LEMBAR PENGESAHAN

Laporan praktek dengan judul “Laporan Kegiatan Praktek Kerja Lapangan Catering di
CV Pangan Selaras 26 Maret - 24 April 2018”

Disusun Oleh :

Chika (P23.13.11.14.028)
Laila (P23.13.11.14.029)
Nuraini Afifah (P23.13.11.14.029)
Nurul Nazahah (P23.13.11.14.029)
Pundra Dara (P23.13.11.14.035)

Laporan ini telah mendapat persetujuan dari pembimbing utama laporan praktek di
Catering di CV Pangan Selaras 26 Maret - 24 April 2018.

Jakarta, April 2018

Ka Catering Pangan Selaras

i
 KATA PENGANTAR

Puji syukur penulis panjatkan kepada Allah SWT. yang telah memberikan
rahmat dan karunia-Nya, sehingga penulis dapat menyelesaikan Laporan Kegiatan
Praktek Kerja Lapangan Catering di CV Pangan Selaras 26 Maret - 24 April 2018.
Dengan selesainya laporan kerja praktik ini tidak terlepas dari bantuan banyak
pihak yang telah memberikan masukan-masukan kepada penulis. Kepada
pembimbing Ibu dan teman - teman PKL di CV Pangan Selaras.
Penulis menyadari bahwa masih banyak kekurangan dari laporan ini, baik dari
materi maupun teknik penyajiannya, mengingat kurangnya pengetahuan dan
pengalaman penulis. Oleh karena itu, kritik dan saran yang membangun sangat
penulis harapkan.

Terima kasih

Penulis

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 DAFTAR ISI

LEMBAR PENGESAHAN .............................................................................................................. i

KATA PENGANTAR..................................................................................................................... ii
DAFTAR ISI.................................................................................................................................iii
DAFTAR TABEL .......................................................................................................................... v
BAB I .......................................................................................................................................... 1
PENDAHULUAN ......................................................................................................................... 1
A. Latar Belakang.............................................................................................................. 1
B. Tujuan .......................................................................................................................... 1
1. Tujuan Umum .......................................................................................................... 1
2. Tujuan Khusus.......................................................................................................... 1
C. Manfaat........................................................................................................................ 1
1. Bagi mahasiswa ....................................................................................................... 1
2. Bagi institusi pendidikan.......................................................................................... 1
3. Bagi catering ............................................................................................................ 1
D. Waktu Pelaksanaan...................................................................................................... 1
BAB II ......................................................................................................................................... 2
GAMBARAN UMUM .................................................................................................................. 2
A. Gambaran Umum Catering .......................................................................................... 2
1. Sejarah Catering ...................................................................................................... 2
2. Denah Catering ........................................................................................................ 2
3. Tujuan Catering ....................................................................................................... 2
4. Sasaran Catering ...................................................................................................... 2
5. Alur Catering ............................................................................................................ 2
6. Staffing ..................................................................................................................... 2
7. Menu Harga ............................................................................................................. 2
B. Penyelenggaran Makanan ........................................................................................... 2
1. Perencanaan Menu ................................................................................................. 2
2. Perencanaan Kebutuhan Bahan Makanan .............................................................. 2

iii
 3. Pengadaan Bahan Makanan .................................................................................... 2
4. Pemesanan dan Pembelian Bahan Makanan .......................................................... 2
5. Penerimaan Bahan Makanan .................................................................................. 2
6. Penyimpanan dan Penyaluran Bahan Makanan...................................................... 2
7. Persiapan Bahan Makanan ...................................................................................... 2
8. Pengolahan Bahan Makanan ................................................................................... 2
9. Distribusi .................................................................................................................. 2
C. Standar Makanan ......................................................................................................... 2
1. Standar Menu .......................................................................................................... 2
2. Standar Porsi............................................................................................................ 2
3. Standar Bumbu ........................................................................................................ 2
4. Standar Resep .......................................................................................................... 2
D. Pengelolaan Biaya ........................................................................................................ 2
1. Biaya Bahan Baku .................................................................................................... 2
2. Biaya Tenaga Kerja................................................................................................... 3
3. Biaya Overhead........................................................................................................ 3
E. Sarana dan Prasarana .................................................................................................. 3
1. Sarana ...................................................................................................................... 3
2. Prasarana ................................................................................................................. 3
F. Keamanan Makanan, Sanitasi, Keselamatan Kerja ...................................................... 3
1. Keamanan Makanan ................................................................................................ 3
2. Sanitasi..................................................................................................................... 3
3. Keselamatan Kerja ................................................................................................... 3
BAB III ........................................................................................................................................ 4
KESIMPULAN DAN SARAN ......................................................................................................... 4
A. Kesimpulan................................................................................................................... 4
B. Saran ............................................................................................................................ 4
DAFTAR PUSTAKA ..................................................................................................................... 5
LAMPIRAN ................................................................................................................................. 6

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 DAFTAR TABEL

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v
1
 BAB I

PENDAHULUAN

A. Latar Belakang

B. Tujuan

1. Tujuan Umum
2. Tujuan Khusus

C. Manfaat

1. Bagi mahasiswa
2. Bagi institusi pendidikan
3. Bagi catering

D. Waktu Pelaksanaan

1
 BAB II

GAMBARAN UMUM

A. Gambaran Umum Catering

1. Sejarah Catering
2. Denah Catering
3. Tujuan Catering
4. Sasaran Catering
5. Alur Catering
6. Staffing
7. Menu Harga

B. Penyelenggaran Makanan

1. Perencanaan Menu
2. Perencanaan Kebutuhan Bahan Makanan
3. Pengadaan Bahan Makanan
4. Pemesanan dan Pembelian Bahan Makanan
5. Penerimaan Bahan Makanan
6. Penyimpanan dan Penyaluran Bahan Makanan
7. Persiapan Bahan Makanan
8. Pengolahan Bahan Makanan
9. Distribusi

C. Standar Makanan

1. Standar Menu
2. Standar Porsi
3. Standar Bumbu
4. Standar Resep

D. Pengelolaan Biaya

1. Biaya Bahan Baku

2
 2. Biaya Tenaga Kerja
3. Biaya Overhead

E. Sarana dan Prasarana

1. Sarana
2. Prasarana

F. Keamanan Makanan, Sanitasi, Keselamatan Kerja

1. Keamanan Makanan
2. Sanitasi
3. Keselamatan Kerja

3
 BAB III

KESIMPULAN DAN SARAN

A. Kesimpulan

B. Saran

4
DAFTAR PUSTAKA

5
LAMPIRAN