Visi

“Menjadi program studi vokasi yang menghasilkan lulusan sarjana terapan bidang usaha hospitalitas yang berdaya saing internasional pada tahun 2025”

 

Misi

  1. Menyelenggarakan pendidikan vokasi yang berkualitas pada bidang usaha hospitalitas dan pariwisata serta dapat diakses secara merata dan setara bagi masyarakat
  2. Menyelenggarakan pendidikan bidang vokasi usaha hospitalitas dan pariwisata yang berkarakter kebangsaan dengan standar mutu nasional dan regional ASPAC
  3. Menyelenggarakan penelitian terapan pada bidang usaha hospitalitas dan Pariwisata yang bertaraf internasional
  4. Melaksanakan pengabdian kepada masyarakat pada bidang usaha hospitalitas dan pariwisata
  5. Menyelenggarakan kerjasama pada bidang usaha hospitalitas dan pariwisata dengan pemerintah, perguruan tinggi lain, asosiasi dan alumni baik nasional maupun regional ASPAC
  6. Mengembangkan manajemen program studi sebagai bagian dari Jurusan Pariwisata dan Politeknik Negeri Bali yang kredibel, transparan, akuntabel, bertanggung jawab dan adil
  7. Membangun keunggulan program studi pada bidang usaha hospitalitas dan pariwisata

 

Tujuan

  1. Memberikan kesempatan belajar kepada masyarakat dan pemerataan pendidikan pada bidang usaha hospitalitas dan pariwisata
  2. Menghasilkan Lulusan professional pada bidang vokasi usaha hospitalitas dan pariwisata  yang berkarakter serta berjiwa wirausaha  serta berorientasi standar mutu nasional dan regional (ASPAC)
  3. Meningkatkan kemampuan dan profesionalisme dosen dalam melakukan penelitian terapan pada bidang usaha hospitalitas dan Pariwisata yang bertaraf internasional
  4. Mendorong peningkatan kesejahteraan masyarakat melalui pengabdian kepada masyarakat pada bidang usaha hospitalitas dan pariwisata
  5. Memperluas Jaringan kerjasama pada bidang usaha hospitalitas dan pariwisata dengan pemerintah, Perguruan Tinggi lain, asosiasi dan alumni baik nasional maupun regional ASPAC
  6. Menjamin pengelolaan dan layanan pendidikan program studi yang efektif, kredibel, transparan, akuntabel, bertanggung jawab dan adil
  7. Menjadikan program studi yang mempunyai keunggulan pada bidang usaha hospitalitas dan pariwisata

 

NAMA DOSEN PROGRAM STUDI MANAJEMEN BISNIS PARIWISATA

NO NAMA NIP GOL JABATAN
1. Drs. I Ketut Astawa, MM 196107211988111001 IV/c Lektor Kepala
2. Drs. I Gusti Putu Sutarma, M.Hum 196412311990031025 IV/c Lektor Kepala
3. Dr. Dra. Lien Darlina, M.Hum 196612081993032001 IV/c Lektor Kepala
4. Dr. Dra. I Gusti Made Wendri, M.Par 195809231990122001 IV/b Lektor Kepala
5. Dra. Ni Nyoman Triyuni, MM 196212311990102001 IV/b Lektor Kepala
6. Drs. I Ketut Suarja, M.Si 196212311993031013 IV/b Lektor Kepala
7. Dr. Drs. I Ketut  Sutama, MA 196312311989101001 IV/a Lektor Kepala
8. Dra. Nyoman Mastiani Nadra, M.Par 196211251990032001 IV/a Lektor Kepala
9. Drs. Budi Susanto, M.Par 196009251989031001 IV/a Lektor Kepala
10. Ir. I Gusti Agung Bagus Mataram, MIT 196007021990031001 IV/a Lektor Kepala
11. Made Sudiarta, SS., M.Par 196812062002121002 IV/a Lektor Kepala
12. Ni Luh Eka Armoni, SE., M.Par. 196310261989102001 IV/a Lektor Kepala
13. Dr. I Nyoman Winia, M.Si. 196206112000031001 III/d Lektor
14. Ni Ketut Bagiastuti, SH., M.H. 197203042005012001 III/d Lektor
15. Luh Linna Sagitarini, SE., MM 197912092005012002 III/d Lektor
16. Ida Ayu Elistyawati, A.Par., M.Par 196707141998032001 III/c Lektor
17. Ni Nyoman Sri Astuti, SST.Par., M.Par. 198409082008122004 III/c Lektor
18. I Gusti Agung Mas Krisna Komala Sari, S.Si., M.Si 198809282014042001 III/b Lektor
19. I Nyoman Rajin Aryana, S.Pd., M.Hum 197507042002121002 III/b Lektor
20. Dr. Ni Putu Wiwiek Ary Susyarini, SE., MM 198009032008122002 III/b Asisten Ahli
21. Elvira Septevany, S.S., M.Li 198909262019032007 III/b Asisten Ahli

 

DESCRIPTION OF LEARNING OUTCOMES TOURISM BUSINESS MANAGEMENT STUDY PROGRAMME

 Based on the Indonesian National Qualifications Framework, the educational learning outcomes of the DIV program are equivalent to level 6 and have 4 elements of description of learning outcomes, namely attitudes, mastery of knowledge, special skills, and general skills as follows:

  1. Attitude
  • Believe in God Almighty and capable shows a religious attitude
  • Upholding human values in carrying out duties based on religion, morals and ethics
  • Acting as a citizen who is proud and loves the country, has nationalism and a sense of responsibility to the state and nation
  • Contribute to improving the quality of life in society, nation and team based on Pancasila
  • Work together and have social sensitivity and care for community and environment
  • Respect the diversity of cultures, views, religions and beliefs as well as the original opinions or findings of others
  • Obey the law and discipline in the life of a man society and the state
  • Internalizing value, norm, and academic ethics
  • Demonstrate an attitude of responsibility for work in the field hospitality independently
  • Internalizing the spirit of independence, struggle and entrepreneurship
  1. Mastery of knowledge
  • Operational
  1. Mastering service management concepts and theories, management techniques in the hospitality sector needed to produce service designs to be offered in hotel services including room division services, food and beverage services, and being able to develop this knowledge for additional other types of services related to the hospitality sector (sales and marketing, purchasing and store, butler service, and events)
  • Human Resources
  1. Mastering the concepts and theories of human resource management, so that they have effective leadership skills in planning needs, recruiting/selecting, training, placing, maintaining and developing potential employees in accordance with the vision and mission of the hotel
  2. Mastering the concepts and theories of human resource management, especially regarding labor regulations, so that they are able to understand occupational health and safety (K3) standards in hotels and apply them to their scope of work

 

 

  • Marketing
  1. Mastering the concepts and theories of tourism service marketing, especially those related to the hospitality sector, so as to be able to create a marketing strategy for hospitality services
  • Finance
  1. Mastering hospitality accounting concepts and theories, especially regarding hotel operational cost control systems so as to produce efficient operating costs and be able to develop existing systems to be more effective and efficient
  2. Mastering the concepts and theories of cost volume profit analysis (CVPA) so as to be able to make operational and managerial decisions to improve quality, design, package, and determine the selling price of hotel products
  • Mastering communication techniques so that he is able to carry out negotiations related to hotel management in his scope of work
  • Mastering the latest information technology to optimize hotel management in the scope of work
  1. General skill
  • Able to apply logical thinking in doing specific types of work, in the hospitality sector, with quality and quantity that can be measured by competency standards in the hospitality sector
  • Able to apply critical thinking in carrying out specific types of work, in the hospitality sector, with quality and quantity that can be measured by competency standards in the hospitality sector
  • Able to apply innovative thinking in doing specific types of work, in the hospitality sector, with quality and quantity that can be measured by competency standards in the hospitality sector
  • Able to study cases of application of science, in accordance with the hospitality sector to produce prototypes, standard procedures, designs or works of art and compile the results of studies in the form of working papers, specifics the design, or art essay
  • Able to study cases of application of technology or art in accordance with the hospitality sector to produce prototypes, standard procedures, designs or works of art and compile the results of studies in the form of working papers, design specifications, or art essays
  • Able to make decisions appropriately based on standard procedures, in supervising and evaluating the work be his responsibility
  • Able to make appropriate decisions based on standard procedures, design specifications as well as safety and security requirements in supervising and evaluating the work for which they are responsible
  • Able to make decisions appropriately based on design specifications in supervising and evaluating the work be his responsibility
  • Able to make appropriate decisions based on job safety and security requirements in supervising and evaluating the work for which they are responsible
  • Able to manage learn independently
  • Able to maintain a network of cooperation inside and outside the institution
  • Able to maintain the results of cooperation within and outside the institution
  • Able to develop a network of cooperation inside and outside the institution
  • Able to develop the results of cooperation within and outside the institution
  • Able to document data to ensure validity and prevent plagiarism
  • Capable of storing data to ensure validity and prevent plagiarism
  • Capable of securing data to ensure validity and prevent plagiarism
  • Able to recover data to ensure validity and prevent plagiarism
  1. Specific skill
  • Able to plan, design, use, and develop hotel resources effectively and efficiently in related fields become his responsibility
  • Able to design and optimize hotel products and services with 5-star hotel standard and satisfying/exceed customer expectations
  • Able to optimize hotel revenue and profits through the application of the yield management concept that is adjusted according to the characteristics of the hotel
  • Able to communicate in a professional manner, both oral and written, using Indonesian, English and one other foreign language (Japanese and Chinese) in all stakeholders
  • Able to plan, design, use, and evaluate the implementation of purchasing, storage, distribution of perishable items, durable materials, and non-perishable materials. standard 5-star hotel
  • Able to take advantage of the latest information technology to optimize ho operation step in the scope of work
  • Able to identify, formulate and analyze problems, as well as provide alternative solutions in solving operational and managerial problems in hotels in their scope of work

 

Learning outcomes contained in the curriculum of the DIV Tourism Business Management study program are reviewed and validated by the Professional Advisory Board (PAB). The curriculum is evaluated periodically every 4-5 years through an evaluation process involving stakeholders (government, industry, academic, media, and society). Curriculum evaluation is carried out by considering the suitability of graduate competencies with user needs, the suitability of scientific and technological developments as well as changes in regulations in the higher education sector. Curriculum evaluation followed by revision of learning tools (Semester Learning Plan (RPS), Module, Lesson Plan (SAP), Activity Control (SAP Control), and Class Covenant (KP). Since the last accreditation (BAN PT) on August 22, 2017, there has been no change in the structure of the curriculum, but there have been adjustments to the learning method by blended learning, namely using online and offline methods.

The profiles of graduates of the Tourism Business Management DIV Study Program are tailored to the needs of the industry and the Indonesian National Qualifications Framework. The determination of the graduate profile is focused on meeting the needs of the industry and the professional and / or workplace targets that student will get or do after completing their education. The profiles of graduates of the Tourism Business Management DIV Study Program are Back of the House (Human Resources Manager, Chief Accounting, Sales & Marketing Manager, and Executive Housekeeper), Front of the House (Food & Beverage Manager, Bar Manager, Front Office Manager, and Restaurant Manager), MICE organizer, entrepreneur, and researcher.

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