DEWI, ROSITA RATNASARI (2019) INTERNSHIP FINAL REPORT PASTRY & BANQUET KITCHEN IN SHERATON HOTEL AND TOWERS SURABAYA. Project Report. OTTIMMO. (Submitted)
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Abstract
In the first three months of the writer’s training periods, the writer has an opportunity to learn by working at the pastry bakery. The writer learned how to make cake, bakery to use some modern equipment, place the right things by using First In First Out (FIFO) system, good teamwork and communication, join many buffet event, etc. In the last three months of the training periods, the writer move to banquet kitchen to complete training periods. The writer learnt so many different skills, how to cut well and correctly, pay attention in the cleanliness of the workstation, learn how to speed up the work, plan the ingredients for storing and stocking, food labeling and etc. It was a great six months experience of training period for me to feel the practical. It also helps writer to build my professional network in this industry. For the writer, internship program is very important. Internship is a step where the writer can implement all the knowledge that had been learned in a campus. The writer also will know how to real kitchen life works, the management, what the guest need, how to handle ingredients, how to communicate and work in the team, and how to present a perfect a dish as art in culinary.
| Item Type: | Monograph (Project Report) | ||||||
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| Additional Information: | 1674130010078 | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 31 Jan 2020 09:49 | ||||||
| Last Modified: | 31 Jan 2020 09:50 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/74 |
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