The writers were divided into three section and each section has different duties.

Those sections are

Perfecto Restaurant, Pastry, and Garde Manger.

(handling palembangan booth that provides / Omellete booths kinds of egg dishes for breakfast buffet

The staff will be direct the writers to handles live cooking lamien and steamboat.

Slicing fruits for breakfast buffet , hot appetizer.

traditional cake, sponge cake, cookies, danish pastry, croissant, and so on.

1. Setting up the table: before the guest arrive, the writer had to set tup the table by crumbing the table
and preparing the table ware.

2. Preparing the food: the writer made free flow ocha for the guest while waiting for the food to be
served

3. Taking order: the writer had to serve the guest by taking their order with hospitality manners

4. Room service: the writer also had to serve the guests who stay at the hotel if they have order.

1. Serving the guests with hospitality is related to the first point of Bagyono's theory, it is providing the
best quality service for the guest

2. Upselling the product of the restaurant by giving the guests recommendations of the product is the
way to selling the foods and drinks as much as possible. It is related to the 2nd point of the theory

3. By giving the high quality service for the guest as long as the guests feel, it can be considered as an
excellent service. The guest could get the best service from the waiter. So, it will increase the trust value
of the guest and get more profit. Therefore, excellent service is related with getting the maximun profit
and sustainability.....