INDUSTRIAL TRAINING REPORT : Internship Report at BLANCO Par Mandif

Carolina, Priska (2023) INDUSTRIAL TRAINING REPORT : Internship Report at BLANCO Par Mandif. Project Report. UNSPECIFIED.

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Abstract

"Internship is one of the programs from Ottimmo International Master Gourmet. The objectives of this program is to give exposure to students about real working life. The Author choose Blanco par Mandif as the place to do the internship. Ubud has a lot of fine dining restaurant but Blanco par mandif is one of the best Indonesian fusion theme fine-dining restaurant in Ubud. The Author born, live and grow in Indonesia that’s why learning more about Indonesian food is quite important to The Author. This internship requires 6 month of job training and after six month of training, The Author is expected to be able developing the skills and knowledge learned on campus and to gain new experiences. The Author was assigned to 5 different sections include cold kitchen, pastry, entrée, bar and hot kitchen. Purpose of this programs is not only improving cooking skills, but also giving The Author a chance to learn to face any circumstances. During these period of time, The Author have learned various different skills. Learned how to work in a team and how to be flexible. The author was able to develop an additional soft skill like communication by interacting with customers by explaining every condiment of the dish and suggest the best way to enjoy the dish, also have a big responsibility to perfectly made the dish. It was an exciting opportunity where The Author can apply the knowledge that The Author has learned at Ottimmo International Master Gourmet. Keyword : Internship, Blanco par Mandif "

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	Internship, Blanco par Mandif
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	11 Sep 2023 06:46
Last Modified:	27 Jun 2024 04:04
URI:	http://repository.ottimmo.ac.id/id/eprint/926

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