Laporan PKL SMK Jurusan Tata Boga
Laporan PKL SMK Jurusan Tata Boga
Disusun oleh :
1. Gus Ma’sum
2. Lutfiya Nurulita
3. Mutia Antika
4. Royanah
5. Syaeful Bahri
6. Tia Nur Inda
LEMBAR PENGESAHAN
Oleh Pihak SMK NEGERI 1 KERSANA
Laporan praktek kerja industri ini telah
ditandatangani dan disahkan oleh pihak SMK
Negeri 1 Kersana pada Hari Rabu, tanggal 13
Desember 2017.
NIP.- NIP.-
Mengetahui,
Kepala SMK N 1 Kersana,
NIP.19640314198902
1004
LEMBAR PENGESAHAN
Oleh Aston Cirebon Hotel & Convention Center
Laporan praktek kerja industri ini telah
ditandatangani dan disahkan oleh pihak Aston
Cirebon Hotel & Convention Center pada Hari
Rabu, tanggal 13 Desember 2017.
KATA PENGANTAR
DAFTAR ISI
Data
pribadi...................................................................................................
....... i
Lembar pengesahan dari pihak SMK N 1
KERSANA........................................ iv
Lembar pengesahan dari pihak Aston Cirebon Hotel &
Convention Center....... v
Kata
Pengantar...........................................................................
.......................... vi
Daftar
Isi........................................................................................
...................... vii
BAB I PENDAHULUAN
1.1 Latar Belakang Praktek Kerja Industri
.......................................... 1
1.2 Tujuan Praktek Kerja
Industri.......................................................
1
1.3 Waktu dan Tempat
Pelaksanaan...............................................
..... 2
BAB II LANDASAN TEORI
2.1 Pengertian F&B Product
Departemen...
Departemen............................................ 3
2.1.1 Cold
Kitchen...........................................
Kitchen.......................................................................
3
2.1.2 Main
Kitchen
Kitchen......................................................................
5
2.1.3
Pastry
Pastry.................................................................................
. 6
2.1.4 Banquet
Kitchen
Kitchen..................................................................
8
2.2 Hubungan F&B Product Dengan Departement
Lain....................... 9
BAB III GAMBARAN UMUM ASTON
CIREBON HOTEL & CONVENTION CENTER
3.1 Profil
Hotel...................................................................................
..... 11
3.2 Struktur
Hotel....................................................................................
13
3.3 Fasilitas Aston Cirebon Hotel & Convention
Center........................ 14
3.3.1 Fasilitas
kamar.................................................................... 14
3.3.1.1 Twin
Bad.............................................................. 14
3.3.1.2 Deluxe
Room........................................................ 15
3.3.1.3 Junior Executive
Room........................................ 15
3.3.1.4 Executive
Room.................................................... 16
3.3.1.5 Suite Room With Bathtub (
VIP )......................... 16
vii
DAFTA
GAMBAR.................................................................................
............ 4
Gambar 2.1 Training Bikin Sushi di Cold
Kitchen
Kitchen.......................................... 5
Gambar 2.2 Membuat Miso
Soup
Soup..................................................................... 6
Gambar 2.3 Prepare VIP di Pastry
Kitchen
Kitchen...................................................... 8
Gambar 2.4 Banquet
Kitchen
Kitchen............................................................................
9
Gambar 3.1 Aston Cirebon Hotel & Convention
Center
Center.................................. 12
Gambar 3.2 Twin
Bed
Bed.......................................................................................
15
Gambar 3.3 Deluxe
Room
Room.................................................................................
15
Gambar 3.4 Junior Executive
Room
Room................................................................. 16
Gambar 3.5 Executive
Room
Room............................................................................
16
Gambar 3.6 Suite
Room
Room....................................................................................
17
Gambar 3.7 Presidential
Room
Room..................................................................
....... 17
Gambar 1 Egg
Corner
Corner..................................................................................
..... 41
Gambar 2
Induction
Induction............................................................................
.............. 41
Gambar 3 Bubur ayam beserta condiment condimentnya
................................................. 41
ix
Gambar 4 Empal gentong
................................................................................
42
Gambar 5 Chiller Tempat Penyimpanan
Sayur................................................ 42
Gambar 6 Take
Way
Way........................................................................
................. 42
Gambar 7 Putu Ayu Untuk
Breakfast
Breakfast............................................................... 43
Gambar 8 Stall WaNe And
Pancake
Pancake.................................................................
43
Gambar 9 Set Up Diner
...................................................................................
43
Gambar 10 Slice Fruit Breakfast
..................................................................... 44
Gambar 11 Luch Box 800 Pax
.........................................................................
44
Gambar 12 Panen Lettuce & Kangkung
.......................................................... 44
Gambar 13 Slice Fruit Buka Puasa
.................................................................. 45
Gambar 14 Membuat Sushi Untuk Breakfast
.................................................. 45
Gambar 15 Plating Brownise Untuk VIP
......................................................... 45
Gambar 16 Decoration Cake Untuk Event Wedding
....................................... 46
Gambar 17 Traditional Stall
............................................................................ 46
Gambar 18 Banquet Kitchen
............................................................................ 46
Gambar 19 Membuat Miso Soup
..................................................................... 47
Gambar 20 Makan Siang di EDR
.................................................................... 47
Gambar 21 Plating Ala’carte Salad Steak
....................................................... 47
Gambar 22 Jualan Tahu Gejrot Setiap Hari Sabtu
........................................... 48
Gambar 23 Handle Mini Hot Dog 405
Pax
Pax....................................................... 48
DAFTAR BAGAN
Bagan 3.1 Struktur Aston Cirebon Hotel & Convention
Center
Center........................ 13
BAB I
PENDAHULUAN
1. Tujuan Umum
Tujuan prakerin secara umum adalah
untuk meningkatkan pengetahuan dan
keterampilan siswa pada bidang
pariwisata khususnya Akomodasi
Perhotelan.
2. Tujuan Khusus
a. Memperkokoh link and match antara
lembaga pendidikan dan dunia kerja.
b. Mendalami program keahlian
Akomodasi Perhotelan.
c. Mematangkan keahlian yang telah
ditekuni oleh para siswa/i.
d. Untuk menerapkan dan
mengembangkan ilmu yang di dapat
di sekolah dengan keadaan yang
sebenarnya di dunia kerja.
e. Untuk mengetahui kegiatan
operational di Aston Hotel Cirebon
khususnya di Food & Beverage
Department.
f. Untuk menambah wawasan dan
pengetahuan tentang Standar
Operational Procedure kerja di dunia
perhotelan.
BAB II
LANDASAN TEORI