THE COOKS' FUNCTION TOTHE BANQUET EVENT AND RATU RATIH COFFEE SHOPAT SAHID JAYA HOTEL SOLO

Hotel is one of crucial factors to the development of tourism field. So many ways are done to increase the facilities and services in the hotel to meet customer’s satisfaction. One of the efforts is maintaining Food and Beverage well to attract the guests. Food and Beverage Department has an important responsibility to maintain food and beverage service and product. Food and Beverage Department has many subdivisions responsible for maintaining each division duties. One of the divisions is Food and Beverage Product (Kitchen). This Division is responsible for producing and providing food and beverage products for the guests. Food and Beverage Product has many functions to the other department and outlet. This final project has purposes to find out the function of Food and Beverage Product division, to describe the job description of a cook and its contribution for Banquet events and Ratu Ratih Coffee Shop in Sahid Jaya Hotel Solo. A cook has daily job to prepare all of the food and beverage products for the guest’s order and events. There are several jobs of a cook, such as providing and producing foods for daily breakfast, lunch and dinner, menu planning, costing, making a store room requisitions, and checking orders from other sections or outlets. Food and Beverage Product division also has crucial relations with another department or division, such as Banquet and Restaurant. Food and Beverage Product Division is the major food and beverage provider for Banquet events; here a cook has to prepare all the food and beverage into serving style ordered by the guests. Meanwhile, a cook also has responsibility to produce many kinds of food and beverage ordered by the guest in the restaurant and prepare new menu for food promo.