SUMMARY
From the description and explanation of the above can the authors conclude that the importance of the implementation of the industrial working practices so that the male and female students can view and apply procedures for work at a hotel / in the industry to be able to compare lessons learned in school with what actually happens in the field.
In addition, we can also find out how the organizational structure in each - each hotel is different according to the size of the hotel and the duty or the needs of the hotel, and can also be mengetahut more types of cuisine which means creation and presentation which is certainly different, and things that can add insight and knowledge and can require the trainees to be able to cooperate in the work to be good, compact and sharing information with each other for the smooth and successful job. And from their activities as mentioned above, it will directly create an educated workforce and skilled and ready to plunge into the world of the tourism industry.
i
PREFACE
Thanks to the presence of God Almighty who has bestowed favor, his grace to me so that I can complete prakerin activities and has also been completed in preparing the report prakerin in Boss Notebook with without any hindrance of any.
Also do not forget to all those who have participated in helping the success of this prakerin activity. Without them, this prakerin activity may not necessarily be run well today. The parties have contributed to the success of this prakerin activities, among others:
1. Chef Zaldy Iskandar
2. Miss Heni Adhianata, STP., MSc.
3. My parents
4. St Regis Bali Staff
5. And for all my friends that already help me acomplish this report
ii
TABLE OF CONTENT
COVER...
SIGNATURE PAGE...i
SUMMARY...ii
PREFACE...iii
TABLE OF CONTENT...iv
CHAPTER I INTRODUCTION...1
1.1 Background...2
1.2 Objective...3
1.3 Benefit...3
1.3.1 Benefit for Hotel...3
1.3.2 Benefit for Academy...3
1.3.3 Benefit for Colleger...3
1.4 Time and Place...4
CHAPTER II RESULT AND DISCUSSION...5
2.1 Overview...5
2.1.1 History of St Regis...5
2.1.2 Facilities...6
2.1.3 Organizational Structure of St Regis Hotel and Resort Bali...17
2.1.4 Organizational Structure of Food and Beverage St.Regis Bali Resort (Service)...18
2.1.5 Organizational Structur of Food and Beverage St.Regis Bali Resort (Kitchen)...19
2.1.6 Job Desk Kitchen Staff...20
2.1.7 General kitchen...22
2.1.8 Layout General Kitchen...27
2.1.9 Garde Manger...28
2.1.10 Boneka Restaurant...31
2.2 Hygene and Sanitation...40
2.3 Activity Table...42
2.4 Boneka Restaurant Preparation...48
2.5 Cold Kitchen Preparation...50
CHAPTER III CONCLUSION AND SUGGESTION...51
3.1 Conclusion ...51
3.2 Suggestion...51
REFERENCE...52
iii