DAFTAR ISI

KATA PENGANTAR.......................................................................................................... i
DAFTAR ISI....................................................................................................................... ii
BAB I

BAB II

BAB III

BAB IV

PENDAHULUAN.......................................................................................1
A. Latar Belakang....................................................................................... 1
B. Tujuandan Manfaat Pelaksanaan PKN.................................................. 3
1. Tujuan Pelaksanaan PKN.................................................................3
2. Manfaat Pelaksanaan PKN...............................................................4
a. Manfaat Untuk Mahasiswa........................................................ 4
b. Manfaat Untuk Kampus............................................................. 4
c. Manfaat Untuk Hotel................................................................. 5
LANDASAN TEORI..................................................................................6
A. Pengertian Hotel.....................................................................................6
B. Pengertian Restaurant.......................................................................... 10
C. Pengertian Tata Hidangan.................................................................... 13
D. Pengertian Waiter / Waitress................................................................14
E. Pengertian Bar......................................................................................15
PELAKSANAAN / PEMBAHASAN...................................................... 18
A. GambaranUmum.................................................................................. 18
1. Sejarah Hotel..................................................................................18
2. Lokasi dan Kepemilikan Hotel...................................................... 19
3. Fasilitas Fasilitas yang dimiliki Hotel.........................................19
4. Struktur Organisasi Hotel.............................................................. 27
5. Struktur Organisasi Food & Beverage Departement..................... 28
B. Kegiatan / TugasUtama........................................................................29
C. Hambatan Hambatan yang ditemui Serta Jalan Pemecahannya........36
1. Hambatan Hambatan yang ditemui............................................. 36
2. Pemecahan Masalah yang ditemui................................................. 36
D. Iklim Kerja / Kerjasama Antar Departement....................................... 38
PENUTUP.................................................................................................39
A. KESIMPULAN.................................................................................... 39
B. SARAN SARAN...............................................................................39
1. Saran Untuk Hotel..........................................................................39
2. Saran Untuk Kampus..................................................................... 40
3. Saran Untuk Mahasiswa.................................................................40

Daftar Pustaka
Lampiran Lampiran

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