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:

Menu Planning & Design
Menu Engineering
Contemporary Kitchen Management
Mess Hall / Restaurant Administration
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

Methods In Lessons

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

WHO SHOULD ATTEND THIS TRAINING? :

General service supervisor/superintendent/manager
Camp service or township supervisor/ superintendent/ manager
Field operation supervisor/superintendent/manager
Logistic supervisor/superintendent/manager
Staff who deals or takes care and involve in contract of accommodation and catering services
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 :

09 Feb 2015-12 Feb 2015
09 Mar 2015-12 Mar 2015
30 Mar 2015-02 Apr 2015
18 May 2015-21 May 2015
08 Jun 2015-11 Jun 2015
06 Jul 2015-09 Jul 2015
10 Aug 2015-13 Aug 2015
07 Sep 2015-10 Sep 2015
05 Oct 2015-08 Oct 2015
09 Nov 2015-12 Nov 2015
30 Nov 2015-03 Dec 2015

INVESTATION 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:

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

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