Tata Hidang 2 atau Food & Beverage 2 adalah lanjutan dari Tata Hidang 1 di semester lalu. Food & Beverage Service yang ada di hotel berfungsi untuk menjual jasa pelayanan makanan dan minuman untuk para tamu dan dikelola secara komersial dan professional.
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Course Curriculum
TM 1 : Introduction | |||
Perkenalan kelas | 00:00:00 | ||
Peraturan perkuliahan | 00:00:00 | ||
STEIN Digital Class | FREE | 00:03:00 | |
Pembelajaran dengan itsDaring | FREE | 00:08:12 | |
TM 2 : Type of restaurant | |||
Klasifikasi restaurant | 00:00:00 | ||
Restaurant di dalam dan di luar hotel | 00:00:00 | ||
Fasilitas utama dan umum di restaurant. | 00:00:00 | ||
TM 3 : Type of service | |||
Jenis-jenis pelayanan di restaurant | 00:00:00 | ||
Formal service dan informal service | 00:00:00 | ||
Fungsi pelayanan di restaurant | 00:00:00 | ||
TM 4 : French service | |||
Ciri-ciri French service | 00:00:00 | ||
Procedure pelayanan French service | 00:00:00 | ||
Positif dan negative French service | 00:00:00 | ||
TM 5 : Russian service | |||
Ciri-ciri Russian service | 00:00:00 | ||
Procedure pelayanan Russian service | 00:00:00 | ||
Positf dan negative Russian service | 00:00:00 | ||
TM 6 : American Service, English Service, Oriental Service | |||
Ciri-ciri American service, English service dan Oriental service | 00:00:00 | ||
Procedure pelayanan American service, English service dan Oriental service | 00:00:00 | ||
Positf dan negative dari tiap-tiap tipe service | 00:00:00 | ||
TM 7 : Review TM 1-6 dan kisi-kisi UTS | |||
TM 8 : Ujian Tengah Semester | |||
TM 9 : Room Service 1 | |||
Pengertian Room Service | 00:00:00 | ||
Struktur organisasi Room Service | 00:00:00 | ||
Job Desiscription tiap Jabatan di Room Service | 00:00:00 | ||
Room Service menu & door knob | 00:00:00 | ||
Taking order procedure in Room Service | 00:00:00 | ||
TM 10 : Room Service 2 | |||
Preparation order with tray and trolley | 00:00:00 | ||
Room Service delivery order | 00:00:00 | ||
Room Service clear up | 00:00:00 | ||
Hubungan Room service dengan Departemen lain | 00:00:00 | ||
Room Service administrasi | 00:00:00 | ||
TM 11 : Bartending 1 | |||
Struktur Organisasi Bar | 00:00:00 | ||
Job Description tiap jabatan | 00:00:00 | ||
Fungsi Bar | 00:00:00 | ||
Jenis-jenis Bar | 00:00:00 | ||
Lay out Bar | 00:00:00 | ||
TM 12 : Bartending 2 | |||
Bar Equipment dan Utensils | 00:00:00 | ||
Jenis-jenis minuman non alcohol dan alcohol | 00:00:00 | ||
TM 13 : Bartending 3 | |||
Beverage product knowledge | 00:00:00 | ||
Cara pembuatan minuman, penyimpanan, serta penyajiannya | 00:00:00 | ||
TM 14 : Bartending 4 | |||
Standard Operational Procedure Bar (SKKNI). | 00:00:00 | ||
Log Book and Report | 00:00:00 | ||
TM 15 : Review materi TM 2 – 14 dan kisi2 soal Ujian Akhir Semester | |||
TM 16 : Ujian Akhir Semester |
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