Internship Final Report "Shangri-La Hotel Surabaya"

Yusuf, Marisa (2017) Internship Final Report "Shangri-La Hotel Surabaya". Technical Report. OTTIMMO.

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Abstract

Internship is position of a student who works in an organization, sometimes without pay, in order to gain work experience or satisfy requirements for a qualification. Internship is important because student can learn how course of study applies to the real world and build valuable experience that makes them stronger candidates for jobs after graduation. In the past six month, i was doing my internship in Shangri-la Hotel Surabaya. Shangri-la is a five stars hotel in Surabaya located at Jl. Mayjend Sungkono 120 Surabaya 60256. Shangri-la Surabaya was opened on 1995 as the second outlet in Indonesia after Shangri-la Jakarta. My internship was started on August 22th 2016 and finished on February 22th 2017. I choose Shangri-la Hotel because it is the biggest and the first most prestigous and luxurious hotel in Surabaya In Shangri-la, kitchen trainee will have two different departments each department for three months. My first department was Shang Palace Kitchen. Shang Palace Kitchen specialty is chinese food held by Malaysian sous chef Chen Hann furn and Chef Ng Nick Wong. My second Department was Garde Manger or cold kitchen which provide salad and fruit. Garde Manger kitchen sous chef is Chef Putu from Bali. Shangri-la has their own food safety system called “SFSMS” that need to be known by all staff and trainee. By knowing SFSMS all member of Shangri-la Hotel are expected to know how to store and cook properly

Item Type:	Monograph (Technical Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	02 Nov 2021 07:21
Last Modified:	02 Nov 2021 07:21
URI:	http://repository.ottimmo.ac.id/id/eprint/511

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