DAFTAR ISI

Halaman
DAFTAR GAMBAR.....................................................................................

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DAFTAR LAMPIRAN..................................................................................

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I. PENDAHULUAN......................................................................................

1.1 Latar Belakang....................................................................................

1.2 Tujuan.................................................................................................

1.2.1 Tujuan Umum...........................................................................

1.2.2 Tujuan Khusus..........................................................................

II. TINJAUAN PUSTAKA

2.1 Hotel...........................................................................................................3
2.2 Restoran.................................................Error: Reference source not found
2.3 Definisi Daging Sapi.............................Error: Reference source not found
2.4 Macam-Macam Daging dan PenggolongannyaError: Reference source not found
2.5 Macam-Macam Potongan Daging.............................................................6
2.6 Pengadaan Bahan Makanan .................Error: Reference source not found
2.7 Penyimpanan Bahan Makanan..............Error: Reference source not found
2.8 Menu.....................................................Error: Reference source not found
2.8 Produksi Makanan.................................Error: Reference source not found
2.8.1 Produksi di Main Kitchen............Error: Reference source not found
2.8.2 Produksi di Buffee........................Error: Reference source not found
2.9 Standar Porsi Makanan.........................Error: Reference source not found
2.9.1 Standar Penyajian...........................................................................12
2.10 Hygiene dan Sanitasi............................Error: Reference source not found
II. METODE PENGKAJIAN.........................................................................

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2.1 Waktu dan Tempat Pengamatan........................................................

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2.2 Jenis dan Cara Pengambilan Data.....................................................

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2.3 Pengolahan Data................................................................................

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III. HASIL DAN PEMBAHASAN................................................................

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3.1 Keadaan Umum Hotel Atlet Century Park........................................

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3.1.1 Struktur Organisasi Hotel........................................................

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3.1.2 Strukur Organisasi Food and Beverage Production................

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3.1.3 Sistem Produksi Makanan.......................................................

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3.2 Keadaan Umum Main Kitchen.........................................................

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3.2.1 Struktur Organisasi Main Kitchen...........................................

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3.3 Fasilitas Fisik dan Peralatan Butcher................................................

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3.3.1 Peralatan Persiapan Butcher....................................................

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3.3.2 Peralatan Pengolahan Butcher.................................................

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3.3.3 Peralatan Penyajian Butcher....................................................

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3.4 Sumber Daya Manusia dan Pembagian Kerja Main Kitchen............

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3.5 Alur Produksi Hidangan Daging Sapi di Main Kitchen dan Buffee..

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3.6 Jenis Hidangan Daging Sapi ............................................................

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3.7 Persiapan Pengolahan Hidangan Daging Sapi di Main Kitchen.......

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3.8 Pengolahan Hidangan Daging Sapi di Main Kitchen........................

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3.9 Pengolahan Hidangan Daging Sapi di Buffee...................................

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3.10 Pemorsian dan Penyajian Hidangan Daging Sapi di Main Kitchen

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3.11 Pemorsian dan Penyajian Hidangan Daging Sapi di Buffee...........

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IV. KESIMPULAN DAN SARAN................................................................

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4.1 Kesimpulan..........................................................................................

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4.2 Saran....................................................................................................

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DAFTAR PUSTAKA.....................................................................................

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LAMPIRAN...................................................................................................

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