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