PREPARING LINK BETWEEN KITCHEN AND SERVICE AREA BIDANG STUDI KEAHLIAN : SENI,KERAJINAN DAN PARIWISATA PROGRAM STUDI KEAHLIAN : TATA BOGA KOMPETENSI KEAHLIAN : JASA BOGA STANDAR KOMPETENSI : Melayani makan dan minum KOMPETENSI DASAR : Menjelaskan ruang lingkup pelayanan makanan dan minuman

Seni Kerajinan dan Pariwisata PREPARING LINK BETWEEN KITCHEN AND SERVICE AREA Lay out and Working Track Harmonization between Work Field and Environment Preparing of equipments Work Center Connecting Kitchen & Service Area Communication between kitchen at the service spot Evaluation Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Lay out and Working Track lay out: Designing the facilities, the whole processes and procedures in one design. They are material, person and information flows with secure and efficient. Based on Sukanto Reksohadiprodjo (1995) a good lay out should consider: Needs and room facilities, Infrastructures, Environtment and beautifulness, The flowing of information The cost for transferring the devices to the working area. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Linking the kitchen and the working area, should consider : Service working area Beverages area room service collection, Kitchen Area Working Area Kitchen area Buffet area Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Picture 19.1 Diagram of Connection of Work Center Activities (Source : Kotschever Lendall and Margaret E Terrel Foodservice Planning. 1985) Bakery Tray Service Storeroom Receiving Pot Washer Freezer Vegetable Preparation Meat Preparation Production Refregeration Serving Line Dishwashing Dumbwaiter Tray Service Diet Kitchen Office Tray Cart Storage Dietitian’s Office Storeroom Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Remarks : 1. Storeroom 2. Bakery 3. Receiving 4. Freezer 5. Serving line 6. Pot washer 7. Meat preparation 8. Tray service (branch) 9. Vegetable preparation 10. Refregeration 11. Production 12. Dietitian’s office 13. Tray service 14. Tray cart storage 15. Diet kitchen office 16. Storeroom (branch) 17. Dishwashing 18. Dumbwaiter (elevator) Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Picture 19.2 Correlation Every Function Related With Restaurant Seni Kerajinan dan Pariwisata

Picture 19.3. Effective Work Track (Source: Jones. 1980) Prepare 2 Mix 3 Cook 4 Serve 5 Wash up Keeping Load Hot Dishing Up Stocking Washing Disposal Water Baking Boiling Frying Grilling Unwraping Washing Peeling Adding Weighing Measuring Mixing Picture 19.3. Effective Work Track (Source: Jones. 1980) Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Relationship between the worker’s rank based on the Pleasantness Ratio Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata B. Harmonization between Work Field and Environment This harmonization influences much to Safety and Coziness Factor of Work The aspects of Someone’s conformity with his work, including: (1) The work he done and its demand (2) Equipment used (3) Information used (4) Physical environment (5) Social environment (6) Someone’s psychological aspect, such as, mental ability, personality, knowledge and experience. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata C. Preparing of Equipment Based on: Size of the human, height of body, the length of arm and size of body A perfect lay out needed for: (1) Decrease the accident in working area. (2) Decrease the paintness in working. (3) Improve the productiveness of work. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata D. Work Center is an area where a work is done by individual that connecting each other and grouped. Picture 19.5 Adjustment of work center with work track and the work range. (source: Kotschevar lendal & terrell. Foodservice Planning. 1985) Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Picture 19.6 Normal range and maximum working area for a man, for woman reduce 10 % (Kotschever Lendal H, and Margaret E Terrel. 1985) Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata E. Linking The Kitchen Area and Service Area Person who in charge to supervise the restaurant area : ● Executive Chef/ Sous Chef/ Chef de partie ● Aboyer ● Restaurant Manager/ Assistant ● Room Service Manager/ Assistant / Captain ● Buspersons ● The head of waiter/ waitress ● Waiter/ Waitress Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata 2. Supervise these things : ● Food and beverages ordered suit the menu. ● Sauce and garnish arranged beautifully. ● Enough stock/ supply. ● Glass, plate and cutleries are clean and can be used. ● Appropriate temperature. ● The portion is adjusted to the standard recipe. ● No drop, spilled or stain. ● Serve in a clean and attractive way. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Waiter is bringing the dishes from Kitchen Seni Kerajinan dan Pariwisata

Tabel 19.1.1 The Example of Checking List 3. Checking on Food and Beverages The aspects checked: Temperature, serving, portion, firmness, cleanliness, health, the accuracy of order and security. Tabel 19.1.1 The Example of Checking List No Description Yes 1. Food General : The food is same as like in the menu description. All kinds of food & beverages ordered are available.Hot food is served hot. Cool food is served cool. Garnish looks fresh and attractive. Semua jenis yang dipesan tersedia. Plate used suitable with the size. No drop, spilled or stain. lanjutan Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata No Deskripsi Ya Tidak 2. Aperitif 3. Breadsticks 4. Salad 5. Entrée 6. Vegetables 7. Starch 8. Dessert 9. Beverages Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata F. Communication between kitchen at the service spot Effective Communication Build groups Work in a group Picture 19.8 The example of working group at the service spot Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata TERIMA KASIH Seni Kerajinan dan Pariwisata