with other workers and
indirectly show confidence when dealing with the goals of the surrounding community.
Interacting with other people we don't know yet will help students ask each other questions
and then be able to establish good relationships and be able to form a more efficient culture
of cooperation and improve the progress of work targets. In addition, it can also give
exposure to the world of work students and can improve the relationship between students
and jobs in industrial training places. Next, students can also feel and understand the
problems of other workers. From another aspect, this training can foster the spirit of
cooperation between the employees and the students themselves. Among the objectives that I
can see are as follows:

i. Expose students to the real world of work.

ii. Expand students' understanding, knowledge, and skills.
iii. Provide knowledge about work ethics.
iv. Expand ways of socializing and communicating with other employees at work.
v. Improve the field of study taken at the polytechnic.
vi. Know your abilities and value your abilities.
vii. Complete the given task within the given period.
viii. Be self-disciplined and know the rules at work.
ix. Build a sense of responsibility by doing work.
x. Appreciate the value of professional ethics.
xi. Apply the knowledge and skills acquired at the Polytechnic in the real world of work.
xii. Gain professional contacts and connections with the industry
xiii. Record everything done during the industrial training.

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1.3 OBJECTIVES OF THE TRAINING REPORT

Upon completion of the industrial training, the student must complete the report according to
the format given by the Polytechnic. This is also one of the documents that are quite
important throughout the student's industrial training period during the training as well as
strong evidence to prove that the student followed through successfully. The completed
report will be reviewed by a panel of lecturers. The writing of the report also needs to be paid
attention to so that it follows all the standards set by the polytechnic. The prepared report
must be easy to understand by all parties entitled to be reviewed because it involves a
person's potential and progress in writing the final report. The objectives that I can present
are as below:

i. Give an overview to the lecturer about the work assignment activities done by the
students as well as the role at the training place.
ii. As a reference to collect information and data obtained during industrial training
iii. Explaining more clearly about work assignments carried out based on daily
activities
iv. As a reference to the management of the industrial training company for
improvement to the department.
v. The mandatory condition is to pass the Diploma certificate acceptance at
Polytechnic Merlimau Melaka.

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1.4 IMPORTANCE OF INDUSTRIAL TRAINING TO STUDENT

Industrial training skills are a necessity in learning and teaching sessions either directly or
indirectly in higher education institutions. The industrial training sector is a suitable platform
for unearthing all student abilities with the knowledge found at Polytechnic. The
implementation of industrial training skills must be in line with the personality development
applied to students. Industrial training can train us to go through a large number of jobs that
have a variety of challenges, not only including acquired skills. Students need to be equipped
with thinking, evaluating, evaluating, and up-to-date technology skills.

Students can realize how important mastery of skills in the field is to balance it with skills
and knowledge during industrial training. Knowing the level of communication is something
that should be studied because it is something very big when working to connect with various
people. We also see in the context of professional ethics where we need to adapt proactively.

Some information needs to be kept confidential because it is difficult for unauthorized

parties to know it. Here we see the nature of student trust in giving and keeping information.
It is very different from the world of learning because all information is only related to
learning and does not need to be a secret to be kept.

Finally, students can gain meaningful experience during training, no matter where they
are, they will gain knowledge that can help students face job situations in the future. Where
the experience in the world of work is very different from the situation in the polytechnic
because it is only focused on reading materials such as books, lecturers, and comrades
without involving the external environment compared to the world of work which is more
challenging to face.

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11
1.5 IDENTIFICATION ORGANIZATION

Marrybrown Seri Gombak @Galaxy Food & Beverages Sdn Bhd is a food premise that has a
large chain in Malaysia and is quite famous around the world. The food concept brought by
Marrybrown is Malaysian local delight such as Nasi Lemak, snacks and also some burgers.
Marrybrown is managed by Mr Puspa who is the area manager who owns several outlets.
Marrybrown Seri Gombak @Galaxy Food & Beverages Sdn Bhd also dominates their main
service for the stability of their business. Therefore, there have been many employees and
intern students who have gained experience working here before stepping out. As a result, it
can train us mentally and physically as a worker because Fastfood is a heavy job in the food
industry.

With the establishment of Marrybrown, this business opens up the opportunity for people to
try their luck and have the chance to get a job up to the highest rank. This business is
equipped with extensive knowledge for all of us how difficult it is to achieve something that
we want to have but it is not impossible.

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1.6 BUSINESS HOURS, FURTHER DETAIL ANG FIRM LOCATION

Figure 1: View in front of Marrybrown's main gate

a) Business Hours and Further Detail

Restaurant Name Marrybrown Seri Gombak @Galaxy Food & Beverages Sdn Bhd.
Address NO.21 JALAN SG 1/3, TAMAN SERI GOMBAK
68100,BATU CAVES
SELANGOR.
Business Hours 10.00 am – 10 pm (daily)
Phone Number 03-61787875
Website https://marrybrown.com/
Social Media https://www.facebook.com/MarrybrownMalaysia/
Restaurant Manager Encik Muhammad Khairil Aznan Bin Johari

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 b) Firm Location

Figure 2: Marrybrown Seri Gombak location

Notes: The diagram above shows the location of the Marrybrown Seri Gombak which it is located at
Taman Sri Gombak and is also a very strategic area that is close to various existing facilities. The
address of Marrybrown Seri Gombak @Galaxy Food & Beverages Sdn Bhd. is as follows No.21 Jalan
Sg 1/3 , Taman Seri Gombak 68100 Batu Caves , Selangor.

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1.7 BACKGROUND OF MARRYBROWN SERI GOMBAK @GALAXY FOOD &
BEVERAGES SDN BHD (CORE BUSINESS)

Marrybrown is a leading company all over the world including Malaysia where it is one
of the biggest companies ever. The initial establishment of Marrybrown was in 1981 until
now. For more than 40 years Marrybrown has been serving by providing mouth-watering and
quite delicious dishes. Marrybrown is a local fast food restaurant chain that has expanded its
wings to more than 15 countries. Among them are in Malaysia, China, Maldives, China,
India, Indonesia, Myanmar, Brunei, Africa and countries in the Middle East. Marrybrown
Seri Gombak @ Galaxy Food & Beverages Sdn Bhd is an outlet located at Taman Seri
Gombak. It was officially opened in 2020.

Marrybrown Seri Gombak @ Galaxy Food & Beverages Sdn Bhd is led by an Area
Manager who holds many branches of the chain that are closely related to each other. It is
also the nearest branch if doing a program or matter involving the company. Among the
outlets available are Marrybrown Sri Rampai and Marrybrown Danau Kota. This is to
facilitate the relationship between companies.

Marrybrown serves Malaysian dishes, snacks and burgers that follow Halal standards and
high QSCV (Quality, Service, Cleanliness and Value) standards. Marrybrown Seri Gombak
@ Galaxy Food & Beverages Sdn Bhd not only provides service at the outlet also provides
Birthday Party services.

Marrybrown also provides good service that was once owned by nutrition companies
throughout Malaysia. So it can be concluded that Marrybrown has a systematic system in
each division. All F&B productions have a motto and a vision that needs to be implemented
in order to achieve the desires that need to be realized.

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1.8 ORGANIZATION CHART

AREA MANAGER
Ms.Puspa

RESTAURANT MANAGER
Encik Muhammad Khairil
Aznan Bin Johari

SHIFT MANAGER KITCHEN CREW COUNTER CREW

FLO
Thamilarasi IDEAL: 6 IDEAL: 6
I
ACTUAL:7 ACTUAL: 6 A

15
1.9 ORGANIZATIONAL DIRECTORY

Vission: Making Marrybrown a company that provides a recognized global fast food chain,
as well as providing satisfactory service to Marrybrown customers

Mission: Provide nutritious and quality food as well as healthy and delicious to customers.
Even creating a friendly atmosphere in the entire branch. The menu served is to meet the
needs and tastes of customers.

Marrybrown culture:

a) Customer Mania: Listen and take immediate action by implementing the requests
requested by the customer
b) Belief in people: Believing in the ability of all Marrybrown employees for the sake of
progress together by creating positive values.
c) Recognition: Appreciation is a way to celebrate a good achievement.
d) Coaching and Support: Give guidance and guide each other.
e) Accountability: Having the nature of a business owner, by saying and doing
whatever we are responsible for.
f) Excellence: Take pride in the task and have a high desire to achieve excellence.
g) Positive attitude: Practice a positive attitude to maintain the good name of the
company and achieve mutual success.
h) Teamwork: Cooperate to continue to compete and progress together.

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 CHAPTER 2: SUMMARY OF INDUSTRIAL TRAINING ACTIVITIES

2.1 INTRODUCTION

This chapter describes a summary of the daily activities carried out at Marrybrown Seri
Gombak. This report is made starting from the first week to the twentieth week. During
my industrial training at Marrybrown Seri Gombak, I made detailed notes in the daily
report book. I have gained a lot of experience and knowledge through this industry
training. During this industry training, I was also exposed to many new things such as
how to communicate properly, and how to deal with complaints from customers. An
effective work schedule also plays a very important role for employees because it
involves strong energy and physical strength to face working situations with the concept
of "Fast Food". For 5 months here, I briefly describe my working hours and activities as
below.

2.2 WORKING SCHEDULE

DAY TIME
Sunday 9.00 am – 11.00 pm
Monday 9.00 am – 11.00 pm
Tuesday 9.00 am – 11.00 pm
Wednesday 9.00 am – 11.00 pm
Thursday 9.00 am – 11.00 pm
Friday 9.00 am – 11.00 pm
Saturday 9.00 am – 11.00 pm

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2.3 SUMMARY OF INDUSTRIAL TRAINING ACTIVITIES

WEEK ACTIVITIES

1. Can find out types the kitchen station in marrybrown

2. Be able to know types of burger, make burger and

wrap them.

3. Learn how to open a shop.

Week 1
(29 January 2024 – 4. Learn how to closing.

4 February 2024) 5. Learn how to fried chicken.

1. Learn how to prepare customer order.

Week 2 2. Learn how to be a cashier.
(5 February 2024 – 3. Learn to clean on the second floor.
11February 2024)
4. Learn to make a report after the sale.
5. Add items that have been used up.

Week 3 1. Learn to prepare food for birthday party.

(12 February 2024 – 2. Learn how to make a tower burger.
18 February 2024)
3. Learn how to make mashed potato.

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 4. Learn to make lucky plate menu.

5. Learn to make jumbo meal menu.

1. Learn to prepare nasi kandar.

2. Learn how to prepare cheesy chicken.
Week 4 3. Learn to make fish burger.
(19 February 2024 – 4. Learn to make chicken burger.
25 February 2024)
5. Learn to make mashed potato.

1.
1. 1.Learn how to prepare a cheezy wedges.
2. 2.Learn how to prepare nasi kari.
3. Learn to make black pepper sauce.
Week 5
(26 February 2024 – 4. Learn to make mashed gravy.
3 March 2024) 5. Learn to make kandar sauce.

1. Learn how to make cheese sauce.

Week 6 2. Learn how to make promotion drink such as
Pineapple Ong Pearl.
(4 March 2024 –
3. Learn to make spring cleaning.
10 March 2024)

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 4. Learn to change oil

5.Learn to clean the drain in the kitchen.

1. Learn how to cut cucumber.

2. Learn how to prepare menu ayam penyet single.
3. Learn to prepare menu ayam penyet combo.

4. Learn cook chicken patty.

Week 7
5. Learn to make cheesy burger.
(11 March 2024 –
17 March 2024)

1. Learn how to use disposable plastic glove.

2. Learn to use chemical for towel management.
3. Learn to use sauce dispencer.

4. Learn to shredded lettuce.

Week 8
(18 March 2024 –
24 March 2024)

1. Learn how patty and fillet not cooked.

Week 9 2. Learn to know the ingredients to use and quantity to
be placed for chicken burger single.
(25 March 2024 –
3. Learn to use towel management properly.
31 March 2024)

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 4.Learn to cooking patty properly.

5. Learn to make chicken burger single preparation.

1.Learn to know the ingredients to use and quantity to be

placed for chicken burger combo.
2. Learn to know the ingredients to use and quantity to be
placed for cheese sauce.
Week 10 3.Learn to know cheese sauce preparation procedures.
(1 April 2024 – 4Learn to the ingredients to use quantity to be placed for
7 April 2024) cheesy burger single.
5.Learn cheesy burger single preparation.

1. Learn to know the ingredients to use and

quantity to be placed for cheesy burger combo
Week 11 2. Learn about cheesy burger preparation.
(8 April 2024 –
13 April 2024)

Week 12 1.Learn to know about hotouch skinless boneless thigh.

(13 April 2024 – 2.Learn about hotouch fillet thawing procedure.
18 April 2024)

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 3. Learn to breading process how to marinated
HTSB Thigh.

4. Learn to know the ingredients to use and

quantity to be placed for hotouch burger single.
5. Learn about hotouch burger preparation
procedures.

Week 13
1.Learn about hotouch burger preparation.
(22 April 2024 –
2. Learn how to make hotouch burger combo.
28 April 2024)
3.Learn how to make tower burger single.
4.Learn how to make cooking HTSB thigh.
5. Learn about tower burger preparation.

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 Week 14
1.Learn how to make fish burger single.
(29 April 2024 –
2.Learn fish burger combo.
5 Mei 2024)

Week 15
1.Learn how to prepare lucky plate single.
(6 Meil 2024 –
2.Learn how to make happiness plate
12 Mei 2024)
single.

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 Week 16
1.Learn about the ingredient and quantity in
( 13 Meil 2024-
nasi lemak single.
19 Mei 2024)
2.Learn about nasi lemak single preparation
procedures.
3.Learn about the ingredients and quantity
to put in nasi lemak combo.
4.Learn about nasi lemak combo
preparation procedures.
5.Learn about the ingredients and quantity
to put in bubur ayam single.
6.Learn about bubur ayam single
preparation procedures.

Week 17
1. Learn about the ingredients and quantity
( 20 Meil 2024-
to put in bubur ayam combo.
26 Mei 2024)
2.Learn about the ingredients and quantity
to put in bubur pedas single.
3.Learn about bubur pedas single
preparation procedure.
4.Learn about the ingredients and quantity
in bubur pedas combo.
5.Learn about the ingredients and quantity
to put in chick-o-rice combo.
6.Learn about chick-o-rice combo
preparation procedure.

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 Week 18
1.Learn about the ingredients and quantity
( 27 Meil 2024-
to put in nasi kari combo.
2 Jun 2024)
2.Learn about chicken 6 pieces preparation
procedure.
3. Learn about chicken 12 pieces
preparation procedure.
4.Learn about fish nugget 6 pieces
preparation procedures.

Week 19
1.Learn about fish nugget 12 pieces
( 3 Jun 2024-
preparation procedure.
9 Jun 2024)
2.Learn about prawn finger 6 pieces
preparation procedures.
3.Learn about prawn fingers 12 pieces
preparation procedure.
4.Learn about the ingredients and quantity
to put in mashed potato serving (R).
5.Learn about mashed potato serving (R)
preparation procedure.
6. Learn about the ingredienrts and quantity
to put in mashed potato serving (L).

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 Week 20
1.Learn about mashed potato serving (L)
( 11 Jun 2024-
preparation procedure.
14 Jun 2024)
2.Learn about the ingredients and quantity
to put in creamy vegetables salad (R) and
preparation procedure.
3.Learn the ingredients and quantity to put
in creamy veg etables salad (L).

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 CHAPTER 3: TECHNICAL REPORT / ASSIGNMENT

3.1 INTRODUCTION

The technical report is part of the report that covers the work done throughout the
industrial training period. This technical report describes the technical work done or seen by
students during the 20 weeks. For 20 weeks I have been placed at Marrybrown Seri Gombak
@ Galaxy Food & Beverages Sdn Bhd under the management unit, marketing unit,
advertising unit and also the sales unit giving me a lot of new knowledge and valuable
experience.

3.2 ACTIVITY (DIRECTLY / INDIRECTLY)

ACTIVITIES EXPLANATION
Perform pest control cleaning tasks:
This task is carried out randomly to prevent all pests found in the premises
from continuing to operate in the food premises. This aims to maintain the
quality of food produced by Marrybrown, and it is also to maintain the
Activity 1 cleanliness of the premises so that it is always in a good and safe
atmosphere. can cause public health problems and costly property damage.
Common examples of physical pest control include removing or
destroying nests, blocking vents, windows or doors, setting traps to catch
pests and then removing them from the
area.
Exchange money at the bank:
Activity is implemented to change the value of money that needs to meet
Activity 2 the requirements of the premises to facilitate the system of returning
currency in small form. This matter will be implemented by involving a
manager and a staff to avoid any problems such as
dishonesty or otherwise.
Activity 3 Calculation of final stock in month:

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 Stock is a heavy matter and the most emphasized because it involves the
profit and loss of a company. Therefore every week and every end of the
month this matter needs to be implemented to maintain the consistency of
the company. This matter will be evaluated and seen by Marrybrown
monitors to evaluate the performance that has
been produced by Marrybrown Seri Gombak @ Galaxy Food &
Beverages Sdn Bhd.
Join the birthday party:
Activities like this are very interesting because they enliven the
atmosphere in the premises and they also have a positive impact on
Activity 4 Marrybrown with continued profits. Usually, parents who want to
celebrate their child's birthday will come a day early to order the menu.
After that, the Marrybrown staff will prepare the place and some
preparations to ensure that the celebration runs smoothly. Among the
things implemented are:
a) Birthday gift
b) Mascot performance
c) Dancing

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 CHAPTER 4: CONCLUSION AND SUGGESTION

4.1 CONCLUSION

After 20 weeks of industrial training, there are many things I have learned during my
placement at Marrybrown. As usual with everything that happens there is good in this
industry training.

This industrial training is very good for students because it has more benefits than
disadvantages. With this training, I was exposed to the real world of work. In addition, I
can learn how to mix with different groups and increase my confidence in
communicating and make me more mature when I can share opinions, advice and so on
while socializing.

I was also able to apply what I had learned in theory at the polytechnic to practice
here. This to some extent can help my understanding in a theory that cannot be fully
understood related to food service in particular.

In addition, if you look at the time a company looks more highly at someone with
experience when compared to someone with a student without experience someone with
high exam grade points. With this we can conclude that charitable education is something
as important as theoretical education and it can be a stepping stone for students to go
further because industrial training is a paradigm shift to the development of the mind.

In conclusion, through this Industrial Training students will obtain a variety of

information related to the real world of work and can prevent students from experiencing
surprises when entering the real world of work later. So take advantage of the
opportunity to serve in a company at the given time.

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4.2 SUGGESTION FOR MARRYBROWN SERI GOMBAK @ GALAXY FOOD &
BEVERAGES SDN BHD

Everything that goes through when there is good there is bad as well as the world of
work. Sometimes there are advantages and disadvantages. Existing advantage we have to
maintain the momentum to further develop the existing system in Marrybrown. Among
the things I want to highlight are as follows:

a) Provide special training for internship students.

b) Expand career opportunities after graduation.
c) Provide a competitive schedule for employees and students.
d) Replace old tools with new ones.
e) Increase the number of employees according to the appropriate time.

4.3 SUGGESTION FOR INDUSTRIAL RELATIONS AND TRAINING UNIT

The Polytechnic can also make improvements in the future with various suggestions that
I will present here. However, every matter that is highlighted needs to be thoroughly
researched and ensured to prevent any unwanted things from happening. The polytechnic
can also do it in stages for the sake of the stability of the Education system which is in
line with the motto of the Merlimau polytechnic. The things I want to highlight are as
below:

a) Establish a good relationship with the company.

b) The trainees need to be given an explanation with the field taken during the
industrial training.
c) Hold a meeting of students last semester who have undergone industrial
training.
d) Changing the logbook writing system to a computerized (online) system.

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Reference:

1) Manual SOP Marrybrown

2) Organization book Marrybrown
3) Information posted on the board
4) Information from manager and shift manager
5) Halal file of Marrybrown

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Appendix:

COUNTER AREA

1.This place is for preparing food and drinks from customer orders.

2.This place is for us to pack food and drinks for customers also make orders to eat and pack
for take away and delivery orders.

3.This place is also for us to take customer orders just to eating or take away.

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AREA KITCHEN

1. This place serves food either to eat in or take away.

2.This place also prepares porridge, nasi lemak and chicken nasi.

3.This place is also a place to listen to orders from the counter that customers order.

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 33
PLAYGROUND

1.The playground is on the second floor.

2.This playground can be used by all children.

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COOKING STATION

1.This place is where chicken is ccoked and more.

2.this cooking place also needs to be cleaned once a day to remove the dirt found in the oil and
also needs to change the oil once a day.

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AREA SECOND FLOOR

1.This place is the seconds floor that customers can use for dining.

2. This second floor is also used for birthday party.

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FACILITIES

1.This second floor also has men and women toilets.

2. This seconds floor also has a prayer room that can be used by men and women. Ablution
facilities are also provided to make it easier for people who want to perform worship.

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AREA MAKE CHICKEN

1.This place to make spicy chicken and original chicken.

2.This place also allows us to know the parts of the chicken.

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