PERFORMANCE REPORT PROGRAM

REAL JOB PRACTICE

AT JAVA HERITAGE HOTEL
PURWOKERTO

HOSPITALITY INDUSTRY COLLEGE

PURWOKERTO

Written by :
Name :
NIM :
Program :

HOSPITALITY INDUSTRY COLLEGE

PURWOKERTO
2018/2019
APPROVAL
On the job training report by :
Name :
NIM :
Program :
Title : on the job training report the food and beverage product in java
heritage hotel purwokerto

The report is agreed and has been retified by the director on :

Day :
Date :
Place : Hospitality industry college purwokerto

Approved by
Director of HICP

Pudjiono
 PREFACE
The writer wants to thank to Almighty God because of His bless
and grace, he can finish this paper. This paper titled “Real Job
Practice At Java Heritage Hotel Purwokerto”. With gather data
which author gets and studied from field work practice at a
place that author did field work practice at Java heritage hotel
purwokerto during 6 month.
In this ends report arrangement, author will say a lot of thanks to all
aid and support for :
1. Both my father and mother on support and prayed
2. Mr. Pudjiono as director of HIC Purwokerto
3. Mr. Siswanto as former director of HIC Purwokerto
4. All of my instructurs and staff on HIC Purwokerto
5. Mr.

The food and beverage department is part of the hotel that takes care of and is
responsible for the needs of food and beverage services and other related needs,
from both resident and non-resident guests and is managed commercially and
professionally. Food and beverage department is a department that is absolutely
necessary in the hotel in the provision and service of food and beverages in carrying
out its duties food and beverage department is divided into two parts that are
interdependent and must cooperate with each other. 2 (two) parts are: 1. Food and
beverage front (front service) That part directly related to the guests, consisting of
bars, restaurants, banquet and room service. 2. Food and beverage the back (back
service) That part that is not directly related to the guest because they have to go
through intermediary waiter, consisting of kitchen, stewarding. The purpose of food
and beverage department according to Soekarno and Pendit (1998: 5) are: 1. Sell
foods and drinks as much as possible with the appropriate price. 2. Providing the
best service to the guests so that guests feel satisfied. This concerns the quality of
food and beverage quality service, employee attitude, room decoration and
surrounding atmosphere, equipment used and sanitation. 3. Gain maximum profit
and for business sustainability. Food and beverage products manage foods ranging
from appetizers to desserts. Below is the notion of appetizers to desserts 1.
Appetizer (appetizers) Appetizer, in Indonesian terms is 'appetizer'. While the
French term calls it Hors d'oeuvre (starter). Appetizer is an appetizer before the
main course (main course) is served with the aim of raising appetite or appetite.
Other sources provide the following understanding: Appetizers are the escort to
enjoy the main course, as an appetizer to cause appetite because it is small portion
with a sour taste, salty or spicy. Appetizers should have good taste, lightness (ligth),
refreshing (usually slightly sour taste to stimulate appetite), small size (biet size,
finger food), and served with attractive appearance. Appetizers can be a hot dish
(canape, fritters, soup) or cold (salad, Chilled Fruit Cocktail, Shrimp Cocktail), and
sometimes taste spicy. Appetizer dishes should be primed, including flavor, aroma,
appearance, and appropriateness with a serving device in order to arouse the
appetite and give the impression that the dish to be served afterwards will be even
better.