Demonstrated Departments
Demonstrated Front Office
Today, the YDFA 12th Intake Front Office students continued their practical training by practicing guest check-in procedures according to the standard operating procedures (SOPs) used in the hospitality industry. During the session, students followed each step of the check-in process, including welcoming guests, verifying reservations, completing registration procedures, and providing professional guest assistance.
Demonstrated Food & Beverage
Today, the YDFA 12th Intake Food & Beverage Service students continued their practical training by practicing how to professionally take and offer guest orders during service. Following hospitality industry standards, students learned and practiced greeting guests, presenting menus, recommending items, taking orders accurately, and communicating effectively with guests.
Demonstrated Housekeeping
Today, the YDFA 12th Intake Housekeeping – Room Attendant students continued their practical training by practicing bed-making procedures as part of guest room service preparation. Following hospitality industry standards and SOPs, students focused on proper bed-making techniques, room presentation, cleanliness, and attention to detail to ensure a comfortable and welcoming accommodation experience for guests. This hands-on practice is an important part of their 6-month in-house training program, helping them develop professional housekeeping skills, efficiency, and confidence for future employment in the hospitality industry.
Demonstrated Food Preparation
Today, the YDFA 12th Intake Food Preparation (Cook) students continued their practical training by practicing food presentation and arrangement of both Asian and Western set menus for guests at Dream On Plates Restaurant. During the session, students focused on proper plating techniques, portion control, food aesthetics, and presentation standards to enhance the dining experience. This hands-on practice is part of their 6-month in-house training program, allowing them to develop their culinary skills, creativity, and professionalism while preparing dishes that meet hospitality industry standards.
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