Buku Panduan 2016 TERBARU
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JADWAL KULIAH PROGRAM HOTEL MANAGEMENT<br />
Semester 1<br />
a. Housekeeping<br />
b. Front office<br />
c. Conversation<br />
d. Food Product<br />
e. Pastry & Bakery<br />
f. PSP (12x)<br />
g. Laundry (12x)<br />
h. Kewirausahaan (12x)<br />
i. Fruit Carving (8x)<br />
j. Chinese Rest (8x)<br />
k. Barista (8x)<br />
Semester 2<br />
a. Conversation<br />
b. Food Product<br />
c. Pastry & Bakery<br />
d. Dim Sum<br />
Semester 3<br />
a. Room Division Management<br />
b. Kitchen Management<br />
c. F&B Management<br />
d. Financial Management<br />
e. Psychology of Service (12x)<br />
f. Cake Decoration (6x)<br />
g. Asian Cooking (6x)<br />
e. Japanese Cooking<br />
f Restaurant<br />
g Bar<br />
h. HMIS<br />
h. Repair&Maintenc Manag (12x)<br />
i. Marketing & Sales Management<br />
j HRD Management<br />
k. Leadership (12x)<br />
l. Project Management<br />
m. Conversation<br />
Semester 4 (6 bulan)<br />
1. On The Job Training<br />
2. PROGRAM KHUSUS<br />
a. Umum<br />
1. Conversation<br />
2. Pembinaan Sikap Profesi<br />
3. Kewirausahaan<br />
4. Job Training<br />
b. Khusus<br />
1. Room Division<br />
a. Front Office<br />
b. Housekeeping<br />
c. Laundry<br />
3. Food Product<br />
a. Continental Cooking<br />
b. Japanese Cooking<br />
c. Dim Sum<br />
d. Fruit & Vegetable<br />
Carving<br />
e. Asian Cooking<br />
2. F&B Service/Bartending<br />
a. Restaurant<br />
b. Chinese Restaurant<br />
c. Bar<br />
d. Barista<br />
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