BAR

By :

1. KOMANG INDRAYANI AGUSTINA

2. KOAMNG IRGI JENATA
3. KOMANG YULIANA
4. KETUT ADI PURNAMIASA
5. GEDE REDI RASMAWAN
6. PUTU DIVA EKA PUTRA

HOTEL MANAGEMENT DIPLOMA I

FOOD AND BERVERAGE SERVICE DEPARTMENT

HOTEL & CRUISE INTERNATIONAL
SINGARAJA
2022

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 Received by the
The Committee Report Collection Training
Hotel & Cruise International
In order to meet requirements to obtain a certificate of graduation
Hotel & Cruise International

To

Day :

Date :

Understand

The Chairman of The Committee, Secretary,

I Putu Mariana, S.Pd. Luh Ade Lachynta Candra, M.Pd.

Certify,

Director Hotel & Cruise International,

Gede Janardana, S.Pd.

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 STATEMENT

I hereby declare that the report entitled "On The Job Training at Shore
Amora Canggu " and all of its contents are my own work, and I do not copy and
quote in ways that are not in accordance with the ethics applicable in this paper.
scientific community. For this statement, I am ready to bear the risks/sanctions
imposed on me if in the future it is found that there is a violation of scientific
ethics in my report or there is a claim to the authenticity of my work.

Singaraja, May 15th 2022

Who makes a statement,

(Komang Andini Widianingtia)

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 ACKNOWLEDGMENT

Om Swastiastu,
First of all, thanks to Ida Sang Hyang Widhi Wasa for all of blessing that
given to the writer to complete the on the job traing report on time. This report is
based on writer’s experience when doing training activities for 6 months from
June 8th 2021 in Shore Amora Canggu. The writer do training program in the
middle of pandemic Covid 19. There is so many problem that the writer faced
during training program. Hopefully, with all of knowledge that given by
instructors in Hotel & Cruise International, the writer can solve problems that
faced by the writer during training program. In this occacion, the writer would
like to give a huge thanks to:
1. Mr. I Putu Prima Hartawan as a Manager of Shore Amora Canggu for
his help to guide the writer during training program.
2. Mr. Gede Janardana as Director of Hotel & Cruise International, who
gave the writer place to learn about hospitality of industry.
3. All of my intructors in Hotel & Cruise International College for all
of the valuable knowledge that given to the writer.
4. All of my friends and my family who always gave the writer support.

The writer hope that this report can help readers, especially for
hospitality students who will take On The Job Training Program in the next
period. The writer relized that this report is far from perfect, hopefully the
readers can give contructive sugestions for this report improvement.

Singaraja, May 15th 2022

Who makes a statement,

(Komang Andini Widianingtia)

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 TABLE OF CONTENTS

VALIDITY SHEET.......................................................................................... i
STATEMENT................................................................................................... ii
ACKNOWLEDGMENT ................................................................................. iii
TABLE OF CONTENTS ................................................................................ iv
LIST OF TABLE.............................................................................................. v
LIST OF FIGURE............................................................................................ vi
CHAPTER I INTRODUCTION
1.1 Background On The Job Training............................................................. 1
1.2 Objectives On The Job Training ............................................................... 1
1.3 Significances On The Job Training .......................................................... 2
CHAPTER II THEORETICAL BASIS
2.1 History of the Hotel.................................................................................... 4
2.2 Training Activities...................................................................................... 23
2.3 Problems and Solving................................................................................. 27
CHAPTER III CLOSSING
3.1 Conclusion................................................................................................. 29
3.2 Suggestion ................................................................................................. 29
REFERENCE

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 LIST OF TABLE

Table 2.1 Intership Activities, Duties, Standards............................................. 16

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 LIST OF FIGURE

Picture Shore Amora Canggu........................................................................... 4

Picture One Bedroom Nomad Villa Private Pool............................................. 8
Picture 2.3 Urban To Suite............................................................................... 9
Picture 2.4 Urban Suite..................................................................................... 9
Picture 2.5 Boheme Restaurant and Bar........................................................... 10
Picture 2.6 Main Pool ..................................................................................... 11
Picture 2.7 Meeting Room................................................................................ 11
Picture 2.8 Sky Top Wedding Chapel.............................................................. 12
Picture 2.9 Pravillo World................................................................................ 12
Picture 2.10 Jani SPA ..................................................................................... 13
Picture 2.11 Structure of Food & Beverage Department................................. 14

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 CHAPTER I
INTRODUCTION

1.1. Background On The Job Training

We all know that the development of tourism had experienced ups and
downs by gossips security threats terrorism natural disasters and the economic
crisis in the world. However tourism still remain stretched as a foreign exchange
earner for Indonesia on of the favorite tourism spot of Indonesia and even foreign
countries, namely the island of Bali. We as citizens of Indonesia especially the
people of Bali should aware that tourism is part of the environment of our daily
lives that we should keep and preserve. Especially now, Indonesia’s tourism has
begun to develop on the rise and the hotels, restaurant and villa. We know it can
open employment opportunities greater in particular in the field of tourism.
With the number of job opportunities in the world of tourism began to stand
some institutions especially for the knowledge of tourism. One of them is on the
campus of Hotel & Cruise International Singaraja a place where writers get a
education theory and practice in college and practice directly at the hotel for 6
months. With the hope of being able to provide services to the guests properly so
that the guests will feel satisfied and get to experience a memorable holiday. If
you already feel like this they will tell to their friends to visit the same place or
maybe just the guest to visit again. The opportunity in implementing On The Job
Training is important because it can had the opportunity to directly learn
communicate and serve the guest both local and international. In this occasion the
author can learn how to be a waiters who has it sense of caring, quick, responsive
and response their duties.

1.2. Objectives On The Job Training

On The Job Training Implemented with the aim of:
1. To meet the learning program has been established by the campus that
is implementing the program of On The Job Trainingfor 6 months.
2. To apply the knowledge *theories) that do earn on campus on the
place of training.

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 3. To know and learn more close tools operational restaurant on the spot
training.
4. Can learn activities the work activities of Food & Beverage Service
directly.
5. Can improve language skills (especially English)
6. To develop and expand the horizons of tourism.
7. Via On The Job Training it is expected that students can compare
theory with practice it can be in college with the circumstances that
occur in the industry in this case not only helps development efforts of
the students, but also in terms of the renewal information or the
exchange of information.

1.3. Signifincance On The Job Training

As for some the benefits of On The Job Training that is :
1.3.1. For students :
1. Can improve the working skills of students.
2. Can know the operation of the restaurant, especially Food &
Beverage Service real.
3. Can apply both theory and practice knowledge gained in college
in the real world of work.
4. Can open the opportunity for each student to get more
knowledge through On The Job Training.
5. Can make students more flexible in the face of the work with the
ways and standards of each in providing services to the guest.

1.3.2. For Company or Restaurant

1. The restaurant can get an additional operational personnel, so
that all the work would be more quickly resolved.
2. The hotel will be better known because of take an active role in
creating a workforce that is reliable in the field of tourism.
3. Can live the good cooperation with the campus, so that it can
easily get the job requires.

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1.3.3. For Academy
1. The agency got a lot of suggestions and positive feedback for
the sake of a better education system for in the future.
2. Can be a measure of the success of educational institutions in
educating and training the students.
3. Can establish a mutually beneficial relationship from both sides
both the hotel and the campus.
4. The campus can compare all of the lessons that has been given
to the activities in the hotel through the report created by
students.
5. Can make the campus more in the know the tourism industry.

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 CHAPTER II
THEORETICAL BASIS

2.2 History of Hotel

2.2.1 History of Shore Amora Canggu

2.1 Picture Shore Amora Canggu

The history establishment of Shore Amora Canggu Resort begins with

the establishment of Amora Villa Ubud. Amora Villa Ubud is it boutique
villa located on Bangkiang Sidem road, close to the Bukit Cinta tourism
object (Campuhan Ridge Walk) Amora Villa Ubud was first opened and
operating since March 1, 2017. Amora Villa Ubud is villa that operates
under the Management Of CV Manguning.
CV Manguning itself is a company engaged in property and tourism
management. The last of other vilaa names in the management of CV
Manguning is Luwak Ubud Resort, amora villa
Ubud, and Shore Amora Canggu. After Amora Villa Ubud developed
rapidly under the management of CV Manguning a new branch was opened,
namely Shore Amora Canggu which started operating on July 1 2019, where
Canggu (coastal Canggu Pererenan was chosen as the second area
considering the Pererenan area which is starting to develop as atourism area
Shore Amora Canggu consist of 32 rooms which are divided onto 3 type of
rooms, namely Private Pool Villa (Nomad Villa), Suite Top Room ( Urban

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Top Suite), and Suite Room (Urban Suite), eco-friendly theme (Go Green)
without the use of plastic.
Shore Amora Canggu has a young character in developing the hospitality
industry, here we use casual service and canggu vibes where we think of
guests as friends, this will lead to a simple approach but still fosters a strong
relationship with the service that will be provided to guests. By bringing the
character of millennial children, here Shore Amora Canggu does not limit
how young people interact with guests, where Shore Amora Canggu focuses
more on young travelers.
Department at Hotel Shore Amora Canggu is as follows:
a) Human Resources Deartement
One part of the hotel that is responsible for managing human resources
at the hotel, including planning, recruiting employees, developing
performance management, determining salaries and establishing good
working relationships.
b) Front Office Department
The Front Office Department is part of the hotel department in charge of
the front office which deals directly with guests such as taking care of
guests who will check in or check out, handling room complaints and
payments.
c) Food and Beverage Department
The Food and Beverage Department is part of the department in charge
of providing food and beverages for guests staying at the hotel or from
outside the hotel. The Food and Beverage Department is divided into
two, namely Food and Beverage Service and Food and Beverage
Product. Food and Beverage Service is required to look neat, fragrant,
friendly and polite and able to communicate well and work deftly.
Food and Beverage Service has a responsibility to provide food and
beverage services that are managed professionally and commercially to
provide customer satisfaction and generate profits.
Meanwhile, Food and Beverage Products have the responsibility to
process raw food ingredients into ready-to-eat food and follow the

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 existing standard rules and recipes so that the taste of the food remains
the same and does not change the quality and taste.
d) Housekeeping Department
The Housekeeping Department is an operational hotel department that is
responsible for maintaining the cleanliness of the entire hotel area, both
in guest rooms and public areas in the hotel.
e) Sales and Marketing Department
The Sales and Marketing Department is tasked with introducing hotel
properties either through social media or print media and looking for
relationships in order to increase sales at the hotel.
f) Purchasing Department
Purchasing Department is responsible for purchasing and procuring
goods at the hotel depending on the request of the hotel department. If
there is a request for an item, the purchasing department will process the
request.
g) Accounting Department
The Accounting Department is one of the departments that is
responsible for administrative matters and oversees all hotel expenses
and revenues related to Hotel Revenue
h) Engineering Department
Engineerin Depatement is one part of the hotel whose job is to repair
and maintain hotel goods in the form of machinery, electricity, water,
furniture and all the tools in the hotel.
i) Security Department
The Security Department is one part of the hotel whose job is to
maintain the overall security of the hotel, such as checking everyone in
and out of the hotel and at night on duty to go around checking the
situation to all areas of the hotel.
SWOT Analysis of Hotel Shore Amora Canggu
 Strength
Shore Amora Canggu is a 3-star hotel with a boutique hotel type with a
rating of 4.6 which stands on Pererenan Beach street and of course close to

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 Pererenan beach with beautiful sea views and black sand with views of a
large statue called Gajah Mina. Shore Amora Canggu is located in the
Pererenan area which has now become a tourism area, considering that the
Kuta and Seminyak areas are like dead cities. Shore Amora Canggu has a
unique restaurant, Boheme Canggu. Boheme Canggu is a restaurant that
provides breakfast, lunch and dinner. Boheme Canggu provides an
attractive breakfast promo for only 45k per person, a large main pool and
has a meeting room and working space in it which makes guests very
comfortable working.
 Weakness
Shore Amora Canggu has a shortage of inadequate equipment such as
a blender, juicer and cutleries that are lacking. In the current pandemic
conditions, many staff have been laid off, resulting in heavier work and
often overtime working hours. As well as the large number of restaurant
and hotel competitors in the Pererenan area, which resulted in a drastic
drop in revenue and unstable room sales.
 Opportunities
The construction of Shore Amora Canggu to advance the tourism
sector and to create jobs for unemployed people in order to suppress the
rising unemployment rate, especially in Bali. Boheme Canggu is a
restaurant that has a unique style in order to attract guests who come to
enjoy the food and drinks we sell and enjoy the large main pool and
provide day beds for guests who want to relax. Boheme Canggu also
provides a working space that is perfect for those of you who work from
Home.

2.2.2 Mission, Vision, and Value

 Mission
Developing tourism by forming young characters in providing services to
guests and forming relationships with local communities and providing
hospitality and comfort to guests, as well as being able to compete in the
global world.

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  Vision
Making Shore Amora Canggu has a high level of quality human resources
and has professional experience in the hospitality sector with international
standards.
 Value
Improving hospitality in accordance with hospitality industry standards,
innovating and caring for the community and guests.

2.2.3 Shore Amora Canggu Fasilities

1. Room
a) One Bedroom Nomad Villa Private Pool

2.2 Picture One Bedroom Nomad Villa Private Pool

From a total of 32 rooms at Shore Amora Canggu Resort, there are

20 units of the Nomad Private Pool Villa room type, which is a private
villa with a private swimming pool equipped with rice field views and a
terrace with a swing to relax. Other facilities from Nomad Villa include
Private Pool, private terrace, 32” LCD TV (by request), AC, safety box,
internet access (WI-FI), mini bar, private bathroom with shower and
open bathroom, coffee maker. and tea, sofa, and table

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b) Urban To Suite

Picture 2.3 Urban To Suite

Urban Top Suite consists of 6 units of rooms. Facilities from Top

Urban Suite include a private terrace with sea views, 32” LED TV, AC,
safety box, internet access (WI-FI), mini bar, private bathroom with
shower and open bathroom with sea view, coffee maker and tea. , sofa
and table.
c) Urban Suite

Picture 2.4 Urban Suite

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 Urban Suite consists of 6 units of rooms. Facilities from the Urban
Suite include a private terrace with rice field views, 32” LED TV, AC,
safety box, internet access (WI-FI), mini bar, private bathroom with
shower and open bathroom with rice field view, coffee and tea maker,
and table

2. Resturant
a) Boheme Restaurant and Bar

Picture 2.5 Boheme Restaurant and Bar

Boheme Restaurant and Bar is the main restaurant. The word boheme
itself was chosen as the name of the restaurant because boheme itself
carries the theme of Bohemian or adherents of a free lifestyle and loves
artistic concepts. The concept of the restaurant building is the same as the
concept of the resort, which is modern industrial. Boheme first operated
on June 15, 2019. Boheme is equipped with a bar, main pool, non
smoking area, and nomad space. The food menu from Boheme Restaurant
is available Western food menu and Italian food.
Boheme Restaurant is open for a breakfast promo at a price of 45k net
per pax starting from 07am-12am. Also open for Lunch and Dinner until
9pm. Also opened for in-room service from breakfast, lunch, and dinner.

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b) Main Pool

Picture 2.6 Main Pool

The main pool is located right in front of the Boheme

restaurant. The main pool is also open to the public. In addition to
swimming, a sun desk is also provided for guests to sunbathe and
enjoy the sun. The main pool is also equipped with views of the rice
fields and floating for swimming. Main pool is open from 07.00 AM-
09.00 PM.
c) Meeting Room (Nomad Space)

Picture 2.7 Meeting Room

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 Meeting rooms are open around the clock, Nomad Space is an
environment when some additional privacy is required. Shore Amora
meeting rooms can be configured to accommodate up to 30 people for
corporate meetings, training sessions and product presentations. This
well-appointed ground floor place is supported by lighting, air
conditioning, and an LED projector.
d) Sky Top Wedding Chapel

Picture 2.8 Sky Top Wedding Chapel

For wedding celebrations, birthday parties and other special
events. Sky Top Wedding Chapel is built on a suite building with an
open concept, where the view of the sea and the buildings from a
height is perfect for the atmosphere of celebrating special and
memorable events for loved ones.
e) Pravillo World

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 Picture 2.9 Pravillo World

Pravillo World is a place to exercise for guests who already have

dipravillo world members. Pravillo world they can also train muscles,
and can relieve the stress they experience.
By exercising at Pravillo World, you can improve your posture
and fitness quickly and effectively. Pravillo World is highly
recommended for people who remain in static positions for long
periods or have jobs that require a lot of mental or physical activity.
f) Jani SPA

Picture 2.10 Jani SPA

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 Jani SPA at Shore Amora Canggu offers a comprehensive menu of
body and beauty treatments inspired by regional wellness rituals. From
traditional massages to relieve tension to natural scrubs and facials to
regenerate tired skin, every guest deserves to experience a Balinese
rejuvenation session accompanied by traditional Balinese music and a
Spa room with a unique but calm concept that will provide calm and
relaxation during the treatment. Jani Spa is open every day and operates
from 09.00 am-09.00 pm.

2.2.4 Organization Structure of Food & Beverage Department

Putu Prima Hartawan

Resort Manager
Resort Manager

Ni Kadek Risna
Noviandari
Operational Manager

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Waiter/ss Bartender Barista

Daily Worker

Picture 2.11 Structure of Food & Beverage Department

a) Supervisor and Departement Head Incharge
During the On The Job Training, the writer was guided by the
Operational Manager incharge named Ni Kadek Risna Noviandari. She has a
lot of experience, one of which has worked at Sofitel Bali. He is responsible,
educated, friendly, wise, agile and thorough in his work. He always educates
writers on how to handle guest complaints from minor ones which aim to
always be responsible for what is done. He always teaches us how to save
time and know the efficiency of time at work.
In Boheme Canggu using the Cakra Point Of Sales system where the
author is guided on how to apply the system, starting from the opening bill to
closing. He has a firm attitude and always presses to keep the grooming neat,
fragrant, clean in accordance with international hospitality standards. He
often teaches how to operate a coffee machine, how to make coffee, how to
suppress so that there are not many spoiled items and learn inventory items.
Sometimes writers are tested to make coffee which aims to make the writer
understand the knowledge that has been given by the manager so that it
doesn't go to waste. In addition, Mrs. Risna has held evaluations such as bar
and restaurant knowledge which aims to measure how well the staff
understands and training about food and beverage. As well as being given a

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job desk for the breakfast section and learning to be responsible for every job
done. From his character, the author is motivated to continue learning and can
follow his way of learning so that he continues to obey the standards in the
hotel.

b) Intership Activities, Duties, Standards

No Intership Duties Standards
Activities
1 Hotel/company The author must know the The author must
orientation company,background,faciliti know the SOP
es, vision, mission and hotel (standard operational
organizational structure. procedure) in the
The author must also know hotel. The author
what departments are in the must know the SOP
hotel in working in all
departments in the
hotel.
2 Procedure The author must know the The author must
HACCP fire safety procedure in the know the standard
hotel and must know the fire safety procedure
HACCP (Haard Analysis for personal safety
Critical Control Point) in the from dangers such as
hotel fire, electric voltage
in hotels
3 Incharge - The author must know The author must
Breakfast the available breakfast know the standard of
Section menu breakfast available,
- The author is required to make sure guest
set up a day bed every orders are correct and
morning, such as according to guest
pillows, towels, cutlery, requests
flower vases, and hand
sanitizer.
- The author must greet
and smile to guests and
provide excellent
service.
4 Incharge The author is obliged to Following the closing
Lunch,Dinner polish cutleries that have bill and restaurant
Section been used and washed when standards that have
been set by Shore

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 breakfast is finished. Amora Canggu.
The author must isa closing
bill and restaurant as
directed by the Department
Head and Supervisor.
5 Inchrge Barista The author must know the Following the
Section appearance and standards of standard of coffee
each coffe. dosage, setting the
coffee machine
according to the type
of coffee, and being
consistent with the
taste.

Table 2.1 Intership Activities, Duties, Standards

2.2.5 Hotel Rules Policy

1) Trainee rules
a) Attendance of participants to comply with the provisions set by the
head of the department, and be present 15 minutes before the start of
duty hours, by entering Time Keeping provided by the company.
b) Participants must park their vehicle in the correct and neat place
provided.
c) Always greet guests, and or all company employees, including
training participants' friends. (Good morning, afternoon, or evening)
with Pangenjali's hands on his chest.
d) During the execution of tasks except for break time, Participants are
not allowed to turn on the Telephone / Cellphone. (all telephone
interests to use the telephone operator company).
e) Not allowed to receive any guests during working hours, except with
the permission of HRD.
f) No smoking during working hours.
g) When participants take a 1-hour break, if they want to leave the
company, get permission from the department head or seniors.

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 h) Assessment in carrying out this trainee task will be carried out once,
namely at the end of the assignment.

2) Grooming and Appearance

a. Attire / Participants uniform, wearing a white shirt with a collar, long
pants for men and long pants or skirts for women (black), and wearing
appropriate shoes. (or at the request of the respective Head of
Department).
b. Make-up and look clean and tidy, not excessive, without a watch.

3) Job Description F & B Service

1. Preparation of the restaurant prior to service with speed and efficiency
ensuring completion of all tasks on the operational checklist
2. Setting tables for a variety of meal periods in line with restaurant
standards and product specifications
3. Preparation of waiters stations prior to service with all required
supplies and equipment
4. Maintaining cleanliness and tidiness of waiters stations at all times
5. Ensuring menus are clean & presentable at all item
6. Setting up of buffets during service periods and ensuring they are
replenished as required and that presentation standards are maintained
7. Having complete and thorough knowledge of menus and buffet
themes
8. Having complete and thorough knowledge of wine lists and beverages
specials
9. Preparations and maintenance of the restaurant supplies and
equipment, including the storage and cleanliness of all restaurant
equipment after service
10. Recording of meal reservations accurately and in a friendly and
professional manner
11. Greeting and seating guests and presenting of menus in a professional
friendly manner

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 12. Taking food orders correctly and lodging them directly with the
kitchen
13. Serving food with prompt, quality service and to restaurant standards
14. Taking orders and serving wine to restaurant standards and being able
to competently discuss Australian wines and style with the guests
15. Taking orders, preparing and serving beverages with prompt quality
service and restaurant standards
16. Recommending and up-selling of food & wine combinations
17. Remembering guests’ likes and dislikes and dietary
requirements and maintaining all times a goal to achieve excellence
in guest service
18. Advising supervisors/managers of guests special needs and
communicating them with kitchen and other team members
19. Clearing and re-setting of tables during and after service with
minimum disruption to the guests
20. Assisting with the cleaning of the restaurant after service and the
breakdown of the buffet
21. Maintaining par level stock, and restaurant condiments
22. Receiving and storing stock correctly, using stock rotation procedures
when necessary
23. Reporting of any breakages to equipment or furniture to your
supervisor

2.2.6 Definition Of Restaurant Menu

Menu is list of food offered to the guest or costumer. Menu can be
classified based on the price and based on the time when menu is used.
a) Based on the price, menu can be divided into 3 groups, there are:
 A la carte menu is kind of menu which has item and it’s own price.
 Table d’hote menu is kind of menu in which price is for one set menu
from appetizer to the dessert.

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  Buffet menu is kind of menu in which price counted per person. The
guest can pick up the food whatever he/she like, but they can’t bring the
food out from the restaurant.
b) Based on the time when menu is used, menu can be divided into 3 groups,
there are:
 Breakfast menu is the menu that is used in the morning.
 Lunch menu is the menu that is used in the afternoon.
 Dinner menu is the menu that used in the evening.
Composition of menu
a) Appetizer is food that stimulates the appetite and usually served before
main course. There are 2 kinds of appetizer:
 Cold appetizer: appetizer that served cold, such as: smoked appetizer,
caviar and fresh fruit cup.
 Hot appetizer: branded oyster, deep fried zucchini, quiche Loraine and
Chinese egg roll.
b) Soup is liquid dish, typically made by boiling meat, fish, or dish. There are
3 kinds of soup:
 Cold soup: Soup that served cold such as chilled orange soup, chilled
manggo soup.
 Hot soup: Soup that served hot. There are 3 kind of hot soup, such as:
 Cream/thick/bisque soup: cream asparagus soup, cream broccoli soup
and lobster bisque soup.
 Clear/thin/light soup: clear chicken soup and clear vegetable soup.
 Speciality/nationality soup: minestrone Milanese soup from Italy, black
bean soup from Jamaica.
c) Salad is cold dish of various moistures of raw cooked vegetables, usually
seasoned with oil, vinegar or other dressing and sometimes accompanied
by meat, fish or other ingradients. There are 2 kinds of salad:
 Tossed salad, have the dressing mix into the salad and prepare by the
kitchen staff (caesar salad, chicken salad and chef salad).
 Plain salad, have 5 dressing selection and served with sauce boat
(mixed garden salad and greek salad).

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 d) Main course is the featured or primary dish in meal consisting of servral
couses. There are 4 kinds of main course:
 Poultry (chicken, turkey, goose doves and duck).
 Pasta (spaghetti, fettuccini, linguini, angel hair, ravioly, farfalle,
cannoli, penne, fusilly). There are some kinds of pasta sauce such as
marinara, bolongnese, carbonara, alfredo, pesto, and aglio o lio.
 Fish (salmon, tuna, snapper, grouper, halibut, mahi-mahi, mount fish).
 Meat, there are 5 kinds of meat:
 Lamb: roasted rock lamb and chopped lamb.
 Pork: chopped pork, slice pork loin and pork medalion.
 Steak: tenderloin steak and rib eye steak.
 Beef: prime rib of beef and brisket beef.
 Veal: veal masala.
e) Dessert is sweet course eaten at the end of meal. There are some kinds off
dessert:
 Ice cream: vanilla, chocolate and strawberry.
 Yoghurt: plain yoghut and strawberry yoghurt.
 Sherbet: lemon, orange and kiwi.
 Cake: chocolate cake, black forest cake and cheese cake.
 Tart: apple tart.
 Pie: chocolate pie, apple pie and banana pie.
 Pudding: bread pudding.
 Parfait: almond and mocha parfait.
 Flambe: crape supple, peach melba and pear melba.

2.2.7 Definition Of Bar

Bar is one of the outlet under food and beverage service departement
which has responsibility in preparing, producing, selling all kinds of beverages
either alcohol and non-alcohol. Experts said that the word “bar” came from the
word barrier, it means boundary. The meaning is the barrier between guests and
the bartender. The barrier here called bar counter, so that the guest can’t enter

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 the bartender area. Bar known in North America in 16th century. Nowdays that
become popular around the world.
Bar is not just complementary facility for visiting guests, which is
sometimes operated together with a restaurant, bar is also a source of
considerable income and profit for the hotel. The bar in a hotel provides, sells,
serves all kinds of drinks for guests, both those who come directly to bar,
restaurant and those who order from the rooms in the hotel where they stay
(Room Service).
Bars are generally open from 10.00 am to 01.00 past midnight, depending
on the function and location of the bar. According to its function, bars can be
distinguished between Service Bars and Public Bars
Types of bar divided into two, there are:
1. Public Bar
The example of public bar are:
- Night club, one of public bar which open at night and has facilities like
house music, dance floor and spotlight.
- Fun pub, one of kind of public bar which has facilities like various kind of
game.
- Snack bar, one kind of public bar which not selling alcoholic beverage and
only sell coffee or tea and cake.
- Cocktail bar, one kind of public bar where guest can enjoy while listening
the song.
- Sunken bar, one kind of public bar which located in the pool and also
provide some chairs for the guest relax.
2. Service Bar
Service bar is located in food and beverage area and provide beverages
service to the cabin or outlet.

2.2.8 Description of Duties of Each Department

The duties and responsibilities of each of the positions in Boheme
restaurant Restaurant are :

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 a. The Food and Beverage Manager is responsible for managing human
resources, supervising the work of other food and beverage positions,
managing the smooth running of the restaurant, leading briefings with
subordinates when starting operations.
b. The restaurant supervisor is in charge and responsible for ensuring that
outlet operations meet the service standards that have been set. Provide
training, direction, guidance and supervision to subordinates, ensure the
implementation of existing service standards, regulate the division of
time (schedule) of service department staff.
c. Banquet supervisors are in charge and responsible for coordinating every
activity starting from the process of preparing all event needs to
providing services to guests, assisting the FB manager if experiencing
difficulties, supervising event preparation, handling guests who have
problems, and providing the best possible service.
d. The restaurant captain has the duty and responsibility to the supervisor
for the station in the restaurant, serves guests, replaces the supervisor
position if the supervisor is unable to work, checks the appearance of
employees
e. The banquet captain is in charge and responsible for ensuring that every
event runs perfectly. The banquet captain must ensure that table
decorations, food presentation and speed of service are carried out
properly for the convenience of customers.
f. Waiter / waitress / server is in charge of serving and meeting all the
needs of guests, preparing equipment that will be used in operation
g. The banquet waiter/ss is on duty and is responsible for arranging the
room that will be used by guests, be it meetings, weddings, birthdays,
and others.
h. Training is tasked with assisting seniors in carrying out operations and
helping prepare everything needed for operations.

2.3 Training Activities

2.3.1 Duties and responsibilities

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 Waiter/Waitress responsibilities include greeting and serving customers,
providing detailed information on menus, multi-tasking various front-ofthe-
house duties and collecting the bill. If you are able to perform well in fast-paced
environments, we’d like to meet you. To be a successful Waiter or Waitress, you
should be polite with our customers and make sure they enjoy their meals. You
should also be a team player and be able to effectively communicate with our
kitchen steff to make sure orders are accurate and delivered promptly. Keep in
mind that Waiter/Waitress duties may require working in shifts and/or
occasionally during weekends and holidays. Ultimately, it is the duty of our
Waiters/Waitresses to provide an excellent overall dining experience for our
guests.
Responsibilities following:
1) Greeting and escorting customers to their tables
2) Presenting menu and providing detailed information when asked (e.g.
about portions, ingredients or potential food allergies)
3) Preparing tables by setting up linens, silverware and glasses
4) Informing customers about the day’s specials
5) Offering menu recommendations upon request
6) Up-sell additional products when appropriate
7) Taking accurate food and drinks orders, using a POS ordering
software,order slips or by memorization
8) Checking customers’ IDs to ensure they meet minimum age requirements
for consumption of alcoholic beverages
9) Communicating order details to the Kitchen Staff
10) Serving food and drink orders
11) Checking dishes and kitchenware for cleanliness and presentation and
report any problems
12) Arranging table settings and maintain a tidy dining area
13) Delivering checks and collecting bill payments
14) Carrying dirty plates, glasses and silverware to kitchen for cleaning
15) Meeting with restaurant staff to review daily specials, changes on the
menu and service specifications for reservations (e.g. parties)

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 16) Following all relevant health department regulations
17) Providing excellent customer service to guests

2.3.2 Job and responsibilities in the Bar

Duty implies an obligation or moral commitment which an individual is
expected to perform. Responsibility refers to the liability which is assumed or
accepted by a person, as a part of his job role or position. What is it? Respect or
obedience, for the work, rules, superiors or elders.
Bartenders prepare and serve drinks to clients directly or through waiters.
Typical sample resumes for Bartenders highlight duties like collecting payments,
keeping bar equipment clean, preventing customer excessive drinking,
maintaining stocks, creating bar menus, and preparing appetizers.
Responsibilities folowing are:
1) Preparing alcohol or non-alcohol beverages for bar and restaurant patrons
2) Interacting with customers, take orders and serve snacks and drinks
3) Assessing customers’ needs and preferences and make recommendations
4) Mixing ingredients to prepare cocktails
5) Planning and presenting bar menu
6) Checking customers’ identification and confirming it meets legal drinking
age
7) Restocking and replenishing bar inventory and supplies
8) Staying guest focused and nurturing an excellent guest experience
9) Complying with all food and beverage regulations

2.3.3 Job and responsibilities in the room service

Room service delivers food from the onsite restaurant to a guest's room.
Unlike other delivery services, the staff provides all dishes, cutlery and trays.
This allows guests to enjoy their meals in bed or at the table. Room service also
extends to alcoholic drinks Room service is considered as an important issue in
hotel industry. It represents the wishes of guests, which were increased in recent
years as a result of guest desire of more luxury and time saving. It also

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represents the desire of food and beverage managers in maximizing their
department income Responsibilities foloeing are:
1) Accurately records, pre-checks and picks-up all food and beverage orders.
2) Check in with guests to ensure satisfaction with each food course and/or
beverages.
3) Responsible for cleaning and removing the trolleys/trays from guest rooms
and corridor.
4) Serves guests their food and beverage in prompt, courteous manner as per
the standard sequence of service.
5) Present physical and accurate check to guest and complete the payment
process.
6) To be able to immediately monitor guest comments and pass on to your
Superior, and be pro- active in solving problems whenever possible.
7) To have a full knowledge of the food & beverage items & their
specifications, menu prices, recipes and style of service etc.
8) To have a thorough understanding and knowledge of all food and beverage
items in the menu and the ability to recommend Food & Beverage
combinations and also up sell alternatives.
9) Check with the guest regarding the satisfaction of the meal.
10) Report guest complaints immediately to the supervisors and ensuring
follow up is performed with the guest.
11) Complete closing duties, including restocking items, turning off lights, etc.
12) Maintain cleanliness of work areas, chinaware, glassware, etc., throughout
the day.
13) Report cleanliness and maintenance issues to the immediate supervisor.
14) Assist in carrying out scheduled inventories of products and operating
equipment.
15) Ensure that the place of work and surrounding area is kept clean and
organized at all times.
16) Ensure proper appearance and grooming while on duty.
17) Ensure to have minimum wastage and breakage.

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 18) Ensure communication between Kitchen, Order taker and service team
members.
19) Monitor operating supplies, equipment and reduce spoilage and wastage
successfully.
20) Being knowledgeable to operate the hotels point of sales (POS) system,
other order taking systems or hand held devices, inventory, software etc.
21) To ensure a very good relationship between the Operations floor, the
Kitchen & Front of the House.
22) Assist in carrying out scheduled inventories of products and operating
equipment.
23) Perform any other assigned reasonable duties and responsibilities as
assigned or as requested by Supervisors.

2.3.4 On The Job Boheme Restaurant

Boheme restaurant is one of the restaurants at Boheme Canggu that
provides food and drinks for all guests. During the on the job training period, the
author was given the opportunity to learn to serve guests as a waiter and was
also placed as a banquet. Boheme restaurant is located on the 1st floor with a
capacity of up to 100 people. At this outlet, the authors carry out Field Work
Practices for 6 months. Boheme restaurant has 4 work shifts, such as:
 Morning shift (M2) : 06.00 – 15.00 WITA
 Middle shift (M3) : 09.00 – 17.00 WITA
 Afternoon shift (MID) : 12.00 – 20.00 WITA
The duties and responsibilities while carrying out the Field Work Practice
at Boheme restaurant are:
 Have the duties and responsibilities of preparing coffee, tea, juice and
equipment for breakfast.
 Have duties and responsibilities to serve guests, such as: taking orders,
set up tables, clear up tables, room service, check floors and polishing
restaurant equipment
 Have the duties and responsibilities to assist the banquet, such as: set up
the room, incharge in front of the room at certain events

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  Have the duty and responsibility to serve guests at dinner and room
service.

2.3 Problems and Solving

As a student who is just learning to really understand the activities of the
tourism industry, of course, it cannot be separated from the problems that must be
faced during field work practice activities. As for some of the obstacles that the
author obtained during the field work practice activities at Sore Amora Canggu
are
:
2.3.1 Problems
1) On the first day of doing industrial work practices, the author felt very
awkward at work, because he did not understand the job description as a
whole.
2) There are tasks that must be done at the same time as ordered by seniors
so that they do not focus on doing only one job, so there are often arrears
in work.
3) Sometimes the orders given by seniors do not match what we get, so
there are some mistakes that sometimes take time.
4) The limited uniform makes not all of the trainees have the standard
uniform used, thus disturbing the image at work.

2.3.2 Solving
The solution to the problem that the author faces in the implementation of
Real Work Practice, the author is much assisted by all seniors, both in language
and about the menu there. They provide a lot of very useful input. And for the
menu they provide a menu list to study.

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 CHAPTER III
CONCLUSION AND SUGGESTION

3. 1 Conclusion

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 Real work practice is an educational program that must be carried
out by all hotel students to be able to carry out an educational program as a
whole. This program provides many benefits for students from beginners to
apply the theory gained by the campus to know the campus world. work
directly.
Likewise, working experience for the first time can be an
experience and improve the ability of writers in the field of F&B Service to
become a professional workforce in the future.
The writer is very grateful to be able to complete this real work
practice well because the achievement of this real work states that the author
has fulfilled one of the requirements in completing the level 2 program in
the field of Food & Beverage Service..

3. 2 Suggestion
3.2.1 Suggestion for Hotel
1). The writer hopes to improve communication between
employees and between all departments in order to increase
cooperation between all departments to be more advanced.
2). The writer hopes that the hotel can select each prospective
trainee candidates who will enter the hotel.

3.2.2 Suggestion for H.I. Campus

1). The writer hopes that the Hotel International Singaraja will
continue to improve the learning of theory and practice in more
detail and detail.
2). The writer hopes that the campus can continue to foster and
improve the quality of students through the quality of the lecture
system given the increasingly heavy competition..
3.2.3 Suggestions for students
1) The writer expects students to have initiative by asking many
questions about hotel services and operations.
2) The writer is expected to be more disciplined

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3) The writer are excepted must be ready contact direct with the
guest
4) The writer is excepted to choose majors according to their
abilities and interests rather than following friends

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Arikunto. (2009). Manajemen Penelitian. Jakarta: Rieneka Cipta.
Arikunto, Suharsimi. 2003. Dasar-Dasar Evaluasi Pendidikan. Jakarta : Bumi
Aksara.
Marsum WA. (2005). Restoran dan Segala Permasalahannya. Yogyakarta: Andi
Offset.
Rachman. (2005). Food and Beverages Management untuk Sekolah Pariwisata
dan Pengelolan Restoran. Jakarta: Erlangga.
Sihite. (2010). Hotel Management : Pengelolaan Hotel. Surabaya : SIC.
Slameto. ( 2003). Belajar Dan Faktor – Faktor yang Mempengaruhi. Jakarta:
Rineka Cipta

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