PROGRAM STUDI PERHOTELAN DAN USAHA PERJALANAN WISATA
Graha Tristar
D3 MANAJEMEN PERHOTELAN DAN PARIWISATA
D3 PERHOTELAN SPESIALISASI F&B PRODUCT
THCP JOURNAL
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ReplyDeleteTipe Oven Gas Sesuai Kebutuhan
Oven Gas Tipe M40
Ukuran PxLxT : 50 x 45 x 50 cm
Kapasitas Loyang : 2 pcs
Ukuran Loyang : 40 x 40 cm
Jumlah Rak : 2 Tray
Oven Gas Goldenstars Tipe Stanstard
Ukuran PxLxT : 80 x 45 x 55 cm
Kapasitas Loyang : 2 pcs
Ukuran Loyang : 40 x 60 cm
Jumlah Rak : 2 Tray
Oven Gas Murah
Oven Gas Goldenstars Tipe Super Standard
Ukuran PxLxT : 82 x 50 x 60 cm
Kapasitas Loyang : 2 pcs
Ukuran Loyang : 40 x 60 cm
Bahan Dasar : Plat SPCC Azzer 0.8 mm
Jumlah Rak : 2 Tray
Optional : Rockwoul / Peredam Panas
Oven Gas Goldenstars Tipe P60
Ukuran PxLxT : 88 x 66 x 65 cm
Kapasitas Loyang : 3 pcs
Ukuran Loyang : 60 x 60 cm
Jumlah Rak : 3 Rak
Bahan Dasar : Plat SPCC Azzer 0.9 mm
Optional : Rockwoul / Peredam Panas
Oven Gas Goldenstars Tipe KK50
Ukuran PxLxT : 120 x 50 x 60 cm
Kapasitas Loyang : 6 pcs
Ukuran Loyang : 40 x 40 cm
Jumlah Rak : 3 Tray
Bahan Dasar : Plat SPCC Azzer 0.8 mm
Optional : Rockwoul / Peredam Panas
Bahan Bakar : Gas Elpiji 12 kg
Termasuk : Selang Gas, Regulator, Kaki+Meja, Termo, Kran Gas
Cat / Warna : Anti Panas / Silver / Silver Stone
1. Define the Concept
ReplyDeleteBefore the first stove is lit, clarify the "Identity" of the project.
Theme/Cuisine: Is it focused on a specific region, a fusion concept, or a dietary niche (e.g., plant-based, gluten-free)?
Target Audience: Are you cooking for a high-end tasting event, a casual pop-up, or a personal meal-prep system?
The "Why": What problem are you solving or what experience are you creating?
2. Technical Development (The R&D Phase) Deep Learning Projects for Final Year
This is where the science meets the art.
Recipe Standardization: Move from "dashes" and "pinches" to precise metric measurements to ensure consistency.
Ingredient Sourcing: Identify seasonal availability and cost-per-unit. Quality control starts at the source.
Scaling: If this is for a larger group, test how the recipe holds up when tripled or quadrupled—textures often change at scale.
3. Operations & Logistics
The "back of house" details that keep a project from crumbling.
Workflow Mapping: Create a mise en place list and a "fire" schedule (the order in which dishes are cooked).
Costing: Calculate the Food Cost Percentage.
A standard goal for many commercial projects is to keep food costs between 28% and 35% of the final price.
Food Safety: Ensure all protocols for storage temperatures and cross-contamination are strictly followed.