FIELD WORK PRACTICE REPORT AT THE F&B SERVICE

DEPARTEMENT WANAKU SEAFOOD AND CHINESE RESTAURANT

TUBAN KUTA BALI

OVERSEAS TRAINING CENTER BALI

INTERNATIONAL HOTEL & CRUISE LINE
HOSPITALITY COLLEGE
Outstanding Tourism College
Jln.Ahmad Yani No.192,Kel.Peguyangan,Kec.Denpasar Utara
www.otcbalicollege.com
By:

NAME :MARIA PIQNATELLY LOKON

NIM 011219021192
PERIOD :2021-2022
PROGRAM :F&B SERVICE

DENPASAR
2022

1
 APPROVAL SHEET

Name : Maria Piqnatelly Lokon

Tier : Basic Level
Training Program : Food & Beverage Service
Concentration : Food & Beverage Service Departement
Report Title : Field Work Practice At Wanaku Seafood & Chinese
Restaurant Tuban Kuta Bali

Knowing Agree,
Curriculum Coordinator OTC Bali Advisor

(I Wayan Arta Artana A,Ma,SE) (Ni Putu Maya Lestari)

NIP/NIK NIP/NIK

2
 ENDORSEMENT SHEET

Name : Maria Piqnatelly Lokon

NIM 011219021192
Tier : D1 Basic Level
Concentration : Food & Beverage Service Departement
Report Title : Field Work Practice At Wanaku Seafood And Chinese
Restaurant Tuban Kuta Bali

Knowing Agree,
Curriculum Coordinator OTC Bali Advisor

(I Wayan Arta Artana A,Ma,SE) (Ni Putu Maya Lestari)

NIP/NIK NIP/NIK

3
 LEGALIZARTION SHEET

NAME : MARIA PIQNATELLY LOKON

NIM 011219021192
TRAINING PROGRAM : BASIC LEVEL
CONCENTRATION : FOOD AND BEVERAGE SERVICE REPORT
TITLE : FIELD WORK PRACTICE AT WANAKU
SEAFOOD AND CHINESE RESTAURANT
TUBAN KUTA BALI

Authorized
Denpasar,3 September 2022
Approved

Knowing Agree,
Curriculum Coordinator OTC Bali Advisor

(I Wayan Arta Artana A,Ma,SE) (Ni Putu Maya Lestari)

NIP/NIK NIP/NIK

Director of OTC Bali Denpasar

(Ngakan Putu Purwita A.Par.MM)

NIP/NIK:

4
 INTRODUCTION

Praise and gratitude I pray to the presence of God Almighty because by His grace
and blessing I was able to complete the preparation of the training report as long
as I attended training at one of the chinese restaurant in Bali,namely Wanaku
Chinese and Seafood Restaurant with a period of 6 months on time.
I say a big thank you to the instructors and staff from Otc Bali Denpasar and all of
the staff at Wanaku Resturant who have given me a lot of experience and very
useful knowledge.
As for the intent and purpose of writing this report it is one of the graduation
requirements at the Otc Bali Denpasar campus.
With the preparation of this report ,hopefully it can add insight and knowledge for
the writers,next student,and the readers.Hopefully this report can also be useful
for all of us.
Finally if there are mistakes and shortcomings in both words and writing in the
preparation of this report ,I ask for criticsm and suggestions to make this report
even better.
In preparation of this report,I have a lot of assistance and support as well as
materially.Therefore,on this occasion I did not forget to say thank you for
magniude of the respectable :
1) Ngakan Putu Purwita Par.MM ( as Director of Overseas Training Center )
2) Ni Putu Maya Lestari ( as a Advisor )
3) All of the Otc Bali Denpasar Instructors
4) All staff of Otc Bali Denpasar who helped in trainee placesment
5) Mr.Supranto as the Manager of Wanaku Restaurant and all of the staff
who have given me a lot of useful knowledge and experience
6) My beloved grandparents and my parents and all of my family who
have given me support and motivation so that I can complete this report
7) All of my beloved friends ( Yuvin,Lyaa,Ris)
As a adage that “ Nobody Is Perfect” same also with this report,although I have
been tried every way to made this report to be perfect,but still there are many

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correction in this report.I expect criticsm and constructive suggestion for the
perfection of this report.

Denpasar,

(Maria Piqnatelly Lokon)

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 DAFTAR ISI

COVER.............................................................................................................................1
APPROVAL SHEET........................................................................................................2
ENDORSEMENT SHEET..............................................................................................3
LEGALIZARTION SHEET............................................................................................4
INTRODUCTION............................................................................................................5
DAFTAR ISI.....................................................................................................................7
BAB I PREFACE.............................................................................................................8
1.1 Background of Writing the Report.....................................................................8
1.2 Objective to Writing Report...............................................................................9
1.3 Benefit of the Writing Report.............................................................................9
BAB II GENERAL DESCRIPTION OF THE COMPANY......................................11
2.1 History of Wanaku Tuban.................................................................................11
2.2 The Ownership and Restaurant Location..........................................................12
2.3 Facilities...........................................................................................................12
2.4 Supporting Service...........................................................................................17
2.5 Departemen Organization Structure.................................................................17
2.6 Duties and Authorities of Each Position.........................................................17
BAB III TRAINING ACTIVITIES..............................................................................21
3.1 Placement Outlet..............................................................................................21
3.2 Tasks on each shift...........................................................................................22
3.3 Success Achieved.............................................................................................23
3.4 Obstacles Encountered.....................................................................................23
BAB IV COMPARISON OF THE THEORY AND PRACTICE...............................24
4.1 Similarity of the Theory with Fieldwork..........................................................24
4.2 Differences with the Theory of Fieldwork........................................................24
BAB V CLOSING..........................................................................................................25
5.1 Concluion.........................................................................................................25
5.2 Suggestion........................................................................................................25
5.3 Closing.............................................................................................................26
BIBLIOGRAPHY..........................................................................................................27

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 BAB I
PREFACE

1.1 Background of Writing the Report

Industrial Work Practice is carried out to train and provide teaching to
students in relevant D1 related to their respective expertise competences.In
addition,Prakerin also aims to provide knowledge in the world of work so that in
the future students can compete in an increasingly stringent industrial world,to
prepare students to have technical abilities with broad and flexible insights in the
era of technological and scientific progress,to improve quality in Overseas
Training Center Bali,as well as honing and implementing the material obtained by
students from campus in each departement.
Industrial Work Practice is a form of application between the
skills,attitudes,and abilities of students acquired while on campus.These activities
are carried out in various agencies,hotels,villas,or restaurant thatcan be used to
increase student experiences,knowledge annd skills.Prakerin is also used as one
ofthe graduation requirements at the Otc Bali Denpasar campus.Student can be
more responsible and disciplined with what is assigned to them through this
activity.
In general,in the world of work there are several problems at a broad level,so
that the solution requires repetition.Considering that the world of education at
home and abroad must have good quality education so that it can create quality
human resources.Therefore,with this Prakerin activity,students are expected to be
able to apply the learning theory that has been given on campus at industrial
sites.So that,there is a balance between theory and practice applied by
students.This is the right step to create a reliable workforce.
In this 2022 industrial work practice activity,the author takes the industrial
work practice at Wanaku Seafood and Chinese Restaurant Tuban which is located
at Jln.Kediri No.45,Tuban,Kec.Kuta,Kab.Badung,Bali

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1.2 Objective to Writing Report
The purpose of this final report are as bellow:
1) To know working procedure in the implementation working practice.
2) To know how is the distribution schedule in field work.
3) To know what the comparison with the theory in the field work.
4) To know where the obstacles and successes encountered during field
work.
5) To know how to find the solution to problems faced.
6) As the report on the implementation this training.
7) As the final report at campus.
8) Report the activities we do at campus.

1.3 Benefit of the Writing Report

There are three kind benefit of writing report,such as:
A. Benefit this report for campus
1 As a requirement for graduation on campus
2 As a record for juniors in order to know about hotel or restaurant
and the procedure of service
3 As a report when we have job trainee in hotel or restaurant
4 Provide an overview for educational institutions on the
implementation process of work that has been carried on in the
industry
B. Benefit this report for restaurant
1. For the record during the run field work
2. As a condition to obtin a certificate from restaurant
3. An improve services so that guests feel comfortable

C. Benefit this report for students

1 As a completing the condition to finish Diploma 1 Program at Otc
Bali Denpasar

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2 As a report during their field work in the Wanaku Restaurant
Tuban
3 As a guide to others to make them know about the restaurant
4 Can be used as guidelines and improve the quality of creativity in
the work
5 To increase the knowledge of students inthe field of tourism in
general and in particular Food and Beverage Service

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 BAB II
GENERAL DESCRIPTION OF THE COMPANY

2.1 History of Wanaku Tuban

Wanaku, which was founded in 2018, was originally founded in the form of a
contemporary blend of IndoAsia with culinary passion, tropical atmosphere and
stunning views. Genuine hospitality for visitors be it personal, family or with
friends. The purpose of establishing Wanaku Restaurant is to gain the best
reputation nationally and internationally and by providing innovative services in a
clean, safe and beautiful environment. Wanaku's location will take advantage of
its strategic position near the most densely populated tourist areas and also close
to the airport in Bali, with potential clients as the perfect complement to warm
traditional Balinese hospitality. The ultimate goal is to create unique and
innovative experiences in Bali and Indonesia.
Wanaku is able to present a stunning yet welcoming restaurant form, cabanas
and waterfall features add to the harmony of a cool and peaceful atmosphere. The
wide open views allow visitors to socialize and relax in island-style comfort. In
addition, the unique environment will make visitors make Wanaku a favorite
destination. And equipped with a Ballroom with a capacity that can be adjusted to
the wishes of customers who carry out large events, both for official events and
for family events.
Along with the development of time, in order to provide the best culinary
experience for customers, in 2022 after the Corona Virus Disease 2019 pandemic
subsided and taking the momentum of tourism revival in Bali, Wanaku changed
the culinary concept from IndoAsian Restaurant to Seafood & Chinese Restaurant
while maintaining a tropical atmosphere and Beautiful scenery typical of Wanaku.
Served with culinary specialties of traditional Chinese food and various types of
fresh seafood for culinary lovers. To increase the choice for customers, since April
2022 Wanaku Seafood & Chinese Restaurant has added a menu of various
variants of Dimsum to pamper our customers' tongues.

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2.2 The Ownership and Restaurant Location
General Information
Hotel Category : 4 Star Restaurant
Location : Jln Raya Kediri 45A, Tuban, Kuta, Bali, Indonesia
Telepone : (0361)4755100
Website : www.wanakubali.com
Email : info.wanaku@rama-restaurant-bali.com
Open Hours : 10.00 AM – 10.00 PM
Owner :I Gede Jhon Sastrawan
Facebook :Wanaku Seafood & Chinese Restaurant
Instagram :Wanaku Seafood & Chinese
Rest. Manager : Mr.Supranto

2.3 Facilities
This is the facilities at Wanaku Restaurant Bali
1. Wanapuri

This is the main area of the restaurant where most of the guests are looking
for a place to sit here.Using bamboo as the main building material which is
the main attraction for guests.The capacity of this area can be reach 150 to
200 people.Many figures are installed on the walls.

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 This restaurant belonging to the Rama Restaurant Bali Group, held a soft
opening, on Thursday (22/11/2018) afternoon. The soft opening also
happened to be the venue for the 2018 Wonderful Indonesia Tour held by the
Indonesian Ministry of Tourism 2018 by inviting dozens of Bloggers and
Influencers from Asia, Taiwan, Hong Kong and Beijing.
"Later on, we will also have bloggers and influencers from Latin America
and Europe. This opportunity will introduce Wanaku to Asia and Indonesia as
well as Wanaku's unique and iconic food," said Marcus, Corporate Marketing
Manager of Rama Restaurants Bali Group.
Wanaku Restaurant, has become an interesting new place in the tourist
area of Kuta Bali. With an area of 5,000 square meters and a seating capacity
of 600 people. It is the perfect place to hold various events. Starting from
MICE, weddings, birthdays, and small gatherings such as social gathering.
In addition, Wanaku's design looks natural with artistically arranged
bamboo buildings, with a modern touch maintaining the authentic taste of
craft.
"Wanaku is my forest and there are also lots of trees and lush greenery
here. Our vision and mission is to re-introduce Ajeg Bali and introduce
Indonesian and Asian specialties that are truly Mother's recipes. In
accordance with our motto Enjoy Togetherness," added Marcus.
In addition, at the Wanaku restaurant, visitors will be served authentic
IndoAsian cuisine with a cool atmosphere. Because the Wanaku room is like
a tropical forest with waterfalls.

2. Bar

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 Here,
there are many types of drinks that the bartender can make. The best-selling
drink here is wanaku empire. This is a mocktail whose main ingredients are
strawberry and kiwi. There are also many cocktails that guests are interested
in. Guests can also drink the drink directly at the designated place. provided
right in front of the bar.

3. Wanadayu (Gazebo)

Another name for the gazebo is wanadayuh. In total there are 10 gazebos
with a maximum of 10 guests per gazebo. Here guests will be more relaxed
enjoying the food ordered.

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4. Wanatirta

In the wanatirta area, guests will be pampered with views of a beautiful

garden with fish ponds and mini waterfalls like being in the middle of a
forest. The atmosphere at night is no less beautiful than during the day.
Adorned by lights in the middle of a bamboo pole, making the atmosphere
more luxurious.

5. Wanagriya ( Ballroom )

Another name for the ballroom is wanagriya. Large events are often held
here which are attended by 150 guests or more. For birthdays or

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anniversaries, it is very suitable to be held here. The restaurant can also
prepare live music if guests are interested.

6. Nirwana

Nirwana is a place that is rarely reserved because the location is a bit

private. Suitable for meeting guests about their business because it is a little
far from the crowds of walk-in guests. The maximum capacity for this area is
15 people.

7. VVIP

VVIP is the most luxurious place of all the areas in this restaurant. The
walls are covered with glass and the lamps are decorated with knick-knacks
that make this room look so luxurious. Suitable for private family events. The
maximum number of guests here is 10 people. can express his hobby through
singing.

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2.4 Supporting Service
1. Karaoke
2. Bus Transportation
3. Mushola
4. Free Wi-Fi

2.5 Departemen Organization Structure

2.6 Duties and Authorities of Each Position

A. Food and Beverage Manager
Food and Beverage Manager is a part of the set and oversee the smooth
running off all responsible for the restaurant.Bellow are the duties and
responsibilities of the Food and Beverage Manager :
1 Oversee the operational schedule of subordinates
2 Coordinating the activities between the kitchen,service and
stewarding

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 3 Managing human resources
4 Implement the smooth operation,of the various activities that no
association with Food and Beverage Department
5 Provide direction and guidance to subordinate
6 Coordinate and oversee the smooth running of the event
7 Handle problem that require direct handling of F&B Manager
8 Ensure the profit of the departement leads

B. Supervisor
1 Prepare work plans and train subordinates
2 Check inventory of goods and materials
3 Responsible for and supervising all F&B service activities
4 Check menu quality standard
5 Deal with proboems that the subordinates can't handle
6 Handle large number of events
7 Check employee schedule
8 Check employee performance
9 Check employee attendance
10 Check order list
11 Handle and be fully responsible for the smooth operation of the
restaurant
C. Captain
1. Handle service preparation
2. Handle and be fully responsible for all smooth restaurant operations
related to food and beverages
3. Control the cleanliness of the restaurant environment
4. Make daily sales report

D. GRO
Guest Relation Officer is the part that welcoming and sitting the guest in
the restaurant. Bellow are the duties and responsibilites of the GRO :

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 1 Welcoming guest in a friendly and profesional way
2 Addressing and escalating customer complaints
3 Providing information about facilities,programs, and other services

E. Cashier
Cashier is the part that serve guest payment in restaurant.Bellow are the
duties and responsibilities of the cashier :
1 Processes customers bills.Handles cash and credit transactions.Being a
Food & Beverage Cashier maintains receipts,record,and
withdrawals.May be responsible for checking materials and supplies
and reporting when stock is low.

F. Food Runner
Food Runner is the part that delivering guest food from kitchen to
waiter/ss in restaurant.Bellow are the duties and responsibilities of the
food runner :
1 The food runner is primarily responsible for delivering food orders
from the kitchen to the customers table rapidly and accurately

G. Waiter Waitress
Waiter waitress is charge of providing services to the guests.Below are
the duties and responsibilities of the waiter waitress :
1 Relationships with guests
2 Attend daily briefing
3 Preparing the technical competences of service
4 Carry out preparatory set up place
5 Perform direct serviceto the guests
6 Prepare and take the linen napkin,wares,and supplies
7 Do clear up from the guest table
8 Take order guest from captain to be forwarded to the kitchen

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 9 Implement the presentation of dishes to the guest
10 Prepare the table set up and clear up
11 Implement and follow the orders of the captain in carrying out their
duties
12 Do cleaning work area

H. Bar
Bar is the part that making beverage in restaurant.Bellow are the duties
and responsibilities of the bar :
1 Bartenders work directly with customers by mixing and serving drinks
orders

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 BAB III
TRAINING ACTIVITIES

3.1 Placement Outlet

Placement outlets in the industrial work practice include :
A. Wana Puri ( Lounge and Bar )
At this outlet,the author is in charge of serving guests in a large
capacity up to 150 pax.Lay out set up Long Table & Round
Table.when there is a big event and the number of guests reaches
hundreds, in this area a buffet is often held, both lunch and dinner. The
author is often charged when the buffet is held.
A La Carte Lunch at 11.00 - 17.00 WITA
A La Carte Dimsum at 10.00 - 15.00
A La Carte Dinner at 18.00 - 22.00
B. Wana Dayuh ( Gazebo )
Seating capacity up to 10 pax each Gazebo.There are 10 Gazebos in
total.
C. Wana Tirta ( Outdoor Area )
Seating capacity up to 50 pax.Lay out set up Long Table and Square
Table.
D. Nirwana
Semi outdoor Private Dinning Area.Seating capacity up to 15 pax.
E. Wana Griya ( Ballroom )
Seating capacity up to 200 pax.Lay out set up Round Table.This is
where big events are often held.
F. VVIP Room
Seating capacity up to 10 pax.Lay out set up Roung Table with LED
TV and karaoke

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3.2 Tasks on each shift
Each shift's job from the Industrial Work Practice include :
A. Morning shifts
Morning shifts starts at 09.00 - 17.00,writers are required to come 15
minutes earlier before 09.00. In this morning shifts,activities that are
always carried out during the morning shift are sweeping, mopping
down chairs, wiping all tables in the wana puri area, tidying up the
menu, changing flower vases, preparing chinaware and all cutleries,
folding napkins, opening 10 gazebos and nirvana and sweeping and
wiping the table, turning on the light. music.
after everything is finished, the author is ready to welcome guests who
come.
B. Middle Shift
Middle shift starts from 12.00 - 20.00. Writer rarely gets this shift
C. Evening Shift
Evening shifts start from 14.00 - 22.00. The activities that are always
carried out during the afternoon shift are wiping the table and
sweeping, when the guests are crowded, the writer immediately rushes
to the guests, either to take orders or to clear up. If there are no guests,
the writer prepares everything equipment for dinner. And when it was
close to 22.00, all employees were getting ready for closing. And the
activities carried out when they were about to close were closing the
gazebo, counting dirty napkins, washing trays, ashtrays and rags,
throwing out trash, raising chairs and covering with plastic.
After the restaurant opened as for the implementation of which must be
executed in a restaurant that serves a good service and quality in serving
guests, that is by applying squence of service in service to the guests
1. Welcoming to the guests
2. Escorting and Seating the guest
3. Giving the beverage list and food menu

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 4. Introducing self
5. Explain the menu
6. Taking Order
7. Serving Food
8. Clear up the plate
9. Giving the bill
10. Farewell

3.3 Success Achieved

A. Successes Encountered during Field Work
1 I can improve my English and knowledge about tourism
industri
2 I can improve my inisiative when working in the restaurant
3 Can communicate directly with foreign guests
4 Can learn about good teamwork

3.4 Obstacles Encountered

Obstacles encountered from the Industrial Work Practice include :
1. The staff is few. So when the guests are crowded, everyone is
overwhelmed
2. Less cohesive in team work
3. Don't understand the menu because the menu is too much
4. The cutleries is limited,thus hampering the work

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 BAB IV
COMPARISON OF THE THEORY AND PRACTICE

The division of theory with practical at field work obtained on campus with
the Hotel has differences in terms of practice, more complete equipment. Theory
and practice gained from the Hotel more and more extensive than in the campus.
It can not be separated from the practice directly to the guest and complete
equipment owned by Restaurant.
Handling equipment is the way in we maintain, prepare and handle the
equipment used when running a restaurant. The tool is usually prepare before the
restaurant opened for example cutleries, table cloth, glassware, chinaware, et. And
we also keep these tools to keep them clean and tidy.

4.1 Similarity of the Theory with Fieldwork

Well, the similarity of the theory with the fieldwork is how we have to service
the guest, with the full of nice attitude and behavior in other to prevent the guest
complaint. Beside of that the way how we have to hande the guest complain, how
we have maintain our self in order to we can do our best in team work thats
completely the same

4.2 Differences with the Theory of Fieldwork

The differences that i face in the fieldwork compare to the theory is the way
we have to use the chinaware, glassware, silverware and how we have to arrange
those things are have some differences because we know every hotel or restaurant
has their own rule that we have to obey. Beside of that we can not use all the
theory that we have got in the college because we have to apropriate with the
situation at the time

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 BAB V
CLOSING

5.1 Concluion
When doing real work practices at Wanaku Restaurant the
author gets a lot of knowledge and experience that I can't necessarily
get elsewhere. Undergoing 6 months of real work practices in
different countries with different cultural and linguistic situations is a
great experience and will never be forgotten.
Real Work Practice is the result of learning theory and practice
carried out by students on campus that is applied directly in the world
of industry. Through this Real Work Practice students are able to
develop their potential and practice their skills and gain a lot of
experience. This program also indirectly increases discipline, a sense
of responsibility, teamwork, a helping attitude and becomes a leader
who can organize himself in doing work.
In addition there are also some conclusions that the author can
describe including the following:
1. The role of a service in the Food and Beverage section is very
difficult, because it must be able to handle all the wishes and
complaints of guests.
2. Being a hotelier must be able to behave and speak politely and
neatly in order to maintain the image of the hotel.
3.A service must know the contents and differences in food,
because if the author misrepresents food to allergic guests (for
example), it can cause deep cases even to death, and the main
culprit is the service for lack of thoroughness.

5.2 Suggestion
While undergoing training,the writer can give some suggestion as
follows :

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 5.2.1 Suggestion for the Restaurant
1. Multiply employees or staff
2. Please improve the cooperation so that the work is lighter
3. Please maintain good communication between the server and
the kitchen regarding limited food everyday
4. Giving a good example for the trainee,like do the orientation to
the training about the restaurant specific.
5.2.2 Suggestion for the campus
1. Please provide the toilet for student only
2. Please provide a new canteen for student
3. Please provide the library at campus, so we can improve our
knowledge

5.3 Closing
The writer say gratitude for giving the chance to the writer,
so the writer can finish the report on the job implementation
in field work practice at Wanaku Restaurant.
The writer would like to say thank you for all parties in
particular to the instruction,all the instructur at OTC Bali Denpasar
and all of the senior in Wanaku Restaurant, who have given
more attention science, instructions, knowledge, experience, and
guidence to the trainee, so the writer can finish this report.
The writer expect little conceptual contribution is
beneficial to all practices concerned, especially for progress and
development of the quality of the writer own,generally for the
campus and the Wanaku Restaurant.
The authors thank all those who have helped in writing
this report. The author also apologizes if there are words or
something wrong in writing this report. God bless us all.

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 BIBLIOGRAPHY

https://www.tripadvisor.com/Restaurant_Review-g562690-d15232807-Reviews-
Wanaku_Seafood_Chinese_Restaurant-
Tuban_Kuta_Kuta_District_Bali.html#photos;aggregationId=&albumid=101&filt
er=7&ff=36 3617293
https://www.thebalibible.com/details/wanaku-indoasian-cuisine-21639
https://www.pressreader.com/indonesia/asiadreams/20190201/282948156419071
https://wanakubali.com/wana-puri/dining

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