352 | C L U S T E R I F A C U L T Y O F A D M I N I S T R A T I V E S C I E N C E Name : Hotel and Resort Operations Management
module/course code :
PAR61003
Student workloads:
510 minutes/week
Credits (ECTS):
4.53 ECTS
Semester :
3
Frequency :
Odd
Duration :
1 x per semester Types of courses :
Tutorial/Lecture/Response
Contact hours :
150 minutes/week
Independent study : 360
minutes/week
Class size X
students : 30 students
1 Prerequisites for participation : no prerequisites 2 Learning outcomes :
CPL-PRODI (Learning Outcomes of Study Program Graduates)
1. Fear God Almighty, uphold human values, contribute to improving the quality of life in society, nation, state, and the progress of civilization based on Pancasila.
2. Demonstrate a responsible attitude towards work in their field of expertise independently, internalize the spirit of independence, struggle, and entrepreneurship.
3. Mastering theoretical concepts and general operational technical knowledge about tourism, hotel & resort management.
4. able to independently and in groups provide excellent service in hotel operations (front office, housekeeping, cake management (baking and pastry), food management (culinary art), and cuisine, human resource management (HRD), accounting and finance Hotels, hotel engineering, in accordance with five-star hotel standards by paying attention to occupational safety and health, cultural diversity, local cultural wisdom, and cultural representation in the service process.
CPMK (Learning Outcomes of Graduates Charged on Courses)
1. Demonstrate a responsible attitude towards work in their area of expertise independently.
2. Demonstrate a trustworthy (integrity), responsive, professional attitude in accordance with the Global Code of Ethic of Tourism, and have an Indonesian personality
3. Mastering knowledge of theoretical concepts and general practice of tourism, hotel
& resort rational management, and environmental health.
4. Mastering knowledge of principles and procedural knowledge of hotel & resort operational management
5. Able to implement independently and in groups to provide excellent service in hotel operations (hotel front office, housekeeping, cake management (baking and pastry), food management (culinary art), and cuisine, human resource management (HRD), accounting and Hotel finance, hotel engineering, in accordance with five-star hotel standards with attention to occupational safety and health.
353 | C L U S T E R I F A C U L T Y O F A D M I N I S T R A T I V E S C I E N C E 3 Description :
This course contains concepts, principles, and procedures for operating hotel & resort hotels
4 Subject aims/Content:
1. Getting to Know the Tourism Industry 2. Getting to Know the Hospitality Business
3. Operations Front Office (Front Office Department ) 4. Housekeeping (Housekeeping Department)
5. Laundry Service 6. Minor Department
7. Food and Beverage Service 8. Other Operational Support 9. Human Resources
10. Marketing and Sales 11. Accounting and Finance 12. Purchasing and Warehouse 13. Other Supporting Department
5 Teaching methods:
75. practice 76. project work 77. case studies 78. lectures 79. discussions 80. seminars
6 Assessment methods:
38. Task 39. Quiz
40. Structured Simulation 41. Mid-Term exam 42. FInal-Term exam
7 Other information e.g. bibliographical references:
1. Michael L. Kasavana and RichardM. Brooks. Managing Front Office Operations.
AH&MA, 1995
2. Endar Sugiarto, Operasional Kantor Depan Hotel, Gramedia Pustaka Utama, Jakarta, 2004
3. Baker Sue, Pam Bradley and Jeremy Huyton, Principles of Hotel Front Office Operations
4. Jones, Peter and Andrew Lock Word. The Management of Hotel Operations 5. Gray, William. Hotel & Motel Management and Operations.
6. Dr. Adi Soenarno, Manajemen Front Office, Andi, Yogyakarta, 2000 7. Modul Upgrading Instruktur Perhotelan, BLKP, Denpasar.
