Putra, Happy Eko (2022) INTERNSHIP REPORT AT BLANCO PAR MANDIF. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.
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Abstract
The purpose of the Author doing this internship not only to fullfil OTTIMMO requirement but also the Author want to know more about kitchen in fine dining industry, especially modern Indonesian cuisine in fine dining industry. This report is written based on the internship at BLANCO par Mandif which spans from 24th January – 24th July 2022. The Author choose to do internship at BLANCO par Mandif because the Author more interested in Indonesian cuisine so to improve his knowledge and skills about modern Indonesian Cuisine at Fine Dining Industries, the Author choose BLANCO par Mandif as an option. BLANCO par Mandif is an Indonesian fine dining restaurant. In BLANCO par Mandif, every trainees have the opportunity to learn in 6 different sections, which is: Hot Kitchen, Cold Kitchen, Entree, Pastry, Bartending, and also Service. Due to pandemic situation so BLANCO par Mandif only open by reservation. BLANCO Par Mandif has 3 different set menu, which is: Adiboga, Tirtaloka, and Giriloka. This internship helps the Author to implement the knowledge and skill that had been taught in OTTIMMO, also can improve creativity, learn new recipes, take responsibility at working place and learn new techniques in kitchen. BLANCO par Mandif also teach how to brought the local menu to the high level and introduce to world about Indonesian food.
| Item Type: | Monograph (Technical Report) | ||||||
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| Uncontrolled Keywords: | Internship, BLANCO par Mandif, OTTIMMO International | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 20 Oct 2022 03:41 | ||||||
| Last Modified: | 20 Oct 2022 03:41 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/657 |
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