SCHOOL OF HOSPITALITY

1 International Food Production (NEW)

2 International Food and Beverage Service (NEW) PRIVATE
3 International Housekeeping (NEW)

TRAINING AND DEVELOPMENT CENTER

1 Service Excellence Training (CURRENT)

2 Receptionist Training (CURRENT)
3 Cleaning Service Training (CURRENT)
4 Office Boy/Girl Training (CURRENT)
5 Room Boy Training (CURRENT)
6 Waiter/Waitress Training (CURRENT) CORPORATE
7 Driver Manner Training (CURRENT)
8 Table Manner Plus (CURRENT)
9 Hotel Quarantine Learning (CURRENT)
10 Hotel and Restaurant Management Consultant (CURRENT)
11 Hotel Administration and Reservation System (CURRENT)
12 Cruiseline Quick Preparation Food Production (NEW)
13 Cruiseline Quick Preparation Food and Beverage Service (NEW)
14 Cruiseline Quick Preparation Housekeeping (NEW)
PRIVATE
15 Culinary Enterpreneur Program (CURRENT)
16 Bartender Course (NEW)
17 Hotel Accounting Program (CURRENT)

CERTIFICATION (Under Development)

1 Food Production Certificate

2 Food and Beverage Service Certificate
3 Housekeeping Certificate CORPORATE & PRIVATE
4 Bartender Certificate
5 Front Office Certificate
 SUBJECT HOUSEKEEPING
Letters, Numbers and Words
Human Bodies and Apparels
Conjunction, Preposition and Determiner
Modals and Degree of Comparisson
Tenses
General English
Active and Passive Sentences
Questions and Conditional Sentences
Gerund - To Infinitive
Relative Clause and Causative
Housekeeping Vocabularies
Introducing and Exchanging Personal
Asking For and Giving Assistance
Leaving and Taking Massages Over Telephone
Locating Personal Items and Places
Expressing Apologies
English Conversation
Talking About One's Family & Relationship
Describing Personal Routines
Expressing One's Emotions
Conveying Good Wishes
Making Requests, Complaints and Apologies
Introduction to Tourism Industry
Environment, Health and Safety
Hotel and Cruiseline Accomodation Complaints and Problem Solving
Grooming and Personal Hygene
Security and Loss Prevention
Hospitality Communication
Ethics in Hospitality
Hospitality Today Middle East & Asian Hospitality
Western Hospitality
Indonesian Hospitality
Service Excellence
Morale and Citizenship
Personality Developments Digital and Social Media For Hoteliers
Structuring and Writing Final Report
Making Resume and Job Interview Preparation
Housekeeping Equipments and Chemicals
Public Area Simulation 1
Laundry and Linen
Room Service Simulation 1
Garden and Pool Attendant
Public Area Simulation 2
Housekeeping Operation
Room Reservation Code
 Housekeeping Operation

Room Service Simulation 2

Galley Utilities
Table Manner Project
Making Bed and Towel Folding
Fine Dining Project

Bar and Restaurant Operation

Kitchen Operation
 FOOD & BEVERAGE SERVICES
Letters and Numbers
Human Bodies and Apparels
Conjunction, Preposition and Determiner
Modals and Degree of Comparisson
Tenses
Active and Passive Sentences
Questions and Conditional Sentences
Gerund - To Infinitive
Relative Clause and Causative
Bar and Restaurant Vocabularies
Introducing and Exchanging Personal
Asking For and Giving Assistance
Leaving and Taking Massages Over Telephone
Locating Personal Items and Places
Expressing Apologies
Talking About One's Family & Relationship
Describing Personal Routines
Expressing One's Emotions
Conveying Good Wishes
Talking About Recipes and Table Setting
Introduction to Tourism Industry
Environment, Health and Safety
Complaints and Problem Solving
Grooming and Personal Hygene
Security and Loss Prevention
Hospitality Communication
Ethics in Hospitality
Middle East Hospitality
Western Hospitality
Indonesian Hospitality
Promotion and Upselling
Morale and Citizenship
Digital and Social Media For Hoteliers
Structuring and Writing Final Report
Making Resume and Job Interview Preparation
FOOD PRODUCTION
Letters and Numbers
Human Bodies and Apparels
Conjunction, Preposition and Determiner
Modals and Degree of Comparisson
Tenses
Active and Passive Sentences
Questions and Conditional Sentences
Gerund - To Infinitive
Relative Clause and Causative
Kitchen Vocabularies
Introducing and Exchanging Personal
Asking For and Giving Assistance
Making Requests, Complaints and Apologies
Locating Personal Items and Places
Expressing Apologies
Talking About One's Family & Relationship
Describing Personal Routines
Expressing One's Emotions
Conveying Good Wishes
Talking About Recipes and Table Setting
Introduction to Tourism Industry
Environment, Health and Safety
Complaints and Problem Solving
Grooming and Personal Hygene
Security and Loss Prevention
Hospitality Communication
Ethics in Hospitality
Middle East Hospitality
Western Hospitality
Indonesian Hospitality
Culinary Enterpreneurship
Morale and Citizenship
Digital and Social Media For Hoteliers
Structuring and Writing Final Report
Making Resume and Job Interview Preparation
 Bar Equipments
Restaurant Equipments
Room and Banquet Service
Sequences of Services
Table Set Up
Menu
Fine Dining and Buffet Simulation 1
Beverages and Liquor
Fine Dining and Buffet Simulation 2
Table Manner Project
Napkin Folding and Jugling
Fine Dining Project
Kitchen and Cooking Equipments
Basic Ingredients Indonesian - Stock
Basic Ingredients Western - Sauce
Basic Ingredients Middle East & Asian - Soup
Fruits and Vegetables Preparation
Poultry Dishes
Meat Dishes
Sea Food Dishes
Pastry and Bakery
Table Manner Project
Gastronomy
Fine Dining Project
 CLASS SCHEDULE

HOUSEKEEPING MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Housekeeping Operation
General English HO (3) GE (3) HO (3) GE (3) PD (3)
English Conversation
Hotel and Cruiseline Accomodation
Hospitality Today HO (3) HCA (3) HO (3) HT (3) EC (3)
Personality Development

HO (3) EC (3) HO (3) EC (3) GE (3)

FOOD & BEVERAGE SERVICE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Restaurant Operation
Bar Operations GE (3) RO (3) GE (3) BO (3) GE (3)
General English
English Conversation
Hotel and Cruiseline Accomodation HCA (3) RO (3) HT (3) RO (3) PD (3)
Hospitality Today
Personality Development
EC (3) BO (3) EC (3) RO (3) EC (3)

FOOD PRODUCTION MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Kitchen Operation
General English EC (3) KO (3) EC (3) EC (3) KO (3)
English Conversation
Hotel and Cruiseline Accomodation
Hospitality Today HT (3) KO (3) PD (3) HCA (3) KO (3)
Personality Development

GE (3) KO (3) GE (3) GE (3) KO (3)

 MORNING SCHEDULE

Monday - Thursday Time Friday Time

1 st Subject 7:30 AM 8:15 AM 1 st Subject 7:30 AM 8:15 AM

1 st Subject 8:15 AM 9:00 AM 1 st Subject 8:15 AM 9:00 AM
1 st Subject 9:00 AM 9:45 AM 1 st Subject 9:00 AM 9:45 AM
Time Up Break 9:45 AM 10:00 AM Time Up Break 9:45 AM 10:00 AM
2 nd Subject 10:00 AM 10:45 AM 2 nd Subject 10:00 AM 10:45 AM
2 nd Subject 10:45 AM 11:30 AM 2 nd Subject 10:45 AM 11:30 AM
2 nd Subject 11:30 AM 12:15 PM Lunch Break 11:30 AM 1:00 PM
Lunch Break 12:15 PM 1:00 PM 2 nd Subject 1:00 PM 1:45 PM
3 rd Subject 1:00 PM 1:45 PM 3 rd Subject 1:45 PM 2:30 PM
3 rd Subject 1:45 PM 2:30 PM 3 rd Subject 2:30 PM 3:15 PM
3 rd Subject 2:30 PM 3:15 PM 3 rd Subject 3:15 PM 4:00 PM

AFTERNOON SCHEDULE

Monday - Thursday Time Friday Time

1 st Subject 5:30 PM 6:00 PM 1 st Subject 5:30 PM 6:00 PM

1 st Subject 6:00 PM 6:30 PM 1 st Subject 6:00 PM 6:30 PM
1 st Subject 6:30 PM 7:00 PM 1 st Subject 6:30 PM 7:00 PM
Time Up Break 7:00 PM 7:15 PM Time Up Break 7:00 PM 7:15 PM
2 nd Subject 7:15 PM 7:45 PM 2 nd Subject 7:15 PM 7:45 PM
2 nd Subject 7:45 PM 8:15 PM 2 nd Subject 7:45 PM 8:15 PM
2 nd Subject 8:15 PM 8:45 PM 2 nd Subject 8:15 PM 8:45 PM
3 rd Subject 8:45 PM 9:15 PM 3 rd Subject 8:45 PM 9:15 PM
3 rd Subject 9:15 PM 9:45 PM 3 rd Subject 9:15 PM 9:45 PM
3 rd Subject 9:45 PM 10:15 PM 3 rd Subject 9:45 PM 10:15 PM
 E

Saturday Time

Line of March 6:30 AM 7:00 AM

Exercise 7:00 AM 8:00 AM
Team Building 8:00 AM 9:00 AM
Time Up Break 9:00 AM 9:30 AM
Expertise Class 9:30 AM 12:00 AM

ULE

Saturday Time

Expertise Class 1:00 PM 3:30 PM

Line of March 3:30 PM 4:00 PM
Time Up Break 4:00 PM 4:30 PM
Exercise 4:30 PM 5:00 PM
Team Building 5:00 PM 6:00 PM
 CANTEEN

KITCHEN DINING ROOM

MOCKING ROOM LIBRARY + MEETING ROOM

LOBBY + MUSHOLA LOBBY + PUBLIC AREA

 CLASS ROOM 1

CLASS ROOM 2

OFFICE + WAREHOUSE

3.5 x 12 Meter
 CANTEEN

KITCHEN KITCHEN

MOCKING ROOM CLASS ROOM

LOBBY + WAREHOUSE LOBBY + PUBLIC AREA

CANTEEN

DINING ROOM DINING ROOM

CLASS ROOM CLASS ROOM

OFFICE MUSHOLA + LIBRARY