Jadwal Training 2024

Penerapan Hazard Analysis Critical Control Point (HACCP) pada Pengelolaan Makanan (BANDUNG)

 

Penerapan Hazard Analysis Critical Control Point (HACCP) pada Pengelolaan Makanan (BANDUNG)

Tanggal

  • 20 Okt 2021-22 Okt 2021
  • 10 Nop 2021-12 Nop 2021
  • 08 Des 2021-10 Des 2021

Tempat
Hotel Kagum Group Bandung (Golden Flower, Banana Inn, Grand Seriti, Carrcadin, Amaroossa, Grand Serela, Gino Feruci, Verona Palace, Malaka, Zodiac Taurus)

LATAR BELAKANG :
HACCP merupakan suatu system jaminan mutu yang mendasarkan kepada kesadaran atau penghayatan bahwa bahaya (hazard) dapat timbul atau terjadi pada berbagai titik atau tahapan produksi tertentu, oleh karena itu perlu dilakukan pengendalian untuk mengontrol bahaya-bahaya yang mungkin terjadi.

Langkah dalam pengenadalian mutu mandiri dalam pengelolaan makanan dapat dilakukan melalui penerapan Analisis Bahaya Titik Kendali Kritis (HACCP). Pada hakekatnya HACCP merupakan suatu pendekatan dalam mengenal dan mengukur bahaya spesifik sebagai upaya pencegahan untuk menjamin keamanan makanan. Disamping itu HACCP merupakan alat (tools) yang dapat digunakan dalam mengukur tingkat bahaya, menduga perkiraan resiko dan menetapkan ukuran yang tepat dalam hal pengawasan dengan menitikberatkan pada pencegahan dan pengendalian pada proses pengolahan makan. Hal lain, pendekatan HACCP dapat disesuaikan dengan perkembangan rancangan, prosedur, proses maupun teknologi pengolahan makanan.

Untuk itu penerapan HACCP pada perusahaan-perusahaan yang melakukan pengolahan makanan sudah merupakan tuntutan yang tidak dapat ditawar-tawar lagi dalam memproduksi makanan yang aman bagi konsumennya.

SASARAN TRAINING :
Setelah mengikuti training ini para peserta diharapkan mampu :

  1. Mendefinisikan arti HACCP
  2. Mengetahui prinsip-prinsip HACCP
  3. Menerapkan prinsip-prinsip HACCP tersebut dalam setiap tahapan produksi dalam proses pengelolaan makanan
  4. Mengetahui Food Poissoning dan Perjalanan Makanan

CAKUPAN MATERI TRAINING :

  1. Pendahuluan, Pengertian dan Batasan
  2. Food Poissoning
  3. Perjalanan Makanan
  4. Prinsip-Prinsip HACCP
  5. Penerapan HACCP pada penerimaan bahan baku makanan di receiving area
  6. Penerapan HACCP pada penyimpanan bahan baku makanan di gudang
  7. Penerapan HACCP pada proses pengolahan makanan di dapur
  8. Penerapan HACCP pada penyajian makanan di restorant
  9. Studi banding penerapan HACCP

TRAINING DURATION : 3 hari

INVESTATION PRICE/ PERSON :

  • Rp 6.500.000/person (full fare)  or
  • Rp 6.250.000/person (early bird, payment 1 week before training) or
  • Rp 5.950.000/person (if there are 3 persons or more from the same company)

FACILITIES FOR PARTICIPANTS :

  1. Training Module
  2. Flashdisk contains training material
  3. Certificate
  4. Stationeries : NoteBook and Ballpoint
  5. T-Shirt
  6. Backpack
  7. Training Photo
  8. Training room with full AC facilities
  9. Lunch and twice coffeebreak every day of training
  10. Qualified Instructor
  11. Transportation for participants from hotel of participants to/from hotel of training – VV (if minimal participants is 4 persons from the same company)

TRAINING INSTRUCTOR
Drs. Samsudin Sulaiman, Apt. menyelesaikan studi di jurusan farmasi, FMIPA Universitas Padjadjaran Bandung tahun 1984, mengikuti program pengembangan staff pengajar pusat pendidikan perhotelan dan pariwisata Bandung dalam bidang gizi dan makanan bekerjasama dengan institut pertanian bogor tahun 1981, bekerja sebagai kepala lab. Makanan balai pendidikan dan latihan pariwisata Bandung tahun 1981 – 1986, disamping memberikan materi hygiene & sanitasi di jurusan kitchen BPLP Bandung. Pada tahun 1990 selama 1,5 tahun mengikuti pendidikan di jerman barat. Pemberi materi food safety pada pelatihan karyawan aerowisata catering service, awak cabin garuda tahun 1988, sebagai health inspector pada perusahaan minyak asing PT. Maxus tahun 1988, sebagai narasumber dalam berbagai pelatihan hygiene dan sanitasi karyawan hotel dan restoran di Bandung, Cianjur dan Garut, memberikan materi food safety pada karyawan PT.Caltex, narasumber pada berbagai penyuluhan pedagang asongan, pedagang kaki lima dalam bidang hygiene dan sanitasi. Ketua tim peneliti tingkat higinitas para pedagang kaki lima di kampus sekolah tinggi pariwisata Bandung dan sekitarnya tahun 2011. Sebagai peserta pada sosialisasi food security VIP/VVIP tingkat provinsi di Bandung tahun 2003. Pengajar hygiene, sanitasi dan keselamatan kerja di sekolah tinggi pariwisata Bandung tahun 2000 hingga sekarang dan sebagai koordinator unit lab. Makanan sekolah tinggi pariwisata Bandung tahun 2006 hingga sekarang. Drs. Samsudin Sulaiman, Apt. sudah sering memberikan training-training di bidang kompetensi beliau dan di setiap trainingnya Beliau membagikan pengalaman-pengalaman real lapangan yang pernah beliau dapatkan kepada seluruh peserta training Beliau.

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Catering Service, Hygiene & Sanitation (BANDUNG)

 

Catering Service, Hygiene & Sanitation (INCLUDING PERSONAL HYGIENE) (BANDUNG)

Tanggal

02 Jun 2021-04 Jun 2021
21 Jul 2021-23 Jul 2021
18 Agust 2021-20 Agust 2021
13 Sep 2021-15 Sep 2021
20 Okt 2021-22 Okt 2021
08 Nop 2021-10 Nop 2021
06 Des 2021-08 Des 2021

Tempat
Hotel Kagum Group Bandung (Golden Flower, Banana Inn, Grand Seriti, Carrcadin, Amaroossa, Grand Serela, Gino Feruci, Verona Palace, Malaka, Zodiac Taurus)

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS :
HYGIENE AND SANITATION

OBJECTIVES IN THIS SESSION :
The Participants will understand and aware the importants of hygiene and sanitation that’s why they have to learn :

  • Sanitation Definition
  • General Objectives of Sanitation
  • Garbage System
  • Sanitation in Catering Activities
  • Food Hygiene
  • Food Sanitation

METHODS IN THIS SESSION :

  • presentation
  • Discussion
  • Question and Answer

CULINARY
After completing the course, the participants of Culinary Training Course will be expected to be able to :

  1. Describe the definition and function of Total Quality Service to internal customers
  2. To explain 5 dimentions of Quality Service as supporting staff
  3. To demonstrate how to behave when delivering quality service in order to meet to internal customer’s high service standars
  4. To explain the definition of moment of truth when delivering quality service to internal customers
  5. To explain the function of moment of truth in delivering quality service
  6. To draw the internal cycle of quality service in the catering section
  7. To explain the structure of menu, types of menu, special fuction menu, types of menu according to meal time, factors affecting the menu preparation and techniques of menu writing
  8. To prepare cooking equipments and utensils needed for the effective operation in catering section
  9. To explain some principles of selecting commodities to obtain the high standard of cooking preparation
  10. To explain and demonstrate the preparation of food dishes related to the section he/she in charge : vegetables cutting, cooking methods, butchering, preparing basic sauce needed for the daily operation of kitchen section
  11. To taste and check the kitchen products before serving to meet the”standard recipes, standard portion and standard presentation” of the company

METHODS IN THIS SESSION :

  • 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 DURATION : 3 days

INVESTATION PRICE/ PERSON :

  • Rp 6.500.000/person (full fare)  or
  • Rp 6.250.000/person (early bird, payment 1 week before training) or
  • Rp 5.950.000/person (if there are 3 persons or more from the same company)

FACILITIES FOR PARTICIPANTS :

  • Training Module
  • Flashdisk contains training material
  • Certificate
  • Stationeries : NoteBook and Ballpoint
  • T-Shirt
  • Backpack
  • Training Photo
  • Training room with full AC facilities
  • Lunch and twice coffeebreak every day of training
  • Qualified Instructor
  • Practice session
  • Transportation for participants from hotel of participants to/from hotel of training – VV (if minimal participants is 4 persons from the same company)

TRAINING INSTRUCTOR
Teddy Lukman, S.Sos was graduate from National Hotel Institute Bandung (NHI) in 1978. In practical he had experience 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 give in-house training in hotel management system at four-star and five-star hotels in Indonesia.

Drs. Suseno Kardigantara, MM.Par is graduated from National Hotel Institute 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 and 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, Restorant 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 Profesional Cook and Chef and Consultant for tourism, hotel, restaurant and catering. Instead of senior lecture at NHI Bandung, he actively publishes papers of research in hotel, tourism and restorant management.

 

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Catering & Accommodation Management (Including Table Manner) BANDUNG

 

Catering & Accommodation Management (Including Table Manner) BANDUNG

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS :

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:

  1. Menu Planning & Design
  2. Menu Engineering
  3. Contemporary Kitchen Management
  4. Mess Hall / Restaurant Administration
  5. Contemporary Mess Hall/ Restaurant Management

METHOD IN THIS SESSION:

  • Presentation
  • Discussion
  • Answer & Questio

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
  1. HOUSEKEEPING & PUBLIC AREA:
  • Housekeeping Administration
  • Managing Housekeeping Operations
  • Plantation & Gardening
  1. SERVICE EXCELLENT (Pelayanan Prima) meliputi unsur-unsur :
  • Reliabilitas
  • Responsive
  • Jaminan/ kepastian
  • Empati
  • Berwujud
  1. TABLE MANNER

METHODS IN THIS SESSION :

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

WHO SHOULD ATTEND THIS TRAINING? :

  1. General service supervisor/superintendent/manager
  2. Camp service or township supervisor/ superintendent/ manager
  3. Field operation supervisor/superintendent/manager
  4. Logistic supervisor/superintendent/manager
  5. Staff who deals or takes care and involve in contract of accommodation and catering services
  6. Everybody or professional who wants to broaden knowledge or gain Benefit from this cours

INSTRUCTOR :
Teddy Lukman, S.Sos., Drs. SusenoKardigantara, MM. Par., and SyariefHidayat

VENUE :Hotel Kagum Group Bandung (Golden Flower, Banana Inn, Amaroossa, Serela, Gino Feruci), Grand Setiabudi, De Java

TRAINING DURATION :4 days

TRAINING TIME :

  • 29 Jul 2019-01 Agust 2019
  • 12 Agust 2019-15 Agust 2019
  • 09 Sep 2019-12 Sep 2019
  • 28 Okt 2019-31 Okt 2019
  • 11 Nop 2019-14 Nop 2019
  • 09 Des 2019-12 Des 2019

INVESTMENT PRICE/PERSON :

  • Rp. 8.500.000/person (full fare) or
  • Rp. 8.250.000/person (early bird, payment 1 week before training) or
  • Rp. 7.950.000/person (if there are 3 persons or more from the same company)

FACILITIES FOR PARTICIPANTS :

  1. Training Module
  2. Flashdisk contains training material
  3. Certificate
  4. Stationeries: NoteBook and Ballpoint
  5. T-Shirt
  6. Backpack
  7. Training Photo
  8. Training room with full AC facilities
  9. Lunch and twice coffeebreak every day of training
  10. Qualified Instructor
  11. Transportation for participants from hotel of participants to/from hotel of training – VV (if minimal participants is 4 persons from the same company)
  12. Practice session

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

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Management of Outsource Staff Housing And Catering Services (BANDUNG)

 

Management of Outsource Staff Housing And Catering Services (BANDUNG)

Tanggal

  • 26 Jan 2016-29 Jan 2016
  • 23 Feb 2016-26 Feb 2016
  • 14 Mar 2016-17 Mar 2016
  • 26 Apr 2016-29 Apr 2016
  • 24 May 2016-27 May 2016
  • 21 Jun 2016-24 Jun 2016
  • 25 Jul 2016-28 Jul 2016
  • 30 Aug 2016-02 Sep 2016
  • 27 Sep 2016-30 Sep 2016
  • 25 Oct 2016-28 Oct 2016
  • 14 Nov 2016-17 Nov 2016
  • 19 Dec 2016-22 Dec 2016

Tempat
Hotel Kagum Group Bandung (Golden Flower, Banana Inn, Grand Seriti, Carrcadin, Amaroossa, Grand Serela, Gino Feruci, Verona Palace, Malaka, Zodiac Taurus)

INTRODUCTION :
Outsourcing of a non-core business becomes part of global business strategy in many companies either domestic or international companies. One of a non-core business but taking an important & critical roles for the successful of field operation especially in oil & gas, mining and manufacturing is “Accommodation and Catering services”. Proper implementation will limpact to the efficiency of the operation and company in general. It is inevitable by those who take care, involve, deal in accommodation and catering service, to give best quality of service to the clients or users. This is in line with more and more critical of cstomer demands.

TRAINING OBJECTIVES :
In the 4-day course the participants will gain the understanding and knowledge how to manage or deal with accommodation or property business, and catering services correctly and effectively besides that also Sanitation knowledge plus Food elementary nutrition. This short course also will teach the Participant how to Value quality of products and services of accommodation and catering service, require softwares and hardware, common international standard, and management of catering in “Franchise” system.

TRAINING MATERIAL OUTLINE :

  1. Accommodation and Boarding/Camp
  2. Definition and Scope of Property Management
  3. Accommodation or Property Management Application
  4. Interdepartmental coordination in accommodation management to achieve the Predetermined goals
  5. Property Management Administration (SOP & Supplies)
  6. Information System in Property Management :
    • Softwares
    • Hardwares
    • Brainwares
  7. Outsourcing contract
  8. CATERING SERVICES
  9. Definition and Scope of Catering Management
  10. Application of Catering Services Management in industry and in field operation
  11. Standard Operating Procedure:
  12. Flight Catering
  13. Offshore Catering
  14. Onshore Catering
  15. Industrial Catering
  16. Hospital Catering
  17. European/Asian Cooking Demonstration and Allowing Participants to do that and tasting also (Learning-Doing-Tester)

TRAINING DURATION : 4 days

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 or more participants from the same company)

FACILITIES FOR PARTICIPANTS :

  1. Training Module
  2. Flashdisk contains training material
  3. Certificate
  4. Stationeries : NoteBook and Ballpoint
  5. T-Shirt
  6. Backpack
  7. Training Photo
  8. Training room with full AC facilities
  9. Lunch and twice coffeebreak every day of training
  10. Qualified Instructor
  11. Transportation for participants from hotel of participants to/from hotel of training – VV (if minimal participants is 4 persons from the same company)

TRAINING INSTRUCTOR
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

 

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Catering & Accommodation Management For Food Service, Catering & Accommodation In Oil & Mine Industry (BANDUNG)

 

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Water – The Giant Killer Of Businesses

 

Water – The Giant Killer Of Businesses

Tanggal
9 April 2013 jam 09.00 – 14.00 untuk segmen Restoran / Food & Beverage
9 April 2013 jam 14.00 – 18.00 untuk segmen Hospital
10 April 2013 jam 09.00 – 14.00 untuk segmen Hotel & Residential Contractor & Interior Design

Tempat
HOTEL ALILA JAKARTA
Jl. Pecenongan kav. 7-17 Jakarta

Pembicara
Mr. Phil Jones ; CChem MRSC, CWC – VI
Pakar air dari Kanada

Harga
RP. 500.000,-/participant
RP. 400.000,-/participant if there is more than 1 participant from same company
RP. 350.000,-/participant for early bird registrant *
include: handout materi, coffee break, lunch**, certificate and doorprize.

Materi bahasan

  •  “Secret of avoiding business failures”
  • “Proven techniques for retaining customer loyalty”
  • “Ides for growing your business”
  • Time-tasted ways to impress your customers”

Target peserta

  • Manajemen atau pemilik bisnis Restoran
  • Manajemen atau pemilik bisnis Hospital
  • Manajemen atau pemilik bisnis Hotel dan Residential Contractor & Interior Design

Tujuan seminar

  • “How to grow up your business”
  • “How to increase customer loyalty”
  •  ‘How to improve effectiveness of your marketing”

 

Bagikan:

KONTAK CEPAT

Tags

Avatar photo

 

Jika ada kebutuhan Inhouse training atau kelas khusus silahkan hubungi 0851-0197-2488 / 0899-8121-246 Petrus Soeganda. Untuk mengundang Petrus Soeganda sebagai Pembicara Internet Marketing

Chat dengan kami
CV INFO SEMINAR
0899-8121-246

2024

informasi-seminar.com | infoseminar.co.id