(PKL)
Oleh
Kelas : XII TB 1
No. Absen : 20
Website : www.wsk.sch.id
Tahun Pelajaran
2023/2024
vi
LEMBAR PENGSAHAN
Pembimbing, Penguji,
Mengetahui,
Kepala SMKS Werdi Sila Kumara,
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KATA PENGANTAR
“Om Swastiastu”
Puji syukur penulis penjatkan kehadirat Tuhan Yang Maha Esa, karena
berkat rahmat dan karunianya maka penulis dapat menyelesaikan laporan
pelaksanaan training di dunia industry dengan baik dan tepat pada waktunya.
1. I Made Mandi, S.Pd., M.Pd. selaku Kepala Sekolah SMKS Werdhi Sila
Kumara.
2. Astryd Sarah Risnawati, S.Pd., selaku Kepala Program Keahlian Tasa Boga
SMKS Werdhi Sila Kumara.
3. I Nyoman Suenda S.Pd., selaku Manager PKL SMKS Werdhi Sila Kumara.
4. Putu Adi Putra S.Pd., selaku pembimbing dalam laporan PKL
5. Seluruh manajemen dan staff di Livingstone Coffe & Bakery yang telah banyak
membantu dalam proses kegiatan PKL.
Penulis menyadari bahwa laporan ini masih jauh dari kata sempurana, oleh
karena itu penulis mengharapkan kritik dan saran dari semua pihak untuk
menyempurnakan laporan ini. Semoga laporan ini bermanfaat bagi kita semua.
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Gianyar, 21 Oktober 2023
Penulis
iv
DAFTAR ISI
JUDUL SAMPUL
LEMBAR PENGESAHANii
KATA PENGANTARiii
DAFTAR ISI v
BAB I PENDAHULUAN .........................................................................................
....................................................................................................................................
1
1.1 Latar Belakang .........................................................................................
..................................................................................................................
1
1.2 Tujuan On The Job Training
..................................................................................................................
1
1.2.1 Tujuan Umum On The Job Training......................................
1
1.2.2 Tujuan Khusus On The Job Training………..………………
2
1.3 Manfaat On The Job Training .................................................................
..................................................................................................................
2
1.3.1 Manfaat untuk Restaurant ......................................................
................................................................................................
2
1.3.2 Manfaat untuk Sekolah ..........................................................
................................................................................................
2
1.3.3 Manfaat untuk Siswa ..............................................................
................................................................................................
3
BAB II LANDASAN TEORI ..................................................................................
....................................................................................................................................
4
2.1 Pengertian Restaurant ..............................................................................
....................................................................................................................................
4
2.2 Pengertian Food and Beverage Product………………………………...
4
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BAB III PEMBAHASAN ........................................................................................
....................................................................................................................................
6
3.1 Sejarah Restaurant ...................................................................................
....................................................................................................................................
6
3.2 Struktur Organisasi ...................................................................................
....................................................................................................................................
7
3.2.1 Stuktur Organisasi Restaurant...................................................
....................................................................................................................................
7
3.2.2 Struktur Organisasi Departement Restaurant ...........................
....................................................................................................................................
8
3.3 Fasilitas-Fasilitas yang ada di Restauran .................................................
....................................................................................................................................
8
3.4 Tugas dan Tanggung Jawab Departement ...............................................
....................................................................................................................................
9
3.5 Hubungan Kerja Sama Antar Departement .............................................
....................................................................................................................................
9
3.6 Hasil yang Dicapai……………………………………………………...
11
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3.7 Faktor Pendukung dan Penghambat Ditempat Training ............... 11
BAB IV PENUTUP
4.1 Simpulan ........................................................................................ 13
4.2 Saran .............................................................................................. 14
4.2.1 Saran untuk Restaurant ................................................ 14
4.2.2 Saran untuk Sekolah ...................................................... 14
DAFTAR PUSTAKA .................................................................................... 15
LAMPIRAN-LAMPIRAN
• Form Nilai
• Sertifikat Praktik Kerja Lapangan
• Foto Dokumentasi
• Logbook
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