Career opportunities in the hotel industry

Join-in for a brighter futureJoin-in for a brighter future

Welcome to the world of Core Hotels International

A CAREER IN THE HOTEL A CAREER IN THE HOTEL INDUSTRYINDUSTRY

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IT STARTS WITH OBTAINING IT STARTS WITH OBTAINING THE RIGHT KNOWLEDGE.THE RIGHT KNOWLEDGE.

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Join-in for a brighter Join-in for a brighter futurefuture

IT’S CALLED:

A GOOD HOTEL

EDUCATIONKNOWLEDGE IS :

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IT’S CALLED:

A GOOD HOTEL

EDUCATION

KNOWLEDGE

IS :POWER.

The stepping stone in your The stepping stone in your Life.Life.

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Not just a job but a career.Not just a job but a career.

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Those who choose a road that is traveled by less will discover places and things most people have never seen before.

With the right qualifications today everything will be possible. The world is here to be discovered.

Beside many inventions like TV, Computers etc. It is the airplane who changed the world.

To be air born, anytime day or night

Thanks to all the budget airlines now Indonesia has finally created a domestic tourist Industry.

Cost of flying has become very affordable.

Board a plane and fly to…

Land in the country of your dreams

How do all these people communicate?

English/French

Spanish / Portuguese.

German French

Dutch Italian

Spanish Portuguese

Arabic

Africans

English

Indian, Thai, Malay, Japanese

Indonesian

Chinese

English

English/French

Spanish / Portuguese.

German French

Dutch Italian

Spanish Portuguese

Arabic

Africans

English

Indian, Thai, Malay, Japanese

Indonesian

Chinese

English

English has become the global language.

What you need the right knowledge to start and a positive attitude.

Beside training you in your vocation we also focus on your progress in English then language is the key that is opening many doors.

Career opportunitiesCareer opportunities

English speaker.

Indonesian only

Career opportunitiesCareer opportunities

English speaker.

Indonesian only

That is why all our lessons are in English.

Hotels are part of the tourist industry and play an important role in it’s success.

Today guests have more choice than ever where to stay.

Chef Alan

“The Botol” The only and best place to spend the end of the day.

The Quality Hotel Makassar

What makes the place so great?

Quality Hotel Makassar “The Botol”

Dancing waitress: “ A love for life and all it’s pleasure – Wow..Wow”

What’s the differenceWhat’s the difference

Those who have Those who have learned how to learned how to provide a great provide a great service are just service are just NICER.NICER.

They are charmingThey are charming It is that simple. It is It is that simple. It is

not perfection nor not perfection nor super speed but super speed but charm.charm.

Hassanudin Asst. F & B Manager

Lazuardi Marketing & Communication Executive

Henni Executive Secretary

Alfredo Hotel Artist

Lusiyanti Outlet Cashier

Food & Beverage

Irma Adriani

Front Office Supervisor

Irma Adriani

Front Office Supervisor

Quality Hotel Gorontalo

1st The Bed.

1st The Bed.

2nd TV

Novotel Menado Novotel Batam

Hotel Patra Semarang Hotel Ciputra Semarang

MGM GRAND LAS VEGAS

MGM TOWER LAS VEGAS SHERATON BANGKOK

HARD ROCK HOTEL NEW YORK

Hard Rock Hotel Bali

Hotels also become more Hotels also become more comfortable, exciting and comfortable, exciting and

affordable.affordable.

What a Hotel stands for.

Quality Hotel Makassar Fitness Center.

“Au” don’t press my toe so hard. Have a reflexology and watch some movies. “COOL”

IN TODAY’S HECTIC LIFE STYLE PEOPLE LIKE TO PUMPER THEMSELVES.

Do we need more hotels ?

Some FactsSome Facts307’683 hotels307’683 hotelsUS$ 247 BillionsUS$ 247 Billions11’333’199 11’333’199

RoomsRooms

Some FactsSome Facts

307’683 hotels307’683 hotels US$ 247 BillionsUS$ 247 Billions 11’333’199 11’333’199

RoomsRooms70 % are located 70 % are located

in Europe and in Europe and in the U.S.A.in the U.S.A.

Global DistributionGlobal DistributionLondon, GB

Oslo, NO

Paris, FRLisbon, PT

Milan, IT

Cairo, EG

Melbourne, AU

Singapore, SG

Toronto, CN

Sao Paolo, BR

Buenos Aires, AA

Santiago, CL

Auckland, NZ

Haryana, II

NDCO

215’378 70%

92’305


Oslo, NO

Paris, FRLisbon, PT

Milan, IT

Cairo, EG

Melbourne, AU

Singapore, SG

Toronto, CN

Sao Paolo, BR

Buenos Aires, AA

Santiago, CL

Auckland, NZ

Haryana, II

NDCO

215’378 70%

92’305 30%

1/3

2/36,000,000,000

1/3 in Europe = 2,000,000,000

2/3 rest of the world = 4,000,000,000

215’378/2*4=430.756-92305=338451

338,451 Hotels more!


Oslo, NO

Paris, FRLisbon, PT

Milan, IT

Cairo, EG

Melbourne, AU

Singapore, SG

Toronto, CN

Sao Paolo, BR

Buenos Aires, AA

Santiago, CL

Auckland, NZ

Haryana, II

NDCO

215’378 70%

92’305 30%

1/3

2/36,000,000,000

1/3 in Europe = 2,000,000,000

2/3 rest of the world = 4,000,000,000

215’378/2*4=430.756-92305=338451

338,451 Hotels more!

17.809.291 more jobs.

A new business intelligence

THE WINNING TEAM OFTHE WINNING TEAM OFQUALITY HOTEL YOGYAKARTAQUALITY HOTEL YOGYAKARTA

Organization Design Keep Organization Design Keep the Customer in Mindthe Customer in Mind

General ManagerGeneral Manager

FinanceFinance OperationOperation Sales & MarketingSales & Marketing HRDHRD

AccountingAccounting

PurchasingPurchasing

EDPEDP

CreditCredit

Cost ControlCost Control

Shop RentalShop Rental

Operation AnalystOperation Analyst

Food & BeverageFood & Beverage

HousekeepingHousekeeping

Front OfficeFront Office

EngineeringEngineering

Health ClubHealth Club

Business CenterBusiness Center

SecuritySecurity

LaundryLaundry

ParkingParking

Marketing ServicesMarketing Services

SalesSales

Public RelationsPublic Relations

Sales OfficesSales Offices

Marketing ServicesMarketing Services

AdvertisingAdvertising

PersonnelPersonnel

TrainingTraining

Medical staffMedical staff

Staff WelfareStaff Welfare

Staff FacilitiesStaff Facilities

Staff DiningStaff Dining

Don't leave your future up to chance ... Don't leave your future up to chance ... design your future today.design your future today.

Many people are aware of the value of Many people are aware of the value of setting goals, yet few people ever take the setting goals, yet few people ever take the time to do so. One reason for this is that time to do so. One reason for this is that whilst they recognize the value in doing whilst they recognize the value in doing this, they lack the tools to organize, plan this, they lack the tools to organize, plan and write up their goals. and write up their goals.

What is my education so far?


My communication skills?



English, Japanese, Chinese, Bahasa?




What kind of professional activity would I enjoy most?





Do I love good food?





Do I love good food? Do I love cooking?





Do I love good food? Do I love cooking? Am I an artist?






I love to be around people, I like to meet a lot of people.






I love to be around people, I like to meet a lot of people. I like to make other people happy?







I want to earn good money.







I want to earn good money I like to travel..







I want to earn good money I like to travel I like to live on different continents. ..








I like to be a HOST








I like to be a HOSTFood & Beverage Specialist.








I like to be a HOSTFood & Beverage Specialist

Waiter, Captain, Head Waiter, F&B Manager..










GGourmet Chef.










GGourmet Chef, Chef de partie, Commis cook.










GGourmet Chef Chef de partie, Commis cook.

I want to become a HOTELIER.











I want to become a HOTELIER. F&B MANAGER












GENERAL MANAGER












GENERAL MANAGERRESTAURANT/HOTEL OWNER













PRESIDENT / CHAIRMAN.














WHAT IS MY NEXT STEP TORWARD MY VISION?














WHAT IS MY NEXT STEP TORWARD MY VISION?

Leadership Law (Company)

(Labor)

Accounting

Balance sheet

Cost Control

Cash flow

F&B

Banquet

Bar

Entertainment.

F.O. Laundry

Housekeeping

H.R.D.

R&D

Marketing

Sales

PR

Internet.

Promot.

Owners Relations.

Management Contract

Internal communication

100

60

30

00

Goal 2007

Goal 2007

Goal 2008

Goal 2008

Goal 2008/9

Goal 2007

Goal 2010














WHAT IS MY NEST STEP TORWARD MY VISION?

TO GET THE KNOWLEDGE THROUGH A GOOD HOTEL EDUCATION.

Join-in for a brighter Join-in for a brighter futurefuture

Starting with 3 Basic Courses.Starting with 3 Basic Courses.

Basic Culinary Art. Basic Culinary Art. Food and Beverage ServicesFood and Beverage ServicesLodging Management (housekeeping & Lodging Management (housekeeping &

front office)front office)

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The trend-z suitesThe trend-z suites

OverviewOverview

The trend-z - Hospitality & Tourism School Division of Politeknik, Batam facilitates the demands for specialized hospitality management training and education to produce graduates with professional and personal skill at the highest level.

At Hospitality & Tourism Division of Politeknik, Batam, students have the opportunity to perform all the roles of crucial to the successful operation of a hotel. This well balance education combines practical skills, theoretical knowledge and personal development, meeting international industry standards.

Located in Batam Centre and surrounded by government offices and commercial estate, Politeknik Batam occupying 12 Ha land provides a peaceful environment. Dormitory is provided enabling students to combine quality learning with quality lifestyle.A fully run hotel, “The Comfort Hotel” is operated by the students and graduates located in the campus premises.

OverviewOverview

The trend-z - Hospitality & Tourism School Division of Politeknik, Batam facilitates the demands for specialized hospitality management training and education to produce graduates with professional and personal skill at the highest level.

At Hospitality & Tourism Division of Politeknik, Batam, students have the opportunity to perform all the roles of crucial to the successful operation of a hotel. This well balance education combines practical skills, theoretical knowledge and personal development, meeting international industry standards.

Located in Batam Centre and surrounded by government offices and commercial estate, Politeknik Batam occupying 12 Ha land provides a peaceful environment. Dormitory is provided enabling students to combine quality learning with quality lifestyle.A fully run hotel, “trend-z suites” is operated by the students and graduates located in the campus premises.

The campus boasts excellent educational facilities utilizing modern technologies, and extraordinary sport facilities available to students. The facilities including: Language laboratory, Computer laboratory, Kitchen laboratory, Laundry etc.

A Restaurant operated by students provides a variety of foods and its cooking styles during breakfast, lunch and dinner.

The industry placement semesters are spent in Choice Hotels Indonesia’s hotels and other leading hotels. It is common for employers who impressed by the student’s placement performance to offer them permanent employment after graduation.

OverviewOverview

DepartmentalDepartmental

Unit 0010 : Food & Beverage ServicesUnit 0010 : Food & Beverage Services Unit 0011 : Food & Beverage ProductionsUnit 0011 : Food & Beverage Productions Unit 0020 : Front Office OperationsUnit 0020 : Front Office Operations Unit 0021 : Housekeeping OperationsUnit 0021 : Housekeeping Operations Unit 0030 : Preparatory English for HotelsUnit 0030 : Preparatory English for Hotels

Journey of study in Hospitality & TourismJourney of study in Hospitality & Tourismtrend-ztrend-z -- Hospitality & Tourism School Division Hospitality & Tourism School Division

of of Politeknik BatamPoliteknik Batam

800 Hours

Semester 1 & 2Semester 1 & 2

EnterEnter

Certificate III Certificate III HospitalityHospitality

( Food & Beverage ( Food & Beverage Services )Services )

Certificate III HospitalityCertificate III Hospitality

( Food & Beverage ( Food & Beverage Productions )Productions )

ExitExit

Industry placement

Key symbolsEntry/Exit Point (s)

F & B Services strand

F & B Production strand

Core units. F & B Services strandElectives unit

F & B Production strandElectives unit

•Food Management.

•Beverage Operations.

•F & B Management.

•Kitchen Operations.

•Cooking Operations.

•F & B Management.

•Career Development Planning.

•Hospitality and Tourism Business Environment.

•Professional Business Ethics

•Communication and Information Technology.

•English Preparatory.

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The Global Hotelier

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The Global Hotelier

Thank Youtrendz

'What the mind of man can conceive 'What the mind of man can conceive and believe, he can achieve'and believe, he can achieve'- Napoleon Hill- Napoleon Hill

"The tragedy of life "The tragedy of life doesn't lie in not reaching doesn't lie in not reaching your goal. The tragedy lies your goal. The tragedy lies in having no goals to in having no goals to reach." Benjamin Mays reach." Benjamin Mays

““A pessimist sees the difficulty in every A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity; an optimist sees the opportunity in every difficulty." --Sir opportunity in every difficulty." --Sir Winston Leonard Spencer/Churchill Winston Leonard Spencer/Churchill

Welcome to the Quality Tourism School.

The Courses we are offering.The Courses we are offering.

Basic Cooking 6 Month.Basic Cooking 6 Month.F& B Service 6 MonthF& B Service 6 MonthRooms Management ( Housekeeping and Rooms Management ( Housekeeping and

Front Office ) 6 MonthFront Office ) 6 Month

The Gourmet KitchenThe Gourmet Kitchen Kitchen layout and design; buffet presentation; buffet Kitchen layout and design; buffet presentation; buffet

design and setup; goals of presentation; simple design and setup; goals of presentation; simple garnishes; basic and advanced presentation. garnishes; basic and advanced presentation.

The Culinary ProfessionalThe Culinary Professional French kitchen brigade; food-borne illnesses; French kitchen brigade; food-borne illnesses;

balanced diets; developing a foundation of flavor; balanced diets; developing a foundation of flavor; nutrition and food science; food and kitchen safety; nutrition and food science; food and kitchen safety; measuring ingredients; converting recipe yields; measuring ingredients; converting recipe yields; calculating edible portion quantity and cost; identifying calculating edible portion quantity and cost; identifying kitchen equipment and its uses. kitchen equipment and its uses.

Basic Cooking Course and Management.

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Stocks, Sauces, and SoupsStocks, Sauces, and Soups Identification and uses of bouquet garni, sachet Identification and uses of bouquet garni, sachet

d’épices, mirepoix, and clarified butter; preparation of d’épices, mirepoix, and clarified butter; preparation of stocks and sauces; soup ingredients and preparation. stocks and sauces; soup ingredients and preparation.

Fruits, Vegetables, and HerbsFruits, Vegetables, and Herbs Identifying fruits, vegetables, and herbs; basic Identifying fruits, vegetables, and herbs; basic

vegetable preparation; decorative techniques; vegetable preparation; decorative techniques; cooking methods for vegetables; effects of herbs in cooking methods for vegetables; effects of herbs in recipes. recipes.

Supplement:Supplement: Cooking Lab: Stir-Fried Beans Cooking Lab: Stir-Fried Beans


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MeatMeat Mise en place for beef; elements of beef Mise en place for beef; elements of beef

fabrication; basic beef cuts and cooking methods; fabrication; basic beef cuts and cooking methods; basic veal cuts and cooking methods; cuts of lamb basic veal cuts and cooking methods; cuts of lamb and pork; cooking methods for lamb and pork; and pork; cooking methods for lamb and pork; elements of lamb fabrication; braising; principles of elements of lamb fabrication; braising; principles of curing pork. curing pork.

Supplements:Supplements:


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Poultry and GamePoultry and Game Poultry cuts; poultry fabrication and trussing; Poultry cuts; poultry fabrication and trussing;

roasting, deep poaching, and sautéing poultry; roasting, deep poaching, and sautéing poultry; identifying types of game. identifying types of game.


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Fish and ShellfishFish and Shellfish Identifying fresh and saltwater fish and shellfish; Identifying fresh and saltwater fish and shellfish;

cleaning and preparing fish and shellfish; cooking cleaning and preparing fish and shellfish; cooking methods. methods.

Supplement:Supplement: Cooking Lab: Striped Sea Bass Cooking Lab: Striped Sea Bass


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Grains, Legumes, and PastaGrains, Legumes, and Pasta Identifying grains and legumes; cooking, Identifying grains and legumes; cooking,

simmering, and sorting grains; using dried and simmering, and sorting grains; using dried and fresh legumes; cooking pasta; making fresh pasta. fresh legumes; cooking pasta; making fresh pasta.

Supplement: Supplement: Cooking Lab: Sesame Shiitake Cooking Lab: Sesame Shiitake NoodlesNoodles


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Food and Beverage Service.

Introduction to Catering Catered events; levels of catering; assessing clients’ needs; written agreements.

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Food and Beverage Service.

Dynamics of Catering Wine and beverages; table service; beverage service; importance of etiquette; fast cleanup.

Food Styles of Catering Garnishing techniques; food presentation styles and design techniques.

Alcoholic Beverages Marketing strategies to maximize profitability; efficient bar layout and operation; intoxication warning signs; legal concerns.

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Impeccable Grooming of all Hotel Employees.

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There comes a time for some of us when second best is just not good enough. You can always do better. Improve yourself.

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The Global Hotelier

Thank Youtrendz


(Labor)

Accounting

Balance sheet

Cost Control

Cash flow

F&B

Banquet

Bar

Entertainment.

F.O. Laundry

Housekeeping

H.R.D.

R&D

Marketing

Sales

PR

Internet.

Promot.

Owners Relations.

Management Contract


100

60

30

00


(Labor)

Accounting

Balance sheet

Cost Control

Cash flow

F&B

Banquet

Bar

Entertainment.

F.O. Laundry

Housekeeping

H.R.D.

R&D

Marketing

Sales

PR

Internet.

Promot.

Owners Relations.

Management Contract


100

60

30

00


(Labor)

Accounting

Balance sheet

Cost Control

Cash flow

F&B

Banquet

Bar

Entertainment.

F.O. Laundry

Housekeeping

H.R.D.

R&D

Marketing

Sales

PR

Internet.

Promot.

Owners Relations.

Management Contract


100

60

30

00

Goal 2007

Goal 2007

Goal 2008

Goal 2008