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CHAPTER I INTRODUCTION
A.Background
Hotel is one of the main sectors of tourism that can produce and increase income for Indonesian. According to Darsono 1992: 2, “Hotel is a corporation
dealing with services and it is commercially managed where the guest can get many facilities”. It suggests that a hotel must be able to give the best services for
its guests in order to make them satisfied. It is expected that if the guests get the satisfaction from the services of the hotel, they will be loyal customers of the
hotel. In case of providing the best services, all departments of the hotel should be well organized and each department should realize and be cooperative to do the
duties. Every hotel has many different departments which have its own different
role and function that can support each other, including Sahid Jaya hotel where I have done my job training. One of the departments in Sahid Jaya Hotel is Food
and Beverage Department which has important role to support the activities in the hotel. Food and Beverage Department of Sahid Jaya consists of several sections,
and one of the sections is Kitchen Section. Kitchen Section can provide income to the hotel by selling many kinds of food. The service from Kitchen Section is one
of the hotel’s ways to provide the best services to the guests and to make them satisfied.
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As a apprentice, I got a chance to get experiences in Kitchen Section. I know that the Kitchen Section Staffs must have ability in cooking and serving
various kinds of food so that the guests can get good taste of the food and good service. So, good taste and good served food are important factors for the Kitchen
Section staff. Therefore, the activities in Kitchen Section are very interesting to observe and learn. Based on my job training experiences in the Sahid Jaya Hotel
Solo, I have decided to write a report entitled
“The Activity at Kitchen Section in Sahid Jaya Hotel Solo
”.
A. Objectives
This Final Project Report purposes: 1.
To explain the general job description of the Kitchen Section in Sahid Jaya Hotel Solo.
2. To describe my experiences as kitchen staff in the Kitchen Section of Sahid
Jaya Hotel Solo.
B. Benefits
This report is expected to be beneficial to: 1.
The Students I expect that this report can provide more information and references to the
students to know the activities of Kitchen Section Staff and it will be able to inspire the students, especially students of hotelier mainstream to
develop their abilities in hotelier field.
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2. The Faculty
I hope that this report can be an additional reference and consideration or review for the Faculty in deciding materials of hotelier which is taught to
the students in order to make the students be ready to face the real world of job.
3. The Hotel
This report is expected to be able to give additional input to the hotel in e
valuating the hotel’s performance to satisfy the guests.
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CHAPTER II LITERATURE REVIEW
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