ON THE JOB TRAINING REPORT

COOK DEPARTEMENT
IN SOUL CAFES (SHOTGUNSOCIAL BALI)

Arranged By :
NAME : NI NYOMAN TRISYA
NIM : 03020021
Program Study: Cook

LPK HORIZON BALI

Academic Year 2020-2021
 CONTENTS OF THE REPORT

1. Tittle Page

2. Validity Sheet

3. Preface

4. Table of Contents

1. Rules for writing the table of contents: for the preface, validation sheets and the

table of contents page numbers use roman letters, and for chapters 1 to closing

chapter page numbers use

5. CHAPTER I PROEM

 Background of OJT

 Purpose of OJT

 Benefits of OJT

- Benefits for students

- Benefits for collage

- Benefits for Hotel

6. CHAPTER II GENERAL DESCRIPTION OF THE HOTEL

 Definition Restaurant

 History Restaurant

 Organizational Structure Restaurant

 Vision & Mision of the Restaurant

 Definition of each Departement in charge and scope

 The Duties of each department along with the duties of each position and existing

positions

 Hotel Facility ( complete with picture)

7. CHAPTER III IMPLEMENTATION OJT

 Time and place implementation of the OJT

 Implementation schedule of the OJT

 Relation of each of the departement

 Daily report

- Contains a training activities and tasks performed during the OJT at the hotel

 Difficulties found during OJT

 Obstacles resolution the problem

8. CHAPTER IV CLOSING

 Inference

 Suggestion to institution

9. Bibliography (include a link to the source of information)

ATTACHMENT

 Some picture during training

 Certificate training and valuation training from hotel

 VALIDITY SHEET

ON THE JOB TRAINING ACTIVITY REPORT

BALI HORIZON LPK TRAINING PARTICIPANTS

AT THE SOCIAL BALI SHOTGUN HOTEL

Hereby declare, students on behalf of:

Name : I NYOMAN TRISYA

Nim : 03020021

Department : Cook

Have completed the On Job Training program at the Restaurant Shotgun Social Bali

for six (6) months, starting from 06 th December to 05 th June 2021

Singaraja,

Knowing,

Director of LPK Horizon Bali Head of HRD Hotel

(………………………………) (…………………………………)

CAP Hotel
Guiding Instructor

(………………………………………………………..)

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 PREFACE

Praise the authors pray for the presence of God Almighty, because thanks to

His grace and grace, the author can complete the report on the implementation of

training in the industrial world properly and on time. It is an obligation for every

student to report the final project which is an accountability report for Real Work

Practice activities to the hotel and to the campus.

The authors compile this report based on data obtained during the Real Work

Practice at SHOTGUN SOCIAL BALI for six (6) months starting 6 December ,

2020 to 5June 2021 in the Kitchen.

In the preparation of this report, the authors have received a lot of assistance

and support from various parties, either directly or indirectly, both morally and

materially. Therefore, on this occasion the author does not forget to express his

deepest gratitude to the honorable ones:

1. Mr. Ketut Sukawibawa, director of HORIZON BALI college

2. Mr. Dewa Gede Angga Wijaya, as supervising instructor

3. Mr. Dewa Putu Sutrisna, as public relations

4. Mrs. Komang Sriwardani, as treasurer

5. Mrs. Ketut Juniartini, as administrasion

6. Mrs. Putu Swandewi, as administrasion PT

7. All staff HORIZON BALI College who has assisted in the placement of

training

8. Mr. Ade Satria as Human Resources Departmen Shotgun Social Bali

9. Mr. Wayan Darsana as Ecxecutive Chef Shotgun Social Bali

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 So is the case with this report. Although the authors have devoted all their

abilities to the perfection of this report, the authors still feel that there are many

shortcomings. Therefore, the authors expect constructive criticism and suggestions

for the perfection of this report and subsequent reports. And hopefully this report

can provide benefits for those in need.

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 TABLE OF CONTENTS

VALIDITY SHEET ...................................................................................... i

PREFACE ....................................................................................................... ii
TABLE OF CONTENTS ............................................................................... iv
CHAPTER I INTRODUCTION ................................................................... 1
1.1 Background On The Job Training ....................................................... 1
1.2 Purpose ................................................................................................... 2
1.3 Benefits ................................................................................................. 2
CHAPTER II GENERAL DESCRIPTION
2.2 Definition Restaurant ............................................................................. 4
2.2 History Restaurant.................................................................................. 6
2.3 Organizational Structure ........................................................................ 8
2.4 Vision and Mision of the Hotel .............................................................. 10
2.5 Definition of each Departement in charge and scope ............................ 11
2.6 Duties of Each Department .................................................................... 13
2.7 Resaturant Facilities ............................................................................... 21
CHAPTER III IMPLEMENTATION
3.1 Time and place implementation of the OJT .......................................... 28
3.2 Implementation scheduleof the OJT ...................................................... 28
3.3 Relation of each of the department ........................................................ 28
3.4 Difficulties found during OJT ................................................................ 30
3.5 Obstacles resolution the problem ........................................................... 30
CHAPTER IV CLOSING
4.1 Inference................................................................................................. 31
4.2 Sugestion to Institution .......................................................................... 31
BIBLIOGRAPHY

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 CHAPTER I

INTRODUCTION

1.1 Backround On The Job Training

Bali has various types and hobbies, different culture from each districts

wich is in Bali. It makes Bali as a interesting place destinations to visit for

foreign tourists trough out the word. Along with the development of tourism

in Bali, it is necessary accommodation and service adequate for a given to

travelers who visit to Bali. Therefore Horizon Bali Hotel Hospitality as campus

special training and distributor labor hospitality that has been admit by they.

Bali government that give good learning theory and practical based on the

curriculum which is duty to all students as support professional service when

facing the real of industry training.

In the field of knowledge, tourism and hospitality that learned in campus

must be supported by the guidance practical industry, from the implementation

of the students can apply theory and practice that was obtained to support

the performance and compare the theory and practice in campus with the

place on the job training the students are to have expected to have effects

which are obtained able to provide increasing business and professionalism

work which is great. As a reference self for infacing on the world of tourism

in practicular hospitality directly.

On The Job Training conducted in accordance curriculum ASEAN and

the world is aimed at the job training to get the experience of apply knowledge

gained in campus to be applied field good theory and practice. In addition,

job training has been as part of the campus Horizon Bali Hotel Hospitality as

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a assessment semester. Therefore, the writer implement job training in

Restaurant Shotgun Social Bali for 6 monts from December 06th 2020 to june

05th 2021.

1.2 Purpose On The Job Training

Here are some purposes made this report :

a) As one of the requirements of graduations that must be passed over the

collage campus Mediterranean Hotels and Cruise Line Training Center.

b) Know how to provide service to guest, grow and strengthen

professionalism and also a sense of responsibility.

c) Apply to the theory and practice to support the implementation in the

industry.

d) Able to develop and improve the skills, knowledge and good attitude in

working as well as a team work to run tasks and to know the working

conditions of the field.

e) Meet the staff of employees with the same learning to improve service

with trainees other at the hotel.

1.3 The Benefit On The Job Training

1.3.1 For Students

 Able to apply between theory and practice on campus with the field

in accordance situation place to work at hotel.

 Get more real experience on hospitality and learn in fostering a

good working relationship.

 Find out how to use cleaning supplies and the use of chemicals

that there are at the hotel in accordance SOP.

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  Able to know how does work in management hotel alltough only

a few.

 Trainee can learn in responsible for the task is given by supervisor

when they are given trust in cleaning guests rooms.

1.3.2 For The Hotels / Company

 Hotel assistance force extra without having to give you the same

payment with employees so it would be very profitable all.

 To establish good cooperation between hotel with the campus, so

the hotel easliy get help staff when required.

1.3.3 For The Campus

 Campus can measure ability levels students in receiving, appliying

and developing theory that obtained in education institutions.

 Can give you something different to the Mediterranean Bali students

of ready to work the world hospitality industry and cruise lines.

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 CHAPTER II

GENERAL DESCRIPTION

2.1 Definition of Restaurant

Restaurant is a commercial business that provides food and drink services

for the public and is managed professionally with the aim of seeking profit and

satisfaction for guests. There are several types of restaurants, namely:

 Table d' hotel restaurant is a restaurant that specializes in selling table d'

hotel menu food, which is a complete menu arrangement (from appetizer to

dessert) and certain, at a predetermined price as well.

 Coffee Shop or Brasserie is a restaurant that is generally associated with a

hotel, a place where guests usually get breakfast, lunch and dinner quickly

at relatively low prices, sometimes served in a buffet way

 Cafeteria or Café is a small restaurant that prioritizes the sale of cakes

(pastries), sandwiches (sandwiches), coffee and tea.

 Canteen is a restaurant associated with an office, factory or school.

 Dining Room, located in a small hotel (motel), is a place that is no more

economical than a regular place to eat. The Dining Room is basically

reserved for guests staying at the hotel, but is also open to guests from

outside.

 Inn Tavern is a low-cost restaurant run by individuals on the edge of town.

 Pizzeria is a restaurant that specializes in selling pizza, sometimes also in

the form of spaghetti and other Italian specialties.

 Specialty Restaurant is a restaurant whose atmosphere and decoration are

entirely adapted to the typical type of food served or its theme. Restaurants

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 of this kind serve Chinese, Japanese, Indian, Italian and so on. The service

is more or less based on the procedures of the country where the special

food comes from.

 Family Type Restaurant is a simple restaurant that serves food and drinks at

inexpensive prices, especially for family and group guests.

Restaurant employees consist of:

 Restaurant Manager

Who is in charge of heading all the restaurants in the hotel and is responsible

to the Food and Beverage manager for the smooth operation of the restaurant

he leads as a whole, also carries out the supervisory function and provides

guidance to his subordinates and resolves complaints that arise that cannot

be handled by his subordinates and organizes good training courses

theoretically and practically to all his subordinates.

 Head Waiter/Waitress

Its main tasks include:

1. Responsible for smooth operation

2. Supervise and be responsible for the completeness of the inventory of

goods

3. Make a time schedule, set a schedule for holidays, holidays

4. Overcome operational problems that arise

5. Carry out administration

6. Explain administration

7. Explaining the new menu to all personnel/subordinates.

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  Captain

The tasks are:

1. Arrange work preparation and operational implementation

2. Receiving guests, taking orders and handing them over to the

waiter/subordinate.

3. Overcoming Complaints

4. Responsible for smooth operations, overseeing the overall service.

5. Responsible to the head waiter

6. Carry out orders from superiors

7. Handle and resolve guest complaints.

 Busboy

The job of a busboy in a restaurant is in principle the same as that of a waiter.

In general, his job is to help the waiter. The main tasks are as follows:

1. Carry out clear-up and set-up

2. Exchange dirty linen, take goods to the warehouse

3. Helping inventory of goods

4. Carry out orders from superiors

5. Prepare service equipment (equipment service)

2.2 History of the Soul Cafes Bali

Shotgun Social Bali does not stand alone but is in a large group called the

Soul Cafes Bali group under the Management of PT. The Soul of the Bowl of Bali.

The name SOUL itself is an abbreviation of S: Soul driven service, O: Organized,

Observation, Anticipation, Attentive, and Agile, U: Unity and team work, L:

Liberty in diversity (express your personality). The first restaurant to open was the

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Soul In A Bowl restaurant which opened on May 25, 2015 which is located at Jl.

Tamblingan Lake no. 180, Sanur – Denpasar with the concept of a western food

menu. The purpose of the establishment of the Soul In A bowl restaurant is to give

different colors and variations in the competitive restaurant business in the Sanur

area in particular and in Bali in general, by offering innovative and healthy food,

accompanied by delicious coffee, cocktails and wine. Its served in a vibrant and

relaxed environment. The name Soul In A Bowl comes from a folk tale

"FOLKLORE" in which there is a passion for cooking with all the soul and serving

guests wholeheartedly.

In the process of food processing, we prioritize local ingredients, taste, cleanliness

and health, in providing our services we are very focused on the concept of

excellent service "Customer Satisfaction". In addition to the western menu

variations with an attractive appearance, we also provide several Indonesian menus

as companions.

Following the success of Restaurant Soul In A Bowl, in July 2017 the Soul

Cafes Bali group opened a second Restaurant outlet located in the Sindhu Beach

area - Sanur with the name Restaurant Soul On The Beach which is affiliated to the

management of PT. The Soul of the Bowl of Bali. Soul On The Beach features a

different feel from Soul In A Bowl, namely the nuances of Sindhu beach. Then on

July 31, 2020 in the midst of a pandemic which is still a big problem in the world,

Soul Cafes created a new breakthrough by opening Shotgun Social Sanur - Bali

with a different concept from the two existing restaurants with the concept of

Familiarity with a twist, which is to give a surprise every food served. already

familiar to the ears of guests so that it can provide a different dining experience for

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each guest who comes. Located at Jalan Pantai Sindhu No.11, Sanur, South

Denpasar District, Denpasar City - Bali, this is a restaurant with the first beer garden

in Sanur and play ground facilities so it is perfect for families or communities to

relax and celebrate certain events, besides Shotgun is a restaurant. Pet Friendly

where all guests are free to bring their pets to the restaurant . Shotgun Social Sanur

– Bali provides the atmosphere of a New York-style building with 16 craft beers

and sharing superior pizzas with super large sizes because the shotgun has a classic

pub food menu concept. Shotgun also features a variety of wines, mocktails,

signature cocktails and many other unique drinks.

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 2.3 Organizational Structure

2.3.1 Organization Structure Soul Cafes Bali

RUPS

Commissioner
Board of Commissioners (BOC)

President Director

Board of Directors (BOD) Operational Director

General Manager

Operational Branch
Manager Manager
Executive Committee (EOC)
Head of Department (HOD)
Office Finance & HR & Security Engineering FB. Service FB. Product
Manager Accounting Dept. Dept. Department Department
Dept.

Purchase & Purchase &

Procurement Procurement
Sect. Sect.

Gambar 2.1 Company Organization Structure

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 2.3.2 Organization Structure Cooking Department

Organizational Structure PT JIWA DMANGKOK BALI

COMMISIONER
Andy

PRESIDENT DIRECTOR
Anthony Rhodes

DIRECTORE
Joshua Harrison

DIRECTORE
Philip Mimbimi

GENERAL MANAGER
Putu Eka Noviantara

Executive Chef Chef Accontant

Wayan Darsana Lim Chai Phen

Sous Chef Assistant Chef A

Roy Mardika Fandy Banar

Chef de Partie
Putu Adi Gunawan

D. CDP
Nengah Surana

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2.4 Vision and Mission

 Vision

a) Making “Soulcafes Bali” the most important branding in estimating the

search for the best culinary places in Indonesia.

b) Creating a comfortable and friendly atmosphere and environment for

everyone who visits and is in each outlet under the management of

"Soulcafes Bali".

c) Serving food that has a classy taste with maintained quality standards,

accompanied by creative innovations made with all the soul.

d) Presenting a standard of service that is full of enthusiasm, friendliness

and intimacy which is reflected in the soul of the perpetrator.

e) As a comfortable and quality place to work and study for culinary

people.

 Mision

a) Innovating and developing business as well as expansion steps both in

marketing strategy and finding strategic places.

b) Provide an understanding of customer service to all employees and

management of "Soulcafes Bali"

c) At all times provide trainings to improve the performance of employees

and management of “Soulcafes Bali”.

d) Routinely maintain the cleanliness and health of places and individuals

e) Improving marketing techniques that follow technological

developments.

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 f) Take various ways to improve the discipline of workers in the “Soulcafes

Bali” environment.

g) Organizing training related to creativity and hygiene, product and

appearance.

h) Implement correct policies and procedures and follow applicable rules in

outlet and resource management.

2.5 Definition of each Departement in charge and scope

1. Director Food and Beverage:

A food & beverage director, has duties and responsibilities such as:

- Determine what menus will be served, how to present them, and set a

sales strategy in order to achieve the company's turnover target.

- Conduct an analysis of business competitors to get the right marketing

strategy.

- Prepare budget details for all divisions under its auspices such as F&B

production kitchen, F&B service, and stewarding.

- Formulate regulations that make it comfortable and ensure the welfare

of employees and do not harm the company.

- Become a bridge to communicate between employees at lower levels

and the highest levels of leadership in order to convey the aspirations

of the workforce.

- Creating a harmonious working relationship between colleagues in the

field or with customers.

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2. Restaurant & Bar Manager

- Manager in the FB service organizational structure, is tasked with

- Coordinating all operational activities in the food & beverage service

section.

- Supervise and ensure that events in the work environment run smoothly

according to guests' wishes.

- Increase familiarity with guests.

- Creating a harmonious relationship between co-workers.

- Make a monthly report which will be sent to the boss.

- Evaluating the work performance of employees who are under it.

- Resolves problems that occur under his control and reports to superiors.

3. Head Waiter (Supervisor)

- Head waiter or it can be called supervisor, has the following roles and

duties:

- Monitor the use of existing material stocks.

- Check daily reports reported by subordinates.

4. Waiter

- A waiter / waitress, are people who are in direct contact with customers.

The tasks they have to carry out are:

- Handles customer complaints directly.

- Ensuring customer satisfaction and comfort with the services provided.

- Serving customers directly according to their needs.

- Take orders from the order tracker or captain to forward them to the

kitchen department.

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 - Ensure and prepare equipment needs such as napkin.

- Bringing soiled linens and dirty dishes to the laundry or stewarding

department

- Perform table set up and clear up.

- Ensuring the cleanliness of the work area.

5. Training

Helping seniors in carrying out every job

2.6 Duties of Each Department

1. Restaurant Manager

To manage a restaurant that is designated as a successful independent profit

center, in line with the restaurant operational concept and PT. Jiwa Dimangkok

Bali, ensuring maximum customer satisfaction while operating within budget,

helps ensure the restaurant's financial success. Reporting to: Operational manager.

Restaurant Manager Duties and Responsibilities:

A. Administration

1) Prepare and update Restaurant Department Operation Manual.

2) Attend weekly F&B meetings and department head meetings, as scheduled.

3) Conduct regular pre-shift briefings and communication meetings, ensuring

that they are effective and carried out.

4) Maintain and utilize other departmental and employee communication

channels, bulletin boards, notebooks, handover reports, etc.

5) Provide its department's material products with detailed product

specifications for items used in restaurants.

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B. Customer Service

1) Ensure that all employees in the restaurant deliver on company promises

and provide exceptional customer service at all times.

2) Ensure that restaurant employees also provide excellent service to internal

customers accordingly.

3) Handle all guest and internal customer complaints and inquiries in a

courteous and efficient manner, following up to ensure issues are

satisfactorily resolved.

C. Finance

1) Ensure that the monthly food and beverage income reaches the target.

2) Proactively manage all costs.

3) Maximizing employee productivity through the use of multi-skilled,

multitasking and flexible scheduling to meet the outlet's financial goals and

customer expectations.

4) Assist in the maintenance of the restaurant's point-of-sales system.

5) Ensure that all sales are properly recorded, following prescribed procedures

for issuing, canceling or correcting restaurant inspections.

6) Supervise the proper use and safety of changing of the cashier/waitress.

7) Assist RM in managing inventory and ongoing maintenance of restaurant

Operational equipment and other assets, including building par stock,

equipment maintenance and maintenance, and taking inventory as needed.

14
D. Marketing

1) Continuously evaluate local, national and international market trends,

vendors and other restaurant operations to ensure that the restaurant

operations themselves remain competitive and at the forefront.

2) Look for Marketing and Public Relations opportunities to raise awareness

and ultimately business.

3) Review and analyze weekly/monthly menu sales analysis to recommend

changes to menu mix and engineer menus for greater profit and customer

satisfaction.

4) Implement (if necessary) marketing programs, including food frequency

programs that sell well.

E. Operation

1) Establish service standards for restaurants, oversee the implementation of

consistent service standards and train employees as needed

2) Monitor all restaurant operations, especially during peak periods, assist and

make adjustments if necessary.

3) Ensure that all company minimum standards have been implemented, and

optional standards have been applied where appropriate.

4) Collaborate with other management personnel in a supportive and flexible

manner, with a focus on overall restaurant success and restaurant customer

satisfaction.

5) Ensure that restaurant employees work in a supportive and flexible manner

with other departments, in a "We work through Team" spirit.

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 6) Participate in tasting and monitoring the food products served, and provide

appropriate feedback.

7) Develop an outstanding selection of beverages that are competitive in the

local market which include: coffee and tea; alcoholic and non-alcoholic

beverages; and in an attractive display program.

8) Work closely with stewards to ensure that operational equipment is

maintained to maximize its useful life and to minimize breakdowns.

9) Work closely with the Chief Engineering and Cleaning Officer to ensure

that the outlet is clean, and well maintained.

2. Asst. Restaurant Manager

Assist restaurant managers in managing restaurants that are designated as

successful independent profit centers, in line with restaurant operational concepts

and PT. Jiwa Dimangkok Bali, ensuring maximum customer satisfaction while

operating within budget, helps ensure the restaurant's financial success. Report to:

Restaurant Manager.

A. Administration / Administration.

1) Prepare and update the Restaurant Department Operational Manual

2) Represent the Restaurant Manager when unable to attend weekly F&B

meetings and department head meetings, according to schedule

3) Assist the Restaurant Manager to conduct pre-shift briefings and regular

communication meetings, ensuring that they are effective and carried out

4) Maintain and utilize other departmental and employee communication

channels, bulletin boards, notebooks, handover reports, etc.

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 5) Assist Restaurant Manager in providing his department's material products

with detailed product specifications for items used in restaurants.

B. Customer Service

1) Ensure that all employees in the restaurant deliver on company promises

and provide exceptional customer service at all times

2) Ensure that restaurant employees also provide excellent service to internal

customers accordingly.

3) Handle all guest and internal customer complaints and inquiries in a

courteous and efficient manner, following up to ensure issues are

satisfactorily resolved.

C. Financial / Finance

1) Assist the Restaurant Manager to ensure that the monthly food and beverage

revenue reaches the target

2) Proactively help RM manage all costs.

3) Maximizing employee productivity through the use of multi-skilled,

multitasking and flexible scheduling to meet the outlet's financial goals and

customer expectations.

4) Assist in the maintenance of the restaurant's point-of-sales system.

5) Ensure that all sales are properly recorded, following prescribed procedures

for issuing, canceling or correcting restaurant inspections.

6) Supervise the proper use and safety of changing of the cashier/waitress.

7) Assist RM in managing inventory and ongoing maintenance of restaurant

Operational equipment and other assets, including building par stock,

equipment maintenance and maintenance, and taking inventory as needed.

17
D. Marketing / Marketing

1) Help RM review and analyze weekly/monthly menu sales analysis to

recommend changes to menu mix and engineer menus for greater profit and

customer satisfaction.

2) Help RM implement customer recognition program and maintain customer

history program.

3) Assist RM in implementing (if necessary) marketing programs, including

food frequency programs that sell well.

3. Restaurant Supervisor

Provide an atmosphere for customers and staff where customer satisfaction and

employee productivity are at their highest. Ensure all standards and procedures are

adhered to and enforced, providing the highest level of service possible. Reporting

To: Asst. Restaurant Manager.

A. Administration / Administration.

1) Participate in ensuring that F&B activities are aligned with company

strategy, and that the required actions have been implemented.

2) Supervise the preparation and updating of each department's operational

manual.

3) Conduct regular meetings and discussions at the division level and ensure

that the department's internal direction and meetings are effective and

carried out as needed.

4) Ensure the smooth running of the F&B department without the presence of

Asst. Restaurant Manager.

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B. Customer Service

1) Ensure that all employees deliver on company promises and provide

exceptional customer service at all times.

2) Ensure that employees also provide excellent service to internal customers

in other appropriate departments.

3) Spend time in public areas observing employee-guest interactions and

talking to guests, training employees in customer service skills as needed.

4) Assist in handling all complaints and inquiries of customers and internal

customers in a courteous and efficient manner, as well as following up to

ensure problems are satisfactorily resolved.

C. Financial / Finance

1) Maximize employee productivity through the use of multi-skilled,

multitasking and flexible scheduling to meet business financial goals and

customer expectations.

2) Helping Asst. RM ensures that each profit center is operated in line with

maximizing profit while fulfilling the company's promises.

3) Help ensure that each cost center operates with the lowest possible cost

structure while also delivering on the company's promise to customers.

4) Assist the Department Head in managing costs proactively based on key

performance indicators, working as intended.

5) Ensure that all company and local rules, policies and regulations relating to

financial records, money handling and licensing are complied with.

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 6) Assist in handling inventory and ongoing maintenance of restaurant

operational equipment and other assets. To maintain strict and responsible

inventory control, must follow the timely details as below:

 Establish and maintain stock limits on all goods.

 Order all goods accurately and on time.

 Accurately record the delivery and quality of all goods.

 Reporting daily inventory on fast-selling items.

 Assisting monthly store inventory.

 Strict FIFO implementation and reduce wasted goods.

 Planning and adjustment of stock limits.

D. Marketing / Marketing

1) Assist in the preparation, utilization and updating of the annual marketing

plan, detailed as needed by the department

2) Continuously evaluate local, national and international market trends,

vendors and other restaurant operations to ensure that the restaurant

operations themselves remain competitive and at the forefront.

3) Encourage department heads to look for marketing and public relations

opportunities to raise awareness and ultimately business.

4. Waiter/ss:

1) Arrange tables and chairs together with the captain according to the layout

given by the head waiter.

2) Install molton cloth and tablecloth according to the size of the need.

3) Arrange food and beverage equipment at the restaurant table according to

the menu that will be served.

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 4) Prepare parstock for eating/drinking utensils on the sidestand

5) Received an order slip from the captain and forwarded food and drink orders

to related parties for processing.

6) Taking food and drinks and serving them directly to guests and clearing up

eating and drinking utensils that have been used by guests.

7) Sending dirty napkins or linen items to the laundry section for washing and

bringing clean linen as needed.

5. Restaurant Cashier

With the following tasks;

1) Set up payment accounts before restaurants and bars open.

2) Clearly understand the prevailing food/beverage prices and check the

operation of the payment machines used.

3) Posting a payment account.

4) Make a summary of sales (summary of sales) and report to the accounting

department at the end of the operation of a restaurant/bar

2.7 Restaurant Facilities

Shotgun Social Bali Restaurant is the first beer garden concept restaurant in

Tukad Badung. The facilities contained in it include:

2.7.1 Table

1) Table A (Alpha)

Table A is one of the high tables located at the very front near the

hostess which is divided into two tables, namely a square table with 4

high chairs and 4 rectangular tables which are put together and equipped

21
 with several long chairs. Table A is a smoking area or smoking table in

the outdoor which is directly opposite the road

Picture 2.2. Table A

2) Table B (Bravo)

Table B is a table located near the bar and is an indoor restaurant area,

there are 5 tables on Table B which are arranged with 2 square tables

and 4 chairs with backrests on each table

Picture 2.3. Table B

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3) Table C (Charlie)

Table C is one of the long tables in the outdoor area which is a smoking

area with 4 rectangular tables and two pairs of long chairs on each table

with a maximum capacity of 6 pax/table.

Picture 2.4. Table C

4) Table D (Delta)

Table D is a table adjacent to table B as well as in the indoor and bar

area. There are two table models in area D, namely the high table with

4 high chairs on each table with a mural view on the wall hand-painted

by a professional painter, as well as 3 square tables and 4 chairs with

backrests on each table.

Picture 2.5. Table D

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 5) Table E (Echo)

Table E is a table devoted to non-smoking areas. There are 5 long

tables with 2 chairs without backrests and a fan on each table.

6) Table F (Fanta)

Table F is a table devoted to the smoking area. There are 5 long

tables with 2 chairs without backrests and a fan on each table.

7) Grass Area

Picture 2.6. Grass Area

Grass area merupakan area yang yang didalamnya terdapat tempat

bermain anak serta 6 table yang terdiri dari, 1 high table, 3 long

table, 2 square table dan kursi santai dengan sandaran.

2.7.2 BAR

Soul In A Bowl Restaurant has a bar with a unique style that serves

16 Craft Beers from various countries as well as various types of mocktails,

classic cocktails, sharing a wide selection of signature cocktails and various

types of wines, both international and local. In front of the bar, long chairs

are also available for guests who want to enjoy their drinks directly in front

of the bar or bar counter which will be served directly by the bartenders.

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 Picture 2.7. Bar

2.7.3 Supporting Facilities

a) Binbag

Binbags are an example of a support service used by guests who dine

in a picnic and relaxed style. In addition, guests who want to use a

binbag will immediately get a rug and a small table.

Picture 2.8. Binbag

b) Playground

Restaurant also has a children's play area so parents are comfortable

inviting their children to play while eating food at the restaurant.

However, parents must supervise their children playing because they

must be under the supervision of each child's parents.

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 Picture 2.9. Playground

c) Kitchen and Pizza Counter

To be able to provide the best dining experience for guests

who come, Shotgun Social prepares a clean and tidy kitchen and

food is cooked by professional kitchen staff and also provides a

unique pizza-making place to get the taste of European-style pizza.

Picture 2.10. Kitchen and Pizza Counter

In addition to facilities for guests, Soul In A Bowl Restaurant also

provides facilities for all existing staff, including:

1) Locker

The locker is the most important place for the comfort of restaurant

employees to be able to keep the luggage they carry such as bags,

cellphones, wallets and other important items, as well as a place for

employees to change clothes.

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2) Parking Staff

Availability of a large parking space for vehicles of all restaurant

employees

3) Toilet Staff

Availability of proper and clean MCK places for all employees

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 CHAPTER III

IMPLEMENTATION ON THE JOB TRAINING

3.1 Time and Place On The Job Training

The on-the-job training at Shotgun Social Restaurant was held from December

06 th 2020 to June 05 th 2021 for 6 months in the Cooking Department located at the

Shotgun Social Restaurant.

3.2 Schedule of On The Job Training

Schedule of On The Job Training at Shotgun Social Restaurant carried out for

8 (eight) working hours for trainees. The division of tasks consists of several shifts,

namely:

a. Shift morning
· M1 : 07.00 – 15.00
· M : 10.00 – 18.00
b. Shift Afternoon
· A : 13.00 – 22.00
· A : 14.00 – 22.00

3.3 Relationship with Department

a) Accounting Department

Accounting will prepare the cashier.

Accounting will buy and prepare the amount of costs required in the F & B,

both the cost of food and beverages.

b) Marketing and Sales Promotion Department

In a hotel this part of to establish good relations with other companies for

promote meeting rooms and meals managed by the F&B Department found

at the hotel.

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c) Bar

Bar is one of the sections of the Food & Beverage Department, as well as

the kitchen and steward. Any beverage, whether non-alcoholic or alcohol-

containing prepared at the bar, except for tea or coffee provided in the

pantry.

d) Kitchen

Restaurant, one of the sections of the F&B department, is closely related to

the kitchen, because All guest orders in the form of food are processed in

the kitchen. And the results of processed foods are served is very influential

on guest satisfaction and is supported by good service.

e) Steward

This section is responsible for washing all serving utensils and drinking

cutlery in the restuarant and responsible for maintaining the cleanliness and

storage of equipment in the F&B Department in supporting the smoothness

of service to guests.

f) Engeneering

Duty to decorate lights, especially on special occasions, air conditioners,

loudspeakers, refrigerators, ice cube making machines, cold storage,

telephones, repair of door hinges, windows, drawers, and so on for

restaurant purposes handled by engineering.

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3.4 Difficulties found during On The Job Training

During 6 months of working practice at Shotgun Social Bali, not only successes

were obtained but also obstacles came to be resolved. The obstacles and successes

obtained are as follows:

a. On the first day of doing industrial work practices, the author felt very

awkward at work, because he did not understand the job description as a

whole.

b. There are tasks that must be done at the same time as ordered by seniors so

that they do not focus on doing one job only, so there are often arrears in

work.

c. Sometimes the orders given by seniors do not match what we get, so there

are some mistakes that sometimes take time.

d. The limited uniform makes the trainees not all have the standard uniform

used, thus disturbing the image at work.

3.5 Obstacles resolution the problem

The solution that the author got to solve the problem, such as:

a) Active in asking questions and acting while doing something.

b) Concentrate on paying attention to how seniors work and asking all things

that are not known, so that gradually the writer can take over the work

usually done by seniors.

c) Voluntarily bring their own tools (if any) for kitchen needs so as not to

interfere with work if the tools are not adequate.

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 CHAPTER IV

CLOSING

4.1 Conclusion
After carrying out real work practices at shotgun social balifor 6 months the

author can conclude the following:

1. The various things taught by seniors greatly broaden knowledge about

making the bed regarding jobs in the hotel industry.

2. In addition to that knowledge can also know how to work properly and

correctly.

3. Then between seniors and the training can establish good communication

and cooperation while working

4. This real work practice is not just putting into practice the theory gained on

campus but can also train us in real work like a workforce to train discipline

in all aspects and learn to be responsible.

5. By carrying out practical work the author can understand how the real world

of work.

4.2 Suggestion
As for some suggestions that the author can convey while carrying out real

work practices as follows:

1. It is better for the trainee manager to control and evaluate in the field more

often so that he can find out the progress of learning carried out by trainees.

2. Remind and help each other when staff or trainees are having difficulties or

have not finished their work.

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3. Be professional in work, both for staff or trainees and be professional in

the division of work sections Pay

4. more attention to any complaints submitted by trainees.

32
 BIBLIOGRAPHY

http://id.scribd.com/doc/83192128/Pengertian-Hotel
https://harrypratamainfo.wordpress.com/restoran/
http://teguhkarisma.wordpress.com/food-and-beverage/organisasi-food-beverage-
department/food-and-beverage-service/pengertian-bar/
https://pramusajipelangi.wordpress.com/2013/04/29/definisi-dan-syarat-
pramusajiwaiter-yang-profesional-i/
http://sumarnork.wordpress.com/hotelier/makanan-dan-minuman-food-and-
beverages-department/taking-order/
http://dunia-perhotelan.blogspot.com/2011/12/taking-order.html
www.balitonys.com
A. Making Spagethi Carbonara
B . Making Nachoss
C . Making Cream Brulle Bread Pudding
D . Making Brownies