CUACA, VERINA WYNNE (2020) INTERNSHIP FINAL REPORT PASTRY KITCHEN IN SHERATON HOTEL AND TOWERS SURABAYA. Technical Report. OTTIMMO.
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Abstract
The writer had to do finished the internship only 3 months at Sheraton Surabaya Hotel & Towers because of the corona virus pandemic. In the first months of the writer’s training periods, the writer has an opportunity to learn by working at the pastry bakery and also learn about service in Kafe Bromo. The writer learned how to make any kind of dessert, cakes and bread and to use some modern equipment and processing something in large quantities. The ingredient and all materials what we used by using First-In, First-Out ( FIFO ) system to make easy controlling equitment ang material. So, the ingredient or materials can be used and it’s not stacked and behind left because expired. For the writer, internship program is very important. Internship is a step where the writer can implement all the knowledge that had been learned it before. The writer also will know how to work in real kitchen, to know the standard management, how to communicate and work in team. It was an amazing 3 months experience of training period for the writer to feel work in the kitchen, especially in bakery and pastry. It also help the writer to build my professional network in this industry. the writer to build my professional network in this industry. In Sheraton Hotel and Towers have a many section at culinary department. So, it will be a great honor for the writer to join in there and to learn many new knowledges
| Item Type: | Monograph (Technical Report) |
|---|---|
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Ms Nadya Oktavian Prahardi |
| Date Deposited: | 15 Sep 2021 08:17 |
| Last Modified: | 15 Sep 2021 08:17 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/347 |
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