1. SIKAP

Bertakwa kepada Tuhan Yang Maha Esa dan mampu menunjukkan sikap religius;

Menjunjung tinggi nilai kemanusiaan dalam menjalankan tugas berdasarkan agama, moral, dan etika;

Berperan sebagai warga negara yang bangga dan cinta tanah air, memiliki nasionalisme serta rasa tanggungjawab pada negara dan bangsa;

Berkontribusi dalam peningkatan mutu kehidupan bermasyarakat, berbangsa, bernegara, dan kemajuan peradaban berdasarkan Pancasila;

Bekerja sama dan memiliki kepekaan sosial serta kepedulian terhadap masyarakat dan lingkungan;

Menghargai keanekaragaman budaya, pandangan, agama, dan kepercayaan, serta pendapat atau temuan orisinal orang lain;

Taat hukum dan disiplin dalam kehidupan bermasyarakat dan bernegara;

Menginternalisasi nilai, norma, dan etika akademik;

Menunjukkan sikap bertanggungjawab atas pekerjaan di bidang keahliannya secara mandiri;

Menginternalisasi semangat kemandirian, kejuangan, dan kewirausahaan

Menerapkan nilai-nilai hospitality (Integritas, Sempurna, Terpercaya, Profesional, Berkepribadian); dan

Menerapkan Global Code of Ethic of Tourism pada bidang usaha hotel

2. PENGETAHUAN

Konsep teoretis pariwisata dan manajemen usaha perhotelan secara mendalam, khususnya manajemen perencanaan, pemasaran, pengendalian mutu, serta manajemen Sumber Daya Manusia, aset, dan keuangan;

Konsep teoretis antropologi budaya wisatawan, kesehatan lingkungan dan kesehatan masyarakat secara umum;

Konsep, prinsip, dan metode perencanaan kapasitas dan tata letak fasilitas, sistem disain kerja (work system design) dan penjadwalan.

Konsep teoretis baur pemasaran, penjualan serta penentuan segmentasi, target dan penentuan posisi pasar untuk produk dan layanan hotel secara mendalam;

Konsep, prinsip-prinsip, teknik, dan metode secara mendalam:

1)      Penyusunan anggaran biaya operasional hotel di bidang tata hidang dan divisi kamar;

2)      Perencanaan pengadaan, pencatatan, penyimpanan dan pendistribusian bahan dan supplies untuk kegiatan operasional pada bidang divisi kamar dan divisi tata hidang;

3)      Perencanaan pengadaan, pencatatan, pendistribusian, perkiraan perawatan dan penghapusan aset untuk kegiatan operasional hotel;

Konsep Keselamatan dan Kesehatan Kerja (K3) dalam operasional hotel dan kebersihan makanan (food hygiene) secara mendalam;

Konsep teoretis kepemimpinan, teamwork dan perilaku organisasi secara umum;

Konsep dan teknik komunikasi lisan dan tulisan dalam Bahasa Indonesia, minimal satu bahasa internasional, atau minimal satu bahasa asing lainnya; dan

Prinsip dan teknik komunikasi persuasif dan lintas budaya

3. KETERAMPILAN UMUM

Mampu menerapkan pemikiran logis, kritis, dan inovatif dalam melakukan jenis pekerjaan spesifik, di bidang keahliannya, dengan mutu dan kuantitas yang dapat diukur dengan standar kompetensi kerja bidang yang bersangkutan

Mampu menunjukkan kinerja mandiri, bermutu dan terukur;

Mampu mengkaji kasus penerapan ilmu pengetahuan, teknologi atau seni sesuai dengan bidang keahliannya untuk menghasilkan prototype, prosedur baku, desain atau karya seni;

Mampu menyusun hasil kajiannya dalam bentuk kertas kerja, spesifikasi desain, atau esai seni yang mengunggahnya dalam laman perguruan tinggi;

Mampu mengambil keputusan secara tepat berdasarkan prosedur baku, spesifikasi desain serta persyaratan keselamatan dan keamanan kerja dalam melakukan supervisi dan evaluasi terhadap pekerjaannya;

Mampu memelihara dan mengembangkan jaringan kerjasama dan hasil kerjasama di dalam maupun di luar lembaganya;

Mampu bertanggung jawab atas pencapaian hasil kerja kelompok dan melakukan supervisi dan evaluasi terhadap penyelesaian pekerjaan yang ditugaskan kepada pekerja yang berada di bawah tanggung jawabnya;

Mampu melakukan proses evaluasi diri terhadap kelompok kerja yang berada dibawah tanggung jawabnya, dan mampu mengelola pembelajaran secara mandiri; dan

Mampu mendokumentasikan, menyimpan, mengamankan, dan menemukan kembali data untuk menjamin kesahihan dan mencegah plagiasi.

4. KETERAMPILAN KHUSUS

Mampu secara mandiri merancang sistem operasional hotel berskala kecil (hotel tidak berbintang) yang mencakup kebijakan, regulasi, dan diagram proses bisnis;

Mampu secara mandiri mengelola kegiatan operasional hotel berskala kecil (meliputi kemampuan merencanakan, menjalankan, mengawasi, mengevaluasi dan menindaklanjuti hasil evaluasi kegiatan operasional hotel) yang dapat dibuktikan dengan bertambahnya tingkat kepuasan tamu hotel khususnya pada aspek jumlah tamu, reliabilitas dan responsibilitas layanan, kebersihan, dan efisiensi harga;

Mampu menganalisis secara mandiri dengan menggunakan metode manajemen hasil (yield management), mengevaluasi, dan mengusulkan alternatif solusi permasalahan operasional hotel di bidang divisi kamar dan tata hidang;

Mampu merancang prosedur operasional baru pada bidang divisi kamar dan divisi tata hidang yang efektif dan efisien baik secara mandiri maupun bersama kelompok;

Mampu secara mandiri memperbaiki prosedur yang sudah ada pada bidang divisi kamar dan divisi tata hidang yang dapat meningkatkan efektifitas dan efisiensi;

Mampu secara mandiri dan berkelompok merencanakan, menjalankan, mengawasi, mengevaluasi dan menindaklanjuti hasil evaluasi pelatihan Sumber Daya Manusia hotel berskala kecil yang dibuktikan dengan peningkatan kompetensi karyawan di bidang divisi kamar dan tata hidang;

Mampu membuat produk dan layanan hotel berskala kecil dan dapat memodifikasi produk dan layanan di hotel berskala besar (hotel berbintang) yang berkualitas sesuai dengan kerangka acuan kerja yang ditetapkan dan diakui oleh pemberi kerja;

Mampu merancang kegiatan promosi atas produk dan layanan hotel yang dapat menunjukan potensi nyata dari produk dan layanan yang dipromosikan pada aspek penambahan jumlah tamu;

Mampu membuat laporan keuangan yang sesuai dengan standar laporan keuangan hotel yang meliputi pendapatan divisi kamar dan divisi tata hidang di hotel berskala besar;

Mampu menyusun perencanaan pengadaan, pencatatan, penyimpanan dan pendistribusian bahan dan supplies untuk kegiatan operasional pada bidang divisi kamar dan divisi tata hidang yang memenuhi standar kualitas yang dapat dibuktikan dengan peningkatan efisiensi biaya operasional; dan

Mampu menyusun perencanaan pengadaan, pencatatan, pendistribusian, perkiraan perawatan dan penghapusan aset untuk kegiatan operasional hotel yang memenuhi standar kualitas di hotel berskala kecil maupun hotel berskala besar yang dapat dibuktikan dengan peningkatan efisiensi biaya operasional

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Knowledge

Theoretical concepts of tourism and hospitality in general

General Skills

1. Can understand the needs of tourists that emphasize social cultural diversity, special needs, and ethical standards of global tourism;

2. Being able to produce a portfolio of potential market trends and tourism that shows promising market value based on an analysis of factors that are important in analyzing market potential and trends, at least including:

– tourism destination and tourism development in the world & Indonesia

– accommodation / hospitality

Special skill

1. Able to apply a job related to tourism and hospitality by using logic, critical, innovative, competent, and measurable in accordance with competency standards in the hospitality and tourism sector

2. Able to show independent, quality and measurable performance; able to show independent performance.

·   Introduction

·   Terminology of Tourism, Tourist, Tourism product, and tourist attraction.

·   Stage of Age in the development of tourism

·   Pillars of tourism

·   Terminology of hotel

·   Main activity of hotel business

·   Definition of organization

·   All divisions in hotel

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

·      Students can understand about Organization & Job Description of Pastry & Bakery

·      Students can understand about Job Description and personal Qualification.

·      Students can understand and know about the Tool & Equipment Pastry & bakery that are common and standard used in Hotels / Industry

·      Students can understand the basic ingredients used in Pastry & Bakery.

·      Students can understand the mistakes in Bread Making.

·      Students can know and understand the Basic Method of Cake processing

·      Students can know and understand the mistakes in Cake making.

·      Students can know and understand the Types of Pastries Products.

·      Students can know and understand the types of dessert.

·     Introduction to Organization Chart & Job Description of Pastry & Bakery

·     Job Description & Personal Qualification.

·     Utensils  & Equipment

·     Introduction of Pastry & Bakery Ingredients

·     Bread Processing (Fermented Solid & Liquid Dough)

·     Cake Processing 2 & Middle Test material review

·     Clasification Pastries Product

·     Dessert

·     Cream & Custard

·     Cookies & Biskuit

·     Cookies, Biskuit  Recipe Balanching & Review  matery  of Final Test

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

Students can understand about :

·     Organization Chart of Hotel & Front Office Dept.

·     FO Functions (Front -of-the-House Operations & Back of-the-House Operations.

·     Front Office relations with other departments

·     Forms and Equipment in use in the Front Office

·     Hotel Size

·     Hotel Target Market

·     Level of Service

·     Ownership

·     Definitions, resources,  tasks & responsibilities  of the reservation

·     Basic Reservation Activities

·     Techniques and rules for reservation

·     Standard Reservation

·     Policies and Procedures

·     How to handle  Individual Reservation

·     The meaning, duties and  responsibilities of operators and  procedures   for the  courtesy call

·     How to handle Group

·     How to handle messages and provide Information

·     Definitions, Duties & Responsibilities of Reception

·     How to handle Guest Check-in

·     How to use/ fill in form  in reception

·     How to handle Walk-in  Guest

·     How to handle late Charge, late check out and Room Discrepancy

·     Job Description of Guest                                         Relation & Concierge

·     Organization Chart of Guest Relation &   Concierge

Hotel & Front Office Introductions and Grooming

Organizational Structure

Hotel Classification

Reservation

Simulation Reservation

Operator

Group Reservation & Messages

Reception

Simulation Reception

Front Office Cashier

Guest Relation & Concierge 

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·      Students are guided to spell the alphabets correctly, identify cardinal and ordinal numbers, and study time in analog and digital formats

·      Students are guided to pronounce and spell names correctly, identify names compositions, and practice communicating through simple conversation.

·      Students are guided to pronounce numbers and prices according to correct currencies, and practice communicating through simple conversation.

·      Students are given some opportunities for testing their knowledge, abilities, and skills in related previous lessons I, II, and III

·      Students are introduced to Basic English Context of Nouns, Singular and Plural Nouns, and practice to produce various sentences related in describing availability.

·      Students are introduced in drafting floor plans, technique in documenting facilities, and composing paragraphs related in describing availability.

·      Students are introduced to names of countries and nationalities.

·      Students are introduced to Basic English Context such as Asking Permissions, Making Requests, Offering Helps, and Making Invitations.

·      Students are given the opportunity to work in pairs and conduct role play for mini telephoning dialogue

·      Students are introduced to Basic English Context such as Prepositions and Possessive Pronoun

·      Students are given the opportunity to introduce their families.

·      Students are given the opportunity to do presentation about their families.

·    NAMES COMPOSITIONS

·    NUMBERS FORMATS

·    DESCRIBING AVAILABILITY (PART 1)

·    DESCRIBING AVAILABILITY (PART 2)

·    COUNTRIES and NATIONALITIES

·    BASIC ENGLISH CONTEXT (PART TELEPHONING

·    BASIC ENGLISH CONTEXT (PART 2)

·    TALKING ABOUT FAMILY

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

·        students can understand general description about F&B outlets.

·        Understand about history and function of bar

·        Understand the type of alcohol and its effects inflicted after consume alcohol

·        students get general description about bar organizational structure.

·        Understand the tasks and responsibility of each position in the Organization Bar

·        Students get general description about bar fixtures and layout where the bar is

·        Students understand the function of the task and every responsibility position

·        Students understand and be able to mention the names of the tools operational support bar and understand the standards layout of a bar

·        students get general description about drinks that don’t contain alcohol and explain the function of drinks which does not contain alcohol

·        Students get general description of origin start beer and way the making of it

·        students get an immediate overview of the technique holding tray and pour beer in front of guest

·        students can understand general description about types of spirit drinks and how to make it

·        students get overview of the technique mixing non drinks alcohol or alcohol

·        etc

·        Introduction

·        Personnel Bar, Equipment and Bar Layou

·        Bar Products: Non Alcohol Beverages

·        Bar Products-Practice I

·        Bar Products: Dry Spirit

·        Bar Products: Sweet Spirit

·        Technique Mix Drinks-Practice II

·        Bar Products: Wine and Sparkling Wine / Champagne

·        Procedure Drinks Reservation and Bar Administration

·        How to Open and Serve Wine: Practice III

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

·   Student understand about Part and Function of Housekeeping

·   Student understand about HK Organization Structure, Job Description and Responsibility of Each Position

·        Student understand about work relation between internal housekeeping unit and other

·        Student get knowledge and understand about tools and cleaning substances

·        Student get knowledge, understand and can implement:

–          tools and cleaning substances

–          Variety of floors and treatment

–          Guest Room and Public Space Cleaning Technique

–          Role and Function of Laundry

–          Job Description and Responsibility of each position

–          Knowledge of cleaning tools and substances in laundry

–          Types of Cloth and treatment

·   Part and Function of Housekeeping

·   Organization Structure

·   Job Description and Responsibility of Each Position

·   Work relation between internal housekeeping unit and other departments

·   Knowledge about tools and cleaning substances

·   Variety of floors and treatment

·   Guest Room and Public Space Cleaning Technique

·   Role and Function of Laundry

·   Job Description and Responsibility of each position

·   Knowledge of cleaning tools and substances in laundry

·   Types of Cloth and treatment

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

·     Student can learn, understand and can implement about:

·     Safety in kitchen

·     Kitchen Utensil and Equipment (showing utensil and equipment)

·     Food Commodities

·     Cutting method, Cooking method

·     Larder, Vegetable Cookery

·     Sauce making

·     Standard Recipe, Kitchen Administration, team work effectiveness.

·      Safety in kitchen

·      Kitchen Utensil and Equipment (showing utensil and equipment)

·      Food Commodities

·      Cutting method, Cooking method

·      Larder, Vegetable Cookery

·      Sauce making

·      Standard Recipe, Kitchen Administration, team work effectiveness.

·      Practice 1,2,3,4

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·     Student can learn and have to understand about the background of psychology of service especially in the hotel and tourism

·     Student have to understand and aware about perception

·     Student have to understand and implement the good communication skills

·     Student have to understand about good service especially to the guest

·     Student can implement how to do complaint handling

·      Introduction of Psychology Service

·      What is perception

·      How to communicate

·      What is service

·      Guest complaint handling

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory

Week

Specific Learning Outcome

Sub-Subject

Duration

1-15

·         Students can understand the general picture of F&B outlets. Understand the organization’s F&B Department regulations

·         Students are able to explain the F&B Organization Rules

·         Students understand about classification as a waiter/s

·         Students get an overview of the relationship between the F&B Department and other departments in a hotel

·         Students get a general description of types and characteristics of restaurants

·         Students can understand various kinds of restaurant equipment and supplies

·         Students can do Table Setup and carry out procedures how to do a service in the operation of a restaurant

·          

·         F&B Service Department Organization

·         Waiter Classification

·         Work relations between departments (F&B with

·         other departments)

·         Types of Restaurants

·         Introduction of Restaurant Equipment and Supplies

·         Practice I

Restaurant Equipment and Supplies

How to handle a glass, plate and cutlery

How to polish glass, plates and cutlery

·         Techniques and Types of Services

·         Practice II

Basic Cover Set up A’la Carte and Elaborate Set Up

How to carrying Plate

·         Room Service Operation

Practice III

·         Sequence of Service

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory, Final Test Practice

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·         Students have to understand and aware about:

–          Food Hygiene

–          Personal Hygiene

–          Food Contamination

–          Food Borne Illness

–          IPM Program

–          Food Hygiene

–          Hand Washing

–          Personal Hygiene

–          Food Contamination

–          Food Borne Illness

–          How to prevent food contamination?

–          Potentially Hazardous Food Labelling

–          IPM Program

12 x meeting

(Theory + Practice). Middle Test, Final Test Theory.

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are proficient in using Indonesian language that is good and right, both verbally in presentations and in writing, to arrange lecture assignments, scientific papers (papers), and correspondence, job application letters and resumes.

·     Introduction, function, variety, and language barrel and EYD

·     Effective sentence

·     Dictionary (Word Choice)

·     Type of Writing

·     Scientific work

·     References

·     Quotations and Reference System

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

After attending a basic accounting course, students are expected to understand the techniques and procedures in the accounting process for service companies and be able to prepare financial reports in accordance with accounting standards

·     Introduction of accounting

·     Accounting cycle

·     Accounting Equation

·     Recording Process (Transactions and Journals)

·     Recording Process (Ledger)

·     Trial Balance

·     Adjustment Entries

·     Worksheet

·     Closing Entries

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Understand the concepts of Marketing roles in the Hospitality & Tourism business.

Understand service culture and service characteristics of Hospitality and Tourism Marketing. 

Learn the role of marketing in company strategic planning

Learn major “elements” and “environmental forces” that can affect company’s ability to serve customers

Learn the concept of the marketing information system.

Learn major characteristics affecting buyers decision process

etc

·      Chapter 1 – Introduction: Marketing for Hospitality and Tourism

·      Chapter 2 – Service Characteristics

·      Chapter 3 – Role of Marketing in Strategic Planning

·      Chapter 4 – Marketing Environment

·      Chapter 5 – Marketing Information Systems and Marketing Research

·      Chapter 6 – Consumer Markets and Consumer Buying Behavior

·      Chapter 7 – Organization Buyer Behavior of Group Market

·      Chapter 8 – Market segmentation, Targeting and Positioning

·      etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students understand the importance of controlling the cost of food, understand the cycle of controlling basic prices, understand the cost structure of the hotel and restaurant business

·      Introduction, Generalities and Objectives

·      Managing the cost of food

·      Purchasing

·      Receiving

·      Storing & Issuing

·      Inventory Control

·      Production Standards

·      Basic Steps in Beverage Operations

·      Material Cost Control

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

In this English Conversation 1, students have to do well communication especially general conversation especially with colleagues and guest.

·      Commication in English

·      All kind of People

·      Free Time

·      People

·      Money

·      Travel and Tourism

·      Food and Drink

·      Entertainment

·      etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

In order for students to understand the importance of Supervisors, Work Philosophy, supervisors are part of Management, Spv Orientation, Job Character Distinguishes Spv Work and Hotel Regeneration and Multi Skill Skills

·      Introduction-Supervisory Management

·      Manager and Hotel Supervisor

·      Work Supervisor and Mechanism

·      Supervisor and Supervision Instrument

·      Supervisor, motivation and communication

·      Supervisor and internal conflict

·      The role of supervisor as leader

·      etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

After attending this lecture, students are expected to be able to gain knowledge and understanding, especially those related to hotel management.

In this lecture discussed about:

a. Knowledge of the definition of hospitality management

b. An understanding of the definition, hospitality terms, types and classifications of hotels.

c. Department in the Hotel

d. Organizational structure

e. Division of Work in the Front Office Department

f. Functions, Duties and Responsibilities

g. Knowledge of hotel organizational structure and hotel human resources.

h. Knowledge of hotel management principles of various sizes and types of affiliation.

i. Outline of knowledge about the workflow of departments: Room division, Food and Beverage, Accounting, and Marketing.

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students have to understand and capable to do:

·         Definition of Communication

·         element and model of communication

·         Verbal message

·         Nonverbal message

·         Listening

·         Self and Other: Relationship Aspect of Communication

·         Two Persons Communication

·         Interviewing

·         Small group communication

·         Organizational Communication

·         Public Relation

·         Intercultural Communication

·         Definition of Communication

·         element and model of communication

·         Verbal message

·         Nonverbal message

·         Listening

·         Self and Other: Relationship Aspect of Communication

·         Two Persons Communication

·         Interviewing

·         Small group communication

·         Organizational Communication

·         Public Relation

·         Intercultural Communication

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students have to understand, able to explain and implement the principle of management. Starts from organization, planning, organizing until controlling.

Definition of Management: its nature & purpose

Managing: science or art?

Essential of planning

Organizing

Staffing

Leading

Controlling

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students have to understand and capable to do:

·         Japanese characters

·         Hiragana & Katakana

·         Rules for writing words in sentences

·         Japan Geographical location

·         Pointing words Place, direction and situation (can stand alone & cannot stand alone)

·         Number words

·         Adjective change

·         Change of verbs

·         Japanese characters

·         Hiragana & Katakana

·         Rules for writing words in sentences

·         Japan Geographical location

·         Pointing words Place, direction and situation (can stand alone & cannot stand alone)

·         Number words

·         Adjective change

·         Change of verbs

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students can understand the basic understanding of statistics, Descriptive and Inductive Statistical Methods, Population and samples.

Students can understand about Source and data collection, Data measurement scale, Frequency and Relative Distribution Tables, Histogram Graphs, Polygons

Students can understand about the average count

Students can understand the Frequency Distribution Table, Central Symptom Size and Size deviation through case studies

·   Introduction of Descriptive Statistic

·   Frequency Distribution Charts and Tables

·   Use of Frequency Distribution Charts and Tables

·   Measures of central symptoms (grouped and ungrouped data)

·   Size of Deviation

·   Deepening Table of Frequency Distribution, Size of Central Symptoms and Size of Deviation

·   Index Number

·   etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

PANCASILA EDUCATIONAL EDUCATION LEARNING ACHIEVEMENTS:

1. Students are able to uphold human values in carrying out tasks based on religion, morals, and ethics

2. Students are able to master the knowledge of communication techniques and the latest and most recent technological developments

3. Students are able to be able to choose resources and utilize design tools and analysis of information technology-based engineering and computing that is suitable for carrying out engineering activities

4. Showing responsibility for work in the field of expertise independently

·     Introduction

·     Indonesia’s Growth History

·         Stages of development of the Indonesian State

·         Pancasila among other philosophies of life

·         Pancasila among other philosophies of life

·         State institutions

·         Citizens’ rights

·         Amendment to the 1945 Constitution

·         Actualization of Pancasila

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·     Students are able to practice how to copy data between files, using functions relating to the date and string functions, set the display format of data, copying data between sheet and sort data.

·     Students are able to practice how to create a data validation, using simple logic functions and merging these functions, filter the data by auto filter.

·     Students are able to apply the function of reading the table, how to combine several functions in one formula, making the currency format, copy the data to copy and paste special, filter the data with advanced filter

·     Students are able to apply creating sub-total with made a simple chart and circle graph and creating pivot table reports and charts

·     Students are able to practice the PowerPoint program, determine the layout of the slide, recognize powerpoint display, specify the design template, change the color scheme and background slides, insert new slides and images, rotate the object, change the object into a 3-dimensional

·     Students are able to apply the design work using Adobe Photoshop CS3, using the Toolbox, Palette, using Layer, and type of parameters Brush, Change the shape of the selection area.

·     Students are able to:

1.       Describes and practice the material that has been studied for 1 semester

2.       Answering questions in Final test

·   Microsoft Excel

·   Microsoft Power point

·   Photoshop

·   CorelDraw

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·   Students understands comprehensively in managing a Restaurants and Food Service Business Operation.

·   Student are expected to able to plan, prepare and conduct a restaurant project business plan.

·   Students will be able to operate and run a restaurants or food service business from any business aspects

·   Introduction to the Restaurant and Food Service Business Concepts.

·   The Products and Service Mix of Restaurant and Food Service Business.

·   Basic of Restaurant Layout and Atmosphere

·   Managing Manpower Assets or Human Capital in Food Service Business.

·   Creating the competitive and advantage Product and Service for the Customer

·   Managing the best Financial Structure in developing an advantage and competitive Food Service business

·   Managing the Service Excellence in Food Service Business Operation

·    

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

·   Students are able to make conversation English in intermediaries level

·   Getting to know you

·   Making a good impression

·   Food and cooking

·   Weather

·   Working for a living

·   Leisure time

·   Spots and games

·   Transportations and travel

·   Vacation time & Inventions and gadgets

·   The environment & News and current events

·   City life & Entertainment and arts

·   The past & Comedy and humor

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students understand the understanding of the Rooms division and its organizational structure, understand the planning, organizing, implementing, evaluating and supervising the management of the front office (Front Office) and housekeeping management, understanding the control of the guest room facilities and understanding the Par-Stock calculations. understand the determination of room rates, room pricing methods and approaches to making room rates, understanding the ratio of occupancy rates and forecasting the availability of the number of rooms and understanding the strategy of determining room price variables (Yield Management) to maximize room revenue.

·        Understanding the room division and organizational structure.

·        Planning, organizing, implementing, evaluating and monitoring

·        Control of guest room facilities

·        Par-Stock Calculation

·        Determination of the need for the number of Room Boy

·        Determination of room prices

·        Room price method

·        Approach to making room rates

·        Occupancy ratio & Operational Statistics Analysis

·        Forecasting the availability of the number of rooms

·         Yield Management

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students understand the basic French grammar, signs of French pronunciation. Arrange sentences with the SVC formula.

·      Salutation et présentation

·      Civilisation française

·      Nation, pays, nationalité

·      Les noms singuliers et pluriels, les articles

·      Les chiffres et le temps

·      La Direction            L’accueil ā l’hôtel et / ou au Restaurant

·      Au Restaurant

·      A l’hôtel

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are able to make and analyze Menu Planning & Design effectively & Efficiently

·     Profile of the modern food service industry

·     Menu Knowledge

·     Menu Planning

·     Menu Design

·     Menu Analysis

·     Producing The Menu

·     Service and The Menu

·     The Menu and Financial Plan

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are able to do a planning, designing, manage kitchen equipment

Students are able to understand and make kitchen organization

Students are able to prevent and treat if there is any kitchen accident

·     Kitchen Planning

·     Kitchen Design

·     Kitchen Equipment

·     Kitchen Organization

·     Working Methods

·     Prevention and Treatment of Kitchen Accident

·     etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are able to differentiate food Sculpture Tools

Students are able to design basic food sculpture techniques

Students are able to make a professional vegetable carving

Students are able to make a professional fruit carving

Students are able to make a professional Other Materials for Garnishing

Introduction to Culinary Art

Food Sculpture Tools

Basic Food Sculpture Techniques

Vegetable Carving

Fruit Carving

Other Materials for Garnishing

12 x meeting, practice, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students understand the research methodology and errors in research

Students understand all things related to the Proposal

Students understand the guidelines for the preparation of the Final Project

Students understand the format of research report writing

Introduction of Research Methods

Elements of a Research Proposal

Guidelines for the preparation of Final Project Work

Dummy concept paper

Writing Format of Final Project, etc

12 x meeting, practice, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Able to introduce and explain Pinyin letters and Pinyin letters pronunciation.

Able to write the characteristics of Chinese strokes and learn vocabulary.

Able to read short sentences in conversation and understand sentences.

Introduction

Greetings in Mandarin

Conversation of Mandarin in The Hotel

etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

a.       Explain entrepreneurship its importance

b.       three main reasons people decide to become entrepreneurs

c.        Identify four main characteristics of successful entrepreneurs

d.       the impact of entrepreneurial firms on economies and societies

e.        Explain the entrepreneurial process, etc

Introduction of entrepreneurship

Recognizing Opportunities and Generating Ideas

Feasibility Study

Writing Business Plan

Industry & Competitor Analysis

Developing in Effective Business Model, etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

1. Attitude

Develop a positive attitude and display behavior that supports the spirit of nationalism

and love for the motherland, democratic democracy, and legal awareness and diversity

2. Knowledge

Being able to analyze the contextual problems of Civics related to nationalism and spirit

patriotism, civilized democracy and legal awareness and diversity

3. General Skills

Able to make appropriate decisions in the context of solving contextual problems

related to the spirit of nationalism and love for the motherland, democratic democracy, and

legal awareness and diversity

4. Special Skills

Able to implement Islamic values and Kemuhammadiyahan in context

solving contextual problems related to the spirit of nationalism and love for the land

water, democratic democracy, and legal awareness and diversity as scholars of education, Novice educators and novice researchers

·     Archipelago insight and conception of its implementation

·     History, basis and aspects of national resilience

·     Position and factors that influence National Politics and Strategy

·     Outline of National Politics and National Strategy

·     Politics and Defense and Security Strategy

·     The development of Polstrahankamnas

·     The development of the defense system of the people of the universe

·     etc

12 x meeting, practice, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students understand and can explain about:

·     Factors of production

·     Market mechanism

·     Economic growth

·     Economic factors

·     Government regulations in the economy

·     free market economy

·     The function of government in the economy

·   Introduction of Economic

·   International Trading

·   Understanding of the Economic System

·   World Economic System

·   Monetary and banking system

·   Fiscal policy, etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are expected to know and understand about every religion ethics and perform a good behavior in every religion.

·   Introduction

·   Islamic Ethics

·   Buddhist Ethics

·   Christian Ethics

·   Hindu Ethics

·   Jewish Ethics

·   The Golden Rule: A Universal Principle

·   Good Behavior, etc

12 x meeting, Middle Test, Final Test

Week

Specific Learning Outcome

Sub-Subject

Duration

1-14

Students are able to design and make MICE internally and externally

·      Definition of MICE

·      Stakes Holder of MICE Industry

·      Sequences in held of MICE event

·      Bidding Process in MICE

·      Setting Layout on MICE

·      Extended Program and Attraction

·      MICE Event Planning

·      MICE Event Coordinating

·      MICE Event Unistalling

·      Food and Beverages Management in MICE

·      Marketing of MICE Facility

·      Security and Risk Management

12 x meeting, practice, Middle Test, Final Test