Program Studi Diploma 3 Perhotelan merupakan salah satu program studi di Jurusan Pariwisata. Tujuan dari pendidikan pada program studi ini adalah menyiapkan mahasiswa menjadi sumber dya kompeten di bidang perhotelan. Mahasiswa diberikan mata kuliah teori dan praktik kompetensi perhotelan, seperti: memproduksi berbagai jenis masakan nasional maupun internasional (food production), penanganan operasional restoran (food & beverages service), menangani dan menata kamar hotel (housekeeping), laundry, merencanakan dan menyelenggarakan MICE, operasional front office, pembelian dan penyimpanan barang hotel (purchasing & storing), marketing, accounting, sehingga mampu memenuhi kualifikasi kompetensi tenaga kerja hotel berbintang. Untuk praktik Program Studi Perhotelan dilengkapi dengan fasilitas penunjang seperti: Lab Kitchen, Lab Bar & Restaurant, Lab Hotel dengan 22 kamar dengan tipe suites, de-lux, dan superior yang dilengkapi dengan meeting room. Lab Hotel berstatus sebagai hotel training, artinya di samping digunakan sebagai hotel praktik bagi mahasiswa juga digunakan dikomersialkan.

PROFIL LULUSAN

Mampu menjadi teknisi ahli madya pariwisata yang mampu melakukan pekerjaan di bidang perhotelan pada perusahaan hotel dan/atau restoran yang sesuai dengan standar dan prinsip‐prinsip yang berlaku umum dan relevan di bidang perhotelan, melalui komunikasi dalam bahasa internasional, proses penganalisisan usaha hotel/ restoran mulai dari reservation, reception, telephone operator, housekeeping, F&B production, F&B service, MICE, maketing, cost controll dengan metode yang sesuai, didukung dengan kemampuan di bidang manajemen, teknologi informasi dan keahlian interpersonal

DOSEN

 

Visi Program Studi

“Menjadi pusat pendidikan vokasi unggulan bidang perhotelan yang inovatif, adaptif serta berdaya saing internasional pada tahun 2025”.

 

Misi Program Studi

1. Menyelenggarakan pendidikan vokasi bidang perhotelan yang unggul, bertaraf internasional melalui pengembangan ilmu pariwisata secara berkelanjutan.
2. Secara aktif menyelenggarakan kegiatan penelitian terapan bidang perhotelan untuk menghasilkan karya inovatif untuk menyelesaikan masalah-masalah bidang perhotelan.
3. Secara aktif melaksanakan pemanfaatan hasil pendidikan dan penelitian di bidang perhotelan untuk melakukan pengabdian kepada masyarakat maupun industri
4. Memperluas jaringan kerjasama dengan pemerintah, industri Perguruan Tinggi lain asosiasi (baik dalam dan luar negeri), alumni, dan ikatan orang tua mahasiswa (IOM).
5. Menyelenggarakan tata kelola program studi yang berintegritas, transparan, akuntabel, efektif dan efisien.

 

Tujuan Program Studi

1. Mewujudkan pendidikan vokasi perhotelan berkualitas, guna menghasilkan lulusan yang kompeten, mandiri, inovatif, adaptif terhadap perkembangan ilmu pengetahuan dan teknologi, serta mampu bersaing di tingkat internasional.
2. Mewujudkan penelitian berbasis green tourism yang inovatif dan aplikatif dalam bidang perhotelan untuk dapat meningkatkan kesejahteraan masyarakat.
3. Mewujudkan pengabdian kepada masyarakat dalam bidang perhotelan yang berkualitas untuk dapat meningkatkan kesejahteraan masyarakat.
4. Mewujudkan kerjasama yang strategis, sinergis, dan berkelanjutan dengan pemangku kepentingan.
5. Mewujudkan tata kelola program studi yang berintegritas, transparan, dan akuntabel guna menunjang efektifitas dan efisiensi pemanfaatan sumber daya.

 

Sasaran Program Studi

1. Peningkatan mutu kinerja akademik
2. Peningkatan mutu kinerja penelitian terapan di bidang pariwisata
3. Peningkatan mutu kinerja pengabdian pada masyarakat

 

TRI DHARMA PERGURUAN TINGGI PENDIDIKAN/PENGAJARAN

Pembelajaran bagi mahasiswa PS Perhotelan PNB dilakukan dengan mensinergikan antara teori dan praktik. Perbandingan antara teori dan praktik adalah 43%:57%

Aktivitas Mahasiswa pada saat praktek di Restoran

PENELITIAN

Penelitian dilakukan para dosen terkait dengan bidang yang diampu sehingga mampu menunjang keahlian dalam mentransfer pengetahun kepada mahasiswa. Adapun hasil peneitian yang dimaksud antara lain: Pengembangan model pembelajaran Tata Hidangan berbasis multimedia untuk meningkatkan kompetensi mahasiswa Program Studi Perhotelan Politeknik Negeri Bali; Penerapan system GSA dan konvensionalKantor Depan dalam memberikan layanan berkualitas pada hotel berbintang; Excellent Service Di Kantor Depan Hotel Sebagai Strategi Membentuk Loyalitas Konsumen; Ramah lingkungan dari kamar hotel Menggunakan pesan dengan presumed consent untuk mendorong pemakaian linen lebih dari sehari; Pengujian Perangkat Lunak Sistem Penilaian Mahasiswa pada Politeknik Negeri Bali Menggunakan Metode Black Box; The Opportunities and Threats of Balinese Women Working on Cruise Ships; Global-local on Environment Certification at Five Star Hitel in Tourism Area of Nusa Dua Bali; The Marginalization of Local Labor in Interbnational Chain Hotel; Managing Crime and Security Theraets: Towards Sustainable Villa Industry In Badung Regency, Bali; Pembangunan Pariwisata yang Efektif dan Efisien dalam Mengembangkan Pariwisata Provinsi Bali, dll.

 

DESCRIPTION OF LEARNING OUTCOMES HOSPITALITY STUDY PROGRAMME

Based on the Indonesian National Qualifications Framework, the intended learning outcomes of the DIII program are equivalent to level 5 and have 4 elements of description of learning outcomes, namely attitudes, mastery of knowledge, general skills, and specific skills as follows:

1. Attitude

• Devoted to God Almighty and able to show a religious attitude
• Uphold human values in carrying out duties based on religion, morals, and ethics
• Contribute to improving the quality of life in society, nation, state, and advancement of civilization based on Pancasila
• Play a role as citizens who are proud and love the country, have nationalism and a sense of responsibility to the state and nation
• Respect the diversity of cultures, views, religions and beliefs, as well as the original opinions or findings of others
• Cooperate and have social sensitivity and concern for the community and the environment
• Obeying the law and discipline in social and state life
• Internalizing academic values, norms, and ethics
• Show an attitude of responsibility for work in their field of expertise independently
• Internalizing the spirit of independence, struggle and entrepreneurship
• Shows a trustworthy attitude (integrity), responsive, professional in accordance with the Global Code of Ethics of Tourism, and Indonesian personality

1. Mastery of knowledge

• General theoretical concepts about environmental health and tourism science
• Theoretical concepts about the basic functions of management in general
• In the field of baking and pastry and culinary art
• Theoretical concepts of the implementation of cake and food processing in general
• General concepts, principles, and techniques for reading recipes for pastries and archipelago, oriental, and continental foods (minimum three recipes each)
• Procedural knowledge of archipelago, oriental, and continental pastry and food processing (minimum three recipes each)
• In the field of room division:
• The principles and procedural knowledge of front office management (booking rooms, receiving and departing guests, handling logistics)
• Principles, techniques, procedural knowledge of cleaning and preparation of common areas and guest rooms
• The general concept of linen logistics and supplies for guest needs
• General concepts, principles, techniques, and procedural knowledge of the provision, use, maintenance, storage of tools and materials to support the operations of the front office and housekeeping
• In the field of food and beverage service
• General theoretical concepts, techniques, and principles in the field of food and beverage, including:
• General concepts, principles, and techniques for reading recipes for traditional, alcoholic, and non-alcoholic drinks
• General theoretical concepts, principles, and techniques for making beverages (beverage processing technology), for traditional, alcoholic, and non-alcoholic drinks
• General theoretical concepts regarding the characteristics of ingredients, tools, methods of making drinks and presentation of food and beverage products in accordance with nutritional standards (for non-alcoholic drinks), religious norms (for alcoholic drinks), hygienic and sanitary standards
• The general concept of linen and supplies logistics for guest needs in the field of ready-to-serve food and beverage services
• Principles and procedural knowledge of the management of ready-to-serve food and beverage services in hotels, restaurants, and bars

 

• General concepts, principles, and techniques for storing comestibles
• General concepts, principles, and techniques for implementing food hygiene and occupational safety and health in hotel operations
• Persuasive communication principles and techniques in marketing hotel products
• Effective communication principles and techniques for teamwork in Indonesian and at least one international language

1. General skill

• Able to complete wide-scope work and analyse data with a variety of suitable methods, both those that are already and not yet standardized
• Able to demonstrate quality and measurable performance
• Able to solve work problems with the nature and context in accordance with the field of applied expertise based on logical thinking, innovation, and responsible for the results independently
• Able to compile reports on results and work processes accurately and validly and communicate them effectively to other parties in need
• Able to cooperate, communicate and be innovative in their work
• Able to be responsible for the achievement of group work results and to supervise and evaluate the completion of work assigned to workers under their responsibility
• Able to carry out the self-evaluation process of the workgroup under his/her responsibility, and manage the development of work competencies independently
• Able to document, store, secure, and recover data to ensure validity and prevent plagiarism

1. Specific skill

• Able to provide excellent service in hotel operations (hotel front office, housekeeping, baking and pastry management, culinary art, and food & beverage service) in accordance with five-star hotel standards by paying attention to occupational safety and health, cultural diversity, local cultural wisdom, and cultural representation in the service process
• In the field of baking and pastry and culinary art

1. Able to make, present, and store pastry products and archipelago, oriental, and continental foods (minimum three recipes each) in accordance with applicable recipe standards, product quality standards, food hygiene standards, meet aesthetic values, by applying occupational safety and health in the work environment, including the ability to:

• Read the recipe
• Identify, use, store raw materials and processed materials
• Identify, use, store and maintain patisserie processing equipment
• Create, decorate, present archipelago, oriental, and continental patisserie products
• Store ingredients and cake and food products in accordance with the standard expiration date
• In the area of the room division:

1. Able to implement housekeeping operations in accordance with the standards of a five-star hotel and meet the eligibility limits for customer satisfaction surveys in a work simulation including the ability to:

• Provide guest rooms and common areas
• Manage and provide logistics of linen, standard supplies (guest supplies), and additional supplies upon guest request
• Use, care for, store cleaning tools and materials
• Check and report to supervisors regarding the performance of guest room facilities (television, air conditioning, telephone, hairdryer, etc.)
• Maintaining the safety of guest items, reporting to supervisors, and securing the whereabouts of valuables in accordance with applicable standard operating procedures

1. Able to implement front office operations in accordance with the standards in point one and meet the eligibility limits for customer satisfaction surveys in a work simulation including the ability to:

• Information technology-based guest bookings, reception, and departure
• Provision, use, maintenance, storage of tools and materials to support front office operations
• In the field of food & beverage service

1. Able to implement food and beverage service operations in hotels (restaurants, bars, in-room food services, and banquets) in accordance with the standards in point one and meet the appropriate limits for customer satisfaction surveys in a work simulation including the ability to:

• Provide ordering, serving, and closing services for food and beverage sales in accordance with standard operating procedures
• Managing and providing logistics of linen, standard supplies (food and beverage serving utensils), and supplementary supplies upon guest request
• Use, maintain, and store food and beverage service tools and materials

1. Able to make, present, and store traditional, non-alcoholic, and alcoholic beverage products in accordance with applicable recipe standards, product quality standards, beverage hygiene standards (food hygiene), meet aesthetic values, religious norms by implementing occupational safety and health in the work environment, including the ability:

• Translating menus and reading recipes
• Identify, use, store raw materials and processed materials
• Identify, use, store and maintain beverage processing equipment
• Creating, decorating, presenting traditional, non-alcoholic, and alcoholic beverage products
• Able to promote hotel products, including food, beverages, and rooms
• Able to perform persuasive communication techniques in and effective communication to work in accordance with standard operating procedures
• Able to communicate using at least one international language, equivalent to language skills at an intermediate level.

 

Learning outcomes contained in the DIII Hospitality study program curriculum 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 science and technology developments, and 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 October 27, 2020, there has been no change in the curriculum structure, but there have been adjustments to the learning method by blended learning, namely using online and offline methods.

Profiles of graduates of the DIII Hospitality 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 students will get or do after completing their education. The profiles of graduates of the DIII Hospitality Study Program are Front Office Supervisor, Floor Supervisor, Commis Chef, Head Waiter, and Entrepreneur.