CATERING SERVICE, HYGIENE & SANITATION

TRAINING DURATION : 3 days

TRAINING TIME :
a.     18 - 20 July 2011
b.     3 - 5 October 2011
c.     21 - 23 November 2011
INVESTATION PRICE/ PERSON :
1.      Rp 5.750.000/person (full fare)  or
2.      Rp 5.500.000/person (early bird, payment 1 week before training) or
3.      Rp 5.250.000/person (if there are 3 persons or more from the same company)

Venue : Hotel golden flower, Bandung

 

“CATERING SERVICE, HYGIENE & SANITATION”

TRAINING MATERIAL OUTLINE, OBJECTIVES AND TRAINING METHODS :
1. 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 :

1. Sanitation Definition
2. General Objectives of Sanitation
3. Garbage System
4. Sanitation in Catering Activities
5. Food Hygiene
6. Food Sanitation

METHODS IN THIS SESSION :
§  presentation
§  Discussion
§  Question and Answer
2. 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? :
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 course

“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.

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