The Production "A'la Carte Dishes in Hot Kitchen Padjadjaran Suites Hotel and Conference", Bogor 2017

1. The Production of “A’la Carte Dishes in Hot
Kitchen Padjadjaran Suites Hotel And
Conference”, Bogor 2017
Presented by :
1.Seprinawati Gulo 1711226001
2.Lembayung Sutita 1711226015

2. Introduction
Food Production
Hot Kitchen
A'la Carte Dish

3. Click to add title
The general purpose of this work field is to review
the production of a'la carte dishes in hot kitchen
Padjadjaran Suites Hotel and Conference Bogor,
while the specific purpose of this work field aims to
:
1. Learn the general state of the hotel
2. Learn the preparation of a'la carte dishes
3. Learn the processing of a'la carte dishes
4. Learn the serving of dishes and nutritional
content of a'la carte dishes
Purpose

4. Click to add titleConceptual Framework
F & B Product
Pastry kitchen
Buffet dish A'la carte dish
Hot kitchen
Preparation
Serving dish
Processing
Food production

5. 1. Padjadjaran Suites Hotel
and Conference Bogor is a
business-based four star
hotel.
2. Build in 2012.
 Consisting of 8 floors, and 119
rooms with 4 types of rooms
namely superior rooms, deluxe
room, executive room, and
royal suite room.
Padjadjaran Suites Hotel
and Conference Bogor has
one kitchen which is
divided into two parts :
hot kitchen and pastry
kitchen. Kitchen is located
on the B1 (basement)
floor adjacent to the “Bale
Bancakan Restaurant”.
1. General Circumtances
Padjadjaran Suites Hotel
and Conference Bogor

6. Bale Bancakan
Restauran
Lobby Lounge
Lounge Tajur
Executive
Hegarmanah Music
Lounge

7. General Manager
Food and Beverage Manager
Executive Chef
Demi Chef
Chef de Party
Food and Beverage Admin
Cook
Daily Worker
Trainee
Board of
Organization
in Hot
Kitchen

8. Shift Work in Hot Kitchen
Shift Work The Number Of
Workers
Working Time
Morning Three person 07.00 a.m - 15.00 p.m
Middle One person 12.00 p.m - 20.00 p.m
Evening Two person 15.00 p.m - 23.00 p.m
Night Two person 23.00 p.m - 07.00 a.m

9. 1
2
8
10
11
9
31
Information :
1. Steam rice
2. Flat grill
3. Stove
4. Preparation table
I
5. Seasoning table
6. Preparation table
II
7. Dishes table
8. Butcher's table
9. Walk in chiller
10. Washtafel
11.Equipment rack
6 7
54
Layout of the Hot
Kitchen

10. There are 3 Types of A'la Carte Dishes in Hot Kitchen :
1. Indonesian food : Traditional Fried Rice, Oxtail Soup
Padjadjaran, Traditional Fried Noodles, Chicken Satay,
Chef’s Salad bowl, “Nasi Uduk Bogor”
2. Asian food : Blackpepper Beef, Fried Noodles, Boiled
Noodles, Oriental Fried Rice, Spring Rolls with
Chicken and Vegetable
3. Western food : Grilled Australian Tenderloin Steak on
Blackpepper Sauce, Sirloin Steak with Mushroom
Sauce, Salmon Steak with Lime Butter, French Fries,
Spaghetti/Fettuccini, Aglio e Olio, Bolognaise,
Carbonara Sauce, Napolitana Sauce
Production Of A'la Carte Dishes
In Hot Kitchen

11. Oxtail Soup Padjadjaran
Rp 77.000,-
Blackpepper Beef
Rp 62.000,-
“Nasi Uduk Bogor”
Rp 60.000,-
Examples Of A'la Carte Menu
Dishes
Chicken Satay
Rp 73.000,-
Oriental Fried
Rice
Rp 58.000,-

12. Triple Decker Sandwich
Rp 60.500,-
Traditional Fried Rice
Rp 66.000,-
Salmon Steak with Lime
Butter Rp. 182.000,-
Carbonara Pasta
Rp. 48.000,-
Grilled Australian
Tenderloin Steak on
Blackpepper Sauce
Rp 176.000,-

13. Staple food
White rice (cook prepares ±
15 servings for each day, in
the morning)
Traditional Fried Rice
Oxtail Soup Padjadjaran
Side dish
(chicken)
Fried chicken :
Buthcer prepare 30 pcs
chicken for a three-day
inventory
Chicken cooked with yellow
spice, then boiled with
seasoning for 30 minutes
The chicken is wrapped in
plastic and stored into the
freezer
Chicken satay :
Chicken meat cutted of by
butcher
Wrapped with plastic as much
as 30 skewers of chicken for 3
days, and stored into the freezer
Traditional Fried Rice
“Nasi Uduk Bogor”
2. Preparation of Ingredients for A'la Carte
Dishes

14. Side dish
(oxtail)
Stock soup and oxtail :
Cook makes a stock of oxtail soup, with a
mixture of spices and added with cuts of meat
Oxtail boiled for 4-5 hours, after the oxtail
meat is tender, lift and chill
Oxtail and the gravy wrapped separately
with plastic
Oxtail soup produces 30 pax in one
preparation for 5 days, and stored into the
freezer
Vegetable Dish
Extra for oxtail soup :
Potatoes and carrots peeled, washed,
cut, then boiled 5 minutes
The ingredients are inserted into a
water-filled jar and then stored into a walk
in chiller
Next…

15. Sauce
Chilli sauce, Soto sauce and Pickles:
Cook makes chilli sauce and soto
sauce in the morning, then stored into
walk in chiller. If there is an a'la carte
order using chilli sauce, soup and
pickle then cook will take in walk in
chiller. For chili sauce and soto sauce
heated in microwave 1-2 minutes
before serving.
Crackers
Shrimp crackers fried 5 packs in the
afternoon at 12.00 WIB by morning shift
for a'la carte dish that uses crackers,
cook will take shrimp crackers in a jar
that has been fried.
Next…

16. Heat oil, add red spices, eggs, then in
scrambled
Sliced leek, red pepper slice, chicken, then enter 150
grams of rice that has been prepared before
Add salt, pepper, sweet soy sauce, and flavorings.
Then stir until blended
Make a complement of fried
rice that is frying chicken,
roast
Chicken satay
Make sunny side
up
Cut tomatoes, cucumber
and enter chili sauce, pickle
into the sauce dish
Serve traditional fried rice with the
condiment, then the dish is delivered by
the waiter/waitress to the guest
3. A'la Carte Dishes Processing For
Traditional Fried Rice

17. Boiled with pre-prepared oxtail
and the gravy ± 10 minutes. Add
salt and pepper
Prepare a soup condiment, which
is to take potatoes, carrots that
have been prepared in the walk in
chiller
Sliced tomato, spring onion,
celery leaves, red pepper, and
lime
Add the tomato, spring
onion, celery, carrot and
potatoes into the soup bowl
and then flush with oxtail
soup
Serve the oxtail soup padjadjaran with white rice, with soup
condiment, then dish delivered by the waiter / waitress to the
guest
A'la Carte Dishes Processing For Oxtail Soup
Padjadjaran

18. Oxtail
Knife
Chicken satay
Microwave
Oxtail soup sauce
Grilling
Chicken
thighs
Documentation

19. The Name of the Dish
Energy
(Calories)
Protein
(g)
Fat
(g)
Carbohydrat
e
(g)
Traditional Fried 789 25.6 35.1 91.0
4. Serving Dishes and Nutritional
Content
Traditional
Fried Rice

20. The Name of the
Dish
Energy
(Calories)
Protein
(g)
Fat
(g)
Carbohydrate
(g)
Oxtail Soup
Padjadjaran
442 34.9 28.2 6.0
Next…
Oxtail Soup
Padjadjaran

21.  Among the two dishes containing high energy
and nutrient content are found in traditional
fried rice dishes, as one serving of traditional
fried rice consists of complementary dishes,
one fried chicken, two chicken skewers, and
sunny side up.
 So the nutrients produced from the dish is
quite high, especially in 25.6 grams of protein,
and 35.1 grams of fat.

22. 1. Padjadjaran Suites Hotel and Conference Bogor is a bussines-
based four star hotel established on February 12, 2012, located at
Jalan Raya Padjadjaran No17, Bogor. Consisting of 8 floors, and
119 rooms with 4 types of rooms, one restaurant and one kitchen.
2. Hot Kitchen produces a'la carte dishes consisting of Indonesian
food, Asian food, Western food. Mainstay dishes at Padjadjaran
Suites Hotel and Conference Bogor are Traditional Fried Rice and
Oxtail Soup Padjadjaran.
3. Preparation for a la carte condiment has been prepared before by
cook that is fried chicken as much as 30 pieces, chicken satay 30
skewer and 30 pax oxtail. If there is an order the a'la carte cook dish
will take the condiment in the freezer. Inventory for a'la carte if it is a
bit so cook must prepare back the less food.
4. Processing of traditional fried rice using deep frying processing
techniques, shallow frying, and grilling, while for the oxtail soup
Conclusions

23.  Komar, Richard. 2014. Hotel management (manajemen
Perhotelan). Jakarta.
 PH, Bartono dan E, Ruffino. 2005. Food Product Management di
Hotel dan Restoran. Yogyakarta: C.V Andi OFFSET.
 Samsudin,Sadili.2010. Manajemen Sumber Daya Manusia.
Bandung(ID):CV Pustaka Setia.
Bibliography

24. Thank
You