TABLE OF CONTENTS
APPROVAL ... ii
APPROVAL ... iii
ACKNOWLEDGMENT ... iv
PLAGIARISM STATEMENT ... v
TABLE OF CONTENTS ... vi
LIST OF PICTURE ... ix
LIST OF TABLE ... xi
EXECUTIVE SUMMARY ... xii
CHAPTER I ... 1
INTRODUCTION ... 1
1.1 Background of Study ... 1
1.2 OBJECTIVIES ... 2
1.3 BENEFITS... 2
1.2.1 Benefits of Internship for Student ... 2
CHAPTER II ... 3
GENERAL DESCRIPTION OF COMPANY ... 3
2.1 Company History ... 3
2.1.1 The History of Blanco Par Mandif ... 3
2.2 Overview Company ... 5
2.2.1 Blanco Par Mandif ... 5
2.2.2 Yatta Izakaya ... 6
2.3 Management Biography ... 8
2.3.1 Mandif M Warroka ... 8
2.4 The Organizational Structure of the Company... 9
2.4.1 Blanco Par Mandif ... 9
2.4.2 Yatta Izakaya ... 10
2.5 Company Networks ... 11
2.6 Department Task ... 11
2.6.1 Patron Cook ... 11
2.6.2 General Manager ... 11
2.6.3 Assistant Restaurant Manager ... 11
2.6.4 Supervisor and Sommelier... 11
2.6.5 Sous Chef ... 12
2.6.6 Chef De Partie ... 12
2.6.7 Demi Chef... 12
2.6.8 Staff & Kitchen Services ... 12
2.6.9 Steward ... 12
2.7 Hygiene and Sanitation Standard in Blanco Par Mandif & Yatta Izakaya ... 12
2.8 Features of Yatta Izakaya & Blanco Par Mandif. ... 13
2.8.1 Yatta Izakaya Kitchen ... 14
2.8.2 Yatta Izakaya Yakitori ... 15
2.8.3 Yatta Izakaya Bar & Beverage ... 15
2.8.4 Blanco Par Mandif Kitchen ... 16
2.8.5 Ruang Tamu Artisan Bar ( Blanco Par Mandif) ... 18
