2
TABEL OF CONTENTS
COVER PAGE ………. I APPORVAL ……….. II ACKNOWLEDGMENT ……….. IV
PLAGIARISM STATEMENT ……….. 1
TABLE OF CONTENTS ………... 2
LIST OF PICTURE ………... 3
LIST OF TABLE ……… 4
EXECUTIVE SUMMARY ……….. 5
CHAPTER 1 INTRODUCTION ………... 6
1.1 Background of study ……… 6
1.2 Internship objective ……… 7
1.3The benefit of internship ………... 7
CHAPTER II GENERAL DESCRIPTION OF MÉTIS ………... 9
2.1 History of MÉTIS ……… 9
2.2 Overview ……… 10
2.3 Feature of MÉTIS ……… 12
2.4 Organizational Structure and Main Task ……… 13
2.5 Hygiene and Sanitation Standard in MÉTIS ……… 15
2.6 Kitchen Map ... 16
CHAPTER III INTERENSHIP ACTIVITIES ……….. 17
3.1 Place of Assignment ……… 17
3.2 Activities Performed and Job Description ……… 17
3.3 Problem faced and how to solve them ……… 20
3.4 Product of Internship ……… 21
CHAPTER IV CONCLUSION AND SUGGESTION ……… 26
4.1 Conclusion ……… 26
4.2 Suggestion ... 26
REFERENCES ……….. 28
APPENDIX ………... 29
3
LIST OF PICTURE
Picture 1 MÉTIS logo ... 10
Picture 2 MÉTIS map ... 10
Picture 3 MÉTIS Restaurant Feature ... 11
Picture 4 MÉTIS Kitchen Map ………. 15
Picture 5 vietnam roll ……… 20
Picture 6 tabbuleh ………... 20
Picture 7 steak tartar sauce ... 21
Picture 8 gyoza dressing ……….. 21
Picture 9 Garlic Parsley Butter ………... 22
Picture 10 olive oil dressing ... 22
Picture 11Sauce for Cheese Burger ………. 23
Picture 12 tzatziki sauce ……… 23
Picture 13 almond tzatziki sauce ……….. 24
Picture 14 mayonnise ………. 24
Picture 15 MÉTIS Restaurant Product ………. 28
Picture 16 MÉTIS Restaurant crew ……….. 28
Picture 17 certificate ……….. 29
Picture 18 Training Evaluation ………. 29
Picture 19 Menu Fine Dinning ………. 31
Picture 20 Approval I ……….. 32
Picture 21 Approval II ………. 33
Picture 22 Approval III ………. 34
4
LIST OF TABLE
Table 1 cold kitchen internship activity ... 17
