iv

PREFACE

The writers would like to thank and praise God’s blessing that enables the

writer to commence and finalize the final project. The final project of SWIFT

AND SAVOURY, A QUICK AND EASY RECIPE BOOK was done in order

to fulfill the academic requirement in achieving the title of Sarjana Terapan

Pariwisata (S.Tr.Par.) for the Diploma IV Program of Hospitality Management in

Pelita Harapan School of Hospitality and Tourism.

The writers acknowledge that this final project will not be what it appears

to be without the direction, support, and assistance from many sides. Hence, the

writer would like to give her gratitude to these people:

1. Dr. Diena Mutiara Lemy, A.Par., M.M., as the Dean of Pelita Harapan School

of Hospitality and Tourism and as the Advisor for this final project, who has

given guidance with knowledge, advice, and patience to the writers.

2. Mrs. Amelda Pramezwary, A.Par., M.M., as the Head of Hospitality

Management Department.

3. The team of examiners during the final examination: Amelda Pramezwary,

A.Par., M.M., Drs, Demson R. H. Goeltom, M.Pd., Reagan Brian, S.St.Par.,

M.M.

4. Mr. Vasco A.H. Goeltom, S.ST., M.M., as the Academic Advisor of Achmad

Firmansyah Putra Saleh.

5. Ms. Wulan Meiaya Wowor, S.E., M.M., as the Academic Advisor of

Catherine Alam.

6. Mrs. Sandra Maleachi, S.Pd., M.A., as the Academic Advisor of Natasya

Joviani.

v

7. All the lecturers, primary and non-primary, of Pelita Harapan School of

Hospitality and Tourism.

8. The administration staff of Pelita Harapan School of Hospitality and Tourism,

who have helped the writer in taking care of administrative activities and

making sure that the examination process goes well.

9. Djohan Makmur Alam, Indira Widjaja, Alicia Alam, Takenori Mugi, Joshua

Bernard Nugroho, Krisman Kusnadi, Then Fungsia, Tania Joviani, Enrico

Jovianto, Tria Sasangka Putra, R.A. Abrima Oktavianty, Arief Lukmansyah

Putra, Fadillah Iskandarsyah Putra as family who are always supporting both

mentally and financially, also encouragement and prayers, hence this final

project can be finished on time.

10. Friends of Pelita Harapan School of Hospitality and Tourism especially class

D of batch 2012 Hospitality Management, who are always supporting each

other in finishing this final project.

11. The book designer, Joshua Didi and Danny K. Nugroho as the photographer of

SWIFT and SAVOURY project.

12. Siti, Santi, and Tum who help during the photoshoot session.

13. All of other people, whose names cannot be written one by one.

Finally, the writers also acknowledge the imperfection of this final project.

Therefore, the writers encourage the readers in giving necessary suggestions in

improving this final project. Hopefully this final project could be useful and give

benefits to all of the people who read it.

Karawaci, November 2015

The Writers

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TABLE OF CONTENTS

Page

COVER

STATEMENT OF AUTHENTICITY…………………………………………..i

ADVISOR’S STATEMENT OF AGREEMENT……………………………...ii

EXAMINERS’ STATEMENT OF AGREEMENT………………………......iii

PREFACE…………………………………………………………………….....iv

TABLE OF CONTENTS .……………………………………………………..vi

LIST OF TABLES……………………………………………………………..vii

LIST OF FIGURES ………………………………………………………….viii

CHAPTER I INTRODUCTION

A. Background ........................................................................................... 1

B. The Objective ................................................................................. …..4

C. Project Outline ................................................................................ …..5

D. Project Duration .............................................................................. …..5

E. Target Audience ............................................................................. …..6

F. Research Method ............................................................................ …..6

CHAPTER II INGREDIENTS AND EQUIPMENTS

A. Ingredients…………………………………………............................7

B. Equipments .................................................................................... …..8

CHAPTER III PROCESS AND PRODUCT MENU

A. Process .................................................................................................. 10

B. Budgeting.............................................................................................. 18

C. Product Menu ....................................................................................... 22

CHAPTER IV CONCLUSION

A. Drawbacks ............................................................................................ 27

B. Improvements ....................................................................................... 27

C. Conclusions .......................................................................................... 28

REFERENCES

ATTACHMENTS

CURICULUM VITAE

vii

LIST OF TABLES

No. Description Page

A. List of Ingredients………………………………………………………......7

B. List of Equipments……………………………………………………….....9

C. Project Timetable (Estimated)……………………………………………..10

D. Project Timetable (Actual)…………………………………………………11

E. Initial Budgeting (Estimated)……………………………………………....18

F. Initial Budgeting (Actual) …………………………………………………19

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LIST OF FIGURES

No. Description Page

A. Photo Results……………………………………………………………....14

B. Swift and Savoury Book……………………………………………………15

C. Standard Recipe Cost Formula……………………………………………..21

D. Tumpeng Gizi Seimbang…………………………………………………....23