JOB TRAINING REPORT

BEACH CLUB & RESORT

ACADEMIC YEAR 2021/2023

Name : Luh Novi Erikayani

Department : Food & Beverage Service

Hotel Management Diploma II

Food & Beverage Department
Hotel & Cruise International
Singaraja
2023

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 Accepted by

Training Report Submission Committee

Hotel & Cruise International

In Order To Complete The Requirements To get A Certificate of Completion

Hotel & Cruise International

On

Day :

Date :

Approved by,

Chairman , Secretary,

I Putu Mariana, M.Pd Putu Ega Meliani, S.Pd

Validated by,

Director of Hotel & Cruise International

Gede Janardana, S.Pd

 STATEMENT

I hereby declare that report entitled “On The Job Training at Sea Sky
"Restaurant Beach Club & Resort ,Bali and all of these contents are really a work
of its own and I do not plagiarize and quote in inappropriate ways with ethics
applicable in scientific society. Upon this statement, I am prepared to assume any
risk or sanction imposed upon me in the event of any violation of the scientific
ethics in my report or any claim to the authenticity of this work.

Singaraja, 21nd July, 2022

Writer

( Luh Novi Erika Yani)

 ACKNOWLEDGEMENT

Praise to writer turning to God Almighty, for the grace and gift I can finish
the
activity report On the Job Working is held at SKY RESTAURANT LOVINA
BEACH CLUB AND RESORT, BALI for one year from the date of 21 July 2022
until 22 October 2022.
The purpose of this working report is to report on the task that have been
made during the performance of on the job working as a key condition to get a
certificate in order to complete the course.
The writer has a lot of help and support from various parties, directly or
indirectly, both moral and materially. Therefore om this occasion the author does
not forget to thank so much to the honorable:
1. Mr.Gede Janardana S. Pd as director of hotel & cruise international.
2. All lectures or instructors Hotel & Cruise International Singaraja, the
writer can not put the name one by one
3. Eka Widhi Adnyana as Owner of Sea Sky Restaurant Lovina.
4. Nyoman Gede Cariara as General Affair.
5. I Wayan Edy Noviantara as supervisor.
6. Kadek Wahyu Budiasih as Food & Beverage Service Manager.
Given the limited knowledge and experience possessed by the writer, and
know that this report is far away from perfect. In closing the author hope that this
report will be usefull for readers who need information about job training, Thank
You.

Singaraja, July 21nd 2022

Writer,

( Luh Novi Erika yani)

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 TABLE OF CONTENTS

VALIDITY SHEET
STATEMENT
ACKNOWLEDGEMENT.....................................................................................i
TABLE OF CONTENT........................................................................................ii
LIST OF FIGURE.................................................................................................iii
CHAPTER I INTRODUCTION...........................................................................1
1.1 Background............................................................................................1
1.2 Objective.................................................................................................3
1.3 Significances...........................................................................................3
CHAPTER II GENERAL DESCRIPTION OF THE HOTEL..............................5
2.1 Hotel & Restaurant Description............................................................5
2.2 Working Activity...................................................................................21
2.3 Problem & Solving ...............................................................................25
CHAPTER III CONCLUSION ...........................................................................27
3.1 Conclusion ...........................................................................................27
3.2 Suggestion............................................................................................28
REFERENCE .......................................................................................................29

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 LIST OF FIGURE

Pic 2.1 Beach Club & Resort.................................................................................5

Pic 2.2 Sea Sky Restaurant....................................................................................15
Pic 2.3 Smoking Area............................................................................................16
Pic 2.4 Structure Organization..............................................................................19
Pic 2.5 Brunch Menu.............................................................................................23
Pic 2.6 Lunch Menu...............................................................................................24

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 CHAPTER I
INTRODUCTION

1.1 Background
Bali activities in the world of tourism is a learning System that carried out
outside the teaching and learning process and carried out at hotelier and
restaurants. In general, the implementation of training activities is aimed at
increasing Students carry out the Job Training program specifically students are
expected to gain experience that includes reviews of the Company, and practical
activities that are directly related to tourism. and prepare students to work
independently, work in a team and develop their potential and expertise.
For example in Bali, local income is highly dependent on tourism. The
biggest job prospects in Bali are sourced from tourism, therefore qualified
workers are needed in the tourism sector. Therefore, many schools or colleges in
Bali provide Bali tourism by providing real theoretical and practical education to
their students. By providing good theoretical and practical education, a good
workers will also be produced.
In the tourism industry should have a professional hotelier. To create
professional staff, it is very necessary to have an introduction to the existing
tourism industry, one of the ways is to go directly to the industry by implementing
industrial work practices. Along with the growing services such as hotels,
restaurants and other entertainment venues, it is necessary also a reliable
workforce in the field of tourism in improving the quality of good service for
tourists, the government considers it necessary to establish schoosthat will gave
birth to professionals and professionals who are ready to plungeinto the world of
work.
Working activities in the world of tourism is a learning system that is
carried out outside the teaching and tearning and learning process and carried out
at hotels and restaurants. Science and technique can be learned and mastered when
andwhever we are.
 From above we know that the foreigner will enjoy the facilities that Bali
has. I choose to learn more about tourism in my college, and in the middle of my
study I have to get a certificate training that written my name 3 months.
From above we know that the foreigner will enjoy the facilities that Bali
has. I chose to learn more about tourism in my college,and in the middle of my
study I have to get a certificate training that written my name for 3 months.
Hotel and Cruise International [ H.I] is one of tourism and cruise training
Centre in singaraja that develop their students to be professional workers
in tourism Industry. One of their programs that help the student to hone their skills
is by conducting Training/Internship Program for 3 months.
H.I work together with many five and four stars hotels both in Bali and
abroad. They send their students to those hotels therefore the students can learn
from the experts in hotels.
The writer did the Training / working program at SEA SKY
RESTAURANT LOVINA BEACH CLUB & RESORT, BALI as waitress from
May 20th, 2022 until July 21th, 2022 . The description of the working / training
program will be described in this report.
1.2 Objective
1. Can improve language skill and knowledge.
2. The writer can have more knowledge in understanding the world of
tourism especially in the Food and Beverage Service Departement.
3. Know the real work and practice knowledge in the hospitality industry.
4. Provide real work experience that students know the standard
productive skills competencies, internalize the attitude of industrial
cultural values oriented to quality standards.
5. To know about the standard operational procedure and attitude to work
in hospitality industry.
1.3 Significances
There are significances for the restaurant, for the campus and for the author,
such as :
1.3.1. For The Restaurant
a. The restaurant gets a professional worker

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 b. Get a lot of support from the worker.
c. Can establish a good cooperation with the campus, so it can easily
get help when needed.
d. The writer can be ambassador of the restaurant.
e. Increase professional attitude, discipline, responsibility, and
honesty for students.
1.3.2 For The Campus
a. Campus can measure the level of college students ability in
receiving, applying and developing theriories that obtained at
educational institutions.
b. Can establish good relations from both parties between the
restaurant and campus. The campus can compare all the lessons
with the activities at the hotel through the reports made by the
students. Gain feedback to improve and develop the suitability of
vocational education, to foster and make sure attitude that shown
by students to center employment in accordance with their ability
the campus can keeping the quality of learning process.
c. The campus can understand about the industry needed.
1.3.3 For The Writer
a. The student got knowledge and insight about the real world of
tourism. Can get more experiences in the real work.
b. Can give more chance for every student to gain knowledge
through direct practice in the tourism industry.
c. As a program of relevance and agreement between education and
world industry.
d. Can make the students more flexible in dealing with job in
different ways and standards, because each Hotel has own way of
providing services to the guests. As an illustration for students
about the work to be done when working in a hotel.
e. After knowing the working process at the hotel, then students can
prepare themselves from now on.
f. As a trigger to consider, if would like to work to other companies.

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g. After knowing the duties of a waiter, it is expected that this report
can be useful for students to expand their knowledge and work
insight.

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 CHAPTER II
GENERAL DESCRIPTION OF THE RESTAURANT

2.1 Hotel and Restaurant Description

Pic 2.1 Beach Club & Resort

Beach Club and Resort, Tukad mungga in 2019 beach hotels and Resort
bought over the hotels and rebrand to its name Lovina Tukad mungga is owned by
beach hotels and resort sdn bhd.
a. Formal restaurant
The formal definition of restaurant is the food and beverage service
industry which is managed commercial and professionally with exclusive and
high class service. The characteristics are :
1. Customer acceptance with a place order system in advance.
2. Providing entertainment with a romantic and exclusive atmosphere.
3. Customers use formal clothes / dress coded.
4. The menu options provided are classic / popular European menus
5. Presentation system used is American service / French service or
modification of both service tables. The number of workers is relatively
large with the standard needs, Waiters to serve 4-8 customers.
6. The number of workers is relatively large with the standard needs, waiters
to serve 4-8
7. Food and beverage prices are relatively high compared to food and
beverage prices in informal restaurants.

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 8. The arrangement of benches and chairs has a wider service area to be
passed by the guridon
b. Informal Restaurant
Understanding informal restaurant is a food and beverage service
industry that is managed commercially and professionally by priotizing the
speed of service to guests who come to the the restaurant. The
characteristics are :
1. Food and beverage prices are more affordable than formal restaurants.
2. Customer acceptance can be done without prior reservation.
3. The food and beverage serving system used is quickly service and
simple service such as American service.
4. Arrangement of tables and benches that are quite tight with each other.
5. The menu provided is very limited.
6. The number of workers is relatively small by the standards of need, a
waiter can serve 12-16 people or more.
c. Restaurant Specialties
The definition of specialty restaurants is the food and beverage service
industry which managed commercially and professionally by providing special
food and followed by the serving system of a particular country. The
characteristics are :
1. Provides a special menu of a particular country.
2. Provide a place reservation system.
3. Presentation and service systems are adapted to the culture of the country
of origin and modified to international culture.
4. Presenting music or entertainment typical of the country of origin.
5. Food prices are relatively high compared to informal restaurants and lower
than formal restaurants. Waiter (waiter) is someone who has a duty and
responsibility to serve the needs of food and drink for guests in a
professional manner. They are very instrumental in providing satisfaction
to customers who indirectly will benefit the company. Through
communition with customers, a waiter must be able to immediately detect
the desires and needs of customers to it happen.

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 1. Types of service
Types of service or methods of service in restaurants can generally be
divided.
Into:
a. Buffet service is self service where the food are display on the buffet
line.
Waiter/ waitress responsible of refilling the food and equipment also
assisting the guest needs.
b. Table service
• Indonesia service is high class service where the food are cooking
in the front of the guest.
• Russian service is high class service when the food are cooking
and prepare by the kitchen and ready on the platter.
• American service is simple service where the food are prepared
kitchen and everything ready on the plate, waiter or waitress
responsible to pick up the food from the kitchen than serve
directly to the guest.
• English service is family style service where the food are
centralize on the center of the table.

c. Caferia service is similar to buffet service where the waiter or waitress

stand behind the counter and helping the guest to pick up their food.
2. Definition of Menu
The concept of enjoying a leisurely meal in an establishment
specifically develoted to preparing and serving food and ordering off of a
menu is one that would have been quite foreign to our ancestors. In
Europe, prior to the mid 18th century and even into the nineteenth
century, dining outside of the home was regerded with great suspicion as
the quality of food and the establishments in which one could eat were
not held in high esteem.
Dining outside of the home would typically only occur when a
person was traveling and had no access to their own kitchen. The wealthy

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who traveled were more apt to have servants who carried quality
foodstuffs and prepared it for them, or to stay in the homes of friends
rather than eat at such establishments.
There were indeed taverns or inns that provided accommodation
and where food was served along with alcohol, but it was not always
food of the highest quality, and the patrons of such establishments
( thought to be drunkards and thieves) were looked upon with some
trepidation as well.
The concept of having a number is dishes to choose from that we
are familiar with today was not an option at such eating establishments;
patrons sat at one large table at an appointed hour and the eating was
family style ( the earliest definition of table d' hote) and would consist of
whatever the owner cared to prepare.
In many cases, these dishes had the potential to be leftovers and
scraps of the most foul quality imaginable. It was much the same in
America. Taverns and boarding houses in the seventeenth and eighteenth
century would have served primarily travelers, as there would have been
little reason ( or opportunity) for most Colonial Americans to eat outside
of the home. And the food in such places, as in Europe, had little to
recommend it. Menu is a list of dishes to be served at a meal. Menus
have been around in Europe since the 18th century.
There is a special need for them in Chinese cuisine because of the
wide range of dishes on offer. Menus have been discovered from the
Song Dynasty in China. [1] In the larger cities of the time, the variety of
cuisine from different regions led caterers to create a list for their patrons.
Menu is a list of the dishes that may be ordered as in a restaurant or that
are to be served as at a banquet.
The menu is often referred to as the " Bill of Fare " or food list. The
menu is also interpreted as " List of Prepared Dishes Which Is Available
to the Costumer " which is a list of foods that are available to customers.
The menu can also be interpreted as a good guide for those who
prepare food ( the kitchen) and also is a guiding guide for those who

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 enjoy, because it is illustrated about what and how the food is made.
Basically the menu is divided into four, namely:
1. A'la Carte Menu The Ala Carte menu is a menu arrangement where
food and drinks are listed per item at a separate price. This kind of
menu also applies in a variety of restaurants in general. You need to
be a little patient when ordering the
Ala Carte Menu, because the menu is only Cooked after ordering.
2. Table D'Hote Menu Table D' hote Menu is a list of foods consisting
of several types of dishes ( set menus) that have a unity of price.
3. Mixed Menu is a list of foods consisting of a mixture of A' la Carte
Menu and Table D'Hote Menu.
4. Special Party Menu Special Party Menu is the arrangement of some
special foods that will be served at a special banquet or party.
3. Definition of Bar
Bar is a commercially organized place and is equipped with
adequate facilities, both inside a hotel, where one 7 can get service for all
types of alcoholic and non - alcoholic beverages except hot drinks such as
coffee and tea. The drinks that are provided and sold at the bar are mainly
alcoholic drinks. Only bars near the harbor sometimes also provide ice
cream and coffee.
In practical work practices bar and drinks both alcoholic and non
alcoholic understood. In general, the Bar is a place to sell drinks both
alcoholic and non alcoholic drinks. And basically business activities in the
Bar sector consist of Main Business and Supporting Business. Where
supporting the bar is an activity that is closely related to the main business,
such as snacks sales service activities and entertainment and performances
for visitors who come.
The sale of drinks at the bar, especially alcoholic drinks, whether
served straight ( directly, without a mixture) or in the form of mixed
drinks, cocktails, high ball and so on, is very profitable for entrepreneurs
or bar owners.

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 Sometimes the profits are far greater than the profits derived from
selling food in restaurants. Guests or buyers are met their needs, and
desires, they can unwind, relieve tension by relaxing at the bar, enjoying a
favorite drink while enjoying the music.
In the dispenser bar, which is a bar that is generally located in a
restaurant that distributes wine sales, in addition to other alcoholic drinks,
which are served to guests while they enjoy food, the profits obtained by
the businessman are quite large. A bar that can be operated inside a hotel,
inside a restaurant, outside a hotel or restaurant, even inside a household as
a private bar.
To attact visitors in general, the bar is equipped with various kinds
of entertainment, accompaniment music or other performances. According
to P. P. No 24 of 1979 it states that " Bars are any commercial business
who scope of activities is serving drinks, whether drinks containing
alcohol or not, to the public at the place of business. " The bar itself can be
divided into two types, as for the types of bars, namely:
a. Public Bar or Front Bar As the name implies
The Public Bar is a public bar and anyone can come to this bar. This
bar can be operated inside or outside the hotel, because bars 8 like this can
stand alone and do not become part of the hotel. Examples of Public Bars
include:
1. Cocktail Bar Cocktail bar that provides a variety of drinks, especially
mixed drinks with a fairly good standard of service and beverage
quality.
2. Night Bar Is a bar that is open only at night. Night clubs usually
provide a place for dance floors and also performances such as band
players ( live entertainment).
3. Snack Bar Is a bar that besides selling drinks, also sells snacks/snacks.
In general, service is concerned with speed, because usually guests
who come do not have enough time /hurry up.

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4. Pub It was originally a pub from England, which stands for public
house. Pub are a place to unwind after people have finished working
while enjoying drinks such as beer and snacks.
5. Pool Bar Is a bar located inside the hotel near the swimming pool.
Pool bar serves guests who are swimming or relaxing swimming pool
and guests can enjoy orders both drinks and snacks around the
swimming pool.
6. Sunken Bar Is a bar that is located together with a swimming pool in
a hotel. Sunken bars sell a variety of drinks and guests can order and
enjoy drinks directly while swimming.
7. Taverns The term for an old-fashioned hotel that is still used for a
company / place that serves alcoholic drinks,
8. Night Club A place that is both outside and inside the hotel which is
commercially organized, where alcoholic beverages and food are
dinner with 9 excellent service, luxurious decoration, accompanied by
music / other entertainment provided for guests who want to enjoy the
nightlife.
9. Poll side Bar Mini bar located in the swimming pool area, provided
for pool visitory, who serve snacks (snacks and sandwiches) and soft
drinks. Such as soft drinks, beer, tea, coffee, milk, and also various
kinds of ice cream. Do not sell drinks with high alcohol content
10. Expresso Bar This bar us also located at air and sea ports, which sell a
variety of drinks. emphasized is the sale of coffee and ice cream.
11. Restaurants and bars Usually in big cities, the shape and situation is
like a restaurant, the equipment is more complete and luxurious. There
is a piano and bass guitar to accompany guests who are eating and
drinking. Drink supplies are complete, especially wine and
champagne.
12. American Bar A little bar smaller than restaurants and bars. All kids
of drinks are available, usually visited by many foreigners or tourists
who are traveling around the world. Inside this bar there is a place for
dancing, dancing stage.

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13. Main Bar Main bar with its own place, usually the room is closed,
served by the bar staff themselves, (bar waiter and waitress) or
sometimes by the bartender. The clerk can have a direct and close
dialogue with the guests, a bar like this is a place of information or
sales information directly. Guests can enjoy drinks in a relaxed
manner because the place and the lighting are deliberately made dim,
romantic, while enjoying music.
14. Cocktail Lounge In general, elongated broad place. The environment is
more comfortable than a normal bar. Guests are served by bar staff,
such as 10 bar waiters, bar waitresses and sometimes the bartender
himself. Everything is almost the same as a mini bar.
15. Portable Bar This bar is very practical because it can be moved –
moved especially for garden parties, room cocktail parties,
barbecause, out side catering, and cocktail parties for state banquet
events, served by one or two assited bartenders by the waiter room
service to serve drinks.
Sea Sky restaurant usually use american service and in the restaurant
grooming, sanitation, and hygiene are very important. I will explain
one by one :
• Personal Grooming
Personal Grooming and personal attitude are two things that
support each other. In the world of tourism industry a good appearance
must be combined with a good attitude, so that it can provide satisfying
service ( satisfaction). The succes of a hotel depends on the satisfaction
of hotel guests in enjoying the service provide. Services provided
include transportation, hospitality services, housing, cooking, drinks
and so on. Guests who are satisfied with the hotel services will be
willing to pay dearly for this, on the contrary if guests are not satisfied
with the services provided, guests will make a complaint where the
image of the hotel will be at stake. The word grooming means to look
good, neat, harmonious and harmonious.

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 In the words appearance it covers physical state, clothing design,
color selection and mek up. These are combined into a harmonious
whole to produce a harmonious and harmonious appearance. Personal
grooming must be supported by a good and friendly attitude as a
tourism person because attitude and grooming are very important in the
world of tourism, especially the hospitality industry services The word
groom according to the Indonesian English Dictionary, means to take
care, care, neat or maintain. Literally, grooming means self appearance.
Grooming in prime appearance is, self - appearance of service
personnel at work, providing services to colleagues and customers
Appearance ( grooming), is very important in daily life, especially for
those who work as service personnel, such as civil servants, shop
assistants, salespeople, business executives, etc., of course they need to
look harmonious and attractive. Well groomed the English term, which
is used to describe well- dressed, attractive official people.
Good and formal clothing means a neat, polite, flexible,
harmonious and attractive appearance (personal appearance) in
accordance with social etiquette and etiquette.
So the meaning of grooming, in a nutshell is, one's appearance,
starting from how to dress to the words and manners. So beauty or good
looks, not only seen from the outside, but also must be accompanied
from the inside ( inner - beauty) . Therefore, behaviour must also be
considered in appearance. Personal appearance is very important for a
waiter, because he/ she should be at his/her best during the duty time.
The following points should be kept in mind for a good personal
appearance. The uniform should be well fit the body.
It should not be sloppy. The uniform should be well pressed. All
buttons should be put properly. Special attention should be given to
hand cuffs and collars, which should be clean. Minimum jewellery
should be used by a waiter . The wrist watch should tight fitting and
formal in nature. Finger rings should be one maximum per hand.
Bangles, wrist bands etc should be avoided. Because they would act as

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 a barrier to the service performance. No munching is allowed in front of
the guests, or during service. The posture of the waiting staff is very
important.
Always stand erect and stand on both legs. A little bend while
service is advisable. The Shoe should be polished and shining at all
times. The shoes should be well fit to the legs. Use a proper fit socks
while using shoes. The name tags and other uniform accessories should
be worn properly as per the management guidelines.
• Sanitation
Sanitation is intentional behavior in the culture of clean living
with the intention of preventing humans from coming into direct contact
with dirt and other hazardous waste materials in the hope that this effort
will maintain and improve human health. Sanitation is a situation or
atmosphere that is clean, beautiful and attractive in a place, which in this
case is a hotel. Bar and restaurant sanitation conditions are also very
important in improving the quality of drinks and food. 14 In general, the
definition of sanitation is an effort made by humans to realize and
guarantee environmental conditions ( especially the physical
environment, ice land, water and air) that meet health requirements.
Sanitation is a condition related to public health, especially the supply of
clean drinking water and adequate waste disposal. Sanitation can help
prevent disease by controlling physical environment factors related to the
chain of disease transmission.
Or it can be said that sanitation is a deliberate human behavior to
cultivate clean and healthy living habits to prevent humans from being
directly contaminated with dirty and dangerous materials in the hope of
maintaining and improving human health.
Sanitation is related to facilities and services for disposal of
human waste and also maintenance of hygienic conditions through the
management of waste and liquid waste.
The following are the scope of sanitation including, Provision of
clean water / drinking water (water supply) , including supervision of the

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 quality, quantity, and utilization of water. Waste processing ( refuse
disposal) , including how to dispose of waste, waste disposal equipment
and how to use it. Food and beverage processing ( food sanitation),
including procurement, storage, processing, and serving food.
Supervision / control of insects and rodents ( insect and rodent control),
including how to control attacks and rodents.
Occupational health and safety by carrying out OHS activities
include work space (such as the kitchen), work, work methods, and labor.
The benefits of sanitation for the human environment include, the
creation of environmental conditions that are cleaner, healthier, and more
comfortable for humans, Prevents infections diseases. Prevent or
minimize the possibility of an accident. Prevent or reduce the possibility
of air pollution, for example bad odors. Avoiding environmental
pollution. Reducing the percentage of sick people in an area. This
sanitation is one important thing should a restaurant has, to keeping the
quality of the food.

• Hygiene
Hygiene is lessons that discuss about maintaining cleanliness in the
workplace and can maintain safety while working. This is needed by the
writer to be applied in the industry to support fluency in work. Hygiene,
sanitation, and work safety are three things that are very closely related.
In the world of hospitality, especially in the field of food and beverage,
these three things are things that must be considered because it involves
one's health. Knowledge about how to maintain food and prevention so
as not to be contaminated with bacteria that can cause disease for
audience. Hygiene is a science that is very related to health Hygiene is
closely related to individuals, food and drink because it is a requirement
to achieve health status.
It can observed in the implementation of food processing that has
an obligation to meet health requirements, if what is to be processed
allows the presence of a disease. While sanitation is an environmental

15
 factor as a disease transmission. Where the environment is not good or
dirty is very vulnerable to the emergence of bacteria.
Starting from the cleanliness of restaurant equipment and supplies
as well as the physical state of the restaurant, namely floors, walls, tables,
ceilings, doors, windows, ventilation, lighting, hand washing, and others.
To keep food and drinks that are processed and processed remain
healthy and hygiene, sanitation must be in accordance with applicable
standards. Food and beverages that will be served to guests must meet the
standards for proper food criteria, including Free from bacterial
contamination in every production and subsequent handling Free from
unwanted physical or chemical changes as parasites and damage from
cooking and drying.
Free from microorganisms and parasites that cause food borne
diseases.
Being in the right level of maturity Work safety, which is accident-
free or safe. Where in the industry there are tools that support 16 safety
when things happen that are less desirable. If all three are well
implemented everything will go smoothly and the image of the hotel will
be maintained.
2.1.1 Location of Sea Sky Restaurant

Picture 2.2 Sea Sky Restaurant

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 Sea Sky restaurant located on mawar street, Kalibukbuk, Buleleng regency,
Bali 81119 . Opened on 07.00 a. m. until 11.00 p. m. The guest can enjoy some
selection of food, provide some cocktail or mocktail. The restaurant serves a
variety of local and imported delicacies for brunch, lunch and dinner. Serves
Indonesian and International menus, and only use fresh ingredients.
2.1.2 Facilities and Menu
1. Facilities
Sea restaurant has a concept casual dinning, to make the guest
comfortable during having brunch, lunch or dinner, this restaurant has
some facilities, such as :
1. Free access Wi-Fi
The guest can access the Wi-Fi for free during having brunch, lunch or
dinner, the guest can ask the password to the waiter/waitress.
2. Parking area
Free parking for all guest who want to enjoy the food in the Restaurant.
3. Smoking area

Picture 2.3 smoking Area

Smoking area located in the restaurant, to make the guest possible enjoy
their cigarette. This place outside of restaurant that is permitted to
smoke which is positioned so that there is a ventilation and barrier
system that is used to prevent cigarette smoke so that cigarette smoke
cannot enter other areas. Smoking area can provide comfort to both
smokers and non- smokers.

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 4. Non Smoking area
Non Smoking area located in the inside of the restaurant. a place where
there should be no cigarette smoker or not smoker. The guest can enjoy
the air conditioner inside of the restaurant.
5. Air Conditioner
For the air conditioner only inside of the restaurant, but the guest can
not to smoke inside of the restaurant.
6. Power Bank
If the guest want to borrow a power bank, they can ask the waiter/
waitress.
7. Baby Chair
Baby chair only for guest request but the waiter/waitress willprovide
the baby chair for the guest who want it
8. Toilet
If the guest want go to toilet, they can ask the waiter/ waitress.
9. Transportation
Usually the guest can ask the restaurant to drop to their hotel.
10. Take away food
The guest can order the food for take away, if the guest want to take
away away the food.
2.1.3 Standard Operational Procedure
1. Ala carte
1) Greet name and introduce himself
2) offer reading material if single diner
3) Present the menu properly
4) Explain restaurant concept
5) serve onshibory
6) Explain special of the day
7) Suggest signature drink, juice, wine
8) Suggest mineral water
9) Repeat beverage order
10) Ask for allergiec, dietary, gluten free

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 11) Suggest starter and side order
12) Repeat food order
13) Explain bread amuse bouche
14) Inform any delay food
15) Replace cutlery as required
16) Clear dirty dish within 3 minutes
17) Check guest satisfaction on 1st course
18) Suggest additional second drink
19) Check the orders are correct and complete
20) Crumb down table after main course
21) Check guest satisfaction on last course
22) Suggest dessert
23) Suggest coffee /tea
24) Suggest digestive drink
25) Inform upcoming promotion at the outlets
26) Check the bill in correct itemized
27) Present and explain the bill properly
28) Giving Bid farewell
2. Wine service
1) Present the wine and open it on the table
2) Pour a bit of wine for the guest to simple
3) Ask satisfactory and pour the wine
4) Top up the glass as require

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2.1.4 Structure Organization

Picture 2.4 Structure Organization

There are some responsibilities in every position such as :

1. Owner
• Develop Business Strategy
It's up restaurant owners to develop business strategies for
theirrestaurant. They regularly monitor various aspects of the
restaurant, from sales data to customer reactions, and formulate plans to
address problem areas and capitalize on strengths. In addition, they take
charge of brand development, which includes menu selections and
presentation.
• Supervise Employees
Restaurant owners supervise and direct employmess, including servers,
chefs, dishwashers, and kitchen managers. This entails delegating tasks,
conducting performance evaluations, and promoting a team culture to
improve camaraderie and productivity. It 's also common for them to
handle hiring and recruitment and organize training programs.
• Promote the Restaurant
In order to attact more customers, restaurant owners invesignificantly in
promotion and public relations. They must createa comfortable, friendly
ambience for customers and respond promptly to complaints. On a

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 larger scale, they may lead marketing campaigns and hold holiday
parties, seasonal discounts, and other activities.
• Manage Finances
Restaurant owners manage the finances of the restaurant as a whole,
and they have the final say in major financial decisions regarding
budget allocations and menu price points.
• Oversee Inventory
A well - managed inventory is essential to restaurant operations.
Restaurant owners monitor supplies carefully, estimate demand, and
develop an inventory control program that lowers costs. Additionally,
they coordinate equipment repairs and oversee foodingredient and
equipment purchases.
2. Waiter/Waitress
• Provide the perfect service experience for every Guest.
• Ensure the Guest feels important and welcome in the restaurant.
• Ensure hot food is hot and cold food is cold.
• Adhere to timing standards for products and services.
• Look for ways to consolidate service and and increase table turns.
• Present menu, answer questions and make suggestions regardingfood
and beverage.
• Serve the Guest in an accommodating manner.
• Must know all food liquor, beer, wine and retail offered.
• Apply positive suggestive sales approach to guide Guests.
• Pre-bus tables; maintain table cleanliness, bus tables.
• Looks for ways to avoid waste and limit costs.
• Assist in keeping the restaurant clean and safe.
• Provide responsible service of alcoholic beverages.
• Make sure the quality of the food.

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2.2 Working Activities
2.2.1 Time and schedule in the work practice
The writers started to work in Sea Sky Restaurant on May 20th ,
2022 until July 21th , 2022 for 2 year. The writers got Food and
BeverageService Department or as a waitress during worked in Sea Sky
Restaurant.
This restaurant opens for brunch, lunch and dinner. As a
waitress in those restaurant the waitress work start from opening the
restaurant until closing the restaurant. There are schedule in Sea Sky
Restaurant, such as :
1. Morning shift : 07.00 a. m. - 13. 00 p. m.
2. Afternoon shift : 13.00 a. m. - 21.00 p. m.

2.2.2 Implementation during work

1) Morning shift
• Prepare the table, then clean the table
• lean all the restaurant
• Clean the toilet, put the toilet paper, and make sure clean
• set up table for lunch (put the multon then table cloth, put
dinner
• prepare the brunch menu and lunch menu, and wine list

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 Picture 2.5 Brunch Menu
• Prepare salt pepper, cutleries, napkin as back up
• Take some fresh fruit from cold store for display
• Prepare Garnish
• Prepare the jug water
• Polish the cutleries
2) Middle shift
• Briefing about complains, service, and new information.
• Handle the guest during operational time.
• Giving suggestion to the guest

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 Picture 2.6 Lunch Menu

• Pick up food from the kitchen to the guest

• Make sure the guest satisfaction
• Re set up the table
• Clear up the food
Evening shift
• Briefing about the complain during lunch, any kinds of
problems, situation of the restaurant, table booking
• Prepare for dinner
• Handle the guest for dinner
• Take off all flayer
• Take all the candle, flower, vas
• Polishing all cutleries, glassware, chinaware
• Refill the sugar bowl,and tea
• Take off the napkin and cutleries
• Prepare for morning shift
• Close the restaurant

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2.2.3 Understanding and Taking Order Steps.
Taking order can be interpreted as an activity of receiving
and recording guest order, in this case food and beverage, and
then will forwarded to related part, among others: kitchen, bar,
and pastry. Taking order is a part service, usually done in room
service, restaurant, bar, and banquet, Officer doing take order
called order taker.
A taker order is required to :
1. Mastering foreign languages especially English.
2. Knowing food & beverage knowledge.
3. Mastering technical of selling.
4. Mastering technical in writing the order.
5. Have a good memory.
Destination Taking Order :
1. Provide accurate information on all foods and beverages
available and listed on the list menu.
2. Increase sales
3. Increase revenue
4. Increase profits.
Taking Order Steps :
1. Greeting .
2. Escorting guest to the table
3. Seating the guest
4. Unfolding napkin
5. Pouring water.
6. Presenting menu.
7. Explaining the menu.
8. Giving recommendation.
9. Taking the guest order.
10. Repeat the guest orders. procedurally, taking this guest
order is done some time after we give a menu to the
guests, because the guests need some time to choose

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 what food and beverage they want to ordered. Wait
patiently and not too far. This is intended if guests
need.
Suggestion or explanations about the menu.
1. Ala carte
1) Greet reading material if single diner
2) Offer reading material if single diner
3) Present the menu properly
4) Explain restaurant concept
5) Serve onshibory
6) Explain special of the day
7) Suggestion signature drink, juice, wine
8) Suggest mineral wate
9) Repeat beverage order
10) Ask for allergic, dietary, gluten free
11) Suggestion starter and side order
12) Repeat food order
13) Explain bread amuse bouche
14) Inform any delay food
15) Replace cutlery as required
16) Clear dirty dish within 3 minutes
17) Check guest satisfaction on 1st course
18) Suggest additional second drink
19) Check the order are correct and complete
20) Crumb down table after main course
21) Check the order are correct and complete
22) Suggest dessert
23) Suggest coffee / tea
24) Suggest digestive drink
25) Inform upcoming promotion at the outlets
26) Check the bill in correct itemized
27) Present and explain the bill properly

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 28) Giving Bid farewell
2. Wine service
1) Present the wine and open it on the table
2) Pour a bit of wine for the guest to sample
3) Ask satisfactory and pour the wine
4) Top up the glass as require
2.3 Problem and solving
2.3.1. Problem during work
a. Guest complain about the quality of the food
b. New situation make the writer little bit confused
c. The guest allergic with shrimp
2.3.2 Solving the problem
a. When the guest complain about the quality of the food, the writer
asked the captain to handle it
b. Always ask the senior and ask the hard copy of the menu
c. The owner take care him, because the guest did not mention has
any allergic before.

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 CHAPTER III
CONCLUSION
3.1 Conclusion
Tourism industry need more about professional hotelier, from the
implementation of industrial work practises the writer can conclude that with the
existence of industrials work practises as one of the curriculum must be followed.
The writer can practice the theory and practice gained at the time sittingin
college in the real world so that the writer can compare and increase the
knowledge that is not only a place to apply the theory that already got on campus
but on the job training is one of the best ways to fit into the real work situation.
On working is also a way to strengthen the relationship between the
campus and the related hotel. The application of the theory done in the industry is
one way to introduce myself to the world of quality industries, In addition, this
work practice has enormous benefits as a level in pursuing a career in tourism and
hospitality.
By conducting working industry writers can know everything that is in the
hotel and what is done in hotel and the writer to know how to serve the guests
very well, and know the minimum standards that must be know in work from
working report is also the writer knows how to work quickly and precisely.
The writer is very grateful to be able to be able to complete this training
activities because with the achievement of this real work practice activity states
that the writer has met one of the requirement in completing that the level
program in the field of Food and Beverage Service or Hospitality Industry.
3.2 Suggestions
3.2.1 For the Campus
• Improving the quality of student through improving the quality of
the lecture system considering the increasingly fierce competition.
• Improving the quality of education especially about the
knowledge and English.
• Implementation of training in the industry should be should be
more attention to be implemented in accordance with the
specified time.

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3.2.2 For Restaurant
• Give a chance for the student for permanent worker
• Keeping the quality or standard of service
3.2.3 For the writers
• Keep learning something new
• Improve knowledge and English skills
• Always learn to the senior

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 REFERENCES

Book. English For Food and Beverage Service. Hotel and cruise International
https://I'd.wikipedia.org/w/index.php?title = Bar _( tempat) &action = history.

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