People Innovation Excellence

Introduction

Introduction

The Diploma IV in Hotel Management aims to offer an academic and vocational education for a successful career in hotel management. The program provides expertise in food and beverage service, room division, food product, and event. This program also provide the comprehensive skills in management know-how as well as valuable knowledge (human resources, finance, marketing) and hotel which are essential for future industry leaders. Students will also gain an insight of hospitality/tourism industry through one (1) year of industry work experience in 4- or 5- star hotels, event industry domestic and overseas. To create an international flavor, this exclusive and progressive program is conducted both in English and Indonesian for teaching and learning activities. The curriculum has been reinforced with international and local contents to fully equip graduates for managing hotel operations (hotels and its sub sectors: restaurants, bars, cafes, and MICE businesses (Meeting, Incentive, Conference and Exhibition) in different parts of the world. Catalog 2013 (PDF), Catalog 2014 (PDF), Catalog 2015 (PDF), Catalog 2016 (PDF)

Vision

A leading and best recognized hospitality department in South East Asia by 2020.

Mission

The mission of Hotel Management Department is to contribute to the global community through the provision of world-class education by :
  1. Educating students with a thorough competency in hospitality, functional and managerial skills, as well as to encourage potential students to become entrepreneurs, by providing an innovative and creative education, supported with hospitality related work experience.
  2. Educating students to become hospitality leaders in a diverse work environment and to prepare them for further advanced studies.
  3. Providing professional training and consulting services in technical and managerial skills for all levels of hospitality organizations, both locally and internationally.
  4. Improving the standards of living for Indonesians by providing community development programs and services in the hospitality sector.
  5. Retaining and acknowledging hospitality talents through research and benchmarking which in turn will enhance the competitive advantage of the Indonesian tourism industry in South East Asia.
 

Program Objective

The objectives of the program are :
  1. To provide students with a solid foundation of knowledge and understanding about hospitality industry.
  2. To provide students with technical skills and professional expertise in the hospitality field that can be applied for the community development program and training services in a hospitality organization.
  3. To provide students with management skills through research and work experiences, thereby empowering them to become leaders in a diverse range of hospitality business in South East Asia.
 

Student Outcomes

After completing the study, graduates are:
  1. Able to perform personal and cultural approach through mastery of active English in advanced levels to implement the excellent service in a hospitality environmental, especially in the diversity and multicultural hotel environment.
  2. Able to manage data and information related to hotel management activities with a professional attitude as the base of creative thinking in order to propose alternative solutions and strategic decisions.
  3. Able to apply and demonstrate specified knowledge and skills in hotel operations, as rooms division operations, front office, food and beverage operations, event control operations, and kitchen operations both services or offered products.
  4. Able to manage operations and resources in the hotel include rooms division, front office, food and beverage operations, event control operations, and kitchen operations with interpersonal approaches and related hospitality field approaches.
  5. Able to demonstrate professional ethics in hospitality field and professionalism in supporting performance.
  6. Able to provide alternative solutions for related problems in hotel based on professional ethics and expertise in related fields
  7. Able to apply and demonstrate knowledge and skills in the culinary field (hot kitchen , pastry , bakery and chocolate making) in order to produce a decent meal to be served both in shape and taste
  8. Able to apply and demonstrate knowledge and skills in event planning field in order to organize the show concept to be held.
  9. Able to implement entrepreneurial expertise in hotel field including hotel design concept, hotel operations and hotel management and future trends that developed in the hospitality field.
  10. Able to master English as supporting language in communication and correspondence in the global environtment
  11. Able to optimize the use of information technology in order to improve the performance.
 

Prospective Career of the Graduates

Graduates will be able to pursue international career paths on every segment of the hospitality industry at managerial levels worldwide. The managerial positions open for the Hotel Management graduates are varied and limitless. With a hospitality qualification, a graduate can choose from a wide range of careers. The career options include:
  1. Sales & Marketing : Reservations Manager, Public Relations & Sales Manager, Sales Director, Director of Marketing.
  2. Finance : Cost Controller, Night Auditor, Accounts Payable/ Receivable, Hotel Accountant, Director of Finance.
  3. Human Resources Management : Recruitment Manager, Training and Development Manager, Human Resources Manager, Director of Human Resources.
  4. Rooms Division : Housekeeping Supervisor, Floor Supervisor, Senior Receptionist, Front Office Supervisor, Assistant Front Office Manager, Front Office Manager, Executive Housekeeper, Rooms Division Manager.
  5. Food & Beverage : Restaurant Supervisor, Restaurant Manager, Assistant Food & Beverage Manager, Food and Beverage Manager, Catering Manager, Executive Chef.
  6. Events Management : Corporate Hospitality Supervisor, Functions Manager, Events Coordinator/Organizer, Banquet Manager, Venue Manager.
  7. Top Management : Resident Manager, Executive Assistant Manager, General Manager, Director, Owner.
 

Course Structure for Binusian 2020

Sem Code Course Name SCU Total
1 MGMT6068 Human Resources Management* 2 20
COMM6076 Intercultural Communication and Service Excellence* 4
ISYS6173 Hotel Management Information System 2
TRSM6051 Workplace Hygiene, Safety and Security* 4
TRSM6075 Personal Grooming* 4
Elective Course**
LANG6016 French Language I 2
CHIN6061 Chinese Language I 2
English University Courses I
ENGL6128 English in Focus 2
ENGL6130 English for Business Presentation 2
2 CHAR6013 Character Building: Pancasila 2 20
LANG6027 Indonesian 2
FINC6042 Principles of Finance and Accounting in Tourism Hospitality 4
TRSM6077 Philosophy of Tourism, Law and Ethics* 4
TRSM6076 Introduction to Tourism and Hospitality Industry* 4
Elective Course**
LANG6017 French Language II 2
CHIN6062 Chinese Language II 2
English University Courses II
ENGL6129 English Savvy 2
ENGL6131 English for Written Business Communication 2
3 CHAR6014 Character Building: Kewarganegaraan 2 24
TRSM6080 Rooms Division Operations Introduction* 2/2
TRSM6081 Event Management Introduction* 4
TRSM6078 Food Production, Pastry and Bakery Introduction* 2/4
TRSM6079 Food & Beverage Service Operations Introduction* 4
ENTR6003 Entrepreneurship I 2
Elective Course
LANG6018 French Language III 2
CHIN6063 Chinese Language III 2
4 CHAR6015 Character Building: Agama 2 24
TRSM6082 Research Methodology for Tourism and Hospitality* 4
TRSM6083 Facility and Design Planning for Tourism Resort, Hotel & Restaurant* 4
MKTG6060 Marketing for Tourism and Hospitality Industry* 4
Stream : Culinary Art
TRSM6029 Food Nutrition* 2
TRSM6130 Asian Cuisine*** 6
Stream : Hotel and Operation Services
TRSM6084 Front Office Administrations and Operations* 2
TRSM6085 Restaurant and Bar Service Operation*** 4
TRSM6086 Housekeeping Operation* 2
Stream: Event Management
TRSM6087 Public Relations, Fund Raising and Sponsorship for Event* 2
TRSM6088 Expo and Exhibition Management*** 2/4
Elective Course**
LANG6019 French Language IV 2
CHIN6064 Chinese Language IV 2
5 Stream : Culinary Art 20/16/16
ENTR6004 Entrepreneurship II 2
TRSM6089 Pastry, Bakery and Chocolate**/* 6
TRSM6045 Culinary Art* 4
TRSM6042 Catering Management* 2
TRSM6092 Indonesian Cuisine* 2/4
Stream : Hotel and Operation Services
Enrichment Program for Hotel and Operation Services Streaming I 16
Stream: Event Management
Enrichment Program for Event Management Streaming I 16
6 Stream : Culinary Art 16/20/20
Enrichment Program for Culinary Art Streaming I 16
Stream : Hotel and Operation Services
MGMT6066 Hotel Financial Management 2
TRSM6066 Rooms Division Management* 4
TRSM6094 Restaurant and Bar Management**/* 2/4
TRSM6095 The Art of Wine and Coffee* 2/4
ENTR6004 Entrepreneurship II 2
Stream: Event Management
ENTR6004 Entrepreneurship II 2
TRSM6096 Event Design & Production* 2/4
TRSM6097 Showbiz & Entertainment Project Management**/* 2/4
TRSM6064 Strategic Management and Contemporary issues in Event* 2
TRSM6098 Conference Management* 2/2
7 Stream : Culinary Art 16
Enrichment Program for Culinary Art Streaming II 16
Stream : Hotel and Operation Services
Enrichment Program for Hotel and Operation Services Streaming II 16
Stream: Event Management
Enrichment Program for Event Management Streaming II 16
8 Stream : Culinary Art 6
TRSM6048 Final Project 6
Stream : Hotel and Operation Services
TRSM6049 Final Project 6
Stream: Event Management
TRSM6074 Final Project 6
Total Credits 146
*) This course is delivered in English **)  Elective Courses : Foreign Language
  • Student has to choose one foreign languages starting on 1st semester (each for 2 SCU)
  • Selected languages on 2nd , 3rdand 4thsemester are same with selected languages on 1st semester
***) Entrepreneurship Embedded English University Courses: -) For 1st Semester : English University Courses I, student with score Binus University English Proficiency Test less than 500 will take English in Focus, and student with score test greater than or equal to 500 will take English for Business Presentation -) For 2nd Semester: English University Courses II, student with score Binus University English Proficiency Test less than 500 will take English Savvy, and student with score test greater than or equal to 500 will take English for Written Business Communication Enrichment Program I (5th Semester  for Streaming: Hotel and Operation Services  and Event Management and 6th Semester for Streaming: Culinary Art) & Enrichment Program II (7th Semester): -) Student will take one of enrichment program tracks (off campus).   Enrichment Track Scheme (Streaming: Event Management and Hotel and Operation Services)
Track Semester 5 Semester 7
I RS ENTR CD SA *etc I RS ENTR CD SA *etc
1. v v
2. v v
3. v v
4. v v
5. v v
6. v v
7. v v
8. v v
9. v v
10. v v
11. v v
12. v v
13. v v
14. v v
15. v v
16. v v
17. v v
18. v v
19. v v
20. v v
21. v v
22. v v
23. v v
24. v v
25. v v
Enrichment Track Scheme (Streaming: Culinary Art)
Track Semester 6 Semester 7
I RS ENTR CD SA *etc I RS ENTR CD SA *etc
1. v v
2. v v
3. v v
4. v v
5. v v
6. v v
7. v v
8. v v
9. v v
10. v v
11. v v
12. v v
13. v v
14. v v
15. v v
16. v v
17. v v
18. v v
19. v v
20. v v
21. v v
22. v v
23. v v
24. v v
25. v v
  Keterangan: I               : Internship RS           : Research ENTR     : Entrepreneurship CD          : Community Development SA           : Study Abroad *etc         : Department specific needs   Notes: Student can choose one of the available tracks

Prerequisites for Binusian 2020

There is no prerequisite for this program.

Quality Controlled Courses for Binusian 2020

Student should pass all of these quality controlled courses as listed below:
No Code Course Name Minimum Grade Stream
1 CHAR6013 Character Building: Pancasila B -
2 ENTR6004 Entrepreneurship II C Culinary Art
2 ENTR6004 Entrepreneurship II C Hotel and Operation Service
2 ENTR6004 Entrepreneurship II C Event Management
3 COMM6076 Intercultural Communication and Service Excellence C -
4 TRSM6051 Workplace Hygiene, Safety and Security* C -
5 FINC6042 Principle of Finance and Accounting in Tourism Hospitality C -
6 TRSM6076 Introduction to Tourism and Hospitality Industry* C -
Streaming
7 TRSM6029 Food Nutrition* C Culinary Art
8 TRSM6042 Catering Management C Culinary Art
7 TRSM6088 Expo and Exhibition Management* C Event Management
8 TRSM6097 Showbiz & Entertainment Project Management C Event Management
7 TRSM6066 Rooms Division Management C Hotel and Operation Services
8 TRSM6094 Restaurant and Bar Management* C Hotel and Operation Services
*) Tutorial & Multipaper  

Source : BINUS UNIVERSITY OFFICIAL CURRICULUM SITE


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