1. GROUP ASSIGNMENT GHOC1013 STUDY CASE : AYAM PENYET – AP Group members : KOE HAN NEE237710 HO SENG CHUN237721 NG SHU MAY237771 NG HSIU PING237801 CHAN HUI FERN239383

2. Outline : 1. General Information about Ayam Penyet-AP. 2. Daily Activities concerning food production. 3. Ayam Penyet-AP’s sanitation or food safety products and procedures in food preparation. 4. AP’s Employee hygiene and sanitation. 5. Problem Solution of AP.

3. A food establishment is an operation that included the storing, preparing, packaging, serving. Ensure that food served customer is safe for consumption to practice food hygiene. Food establishment are : Bars Cafeterias Bakeries Restaurant

5.  When is the establishment date for Ayam Penyet AP Sdn.Bhd ?  Food processing team  What is the vision and mission of this corporate?  Food have many categories. Modern or traditional cuisine?

6. Manager Encik Khairul Kitchen Department Azim Beverage Department Ina Serving Razila Assistant Manager Encik Shafiq

7.  Franchise : Franchisor give the rights to franchisee  How franchisee get all materials?

10. 1. Where is parent company located?

11. 2. How many franchise outlets?

12. Purchasing Right product. Proper quantity Right price Reputable & dependable suppliers. Receiving / Storing Observation of foods (C,T,V) Storage ( D, R, F) Food Preparation Processing Temperature Danger Zone PHF Food display/ packaging Prevent food contamination Self-service Unpacked ready-to-eat food Serving / Delivery Personal Hygiene Practices Contamination and PHF.

13. 3.1 PURCHASING  right quality and quantity of product at the right price from the right supplier.  safety food  product are halal.  the texture and appearance 3.2 Receiving/ storing of food Check the spoiled, damaged, expired date before receive Use the “first in, first out” (FIFO) principle to store the food Foods storage area - Refrigerator - Freezer - Dry storage

14. 3.3 FOOD PREPARATION/ PROCESSING  Monitoring and controlling the food temperature  The length of the time in processing food  Sanitization of food contact surfaces of utensils and equipment  Personal hygiene 3.4 Food display/ packaging Packaging in the clean boxes and container Different foods would be separate in different container

15. 3.5 SERVING/ DELIVERY  Wear the uniform and apron  Take the order from the customers  Waiter clean the table within 1 minute after the customer leave 3.6 Maintenance- physical surrounding Soak the spoon and fork into warm water Wipe the table, sweep and mop the floor Clean up the waste disposal Clean the drainage regularly

16. UNIFORM Apron, gloves, cap Comfortable uniform Kitchen Clean and neat Collar uniform Service

17. PERSONAL APPEARANCE ₪ Hair – Male : Neat, clean, well groomed - Female : Tie up ₪ Cosmetics – Simple make-up ₪ Finger nails – Keep short and clean, no artificial nails ₪ Jewelry – Rings, bracelet, watches ₪ Tattoo – Unseen, cover up with uniform

18. PERSONAL HYGIENE POLICIES Gloves Cuts, wounds Caps Hand washing Health condition

19. PROBLEM AND SOLUTION  confusion and chaos of the orders during the busy hours. -hire more employees -offers training  slippery floor in the kitchen -keep the floor dry -wipe up the grease and liquid spills immediately

20. PROBLEM AND SOLUTION  problem of take away -persuade the customers to dine in -train the employees to pack in faster speed  customer complaint about soup in the a la carte menu -changed and added a soup into a la carte menu

21. RESTAURANT AYAM PENYET-AP

22. THE MENU

23. FRONT DOOR

24. THE FOODS

25. Facilities √ Toilet and washroom are separated ~ Clean and scented ~ Floor is dry and not slippery Service √ Quick and fast ~ Friendly and always smile Food √ Indonesian styled food ~Exclusive recipe chili sauce ~ Variety choice (Jawa Menu and Minang Menu) Environment √ Music is played ~ Relaxed and comfortable ~ Free from noise and dust ~ Tables and chairs are arranged systematically (wide space)