1. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB I
PENGETAHUAN RESTORAN
Gambar 1.1. Suasana Restoran Formal
Gambar 1.2. Contoh Restoran Fast Food
2. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 1.3. Contoh Restoran Khusus
3. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB II
PERALATAN DAN PERLENGKAPAN RESTORAN
Tabel 2.1. Bentuk,Ukuran Dan Kapasitas Meja Makan
Bentuk Ukuran Kapasitas (orang)
Bundar 1 m 4
1,5 m 8
Bujur Sangkar 76cm X 76cm 2
1m X 1m 4
Persegi Panjang 137 cm X 76 cm 4
Gambar 2.1. Ukuran Kursi Restoran
46cm
1m
46 cm
4. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar.2.2. Arm Chair,Baby Chair,Sofa,Dining Chair
(Searah jarum jam dari kiri atas)
Gambar 2.3. Contoh Side Stand
5. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Tabel 2.2. Ukuran Table Cloth
Ukuran Table Cloth Jenis Meja & Ukuran Meja
137 cm X 137 cm Bujur Sangkar 76cm X 76cm
183 cm X 183 cm Bujur Sangkar 1m X 1m
137 cm X 137 cm Bundar 1 m
183 cm X 137 cm Persegi Panjang 137 cm X 76 cm
Tabel 2.3. Jenis-Jenis Flat Ware
Nama Flat Ware Fungsi
Soup Spoon Menikmati Soup
Dessert Spoon Menikmati Dessert
Dinner Spoon Menikmati Main Course
Tea Spoon Menikmati Teh atau Kopi
Spoon khusus Menikmati jenis hidangan
tertentu
Gambar 2.4.Contoh Spoon
Dari kiri : Demitasse spoon, Tea spoon, Soup spoon, Dessert spoon
Dinner spoon.
6. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 2.5. Contoh Fork
Dari kiri : Fish Fork,Dessert Fork,Dinner Fork.
Tabel 2.4. Jenis-Jenis Cutleries
Nama Cutlery Fungsi
Dessert Knife Menikmati Dessert
Dinner Knife Menikmati Main Course
Knife khusus Menikmati jenis hidangan tertentu
Gambar 2.6. Contoh Knife
Dari kiri : Fish knife,Dessert knife,Dinner knife
7. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 2.7. Contoh Hollow Ware
Gambar 2.9. Contoh Square & Rectangular Plates
8. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 2.10. Chaving Dish, Moving Cutlery Box,Service Trolley
Gambar 2.11.Service Utensils
9. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 2.12. Mesin Kasir
Gambar 2.13. Contoh Audio Visual Di restoran
10. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB III
STRUKTUR ORGANISASI RESTORAN
Gambar 3.1. Struktur Organisasi Restoran Kecil Yang Berdiri Sendiri.
Gambar 3.2. Struktur Organisasi Restoran Besar Yang Berdiri Sendiri
OWNER
CHEF
CAPTAIN
WAITER/
WAITRESS
COOK
WASHER
OWNER
CAPTAIN
WAITER/
WAITRESS
RESTAURANT
MANAGER
HEAD
WAITER
CHIEF
BARTENDER
BARTENDER
BAR WAITER/
WAITRESS
WINE
SOMMELIER
WINE WAITER/
WAITRESS
EXECUTIVE
CHEF
11. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 3.3. Struktur Organisasi Restoran Yang Menjadi Bagian Dari
Sebuah Hotel Kecil Dan Menengah
Gambar 3.4. Struktur Organisasi Restoran Yang Menjadi Bagian Dari Sebuah
Hotel Besar
GENERAL MANAGER
WAITER/
WAITRESS
RESTAURANT
MANAGER
BARTENDER
BAR WAITER/
WAITRESS
FOOD & BEVERAGE MANAGER
RESTAURANT
CAPTAIN
STEWARD
SUPERVISOR
WASHER
HEAD WATER
CHIEF
BARTENDER
CHIEF
STEWARD
WINE
SOMMELIER
WINE WAITER/
WAITRESS
BAR
MANAGER
POT WASHER DISH WASHER
12. Hotel F & B Service Operation
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American Term Classical Term
Restaurant Manager Maitre D’hotel
Head Waiter Deuxieme Maitre D’hotel
Senior Waiter Chef De Rang
Junior Waiter Demi Chef De Rang
Buss Boy Commis De Rang
Gambar 3.5.Profil Waiter/Waitres
Gambar 3.6.Perlengkapan Pribadi Pramusaji
13. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 3.7.Lemari Locker
14. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB IV
PERSIAPAN SEBELUM RESTORAN BUKA
( RESTAURANT PREPARATION )
Gambar 4.1.Membersihkan Lantai Restoran
Gambar 4.2.Membersihkan Dinding Restoran
Gambar 4.3. Membersihkan Pintu & Jendela Restoran
15. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.4.Kerapihan Meja & Kursi Restoran
Gambar 4.5.Kebersihan & Kelengkapan Toilet Restoran
Gambar 4.6. Ilustrasi Penukaran Lena
16. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.7. Jenis - Jenis Condiment
Gambar 4.8.Persiapan Side Stand
17. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.9.Floor Plan
Gambar 4.10. Teknik Memasang Taplak Meja
18. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.11. Beberapa bentuk lipatan guest napkin
Gambar 4.12.Teknik Polishing Cuttleries
19. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.13.Teknik Polishing The Glass
Gambar 4.14.Teknik Memegang Gelas
20. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.15.A’la Carte Cover
Keterangan Gambar ; Table Acompaniment
1. Guest Napkin 8. Table Number
2. Dinner Knife 9. Salt & Pepper Shaker
3. Dinner Fork 10. Ashtray
4. Soup Spoon 11. Flower Vase
5. B&B Plate
6. B&B Knife/Butter Spreader
7. Water Goblet
1
23 4
5
6
7
8
9
10
11
21. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Table D’hote Cover
Gambar 4.16.Table D’hote Cover
Keterangan Gambar
1. Guest Napkin 9. Dessert Knife
2. Dinner Knife 10. Dessert Fork
3. Dinner Fork 11. Water Goblet
4. Soup Spoon 12. Table Acompaniment
5. Dessert Knife
6. Dessert Fork
7. B&B Plate
8. B&B Knife
1
23 4 56
7
8
9
10
11
12
22. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 4.17.Meja Makan Siap Digunakan Oleh Tamu Restoran
Gambar 4.18.Peralatan Cacat Yang Tidak Layak Dipasang Di Meja Makan
23. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB V
JENIS-JENIS PELAYANAN DI RESTORAN
Gambar 5.1.Delivery & Carryout Service
Gambar 5.2.Counter Service
24. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.3.Cafetaria Service
Gambar 5.4.Buffet Service
25. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.5.Teknik Membawa Empat Piring
Gambar 5.5. Teknik Clear Up Piring
26. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.6.Teknik Menggunakan Service Set (Clam)
Gambar 5.7.Penyajian Soup ( lajur kiri ke bawah ) & Main Course ( lajur
kanan ke bawah)
27. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.8. Proses Penyajian Caesar Salad
Gambar 5.9.Filleting Leg Of Lamb
28. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.10.Carving Chateubriand
Gambar 5.11.Carving Buah
29. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 5.12.Bonning Poached Fish
Gambar 5.13.Family Service
30. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB VI
Sequence Of Service
Gambar 6.1. Greeting The Guest
Gambar 6.2. Escorting The Guest
31. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 6.3. Sitting The Guest
Gambar 6.4. Guest Napkin Unfolding
32. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 6.5. Presenting Menu
Gambar 6.6. Taking Order
33. Hotel F & B Service Operation
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Gambar 6.7.Electronicaly order transmition
Gambar 6.8.Pick Up Area
34. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 6.9.Aktifitas Ketika Makanan Telah Disajikan
Gambar 6.10.Presenting Check
Gambar 6.11.Tamu Meninggalkan Restoran
35. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB VII
TEKNIK MENGAMBIL PESANAN (TAKING ORDER)
Gambar 7.1.Contoh Dupe
Gambar 7.2.Contoh Order Pad
36. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 7.4. Contoh Complete Menu System
Gambar 7.5. Contoh Captain Order
37. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 7.6. Ilustrasi Teknik Penulisan Pesanan Dengan Komposisi
Tamu Pada Gambar Di Sebelah Kanan
Shrimp Cocktail : ShC
Fried Chicken : FChick
Lamb Chop : LC
Steak Sandwich : Ss
Orange Juice : OJ
Large Beer : LB
Pina Colada : PCl
38. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB VIII
FLAMBEE DISHES
Gambar 8.1. Flambee Trolley
39. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
G
Gambar 8.2.Flambee Stove
Gambar 8.3. Flambee Pan
40. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 8.4.Contoh Bahan Flambee
Gambar 8.5. Flambee Trolley Set Up
Gambar 8.6. Flair & Showmanship
41. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 8.7. Ilustrasi Gueridon Set Up Untuk Crepe Suzette
INGREDIENT EQUIPMENT/UTENSIL
a. Ingredient From Kitchen (Pastry) a.
1 Crepes Dessert Spoon & Dessert Fork
2 Sugar (Granulated/Cube)
3 Lemon Halves b. Equipment For Gueridon
4 Orange Halves 1 Flambee Stove
5 Butter 2 Flambee Pan
3 Peeling Knife
b. Ingredient From Restaurant 4 Service Spoon
1 Orange Juice 5 Service Fork
2 Grand Marnier/White Curacao 6 Dessert Plate
3 Kirsch/Maraschino 7 Dessert Plate for waste
4 Cognag/Brandy
Utensil For Guest
42. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 8.8.Crepes Suzette
I INGREDIENT IIEQUIPMENT/UTENSIL
a. Ingredient From Kitchen a.
1 Butter Dinner Knife/Steak Knife
2 Fillet Of Beef Dinner Fork
3 Chop Shallot Or Onion b. Equipment For Gueridon
4 Crushed Black Pepper Corn 1 Flambee Stove
5 Demiglace/Brown Stock 2 Flambee Pan
6 Bernaise Souce 3 Service Spoon & Fork
7 Accompaniment 4 Hot Dinner Plates
8 Plate Garnish 5 Plate For Waste
b. Ingredient From Restaurant
Cognag/Brandy
Utensil For Guest
43. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 8.9. Ilustrasi Gueridon Set Up Untuk Black Pepper Steak
Gambar 8.10.Black Pepper Steak
44. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB IX
KASIR RESTORAN
Gambar 9.1.House Bank
Gambar 9.2. Guest Check
45. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 9.3. Summary Of Sales
Gambar 9.4. Contoh Remittance Of Fund Envelope
Meal Time : Outlet :
Date : Cashier :
City Ledger Room
TOTAL
SUMARY OF SALES
Remark
Charge
Check No Person Food Beverage Service Tax Cash
46. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 9.5. Cash Register Machine
Gambar 9.6. Contoh Credit Card
47. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 9.7. Contoh Guarantee Letter
Gambar 9.8. Kupon Restoran
48. Hotel F & B Service Operation
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Gambar 9.9. Contoh Bill
49. Hotel F & B Service Operation
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Gambar 9.10. Contoh Summary Of Sales
50. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB X
PELAYANAN MAKANAN DAN MINUMAN DI KAMAR
( IN THE ROOM DINING SERVICE/ROOM SERVICE )
Gambar 10.1. Struktur Organisasi Room Service Dalam Sebuah Hotel.
ROOM SERVICE
HEAD WAITER
ROOM SERVICE
SUPERVISOR
ROOM SERVICE
CAPTAIN
ROOM SERVICE
ORDER TAKER
ROOM SERVICE
WAITER/ESS
51. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.2. Peralatan Room Service
Gambar 10.3. Ruangan Room Service Order Taker
52. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.4.Room Service Trolley
Gambar 10.5. Boogie Car
53. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.6. Time Stamp Machine
Gambar 10.7. Contoh Doorknob Menu
54. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.8. Tata Letak Ruangan Room Service
55. Hotel F & B Service Operation
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Gambar 10.9. Tata Letak Room Service Pantry
Gambar 10.10.Alur Kerja Petugas Room Service
56. Hotel F & B Service Operation
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Gambar 10.10. Tray Set Up For Two American Break Fast
Gambar 10.12. Tray Set Up For Lunch
57. Hotel F & B Service Operation
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Gambar 10.12. Tray Set Up For Tea/Coffee Service
Gambar 10.13. Trolley Set Up
58. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.14.Proses Double Check
Gambar 10.15. Perjalanan Menuju Kamar
59. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 10.16. Di Depan Kamar
Gambar 10.17.Aktifitas Pramusaji Di Kamar
60. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB XI
PENCUCIAN PERALATAN
Gambar 11.1. Siklus Penggunaan Peralatan Di Restoran
.
Gambar 11.2.Self Clear
61. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 11.3. Menyimpan Cutleries
Gambar 11.4. Cara Menyimpan China & Silver ware
62. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 11.5 Menyimpan glass ware di restoran
Gambar 11.6.Struktur Organisasi Steward Pada Restoran Kecil
63. Hotel F & B Service Operation
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Gambar 11.7.Struktur Organisasi Departemen FB
Gambar 11.8. Struktur Organisasi Steward Level Supervisor Ke Bawah.
Gambar 11.9.Ilustrasi Proses Pencucian Peralatan
Gambar 11.10.Plate Rack
64. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 11.11. Cutleries Rack
Gambar 11.12. Glass Rack
Gambar 11.13. Ilustrasi tempat sampah
65. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 11.14. Penggunaan Nozle
Gambar 11.15. Ilustrasi Mencuci Dengan Manual
Gambar 11.16. Glass Washing Machine
66. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 11.17. Single Tank Dishwashing Machine
Gambar 11.18. Conveyor Type
67. Hotel F & B Service Operation
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Gambar 11.19. Carousel Type
Gambar 11.20. Pot Washing Machine
68. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
BAB XII
PENYAJIAN WINE DI RESTORAN
Gambar 12.1.Multi Purpose Wine Glass, Red Wine Glass, White Wine Glass
Gambar.12.2.Champagne Tulip,Sherry Glass,Apperitif Glass
69. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Tabel 12.1. Padanan Makanan Dengan Wine
Jenis Hidangan Jenis Wine
Beef
Barbera, Barolo, Burgundy, Cabernet Sauvignon, Proprietary
Red,
Tempranillo, Pinot Noir
Cheese Dishes Cabernet Sauvignon, Pinot Noir, Riesling . . . very ripe cheese
hides the
flavor of wine . . . serve fine wines with mild cheese
Chicken
Chablis, Chardonnay, Chenin Blanc, Riesling, Loire,
Proprietary White,
Sauvignon Blanc
Clams Chablis, Chardonnay, Proprietary White
Crab Chablis, Non-Vintage Champagne
Duck, Goose
Barbera, Cabernet Sauvignon, Merlot, Pinot Noir, Rhone,
Blush, Zinfandel
Fish Chardonnay, Chenin Blanc, Riesling, Sauvignon Blanc, Alsace
White
Ham Blush, Gewurztraminer, Zinfandel, Beaujolais
Hamburger Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Zinfandel
Lamb Chianti, Pinot Noir, Rhone, Zinfandel, Tempranillo
Liver Beaujolais, Merlot, Rhone, Zinfandel
Lobster Chardonnay, Gewurztraminer, Riesling
Omelettes Chenin Blanc, Riesling, Proprietary White, Blush, Zinfandel
Oysters Chablis, Chardonnay, Muscadet, Sauvignon Blanc
Pheasant Cabernet Sauvignon, Tempranillo, Riesling, Pinot Noir, Rhone
Pizza Everything
Pork Zinfandel, Chenin Blanc, Alsace White
Quiche Sauvignon Blanc, or a young Red according to ingredients
Scallops Chablis, Chardonnay, Sauvignon Blanc
Shrimp Sauvignon Blanc, Chardonnay, Gewurztraminer
Spaghetti Barbera, Barolo, Chianti, Proprietary Red, Zinfandel
Turkey Chenin Blanc, Riesling, Loire, Sauvignon Blanc
Veal Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay,
Riesling
70. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 12.3. Ilustrasi Persiapan Penyajian Red Wine
Gambar 12.4.Ilustrasi Proses Menunjukkan Wine Membuka Aluminium Foil
71. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 12.5.Ilustrasi Cara Menggunakan Cork Screw
Gambar 12.6. Ilustrasi Melepas Cork Dari Botol Red Wine
72. Hotel F & B Service Operation
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Gambar 12.7.Ilustrasi Wine Tasting Oleh Tamu
Gambar 12.8. Ilustrasi Penyajian Wine Di Meja Makan
73. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 12.9. Ilustrasi Persiapan Decanting Wine
Gambar 12.10. Ilustrasi Membuka Wine Cork
74. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M
Gambar 12.11. Ilustrasi Decanting Wine
Gambar 12.12.Ilustrasi Penyajian Wine Dengan Wine Decanter
75. Hotel F & B Service Operation
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76. Hotel F & B Service Operation
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Gambar 12.13. Ilustrasi Penyajian White Wine
77. Hotel F & B Service Operation
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78. Hotel F & B Service Operation
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Gambar 12.14.Ilustrasi Penyajian Sparkling Wine
79. Hotel F & B Service Operation
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BAB XIII
Safety,Sanitasi Dan Prosedur Gawat Darurat
Gambar 13.1. Ilustrasi Area Kerja Yang Berpotensi Kecelakaan Kerja
80. Hotel F & B Service Operation
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Gambar 13.2. Ilustrasi Cara Mengangkat Large Tray Yang Aman
81. Hotel F & B Service Operation
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Gambar 13.3. Ilustrasi Cara Mencuci Tangan Dengan Benar
Gambar 13.4. Ilustrasi Cara Menangani Peralatan Dengan Benar
82. Hotel F & B Service Operation
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Gambar 13.5. Ilustrasi Membantu Korban Tersedak
83. Hotel F & B Service Operation
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IWK.Teja Sukmana.S.E.,M.M.
Praktisi pariwisata di bidang Food & Beverage. Pernah bekerja di Inna Kuta Beach
Hotel dari tahun 1992 hingga 2007 dari posisi waiter hingga Head Waiter. Bekerja di
Kapal pesiar MSC Cruise Ship sebagai Room Service Waiter dan Bar Wine Waiter
dari tahun 2008 hingga 2010.
Sebagai instruktur di Pusat Pendidikan Dan Pelatihan Pariwisata Dhyana Pura dari
tahun 2000 hingga sekarang. Sebagai dosen tetap yayasan di Universitas Dhyana Pura
pada Fakultas Ekonomika & Humaniora Program Studi Manajemen dari tahun 2014
hingga sekarang. Buku yang sudah dipublikasi :
1. Dasar-Dasar Pengetahuan Bar Dan Minuman diterbitkan oleh Wade Publisher.
2. Hotel F & B Service Operation diterbitkan oleh Wade Publisher.
Bagi Pembaca yang berminat untuk memiliki buku-buku yang sudah penulis terbitkan
silahkan menghubungi tejasukmana58@gmail.com atau WA 081 547 493 375
84. Hotel F & B Service Operation
IWK Teja Sukmana.S.E.M.M