Politeknik NSC Surabay Repository
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PENGELOLAAN ARSIP DINAMIS AKTIF PADA SUBBAGIAN TATA USAHA KEUANGAN KANTOR KEMENTERIAN AGAMA KOTA SURABAYA
Full text linkThe purpose of this study was to determine the Dynamic Archives
Management in the Financial Administration Sub-Section at the Office of the
Ministry of Religious Affairs, Surabaya City. The Office of the Ministry of
Religious Affairs uses the principle of accessibility, the research method used is a
qualitative descriptive method, namely conducting literature reviews and
analyzing research objects in the field with observation, documentation and
literature studies. The results showed that archive management is dynamic. The
obstacles found starting from sorting, numbering, and storage are the lack of
archiving media and the limited management space for archive storage. Therefore,
the storage of archives in the Ministry of Religion Administration should be
provided with archiving media by utilizing a modified box so that the results are
neat. In addition, by using a digital archive syste
PROSES PEMBERSIHAN KITCHEN EQUIPMENT DI DOMINO’S PIZZA SURABAYA
Full text linkThe purpose of writing this Final Project is to find out the process of
cleaning equipment at Domino's Pizza Surabaya. The author as a kitchen crew at
Domino's Pizza Surabaya made observations of the equipment cleaning process.
From the discussion that the author has described in Chapter III, the author
concludes that the process of cleaning the oven, chiller, freezer equipment at
Domino's Pizza Surabaya is carried out starting from preparing cleaning fluids,
cleaning the body to the process of sanitizing equipment
STANDART OPERASIONAL DELIVERY BY ONLINE DI HAIDILAO HOT POT TUNJUNGAN PLAZA SURABAYA
Full text linkThe purpose of writing this Final Project is to determine the Operational
Standard of Delivery By Online at Haidilao Hot Pot Tunjungan Plaza Surabaya. The
author collects data by direct observation and documentation as Customer Service at
Haidilao Hot Pot Tunjungan Plaza Surabaya. The author can conclude that the
results of this paper indicate that the Standard Operational Delivery Service in
Haidilao is not implemented according to the Operational Standards that have been
running so that when receiving orders from e-commerce there are many voids that
cause incharge staff to replace food that has been processed
RATE SET-UP PADA FAVEHOTEL MEX TUNJUNGAN SURABAYA
Full text linkThe goal to be achived from the creation of this final task is to find out
rate set-up on the Favehotel MEX Tunjungan Surabaya. The writer who was
also an employee at Favehotel MEX Tunjungan Surabaya was observing room
rate set-up at Favehotel MEX Tunjungan Surabaya. The Writer may conclude
that room prices at Favehotel MEX Tunjungan Surabaya with maximum
revenue were based on room types, occupancy, and market segment
PROSEDUR KESELAMATAN DAN KESEHATAN KERJA (K3) PADA DIVISI ENGINEERING PT UNISON INDONESIA INDUSTRIAL
Full text linkThis study aims to find out how the procedures for occupational safety and health in the engineering division at PT Unison Indonesia Industrial. The method used in this study uses a qualitative descriptive method, which describes how occupational safety and health procedures are in the engineering division. While the data collection techniques used are observation, literature study and interviews.
Based on the results of research conducted at PT Unison Indonesia Industrial, it can be concluded that the OSH procedures are not working well and have not been carried out fully according to the procedures set by the government
ANALISIS PROMOSI PADA PT SUMUR BATU BERKAH TEKNIK
Full text linkThis study aims to find out how the promotion is carried out at PT Sumur
Batu Berkah Teknik. The method used in this research is descriptive method,
which describes how to promote at PT Sumur Batu Berkah Teknik. While the data
collection techniques used were observation and interviews. Based on the results
of research conducted by PT Sumur Batu Berkah Teknik, it can be concluded that
the promotional activities carried out were not going well and experienced a
decrease in income due the implementation of promotional activities thet only
used personal selling and word of mouth as well as in the circle of acquaintances
themselves and make not many know about PT Sumur Batu Berkah Teknik
TUGAS COOK HELPER DI KAYANA RESTORAN PADA ASTON SIDOARJO CITY HOTEL & CONFERENCE CENTER
Full text linkThe purpose of writing this final project is to find out the task of the
cook helper at Kayana Resto at Aston Sidoarjo City Hotel & Conference Center.
The author who is also an apprentice as a cook helper at the Food and Beverage
Department of ASTON Sidoarjo City Hotel & Conference Center made
observations on the duties of cook helpers at Kayana Resto at ASTON Sidoarjo
City Hotel & Conference Center. The author can conclude that the task of the
cook helper at Kayana Resto at ASTON Sidoarjo City Hotel & Conference Center
is to carry out the preparation of food ingredients, assist the implementation of
food processing, maintain the cleanliness and health of the work environment,
carry out orders from superiors to take and distribute food ingredients from the
warehouse to the warehouse. section in need, carry out cleaning work
STANDAR OPERASIONAL PROSEDUR PELAYANAN COFFEE CAFÉ BAR AND LOUNGE DI MERCURE HOTELS SURABAYA GRAND MIRAMA
Full text linkThe purpose of writing this final project is to find out how the standard
operating procedures for Coffee Café Bar and Lounge services at Mercure Hotels
Surabaya Grand Mirama are. The author who also works as a Bar Supervisor at
the Coffee Café Bar & Lounge at Mercure Hotels Surabaya Grand Mirama
observed the standard operating procedures for the Coffee Café Bar and Lounge
service at Mercure Hotels Surabaya Grand Mirama. The author concludes that the
standard operating procedures for the Coffee cafe bar and lounge service at
Mercure Hotels Surabaya Grand Mirama are as follows: 1. welcoming guests, 2.
accepting orders 3. beverage service 4. giving bills 5. farewell to guests
PEMBUATAN BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG SORGUM
Full text linkBrownies steam is a dark brown cake with a slightly harder texture
made of flour, which in this study was replaced with sorghum flour as the main
ingredient. Sorghum (Sorghum bicolor L. Moench) is a type of grain (cereal)
which is rich in bioactive components in the form of complex carbohydrates
which are slower to digest, thus potentially reducing the glycemic response. The
development of snack-based steamed processed products made from sorghum
flour, namely brownies which are known to be very popular with the public, to
utilize sorghum flour as a processed material that has nutritional value and
utilizes existing food sources in Indonesia. The benefit of this research is to
introduce alternative ingredients other than wheat, as food diversification,
reduce flour reduction.
This study applied various formulations of steamed sorghum
brownies, including the ratios of 100%, 75%, 50%, and 25% by weight of
wheat flour. The purpose of this study was to determine the level of public
preference for steamed brownies substituted with sorghum flour in terms of
color, aroma, texture, and taste levels.
The results of the research on making brownies with sorghum flour
substitution which are preferred by respondents is that 75% (F2) substitution of
sorghum flour has an effect on the texture of steamed brownies, but has no
effect on color, aroma, and taste. Thus it can be concluded that sorghum flour
has the potential as an additive in the manufacture of steamed brownies