Iman, Nadia (2022) INTERNSHIP REPORT JW MARIOTT HOTEL SURABAYA. Technical Report. OTTIMMO INTERNATIONAL.
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01 - Cover Executive.pdf Download (930kB) |
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02 - Chapter 1.pdf Download (1MB) |
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03 - Chapter 2.pdf Download (4MB) |
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04 - Chapter 3.pdf Restricted to Registered users only Download (3MB) | Request a copy |
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06 - Bibliography.pdf Download (513kB) |
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07 - Appendix.pdf Download (1MB) |
Abstract
The Author implements the internship program for six months, which begins on May 4th 2021 and end on November 4th 2021. The Author chose JW Marriot Hotel Surabaya as their training place. During these times, the Author learns new experience in the kitchen as a professional person in culinary and hospitality services. JW Marriott Hotel will distribute each trainee to their sections randomly and must be responsible of all the preparations until the finishing of the products. During the internship, the Author was able to learn different outlets such as Garde Manger Section, Japanese Section, Noodle and Steam Section and Grill Section. The Author learns about the importance of discipline, attitude and grooming standards. As well as basic kitchen knowledge, basic cooking methods, knife skills, menu variations, time management, mise en place, team work, critical thinking skills, work ethics and qualities and tending customers’ needs. The Author understand the importance of building a good professional network with other associates and chefs on the industry. The better connection the Author builds, the more chances of having ample access to different hotels when applying for a job. The Author developed a stronger character and principles during the internship, daily challenges and pressure of creativity pushed the Author to be the best version of themselves. Hygiene, attitude, and mise en place are the three things that are essential in the culinary industry, where the Author would apply this on their daily activities. This internship program is an extraordinary experience and made the Author appreciate the culinary industry even more. It is a great honor to be able to join the Pavilion Kitchen team and work with professionals in the field.
| Item Type: | Monograph (Technical Report) | ||||||
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| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 18 Jan 2022 03:46 | ||||||
| Last Modified: | 18 Jan 2022 03:46 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/647 |
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