WEEK 2: BRIEFING

on Wednesday, 4th September 2017, subject TDC302, Malaysian Cuisine. we gathered in front kitchens before 7.30 a.m. And Chef Azni asked us to line up straight. if we are all full attire we are allowed to enter the kitchen. as usual the class starts at 7.30a.m, but comes before 7.30am.m.m.

 At the same time, When we entered daam kitchen. The Azni Chef spoke to us that our class day was Wednesday to convert to Monday. On the other hand, we discuss the restaurants we will make at find-dining. Here's what we talked about that day.

 1.Make the menu
2.thema-decoration = negeri                   = layout
      -clothes
      - performer = dance
                              = song
                              = traditional tools
3.promotion.
4. customer targets -( 30packs per class)
5.SOD-promotion
           -thema
           -decoration
           -menu card/tag food
           -find customer
           -create feedback guest.
           -name of restaurant
6.COD= get stuff           = stack of goods           check clothes if complete / incomplete and hygiene.          = request item          = return item  
Lastly we give a break, after our break at commission for assingment 1. after completion for assignment 1, we enter room 4 to present our menu that we will make every week. after we finished stretching we disperse.

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