Introduction to Banquet Department

A banquet represents a significant department within the catering industry, where

food and beverages are meticulously served to a predetermined number of guests
on a pre-scheduled date and time, as per an agreed-upon menu and price.
Banquets typically cater to a diverse array of occasions, including meetings,
conferences, conventions, gatherings, and celebratory events. Undoubtedly, the
banquet sector holds a pivotal role within the Food and Beverage (F&B)
department.

Within the bustling hospitality landscape of Dubai, the banquet facilities at JW

Marriott Marquis shine as one of the most active and prominent in the city.
Boasting the largest banquet halls for hosting a wide range of events, the
establishment also offers an array of 24 well-appointed meeting rooms, each
equipped with essential amenities. It adeptly manages events of varying scales,
encompassing small gatherings, grand weddings, and prestigious award functions.

The banquet department does not operate in isolation; it relies on collaborative

support from various other departments to ensure seamless operations and the
successful execution of events. Effective coordination among these interconnected
departments, including Events, Sales, Kitchen, Audio/Visual, and Stewarding, is
imperative for delivering impeccable banquet services.

JW Marriott Marquis primarily caters to business travelers, a clientele largely

driven by professional commitments rather than leisure and recreational pursuits.
In recognizing that meetings extend beyond the mere arrangement of tables and
chairs, the hotel endeavors to leave an indelible impression on its attendees.
Meetings at JW Marriott Marquis are distinguished by their people-centric
approach, whereby attendees are actively engaged in planning their meetings.
This innovative "Meetings Imagined" concept is meticulously designed to deliver
inspiring and impactful experiences, fostering a sense of connection, inspiration,
and accomplishment among participants
Indeed, the "Meetings Imagined" concept introduces a novel approach to meeting
planning, underpinned by seven distinct and discernible purposes: celebrating,
decision-making, education, ideation, networking, production, and promotion.
This framework offers a tailored and versatile foundation for crafting meetings
that align with the specific objectives and desired outcomes of each unique event.

The duties and responsibilities of a banquet server encompass the following key
tasks:

1. Daily Sign-In and Training: The banquet server is expected to start the day
by signing the attendance sheet and completing a 15-minute training
session. This ensures that they are informed and prepared for the day's
events.
2. Proper Uniform: The server must arrive in a complete and appropriate
uniform, which includes a name tag, griffin, service note, and ISO note.
This professional appearance is vital for representing the establishment.
3. Event Familiarity: It is essential for the banquet server to thoroughly read
and understand the daily rehearsal plan. They should be knowledgeable
about the events taking place in the venue, the current occupancy status,
upcoming arrivals, any VIP arrivals, and guest departures. This
information enables them to provide efficient and personalized service.
4. Inventory and Stores Maintenance: The server is responsible for
maintaining the banquet's supplies and equipment. This includes ensuring
that all required supplies are readily available and in good condition.
Regularly taking inventory helps in tracking stock levels and restocking as
needed.
5. Setup Verification: The server must verify that the event setups align with
the Banquet Event Order (BEO). If any discrepancies or changes are
 necessary, it is their duty to report these to the relevant personnel to ensure
the event runs smoothly and meets the client's expectations.

These duties and responsibilities are crucial for the efficient and effective
operation of banquet services and contribute to a positive guest experience.

Back of the House (BOH): The front of the house serves as a direct reflection of
the operations that occur in the back of the house. It showcases the team's
capability to maintain cleanliness, organization, and discipline. Neglecting the
back of the house can impede the operational personnel's ability to deliver
efficient service to guests. The term "BOH" encompasses the management of
cutlery stores, linen stores, and overall storekeeping.

Banquet Sales: Sales constitute the backbone of banqueting operations. The

success of banquet operations and, consequently, guest satisfaction relies heavily
on the effectiveness of the banquet sales team. This department handles inquiries,
follow-ups, reservations, cancellations, finalizing event details, creating function
prospectuses, ordering necessary projectors and audio/video equipment, and
coordinating with the chef for special culinary requirements. Additionally, it
collaborates with the manager and captains to ensure special decor arrangements
are in place.

Banquet Kitchen: The banquet kitchen plays a pivotal role as it is responsible for
preparing meals and creating eye-catching culinary displays for events. In the
hierarchy of kitchens at JW Marriott, the banquet kitchen stands as the second-
largest, following the main café kitchen. Typically operating during nine-hour
shifts, its operational hours can be extended during significant events and parties
to meet demand. This kitchen is further subdivided into specialized sections, such
as:

 Banquet Hot Kitchen: This section specializes in the preparation of hot

foods and main courses required for buffet service.
  Banquet Cold Kitchen: Responsible for the creation of cold dishes,
including salads, sandwiches, and cold appetizers.
 Pastry Kitchen: This kitchen focuses on crafting desserts and baking bread
items for inclusion in the buffet.
 Commissary Kitchen: This department is dedicated to handling all fruit-
related items and the decorative fruit arrangements featured in the buffet
spread.

4. Section 3: Reflective Analysis of the Cooperative Placement

4.1 Applicability of Theories, Techniques and Knowledge Obtained from Studies
in the Workplace
The courses I completed at UCSI University IIMS College have proven to be
immensely valuable during my internship in the workplace. The diverse range of
subjects we covered, including business communication and front office
management, has significantly facilitated my day-to-day tasks. For instance, the
Service and Communication course I undertook served as a foundational
knowledge base, enabling me to quickly and effectively adapt to my internship
responsibilities. This foundation allowed me to grasp various concepts and
terminologies, expediting my learning process. Notably, the Business
Communication course emphasized the critical role of effective communication
and body language within the hospitality industry.

One concrete example of this is the significance of maintaining eye contact. I

learned that the presence of eye contact from a shift leader can significantly
impact the level of service provided. It conveys confidence and competence,
reassuring guests. In contrast, a lack of eye contact may convey uncertainty and a
lack of expertise. Additionally, I came to understand that the clarity of speech
plays a pivotal role. Guests genuinely appreciate hosts who communicate clearly
and at a moderate pace, as it enhances the overall guest experience and
interaction. These courses have undeniably enhanced my preparedness and
performance in the workplace, allowing me to provide a higher standard of
service.

4.2 Problems encountered and whether they have been rectified

Encountering challenges is a common experience, particularly when transitioning

to a new workplace in a foreign country. Throughout the course of my internship,
I confronted several issues, primarily related to cultural disparities and language
barriers.
As I arrived in a new country, I grappled with cultural differences and language
barriers. Initially, language posed a challenge, as many guests were Arabic
speakers who couldn't communicate in English. While translation tools like
Google Translate were available, they were not always efficient and sometimes
time-consuming. Fortunately, my team offered unwavering support and took the
time to educate me on commonly used Arabic phrases. This assistance has made
interacting with Arabic-speaking guests considerably more manageable, and their
willingness to correct my mistakes and encourage my learning has been
invaluable.

Another challenge I encountered was soliciting feedback from guests. To gather

feedback after meetings or breakfast operations, guests needed to download an
app or search for a specific keyword. Initially, I found this process awkward.
However, as I honed my service etiquette and developed a more professional
vocabulary, I became more comfortable asking for feedback. I credit my
colleagues and leaders for their continuous support and guidance in this regard.

The final challenge I faced was a shift in shift timings after a few months.
Morning shifts were reassigned to the afternoon, and vice versa. While this shift
changes required adaptation, it proved to be an opportunity for personal and
professional growth. Each shift presented unique tasks, ensuring that everyone
had equal opportunities to learn about different event setups.
4.3 What I have gained from the workplace

My internship at JW Marriott Marquis Dubai has provided me with a valuable

experience that surpasses what traditional on-campus learning could offer. This
placement has afforded me the opportunity to gain practical knowledge in real-
world scenarios, which has been instrumental in my personal and professional
development. While my academic studies provided me with a solid theoretical
foundation, my time at JW Marriott Marquis has exposed me to a diverse range of
people from different backgrounds and countries. This exposure has significantly
enhanced my communication skills and my ability to interact with guests in
various scenarios. Additionally, this experience has taught me the art of
adaptability, enabling me to respond effectively to a wide array of situations.
One of the most valuable lessons I've learned during this internship is the
importance of remaining calm, patient, and humble, even when faced with
challenging situations or guests who may be in disagreement. This experience has
further honed my interpersonal skills, time management abilities, and has
imparted the skill of diplomacy in handling complex situations.

Has My Work Experience Provided Me with Better Clarity

I concur that my work experience has significantly enhanced my understanding of

the concepts I learned in the classroom. The practical nature of my daily tasks has
afforded me a hands-on perspective that complements the theoretical knowledge I
gained at UCSI University IIMS College. This synergy has contributed to a
clearer comprehension of the subject matter.

For instance, the fundamentals of the hospitality and tourism industry emphasize
the idea that the hospitality sector strives to offer travelers and guests a "home
away from home." My work experience, particularly in a hotel that prioritizes
personalized and intimate service, has been instrumental in deepening my grasp of
this concept. Interacting with numerous guests who often travel alone has
underscored the importance of our role as hosts in making them feel at ease, just
as they would in the comfort of their own homes. Ensuring guests feel
comfortable and welcomed has become a central tenet of my work, and I have
come to appreciate the significance of this aspect of hospitality.
How This Co-op Experience Helps in the Next Co-op Placement / Job

My co-op placement has significantly contributed to my clarity and a deeper

understanding of both the course I've been studying and the industry as a whole.
The skills and knowledge I've accumulated during this experience have broadened
my horizons, creating more extensive opportunities for future co-op placements or
employment. This placement has not only enhanced my understanding of the
industry but also provided me with a strong foundation upon which to build a
successful career. With this solid base of knowledge and skills, I feel well-
prepared to apply for positions around the world. I am eager to carry forward the
insights and expertise I've gained during this internship to my future work
environments. I hope to contribute my experiences to those who can benefit from
them, and I look forward to making a positive impact in my future career
endeavors.

Conclusion

Undertaking an internship in the banquet department at this hotel was indeed a

challenging endeavor. Joining during the bustling month of June, I had little
knowledge of the department and its operations, which made my first day a
substantial challenge. Interns were immediately thrust into work without any
formal briefing. The initial 2 to 3 weeks were particularly demanding, but
gradually, as I familiarized myself with the different areas and received guidance
from associates and leaders, the tasks became more manageable.

Work hours were not confined to a standard 9-hour shift. Instead, they often
extended far beyond that, depending on the events taking place at the hotel. It was
common to work extended shifts of 12 to 16 hours, while on slower days, the
minimum working hours still amounted to 6 to 7. Interns were treated on par with
associates and often had to shoulder heavier workloads and increased pressure. At
times, the pressure from both managers and associates during busy periods could
be overwhelming. The internship provided me with valuable insights that weren't
covered in my college coursework. However, I did encounter some
dissatisfactions that I believe the hotel's employees could work on improving. It's
crucial that, when working under pressure, staff members maintain a composed
demeanor, refrain from attributing their mistakes to trainees, and avoid displaying
discomfort in front of them. Furthermore, while it's beneficial to assign trainees a
variety of tasks for learning, the practice becomes counterproductive when staff
members start depending excessively on trainees, leading to a decline in their own
work ethic and productivity.

Each individual's experience during the internship can vary widely. It depends on
their goals, expectations, and how they perceive the challenges and obstacles they
encounter. Those with a positive mindset tend to tackle challenges optimistically
and approach them creatively. Thus, the experience is highly dependent on the
individual's attitude and work ethic.

Nonetheless, I would recommend this opportunity to students who are diligent,

possess strong willpower, and are committed to their work. Working at JW
Marriott Marquis Dubai offers a tremendous chance for students, as even during
an internship, you are treated as an associate and receive employee benefits.
Additionally, obtaining an experience certificate from JW Marriott Marquis Dubai
is a significant achievement in the hospitality industry, given Marriott
International's status as the largest hospitality company. Nevertheless, it's
important to acknowledge that this internship demands a significant amount of
hard work and unwavering willpower, particularly due to the high-pressure
environment and unconventional working hours.
Section 4: Log Book

FACULTY OF HOSPITALITY& MANAGEMENT

 CO-OPRATIVE PLACEMENT

FROM JUNE 2023 TO NOVEMBER 2023

Programee of Study: BA(Hons) in Hospitality Management

LOG BOOK WEEK #1

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Wednesday 21st Jun Orientation N/A
Thursday 22nd Jun Orientation N/A
Friday 23rd Jun Orientation N/A
Saturday 24th Jun Linen Store Inventory Linen Segregation
Sunday 25th Jun
OFF OFF

LOG BOOK WEEK #2

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 26th Jun
Banquet Training Inventory
Tuesday 27th Jun OFF OFF
Wednesday 28th Jun Chinaware Inventory Cutlery segregation
Thursday 29th Jun Inventory at Store Counting cutlery
Friday 30th Jun Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 1st Jul Refilling Juice station in Kitchen 6 Folding Napkin
Restaurant
Sunday 2nd Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant

LOG BOOK WEEK #3

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel, Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 3rd Jul
OFF OFF
Tuesday 4th Jul Refilling Juice station in Kitchen 6 Napkin Folding
Restaurant
Wednesday 5th Jul Trolley Clerance Cutleries Wiping
Thursday 6th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Friday 7th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 8th Jul OFF OFF
Sunday 9th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
LOG BOOK WEEK #4
Student Name Amrit Shahi
Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel, Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 10th Jul
Serving Food to Guest and resetup Glass Wiping and Napkin
the table in Kitchen 6 Breakfast Folding
Tuesday 11th Jul Clearance of Trolley in Kitchen 6 Napkin Folding
Restaurant
Wednesday 12th Jul Trolley Clerance Cutleries Wiping
Thursday 13th Jul Refilling Juice station in Kitchen 6 Glass Wiping
Restaurant
Friday 14th Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 15th Jul Refilling Juice station in Kitchen 6 Napkin Wiping
Restaurant
Sunday 16th Jul OFF OFF

LOG BOOK WEEK #5

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Mina Zaki Kamel, Kassandra Discutido
Day Date Main Tasks Other Tasks
Monday 17th Jul
Clearance of Trolley in Kitchen 6 Glass Wiping and Napkin
Restaurant Folding
Tuesday 18th Jul Clearance of Trolley in Kitchen 6 Napkin Folding
 Restaurant
Wednesday 19th Jul Trolley Clerance Cutleries Wiping
Thursday 20th Jul Service and Table Resetup Glass Wiping
Friday 21st Jul Refilling Juice station in Kitchen 6 Cutleries Wiping
Restaurant
Saturday 22nd Jul OFF OFF
Sunday 23rd Jul Service and Table Resetup Inventory

LOG BOOK WEEK #6

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido
Day Date Main Tasks Other Tasks
Monday 24th Jul
Service and Table Resetup Napkin Folding
Tuesday 25th Jul Trolley Clearance Napkin Folding
Wednesday 26th Jul Public Holiday N/A
Thursday 27th Jul Public Holiday N/A
Friday 28th Jul Service in Business Bay Restaurant Resetup the table
Breakfast
Saturday 29th Jul Public Holiday N/A
Sunday 30th Jul Service in Business Bay Restaurant Meeting room setup
Breakfast
LOG BOOK WEEK #7

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 31st Jul
Service in Business Bay Restaurant Restaurant resetup
Breakfast
Tuesday 1st Aug OFF OFF
Wednesday 2nd Aug Public Holiday N/A
Thursday 3rd Aug Service in Business Bay Restaurant Linen Store Arrange
Breakfast
Friday 4th Aug Service in Business Bay Restaurant Resetup the table
Breakfast and Lunch
Saturday 5th Aug Service in Business Bay Restaurant Restaurant resetup
Breakfast, Lunch and Dinner
Sunday 6th Aug OFF OFF

LOG BOOK WEEK #8

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 7th Aug
Service in Business Bay Restaurant Meeting room setup
Breakfast
Tuesday 8th Aug Service in Business Bay Restaurant Linen Drop in Laundry
Breakfast
Wednesday 9th Aug Service in Business Bay Restaurant Inventory of Cutlery store
Breakfast
Thursday 10th Aug Service in Business Bay Restaurant Inventory of Glass store
Breakfast
Friday 11th Aug Leave Day N/A
Saturday 12th Aug OFF OFF
Sunday 13th Aug Service in Emirates Ballroom Resetup and refresh the
breakfast for TVS Motor Group breakfast setup

LOG BOOK WEEK #9

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 14th Aug
Split Shift Morning TVS Group Linen Drop in Laundry
Breakfast and Night TVS Group
Dinner
Tuesday 15th Aug Service in Business Bay Restaurant Restaurant Resetup
Breakfast
Wednesday 16th Aug Split Shift Morning Group Breakfast Food Pass around
and Night Group Dinner
Thursday 17th Aug Service in Business Bay Restaurant Inventory of Table Store
Breakfast
Friday 18th Aug Service in Business Bay Restaurant Restaurant Resetup
Breakfast
Saturday 19th Aug OFF OFF
Sunday 20th Aug Public Holiday N/A

LOG BOOK WEEK #10

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 21st Aug

Tuesday 22nd Aug

Wednesday 23rd Aug
Thursday 24th Aug
Friday 25th Aug
Saturday 26th Aug
Sunday 27th Aug

LOG BOOK WEEK #11

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 28th Aug
MARRIOTT VIP Meeting Refresh meeting room
Tuesday 29th Aug Leave Day N/A
Wednesday 30th Aug Emirates Ballroom setup Table setup
Thursday 31st Aug Dubai Ballroom setup Chair cover
Friday 1st Sep Set menu Service in Rugby Group Breakdown setup
Saturday 2nd Sep Meeting room setup N/A
Sunday 3rd Sep OFF N/A

LOG BOOK WEEK #12

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 4th Sep
Leave Day N/A
Tuesday 5th Sep Service at Business Bay Restaurant Restaurant resetup
Breakfast and Lunch for Bajaj
Group
Wednesday 6th Sep Service at Business Bay Restaurant Restaurant resetup
Breakfast and Lunch for Bajaj Group
Thursday 7th Sep Service at Business Bay Restaurant Restaurant resetup
Breakfast and Lunch for Bajaj
Group
Friday 8th Sep Service at Business Bay Restaurant Restaurant resetup
Breakfast and Lunch for Bajaj
Group
Saturday 9th Sep Leave Day N/A
Sunday 10th Sep OFF OFF

LOG BOOK WEEK #13

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 11th Sep
Buffet Attendant in Pool Dinner Breakdown the setup
Tuesday 12th Sep Service at emirates ballroom foyer Meeting room setup
reception
Wednesday 13th Sep Sick Leave N/A
Thursday 14th Sep Sick Leave N/A
Friday 15th Sep Sick Leave N/A
Saturday 16th Sep Leave Day N/A
Sunday 17th Sep OFF OFF

LOG BOOK WEEK #14

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 18th Sep
Service for group dinner at Emirates Meeting room refresh
Ball room
Tuesday 19th Sep Dubai Ballroom resetup for ITP Set Glass Wiping
Menu service
Wednesday 20th Sep Service in Dubai Ballroom for ITP Resetup the table for next
Hoteliers Award 2023 day award function
Thursday 21st Sep Service in Dubai Ballroom for ITP Breakdown of the setup
Caters Award 2023
Friday 22nd Sep Meeting Room setup for Ielts exam N/A
in Suite meeting room
Saturday 23rd Sep
Sunday 24th Sep

LOG BOOK WEEK #15

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 25th Sep

Tuesday 26th Sep

Wednesday 27th Sep Placing Juices and soft drink in Store Pickup
meeting room during coffee break Business Bay Bar counter
resetup for next day morning
breakfast
Thursday 28th Sep Placing Juices and soft drink in Store Pickup
 meeting room during coffee break
Friday 29th Sep Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break resetup for next day morning
breakfast
Saturday 30th Sep Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break refreshed
Sunday 1st Oct Serving Coffee in Business Bay Bar setup in Emirates
morning Breakfast Ballroom for Gala dinner

LOG BOOK WEEK #16

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar
Day Date Main Tasks Other Tasks
Monday 2nd Oct
Placing Juices and soft drink in Glass Wiping
meeting room during coffee break
Store Pickup
Tuesday 3rd Oct OFF OFF
Wednesday 4th Oct Placing Juices and soft drink in Serving Coffee in Business
meeting room during coffee break Bay Breakfast
Thursday 5th Oct Placing Juices and soft drink in Serving Coffee in Business
meeting room during coffee break Bay Breakfast
Friday 6th Oct Serving Coffee in Business Bay Placing Juices and soft drink
Breakfast in meeting room during
coffee break
Saturday 7th Oct Placing Juices and soft drink in Store Pickup
meeting room during coffee break
Sunday 8th Oct Servicing Coffee in Business Bay Store Pickup
Breakfast

LOG BOOK WEEK #17

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 9th Oct
Serving Coffee in Business Bay Glass Segregation
Tuesday 10th Oct OFF OFF
Wednesday 11th Oct Serving Coffee in Business Bay Juice station refill in Garden
Breakfast
Thursday 12th Oct Serving Coffee in Business Bay Garden juice station
Breakfast breakdown
Friday 13th Oct Placing Juices and soft drink in Glass segregation for pool
meeting room during coffee break dinner bar counter
Saturday 14th Oct Leave Day N/A
Sunday 15th Oct Servicing Coffee in Business Bay Store Pickup
Breakfast and soft drink for group
lunch

LOG BOOK WEEK #18

Student Name Amrit Shahi
Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 16th Oct
Serving Coffee in Business Bay Glass Segregation
Tuesday 17th Oct Servicing Coffee in Business Bay Glass wiping for group dinner
Breakfast and soft drink for group
lunch
Wednesday 18th Oct Serving Coffee in Business Bay Placing Juices and soft drink
Breakfast and soft drink for lunch in meeting room during
coffee break
Thursday 19th Oct Placing Juices and soft drink in Serving Coffee in Business
meeting room during coffee break Bay
Friday 20th Oct OFF OFF
Saturday 21st Oct Serving Coffee in Business Bay Store Pickup
breakfast
Sunday 22nd Oct Serving Coffee in Business Bay Business Bay bar counter
breakfast refresh

LOG BOOK WEEK #19

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 23rd Oct
OFF OFF
Tuesday 24th Oct OFF OFF
Wednesday 25th Oct Leave Day N/A
Thursday 26th Oct Table Clearance in Business Bay Business Bay Bar counter
Breakfast resetup
Friday 27th Oct Placing Juices and soft drink in Business Bay Bar counter
meeting room during coffee break resetup
Saturday 28th Oct Servicing Coffee in Business Bay Business Bay Bar counter
Breakfast resetup
Sunday 29th Oct Servicing Coffee in Business Bay Placing Juices and soft drink
Breakfast in meeting room during
coffee break

LOG BOOK WEEK #20

Student Name Amrit Shahi

Student ID 1302057641
Host Organization JW Marriott Marquis Hotel Dubai
Supervisor Name Kassandra Discutido, Prashant Kumar, Mina Zaki Kamel
Day Date Main Tasks Other Tasks
Monday 30th Oct
Servicing Coffee in Business Bay Placing Juices and soft drink
Breakfast in meeting room during
coffee break
Tuesday 31st Oct Placing Juices and soft drink in Servicing Coffee in Business
meeting room during coffee break Bay Breakfast
Wednesday 1st Nov Servicing Coffee in Business Bay Placing Juices and soft drink
Breakfast in meeting room during
coffee break
 Thursday 2nd Nov OFF OFF
Friday 3rd Nov Servicing Coffee in 37th floor Business Bay Bar counter
executive lounge in VIP meeting resetup
Saturday 4th Nov Servicing Coffee in Business Bay Business Bay Bar counter
Breakfast resetup
Sunday 5th Nov Servicing Coffee in 37th floor Placing Juices and soft drink
executive lounge in VIP meeting in meeting room during
coffee break

APPENDIX

Fig (1) Dubai Ballroom

Fig (2) Emirates Ballroom

Fig (3) Gala Dinner
Fig (4) Meeting room Setup