Transformation is not something we do to our clients. Rather, it is a shared journey - a challenging and ambitious venture with a mutual goal: dramatic improvements in financial and operating performance

Top 25 - Indonesia's Best Hotels 2014


according to Travellers’ Choice Award 2014

  1. The Legian Bali – a GHM hotel, Seminyak, Bali 
  2. Komaneka at Bisma, Ubud, Indonesia, Bali 
  3. The Samaya Bali, Seminyak, Bali 
  4. The Magani Hotel and Spa, Legian, Bali 
  5. Jeeva Klui Resort, Mangsit, Bali 
  6. Mulia Villas, Nusa Dua, Bali 
  7. Mandarin Oriental, Jakarta 
  8. The Oberoi Bali, Seminyak, Bali 
  9. Alila Villas Uluwatu, Pecatu, Bali 
  10. Four Seasons Resort Bali at Sayan, Ubud, Bali

Manfaat Franchise / Waralaba


Sebagai salah satu alternatif model bisnis, pengembangan usaha  dengan pola ini menawarkan berbagai manfaat yang menarik baik bagi franchisor mau pun franchisee.

Manfaat bagi franchisor:
  • pengembangan usaha dengan biaya yang relatif murah
  • potensi passive income yang cukup besar
  • efek bola salju dalam hal brand awareness dan brand equity usaha anda
  • terhindar dari undang-undang anti monopoli.
Manfaat bagi franchisee:
  • memperkecil resiko kegagalan usaha
  • menghemat waktu, tenaga dan dana untuk proses trial & error
  • member kemudahan dalam operasional usaha
  • penggunaan nama merek yang sudah lebih dikenal masyarakat.


Penggerakan

Dalam proses manajemen, penggerakkan merupakan bagian yang fundamental, tindak lanjut dari fungsi perencanaan dan pengorganisasian. Fungsi ini berkaitan erat dengan manusia dan merupakan masalah yang paling kompleks serta tersulit dilakukan di antara fungsi-fungsi manajemen. Ia akan bersinggungan dengan perasaan, harga diri, dan tujuan yang berbeda-beda.
Penggerakan merupakan fungsi pembimbingan, pengarahan, pemberian motivasi, menggerakan orang-orang yang menjadi bawahannya agar dengan rela, suka dan mau bekerja secara sadar dan bertanggung jawab terhadap tugas yang harus diselesaikannya tanpa menunggu perintah dari atasannya.
Disesuaikan dengan kondisi yang berlangsung, terdapat beberapa istilah bermakna sama dengan fungsi penggerakan, di antaranya:
  • Actuating.  Tindakan untuk mengusahakan agar seluruh anggota kelompok berusaha mencapai sasaran-sasaran sesuai dengan perencanaan dan usaha-usaha organisasi
  • Motivating.  Pemberian daya rangsang agar muncul gairah kerja untuk mencapai tujuan
  • Staffing.  Pemberian bantuan dalam penyusunan upaya pengurusan, pengaturan dan penempatan sumber daya manusia beserta fasilitasnya
  • Directing.  Bagaimana cara memberikan pengarahan, petunjuk, dan perintah yang perlu dilakukan
  • Coordinating.  Usaha menyatukan kerja sama sehingga terdapat keselarasdan pekerjaan yang sedang berlangsung
  • Leading.  Menggerakkan orang lain dengan memberikan teladan baik kepada para bawahan sehingga mereka mau bekerja mengikutinya
  • Disiplin.  Tindak perbuatan atau peraturan untuk menjamin ketepatan, keseragaman, kepatuhan dan ketaatan dalam menjalankan pekerjaan. 


Restaurant Training Checklists Are Important Tool

quoted from John Foley
Training tools and aids make the difference between education and knowledge. Education, the act of imparting information, isn't difficult for those who are familiar with the subject. Yet, learning the subject may take more than a quick training session.  Knowledge comes from learning and retaining what was taught and is expected to be clutched. Simply, training tools make the difference between learning and forgetting.

Every restaurant staff deserves a variety of tools to help make them successful and to perfect their professionalism. These tools need to be strategically posted throughout the restaurant for the staff to reference, throughout their shift when they are not sure about a certain procedure.

I couldn't help notice the recipe card for one of the company's drinks. The well defined card (pictured, right) outlined the steps to drink perfection. I have always wondered how the baristas can create drinks that are being called out faster than a Gatling gun without missing a beat, pump, or steam wand. The refresher recipe card explains a lot.

Now to create these cards once the game has begun is not an easy task. In the perfect world they would have been developed and filed on your computer for ease of editing. But that most likely was only a dream that ended just after the doors opened.
And, if you do have them placed throughout the restaurant, now is the perfect time to check and edit the cards.

Here are 10 tips on training tools.
  1. Plating consistency is imperative. Plating pictures help.  Photos of each plate, including salad, appetizer, entree, or dessert should be placed on a board and labeled near the plating station. Styling the food on the plate exactly the way the chef created it makes this an efficient way to achieve consistency. 
  2. Coffee recipes and tea service. Recipes for coffee drinks and the procedure for serving tea – (one bag or a selection; a pot of hot water or just a cup) are all steps that need to b defined. 
  3. Dessert plating. use a picture, especially for daily dessert specials. Also define the amount of ice cream and whipped cream to be served. 
  4. Opening checklists. Even the smallest restaurant is too large to run without an opening checklist. Laminate them and have the assigned server initial each task. You can divide up the checklist. 
  5. Closing checklists. If you are so slow you don't need a closing checklist to close, find a real estate agent. Closing procedures save you money. Turn down the air conditioning, turn off the kitchen fan, turn off the stereo are all music to the accountant's ear. 
  6. Server station setups. New servers forget to set up the server station with pens, water pitchers, coffee cups, saucers and other items that break the rhythm of the dining room if they are not around. 
  7. Bar setup. Bar customers hate to wait. Describe how many limes, lemons, olives need to be cut diced, sliced, and kept under the bar. Explain fruit and juice rotation. It may sound elementary today, but wait until the bartender doesn't show up, and Steve the server has to stand in for Johnny the bartender. 
  8. Cooler map. If nothing else this will alleviate any violations from the health department when the inspector realizes the raw chicken does go on the bottom shelf. With today's computer programs, designing and designating cooler shelf space is a breeze. Define rotation on the sheet and don't forget to post an inventory checklist in the cooler. 
  9. Glass stacking. Make sure the bussers and the dish know how many, where they go and ho to check for spots. 
  10. Batch and deposit checklist. Your manager is sick. You're on vacation. And the deposits have stopped going into the bank from American Express. Nobody had the batching instructions. Go over the deposit procedures with one or two trusted employees, and leave the instructions in a drawer, just in case. It will make that vacation a lot more enjoyable. But then, what restaurant owner can take a vacation? 


The World's Best Hotel 2013 – Top 50




Which hotels deliver the most extraordinary experiences?

The results of Travel + Leisure’s 18th Annual World’s Best Award :


  1. Mombo Camp and Little Mombo Camp, Moremi Game Reserve, Botswana

  2. Castello di Casole—A Timbers Resort, Casole d’Elsa, Italy

  3. Singita Kruger National Park, South Africa

  4. Nayara Hotel, Spa & Gardens, La Fortuna, Costa Rica

  5. Four Seasons Resort Bora-Bora, French Polynesia

  6. The Lodge at Kauri Cliffs, Matauri Bay, New Zealand

  7. Ritz-Carlton, Berlin

  8. Oberoi Udaivilas, Udaipur, India

  9. Sabi Sabi Private Game Reserve, Kruger National Park Area, South Africa

  10. Singita Sabi Sand, Kruger National Park Area, South Africa

The World's Best Airline Awards 2013



Ranking 1 to 20
The World Airline Awards are a primary benchmarking tool for Passenger Satisfaction levels of airlines throughout the world, delivering a unique survey format based on analysis of business and leisure travellers, across all cabin travel types (First Class, Business Class, Premium Economy Class and Economy class passengers).

Air travellers completed an online survey questionnaire about their experience with airlines on the ground and onboard, during a 10-month period. The survey measures passenger satisfaction across more than 40 key performance indicators of airline front-line product and service - including check-in, boarding, onboard seat comfort, cabin cleanliness, food, beverages, inflight entertainment and staff service. The Survey covered over 200 airlines, from the largest international airlines to smaller domestic carriers.


1
Emirates



2
Qatar Airways

3
Singapore Airlines

4
ANA All Nippon Airways

5
Asiana Airlines

6
Cathay Pacific Airways

7
Etihad Airways

8
Garuda Indonesia

9
Turkish Airlines

10
Qantas Airways

11
Lufthansa

12
EVA Air

13
Virgin Australia

14
Malaysia Airlines

15
Thai Airways

16
Swiss Int'l Air Lines

17
Korean Air

18
Air New Zealand

19
Hainan Airlines

20
Air Canada




our role is not over until you realize the desired business results