Hotel F & B Service Operation
BAB I
PENGETAHUAN RESTORAN
Gambar 1.1. Suasana Restoran Formal
Gambar 1.2. Contoh Restoran Fast Food
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Gambar 1.3. Contoh Restoran Khusus
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BAB II
PERALATAN DAN PERLENGKAPAN RESTORAN
Tabel 2.1. Bentuk,Ukuran Dan Kapasitas Meja Makan
Bentuk Ukuran Kapasitas (orang)
Bundar 1m 4
1,5 m 8
Bujur Sangkar 76cm X 76cm 2
1m X 1m 4
Persegi Panjang 137 cm X 76 cm 4
46 cm
1m
46cm
Gambar 2.1. Ukuran Kursi Restoran
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Gambar.2.2. Arm Chair,Baby Chair,Sofa,Dining Chair
(Searah jarum jam dari kiri atas)
Gambar 2.3. Contoh Side Stand
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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.
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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
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Gambar 2.7. Contoh Hollow Ware
Gambar 2.9. Contoh Square & Rectangular Plates
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Gambar 2.10. Chaving Dish, Moving Cutlery Box,Service Trolley
Gambar 2.11.Service Utensils
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Gambar 2.12. Mesin Kasir
Gambar 2.13. Contoh Audio Visual Di restoran
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BAB III
STRUKTUR ORGANISASI RESTORAN
OWNER
CHEF
CAPTAIN COOK
WAITER/ WASHER
WAITRESS
Gambar 3.1. Struktur Organisasi Restoran Kecil Yang Berdiri Sendiri.
OWNER
EXECUTIVE
RESTAURANT CHEF
MANAGER
HEAD CHIEF WINE
WAITER BARTENDER SOMMELIER
CAPTAIN BARTENDER
WAITER/ BAR WAITER/ WINE WAITER/
WAITRESS WAITRESS WAITRESS
Gambar 3.2. Struktur Organisasi Restoran Besar Yang Berdiri Sendiri
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Gambar 3.3. Struktur Organisasi Restoran Yang Menjadi Bagian Dari
Sebuah Hotel Kecil Dan Menengah
GENERAL MANAGER
FOOD & BEVERAGE MANAGER
RESTAURANT BAR CHIEF
MANAGER MANAGER STEWARD
CHIEF WINE
HEAD WATER
BARTENDER SOMMELIER
RESTAURANT WINE WAITER/ STEWARD
BARTENDER
CAPTAIN WAITRESS SUPERVISOR
WAITER/ BAR WAITER/ WASHER
WAITRESS WAITRESS
POT WASHER DISH WASHER
Gambar 3.4. Struktur Organisasi Restoran Yang Menjadi Bagian Dari Sebuah
Hotel Besar
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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
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Gambar 3.7.Lemari Locker
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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
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Gambar 4.4.Kerapihan Meja & Kursi Restoran
Gambar 4.5.Kebersihan & Kelengkapan Toilet Restoran
Gambar 4.6. Ilustrasi Penukaran Lena
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Gambar 4.7. Jenis - Jenis Condiment
Gambar 4.8.Persiapan Side Stand
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Gambar 4.9.Floor Plan
Gambar 4.10. Teknik Memasang Taplak Meja
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Gambar 4.11. Beberapa bentuk lipatan guest napkin
Gambar 4.12.Teknik Polishing Cuttleries
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Gambar 4.13.Teknik Polishing The Glass
Gambar 4.14.Teknik Memegang Gelas
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10
9 11
7
6 3 2 4
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
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Table D’hote Cover
11
12
7 10
8 6 3 2 4 5
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
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Gambar 4.17.Meja Makan Siap Digunakan Oleh Tamu Restoran
Gambar 4.18.Peralatan Cacat Yang Tidak Layak Dipasang Di Meja Makan
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BAB V
JENIS-JENIS PELAYANAN DI RESTORAN
Gambar 5.1.Delivery & Carryout Service
Gambar 5.2.Counter Service
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Gambar 5.3.Cafetaria Service
Gambar 5.4.Buffet Service
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Gambar 5.5.Teknik Membawa Empat Piring
Gambar 5.5. Teknik Clear Up Piring
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Gambar 5.6.Teknik Menggunakan Service Set (Clam)
Gambar 5.7.Penyajian Soup ( lajur kiri ke bawah ) & Main Course ( lajur
kanan ke bawah)
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Gambar 5.8. Proses Penyajian Caesar Salad
Gambar 5.9.Filleting Leg Of Lamb
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Gambar 5.10.Carving Chateubriand
Gambar 5.11.Carving Buah
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Gambar 5.12.Bonning Poached Fish
Gambar 5.13.Family Service
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BAB VI
Sequence Of Service
Gambar 6.1. Greeting The Guest
Gambar 6.2. Escorting The Guest
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Gambar 6.3. Sitting The Guest
Gambar 6.4. Guest Napkin Unfolding
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Gambar 6.5. Presenting Menu
Gambar 6.6. Taking Order
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Gambar 6.7.Electronicaly order transmition
Gambar 6.8.Pick Up Area
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Gambar 6.9.Aktifitas Ketika Makanan Telah Disajikan
Gambar 6.10.Presenting Check
Gambar 6.11.Tamu Meninggalkan Restoran
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BAB VII
TEKNIK MENGAMBIL PESANAN (TAKING ORDER)
Gambar 7.1.Contoh Dupe
Gambar 7.2.Contoh Order Pad
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Gambar 7.4. Contoh Complete Menu System
Gambar 7.5. Contoh Captain Order
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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
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BAB VIII
FLAMBEE DISHES
Gambar 8.1. Flambee Trolley
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Gambar 8.2.Flambee Stove
Gambar 8.3. Flambee Pan
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Gambar 8.4.Contoh Bahan Flambee
Gambar 8.5. Flambee Trolley Set Up
Gambar 8.6. Flair & Showmanship
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INGREDIENT EQUIPMENT/UTENSIL
a. Ingredient From Kitchen (Pastry) a. Utensil For Guest
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
Gambar 8.7. Ilustrasi Gueridon Set Up Untuk Crepe Suzette
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Gambar 8.8.Crepes Suzette
I INGREDIENT II EQUIPMENT/UTENSIL
a. Ingredient From Kitchen a. Utensil For Guest
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
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Gambar 8.9. Ilustrasi Gueridon Set Up Untuk Black Pepper Steak
Gambar 8.10.Black Pepper Steak
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BAB IX
KASIR RESTORAN
Gambar 9.1.House Bank
Gambar 9.2. Guest Check
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SUMARY OF SALES
Meal Time : Outlet :
Date : Cashier :
Charge
Check No Person Food Beverage Service Tax Cash City Ledger Room Remark
TOTAL
Gambar 9.3. Summary Of Sales
Gambar 9.4. Contoh Remittance Of Fund Envelope
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Gambar 9.5. Cash Register Machine
Gambar 9.6. Contoh Credit Card
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Gambar 9.7. Contoh Guarantee Letter
Gambar 9.8. Kupon Restoran
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Gambar 9.9. Contoh Bill
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Gambar 9.10. Contoh Summary Of Sales
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BAB X
PELAYANAN MAKANAN DAN MINUMAN DI KAMAR
( IN THE ROOM DINING SERVICE/ROOM SERVICE )
ROOM SERVICE
HEAD WAITER
ROOM SERVICE
SUPERVISOR
ROOM SERVICE ROOM SERVICE
CAPTAIN ORDER TAKER
ROOM SERVICE
WAITER/ESS
Gambar 10.1. Struktur Organisasi Room Service Dalam Sebuah Hotel.
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Gambar 10.2. Peralatan Room Service
Gambar 10.3. Ruangan Room Service Order Taker
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Gambar 10.4.Room Service Trolley
Gambar 10.5. Boogie Car
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Gambar 10.6. Time Stamp Machine
Gambar 10.7. Contoh Doorknob Menu
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Gambar 10.8. Tata Letak Ruangan Room Service
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Gambar 10.9. Tata Letak Room Service Pantry
Gambar 10.10.Alur Kerja Petugas Room Service
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Gambar 10.10. Tray Set Up For Two American Break Fast
Gambar 10.12. Tray Set Up For Lunch
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Gambar 10.12. Tray Set Up For Tea/Coffee Service
Gambar 10.13. Trolley Set Up
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Gambar 10.14.Proses Double Check
Gambar 10.15. Perjalanan Menuju Kamar
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Gambar 10.16. Di Depan Kamar
Gambar 10.17.Aktifitas Pramusaji Di Kamar
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BAB XI
PENCUCIAN PERALATAN
Gambar 11.1. Siklus Penggunaan Peralatan Di Restoran
.
Gambar 11.2.Self Clear
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Gambar 11.3. Menyimpan Cutleries
Gambar 11.4. Cara Menyimpan China & Silver ware
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Gambar 11.5 Menyimpan glass ware di restoran
Gambar 11.6.Struktur Organisasi Steward Pada Restoran Kecil
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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
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Gambar 11.11. Cutleries Rack
Gambar 11.12. Glass Rack
Gambar 11.13. Ilustrasi tempat sampah
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Gambar 11.14. Penggunaan Nozle
Gambar 11.15. Ilustrasi Mencuci Dengan Manual
Gambar 11.16. Glass Washing Machine
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Gambar 11.17. Single Tank Dishwashing Machine
Gambar 11.18. Conveyor Type
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Gambar 11.19. Carousel Type
Gambar 11.20. Pot Washing Machine
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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
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Tabel 12.1. Padanan Makanan Dengan Wine
Jenis Hidangan Jenis Wine
Barbera, Barolo, Burgundy, Cabernet Sauvignon, Proprietary
Beef 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
Chablis, Chardonnay, Chenin Blanc, Riesling, Loire,
Chicken Proprietary White,
Sauvignon Blanc
Clams Chablis, Chardonnay, Proprietary White
Crab Chablis, Non-Vintage Champagne
Barbera, Cabernet Sauvignon, Merlot, Pinot Noir, Rhone,
Duck, Goose
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
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Gambar 12.3. Ilustrasi Persiapan Penyajian Red Wine
Gambar 12.4.Ilustrasi Proses Menunjukkan Wine Membuka Aluminium Foil
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Gambar 12.5.Ilustrasi Cara Menggunakan Cork Screw
Gambar 12.6. Ilustrasi Melepas Cork Dari Botol Red Wine
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Gambar 12.7.Ilustrasi Wine Tasting Oleh Tamu
Gambar 12.8. Ilustrasi Penyajian Wine Di Meja Makan
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Gambar 12.9. Ilustrasi Persiapan Decanting Wine
Gambar 12.10. Ilustrasi Membuka Wine Cork
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Gambar 12.11. Ilustrasi Decanting Wine
Gambar 12.12.Ilustrasi Penyajian Wine Dengan Wine Decanter
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Gambar 12.13. Ilustrasi Penyajian White Wine
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Gambar 12.14.Ilustrasi Penyajian Sparkling Wine
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BAB XIII
Safety,Sanitasi Dan Prosedur Gawat Darurat
Gambar 13.1. Ilustrasi Area Kerja Yang Berpotensi Kecelakaan Kerja
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Gambar 13.2. Ilustrasi Cara Mengangkat Large Tray Yang Aman
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Gambar 13.3. Ilustrasi Cara Mencuci Tangan Dengan Benar
Gambar 13.4. Ilustrasi Cara Menangani Peralatan Dengan Benar
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Gambar 13.5. Ilustrasi Membantu Korban Tersedak
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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
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