UPAYA PEREKRUTAN KOKI BERKUALITAS GUNA MENINGKATKAN GIZI MAKANAN DI KAPAL PT. PERTAMINA PERKAPALAN (PERSERO) SKRIPSI

UMU, NAILIATUL HASNA (2018) UPAYA PEREKRUTAN KOKI BERKUALITAS GUNA MENINGKATKAN GIZI MAKANAN DI KAPAL PT. PERTAMINA PERKAPALAN (PERSERO) SKRIPSI. Diploma thesis, POLITEKNIK ILMU PELAYARAN SEMARANG.

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Abstract

Umu Nailiatul Hasna, 2018, 51145551.K, “Recruitment of Qualified Chefs to Improve Nutrition in Vessel PT. Pertamina Shipping (Persero)”, Mini thesis Port and Shipping Department, Diploma Program IV, Semarang Merchant Marine Polytechnic, Supervisor I: Okvita Wahyuni, S.ST, MM., Supervisor II: R.A.J Susilo Hadi W., S.IP, MM. PT. Pertamina Shipping (Persero) is a shipping company that has 72 units of ships and more less 2,500 crew. Working on the ship need a good energy and nutrition. That's where job the chef is needed. In recruitment activities, Crewing as the main factor in recruiting crews have the task of finding a chef who has the potential so it can help the company in improving the quality of good chefs. In this case, reseacher use descriptive-qualitative writing method to describe and elaborate the object under study. Researcher involved in the data searching process by observe and analyze of the fact and charactheristics the object and subject under study directly. The purpose of this methods was to obtain comprehensive and obvious representation about recruitment chefs at PT. Pertamina Shipping (Persero). Data collection that used in this research is direct observation, interviews, quetionnaire and documentation studies. A qualified chef is a chef who specializes in cooking. From the results of the research, the recruitment of qualified chef conducted by PT. Pertamina Shipping (Persero), by establishing a special certificate for chefs, such as Food Handling Certificate, conducting cooking tests carried out by PT. Pertamina Shipping (Persero) at the time of recruitment and make the determination of minimum education 1st Diploma majoring in Hospitality. Keywords: Quality, Chef, Nutrition

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