CHAPTER 1

INTRODUCTION

1.1 Background

As we know, today is the development of the tourism industry has been growing rapidly on Bali
This is caused by the sector tourism in attracting place in Bali, all foreign tourist and local
tourists , so the demands of the tourism industry be able to continue to provide the best service.
In this case the required personnel are professional and reliable in management of tourism
potential that we have with a wide range of business that have been taken in order to create
skilled professional tourism, for example by establishing tourism and other. As one of agencies
that are expected to give birth to trained professional tourism, H.I has undertaken various
efforts, one of which is to hold a real job training program. This program shall be implemented
by all student H.I as a part of the educational curriculum that has been established, and also an
opportunity for student to apply knowledge gained in college. In additional the program also
aims to prepare students to become professional who are ready to compete in the tourism
industry will be. For that all student shall implement this program with discipline and
responsibility , due to failure in implementing this program will result in failure in the learning
process a whole. Ahotel or other tourism industry will not accept candidates tourism players
irresponsible and unprofessional. In addition , the writing of the report will not run properly.

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1.2 Purpose and Objectives of the Report Writer
1.2.1 Objectives

Real work practice in the industry is one of the obligation to be undertaken by each
student , and consequently H.I full of responsibility. This is because the real job is part of
aprogram of study that has been programmed by the H.I. Failure to do real work practicecan
lead to failure in completing the full course of study. Real work practice is the application of
theories and practices learned in college with the reality in the tourism industry. Real work
practice aims to aims prospective workers to be able to master the field of work they persue well
and can adjust to the situation of the working environment and get ready to fill the job
opportunities that exist. Real work practices can have a personal form of high competitiveness at
home or a broad will always be through a process that not easy because every time tourism
progressed very varied. With real work practice student are able to improve the human ethical
manner toward others in the industry that is being undertaken , increasing knowledge of how to
work quickly and accurately with good results, adding to the general knowledge and written and
verbal information and all of it will certainly be create professional human the man who knows
and is able to carry out its work properly

1.2.2 Significances

The expected significances of writing this are:

1. Student can apply the theory and practice acquired in college.

2. Student can improve its capabilities.
3. Boost of confidence to faces the guest and learn to be responsible in carrying out a given
task.
4. Improve student skill based on experience in a real plunge in to tourism industry
especially in the food & beverage product.
5. Indirectly, student can experience a variety of character of the people who work in the
tourism area.
6. Good cooperation and cohesiveness within a team is essential in maintaining the quality
of the product produced and guest satisfaction.
7. Student can develop foreign language skill possessed in communicating with fluently.

CHAPTER II

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DISCUSSION

2.1 History of the Oberoi Hotel, Bali

 THE HISTORY “OBEROI HOTEL”

The Oberoi, Bali is located onSeminyak Beach, the most beautiful on the island amidst
fifteen acres of tranquil landscape garden. The enticing atmosphere of a traditional village is
recreated in the that chedroof lanai cottages and private villas, eight with their own full size
pools. This enchanting secluded resort reflects the romance and timeless beauty of Bali.
Originally built in 1974 as a private club named “KayuAya” , on the site of an ancient
village, it was a multi – million dollar cluster of cottages for the world’s wealthy and famous.
The team of Balinese skilled craftsmen and artisans laboured for more than two years to
combine the comfort of the West with the mystique of the East. In February 1978, Oberoi
Hotels signed the Management Agreement with P.T. widja Putra Karya to operate “ HOTEL
BALI OBEROI” as it was initially known. The property was closed for six months for
renovations and upgrading of facilities brought to international resort standard. On 5 th
August, 1978 , Hotel Bali Oberoi opened for business with 63 rooms (14 villas, one
presidential villa with swimming pool and 48 lanai cottages), one Restaurant and one Bar.
The resort was welcomed as the island’s first exclusive beach resort under the personal
guidance of Chairman RaiBahadurM.S. Oberoi, who personally oversaw the opening of the
hotel and stayed in Bali for the first three months of operation. In 1980, the second upgrading
of the hotel was undertaken with the additional on 12 lanais bringing the total room count to
75. A Health Spa with Sauna, Massage, and Beauty Salon and a Clay Court Tennis were also
added. Modern Carrier central air conditioning units were installed in all Lanai Cottage
rooms and improvement made to operational areas. In 1988 the third and most ambitious
multi-million dollar upgrading of the hotel was launched . During the upgraded and new
services introduced. Between 1993 and 1995 many operational items were also renewed, not
normally viewed by the guest but very Important to their comfort and safely. All existing
equipments were perfected, such as a new Fire Hydrant System, Water Supply System and
Water Treatment Plant. State of the art PABX communication equipment and satellite
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television were also introduced for guests convenience and entertainment. Up-to-date
computerised operational system have now been introduced through out the hotel. During
1997 the kura-kura restaurant was totally rebuilt , taking full advantage of surrounding
gardens with open views. The Lotus Art de Vivre boutique also open an additional facility for
guests offering unique object d’art. In march 1999, the main swimming pool ant its
surrounding areas were completely upgraded . The pool now features built –in steps for easy
into the pool , deep blue colored tiles to cut reflection and environmentally friendly salt
chlorination water treatment system. And the last renovation is 2008 until 2009 with change
all tool’s at the bath room, change electronic tool’s at the guest room, added satelite
television in every rooms and also added free Wi-Fi facilities at all hotel areas.

The Oberoi Hotel is a beautiful place for every tourist who visited to the Bali, the
atmosphere at the Oberoi Hotel like a rural district because surrounding of this hotel full of
garden with many kinds of plant growing here , in forward of this hotel there is big tree
called “bringin”as a one method for do relation to the God, lot of frangipani tree and high
coconut trees grow up here.In front of this hotel there is tample, the temple was make by
stone and wood curving like a traditional Balinese religion, and with pond surrounding the
temple with many kinds of lotus flowers on the water. Everything from the vast tropical
gardens to the thatched – roof buildings and bring the essence of Bali. Set amidst of
parklands, lotus ponds, fountains, stone carvings and tropical gardens.

Picture 2.1 Temple the Oberoi

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And from the lobby we can see the gleaming beach as far as eyes can see and wonderfully
lush tropical garden as a reflection of paradise. Oberoi Hotel has developed a great tradition
in carrying for their friends and working together as a family, a great resort to work for and
to come back to. What distinguish resort from other competitors is we always continue to
created the “Oberoi moment” which make people come back home to the resort. We now
have second generation guest being served by second generation employees. The entire stay
experience for the guest is personalized by the staff in their daily service. It is the reflection
of paradise , a masterpiece of the work of nature matched by the works of man. The resort
integrates nature and holiday- making pleasure in a glorious fusion of greenery and smiles.

And in the main lobby sets the Balinese tone with polish floors, door carving with
traditional form like Rangda& flowers on every edge of building, and gleaming teak
furniture. On the ceiling , guests can be witness the seat of Hindu Dharma, a unique form
Hinduism ,which it’s philosophy of Tri Hita Karana, a balance and harmony relationship
between human with environment, human with human ,and human and God. In front of the
lobby there is two statue welcoming the guest who coming to the hotel, all building of this
hotel made from yellow stone, it took from themountain .All shape of the building like a
traditional home with ilalang leaf for the roof, like when a human life long time ago. Every
guest who coming to this hotel for booking room will welcome with one beverages for give
good impression of this hotel and also give hospitality to the guest.

Picture 2.2 Lobby

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 A. Restaurant is comersial company to servefor food and beverage for public that manage
with professional. The best service in the restaurant will make all guest satisfaction in
serving food and beverage, with the develop of the tourism industry ,part of the restaurant
cannot separate and absolute must fulfill to the hotel or tourism place. For answered this
problem, one of the alternative have is opening that is restaurant. Restaurant derive from
words”restaurer” that is recover. Restaurant is one of labourthat have place in part or
whole of permanent place ,full of equipment for process make food, saving, and fulfill
assential.

The Oberoi Hotel have 5 outlet there is 2 for restaurant, there is frangipani café and kura-
kurarestaurant , one bar , one main swimming pool, and room service. Every outlet have
different responsibility and also different function the first is:

FRANGIPANI CAFE

Picture 2.3 Frangipani Cafe

frangipani café is one of restaurant for serve for breakfast. The breakfast on frangipani café
started from 07.00 o’clock until 11.00 o’clock, and frangipani café open for lunch also started
from 11.00 o’clock until 06.00 o’clock. Frangipani café is marvelous place for get breakfast
because the restaurant have 42 capasityfor all guest who will seat for get breakfast and with good
view because the frangipani café open outside, in front of the beach. So that the guest can eat
while seen the wave, feel nice breeze,and that will give good atmospherethat made you heart fell
comfortable. Frangipani café has own kitchen for serving breakfast and also lunch, besides the
kitchen there is a fountain, one in frangipani café . Lot of fish’s and lotus life here.

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Picture 2.4 Frangipani Café Dinner

This picture is for frangipani dinner when open 3 month a years, two restaurant open in one
night so the guest can chosen where they will want to get dinner. And the guest can seen the
sunset at 07.00 o’clock, you will felt so happy that you never feel in your live with you partner.

KURA – KURA RESTAURANT

Picture 2.5 Kura – Kura Restaurant

Kura – kura restaurant opened for dinner , restaurant open from 07.00pm until 11.00pm, the
location of this restaurant is behind of the frangipani café so the guest can also see the beach
from this restaurant and felt breeze that come from the beach.This restaurant have good
atmosphere and have romantic shades suitable for a couple who eating in this restaurant, and
kura-kura restaurant always have entertainment to entertaint the guest who eating in the kura-
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kura restaurant. Lot of entertainment provide by kura-kura restaurant and every day the
restaurant have different entertainment there is for Monday the entertainment for kura-kura is
music jazz , for tuesday,wednesday and Sunday the intertaiment is music Keroncong who two
ladies sing “melayu” songandfollower with soft melody, also this restaurant always have special
menu ”plats du jour” every day but on thuesday and Saturday is different this is because the
restaurant have special event that is Megibung dinner and Oberoi seafood barbeque with
entertainment like Ramayana dance and Legong Dance at amphiteatre. For the entertainment
started from 08.00pm until 09.00pm, and for the megibungdinner and seafood barbeque started
from 07.00pm until 10.00pm. And one thing that made kura-kura more beautiful because there is
fountain in the middle of this restaurant, so that the guest also can see the beautiful lotus and fish
on the fountain.

Picture 2.6 Fountain Kura – Kura Restaurant

This is the pond of the kura-kura restaurant, there is fountain in the meddle of the pond many
lotus flower grow up here and also many fish live here, so that you dinner will felt so romantic
with your partner.

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Picture 2.7 Amphitheatre

Amphitheatre is where all event or entertaiment happened here, like Ramayana dance and legong
dance for the special menu at kura-kura restaurant, so that the guest can enjoy their food while
seeing the entertainment and felt very close with the cultural of Balinese. Besides that,
amphitheatre also open for afternoon tea, where all guest can get free coffee and tea and also can
enjoy the entertainment like egg painting demonstration at amphitheatre while enjoying
complimentary Indonesian afternoon tea highlighting traditional Balinese sweets, dance lesson,
make canang, playing angklung and all about the culture of Balinese. Guest can enjoy the coffee
and tea with their chose like tea serve with herbal tea, ginger tea, lemongrass tea, mint leaf tea,
and also some cake. For the cake every day always change with different taste like orange
cake,linser cake, fried banana and pineapple, chocolate bronis and ect. Afternoon tea was opened
at 04.00 o’clock until 05.00 o’clock.

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POOL DECK

Picture 2.8Kul - Kul Pool Deck

Pool deck or main swimming pool is one of facilities from hotel that can make all guest feel
comfortable, where all guest can spread their time or take a rest at the main pool, pool opened
start from 08.00am until 07.00pm. And also you can playing with you children here, and laying
on the lounge chair who the waiter will help or serve you here. Very good place for get sun while
you reading book or listen the music. And also beach view where can make you eyes feel relax,
you also can enjoy your lunch here with beverage choose like wine, beer, cocktail or mocktail
here. And every guest who coming to the pool will have free complimentary like bottle mineral
water, sun block ,spray parfume, and face towel for every guest. The pool provide 44 lounge
chair with an umbrella for every lounge chair. Enjoy complimentary fruit skewers at 12.00 Noon
and fruit sorbet at 02.00 pm at kul – kul pool deck and beach side.

Picture 2.9 Romantic Dinner

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And guest can also made reservation for romantic dinner from the room service, and romantic
dinner will open in the beach behind the pool deck, so the guest can feel satisfaction and have
good romantic dinner that the guest cannot forget as long as their live. But you can also booking
not only for romantic dinner but if you have birth day or you want to celebrate you wedding you
can booking too.

B. Bar isplace for people or visitor who came to the bar to enjoy beverage and also for free
all activity after came from office while enjoy beverage, and looking for fun. Bar is place
for sell and enjoy beverage, beside for sell beverage bar also sometimes sell snacks.
PP No. 24 1979 said that bar is commersial effort that have activity for serve beverage,
with alcohol or without alcohol for public place in own restaurant.

KAYU BAR

Picture 2.10Kayu Bar

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Picture 2.11Kayu Bar

Kayu Bar is where all guest can get and enjoy all beverages like cocktail,mocktail, wine, and
also snack here with comfortable atmosphere, and good place.You also can enjoy your lunch
accompany with you beverages at the bar, guest directly can seen blue ocean also from the bar,
and guest can enjoy entertainment as well like music and song by local band, unplugged jazz
from 06.30 – 08.30 PM with special cocktail promotion, “the 50’s”at Kayu Bar enjoying a
cocktail suited the mood of the 1950’s. Lounge music was born out of the relaxed atmosphere of
Cocktail Hour. The cocktail hour isn’t so much a time as it is a mood. The fun of shaking,
stirring, and garnishing drinks adds to the glamour of the cocktail . Bar was opened start from
09.00 am until midnights with 40 seats at the bar. You also can enjoy entertainment at
amphitheatre from bar like Ramayana dance or legong dance.

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2.1.1 Owner and Location

The owner of this hotel under named is Mr. Wayan Kari who had cooperation with Mr.
RaiBahadur M.S Oberoi. The location of this hotel on edge Petitengetbeach ,Seminyak&
very closed with legiancentre activity. The to give away only a few minute from
Legiancentre&entertainment , entire , shopping centre. And only 30 minute from airport
International NgurahRai, the traditional Balinese atmosphere that still excellent and also have
specific position from Seminyak region to become resort that very comfort on Balinese.

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 2.1.2 Organizational Structure Hotel

A.4 HotelOrganisation Structure

CHAIRMAN

PRESIDENT INTERNASIONAL

GENERAL MANAGER

ROOM MANAGER/ EXECUTIVE ASST MNG

PERSONEL &
EXECUTIVE F & B SERVC ROOM DIVISION QUALYTY
CHEF MNG ASSURANCE & EXECUTIVE CHIEF
TRAINEE MNG SECRETARY ENGINERING
FO MNG EXECUTIVE
EXECUTIVE ASST F & B HOUSE KEEPER
SOUS CHEF SRVC MNG

ASST PERSONEL
EXECUTIVE SPV ASST CHIEF
CHIEF
HK ENGINERING
SECURITY

SENIOR ASST RESERVATION

CONCIERGE FO MANAGER
MNG

SOUS PASTRY ASST REST ASST REST SENIOR GUEST SENIOR HK ASST
CHEF CHEF MNG KURA- MNG GUEST TRANSFER ASST ENGINERING
KURA FRANGIPANI ASST COORDINATOR ROOM
JR SOUS
CHEF

CHEF DE
PARTIE

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 A.5. Structure Organisation Department

STRUKTUR ORGANISASI

F & B SERVICE DEPARTMENT

THE OBEROI BALI

F&B Service Manager

Asst. F&B Service Manager

Asst. Restaurant Manager Asst. Restaurant Manager

(Frangipani Restaurant) (Kura Kura Restaurant)

Senior F&B Senior F&B Senior F&B Senior F&B F&B senior
Asst. Asst (pool) Asst (IRD) Asst (Bar) Asst.

F&B Asst. F&B Asst F&B Asst. F&B Asst. F&B Asst.

Apperentice Apperentic Apperentice Apperentice Apperentice

e

Daily Daily Daily Daily Daily

Worker Worker Worker Worker Worker

Trainee Trainee Trainee Trainee Trainee

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2.1.3 Menu in Oberoi Hotel

Menu Frangipani Cafe for breakfast:

 Sliced Seasonal Tropical Fruits

Mint syrup
 Marinated Fruit Compote
Banana madeleines
 All natural yoghurt
Homemade yoghurt, fresh yoghurt and hint of honey
Cornflakes, Rice Crispies, All Bran, Wheat –a-Bix, Choco pops
Served with full cream, soya or skimmed milk.
 Mueslis
Cinnamon and raisin, Cinnamon and snake fruit, Oat with dry fruit, Pineapple and
Ginger, Chocolate and banana.
 Bircher Muesli
Muesli cereal, toasted oats, almonds, apple, mango pineapple, banana, fresh milk,
homemade low fat yoghurt and honey.
 In House Smoked Tasmanian Salmon
Chive sour cream, avruga caviar, crispy potato.
 Selected continental cheeses
Grapes and walnut
 Kochschinken
A specialty from Germany : cooked sliced ham, creamy horseradish.
 Cold Cuts
Selection of tiroler black smoke ham, piquant lyoner with bell paper, teawurst, salami.

Menu Pool Deck for lunch:

 Tomato Caprese
Beef tomato, mozzarella,kemangi basil.
 Ceasar Salad with Anchovies, Crispy Bacon, and your choice of:
Grilled prawns
Grilled tuna
Chicken leg confit
 Classic Gazpacho
Garlic croutons
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  Vegetarian Samosa
Indian potato and pea savories, mint chutney
 The Oberoi Club
Layered with house smoked chicken, crispybacon, lettuce, fried egg, Cajun spiced chips.
 Spiced chicken tortilla Wrap
Cumber and tomato salad, dips.
 SomThum Tai Papaya Salad
Dry shrimps and cashew nuts.
 Tomato and mozzarella focaccia
Basil pesto and balsamic syrup
 8 Oz prime Sirloin beef, Chicken and Fish Burger
Caramelized onion bun, gherkin, homemade mayonnaise, French fries.

Kura-Kura Restaurant for dinner:

 Malabar Fish Curry

Cooked in spicy tomato gravy and coconut milk, white rice.
 Lobster Malay Curry with Naan
Cashew nut and turmeric gravy
 Lamb Roghan Josh
Sliced lamb shank braised with fennel and ginger, garlic naan.
 Chicken Tikka Masala
Indian rice and papadums
 Tandoor Lamb Chops
Naan and mint chutney
 KhumbMuttar
Mushroom, green pea, onion and tomatocurry
 Palakpaneer
Indian cottage cheese withcreamspiach
 BaiganKaBharta

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 Tandoor roasted eggplant braised with onion and garlic.

2.1.4 Facilities

The opinion of Kotler& Armstrong, (2001:354) the productquality is one of strategy that have
potential for demand the rival. So only company who have better product quality will growth up
quickly, and not need long time this company will success from other hotel. And this
circumstance that Oberoi hotel built, although the Oberoi, Bali had 30 years old, this hotel
always keep and always gave excellent facilities for all guest. And facilities that Oberoi have is:

1. Room

The total rooms of Oberoi hotel is 74 rooms, existing of 7 type of building, that is Luxury Lanai
Garden View, Luxury Lanai Ocean view, Luxury Villa Garden View, Luxury Villa Ocean View,
Luxury Villa Garden View with private pool, LuxuryVilla Ocean View with private pool, and
Royal Villa. And the priced of each rooms is:

ROOM TYPE
Royal Ocean View Villa with private pool (1) USD 1155
“Villa Hibiscus”
Luxury Ocean View Villa with private pool (4) USD 900
Luxury Garden View Villa with private pool USD 770
(4)
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Luxury Villa Ocean View (4) USD 670
Luxury Villa Garden View (1) USD580
Lanai Room Ocean View (9) USD 455
Lanai Room Garden (51) USD 400
Subject to 10% service charge and 11% government tax
Sumber : Hotel the Oberoi,Bali,2013

Every rooms full of accessories with Individual Controllable air conditioning, Humidity control,
Bathtub and shower, Satelite TV Chanel, Fridge / mini bar, Tea & coffee making facilities, Hair
dryer, IDD Telephone, Personal Dial Collect Call, Private relaxing and peaceful balcony or
terrace and also private Box Deposit.

Picture 2.12luxuryVillawith pool private.

Picture 2.13 Luxury villa room

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Picture 2.14 Lanai with view garden

2. Restaurant & Bar

Facilities of restaurant& bar that the Oberoi hotel have is Frangipani Café, Kura-Kura
Restaurant, and Kayu Bar. The details of this outlet is:
Outlet Name : FrangipaniCafe
Type of food : A la Carte, Light A la Carte meals, Seafood specialities
Type of Décor : Alfresco dining by the beach / ocean view
Seating capacity : 60 seats
Opening Hours : Breakfast :07.00 am-11.00 am
Lunch & Light meals : 12.00 pm- 06.00pm
Dinner : 07.00pm – 10.00pm
Outlet Name : Kura-Kura Restaurant
Type of Food : Indonesian, Continental & Asian
Type of Dector : Indoor Restaurant
Seating Capacity : 90 seats
Opening Hours : 07.00pm- 11. 00 pm
Outlet Name : Kayu Bar
Type of Food : Cocktails, drinks, and light meals
Type of Décor : Open air Bar
Seating Capacity : 40 persons
Opening Hours : 11.00am - midnight

3. MEETING ROOM
The Oberoi, Bali only have one meeting room that can used for execute meeting, good for
meeting and banquetwith suitable capacity that Oberoi hotel have. Bale Banjar is meeting
room and to be found beside the Lobby and can maximum hold is 30 persons for
Meetingand Banquet.And specification can see from the table below:

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 Picture 2.16 Meeting Room

TABLE

MEETING ROOM

FUNCTION AREA
Seating style and Bale LowerLobby Villa 204 Amphitheatre Beach
Capacity Banjar Garden Courtyard
(108m2)
Boardroom U-shape 3030 - - - -
Classroom style 50 - - - -
Cocktails 50
50 - -
-
- 50 50
Theme Buffet

4. Recreation
 Beach club offering PADI qualified scuba diving around Gili island
 Gymnasium
 Library offering DVD films and books
 Snorkeling, wind surfing, mountain bikes and sea kayaks
 Swimming pool
 Tennis court
 Oberoi spa rejuvenates the body and mind with holistic treatments based on
Ayurveda, Asian and Western therapies.
 Transportations to the Legian

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5. Other facilities
Other facilities that Oberoi Hotel, Bali have there is Bay7-sitting service, Business center for
24 hours complimentary internet access, Car parking (free-35 spaces, Credit cards- major
cards accepted, Dry cleaning/ Laundry service (same day), Foreign currency exchange,
Limousine/Car rental service, Luggage storage, Medical service on call, Meeting room,
Postal & Shipping services, Safe deposit boxes, The boutique (clothing, handicraft & books),
The Gallery (jewelry), and Concierge service.
6. Complimentary Guest Attentions & Activities
Oberoi Hotel, Bali also prepared free facilities to all guest there is:
Boogie boards available, Daily fruit basket, Daily afternoon tea at Amphitheatre featuring
cultural activity, Designer toiletry collection, Fiction & reference book library, Hairdryer, In-
room tea & coffee making facility, International newspaper & Business magazine, Plush bath
robes & slippers, Satellite television channels, Shuttle service to Legian 6 times a day,
SoundDock for iPodin all rooms, Use of tennis court & gymnasium, Wi-Fi Internet access
in-room, business center and public areas, 32’’ Flat screen TV &DVD player.

2.1.5 Duties and Responsibilities of each position

1. F & B service manager

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 As a leader at the food & beverage department, the manager have full of responsibility
for all operational and canovercome all problem about goods and administration. And another
duties that relation with realization that is:

- make job plan, prepared valuation and income

- face the problem where the member can’t solve the problem
- give particularly attention to all guest and give service to all member for increase their
ability.
- Always verify all member so the job currency with excellent
2 Asst. F & B MANAGER
- Change the position of the manager when manager can’t present, and also asst. manager
do the manager duties plan
3 Asst. Restaurant Manager
- Have full of responsibility for the operational at the restaurant and face the guest
complaint who have problem with service and food.
- Devide the jobs and planning the schedule
- Overcome the problem about goods the restaurant need
- And verify the member so that every jobs in good condition
4 F & B Senior Assistant
- Have duties and have responsibilities for operational realization on every section (section
incharge)
- Always give resolution for every problem, when the member can’t decide it
5 F & B Assistant
To execute the operational at the restaurant with serve the food and beverages to all guest.
6 Apperentice
For help the operational at the restaurant.
7 Daily Worker
For help the operational at the restaurant
8 Trainee
As assistance to operation staffin restaurant and have intend for studying.

And for do this training in a company we must follow all the rule and also discipline, and the
writer did the program training at the F & B service department in every outlet there is:
1 Kul-KulPoolDeck
Duties at the pool deck
1 Preparation
- Prepare linen, cutleris, napkin, tray jack, and tray.
- Completed the side stand with all equipment that need before the operational is begin.
- Refilling equipment before the operation like sunblock/sunscreen, body spray, and water.
2 Service
- Greeting the guest who coming to the pool deck

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- Escort the guest to the lounge chair that the guest like
- Asking the room number of the guest for make sure the guest inhouse or out side
- Prepared towel on the lounge chair, water, sun block, and body spray
- And give the guest service what the guest need
- Give the guest complimentary
 Give the guest fruit sate/fruit skewer at 12.00 o’clock
 Sorbet at 14.00 o’clock
 Afternoon tea at 16.00 o’clock at ampheteatre
3 Closing
- Clear up all equipment at the side stand
- Send all the towel to the laundry
- Neat the lounge chair for tomorrow morning
- Cleaning the pantry
4 Work shift at the pool deck
- At 07.00 have duties for do preparation
- At 09.00 and 10.00 for serving the guest

2. frangipanicafé
Breakfast
1 Preparation
- Prepare chinawares, glasswares, cutleries, napkin, placemate, beverage, milk ( soya &
skim), coffee bean, table accessories( salt & paper, flower vase, sugar & jam)
- Adjusting the table and place the placemate on the table
- Prepared the equipment at the side stand
2 Service
- Welcome the guest & greeting the guest
- Escort the guest to the table
- Offering tea, coffee, and juice to the guest
- Give the menu
- Serve the tea, coffee, and juice
- Serve the food the guest order already
- Clear up
- Give the bill
- Thank you
3 Closing
- Clear up the equipment on the table
- Neat the table and chair

Lunch
1 Preparation
- Prepare chinawares, glasswares, cutleries, table accessories (flower vase & salt and
paper)
- Neat the table and chair, place the placemate
- Set up cutleries (set up a’la carte)
- And prepare equipment that need as long as the operational in the side stand
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 2 Service
- Welcome and greeting the guest
- Asking for the reservation
- Escort the guest to the table
- Give the menu
- Taking order for the beverage
- Serve the beverage
- Taking order for the food
- Serve bread
- Serve the food start from appatizer until dessert
- Giving the bill
- Thank you
3 Closing
- Neat the table and chair
- Prepared the equipment for tomorrow(breakfast)

Work shift at the frangipani café

- At 05.30 do preparation for breakfast
- At 07.00 do service to the guest
- At 08.00 do service and also closing at 17.00 o’clock

3. Kura-kura restaurant
1 preparation
- Prepare cutleries, chinawares, linen ,glasswares, flower vase, candle, salt & paper
- Place the multong, underliner, and table cloth on the table
- Set up the table, show plate, cutleries (dinner knife & fork, dessert knife and fork),
glasses (white wine,red wine, and water goblet)
- And prepared all the equipment on the side stand
2 Service
- Greeting the guest
- Asking for the reservation
- Escort the guest to the table
- Seating the guest to the table (ladies first)
- Laying the guest napkin (from left side)
- Asking for the aperitif and water
- Present the menu and wine list
- Serve welcome drink
- Serve the aperitif and water
- Taking order
- Serve the bread
- Serve the amuse bouche
- Clear up amuse bouche
- Adjustment of the cutleries
- Serve the appetizer
- Clear up appetizer
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- Serve the maincourse
- Clear up maincourse
- Crumbing down
- Present the dessert menu
- taking order for dessert
- adjustment of thecutleries
- serve the dessert
- clear up the dessert
- offering coffee and tea
- serve coffee, tea and praline/ petitfour
- serve digestive drink
- present the bill
- thank you the guest

3 Closing
- Clear up all cutleries on the table (cutleries, flower vase, candle)
- Neat the table, chair, cutlery
- Counting the soil
- Make a report
4 Another duties at kura-kura restaurant
- serve afternoon tea at ampheteatre
- serve GM cocktail
- serve buffet or megibung dinner at ampheteatre on Thursday and Friday with Balinese
dance intertainment
5 work shift at kura-kura restaurant
At the kura-kura restaurant there is 2 work shift that is:
- at 14.00 o’clock and 15.0 o o’clock

2.2 Job Training Experience

 Greet with smiling

 Escort and sitting the guest
 Unfold the napkin on the guest’s lap
 Pour ice water
 Serve bread and butter
 Beverages explanation and serving beverage
 Menu explanation
 Serve an amuse bouche
 Clear up an amuse bouche
 Serve an appetizer
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  Clear up appetizer
 Serve maincourse
 Clear up maincourse
 Clear up bread & butter plate, salt & paper shaker
 Crumbing down and serving dessert menu
 Adjusting the cutleries
 Serve the dessert
 Clear up the dessert
 Giving the guest bill
 Thank the guest
 Closing

2.3 Problems & Solution

Problems or constraints that exist for carrying out duties as a trainee at Oberoi Hotel, Bali
namely:

1. The difference between the senior order to handle the other one senior
2. The author of the first day experiencing problems in the speed and dexterity in preparing
food with seniors.
3. The kitchen staff and trainees still have not been able to work affectively

Solutions
1. Handle the order in the manner taught by the senior on duty at the time
2. The author is more focused on the work with seniors so that all abstacles such as
speed and dexterity can be overcome by the author. As the proverb says ordinary
people can have, because during training writers continue doing the activity,
theauthors are familiar with the name of speed and accurancy in preparing food with
seniors
3. Hold a special training program for staff and trainees to remind the quality and
effectiveness of the work
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CHAPTER III

CLOSING

3.1 Conclusion
Based on observations during the performance the writer got training at the Oberoi
Hotel, Bali: The oberoi was opened at 5 August 1978 and the location thi hotel on
the edge of the beach most beautiful. Before the named of this hotel is “kayuaya” and
now will change with oberoi hotel because there is replace of the leader , and here
the writer directly did real work at the F & F service department and can got much
knowledge how to service guest and how to solve the problem. When the trainee did
their training surly they will find much problems but that can be the lesson for trainee
in the future , although have problem but the trainee can solve the problem with the
senior help, so that that will created good circumstance so the practical industry work
going with good. And the trainee will know how to operste the outlet like:
 Preparation
All equipment will be prepared in advance
 Implementation
A waiter will serve the guest well
 Cover
Cleaning the restaurant equipment such as : cutting board, knife, and other.
Cleaning throughout each area of our work – each.

3.2 Suggestions
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3.3.1For the Oberoi Hotel, Bali

Here the writer will not give too much suggestion for the oberoi hotel, bali and each outlet like
frangipani café, kura-kura, & pool deck. For all the trainee at f & f sevice more be better if the
hotel can introduce the room or lanai that the oberoi have not just only from the brosur, so the
trainee can know the atmosphere every room. For pool deck , frangipani, and kura-kura
restaurant the writer suggestion that team work must always keep, because if the team work
going with good the operational will be good too. And for the other the writer felt so satisfaction
with the team work when the senior support and give good lesson when did the practice industry
work, and other suggestions:

A. The writer hope all the cutlery or device that have broken and be a problem on
the operational must be repair so that the operational running with very well.
B. More give the trainee change to practical all the theory who obtain at school, so
the student can know how far the knowledge and ability that they got.
C. Enhance the total of the staff when the hotel have big event, so that the
operational running with good and finish with quick and get maximal result.
D. Team work between trainee and senior must be increase again.
E. The writer hope the senior more give the trainee belief and responsibility for
the trainee in running their work so the trainee more be confident.
F. Hopeful for every senior not to give more pressure to the trainee when the
trainee did their duties, with aims the trainee not have boring and can decrease
consentration the trainee.
3.3.2 For students
A. Presumably the student who will join and must follow the procedures that have
been prepared by colledge and the industry in which you follow the training.
B. Serious in running these activities , as it maybe at the beginning of training
activities will feel heavy.
3.3.3 To Campus hotel and Cruise International
A. Supervision and communication from the campus to industry where
student conduct training.
B. Presumably the agency can increase the knowledge of student ,
especially in the UK that will be competitive with other institutions
looking for a good time and be in industry training.
C. Increase the theoretical and practical at the campus so that can make
easy the student who will work at the tourism industry.
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 D. The campus can increase the team work between tourism industry inside
or outside (board).
E. Campus make regulation for always use English at the campus when the
student did conversation so the student can confident when they in the
tourism industry.

REFERENCES

www.oberoihotels.com

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