PREFACE - repository.uph.edurepository.uph.edu/2310/2/ToC.pdf · 7. All the lecturers, primary and...
Transcript of PREFACE - repository.uph.edurepository.uph.edu/2310/2/ToC.pdf · 7. All the lecturers, primary and...
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PREFACE
The writers would like to thank and praise God’s blessing that enables the
writer to commence and finalize the final project. The final project of SWIFT
AND SAVOURY, A QUICK AND EASY RECIPE BOOK was done in order
to fulfill the academic requirement in achieving the title of Sarjana Terapan
Pariwisata (S.Tr.Par.) for the Diploma IV Program of Hospitality Management in
Pelita Harapan School of Hospitality and Tourism.
The writers acknowledge that this final project will not be what it appears
to be without the direction, support, and assistance from many sides. Hence, the
writer would like to give her gratitude to these people:
1. Dr. Diena Mutiara Lemy, A.Par., M.M., as the Dean of Pelita Harapan School
of Hospitality and Tourism and as the Advisor for this final project, who has
given guidance with knowledge, advice, and patience to the writers.
2. Mrs. Amelda Pramezwary, A.Par., M.M., as the Head of Hospitality
Management Department.
3. The team of examiners during the final examination: Amelda Pramezwary,
A.Par., M.M., Drs, Demson R. H. Goeltom, M.Pd., Reagan Brian, S.St.Par.,
M.M.
4. Mr. Vasco A.H. Goeltom, S.ST., M.M., as the Academic Advisor of Achmad
Firmansyah Putra Saleh.
5. Ms. Wulan Meiaya Wowor, S.E., M.M., as the Academic Advisor of
Catherine Alam.
6. Mrs. Sandra Maleachi, S.Pd., M.A., as the Academic Advisor of Natasya
Joviani.
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7. All the lecturers, primary and non-primary, of Pelita Harapan School of
Hospitality and Tourism.
8. The administration staff of Pelita Harapan School of Hospitality and Tourism,
who have helped the writer in taking care of administrative activities and
making sure that the examination process goes well.
9. Djohan Makmur Alam, Indira Widjaja, Alicia Alam, Takenori Mugi, Joshua
Bernard Nugroho, Krisman Kusnadi, Then Fungsia, Tania Joviani, Enrico
Jovianto, Tria Sasangka Putra, R.A. Abrima Oktavianty, Arief Lukmansyah
Putra, Fadillah Iskandarsyah Putra as family who are always supporting both
mentally and financially, also encouragement and prayers, hence this final
project can be finished on time.
10. Friends of Pelita Harapan School of Hospitality and Tourism especially class
D of batch 2012 Hospitality Management, who are always supporting each
other in finishing this final project.
11. The book designer, Joshua Didi and Danny K. Nugroho as the photographer of
SWIFT and SAVOURY project.
12. Siti, Santi, and Tum who help during the photoshoot session.
13. All of other people, whose names cannot be written one by one.
Finally, the writers also acknowledge the imperfection of this final project.
Therefore, the writers encourage the readers in giving necessary suggestions in
improving this final project. Hopefully this final project could be useful and give
benefits to all of the people who read it.
Karawaci, November 2015
The Writers
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TABLE OF CONTENTS
Page
COVER
STATEMENT OF AUTHENTICITY…………………………………………..i
ADVISOR’S STATEMENT OF AGREEMENT……………………………...ii
EXAMINERS’ STATEMENT OF AGREEMENT………………………......iii
PREFACE…………………………………………………………………….....iv
TABLE OF CONTENTS .……………………………………………………..vi
LIST OF TABLES……………………………………………………………..vii
LIST OF FIGURES ………………………………………………………….viii
CHAPTER I INTRODUCTION
A. Background ........................................................................................... 1
B. The Objective ................................................................................. …..4
C. Project Outline ................................................................................ …..5
D. Project Duration .............................................................................. …..5
E. Target Audience ............................................................................. …..6
F. Research Method ............................................................................ …..6
CHAPTER II INGREDIENTS AND EQUIPMENTS
A. Ingredients…………………………………………............................7
B. Equipments .................................................................................... …..8
CHAPTER III PROCESS AND PRODUCT MENU
A. Process .................................................................................................. 10
B. Budgeting.............................................................................................. 18
C. Product Menu ....................................................................................... 22
CHAPTER IV CONCLUSION
A. Drawbacks ............................................................................................ 27
B. Improvements ....................................................................................... 27
C. Conclusions .......................................................................................... 28
REFERENCES
ATTACHMENTS
CURICULUM VITAE
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LIST OF TABLES
No. Description Page
A. List of Ingredients………………………………………………………......7
B. List of Equipments……………………………………………………….....9
C. Project Timetable (Estimated)……………………………………………..10
D. Project Timetable (Actual)…………………………………………………11
E. Initial Budgeting (Estimated)……………………………………………....18
F. Initial Budgeting (Actual) …………………………………………………19
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LIST OF FIGURES
No. Description Page
A. Photo Results……………………………………………………………....14
B. Swift and Savoury Book……………………………………………………15
C. Standard Recipe Cost Formula……………………………………………..21
D. Tumpeng Gizi Seimbang…………………………………………………....23