Creating a Bilingual Handbook for Food and Beverage Service Trainees at Anaya Azana Boutique Hotel Tawangmangu.

Oleh :
Liris Dhea Rayi Prasetyo - V0123029 - Sekolah Vokasi

This internship report is written based on the writer’s internship experience at Anaya Azana Boutique Hotel Tawangmangu. The purpose of this report is to describe all of the writer’s activities during the internship. During the internship period, the writer gained valuable insights into the daily operations of the hospitality industry, particularly in the food and beverage service division. The internship also provided opportunities to observe how hotel employees maintain service quality and ensure guest satisfaction in various situations. The main activities discussed in this report are: 1) creating a practical handbook for trainees in the Food and Beverage Service division, which covers the Sequence of Service, and 2) translating that handbook. The handbook was created to provide trainees with a clear and practical guide that can help them understand the standard procedures applied in the department. It is expected to support trainees in carrying out their duties more effectively and consistently. When translating the handbook, the writer used a three step translation process consisting of analyzing, transferring, and restructuring, proposed by Nida and Taber (1969). The writer encountered several specialized terms, culturally specific terms, and idiomatic expressions. To translate these terms, the writer utilized various resources such as the Cambridge Dictionary, the KBBI, and several articles from the internet. Throughout the translation process, the writer also paid attention to accuracy, clarity, and naturalness in order to produce an understandable translation for the target readers. In addition to the main activities, the wrtiter also performed several additional tasks, such as serving as a greeter, designing certificates, managing the outlet, and manning the cashier counter at the hotel restaurant.