FOOD AND BEVERAGE OPERATION

DUNGUN COUNTRY GOLF CLUB

ACKNOWLEDGEMENT

First, In the name of Allah, the most gracious and merciful, we praised for giving us the strength
to complete this assignment. Thanks to Allah SWT because of His blessings we can complete
this assignment successfully. Then, we would like to say out a great thankful to Madam Nur
Amanina Mat Ghani because of her guidance; we have completed this assignment very well.
We also would like to say thank you to our fellow friends for their support and
encouragement and also for their ideas and opinion to make this assignment more complete and
detail. This group assignment makes us working together and sacrifices our time to make the best
result.

Thank you.










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TABLE OF CONTENT
















NO CONTENT PAGE
1 ACKNOWLEDGEMENT 1
2 INTRODUCTION 3
3 CONTENT 4-5
5 REFERENCE 6
6 APPENDIX 7
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INTRODUCTION

Dungun Country Golf Club has become the venue for the golfers to actively participate
and joined in the club. The club has been encourage to be open by the British was introduced in
the middle of 1960. Currently it was being owned by Terengganu government. The club is
located in a seaside port, where life goes on at a slow and relaxed place. Along its coast, fronting
the South China Sea, is the serene and tranquil Dungun Country Golf Club, an 18-hole par-72
golf course. The operation hour of restaurant in the golf club is from 5 pm to 12 pm.
Like many smaller golf club in Malaysia, the Dungun course was started by expatriates
who were mostly estate planters. The simple layout of the course is free of water hazards, but the
salty sea-spray has affected the course to some extent, though this has not bothered players who
are content with the free drop preferred lies ruling imposed by the club. On present, this club
has almost 280+ numbers of members who actively joined the club which consists of Dungun
citizen, people from Terengganu itself and outsiders.
Facilities provided in the Dungun Country Golf Club include a swimming pool, a game
room and a driving range, toilet, restaurant, surau and special rooms for Kerabator relatives for
the namely people.







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CONTENT
FOOD AND BEVERAGE OPERATION

Dungun Country Golf Club outsourcing the restaurant for peoples to manage it. Outsourcing can
be defined by hiring an outside party to do certain jobs rather than paying staff to do them. By
hiring outsiders, the restaurant was operated by the operator and they just have to pay all of the
rent to the Club.
As being mentioned by Mr. Zubir, the Manager of the Club, the service of the restaurant
is not being control and unsupervised. The clubs events program that existed at this Club are
wedding ceremony, tournament and others. If theres a tournament, they will make an order for
food at the restaurant for breakfast, lunch, hi- tea and dinner. Mostly an event that occurred at
this club is wedding ceremony. For example, there is wedding ceremony which took place four
times this year.
The target market of the restaurant at this restaurant is among the customers who are in
the age ranging from 50 and above. Most of the customers coming to this restaurant is from those
who plays the golf or members of this club and outsiders customers whose having some
entertainment such as Karaoke. This club provided Karaoke session at night for customer to join.
The karaoke open facility is the main attraction of the restaurant to make the customers keep
coming to them.
There is barely issued occurred at this restaurant regarding to the safety of the food
provided for their customers. The only problem of this restaurant is that it is not being supervised
too much because it is still new and the price is a little bit expensive. The type of menu is dinner
menu or masakan panas as local said. There no alcoholic beverages serve because of they run a
Muslim restaurant and lots of their customer is Muslim.
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The numbers of the customers come to the restaurant is not crowded at the evening, only
6 to 7 table were fulfill. But, the numbers keep increasing during dinner time enough to cover
their sales revenue. The staff works at this restaurant are 3 person and they are bound by the
contract. The length of the contract is for 3 years and the tender for the restaurant will be
renewed and it depends on the situation to the suitable to continue their contract or not.

The strength of this restaurant is convenience and the food is delicious. However, they
always get complaint from customers that the price of their food is a little expensive. The
weakness of the restaurant is the have shortage of staff work at the restaurant, the expensive
prices of food, and the existences of the restaurant is not being recognize by the people, unless
the people is coming from the members of the restaurant. Their promotion is through word of
mouth from customer friends and relatives.
The restaurant still has opportunities on implementing a strategic plan for the restaurant.
Although the business is not too good, the Club manage to push up their sales revenues by in
charge of catering food on wedding ceremony that takes place in the golf club and tournament.
This will generate additional income for both, the Club and the restaurant.
The threats of this restaurant are those internal and external factors that can negatively
affect the restaurant. The threat is the demand from the customer itself and also from the club
itself. In order to get the loyal customer that keep coming to their restaurant, they should
maintain the good quality of their product (food and drinks) and making some improvement on
every aspect of the restaurant such as menu, price, environment and lots more. The highlight of
the threat is the price of their food. It is understandable that the reason of the high price is
because of the increase of food cost due to the national price of raw material increasing.
However as a businessman, they can come out with the idea to satisfy the customer need.
Recommendations for this restaurant are to promoting their restaurant actively by
advertising about the foods by doing some promotion to the people in Dungun or advertise
through the social media such as Facebook. By doing this, maybe theres a word of mouth will
spread the news about the restaurant. Other than that, by reviewing from the review of people
who had coming to the restaurant, theres a comment about how the staff or workers at the
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restaurant who was not welcoming the guest by having a bad expression. Thus, the employers
should play a role by supervising the staff and the service to let the customers feel comfortable.




REFERENCE

Abdullah, F. S. (n.d.). Student Manual Club Management HTH 563. Faculty of Hotel and Tourism
Management Universiti Teknologi MARA.
















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Figure 3: Club Golf Restaurant
Figure 1: Dungun Country Club Golf
Figure 4: Outdoor area of restaurant
Figure 5: Indoor area of restaurant
Figure 2: Golf field area





APPENDIX