MAKING A REPORT

The format of a report is usually written

in the following arrangement:
1.Title page (halaman judul)
2. Preface/Foreword (kata pengantar)
3.Table of contents (daftar isi)
4.Introduction (pendahuluan)
5. Presentation/content (isi)
6.Conclusion (kesimpulan)
7. Bibliography (daftar pustaka)
8. Appendix (lampiran)
 1. TITLE PAGE
The title page is put on the cover of the report and on the inside cover page is the title of you
project work. The example of the format title is like this:
FINAL TEST REPORT OF COOKERY
PROJECT WORK
SCHOOL YEAR 2019-2020
ORGANIZING AND SERVING THE ORDER
OF FOOD AND BEVERAGE
IN THE RESTAURANT
 
Arranged by:
Name : ……………………………………………
NIS : ……………………………………………
Grade : ……………………………………………
Competence Program : ……………………………………………

CITY GOVERNMENT OF SOUTH BENGKULU

DEPARTEMENT OF EDUCATION
VOCATIONAL HIGH SCHOOL 1 SOUTH BENGKULU
2019-2020
Catatan: Isilah data ini dengan benar,sesuai dengan kalian melaksanakan kegiatan magang/PKL
dan sesuai dengan jurusan masing-masing.
2.PREFACE/FOREWORDPREFACE
All of praises,honors, and glory only belong to God, The all Merciful
because only by His grace and mercy, I can finish this final task report By
this report, I would like to thank to:
1. Haliman,S.E, as a principal of SMKN 1 South Bengkulu
2. Noor prawitasari, S.Pd.T, as counselor teacher
3. Felmi Yuliasti, S.Pd, as examiner
4. My parents, friends, classmates, and all who help on both of
competence exam or final task report

I believe that his report is still far away from perfect, so I accept
suggestions and constructive criticism from all readers. Finally, I hope that this
report can be useful for all.God bless.

West Sumatra, 7th of October 2019

Writer

Catatan: Di dalam kata pengantar, untuk salam sesuaikan dengan situasi dan
kondisinya, dan kalian bisa menambahkan kalmiat-kalimat lainnya.
 3. TABLE OF CONTENTS TABLE OF CONTENTS
TITLE………………………………………………………………………………………………………………………………………………………..i
RATIFICATION………………………………………………………………………………………………………………………………………….ii
PREFACE…………………………………………………………………………………………………………………………………………………iii
TABLE OF CONTENTS………………………………………………………………………………………………………………………………IV I.
INTRODUCTION
1.1 Background………………………………………………………………………………………………………………… …1
1.2 Objectives…………………………………………………………………………………………………………………… 2
II . PRODUCTION PROCESS
2.1 Time and Place……………………………………………………………………………………………………………….3
2.2 Material and Equipment…………………………………………………………………………………………………4
2.3 Scheme of work……………………………………………………………………......................................... ..9
2.4 Motion of job……………………………………………………………………………………………………………….20
2.5 Results……………………………………………………………………………………………………………………… 21
2.6 Materials Cost Counting and Selling Product………………………………………………………………. 23
III . FINDING
3.1 Implementation…………………………………………………………………………………………………………. .25
3.2 Benefits……………………………………………………………………………………………………………………… .26
3.3 Improvement (Continued Actions)…………………………………………………………………………… ….27
IV. CLOSING
4.1 Conclusion………………………………………………………………………………………………………………….. 29
4.2 Suggestion………………………………………………………………………………………………………………… 31

REFERENCES………………………………………………………………………………………………………………………………………32

APPENDIX………………………………………………………………………………………………………………………………………….33
Catatan: Kalian bisa menambahkan sendiri di dalam daftar isi, sesuaikan dengan tempat kalian melaksanakan PKL.
4.INTRODUCTION
CHAPTER 1
INTRODUCTION
A. Background
The 21th century is called a priod of technology, information and
globalization era. Time is considered as most important aspect in life.People
consider that 24 hours a day is not enough. Because of that, some people try
to use their time as effectively as possible, by shortening oe even erasing
unimportant activities. For example time for sleeping, watching television,
recreation, or cooking.
Nowdays, many people prefer to have meals in restaurants because of its
practical,fast, and exclusive services. Those reason made restaurants fill the
criteria of becoming the first choice for this modern time hunters.
Buffet service and ready plates are some examples of food and beverage
service that are relevant with the reasons mentioned before. So, many people
choose to have their meals in places where those two kinds of services are
available.
Workers who are competence in those service methods are becoming the
main “commodity” of the worker searching.
 Departement of Education and Instruction SMK degree,
tourism group,cookery competence program and sub-
competence restaurant service, nowdays emphasize more in
service method and other competence that support these two
kinds of services method. Vocational schools hopefully will
create graduates who can fill this era’s demand. Graduates who
have bright futures and ready to compete with other
competitors.
Both of theory and practices given to the students not to
successfully fill the best standar. Those competence are clothing
and skirting buffet table, floral arrangement folding napkins,
ready plate service and mock tail are the requirement skills to
become semi-profesional writer.
As a passing requirement, students not only shows their
competence and arranging proposal, but also arranging final task
report, which also will be tested by examiners from both of
school and industry.
 B. Objectives
Culinary is one main aspect in life. More develops of its
knowledge causing bigger people choose to becoming
culinary entrepreneur by creates any kind of restaurants.
This is increasing competition on this sector.
Bigger restaurant choices nowdays make people
choose not only depend on deliciousness of the food or not,
but also the services. Restaurant which have both of
delicious foods and good services, no doubt would becomes
the first’s people choice.
This becomes one of writer’s main purpose. Being able
to organizing and serving the orders of food and beverages,
in order can compete in he work field’s competition I hope,
by this restaurant service I can get an appropriate
job.Besides choosing this report’s title has a purpose to
attract raeder’s attention whose want to broaden their
knowledge about this sector.
5.PRESENTATION/CONTENT
The next chapter on your report writing is presentation or
content. This chapter contains the main discussion of the
project.
On the Production/Service Process, you should reports all
activities done during the project. You should also mention the
materials and equipment used on the project. You should also
report the working schedules, the budget,the marketing target,
and the result of the project.

For Production Service, the example is like this:

RESTAURANT SERVICE:
1. Preservice
A. Preparing tools used
B. Setting side board
C. Table setting table d’hote of 4 covers
 2. Service Procedure
a. Greeting and welcoming guests
b. Reservation
c. Seating the guests
d. Opening the napkin
e. Pour ice water
f. Presenting the menu
g. Talking order
h. Changing cutleries
i. Serving bread and butter
j. Service and clear up appetizer
k. Service and clear up soup
l. Service and clear up main course
m. Crumbing down
n. Service and clear up dessert
o. Service beverages
p. Billing
q. Reclamation
r. Farewell the guests
3. Postservice
a. Clear up dining table
b. Folding table cloth and top table
c. Cleaning equipment
d. Inventorying equipment

Catatan:Di dalam kegiatan proses kegiatan kalian seharusnya melaporkan semua kegiatan yang kalian
temui selama di lapangan kegiatan magang/PKL.
6.CONCLUSION

The conclusion of the competency tes report were:

a. The competency test could increase the feeling of

believing in your self
b. The competency test coud increase the knowledge about
techniques in the restaurant services
c. The competency test could train the way to overcome the
different complaints of the customers

Catatan : untuk membuat kesimpulan (conclusion) pada bagian

terakhir laporan,biasanya dibagi 2, yang terdiri dari: Kesimpulan
dan Saran. Kesimpulan dan Saran ini kita temukan/dapatkan
selama di dalam kegiatan magang/PKL (kita yang terlibat langsung
di dalam kegiatan ini)
 
7. REFERENCES
Untuk menuliskan referensi/sumber bacaan yang kita
dapat, kita harus mengikuti ejaan bahasa Indonesia,
misalkan untuk menulis nama penulis buku: Selo
Sumardjan, maka dituliskan : Sumardjan,Selo.

Examples:

Barnadib, Sutari Imam.2003.Seni Merangkai Bunga,Buah

dan Sayur.Yogyakarta:Adicita Karya Nusa.
Siegel, Simon,dkk.2000. Tata Hidangan dan Minuman
Australia.Percetakan Buku Sekolah Trauner.
Knight,John F.2001.Family Medical Care Volume
4.Bandung: Indonesia Publishing House.
8.APPENDIX

Note: Di dalam moment/kegiatan yang penting

biasanya kita melakukan pemotretan, tetapi
bukan kegiatan selfie, karena foto-foto kegiatan
yang dilampirkan adalah yang berkenaan dengan
kegiatan yang benar-benar kita kerjakan atau
mungkin ada surat penghargaan saat kalian
magang mengikuti lomba bisa dilampirkan di
lembar tersendiri (biasanya di lembar terakhir),
yang dinamakan:APPENDIX.
TASK (TUGAS):

1.Make A TITLE PAGE related to

your PKL report. ( Buatlah Halaman
Judul dari laporan PKLmu ).

2.Write “PREFACE” related to your

PKL report.( Tulislah Kata
Pengantar laporan PKLmu).