.::TOWARD green CAMPUS GL POLTEKBA::.

Email Pengembang RPS:tuatul.mahfud@poltekba.ac.id

Generated by SPMI apps :@April 4, 2025, 3:19 pm Form. Code: FRM/AK/08.133.0

JURUSAN PERHOTELAN

PROGRAM STUDI PENGELOLAAN PERHOTELAN

RENCANA PEMBELAJARAN SEMESTER (RPS) T.A 2024/2025

MATA KULIAH

KODE

BOBOT SKS

JAM/SMT

SEMESTER

TANGGAL PENYUSUNAN

T

P

TOTAL

Etika Profesi Perhotelan

MP110121

2

0

2

28

1

02-09-2024

OTORISASI

DOSEN PENGEMBANG RPS

KETUA PROGRAM STUDI

Scan QR untuk Akses Dokumen ini

Dr. Tuatul Mahfud S.Pd., M.Pd.

Ranti Rustika S.S., M.Sc.

NIP/NIK. 198609252012121001

NIP/NIK. 199104022019032018

Capaian Pembelajaran (CPL)

CPL - PRODI

SIKAP
(S-8) Menginternalisasi nilai, norma, dan etika akademi
(S-9) Menunjukkan sikap bertanggungjawab atas pekerjaan di bidang keahliannya secara mandiri
(S-11) Menerapkan nilai-nilai hospitality (Integritas, Sempurna, Terpercaya, Profesional, Berkepribadian), dan

PENGETAHUAN
(P-8) Konsep dan teknik komunikasi lisan dan tulisan dalam Bahasa Indonesia, minimal satu bahasa internasional, atau minimal satu bahasa asing lainnya, dan
(P-9) Prinsip dan teknik komunikasi persuasif dan lintas budaya.

KETRAMPILAN UMUM

 
(KU-2) Mampu secara mandiri mengelola kegiatan operasional hotel berskala kecil (meliputi kemampuan merencanakan, menjalankan, mengawasi, mengevaluasi dan menindaklanjuti hasil evaluasi kegiatan operasional hotel) yang dapat dibuktikan dengan bertambahnya tingkat kepuasan tamu hotel khususnya pada aspek jumlah tamu, reliabilitas dan responsibilitas layanan, kebersihan, dan efisiensi harga

KETERAMPILAN KHUSUS
(KK-6) Mampu memelihara dan mengembangkan jaringan kerjasama dan hasil kerjasama di dalam maupun di luar lembaganya

Capaian Mata Kuliah (CP-MK)

CP - MK
CP-MK 1: Mahasiswa mampu menjelaskan dan menerapkan etika profesi kejuruan bidang pariwisata dan perhotelan.
CP-MK 2: Mahasiswa mampu memahami profesi di bidang pariwisata dan perhotelan.
CP-MK 3: Mahasiswa mampu memahami etika profesi di bidang pariwisata dan perhotelan.
CP-MK 4: Mahasiswa mampu memahamiiIsu-isu etika di bidang pariwisata dan perhotelan.
CP-MK 5: Mahasiswa memahami kode Etik Profesi di bidang pariwisata dan perhotelan.
CP-MK 6: Mahasiswa mampu memahami profesionalisme kerja.
CP-MK 7: Mahasiswa mampu memahami trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan.

KEMAMPUAN AKHIR SETIAP PERTEMUAN (Sub-CPMK)
Sub-CPMK 1: Mahasiswa memahami konsep etika profesi kejuruan bidang pariwisata dan perhotelan (CPMK1)
Sub-CPMK 2: Mahasiswa mampu menjelaskan profesi di bidang pariwisata dan perhotelan (CPMK2)
Sub-CPMK 3: Mahasiswa mampu menjelaskan etika profesi secara umum (CPMK3)
Sub-CPMK 4: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang environmental issues and discrimination (CPMK4)
Sub-CPMK 5: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang Sexual harassment dan AIDS in the workplace (CPMK4)
Sub-CPMK 6: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang Advertising claims dan truth-in-menu laws (CPMK4)
Sub-CPMK 7: Mahasiswa mampu menjelaskan tentang Hospitality ethics curriculum: an industry perspective (CPMK5)
Sub-CPMK 8: Mahasiswa mampu menjelaskan tentang etika perhotelan: Perspektif dari praktisi hotel dan mahasiswa magang (CPMK5)
Sub-CPMK 9: Mahasiswa mampu menjelaskan tentang kode etik profesi di bidang pariwisata dan perhotelan (CPMK5)
Sub-CPMK 10: Mahasiswa mampu menjelaskan tentang profesionalisme kerja (CPMK6)
Sub-CPMK 11: Mahasiswa mampu menjelaskan tentang trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan (CPMK7)
Sub-CPMK 12: Mahasiswa mampu menjelaskan tentang etos dan budaya kerja (CPMK7)
Sub-CPMK 13: Mahasiswa mampu menjelaskan tentang soft skill competency map for the apprenticeship programme in the Indonesian Balikpapan hospitality industry (CPMK7)

Deskripsi Mata Kuliah

Matakuliah Etika Profesi Perhotelan mempelajari etika tentang etika dalam tata interaksi di tempat kerja dengan cakupan pembahasan meliputi pengertian etika dan moral, etika profesi secara umum, etika profesi pariwisata dan perhotelan.

Materi Pembelajaran/ Pokok Bahasan

1. Ruang lingkup etika profesi perhotelan
2. Profesi dibidang pariwisata dan perhotelan
3. Etika profesi di bidang pariwisata dan perhotelan
4. Isu-isu etika di bidang pariwisata dan perhotelan
5. Kode Etik Profesi di bidang pariwisata dan perhotelan
6. Profesionalisme kerja
7. Trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan.
8. Etos dan budaya kerja

Pustaka

Pustaka Utama: 

Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744

Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).

Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417

Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf

Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414

Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135

Media Pembelajaran

Media : Buku Ajar

Dosen Pengampu

Tuatul Mahfud,

 

 

Mata Kuliah

Etika Profesi Perhotelan

Kode Mata Kuliah

MP110121

 

 

 

Minggu ke-

Sub CP-MK (sebagai kemampuan akhir yang diharapkan)

Indikator

Kriteria & Bentuk Penilaian

Metode Pembelajaran (Estimasi Waktu)

Materi Pembelajaran (Pustaka)

Bobot Penilaian (%)

1

2

3

4

5

6

7
1

 Sub-CPMK 1: Mahasiswa memahami konsep etika profesi kejuruan bidang pariwisata dan perhotelan (CPMK1)

Ketepatan menjelaskan ruang lingkup dan kontrak perkuliahan Etika Profesi pada bidang pariwisata dan perhotelan.

Kriteria : Ketepatan penjelasan materi

Bentuk : Diskusi

Kuliah dan diskusi TM 1x (2 x 50')

Ruang lingkup etika profesi kejuruan bidang pariwisata dan perhotelan.


Mahfud, T & Prasojo, L.. D. (2023). Etika Profesi. UNY Press.

Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
2

 Sub-CPMK 2: Mahasiswa mampu menjelaskan profesi di bidang pariwisata dan perhotelan (CPMK2)

Ketepatan menjelaskan profesi di bidang pariwisata dan perhotelan

Kriteria : Ketepatan dan pemahaman materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2 x 50')

Profesi dibidang pariwisata dan perhotelan


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 

Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
3

 Sub-CPMK 3: Mahasiswa mampu menjelaskan etika profesi secara umum (CPMK3)

Ketepatan menjelaskan tentang etika profesi

Kriteria : Ketepatan penjelasan materi

Bentuk :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Etika profesi di bidang pariwisata dan perhotelan


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
4

 Sub-CPMK 4: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang environmental issues and discrimination (CPMK4)

Ketepatan menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang Environmental issues and discrimination.

Kriteria Penilaian: Ketepatan penjelasan materi

Bentuk :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Isu-isu etika di bidang pariwisata dan perhotelan: Environmental issues and discrimination


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
5

 Sub-CPMK 5: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang Sexual harassment dan AIDS in the workplace (CPMK4)

Ketepatan menjelaskan isu-isu etika di bidang pariwisata dan perhotelan: Sexual harassment dan AIDS in the workplace

Kriteria : Ketepatan penjelasan materi

Bentuk :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Isu-isu etika di bidang pariwisata dan perhotelan: Sexual harassment dan AIDS in the workplace


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
6

 Sub-CPMK 6: Mahasiswa mampu menjelaskan isu-isu etika di bidang pariwisata dan perhotelan khususnya tentang Advertising claims dan truth-in-menu laws (CPMK4)

Ketepatan menjelaskan isu-isu etika di bidang pariwisata dan perhotelan: Advertising claims dan truth-in-menu laws.

Kriteria : Ketepatan penjelasan materi

Bentuk :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Isu-isu etika di bidang pariwisata dan perhotelan: Advertising claims dan truth-in-menu laws


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
7

 Sub-CPMK 7: Mahasiswa mampu menjelaskan tentang Hospitality ethics curriculum: an industry perspective (CPMK5)

Ketepatan menjelaskan tentang hospitality ethics curriculum: an industry perspective.

Kriteria : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Review artikel: "Hospitality ethics curriculum: an industry perspective"


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2

8

UTS : Ujian Tengah Semester

30
9

 Sub-CPMK 8: Mahasiswa mampu menjelaskan tentang etika perhotelan: Perspektif dari praktisi hotel dan mahasiswa magang (CPMK5)

Ketepatan menjelaskan tentang etika perhotelan: Perspektif dari praktisi hotel dan mahasiswa magang.

Kriteria : Ketepatan penjelasan materi

Bentuk penilaian : 1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Etika perhotelan: Perspektif dari praktisi hotel dan mahasiswa magang


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

3
10

 Sub-CPMK 9: Mahasiswa mampu menjelaskan tentang kode etik profesi di bidang pariwisata dan perhotelan (CPMK5)

Ketepatan menjelaskan tentang kode etik profesi di bidang pariwisata dan perhotelan.

Kriteria : Ketepatan penjelasan materi

Bentuk penilaian : 1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Kode Etik Profesi di bidang pariwisata dan perhotelan


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

3
11

 Sub-CPMK 10: Mahasiswa mampu menjelaskan tentang profesionalisme kerja (CPMK6)

Ketepatan menjelaskan tentang profesionalisme kerja.

Kriteria : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Profesionalisme kerja


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
12

 Sub-CPMK 11: Mahasiswa mampu menjelaskan tentang trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan (CPMK7)

Ketepatan menjelaskan tentang trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan.

Kriteria penilaian : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan.


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
13

 Sub-CPMK 11: Mahasiswa mampu menjelaskan tentang trend keterampilan untuk profesionalisme kerja di bidang pariwisata dan perhotelan (CPMK7)

Ketepatan menjelaskan tentang chef’s competency as a key element in food tourism success: A literature review.

Kriteria penilaian : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Review artikel: Chef’s competency as a key element in food tourism success: A literature review


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
14

 Sub-CPMK 12: Mahasiswa mampu menjelaskan tentang etos dan budaya kerja (CPMK7)

Ketepatan menjelaskan tentang etos dan budaya kerja.

Kriteria penilaian : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Etos dan budaya kerja


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2
15

 Sub-CPMK 13: Mahasiswa mampu menjelaskan tentang soft skill competency map for the apprenticeship programme in the Indonesian Balikpapan hospitality industry (CPMK7)

Ketepatan menjelaskan tentang soft skill competency map for the apprenticeship programme in the Indonesian Balikpapan hospitality industry.

Kriteria penilaian : Ketepatan penjelasan materi

Bentuk penilaian :

1. Diskusi

2. Observasi dan partisipasi

Kuliah dan diskusi TM 1x (2x50')

Review artikel: Soft skill competency map for the apprenticeship programme in the Indonesian Balikpapan hospitality industry


Mahfud, T. and Prasojo, L.D. (2023). Etika Profesi: Kajian Pada Bidang Pariwisata dan Perhotelan. UNY Press: Yogyakarta. 
Jaszay, C. (2002). Teaching Ethics in Hospitality Programs. Journal of Hospitality & Tourism Education, 14(3), 57–63. https://doi.org/10.1080/10963758.2002.10696744
Mahfud, T., Kusuma, B. J., & Mulyani, Y. (2017). Soft skill competency map for the apprenticeship programme in the Indonesian balikpapan hospitality industry. Journal of Technical Education and Training, 9(2).
Mahfud, T., Pardjono, & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geojournal of Tourism and Geosites, 26(3), 1057–1071. https://doi.org/https://doi.org/10.30892/gtg.26329-417
Strietska-Ilina, O., & Tessaring, M. (2005). Trends and skill needs in tourism. Retrieved from https://www.cedefop.europa.eu/files/5161_en.pdf
Sylvester, Y. (2004). Hospitality ethics curriculum: an industry perspective. International Journal of Contemporary Hospitality Management, 16(4), 253–262. https://doi.org/10.1108/09596110410537414
Teng, C.-C., & Cheng, S.-S. (2020). Hospitality Ethics: Perspectives from Hotel Practitioners and Intern Students. Journal of Hospitality & Tourism Education, 1–12. https://doi.org/10.1080/10963758.2020.1791135
 

2

16

UAS : Ujian Akhir Semester

40

.::TOWARD green CAMPUS GL POLTEKBA::.

 

Tentang Pengembang

 
Tuatul Mahfud lahir di Kudus pada tanggal
Jabatan fungsional Lektor Kepala Jurusan PERHOTELAN Program Studi Tata Boga

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