Sekolah Tinggi Pariwisata Bogor

D4 – Manajemen Perhotelan

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About this Program

Study:

Students learn the concept of Hotel Management capable of managing hotel operations. Students are trained by emphasizing more practical experiences during the program. Students who graduate are entitled to have the title S.Tr.Par.

Government Registration Number:

11171/D/T/K-IV/2012.

Program Period:

4 Years

Internship :

Semester 2 and Semester 5

Degree:

Sarjana Terapan Pariwisata (S.Tr.Par)

Total Credits:

144

  1. VISION

Become a study program with excellent quality and as a center for the development of knowledge, especially in the field of hospitality and in the field of tour & travel business based on local, regional and international potential.

  1. MISSION
  • Improving the quality of education and teaching in the field of tour & travel, especially hospitality and business by developing and implementing tridharma of higher education.
  • Producing experts in the field of travel to be able to compete in the local, regional and international scope.
  • Expanding access and building networks of national and international cooperation.
  • Good attitude and personality in every aspect of life in society.
  1. PURPOSE

The purpose of this study program is to produce graduates who have conceptual abilities to develop and provide consultation, research and dissemination in the field of travel business especially in the field of hospitality and business.

The competence of the graduate profile is being able to perform administrative tasks and being able to manage hospitality business organizations both small and large scale. The potential profile of graduates in detail is as follows:

  1. Able to occupy the position of a lower-line manager (Supervisor) in the Front Office department
  2. Able to occupy the position of a lower line manager in the Housekeeping department (Floor supervisor / Houseman Supervisor)
  3. Able to occupy the position of Captain / Head Waiter in a restaurant / Café
  4. Able to occupy the position of Senior Cook / Cook helper
  5. Has the ability to open a restaurant, café and catering business
  6. Able to apply Norms, Rules, Morals and ethical guidelines in tourism organizations that are small or large scale
  7. Master at least 100 food recipes, drinks and sous
  8. Able to tidy up rooms according to the standards of 4-star hotels and above
  9. Able to develop themselves into supervisors and managers and be able to lead the hospitality business, restaurant and tourism industry in a professional manner
  10. Able to serve guests with foreign languages ​​(English, French, Mandarin and Japanese)
  11. Able to serve guests in bars and restaurants
  12. Able to mix types of alcoholic drinks and non-alcoholic drinks
  13. Mastering Western and Chinese-style set ups
  14. Able to work individually or in groups in the technical planning of a tourism industry and be able to develop themselves in a professional business
  15. Able to apply computers through a network of information systems
  16. Able to analyze problems in the field from various variables.
  17. Able to apply services in the Front Office, Housekeeping, Food and Beverage Service sections
  18. Entrepreneurship and leadership
  19. The ability to deal with guest complaints in a professional manner
  20. Good presentation and negotiation skills.
  21. The ability to beautify the presentation of food products

1.ATTITUDE

S1

Devoted to the Supreme Lord and capable of showing a religious attitude;

S2

Uphold the value of humanity in carrying out duties based on religion, morals, and ethics;

S3

Acting as a proud and loving citizen of the country, having nationalism and a sense of responsibility towards the country and nation;

S4

Contributing to the improvement of the quality of community, nation, state and civilization development based on Pancasila;

S5

Collaborate and have social sensitivity and care for the community and the environment;

S6

Respect the diversity of cultures, views, religions, and beliefs, as well as other people’s original opinions or findings;

S7

Obey the law and discipline in social and state life;

S8

Internalize academic values, norms and ethics;

 

S9

Demonstrates responsibility for work in their area of expertise independently;

S10

Internalize the spirit of independence, struggle, and entrepreneurship

S11

Apply hospitality values (Integrity, Perfect, Trusted, Professional, Personal);

S12

Apply the Global Code of Ethic of Tourism in the hotel business sector

2. KNOWLEDGE

P1

The theoretical concepts of tourism and hospitality business management in depth, especially planning management, marketing, quality control, and management of Human Resources, assets, and finance;

P2

The theoretical concepts of tourist cultural anthropology, environmental health and public health in general;

P3

Concepts, principles, and methods for capacity planning and facility layout, work system design and scheduling.

P4

The theoretical concepts of marketing, sales and segmentation, targeting and market positioning for hotel products and services in depth;

P5

Concepts, principles, techniques, and methods in depth:

1) Compilation of hotel operational budget in the field of layout and room division;

2) Planning for procurement, recording, storage and distribution of materials and supplies for operational activities in the field of room division and layout division;

3) Planning for procurement, recording, distribution, estimated maintenance and write off assets for hotel operations;

P6

The concept of Occupational Safety and Health (K3) in hotel operations and food hygiene in depth;

P7

Theoretical concepts of leadership, teamwork and organizational behavior in general;

P8

Concepts and techniques of oral and written communication in Indonesian, at least one international language, or at least one other foreign language;

P9

Principles and techniques of persuasive and cross-cultural communication

 

 

3. GENERAL SKILLS

KU1

Able to apply logical, critical, and innovative thinking in carrying out specific types of work, in their area of expertise, with quality and quantity that can be measured by the competency standards of the relevant field of work

KU2

Able to show independent, quality and measurable performance;

KU3

Able to study the case of the application of science, technology or art in accordance with their fields of expertise to produce prototypes, standard procedures, designs or works of art;

KU4

Being able to compile the results of his studies in the form of working papers, design specifications, or art essays that upload them on the college page;

KU5

Able to make appropriate decisions based on standard procedures, design specifications and work safety and security requirements in conducting supervision and evaluation of their work;

KU6

Able to maintain and develop a network of cooperation and the results of cooperation within and outside the institution;

KU7

Able to be responsible for the achievement of group work and to supervise and evaluate the completion of work assigned to workers under their responsibility;

KU8

Able to carry out a process of self-evaluation of work groups under its responsibility, and be able to manage learning independently;

KU9

Able to document, store, secure and recover data to ensure validity and prevent plagiarism.

4.  SPECIAL SKILLS

KK1

Able to independently design a small-scale hotel (non-star hotel) operational system that includes policies, regulations, and business process diagrams;

KK2

Able to independently manage the operations of small-scale hotels (including the ability to plan, run, supervise, evaluate and follow up on the results of evaluations of hotel operational activities) which can be proven by increasing the level of hotel guest satisfaction, especially in terms of the number of guests, reliability and responsibility of services, cleanliness, and

KK3

Able to analyze independently by using yield management methods, evaluating, and proposing alternative solutions to hotel operational problems in the field of room division and layout;

KK4

Able to design new operational procedures in the field of chamber divisions and functional division divisions that are effective and efficient both independently and in groups;

KK5

Being able to independently improve procedures that already exist in the field of the room division and the layout division that can increase effectiveness and efficiency;

KK6

Being able to independently and in groups to plan, run, supervise, evaluate and follow up on the results of evaluations of small-scale hotel Human Resource training as evidenced by the increase in employee competence in the field of room and layout divisions;

KK7

Able to make small-scale hotel products and services and be able to modify products and services in quality large-scale hotels (star-rated hotels) in accordance with the terms of reference of work established and recognized by employers;

KK8

Able to design promotional activities for hotel products and services that can show the real potential of products and services that are promoted in the aspect of increasing the number of guests;

KK9

Able to make financial reports in accordance with the standards of hotel financial statements which include room and division learnings in large-scale hotels;

KK10

Able to draw up planning for procurement, recording, storage and distribution of materials and supplies for operational activities in the field of room division and layout division that meets quality standards that can be proven by increasing operational cost efficiency;

KK11

Able to prepare procurement planning, recording, distribution, maintenance estimates and asset write-offs for hotel operations that meet quality standards in small-scale and large-scale hotels, which can be proven by increasing operational cost efficiency.

 

SEMESTER 1

  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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

  1. 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

 

  1. 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

 

  1. 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

 

  1. 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

 

  1. 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

 

  1. 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

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

SEMESTER 4

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

 

  1. 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

 

 

 

  1. 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

 

 

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

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

 

 

  1. 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

  1. 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

 

 

  1. 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

 

 

  1. 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

 



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