Semester 1 |
|
1st Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VHI1A2 |
Pengantar Ilmu Pariwisata dan Hospitality |
2 |
|
1 |
VHI1A2 |
Introduction to Tourism and Hospitality |
2 |
2 |
VHI1B3 |
Reservasi Hotel |
3 |
|
2 |
VHI1B3 |
Hotel Reservations |
3 |
3 |
VHI1C2 |
Operasional Penyiapan Public Area Hotel |
2 |
|
3 |
VHI1C2 |
Operational Preparation of Hotel Public Areas |
2 |
4 |
VHI1D3 |
Operasional Restoran I |
3 |
|
4 |
VHI1D3 |
Restaurant Operations I |
3 |
5 |
VHI1E3 |
Teknik Pengolahan Makanan Kontinental |
3 |
|
5 |
VHI1E3 |
Continental Food Processing Techniques |
3 |
6 |
VHI1F2 |
Etika profesi |
2 |
|
6 |
VHI1F2 |
Professional ethics |
2 |
7 |
VHI1G2 |
Pengantar Manajemen |
2 |
|
7 |
VHI1G2 |
Introduction to Management |
2 |
8 |
UHI1A2 |
Pancasila |
2 |
|
8 |
UHI1A2 |
Pancasila |
2 |
9 |
UWI1E1 |
Pembentukan Karater HEI |
1 |
|
9 |
UWI1E1 |
HEI Character Formation |
1 |
Jumlah SKS |
21 |
|
Total Credits |
21 |
Semester 2 |
|
2nd Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VHI1H3 |
Registrasi Hotel |
3 |
|
1 |
VHI1H3 |
Hotel Registration |
3 |
2 |
VHI1I2 |
Operasional Penyiapan Kamar Hotel |
2 |
|
2 |
VHI1I2 |
Hotel Room Setup Operations |
2 |
3 |
VHI1J3 |
Operasional Restoran II |
3 |
|
3 |
VHI1J3 |
Restaurant Operations II |
3 |
4 |
VHI1K3 |
Teknik Pengolahan Makanan Oriental |
3 |
|
4 |
VHI1K3 |
Oriental Food Processing Techniques |
3 |
5 |
VHI1L3 |
Teknik Pengolahan Roti Cepat dan Adonan Beragi |
3 |
|
5 |
VHI1L3 |
Fast and Unleavened Bread Processing Techniques |
3 |
6 |
VHI1M2 |
Keamanan, Kebersihan dan Sanitasi |
2 |
|
6 |
VHI1M2 |
Keamanan, Kebersihan dan Sanitasi |
2 |
7 |
UAI1A2 |
Pendidikan Agama dan Etika |
2 |
|
7 |
UAI1A2 |
Religious Education and Ethics |
2 |
8 |
UWI1A2 |
Pengantar Bahasa Inggris |
2 |
|
8 |
UWI1A2 |
Introduction to English |
2 |
Jumlah SKS |
20 |
|
Total Credits |
20 |
Semester 3 |
|
3rd Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VHI2A3 |
Layanan Informasi Hotel |
3 |
|
1 |
VHI2A3 |
Hotel Information Services |
3 |
2 |
VHI2B2 |
Operasional Laundry dan Linen Hotel |
2 |
|
2 |
VHI2B2 |
Hotel Laundry and Linen Operations |
2 |
3 |
VHI2C3 |
Operasional Banquet dan Room Service Hotel |
3 |
|
3 |
VHI2C3 |
Banquet Operations and Hotel Room Service |
3 |
4 |
VHI2D3 |
Teknik Pengolahan Masakan Tradisional |
3 |
|
4 |
VHI2D3 |
Traditional Cuisine Processing Techniques |
3 |
5 |
VHI2E3 |
Teknik Pengolahan Kue, Gateux dan Torte |
3 |
|
5 |
VHI2E3 |
Cake, Gateux and Torte Processing Techniques |
3 |
6 |
VHI2F3 |
Bahasa Inggris Untuk Divisi Makanan dan Minuman |
2 |
|
6 |
VHI2F3 |
English for the Food and Beverage Division |
2 |
7 |
VHI2G2 |
Psikologi Pelayanan |
2 |
|
7 |
VHI2G2 |
Psychology of Service |
2 |
8 |
UKI2C2 |
Bahasa Indonesia. |
2 |
|
8 |
UKI2C2 |
Indonesian Language |
2 |
Jumlah SKS |
20 |
|
Total Credits |
2 |
Semester 4 |
|
4th Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VHI2H3 |
Manajemen Divisi Kamar |
3 |
|
1 |
VHI2H3 |
Room Management Division |
3 |
2 |
VHI2I3 |
Gastronomi dan Seni Kuliner |
3 |
|
2 |
VHI2I3 |
Gastronomy and Culinary Arts |
3 |
3 |
VHI2J2 |
Metodologi Penelitian Pariwisata |
2 |
|
3 |
VHI2J2 |
Tourism Research Methodology |
2 |
4 |
VHI2K2 |
Teknik Pengolahan Minuman |
2 |
|
4 |
VHI2K2 |
Beverage Processing Techniques |
2 |
5 |
VHI2L2 |
Teknik Pengolahan Gula dan Coklat |
2 |
|
5 |
VHI2L2 |
Sugar and Chocolate Processing Techniques |
2 |
6 |
VHI2M2 |
Bahasa Inggris Untuk Divisi Kamar |
2 |
|
6 |
VHI2M2 |
English for the Room Division |
2 |
7 |
UWI3A2 |
Kewirausahaan |
2 |
|
7 |
UWI3A2 |
Entrepreneurship |
2 |
8 |
UWI2C2 |
Literasi Teknologi |
2 |
|
8 |
UWI2C2 |
Technology Literacy |
2 |
9 |
VPI2M2 |
Olahraga |
2 |
|
9 |
VPI2M2 |
Sports |
2 |
Jumlah SKS |
20 |
|
Total Credits |
20 |
Semester 5 |
|
5th Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VPI3GC |
Magang |
12 |
|
1 |
VPI3GC |
Intrenship |
12 |
Jumlah SKS |
12 |
|
Total Credits |
12 |
Semester 6 |
|
6th Semester |
No |
Kode |
Nama |
SKS |
|
No |
Code |
Name |
Credit |
1 |
VHI3A4 |
Proyek Akhir |
4 |
|
1 |
VHI3A4 |
Final Project |
4 |
2 |
VHI3B2 |
Manajemen Sumber Daya Manusia |
2 |
|
2 |
VHI3B2 |
Human Resource Management |
2 |
3 |
VHI3C2 |
Sales Dan Marketing Pariwisata |
2 |
|
3 |
VHI3C2 |
Tourism Sales and Marketing |
2 |
4 |
VHI3D2 |
Pengendalian Biaya |
2 |
|
4 |
VHI3D2 |
Cost Control |
2 |
5 |
VHI3E2 |
Bahasa Inggris Untuk Pariwisata |
2 |
|
5 |
VHI3E2 |
English for Tourism |
2 |
6 |
VHI3F2 |
Manajemen Perhelatan / MICE |
2 |
|
6 |
VHI3F2 |
Event Management / MICE |
2 |
7 |
VHI3G2 |
Bahasa Asing |
2 |
|
7 |
VHI3G2 |
Foreign Language |
2 |
8 |
UKI3A2 |
Kewarganegaraan |
2 |
|
8 |
UKI3A2 |
Citizenship |
2 |
9 |
VPI2G2 |
Pengembangan Profesionalisme |
2 |
|
9 |
VPI2G2 |
Profesional Development |
2 |
Jumlah SKS |
20 |
|
Total Credits |
20 |