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DEPARTMENT HOTEL MANAGEMENT
DIPLOMA III
FIELD OF STUDY : FOOD AND BEVERAGE SERVICE
OBJECTIVES |
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a. |
To apply technical food production and service
ability; |
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b. |
To plan food and beverage production, and the
serving system applied, |
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c. |
To apply facility design and maintenance principles
in food and beverage |
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industry, |
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d. |
To apply organization and management principles,
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e. |
To apply staff training principles; |
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f. |
To plan operational cost in food and beverage
industry; |
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g. |
To analyze direct cost and operational cost
control in food and beverage |
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industry; |
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h. |
To manage administration of food and beverage
industry; |
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i. |
To control the application of health and safety
of work; |
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j. |
To communicate actively in Indonesian, English,
and to understand other |
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(chosen) foreign languages. |
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MAIN/CORE CURRICULUM consists of: |
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a. |
General Subjects |
6 credits |
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b. |
Basic Vocational Subjects |
26 credits |
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c. |
Vocational Subjects |
56 credits |
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TOTAL CREDITS FOR LOCAL CURRICULUM IS 30
WHICH IS SET AND DEDICATED BY THE INSTITUTION ITSELF. |
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GENERAL SUBJECTS consist of: |
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a. |
Pancasila (The Five Principles - The State Ideology) |
2 credits |
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b. |
National Resilience |
2 credits |
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c. |
Religion |
2 credits |
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BASIC VOCATIONAL SUBJECTS consist of
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a. |
Indonesian Language ( Bahasa Indonesia ) |
2 credits |
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b. |
English |
4 credits |
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c. |
Introduction to Tourism |
2 credits |
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d. |
Psychology of Service |
2 credits |
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e. |
Introduction to Management |
2 credits |
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f. |
Introduction to Computer |
2 credits |
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g. |
Introduction to Accounting |
2 credits |
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h. |
Statistics |
2 credits |
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i. |
Supervision Techniques |
2 credits |
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j. |
Report Writing Techniques |
2 credits |
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k. |
Entrepreneurship |
2 credits |
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l. |
Introduction to Economics |
2 credits |
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VOCATIONAL SUBJECTS consist of |
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a. |
Restaurant Operation |
8 credits |
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b. |
Bar Operation |
4 credits |
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c. |
Banquette Operation |
4 credits |
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d. |
Restaurant Management |
2 credits |
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e. |
Bar Management |
4 credits |
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f. |
Banquette Management |
2 credits |
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g. |
Restaurant and Bar Cashiering |
2 credits |
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h. |
Hygiene, Sanitation and Work Safety |
2 credits |
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i. |
Professional English |
6 credits |
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j. |
Equipment Handling |
2 credits |
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k. |
Food Production Knowledge |
2 credits |
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l. |
Room Division Knowledge |
2 credits |
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m. |
Cost Control |
2 credits |
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n. |
Human Resource Management |
2 credits |
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o. |
Job Training |
8 credits |
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p. |
Final Assignment (Essay Writing) |
4 credits |
