Halaman
HALAMAN PENGESAHAN ...................................................................... i
KATA PENGANTAR .................................................................................. ii
DAFTAR ISI ................................................................................................ iii
DAFTAR TABEL ........................................................................................
DAFTAR GAMBAR ....................................................................................
BAB I STANDAR OPERASIONAL PROSEDUR.................................. 1
BAB II PENGADAAN BAHAN MAKANAN ........................................... 2
A. Perhitungan Kebutuhan Bahan Makanan......................................... 2
B. Penerimaan Bahan Makanan............................................................ 5
C. Spesifikasi Bahan Makanan ............................................................. 7
D. Persiapan dan Pemasakan ................................................................ 10
E. Pendistribusian dan Penyajian Makanan ......................................... 11
BAB III MENU............................................................................................. 14
LAMPIRAN