Contoh Menu Lunch

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appetizer salad and soup

vorspeissen, salate und suppen

アペタイザー・サラダ・

スープ

cream of potato soup with crispy bacon  kartoffel cream suppe mit knusprigem speck ポテトのクリームスープ　 ベーコン入り 43 melon with shrimps on citrus dressing melone mit  shrimps an citrus dressing 小海老とメロンの シトラスドレッシング添え 59 tender boston and arugola lettuce with maple vinegar onions, cherry tomatoes, fresh pear and a walnut vinaigrette blatt und rauke salad mit ahornessig zwiebeln, kirschtomaten,birnen und einem walnuss dressing テンダーボストンレタスとルッコラのサラダ オニオン・ミニトマト・ペア・クルミのビネグレット 50

chilled orange and banana soup  geeiste orangen-bananen suppe オレンジとバナナのスープ 43 grilled mediterranean vegetable  on  balsam- herb dressing with goat cheese crostini gegrilltes mediteranes gemuese mit krauter – balsam dressing 野菜のグリル　地中海風 バルサミコドレッシングと ゴートチーズ添え 53 caesar salad with shaved parmigiano-reggiano, crispy bacon and garlic crouton caesar salat mit gehobeltem parmesan, knusprigem speck und knoblauch crouton シーザーサラダ クリスピーベーコンと ガーリッククルトンをのせて 53

Contoh Alacarte Menu

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Starter & Snacks

Breezes Beef Burger

Prime rump steak with crispy bacon, cheese, fried egg, romaine lettuce served with coleslaw and French fries.

                                                                                                                        Rp. 69,000

King Prawn Cocktail

Fresh king prawn, avocado chunks with our very own marie rose sauce and fresh lemon juice.      

                                                                                                                        Rp. 75,000

Kaffir Lime Fish Cakes

Fresh snappers and thai spices served with pineapple salsa  

                                                                                                                        Rp. 45,000

Club Sandwich

Smoked chicken breast, grilled bacon, boiled egg, cheese, tomato and onion served with homemade coleslaw and French fries    

                                                                                                                        Rp. 69,000

Balinese Chicken Salad

Shredded roast chicken breast and a chilli and lemon grass dressing served with chapatti

                                                                                                                        Rp. 45,000

Chicken Caesar Salad

Roasted herb chicken breast, crispy romaine lettuce, grilled bacon, croutons finished with shaving of parmesan cheese

                                                                                                                        Rp. 59,000

Greek salad

Feta cheese, kalamata olives, capsicum, cucumber, cherry tomatoes and crispy lettuce       

                                                                                                                        Rp. 45,000

Crispy or Grilled Calamari

Served on crispy iceberg lettuce with Balinese lemon grass sambals and tartar sauce         

                                                                                                                        Rp. 59,000

Format Laporan Training Pariwisata Program Study Food and Beverage Service

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DAFTAR ISI

KATA PENGANTAR    ...............................................................................................i

DAFTAR ISI   ………………………………………………….................................iii

BAB I       PENDAHULUAN   ....................................................................................1

A.    Latar Belakang Pelaksanaan Praktek Kerja Nyata di Industri ..............1

B.     Manfaat yang Diharapkan dari Pelaksanaan Praktek Kerja Nyata di

Industri   ...............................................................................................4

BAB II                 PENGETAHUAN TEORI YANG MENDUKUNG KELANCARAN

     PELAKSANAAN PRAKTEK KERJA NYATA   ................................... .5

BAB III    PEMBAHASAN HASIL PRAKTEK KERJA NYATA DI THE BREEZES

                  BALI RESORT & SPA  ..............................................................................8

A.    Gambaran Umum The Breezes Bali Resort and Spa   .........................8

B.     Bidang Tugas yang Dilaksanakan Selama Pelaksanaan Praktek Kerja

Nyata   ………...…………………………………………………….15

C.     Jadwal Kerja Selama Pelaksanaan praktek Kerja   ............................24

D.    Kelancaran Pelaksanaan Tugas atau Hambatan – Hambatan yang

Dialami Secara Pelaksanaan Praktek Kerja Nyata ............................28

BAB IV    PENUTUP   ..............................................................................................31

A.    Simpulan   ..........................................................................................31

B.     Saran   ................................................................................................32