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DEPARTMENT : HOTEL MANAGEMENT
DIPLOMA III
FIELD OF STUDY : ROOM DIVISION
OBJECTIVES |
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a. |
To handle room allocation; guest arrival and
departure |
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b. |
To handle telephone, telex and facsimile services |
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c. |
To handle guest payment |
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d. |
To prepare room and clean other hotel areas
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e. |
To handle linen and uniform service |
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f. |
To handle "lost and found" |
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g. |
To handle administration of room division operation |
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h. |
To understand the concepts of interior and
exterior design |
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i. |
To understand financial reports |
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j. |
To control the cost of room supplies and equipment
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k. |
To apply marketing principles |
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To apply room division principles |
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To prepare operational budget for room division
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To develop innovative ideas for room division |
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To apply information system management principles |
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To communicate in Indonesian, English and one
of the other foreign languages |
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To apply the principles of human resource management
to the room division |
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To utilize business opportunities |
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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. |
Report Writing Techniques |
2 credits |
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j. |
Entrepreneurship |
2 credits |
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k. |
Introduction to Economics |
2 credits |
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l. |
Tourism Regulations |
2 credits |
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VOCATIONAL SUBJECTS consist of |
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a. |
Front Office Operation |
4 credits |
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b. |
Housekeeping and Laundry Operation |
4 credits |
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c. |
Hotel Front Office Cashiering |
2 credits |
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d. |
Hotel Front Office Management |
4 credits |
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e. |
Housekeeping and Laundry Management |
4 credits |
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f. |
Landscape and Interior Design |
2 credits |
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g. |
Introduction to Hotel Food and Beverage Division |
2 credits |
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h. |
Hotel Accounting |
2 credits |
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i. |
Cost Controlling |
2 credits |
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j. |
Marketing Management |
2 credits |
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k. |
Human Resource Management |
2 credits |
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l. |
Communication Management |
2 credits |
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m. |
Information Management System |
2 credits |
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n. |
Hygiene Sanitation and Safety |
8 credits |
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o. |
Professional English |
6 credits |
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p. |
Job Training |
8 credits |
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q. |
Supervision Techniques |
2 credits |
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r. |
Final Assignment (Essay Writing) |
4 credits |
