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Table Of Contents

DEFINISI BAR
FUNGSI BAR
JENIS-JENIS BAR DAN KLASIFIKASINYA
JENIS-JENIS BAR DI HOTEL
WUJUD FISIK SUATU BAR
BAR LAYOUT
TUGAS DAN TANGGUNG JAWAB BARTENDER
TUGAS-TUGAS BAR PERSONNEL
EQUIPMENT TOOLS
BAR UTENSILS
MATERIAL AND SUPPLIES
GARNISH
SUPPLIES LAIN SELAIN GARNISH
SUPPLIES PELENGKAP
MERK GENEVER YANG TERKENAL
MERK GIN YANG TERKENAL
NAMA-NAMA LIQUEURS DI DUNIA
GLASSES FOR HOUSE FURNITURE
STANDARD PERCENTAGE ALCOHOLIC DRINKS
PENDAHULUAN
KITCHEN DEFINITON
GOOD CONDITIONS OF KITCHEN
3 TYPES OF KITCHEN
KLASIFIKASI DAPUR
FOOD COMMODITIES
POTATO DISHES
METHOD OF COOKING
METHODS OF COOKERY
WHY DO WE COOK FOOD?
ISTILAH-ISTILAH BAHAN
BAHASA LANGUAGE BAHASA LANGUAGE
BASIC VEGETABLE CUTTING
BASIC MEAT CUTTING
BASIC FISH CUTTING
MENU
KINDS AND TYPES OF MENU
SPECIAL PARTY S MENU
ADDITIONAL PAYMENT
COURSES OF MENU (FRAME)
SIX COURSES MODERN MENU
FOUR COURSES MODERN MENU
CONSIDERATION IN COMPILING MENU
KINDS OF MEALS
FOURTEEN COURSES SKELETON MENU
THIRTEEN COURSES SKELETON MENU
KLASIFIKASI SOUP
TUGAS DAN TANGGUNG JAWAB
SECTION-SECTION DI KITCHEN
PASTRY SECTION
LARDER SECTION
LARDER COOKERY
ENTREMETIER SECTION (VEGETABLE COOK)
VEGETABLE COOKERY
ROTISSEUR SECTION
SOUCIER SECTION (SAUCE COOK)
SAUCE COOKERY
BUTCHER SECTION
PERSIAPAN BAHAN DASAR
HERBS
SPICES
PERSYARATAN SUATU APPETIZER
TIPE UTAMA APPETIZER
SYARAT-SYARAT SALAD YANG BAIK
BAHAN UTAMA UNTUK MEMBUAT GREEN SALAD
CREAM SOUP
GARNISH UNTUK SOUP
STOCKS
RUMUS MENGHITUNG COST
MACAM-MACAM MENU
SYARAT PENUSUNAN MENU
CONTOH APPETIZER
MACAM-MACAM SOUP
SAUCE
KEGIATAN-KEGIATAN TATA BOGA
KITCHEN EQUIPMENT
KRITERIA MUTU MAKANAN
SEJARAH MENU
FORMULA PERBANDINGAN KITCHEN DAN RESTAURANT
PERSONALIA
RUANG
PERALATAN
PASAR
TEMPAT PENJUALAN
BIAYA
BAHAN DASAR
PRODUCT
STANDARD RECIPE
SUCCESSFUL FOOD AND BEVERAGE OPERATION (5G)
PENGERTIAN & PERKEMBANGAN MANAJEMEN SDM
PENGERTIAN MANAJEMEN SDM
PROSES MANAJEMEN SDM
FUNGSI MANAJEMEN SDM
TUJUAN MANAJEMEN SDM
TANTANGAN MANAJEMEN SDM
ANALISIS PEKERJAAN/JABATAN
PENGERTIAN ANALISIS PEKERJAAN/JABATAN
KEGUNAAN INFORMASI ANALISIS PEKERJAAN/JABATAN
PERENCANAAN SDM
PENGERTIAN PERENCANAAN SDM
MANFAAT PERENCANAAN SDM
FAKTOR-FAKTOR YANG MEMPENGARUHI PERENCANAAN SDM
REKRUTMEN (PENARIKAN)
PENGERTIAN REKRUTMEN
KEBIJAKSANAAN REKRUTMEN DAN PASAR TENAGA KERJA
PENGATURAN STAF (STAFFING)
PROSES SELEKSI
METODE SKRENING DAN SELEKSI
ORIENTASI DAN PELATIHAN
PROGRAM ORIENTASI
PROGRAM PELATIHAN
PENILAIAN KARYA
HAKEKAT DAN PENGERTIAN PENILAIAN KARYA
STANDAR PEKERJAAN DALAM PENILAIAN KARYA
TUJUAN PENILIAN KARYA
METODE PENILAIAN KARYA
CONTOH DISKRIPSI PEKERJAAN/JABATAN CHEF
CONTOH SPESIFIKASI PEKERJAAN/JABATAN WAITER
DUTIES KNOWLEDGE SKILL SOCIAL SKILL
PROSES ANALISA PEKERJAAN
Job List for Each Position
Job Breakdown for Each Task
Job Description
Job Performance Standard
CONTOH JOB LIST
CONTOH JOB BREAKDOWN
CONTOH JOB DESCRIPTION
CONTOH FORMAT PENILAIAN METODE RANKING
NO. ASPEK PENILAIAN SKALA PENILAIAN
CONTOH FORMAT PENILAIAN METODE DAFTAR CEK
ASPEK PENILAIAN SB B C K SK
STEMMED WARE:
TULIP COLLECTION
BEERS DELIGHT
LONG STEMED WARE
CARAFES
SPECIAL TUMBLERS
CHAMPAGNE COLLECTION
HI-BALL
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F&B SERVICE

F&B SERVICE

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Published by Satria Osd

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Published by: Satria Osd on Aug 19, 2011
Copyright:Attribution Non-commercial

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