the cooks' function to the banquet event and ratu ratih coffee shop at ...

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25➢➢➢➢➢➢➢➢➢➢Terik DagingGurame BakarBotok AyamPerkedel Kentang & DagingCa broccoliNasi PutihAcar, Kerupuk, SambalEs gempol pleretAssorted Jajanan PasarFresh Fruit PlatteraRatu Ratih Coffee Shop is the only restaurant and coffee shop in Sahid JayaHotel Solo, so it is very busy everyday. The restaurant has to provide variousfoods everyday for daily breakfast, lunch, and dinner. Besides providingWestern and Eastern foods menu, the restaurant also provides some traditionalmenu for the guests. Here, a cook has an important role to cook the foodordered by the guests in a great taste at minimum time so the guest willsatisfied with the food serving. A cook and Kitchen’s Staff are responsible forpreparing breakfast menu in the restaurant everyday. The samples of menuare: Pecel Ndesa, Mixed Grilled Ratu Ratih, Sphagetti Bolognaise, Tom YumGung, etc. To approve selling product, Ratu Ratih Coffee Shop always holdmonthly food promo.
26B. SuggestionIn this Final Project, the writer gives some suggestions to increase theservice quality in Sahid Jaya Hotel Solo. The suggestion is as follows:1. Main Kitchen division should hire more people to increase service qualityand to improve the teamwork in this division. A good selection of traineeis also needed so they will not only become an intruder when kitchen isbusy.2. Creating a new kind of product will increase the selling product, but notonly introducing new menu from other countries, they should also try togive the guest a new modified menu, for example: Kambing guling bumbumadu.3. A good coordination is a very crucial thing in a hotel, especially in Foodand Beverage Department. Here, the writer suggests that the hotel shouldincrease the coordination between Kitchen division and Food andBeverage Service Division. To avoid lack of coordination andcommunication between these two departments, the employees shouldn'tmake a mistake such too long cooking time by Kitchen's Staff or terribleserving preparation by the waiters/waitress.
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 and 20: 8D. KitchenKitchen can be defined a
Page 21 and 22: CHAPTER IIIDISCUSSIONA. Company Pro
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 38: BIBLIOGRAPHYBOOK REFERENCES:Bartono

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