DAFTAR ISI

HALAMAN JUDUL
HALAMAN PENGESAHAN ...................................................................................i
KATA PENGANTAR ..............................................................................................ii
DAFTAR ISI .............................................................................................................iii
DAFTAR GAMBAR ................................................................................................iv
DAFTAR LAMPIRAN ............................................................................................v
BAB I PENDAHULUAN
A. Latar Belakang Pemilihan Lokasi ................................................................1
B. Tujuan Pembuatan Laporan ..........................................................................1
C. Manfaat Pembuatan Laporan ........................................................................2
D. Metodologi ..................................................................................................2
BAB II PEMBAHASAN
A. Gambaran Umum Hotel Grand Edge Semarang
1. Sejarah Hotel Grand Edge ......................................................................3
2. Tugas dan Tanggung Jawab Food Departement......................................5
3. Struktur Organisasi Kitchen.....................................................................12
4. Bagian Departemen..................................................................................12
5. Ketenagakerjaan.......................................................................................14
6. Sistem Administrasi dan Keuangan.........................................................15
B. Laporan Pelaksanaan Kegiatan PPL
1. Bidang Pekerjaan yang Dilakukan...........................................................16
2. Teknik Penyajian Makanan .....................................................................16
3. Bahan yang Digunakan di dalam Pengolahan Makanan..........................17
4. Variasi Masakan.......................................................................................17
5. Penyimpanan Produk Olahan Makanan...................................................19
6. Kendala yang Dihadapi............................................................................20
7. Cara Mengatasi Kendala..........................................................................20
BAB III PENUTUP
A. Simpulan .......................................................................................................21
B. Saran ..............................................................................................................21
DAFTAR PUSTAKA ...............................................................................................22
LAMPIRAN – LAMPIRAN