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1.0 INTRODUCTION
1.0 INTRODUCTION TO THE ORGANIZATION
A bold, beautiful creation in homage to modern, contemporary design, Gurney Hotel fuses
cool comfort. The stunning atrium lobby, a washed in sumptuous lighting is accented with an
imaginative and carefully selected collection of designer furniture.
It's convenient location overlooking Penang's most famous boulevard-Gurney Drive-means
that guests enjoy the advantages of being close to the sea and all the shopping and dining
attractions along the promenade, such as the destination mall Gurney Plaza and Gurney
Drive's legendary hawker food enclave. The beauty of Gurney Hotel's location is that its also
only a short drive away from the central business and banking districts. The Gurney Resort
Hotel & Residences Penang by SGI is strategically located at the famous Gurney Drive,
Penang's most vibrant entertainment and culinary beachfront district. Comprising of 259
Studio Suites and Two-Bedroom Suites, the hotel offers leisure and business travelers a
comprehensive range of business and recreational facilities for the ultimate stay. The hotel is
adjacent to the new central Business District and less than five minutes away from all major
shopping complexes such as Gurney Plaza, Gurney Paragon and Queensbay Mall. The hotel
is 25 km away from Penang International Airport, approximately 20 minutes by road.
















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1.1 LOCATION AND MAP OF GURNEY HOTEL.

















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2.0 ADDITIONAL INFORMATION ABOUT HOTEL GURNEY PENANG.
Also Known As:
Gurney Resort Hotel And Residences
Gurney Hotel Penang
Gurney Hotel Malaysia
Gurney Resort Hotel & Residences Penang/Georgetown
Address: 18 Persiaran Gurney, Georgetown, Penang Island 10250 , Malaysia.

Amenities:
1.Business Centre
2.Fitness Centre
3. Free Breakfast
4.Free Parking
5.Kitchenette
6.Restaurant
7.Room Service
8.Swimming Pool
9.Wheelchair access

Hotel Style:
Ranked #34 of 50 hotels in Georgetown

Price range (per night): RM238 354

Hotel Class:3.5 star Gurney Resort Hotel & Residences 3.5*

















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2.1 THE VISION AND MISSION OF THE HOTEL.

Vision Statement.
To be the market leaderand preferred hotel for both Bussiness Travellers and Holiday
Makers, both local and foreign.

Mission Statement
We Serve with Passion to delight our customer always.




















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3.0 KITCHEN DEPARTMENT
1. Western kitchen
2. Asian Kitchen
3. Cold Kitchen
4. Pastry Kitchen
5. Chinese Banquet
6.Butcher

3.1 WESTERN KITCHEN
This is whereby western dishes are cooked for daily buffet and also ala carte. This is one of
the kitchen which serves the guests for 24 hours. All types of western dishes are served here.
There will be 2 staffs schedule for night shift. Their creativity in garnishing and also the taste
of the food is an extraordinary taste.

3.2 ASIAN KITCHEN
This is whereby asian dishes are cooked for daily buffet and also for ala- carte. The chefs in
this department are really expertise in asian foods. They are capable of cooking Malay,
Chinese and also Indians types of food.

3.3 COLD KITCHEN
This kitchen is also attached to the western and asian kitchen. This kitchen serves all cold
items such as salads, dressings and many more cold items. This kitchen is fully air
conditioned. The variety of salads and the mixture of it are the secret of the taste.

3.4 PASTRY KITCHEN
Pastry kitchen are one of the busiest kitchen ever in g hotel. The work in the kitchen will
never stop even though there is not buffet. This department is seriously good in all types of
desserts not only in cake but many more. The pastry chef is really particular in the cleanliness
of the kitchen for health reason. This department will also must be in charge of packing cakes
for wedding functions.


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3.5 CHINESE BANQUET
Chinese banquet is also one of the biggest kitchens in GURNEY HOTEL. This kitchen will
mostly cook for buffet and also for functions and also outside caterings. Functions such as
weddings that being held in the ballroom and many more.


3.6. KITCHEN ORGANIZATION CHART MANAGEMENT.

Raymond

Executive Sous Chef


Maghentiran
Senior CDP
ASIAN KITCHEN
Steven
Senior Sous Chef
WESTERN KITCHEN












Abu Bakar
Pastry Chef
PASTRY
Baldev
CDP
COLD KITCHEN
Ramesh
Senior CDP
BUTCHER

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Cold Kitchen Staffs.
















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4.0 SKILL DEVELOPMENT

1. Proper temperature control when handling all meat, fish, and vegetables.

Handling the temperature of food item in a proper way. Adjusting the correct temperature
and controlling it.

2. To check the quality of the food.
The proper way to check the quality of food.

3. Sense of urgency
Set time guidelines for yourself to improve your speed. Setting time to cook a dish on time.

















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5.0 Problem Encountered during Training.
1. Communication Problem
Main difficulty that I had faced was to communicate with the staffs in kitchen. It is so
because I was new to the hotel made me felt shy to communicate with the staff.Furthermore,
the staffs there were moody at times.
2.Misunderstandings.
Misunderstanding was one of the problem that I had faced during the training.The
carelessness of some staff made these misunderstandings.
3. Timming.
Uncomfortable timing was also a difficulty that I had to face throughout my internship
training. It is so because on the peek days i had to do overtime that made me felt tired and
also sick.
4. Lower allowance.
Sudden changes on the amount of allowances also one of the problem encountered during the
training.It is so because the amount of allowances has been decreased by the hotel.
5. Attitudes of some permanent staffs was bad.
The attitude of coming late to work and sudden absent without unnessecary reason was a
lot.The trainees were given a lot of work load for the absents of the staff.

6.The Bad hygiene standard of the hotel kitchen comes out in the newspaper.
The Health Ministry department has come to notice that the hygiene of the hotel was at the
bad situation and the health department had taken few photos of Ptpl trainees and published it
in newspapers.








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5.1 THE PROBLEM SOLVING.
1. I manage to solve my communication problem by getting closer to the staffs there by
sharing my college experience and asking the experience of the staffs and also by helping
them without any hesitations.
2.I manage to be prepared for the timming by adjusting my time and also by getting use to the
situation as well.I wont be arguing for the extra hours of working because I will be given
claim hours on the normal or non busy day.
3.Allowance was also a problem for me at first, but anyhow with the support of my parents
was very usefull.My parents manageto support me finnancially that makes me mot to be
worries of my expenditures.
4.After the hygiene problem comes out in the news, the management of the hotelhas started
to keep an eye on the hygiene of the hotel.The management started to monitor the cleanliness
everyday as their responsibilities.The hygiene has improved day by day.


















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6.0 ADVANTAGES
1.Friendly Environment.
The kitchen staffs are very friendly when communicating with trainees.The tend to share their
experience without any expectation.

2. Timming
Learned to do things on time. Learned not to do things slowly. To be prepared on time
without wasting time.Furthermore, able to finish the task given on time without delaying it.

3.Patient to handle guest.
Learned how to handle guest in a busiest situation. Not to letting them wait for a long time.

4.Gained more knowledge in Cold kichen field.
Learned more things form the chefs there. Many ideas given by them to improve my
standard.My level of garnishing has improved a lot.

5. Teamwork.
Got the teamwork from the staffs there to complete a task.Teamwork is one of the key of
success that is being practiced in Gurney Hotel.










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6.1 DISADVANTAGES.
1.Hygiene is at worst level.
The hygiene is at the worst level.The hotel is not giving importance to the cleanliness of the
kitchen.Many complains against the hotel has been made by the guest pertaining the
cleanliness.
2.First in first out method are not being practiced.
The FIFO system is not being followed in gurney hotel kitchen.The new product is being
used first and then only the old product. These will lead to food poison.
3. Shortage of kitchen staffs leads to slow production flow.
The shortage of staffs leads to slower production flow and cause the remaining staffs to be
tired.These will lead to employee resignation.


















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7.0 REFERENCES
1. http://swissgarden.com/hotels/sgitg/
2.http://www.gurney-hotel.com.my/roomrates.html
3.http://www.booking.com/hotel/my/the-gurney-resort-amp-residences.html
4.http://www.agoda.com/the-gurney-resort-hotel-residence/hotel/penang-my.html























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8.0 APPENDIX
1.The Buffet Settings.

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teh
The Garnishing for New Year.


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9.0 CONCLUSION
My report is about the overall activity in my three months of industrial training.Firstly
it will be the introduction of the organization and outlets. Secondly it will be about the
kitchen department in Gurney hotel and its function.

Thirdly it will be about the skills that i have learned from this industrial training.
Furthermore it will be about the advantages and also the disadvantages in this three months of
industrial training. Finally, I wish to thank my lecturer Mr.Shaqir for giving me this
wonderful opportunity in order to prepare this assignment, because I gained lots of
knowledge and experience throughout my findings of details for this assignment.