S1 - Pariwisata
Beranda / S1 – Pariwisata
Tentang Program Ini:
Mempelajari :
Siswa mempelajari tentang konsep penyelenggaraan kegiatan pariwisata, perjalanan wisata, peraturan, budaya, serta lingkungannya. Menganalisa trend pariwisata terkini dan juga nkewirausahaan dalam industri pariwisata.
Masa studi untuk program Studi S1 Pariwisata adalah selama 4 tahun dengan gelar Sarjana Pariwisata (S.Par). Kurikulum dirancang selama 8 semester (4 tahun), dengan total SKS sebanyak 146 SKS dengan 2x program Praktik Kerja Lapangan (Pada semester 3 dan 6) di industri pariwisata, dinas pariwisata, serta kementrian pariwisata.
Nomor Registrasi Pemerintah :
Periode Program :
4 Tahun
Magang :
Semester 3 dan Semester 6
Gelar :
Sarjana Pariwisata (S.Par.)
Total Kredit :
146
VISI
“Menjadi Program Studi Sarjana Pariwisata yang unggul, berkarakter, berbasis kewirausahaan dan penelitian serta berperan dalam pengembangan ilmu pariwisata yang berwawasan nusantara, berkualitas dan berdaya saing global di tahun 2030”.
MISI
• Menyelenggarakan pendidikan pariwisata yang berkualitas, unggul dan berkarakter berbasis kewirausahaan dan penelitian di bidang pariwisata.
• Menciptakan sumber daya manusia di bidang pariwisata yang berkualitas dan kompeten sehingga mampu berdaya saing secara global.
• Pengembangan kurikulum yang selalu mengikuti perkembangan industri pariwisata.
• Penguatan sumber daya manusia agar mampu membawa program studi pariwisata menjadi program studi yang unggul dan berkarakter berbasis kewirausahaan dan penelitian yang berwawasan nusantara dan berkualitas.
• Menyelenggarakan kegiatan pengabdian kepada masyarakat berbasis pelibatan secara aktif dan konsisten.
• Melakukan penelitian dan kelayakan usaha sesuai dengan kebutuhan dan perkembangan ilmu pariwisata untuk meningkatkan mutu program studi pariwisata.
• Memperluas akses dan jejaring untuk bekerjasama dalam bidang pariwisata.
Profil Lulusan | Deskripsi |
Peneliti | Bidang destinasi wisata, usaha perjalanan wisata, hospitalitas. |
Birokrat | Mampu melaksanakan aspek manajemen dan tata kerja di bidang pariwisata. |
Teknokrat | Destinasi wisata, perjalanan wisata, hospitalitas. |
Konsultan Industri Wisata | Tenaga ahli bidang destinasi wisata, perjalanan wisata dan hospitalitas. |
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 | Berkontribusi dalam peningkatan mutu kehidupan bermasyarakat, berbangsa, bernegara, dan kemajuan peradaban berdasarkan Pancasila; |
S4 | Berperan sebagai warga negara yang bangga dan cinta tanah air, memiliki nasionalisme serta rasa tanggungjawab pada negara dan bangsa; |
S5 | Menghargai keanekaragaman budaya, pandangan, agama, dan kepercayaan, serta pendapat atau temuan orisinal orang lain; |
S6 | Bekerja sama dan memiliki kepekaan sosial serta kepedulian terhadap masyarakat dan lingkungan; |
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; dan |
S11 | Menginternalisasi nilai-nilai integritas, dan sikap responsif, terpercaya, professional (Global Code of Ethic of Tourism), berkepribadian Indonesia dalam menjalankan tugasnya. |
2. PENGETAHUAN | |
P1 | Konsep teoretis pariwisata secara mendalam, minimum meliputi: 1) Sistem Pariwisata dan fenomena pariwisata; 2) Pembangunan Pariwisata berkelanjutan; 3) Sumber daya, infrastruktur, dan daya tarik pariwisata; 4) Tipologi dan perilaku wisatawan; dan 5) Siklus hidup pariwisata; |
P2 | Menguasai konsep teoretis: 1) Antropologi budaya wisatawan; 2) Manajemen operasional (perencanaan, pelaksanaan, pengarahan, pemantauan, evaluasi, dan pengendalian) organisasi layanan jasa dan produk pariwisata; 3) Manajemen SDM, keuangan, logistik organisasi layanan jasa dan produk pariwisata; dan 4) Manajemen pemasaran layanan jasa dan produk pariwisata; |
P3 | Konsep dan prinsip kode etik global pariwisata (global code of ethics for tourism); |
P4 | Konsep dan metode: 1) Analisis kesenjangan kebijakan; 2) Penetapan standar kualitas layanan produk dan jasa pariwisata; dan 3) Resiliensi diri pada lingkungan kerja untuk internal organisasi kepariwisataan dan dalam penanganan klien; |
P5 | Menguasai konsep, prinsip, dan teknik: 1) Pemasaran layanan jasa dan produk pariwisata; 2) Pedagogi budaya dan masyarakat; 3) Komunikasi lisan dan tulisan dalam Bahasa Indonesia, minimal satu bahasa internasional atau minimal satu bahasa asing lainnya; 4) Presentasi, negosiasi, dan teknik komunikasi dalam mengkomukasikan ide, kebijakan, alternatif solusi dan rekomendasi; 5) Analisis laporan dan rasio keuangan minimal tingkat pengembalian investasi (ROI), nilai bersih sekarang (NPV), nilai bersih yang akan datang (FV) dan tingkat pengembalian investasi (IRR); 6) Layanan prima; dan 7) Keamanan, kesehatan, keselamatan kerja dan lingkungan (K3L) dalam penyediaan layanan jasa dan produk pariwisata termasuk Bantuan Hidup Dasar; |
P6 | Menguasai pengetahuan faktual tentang indeks daya saing pariwisata. |
3. KETERAMPILAN UMUM | |
KU1 | Mampu menerapkan pemikiran logis, kritis, sistematis, dan inovatif dalam konteks pengembangan atau implementasi ilmu pengetahuan dan teknologi yang memperhatikan dan menerapkan nilai humaniora yang sesuai dengan bidang keahliannya; |
KU2 | Mampu menunjukkan kinerja mandiri, bermutu, dan terukur; |
KU3 | Mampu mengkaji implikasi pengembangan atau implementasi ilmu pengetahuan dan teknologi yang memperhatikan dan menerapkan nilai humaniora sesuai dengan keahliannya berdasarkan kaidah, tata cara dan etika ilmiah dalam rangka menghasilkan solusi, gagasan, desain atau kritik seni; |
KU4 | Mampu menyusun deskripsi saintifik hasil kajian tersebut di atas dalam bentuk skripsi atau laporan tugas akhir, dan mengunggahnya dalam laman perguruan tinggi; |
KU5 | Mampu mengambil keputusan secara tepat dalam konteks penyelesaian masalah di bidang keahliannya, berdasarkan hasil analisis informasi dan data; |
KU6 | Mampu memelihara dan mengembangkan jaringan kerja dengan pembimbing, kolega, sejawat baik di dalam maupun di luar lembaganya; |
KU7 | Mampu bertanggungjawab atas pencapaian hasil kerja kelompok dan melakukan supervisi serta evaluasi terhadap penyelesaian pekerjaan yang ditugaskan kepada pekerja yang berada di bawah tanggungjawabnya; |
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.
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4. KETERAMPILAN KHUSUS | |
KK1 | Mampu mengidentifikasi, menganalisis, mengevaluasi dan memberikan rekomendasi perbaikan efektivitas interaksi antar pemangku kepentingan (pemerintah, masyarakat, dunia usaha dan industri) pada aspek kepariwisataan dalam satu destinasi skala tapak dan usaha skala kecil dan menengah, menggunakan metode analisis dampak, analisis kekuatan, kelemahan, peluang, dan ancaman, serta analisis berbasis hirarki dan kinerja; |
KK2 | Mampu mengidentifikasi dan menganalisis faktor-faktor yang berperan dalam efektivitas implementasi kebijakan kementrian yang membidangi kepariwisataan; |
KK3 | Mampu meningkatkan kinerja organisasi usaha-usaha bidang kepariwisataan pada skala kecil dan menengah, meliputi kemampuan: – Pada area layanan prima di bidang hospitality: 1) Mampu membangun relasi profesional di dalam dan di luar organisasi kepariwisataan (klien yaitu wisatawan dan pengunjung, pemasok, industri, pemerintahan, serta pemangku kepentingan lainnya yang relevan) yang bermuara pada peningkatan kinerja organisasi; 2) Mampu mengadaptasi dan mengembangkan standar atau baku mutu pelayanan transaksi jasa dan produk pariwisata secara komprehensif dengan mementingkan aspek keamanan, keragaman sosial budaya, kebutuhan khusus dan kearifan lokal; 3) Mampu menganalisis, memperbaiki, dan mengembangkan bagian dari sistem (regulasi dan prosedur operasional) kepuasan wisatawan dan/atau pelanggan dari aspek waktu, harga, layanan transaksi jasa yang sensitif terhadap keragaman sosial budaya, termasuk kemampuan: a) Menyusun strategi penelusuran yang efektif dan efisien; b) Menyusun strategi untuk meningkatkan peran pemangku kepentingan dalam menanggapi survei; c) Menyusun program untuk menjaring data dan informasi kepuasan wisatawan dan/atau pelanggan; dan menguji coba sistem; 4) Mampu menyusun konsep, strategi, dan program penanganan keluhan wisatawan dan/atau pelanggan yang mampu mengurangi dampak kerusakan citra organisasi kepariwisataan; – Pada area pengembangan profesionalisme penyedia jasa pariwisata 1) Mampu melaksanakan dan memperbaiki sistem pengelolaan tekanan lingkungan kerja untuk internal organisasi kepariwisataan dan penanganan klien secara komprehensif yang mementingkan keragaman sosial budaya klien, kebutuhan khusus, dan kearifan lokal; 2) Mampu melaksanakan dan memperbaiki sistem manajemen SDM yang positif meliputi kepemimpinan, kerja sama tim berbasis pada dinamika tim, dan kemampuan menangani konflik dalam bekerja dengan pengetahuan dasar lintas sektor pariwisata; 3) Mampu menganalisis deskripsi pekerjaan (job analyses) dalam organisasi kepariwisataan hingga tingkat manajer, yang memenuhi persyaratan jenis, cakupan kedalaman dan keluasan informasi, metode pengumpulan informasi, sumber informasi yang sahih dan handal; 4) Mampu melaksanakan sistem SDM organisasi kepariwisataan pariwisata, mencakup sistem rekrutmen, penempatan, promosi, mutasi, dan pemberhentian pegawai di organisasi kepariwisataan 5) Mampu melaksanakan sistem penilaian kinerja SDM organisasi kepariwisataan hingga tingkat manajer, mencakup penetapan lingkup dan target kinerja, strategi, siklus, program, aktivitas dalam pengukuran kinerja, serta mekanisme umpan balik untuk peningkatan kinerja organisasi kepariwisataan secara menyeluruh; 6) Mampu melaksanakan sistem pelatihan SDM organisasi kepariwisataan pariwisata hingga tingkat manajer, mencakup penetapan lingkup dan target pelatihan, strategi, siklus, program, aktivitas, serta evaluasi hasil pelatihan pada jangka pendek dan menengah; dan 7) Mampu mengedukasi personel internal dan wisatawan dan/atau pelanggan untuk menggunakan layanan jasa atau produk pariwisata secara aman, sehat, dan bertanggung jawab, sesuai dengan peraturan dan prosedur operasional yang berlaku; – Pada area promosi dan pemasaran: 1) Mampu membangun strategi pemasaran baru untuk produk dan jasa pariwisata pada sebuah simulasi; dan 2) Mampu menganalisis, mengevaluasi dan mengusulkan alternatif solusi dari permasalahan pemasaran yang dihadapi khususnya dari aspek efektivitas dan praktek-praktek pemasaran yang diberlakukan organisasi kepariwisataan; – Pada area manajemen keuangan: 1) Mampu melaksanakan sistem perencanaan anggaran perusahaan/organisasi kepariwisataan; dan 2) Mampu melaksanakan sistem kontrol internal pada area khusus pengadaan dan inventaris logistik perusahaan/organisasi kepariwisataan; – Pada area Keamanan, Kesehatan, Keselamatan Kerja dan Lingkungan (K3L): 1) Mampu melaksanakan dan memperbaiki sistem K3L selama klien menggunakan layanan jasa dan produk kepariwisataan termasuk pada kondisi darurat, meliputi pemberian Bantuan Hidup Dasar (Basic Life Support) kepada klien dalam kondisi darurat, sesuai dengan prosedur baku; dan 2) Mampu melaksanakan dan memperbaiki sistem K3L pada organisasi penyedia layanan jasa dan produk kepariwisataan, termasuk pada kondisi darurat.
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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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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. |
| 12 x meeting, Middle Test, Final Test
|
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 : 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 : 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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- Subject : Introduction to Hospitality
Code/Credit : MKK020/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | In this learning analysis explains the basic knowledge of hospitality. The next competence of students is expected to be able to define, explain and distinguish the types of ownership of the hotel as part of the hospitality industry. For the next step students are expected to be able to understand other industries in the other hospitality fields, such as the MICE industry, special events, gaming entertainment, as well as the leisure industry, attractions and clubs. At the end of the total teaching, the output that must be produced is 4 (four) semester students able to explain, differentiate and understand information, main activities and businesses in the hospitality world. | Introduction to hospitality and tourism. The development of the hotel business as well Ownership Hotel leadership and management Meeting, incentives, convention, exhibition Special Events Gaming & Entertainment Recreation, Attractions and Clubs
| 12 x meeting, Middle Test, Final Test
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- 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
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SEMESTER 5
- 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 : 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
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- 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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- Subject : Airline Management
Code/Credit : MKB033/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · To identify the beginning process and history of Airlines · To describe any kind of the domestic Air Transport Industry · make a chart dan organize the management structure, behavior of union organization · to find out airlines market dan looking for opportunites and make a plan · to describe operations sytem of airlines management · to learn the four steps of the planning process and operating, etc | · Introduction And History · The Domestic Air Transport Industry · The International Air Transport Industry · Organizations and Management · Marketing · Operations · Strategic Planning · Equipment Selection · Determining The Financial Conditon of An Airline · Cargo · | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Cargo Handling
Code/Credit : MKB034/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students can learn, understand and analyze about types of aircraft & airport, Airfreight Companies, how to manage air cargo successfully, etc | · Industry Characterization · Types of Aircraft & Airport · Airfreight Companies · Introduction to Air Cargo Industries · Managing Air Cargo Successfully · etc | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Travel Document
Code/Credit : MKB040/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | After attending lectures, students are expected to be able to determine what documents are needed for someone in carrying out their travel activities in accordance with the purpose of their trip, and be able to determine what requirements must be met in the management of these travel documents. | · Definition of Travel Documents · Types of travel documents · CIQ Definition · The importance of CIQ · The usefulness of CIQ · Custom · immigration · quarantine · Passport · Visa · Travel Ticket · Health certificate · Entry Permit · Re-entry permit · Embarkation | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Cruise Operation
Code/Credit : MKB035/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are understand have an advanced knowledge regarding Cruise Operation especially for daily information, Ship Card ID, Ship Vocabulary, Personal Life Saving, etc | · What is cruise operation? · Daily Program · Daily information from the bridge · Ship card Id · Ship vocabulary · typical crew working day · Personnel Life Saving Equipment · Life Raft and equipment | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Land Transportation Management
Code/Credit : MKB037/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are understand and have an advanced knowledge related with Land Transportation Management | · Introduction of Land Transportation · Types of Land Transportation · How to manage land transportation, etc | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Catering Management
Code/Credit : MKB022/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students are able to make and manage a good and professional catering for the company and also for entrepreneurship. | Introduction Historical Banqueting Styles of catering Catering Food Service Development Catering Sales and Marketing Catering Menu program Etc | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Ticketing
Code/Credit : MKB038/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students can understand about introduction in the Abacus System · Students can do the activity process to make airplane reservations for guests · students can use the Sign In Sign Out and Abacus System work areas · students can use: – Air Availability Mask – City Pair Availability – Other Flight Availability · students can use the Encode and Decode features in the Abacus System, etc | · Introduction to Abacus Software · Making Basic Reservation PNR (Passenger Name Record) · How to Sign In and Sign Out and Understand the Work Areas in Abacus · Air Flight Availability · Encode and Decode di Abacus System · Participation Level Airlines · Air Schedule · Book Air Segment · Passenger Name Record · Book Air Segment · PNR Optional Field 1 | 12 x meeting, practice, Middle Test, Final Test
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- Subject : Tour & Travel Management
Code/Credit : MKB039/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students understand and can analyze start from advantage & disadvantage of group travel, preparation, managing group, and also how to handle after the trip for our clients
| Advantage and disadvantages of group travel Preparation and Sales Approach Finalizing The Sale Reservations Proccessing Reservations Invoicing & Money Matters Hotel, Airlines & Other Vendor Finalization with group participants Accompanying group After the trip | 12 x meeting, practice, Middle Test, Final Test
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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
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- 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
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- 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 : 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
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- 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
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- 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
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- 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 : 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 : Sociology
Code/Credit : MPB004/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | Students can understand about Culture, the elements that influence and variations in culture Students can understand and can count based on theory about Finance Management Students can recognize the effects and influences of socialization Students can understand Life Course and agents of socializations Students can understand about Social interaction and reality, Roles Students can understand about Social Network, Technology and Institution, etc. | 1. Development Culture Around the World 2. Elements of Culture 3. Culture Variations 4. Environment : The impact of Socialization 5. The Influence of heredity 6. Socialization and The life Course 7. Social Interaction and reality 8. Elements of Social Structure 9. Social Role 10. Social Network and Technology 11. Social Institution, etc.
| 12 x meeting, Middle Test, Final Test
|
- 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
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 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 : Management 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 : Hospitality Management
Code/Credit : MKB036/ 2 Credits
Subject Description
Week | Specific Learning Outcome | Sub-Subject | Duration |
1-14 | · Students will be able to understand about the introduction to international hospitality and its implication to · hospitality and tourism industry. · Students will be able to understand the differences culture and all challenge that happened in hospitality and tourism industry · Students will be able to understand the scope of hospitality industry · Students will be able to understand and implement how to explore the · environmental · etc
| · International Hospitality · Cultures and the challenges of international hospitality · The International Hospitality Industry · Exploring the International Environment · International Marketing · International Hospitality Market Entry · Strategic Planning and International Hospitality · International human resource, etc
| 12 x meeting, Middle Test, Final Test
|