IHS (INTERNATIONAL HOTEL MANAGEMENT SCHOOL)

IHS COOPERATION with MARITIME ACADEMY COOPERATION JAKARTA RAYA

2011-06-18T04:22:00.004+07:00

IHS - International Hotel Management School has signed an MOU
(Memorandum of Understanding) for the implementation of DUAL EDUCATION PROGRAM
DIPLOMA III Sailing administration Commerce Department of Management Management concentration
Cruise and Hospitality management, especially for students IHS.

The MOU was signed in mid-2010 the last such
DUAL is the basis of cooperation for the implementation PROGRAM DIPLOMA III
will begin in mid-2011. The presence of the Director of AMAN JAYA, Colonel
Sea (Ret.) H.M. Fr. Syairuddin Said at IHS with his team on Monday, April 18, 2011 at
IHS is to prepare the implementation of the Dual Diploma Program IHS - SAFE
JAYA for the First Army.

Dual purpose of this program is a Dual Education Program for students at IHS
who want to pursue the educational paths of two non-formal education path at IHS and
Formal education in AMAN JAYA. IHS student who is a student here dimaskud
who has met the requirements to obtain the level of qualification Aho (Advanced Hotel
Officer). Diploma III is in the Dual Diploma Program is given
IHS to students who have added courses as required by
Director General of Higher Education is concerned thus entitled to obtain the Diploma pathway DG
DIKTI. Gains derived by IHS students with the dual program is
is to provide a wider opportunity for a career on cruise ships and
hospitality industry and other hospitality industry but also the opportunity
to pursue further studies through formal education the Director General of Higher Education.

The purpose of cooperation Dual Diploma Program is to increase knowledge and
IHS students' ability to pursue the Diploma in Education Programs
Sailing administration Commerce (KPN) with a concentration of management Management
Cruise and Hospitality AMAN JAYA.

Implementation of Diploma III Sailing Commerce Department management
(KPN) with a concentration of management Management and Hospitality SAFE Cruises
JAYA has been accredited in accordance with the National Accreditation Board (BAN) Higher Education
(PT) Ministry of National Education of Republic of. 009/BAN-PT/AKA/IV/DPL-III/VIII/2004 about
Accreditation results and rankings in AMAN JAYA Studies Program. While the subjects, materials
and credit weighting in accordance with the Education Minister's decision No.. 0232/U/2000 and no.
045/U/2001 and in accordance with the development of technology, art, and the needs of the workforce.
Karanganyar-Solo, 18 April 2011

IHS Cooperation with BHMS Switzerland

2011-06-18T04:18:00.003+07:00

NEWS RELEASE COOPERATION
IHS - INTERNATIONAL HOTEL MANAGEMENT SCHOOL
with
BHMS - BUSINESS & HOTEL MANAGEMENT SCHOOL, SWITZERLAND

BHMS - BUSINESS & HOTEL MANAGEMENT SCHOOL, an institution SWITZERLAND
education under the auspices of the Benedict Education Group, one of the institutions
private education is the largest and oldest in Switzerland. The current Benedict Education Group
manage five schools in Switzerland and educates more than 15,000 students.

BHMS has two facilities that the campus buildings and student dormitories are located in
downtown Lucerne, Switzerland. BHMS students living in dormitories with complete facilities and
comfort-class three star hotel. Dorm within 15 minutes by walk
distance to the location of the campus also provides other learning support facilities such as restaurants, labs
computers, language lab and study room.

IHS cooperation with BHMS set forth in the MOU (Memorandum of
Understanding) in October 2010 is for the provision of further studies in the field
Hospitality Management are:
1. Bachelor Degree (Bachelor One) for graduates IHS Education Program
Hospitality Management 3rd Year
2. Higher Diploma for graduates IHS Hospitality Education Program 1 Year
3. Culinary Art Courses for graduates IHS Professional Cook 1 Year

BHMS provide a way for students to build a career. Training program
Paid Internship with the Swiss system allows students to learn to work outside
country particularly in the Swiss hospitality industry by earning pocket money. experience
This valuable will come all the students who continue their studies there. And on this day
, Tuesday, April 5, 2011, representatives of the BHMS Switzerland Mr. Martin Wyler, visit the IHS in
order to provide an explanation of this cooperation program in the IHS to the Campus
IHS students and the general community who are interested in studying in the field of Hospitality Management in Switzerland.

News Event Activity in IHS Solo

2011-06-18T04:11:00.003+07:00

"The Prime of New Student Lecture Training Manager of JW Marriott Surabaya and Ayana Resort & Spa Bali at IHS"

Since the day Tuesday, May 31 until early June 9, 2011 later, IHS conducted in the form of new student orientation and outbound inaugural lecture held on campus IHS. These activities are conducted regularly held every year.

In addition to completed by the Lecturer, Student Counsellor, Department Academic Board and the team, these activities also involve industry directly that this time represented by the Training Manager of the JW Marriott Hotel Surabaya and Training Manager of Ayana Resort & Spa Bali. Activities followed by the first group of new students are expected to provide an introduction to the institution and various activities also provide various forms of motivation, update the latest information from the hospitality industry trend that is very important to follow.

Besides the involvement of the Student Committee and its SME (Student Activity Unit) as Gastronomique Community, Bartender-Barista, Sports and Arts, Classic Club is also very supportive of this activity. While representatives of alumni attended by Dawn Shodiq (Alumni of Hospitality Management Program 3 Year - Graduated 2008, while still actively working on Holland America Lines) and Nanang Erwanto - Alumni Hospitality Program 1 Year - Graduates of 2005 who currently works at the Novotel Hotel Solo as Staff Human Resources Department.

This activity will still be Prime Lecture followed by group-group students to be held next bari in July and August 2011.

What is Hospitality Industry?

2011-06-18T04:06:00.002+07:00

IHS (Internetional hotel Management School) is hotel and tourism education. IHS will give industry placement to all graduate to hospitality industry. When most people think of the hospitality industry, they usually think of hotels and restaurants. However, the true meaning of hospitality is much broader. According to the Oxford English Dictionary, hospitality means "hospitality and entertainment for guests, visitors or foreigners with generosity and good will." Hospitality word comes from the hospital, a medieval term for a house or a break for tourists and pilgrims. Hospice - a word that is clearly linked to the hospital - even as an early form of what we today know as a nursing home.

Home and includes not only hotels and restaurants, but it also refers to other types of institutions that include housing, food, or both, to people far from their homeland. We can also expandd definitio this because many people, institutions, other types of services to people away from home to its guests. This can also be private clubs, casinos, resorts, attractions, and so on.

Various types of surgery also has more of the same historical legacy. You share a management problem, such as food and shelter - a problem that created the building, providing heat, light and power, could include clean and prepare nursing care for the site, and employees, and serving of food in a fun guest.

Considering now the facilities and services for the hospitality industry related people and manage their suppliers sttaff professional hospitality. The hotel industry is one of the oldest people and include guests, customers feel they are members or residents welcome and comfortable.

The point is that the hospitality industry together as one unit clearly about more than just a common heritage and commitment to the linked "kindness and good will." Career in the industry is such a big break, you go in an industry very different from what you expect. Hospitality Management is a place in our specialized work, which calls for the general expansion. Students to understand this principle in order to enhance their career opportunities, one or more segments that make up the hotel industry.

"The introduction to the hospitality industry" by Clayton W. Barrows and Tom Powers

Industry Placements in Hotel Banyan Tree Bintan

2011-06-13T02:15:00.002+07:00

Hotel Vacancy in Banyan Tree Bintan
Vacancy Hotel Career Info. Banyan Tree Bintan, a number one a upscale luxury resort and section of Banyan Tree Hotels and Resorts is now seeking qualified and enthusiastic website visitors to join our team:

For all IHS student and Graduated can apply to this jobs:

1. Director of Engineering
2. Asst. Dir of Engineering
3. Director of Hr
4. Executive Housekeeper
5. Waiter/waitress

General requirements:

- Minimum a diploma holder from the reputable hotel school or perhaps a degree holder in engineering major to the position 1and 2
- Minimum 4 years working experience with the identical convenience of management positions
- Computer literate
- Good communication skills in English
- Power to work independently and inside a team

Please email the job letter and CV with photo to:
recruit-bintan@banyantree.com by June 30, 2011

IHS will devoted to provide you Hotel Career Info and Cruise Ships

Info Vacancy Hotel in The Residence Puri Casablanca Jakarta

2011-06-13T02:06:00.002+07:00

For IHS Student and IHS graduated , i have New Hotel Vacancy Info. The Residences at Puri Casablanca, the luxurious hotel serviced apartment located with the strategic business district of Jakarta (to know more about us, check out our website: (www.puricasablanca.com), is now looking for an incredibly motivated candidate to fill the career of:

Purchasing Staff

Qualification:
· Having Min. D-3
· Min Two years working experience with exactly the same position
· Computer literate is a must and proficiency in English
· Target and service oriented, good communication skill and pleasant personality
· Capable of work pressurized
· Capable of assist team or/and independently

Please send your application letter, and handle resume in English, along with recent photograph to:

HRD
PT Angkasa Interland
Apartment Puri Casablanca, Tower Dahlia 2nd Floor
Jl Puri Casablanca No.1, Jakarta 12870
Fax.#: 021-83799952
Email : hrd@puricasablanca.com

We dedicated to give you Hotel Career Info Lowongan Kerja

Job Vacancy in Hotel Majapahit Surabaya

2011-06-13T01:59:00.004+07:00

Lowongan Kerja di Hotel Majapahit Surabaya, a Elegant legendary hotel in Surabaya , recognized for its luxurious rooms, lush gardens and tranquil ambience, happens to be offering the opportunity to highly committed folks who want to express their professionalism growing career path for an additional position:

1. Front Office Manager
2. Banquet Operations Manager
3. Sales leader
4. Guest Relations Agent (Receptionist)
5. Telephone Operator

General Requirement:

- 2-3 years experience with related field within a 4 / 5 stars hotel. (1-3)
- Fresh graduates from International Hotel School or Diploma are here you are at apply (4-5)
- Good command of English both written and oral.
- Mature and powerful person, wonderful personality and powerful communicator .

Please forward your up-dated Resume and photograph via e-mail focus on :

DIRECTOR OF Hr
HOTEL MAJAPAHIT SURABAYA
e-mail: recruitment@hotel-majapahit.com

We focused on offer you Hotel Vacancy and Career Information

News & Events in IHS Solo

2011-06-05T13:11:00.002+07:00

"College Students Prime Training Manager of JW Marriott Surabaya and Bali Khama Resort & Spa in IHS"

IHS News
"College Students Prime Training Manager of JW Marriott Surabaya and Bali Khama Resort & Spa in IHS"
Since the day Tuesday, May 31 until early June 9, 2011 later, IHS freshman orientation held in the form of his inaugural lecture and outbound held on the campus of IHS. This activity is a routine activity that is held each year.

In addition to completed by the Lecturer, Student Counsellor Department Academic Board and the team, these activities also involve industry directly that this time represented by the Training Manager of the JW Marriott Hotel Surabaya and Training Manager of Ayana Resort & Spa. Activities are followed by the first group of new students are expected to provide an introduction to a variety of institutions and activities also provide various forms of motivation, updating the latest information from the hospitality industry trend that is very important to follow.

In addition, the involvement of the Student Committee and its SME (Student Activity Unit) as Gastronomique Community, Bartender-Barista, Sport and the Arts, Home Club also strongly supports this activity. While representatives of alumni attended by Dawn Shodiq (Alumni of Hospitality Management Program 3 Year - Graduated 2008, while still actively working on the Holland America Lines) and Nana Erwanto - Alumni Hospitality Program 1 Year - Graduated in 2005 who now works at the Novotel Hotel Solo as Staff Human Resources Department.

Lecture Activities Prime is still to be followed by group-group of students who will be implemented next bari in July and August 2011.

03.06.2011
"College Students Prime Training Manager of JW Marriott Surabaya and Bali Khama Resort & Spa in IHS"

Housekeeping Practice Training Online Video

2011-06-04T02:35:00.002+07:00

Distinctive Totally free Housekeeping Training Videos-1

Right after starting to reveal No cost Hotel Information Training Videos with this website, my own readers are demanding for Cleaning video clips. It is difficult to find as well as upload this kind of video tutorials because housekeeping video clips are very challenging to find and many of the situations don’t satisfy the market standard. In any case, We have effectively identified several great regular housekeeping movies that are really professional. Yet don’t believe that whichever proven of these video clips would be the greatest normal. They are some exhibition which assists you to discover house cleaning task of an Motel. I do we do hope you will relish viewing these Free House cleaning Video clips.

Turn Down Service
How to Clean Dirty Room
Arranging Stock: Linen & Amenities
English for Non English Speaking Housekeeping Stuffs

Obstacles Faced by Waiter / Waitress in Jimbaran Intercontinental Hotel Bali

2011-05-20T04:13:00.003+07:00

Obstacles Faced by Waiter / Waitress in Providing Services To Guests at Jimbaran Garden Restaurant Intercontinental Resort Bali
To achieve good service quality, a lot of constraints faced by the waiter / waitress in providing service to guests at Jimbaran Garden Restaurant. These constraints are varied both in terms of service, operations or from employees themselves.
1. In terms of service
Waiter and waitress are always working to provide best services to guests. Moreover, visitors who come mostly long stay guest. Of course every day interacting and most of us already know the habits of the guest. Jimbaran Garden Restaurant is a restaurant open from 11:00 pm - 23.00 pm. Therefore Jimbaran Garden Restaurant is always crowded. At the time busy in providing service waiter / waitress sometimes seem random example in serving the guests there is a sequence for the presentation of food, but because of busy service (service) into a sequence not like playing a new first course appetizer. This situation will be assessed for those who already know enough about the ethics banquet.
Besides, if Jimbaran Garden in Crowded conditions (crowded) services provided to be not optimal. All the waiter / waitress busy with their respective activities. There have been a lunch without a reserved event of a company. At the same time there are long stay guests, being too busy with guests from the company's long stay guests into oblivion. Waiter / waitress thought long stay guests will realize the situation. They certainly will not complain and accept the services provided and consider it no problem but could have long stay guests are grumbling and dissatisfied.
To cope with the condition of Jimbaran Garden Restaurant in Crowded conditions (crowded) necessary coordination and cooperation of all employees. Food and Beverage Manager, Assistant Food and Beverage Manager or supervisor should set the minimum job description (duties and responsibilities) of every waiter / waitress. Supervisors oversee the job description carefully so that in serving the guests everything can be solved perfectly.

2. The View of Operations
In the operational constraints faced by working among other things, miss communication (misunderstanding) between the waiter / waitress with kitchen department. Errors can occur from the waiter / waitress that is less rigorous in writing orders or captain of misreading kitchen so they cook food that does not comply with the order. These errors occur because the restaurant is Crowded (busy).
To overcome these operational constraints necessary awareness and accuracy of all the staff (employees), both employees of the Food and Beverage Service or the kitchen department. For Food and Beverage staff must write a captain orders carefully. Writing must be clear so easily read by kitchen staff. Orders guest will be in accordance with the orders written in the captain thus reducing complaints (complaints) from the guest.

3. The View of Employees
Constraints in terms of employees in this regard is the attitude (Attitude). There are times when guests enjoy the food order waiter / waitress was his duty to serve has been completed so that their own chat, when guests need something then he had to call repeatedly. Guests will assess the waiter / waitress has attitude (attitude) is less professional in providing services.
To overcome the constraints in terms of employees' supervisors must be more assertive at least remind the waiter / waitress who has a bad attitude. When you lend a hand. This was done because a quality service begins with attitude waiter / waitress.
Waiter and waitress at Jimbaran Garden Restaurant Intercontinental Resort Bali is also trained to respond in accordance with the needs, wants and desires of guests. They are trained to handle such complaints properly. As much as possible complaint is handled solely by waiter / waitress is. However, if the complaint was he could not finish supervisorlah who will handle the complaint cases. By train waiter / waitress to handle their complaint cases will be familiar in dealing with problems.
Besides the things mentioned above, there are a few tips on dealing with complaints submitted by guests as follows:

a. Listen actively.
b. Be calm.
c. Sudutkan guest physically.
d. Give full attention / concentration.
e. Use a sympathetic expression.
f. After understanding the problem, determine the action and explain to the customer.
g. Thank you for the feedback given.
h. Act quickly and not delay. The delay will create increasingly dissatisfied customer.
i. Make sure your action plan is completely done.
j. Record the complaint in the Log Book.
From the analysis, the authors based on research at Jimbaran Garden Restaurant, this restaurant is the food and beverage outlets service department is open from 11:00 until 23:00 pm for serving guests lunch (lunch) and dinner (dinner). For lunch waiter / waitress uniform and semi-formal and formal uniforms for dinner.
Smooth operations supported by the ability of Jimbaran Garden Restaurant waiter / waitress in performing their duties. In theory, the task waiter / waitress is waiting for guests to serve and make guests feel at home in enjoying food and drinks. Waiter / waitress in charge of operations at Jimbaran Garden as well as a food checker, a food runner or even sometimes as a cashier and greeter. Performance waiter / waitress at Jimbaran Garden Restaurant has been well said, but need improvement in the control of SOP. According Ryhmberthus Amakora SOP is a basic implementation procedure used to maintain the quality and outcomes of work. So, if the working operational quality is not guided by the SOP is not necessarily justifiable. Because the product is sold not only food but also service (ministry).

C. The Performance Feedback Guest Waiter / waitress in Providing Services To Guests at Jimbaran Garden Restaurant Intercontinental Resort Bali
A waiter / waitress has to understand the SOP (Standard Operating Procedure) in serving the guests, so they can create their own satisfaction for the guests who come. And that services can be provided in an optimal and does not cause errors in the service process. Satisfaction will be created if the guest wants and needs are fulfilled beyond what is expected from the guest. In this case, food and beverage services will grow well if the product is presented or produced capable of providing satisfaction beyond what is expected by the guest. Not only that, but also a good service, facilities, and comfortable place will also provide satisfaction to the guests.
Every guest who came to the restaurant must have a distinct impression to the waiter or commonly called the waiter / waitress. In every hotel guest expects to have a good impression of the service waiter / waiterss. The service begins welcoming guests, making it their seat, providing food and drink to leave the restaurant. If guests feel satisfied as it gets good service will come back again another time to come to these restaurants.
To obtain objective data and information, can be done by asking guests to fill out the guest comments cards provided from the hotel. Given these guest comments guest comments will be known about the quality of service waiter / waitress and the satisfaction felt by the guests at Jimbaran Garden Restaurant. Guest comments cards are created as a benchmark in providing services to guests. It is expected that guests will feel satisfied with what is given by the waiter / waitress, if the comments guests have shown a good thing it will be maintained and enhanced in order to become better. But if it still shows something lacking in the eyes of guests it will be repaired. However customer satisfaction is the goal to be achieved.

Performance Waiter / Waitess Based on Intercontinental Resort Bali

2011-05-11T13:56:00.002+07:00

Performance Waiter / Waitess Based on the SOP at Jimbaran Garden Restaurant Intercontinental Resort Bali
Operations at Jimbaran Garden Restaurant is an activity that clearly are interconnected and linked between customer activities with the presentation and food processing. To support the operational success in the work needed waiter / waitress who professionally so as to produce a quality service. Food and Beverage Manager is responsible for identifying the tasks and responsibilities of waiter and waitress.
Jimbaran Garden Restaurant is an outlet Food and Beverage Department at the Intercontinental Resort Bali who provide services ranging from 11:00 pm - 23.00 pm. All staff are required to always provide quality service. Because these outlets can be regarded as giving the highest income in addition to the sale room. Various ways done to improve food and beverage service. The purpose of all services provided is to satisfy the guests for having a positive experience with meeting his expectations, so they will think to go back and tell his experience to others.
Efforts by waiter / waitress and the entire staff of the Food and Beverage Department Intercontinental Resort Bali to improve the quality of service in Jimbaran Garden Restaurant, among others, are:
1. Mastery of SOP (Standard Operating Procedure)
Waiter / waitress at Jimbaran Garden Restaurant SOPs are required to master the well and to apply them in providing services to guests. SOPs or the procedures specified services to improve productivity or safety in service and operational work. Sequence of service or the Standard Operating Procedure (SOP) at Jimbaran Garden Restaurant are:
a. Jimbaran Garden Restaurant Service Sequence (Lunch)
1) Meet and Greet the guest
Good afternoon sir / madam .. (With Panganjali gesture) ask for a table ...?
Do you have any reservation before ..?
If Yes .. (May I have your name please ... .. Follow me please / this way please)
If No. .. (May I have your name, please ... Do you prefer smoking or non smoking area? .... Follow me please
2) escorted / Seating the guests to the table required
3) laying Napkin and Asking the guest room number
Always with first ladies from the right side and the guest
4) Service Oshibory
Oshibory served by runners with the ladies first
5) Present the menu and beverage list
Menu / Bev list by presenting Hostess / Waiter
6) Server-Self Introduction
Good afternoon Mr / s John welcome to JG restaurant
I am Budi, its will from be my pleasure to be at your service / I will from be your waiter today
Can I Prepared you a glass of ice or a glass of lime Lemongrass squash to start your meal .. ?
7) Take Beverage / drink orders
Always repeat the order and inputs on infrasys
8) Bread Service
Bread served by runners, always Explain name of bread and dipping
9) Service Beverage / drink
All Beverages served from the right side of the guest and first ladies
Bottle's label facing to the guest
10) Take food orders
Have you decided Sir / Madam / May I take your order
Waiter start to up sell the OMC / Buffet Lunch, Soup of the day and Not Available items
Always repeat the order and inputs on infrasys
11) Adjust the cutleries required
Adjusting the required cutleries always from the right side of the guest and Do not cross!
12) Service 1st course / appetizer
All dishes served from the right side of the guest and first ladies
13) Clear up 1st course / appetizer
All plates clear up from the right side of the guest
14) Main Service Course
All dishes served from the right side of the guest and first ladies
15) Maintain the guest tables
Check every table, empty plates / glass .. top up drinks beverage and suggest another
16) Clear up the Main Course
All plates clear up from right side of the guest
17) Crumbing down the table
Crumbing down start from left side of the guest to the right side
18) Present Dessert menu
Do up selling by selection of dessert Explain That We have
19) Take dessert orders
Repeat the order and inputs on infrasys
Waiter will from clear up the tent card orders taken Pls Dessert
20) Adjust the cutleries required
21) Served offering the dessert and coffee / tea
22) Served the coffee / tea
23) Manager / Supervisor to check the guest satisfaction and a return invitation extents
24) Prepare the Bill
Check the bill in detail before printed
Prepare the bill the guest Pls do not Want anything else
Present the bill up on the guest requested
25) All staff and Manager of thanks and farewell the guest
b. Jimbaran Garden Restaurant Service Sequence (Dinner)
1) Meet and Greet the guest
Good evening sir / madam (with Panganjali gesture) ask for a table ...?
Do you have any reservation before ..?
If Yes .. (May I have your name please ... .. Follow me please / this way please)
If No. .. (May I have your name, please ... Do you prefer smoking or non smoking area? .. .. Follow me please)

2) Introduce Seafood display
Mr. / S John. this is our selection of seafood, all items are served fresh daily with different styles of cooking
3) escorted / Seating the guests to the table requested
4) laying Napkin and Asking the guest room number
Always with first ladies from the right side and the guest
5) Service Oshibory
Oshibory served by runners with the ladies first
6) Present the menu and beverage list
Menu / Bev list by presenting Hostess / Waiter
7) Server-Self Introduction
Good evening Mr / s John welcome to JG restaurant
I am Budi, its will from be my pleasure to be at your service / I will from be your waiter today
Can I get you a glass of dry martini or gin tonic to start your meal .. ?
8) Take Beverage / drink orders
Always repeat the order and inputs on infrasys
9) Bread Service
Bread served by runners, always Explain name of bread and dipping
10) Service Beverage / drink
All Beverages served from the right side of the guest and first ladies
Bottle's label facing to the guest
11) Take food orders
Have you decided sir / madam / May I take your order?
Waiter start to up sell recommendations and daily chef Inform Not available items
Always repeat the order and inputs on infrared system
12) Adjust the cutleries required
Adjusting the required cutleries always from the right side of the guest and Do not cross!
13) Service 1st course / appetizer
All dishes served from the right side of the guest and first ladies
14) Clear up 1st course / appetizer
All plates clear up from the right side of the guest

15) Main Service Course
All dishes served from the right side of the guest and first ladies
16) Maintain the guest tables
Check every table, empty plates / glass. Top-up beverage and suggest another drink
17) Clear up the Main Course
All plates clear up from right side of the guest
18) Crumbing down the table
Crumbing down start from left side of the guest to the right side
19) Present Dessert menu
Do up selling by selection of dessert Explain That We have
20) Take dessert orders
Repeat the order and inputs on infrasys
Waiter will from clear up the tent card orders taken after dessert
21) Adjust the cutleries required
22) Served offering the dessert and liqueur / coffee / tea
23) Served the liqueur / coffee / tea
24) Manager / Supervisor to check the guest satisfaction and a return invitation extents
25) Prepare Bill
Check the bill in detail before printed
Prepare the bill the guest Pls do not Want anything else
Present the bill up on the guest requested
26) All staff and Manager of thanks and farewell the guest
Most of the waiter / waitress has not mastered well SOP, for example in the present series no menu even more so when the restaurant is Crowded. Responsibility in the section area less attention and lack of coordination, in addition to guests arriving in a state of wet towels should be given, but in practice sometimes waiter forgot and the chair becomes wet. Cleanliness is less guarded, then apply "clean as you go". While in the operational time is not compact, so not in accordance with SOP.
To increase control of SOP, the Food and Beverage Manager provides training programs for all Food and Beverage Service Staff. The program is intended for employee training to improve skills and knowledge. The goal is to provide an assessment and find out how much ability waiter / waitress in control SOP (Standard Operating Procedure). Training is for all Food and Beverage Service Staff. Staff who lack control of the SOP is expected to be better able to master it so that it will assist in operational work. For staff who have been able to master SOP well have expected more quality SOP knowledge. This training program is held once a month in the first week. Supervisor will control the performance of each staff and provide evaluation results to the Food and Beverage Manager. The goal is to provide an assessment and find out how much ability waiter / waitress in control SOP (Standard Operating Procedure), so they can take action to further enhance the ability of waiter / waitress in providing services to guests. Waiter / waitress who has mastered the fine provided rewards SOP (award) as the best employee at the Food and Beverage Service.

2. Mastery of knowledge with a good menu
Menu knowledge is knowledge about the list of foods and beverages sold at Jimbaran Garden Restaurant. Menu knowledge must be mastered well, especially for the service. Waiter and waitress should be able to explain every detail of existing menu items list menu (list menu). The obligation of a waiter / waitress, especially when taking an order (written order guests) is to explain the menu items to guests for the guest know the food and drinks that they ordered.
In Jimbaran Garden Restaurant often occur either input or wrong in entering into the infra-order system, so the menu becomes not given in accordance with the order room. Cleanliness is less well preserved and many waiter / waitress who does not memorize the menu and control of the menu is less, so that when asked about the food on the menu list can not explain the menu of the day. This has influenced the level of guest satisfaction and guest will complain. So the waiter / waitress have to try to really be able to memorize the menu.
3. Remembering names and faces guest
Often some waiter / waitress at times as they passed by guests do not greet such as most did not name or say hello so that guests feel not being addressed. In addition, in order escort guests, never happened either because the conditions between the restaurant was crowded and there are certain items that have not been presented since forgotten.
Guests staying at the Intercontinental Resort Bali is mostly long stay guest. Therefore, the waiter and waitress to interact with guests at the hotel in a long time. Management has trained waiter and waitress to remember names and faces of the guests in a way:
a. Make sure people hear the name correctly and clearly.
b. Repeat the name as often as possible in conversation.
c. Write the name / identity of an unknown guest in a small note to make it easier to remember.
Remembering someone's name will make guests feel meaningful praise also makes a person feel important; human medengarkan like anything about them. There are three compliment that can be used sincerely:
a. Physical praise
We can provide physical compliment to the guests to familiarize the atmosphere. Guests will feel happy because we give attention (attention) is more to him. They will feel not just order food and enjoy it but also get the intimacy of the waiter / waitress that made them not saturated.
Physical praise such as the guest
b. Compliments that relate to family
Compliments that relate to the family for example we could say to guests who come for dinner (dinner) with his family. Both their children are very beautiful and funny. They are very smart because when we started talking they responded with a happy heart. Of course both parents would be thrilled. From there we can be more intimate, so they will feel happy because we not only provide food and drink but also the intimacy and fun atmosphere.

c. Compliments on the grounds
We can give praise to the guest, with such guests in this way is a long stay guest. On this day visitors were enjoying dinner. We can say his appearance is very different to when they first arrived. Today more fresh look fitter. This could be due to their routine activities in the fitness center. Every afternoon we see the guest work out in the fitness center.
Guests will feel happy because he was considered by officers as detailed as the hotel. Compliments will be familiarizing atmosphere.

4. Section area of Jimbaran Garden Restaurant
Jimbaran area garden restaurant section is divided into five groups namely:
a. Section A covers an area of main pool, pool bar and a floating bale.
b. Section B includes the salad counter and pizza counters.
c. Section C includes the terrace.
d. Section D includes bale stage where there is daily entertainment.
e. Section E includes the canopy.
Waiter / waitress every day must carry out the duties and responsibilities in the section where according to schedule on that day. The schedule varies, depending on the section where the waiter / waitress is determined by the leadership area. And each held a briefing at 5 pm to share about new things from the manager to all staff and trainees.
In the beginning writer to start activities at Jimbaran Garden Restaurant completing tasks and responsibilities as a runner bread, beverage runner, then beach team. Where the duties and responsibilities include:
1. Bread runner
a. Giving oshibori (wet towel) to the guest who had come to the restaurant.
b. Giving bread with butter and tomato sauce on the side.
In this case as bread runners have to be really careful if the guest has been given the bread or not, as often happens there are guests who were not given bread because of the situation so that the restaurant was busy waiter / waitress did not know whether the visitors were new visitors or guests who already have bread.

2. Beverage runner
a. Set up the tray before the operational time.
b. Fill peanut and cracker
c. Cleaning the coffee machine and set up (Cups & Saucer)
d. Clean and set up straw, Ashtray, coasters and cutleries.
e. Check not available (N / A).
f. Helping to set up lunch in restaurant.
Although pre-determined duties and responsibilities as a beverage runner but still there are things that have not been properly implemented, such as waiter / waitress is required to give the dessert menu even though it as additional revenue from the hotel. Sometimes cutleries incomplete so disappointing guests while enjoying his order. There are also events lost bill, due to oversight of living is less efficient because the restaurant was a lot of guests.
3. Jimbaran Garden Restaurant on Beach / Pool Area:
1) Beach team always prepare the standard tray and cover while waiting the food ready.
2) When the food ready, beach team indetail always re-check the condiments before delivery.
3) After 30 min food served, Beach team always check the guest satisfaction and clear up the dirty plates and glasses.
4) Beach team always monitor the area to make sure no dirty paltes / glasses.
5) Manager always check the area every 1 hour to Ensure the area is clear and to monitor beach service team.
6) Always make good Comunication EACH Ensure the other to keep the area clean and the leader as the final checker before closing time.
7) Always make sure all items are posted Correctly before printing and presenting the bill to the guests.
8) Present the bill Gently to the guest by saying: "Here is your bill Mr. / Mrs ... .. Would you mind to sign your bill please? "
9) If the guest wants to pay cash, please, say politely, "I am very sorry Mr. / Mrs ... ... We only accept room charges at beach and pool side"
10) Always Ensure the guest to sign the bill completely with name, room number and signature.
11) Always give the middle copy of the bill (green color) to the guest after signing the bill.
12) Always give another copy of the bill (2 pieces) straight away to the cashier to charge to the guest room.
4. Beach operation
At 09.00 pm: - Set up flag
- Set up an umbrella for the area in section C
- Direct operational time in the section which has been determined.
Often found there is a waiter who do not set up the flag and others so that operations become disrupted, this is because the waiter is too late to come without seeing the first section where he had served on that day.
At 10.00 pm: - Take the goods requested yesterday in
department store.
- Set up cutleries used for the pool area.
- Direct operational in the specified section.
- Make requests an order of goods needed for tomorrow.
Waiter / waitress who forgot requestation so many things that should there be late. Besides, waiter / waitress immediately operational without regard to section where he was incharge first.
11:00 pm: - Direct the operational time in the section that has been
determined.
- Clear up flag
- General check-up (for all areas and make sure it is clean, no glasses, dishes or food scraps, etc.).
At the time of clear ups sometimes have the glasses and the flag was left as waiter / waitress or less scrupulous in his duty to clear up.

Observation in Jimbaran Garden Restaurant Intercontinental Resort Bali

2011-05-09T02:40:00.004+07:00

A. Background
World tourism is highly developed along with the rapid advancement of science and technology in Indonesia. With the development of tourism in Indonesia is expected to maintain and preserve it. Basically the world of tourism into the needs of mankind throughout the world. Along with the increased welfare and prosperity of a nation in the economic field, it appears that the basic nature of human curiosity to see the other side of this world are different from the situation daily.
With the tourism in Bali, then the economy can be advanced and profitable for the country to increase foreign exchange and to improve the socio-cultural development. Thus the presence of tourism in Indonesia is very important and needed by people around the world for fun or refreshing.
With the development of tourism industry in Indonesia to make the entrepreneurs racing to develop their businesses, particularly in the field of hospitality, because the hotel has a very good market share. Hospitality is one form of development in the tourism sector. Therefore, the hospitality is a means of supporting that can not be separated from tourism. With the establishment of the major hotels in Indonesia with international standards, people are expected to be able to visit, feel and enjoy the facilities at the hotel.
One form of accommodation facilities which is the top choice of both local and foreign tourists while enjoying the summer vacation a hotel. Hotel is "It is a commercially-managed accommodation, are provided for every person to obtain the following lodging service eating and drinking." (Decree of the Minister of Transportation No. PM 10/PW/301/Phb 77). Hotels not only provide lodging services such as completeness of room facilities, but also other supporting facilities such as restaurants, swimming pool area, spa, bussiness center, golf and so on.
While understanding Menparpostel hotels based on the Decree No. KM 37/PW.340/MPPT-86, the hotel is a form of accommodation which employs some or all of the building to provide lodging, food and beverage and other support services for commercially-managed public. (Sulistiyono, 2004: 7)
Based on the definition of hospitality is the world of hospitality in Indonesia to grow rapidly as more and more people who need services in the form of lodging, food and beverage and other support services are managed in the guest satisfaction. To create guest satisfaction is not easy, so we should really know and understand the needs and desires so that the guests managed to get something.
In this study, the authors will focus in the peel of the roles of and responsibilities of the Food and Beverage Department in a hotel, especially restaurants. The definition of Food and Beverage Department is as follows:
Food and Beverage Department is one department that has the duty and responsibility in providing and serving food and drinks to guests. Food and Beverage Department is a very important position in a hotel. Food and Beverage Department is one department that has a very important role for the operational work in the hotel industry. In addition to rooms is the main income of a hotel, the Food and Beverage also has a very large role in increasing the revenue of a hotel. Thus the performance of waiter / waitress to support the satisfaction of restaurant guests who come to the restaurant, if the performance of waiter / waitress was excellent, so guests will again come to the restaurant (repeater guest).
Restaurant comes from the word 'restore' which etymologically means to restore or repair, which meant that we have worked and headed to the house to increase the loss of our calories from walking and working. We refill our calories with a stopover in one place to eat and drink, which means the return of the word restaurant restoration which later turned into a restaurant in English and in Indonesian restaurants.
Judging from the fact, the key to success in the restaurant business is not only in the delicacy of dishes offered and presented but also lies in the ability waitress in providing the services provided is strongly influenced by the quality of human resources respectively. As a hotelier should be able to provide the best service in accordance with Standard Operating Procedure (SOP) and not only sell product but the restaurant a waiter should be able to create a mutually supportive team, other than that in everyday life to deal with guests a waiter should always behave, behave, and looking good, as this can improve the quality of excellent service to guests. By improving the quality of service to the guest has the objective to create guest satisfaction to the products being sold.
And to attract guests to want to enjoy food and beverages served in restaurants, especially the performance of Jimbaran Garden Restaurant waiter / waitress should really consider if you want to improve the quality of products and services provided. In addition, waiter / waitress also must understand and implement the SOP (Standard Operating Procedure) in force for carrying out its duties in accordance with the standards set.
Because besides the quality of products produced by the Food and Beverage Department, the role of performance waiter / waitress is very influential on the arrival of guests restaurant because if the performance of waiter / waitress have been implemented by both the guests who come to the restaurant will get good service too, so the guests will satisfied with the services provided. So the authors conducted research at the Food and Beverage Department on:
"PERFORMANCE REVIEW Waiter / Waitress BASED Standard Operational Procedure (SOP) IN THE GARDEN RESTAURANT JIMBARAN - InterContinental BALI RESORT"

B. Problem Formulation
1. How kinerja0 waiter / waitress based on SOP at Jimbaran Garden Restaurant Intercontinental Resort Bali?
2. Are the constraints faced by the waiter / waitress in providing service to guests at Jimbaran Garden Restaurant Intercontinental Resort Bali?
3. How guest feedback on the performance of waiter / waitress in providing service to guests at Jimbaran Garden Restaurant Intercontinental Resort Bali?

C. Problem Identification
1. SOP (Standard Operating Procedure) in Jimbaran Garden Restaurant Intercontinental Resort Bali.

2. The data about the constraints faced by the waiter / waitress in providing service to guests at Jimbaran Garden Restaurant Intercontinental Resort Bali.
3. The data on responses to the performance room waiter / waitress in providing service to guests at Jimbaran Garden Restaurant Intercontinental Resort Bali

D. Research Objectives
1. Formal
As one of the graduation requirements in order to obtain a degree in Hospitality Management Education Program 3 Years with Advanced level hotel Officer (A. Ho) in International Hotel Management School in Surakarta.
2. Non Formal
a. For Hotels
To correct the deficiencies that could hinder the advance hotel company in improving guest satisfaction.
b. For academic
As for the academic information in adding reference materials to improve the quality of college learning.
c. For students
To increase the knowledge and insights about the world of hospitality in general and know the constraints / problems in Food and Beverage Service Department in particular.

E. Research Methodology
This research was supported descriptive qualitative data. Qualitative descriptive writing is to study, collect and describe something with real problems of the studied objects clearly, about the scope of the Food and Beverage Department in particular the performance of waiter / waitress at Jimbaran Garden Restaurant Intercontinental Resort Bali.
The author uses descriptive qualitative method of data analysis, which compares the facts on the ground with the desired ideal conditions, associated with the object being studied. (Sugiarto et al, 2001: 12-21) These data include a general description of the circumstances and scope from other sources such as documents or books and other readings from magazines, the Internet is nothing to do with the data required in the preparation this final.

F. Data Collection Techniques
In menyeleaikan this writing, the authors use several data collection techniques, namely;
1. Observation
The observations made authors directly to seek research data about the location, facilities, and employee activities that took place in operational support.
2. Interview
Data collection is done with the author by way of question and answer directly to the informant / parties who are competent in a problem.
3. Library Studies
The author takes and collects data that is done by reading books related to the topic of supporting research data that is written is written for more detail.
4. Questionnaire
Writers pick up and collect data in a way provides the opportunity for respondents to answer the question the answer has been provided so that respondents can just choose the response.

G. Location and Time Research
1. Research Sites
Research conducted at Jimbaran Garden Restaurant Intercontinental Resort Bali. Here is the data location of the hotel:
Name: InterContinental Hotels Group
c / o InterContinental Bali Resort
Address: Jalan Uluwatu 45, Jimbaran Bali 80361, Indonesia
Phone: +62361701888
Facsimile: +62361702670
Email: www.ihg.com

2. Research Time
This research was conducted at Jimbaran Garden Restaurant Intercontinental Resort Bali for 6 months which is dated October 19, 2009 to 19 April 2010. After a period of On The Job Training is completed, the authors also gathered data relevant to this thesis from various sources within the last three months from May to July 2010.

How To Make Standardly Works Performance of Waiter/Waitress

2011-05-09T02:34:00.003+07:00

1. How is the performance of waiter/waitress standardly works?
2. Are you satisfied with performance of waiter/waitress?
3. What is in your mind about our product and service, it has match with the standard?
4. Do you like the variety of menu?
5. What do you think about the price for menu?
6. What do you feel about respect of waiter/waitress in handling complaint for the guest?
7. Does waiter/waitress give a right service squence although the restaurant in a crowded condition?
8. What is your idea the best quality of service will affect visiting guests to Jimbaran Garden Restaurant?
9. How increasing amount of guest visits can improve revenue of hotel itself?
10. With the best quality, do you think the guest will come back to the restaurant proudly?

GUEST QUESTIONNAIRE EXAMPLE IN HOTEL

2011-05-09T02:28:00.002+07:00

This is an example for Guest Questionaire for guest comment/feed back for hotel service. If You Want to Make Guest Questionaire, You can See Here::
Guest Hotel Identity:
Name: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ....
Sex: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ....
Age: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ....

1. Do you think the performance waiter / waitress that we provide are in accordance with the standard?
a. yes
b. sometimes
c. no
2. Do you feel satisfied with the performance of waiter / waitress that we give?
a. yes
b. sometimes
c. no
3. Do you think the products and services we provide are in accordance with the standard?
a. yes
b. sometimes
c. no
4. Do you like variety menu that we serve?
a. yes
b. sometimes
c. no
5. Do you think the price that we set for the variable is the standard menu?
a. yes
b. sometimes
c. no

6. Do waiter / waitress in response to complaints from guests can be received well?
a. yes
b. sometimes
c. no
7. Do waiter / waitress has provided precisely the sort order for the presentation although at the time the restaurant was Crowded?
a. yes
b. sometimes
c. no
8. Do you think good service quality will affect the level of guest visit to Jimbaran Garden Restaurant?
a. yes
b. sometimes
c. no
9. Do you think the increase in the number of guests who visit the restaurant increased revenue for the hotel?
a. yes
b. sometimes
c. no
10. Is the quality good service, so guests will be happy to return to the restaurant
a. yes
b. sometimes
c. no

Listen
Read phonetically

Desserts Menu in Hotel Jimbaran Garden Bali

2011-05-09T02:19:00.004+07:00

Desserts Menu Jimbaran Garden :
Valhrona chocolate chip mousse, poached tamarillo and chocolate wafer Rp 100
Jack fruit cheese cake, raspberry chili syrup Rp 85
Banana custard flan, cashew nut biscotti & strawberry bruschetta Rp 80
Pandanus tiramisu, passion fruit coulis and pandanus macaroon Rp 90
Platter of Balinese desserts, dadar gulung, kelepon, lapis legit and kolak bannana Rp 60
Tropical sliced fruits, papaya, pineapple, orange, water melon
and honeydew melon with natural yoghurt Rp 50
Ice cream, vanilla bean, rich chocolate fudge, very berry strawberry
and mango chunky Rp 25 per scoop

Any Kinds Of Coffee, Liqueur Coffee & Tea
Coffee
Bali coffee, short espresso, decaffeinated, café latte & cappuccino Rp 38
Liqueur coffee
Irish with Bushmill Whisky, Mexican with Kahlua, Italian with Sambuca Rp 85
Tea
earl grey, English breakfast, jasmine, herbal Rp 38

Any Kinds Of Liqueur
Baileys Rp 87
Kahlua, Tia Maria, Drambuie, Cointreau, Grand Marnier Rp 82
White Sweet Wines the soul and essence of fine wine
Italy, Florus, Moscadella, Banfi, NV Rp 585
Italy, Tuscany, Chianti, Serelle Vin Santo, Ruffino, 2002 (half bottle) Rp 645
France, Sauterness, Chateau De Roland, 2001 Rp 840
Australia, Mc Laren Vale, The Noble Riesling, dArenberg 2006 Rp 845
All prices are in thousand rupiah and subject to 10% service charge &11% government tax

WINE LIST MENU in JIMBARAN HOTEL RESTO BALI

2011-05-02T08:49:00.001+07:00

WINE LIST MENU
Champagne
France, Champagne, Moet Chandon Brut Imperial, NV 2.000
France, Veuve Clicquot Ponsardin, NV 2.200
White wine
Chile, Central Valley, Sauvignon Blanc, Eliwen Reserva, Undurraga, 2008 700
France, Chablis, Domaine Laroche, 2006 750
Italy, Campogrande, Orvietto Classico, 2007 800
New Zealand, Otuwhero Estate, Sauvignon Blanc, OTU, 2007 800
Australia, Mount Barker, Chardonnay unwooded Goundrey, 2007 925
New Zealand, Marlborough, Sauvignon Blanc, Kim Crawford, 2008 950
Australia, Barossa Valley, Semillon, Woodcutters, Torbreck, 2006 1.090
Germany, Riesling, Diel Nahestein, 2006 1.100
France, Burgundy, Bourgogne Blanc (Chardonnay), Louis Jadot, 2005 1.370
Red wine
Chile, Central Valley, Merlot, Casillero del Diablo, Concha Y Toro, 2008 725
France, Cabernet Sauvignon, Domaine Laroche, 2006 750
Australia, Victoria, Shiraz Billi Billi Mount Langi Ghiran, 2005 800
Italy, Tuscany, Merlot Sangiovese, Santa Cristina, 2006 1.000
Australia, Barossa Valley, Shiraz, Woodcutters, Torbreck, 2006 1.120
Italy, Friuli, Cabernet Sauvignon, Pighin, 2005 1.000
Argentina, Mendoza, Clos de los Siete, Cabernet Blend, 2007 1.100
Australia, McLaren Vale, Shiraz Blend, Two Left Feet, Mollydooker, 2005/2006 1.450
For more extensive list please ask your server to bring Bella Singaraja wine list
All prices are in thousand rupiah and subject to 10% service charge &11% government tax
15/4/11
All prices are in thousand rupiah and subject to 10% service charge &11% government tax

WINE LIST MENU
Wine by the glass (150 ml) / bottle (750 ml)
White wine
Chile, Maipo Valley, Sauvignon Blanc, Santa Ema, 2007 100/450
Chile, Central Valley, Chardonnay Santa Ema, 2007 100/450
Australia, Riverina Estate, Semillon Chardonnay, De Bortoli Sacred Hill, 2008 100/450
France, Languedoc Vin de Pays, Chardonnay, Serame, 2007 110/500
Italy, Tuscany, Orvietto Classico, Ruffino, 2008 110/500
Australia, New South Wales,, Chardonnay, Yellow Taill, 2007 110/500
Indonesia, Bali, Chardonnay, Two Island, Hatten, NV 65/300
Indonesia, Bali, Chardonnay, Wine of the God 55/250
Red wine
Chile, Central Valley, Merlot Santa Ema, 2007 100/450
Australia, Riverina Estate, Cabernet Merlot, De Bortoli Sacred Hill, 2008 100/450
French, Languedoc Vin de Pays, Cabernet Sauvignon, Serame, 2007 110/500
Australia, Broken Hill Estate. Classic Dry Red, 2007 120/550
Chile, Central Valley, Carmenere, Espiritu, 2008 145/650
Indonesia, Bali, Shiraz, Two Island, Hatten NV 65/300
Sparkling wine
Chile, Central Valley, Undurraga, Brut, NV 100/450
Indonesia, Bali, Tunjung, Hatten, NV 70/305
Rose wine
Indonesia, Bali, Rose, Hatten, NV

LUNCH and DINNER MENU JIMBARAN

2011-05-02T08:42:00.002+07:00

LUNCH MENU in JIMBARAN HOTEL RESTO BALI
Signature dishes
Dishes are spicy in preparation or may be adjusted according to taste
Dishes are vegetarian in preparation or may be adjusted according to your dietary needs
Dishes contain pork
We use organic and trans fat free products whenever possible
All prices are in thousand rupiah and subject to 10% service charge &11% government tax
small plates
grilled crab claw and scallop cake, Ubud corn relish, sambal beurre blanc 128
vietnamese summer roll, cold poached river prawn, glass noodle,
mango, cilantro, nuam chuc dipping sauce 128
organic potato and rosemary pizzetti, beet root spread, olive oil 98
house made gravalax, sprout salad, chive sour cream,
grilled walnut bread 158
seafood ceviche, in coconut, avocado, lime, chilis, baby tomato 148
Balinese mixed satays, chicken, lamb, beef, sambal peanut sauce,
gado gado 118
crispy pasta wrapped jimbaran bay prawns, chili remoulade, asian slaw 138
liquids and greens
Chefs daily soup inspiration 98
chilled watermelon gazpacho, crumbled goats cheese,
extra virgin olive oil 108
seafood gumbo, local chorizo, roasted peppers,
crispy sweet potatoes 108
caesar salad, garlic foccacia croutons, balsamic bacon bits,
shaved Parmesan cheese add 128
fragrant spiced chicken thighs
oven dried serrano ham
seared rare tuna
organic mixed greens, baby tomatoes, crispy shallots,
organic palm sugar vinaigrette, local cashews 118
baby arugula salad, manchego cheese, walnuts, golden raisins,
balsamic dressing 108
jg cobb salad, chopped balsamic bacon, quail eggs, avocado,
tomatoes, smoked chicken, blue cheese, romaine heart,
green leaf lettuce 138
handmade pizza
Balinese spiced seafood, prawns, fresh squid, clams, mahi,
marinara sauce, chilis 128
duck leg confit, fontina cheese, onion jam, truffle oil, frisee lettuce 128
ceasar salad, balsamic bacon, fresh mozzarella, parmesan cheese 128
prosciuto, arugula, peccorino cheese, herb vinaigrette 128
white pizza, 4 cheese bechamel, onions, mozzarella, fresh basil,
olive oil 118
margarita, fresh tomato, mozzarella, mixed herbs, marinara sauce 118
hawaii, pineapple, jackfruit, honey baked ham, marinara sauce,
mozzarella cheese 128
Bali heat, local pepperoni, chorizo, salami, chilis, jack cheese,
marinara sauce 128
between the bread
jg club sandwich, local smoked duck breast, applewood bacon,
swiss cheese, fried egg, lettuce, tomato, toasted walnut bread, dijon mayo 138
hand ground beef burger, brioche bun, lettuce, tomato, red onions,
smoky ketchup 128
grilled tempeh burger, garlic foccacia, roasted red peppers, eggplant
caviar, manchego cheese, pesto relish 128
blt, seared rare tuna, romaine lettuce, tomato, grilled bacon,
mixed sprouts, wasabe mayo, whole wheat sesame bun 138
ny reuben, corned beef, sauerkraut, swiss cheese,
thousand island dressing, dark rye bread 138
tandoori chicken wrap, soft tortilla, dill yogurt, baby lettuces,
red onions 128
soup and sandwich, any ½ sandwich and choice of soup 128
all sandwiches served with choice of mixed green salad, crispy french fries
or assorted pickled vegetables)
taste of asia
nasi goreng, fried rice, mixed satays, fried egg, shrimp crackers,
fried fish 138
mie goreng, fried noodles, mixed seafood, shrimp crackers,
crispy onions 118
penang char kway teow, fried rice noodles, chicken, seafood,
vegetables, thick soy 128
curry udon, steamed udon noodles, curry broth, chicken,
green vegetables 148
laksa lemak, beehoon noodles, spicy red coconut curry broth, tofu,
fish balls, prawns, sprouts 148
chicken betutu, Balinese chicken cooked in banana leaf,
fragrant spices, organic red rice 138
beef rendang, slow cooked beef, fragrant sauce, steamed rice,
wok fried vegetables 148
hainanese chicken, pandan rice, tomato, cucumbers, sweet soy,
chili padi 148
more substance
steak frite, australian sirloin steak, mixed greens, french fries,
mayonnaise 228
grilled seafood platter, squid, jumbo prawns, reef fish, sambals,
steamed organic red rice 168
miso glazed sea bass, foie gras fried rice, choi sum 168
rosemary roasted spring chicken, garlic smashed potatoes,
baby asparagus, black truffle jus 158
char grilled salmon, warm potato salad, tossed arugula,
grain mustard sauce 168
pan seared tempeh, mixed jasmine rice, oven roasted vegetables,
spicy tomato sauce 158
cappellini pasta, baby shrimps, crab meat, fresh tomatoes,
lemon basil, olive oil 158
penne pasta, pulled chicken, prosciuto, pine nuts, roasted peppers,
tomato vodka sauce

DINNER MENU in JIMBARAN HOTEL RESTO BALI
Signature dishes
Dishes are spicy in preparation or may be adjusted according to taste
Dishes are vegetarian in preparation or may be adjusted according to your dietary needs
Dishes contain pork
We use organic and trans fat free products whenever possible
All prices are in thousand rupiah and subject to 10% service charge &11% government tax
small plates
grilled crab claw and scallop cake, Ubud corn relish,
sambal beurre blanc 138
sesame and coconut crusted calamari, Asian remoulade, spicy green mango
slaw, cashew nuts 98
tuna tartar, avocado, balsamic, pickled Bali palm hart salad,
roast tomatoes 108
carpaccio of fresh barramundi, sesame, soy & mirin dressing, pickled cucumber,
crispy ginger, mesclum greens 98
spicy Thai style medium rare grilled beef sirloin salad, chili, lime, coriander,
crunchy vegetables 98
Balinese char grilled mixed satays, chicken, beef and lamb,
sambal & peanut sauce, gado gado, steamed rice 98
coconut smoked duck summer rolls, yellow mango, rocket, cucumber,
sesame dip 118
baby spinach salad, fresh goats cheese salad, balsamic pear, cherry tomatoes,
pine nuts, raspberry dressing 128
caesar salad, garlic foccacia croutons, balsamic bacon bits, shaved Parmesan
cheese add 138
fragrant spiced chicken thighs
oven dried serrano ham
seared rare tuna
baby rocket salad, manchego cheese, toasted walnuts, raisins,
balsamic dressing 118
Balinese shredded chicken salad, snake beans, lime dressing, grated coconut,
local herbs and spices 118
liquids
light cream of green peas and mint, grilled shi take mushrooms 78
ubud corn and red curry soup, crabmeat, coriander pesto 88
hot and sour lemongrass soup, prawns, mushrooms and galangal 88
Jimbaran Gardens signature flat breads (please allow 25 minutes)
shaved serrano ham, pan fried foie gras, onion jam, walnuts,
frisé lettuce, balsamic reduction 198
air dried Italian beef, Parmesan cheese, rocket salad, pine nuts,
bacon bits, truffle oil 158
whole lobster tail, marinated tomatoes, grilled asparagus, basil,
baby rocket leaves, olives 278
gourmet pizzas
start with home made tomato and basil sauce & mozzarella
add any 3 of the following toppings 148
add any 5 of the following toppings 178
from the sea
sautéed Jimbaran bay seafood
smoked salmon
crab claw meat
from the butcher
shaved prosciutto
beef rendang
tandoori style-
chicken breast duck leg confit
& truffle oil milano salami
pepperoni sausage
chorizo sausage
shaved serrano ham
pulled Balinese chicken betutu
vegetarian
grilled eggplant
zucchini & bell peppers
Mediterranean vegetables
gorgonzola cheese
goats cheese
fontina cheese
fresh baby spinach salad-
in extra virgin olive oil
kalamata olives
grilled asparagus
rocket leaves tossed-
in extra virgin olive oil
marinated artichokes
large plates
soy glazed barramundi fillet, papaya salsa, smoked eggplant, sweet potato,
carrot & ginger jus 168
100 % wagyu beef burger, onion jam, frisé salad, truffle mayonnaise, French
fries 138
caramelized boneless chicken thighs, in lemongrass, coriander and Thai herbs,
spicy papaya salad, roasted peanuts, steamed rice, fish sauce & chili dip 148
Balinese spiced seafood platter for two, half lobster, king prawns, mahi mahi
fillet, squid and tuna 310
from the grill
grain fed Australian rib eye steak 218 per 220 grams
grain fed Australian tenderloin steak 228 per 180 grams
wagyu beef sirloin steak 228 per 150 grams
lamb rack cutlets 218 per 3 pcs
pork baby back ribs 168 per half rack
all grilled items are served with char grilled Ubud corn on the cob, roasted black
olive stuffed tomato and your choice of one side dish and one sauce
sauces
* herb butter
* shiraz red wine sauce
* green peppercorn & cognac jus
* balsamic & rosemary sauce
Bali, Indonesia & South East Asia
ayam betutu, Balinese chicken cooked in banana leaves, fragrant spices,
organic red rice 138
Balinese chicken curry, lemongrass and coconut, steamed rice 138
beef rendang, slow cooked beef, local herbs, coconut milk, spices,
steamed rice 148
soup buntut, slow cooked Indonesian oxtail and vegetable soup, steamed rice,
emping crackers 108
Jimbaran seafood nasi goreng, wok fried rice, tiger prawn satays, crab meat,
gado gado, prawn crackers, peanut sauce 138
stir-fried black pepper beef sir loin, snow peas, garlic, soy sauce, ginger and
chili, steamed rice 148
crispy sea bass fillet in Thai red curry kaffir lime leaves, coconut milk,
steamed rice 148
Southern Thai massaman curry, braised lamb leg, potatoes, onions and
peanuts, steamed rice 148
Indian green pea, spinach and potato curry, grilled paratha bread, mango
chutney, steamed rice 128
side dishes
* lemongrass mashed sweet potatoes
* new potatoes roasted in Balinese sea salt
* french fries
* steamed rice

Jimbaran Gadren Menu Of Dinner

2011-05-02T07:45:00.003+07:00

DINNER Menu In Jimbaran Hotel Resto
We use organic and trans fat free products whenever possible
All prices are in thousand rupiah and subject to 10% service charge &11% government tax
A taste of Bali
Our Balinese menu consists of 100% local ingredients sources from farms and fisherman
within an 80 kilometer radius
Balinese salads- fresh, fragrant & light
Tuna sambal matah, grilled rare AA grade tuna, lemongrass dressing, local lime 88
Serapah udang, poached Jimbaran prawns, light curry dressing, shredded vegetables, Balinese basil 98
Lawar kacang, green bean salad with minced chicken, bumbu Bali spice blend 68
Tipat cantok, poached vegetables, steamed rice cake, tofu, peanut dressing, emping crackers (V) 58
Rujak, fresh vegetables and fruits, tamarind dressing, roasted Multigunung cashew nuts (V) 48
Satays- char grilled comfort
Satay lilit campur, minced mahi mahi, chicken & duck, chili and soy dip, sambal 88
Satay plecing babi, marinated pork satays, sambal 78
Satay Kambing, marinated lamb satays, roasted peanut sauce 98
Soups - island flavors
Sop kepala ikan, grilled snapper fillet, turmeric, Balinese basil, lemongrass 68
Ares Bebek, stewed duck, banana stems, aromatic bumbu Bali herb blend 78
Curries- spice & goodness
Karee ayam, spring chicken, coconut milk, lemongrass, lime leaves, curry paste 98
Be sampi mebase Bali, slow cooked beef, curry paste, coconut milk 128
Cumi kari dan udang, prawns & squid in red curry, coconut milk 128
Balinese specialties- the island’s signature
Sari laut Jimbaran, fisherman’s platter of lobster, mahi mahi, squid & tiger prawns, Jimbaran sambal 428
Lobster Uluwatu, stir-fried whole lobster, light curry sauce, Balinese basil 328
Pepes Ikan, whole steamed baby snapper, Balinese spice paste, banana leaves 128
Ikan Bakar Bumbu Bali, grilled whole baby snapper, curry paste, sambal 128
Urutan Bali, char grilled Balinese pork sausage, sambal 88
Ayam Betutu, rice oven smoked marinated chicken in banana leaves 138
Ayam pangang, grilled marinated spring chicken in sambal 138
All Balinese main courses are served with steamed riceDINNER
We use organic and trans fat free products whenever possible
All prices are in thousand rupiah and subject to 10% service charge &11% government tax
From the mountains of Bedugul- Organic salads
Baby rocket- manchego cheese, walnuts, balsamic, cherry tomatoes (V) 118
Nasturtium leaf- seared rare tuna, nasturtium blossoms, mango,
roasted bell peppers, soy and mirin dressing 88
Baby romaine- Caesar dressing, balsamic bacon, Parmesan cheese, garlic croutons,
grilled chicken or seared rare tuna 89
Baby spinach- goat’s cheese, grilled eggplant, raspberry dressing, caramelized pear,
pine nuts (V) 128
Mizuna- poached Jimbaran prawns, yuzu & white miso dressing, toasted sesame 98
Liquids- cold & hot
Gazpacho- olive oil, baked goat’s cheese crouton, watermelon sorbet (V) 58
Pumpkin soup- jumbo lump crab meat, chiffonade baby rocket, roasted pistachio kernels 98
Grilled meats- char grilled indulgence
Rib eye- Australian grain fed, grilled vegetables, roasted baby potatoes, herb butter 218
Tenderloin- Australian grain fed, grilled vegetables, roasted baby potatoes, red wine jus 228
Wagyu beef short Rib- 48 hour slow cooked, teriyaki glaze, grilled vegetables,
roasted baby potatoes, natural jus 228
Lamb cutlets- ras el hanout spices, grilled vegetables, roasted baby potatoes,
rosemary & balsamic jus 238
Pork baby back ribs- 12 hour slow cooked, French fries, BBQ sauce, organic green salad 158
Rosemary spring chicken- garlic mashed potatoes, poached asparagus, grain mustard jus 158
The Babi Guling experience - roast suckling pig
If there is one dish travelers remember from their stay in Bali, it is the famous babi guling. The suckling
pig is roasted over charcoal in a special blend of herbs, spices and coconut oil, which results in a crispy
skin and a unique intense flavor. Babi guling is served with urutan sausage, minced pork “lawar” and
steamed rice
24 hour notice is required.
1.900.000++ per suckling pig
Serves 4-6 people

Job Training Information For IHS Students

2010-07-11T19:31:00.003+07:00

This is new Job Training information for all students 5th semesters of IHS (International Hotel Management School) Surakarta. If you want to go OJT to the city you want, contact MR Tri wibowo education IHS.

JOB TRAINING INFO: GRAND WAHID SALATIGA
POSITION OPENING OPPORTUNITIES concierge 2 Male, 2 Female 2 FEMALE HK, FBS 2
Male 2 FEMALE, FBP 2 Male 1 FEMALE INTERESTED TO IMMEDIATE CONFIRMATION
ACADEMIC IHS

JOB TRAINING INFO: Best Wester Premier Need FBS - 5 FBP - five special guy when attracted to the academic immediate confirmation.

INFO JOB TRAINING:
GRAND OPENING OF OPPORTUNITY POSITION WAHID SALATIGA concierge 2 Male, HK
2 Male 2 Female, 2 Male 2 FEMALE FBS, FBP 2 Male 1 FEMALE INTERESTED
IMMEDIATE CONFIRMATION TO ACADEMIC IHS

INFO JOB TRAINING: GRAND OPENING OPPORTUNITIES POSITION WAHID SALATIGA concierge
2 Male, 2 Female 2 FEMALE HK, FBS 2 Male 2 Female, 2 Male 1 FEMALE FBP
INTERESTED TO ACADEMIC IHS IMMEDIATE CONFIRMATION

JOB TRAINING INFO: Grand Wahid Salatiga open opportunity for the position of concierge-FO - two male, HK - 2 male 2 Female, FBS - 2 male 2 female, 2 male one female FBP for confirmation immediately attracted to the academic

TRAINING INFO: The Phoenix Yogyakarta still need the position of Product = 2 Interested FB maximum awaited Tuesday June 15, 2010 immediately contact an academic - Tri Wibowo

GUIDING BUSINESS DESCRIPTION– International Hotel Solo

2010-03-24T22:23:00.006+07:00

GUIDING BUSINESS DESCRIPTION DEPARTMENT SALES – International Hotel Solo

CONCEPT
• Memiliki system kerja yang terarah, terkonsep dengan baik, administrasi dan pengelolaan sumber daya manusia berikut kemampuan dan kelayakannya
• Mencakup semua pekerjaan yang berkaitan dengan Marketing dan Sales
• Melatih staff Department yang terkait menjadi staff yang handal yang benar-benar qualified
• Mengarahkan perusahaan ke arah huhungan yang baik dengan karyawan, dan warga masyarakat linkungan sekitar perusahaan dengan menanamkan dan memulai membuat program CSR bagi sekitar

KUALIFIKASI PEKERJAAN STAFF DEPARTMENT SALES & MARKETING
• Sales & Marketing Manager
• Banquet Sales Coordinator
• Public Relation
• Sales Secretary
• Hotel Art

MAIN JOB and RESPONSIBILTY of EACH POSITION at DEPARTMENT SALES & MARKETING.
• Sales & Marketing Manager
Responsibility :
Bertanggung jawab dalam pembuatan dan penentuan produk perusahaan, penentuan harga, target pemasaran, strategi pemasaran

Main Job Description :
Mengawasi, mengelola, mengarahkan dan seluruh staff Depat Sales & Marketing dalam melakukan kegiatan Sales & Marketing

• Banquet Sales Coordinator
Responsibility :
Bertanggung jawab dalam perencanaan, pembuatan produk Banquet, pembuatan harga, penentuan system pemasarannya dan pembuatan material promotionnya
Main Job Description :
Mengelola banquet Hotel, melakukan penjualan, dan menjadi penanggung jawab terhadap distribusi informasi event banquet kepada operasional pelaksana

• Public Relation
Responsibility :
Bertanggung jawab penuh terhadap hubungan baik perusahaan yang berkaitan dengan image perusahaan baik secara intern ataupun eksternal

Main Job Description :
Menjadi jembatan antara perusahaan dengan staff dan perusahaan dengan lingkungan di luar perusahaan seperti media, masyarakat sekitar dan pemerintah local, dll

• Sales Secretary
Responsibility :
Bertanggung jawab terhadap Sales & Marketing Manager dan Dept. Sales & Marketing untuk setiap pekerjaan yang berkaitan dengan bidang tersebut

Main Job Description :
Mengelola system administrasi dan operasional Dept. Sales & Marketing

• Hotel Art
Responsibility :
Bertanggung jawab terhadap segala hal yang berkaitan dengan nilai seni yang sekiranya akan mendongrak nilai promosi Hotel (mis : material promotion, design seni buffet, design event promo Hotel, dll)
Main Job Description :
Bertanggung jawab terhadap pembuatan design material promotion Hotel dan keseluruhan hal-hal yang berkaitan dengan promosi Hotel

Solo, 3 December 2009
Diajukan oleh, Diketahui oleh, Disetujui oleh,

ijolumoet & Mrs, Smith
Sales & Marketing Manager Human Resources Manager General Manager

PEMBAGIAN TUGAS DAN SEGMENT BUSINESS
• Sales & Marketing Manager : Overall Agent Area, Local and Overseas
: Outside Area Government

• Banquet Sales : Local Government
: Banquet Market
: Corporate
: Pendidikan

• Public Relation : Media
: Steak holder di Solo (Kanwil, dkk)
: All Hotel Promotion
: All Hotel Sales Tool Kit
: Joint Promotion Relationship
: Partnership

• Sales Secretary : Smartbooking
: All Sales Filling
: All Secretary’s Job

• Hotel Art : Bekerjasama dengan PR
: Pembuatan all design material promotion
Dan sales tool kit
: Bertanggung jawab terhadap perencanaan, penataan, function banquet di Hotel

Solo, 3 maret 2010
Dibuat oleh,

William Takeshi
Sales & Marketing Manager International Hotel Solo

SALES EXECUTIVE REPORT International Hotel Solo

2010-03-14T11:12:00.005+07:00

SALES EXECUTIVE REPORT
INTRODUCTION
International Hotel Solo is a lot of experienced improvements in various fields both in the field of building physical and human resources is not lost. As evidence that occupancy rates in both the rooms and meeting rooms is increasing, especially in the month of March until May 2006. Most of the increase in occupancy rate was due to many events from various agencies in the form fullboard meetings (MICE) with a large scale so that the automatic revenue levels and FB FO Department Department continues to increase, in addition to the HK Department also increasing revenue, although not optimally. Faced with the many events that many held at the International Hotel Solo, the management is not just remain silent and do nothing. Management together with the training of diadakanlah "smart service" that aims to improve human resources for the entire karyawanInternational Hotel Solo and essentially aims to increase Traffic and knowledge of hotel products and services for all employees so that guests who stay DII nternational Hotel Solo satisfied and convenient to the service of the employees International Hotel Solo

OPERATIONAL
Operations at the Department and FB FO Department no problems and everything smoothly. For months ago there was a problem between FB FO Department and the Department of pemostingan problem but it has be resolved so that now no longer a problem in the operational as well as the HK Department also no problem in the operational, even if there is a problem, it can be resolved directly immediately.
1. FRONT OFFICE DEPARTMENT
Room Sales:
According to existing reports total sales for the period rooms at the end of May 2006 reached Rp 106,384,175, - or with the 82.43% level of achievement of targets set by the management is Rp 129,067,200. Then for the total sales room from January until May 2006 was Rp 475,839,952, - or with the 80.49% level of achievement of predetermined targets Rp 591,201,900, -. This proves that the total room sales have not reached the target because the target of his own accomplishments is 90%. This condition occurs because the supply of hotel rooms is limited Baron causing a lot of guests to the hotel group lost the capacity of the room far more than the International Hotel Solo.
Telephone Sales:
According to reports obtained from the Department FO telephone that the total revenue for the month of May 2006 was Rp 407,800, - or with the 12.32% level of achievement of predetermined targets is Rp 3,310,065, -. This could happen due to not functioning properly PABX machine International Hotel Solo, which causes the guests are reluctant to bertelephone and can not access the internet.
Shopping Sales Line:
Until the end of May 2006, Line Shopping package held starting in 2006 noted that the total sales reached Rp 80.000, - (4 packages). This is likely due to interest the visitors still less when the promotion and up-selling was already done by the staff. Therefore still needs to be improved up-sell to the guests especially in July is the school holidays, it is expected that this package can be sold a lot because this market segment is a family package.
(Sales data packets attached Line Shopping)
2. Housekeeping DEPARTMENT
Laundry Sales:
According to reports from HK Department that the total revenue laundry until the end of May 2006 reached Rp 978,150, - or the rate of 33.89% achievement of targets set by management is Rp 2,886,222, -. Then, for a total revenue laundry from January to May 2006 is Rp 4,200,075, - or with the level of achievement of 34.76% of the total target set in the amount of USD 12,082,965, -. Laundry revenue levels from March to May 2006 continued to increase, although still far from achieving the targets set. This is because the revenue is already included Laundry in (include) the price of the room when there are guest laundry facilities group that already included the package. Laundry revenue small problem most likely was due to reluctance of the laundry room through the hotel laundry service, they prefer to wash themselves and dried at room balcony or most of the guests who stay overnight just prefer to wash at home. Therefore staff Roomboy HK particularly when cleaning rooms should have mengup-selling guests to use the hotel laundry to wash clothes in addition to the flier laundry.
3. FOOD AND BEVERAGE DEPARTMENT
Restaurant Sales:
In accordance with the data obtained that the total sales of both restaurant food and beverage until the end of May 2006 was Rp 2,217,500, - or about 29.33% for the achievement of predetermined targets of Rp 7,560,000, -. Total food and beverage revenue from January to May 2006 was Rp 12,303,000, - or the level of achievement of about 33.84% of the total target set for USD 36,360,000, -. Low level of achievement in this restaurant is because purchasing power is very low especially many stalls stood on the sidewalk a very cheap price by providing a menu similar to menus in restaurants and many people are still reluctant Solo or have thoughts that the price of restaurant / hotel is expensive. For a total cover-food restaurant in May 2006 increased compared to the previous month with the average rate of Rp 9497, - or by achieving the target of about 63.31% but the total cover for beverage restaurant in May 2006 has decreased compared to the previous month so that the average decline was ratenya. To ratenya own average of Rp 5638, - or by achieving the target of 62.64%.
Room Service Sales:
Total revenue Room service, according to data available either food or beverage in May 2006 was Rp 4,559,500, - or with the achievement level of about 47.68% of the predetermined target is Rp 9,562,500, -. Room service revenue for the month of May 2006 it experienced a decrease from the previous month. This is probably due to the many existing guests are fullboard so to eat and drink is included in the package so the tendency to order the room service is minimal, except that the room service revenue the previous month is higher than in May because that month there was room promo package revenuenya services include (include) the price of the room.

Mini Bar Sales:
According to existing data states that the total sales for the month mini-bar in May 2006 reached Rp 917,000, -. Mini bar revenue from month to month has increased continuously, so this is very good because it can boost revenue FB beverage at the Department even though not optimally. This condition indicates that the guests are reluctant to buy drinks in the room so they prefer to consume drinks that are available in the mini bar that is more practical and efficient time. Therefore, the possibility is not closed even if a standard room mini bar is also available that automatically Guests will also be consumed and can eventually increase revenue in the FB Department. Mini bar do not currently have a definite target because it is a means to boost revenue beverage from the minibar while the result itself is not satisfactory.
(Mini-bar sales data attached) Mini Shop (Drugstore + Cigarette) Sales:
In accordance with the existing reporting total sales of mini-shop in May 2006 reached Rp 1,281,000, - or with the achievement level of about 69.24% of the targets set for Rp 1.850.000, -. Then for the total sales of mini-shop of the month
January until May 2006 was Rp 6,336,300, - with a target of achieving approximately 68.50% of the predetermined target of Rp 9,250,000, -. Revenue mini shop in May 2006 increased continuously from the previous month due to many events held at restaurants or meeting rooms which are usually the guests who participated in the event the purchase of cigarettes and other needs in the mini-shop because it is the closest store although there are some guests who complain because the price is too expensive compared to prices in the shops outside.
Banquet Sales:
Total revenue banquet in May 2006 according to the report is Rp 35,417,500, - or by achieving the target of about 112.58% of the predetermined target is Rp 31,460,000, -. Although the banquet revenue for the month of May 2006 has decreased from the previous month but still achieve the target achievement. Banquet while total revenue from January until May 2006 was Rp 134,305,400, - or by achieving the target of about 91.80% of the total predetermined target of Rp 146,300,000, -. This proves that the revenue banquet until May 2006 had reached the target of achieving the predetermined 90%. This is because so many events (MICE) is capable accommodated by Resto International Hotel Solo is complete with roomnya meeting.
(Data banquet sales terlapir)
CONSTRAINTS
Sales operations in the well associated with FOs, or HK FB no problems at all. For problems that arise only technical problem is still there let PABX engine damage, lack of supporting facilities (LCD, computer, desk and chair meetings). The main thing that really needs to be noted by each department either FOR, HK or FB is how to increase the attractiveness of the guests when the campaign was carried out with intense.
SOLUTION
- It is expected that each department either FOR, HK and FB continue to improve up-sell to the guests about the packages available at the Hotel Baron, so guests know what the package is at the Hotel Baron, and finally took the package.
- For PABX engine damage problem, menginfokan to maintenance to be followed-up.
- It is desirable to fix the LCD's assets because there were many requests from our users and another meeting room in order to better compete with other hotels are mainly used in LCD roomnya meeting. In this case we would Panels provide not merely for the facility but we also need to rent or for guests who would use us to wear extra charge.
- It is necessary also additional computers to assist in operations in the FB Sales are likely to be realized next year.
- As well as entertainment facilities and to attract visitors to the restaurant berkujung very necessary to hold a live music which is regular.
- Inform all products and packages International Hotel Solo through the mass media both print and electronic (radio).
- Conducting sales calls continuously to various institutions.
- It should be done if the price (reset competitors and up date the price in time) so the price is still socially acceptable and competitive.

SALES ACTION PLAN (March-June)
All the action plan made by sales in general everything went well and almost all of them in accordance with the prescribed schedule. Only a few schedules that do not fit with the sales call timingnya example, up-date meeting rooms and making a monthly report.
 Sales call: schedule a sales call should begin conducted in April 2006 was not undertaken because dapak so many events that took place at the Hotel Baron thus indirectly to focus first to the preparation and hadling event. Sales of new call can be conducted in May 2006 in conjunction with the event gathering held by the management Hotel Baron is quite a good response from every customer who was invited.
 Up-date Meeting Room: up-date meeting rooms and wedding should be done in early April 2006 will however only be done by the end of April 2006 and completed in June 2006, this is because the electrical load calculation is also quite long and there should be research to determine competitors price comparisons out that the price at the Hotel Baron still be accepted by society.
 Making Monthly Report: monthly report it is often not on time because in addition to in March until May 2006 so many events that took place was also caused by lack of computer facilities available so inevitably have to turn in its use so that it resulted in delays in making report.
FOR Learning  Product: FO products for learning have been done mostly, but not about its operations.
 Monthly Meeting: because it was a meeting the Sales Department Profit is not the regular monthly meeting following the FOR and FB department for the important things from each department was discussed in the profit department meetings.
 Telemarketing: bidding by phone or by fax has done very well and no problems.
 Monitoring Guest Comment: monitoring guest comment would have been done but the results have been reported by each of the relevant departments.
 History of Sales: Sales do not make history of sales for each relevant department had reported it but the possibility for the next month will report sales data obtained from each department profit.
CONCLUSION
In principle, the overall sales operations from March - May 2006 smoothly and seeing the results that there is quite satisfactory although not perfect. It was not solely the work of sales alone, but all results were caused by the cooperation of a very solid all hotel staff and the Baron is very important is by the intervention of God alone. Sales believes that the results will contribute to the management of next month would be great because all the parties come together to build the International Hotel of Solo in order to continue to exist and continue to prosper even a favorite hotel for every layer of society in the Solo and around Indonesia.
"Keep To Do The Best"

JOB DESCRIPTION Food And Baverage Department

2010-03-14T10:57:00.004+07:00

JOB DESCRIPTION

Title : Waiter / Waitress
Level : Staff
Departement : Food & Beverage Department
Report line : Captain Waiter

JOB ASSIGMENT
Dibawah bimbingan dan pengawasan captain restaurant bertugas dan bertanggung jawab dalam operasional di restaurant, Room Service, Minibar dan Banquet.

PRIMARY RESPONSIBILITY
1. Membaca semua Banquet Event Order / Banquet Status Change atau informasi lainnya di papan informasi.
2. Membaca dan menulis segala informasi atau kejadian yang berkaitan dengan operasional atau yang lainnya di log book.
3. Mengecek preparation cutleries,glass,chinaware.
4. Mengecek preparation on table / table set up.
5. Mengecek kebersihan cutleries, glassware, chinaware, buffee, table dan Carving Dish .
6. Mengecek food sold out dengan berkoordinasi dengan staff kitchen.
7. Mengecek beverage sold dengan berkoordinasi dengan staff bar.
8. Mengecek dan memastikan FB supplies.
9. Memastikan Air Conditioner sudah Turn On.
10. Memastikan semua equipment dan kelengkapannya siap untuk operasional.
11. Melakukan brefing dengan staff sebelum handover.
12. Menghadiri setiap training / meeting yang diadakan oleh Captain Waiter atau Food & Beverage Manager.
13. Memberikan pelayanan yang baik dan ramah terahadap segala kebutuhan tamu.
14. Selalu menjaga hubungan yang baik dengan sesama rekan kerja.
15. Pastikan semua dalam keadaan Turn Off sebelum closing restaurant.
16. Mematuhi dan mentaati peraturan perusahaan dan KKB yang berlaku.

AREA TANGGUNG JAWAB
1. Area Restaurant.
2. Back area Restaurant.
3. Banquet Function / Meeting Room
4. Minibar
KOORDINASI

Dalam operasional bekerjasama dengan :
1. Front Office
2. Kitchen outlet
3. Housekeeping & Laundry
4. Maintenance / Engineering
5. Security.
6. Administrasi
7. Human Resources Department

Job Description

Title : Cook
Level : Staff
Departement : Food & Beverage Department
Report line : Chef de Partie ( C D P )

JOB SCOPE
Di bawah pengawasan dan bimbingan Chef de Partie (CDP) bertugas dan bertanggung jawab terhadap semua yang berhubungan dengan pembuatan order makanan dan food preparation.

PRIMARY RESPONSIBILITY
1. Membaca semua informasi dalam log book.
2. Mengecek part stock ataupun preparation food di frezer ataupun store.
3. Mengecek dan memastikan food sold out.
4. Melakukan breffing ataupun hand over dengan staff lainnya setiap pergantian shift.
5. Memastikan semua siap untuk operasional.
6. Menerima dan membuat setiap order makanan sesuai dengan standart recipe yang berlaku.
7. Mencatat atau mereport setiap food sale atau makanan yang terjual.
8. Membuat requisition kitchen supplies, menjaga sesuai dengan part stock yang telah ditentukan.
9. Menghadiri setiap training ataupun meeting yang diadakan oleh Chef de Partie ataupun FBM
10. Selalu menulis semua informasi kejadian selama operasional berlangsung dilog book sebelum hand over.
11. Selalu membuat realisasi pada event-event tertentu.
12. Bekerja sama dengan Chef de partie, membuat variasi-variasi menu setiap periode tertentu.
13. Selalu menjaga hubungan yang baik dengan sesama rekan kerja.
14. Mematuhi dan mentaati peraturan perusahaan dan KKB yang berlaku.

AREA TANGGUNG JAWAB
Kitchen Area

KOORDINASI
Dalam operasional bekerjasama dengan department :
1. Restaurant, Banquet dan Room Service Outlet
2. Maintenance / Enginering.

RESTO B.A.R.O.N MENU

2010-03-10T23:05:00.002+07:00

06.00 - 10.00
BREAKFAST / Makan Pagi list menu
Baron Indah Buffet Breakfast
Sarapan pagi prasmanan yang disiapkan di Resto BARON setiap hari, menyajikan Indonesian Food, Oriental Food, Egg Corner, Aneka Pilihan Buah Iris dan Pudding, Roti Panggang dan Jajan Pasar dengan Jus Buah Segar serta Kopi dan Teh
Rp. 30.000
Continental Breakfast
Selection of fresh fruit or choice of juice
White bread toast served with salty butter, kind of jam (Pineapple, strawberry),messes
Coffee, Tea, Hot Chocolate or Milk
Aneka Pilihan buah segar potong dan pilihan juice segar
Roti tawar bakar disajikan dengan mentega asin, pilihan selai, meses
Kopi, teh, coklat panas atau susu segar Rp. 20.000
American Breakfast
Selection of fresh fruit or choice of juice
Two eggs any style (boiled, poached, fried, scrambled or omelet) with sausage and smoked beef
White Bred Toast served whit salty butter, kind of jam (Pineapple, Strawberry), messes
Coffee, Tea, Hot Chocolate or Milk
Aneka Pilihan buah segar potong dan pilihan juice segar
Dua buah telur dimasak sesuai permintaan ( rebus, rebus langsung, mata sapi, orak-arik, dadar ) dengan tambahan sosis dan daging sapi asap
Roti tawar bakar disajikan dengan mentega asin, pilihan selai, meses
Kopi, teh, coklat panas atau susu segar Rp.26.000
Indonesian Breakfast
Selection of fresh fruit or choice of juice
Choice of : any kind Fried Rice, any kind of noodles, Chicken Porridge
Coffee, Tea, Hot Chocolate or Milk
Aneka Pilihan buah segar potong dan pilihan juice segar
Aneka nasi goring / aneka mie / bubur ayam komplit
Pilihan Kopi, teh, coklat panas atau susu segar
Side Order
White bread toast served with salty butter, kind of jam ( Pbeapple, Strawberry ), messes
Roti tawar bakar disajikan dengan pilihan rasa selai ( Nanas, Strawberry ), meses

Choice of two eggs any style ( Boiled, poached, fried, scrambled or omelet )
Pilihan dua telur dimasak ( rebus, rebus langsung, mata sapi, orak-arik, atau dadar )

Baron Indah Fresshes

2010-03-10T22:56:00.003+07:00

Discover something new at the Hotel Baron Indah. Beautiful fresh .
Hotel Baron Indah always. Having a tantalizing sensation that can be enjoyed by customers. Get the menu at a recent Breakfast Buffet which we ciptakan.Rasakan delicious cuisine and dishes from the wonderful service employees Baron Indah Hotel.

In the month of June that will come Baron Indah Hotel is also creating 7 new rooms that have been designed as comfortable as possible. In order Baron Indah Hotel customers can enjoy the facilities that we have prepared for you.

Hotel Baron Indah course provides an interesting promo price with the best facilities that we have such as accommodation in standard rooms or deluxe room, Buffet Breakfast or two, morning newspaper, welcome Drink, features Wi - Fi internet in the hotel lobby area, restaurant and room meeting

Also pick-up and pengataran Adisumarmo kebandara and Racing Station also Laundry 10% Discount for all items.

Baron Indah Fresshes ... ... .... The best for you ... ... ...

NEWSLETTER 2010 Hotel Baron Indah Solo

2010-03-10T22:43:00.003+07:00

Sales & Marketing Department Hotel Baron Indah Solo
NEWSLETTER 2010
( February – May 2010 )

Contents / Isi :
1. GM Speech 2. Hotel Info 3. Promo Info (Packages) 4. Spa
GM Speech

Para tamu dan pelanggan yang terhormat,

Sungguh membahagiakan dapat menyapa Anda semua pada edisi Februari – Mei 2010 ini, kami berharap bahwa bulan sebelumnya merupakan awal yang baik bagi kita semua untuk mengawali tahun 2010 ini dengan semangat baru.

Kami telah membuka outlet baru yaitu Leaf Spa Center yang mulai beroperasi 20 perdana pada tanggal 20 September 2009. Penambahan outlet baru Leaf Spa Center ini merupakan tambahan fasilitas bagi para tamu hotel dan umum. Leaf Spa HBI Member Card memberikan beberapa keuntungan diantaranya diskon langsung 20% untuk semua paket spa, Diskon 40% Laundry, serta untuk harga kamar mendapatkan diskon 40% dari publish rate dengan harga keanggotaan khusus Rp100.000,net/kartu.

Awal tahun 2010 ini, kami juga memberikan paket Transit Lunch/Dinner dengan harga yang kompetitif di Resto BARON yang merupakan tempat ideal bagi penyelenggaraan santap makan Anda untuk pribadi ataupun bisnis dengan resep makanan Continental dan aneka masakan tradisi khas Indonesia.

Februari 2010, menyambut Tahun Baru china ( Imlek ) kami telah menyediakan beberapa paket dan hadiah ( pohon angpao ) spesial untuk Anda beserta keluarga. Hotel Baron Indah pun juga akan selalu menebarkan cinta dan kasih untuk meramaikan Valentine Anda di tahun 2010 ini.

Terima kasih atas perhatian Anda, kami dengan senang hati menanti kedatangan Anda di Hotel Baron Indah Solo.

Salam hangat!
Hotel Info & Promo

- Dapatkan diskon kamar langsung 40% dari Publish Rate, diskon 10% untuk laundry, serta diskon 20% untuk semua paket spa di outlet Leaf Spa Hotel Baron Indah untuk anggota baru Leaf Spa HBI Member Card hanya dengan Rp. 100.000,-net/kartu. Dapatkan diskon hingga 50% setiap penggunaan treatment spa di Leaf Spa Hotel Baron Indah Solo minimal Rp.100.000,- untuk mendapatkan Leaf Spa HBI member Card. Serta potongan harga dan voucher dari berbagai merchant Hotel Baron Indah, seperti Batik Danar Hadi, Natasha Skin Care, Clinic dr. Lee, Time Zone, Pandawa Waterworld, Blonjokue, Timlo Solo dan sebagainya.

- Hotel Baron Indah memberikan beberapa paket special khususnya untuk banquet sesuai dengan kebutuhan bisnis Anda. Coffee Break Package, Half Day Meeting Package, Full Day Package, Full Board Package, bahkan kami pun melayani paket transit dengan harga yang sangat kompetitif.

- Menyambut Tahun Baru Cina 2010 ini hotel Baron Indah memberikan paket special bagi para pelanggan dan tamu hotel. Setiap tamu yang mengambil promo ini berhak untuk mengambil angpao yang dipasang di Pohon Angpao yang telah disediakan Hotel Baron Indah, dengan berbagai kejutan. Promo ini ditawarkan dalam periode 10 Februari 2010 sampai dengan 20 Februari 2010 ini.

PACKAGES

 Room Package

Theme : “Beautiful February on Baron Indah Hotel“

Period : 10 – 20 February 2010

Room Rate : Standard Rp. 476.000 net/room/night
Deluxe Rp. 600.000 net/room/night

Promo : “Dapatkan diskon hingga 100% yang telah kami sediakan di Pohon Angpao”
Facilities :
1. Akomodasi kamar pilihan untuk maks 2 orang
2. Free buffet breakfast untuk maks 2 orang di Resto Baron
3. Free welcome drink upon check-in
4. Free koran pagi pilihan
5. Free Fresh Fruit didalam kamar
6. Afternoon Tea untuk maks 2 orang
7. Free fasilitas internet wi-fi access diarea lobby, restaurant dan meeting room
8. Free penjemputan/pengantaran dari/ke Bandara Adisumarmo & Stasiun Balapan
9. Free pengambilan angpao di pohon angpao yang telah disediakan Hotel Baron Indah Solo.
*Syarat dan ketentuan berlaku

 Meeting Package

Coffee Break Package Rp. 25.000,-net/pax (1x Coffee Break)
Half Day Meeting Package Rp. 70.000,-net/pax (1x Coffee Break, 1x Lunch)
Full Day Meeting Package Rp. 90.000,-net/pax (2x Coffee Break, 1x Lunch)

Harga diatas sudah termasuk :
 Free nggunaan ruang meeting ber-AC untuk maksimal 8 jam.
 Free fasilitas standard meeting.

 Fullboard Meeting Package Double Occupancy Rp 230.000,-net/night/pax (min. 15 kamar)
Single Occupancy Rp 340.000,-net/night/pax (min. 15 kamar)

Harga diatas sudah termasuk :
 1 kamar standard
 1 X buffet breakfast untuk maksimal 2 orang
 1 X makan siang untuk maksimal 2 orang
 1 X makan malam untuk maksimal 2 orang
 2 X coffee break untuk maksimal 2 orang
 Free penggunaan ruang meeting ber-AC untuk maksimal 8 jam
 Free fasilitas standard meeting
 Free koran pagi pilihan
 Welcome arrangement : Welcome drink dan cold towel
 Free fasilitas pengantaran dan penjemputan dari dan ke Bandara Adi Sumarmo Solo dan stasiun Balapan Solo untuk maksimal 20 orang.

 PAKET TRANSIT

 Transit Room Rp 70.000,-net/room (min.50 orang)
Harga diatas sudah termasuk :
 Kamar untuk transit, 1 kamar untuk minimal 5 orang
 5 Free ( 50 orang + 5 free )
 Welcome Arrangement : Welcome drink dan Cold towel
 Free buffet breakfast

 Transit Lunch/Dinner Package Rp 40.000,-net/pax – Rp 60.000,-net/pax
Harga diatas sudah termasuk :
 Pilihan buffet menu sesuai dengan budget
 Free TL + Guide, Bus Crew
 Welcome arrangement : Welcome drink dan cold towel
 Masing – masing pilihan menu disertai dengan Setting Welcome Snack dan Tea & Coffee
Leaf SPA

Segera Miliki
Leaf Spa HBI Member Card
dan dapatkan keuntungannya…
Face of Leaf Spa
1. Face Spa
2. Ears Candle Therapy
Body of Leaf Spa
1. Massage
 Relaxing Massage
 Energizing Massage
 Mildnizing Massage
2. Scrub
 Coffee
 Chocolate
 Green Tea
 Milk
 Strawberry
3. Mask
Hand and Foot of Leaf Spa
1. Foot Spa
2. Foot Reflexology
Packages of Leaf Spa
1. Smoot Natura
2. Serenade Natura
3. Nirwana Natura
SPECIAL PACKAGES OF LEAF SPA
 Pre Wedding Package
 Honeymoon Package ( Couple )