CHAPTER V

CONCLUSIONS AND SUGGESTIONS

5.1 Conclusions
There are 3 conclusions taken from the activities in food and beverage product section
at The Daira Hotel Palembang, preparing and producing food and beverages according to the
guests order from restaurant or room service for breakfast, lunch or dinner. Second,The
writers work time shift was divided into two shifts, which contained seven hours of work and
an hour of break. The first shift was evening shift, start from 3 p.m to 11 p.m. The evening
shift was done on Monday to Friday. The second shift was morning shift, start from 7 a.m to
3 p.m. Morning shift was done on Saturday and Sunday. The students schedule used 5 days
work and 1 day off system. Before the students begun to work, the students have already be
introduced to the organization structure and staffs of Food and Beverage department. The
students was also divided into two outlets in kitchen that had other job descriptions. Nova
Wijaya and Muhammad Dani were placed in main kitchen while Erlangga Pangestu was
placed in Garde Manger outlet. Based on the observation at The Daira Hotel Palembang the
writers found that Food and Beverage Product Department have some activities in every
outlets. The writers will describe the two outlets that was experienced by the writers.
There are 3 shifts for the staff but only two shifts for trainee, morning and afternoon
shift. In the morning shift, the trainees duties are to prepare breakfast, prepare lunch for The
Daira and prepare for the lounge. While, the afternoon shift, the trainees set up the menu for
lounge and lounge. Third, on the weekend trainees also stand by to do some activites such as
event wedding and gathering for the guest
5.2 Suggestion
Based on the result of research conducted at The Daira Hotel Palembang, the writers
suggest that the staff of food and beverage product of The Daira Hotel Palembang should
improve the quality of work with include the trainee in the briefing before they start to work.