(PRAKERIN)
DI KEDAI KOPI Q BROJO BONDOWOSO
DisusunOleh:
RAHAYU
NIS : -
DINAS PENDIDIKAN
SEKOLAH MENENGAH KEJURUAN (SMK) AL-AKHYAR
WONOKUSUMO
i
Lembar Pengesahan
LAPORAN
PELAKSANAAN PRAKTEK KERJA INDUSTRI (PRAKERIN)
DI KEDAI KOPI Q BROJO
Di Seminarkan pada tanggal Maret 2020
Mengetahui,
Kepala KEDAI KOPI Q BROJO
EDY CAHYONO
Mengesahkan
ii
KATA PENGANTAR
Bondowoso............……2020
Penulis
iii
DAFTAR ISI
HALAMAN JUDUL...........................................................................................i
LEMBAR PENGESAHAN...............................................................................ii
KATA PENGANTAR......................................................................................iii
DAFTAR ISI.....................................................................................................iv
BAB I PENDAHULUAN..................................................................................1
1.1 Latar Belakang.........................................................................................1
1.1 Tujuan.....................................................................................................2
1.2.1Tujuan umum…………..…………………………………………2
1.2.2Tujuan khusus................................................................................2
1.3Manfaat......................................................................................................2
BAB II GAMBARAN UMUM PERUSAHAAN.............................................3
2.1 Sejarah Perusahaan...............................................................................3
2.2 Struktur Organisasi...............................................................................5
2.3 Rekapitulasi Peralatan dan Perabotan Kantor......................................6
2.4 Denah Kerja (Lay Out).........................................................................7
2.5 Waktu Pelaksanaan Peraktek Kerja Industri........................................9
BAB III PROSES PELAKSANAAN KERJA INDUSTRI..........................10
3.1 Waktu dan Tempat Pelaksanaan.........................................................10
3.2 Kegiatan Prakerin...............................................................................10
3.2.1 Pembuatan Cake Ubi Madu............................................................10
3.2.1.1 Proses Pembuatan Ayam laos.......................................................11
3.2.1.2 Proses Pembuatan Tahu crispy.....................................................12
3.2.1.3 Proses pembuatan Jus alpukat…………………………………...12
3.2.1.4 Proses pembuatan Milk Shake.…………………………………..13
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BAB V KESIMPULAN DAN SARAN..........................................................15
5.1 Kesimpulan..................................................................................................15
5.2 Saran............................................................................................................15
DAFTAR PUSTAKA......................................................................................16
LAMPIRAN.....................................................................................................17
1.Foto Pelaksanaan............................................................................................17
...........................................................................................................................18
...........................................................................................................................19
2.Agenda/Jurnal.................................................................................................20
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