CHAPTER I

INTRODUCTION

A. Background

The Covid-19 pandemic has had a major impact on the global tourism industry,
including Indonesia. One of the many ` in the tourism industry has been the forced closure
of thousands of hotels in Indonesia. To survive a pandemic, one must be smart enough to
see the possibilities that the younger generation can overcome it. The key to hotel
marketing success is creating campaigns to let people know the hotel still exists. The
Covid-19 pandemic has had a major impact on the global tourism industry, including
Indonesia. One of the many ` in the tourism industry has been the forced closure of
thousands of hotels in Indonesia. To survive a pandemic, one must be smart enough to see
the possibilities that the younger generation can overcome it. The key to hotel marketing
success is creating campaigns to let people know the hotel still exists (Fahlevi, 2022).
when COVID-19 emerged in Indonesia, hotel occupancy rates fell sharply from 52.3% in
March 2019 to only 19.7% in the same month in 2020. Interaction between hotel
employees and guests is significant to ensure guests' needs are met. Unfortunately, the
pandemic has hampered this interaction. Managers should enforce strict safety measures,
such as testing employees for the virus to improve health and safety. Some hotels offer new
packages, such as price discounts, to increase occupancy rates and revenue. They need to
lay off employees to balance finances. Another alternative is to provide leave with or
without dependents. Additionally, many managers choose to temporarily cut salaries to
preserve jobs. Cutting labour costs through layoffs is an important step in overcoming the
crisis (Japutra & Situmorang , 2022).
This service industry is particularly affected because it involves a lot of direct
interaction between people. Even though the government's 5 M and PPKM policies ask all
sectors to follow them to reduce the spread of the COVID-19 virus. Hospitality has been
greatly impacted by the Covid-19 pandemic because it is part of the tourism sector. The
complexity of obstacles from policy to changes in consumer behaviour means that the
accommodation business has not yet fully recovered. Many hotels in big cities and tourism
areas such as Bali, Jakarta, Yogyakarta, and Surabaya have experienced a drastic decline in
occupancy rates, even less than 10% as reported by many media since before the pandemic.
(Rachma, 2021). In 2023, the hotel industry in Indonesia is expected to grow. Continuing
the improving growth trend in 2022. In Surabaya, businesses have started operating again.
Many guests from companies and businesses are starting to return to stay for long periods.
In addition, the number of visitors has increased thanks to conventions, exhibitions, and
other activities. "Senior Associate Director of Colliers Indonesia Ferry Salanto reported that
the hotel sector is predicted to increase in 2023 because Surabaya will host the U-20 World
Cup." In Bali, tourists continue to increase. In Jakarta, performance in 2022 is the best
since the pandemic (2020-2022) because looser regulations make a business run smoothly
and MICE activities are busy in hotels and almost recovered to pre-pandemic levels.
(Sandi, 2023)
Hotel operations offer two options for the implementation of an industrial
placement program. Be it business or hotel. The Industrial Internship Program is one of the
compulsory subjects at UMN. In the sixth semester of the Hospitality Operations Program,
students can choose between the Food Production Department and the Food Service
Department according to their requirements for the Industrial Placement Program. The
writer chose the food and beverage department of Swissotel Jakarta PIK Avenue. The
writer interested in waiters and service and wants to improve skills and knowledge at
Swissôtel.
Swissôtel Jakarta PIK Avenue is one of the hotels that belong to the Accor hotel
group. Swissotel, a 5-star hotel within the ACCOR group, provides stylish and cozy rooms
inspired by Swiss design. The arrival of Swissotel marked the beginning of hotels in
Jakarta. Swissôtel is dedicated to providing quality service in business, economy, and
innovation. The writer decided to stay at Swissotel Jakarta PIK Avenue because of the
exceptional and inviting ambience of the hotel's restaurant, The Chinese National. This
restaurant offers a unique dining experience with its distinct concepts such as black powder
red, iron needle, paper duck, and letterpress. The writer thinks that the restaurant holds
great importance, especially for Swissôtel employees. This has motivated the author to
investigate the possibility of creating an industrial relocation program specifically for
Swissôtel PIK Avenue Jakarta. Due to its central location in PIK, Swissotel attracts many
 guests who choose to stay at the hotel. Swissotel Jakarta PIK Avenue offers a total of 412
rooms, along with 3 dining options - The Chinese National, Summers at the Pool, and
Brown Milk, as well as a bar called Letterpress. In terms of facilities, the hotel boasts a
Summers at the Pool, fitness centre, SPA, and 4 ballrooms named Bern, Basel, Lucern, and
Lugano.(Swissotel jakarta PIK Avenue, n.d.)

B. Purpose
Students of UMN having an Industrial Placement Program after gaining a
knowledge and skills in Semester four and five, there is several purposes that the
student get:
a. Complete the Industrial Placement Program and the requirement of the
Hotel Operation Program.

b. Students apply the knowledge from campus to the hotel as a hotelier.

c. Students have knowledge and skills in F&B Department.

d. Students know the SOP in the F&B service area.

e. Students learn how to serve with work under pressure.

C. Period and Procedures

The duration of the Training program in Swissôtel Jakarta PIK Avenue is 6
months that from 24 January 2022 until 23 July 2022. The working hours
regulation is 10 hours. The morning shift is from 07:00 PM until 16:00 AM and
the middle shift is from 12:00 until 21:00. The intern has an obligation to have
five working days and get two days off. So, there are several procedures that the
writer does before doing an Industrial Placement Program.
a. CV, Cover letter, Parent’s statement letter, GPA, Certificate, apply to hotel.
b. Interview with Learning and Development and Manager of F&B service at
Swissotel Jakarta PIK Avenue.
c. Submit a file to the hotel (photocopy KTP, photo 2x3, medical Checkup)
d. Sign a contract with Swissotel for Industrial Placement Program.
e. Orientation and introduction to a hotel before starting a training program.
f. Knowing the schedule, standards, and regulations of the hotel itself.
 CHAPTER II

GENERAL DESCRIPTION
A. Hotel’s Profile

1. History

Situated in the bustling capital city of Jakarta, the first Swissôtel in Indonesia can be
found in a prime location near Pantai Indah Kapuk in North Jakarta. Jakarta is a vibrant city
that seamlessly blends traditional culture with modern innovations, serving as the hub for
government, business, and economic activities. The hotel is conveniently located just a short
15-minute drive from Soekarno-Hatta International Airport, with easy access to the city
centre via the airport toll road and outer ring road. Pantai Indah Kapuk is a popular district
known for its abundance of dining and entertainment options, as well as upscale residential
areas and businesses. Visitors can enjoy exploring the area's attractions, such as a golf
course and mangrove conservation park, before taking advantage of the convenient
TransJakarta bus system to visit Jakarta's main tourist spots. Additionally, guests can
immerse themselves in the local culture by visiting the nearby fresh market or staying active
with a Vitality Jogging card along the same street as the hotel.
This upscale Accor hotel provides sophisticated and cozy rooms designed with a Swiss
touch. Guests can indulge in the Deluxe Breakfast Vitality Breakfast or enjoy a delicious
meal by the pool at Summers at The Pool. For a quick bite, the 24-hour Brownmilk Deli
offers a variety of pastries, sandwiches, pizza, and hot beverages. The Purövel Spa & Sport
is a rejuvenating oasis where guests can pamper themselves with treatments inspired by the
Alps, work out in the gym, or unwind in the serene garden. The Conference Center boasts
nine meeting rooms, two lounges, an amphitheater, and a stylish pre-event area. Notably, the
Grand Ballroom is the largest in North Jakarta, accommodating up to 3,000 guests.
Additionally, the rooms, suites, and executive lounges on the 20th floor offer breathtaking
views of Jakarta Bay or the bustling city center.

1
 Figure 2.1 Swissotel hotel building

2. Facilities

Swissôtel Jakarta PIK Avenue has 10 rooms, 3 different restaurants, the first
of which is The Chinese National, Summers at the pool and Brownmilk 24-hour
Deli, a bar called Letterpress. The ethnic Chinese restaurant has 4 concepts and 1
bar on the 7th floor (black powder red, iron needle, paper duck, and letterpress).
Summer at the pool, Gym and Spa on the 8th floor, Executive lounge, Brownmilk
24-hour deli right off the lobby and close to the concierge. The last 4
ballrooms (Bern, Basel, Lucene, Lugano).

2
Figure 2.2 The Chinese National Restaurant Figure 2.3 Summers At the pool

Figure 2.4 Brownmilk 24-hour deli Figure 2.5 Letterpress Bar

3
 Figure 2.6 Gym Figure 2.7 Spa

Figure 2.8 Ballroom

Figure 2.9 Executive lounge Figure 2.10 Pool

4
 Table 2.1
Rooms in Swissôtel Jakarta PIK Avenue
No. Room Type Description
1.  The room size: 27 m²/291 ft²
 Benefit: King size, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
Figure 2.11  City View

Premier Room with 1 king size

bed

5
2.  The room size: 27 m²/291 ft²
 Benefit: Twin sizes, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
 City View

Figure 2.12
Premier Room with 2 single beds
3  The room size: 27 m²/291 ft²
 Benefit: King size, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
 Bay view
Figure 2.13
Premier Room with 1 King Size
Bed, Bay View

4  The room size: 27 m²/291 ft²

 Benefit: King size, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
 City view
Figure 2.14
Swiss advantage Room with 1 King
Size Bed

6
5  The room size: 27 m²/291 ft²
 Benefit: Twin beds, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
 City View

Figure 2.15
Swiss Advantage room with 2
single beds
6  The room size: 39 m²/ 419 ft²
 Benefit: king size, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, and
Mini Bar
 City View
Figure 2.16
Swiss Select room with 1 king size
bed
7  The room size: 72 m²/ 775 ft²
 Benefit: King beds, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, Mini
Bar, living room, complimentary
mini bar, and En- suite bathroom
with bathtub
Figure 2.17
 City View / Bay view
Swiss Advantage room with 1 king
size bed

7
8  The room size: 72 m²/ 775 ft²
 Benefit: King beds, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, Mini
Bar, living room, dining table,
complimentary mini bar, En-
suite bathroom with bathtub
Figure 2.18
 Bay view
Swiss Prestige suite with 1 king
size bed
9  The room size: 216 m²/ 2325 ft²
 Benefit: King beds, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, Mini
Bar, living room, dining table,
complimentary mini bar, En-
suite bathroom with bathtub
Figure 2.19
 Bay view/ city view
ST. GALLEN SUITE with 1 King
Size Bed

10  The room size: 216 m²/ 2325 ft²

 Benefit: King beds, a daybed,
bathroom with rain shower,
Dolce gusto coffee
machine, Automatic wakeup
call, Direct dial telephone, Mini
Bar, living room, dining table,
complimentary mini bar, En-
suite bathroom with bathtub
Figure 2.20
 Bay view/ city view
ST. MORITZ SUITE with 1 King
Size Bed

8
 Table 2.2
Food and Beverage outlets

N Food and Beverage outlets Description

o
.

9
1 ● Location: The Chinese
.
National is located on 7th Floor
● Seating capacities: 150
chairs
● Opening hours:
o Breakfast (07.00 – 11.00)
o Lunch (12.00 – 14.30)
o Dinner (18.00 – 22.00)
o Sunday brunch (11.30 –
Figure 2.21
15.00)
The Chinese National Restaurant ● Offers five live cooking
stations which are Western,
offering a Cantonese style
method of cooking and selected
fresh ingredients.

2 ● Location: 8th Floor

.
● Seating capacities: 50
chairs
● Opening hours:
o Breakfast (07.00 – 11.00)
o Lunch (12.00 – 14.30)
o Dinner (18.00 – 22.00)
o Sunday brunch (11.30 –
Figure 2.22 Summers 15.00)
At the pool ● The urban tropical
restaurant offers cuisines and
ice-cold beverages, refreshing
cocktails, and fresh juice while
enjoying the
free-form pool at sundown.

10
 ● Location: Letterpress is
located on level 7 of Swissotel
● Seating capacities: 34
chairs
● Opening hours:
o Open 18.00 until 22.00
(Monday – Sunday)
● Serves tea and an elegant
Figure 2.23 Letterpress Bar bar concept, oriental
snacks, and a perfect cup
of tea, cocktails, and also
live music (DJ and
Saxophonist).

● Location: Hotel Lobby

area
● Seating capacities: -
chairs
● Opening hours:
o Open 07.00 until 23.00
(Monday – Sunday)
Figure 2.24 Brownmilk 24-hour
Deli ● Offering Swiss signature
beverages and pastries
including the famed Swiss
Chocolate Cake and Hot
Chocolate. live music
only on Saturday night

11
B. Organizational Structure
Swissotel Jakarta PIK Avenue has an organization from cluster
general managers to hotel managers until staff. Swissôtel has a food service organization
structure, about the organization chart, especially in the food & Beverage Department.

1. Structure organization of Swissôtel Jakarta PIK Avenue

General Manager

Hotel Manager

Front Office Executive

Manager Housekeeper

Asst. FOM Asst FOM Asst. EHK Laundry Manager

Staff Staff

12
 Figure 3.25
Organizational Charts of Hotel Management

13
 2. Structure organization of the F&B department in Swissôtel Jakarta PIK Avenue

General
Manage

Hotel
Manager

Asst. Director of Food

& Beverage

Outlet Banquet
Manager Manager

The Brownmilk Summer at In-Room Dining

Chinnese The Pool
national
Asst. Restaurant Asst. Outlet Outlet Manager FB Supervisor
Manager Manager

FB supervisor FB Manager FB Attendent

FnB Supervisor /
TCN Sales

Barista Bartender

Banquet Coordinator Banquet Supervisor

Bertender

FB attendent FB Attendent

FB attendant/ Banquet Attendent

hostess

Figure 3.26
Organizational Charts of the F&B service department

14
 CHAPTER III

TRAINEE PERFORMANCE

A. Placement and Coordination

The writer has an Industrial Placement Program at Swissôtel Jakarta PIK
Avenue from January 24, 2022 to April 13, 2022. The writer chooses the Food &
Beverage service department to be precise at In-Room Dinning and was roll out another
that is still related to the Food & Beverage service department, such as The Chinese
National restaurant, summer at the pool, Brownmilk 24-hour Deli, and Banquet.

Food and Beverage or often referred to as F&B is a hospitality industry that

focuses on serving food and beverages for customer satisfaction. In addition to hotels,
this segment is often found in restaurants, airlines, hospitals, cruise ships, and trains. A
person working in the food and beverage market in general should be polite, friendly,
and courteous, and have good communication skills. This is because working in this field
involves providing a service where you meet and interact with many people on a daily
basic.
Swissôtel provide cleaning services, serving food and drinks to guests,
cleaning and ready to help guests with everything they need, cleaning the guest table in
the restaurant, setting the table, polishing cutlery, and lost and breakage. Food and
beverages at Swissôtel are divided into three categories: restaurant, room
service and banquet. There is the several coordination at Food & Beverage Department:

1. Food & Beverages Department – Supervisor FnB

Supervisor will be responsible for checking attendance and ensuring the health
and safety of workers during the pandemic. The supervisor is responsible for
reporting any employee who fails to show up for work or is absent at Swissôtel.

2. Food & Beverages Department – Manager FnB

All employees at Swissôtel PIK, including trainees have the opportunity to

consult if they encounter work-related problems. They can contact their
15
manager to provide information regarding their licensing situation or ask for
specific details about Swissôtel, which will assist the trainee in obtaining
 information to prepare the Industrial Placement report.

3. Food & Beverages Department - Food Production/Pastry Department

F&B officers are responsible for food-related tasks, and their role is referred to
as officers tasked with delivering food from the kitchen to guest rooms.
Production personnel who remain at the station liaise with food and beverage
workers serving guests, receiving assistance from the kitchen in preparing
guests' orders

4. Food & Beverages Department - Talent and Culture Department

Involved in the recruitment process and bringing in new employees and trainees
to participate in internship programs in specific industries. Develop and
implement special training programs for employees, as well as conduct
orientation for new staff and trainees based on specified divisions.

5. Food & Beverages Department – Security Department

Be sure to monitor the body temperature of employees and trainees before and
after their shift at the hotel. Record the entry and exit of keys so that hotel items
are not lost to avoid unwanted things. checking the backpacks of trainees and
staff at Swissôtel before and after their shift to prevent hotel, employe and
trainee belongings from being lost due to theft.

6. Food &Beverages Department – Purchasing Department

Each department is responsible for ordering the materials and goods needed,
including equipment for their respective sections, such as mineral water and
other ingredients for restaurants and bars, as well as snacks for mini bars. When
picking up materials and goods that have been previously ordered, bring SR
(Store Request) paper as proof of ordering materials and goods at the purchasing
section

16
 7. Food & Beverages Department – Housekeeping Department

Laundry provides uniforms, towels, and table mats to meet operational needs.
This cycle includes washing dirty clothes after carrying out operations, ironing
clothes so that the clothes produced are neat and clean so that when dealing with
guests they are more pleasing to look at than clothes, and repairing damaged
uniforms so that when carrying out operational activities again are not
hampered.

B. Job Description
As a trainee in Food & Beverage department in Swissôtel Jakarta PIK Avenue,
the writer does an Industrial Placement Program from 24 January 2022 to 23 July 2022.
The writer works as a trainee at The Chinese National restaurant, In-Room Dinning, and
Brown milk 24-hour Deli in Swissôtel. when at The Chinese National restaurant, the
writer learned how to bash the oval that was taken to the dishwasher. The writer
prepares cutlery before setting the table in the restaurant area. The writer sets a table in
a restaurant, while waiting for guests to arrive. Serve guests with a welcome greeting,
while pouring water. The writer polished the cutlery, in the back house, and took note of
the crockery, and took it to the dishwasher. Finally, the writer prepares equipment for
dinner.

The writer gets The Chinese National restaurant in Swissôtel Jakarta in the F&B
department. So, the writer has a list of job descriptions during the Industrial Placement
Program.
1. Prepare cutlery (for set up in every section which contains spoon, fork, knife,
tissue, and glass).
2. Set up a table in the section of the restaurant that has been put on.
3. Clean and ensure all cutlery is ready-to-use that is to be served to the guests.
4. Serve dishes that have been requested according to standards.
5. Serve additional needs desired by guests (like coffee or tea that requested by
guest).
6. provide invoices for payments according to orders to customers.
7. Bashing (taking a dirty plates, glasses, and cutleries in an oval tray to the
steward). 17
8. Clean up a table in the section of restaurant that have been used by guests.
 9. Set up a table in the section after getting used, and preparing for the next event
(lunch or dinner)

10. Washing glass with dishwasher machine.

11. Polish a cutlery.
12. Make cutleries set for another day to be used for.

The writer gets In-Room Dinning Swissotel Jakarta in the F&B department.
When the writer was training in in-room dining at Swissôtel Jakarta. Every morning, the
writer had to deliver breakfast for repatriation (its terminology in the hotel industry
means a quarantine system for those who have international flights or arrivals) So, the
writer has a list of job descriptions during the Industrial Placement Program.
1. Prepare cutlery for repatriation (for set up in every shift which contains spoon,
fork, and tissue).
2. Division of floors to provide breakfast on repatriation
3. Set up trolly for guest breakfast
4. Sweeping and ensuring the floor is clean from leftover food and cutlery that has been
used (including guests and repatriation)
5. Prepare cutlery and food for repatriation and guests
6. Set up tray for lunch and send food to guests
7. Floor division to provide lunch on repatriation
8. Sweeping the floor left over from lunch
9. Polishing cutlery and lunch boxes for another day to be used tomorrow

The writer gets Brownmilk 24-hour Deli Jakarta in the F&B department. So, the writer
has a list of job descriptions during the Industrial Placement Program.

1. Make sure the sofas and chairs that guests will use are clean
2. Check coffee beans, milk, soft drinks and fruit are fully loaded
3. Cleaning and ensuring all cutlery is ready to be served to guests.
4. Taking guest orders and guest repeat orders
5. Input guest orders on the system
18kitchen) and serving them according to
6. Taking guest foods on the 7th floor (main
guest orders
7. Provide invoices for payment according to orders to customers.
8. Post on the system
9. Carry dirty plates, glasses, and cutlery on trays
10. Clean the table that has been used by guests.
11. Washing cutlery and dirty dishes with the dishwasher.
12. Polish cutlery
13. Put them in their respective places

C. Problem and Solution

The problem and solution that the writer get from gaining an experience in
Swissôtel during an Industrial Placement Program.

1. Work experience
The writer experience in Food and Beverage service is still limited due to the
pandemic affecting the optimal delivery of F&B service practices during his
lecture period. In order to enhance their skills, writers need to actively seek
feedback and guidance from experienced professionals and coworkers. It is
crucial for writers to have an awareness of their surroundings and a clear
understanding of their role and responsibilities in order to grow and excel in
their field.

2. Lack of equipment

Some of the In-room dining and The Chinese Restaurant's tableware was
lacking, so operations did not run optimally as they should. For example,
there is a lacking of trays and several cutlery such as spoons, forks and
knives. So, the staff and writers looked for another way by checking again
with the stewards and borrow a tray from another division

19
3. Cigarret smell

When dealing with guests, the most important thing is to pay attention to
cleanliness and tidiness. Often during breaks, staffs and colleagues
sometimes when smoking don’t take off the uniforms before smoking, which
makes the uniform smell of cigarettes. Before smoking, staffs and colleagues
should change the uniforms first, after smoking, brush teeth and spray
perfume to reduce the smell of cigarettes.

20
 CHAPTER IV

CONCLUSION AND RECOMMENDATION

A. Conclusion

After conducting Industrial Placement at Swissôtel Jakarta PIK Avenue, the

writer gained experience and skills in conducting the Industrial Placement Program at the
F&B Department at Swissôtel. The writer has experience in Room Dining, The Chinese
National Restaurant, and Brownmilk 24-hour Deli. The Chinese National Restaurant,
which is the toughest department in Food & Beverages services, from conducting the
Industrial Placement Program at Swissôtel, the writer gained new experiences while
working at the hotel, such as how to handle guests who always come to the restaurant
through breakfast and lunch at The Chinese National, working with service SOPs, doing
bushing with full oval trays, being able to find out the setup at The Chinese National
Restaurant (breakfast, lunch and dinner) and improving communication skills, especially
those who always meet guests. Department Room Dining, the author can find out the
breakfast menu, set up breakfast, and understand the cashier system in room dining. As
for the Brownmilk 24-hour Deli department, the writer can make coffee latte art, knows
the menus on the brownmilk menu, and understands the cashier system.
The Industrial Placement Program must be provided by UMN Hotels. Students
can do practicum related to the hospitality industry. This is the second Industry
Placement career in the hospitality industry in the product and service department. In this
Industrial Placement Program, the writer learns how to work under pressure, behave with
other employees, and the work flow of a hotel. Now writers can work hard, have a good
mentality and are strong in working in the hospitality industry.

21
B. Recommendation

1. Recommendation for Swissôtel Jakarta PIK Avenue Hotel

There are few recommendations that could improve the Industrial Placement
held on Swissôtel Jakarta PIK Avenue Hotel. When there are enough employees
or trainees in Schedule, the organization can effectively plan and delegate tasks.
tasks have the potential to yield better results. If there is an adequate number of
staff/trainees, Flexibility can be applied to public holiday policies.

Schedule management Based on the author's experience, by reducing the jump

schedule given to workers so they don't get tired and sick easily when carrying out
operations. Apart from jumping schedules, it's a good idea to change schedules in the
future or if you suddenly can't come due to illness/emergency personal matters,
staff/trainees can notify you 2 hours before starting the shift.

In the future, it is anticipated that there will be the capability to offer a

substantial quantity and quality of equipment. Piece of equipment must be
properly maintained to prevent a decrease in efficiency the tasks and duties
performed in the job.

2. Recommendation for Hotel Operations Program Universitas Multimedia

Nusantara

Base on the writer experience, the learning model applied to hotel

operations is very good. By providing knowledge and skills, especially in the
Food & Beverage Department, the writer guarantee that will be better prepared
and skilled in facing challenges in this industry. The writer really hopes that the
relevant parties will improve the materials and preparation for practical
laboratory learning so that students can gain better skills and experience in
applying them in the professional world, especially in Food & Beverage classes.
Hopefully this effort can improve the quality of education and better prepare
students for the food and beverage industry.
22