Purpose

1. Producing competent and professional graduates in the field of hotel management with national and/or international standards.

2. Produce scientific work in the hospitality sector which is published and utilized for society and industry.

3. Carrying out community service that is beneficial for the welfare of society.

4. Realizing collaboration with stakeholders to improve the implementation of the Study Program Tridharma.

5. Implement good governance and study program services.

Graduation Profile

1. 1.  Executive Assistant Manager/Operation Manager/FO Manager/FB Manager/Executive HK/Executive Chef

   2. Budding Entrepreneur

Attitude:

⦁ Have faith in God Almighty and be able to show a religious attitude

⦁ Uphold human values in carrying out duties based on religion, morals and ethics

⦁ Contribute to improving the quality of life in society, nation, state and the progress of civilization based on Pancasila

⦁ Act as a citizen who is proud and loves the country, has nationalism and a sense of responsibility to the state and nation

⦁ Respect the diversity of cultures, views, religions and beliefs, as well as the original opinions or findings of others

⦁ Work together and have social sensitivity and concern for society and the environment

⦁ Obey the law and be disciplined in social and state life

⦁ Internalize academic values, norms and ethics

⦁ Demonstrate a responsible attitude towards work in their field of expertise independently

⦁ Internalize the spirit of independence, struggle and entrepreneurship

⦁ Implement (Global Code of Ethics of Tourism) in the hotel sector

General Skills

⦁ Able to apply logical, critical and innovative thinking in carrying out specific types of work, in their field of expertise, with quality and quantity that can be measured by work competency standards in the field concerned.

⦁ Demonstrate performance with measurable quality and quantity.

⦁ Able to study cases of applying science, technology or art according to their field of expertise to produce prototypes, standard procedures, designs or works of art

⦁ Able to compile the results of their studies in the form of working papers, design specifications, or art essays and upload them to the college website.

⦁ Able to make appropriate decisions based on standard procedures, design specifications and work safety and security requirements in supervising and evaluating work.

⦁ Able to maintain and develop collaborative networks and collaborative results within and outside the institution.

⦁ Able to be responsible for the achievement of group work results and supervise and evaluate the completion of work assigned to workers under his/her responsibility.

⦁ Able to carry out a self-evaluation process for work groups under their responsibility and able to manage learning independently.

⦁ Able to document, store, secure and retrieve data to ensure validity and prevent plagiarism.

Knowledge

⦁ Master theoretical concepts in carrying out child protection tasks relevant to the tourism industry in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in following workplace hygiene procedures, implementing health, safety and security procedures, carrying out basic first aid procedures, being able to clean and tidy the work area, and the concept of sustainable tourism in depth, and being able to formulate procedural problem solving

⦁ Master theoretical concepts in developing and updating knowledge about the tourism and hospitality industry including in-depth local knowledge, and being able to formulate procedural problem solving

⦁ Master theoretical concepts in communicating verbally in English at a basic operational level in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in collaborating effectively with colleagues and customers, working in different social environments, handling and resolving customer complaints in depth, and being able to formulate procedural problem solving

⦁ Master theoretical concepts in the field of food and beverage services in depth and be able to formulate procedural problem solving

⦁ Master theoretical concepts in the culinary and patisserie fields in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in the field of housekeeping in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in the field of hotel front office in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in planning, managing and implementing meeting activities and being able to coordinate and negotiate with vendors in depth, as well as being able to formulate procedural problem solving

⦁ Master related theoretical concepts, digital, data literacy, technology and humans, as well as their applications to play a role in global life according to the demands of the industrial revolution 4.0 in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in oral and written communication in Indonesian, at least one international language, or at least one other foreign language in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in carrying out clerical procedures in depth, and be able to formulate solutions to procedural problems

⦁ Master theoretical concepts in service quality, marketing products and services to customers, human resource development and management, financial management and business plans, reporting, recording, operational control and analyzing and measuring hotel performance in depth, as well as being able to formulate procedural problem solving

⦁ Master theoretical concepts in providing basic direction in reading and following diagrams in depth, as well as being able to formulate procedural problem solving

⦁ Master theoretical concepts in building and maintaining a safe workplace for adults and children in depth, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in delivering concise and in-depth oral presentations, and be able to formulate procedural problem solving

⦁ Master theoretical concepts in entrepreneurship, business planning and strategic management to support the development of the tourism industry and creative economy in depth, and be able to formulate procedural problem solving

Special skill

⦁ Able to provide food and drink services, take orders and prepare tables, provide liaison between the kitchen and restaurant as well as clean the location/area and equipment in the restaurant by utilizing science, technology and/or art in solving problems and being able to adapt to the situation faced .

⦁ Able to use tools and technology in business, search and obtain data from computers, design, prepare and present various types of reports, operate automatic information systems, and plan and integrate systems in hotel operational procedures by utilizing science, technology and/or the art of solving problems and being able to adapt to the situations faced.

⦁ Able to organize and prepare food using basic cooking methods with safe food hygiene principles, and able to use these methods to identify and cook meat, seafood, vegetables, eggs and processed flour which are processed into appetizers, broth or soup and served with an attractive appearance. utilizing science, technology, and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to operate a bar through the activity of preparing and serving non-alcoholic drinks and cocktails (alcohol) by providing responsible service for alcoholic drinks and providing expert advice on food by utilizing science, technology and/or art in solving problems and being able to adapt to situation faced.

⦁ Able to prepare and make patisserie products, cakes and breads and desserts both served hot and cold by implementing food safety procedures that utilize science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to communicate conversationally and develop good relationships with guests using spoken English and able to read informational texts and write through business correspondence activities in advanced English, and able to deliver concise oral presentations to exchange complex ideas by utilizing knowledge, technology, and/or the art of solving problems and being able to adapt to the situations faced.

⦁ Able to provide housekeeping services for guests through the activities of providing rooms, cleaning public areas, facilities, equipment and including lost and found facilities therein by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to handle guest linen and clothes and provide delivery and pick-up services for guest clothes by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to provide reception accommodation services and delivery services for guests’ luggage as well as presenting product information, and processing financial transactions up to the night audit process by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to receive reservations by telephone, email or in person and process reservations via a computer system by utilizing science, technology and/or art in solving problems and being able to adapt to the situation at hand.

⦁ Able to plan sales, promote products and services to customers and be able to build and implement business working relationships through cooperative work skills by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to maintain financial records/bookkeeping, prepare routine financial reports, and prepare routine financial reports that are maintained and follow safe financial and accounting system standards by utilizing science, technology, and/or art in solving problems and being able to adapt to the situations faced .

⦁ Able to process transactions for purchasing goods and services, monitor, control and place orders for materials as well as prepare and monitor budgets by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to plan concepts and organize events at hotels and restaurants and able to manage food and beverage division personnel including the performance assessment process by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to lead, manage people, maintain working relationships, observe or monitor performance and provide support to subordinates and colleagues by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to apply good HR practices in recruiting/selecting staff, scheduling, developing assessment procedures and managing staff payroll records by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to develop HR capabilities through planning training activities, conducting other skills training, managing assessment systems and being able to monitor and evaluate the effectiveness of training by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to receive, store, monitor, control and place orders for materials as well as manage the purchase of goods or materials with safe principles and pay attention to costs by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to plan, control catering services based on menus to maintain quality control in food production by also considering income and cost targets through managing the effective use of human resources by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced .

⦁ Able to manage the quality of guest service and make improvements and continuous service improvements by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to manage the quality of service or guest experience by handling and resolving conflict situations and providing guest and VIP security including having the ability to plan location evacuation using standard communication procedures by utilizing science, technology and/or art in problem solving and being able to adapt to the situation at hand.

⦁ Able to build and maintain a workplace and hotel products that are clean and safe for guests including children through routine monitoring of the workplace and monitoring staff performance by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced .

⦁ Able to manage financial performance in budgets from the preparation process to monitoring and create various types of documents manually and computerized as well as carry out audits on financial procedures by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to plan marketing strategies and coordinate the preparation of promotional tools such as brochures and prepare business documents such as contract agreements to sales agents or customers as well as prepare product offers (quotations) by utilizing science, technology and/or art in solving problems and being able to adapt to situations faced.

⦁ Able to develop new hotel products and services through developing business plans and have legal/licensing knowledge for business compliance by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to create, implement and evaluate strategic hotel products through operational risk management activities, developing operational policies by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to develop and supervise cross-divisional operational approaches through analysis of hotel performance indicators by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to create managerial implementation activities from the planning, organizing, implementing and monitoring processes by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to manage physical assets and hotel infrastructure and maintain security by prioritizing the principles of anticipation and prevention by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to analyze hotel market demand conditions through creating competitor sets, market and price positioning, by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to carry out analyzes of hotel business phenomena as outlined in scientific writing by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to coordinate MICE activities at the hotel for all departments involved and vendors and event supporters, by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.

⦁ Able to implement sustainable and green tourism practice policies implemented in hotel operations by utilizing science, technology and/or art in solving problems and being able to adapt to the situations faced.