Kegiatan Local Internship Program Food dan Beverage Product Department Kitchen Angsana Resort & SPA Bintan

Sakinah, shintia (2020) Kegiatan Local Internship Program Food dan Beverage Product Department Kitchen Angsana Resort & SPA Bintan. Project Report. Universitas Internasional Batam. (Submitted)

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Abstract

Penulis mengambil judul “ Kegiatan Local Internship Program Food ; Beverage Product Departement Kitchen Angsana Resort Spa Bintan” pada laporan ini dengan tujuan agar penulis mengetahui dasar-dasar ilmu dalam bagian food beverage product di kitchen Angsana Resort Spa Bintan dan memperdalam ilmu culinary yang dapat membuat penulis menjadi seseorang yang lebih professional. Teknik pengumpulan data yang digunakan oleh penulis adalah menggunakan teknik observasi, teknik dokumentasi, teknik wawancara dan teknik perpustakaan. Pengalaman yang diperoleh penulis dalam kegiatan praktek kerja lapangan ini mulai dari teknik dasar memasak hingga dapat membuat produk makanan dengan baik dan benar sesuai standar hotel. Penulis diberi tanggung jawab untuk membuat produk a’la carte dan room service akan tetapi masih dalam pengawasan senior. Penulis dapat meng-handle produk saat hotel sedang high occupancy dan penulis juga merasakan bagaimana rasanya memiliki tanggung jawab di all dinning destination. ********************************************************************** The author takes the title Local Internship Program Food Beverage Product Program at Angsana Resort in this report with the aim that the author knows the basics of science in the food beverage product section in Angsana Resort Spa Bintan kitchen and deepens culinary science that is can make a writer become more professional. Data collection techniques used by the author are using observation techniques, documentation techniques, interview techniques and library techniques. The experience gained by the author in these practical fieldwork activities ranging from basic cooking techniques to being able to make food products properly and correctly according to hotel standards. The author is given the responsibility to make ;la carte products and room service but is still under senior supervision. The writer can handle the product when the hotel is in high occupancy and the writer also feels how it feels to have responsibility at all dinning destinations.

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