Online Course and Distant Learning Collaboration Between STIEPAR YAPARI-AKTRIPA, STP TRISAKTI and SMK PARIWIATA METLAND SCHOOL Conducted on 25 to 27 January 2021
Day 1
Monday, January 25th 2021
Hospitality Class
Sesion 1
Guest Tutor : Lia Afriza, S.E.,M.M
From : STIEPAR YAPARI-AKTRIPA
Materi : Tourism Fundamentals
Tourism Fundamentals :
- Definition of Tourism
- Main components of Tourism Activities
- Tourism in Indonesian Law
- Type of tourist based of purposes
Sesion 2
Guest Tutor : Emenina, M.Par
From : STP TRISAKTI
Materi : Hotel Laundry Definition
Hotel Laundry Definition :
- Definition of Laundry Department in Hotel
- Differences of Laundry & Dry Cleaning
- Laundry from different point of views (process, knowledge, and corporation)
- Laundry Service Activities
- Type of Laundry establishment
- Laundry Organization Structure
- Laundry Coordination with other Department
- Laundry Equipment
Culinary
Sesion 1
Guest Tutor : Alifatqul Maulana, S.ST.M.Par
From : STP TRISAKTI
Materi : Molecular Gastronomy
Molecular Gastronomy is an art in cookery which complemented by use of chemical in order to change molecular structures in the food and creating a new molecular structure. This intricatematerial was presented by an STP Trisakti lecturer Chef Alifatqul Maulana S.ST.M.Par, he is an expert lecturer in Culinary.
Day 2
Tuesday, January 26th 2021
Hospitality Class
Sesion 1
Guest Tutor : Indah Nur Agustiani, S.Par.,M.M
From : STIEPAR YAPARI-AKTRIPA
Materi : Tourism Destination Marketing
Tourism Destination Marketing
- Definition of Tourism Destination Marketing
- Functions of Tourism Destination Marketing
- Steps of Implementation on Tourism Destination Marketing
Sesion 2
Guest Tutor : Emenina, M.Par
From : STP TRISAKTI
Materi : Cases in Laundry Washing Process
Cases in Laundry Washing Process
- Type of causes occurred in Laundry
- What causes the problems in Laundry
- How to prevent causes in Laundry
Culinary
Sesion 1
Guest Tutor : Anti Riyanti, S.Sos.,M.M
From : STIEPAR YAPARI-AKTRIPA
Materi : Fusion Indonesian Cake
Fusion Food is a technique in combining two or more different menu with an outcome of producing a new culinary breakthrough, be it from shape, color, flavor, smell, and texture on the food. This material is presented to students with collaboration system with college lecturer in direct method in order for the students to experience efforts to create an achievement to helps their career in the future.
Day 3
Wednesday, January 27th 2021
Hospitality Class
Sesion 1
Guest Tutor : Emenina, M.Par
From : STP TRISAKTI
Materi : Occupational Health & Safety in Hotel Laundry
Occupational Health & Safety in Hotel Laundry :
- Definition of Occupational Health & Safety
- Objectives of Occupational Health & Safety
- Type of Hazards
- Controlling and Preventing Steps
Documentation
