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    Nabeel Sanie Nawfal putra
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    This document outlines the work plan for a competency test in culinary arts service for certificate level II. It includes details about the menus being served, table setup, equipment needed, and work flow. Menu A and B both include chicken salad, soup, schnitzel or fish with sides, dessert and drinks. The table will be set up for 2 guests with an elaborate cover. A list of 35 pieces of equipment is provided along with the number needed. The work flow outlines preparation, table setup, and American service sequence over 120 minutes. An example table setup is also included.

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    WS SERVICE DONE

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    This document outlines the work plan for a competency test in culinary arts service for certificate level II. It includes details about the menus being served, table setup, equipment needed, and work flow. Menu A and B both include chicken salad, soup, schnitzel or fish with sides, dessert and drinks. The table will be set up for 2 guests with an elaborate cover. A list of 35 pieces of equipment is provided along with the number needed. The work flow outlines preparation, table setup, and American service sequence over 120 minutes. An example table setup is also included.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    23 views5 pages

    WS Service Done

    Uploaded by

    Nabeel Sanie Nawfal putra
    This document outlines the work plan for a competency test in culinary arts service for certificate level II. It includes details about the menus being served, table setup, equipment needed, and work flow. Menu A and B both include chicken salad, soup, schnitzel or fish with sides, dessert and drinks. The table will be set up for 2 guests with an elaborate cover. A list of 35 pieces of equipment is provided along with the number needed. The work flow outlines preparation, table setup, and American service sequence over 120 minutes. An example table setup is also included.

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    © All Rights Reserved
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    of 5

    PERENCANAAN KERJA

    (WORK SHEET)

    UJI KOMPETENSI SERTIFIKAT LEVEL II


    PADA KOMPETENSI KEAHLIAN TATA BOGA
    TAHUN 2022

    “PELAYANAN MAKAN DAN MINUM”

    Disusun oleh:

    Nama : Nabeel Sanie Nwfal Putra


    NIS/NISN : 13811/0046665369
    Kelas : XII Kuliner 1

    SMK NEGERI 27 JAKARTA


    Jalan Dr. Soetomo No.1, Sawah Besar, Jakarta Pusat, 10710
    Telepon: (021) 3845739, Fax: (021) 3524973
    Email: smkn27_jkt@gmail.com, Website: http://smkn27jakarta.sch.id
    A. MENU
    B. MENU A
    Chicken Salad with Vinaigrette and Mayonnaise
    *
    Cream of Corn Soup
    *
    Fish Schnitzel with Tomato Sauce, Mixed Vegetables and Boiled Wedges Potato
    *
    Chocolate Pudding with Vanilla Sauce
    *
    Sandwich filling Chicken Salad
    *
    Tea or coffe
    MENU B
    Chicken Salad with Vinaigrette and Mayonnaise
    *
    Cream of Corn Soup
    *
    Wiener Schnitzel with Tomato Sauce, Mixed Vegetables and Boiled Wedges Potato
    *
    Chocolate Pudding with Vanilla Sauce
    *
    Sandwich filling Chicken Salad
    *
    Tea or coffe

    C. TABLE SET UP
    Penataan meja menggunakan Elaborate cover untuk 2 orang tamu.
    D. DAFTAR KEBUTUHAN ALAT

    No. Nama Alat Jenis Alat Jumlah Keterangan

    1 Goblet Glassware 2

    2 Water pitcher/ Jug Glassware 1

    3 Dinner plate chinaware 2

    4 Dessert plate chinaware 4 Appetaizer dan


    dessert
    5 B&B plate chinaware 2

    6 Soup cup & saucer chinaware 2 set

    7 Tea cup & saucer chinaware 2 set

    8 Sugar bowl chinaware 1

    9 Milk Jug chinaware 1

    10 Coffe pot chinaware 1

    11 Tea pot chinaware 1

    12 Sauce dish chinaware 1 Untuk lemon

    13 Dinner knife Silverware 2

    14 Dinner fork Silverware 3 Maincoure 2


    Tong 1
    15 Dinner spoon Silverware 3 Maincourse 2
    tong 1
    16 Dessert knife Silverware 4

    17 Dessert fork Silverware 4

    18 Dessert spoon Silverware 4

    19 Soup spoon Silverware 2

    20 Tea spoon Silverware 2

    21 B&B knife Silverware 2


    22 Table number stand Silverware 1

    23 Salt papper shaker chinaware 1 set

    24 Flower vase chinaware 1

    25 Round tray Wooden 1

    26 Square tray Wooden 1

    27 Bill tray Wooden 1

    28 Bread basket Wooden 1

    29 Wine cooler + stand Silverware 1 Untuk polishing

    30 Menu card paper 2

    31 Bill order paper 1

    32 Captain order paper 1

    33 Fish knife silverware 2

    34 Fish fork silverware 2

    35 napkin kain 8

    E. SISTEMATIKA KERJA

    No. Jenis Kegiatan Deskripsi Alokasi Waktu


    1. Preparation/Mise En Place a. Polising semua alat
    a. Polishing seperti cutleries, goblet, 25 menit
    b. Side Table Set Up water jug, alat chinaware
    seperti tea cup, coffe
    cup, milk jug dll
    b. Menata meja dengan
    table cloth, menghias
    meja dengan flower vase, 20 menit
    table number,
    salt&papper shaker
    2. Table Set Up Menaruh napkin, menata 15 menit
    cutleries,b&b plate
    3. Sequence of Service Greeting, escorting the guest,
    (American Service) unfold napkin, pouring ice 60 menit
    water,presenting menu, taking
    order, adjusting cover, serving
    b&b, serving food, crumbing
    down, serving dessert, suggest
    after milk drink, presenting bill,
    farewell with the guest
    Total 120 Menit

    F. CONTOH TABLE SET UP

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