REPORT ON THE JOB TRAINING AT KITCHEN DEPARTMENT IN

LE MERIDIEN HOTEL JAKARTA

INDUSTRIAL PLACEMANT REPORT

Presented in partial fulfillment of the requirements

For Industrial Placemant Program

By:

SHANIA VALENTSYA.Y

01170001

Bunda Mulia Tourism Academy

Jakarta

2018
 PREFACE
Thanks to the God because His grace, because of His blessing and grace so that
author could complete the final project titled “REPORT ON THE JOB
TRAINING AT KITCHEN DEPARTMENT IN LE MERIDIEN JAKARTA”

As trainee at Le Meridien Jakarta, The author required to make a report as the

final project for consideration by the assessment. The purpose of this report is to
describe the important things that we have to practice in that hotel.

This final project report in progress for approximately 6 months in the run On The
Job Training from date of July, 4th 2018 to January, 4th 2019. The author would
also like to thank :

1. Mr. Kanit Sangmookda as a General Manager

2. Mr. Dwi E.Hartono as a HR Manager
3. Mrs. Marcelline Susantio as a Asst. Learning & Development Manager
4. Mr. Desmond Carneiro as a Executive Chef
5. Mr. Tri Setyadi as a Executive Pastry Chef
6. Mrs. Yuri Komalasari as a Asst. Pastry Chef
7. All staff in pastry
8. Seniors who have helped me during training

The author put the best effort for creating this report. If there are mistake in this
report, the author do apologize. The author expect criticisms and suggestions
which in order to be a good and useful report. Thank you.

Jakarta, January, 8th 2019

Shania Valentsya.Y

Author

i
 ACKNOWNLEDGMENT

BUNDA MULIA TOURISM ACADEMY

HOTEL MANAGEMENT STUDY PROGRAM

Industrial Placemant Report Acknowledgement

Herewith I declare that Industrial Placemant Report entiled:

REPORT ON THE JOB TRAINING AT KITCHEN DEPARTMENT IN

LE MERIDIEN JAKARTA.

Written By:

SHANIA VALENTSYA.Y

01170001

Is approved to be submitted in order to complete The Industrial Placemant Study:

Jakarta, January 8th 2019

Acknownledge,

Marcelline Susantio
Asst. Learning & Development Manager

ii
 TABLE OF CONTENTS
PREFACE ............................................................................................................... i
ACKNOWNLEDGMENT ................................................................................... ii
TABLE OF CONTENTS ........................................ Error! Bookmark not defined.
LIST OF FIGURES .............................................................................................. v
CHAPTER I .......................................................................................................... 1
INTRODUCTION................................................................................................. 1
1.1. Writing Rationale ................................................................................... 1
1.2. Place and Time On The Job Training .................................................. 2
1.3. Department / Section On The Job Training ........................................ 2
1.4. Objective On The Job Training ............................................................ 2
1.4.1. Formal Objective ............................................................................ 2
1.4.2. Operational Objective .................................................................... 2
CHAPTER II ......................................................................................................... 3
PROFILE COMPANY ......................................................................................... 3
2.1. Hotel History ........................................................................................... 3
2.2. Hotel Classification ................................................................................ 5
a. Based on Location .................................................................................. 5
b. Based on Plan .......................................................................................... 5
c. Based on Length of Guest Stay ............................................................. 6
d. Based on Type of Guest ......................................................................... 6
e. Based on Number of Rooms .................................................................. 6
f. Based on Star Classification .................................................................. 6
2.3. Accomodation ......................................................................................... 6
2.4. Facility and Service .............................................................................. 13
2.4.1. La Brasserie Restaurant (All-day dining) ................................... 13
2.4.2. Al-Nafoura (Lebanese Restaurant)............................................... 13
2.4.3. Le-Rendezvous (Lounge) .............................................................. 14
2.4.4. Ryoutei Aoi (Japanese Restaurant) .............................................. 15
2.4.5. Tiga Puluh Music Bar & Lounge ................................................ 15
2.4.6. La Boutique Gourmande (Pastry)................................................ 16
2.4.7. Banquet & Conference Facilities ................................................. 17
2.4.8. Spa & Gym .................................................................................... 20
2.4.9. Other Facilities .............................................................................. 20

iii
 2.4.10. Membership ................................................................................... 21
2.5. Organization Chart .............................................................................. 22
2.5.1. Executive Committee .................................................................... 22
2.5.2. Department Chart ......................................................................... 23
CHAPTER III ..................................................................................................... 24
OPERATIONAL ACTIVITY ON THE JOB TRAINING ............................. 24
3.1. Pastry ..................................................................................................... 24
3.1.1. Task and Responsibility the author in Pastry ............................ 24
3.1.2. Working Hour ............................................................................... 24
3.1.3. Problems and Achievement .......................................................... 24
3.1.4. Documentation Trainee ................................................................ 25
CHAPTER IV ...................................................................................................... 27
CONCLUTION AND SUGGGESTION ........................................................... 27
4.1. Conclution ............................................................................................. 27
4.2. Suggestion ............................................................................................. 27
4.2.1. Suggestion for Hotel Management .............................................. 27
4.2.2. Suggestion for AKPAR Bunda Mulia ......................................... 27
REFERENCES .................................................................................................... 28
APPENDICES ..................................................................................................... 29

iv
 LIST OF FIGURES

Figure 1 Marriott International Brands ………………………………… 5

Figure 2 Superior Room ………………………………………………... 7
Figure 3 Premiere Room ……………………………………………….. 8
Figure 4 Deluxe Room …………………………………………………. 8
Figure 5 Junior Suite …………………………………………………… 9
Figure 6 Executive Suite ……………………………………………….. 9
Figure 7 Diplomatic Suite ……………………………………………… 10
Figure 8 Presidential Suite ……………………………………………... 11
Figure 9 Royal Kudus ………………………………………………….. 11
Figure 10 Le Royal Club Room ………………………………………... 12
Figure 11 La Brasserie Restaurant ……………………………………... 13
Figure 12 Al-Nafoura …………………………………………………... 14
Figure 13 Le Rendezvous ………………………………………………. 15
Figure 14 Ryoutei AOI …………………………………………………. 15
Figure 15 Tiga Puluh Music Bar & Lounge ……………………………..16
Figure 16 La Boutique …………………………………………………...16
Figure 17 Sasono Mulyo Ballroom ……………………………………... 17
Figure 18 Puri Asri Function Room …………………………………….. 18
Figure 19 Antasena Function Room ……………………………………. 19
Figure 20 Srikandi Function Room ……………………………………... 19
Figure 21 Executive Lounge Buffet …………………………………….. 23
Figure 22 Set Up for Wedding …………………………………………... 23
Figure 23 E-clair ………………………………………………………… 23
Figure 24 Dessert’s Buffet ……………………………………………… 24
Figure 25 Warm Choco. A la Carte …………………………………….. 24
Figure 26 Vanilla Pannacota for Set Menu ……………………………... 24
Figure 27 Christmas Decoration ……………………………………….... 27

v
Figure 28 Christmas Decoration ………………………………………. 27
Figure 29 Christmas Decoration ………………………………………. 27
Figure 30 Pastry Room ………………………………………………... 28
Figure 31 Chocolate Room ……………………………………………. 28
Figure 32 Bakery ………………………………………………………. 28

vi
 CHAPTER I
INTRODUCTION

1.1. Writing Rationale

Hospitality known as an industry that major focused on service, people

also know that this industry Nowadays most of people likes to travel around
the world, actually traveling are already popular since a long time ago. There
are two types of travel, first traveling for relaxed or hobby and the other on is
traveling for business. Hospitality industry is a business that based on people
that do traveling, when people traveling they need lodge and also services to
make them easier. But after many days has pass, hospitality industry evolving
to help people for business which we know as MICE.

Hospitality industry is a service industry that included accomodation for

lodge, accomodation for MICE, travel, restaurant, event planning,
transportation, and theme parks. This business known as a business that will
never end of popularity, it is because of hospitality industry is offering service
for daily needed for people to live. Hotel is one of hospitality industry
business that popular, hotel also divided into a few category based on the
purpose, the place, and also the economy needed. Hotel service roles are
divided into two types which front house role and back house role. Front
house role is the role of employee that directly contact or dealing with the
guests. Back house role are the opposite of front role, back house role are the
role that most work at back area, example production of food or some cleaning
service and also engineering. In partial of fulfillment of fifth semester, the
writers need to done on the job training that take six months.

One of department the author choose for on the job training is kitchen
department in pastry section, kitchen department has a lot of job desk which
not only cook but also maintaining stock of ingredients, restaurant

1
 management, and also kitchen finance. This internship purposed are not just
job on the field but also learning the concept of hotel itself.
1.2. Place and Time On The Job Training
 Place
Le Meridien Jakarta
Jl. Jenderal Sudirman Kav 18-20, Jakarta, Indonesia, 10220
 Time
July,4th 2018 to January, 4th 2019
1.3. Department / Section On The Job Training
F&B Kitchen Pastry
1.4. Objective On The Job Training
1.4.1. Formal Objective
 To complete all standard
 As fulfillment of one of the requirements for the Advance Diploma in
Hospitality, and Ahli Madya Pariwisata from Bunda Mulia Academy
of Hospitality and Tourism
1.4.2. Operational Objective
 To assist operational hotel
 To present the writer discovery of how the theories and principles of
the hotel

2
 CHAPTER II
PROFILE COMPANY

2.1. Hotel History

Marriot was founded by John Willard Marriott and his wife Alice
Sheets Marriot in 1927, they opened a root beer stand in Washington, D.C.
The Marriott add hot food to their menu and the name is Hot Shoppes. In
1929 The Marriotts open two more Hot Shoppes, including the East
Coast's first drive-in restaurant.

In 1937 "In-flight" airline catering debuts when Hot Shoppes

begins delivery of boxed lunches to passengers at Hoover Airport, south of
Washington, D.C. In 1957 another business segment made its debut when
Marriott's first hotel, the Twin Bridges Marriott Motor Hotel, opened in
Arlington.

At September 27th 2016 Marriott International acquires Starwood

Hotels & Resorts, creating the world’s largest hotel company with 5,700+
properties offering more than 1.1 million rooms across 30 brands in over
110 countries.

Le Méridien was established as a brand in 1972 by Air France

under a joint venture agreement "to provide on a home away from home
for its customers. The first Le Méridien property was a 1,000-room hotel
in Paris, Le Méridien Etoile. Within two years of operation, the group had
10 hotels in Europe and Africa. Within the first six years, the number of
hotels had risen to 21 hotels in Europe, Africa, the French West Indies,
Canada, South America, the Middle East and Mauritius. By 1991, the total
number of Le Méridien properties had risen to 58.

3
 In late 1994, Le Méridien was acquired by UK hotel company
Forte Group, which in turn was acquired by Granada plc in 1996. Through
a merger in the summer of 2000 between Granada plc and global contract
caterer Compass Group and the subsequent de-merger of the two
companies in February 2001 the ownership of the Forte Hotels division
and its three brands (Le Méridien, Heritage Hotels and Posthouse Forte)
passed solely to Compass.

In May 2001, Nomura Group announced the acquisition of Le

Méridien Hotels & Resorts from Compass Group plc for £1.9 billion and
Le Méridien was merged with Principal Hotels, which was acquired in
February 2001. In December 2003, Lehman Brothers Holdings acquired
the senior debt of Le Méridien.

On November 24, 2005, the Le Méridien brand and management

fee business was acquired by Starwood Capital Group. The leased and
owned real estate assets were acquired in a separate deal by a joint venture
formed by Lehman Brothers and Starwood Capital.

Le Meridien Jakarta hotel was inaugurated on February 17, 1992

by the First Lady of the Republic of Indonesia - Ms. Tien Soeharto. The
inauguration ceremony of the Le Meridien Jakarta hotel was conducted in
the Sasono Mulyono ballroom which was marked by the signing of an
inscription carried out by the First Lady and witnessed by the former
Minister of Tourism and Culture - Mr. Soesilo Soedarman, PT Director of
Triloka Buana Tours and 500 other participants as invitees. Le Meridien
Jakarta Hotel stands on an area of 12,780 square meters with a total
building area of 35,000 square meters. When it was first built the hotel Le
Meridien has 346 rooms for sale containing luxury properties.

4
 The Le Meridien hotel also gives a different impression through
the lens of design, fashion and food. Le Meridien Jakarta Hotel presents an
interactive experience that inspires guests to enjoy the atmosphere of
Indonesian culture in every room.
Le Meridien Jakarta located on Jalan Jendral Sudirman kav 18-20
Central Jakarta is a five-star hotel in Jakarta based on the decree of the
Minister of Tourism, Post and Telecommunications (Menparpostel) No.
KM 94 / HK.103 / MPT-87 and decree from the Directorate General of
Tourism No. 14 / V / II / 88. The Le Meridien hotel is often used as a place
to do business, because of its location around the Jakarta office area.

Figure 1 Marriott International Brands

2.2. Hotel Classification

a. Based on Location
City hotel, because Le Meridien Hotel located in the center of city.
b. Based on Plan
European Plan : The room rate just for room only
Continental Plan : The room rate for room and include breakfast

5
 c. Based on Length of Guest Stay
Le Meridien Hotel Jakarta can be classify as a Transit Hotel, Semi-
Residential Hotel, and Residential Hotel.
d. Based on Type of Guest
 Business Hotel
Because so many businessman come to our hotel for business trip
in Jakarta. So the hotel provides business needs, such as meeting
rooms, business Center, wifi in all corner, fast service, and many
more.
 Family Hotel
Because there are also many families that stay there to enjoy their
holiday, because it also provide many facilities such as connecting
room, kiddy pool, xbox, baby cot, and many more.
e. Based on Number of Rooms
Le Meridien Hotel Jakarta can be classify as a Large Hotel because it has
396 rooms.
f. Based on Star Classification
Le Meridien is a 5 stars hotel, because Le Meridien has 396 rooms, a
swimming pool, a fitness center, and a spa.

2.3. Accomodation
Le Meridien Jakarta hotel has 396 rooms equipped with luxurious
equipment and modern Javanese nuances. Each room is equipped with
luxurious and comfortable beds, air condition, soundproof walls, computer
system safes, separate bathroom with bath up and shower, hairdryer,
toiletries, free internet connections and WiFi¸ SLI / SLJJ, mini bar and
coffee / tea making facilities, cable TV with programs in English,
Indonesian, Japanese, French and German, and daily newspapers delivered
daily.

6
 Table 2.1 Type of Rooms
Room Types Number of Rooms

Superior Room 211

Deluxe Room 88

Junior Room 8

Executive Suite 15

Diplomatic Suite 7

Presidential Suite 1

Kudus Suite 1

Le Meridien Club Room 32

Le Meridien Club Junior Suite 16

Le Meridien Club Executive Suite 16

Figure 2 Superior Room

 Guest room, 1 king, tower building
 38 sqm

7
 Figure 3 Premier Room

 Guest room, 1 king, main building

 34 sqm
 Living / sitting area

Figure 4 Deluxe Club

 Club Lounge Access, guest room, 1 king, tower building

 38 sqm
 Living / sitting area
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night.
 Business services, for a fee

8
 Figure 5 Junior Suite

 Club Lounge Access, 1 bedroom suite, 1 king

 55 sqm
 Living / sitting area
 Living room is separated
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night
 Business services, for a fee

Figure 6 Executive Suite

9
 Club Lounge Access, 1 bedroom suite, 1 king
 75 sqm
 Living / sitting area
 Living area is separated from bed by privacy wall
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night
 Business services, for a fee

Figure 7 Diplomatic Suite

 Club Lounge Access, 1 bedroom larger suite, 1 king

 124 sqm
 Living / sitting area
 Dining area
 Living area is separated from bed by privacy wall
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night
 Business services, for a fee

10
 Figure 8 Presidential Suite

 Club Lounge Access, 2 bedroom suite, main building

 180 sqm
 Living / sitting area
 Dining area
 Living and dining room is separated
 Living area is separated from bed by privacy wall
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night
 Business services, for a fee

Figure 9 Royal Kudus

11
 Club Lounge Access, 2 bedroom penthouse suite, tower building
 250 sqm
 Living / sitting area
 Dining area
 Living and dining room is separated
 Complimentary cocktails, non-alcoholic beverages, and laundry 3
garments per night
 Business services, for a fee

Figure 10 Le Royal Club Room

Le Royal Club Lounge is provided for guests of Le Royal Club

rooms and serves complimentary breakfast, all-day coffee and tea as well
as evening cocktails with hors d’oeuvres. Located on the 20th floor with a
cozy lounge, it offers VIP check-in and check-out, full concierge facilities,
private meeting rooms, business center facilities, internet access and
excellent food and beverage options.

12
2.4. Facility and Service
2.4.1. La Brasserie Restaurant (All-day dining)
Located on the lobby level, La Brasserie is the main restaurant. La
Brasserie is our relaxed and casual all-day dining featuring a sumptuous
buffet of local, Asian and International and selections, as well as à la carte
specialties, for a more intimate dining experience.
Open Hour :
 Breakfast
Monday – Thursday : 06.00am – 10.00pm
Friday – Sunday : 06.00am – 10.30pm
 Lunch
Monday to Saturday : 11.30am – 14.30pm
Sunday : 12.00pm – 15.00pm
 Dinner
Monday – Thursday : 18.00pm – 22.00pm
Friday – Sunday : 18.00pm – 22.30pm

Figure 11 La Brasserie Restaurant

2.4.2. Al-Nafoura (Lebanese Restaurant)
Located on the Under Ground. Al Nafoura is a melting pot of
Lebanese design, ambience and cuisine. Built over two spacious levels to
accomplish a relaxed atmosphere, the textured sand stone walls and
terracotta floor vividly contrast with the richly colored handcrafted
artifacts to emphasize the Mediterranean and Middle Eastern ambience.

13
 There are two private dining rooms ideal for special occasions or business
meetings and also an outdoor terrace to enjoy Shisha and traditional
sweets. An open kitchen with vertical rotating spit roasting will slowly
cook shawarmas to perfection and large wood-fired ovens in which an
assortment of breads is baked.
Open Hour :
 Monday – Friday : 11.30am – 23.00pm
 Saturday : 18.30pm – 23.00pm

Figure 12 Al Nafoura
2.4.3. Le-Rendezvous (Lounge)
Located on the lobby level, Le Rendez-vous is known to be a
popular lobby bar for afternoon Tea or evening cocktails. Two words
describe this lounge, simple and elegant. Le Rendez-vous is credited for
serving a great selection of Wines, Bubbly, Martinis, Beers and even
Cigars.
Open Hour : 10.00am-01.00pm

14
 Figure 13 Le Rendezvous
2.4.4. Ryoutei Aoi (Japanese Restaurant)
Ryoutei Aoi Restaurant is a Japanese restaurant and serves Japanese
specialties.
Open Hour :
 Lunch
11.30am – 14.30pm
 Dinner
18.00pm – 22.00pm

Figure 14 Ryoutei AOI

2.4.5. Tiga Puluh Music Bar & Lounge
Displaying a minimalist design that conveys a hip atmosphere.
Entertainment is provided by our resident DJ and live band.

15
 Open Hour :
 Monday – Saturday
18.00pm – 03.00am

Figure 15 Tiga Puluh Music Bar & Lounge

2.4.6. La Boutique Gourmande (Pastry)
This cake shop is popular for freshly baked bread and
mouthwatering cakes. Regular costumers over the years always look for
the famous Mille feuille cake. Attached is the small cozy coffee corner
with a view to Sudirman road from the wide window glass, where guests
can enjoy freshly brewed coffee from Illy and selections of chocolates,
cookies and pastries.
Open Hour : 07.30am – 22.00pm

Figure 16 La Boutique Gourmande

16
2.4.7. Banquet & Conference Facilities
Le Meridien Jakarta Hotel also has meeting rooms for various
activities, including meetings, birthday events and weddings. Each
meeting room is equipped with elegant equipment and quality facilities.
Each room is also equipped with an audio visual system, teleconference,
high speed internet access, LCD screen and projector. Employees at Hotel
Le Meridien are skilled and effective at serving guests. The meeting room,
namely:
1. Sasono Mulyo Ballroom
 8,041 sq-foot
 Max 1200 capacity
 U-Shape 115 capacity
 Banquet rounds 450 capacity
 Cocktail rounds 1050 capacity
 Theater 800 capacity
 Classroom 400 capacity

Figure 17 Sasono Mulyo Ballroom

2. Sasono Mulyo Function Ballroom
3. Puri Asri Function Rooms
 3,283 sq-foot
 Max 220 capacity
 U-Shape 80 capacity

17
  Banquet rounds 100 capacity
 Cocktail rounds 220 capacity
 Theater 200 capacity
 Classroom 100 capacity

Figure 18 Puri Asri Function Room

4. Antasena Function Rooms
Antasena I, II, III
 1,681 sq-foot
 Max 150 capacity
 U-Shape 50 capacity
 Banquet rounds 90 capacity
 Cocktail rounds 150 capacity
 Theater 110 capacity
 Classroom 60 capacity
Antasena IV
 540 sq-foot
 Max 50 capacity
 U-Shape 20 capacity
 Banquet rounds 30 capacity
 Cocktail rounds 50 capacity
 Theater 45 capacity
 Classroom 24 capacity

18
 Figure 19 Antasena Function Room
5. Srikandi Function Rooms
 418 sq-foot
 Max 25 capacity
 U-Shape 15 capacity
 Banquet rounds 20 capacity
 Theater 20 capacity
 Classroom 15 capacity
 Boardroom 25 capacity

Figure 20 Srikandi Function Room

19
2.4.8. Spa & Gym
At Le Meridien Hotel Jakarta there are spa facilities & health clubs
for guests staying. The spa & health club at the Le Meridien Hotel has two
levels and overlooks the pool and gardens, so guests can enjoy relaxation
and massage that is able to arouse enthusiasm for returning to activities.
Inside the spa & health club there are fitness facilities, sauna, steam,
jacuzzi, spa body and face treatment.

2.4.9. Other Facilities

 Swimming Pool
 Laundry Service
 Medical Service
 Safe
 Shops
 Wheelchair Accessible
 Baby Sitting
 Beauty Salon
 Business Center
 Concierge
 24h reception
 Air conditioned in common area
 Car park
 Coffee shop
 Lift
 Wireless internet access
 Airport transfer
 Disabled facilities
 Early check-in
 Elevator
 Lobby

20
  220 V power supply
2.4.10. Membership
a) Card Benefits
 Enjoy up to 50% discount off total food bill in all participating
restaurants in Le Méridien Jakarta.
50% - 2 persons, 33% - 3 persons, 25% - 4 persons, 20% - 5 to 20
persons or when dining alone.
 20% discount off food and beverage when dining at The Westin
Jakarta, Four Points by Sheraton Makassar, JW Marriott Hotel Medan
and Sheraton Surabaya Hotel & Towers for up to a maximum of 10
guests per table
 Up to 20% off food and beverage bills for up to 10 persons when
dining at any other participating food and beverage outlets of Marriott
International Hotels in Asia Pacific
b) Accomodation
On presentation of the membership card, members will receive a
20% off the Best Available Rate on any room category at Le Méridien
Jakarta and up to 20% off Best Available Rate in participating hotels
across Asia Pacific. Subject to availability, terms and conditions apply.
c) Lifestyle
 30% discount off all spa treatments at Le Méridien Jakarta
 10% off meetings and weddings at Le Méridien Jakarta

21
2.5. Organization Chart
2.5.1. Executive Committee

22
 2.5.2. Department Chart

Executive Pastry Chef

Tri Setyadi

Asst. Pastry Chef

Yuri Komalasari

Chef de Pattie
Disy Ery Braswito

Demi Chef Pastry Demi Chef Bakery

Abdul Rozak Nawawi

Commis 1 Pastry Commis 2 Commis 2

Fahrizal Aking Budiarto Supryanto

Commis 2 Pastry Commis 2 Pastry Commis 2 Pastry Commis 3

Budi Santoso Muhamad Amin Rahmat Hidayat Ahmad Wijaya

Commis 2 Pastry Commis 2 Chocolate

Dedi. S Parida

Commis 3 Pastry
Wawan

23
 CHAPTER III
OPERATIONAL ACTIVITY ON THE JOB TRAINING

3.1. Pastry
3.1.1. Task and Responsibility the author in Pastry
 Refill the buffet for breakfast
 Prepare a buffet for lunch
 Clear up buffet
 Set up buffet
 Prepare a waffle dough, crepes, n etc for breakfast
 Compile traditional cakes
 Prepare for function in that day
 Make an a la carte
 Make a product
 Make a pastry cream
 Make a chocolate ganache

3.1.2. Working Hour

07:00am – 16.00pm : Morning Shift
12:00pm – 21.00pm : Middle Shift
8 hours of work and 1 hour for break

3.1.3. Problems and Achievement

 Problems
- My limited language skills make me not confident enough
to communicate with the guest
- I hardly learn to make a products because the limited time
that has given and too many tasks to do by my self.
 Achievememt
- I knew how to service the guest directly
- I can manage the time very well
- I can make some product

24
3.1.4. Documentation Trainee

Figure 21 Executive Lounge Buffet

Figure 22 Set Up for Wedding

Figure 23 E-clair

25
 Figure 24 Dessert’s Buffet

Figure 25 Warm Chocolate A la Carte

Figure 26 Vanilla Pannacota for Set Menu

26
 CHAPTER IV
CONCLUTION AND SUGGGESTION

4.1. Conclution
Learning something cannot only based on the book, we have to do it
directly to know the situation to create more better experience. "You gain
strength, courage, and confidence by every experience in which you really
stop to look fear in the face. You are able to say to yourself, 'I lived
through this horror. I can take the next thing that comes along.'" Eleanor
Roosevelt. By facing this on the job training, I know that I have to seek
more experience to be more great. My experience in Le Meridien Jakara
teach me that I should achieve something that more bigger than make a
cake and contact with the guests, I have learned that there is something
more bigger but simple to be achieve which known as the greatest. There
are no limit of learn, and all I need to do is do the best at all thing to reach
the top of the industry.

4.2. Suggestion
4.2.1. Suggestion for Hotel Management
Improve the existing work equipment and provide further more
training in detail.

4.2.2. Suggestion for AKPAR Bunda Mulia

To improve the quality of students who will in charge on the job
training, both in terms of behavior and knowledge.

27
 REFERENCES

 https://www.marriott.com/hotels/travel/jktmd-le-meridien-jakarta/
 http://www.nusatrip.com/id/hotel/indonesia/jakarta/selatan/sudirman/le_m
eridien_jakarta
 http://pelangihitamgelap.blogspot.com/2011/08/le-meridien-jakarta-
hotel.html
 http://www.indonesia-holidays.com/le-meridien-hotel-jakarta/rooms.htm
 https://en.wikipedia.org/wiki/Le_M%C3%A9ridien

28
 APPENDICES

Figure 27 Christmas Decoration

Figure 28 Christmas Decoration

Figure 29 Christmas Decoration

29
 Figure 30 Pastry Room

Figure 31 Chocolate Room

Figure 32 Bakery Room

30