JOB TRAINING REPORT

GRAND MIRAGE RESORT

ACADEMIC YEAR 2022/2023

Name : Putu Diego Radi Putra

Department : Food and Beverage Product

Food And Beverage Product Department

Hotel & Cruise International
Singaraja
2023
 VALIDITY SHEET

Accepted by
Training Report Submission Committee
Restaurant & Cruise International
In Order To Complete The Requirements To Get A Certificate of Completion
Restaurant & Cruise International

To :
Day :
Date :

Knowing,:

Chairman of the Committee, Secretary

I Putu Mariana, M.Pd Putu Ega Meliani S.Pd

Certify,

Director of Restaurant & Cruise International,

Gede Janardana, S.Pd.

 STATEMENT

I hereby declare that the report entitled "ON THE JOB TRAINING AT
GRAND MIRAGE RESORT " and all of its contents are my own work, and I do
not copy and quote in ways that are not in accordance with the ethics applicable in
this paper. scientific community. For this statement, I am ready to bear the
risks/sanctions imposed on me if in the future it is found that there is a violation of
scientific ethics in my report or there is a claim to the authenticity of my work.

Singaraja, July 09th 2023

Who makes a statement,

(Putu Diego Radi Putra)

 ACKNOWLEDGMENT

Om Swastiastu,
First of all, thanks to Ida Sang Hyang Widhi Wasa for all of blessing that
given to the writer to complete the on the job traing report on time. This report is
based on writer’s experience when doing training activities for 6 months from
February 06th 2023 until August 06 th 2023 at Dahana Restaurant.
There is so many problem that the writer faced during training program.
Hopefully, with all of knowledge that given by instructors in Restaurant & Cruise
International, the writer can solve problems that faced by the writer during training
program. In this occacion, the writer would like to give a huge thanks to:
1. Mr. Gede Janardana, S.pd as director of international hotels & cruises
2. All lecturers or instructors at Restaurant & Cruise International Singaraja,
writers can not list the names one by one.
3. Rajawali Suriadiredja as the Owner of Dahana Restaurant,
4. I Nyoman Bangkit Supradnyan as General Manager of Dahana Restaurant,
5. I Gede Komang Wisma Vebriana as Human Resources Manager of Dahana
Restaurant,
6. Mr / Mrs senior supervisor, supervisor, captain who the author cannot write
down name one by one.
7. Training friends, and Dahana Restaurant, staff.
The writer hope that this report can help readers, especially for hospitality
students who will take On The Job Training Program in the next period. The writer
relized that this report is far from perfect, hopefully the readers can give contructive
sugestions for this report improvement.

Singaraja, July 09th 2023

The Writer ,

(Putu Diego Radi Putra)

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 TABLE OF CONTENTS

VALIDITY SHEET
STATEMENT
ACKNOWLEDGMENT .......................................................................................... i
TABLE OF CONTENTS ........................................................................................ ii
LIST OF APPENDICES ........................................................................................ iv
CHAPTER I INTRODUCTION
1.1 Background ....................................................................................................... 1
1.2 Objectives.......................................................................................................... 2
1.3 Signifincance ..................................................................................................... 2
CHAPTER II GENERAL DESCRIPTION OF THE HOTEL
2.1 The Definition of Hotel ..................................................................................... 4
2.2 Hotel Overview ................................................................................................. 6
2.3 The Job Training Activities ............................................................................. 27
2.4 Problems and Solving ..................................................................................... 31
CHAPTER III CONCLUSION AND SUGGESTION
3.1 Conclusion....................................................................................................... 33
3.2 Suggestion ....................................................................................................... 33
REFERENCES ...................................................................................................... 32
APPENDICES ...................................................................................................... 31

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 LIST OF FIGURES

Picture 2.1 Grand Mirage Resort ..................................................................... 4

Picture 2.2 Primere Double ............................................................................. 7
Picture 2.3 Ocean View Suite .......................................................................... 8
Picture 2.5 Family Studi Room Bed ................................................................ 9
Picture 2.6 Suite Girls ...................................................................................... 10
Picture 2.7 Junior Suite .................................................................................... 11
Picture 2.8 Grand Café Restaurant ................................................................... 12
Picture 2.9 Ibu Kitchen .................................................................................... 13
Picture 2.10 Rama Live Entertainment ........................................................... 13
Picture 2.11 Jukung Seafood ........................................................................... 14
Picture 2.12 Coconut Pool Bar ........................................................................ 15
Picture 2.13 Panorama Bar & Music Lounge ................................................. 15
Picture 2.14 Thalasso SPA .............................................................................. 16
Picture 2.15 Infinity Pool (Adult Only) ........................................................... 17

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 LIST OF APPENDICES

Appendix 1. On The Job Training Certificate ................................................ 34

Appendix 2. Evaluation Sheets for Internship Program................................. 35
Appendix 3. Trainee Supervisor’s Evaluation ............................................... 36
Appendix 4. On The Job Training Schedule .................................................. 38

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 CHAPTER I
INTRODUCTION

1.1 Background
In the world of work we always hear the term job training (training). Job
training is widely used by companies to improve their Human Resources (HR).
Having a potential employee does not guarantee that the employee can successfully
perform the job. Employees must know and understand and master their duties
properly in accordance with the wishes of the company so that the company's goals
are achieved. In order to increase the work potential of employees, companies need
job training for their employees.
Job training, commonly known as training according to PP 31 of 2006
concerning the National Job Training System, is a whole activity to provide,
acquire, improve and develop work competence, productivity, discipline, attitude
and work ethic at a certain level of skill and expertise according to the level and
position or job qualifications. Various training methods that can be used by
companies. One of the most popular methods for a long time is the On the Job
Training (OJT) method.
By carrying out On The Job Training for students of the Vocational Education
Program, it is hoped that students will have a positive work attitude towards
achievement and have an overview or knowledge and types of job training at each
company that will be carried out while carrying out On The Job Training activities,
which in the end the students will himself can adjust to the work environment, co-
workers and work in his field.
In OJT activities in this Vocational Program, we as students have carried out
OJT training for 6 months or 2 semesters, I myself carried out OJT at the Faculty
of Social and Political Sciences. In implementing OJT, I, who is a student, acts as
an executor, of course preparing myself in terms of the knowledge I have,
developing skills, adapting myself to individuals and the work environment and
being able to carry out evaluations.

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1.2 Objectives
There are many goals that the author wants to achieve from On the Job
Training activities, including:
1. Develop students' skills and expertise in carrying out work according to their
area of expertise.
2. Gain short work experience and apply the knowledge gained while at the
academic level.
3. Can compare between theory and partikum obtained at the academic level and
in the field.
4. Equipping students with a framework of thinking and understanding of the
relationship between theory and application so that they can help students
when they are involved in society.

1.3 Signifincance
As for some the benefits of On The Job Training that is :
1.3.1. For students :
1) Can get a picture of the world of work which will be useful for the
students concerned when they have completed lectures so they can
adapt to the world of work.
2) Can apply the knowledge and skills that have been obtained in
college, add insight and experience.
3) Can find out the comparison between theory and knowledge
obtained during lectures with practice in the field.
1.3.2. For the Hotel :
1) Provide professional expertise for Cadets, more guaranteed
achievement;
2) There is synchronization between educational programs and
employment needs;
3) Fostering good cooperation between the academic environment and
the airport.

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1.3.3. For Academy (Campus)
1) In order for the campus can measure the level of ability of students to
receive, apply and develop theories obtained at educational institutions.
2) To see the success rate of educational institutions in educating and
training students to become professional tourism people.
3) Can establish a mutually beneficial relationship between the two sides
between the Restaurant and the campus.
4) Campus can know the latest development of the world of tourism.

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 CHAPTER II
GENERAL DESCRIPTION OF THE HOTEL

2.1 The Definition of Hotel

The definition of a hotel according to the Hotel Principals Act, 1956
(Sulatiyono, 1999: 5) is a company managed by the owner by providing food, drink,
and sleeping room facilities to people who are traveling and are able to pay a fair
amount in accordance with the services provided. accepted without any special
agreement (agreement to buy goods accompanied by previous negotiations).
Based on the Decree of the Minister of Tourism, Post and Telecommunications
No. km. 37/PW.304/MPPT-86 : Hotel as a type of accommodation that uses most
or all of the building to provide lodging, food and drink services and other services
for the public, which is managed commercially.
The definition of a hotel according to Webster's New World Dictionary "Hotel
as a commercial establishment providing lodging and usually meals and other
services for the public, especially for travels." (Fred R. Lawson, 1988). Which
means a hotel is a building that provides lodging services, food, drinks, and other
services for the public that are managed commercially, especially for tourists.
Meanwhile, the definition published by Grolier Electronic Publishing Inc.
(1995) states that: Hotels are commercial businesses that provide accommodation,
food and other services to the public.
So from some of these statements it can be concluded that a hotel is an
accommodation that provides lodging, eating, drinking and general services as well
as other facilities that meet the requirements of convenience and are managed
commercially.
The word hotel began to be used since the 18th century in London, England,
namely as a large house equipped with accommodation facilities that are rented out
daily, weekly or monthly. The word hotel itself is a development of the French word
"Hostel" and is taken from the Latin word "Hospes". And it was introduced to the
general public in 1797. Previously the term hotel which was also used as a place to
stay was called "INN". Along with the times, according to the "Decree of the
Minister of Transportation No. Pm 10/Pw.301/Phb.77. Now the hotel is a form of

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commercially managed accommodation provided for everyone who gets services
and lodging including food and beverage services.
Hotels prioritize service systems and have accommodation, dining, beverage
and other supporting facilities. Hotels can be classified based on several aspects and
reviewed from the following aspects:
1) In terms of the number of rooms Based on the number of rooms owned by the
hotel, the hotel can be classified into 3 namely
2) Small Hotels (Small Hotels).
Namely a hotel with a maximum number of rooms owned is 25 rooms.
3) Medium Hotels (Medium Hotels)
That is a hotel with a number of rooms between large hotels and small hotels.
That is between 26 rooms to 299 rooms.
4) Large Hotels
That is a hotel with at least 300 rooms. If viewed in terms of location and place,
hotels can be classified into 4, namely:
a. City Hotels Hotels located in the center or city center.
b. Urban Hotels Hotel located near town.
c. Suburban Hotels Hotel located on the outskirts of town.
d. Resort hotels The hotel is located in a quiet area for rest such as beaches,
mountains and lakes. Star view
 One star hotel (*) It is called a one-star hotel because when viewed in
terms of the building it only has no more than 15 rooms. And generally
only have basic facilities such as rooms and restaurants.
 Two-star hotel ( * * ) It is called a two-star hotel because when viewed
in terms of the building it only has 25 to 40 rooms or the equivalent of
a villa and has more facilities than a one-star hotel such as a swimming
pool and room service.
 Three star hotel ( * * * ) Called a three-star hotel is a standard hotel that
has 50 to 100 rooms with standard hotel facilities such as rooms,
restaurants, bars, swimming pools, room service, laundry, and others.
However, this hotel does not yet have complementary facilities such as
sports facilities.

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  Four star hotel ( * * * * ) It is called a four-star hotel because the
facilities provided are more than those of the lower-star hotels and the
services provided are of international standard.
 Five star hotel ( * * * * * ) It is called a five-star hotel because when
viewed in terms of location, facilities and services it is above the
standard of the five-star hotels below, this hotel has become an
international or star world hotel with complete facilities needed by
tourists who stay overnight.

2.2 Hotel Overview

2.2.1 History of
2.2.2 Grand Mirage Resort

Picture 2.1 Grand Mirage Resort

Grand Mirage Resort is a resort under the auspices of Mirage Group Resort,
Mirage Group itself runs 3 properties in Bali namely Club Bali Mirage, Grand
Mirage Resort and Thalasso Bali.
Mirage Resort is owned by PT Samudera Mekabox Surabaya, Club Bali
Mirage is the first property established by the company in 1989 with facilities of
100 rooms with four star standard. Grand Mirage Resort and Thalasso Bali Spa
itself was established on 22 June 1993 with 310 rooms consisting of superior suite,
deluxe ocean view, romantic ocean view, sea view suite and sultan suite

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 Grand Mirage Resort has a very strategic location on one of the best beaches
in Nusa Dua area which is famous for its water sport attraction which is on Jl.
Pratama 72 - 74 Tanjung Benoa, Nusa Dua, Bali. P.O. Box 43 Nusa Dua, Bali
80363 - Indonesia.Tel: 62 - 361 - 771 888 - Fax 62 - 361 - 772 148. Email @
grandmirage.com. Guests staying at Grand Mirage Resort 55% western, 25%
japanese tourists and the rest are local and chinese guests.

Department at Grand Mirage Resort Hotel is as follows:

a) Human Resources Departement
One part of the hotel that is responsible for managing human resources at
the hotel, including planning, recruiting employees, developing
performance management, determining salaries and establishing good
working relationships.
b) Front Office Department
The Front Office Department is part of the hotel department in charge of
the front office which deals directly with guests such as taking care of
guests who will check in or check out, handling room complaints and
payments.
c) Food and Beverage Department
The Food and Beverage Department is part of the department in charge
of providing food and beverages for guests staying at the hotel or from
outside the hotel. The Food and Beverage Department is divided into two,
namely Food and Beverage Service and Food and Beverage Product.
Food and Beverage Service is required to look neat, fragrant, friendly and
polite and able to communicate well and work deftly.
Food and Beverage Service has a responsibility to provide food and
beverage services that are managed professionally and commercially to
provide customer satisfaction and generate profits.
Meanwhile, Food and Beverage Products have the responsibility to
process raw food ingredients into ready-to-eat food and follow the
existing standard rules and recipes so that the taste of the food remains
the same and does not change the quality and taste.

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 d) Housekeeping Department
The Housekeeping Department is an operational hotel department that is
responsible for maintaining the cleanliness of the entire hotel area, both
in guest rooms and public areas in the hotel.
e) Sales and Marketing Department
The Sales and Marketing Department is tasked with introducing hotel
properties either through social media or print media and looking for
relationships in order to increase sales at the hotel.
f) Purchasing Department
Purchasing Department is responsible for purchasing and procuring goods
at the hotel depending on the request of the hotel department. If there is a
request for an item, the purchasing department will process the request.
g) Accounting Department
The Accounting Department is one of the departments that is responsible
for administrative matters and oversees all hotel expenses and revenues
related to Hotel Revenue
h) Engineering Department
Engineerin Depatement is one part of the hotel whose job is to repair and
maintain hotel goods in the form of machinery, electricity, water,
furniture and all the tools in the hotel.
i) Security Department
The Security Department is one part of the hotel whose job is to maintain
the overall security of the hotel, such as checking everyone in and out of
the hotel and at night on duty to go around checking the situation to all
areas of the hotel.

2.2.3 Mission, Vision, and Value

 Mission
Developing tourism by forming young characters in providing services to
guests and forming relationships with local communities and providing
hospitality and comfort to guests, as well as being able to compete in the global
world.

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  Vision
Making Grand Mirage Resort Hotel has a high level of quality human
resources and has professional experience in the hospitality sector with
international standards.
 Value
Improving hospitality in accordance with hospitality industry standards,
innovating and caring for the community and guests.

2.2.4 Grand Mirage Resort Fasilities

1. Room
a) Primere Double

Picture 2.2 Primere Double

This room features sea views from a private balcony. Guests
enjoy:
- Welcome drink and cold towel upon check-in
- A bottle of mineral water per day
- Buffet breakfast
- Selection of daily activities, such as aerobics, cooking class,
batik class, fruit carving art, etc.
- 20 hours use of business center facilities minutes daily and
access to Cools Lounge
- Turndown service

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 - Access to the playground/kids club as well as special children's
activities daily Airport shuttle service and non-motorized water
sports can be arranged at an additional charge.
b) Ocean View Suite

Picture 2.3 Ocean View Suite

This suite offers a separate bedroom and living area, as well as a
spacious bathroom. You can enjoy:
- Welcome drink and cold towel upon check-in
- A bottle of mineral water per day
- Buffet breakfast
- Choice of daily activities, such as aerobics, cooking class, batik
class, fruit carving art, etc.
- 20 hours use of business center facilities minutes per day and
access to Cools Lounge
- Turndown service
- Access to the playground/kids club as well as special children's
activities daily Airport transfers and non-motorized water sport
activities can be arranged at an extra cost.

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c) Family Studi Room Bed

Picture 2.5 Family Studi Room Bed

This family-friendly studio can accommodate up to 5 people and
has a balcony, minibar and seating area. The king bed and bunk bed are
separated by sliding glass doors. You can enjoy garden view and partial
sea view. The unit is a 2 minute walk along the beach from the main
building. Guests enjoy:
- Welcome drink and cold towel upon check-in
- A bottle of mineral water per day
- Buffet breakfast
- Choice of daily activities, such as aerobics, cooking class, batik
class, fruit carving art, etc.
- 20 hours use of business center facilities minutes daily and access
to Cools Lounge
- Turn-down service
- Access to children's playground/club as well as special children's
activities daily Airport shuttle service and non-motorized water
sports can be arranged at an additional charge.

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d) Suite Girls

Picture 2.6 Suite Girls

This spacious suite offers a balcony and can accommodate up to 4

guests. This 60-sqm unit has a master bed and a separate children's room.
The en suite bathroom has a bath, shower and free toiletries. There is also
a flat-screen TV with international channels. The unit is a 2 minute walk
along the beach from the main building. Guests enjoy:
- Welcome drink and cold towel upon check-in
- A bottle of mineral water per day
- Buffet breakfast
- Selection of daily activities, such as aerobics, cooking class, batik
class, fruit carving art, etc.
- 20 hours use of business center facilities minutes daily and access
to Cools Lounge
- Turn-down service
- Access to children's playground/club and special children's
activities daily Airport shuttle service and non-motorized water
sports can be arranged at an additional charge
e) Junior Suite
This spacious suite has a balcony and can accommodate up to 5
people. This 60-sqm unit has a master bed and a children's area which
are separated by a partition. The en suite bathroom has a bath, shower
and free toiletries. There is also a flat-screen TV with international

12
channels. The unit is a 2 minute walk along the beach from the main
building.

Picture 2.7 Junior Suite

Guests enjoy:
- Welcome drink and cold towel upon check-in
- A bottle of mineral water per day
- Buffet breakfast
- Selection of daily activities, such as aerobics, cooking class,
batik class, fruit carving art, etc.
- 20 hours use of business center facilities minutes daily and
access to Cools Lounge
- Turndown service
- Access to the playground/kids club as well as special children's
activities daily Airport shuttle service and non-motorized water
sports can be arranged at an additional charge.

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2. Restaurant
a) Grand Café Restaurant

Picture 2.8 Grand Café Restaurant

The Grand Café offers eclectic dishes with unforgettable savory
tastes for the palate. Open 24 hours, this restaurant serves an alluring a
la carte menu and appetizing buffet for breakfast, lunch, and dinner. The
calming sea breeze soothes the feeling and creates an extraordinary
dining experience. This restaurant is perfect for treasuring the free time
with the companion of afternoon tea or coffee and savory cakes.
Benefits:
 Complimentary Wi-Fi
 International and Asian Cuisine (Indian and Chinese breakfast
corner)
 Afternoon tea, coffee, and cakes
 Open 24 hour
 Seating capacity: 200 seats
 Lunch buffet 12.00 to 15.00 hours
 High Tea 16.00 to 18.00 hours
 Dinner 19.00 to 22.00 hours

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b) Ibu Kitchen

Picture 2.9 Ibu Kitchen

Creative Indonesian recipes featuring the freshest local product,
offers a sumptuous Indonesian buffet and a’la carte menu that whet
anyone’s appetite. The authentic and exotic Indonesian tastes nestled in
an elegant and modern touch, which are suitable for group of friends or
family
- Complimentary Wi-Fi
- Breakfast 07.00 to 10.30 hours
- Dinner 18.00 to 22.00 hours
- Seating capacity 98 seats
c) Rama Live Entertainment

Picture 2.10 Rama Live Entertainment

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 Themed buffet dinner is a grandeurs night entertainment that Grand
Mirage Resort & Thalasso Bali has to offer. Perform starting from 19.00
to 22.00 hours, the inviting dishes and glorious shows enliven the starry
evening. Benefits:
- Complimentary Wi-Fi
- Perform starting from 19.00 to 22.00 hours, base on schedule
- Relaxing ambiance with the ocean breeze and ocean view.
- Seating capacity 400 seats

d) Jukung Seafood

Picture 2.11 Jukung Seafood

The incomparable grilled fish taste, the magnetizing Indian Ocean
View and the soothing sea breeze are the ultimate opulence of this
restaurant. Adorned with Balinese furniture and artwork, this restaurant
resonates the authentic luxury of a 5-star Bali resort. Benefits:
- Complimentary Wi-Fi
- Open 11.00 to 17.00 hour
- Seating capacity:72 seats

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3. BAR
a) Coconut Pool Bar

Picture 2.12 Coconut Pool Bar

Hypnotizing moments of unwinding at a pool bar is one thing
not to be missed while staying in this Bali resort. This pool bar offers
an unexpected innovation, coconut cocktails with coconut from the
trees at Grand Mirage garden.
- Wide selection of cocktails, mocktails, and fresh juices
- Coconut cocktails from Mirage coconut tree
- Open from 10.00 - 18.00 hours
b) Panorama Bar & Music Lounge

Picture 2.13 Panorama Bar & Music Lounge

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 Open from 17.00 to 01.00 hour, Panorama lounge serves as a
lobby lounge with eclectic cocktails, mocktails, fresh juice, and
other inviting beverages. The ocean and pool views make this lounge
glorious. Live music playing at the lounge is the greatest companion
for an intimate conversation. Benefits:
- Complimentary Wi-Fi
- Seating capacity: 50 seats
- Wide selections of cocktail, mocktails and fresh juice
- Relaxing ambiance with the dramatic view of Indian Ocean
4. SPA
a) Thalasso SPA

Picture 2.14 Thalasso SPA

In front of the beach and blue of the ocean, Thalasso Bali Spa
is situated at the very heart of Grand Mirage Bali Resort. Offering
a wide range of spa treatments, it is ensures to provide the perfect
relaxation and rejuvenation of the body and soul.
Featuring an aqua medic pool with 100% heated seaweed
and seawater, as well as 16 uniquely designed treatment rooms,
Thalasso Bali Spa offers unique experiences. From Thalasso
therapy to traditional Asian treatments, Thalasso Bali and its
French trained therapists deliver more than just a spa.
Due too pandemic, we would like to inform you that until
our Resort is operating comprehensively again and reach a

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 reasonable level of occupancy, limited service available for
Thalasso Bali Spa Please kindly book in advance.
5. Swimming Pool
a) Infinity Pool (Adult Only)

Picture 2.15 Infinity Pool (Adult Only)

Offers array activities for sport and recreation, starting from
Beach Volley Ball, Pool, Water Sport, Yoga, and many others.
Grand Mirage Resort aims to provide memorable experiences for
guests who are seeking for fun and relaxation in the island. Carefully
prepared to create lifetime memories.

2.2.5 Hotel Rules Policy

1) Trainee rules
a) Attendance of participants to comply with the provisions set by the head
of the department, and be present 15 minutes before the start of duty
hours, by entering Time Keeping provided by the company.
b) Participants must park their vehicle in the correct and neat place
provided.
c) Always greet guests, and or all company employees, including training
participants' friends. (Good morning, afternoon, or evening) with
Pangenjali's hands on his chest.

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 d) During the execution of tasks except for break time, Participants are not
allowed to turn on the Telephone / Cellphone. (all telephone interests to
use the telephone operator company).
e) Not allowed to receive any guests during working hours, except with
the permission of HRD.
f) No smoking during working hours.
g) When participants take a 1-hour break, if they want to leave the
company, get permission from the department head or seniors.
h) Assessment in carrying out this trainee task will be carried out once,
namely at the end of the assignment.
2) Grooming and Appearance
a. Attire / Participants uniform, wearing a white shirt with a collar, long
pants for men and long pants or skirts for women (black), and wearing
appropriate shoes. (or at the request of the respective Head of
Department).
b. Make-up and look clean and tidy, not excessive, without a watch.
3) Job Description F & B Service
1. Preparation of the restaurant prior to service with speed and efficiency
ensuring completion of all tasks on the operational checklist
2. Setting tables for a variety of meal periods in line with restaurant
standards and product specifications
3. Preparation of waiters stations prior to service with all required supplies
and equipment
4. Maintaining cleanliness and tidiness of waiters stations at all times
5. Ensuring menus are clean & presentable at all item
6. Setting up of buffets during service periods and ensuring they are
replenished as required and that presentation standards are maintained
7. Having complete and thorough knowledge of menus and buffet themes
8. Having complete and thorough knowledge of wine lists and beverages
specials

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 9. Preparations and maintenance of the restaurant supplies and equipment,
including the storage and cleanliness of all restaurant equipment after
service
10. Recording of meal reservations accurately and in a friendly and
professional manner
11. Greeting and seating guests and presenting of menus in a professional
friendly manner
12. Taking food orders correctly and lodging them directly with the kitchen
13. Serving food with prompt, quality service and to restaurant standards
14. Taking orders and serving wine to restaurant standards and being able
to competently discuss Australian wines and style with the guests
15. Taking orders, preparing and serving beverages with prompt quality
service and restaurant standards
16. Recommending and up-selling of food & wine combinations
17. Remembering guests’ likes and dislikes and dietary requirements
and maintaining all times a goal to achieve excellence in guest service
18. Advising supervisors/managers of guests special needs and
communicating them with kitchen and other team members
19. Clearing and re-setting of tables during and after service with minimum
disruption to the guests
20. Assisting with the cleaning of the restaurant after service and the
breakdown of the buffet
21. Maintaining par level stock, and restaurant condiments
22. Receiving and storing stock correctly, using stock rotation procedures
when necessary
23. Reporting of any breakages to equipment or furniture to your supervisor

2.2.6 Definition Of Bar

Bar is one of the outlet under food and beverage service departement which
has responsibility in preparing, producing, selling all kinds of beverages either
alcohol and non-alcohol. Experts said that the word “bar” came from the word
barrier, it means boundary. The meaning is the barrier between guests and the

21
 bartender. The barrier here called bar counter, so that the guest can’t enter the
bartender area. Bar known in North America in 16th century. Nowdays that
become popular around the world.
Bar is not just complementary facility for visiting guests, which is sometimes
operated together with a restaurant, bar is also a source of considerable income
and profit for the hotel. The bar in a hotel provides, sells, serves all kinds of drinks
for guests, both those who come directly to bar, restaurant and those who order
from the rooms in the hotel where they stay (Room Service).
Bars are generally open from 10.00 am to 01.00 past midnight, depending on
the function and location of the bar. According to its function, bars can be
distinguished between Service Bars and Public Bars
Types of bar divided into two, there are:
1. Public Bar
The example of public bar are:
- Night club, one of public bar which open at night and has facilities like
house music, dance floor and spotlight.
- Fun pub, one of kind of public bar which has facilities like various kind
of game.
- Snack bar, one kind of public bar which not selling alcoholic beverage
and only sell coffee or tea and cake.
- Cocktail bar, one kind of public bar where guest can enjoy while
listening the song.
- Sunken bar, one kind of public bar which located in the pool and also
provide some chairs for the guest relax.
2. Service Bar
Service bar is located in food and beverage area and provide beverages
service to the cabin or outlet.

2.2.7 Description of Duties of Each Department

The duties and responsibilities of each of the positions in Grand Café
Restaurant are :

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 a. The Food and Beverage Manager is responsible for managing human
resources, supervising the work of other food and beverage positions,
managing the smooth running of the restaurant, leading briefings with
subordinates when starting operations.
b. The restaurant supervisor is in charge and responsible for ensuring that
outlet operations meet the service standards that have been set. Provide
training, direction, guidance and supervision to subordinates, ensure the
implementation of existing service standards, regulate the division of time
(schedule) of service department staff.
c. Banquet supervisors are in charge and responsible for coordinating every
activity starting from the process of preparing all event needs to providing
services to guests, assisting the FB manager if experiencing difficulties,
supervising event preparation, handling guests who have problems, and
providing the best possible service.
d. The restaurant captain has the duty and responsibility to the supervisor for
the station in the restaurant, serves guests, replaces the supervisor position
if the supervisor is unable to work, checks the appearance of employees
e. The banquet captain is in charge and responsible for ensuring that every
event runs perfectly. The banquet captain must ensure that table decorations,
food presentation and speed of service are carried out properly for the
convenience of customers.
f. Waiter / waitress / server is in charge of serving and meeting all the needs
of guests, preparing equipment that will be used in operation
g. The banquet waiter/ss is on duty and is responsible for arranging the room
that will be used by guests, be it meetings, weddings, birthdays, and others.
h. Training is tasked with assisting seniors in carrying out operations and
helping prepare everything needed for operations.

2.2.8 Definition Of Restaurant Menu

Menu is list of food offered to the guest or costumer. Menu can be classified
based on the price and based on the time when menu is used.
a) Based on the price, menu can be divided into 3 groups, there are:

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  A la carte menu is kind of menu which has item and it’s own price.
 Table d’hote menu is kind of menu in which price is for one set menu
from appetizer to the dessert.
 Buffet menu is kind of menu in which price counted per person. The
guest can pick up the food whatever he/she like, but they can’t bring the
food out from the restaurant.
b) Based on the time when menu is used, menu can be divided into 3 groups,
there are:
 Breakfast menu is the menu that is used in the morning.
 Lunch menu is the menu that is used in the afternoon.
 Dinner menu is the menu that used in the evening.
Composition of menu
a) Appetizer is food that stimulates the appetite and usually served before main
course. There are 2 kinds of appetizer:
 Cold appetizer: appetizer that served cold, such as: smoked salmon,
caviar and fresh fruit cup.
 Hot appetizer: branded oyster, deep fried zucchini, quiche Loraine and
Chinese egg roll.
b) Soup is liquid dish, typically made by boiling meat, fish, or dish. There are
3 kinds of soup:
 Cold soup: Chilled vichyssoise, chilled gazpacho, chilled borsch and
cilled all kind of fruit
 Hot soup: Soup that served hot. There are 3 kind of hot soup, such as:
 Cream/thick/bisque soup: cream asparagus soup, cream broccoli soup
and lobster bisque soup.
 Clear/thin/light soup: clear chicken soup and clear vegetable soup.
 Speciality/nationality soup: minestrone Milanese soup from Italy, black
bean soup from Jamaica.
c) Salad is cold dish of various moistures of raw cooked vegetables, usually
seasoned with oil, vinegar or other dressing and sometimes accompanied by
meat, fish or other ingradients. There are 2 kinds of salad:

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  Tossed salad, have the dressing mix into the salad and prepare by the
kitchen staff (caesar salad, chicken salad and chef salad).
 Plain salad, have 5 dressing selection and served with sauce boat (mixed
garden salad and greek salad).
d) Main course is the featured or primary dish in meal consisting of servral
couses. There are 4 kinds of main course:
 Poultry (chicken, turkey, goose doves and duck).
 Pasta (spaghetti, fettuccini, linguini, angel hair, ravioly, farfalle, cannoli,
penne, fusilly). There are some kinds of pasta sauce such as marinara,
bolongnese, carbonara, alfredo, pesto, and aglio o lio.
 Fish (salmon, tuna, snapper, grouper, halibut, mahi-mahi, mount fish).
 Meat, there are 5 kinds of meat:
 Lamb: roasted rock lamb and chopped lamb.
 Pork: chopped pork, slice pork loin and pork medalion.
 Steak: tenderloin steak and rib eye steak.
 Beef: prime rib of beef and brisket beef.
 Veal: veal masala.
e) Dessert is sweet course eaten at the end of meal. There are some kinds off
dessert:
 Ice cream: vanilla, chocolate and strawberry.
 Yoghurt: plain yoghut and strawberry yoghurt.
 Sherbet: lemon, orange and kiwi.
 Cake: chocolate cake, black forest cake and cheese cake.
 Tart: apple tart.
 Pie: chocolate pie, apple pie and banana pie.
 Pudding: bread pudding.
 Parfait: almond and mocha parfait.
 Flambe: crape supple, peach melba and pear melba.

2.2.9 Definition of Kitchen

The kitchen is the cooking equipment that is used, such as the stove and
cooking utensils. In addition, a source of water and exhaust must be absolutely

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 there so that cleaning food can be done more easily. Then what cannot be left
behind is air ventilation so that the kitchen is not stuffy and damp because of the
air. can circulate properly. A damp kitchen will make it easy for bacteria and fungi
to breed and insects that like to nest in it. This will make the kitchen unhealthy
and contaminated with dirt. The true kitchen is not just a place to cook, but this is
where your family's health begins.
Kitchen Function
a) A place to process food.
b) A distinctive feature of a hotel in terms of the ability of food processing staff
(chefs) which data is seen from the aspect of creativity in creating the types
and variations of food to be sold in restaurants.
c) Means of promotion to introduce national cultures through regional culinary
arts. With this function, the kitchen plays a role in promoting itself and
enhancing the hotel's reputation through culinary arts.

2.2.10 Types of Kitchens in Restaurant

a) Play Kitchen
Main Kitchen, namely the main kitchen in a hotel that is in charge and
responsible for processing and preparing food and drinks in large quantities
where all food and drinks are processed according to the guest's orders.
b) Satellite Kitchen
Satellite kitchen, namely a kitchen whose job is to serve guest orders which
are located separately from the main kitchen.
c) Banquet Kitchen
Banquet kitchen is a kitchen in a hotel that is in charge and responsible for
processing and preparing food and drinks in large quantities for weddings,
meetings or other events.
d) Gardemagner's Kitchen
Gardemagner kitchen, namely the kitchen that is in charge and responsible
for processing and serving fresh fruit and vegetables as raw materials.
e) Employee Kitchen

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 Employee Kitchen is a kitchen that is only used to cook food or dishes for
employees and hotel staff.

2.3 The Job Training Activities

The writer learnt many things through this training program, learn more about
how to be a professional employee and learn about how to give a good service to
the guest.
2.3.1 Time and place on the job training
During the training activities at Grand Café Restaurant the writer had the
opportunity to study on restaurant. Grand Café Restaurant is one of the restaurants
at that provides food and drinks for all guests. The Dahana restaurant is located on
the 1st floor with a capacity of up to 120 people. At this outlet, the authors carry
out Field I learned various kinds of groceries, make orders at each outlet. With the
support of adequate facilities so that I can study more comfortably.
Internship for 6 months. The knowledge and skills that I gained during the
job training at Grand Café Restaurant gave me the opportunity to learn how to
determine and measure cooking ingredients, cook, as well as present a dish that
tastes good, looks beautiful, and is worthy of serving. paid. A hotel chef does more
than just preparing the main course and I am very happy to have this opportunity.
Menu of Grand Café Restaurant:

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2.3.2 Schedule
Morning shift : 07.00 am - 15.00 pm
Afternoon shift : 15.00 pm - 22.00 pm
While on the job training I received a job assessment as a cook/cook/chef in
Department food & baverage Product.

2.3.3 Description of On The Job Training Scope of Work

Grand Café Restaurant Center is divided into 3 sections, namely cold

kitchen, main/hot kitchen and pastry. In this kitchen there is no banquet kitchen,
so all dishes for various events are handled in the same kitchen. Cold kitchen
products are more directed towards appetizers and salads as appetizers, served
cold so that the room in the cold kitchen is equipped with air conditioning and has
its own chiller. The main/hot kitchen is in charge of making main meals or main
courses so that it makes more employees in the main kitchen compared to a cold
kitchen. There are only 2 types of food in the main kitchen, namely Chinese and
Western.
The pastry at Grand Café Restaurant is not that big and the area is not that
big either. This is because the food in this restaurant is more towards Indonesian

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 food. So, pastry products are more towards typical Indonesian market snacks.
Indonesia. Pastry has its own combi oven, which makes the pastry in this
restaurant hotter, plus the air conditioner inside the pastry doesn't work as it
should.

2.3.4 Job DescriptionCook

a. Task:
- Served as head of department and supervised the process of food
procurement.
- As a cook who processes raw food into food that can be served.
b. Job description :
1. In operating the existing equipment according to the tool's work
instructions.
2. Supervise the course of food procurement in accordance with their
specialties.
3. Checking food according to their respective outlets.
4. Have food knowledge.
5. Creative in processing food or cooking.
6. Maintain the cleanliness of the work environment.
c. Responsibility :
- Responsible for the work of their respective outlets
- Responsible for every dish that is made according to superiors' instructions.

2.3.5 Job and responsibilities Food & Beverage Products

In the Cold kitchen section, there is no night shift. So all ala carte or orders
that are available at night are handled by the main kitchen staff who are in charge
of the morningt shift.
Morning Shift (05.00 -14.00 )
- Helping cooks to prepare ingredients, such as: peeling and cutting vegetables,
cutting fruits.
- Checking the buffet breakfast that has been prepared by the previous shift.
- Issue and complete breakfast items that have not been issued.

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- Prepare ingredients for Live Cooking Profferjets and egg crusts, while also
maintaining a buffet of other Cold Kitchen products.
- Ensure that the breakfast items are complete..
- Replenish used Cold Kitchen products such as Cheese, Cold Cut, Slice Fruit,
Jamu, Dressing and Salad Bar
- Check coffee breaks and events at BEO and prepare for them
- Closing the breakfast buffet at a predetermined time, such as Monday to
Friday, the breakfast buffet closes at 10:00 and Saturdays at 10:30.
- Break at 12:00 for part I and 13:00 for part II
- Prepare all products for breakfast the next day or other events.
- After finishing the product, don't forget to always keep the work area clean
before going home. Then over handle with the next shift.
- Preparing food for breakfast, lunch, dinner and related buffets.
- Prepare the ingredients needed by the cook who is processed to become an
order.
- Cleaning up the kitchen when I want to go home.
- Prepare a food condiment or a la carte condiment.
- Assist the cook in preparing appetizers, soups, main courses and desserts.
- Taking preparations for breakfast
- Set up breakfast
- Making sandwiches
- Make chilled berry ice and prepare crystal ice for pineapple honay
- Platting mango yogurt, blueberry yogurt, and plain yogurt
- Prepare classic cereals (coco crunch and corn flakes)
- Prepare for Tost Granola orders.
- Prepare for the Bicher Muesli order
- Prepare for order fruit platter
- Prepare for a seafood order
- Prepare for frozen salad orders
- Prepare milk for bicher muesli, toast granola classic cereals
- Prepare ciwi consomme
- Making orders for sandwiches

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 - Closing breakfast
- Prepare break for tomorrow
- Cleaning up
- Break time.
Duties and responsibilities on Tuesday and Saturday
- Took a beakfast preperan
- Set up breakfast

2.4 Problems and Solving

As a student who is just learning to really understand the activities of the
tourism industry, of course, it cannot be separated from the problems that must be
faced during field work practice activities. As for some of the obstacles that the
author obtained during the field work practice activities at Dahana Restaurant are:
2.4.1 Problems
1. There is still a lack of cooperation between one department and another
or between one section and another, which often causes operational
errors
2. Lack of communication in the delivery of tasks
3. The limited number of equipment used has disrupted operations
4. Too small environment/kitchen so that it can hinder work
5. And also the slow handling of engineering when there is damaged
equipment is felt to greatly hinder operations,
6. In writing, the writer found an obstacle, namely the lack of socialization
in the On The Job Training report writing format, which hindered the
preparation of reports

2.4.2 Solving
1. Interdepartments must further enhance cooperation in order to expedite
work operations
2. There should be more communication in conveying an assignment
3. Equipment must be reproduced to make it easier to do the job
4. The kitchen should be enlarged to increase effectiveness in work

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5. Provide clear information regarding On The Job Training activities and
report writing.

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 CHAPTER III
CONCLUSION AND SUGGESTION

3.1 Conclusion
Here the writer can conclude from the results of the on the job training
program that during this writer do:
Implementation on the job training is very important to support the insight
and deepen the ability of students. Program on the job training can also add to the
author's experience to serve as a lesson about the true state of affairs in the world
of hospitality industry.
The on the job training program trains writers to be more professional in the
world of work. Implementation on the job training is very useful for the writer to
develop the theory and practice that the author get on campus. In addition to
developing the theory that can be on campus, on the job training implementation is
also very helpful to know the real work situation

3.2 Suggestion
3.2.1 Suggestions for students
1) Students need to prepare themselves well before starting the
implementation of training such as preparing mentally and preparing
material obtained at school so that they are ready when conducting
training.
2) Students should obey all rules and regulations at the internship place
so that there are no violations that will damage the student's image and
also damage the image and good name of the school.
3) Students must comply with all directions and instructions given by
supervisors, as well as other seniors, because all directions and
instructions are for the good of the students themselves

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3.2.2 Suggestion for H.I. Campus
1) Fostering and improving the quality of students through improving the
lecture system considering the intense competition.
2) Improve the theories and practices in lectures so that it will be easier
for students to enter the world of tourism.
3) Using English in the teaching and learning process so that students are
not rigid in communicating in the tourism industry.
3.2.3 Suggestion for Hotel
1) The author expects that all equipment - equipment that is damaged and
becomes a problem when operating should be repaired immediately.
2) Provide more opportunities for training to apply all the lessons
learned, in order to know their ability to absorb knowledge.
3) Good cooperation between seniors and training must be further
improved.

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 REFERENCES

Agusnawar, A.Md.,Par.2002.Operasional Tata Graha Hotel. Jakarta. PT Gramedia

Pustaka Utama Jakarta
Bagyono. 2008. Modul Menyiapkan Kamar Untuk Tamu. Penerbit Erlangga.
Darsono, Agustinus. 1995. Tata Graha Restaurant (Housekeeping). Jakarta. PT
Gramedia Widiasarana Indonesia.
Rumekso. 2004. Housekeeping Hotel. Andi Yogyakart.
Sulastiyono, Drs.Agus.1999. Manajemen Penyelenggaraan Hotel. Bandung.Alfa
Beta Bandung

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APPEDINCES

33
Appendix 1. On The Job Training Certificate

34
Appendix 2. Evaluation Sheets for Internship Program

35
Appendix 3. Trainee Supervisor’s Evaluation

36
37
Appendix 4. On The Job Training Schedule

38