Kursus Latihan Pengendali Makanan DI KL

Mark your date for food handler training in KL.
Call us for reservation.

Simpankan tarikh - tarikh kursus latihan pengendali makanan yang akan diadakan dekat Kuala Lumpur.
Hubungi kami untuk pendaftaran.

把我们食物卫生课程日期收藏起来。 我们将在吉隆坡开课。
有兴趣者可联络我们报名。

Kursus Latihan Pengendalian Makanan (LPM)

We had done our session last week with few more participants. I was sad that not much Operator are ignoring aware the important of this subject. Well , i do hope the implementation to ensure better food quality for all our guests. We want to be proud as a nation whom give good food and safe food.

Food Handler Course Training / kursus Pengendali Makanan

It has been a few weeks busy from inquiries the statues of my Certification as certified SLPM (Sekolah Latihan Pengendali Makanan).

Was so Happy When I get to Know my Training Centre was finally Granted the certification, But the sadly after 3 weeks, My original certificate was not being received yet. When I check, I understand that my cert was sent to somewhere else and had being rejected back to PutraJaya. What a weeks. 

Lucky the JKN (Jabatan Kesihantan Negeri) was helpful enough and allowed me to start the class even with the copy of certificate. With that access, I’m started to Design my Poster, Flyers, Banner, Out Source the printing company and etc. 

Being a certified SLPM, There’s lots of documentation need to be done from time to time basis, and finally had completely understand the overall flow of the process.

With my condition (I dislocate my knee 1 month ago) that are not able to walk without limping, Thanks to my family was so supportive in Helping me distributing the flyers, and assists in maintaining the training centre.

And today (05.08.2014) 

Finally things are almost done. The first session shall commerce tomorrow. 

Wish me luck and all the best to myself.

Bahasa Version of the Flyers

English Version

The 2009 Food Hygiene Rules

And YES!! I conduct Every Monday to Wednesday

And today (05.08.2014) 

Finally things are almost done. The first session shall commerce tomorrow. 

Wish me luck and all the best to myself.

THINGS AND SERVICE TO BE OBSERVED WHILE YOU IN RESTAURANT

THINGS AND SERVICE TO BE OBSERVED WHILE YOU IN RESTAURANT

All restaurant / Hotel Managers, insists in giving out their best service to their guests. When you look into the list which i did it long time ago, How many of the Minor details we have actually miss out?

Now, some of the operators might said, when we are under staff or busy, we can't fulfils all these (The list below). 

Ladies & Gentlemen!! 

Service is from the heart, Service is consistency, Service is as long the guests Happy and enjoy in your property.

Hostess

1.       Does the Hostess acknowledge you from far and greet you with eyes contact?

2.       Did the Hostess check if you have reservation / how many pax will join the meal.

3.       Did the Hostess lead you to the table?

4.       Does the Hostess check if you are happy with the table?

5.       Did the Hostess Sit Ladies first?

6.       Did the Hostess present Clean, Up Dated & Non- defect menu by holding the centre top part of the menu.

7.       Does the Hostess Remain “Ready To Serve” Posture?

8.       Does the Hostess Present Menu from the right?

9.       Does the Hostess show Courtesy at All times?

10.   Does The Hostess wish the Guests By Name?

11.   Does the Hostess Bid Fare well the Guests By Wishing them come Back Again?

12.   Were you satisfied with over all Hostess performance?

Waiter / Waitress

1.       Does the Waiter / Waitress Greet the guest?

2.       Does the Waiter / Waitress Help Sit the guests?

3.       Did the Waiter / waitress Unfold Napkin?

4.       Was the Table set up is clean and neat?

5.       Was the table free from Shaking?

6.       Did the Waiter / waitress Set or Clear Extra Setting?

7.       Did the Waiter / waitress introduce themselves before take order?

8.       Did the waiter / waitress Suggests Order / did the staff well inform about the food?

9.       Did the waiter / Waitress served beverage first follow by food?

10.   Did the waiter / Waitress ask if the meal to be served course by course?

11.   Was the Table setting changed accordingly to the food requirement with only touching the handler of the Cutleries?

12.   When the drinks was served, was the server hands avoid touching the rim of glass?

13.   When the Food was served, was the server finger avoided touching the surface of the plates?

14.   Was all the serving & Clearing using trays?

15.   Was the waiter / waitress always “BE THERE” for the guests?

16.   Does the Server Attend food quality check?

17.   Did the waiter / waitress suggest dessert after main course was done?

18.   Did the server Uniform Clean, Neat & Crisp?

19.   Did the Server Remain Open Body Langue, Smile and relax?

20.   Does the server “Smell” Fresh?

21.   Was the server speak in clear voice?

22.   Was the server Walk & Stand straight all the time?

23.   Was the Server Hair Neat, Clean and free from smell?

24.   Was the server finger nail is short and clean?

25.   Was the server Shoe was well polish?

26.   Was the server Pull the chair for Guests and Bid Farewell?

27.   Did The Waiter / waitress ensure the guests belonging were not forgotten?

28.   Were you satisfied with over all Hostess performance?

HOW TO BE A GOOD WAITER OR WAITRESS

HOW TO BE A GOOD WAITER OR WAITRESS

     

EQUIPMENTS – Attitude, Passion, Knowledge, Courtesy and Love what you doing.

 

BY LOOKING - APPEARANCE

Ø  Guests always judge their server even before they walk into the restaurant.

Ø  Server shall always wear clean, crisp, smell fresh and well fitted uniforms.

Ø  Be aware of personal small accessories that don’t match the uniforms.

Ø  Server should smell fresh and citrus flavor perfume to be applied.

Ø  Trim hair time to time. That included nose and ears.

Ø  Whole uniform shall be in good condition and shoe to be polish time to time.

BY FEELING - BODY GESTURE

Ø  Smile always (a smile from the heart).

Ø  Ready to served posture (stand with hand in front).

Ø  Always stand straight, walk straight.

Ø  Stay fresh, energetic and charming.

Ø  Be confidents and stay alert at all time.

Ø  Be aware of unconscious body contact e.g. digging nose, yawing, biting finger etc.

Ø  Lift up your leg when walking. (Dragging give a “lazy” feels)

Ø  Maintain open gesture body langue.

BY TALKING - COMMUNICATION

Ø  Always sound confidents and be sure of your suggestion or answer.

Ø  Tone of voice should be clear and appropriate for the event / restaurant concepts.

Ø  Maintain eyes contact to the person when communicating.

Ø  Always provide feedback, respond and suggestion when question was asked.

Ø  Never said no to the guests or being defensive.

Ø  Always used MAY I……….. Instead of CAN I.

Ø  Know what’s to say what’s not to say to the guests.

Ø  Never complaint about the company, superior or team members.

Ø  Focus on what people said. Don’t stay “blank”

TIPS: – People take less than 5 second to judge a person.