D4 – Perhotelan
Beranda / D4 – Perhotelan
Tentang Program Ini:
Mempelajari :
Siswa mempelajari konsep Manajemen Hotel yang mampu mengelola dan memiliki karakter secara professional dalam melaksanakan tugas-tugas operasional dan manajerial dalam usaha perhotelan serta usaha makanan dan minuman. Para siswa dilatih dengan menekankan pengalaman yang lebih praktis selama program belajar mengajar.
Durasi Program Studi Diploma IV Perhotelan adalah 4 tahun penuh waktu setara dengan program studi S1 (Sarjana). Lulusan diberikan gelar Sarjana Diploma Pariwisata Terapan (S.Tr Par). Kurikulum dirancang selama 8 semester (4 tahun) dengan total sks 145 sks yang terdiri dari 65 sks teori dan 80 sks praktikum/praktis termasuk program Magang 2 semester (12 bulan) di industri perhotelan minimal bintang 4, Fine Dining Restoran, dan Perusahaan Nasional dan Multinasional di bidang Food and Beverage.
Nomor Registrasi Pemerintah :
11171/D/T/K-IV/2012.
Periode Program :
4 Tahun
Magang :
Semester 3 dan Semester 6
Gelar :
Sarjana Terapan Pariwisata (S.Tr.Par)
Total Kredit :
145
- VISI
“Menjadi Program Studi Sarjana Terapan Perhotelan yang unggul dan berkarakter berbasis kewirausahaan serta menciptakan sumber daya manusia yang berkualitas di tingkat manajerial perhotelan dan berdaya saing global di tahun 2030”
- MISI
- Menyelenggarakan program pendidikan vokasi dan pengajaran di bidang Perhotelan dan Restoran secara profesional untuk menghasilkan sumber daya manusia yang berkualitas dan berdaya saing tinggi di tingkat manajerial, serta menghasilkan sumber daya manusia berkarakter kewirausahaan yang berkualitas.
- Menerapkan kurikulum yang sesuai dan berkualitas untuk mengantisipasi kebutuhan dunia kerja dan dunia usaha dalam bidang Perhotelan yang professional.
- Mengantisipasi perkembangan teknologi dalam bidang perhotelan.
- Melakukan penelitian terapan dan kelayakan usaha yang sesuai untuk menunjang pengembangan ilmu perhotelan yang sesuai dengan perkembangan teknologi.
- Menyelenggarakan kegiatan pengabdian kepada masyarakat berbasis riset dan kearifan lokal secara konsisten.
- Memperluas akses dan jejaring untuk bekerjasama dalam bidang perhotelan.
Program studi Diploma Empat, Manajemen Perhotelan Sekolah Tinggi Pariwisata Bogor menghasilkan lulusan yang memiliki kompetensi utama Hospitality Management. Kompetensi dari profil lulusan adalah mampu melakukan tugas – tugas administrasi serta mampu mengelola organisasi usaha perhotelan baik skala kecil maupun yang berskala besar. Kompotensi profil lulusan secara rinci sebagai berikut:
- Mampu menempati posisi manajer lini bawah (Supervisor) pada departemen Front Office
- Mampu menempati posisi manajer lini bawah pada departemen Housekeeping (Floor supervisor/Houseman Supervisor)
- Mampu menempati posisi Captain/Head Waiter disebuah restoran / Café
- Mampu menempati posisi Senior Cook / Cook helper
- Memiliki kemampuan membuka usaha bidang restoran, café dan catering
- Mampu menerapkan Norma, Kaidah, Moral serta standar pedoman etika dalam organisasi kepariwisataan yang berskala kecil maupun besar
- Menguasai minimal 100 resep makanan, minuman dan sous
- Mampu merapikan kamar sesuai standar hotel berbintang 4 ke atas
- Mampu mengembangkan diri menjadi supervisor dan manajer dan mampu memimpin bisnis perhotelan, restoran maupun industri pariwisata secara propesional
- Mampu melayani tamu dengan bahasa asing (Inggris, Francis, Mandarin, dan Jepang)
- Mampu melayani tamu di bar dan restoran
- Mampu mencampur jenis minuman alkohol maupun minuman non-alkohol
- Menguasai set up ala Barat dan Cina
- Mampu bekerja secara individu maupun kelompok dalam perencanaan teknis suatu industri kepariwisataan serta dapat mengembangkan diri dalam berwira usaha secara profesional
- Mampu mengaplikasikan komputer melalui jaringan system informasi
- Mampu menganalisis permasalahan yang ada di lapangan dari berbagai variable.
- Mampu mengaplikasikan pelayanan dibagian Front Office, Housekeeping, Food and Beverage Service
- Jiwa entrepreneurship dan jiwa kepemimpinan
- Kemampuan untuk mengatasi keluhan tamu dengan cara yang profesional
- Kemampuan presentasi dan negosiasi dengan baik.
- Kemampuan untuk memperindah presentasi dari produk makanan
1. SIKAP | |
S1 | Bertakwa kepada Tuhan Yang Maha Esa dan mampu menunjukkan sikap religius; |
S2 | Menjunjung tinggi nilai kemanusiaan dalam menjalankan tugas berdasarkan agama, moral, dan etika; |
S3 | Berperan sebagai warga negara yang bangga dan cinta tanah air, memiliki nasionalisme serta rasa tanggungjawab pada negara dan bangsa; |
S4 | Berkontribusi dalam peningkatan mutu kehidupan bermasyarakat, berbangsa, bernegara, dan kemajuan peradaban berdasarkan Pancasila; |
S5 | Bekerja sama dan memiliki kepekaan sosial serta kepedulian terhadap masyarakat dan lingkungan; |
S6 | Menghargai keanekaragaman budaya, pandangan, agama, dan kepercayaan, serta pendapat atau temuan orisinal orang lain; |
S7 | Taat hukum dan disiplin dalam kehidupan bermasyarakat dan bernegara; |
S8 | Menginternalisasi nilai, norma, dan etika akademik; |
S9 | Menunjukkan sikap bertanggungjawab atas pekerjaan di bidang keahliannya secara mandiri; |
S10 | Menginternalisasi semangat kemandirian, kejuangan, dan kewirausahaan |
S11 | Menerapkan nilai-nilai hospitality (Integritas, Sempurna, Terpercaya, Profesional, Berkepribadian); dan |
S12 | Menerapkan Global Code of Ethic of Tourism pada bidang usaha hotel |
2. PENGETAHUAN | |
P1 | Konsep teoretis pariwisata dan manajemen usaha perhotelan secara mendalam, khususnya manajemen perencanaan, pemasaran, pengendalian mutu, serta manajemen Sumber Daya Manusia, aset, dan keuangan; |
P2 | Konsep teoretis antropologi budaya wisatawan, kesehatan lingkungan dan kesehatan masyarakat secara umum; |
P3 | Konsep, prinsip, dan metode perencanaan kapasitas dan tata letak fasilitas, sistem disain kerja (work system design) dan penjadwalan. |
P4 | Konsep teoretis baur pemasaran, penjualan serta penentuan segmentasi, target dan penentuan posisi pasar untuk produk dan layanan hotel secara mendalam; |
P5 | 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; |
P6 | Konsep Keselamatan dan Kesehatan Kerja (K3) dalam operasional hotel dan kebersihan makanan (food hygiene) secara mendalam; |
P7 | Konsep teoretis kepemimpinan, teamwork dan perilaku organisasi secara umum; |
P8 | Konsep dan teknik komunikasi lisan dan tulisan dalam Bahasa Indonesia, minimal satu bahasa internasional, atau minimal satu bahasa asing lainnya; dan |
P9 | Prinsip dan teknik komunikasi persuasif dan lintas budaya |
3. KETERAMPILAN UMUM | |
KU1 | 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 |
KU2 | Mampu menunjukkan kinerja mandiri, bermutu dan terukur; |
KU3 | Mampu mengkaji kasus penerapan ilmu pengetahuan, teknologi atau seni sesuai dengan bidang keahliannya untuk menghasilkan prototype, prosedur baku, desain atau karya seni; |
KU4 | Mampu menyusun hasil kajiannya dalam bentuk kertas kerja, spesifikasi desain, atau esai seni yang mengunggahnya dalam laman perguruan tinggi; |
KU5 | Mampu mengambil keputusan secara tepat berdasarkan prosedur baku, spesifikasi desain serta persyaratan keselamatan dan keamanan kerja dalam melakukan supervisi dan evaluasi terhadap pekerjaannya; |
KU6 | Mampu memelihara dan mengembangkan jaringan kerjasama dan hasil kerjasama di dalam maupun di luar lembaganya; |
KU7 | 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; |
KU8 | Mampu melakukan proses evaluasi diri terhadap kelompok kerja yang berada dibawah tanggung jawabnya, dan mampu mengelola pembelajaran secara mandiri; dan |
KU9 | Mampu mendokumentasikan, menyimpan, mengamankan, dan menemukan kembali data untuk menjamin kesahihan dan mencegah plagiasi. |
4. KETERAMPILAN KHUSUS | |
KK1 | Mampu secara mandiri merancang sistem operasional hotel berskala kecil (hotel tidak berbintang) yang mencakup kebijakan, regulasi, dan diagram proses bisnis; |
KK2 | 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; |
KK3 | 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; |
KK4 | Mampu merancang prosedur operasional baru pada bidang divisi kamar dan divisi tata hidang yang efektif dan efisien baik secara mandiri maupun bersama kelompok; |
KK5 | Mampu secara mandiri memperbaiki prosedur yang sudah ada pada bidang divisi kamar dan divisi tata hidang yang dapat meningkatkan efektifitas dan efisiensi; |
KK6 | 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; |
KK7 | 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; |
KK8 | 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; |
KK9 | Mampu membuat laporan keuangan yang sesuai dengan standar laporan keuangan hotel yang meliputi pendapatan divisi kamar dan divisi tata hidang di hotel berskala besar; |
KK10 | 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 |
KK11 | 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 |
SEMESTER 1
- Subject : Introduction to Hotel & Tourism
Code/Credit : MKK003/ 2 Credits
Subject Description
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
|
- Subject : Bakery & Pastry Operation
Code/Credit : MKB001/ 2 Credits
Subject Description
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
|
- Subject : Front Office Operation
Code/Credit : MKB003/ 2 Credits
Subject Description
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
|
- Subject : Basic English
Code/Credit : MKK001/ 2 Credits
Subject Description
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 |
- Subject : Beverage Knowledge
Code/Credit : MKB002/ 2 Credits
Subject Description
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 |
- Subject : Housekeeping and Laundry Operation
Code/Credit : MKB004/ 3 Credits
Subject Description
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 |
- Subject : Kitchen Operation
Code/Credit : MKB005/ 3 Credits
Subject Description
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 |
- Subject : Psychology of Service
Code/Credit : MKB006/ 2 Credits
Subject Description
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 |
- Subject : Restaurant Operation
Code/Credit : MKB007/ 2 Credits
Subject Description
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 |
- Subject : Safety Hygiene & Sanitation
Code/Credit : MPB002/ 2 Credits
Subject Description
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. |
SEMESTER 2
Students have to do On the Job Training for 6-Month in Hotel Industry. Furthermore, students have to make OTJT report supervised by Lecturers.
SEMESTER 3
- Subject : Indonesian Language
Code/Credit : MPK003/ 2 Credits
Subject Description
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
|
- Subject : Principle of Accounting
Code/Credit : MKK010/ 2 Credits
Subject Description
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
|
- Subject : Marketing for Hospitality and Tourism
Code/Credit : MKK008/ 2 Credits
Subject Description
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
|
- Subject : Cost Control
Code/Credit : MKB011/ 2 Credits
Subject Description
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
|
- Subject : Conversation English 1
Code/Credit : MKK005/ 2 Credits
Subject Description
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
|
- Subject : Supervisory Management
Code/Credit : MKB013/ 2 Credits
Subject Description
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
|
- Subject : Hotel Management
Code/Credit : MKB016/ 2 Credits
Subject Description
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
|
- Subject : Principle of Communication
Code/Credit : MKK011/ 2 Credits
Subject Description
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
|
- Subject : Principle of Management
Code/Credit : MKK011/ 2 Credits
Subject Description
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
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- Subject : Basic Japanese
Code/Credit : MKK002/ 2 Credits
Subject Description
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
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- Subject : Religion
Code/Credit : MKK001/ 2 Credits
Subject Description
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
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SEMESTER 4
- Subject : Pancasila
Code/Credit : MPK002/ 2 Credits
Subject Description
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
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- Subject : Computer Application
Code/Credit : MKK004/ 2 Credits
Subject Description
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
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- Subject : Restaurant Management
Code/Credit : MKB020/ 3 Credits
Subject Description
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
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- Subject : Conversation English 2
Code/Credit : MKK006/ 2 Credits
Subject Description
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
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- Subject : Room Division Management
Code/Credit : MKB010/ 3 Credits
Subject Description
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
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- Subject : Basic French
Code/Credit : MKK013/ 3 Credits
Subject Description
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
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- Subject : Menu Planning & Design
Code/Credit : MKB019/ 2 Credits
Subject Description
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
|
- Subject : Kitchen Management
Code/Credit : MKB018/ 3 Credits
Subject Description
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
|
- Subject : Culinary Art
Code/Credit : MKB021/ 2 Credits
Subject Description
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
|
- Subject : MICE Management
Code/Credit : MKB009/ 2 Credits
Subject Description
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
|
- Subject : Kewiraan
Code/Credit : MPK004/ 2 Credits
Subject Description
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
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SEMESTER 5
Students have to do On the Job Training for 6-Month in Hotel Industry. Furthermore, students have to make OTJT report supervised by Lecturers.
SEMESTER 6
- Subject : Basic Mandarin
Code/Credit : MKK012/ 3 Credits
Subject Description
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
|
- Subject : Business Ethics
Code/Credit : MPB 003/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | students can understand the nature of morality students can understand about Ethic theories students can understand about justice, distributional principles, approaches and rights, etc
| Normative Theories of Ethics Justice and economic distribution The nature of Capitalism Corporation The workplace basic issues The workplace-todays challenge etc
| 12 x meeting, Middle Test, Final Test
|
- Subject : Event Management
Code/Credit : MKB024/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students understand and capable in making event based on theory and implement it in their activities
| Theory of Event Management Event Administration Event Coordination Event Marketing Legal, Ethical and Risk Management | 12 x meeting, Middle Test, Final Test
|
- Subject : Expository Writing
Code/Credit : MKK017/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand about: 1. Audience Analysis 2. Brain Storming 3. Research | The Writing Proccess Sample Business Documents | 12 x meeting, Middle Test, Final Test
|
- Subject : Conversation English 3
Code/Credit : MKK017/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand and have an advance level in doing conversation English
| Getting acquainted Expressing yourself Crime and punishment Surprises and superstitions Education and learning Fame and fortune Around the world Technology etc | 12 x meeting, Middle Test, Final Test
|
- Subject : Cost Management
Code/Credit : MKB026/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand about Cost, cost drivers, cost objects & Charging, Cost Allocations, Material costs, Labor costs, Cost drivers & Cost behavior, Volume based, Unit cost & marginal cost, Cost calculation, Cost information and value Students can understand about the Cost Calculation system, Measurement of cost and strategic rules
| Basic Concept Cost calculation based on Order Activity Based Costing and Customer profitability Proccess Based Cost Accounting Cost Allocation
| 12 x meeting, Middle Test, Final Test
|
- Subject : Finance Management
Code/Credit : MKB026/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand and can count based on theory about Finance Management
| Introduction Analyzing transactions and preparing year-end financial statements Double Entry Accounting Adjusting & Closing Entries etc
| 12 x meeting, Middle Test, Final Test
|
- Subject : Hotel Planning & Design
Code/Credit : MKB028/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand and can make a design and plan about hotel based on its characteristics
| Introduction Development and planning consideration Design Consideration etc | 12 x meeting, Middle Test, Final Test
|
- Subject : Human Resources Management
Code/Credit : MKB012/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students can understand the definition and scope of the HR Department · Students can understand about employee productivity · Students can understand how to recruitment and selection · students can understand how to do employee training and development,etc
| Definition and scope Productivity Recruitment & Selection Training & Development Termination & Employment Wage & Salary Personnel Problems Communication with Employees | 12 x meeting, Middle Test, Final Test
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- Subject : Statistic for Hospitality & Tourism
Code/Credit : MKK018/ 3 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Statistic subject is a comprehension knowledge and skill aboutbasic and advance to analyze quantitative datas indeskriptivedaninferential, with the help from parametric or non parametric statistic. This subject contains of description of statistic, the functions of statistic in research, the presentation of datas, central tendency measurement, position measurement,spreadmeasurement, assume test, populationand sample, hypothesis test, difference test with T , variants, correlation and regression analysis, partial analysis, non parametric statistic (chi-square, sign test,Kruskal Wallis test, Friedman test, etc. | · Introduction · Basic Description of Statistic · Chart and Table of Frequency Distribution · Central Symptoms Measurement (grouped and ungrouped data) · Deviation Measurement · Normal Distribution · Normality and Homogeneity Test · BLUE Test (Best Linier Unbias Estimation) · Validity and Reliability Test · Hypothesis Test · Regression | 12 x meeting, Middle Test, Final Test
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- Subject : Economics for Hospitality & Tourism
Code/Credit : MKK007/ 2 Credits
Subject Description
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
|
SEMESTER 7
- Subject : Resort Management
Code/Credit : MKB029/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are able to understand about resort management Students can understand the five phases of resort planning and development Students can understand about the resort industry based on the scope, forms and characteristics of the resort, etc.
| Introduction Resort Management qualification Resort Concep The Planning and Development Process Resort Activities Recreational Activities and Facilities The strategies of how to make and manage resort management, etc. | 12 x meeting, Middle Test, Final Test
|
- Subject : Catering Management
Code/Credit : MKB032/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are able to understand and do a well management especially for catering Students can make her/his own catering for entrepreneurship | Introduction Historical Banqueting Styles of catering Catering Food Service Development Catering Sales and Marketing Catering Menu program Etc | 12 x meeting, Middle Test, Final Test
|
- Subject : Food & Beverage Management
Code/Credit : MKB041/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students are able to understand: What is the improvement of service to customers? Why is increasing customer service important? Who is involved in improving customer service? When will the increase in service to customers be implemented? How to improve customer service tactics? · Students are able to understand: Is the development of operational policy increasing? Why is operational policy development important? Who is involved in developing operational policies? When will the development of operational policies be implemented? What are the tactics for developing operational policies? · What is marketing? Why is marketing important? Who is involved in marketing? When was the marketing implemented? How about marketing tactics? · students are able to explain: An understanding of franchising, franchise rights and obligations, franchise legal protection · Students are able to present a concept of food and beverage service and convince investors of the project | Customer Centred Perfomance Improvement Developing Operational Policy Marketing Merchandising Product and Service Development System Management Efficient Staffing Concept, Location and Design Franchising, Brand New, or Part of Facility Food and Beverage Management Project
| 12 x meeting, Middle Test, Final Test
|
- Subject : Digital Marketing
Code/Credit : MKB023/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand about the Marketing Model of the future Students are able to understand Apps, Forming Elements, Digital Consumers, Digital Industries and Digital Strategies
| Marketing 4.0 Future Marketing Model Market mission to consumers Digital Marketing Concept
| 12 x meeting, Middle Test, Final Test
|
- Subject : Research Methodology for Hospitality & Tourism
Code/Credit : MKK014/ 3 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students understand about the Research Methodology general study Students are able to explain about the Research Method Students are able to explain about Research Objectives and Research Ethics Students are able to explain about the Journal /Information searching Students are able to explain about the concept and proposal of research students can explain Research Methodology & Variables Students are able to explain Data & Data Collection and Sampling students are able to explain the Hypothesis and Data Analysis Students are able to explain research writing and research instruments | General Research Methodology review Research methods Research Objectives and Research Ethics Research design, etc
| 12 x meeting, Middle Test, Final Test
|
- Subject : Service Operation Management
Code/Credit : MKB025/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand about Understanding Services Students can understand about Operating System Design Services Students can understand about Service Operations Strategies students can understand about Service Quality Measurement, etc
| Operations Management Services Understanding Services Operating System Design Services Service Operations Strategy, etc
| 12 x meeting, Middle Test, Final Test
|
- Subject : Total Quality Management
Code/Credit : MKB027/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students understand the basis of total quality management Students understand quality culture Students understand partnering concept Students understand customers Students understand Involvement and Empowering employees Students understand Leadership and Teamwork Students understand Decision making and problem solving, etc
| Concept of total management Quality and alternative to increase the competitiveness Partnering for competitiveness and total quality Focus on customer Involvement and Empowering employee Leadership and teamwork Decision Making & Problem Solving, etc
| 12 x meeting, Middle Test, Final Test
|
- Subject : Public Relation for Hotel
Code/Credit : MKK034/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students have an understanding of understanding public relations. · Students have an understanding of the elements of public relations · Students have an understanding of the function of public relations · Students have an understanding of the public relations process. · Students have an understanding of the public relations approach. | Introduction of PR The elements of PR The function of PR The process of PR PR approach, etc
| 12 x meeting, Middle Test, Final Test
|
SEMESTER 8
- Subject : Entrepreneurship
Code/Credit : MKK015/ 2 Credits
Subject Description
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
|
- Subject : Hotel Information System
Code/Credit : MKB022/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | To learn definiton of system and sub system To learn the components of information system To study about definiton, elements of database and organize system database file, etc | Introduction Basic Concept of Information System Concept of Database System The Role of Database System Front Office System BEO System Point of Sales Housekeeping system
| 12 x meeting, Middle Test, Final Test
|
- Subject : Tourism Culture & Behavior
Code/Credit : MKB022/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are understanding and can adopt and aware about the characteristic of every guest especially from other countries Students can manage the treatment of every culture and behavior
| Introduction Culture & Behavior every region in Indonesia Culture & Behavior every country in Asia Culture & Behavior every country in other countries
| 12 x meeting, Middle Test, Final Test
|