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DEPARTMENT HOTEL MANAGEMENT
DIPLOMA IV
FIELD OF STUDY : HOTEL ADMINISTRATION
OBJECTIVES |
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a. |
To adapt the principles of environment awareness; |
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b. |
To utilize business opportunities; |
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c. |
To plan the principles of hotel management;
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d. |
To adapt the concepts of hotel marketing, |
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e. |
To manage hotel facilities, |
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To analyze hotel operation needs; |
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g. |
To evaluate financial resources and their utilization
for the hotel; |
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h. |
To adapt accounting and cost control systems
for hotel information systems, |
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To communicate actively in Indonesian; English,
and to understand other (chosen) foreign languages. |
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j. |
To apply the hotel information systems; |
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k. |
To plan hotel staff needs and understand personnel
aspects; |
| l. |
To understand the operational systems of Food
Production; Food and .
Beverage Service, Front office and Housekeeping. |
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MAIN/CORE CURRICULUM consists of: |
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a. |
General Subjects |
8 credits |
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b. |
Basic Vocational Subjects |
32 credits |
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c. |
Vocational Subjects |
74 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 |
| d. |
Basic Natural Science |
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. |
Research Methodology |
2 credits |
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f. |
Introduction to Accounting |
2 credits |
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g. |
Introduction to Management |
2 credits |
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h. |
Introduction to Economics |
2 credits |
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i. |
Human Relations |
2 credits |
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j. |
Statistics |
2 credits |
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k. |
Sociology |
2 credits |
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l. |
Tourism Regulations |
2 credits |
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m. |
Entrepreneurship |
2 credits |
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Environment Studies |
2 credits |
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Taxation |
2 credits |
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VOCATIONAL SUBJECTS consist of |
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a. |
Housekeeping Operations |
2 credits |
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b. |
Front Office Operations |
2 credits |
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c. |
Knowledge of Food and Beverage Service |
4 credits |
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d. |
Knowledge of Food Production |
4 credits |
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e. |
Food and Beverage Management |
2 credits |
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f. |
Room Division Management |
2 credits |
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g. |
Food Production Management |
2 credits |
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h. |
Hotel Planning |
2 credits |
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i. |
Hotel Accounting |
4 credits |
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j. |
Human Resources Management |
4 credits |
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k. |
Marketing Management |
2 credits |
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l. |
Business Correspondence |
2 credits |
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m. |
Finance Management |
2 credits |
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Operational Analysis |
2 credits |
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Hotel Information Systems |
4 credits |
| p. |
Supervision Techniques |
2 credits |
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Seminars |
2 credits |
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Hygiene, Sanitation and Work Safety |
2 credits |
| s. |
Professional English |
8 credits |
| t. |
Job Training |
12 credits |
| u. |
Final Assignment (Essay Writing) |
6 credits |
