Program Week 2 Baru

NUSANTARA RESTAURANT
SEKOLAH TINGGI PARIWISATA BANDUNG

Jl. Dr. Setiabudhi 186 Bandung
SERVICE MANAGER PROGRAM
DAY : MONDAY, 30 JANUARY 2017 – FRIDAY, 4th JANUARY 2017
rd
WEEK : II
OBJECTIVES : SPESIFIC OBJECTIVES :
To make all Junior Waiters understand about To Introduction what Junior Waiters to do and
Restaurant. learn about utilities in Restaurant
ACTION
MONDAY
- Tour the Nusantara Restaurant
- Introduce all equipment and standard grooming in Nusantara Restaurant
- Monitoring all Junior Waiters know anything about training program has been submited
TUESDAY
- Make sure all Junior Waiters readyness then yesterday
- Review Monday’s training program
- Monitoring all Junior Waiters and Supervisor performance
- Aware about standard grooming for waiters
WEDNESDAY
- Review Tuesday’s training program
- Make sure all Junior Waiters can adapt with the situation
- Evaluate Junior Waiters and Supervisor performance
- All Junior Waiters must be running well about carrying plate
THURSDAY
- Review Wednesday’s training program
- No more bad grooming, bad knowledges and attitude
- Make sure no more special attention student
FRIDAY
- Review training program in whole week
- Evaluate Junior Waiters and supervisors progress for whole week
- All Junior Waiters should understand about training program
- Coordinate with training manager and personal manager for appraisal for the best trainee : best
trainee gift
SOURCES : TIME MEASURMENT :
In 3 days all of Junior Waiters show the
improvement about grooming, knowledges and
attitude.
MADE BY APPROVED BY
( Teguh Heryono) (……………………………………………)

SERVICE MANAGER TEACHER ON DUTY
PERSONAL MANAGER PROGRAM
DAY : MONDAY, 30rd JANUARY 2017 – FRIDAY, 4th JANUARY 2017
WEEK : II
All craft can will be well grooming, good attitude,and
Make all craft more understand about well
punctual.
groom,punctuality and good attitude
ACTION
MONDAY
- Checking craft performance.
- Make sure all craft has well groom.
- Zero absent for this week.
TUESDAY
- Remind all craft how important to have a self confident to improve their skill.
WEDNESDAY
- Motivate all craft to improve and be confident their skill.
THURSDAY
- See the self-confident progress of the craft, it has a progress or still same like
before.
FRIDAY
- Evaluating the craft performance one by one.
In 5 days all craft should be more confident
to well grooming,good attitude,punctuality
and skill.
MADE BY APPROVED BY
(Faras Sefina Alfia) (……………………………………………)

PERSONAL MANAGER TEACHER ON DUTY
TRAINING MANAGER PROGRAM
WEEK : II
SPESIFIC OBJECTIVES :
OBJECTIVES :
Make sure all craft understand about equipment,
To make all craft understand about training
magic word, GSP, carrying plate, bottle, and tray
program
in Nusantara
ACTION
MONDAY
- Introduce Restaurant layout and equipment.
- Training program about GSP and Mise en place
- Training program about carrying plate and folding napkin
- Evaluate whole days training activities
TUESDAY
- Training Program about magic word and how to taking order
- Training program about laying table cloth and carrying tray
- Make sure all craft doing carrying plate better than yesterday
WEDNESDAY
- Review Tuesday’s training program
- Training Program about table set up, clear up and tray arrangement
- Training program about serving bread and how to use clamp
- Monitoring all craft doing carrying plate running well
THURSDAY
- Training program about carrying bottle
- Simulation about GSP
- Make sure no more special attention stundent
FRIDAY
- Evaluate craft and supervisors progress for whole week
- All craft should understand about training program
- Coordinate with service manager and personal manager for appraisal for the best trainee : best
trainee gift
In 4 days all craft should be understand about
training program
MADE BY APPROVED BY
( Brian Anggoro& Nadhia Mustika Putri) (……………………………………………)

TRAINING MANAGER TEACHER ON DUTY
CHIEF STEWARD PROGRAM
rd
WEEK : II
Take care and use the utensils and equipment All craft must know place and function all of
according to function equipment
ACTION
MONDAY
- Introduce back area layout
- Opening inventory
- Arrange and keep cleanliness all of equipment
TUESDAY
- Selection and separation of damaged equipment
- Inventory breakage if any
WEDNESDAY
- Maintaining the cleanliness all of equiment and diswahing area
THURSDAY
- Make sure no more breakage chinaware
FRIDAY
- Closing inventory
- Cleaning dishwashing area
In 3 days all craft must know how to maintaining
all of equiment properly
MADE BY APPROVED BY
( Rukmana Rivaldy H) (……………………………………………)

CHIEF STEWARD TEACHER ON DUTY
GALUNGGUNG FINE DINING RESTAURANT
SERVICE MANAGER PROGRAM
rd
WEEK : II
To make all senior waiters know the differences All senior waiters must be learn and understand
about Fine Dining and Semi Fine Dinning about Fine Dining Restaurant.
Restaurant.
ACTION
MONDAY
- Make sure all senior waiters readyness to do new practical.
- Evaluate senior waiter and supervisor about food knowledge
- Introduce about Fine Dining Restaurant
- Make sure all senior waiters understand abou training program.
TUESDAY
- Make sure all senior waiters no more bad grooming.
- Monitoring all senior waiters to do carrying plate.
- All senior waiters must know about GSP FDR.
- Evaluate about food knowledge.
WEDNESDAY
- Review Tuesday’s training program.
- Monitoring all senior waiter to do carrying bottle.
- Evaluate senior waiter and supervisor knowledges.
- All senior waiters should be better then yesterday.
THURSDAY
- All senior waiters must be improve about carrying plate.
- Monitoring all senior waiters to do bushing tray.
- All senior waiters must be running well about GSP .
FRIDAY
- Review training program in whole week.
- No more bad Gromming , Knowledge and Attitude.
trainee gift
In 3 days all senior waiters must be improve about
knowledge , GSP, and running well on carrying
plate.
MADE BY APPROVED BY
( Ira Novisa & Priscilla M Sinaga) (……………………………………………)

SERVICE MANAGER TEACHER ON DUTY
PERSONAL MANAGER PROGRAM
WEEK : II
To make sure all senior waiters no bad groom and All senior waiters should be understand about
improve about attitude and punctuality. standar grooming.
ACTION
MONDAY
- Make sure all senior waiters readyness.
- No bad grooming for supervisor and senior waiters.
TUESDAY
- Make sure all senior waiters full team.
- Learn more about attitude in Fine Dinning Resteraunt.
WEDNESDAY
- Make sure all senior waiters should be come on time.
- Motivate all senior waiters to more confidence on their performence.
THURSDAY
- No more special attention student about grooming,attendance,attitude.
FRIDAY
- Evaluate about attendance,grooming,and attitude in whole week.
trainee gift
In 4 days all senior waiters improve about
grooming, attitude and attendance.
MADE BY APPROVED BY
( Bernadeta Rosa Baby S ) (……………………………………………)

PERSONAL MANAGER TEACHER ON DUTY
TRAINING MANAGER PROGRAM
rd
WEEK : II
To make senior waiters to remind about first All senior waiters should have improvement on
semester. their knowledge.
ACTION
MONDAY
- Review about First Knowledge Semester.
- Introduce about Fine Dinning Restaurant.
- Training about equipment in Fine Dining Restarant.
- Review about laying table cloth and folding napkin.
TUESDAY
- Training Program about carrying plate and GSP.
- Training program about table set up and changing table cloth.
- Evaluate about whole day training program.
WEDNESDAY
- Review Tuesday’s training program.
- Training about pouring and carrying bottle.
- Evaluate about carrying plate.
THURSDAY
- Training program about bushing tray.
- Evaluate about pouring and carrying bottle.
- Simulation about GSP.
FRIDAY
- Evaluate senior waiters and supervisors progress for whole week
- All senior waiters should understand about training program .
- Coordinate with service manager and personal manager for appraisal for the best trainee : best
trainee gift
In 4 days all senior waiters must be improve
knowledge.
MADE BY APPROVED BY
( Decky Prima Herdianto) (……………………………………………)

TRAINING MANAGER TEACHER ON DUTY
CHIEF STEWARD PROGRAM
WEEK : II
Make all senior waiters understand about back All senior witers must be aware with all of
area and equipment. equipmet.
ACTION
MONDAY
- Introduce back area layout
- Arrange and keep cleanliness all of equipment
TUESDAY
- Make sure no more lose and breakage equipment
- Inventory breakage if any
WEDNESDAY
- Communicate with training manager for equipment needed.
THURSDAY
- Monitoring supervisor and senior waiters to use equipment with responsible
FRIDAY
- Closing inventory
- Cleaning dishwashing area
In 3 days all senior waiters understand how to
inventory and kind of equipment.
MADE BY APPROVED BY
( R.Moch Safardan) (……………………………………………)

CHIEF STEWARD TEACHER ON DUTY

Program Week 2 Baru

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NUSANTARA RESTAURANT

SEKOLAH TINGGI PARIWISATA BANDUNG

( Teguh Heryono) (……………………………………………)

(Faras Sefina Alfia) (……………………………………………)

( Brian Anggoro& Nadhia Mustika Putri) (……………………………………………)

( Rukmana Rivaldy H) (……………………………………………)

( Ira Novisa & Priscilla M Sinaga) (……………………………………………)

( Bernadeta Rosa Baby S ) (……………………………………………)

( Decky Prima Herdianto) (……………………………………………)

( R.Moch Safardan) (……………………………………………)

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