Resort World Sentosa
Resorts World Sentosa Private Limited is the leisure and gaming company that owns and operates Singapore’s biggest Integrated Resort, a 49-hectare development called Resorts World Sentosa. The mega resort is located on Singapore’s holiday island of Sentosa. The S$6. 59 billion must-see destination welcomed its first visitors at its soft opening in early 2010. Resorts World Sentosa started operations with the four hotels in January, the Resorts World Casino in February and Universal Studios Singapore® family theme park in March, along with MICE facilities that include one of Asia’s largest Grand Ballrooms.
It offers a wide range of entertainment and shows, as well as celebrity chef restaurants, brand-name boutiques and a half-kilometer long shopping and dining Strip named FestiveWalk. Two more hotels, the Marine Life Park and the Maritime Experiential Museum will be added in subsequent phases of the resort’s growth. Resorts World Sentosa is a wholly-owned subsidiary of Genting Singapore Public Limited Company (PLC), a leisure and gaming company listed on the mainboard of the Singapore Exchange. Genting Singapore PLC is part of the Genting Group that is listed in Malaysia.
Dining can be a fun experience at Universal Studios Singapore. For some classic American fare, grab a gourmet sandwich at Celebrity Cafe and Bakery or sink your teeth into savory cheese burgers at Mel’s Drive-In. You might just be entertained by dancing and singing servers. Craving for some oriental flavour? Taste authentic Cantonese cuisine at Hollywood China Bistro or go for South East Asian favourites like noodles and curries at Casa Del Wild. Be it fine-dining or a quick casual lunch you’re after, it’ll be full-filling and fabulous! 3. 2. Service Quality This problem may occur every time even from professional staff, especially, untrained or unqualified staff. For example, when guests want to know some products such as wine list details, they can ask every staff, current F;amp;B staff, rotated staff, or casual staff, because they assume all staff are trained with basic of service knowledge. If a staff gives haphazard information, they will not judge only the staff but also the hotel. 3. 2. 2 Negative brand image When guests are unhappy with poor service, they love to complain to the staff.
Dissatisfied guest may never return to use your service again because they do not believe that the service is not worth for their expense. Moreover, dissatisfied guests often tell about bad experience to their friends. This is call negative word of mouth. Negative word of mouth is the most powerful to make the business goes down because people like to ask other people for recommendation ; furthermore, it is the easiest way to find in internet. Most people love to know the bad experience more than good one. So the brand image is used very long time for recovery 1. Personal Benefits ;amp; experiences
Having internship in Universal Studio Singapore was a great opportunity for me. In there, I worked in fine dining restaurant for 3 months, another 3 months was fast food restaurant. Honestly, I have gained many experiences from them. In fine dining restaurant KT’s Grill and fast food restaurant Celebrity Cafe ;amp;Bakery are totally different, no matter atmosphere, service standard. Western outlet it focuses on the service quality and cafe more concentrate at the service efficiency. So the internship not only shows me that what theoretical knowledge I have to study or learn more but also shows me as the career pathway.
Additionally the wok experience will also help build an excellent resume (including relevant work experience) for when I’m out of the classroom and getting a job. 1. 1 F;amp;B operating knowledge Six months working experiences in 2 restaurant, gives me a better understanding about the nature of F;amp;B industry. In western restaurant KT’s Grill, the most important part is the table service “Table Service” is a restaurant industry term that can mean either the presentation of food to patrons by waiters, or the place settings present on each table.
Restaurants without either are usually referred to as “counter service” establishments. Most fast-food chains fall within this category, as patrons must place their orders, collect their food, and pick up any needed utensils at a centrally located counter, just like my second outlet, celebrity cafe. Table service establishments are usually more expensive, but more work is involved on the restaurant’s part both to set and clear tables and to present food to order. When taken to mean place settings, service typically consists of utensils, a napkin, and a water glass or goblet.
After customers order food, a filled dish is added to complete the place setting. Depending on the type of meal typically served, much more may also be included. Traditional Western table service has several types and sizes of spoons, forks, and knives. Larger spoons are for soup, while smaller ones are used for eating dessert or stirring coffee. All place settings have a standard-sized dinner fork, while smaller forks are used for salad and dessert. Steak knives as well as duller, butter-type knives for bread may also be included. Talking about the table delivery, it can create challenges.
It is not always easy for me to hold a food and drink-packed tray upright while weaving through dining tables and watching out for other guests at first. Waiters must often spend a lot of time practicing in order to ensure flawless delivery. Many restaurants spend a great deal of time thinking about the message their table service sends. Preparing dishes directly in front of the customer typically takes more time per dish, and is costly in terms of staff attention. If it helps promote a certain ambiance, however, it is usually worth it.
Like our restaurant, it is an open kitchen which the guests can see the process how the chef cooking the food. The same is true with staff appearance. Servers who are dressed well, in formal wear, female staff wear white blouse and black skirt, and male staff wear black pant. It often projects a certain image that is lost when they come to the table in jeans. Usually, restaurants design all aspects of their table service to reflect the sort of ambiance they want to create. Fine dining restaurant may have well worn cutlery as its table service, while expensive eateries tend to have more elegant tableware.
The decor in restaurants is also crucial as patrons are often eating not just for the food, but also for the overall experience. Everything from the quality and color of the tablecloth to the presence of flowers and overall durability of flatware and goblets plays a part in projecting the image and feel of the establishment. When comes to the menu, it is difficult for us to understand the English menu, because not familiar with the name of food, especially in English version, like striplion, banger;amp;mash, and some desserts as well.
Moreover, we have to know what kind of sauce in it, the ingredients… It is a huge challenge for me at first, I have to go through the menu everyday, this practice slowly established a basic knowledge in my mind about the food and beverage that we usually served. And after a week, I can take order everyday, which quickly deepen my understanding all the items in the menu. We must be knowledgeable about the food and beverage so that we will able to answer and handle any question or problems the guest may have. While after I transfer to Celebrity Cafe, 1. 2 Service Sequence Seat the guest ;amp; pass them the menu ;amp;unfold the napkin for them -After order, offer the bread before Appetizer? -Sever the appetizer first – When theoretical experience meets real work experience, it shows many benefits between a management trainee who has knowledge and staff who has work experience and knowledge. The benefits can be knowledge sharing because the trainee will use his/her knowledge to solve the problem, on the other hand, the staff will use his/her experience. For other benefits, the trainee can be realized that the selected position or department is suitable for them for choosing career pathway in the future.
