Pratama, Hanta Pryuga (2024) INTERSHIP TRAINING REPORT : TRAINING REPORT AT GRAND MERCURE AND BEEJAY BAKAU RESORT. Project Report. OTTIMMO INTERNATIONAL.
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Executive Summary - Hanta PP.pdf Download (1MB) |
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Chapter 1 - Hanta PP.pdf Restricted to Registered users only Download (274kB) | Request a copy |
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Chapter 4 - Hanta PP.pdf Download (353kB) |
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Bibliography dan Appendix - Hanta PP.pdf Download (1MB) |
Abstract
"Indonesia's rich cultural diversity and natural beauty are complemented by its vibrant culinary scene, which attracts both domestic and international tourists. The nation's cuisine, known for its unique blend of flavors, spices, and traditions, plays a crucial role in its tourism industry. During the author studies at the Culinary Art Study Program, OTTIMMO International Master Gourmet Academy, Surabaya, The Author had the opportunity to intern at two distinguished establishments: Grand Mercure and Beejay Bakau Resort. These internships significantly influenced the author’s professional aspirations and provided the author with a robust foundation in culinary arts. At Grand Mercure, The Author gained comprehensive insights into high-end kitchen operations, learning from top industry chefs and enhancing the author’s skills in culinary techniques, presentation, and customer service. At Beejay Bakau Resort, The Author focused on sustainable cuisine, working on projects to improve guest dining experiences while maintaining environmental responsibility. These experiences have equipped the author with practical knowledge and skills essential for a successful culinary career, preparing the author to handle diverse challenges in the industry and contribute effectively to any culinary team. Keyword: Indonesian cuisine, Culinary arts, Tourism, Internship, Grand Mercure, Beejay Bakau Resort, Sustainable cuisine, Culinary techniques, Hospitality, Gastronomic experience "
| Item Type: | Monograph (Project Report) |
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| Uncontrolled Keywords: | Indonesian cuisine, Culinary arts, Tourism, Internship, Grand Mercure, Beejay Bakau Resort, Sustainable cuisine, Culinary techniques, Hospitality, Gastronomic experience |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 24 Sep 2024 03:22 |
| Last Modified: | 24 Sep 2024 03:22 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/1101 |
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