Jurnal Ilmiah Kompetensi Disiapkan Sebagai Standar Kualifikasi Proses Pengolahan Nasi Goreng Ala Lynn Hotel By Horison Yogyakarta

Perpustakaan STIPRAM Yogyakarta and Irma Syahnas Aprilia

No f597n, OSF Preprints from Center for Open Science

Abstract: Kitchen section is one place where the chefs prepared and making food that will be sell to the guest passing the restaurant in that hotel exclusif of room service. Beside that, Kitchen is also serve the order from banquet if there are some events, likes : wedding party event, birthday event, regular event, etc. To become profesional cook it is needed skilled and knowledge that used in the kitchen, ingredient and spiece knowledge. Food is the one of the important problems for the result of hotel operasional, beside of room rate.

Date: 2020-02-03
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Persistent link: https://EconPapers.repec.org/RePEc:osf:osfxxx:f597n

DOI: 10.31219/osf.io/f597n

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