Hospitality

Profile

D3 Program of Hospitality Department of Polytechnic NSC Surabaya has a goal to provide professional human resources in hospitality. The curriculum is always up to date with the skills required in Hotels and Restaurants. Lecturers are from academics and practitioners of hospitality that have education and experience, so that the teaching materials are always up to date in accordance with the development of the hospitality business. To support the practical process, Hospitality Department has several laboratories such as pastry laboratory, product laboratory, service laboratory, room laboratory, bar laboratory, etc. In doing the practice, students wear uniforms like hotel / restaurant employees. At the end of the study students will follow a professional certification in accordance with their interest.

 

Vision

Become a main business partner in the development of human resources who are qualified and have global competitiveness in Hospitality.

Mission

  1. Providing D3 program of Hospitality education which refers to the competency standards and the needs of the business and industry of hospitality world.
  2. Cooperating with stakeholders in providing the professional human resources who are competent and have a superior attitude in hospitality

Competency

  1. Knowledge and ability in hospitality such as Theory and Practice of F & B Service, F & B Production, Front Office, Housekeeping, Bar and Pastry in the development and implementation
  2. Attitudes and behavior of a human being in hospitality that has a professional work ethics and discipline.
  3. Insights and sharpness of vision and mission for the development of science and technology, particularly in hospitality, such as computerization.
  4. Solving problems that occur in the community quickly and accurately, especially in hospitality

Academic Goals

  1. Administering a D3 program which refers to the competency standards and the needs of the market as a main business partner
  2. Producing graduates who are capable and competent, have trustworthy attitude and able to compete in the business world
  3. Developing training programs in hospitality services, in order to improve the prosperity of the community
  4. Participating in developing Indonesian tourism higher education in a sustainable manner, especially in hospitality

Subjects to be Taught

 

SEMESTER 1 SEMESTER 2 SEMESTER 3
Food Production I
Food Service I
Housekeeping I
Pastry I
Hotel Management
Professional ethics & Job Preparation
English I
Sanitation Hygiene and Stewarding
Food Production II
Food Service II
Housekeeping II
Pastry Management
Front Office
Bartending
Basic Accounting
English II
Religious Education
Hotel Accounting
Food Production Management
Food Service Management
Housekeeping Management
Bartending Management
Front Office
SEMESTER 4 SEMESTER 5 SEMESTER 6
Pancasila & Civics
Professional English II
Mandarin I
Cost Control
Computer
Hotel Marketing Management
Fruit & Vegetables Carving
Workshop / Role-play Working Practice I *)
Indonesian Language
English Conversation
Mandarin II
Entrepreneurship
Interpersonal Skill
Human Resource Management
Hotel Utilities
Convention management
 
Working Practice II
Final Project

Lecturer

Riris Yuniarsih, S.St.Par., MM

 

Riris

 

Endah Lestari, S.St.Par

Endah

Yuniawati Ekaningrum, S.E., M.Sc

Yuni

Ir. Sudono Noto Pradono, M.Pd

Indriati Litasari, S.ST.Par., M.Pd

Agres Tjahjoko, S.St.Par

Lab

1. Bartender

2. Kitchen

3. Housekeeping

4. Front Office

5. Computer

6. Language

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Gallery Hospitality
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Politeknik NSC Surabaya

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