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9executive chef to maintain the kitchen operational, he is assigned by several chefde partie who are responsible to their own division.Parts or division of kitchen area include cold kitchen (Gardemager),Butcher, Potagier, Saucier, Poisonier, Pantry, Fritures and Kitchen Store.E. BanquetBanquet is a service for meeting (special event) or a service for an event of acompany which is separated from restaurant service and grill room in generally(Marsum, 1993).In another opinion, Kodhyat-Ramaini (1992) states that banquet is an eventwhich is held in a hotel by the request from the guest, usually it is provided tabled hotel menu and a lot number of the guests was come.In conclusion, banquet is a department of a hotel which is responsible tohold and organize an event which is requested by the guests and usually it is usedto hold an event where a lot of people come to the event.There are two kinds of banquet event, i.e.:1. Formal mealsSuch as lunch, meeting, conference, and state banquet event.2. Buffet receptionSuch as cocktail party, wedding party, birthday party, etc.Banquet division is led by a Banquet Manager which is responsible tosupervise the works of its division, and manage the events held in the hotel whichuse banquet facilities.
CHAPTER IIIDISCUSSIONA. Company Profile of Sahid Jaya Hotel SoloSahid Jaya Hotel Solo is one of five stars hotels in Solo. This Hotelcombines tradition, culture, and services to offer a new kind of satisfaction. SahidJaya Hotel Solo provides room as the primary product, besides selling foods andbeverages. Sahid Jaya Hotel Solo tries to give the best services to the guest; thehotel provides many supporting facilities to fulfill guest’s needs.Sahid Jaya Hotel Solo was established in 1965 owner of this hotel is Mr.Sukamdani Sahid Gito Sardjono and Mrs. Juliah Sukamdani. They are the ownersof PT Sahid & Co. Between 1961-1962, a piece of land bought from the family ofMr. Wongsonegoro, the former first prime minister of the “old era”.Three years after 1962, the building process of Sahid Sala Hotel was beingtested by a lot of problems. It was judged as a product of neo-capitalism, againstrevolution. Communism became a great danger for the progress of Sahid Salabuilding process. Not only judged against revolution, the materials to build SahidSala hotel are difficult to get, carpenters and bricklayers worked slowly becausethey were afraid of communism.Through this terrible condition Mr. and Mrs. Sukamdani were trying tofight against the stumbling-blocks. They do not give up. Believing the destinyGOD gave to them and “no one can succeed without hard working,” Mr. and Mrs.Sukamdani continued the project.That was a short history of Sahid Sala Hotel (Sahid Raya Hotel) and now10
Page 1 and 2: THE COOKS' FUNCTION TOTHE BANQUET E
Page 3 and 4: APPROVAL OF BOARD EXAMINERSAccepted
Page 5 and 6: MOTTOES✔ GOD IS THE BEST FOR YOU
Page 7 and 8: ACKNOWLEDGMENTFirst of all I would
Page 9 and 10: ABSTRACTIBNU SALEH ADITYAWARMAN. 20
Page 11 and 12: CHAPTER IV: CONCLUSION AND SUGGESTI
Page 13 and 14: 2and Accounting Department.The Food
Page 15 and 16: CHAPTER IIREFERENCES REVIEWA. Hotel
Page 17 and 18: 6price.A hotel plan where the price
Page 19: 8D. KitchenKitchen can be defined a
Page 23 and 24: 12To meet the guest satisfaction, t
Page 25: 148. Satellite TV / In-House Movies
Page 30 and 31: 1916) Arrange buffet composition.In
Page 32 and 33: 21confirm the banquet status to The
Page 34 and 35: CHAPTER IVCONCLUSION AND SUGGESTION
Page 36 and 37: 25➢➢➢➢➢➢➢➢➢➢Ter
Page 38: BIBLIOGRAPHYBOOK REFERENCES:Bartono

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