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Modul Tata Hidang 2, Sebagai Berikut; 1 INSENTIF BAHAN AJAR DAN PEDOMAN PEMBELAJARAN TAHUN 2016 Bidang Fokus : Pariwisata ANI WIJAYANTI, S.E., M.MPAR AKADEMI PARIWISATA BSI YOGYAKARTA 2016 KATA PENGANTAR Industri pariwisata mengalami perkembangan yang sangat cepat seiring dengan meningkatnya kebutuhan pariwisata bagi masyaraar luas. Industri perhotelan sebagai salah satu industri pariwisata juga mengalami pertumbuhan yang sangat pesat dan membuthkan banyak sumber-sumber daya manusia dalam pengoperasiannya. Lulusan perguruan tinggi di bidang perhotelan menjadi kebutuhan penting bagi para pengusaha perhotelan. Perguruan tinggi mempunyai peranan yang sangat besar dalam menciptakan sumber daya manusia yang mempunyai kompetensi di bidang tersebut. Buku Tata Hidang 2 ini disusun sebagai bahan ajar bagi mahasiswa perhotelan Akademi Pariwisata BSI Yogyakarta, sehingga mampu memahami materi dengan baik. Melalui buku ini diharapkan mahasiswa mampu melakukan persiapan sebelum mengikuti proses pembelajaran di kelas. Dengan mempelajari buku ajar terlebih dahulu mahasiswa mempunyai gambaran mengenai materi yang akan diterima dan mempercepat pemahaman pada saat pembelajaran di dalam kelas. Buku ini dirancang guna memberikan bekal kompetensi dibidang pelayanan makanan dan minuman. Buku ini membahas materi pengenalan peralatan sampai dengan penggunannnya dalam pelayanan makan dan minum. Buku ajar ini merupakan kelanjutan dari buku ajar Tata Hidang 1. Penulis, ii Tata Hidang 2 A. DESKRIPSI Mata kuliah Tata Hidang 2 ini mencakup kompetensi penyediaan makanan dan minuman. Unit kompetensi ini berkaitan dengan pengetahuan dan keterampilan dalam pelayanan makanan dan minuman, dimulai dari pengenalan peralatan sampai dengan penggunannya dalam berbagi pelayanan makan dan minum. B. PRASYARAT Untuk mempelajari bahan ajar ini, mahsiswa harus sudah mempelajari modul Tata Hidang 1. Mahasiswa sudah mempelajari tentang pengertian dan ruang lingkup usaha pelayanan makanan dan minuman, memahami menu dan ruang lingkupnya, serta syarat dan ketentuan dalam pelayanan. C. PETUNJUK PENGGUNAAN BAHAN AJAR Gunakan buku referensi yang ada dalam daftar pustaka untuk memperkaya materi dalam pembelajaran. Selain itu gunakan pula rekaman audio yang ada sebagai media pembelajaran. Adapun urutan materi yang harus dipelajari dalam bahan ajar ini, meliputi; Bab 1. Pengenalan peralatan tata hidang Bab 2. Pembersihan alat Bab 3. Melipat napkin Bab 4. Menata meja Bab 5. Penataan meja basic, standar, dan elaborate Bab 6. Persiapan pelayanan Bab 7. Prosedur umum pelayanan di restoran Bab 8. Jenis-jenis peralatan restoran Bab 9. Pelayanna kamar (room service) Bab 10. Pengetahuan banquet iii Tata Hidang 2 D. TUJUAN PEMBELAJARAN 1. Tujuan umum Tujuan pemberian materi Tata Hidang 2 adalah memberikan kompetensi dalam bidang pelayanan makan dan minum. Kompetensi yang dimiliki diharapkan dapat digunakan pada saat mereka bekerja di dunia industri . 2. Tujuan khusus Setelah mempelajari bahan ajar ini, mahsisiwa diharapkan mampu melakukan beberapa aktivitas, meliputi; pengenalan peralatan, pemeliharaan peralatan, serta melakukan pelayanan prima. E. KOMPETENSI INTI DAN KOMPETENSI DASAR Kompetensi mata kuliah Tata Hidang 2 terdiri dari 3 kompetensi inti, yakni; a. Kompetensi 1 adalah kompetensi sikap yang berhubungan dengan sosial b. Kompetensi 2 adalah kompetensi pengetahuan c. Kompetensi 3 adalah kompetensi yang berhubungan dengan keterampilan. Adapun mata kuliah Tata Hidang 2 memiliki beberapa kompetensi dasar, seperti terlihat pada tabel 1. Tabel 1 Kompetensi Inti dan Kompetensi Dasar Tata Hidang 2 Kompetensi Inti Kompetensi Dasar 1. Kompetensi sikap 1.1 Mahasiswa mempunyai perilaku Mengembangkan perilaku disiplin, yang baik, meliputi jujur, disiplin, sopan, jujur, tanggung-jawab, tamgung-jawab, peduli, dan ramah peduli kepada lingkungan dan dalam proses perbelajaran. sesama, dan lain sebagainya. 1.2 Mempunyai motivasi dan rasa Mengembangkan sikap yang keingintahuan yang tinggi. mampu mengatasi permasalahan 1.3 Mampu bekerja secara individu dengan bijaksana. maupun bekerjasama dengan orang lain. 2. Kompetensi pengentahuan 2.1 Mendeskripsikan berbagai jenis Memahami, menerapkan, dan peralatan Tata Hidang menganalisis pengetahuan faktual, 2.2 Mempunyai pengetahuan tentang konseptual, prosedural tentang ilmu berbagai jenis lipatan napkin. pengetahuan, teknologi, seni, dan 2.3 Menganalisis penataan meja budaya dalam kaitannya dengan 2.4 Menganalisis pelayanan makan dan bidang pelayanan makan dan minum. minum. 2.5 Menganalisis pelayanan banquet iv Tata Hidang 2 3. Kompetensi keterampilan 3.1 Menggunakan dan membersihkan Mengolah, menalar, dan peralatan dengan baik dan benar menyajikan secara konkret guna 3.2 Menyiapkan peralatan makan dan pengemabangan dari proses minum pembelajaran. Mahasiswa secara 3.3 Membuat berbagai jenis lipatan efektif dan kreatif mampu napkin melaksanakn tugas sepesifik dalam 3.4 Menata meja bidang pelayanan makan dan 3.5 Melakukan pelayanan makan dan minum. minum di restoran dan dikamar 3.6 Melaksanakan pelayanan banquet. v Tata Hidang 2 DAFTAR ISI Halaman Halaman Judul.............................................................................................. i Kata Pengantar.............................................................................................. ii Daftar Isi....................................................................................................... vi Daftar Gambar.............................................................................................. ix Daftar Tabel.................................................................................................. x BAB I PENGENALAN PERALATAN TATA HIDANG 1.1 Restoran furniture................................................................. 1 1.1.1 Meja (guest table)........................................................ 2 1.1.2 Kursi (Chair)............................................................... 3 1.2.3 Side board atau almari persediaan............................... 3 1.2 Peralatan Tata Hidang........................................................... 5 1.2.1 Silver wares................................................................ 5 1.2.2 Chinaware.................................................................. 8 1.2.3 Glassware................................................................... 11 1.3 Peralatan lain......................................................................... 13 1.4 Table Accessories................................................................... 14 1.5 Linen meja makan.................................................................. 15 BAB II PEMBERSIHAN ALAT 2.1 Pembersihan secara Manual................................................... 22 2.2 Pembersihan Mensggunakan Mesin....................................... 22 2.1.1 Penggunaan Mesin Cuci.............................................. 24 2.1.2 Pengetahuan Produk Bahan Pembersih Peralatan........ 25 2.3 Polishing Peralatan Makan dan Minum............................... 26 2.3.1 Langkah-langkah Polishing Silverware....................... 27 2.3.2 Langkah-langkah Polishing Gelas............................... 28 2.3.3 Langkah-langkah Polishing Rechaud atau Pemanas Listrik.......................................................................... 29 BAB III MELIPAT NAPKIN 3.1 Pengertian Melipat Napkin..................................................... 31 3.2 Jenis-jenis Lipatan Napkin..................................................... 32 3.2.1 Topi tinggi atau mahkota............................................. 32 3.2.2 Kantum mawar............................................................. 33 3.2.3 Kipas berdiri................................................................. 34 3.2.4 Pyramid........................................................................ 34 3.2.5 Burung Surga............................................................... 35 3.2.6 Teratai.......................................................................... 35 3.2.7 Lilin.............................................................................. 36 vi Tata Hidang 2 BAB IV MENATA MEJA 4.1 Prinsip Dasar Menata Meja………………………………… 37 4.2 Menata Meja Hidangan Indonesia…………………………. 40 4.2.1 Tata Hidang Makan Pagi……………………………. 40 4.2.2 Tata Hidang Makan Siang........................................... 42 4.2.2.1 Appetizer....................................................... 42 4.2.2.2 Soup............................................................... 42 4.2.2.3 Entree............................................................ 43 4.2.2.4 Dessert........................................................... 43 4.2.2.5 Menu Hidangan Makan Siang....................... 43 4.2.3 Tata Hidang Makan Malam......................................... 43 BAB V PENATAAN MEJA BASIC, STANDAR, DAN ELABORATE 5.1 Pengertian Table Setting........................................................ 46 5.2 Jenis Table Set-Up................................................................. 47 5.2.1 Basic Table setting....................................................... 47 5.2.2 Standart Table setting/A’la Carte................................ 47 5.2.3 Elaborate Table setting................................................ 48 BAB VI PERSIAPAN PELAYANAN 6.1 Persiapan diri.......................................................................... 50 6.2 Persiapan Pelayanan Restoran (Pre Operation)..................... 52 6.3 Membersihkan Restoran........................................................ 53 6.4 Mempersiapkan Linen...........................................................
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