INDUSTRIAL TRAINING REPORT : Hot Kitchen In The Westin Surabaya
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Christin, Evania
Subject
TX Home economics
Datestamp
2023-09-07 04:25:15
Abstract :
"Internship is one of the graduation requirement for D3 students. The purpose of the internship is to introduce students to the professional working world by immersing them in a professional kitchen. The internship must be completed for a duration of 6 months. The reason of choosing The Westin Surabaya as the internship place because it is on of the best hotels in Surabaya with the highest room rates. During the internship period, the author was placed in the hot kitchen at Magnolia Restaurant. During the internship, there are many things that learns such as learned how to cook, use professional kitchen tools and equipment, serve guests, maintain personal hygiene and a clean working environment, collaborate in a team, and much more. At the beginning of the internship period, the author experienced both physical and mental pressure, suffered from fever, headaches, and gastritis and even considered quitting the internship. However, as the body adapted to the heavy workload and started thinking positively and optimistically, the author began to enjoy the internship until its completion after 6 month. Keywords: internship, The Westin Surabaya, hot kitchen "
"Internship is one of the graduation requirement for D3 students. The purpose of the internship is to introduce students to the professional working world by immersing them in a professional kitchen. The internship must be completed for a duration of 6 months. The reason of choosing The Westin Surabaya as the internship place because it is on of the best hotels in Surabaya with the highest room rates. During the internship period, the author was placed in the hot kitchen at Magnolia Restaurant. During the internship, there are many things that learns such as learned how to cook, use professional kitchen tools and equipment, serve guests, maintain personal hygiene and a clean working environment, collaborate in a team, and much more. At the beginning of the internship period, the author experienced both physical and mental pressure, suffered from fever, headaches, and gastritis and even considered quitting the internship. However, as the body adapted to the heavy workload and started thinking positively and optimistically, the author began to enjoy the internship until its completion after 6 month. Keywords: internship, The Westin Surabaya, hot kitchen "
File :
Excecutive Summary - Evania Christin.pdf
Chapter I - Introduction - Evania Christin.pdf
Chapter II - General Description of Company - Evania Christin.pdf
Chapter III - Industrial Training Activities - Evania Christin.pdf
Chapter IV - Conclusion - Evania Christin.pdf
Bibliography - Evania Christin.pdf
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