Athasya, Varen (2022) INTERNSHIP REPORT AT BLANCO PAR MANDIF. Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.
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Abstract
The Writer’s background chooses BLANCO par Mandif to complete her internship requirement is the Writer like Indonesian food so bad, so at BLANCO par Mandif they serve Modern Indonesian food with fine dining standard, the Writer has no experience in fine dining industry so with this opportunity the Writer choose BLANCO par Mandif as a place to do internship during 6 months. This report is based on an internship that the Writer completed at BLANCO par Mandif from January 24 through July 24, 2022. The Author decided to complete an internship at BLANCO par Mandif in order to expand her understanding of contemporary Indonesian cuisine and her abilities in the fine dining sector. A fine dining establishment in Indonesia is called BLANCO par Mandif. Every student at BLANCO par Mandif has the chance to learn in six different categories, including Hot Kitchen, Cold Kitchen, Entree, Pastry, Bartending, and Service. Because to the epidemic, BLANCO par Mandif is only open via reservation. The three set menus at BLANCO Par Mandif are Adiboga, Tirtaloka, and Giriloka. Through this internship, the Author is able to put the knowledge and skills that were taught in OTTIMMO into practice. She may also develop her creativity, learn new recipes, take on more responsibility at work, and pick up new culinary skills. Additionally, BLANCO par Mandif teaches how to elevate the local menu and expose Indonesian cuisine to the world.
| 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 03:22 | ||||||
| Last Modified: | 20 Oct 2022 03:22 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/663 |
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