possting b.inggris

Are you a chocolate lover? Well, most probably, if the title already moistened your mouth and you are reading this article.
The best reward for children, the best antidepressant, the best mood-elevating product, the best lover, which once has seduced you, will beyond doubt award  you with divine almost orgasmic pleasure. Did you guess who is the mysterious hero of your dreams? Chocolate, nice to meet you!  “Oh, don’t tell me about chocolate! I put gained 2 kilos, experiencing chocolate diet!” . Well, I have to admit that chocolate is not the healthiest delicacy for those of you having dietary issues. It’s high in fat, sugar, calories, and frequently in preservatives,  therefore causing different side effects from obesity to high-fat level in blood. And if you are a vegan, or strict kashrut – observer, it makes even more problems, cause you have to find pure product without milk, eggs and other addlings.
Chill out, guys! As the best solution ever was found approximately 150 years ago! The brownie, one of America’s favorite baked treats, was born in the U.S.A. Although cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake. There are thousands of recipes, both “cake” types and “fudge” types. Either is perfectly correct and delicious. And the most important point is that the recipe I am going to present you today is completely KOSHER, PARVE, low-fat-sugar and calories  and perfectly fits everybody from vegetarians to business-women as it takes 30 minutes to prepare brownie (in the oven) and 10 min in a microwave!!


To enjoy the chocolate seduction you will need:
•    1/4 cups of warm water mixed with 1/4 cups of vegetable oil
•    0,5 cups sugar
•    1/4 – 0,5  cup of unsweetened natural cocoa powder (not an instant one!)
•    1/4 teaspoon salt
•    1/2 teaspoon pure vanilla extract
•    1 cold large eggs
•    1/2 cup all-purpose flour
•    1/2  teaspoon of baking powder
•    2/3 cup walnut or pecan pieces/caramel/chocolate chips or any other filling (optional)
Preheat the oven to 325°F (170°C). Line the bottom and sides of the baking pan or any other receptacle you are using instead with parchment paper or foil.

Whip an egg with water and oil, add sugar, vanilla, baking powder and  cocoa powder . Mix properly, then constantly stirring  add the flour. Stir in the nuts or any other filling, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter (but no dough should remain on it!) 20 to 30 minutes. Let cool completely. Cut it into pieces, decorate to your taste with ice sugar, or grated chocolate or mint leaves. Serve with low-fat lactose-free ice-cream and Irish coffee and enjoy your dessert!!

TEKNIK SUPERVISI

                       Proses Perencanaan Proyek Dibidang F&B Product ( Pastry )

Menentukan sasaran

•    Didalam perencanaan ini saya ingin mengambil proyek dibidang Food and Beverage Product khususnya di bagian pastry. Sasaran yang akan di tinjau adalah menjual kue dan roti atau sejenisnya. Banyak jenis kue dan roti yang dijual ke customer, tindakan ini bertujuan untuk memuaska pelanggan yang berada didalam toko tersebut. Khususnya untuk kue dan roti atau sering juga disebut makanan penutup ( dessert ).

•    Penentuan sasaran ini sangat penting karena  untuk mengetahui seberapa besar customer menyukai product yang kita buat. Dalam hal ini kita bisa menilai kekurangan dari product kita untuk menghasilkan product yang berkualitas.

Menentukan spesifikasi kualitas

•    Banyak jenis kue dan roti yang tersedia, didalam pembuatan kue tidak sama halnya seperti pembuatan makanan pokok / main course dengan menggunakan filing. Pembuatan kue haruslah menggunakan alat ukur seperti timbangan maupun alat ukur lainnya sebelum dioleh terlebih dahulu. Dan pemilihan bahan-bahan pun sangat penting dalam pembuatan kue menjadi lebih enak dan lezat. Pelanggan pun tidak akan kecewa bila kita memilih bahan-bahan yang bekualitas dan tejaga kebersihannya.

•    Tidak hanya bahan dan pengolahannya, yang lebih penting lagi yaitu bagaiman cara kita bisa bisa menarik perhatian pelanggan untuk membeli product kita. Cara yang tidak mudah untuk dapat mendapatkan pelenggan. Munkin kita bisa dapatkan dengan cara penampilan kue kita menarik dan enak diliat dan juga enak rasanya. Kita bisa mendekor atau menghias kue-kue tersebut supaya menarik. Tidak hanya itu berbagai macam bentuk roti pun bisa kita buat supa tidak kelihatan membosankan bagi pelanggan. Dengan cara mendekor/digarnish dilihatnya saja sudah menarik perhatian pelanggannya untuk menbelinya dengan harga yang terjangkau dan kualitas yang baik.

Menentukan dimensi waktu
•    Dalam pengolahan kue dan roti pun mempunyai waktu yang berbeda, misalkan dalam pembuatan kue/cake/pastry yaitu:
1.    Mempersiapkan bahan terlebih dahulu sebelum diolah
2.    Berapa lama memproses pembuatan adonan menjadi setengah jadi
3.    Proses pematangan membutuhkan berapa lama
4.    Akumulasi waktu dari mulai persiapan bahan hingga menjadi satu loyang kue yang siap dihidangkan.
5.    Dan ada waktu penyajian pada saat dihidangkan

Mungkin tidaklah berbeda dalam pembuatan roti, perbedaannya pada saat pengembangan roti/peragian supaya roti menjadi ngembang. Dan proses pembuatan roti jauh lebih lama dari pada pembuatan kue.


Menentukan dimensi biaya

Contoh penetapan anggaran:

1. Modal awal            Rp.1.000.000.000
2. Bahan kue             (Rp.  300.000.000)
3. Peralatan               (Rp.  350.000.000)
4. Pelengkapan         (Rp.  100.000.000)
5. Gaji karyawan      (Rp.    40.000.000) -

 Sisa Modal                  :   Rp.  650.000.000

Realisasi RencanaMembuat proposal ke bagian General Cashier di Accounting Department, jika sudah terealisasi, Executive chef menginformasikan kepada pastry chef saat briefing untuk di dirikan cake shop.

Monitoring pelaksanaan kegiatan

•    Sesudah semua bahan mentah menjadi bahan matang /jadi/siap untuk dihidangkan atau dijual kepada konsumen dilakukanlah pengecekkan terlebih dahulu pada makanan tersebut sebelum dihidangkan. Misalkan kue tersebut belum menarik untuk dihidangkan, karena kue tersebut belum didekor atau di hias/garnish supaya bisa menarik, dilihat begitu indah, dan tidak hambar. Itu sangat penting untuk di lakukan monitoring. Selain itu juga pada saat pembagian/pemotongan kue tersebut pakah sama rata atau tidak. Jiga semua pengecekkan dilakukan barulah siap untuk dipasarkan/ dijual kepada konsumen. Dan konsumen pun sangat puas bila pelayanan yang tersedia pada cake shop tersebut.

KEPEMIMPINAN

Soal  !!

1.       Baca materi diatas dan simpulkan

2.       Apa yang anda ketahui tentang kepemimpinan?

3.       Jelaskan tugas – tugas seorang pemimpin dalam menjalankan tugas kepemimpinan dalam organisasi ?

4.       Apa yang dimaksud dengan gaya kepemimpinan?  apa bila anda menjadi seorang pemimpin gaya kepemimpinan apa yang akan anda gunakan? Jelakan   

Jawab:

1.       Jadi dapat disimpulkan bahwa dari setiap pemimpin berpengaruh pada kegiatan-kegiatan dari sekelompok anggota yang mempunyai tugas dan tanggung jawab masing-masing yang mau bekerja dengan suka rela untuk mencapai tujuan dan mempunyai unsur-unsur kepemimpinan, dan memiliki gaya kepemimpinan yang berbeda dari setiap pemimpin.

2.       Kepemimpinan adalah proses yang mempengaruhi atau memberi contoh oleh pemimpin kepada pengikutnya dalam kegiatan – kegiatandari sekelompok anggota yang saling berhubungan untuk mencapai suatu tujuan yang dicapai

3.       Tugas – tugas seorang pemimpin:

1.       Membangkitkan kepercayaan dan loyalitas bawahan

2.       Mengkomunikasikan gagasan kepada orang lain

3.       Dengan berbagaicara mempengaruhi orang lain

4.       Mendefiniikan misi dan peranan organisasi

5.       Pemimpin merupakan tanggung jawab tujuan organisasi

6.       Mempertahankan keutuhan organisasi

7.       Mengendalikan konflik internal yang terjadi didalam organisasi

4.       Gaya kepemimpinan adalah sebagai pola tingkah laku yang dirancang untuk mengintegrasikan tujuan organisasi dengan tujuan individu untuk mencapai suatu tujuan tertentu.

Gaya  dengan orientasi karyawan

Karena kepemimpinan orientasi karyawan adanya suatu struktur yang pengembangannya menggunakan pendekatan pengambilan keputusan yang kooperatif dan cenderung mengikut sertakan karyawan dalam pengambilan keputusan, mendelegasikan kekuasaan, mendorong partisipasi  karyawan dalam menentukan bagaimana metode kerja dan tujuan yang ingin dicapai.

DUTIES OF EACH SECTION FRONT OFFICE, HOUSEKEEPING, FOOD AND BEVERAGE, ACCOUNTING, AND HUMAN RESOURCES DEPARTMENT

Front Office department

To ensure that all Departments under his supervision are successful and as independent profit center as possible, ensuring maximum guest satisfaction consistent with our hotel standards, through planning, organizing, directing and controlling all aspects related to the revenues and operating expenses.

Housekeeping department

Housekeeping is one of the departments that have a very large role in supporting the efforts of a hotel.
So it can be said that the function is one of the hotel housekeeping department is responsible for cleanliness, comfort, security, hotel for service users. Therefore, given the housekeeping department of the main tasks that can support the smooth business hotel.

Basic housekeeping tasks include:
• Maintain cleanliness of all areas of the hotel
• Caring for and maintaining an inventory of hotel
• Set up the circulation of linen
• Maintaining and caring for gardens and plants
• Implement service in rooms
• Implement washing linen, uniform and laundry room

Food and beverage department
Food and Beverage Department is one part of the hotel the duties and responsibilities of operational conduct food service and beverage products for both hotel guests and non-hotel guests, including the service konvenci or mice So the Food and Beverage Department not only serve the hotel guests only, but also more broadly also provide guest services from non / outside the hotel anyway.
 

Accounting Department

Accounting is the art of recording, classifying, and summarizing in a significant manner and in terms of money, transaction and events which are, in part at least, of a financial character, and interpreting the results there of. 

Human resource department
Human resource management is a process to handle the various issues on the scope of the employee, employees, workers, managers and other workers to be able to support the activities of the organization or company to achieve its intended purpose. Parts or units that usually take care of tablespoons is a human resources department or in English is called HR or human resources department.

Department of Human Resources has Roles, Functions, Duties and Responsibilities:
 
1. Preparation and selection of manpower / Preparation and selection
a. preparation
   In the process of preparation to do the planning human resource requirements by determining the   various jobs that may arise. What can be done is to estimate / forecast will be the vacant job, the amount, time, and so forth. There are two factors to be considered in the preparation, ie internal factors such as the number of new employees' needs, organizational structure, existing departments, and others. External factors such as employment law, labor conditions pasa, and so forth.

b. Workforce recruitment / Recruitment
Recruitment is a process to find potential employees or candidates, employees, workers, managers, or a new workforce to meet the needs of tablespoons oraganisasi or company. In this stage to the required analysis of existing office to create a job description / job description and job specification / job specification.

c. Labor Selection / Selection
Selection labor is a process of finding the right employment of the many existing candidate or candidates. The initial phase needs to be done after receiving the applicant is looking at a resume / cv / curriculum vittae owned by the applicant. Then the applicant do the sorting of cv between applicants who will be called by that fail to meet standards of a job. Then the next is called the candidate elected to do a written test exam, job interview / interviews and other selection processes.

2. Development and evaluation of employee / Development and evaluation
    Workforce that works for the organization or company must master the job duties and responsibilities. It required a briefing to the existing workforce can be more controlled and experts in their respective fields and to improve existing performance. That way the process of development and evaluation of employees to be very important start of the employees at both low and high levels.  

3. Providing compensation and protection for the employee / Compensation and protection
    compensation is a reward for the contribution employees regularly work from the organization or company. Compensation is very important and adapted to labor market conditions that exist in the external environment. Compensation is not in accordance with the existing conditions can cause labor problems in the future or could cause harm to the organization or company. Protection also should be given to workers in order to carry out his job with quiet performance and contributions of workers so that they can stick to a maximum from time to time. Compensation or benefits provided various kinds that have been described in other articles on this organisasi.org site.