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DAFTAR ISI<br />
KATA SAMBUTAN ................................................................................ iii<br />
PENGANTAR PENULIS ........................................................................ v<br />
DAFTAR ISI ........................................................................................... vii<br />
BAB XVIII MENYIAPKAN DAN MENYAJIKAN HIDANGAN DIET ...... 351<br />
A. Pendahuluan ................................................................. 351<br />
B. Diet untuk Berbagai Penyakit ........................................ 351<br />
C. Jenis Makanan untuk Diet ............................................. 355<br />
D. Evaluasi ........................................................................ 358<br />
BAB XIX MENYIAPKAN PENGHUBUNG ANTARA AREA DAPUR DAN<br />
AREA PELAYANAN ............................................................ 359<br />
A. Lay Out dan Alur Kerja .................................................. 359<br />
B. Penyerasian Pekerjaan dan Lingkungan....................... 364<br />
C. Penataan Peralatan ...................................................... 365<br />
D. Work Center .................................................................. 366<br />
E. Menghubungkan Area Dapur dan Area Layanan .......... 369<br />
F. Komunikasi Antardapur dan Titik Pelayanan................. 373<br />
G. Evaluasi ........................................................................ 376<br />
BAB XX MENYEDIAKAN LAYANAN MAKANAN DAN MINUMAN .. 377<br />
A. Ruang Lingkup Layanan Makanan dan Minuman ......... 377<br />
B. Persiapan Pelayanan Restoran (Pre Operation) ........... 378<br />
C. Mengatur Meja (Table Setting) ...................................... 382<br />
D. Tahap-Tahap Pelayanan Makanan ................................ 392<br />
E. Mengambil dan Memproses Pesanan ........................... 414<br />
F. Menyajikan Makanan dan Minuman.............................. 417<br />
G. Evaluasi ........................................................................ 429<br />
BAB XXI PELAYANAN KAMAR (ROOM SERVICE).......................... 431<br />
A. Orientasi Room Service (Room Service Organization) ..... 431<br />
B. Fungsi Room Service .................................................... 431<br />
C. Susunan Petugas Room Service .................................. 431<br />
D. Operasi Room Service .................................................. 433<br />
E. Peralatan Room Service ............................................... 434<br />
F. Pengambilan Pesanan .................................................. 436<br />
G. Penyiapan dan Pengemasan Peralatan Makan<br />
di atas Baki (Tray) ......................................................... 438<br />
H. Menyiapkan Baki untuk Makan Pagi ............................. 439<br />
I. Evaluasi ........................................................................ 442<br />
vii
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