CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : PROCESSING FIBER-RICH SORGHUM PLANTS INTO KWETIAU NOODLES BY USING STEAMING METHOD

Wijaya, Raphaela (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : PROCESSING FIBER-RICH SORGHUM PLANTS INTO KWETIAU NOODLES BY USING STEAMING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

[img] Text
Executive Summary - Raphaela Wijaya.pdf
Download (1MB)
[img] Text
Chapter 1 - Raphaela Wijaya.pdf
Download (272kB)
[img] Text
Chapter 2 - Raphaela Wijaya.pdf
Download (481kB)
[img] Text
Chapter 3 - Raphaela Wijaya.pdf
Download (384kB)
[img] Text
Chapter IV - Raphaela Wijaya.pdf
Download (1MB)
[img] Text
Chapter V - Raphaela Wijaya.pdf
Download (144kB)
[img] Text
Apendix BIBLIOGRAPHY - Raphaela Wijaya.pdf
Download (849kB)

Abstract

Apprentice / Trainee is someone who helps a Chef prepare and cook dishes while training to be full-time chefs themselves. Generally, Trainee is someone who is never experience the situation in a real-life kitchen and never actually work in a real restaurant kitchen. Trainee usually comes from cooking school and trying to search for an experience in a kitchen. A trainee usually works for 6 months and they will be given a choice to keep working and will be a DW/ Daily work or they can choose not to. The job description of a Trainee is consisting of: Handling the preparation in a kitchen like preparing the vegetables, cutting meat and etc, oversee food supplies in refrigerators and storerooms, serving food, cleaning the station, chiller, and storing all of the equipment when closing. Keywords: Internship, Restaurant, Trainee.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Internship, Restaurant, Trainee.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 24 Aug 2023 08:25
Last Modified: 07 Sep 2023 04:47
URI: http://repository.ottimmo.ac.id/id/eprint/888

Actions (login required)

View Item View Item