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KATA PENGANTAR Puji Syukur Penulis Panjatkan Kepada Allah

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KATA PENGANTAR Puji Syukur Penulis Panjatkan Kepada Allah KATA PENGANTAR Puji syukur penulis panjatkan kepada allah SWT karena berkat rahmat dan karunia-Nya penulis dapat menyelesaikan Tugas Akhir dengan judul: “THE BEAUTY OF PEACOCK FEATHERS CHOCOLATE SHOWPIECE” Penyelesaian Tugas Akhir ini ditujukan sebagai salah satu syarat dalam mengikuti ujian akhir program Diploma III Jurusan Hospitaliti, program studi Manajemen Patiseri di Sekolah tinggi pariwisata NHI Bandung. Dalam penyelesaian Tugas Akhir ini penulis mendapatkan banyak sekali bantuan dari berbagai pihak, baik secara moral maupun material. Untuk itu penulis ingin mengucapkan terima kasih yang sebesar- besarnya kepada: 1. Bapak Faisal, MM. Par.,CHE selaku Ketua Sekolah Tinggi Pariwisata NHI Bandung. 2. Bapak Andar Danova L. Goeltom selaku Kepala Bagian Administrasi akademik dan Kemahasiswaan Sekolah Tinggi Pariwisata NHI Bandung. 3. Bapak Edison, S.Sos., MM. selaku Ketua Jurusan Hospitality Sekolah Tinggi Pariwisata NHI Bandung. i 4. Bapak Tedi Sutadi, SST. Par., MM. Par selaku Ketua Program Studi Manajemen Patiseri Sekolah Tinggi Pariwisata NHI Bandung. 5. Ibu Dr. Lien Maulina, S. Sos,M. Pd., CHE selaku Pembimbing I yang telah memberikan arahan dan dukungan ide yang besar pada penulis serta motivasi yang kuat. 6. Ibu Tristy Firlyanie Luthfi, MM. Par selaku Pembimbing II yang telah memberikan arahan dan dukungan ide yang besar pada penulis serta motivasi yang kuat. 7. Seluruh jajaran Dosen dan Staff pengajar program studi Manajemen Patiseri Sekolah Tinggi Pariwisata NHI Bandung yang telah memberikan ilmu yang bermanfaat. 8. Keluarga penulis yang telah banyak memberikan do’a dan menjadi sumber motivasi terbesar bagi sang penulis. 9. Icha Nur Aulia, Aldiansyah, Acis Nashfati, Xena Sawitri, Wahyu Dwi Prayuda dan seluruh kerabat seperjuangan yang telah membantu dalam pembuatan Usulan Penelitian. 10. Seluruh teman-teman Manajemen Patiseri 2015 khususnya Bakeology yang selalu memberikan semangat dalam menyelesaikan tugas akhir. 11. Dan semua pihak yang telah mendukung yang tidak bisa penulis sebutkan satu persatu penulis ucapkan banyak terimakasih. ii Akhir kata, penulis memohon maaf apabila terdapat kesalahan dalam penulisan tugas akhir ini. Penulis sangat mengharapkan kritik dan saran sebagai bahan perbaikan dalam penyusunan Tugas Akhir ini. Atas perhatian pembaca, penulis mengucapkan terimakasih. Bandung, .............. 2018 Farah Mariah Andriany NIM: 20152097 iii DAFTAR ISI KATA PENGANTAR ............................................................................................ i DAFTAR ISI ......................................................................................................... iv DAFTAR TABEL ................................................................................................ vi DAFTAR GAMBAR .......................................................................................... viii BAB I .......................................................................................................................1 PENDAHULUAN ..................................................................................................1 A. Latar Belakang Penelitian .............................................................................1 B. Design product ..............................................................................................7 C. Tinjauan Produk ..........................................................................................10 1. Standar recipe .........................................................................................10 2. Kebutuhan alat .........................................................................................17 3. Recipe Costing .........................................................................................21 4. Purchase Order .......................................................................................23 5. Selling Price ............................................................................................24 D. Lokasi dan Waktu Pelaksanaan Kegiatan ...................................................25 1. Lokasi ......................................................................................................25 2. Waktu ......................................................................................................25 BAB II ...................................................................................................................26 PELAKSANAAN KEGIATAN LATIHAN PRESENTASI PRODUK ..........26 A. Perencanaan Latihan Presentasi Produk .....................................................26 B. Time Table ..................................................................................................29 C. Pelaksanaan Pelatihan Presentasi Produk ...................................................30 D. Kendala Latihan Presentasi Produk ............................................................40 BAB III ..................................................................................................................41 PELAKSANAAN KEGIATAN PRESENTASI PRODUK ..............................41 A. Persiapan/ Mise En Place ............................................................................41 B. Pelaksanaan presentasi produk....................................................................45 C. Evaluasi dari Penguji Sidang ......................................................................51 iv BAB IV ..................................................................................................................53 KESIMPULAN DAN SARAN ............................................................................53 A. Kesimpulan .................................................................................................53 B. Saran ...........................................................................................................53 DAFTAR PUSTAKA ...........................................................................................55 BIODATA PRIBADI ...........................................................................................57 v DAFTAR TABEL TABEL 1.1 .............................................................................................................11 STANDAR RESEP DARK MODELING CHOCOLATE ......................................11 TABEL 1.2 .............................................................................................................12 STANDAR RESEP WHITE MODELING CHOCOLATE II .................................12 TABEL 1.3 .............................................................................................................13 STANDAR RESEP CHOCOLATE SOIL ..............................................................13 TABEL 1.4 .............................................................................................................13 STANDAR RESEP CHOCOLATE PAINTING ....................................................13 TABEL 1.5 .............................................................................................................15 STANDAR RESEP CHOCOLATE CASTING ......................................................15 TABEL 1.6 .............................................................................................................16 STANDAR RESEP CHOCOLATE CASTING II ..................................................16 TABEL 1.7 .............................................................................................................17 DAFTAR PERALATAN DAN FUNGSINYA .....................................................17 TABEL 1.7 .............................................................................................................18 DAFTAR PERLENGKAPAN DAN PERALATAN ............................................18 (LANJUTAN) ........................................................................................................18 3. Recipe Costing .........................................................................................21 TABEL 1.8 .............................................................................................................22 RECIPE COSTING DARK MODELING CHOCOLATE PASTE ..........................22 TABEL 1.9 .............................................................................................................22 RECIPE COSTING WHITE MODELING CHOCOLATE PASTE ........................22 TABEL 1.10 ...........................................................................................................22 RECIPE COSTING WHITE MODELING CHOCOLATE PASTE ........................22 TABEL 1.11 ...........................................................................................................23 vi DECORATING ITEMS COSTING .........................................................................23 TABEL 1.12 ...........................................................................................................23 PURCHASE ORDER .............................................................................................23 TABEL 1.12 ...........................................................................................................24 PURCHASE ORDER .............................................................................................24 TABEL 1.13 ...........................................................................................................24 SELLING PRICE ...................................................................................................24 TABEL 2.1 .............................................................................................................26
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