Asep Saepul Anwar
Akademi Pariwisata BSI Bandung

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Peran Pastry Cook Dalam Mengolah Arroz Con Leche di Hotel Unpad Training Center Bandung Willma Fauzia; Asep Saepul Anwar
Jurnal Kajian Pariwisata Vol 2 No 1 (2020): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

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Abstract

ABSTRAK Pastry section merupakan salah satu bagian dari dapur yang sangat penting dalam operasional hotel. Tanpa produk pastry kegitan operasional di hotel tidak akan berjalan lancar, contohnya seperti hidangan sarapan pagi (breakfast) untuk tamu hotel, dessert untuk event wedding party, snack untuk coffee break pada saat event di banquet dan kegiatan lainnya. Maka dari itu, mutu dan cita rasa produk pastry harus dijaga dan ditingkatkan agar tamu yang menikmatinya tidak kecewa dengan hasil produk yang dihasilkan oleh pastry section. Begitupun di hotel Unpad Training Center Bandung, pastry section adalah bagian yang sangat penting. Para chef di pastry section selalu berusaha menghadirkan hidangan pastry yang bermutu. Salah satunya adalah mengolah dessert yang dinamakan Arroz Con Leche. Menu Arroz Con Leche merupakan menu khas dari Hotel Unpad Training Center Bandung. Adapun tujuan penelitian ini adalah mengetahui peran pastry cook dalam mengolah Arroz Con Leche di hotel Unpad Training Center Bandung. Kata kunci : Pastry, Dessert, Arroz Con Leche ABSTRACT Pastry section is one part of the kitchen which is very important in hotel operations. Without pastry products, operational activities at the hotel will not run smoothly, for example breakfast dishes for hotel guests, dessert for wedding party events, snacks for coffee breaks during banquet events and other activities. Therefore, the quality and taste of pastry products must be maintained and improved so that guests who enjoy them are not disappointed with the products produced by the pastry section. Likewise in the Unpad Training Center Bandung hotel, the pastry section is a very important part. The chefs in the pastry section always try to present quality pastry dishes. One of them is to process a dessert called Arroz Con Leche. The Arroz Con Leche menu is a typical menu from the Bandung UTC Hotel. The purpose of this study was to determine the role of pastry cook in processing Arroz Con Leche at the Unpad Training Center hotel in Bandung. Keywords: Pastry, Dessert, Arroz Con Leche