PROGRAM PRAKTEK OBL, ORL, TLK, BAA

PRODI TATA HIDANG

SEMESTER GENAP TAHUN AKADEMIK 2022/2023

MINGGU MONDAY GRP TUESDAY GRP WEDNESDAY GRP THURSDAY MENU

6-Feb-23 7-Feb-23 8-Feb-23 9-Feb-23

E OPERASIONAL BAR LANJUTAN O OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (EVEN) 1. Bar Preparation (ODD) Penjelasan umum TLK
- General Cleaning & Tidy Bar - General Cleaning & Tidy Bar Room Service dan tanggung jawabnya
- bar inventory (opening & Closing) - bar inventory (opening & Closing) Admin in room service yaitu:
alur menerima order sd siap diantar ke guest
- Bar Preparation & lay out - Bar Preparation & lay out
room
Tata cara membuat pesanan bahan/Store room
- Mixing Drink 2 (2 cocktail/person) - Mixing Drink 2 (2 cocktail/person)
Requisition (SR)
2. PUA & Steward Preparation 2. PUA & Steward Preparation Admin for inventory
3. DP: Rusian Service (bread, soup, 3. DP: Rusian Service (bread, soup, Type of Menu room service : Ala Carte dan
maincours) maincours) Door knop Menu
4. Table Manner 4. Table Manner
Tugas tambahan room service: Prepared snack
5. Bar Closing 5. Bar Closing
box, lunch box for group picnic
Collect door knop menu, Handling
OPERASIONAL RESTORAN OPERASIONAL RESTORAN
O E complimentary fruits for VIP Guest or Birthday
LANJUTAN LANJUTAN
gifts or Wine
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar Handling special request/ special party at suite
area area room
2. Restaurant Preparation 2. Restaurant Preparation BALINESE
1
FOOD
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers Video Buttler
4. Preparing side stand 4. Preparing side stand
Pengenalan peralatan dan perlengkapan Room
5. Menu Explaination 5. Menu Explaination
Service

6. Review Alacarte Service & Taking 6. Review Alacarte Service & Taking (Mahasiswa dibagi 5 kel utk mencari gambar
Order Order dan fungsi alat tsb serta mempresentasikan)

7. American Service (alacarte) 7. American Service (alacarte)

 8. Closing 8. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. General Cleaning 1. Preparation
2. Introduction to coffee bean, milk and other
2. General Inventory alat Barista
ingredient
3. Introduction to Coffee Machine & 3. Demo Making Espresso, Doppio,Ristretto,
Equipment Long Black/Lungo
4. Cleaning coffee equipment 4. Making Espresso
5. Introduction to coffee bean, type of
5. Closing
milk and other ingredient
6. Closing

13-Feb-23 14-Feb-23 15-Feb-23 16-Feb-23

E OPERASIONAL BAR LANJUTAN O OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (EVEN)
- General Cleaning & Tidy Bar
- bar inventory (opening & Closing)
- Bar Preparation & lay out
- Mixing Drink 2 (2 cocktail/person)
2. PUA & Steward Preparation
3. DP: Rusian Service (bread, soup,
maincours)
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
O E
LANJUTAN
1. Bar Preparation (ODD)
- General Cleaning & Tidy Bar
- bar inventory (opening & Closing)
- Bar Preparation & lay out
- Mixing Drink 2 (2 cocktail/person)
2. PUA & Steward Preparation
3. DP: Rusian Service (bread, soup,
maincours)
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
LANJUTAN
Penjelasan umum TLK
Room Service dan tanggung jawabnya
Admin in room service yaitu:
alur menerima order sd siap diantar ke guest
room
Tata cara membuat pesanan bahan/Store room
Requisition (SR)
Admin for inventory
Type of Menu room service : Ala Carte dan
Door knop Menu
Tugas tambahan room service: Prepared snack
box, lunch box for group picnic
Collect door knop menu, Handling
complimentary fruits for VIP Guest or Birthday
gifts or Wine

BALINESE
2
FOOD
 1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar Handling special request/ special party at suite
area area room BALINESE
2
2. Restaurant Preparation 2. Restaurant Preparation FOOD
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers Video Buttler
4. Preparing side stand 4. Preparing side stand
Pengenalan peralatan dan perlengkapan Room
5. Menu Explaination 5. Menu Explaination
Service

6. Review Alacarte Service & Taking 6. Review Alacarte Service & Taking (Mahasiswa dibagi 5 kel utk mencari gambar
Order Order dan fungsi alat tsb serta mempresentasikan)

7. American Service (alacarte) 7. American Service (alacarte)

8. Closing 8. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. General Cleaning 1. Preparation
2. Introduction to coffee bean, milk and other
2. General Inventory alat Barista
ingredient
3. Introduction to Coffee Machine & 3. Demo Making Espresso, Doppio,Ristretto,
Equipment Long Black/Lungo
4. Cleaning coffee equipment 4. Making Espresso
5. Introduction to coffee bean, type of
5. Closing
milk and other ingredient
6. Closing

20-Feb-23 21-Feb-23 22-Feb-23 23-Feb-23

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) Type of Breakfast :
- Clean & Tidy Bar - Clean & Tidy Bar A. English / Continental Breakfast

1. Type of Bread: Brown Bread, Ciabatta,

- bar inventory (opening & Closing) - bar inventory (opening & Closing)
Whole - Wheat Bread, Sourdough, Pita Bread,

- beverage knowledge (SPIRITS) - beverage knowledge (SPIRITS) Multigrain bread and Brioche
 - introduction and tasting (PREMIUM
LABLE)
- Mixing Drink 2 (2 cocktail/person @8
minute)
2. PUA & Steward Preparation
- introduction and tasting (PREMIUM
2. Type of butter breakfast
LABLE)
- Mixing Drink 2 (2 cocktail/person @8
3. Type of Breakfast Tea (loose, sachet)
minute)
2. PUA & Steward Preparation 4. Type of Breakfast Coffee

3. DP: Ritjsetafe Service 3. DP: French Service (soup, maincours) 5. Type of Preserved, sugar, milk, lime

4. Table Manner 4. Table Manner 6. Any kind of fruits juice or slice of fresh fruits

5. Bar Closing 5. Bar Closing

INDONESIAN
3 OPERASIONAL RESTORAN OPERASIONAL RESTORAN
E O B. How to set up on the RS Tray & B'fast trolley FOOD 1
LANJUTAN LANJUTAN
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar
area area
2. Restaurant Preparation 2. Restaurant Preparation
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers
4. Preparing side stand 4. Preparing side stand
5. Menu Explaination 5. Menu Explaination
6. Rusian Service (soup, maincours), 6. Rusian Service (soup, maincours),
Chasier, Bar, Steward Chasier, Bar, Steward
7. Clossing 7. Clossing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation
2. Demo making cappucino, machiatto, Latte,
2. Demo Frothing Milk and pouring
flat white
tehnique of making latte art (heart, 3. Making capcucino, machiatto, Latte, flat
tulip and rozetta) white
3. Frothing milk and pouring technique 4. Closing
4. Closing

27-Feb-23 28-Feb-23 1-Mar-23 2-Mar-23

 O OPERASIONAL BAR LANJUTAN
1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- beverage knowledge (SPIRITS)
- introduction and tasting (PREMIUM
LABLE)
- Mixing Drink 2 (2 cocktail/person @8
minute)
2. PUA & Steward Preparation
3. DP: Ritjsetafe Service
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
E O
4 LANJUTAN
1.General Cleaning the restaurant & Bar
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. Rusian Service (soup, maincours),
Chasier, Bar, Steward
7. Clossing
E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR
1. Bar Preparation (EVEN) Type of Breakfast :
- Clean & Tidy Bar A. English / Continental Breakfast
1. Type of Bread: Brown Bread, Ciabatta,
- bar inventory (opening & Closing)
Whole - Wheat Bread, Sourdough, Pita Bread,
- beverage knowledge (SPIRITS) Multigrain bread and Brioche
- introduction and tasting (PREMIUM
2. Type of butter breakfast
LABLE)
- Mixing Drink 2 (2 cocktail/person @8
3. Type of Breakfast Tea (loose, sachet)
minute)
2. PUA & Steward Preparation 4. Type of Breakfast Coffee
3. DP: French Service (soup, maincours) 5. Type of Preserved, sugar, milk, lime
4. Table Manner 6. Any kind of fruits juice or slice of fresh fruits
5. Bar Closing
OPERASIONAL RESTORAN
B. How to set up on the RS Tray & B'fast trolley INDONESIAN
LANJUTAN
FOOD 1
1.General Cleaning the restaurant & Bar
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparering side stand
5. Menu Explaination
6. Rusian Service (soup, maincours),
Chasier, Bar, Steward
7. Clossing
BARISTA ARTSCAPE BARISTA ARTSCAPE
1. Preparation 1. Preparation
2. Demo making cappucino, machiatto, Latte,
2. Demo Frothing Milk and pouring
flat white

6-Mar-23 7-Mar-23
O OPERASIONAL BAR LANJUTAN
1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- introduction and tasting (PREMIUM
LABLE)
- beverage knowledge (LIQUEUR)
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
2. PUA & Steward Preparation
3. DP: Family Service
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
E O
LANJUTAN
1.General Cleaning the restaurant & Bar
5 10. Any kind of juices for b'fast
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
tehnique of making latte art (heart,
tulip and rozetta)
3. Frothing milk and pouring technique
4. Closing
8-Mar-23
E OPERASIONAL BAR LANJUTAN
1. Bar Preparation (EVEN)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- introduction and tasting (PREMIUM
LABLE)
- beverage knowledge (LIQUEUR)
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
2. PUA & Steward Preparation
3. DP: Family Service
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
LANJUTAN
1.General Cleaning the restaurant & Bar
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
3. Making cappucino, machiatto, Latte, flat
white
4. Closing
9-Mar-23
TEKNIK LAYANAN KAMAR
Type of Breakfast :
A. American / Full Breakfast
1. Type of Cereal: Corn flake, Mousli, oatmeal
etc
2. Type of Pancake, Waffel n honey
3. Type of butter breakfast
4. Type of Breakfast Tea (loose, sachet)
5. Type of Breakfast Coffee
6. Type of Preserved, sugar, milk, lime
7. Any kind of egg dishes
8. Any kind og meat dishes: sausage etc
9. Any kind of Bread. Muffins, scones
INDONESIAN
FOOD 2
11. Healthy b'fast oats,smoothies, bowls, quick
bread, vegan, quinoa
B. How to set up on the RS Tray & B'fast trolley
 6. Ritjsetafel Service: Chasier, Bar, 6. Ritjsetafel Service: Chasier, Bar,
Steward Steward
7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo making mocha, vienna coffee, 2. Delight Coffee Time (all coffee already
coretto, affogato and flavour coffee make)

3. making mocha, vienna coffee, coretto,

3. Closing
affogato and flavour coffee
4. closing

13-Mar-23 14-Mar-23 15-Mar-23 16-Mar-23

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) Type of Breakfast :
- Clean & Tidy Bar - Clean & Tidy Bar A. American / Full Breakfast
1. Type of Cereal: Corn flake, Mousli, oatmeal
- bar inventory (opening & Closing) - bar inventory (opening & Closing)
etc
- introduction and tasting (PREMIUM - introduction and tasting (PREMIUM
2. Type of Pancake, Waffel n honey
LABLE) LABLE)
- beverage knowledge (LIQUEUR) - beverage knowledge (LIQUEUR) 3. Type of butter breakfast
- Mixing Drink 2 (2 cocktail per person - Mixing Drink 2 (2 cocktail per person
4. Type of Breakfast Tea (loose, sachet)
@ 8 minute) @ 8 minute)
2. PUA & Steward Preparation 2. PUA & Steward Preparation 5. Type of Breakfast Coffee
3. DP: Family Service 3. DP: Family Service 6. Type of Preserved, sugar, milk, lime
4. Table Manner 4. Table Manner 7. Any kind of egg dishes
5. Bar Closing 5. Bar Closing 8. Any kind og meat dishes: sausage etc
OPERASIONAL RESTORAN OPERASIONAL RESTORAN
E O 9. Any kind of Bread. Muffins, scones
LANJUTAN LANJUTAN

INDONESIAN
6
FOOD 2
 1.General Cleaning the restaurant & Bar
6 area
2. Restaurant Preparation
3. Table Set Up 4 Covers
1.General Cleaning the restaurant & Bar
10. Any kind of juices for b'fast INDONESIAN
area
FOOD 2
11. Healthy b'fast oats,smoothies, bowls, quick
2. Restaurant Preparation
bread, vegan, quinoa
3. Table Set Up 4 Covers

4. Preparing side stand 4. Preparing side stand B. How to set up on the RS Tray & B'fast trolley

5. Menu Explaination 5. Menu Explaination

6. Ritjsetafel Service: Chasier, Bar, 6. Ritjsetafel Service: Chasier, Bar,
Steward Steward
7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo making mocha, vienna coffee, 2. Delight Coffee Time (all coffee already
coretto, affogato and flavour coffee make)

3. making mocha, vienna coffee, coretto,

3. Closing
affogato and flavour coffee
4. closing

3-Apr-23 4-Apr-23 5-Apr-23 6-Apr-23

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) Type of Breakfast :
- Clean & Tidy Bar - Clean & Tidy Bar A. Indonesian Breakfast
- bar inventory (opening & Closing) - bar inventory (opening & Closing) 1. Any kind of fruits juice and fresh fruits
- Mixing Drink 2 (2 cocktail per person - Mixing Drink 2 (2 cocktail per person
2. Bubur Ayam lengkap
@ 8 minute) @ 8 minute)
- Serving Beverage (as a bartender) - Serving Beverage (as a bartender) 3. Nasi Goreng
2. PUA & Steward Preparation 2. PUA & Steward Preparation 4. Mie Goreng
3. DP: France Service 3. DP: France Service 5. Type of Breakfast Coffee
 4. Table Manner 4. Table Manner 6. Type of Preserved, sugar, milk, lime
5. Bar Closing 5. Bar Closing 7. Type of Breakfast Tea (loose, sachet)
OPERASIONAL RESTORAN OPERASIONAL RESTORAN
E O
LANJUTAN LANJUTAN
7 CHINESE FOOD
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar
B. How to set up on the RS Tray & B'fast trolley
area area
2. Restaurant Preparation 2. Restaurant Preparation
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers
4. Preparing side stand 4. Preparing side stand
5. Menu Explaination 5. Menu Explaination

6. Family Service: Chasier, Bar, Steward 6. Family Service: Chasier, Bar, Steward

7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation
2. Delight Coffee time 2. UTS Praktek
3. Closing 3. Closing

10-Apr-23 11-Apr-23 12-Apr-23 13-Apr-23

OPERASIONAL BAR LANJUTAN OPERASIONAL BAR LANJUTAN

O E TEKNIK LAYANAN KAMAR (UTS)
(UTS) (UTS)
1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) Type of Breakfast :
- Clean & Tidy Bar - Clean & Tidy Bar A. Indonesian Breakfast
- bar inventory (opening & Closing) - bar inventory (opening & Closing) 1. Any kind of fruits juice and fresh fruits
- Mixing Drink 2 (2 cocktail per person - Mixing Drink 2 (2 cocktail per person
2. Bubur Ayam lengkap
@ 8 minute) @ 8 minute)
- Serving Beverage (as a bartender) - Serving Beverage (as a bartender) 3. Nasi Goreng
2. PUA & Steward Preparation 2. PUA & Steward Preparation 4. Mie Goreng
3. DP: France Service 3. DP: France Service 5. Type of Breakfast Coffee
4. Table Manner 4. Table Manner 6. Type of Preserved, sugar, milk, lime
 5. Bar Closing 5. Bar Closing 7. Type of Breakfast Tea (loose, sachet)
OPERASIONAL RESTORAN OPERASIONAL RESTORAN
E O
LANJUTAN (UTS) LANJUTAN (UTS)
8 CHINESE FOOD
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar
B. How to set up on the RS Tray & B'fast trolley
area area
2. Restaurant Preparation 2. Restaurant Preparation
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers
4. Preparing side stand 4. Preparing side stand
5. Menu Explaination 5. Menu Explaination

6. Family Service: Chasier, Bar, Steward 6. Family Service: Chasier, Bar, Steward

7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation
2. Delight Coffee time 2. UTS Praktek
3. Closing 3. Closing

17-Apr-23 18-Apr-23 19-Apr-23 20-Apr-23

OPERASIONAL BAR LANJUTAN OPERASIONAL BAR LANJUTAN

O E
(UTS)
1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. DP: Personal Selling, Up Selling,
Sugestive Selling
4. Table Manner
TEKNIK LAYANAN KAMAR (UTS)
(UTS)
1. Bar Preparation (EVEN) A. Type of Luncheon / Dinner Menu
- Clean & Tidy Bar
1. Inonesian Menu : Appetizer, Soup. MC, Dessert,
- bar inventory (opening & Closing) Hot Beverages
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
2. Western Menu : Appetizer, Soup, MC, Dessert,
- Serving Beverage (as a bartender) Hot Beverages
2. PUA & Steward Preparation
3. DP: Personal Selling, Up Selling,
How to set up on the RS Tray & B'fast trolley
Sugestive Selling
4. Table Manner
 5. Bar Closing 5. Bar Closing B. Fruits Basket
OPERASIONAL RESTORAN OPERASIONAL RESTORAN
E O
LANJUTAN (UTS) LANJUTAN (UTS)
9 1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar 1. FB VIP A: 3 kind of Indonesian Fruit and setup THAI FOOD
area area cutlery
2. Restaurant Preparation 2. Restaurant Preparation
2. FB VIP B : 5 kind of Indonesian fruits and setup
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers cutlery
4. Preparing side stand 4. Preparing side stand
3. FB VIP B : 7 kind of Indonesian fruits (elaborate
5. Menu Explaination 5. Menu Explaination arrgement) and setup cutlery
6. American Service (alacarte) 6. American Service (alacarte)
7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo Manual Brew coffee (Plunger) 2. Demo Manual Brew coffee (V60)

3. Manual Brew plunger 3. Manual Brew V60

4. Delight coffee time 4. Delight coffee time
5. closing 5. closing

1-May-23 2-May-23 3-May-23 4-May-23

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Serving Beverage (from bar)
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
- Serving Beverage (as a bartender)
1. Bar Preparation (EVEN)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Serving Beverage (from bar)
- Mixing Drink 2 (2 cocktail per person
@ 8 minute)
- Serving Beverage (as a bartender)
A. Type of Luncheon / Dinner Menu
1. Inonesian Menu : Appetizer, Soup. MC, Dessert,
Hot Beverages
2. Western Menu : Appetizer, Soup, MC, Dessert,
Hot Beverages
 2. PUA & Steward Preparation 2. PUA & Steward Preparation How to set up on the RS Tray & B'fast trolley

3. DP: Personal Selling, Up Selling, 3. DP: Personal Selling, Up Selling,

Sugestive Selling Sugestive Selling
4. Table Manner 4. Table Manner B. Fruits Basket
5. Bar Closing 5. Bar Closing
OPERASIONAL RESTORAN OPERASIONAL RESTORAN 1. FB VIP A: 3 kind of Indonesian Fruit and setup
E O cutlery
LANJUTAN LANJUTAN
10 THAI FOOD
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar
area area
2. FB VIP B : 5 kind of Indonesian fruits and setup
2. Restaurant Preparation 2. Restaurant Preparation cutlery
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers
3. FB VIP B : 7 kind of Indonesian fruits (elaborate
4. Preparing side stand 4. Preparing side stand arrgement) and setup cutlery
5. Menu Explaination 5. Menu Explaination
6. American Service (alacarte) 6. American Service (alacarte)
7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo Manual Brew coffee (Plunger) 2. Demo Manual Brew coffee (V60)

3. Manual Brew plunger 3. Manual Brew V60

4. Delight coffee time 4. Delight coffee time
5. closing 5. closing

8-May-23 9-May-23 10-May-23 11-May-23

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR

1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) A. Serving Hot Beverages on the tray
- Clean & Tidy Bar - Clean & Tidy Bar

- bar inventory (opening & Closing)
- Welcome drink creation
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. DP: Breakfast Service
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
E O
LANJUTAN
1.General Cleaning the restaurant & Bar
area
11 2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. France Service (soup, maincours) Dry
Practice
7. Japanese service, Chasier, Bar,
Steward
8. Closing
B. Procedure taking order by phone : Lunch or
- bar inventory (opening & Closing) Dinner Menu
- Welcome drink creation
- Serving Beverage (as a bartender) C. How to operated Buggy
2. PUA & Steward Preparation
3. DP: Breakfast Service D. Video: Buggy, Buffet Breakfast
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
LANJUTAN
1.General Cleaning the restaurant & Bar
area
JAPANESE
2. Restaurant Preparation FOOD
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. France Service (soup, maincours) Dry
Practice
7. Japanese service, Chasier, Bar,
Steward
8. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo Manual Brew coffee (Shypon) 2. Demo Manual Brew (Vietnam Drip)

3. Manual Brew Shypon 3. Manual Brew (Vietnam Drip)

4. Delight coffee time 4. Delight Coffee Time
5. closing 5. Closing

15-May-23 16-May-23 17-May-23 18-May-23

6-Jan-00 7-Jan-00 KENAIKAN ISA ALMASIH

O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR
 1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Welcome drink creation
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. DP: Breakfast Service
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
E O
LANJUTAN
1.General Cleaning the restaurant & Bar
area
12 2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. France Service (soup, maincours) Dry
Practice
7. Japanese service, Chasier, Bar,
Steward
8. Closing
1. Bar Preparation (EVEN) A. Serving Hot Beverages on the tray
- Clean & Tidy Bar
B. Procedure taking order by phone : Lunch or
- bar inventory (opening & Closing) Dinner Menu
- Welcome drink creation
- Serving Beverage (as a bartender) C. How to operated Buggy
2. PUA & Steward Preparation
3. DP: Breakfast Service D. Video: Buggy, Buffet Breakfast
4. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
LANJUTAN
1.General Cleaning the restaurant & Bar
area
JAPANESE
2. Restaurant Preparation FOOD
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. France Service (soup, maincours) Dry
Practice
7. Japanese service, Chasier, Bar,
Steward
8. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation

2. Demo Manual Brew coffee (Shypon) 2. Demo Manual Brew (Vietnam Drip)

3. Manual Brew Shypon 3. Manual Brew (Vietnam Drip)

4. Delight coffee time 4. Delight Coffee Time
5. closing 5. Closing

22-May-23 23-May-23 24-May-23 25-May-23

PAGERWESI
 O OPERASIONAL BAR LANJUTAN
1. Bar Preparation (ODD)
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Mixing Drink 2 (2 cocktail per person
@ 7 minute)
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. Table Manner
5. Bar Closing
OPERASIONAL RESTORAN
E O
LANJUTAN
13
1.General Cleaning the restaurant & Bar
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. Buffet Breakfast & Steward
7. Clossing
E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR
1. Bar Preparation (EVEN) Buffet Breakfast
- Clean & Tidy Bar
- bar inventory (opening & Closing) A. Indonesian Breakfast 30 pax Group Ganjil
- Mixing Drink 2 (2 cocktail per person
@ 7 minute)
- Serving Beverage (as a bartender) B. Internasional Breakfast 30 pax Group Genap
2. PUA & Steward Preparation
C. Setiap Group merencanakan menu breakfast, Lay
3. Table Manner out Rest, lay out buffet, serving line,
perencanaan peralatan dan perlengkapan yang
5. Bar Closing diperlukan.
OPERASIONAL RESTORAN Dapat direncanakan dan dikonsultasikan dengan
Dosen Pengampu serta Ka Lab Rest&Bar Praktek
LANJUTAN
BREAKFAST
1.General Cleaning the restaurant & Bar
area
2. Restaurant Preparation
3. Table Set Up 4 Covers
4. Preparing side stand
5. Menu Explaination
6. Buffet Breakfast & Steward
7. Clossing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation
2. Delight Coffee Time 2. Delight Coffee Time
3. Coffee Creation 3. Tea Creation
4. Closing 4. Closing

29-May-23 30-May-23 31-May-23 1-Jun-23

HARI LAHIR PANCASILA
O OPERASIONAL BAR LANJUTAN E OPERASIONAL BAR LANJUTAN TEKNIK LAYANAN KAMAR
1. Bar Preparation (ODD) 1. Bar Preparation (EVEN) Buffet Breakfast
 - Clean & Tidy Bar
- bar inventory (opening & Closing)
- Mixing Drink 2 (2 cocktail per person
@ 7 minute)
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. Table Manner
5. Bar Closing
- Clean & Tidy Bar
- bar inventory (opening & Closing)
- Mixing Drink 2 (2 cocktail per person
@ 7 minute)
- Serving Beverage (as a bartender)
2. PUA & Steward Preparation
3. Table Manner
5. Bar Closing
A. Indonesian Breakfast 30 pax Group Ganjil
B. Internasional Breakfast 30 pax Group Genap
C. Setiap Group merencanakan menu breakfast, Lay
out Rest, lay out buffet, serving line,
perencanaan peralatan dan perlengkapan yang
diperlukan.

14 OPERASIONAL RESTORAN OPERASIONAL RESTORAN Dapat direncanakan dan dikonsultasikan dengan BREAKFAST
E O Dosen Pengampu serta Ka Lab Rest&Bar Praktek
LANJUTAN LANJUTAN
1.General Cleaning the restaurant & Bar 1.General Cleaning the restaurant & Bar
area area
2. Restaurant Preparation 2. Restaurant Preparation
3. Table Set Up 4 Covers 3. Table Set Up 4 Covers
4. Preparing side stand 4. Preparing side stand
5. Menu Explaination 5. Menu Explaination
6. Buffet Breakfast & Steward 6. Buffet Breakfast & Steward
7. Closing 7. Closing

BARISTA ARTSCAPE BARISTA ARTSCAPE

1. Preparation 1. Preparation
2. Delight Coffee Time 2. Delight Coffee Time
3. Coffee Creation 3. Tea Creation
4. Closing 4. Closing