Thursday, April 12, 2012

Wake up at 7am this morning and prepare to go for the Customer Care Excellence Program at Parkroyal Hotel. Meet colleagues from Malaysia, Vietnam and Indonesia. This training is specially create for our service engineer to understand "The Important of Customer Service".

The exercise encourages engineer to explore their own expreiences in relation to Customer Service and how it was impacted them. I do not deal with customer face to face so Why am I attending this training? My job is to support the service department on all the administration work and also attend to enquiry and service call from customer. I am happy that I attended this training, during the training I came to know what are the problems my engineer have with the customer, how the customer feel about our product and service we provide. I also learnt " How to be a better listener" , "How to handle customer complaints" etc..., I feel that "Customer is not always right" some customer are very demanding, truculent and hegemony. This type of customer is very difficult to handle they will go straight to our boss to get whatever they want...

After one whole day training I was so tired that I fall asleep while watching the Korean drama, suddenly awake at around 8.15pm and decided to bake a cake for the 2nd day training for breakfast.

Here's the recipe for the Greentea Chiffon Cake and compliments from my colleagues ~ the cake is better then the tea break snack provided by the hotel ..

 Greentea Chiffon Cake


3nos Egg Yolk
80g   Sugar
50ml Salad Oil
60ml Water
80g   Plain Flour
10g   Greentea Powder
4nos  Egg White
2g     Cream of Tartar


  1. (Use Hand Mix) In a mixing bowl mix egg yolk, 1/3 sugar, salad oil and water, mix well with a whish.
  2. Add in sift flour mix well into a smooth batter.
  3. Beat the egg white until they hold soft peaks, add tartar powder and whisk again to stiff peaks but not dry.
  4. Take 1/3 amount of white egg and add into batter mix and mix well then add in the rest of the egg white and mix well, don't over mix.
  5. Carefully pour the batter into an ungreaded 6" x 6" tube pan.
  6. Tap on the table to remove any large air bubbles. Bake in preheated oven for 25 to 30mins, or until golden brown and firm to touch.
  7. After bake invert the cake with the tin and allow to cool before slice.

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