Edu-Hospitality: bringing food & beverage theory to real-life practical industry in Hilton Hotel Kuching

By Mr Greogory Poh, Lecturer, Faculty of Hospitality

The purpose of bringing our students from classroom theory  to real-life practical industry is to help them to better understand how real-life practical industry works.  They will also gain more insights from the experienced supervisors who introduce them to the industry.

Mr Gregory Poh, a lecturer in  Food and Beverage Management and Restaurant Management Subject from the Faculty of Hospitality of SEGi College Sarawak organised a learning visit on Thursday 7 April 2022 from 2.00pm to 4.00pm at Hilton Hotel Kuching. Fifteen students from the Diploma in Hotel Management and Diploma in Culinary Arts taking Food and Beverage Management and Restaurant Management attended this visit, accompanied by three lecturers, Ms Candy Chong, Ms Dayangku Khairunnisa, and Mr Persus Giter.

They were greeted by Mr Karlo from the Hilton HR Department at the hotel lobby,  and after a brief photo session, they were brought to the Kenyalang function room, where Ms Angela, Senior HR Manager gave a welcoming address and briefing on the background of Hilton Hotel Kuching.

The first activity of the study visit was when the students had to identify the different types of cutlery which the banquet supervisor showed them. They were also briefed on the standard operating procedure (SOP) for serving the dome set according to six or ten persons at one table. They were given the chance to carry the full dome set equipment. Then the banquet supervisor showed them the different ways to fold napkins, including the Rose napkin, the Candle napkin, the Bird of Paradise napkin, and several others. The students happily did their own folding following the instructions.

Then the students were divided into two groups to visit the hotel’s different F&B outlets to gather knowledge and skills from the individual outlet supervisors. These included the Toh Yuen Chinese Restaurant, The Koffee, and Makan Kitchen. The Koffee is a new outlet serving coffee, chocolate, and desserts. The Makan Kitchen is a new outlet that serves buffets and has Western set menu.

At the Toh Yuen Chinese Restaurant, the students were taught Chinese table-setting and napkin folding by the supervisor. At the Makan Kitchen they were shown how to do Western and buffet table-setting. At the Makan Kitchen, they were given the chance to watch a cooking demonstration by the Hilton Hotel Kuching Chef, who then asked if anyone would volunteer to join him in cooking. Awang Iskandar from the Diploma in Hotel Management cheerfully volunteered and had great fun.

This was a fun and educational visit and SEGi College Sarawak thanks all the staff of the Hilton who made this possible.

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