Buku Akomodasi Perhotelan Jilid 1 Kelas 10 SMK

SMK Kelas 10

Buku Akomodasi Perhotelan Jilid 1 Kelas 10 SMK
Kelas 10
Pengarang Ni Wayan Suwithi,dkk
Penerbit Pusat Perbukuan Departemen Pendidikan Nasional
Tahun 2008
Baca Online Beli di Shopee

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Materi Akomodasi Perhotelan Jilid 1


KATA PENGANTAR .................. ....................................................... ...iii
DAFTAR ISI ................................. ....................................................... ...v
BAGIAN I PENDAHULUAN ........ ....................................................... ....1
LATAR BELAKANG .................... ....................................................... ....2

JILID I

BAB 1 MENGENAL INDUSTRI PARIWISATA ................................. ..14
1.1 Tujuan ......................... ....................................................... ..15
1.2 Pengertian Pariwisata . ....................................................... ..16
1.3 Skema Industri Jasa Pariwisata ......................................... ..17
1.4 Manfaat dan Dampak Negatif Industri Pariwisata .............. ..24
1.5 Modal Dasar Pembangunan Sektor Pariwisata .................. ..26
1.6 Sapta Pesona ............. ....................................................... ..32
1.7 Rangkuman ................ ....................................................... ..36
1.8 Pertanyaan dan Soal .. ....................................................... ..37

BAB 2 MENGENAL BISNIS PERHOTELAN .................................... ..41
2.1 Tujuan ......................... ....................................................... ..43
2.2 Pengertian Bisnis Perhotelan ............................................. ..44
2.3 Sejarah Perhotelan ..... ....................................................... ..46
2.4 Karakteristik Bisnis Perhotelan ........................................... ..51
2.5 Tipe-tipe Hotel ............ ....................................................... ..52
2.6 Status Hotel Berdasarkan Kepemilikan .............................. ..67
2.7 Struktur Organisasi .... ....................................................... ..70
2.8 Kesan Tamu Terhadap Hotel ............................................. ..72
2.9 Rangkuman ................ ....................................................... ..74
2.10 Pertanyaan dan Soal (Latihan ,Studi Kasus) ...................... ..77

BAGIAN II OPERASI HOTEL (HOTEL OPERATION)
BAB 3 OPERASI KANTOR DEPAN ................................................. ..79
3.1 Tujuan ......................... ....................................................... ..81
3.2 Fungsi dan Peranan Kantor Depan (Front Office) ............. ..81
3.3 Atribut Kepribadian Seorang Petugas Kantor Depan .......... ..84
3.4 Struktur Organisasi Kantor Depan ...................................... ..84
3.5 Peralatan & Formulir Kantor Depan ................................... ..92
3.6 Bagian Reservasi (Reservation section) ............................ 100
3.7 Bagian Reception(Reception section) ................................ 123
3.8 Bagian Concierge/Uniformed service ................................. 156
3.9 Akuntansi di bagian Kantor Depan dan Rekening tamu ...... 172
3.10 Tamu Meninggalkan Hotel (Guest Check-Out) .................. 179
3.11 Rangkuman ................ ....................................................... 187
3.12 Pertanyaan dan Soal Latihan (Study Kasus) ...................... 190

JILID II
BAB 4 TATA GRAHA ................ ....................................................... 191
4.1 Tujuan ......................... ....................................................... 193
4.2 Fungsi Tata Graha ...... ....................................................... 194
4.3 Housekeeping Organization Chart ..................................... 195
4.4 Kebersihan Area Umum (Public Area) ............................... 196
4.5 Membersihkan Kamar Tamu .............................................. 243
4.6 Tipe-tipe Kamar Tamu . ...................................................... 276
4.7 Layanan Housekeeping untuk Tamu .................................. 281
4.8 Layanan Linen dan Pakaian Tamu ..................................... 331
4.9 Rangkuman ................ ....................................................... 352
4.10 Latihan dan Soal.......... ....................................................... 370

BAB 5 LAYANAN MAKANAN DAN MINUMAN ............................... 374
5.1. Tujuan ......................... ....................................................... 376
5.2. Fungsi Layanan Makanan dan Minuman ........................... 377
5.3. Organisasi Bagian Makanan dan Minuman ........................ 381
5.4. Kesehatan Kerja .......... ....................................................... 385
5.5. Kebersihan dan Keselamatan Kerja .................................. 386
5.6. Peralatan Makanan dan Minuman ...................................... 387
5.7. Kriteria dan Jenis Menu ...................................................... 395
5.8. Jenis-jenis Pelayanan . ....................................................... 397
5.9. Prosedur Pelayanan Makanan dan Minuman .................... 400
5.10. Jaringan Kerja Layanan ...................................................... 408
5.11. Rangkuman ................ ....................................................... 411
5.12. Pertanyaan dan Soal .. ....................................................... 412

BAB 6 LAYANAN CUCIAN (LAUNDRY SERVICE) ......................... 413
6.1. Tujuan ......................... ....................................................... 415
6.2. Fungsi Layanan Laundry .................................................... 416
6.3. Struktur Organisasi Layanan Laundry ................................ 416
6.4. Peralatan Cucian (Laundry Machine) ................................ 420
6.5. Peralatan Kebersihan (Supporting Unit) ............................. 429
6.6. Bahan Pembersih (Cleaning Supplies) ............................... 432
6.7. Prosedur Layanan Cucian .................................................. 439
6.8. Rangkuman ................ ....................................................... 449
6.9. Pertanyaan dan Soal Latihan (Study Kasus) ...................... 451

BAB 7 MINOR DEPARTEMEN ........................................................ 452
7.1. Tujuan ......................... ....................................................... 454
7.2. Minor Operating Departement ............................................ 455
7.3. Rangkuman ................ ....................................................... 477
7.4. Pertanyaan dan Soal .. ....................................................... 478

JILID III
BAGIAN III PENUNJANG OPERASI HOTEL
BAB 8 SUMBER DAYA MANUSIA ................................................... 480
8.1 Tujuan ......................... ....................................................... 482
8.2 a. Dasar Hukum, Perencanaan, Regulasi & Aplikasi SDM 483
b. Fungsi Departemen SDM ............................................... 490
8.3 Waktu & Etika Kerja .... ....................................................... 492
8.4 Organisasi Departemen SDM ............................................. 493
8.5 Memahami Kompetensi Kerja ............................................ 497
8.6 Pelayanan Pelanggan ....................................................... 500
8.7 Kemampuan Berkomunikasi ............................................... 504
8.8 Bekerja dalam Tim ...... ....................................................... 510
8.9 Kesadaran Berbudaya ....................................................... 519
8.10 Rangkuman ................ ....................................................... 526
8.11 Pertanyaan dan Latihan (Studi Kasus) .............................. 527

BAB 9 PEMASARAN DAN PENJUALAN ........................................ 529
9.1 Tujuan ......................... ....................................................... 531
9.2 Fungsi Pemasaran dan Penjualan ..................................... 532
9.3 Organisasi Pemasaran & Penjualan ................................... 533
9.4 Pengertian Pemasaran dan Penjualan ............................... 535
9.5 Identifikasi dan Klasifikasi Tamu ........................................ 539
9.6 Strategi dan Perencanaan Pemasaran ............................... 530
9.7 Metode Pemasaran dan Penjualan .................................... 542
9.8 Tehnik dan Keterampilan Menjual ...................................... 544
9.9 Rangkuman ................ ....................................................... 547
9.10 Pertanyaan dan Soal Latihan ( Study Kasus) ..................... 548

BAB 10 PEMBELIAN DAN PERGUDANGAN .................................. 553
10.1. Tujuan ......................... ....................................................... 555
10.2. Fungsi dan Peranan Departemen Pembelian dan Gudang
10.3. Struktur Organisasi ..... ....................................................... 557
10.4. Jenis-jenis Pembelian Barang dan Jasa ............................ 560
10.5. Prinsip Pengendalian Internal ............................................. 564
10.6. Sistem/Cara Pengadaan .................................................... 565
10.7. Prosedur Pembelian Barang untuk Stok Gudang ............... 565
10.8. Prosedur Keluar Masuk Barang Gudang ............................ 569
10.9. Kartu Stok/Persedian Barang ............................................. 573
10.10. Perhitungan Fisik Persediaan .......................................... 578
10.11. Manajemen Persediaan ................................................... 579
10.12. Rangkuman .............. ....................................................... 583
10.13. Pertanyaan dan Soal ....................................................... 584

BAB 11 AKUNTANSI DAN KEUANGAN .......................................... 586
11.1 Tujuan ......................... ....................................................... 588
11.2 Transaksi Keuangan ... ....................................................... 589
11.3 Dokumen Transaksi Keuangan .......................................... 590
11.4 Proses Akuntansi ........ ....................................................... 591
11.5 Persamaan Akuntansi ....................................................... 592
11.6 Laporan Keuangan ..... ....................................................... 598
11.7 Daftar Akun (Chart of Accounts).......................................... 599
11.8 Buku Jurnal (Journal) . ....................................................... 602
11.9 Buku Besar (General Ledger).............................................. 611
11.10.Neraca Saldo dan Laporan Keuangan .............................. 621
11.11.Akuntansi Tamu Hotel ....................................................... 625
11.12.Rangkuman ............... ....................................................... 654
11.13.Pertanyaan dan Soal . ....................................................... 656

BAB 12 PENUNJANG OPERASIONAL LAINNYA ........................... 658
12.1 Tujuan ...................... ....................................................... 660
12.2 Departemen Teknologi Informasi .................................... 661
12.3 Bagian Tehnik .......... ....................................................... 669
12.4 Departemen Keamanan .................................................. 672
12.5 Rangkuman ............. ....................................................... 679
12.6 Pertanyaan dan Soal Latihan (Studi Kasus)..................... 680

DAFTAR PUSTAKA .................... ......................................................
DAFTAR ISTILAH (GLOSERI) .... .......................................................
LAMPIRAN .......................................................................................
DAFTAR GAMBAR ...........................................................................
DAFTAR TABEL ...............................................................................
DAFTAR FORMAT ...........................................................................

A1- A4
B1- B27
C1- C13
D1-D7
D8
D9