Catering & Accommodation Management (Including Table Manner) BANDUNG

Catering & Accommodation Management (Including Table Manner) BANDUNG

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS :

CATERING MANAGEMENT
O
BJECTIVES 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 & Questio

ACCOMODATION OPERATIONS
O
BJECTIVES 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
  1. HOUSEKEEPING & PUBLIC AREA:
  • Housekeeping Administration
  • Managing Housekeeping Operations
  • Plantation & Gardening
  1. SERVICE EXCELLENT (Pelayanan Prima) meliputi unsur-unsur :
  • Reliabilitas
  • Responsive
  • Jaminan/ kepastian
  • Empati
  • Berwujud
  1. TABLE MANNER

METHODS IN THIS SESSION :

  • 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 cours

INSTRUCTOR :
Teddy Lukman, S.Sos., Drs. SusenoKardigantara, MM. Par., and SyariefHidayat

VENUE :Hotel Kagum Group Bandung (Golden Flower, Banana Inn, Amaroossa, Serela, Gino Feruci), Grand Setiabudi, De Java

TRAINING DURATION :4 days

TRAINING TIME :

  • 25 Jan 2016-28 Jan 2016
  • 22 Feb 2016-25 Feb 2016
  • 21 Mar 2016-24 Mar 2016
  • 25 Apr 2016-28 Apr 2016
  • 23 May 2016-26 May 2016
  • 20 Jun 2016-23 Jun 2016
  • 25 Jul 2016-28 Jul 2016
  • 29 Aug 2016-01 Sep 2016
  • 26 Sep 2016-29 Sep 2016
  • 24 Oct 2016-27 Oct 2016
  • 21 Nov 2016-24 Nov 2016
  • 27 Dec 2016-30 Dec 2016

INVESTMENT PRICE/PERSON :

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

FACILITIES FOR PARTICIPANTS :

  1. Training Module
  2. Flashdisk contains training material
  3. Certificate
  4. Stationeries: NoteBook and Ballpoint
  5. T-Shirt
  6. Backpack
  7. Training Photo
  8. Training room with full AC facilities
  9. Lunch and twice coffeebreak every day of training
  10. Qualified Instructor
  11. Transportation for participants from hotel of participants to/from hotel of training – VV (if minimal participants is 4 persons from the same company)
  12. Practice session

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

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