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CATERING, ACCOMMODATION MANAGEMENT & TABLE MANNER

CATERING, ACCOMMODATION MANAGEMENT & TABLE MANNER

Bandung | 20 – 23 Februari 2017 | Rp 7.950.000/person
Bandung | 13 – 16 Maret 2017 | Rp 7.950.000/person
Bandung | 24 – 27 April 2017 | Rp 7.950.000/person
Bandung | 29 Mei – 01 Juni 2017 | Rp 7.950.000/person

Jadwal Selanjutnya …

 

 

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS

1. CATERING MANAGEMENT

OBJECTIVES IN THIS SESSION:

The course which are specially design for middle management position will guide the person to have a better catering management role and understanding in order to achieve a better catering service operations and administration, with the topics of:

  1. Menu Planning & Design
  2. Menu Engineering
  3. Contemporary Kitchen Management
  4. Mess Hall / Restaurant Administration
  5. Contemporary Mess Hall/ Restaurant Management

METHOD IN THIS SESSION:

  • Presentation
  • Discussion
  • Answer & Question

2. ACCOMODATION OPERATIONS

OBJECTIVES IN THIS SESSION:

After completing the course, the participants of The Course will be expected to be able to better understand the role and function or accommodation establishment within the primary Department Camp Housing, Housekeeping, Public Area and Maintenance Department with the topics of:

1.CAMP HOUSING:

  • Staff Camp in Oil/Mine Industry
  • Guest House
  • Reservation Handling
  • Managing Camp Housing Operations

2.HOUSEKEEPING & PUBLIC AREA:

  • Housekeeping Administration
  • Managing Housekeeping Operations
  • Plantation & Gardening

3.SERVICE EXCELLENT (Pelayanan Prima) meliputi unsur-unsur :

  • Reliabilitas
  • Responsive
  • Jaminan/ kepastian
  • Empati
  • Berwujud

4.TABLE MANNER

 

Methods In Lessons

  • Lecturing and presentation
  • Discussion
  • Learning by doing
  • Role Playing
  • Practice in Hotel

 

WHO SHOULD ATTEND THIS TRAINING? :

  1. General service supervisor/superintendent/manager
  2. Camp service or township supervisor/ superintendent/ manager
  3. Field operation supervisor/superintendent/manager
  4. Logistic supervisor/superintendent/manager
  5. Staff who deals or takes care and involve in contract of accommodation and catering services
  6. Everybody or professional who wants to broaden knowledge or gain Benefit from this course

 

TRAINING INSTRUCTOR

Syarief Hidayat

was graduated from National Hotel Institute (NHI) Bandung, majoring in Food Production Management. He gained many overseas experiences as executive chef in International Hotel. He was the sous chef Horse bay Resort, Texas, USA, executive chef in Radisson Hotel, executive chef in Mandarin Regency Hotel Batam, executive sous chef in Banyan Tree Resort Bintan, and many others executive position in Indonesia, Middle East, Netherland. He is a real executive chef who are capable in Arts, Chinese Cuisine, Japanese, Middle east, Italian, Thailand, Indian, German, French Cuisine.

Drs. Suseno Kardigantara, MM. Par

is graduated from National Hotel Institute (NHI) Bandung in 1978 majoring in hotel and catering management.. He has totally more than 20 years working experience in practical and education at local and international hotel,restaurant, cruiseship, and catering business institution in Japan, Switzerland, Holland. He is the instructor and speaker for many public and in-house training or seminar i.e.: European Cuisine Processing, License for Japanese Cuisine, Hygiene Catering, Restaurant Certificate at Les-Restaurant Du Palais De Beaulie-Laussane Switzerland, Marina Hotel Operation at Holland American Line Teaching Method Certificate Indonesia & Swiss Government., etc. With his mature experience in practical hotel and catering service management he is trusted to become advisor of Bandung Chef Association, coordinator development of Japanese Cook Association, coordinator development of Indonesia Professional Cook and Chef, and consultant for tourism, hotel, restaurant and catering. Instead of senior lecturer at National Hotel Institute, Bandung he actively publishes papers of research in hotel, tourism and restaurant management.

Teddy Lukman, S.Sos,

was graduated from National Hotel Institute Bandung in 1978. In practical ha had experience as Manager at Ramada Hotel in Frankfurt Germany 1989, and as Manager at Sari Ater Hotel 1986. Currently he is teaching Hotel Management System at National Hotel Institute in Bandung. He is very familiar for the hotel management software like Prolog Hospitality System, HIS AS-400 IBM, Maxial, MYOH, and Fidelo. Instead of lecturer he also gives in-house training in hotel management system at four–star and five-star hotels in Indonesia

VENUE :

Bandung (Golden Flower, Banana Inn, Grand Seriti, Carrcadin, Amaroossa, Grand Serela, Gino Feruci, Verona Palace, Malaka, Zodiac Taurus)

TRAINING DURATION :

3 days

 

TRAINING TIME

  1. 20 Feb 2017-23 Feb 2017
  2. 13 Mar 2017-16 Mar 2017
  3. 24 Apr 2017-27 Apr 2017
  4. 29 May 2017-01 Jun 2017
  5. 05 Jun 2017-08 Jun 2017
  6. 24 Jul 2017-27 Jul 2017
  7. 21 Aug 2017-24 Aug 2017
  8. 25 Sep 2017-28 Sep 2017
  9. 23 Oct 2017-26 Oct 2017
  10. 13 Nov 2017-16 Nov 2017
  11. 04 Dec 2017-07 Dec 2017

 

 

INVESTATION PRICE/ PERSON :

  1. Rp. 7.950.000/person (full fare) or
  2. Rp. 7.750.000/person (early bird, payment 1 week before training) or
  3. Rp. 7.500.000/person (if there are 3 persons or more from the same company)

 

FACILITIES FOR PARTICIPANTS:

  1. Modul Training
  2. Flashdisk Training berisi materi training
  3. Sertifikat
  4. ATK: NoteBook dan Ballpoint
  5. T-Shirt
  6. Ransel
  7. Foto Training
  8. Ruang Training dengan fasilitas Full AC dan multimedia
  9. Makan siang dan 2 kali coffeebreak
  10. Instruktur yang Qualified
  11. Transportasi untuk peserta dari hotel penginapan ke hotel tempat training – PP (jika peserta minimal dari satu perusahaan ada 4 peserta)

 

 

Formulir Permintaaan Informasi Lanjutan / Pra-Pendaftaran Public Training
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