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HOTELIER INDONESIA

2nd Edition May-June 2011

Community

Indonesian Hotelier Magazine

NOW Available for purchase on

www.hotelier-indonesia.com

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@america cooking demo

T-MORE HOTEL

NEGOTIATING SKILLS

TALLEST HOTEL IN THE WORLD

ECOLIVING ISSN 2088-4062 / IDR 35.000

CHEF UCU SAWITRI ,CHEF TATANG,EDWIN LAU,HARYANTO Hotelier Indonesia 1


STP NUSA DUA BALI JOB FAIR IV April 2011 2 Hotelier Indonesia


STP NUSA DUA BALI JOB FAIR IV April 2011

Photos by: Teddy Weapons

Hotelier Indonesia 3


CONTENT

No.02/I/May-June 2011

Chef Ucu Sawitri, Chef Tatang, Chef Herwanto, and Chef Edwin Lau together in one event of cooking demo using all American products reported from @america

HOT Content

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Indonesian style of Ribs with lots of flavour, send from Tamarind Resto. This can be our next favourites lunch choice. A nice signature touch of local taste

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Eco-living is the art of living your dreams while minimizing your impact on the environment. Green up our life and understand on how to live a greener existence without having to compromise on your lifestyle.

HOT Feature 4 Hotelier Indonesia

HOT Plate


HOT Jokes

Who’s HOT

HUMOR HOTELIER

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DINDY ALTINA

Never say Done, but What’s Next.... because Nothing is impossible ...

HOT Flag Carrier

10

HOT Picks

AHMAD JAYADI.CHA

FASHION STYLE

While managing a hotel and giving it your unique flair are wonderful, they come with full responsibility for failure.

Diaries Runway

08

HOT One on 1

38

WANDA LATIEF

Whats HOT

My real deposit is the way how to treat people and the way how I help people. A Big deposit in the bank will not help me after I die, but a gift to people will help me.

CINEMA “The Mirror Never Lies”

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BALI EATING ALTERNATIVE Your alternative Bali eating agenda for your lifestyle. From warung’s to Diamond Star Hotels

HOT Stuff Libretto W100.. Blackberry and more...

42 HOT Zone

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EXECUTIVE PASTRY CHEF H O T I C O M

M E D I A

HOTELIER INDONESIA COMMUNITY MEDIA

admin@hotelier-indonesia.com admin@hicmagazine.com www.hotelier-indonesia.com HOT BRIEF

Dear Hotelier Indonesia Community,

Editor In Chief Hery Sudrajat 087886100045

herysudrajat@hotelier-indonesia.com

Time goes soo fast, and second edition is now already here for you. Many things has been changes, to make some improvement, got great feedback so far from you all.

Distributions I Dewa Gede Duswan Anantarisna 08123958260 dewa@hotelier-indonesia.com

Again we are open for any comments, critics, and inputs for our better editions next month. This time we try to report something from @america events, 1 of them is on the page 30. Chef Tatang, Chef Edwin Lau, Chef Ucu, and Chef Herwanto making their great food from Americas products.

Subscriptions Kumala Dewi 081808285238

We received some articles from Members and Readers of Hotelier Indonesia, and we would like to thank you and so we have more things to share.

Marketing and Promotions Dewa Ayu Mirah Kusuma Dewi 08123623395

The STP Jobs Fair IV is our first Exhibitions, we would like to Thanks all STP Team and friends there, for helps and support during the events.We share some pics here too. In Green Topic this issue, we have Ecoliving , BHA Bali Hotel Association Report for ‘Greening’ Bali and some new things like Humor is also here, hopefully will makes us smile . To all Indonesia Hotelier, Let’s keep our environment safe, stay green, and clean,in order to maintain great business conditions, pleasures, and working place in the same time. Rotary Club of Bali of Benoa President, GM Sheridan Hotel, and Former Senior Corporate Marketing Sokha Hotel Cambodia, is on our Profile this edition. Regards, Hery Sudrajat

admin@hotelier-indonesia.com

sales@hotelier-indonesia.com

Culinary and Gathering Yan Sidik Achmadiana 085238091264

yan@hotelier-indonesia.com

Contributor Andi.H contributor@hicmagazine.com Food’n’Venue Editor Bayu Amus foodnvenue@hicmagazine.com Contributor Ridwan Hadiwinata middleeast@hicmagazine.com

SUBSCRIBE: *This Magazine Is Free For Premium Registered Member. *To get it free please visit www.Hotelier-Indonesia.com

Establish in Dubai UAE 2006. Email: admin@hotelier-indonesia.com or hotelier.indonesia@gmail.com.Majalah ini dipersembahkan bagi seluruh pekerja hospitality Indonesia sedunia.Terbit 1 bulan sekali.Kami menerima sumbangan wawancara,info events,info lowongan,inforecruitment,info resep,info management,photo,dll yang berhubungan dengan konsep Hotelier-Indonesia. To advertise in Hotelier Indonesia Community WebSite please contact : HOTELIER INDONESIA Jakarta +6287886100045. DISCLAIMER : HOTELIER INDONESIA COMMUNITY MAGAZINE.Majalah Hotelier Indonesia Community is established and online on November 2006.The Publisher regret that they can not accept liability for error or omission contain in this publications, however caused. The opinions and views contained in this publication are not necessarily those of the publishers .Readers are advice to seek specialist advice before acting on information contained in this publication , which is provided for general use , and may not appropriate for readers particular circumstances. The ownership of trademarks is acknowledged.. Any exemption is hereby granted for extracts use for the purpose of fair review.Products and pictures mentioned here maybe trade mark of their respective owners in US or other countries

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6 months Rp. 180.000 12 months Rp. 350.000 send your name, detail address, pos code, telp, fax We accept payment by transfer and or by Credit Card We also take payment via Internet KlikBCA dan Paypal Hotelier Indonesia Magazine BCA KCP Pondok Mutiara to Hery Sudrajat a/c 8800 433 003 Printed By PT. CINTYA, Denpasar - Bali

HOTICOM MEDIA. Opinion expressed in this magazine are those of the authors and not necessarily represent the views of the publishers. the publisers and printers accept no responsibility thereof. All materials copyrighted bythe publisher or individual authors.No part of this publication may be reproduced without prior written consent of the publishers. Editorial enquiries or submissions may be forwarded to the publishers. While every care is takken, the publishers accept no responsibility for loss or damage to unsolicited editorial or photographic materials.


KU DE TA Jalan Kayu Aya 9 Seminyak, Bali 80361 Phone +62 361 73 6969 Fax +62 361 73 6767 www.kudeta.net

Introducing KBG (KDT Beer Garden) Brewing from May 2011 Something all together different is brewing upstairs at KU DE TA (KDT). It has the locals talking and KU DE TA Executive Chef, Phil Davenport dreaming up a sensational new menu. As of June 2011, KU DE TA is delighted to launch the new KU DE TA Beer Garden, or KBG for short. KBG will be a stylish urban roof top beer garden serving gourmet burgers, fries and shakes with a Mediterranean influence. KBG will be a place where KU DE TA patrons can relax and enjoy the expansive rooftop lounge area, open kitchen and full service bar to stimulate both imaginations and appetites in the manner that KU DE TA is famous for. KBG will also be serving a diverse array of beers, bourbons, and classic cocktails in the KDT style. Like many of us, Chefs often crave simple, relaxed food with premium ingredients. “It will all be about flavour at KBG,” Chef Davenport says, “Whenever I’m in the kitchen overseeing the fine dining, I’m imagining my ideal after work meal, a perfectly cooked, succulent burger with fresh cut fried potato wedges, all washed down by a cold draught beer. Heaven!”

The KBG menu will include a selection of gourmet burgers all made with freshly ground Wagyu beef. Look for gourmet burger treats such as The Millionaire’s with foie gras or The Fish Fillet with fragrant herb encrusted barramundi, sauce gribiche, tarragon and milkshakes made from KDT’s signature ice creams will be served. ‘Spiked’shakes will be a KBG specialty, like the infamous Carlos made from chocolate and dark rum, or The Southern Gentlemen,made from vanilla and bourbon. The KBG lounge is outfitted with local sustainable wood, reinforcing the KDT commitment to renewable comfort, while providing front row seats for the most magical sunsets on earth. KBG is the season’s brightest offering, with a relaxed, chilled out dining experience, with the quality and stylish ambience that is the KU DE TA signature. Come and explore KDT’s secret garden of love: KBG, open June 2011, from 5pm until late. KBG, the perfect compliment to KU DE TA, Asia’s most distinctive lifestyle venue.

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Fashion Style Diaries Runway Offer a perspective of luxury elegant and stylist fashion with plenty of sparkle and outrageously lavish presentation leaves a trail of glamour in Jakarta’s fashion show events. A new dimension and modernity, with the distinctive designers touch. Bridal Week 7-10 April 2011. The First Fashion Week Specialized in Bridal Industry , a fashion parade of Indonesia’s most talented designers and high brand. Cymbeline, Irsan, Phangsanny, Rusly Tjohnardi Couture

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HOT Picks

Fashion Nation

Fashion Nation Fifth Edition by Senayan City on Wednesday April 13th 2011, reveals 6 Indonesian Fashion Designers Denny Wirawan, Didi Budiardjo, Edbe by Eddy Bettey, Ghea Panggabean, Spous by Prio Oktaviano, Tri Handoko

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THE WINGATE BY WYNDHAM HOTEL SHERIDAN

HOT Flag Carrier

GENERAL MANAGER

AHMAD JAYADI,CHA How did you come to be General Manager of the hotel?

I

had been working with Wingate By Wyndham Hotel Group for past 5 years having held Department head and Executive Assistant Manager positions, when this opportunity to be General Manager arose, considering my wealth of experiences and found myself as Excellent interpersonal, communication and organization skill, your trust worthiness, hard work, and dedication, the group approached me to fill this position. In Education Efforts as below: Professional Formal Education Qualification : Associate Degree Diploma Field of Study : Hospitality/Hotel Management Major : Hospitality Management Diploma Institute/University: American Hotel and Lodging Institute, MI, US Graduation Date 2010 Bachelor of Art of Hotel & Restaurant Management Field of Study : Hospitality/Hotel Management Major : Rooms Division Management Diploma Institute/University: Jakarta International Hotel Academy, Jakarta Graduation Date 1999 Vocational Tourism High School Field of Study : Hotel & Tourism Industry Major : Hotel Operation Industry Institute/University: SMIP Kasih Ananda ,Graduation Date 1995 Professional Certifications Certified Hotel Administrator (CHA) Field of Study : Hospitality Management Major : Hotel & Motel Management Institute : American Hotel And Lodging Educational Institute, Graduation Date 2011 Hotel and Motel Administration Certification Field of Study : Hospitality Management Major : Hotel & Motel Management Institute/University: The Expert Rating Certified Professional ,Graduation Date 2010 Certificate of Specialization Field of Study : Hospitality/Hotel Management Major : Rooms Division Management Institute/University: American Hotel and Lodging Institute, MI, United States,Graduation Date 2010

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General Manager Certification Field of Study : Hotel Operation Management Major : Hotel Management & Operation Institute/University: Wyndham Worldwide UniversitySchool of Hospitality Operation, Graduation Date 2008 “ServSafe” Food Safety Certification Field of Study : Hygiene & Sanitation Major : Hotel Management & Operation Institute/University: National Restaurant Association Education Foundation, USA ,Graduation Date 2003 Describe a day in the life of a GM A hotel manager oversees all of a hotel’s daily operations, from staffing to coordinating fresh-cut flowers for the lobby. Many, over time, are given longterm responsibility for negotiating contracts with vendors (such as maintenance supplies), negotiating leases with on-site shops, and physically upgrading the hotel. Hotel managers usually relish “the ability to put your own distinctive style on the [hotel] experience.” While managing a hotel and giving it your unique flair are wonderful, they come with full responsibility for failure. “The better you are at what you do, the more responsibilities you are given, the more chances you have to fail,”. When things fall apart, “no one is a hotel manager’s friend.” Hotel managers can feel great about their positions, create strong relationships with regular customers, and maintain an amicable working


environment. But should the bottom line waver and financial woes occur, the first neck on the chopping block is the hotel manager’s. Those in the hotel management industry say that sometimes it seems that you need “to be born on the planet Krypton” to be a good hotel manager because only Superman could juggle the administrative, aesthetic, and financial decisions which constitute daily life on the job. Over 70 percent of the GM respond said that “tired” was an understatement about how they felt at the end of the day (or night); “Exhausted is more like it,” wrote one, in shaky, spider-thin handwriting. A hotel manager’s position as a liaison between the ownership and the staff can be difficult and isolating. But those who can put up with the long hours, the high degree of responsibility, and the variety of tasks emerge with a solid degree of satisfaction and a desire to continue in the profession. How would you describe your style and what influences your work? “When something has to be completed, I complete it. But it’s not rush, it’s attention to detail and to quality – it’s not just a job done, but a job done well.”“The Attitude’s influence my work”- A smile from entering a workplace generally puts others in a good mood. NEVER be afraid to use your wisdom and stand up for your own rights without being rude or arrogant no matter the position of the other person.

What is the best thing about the hotel’s location? What is your favorite thing to do in the surrounding area? The Wingate By Wyndham Hotel is located in Sheridan, WY provides history with a view, from its authentic Main Street lined with historic buildings, to the Landmark Historic Sheridan Inn where Buffalo Bill once auditioned acts. Enjoying the breath-taking views of the Big Horn Mountains Can you share the names of any famous guests who have stayed in the hotel, or perhaps regulars that return on a periodic basis? 08/ 2010 – Ms. Pia Getty & Greece’s Royal Family Which do you consider to be the best rooms in the house? Not just the suites, but also any particular standard rooms that have great views or unusual advantages? I would choose the top floor of the building, the 3th floor, for its Art Deco style and its natural light and its airy atmosphere. You are woken by seeing the beautiful view of Bighorn Mountain.

What do you love most about being a GM “Being in a position that allows me to make positive changes”

Can you mention any interesting miscellaneous trivia regarding the hotel? Perhaps a bit of history? Any special events that have taken place on property? 06/2006, the hotel’s been selected for all Wingate by Wyndham hotel’s General Managers Meeting, where their demands were extremely high and every staff showed the best service they could and we got “Excellent” comment from them.

What have been your greatest challenges as a GM? Transitioning to serve new generations of guests while never diminishing the high levels of service rightfully anticipated and expected by those guests that have stayed with us for literally decades. Each generation, for all it has in common with the last, also has its own sensibilities and expectations.

If you were considering staying at the hotel as a guest, what would you want to know about the hotel before checking in? The location of the hotel, details of the rooms and the facilities it provides and the hotel’s reviews from the tripadvisor.com

Who is your favorites mentor and who gives you inspirations? Mr. Marriott and Richard James “Dick” McDonald

What is the hardest part about being General Manager? The risks involved are one of the hardest things of being the major decision taker; being an innovative leader in one’s field of expertise, can be a lonely road. Other than your own, can you share your choices of two or three of what you consider to be the greatest hotels in the world? And why you think they are special? 1.Burj Al-Arab (UAE) 2. The Atlantis (Bahamas) 3. The Ciragan Palace Hotel Kempinski (Turkey) - “Services, Location and Facilities”

Tell us what you feel is the most distinctive or unique feature of your hotel? What best describes the personality of the hotel? We are a 4 stars diamond mid-scale hotel offering the best value for your money with features and amenities that include 66 oversized non-smoking guest rooms. Each room is well appointed with amenities like complimentary high speed wireless Internet access, a two-line speakerphone with data port, cordless phone, along with voicemail and conference-call capabilities. In addition, each room is equipped with a microwave and refrigerator as well as iron, ironing board, in-room coffee and a safe. A complimentary USA Today newspaper is provided on weekdays. Complimentary Breakfast, Complimentary Business Center, Complimentary fitness room, Complimentary Indoor pool and spa….so relax everything’s included. Who are your customers and where do they come from? Corporate Business, Leisure, School sport teams, Government, Bus Tour, MICE Guest (Northeast Wyoming & Northwest Wyoming region, Canada, Europe, Australia, England, Japan, India, China, Mexico, etc)

Anything else you would like our readers to know about your property? The Wingate by Wyndham Hotel Sheridan is RANKED No.1 in the SHERIDAN, WY MARKET of TRIPADVISOR.COM. Do you have any words of wisdom for someone thinking of getting into this field? “Where there is an open window there exists limitless opportunity.” What is your hobby? Read the book and spend my free time with my 2 years daughter. * HS

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EXECUTIVE PASTRY CHEF HOT Jobs

GLOBAL EXPAT Global Expat is a Recruitment Agency based in Bali, Indonesia

We are, unlike any other recruiter in Bali, specialized in recruitment for the hospitality & tourism industry, for both locals and expats. We place qualified personnel within all departments of the hospitality industry, from operational staff to middle management, top management up to corporate management positions.Our obligations are to both our clients and candidates. We assist our clients effectively in their recruitment needs and our candidates with the consistent development of their careers. We are very active in Bali where we serve many of the international hotels, villa-complexes, fine-dining restaurants and alike. We proudly announce that we are equally known for our service on other Indonesian islands and we serve many businesses throughout the Indonesian Archipelago. We are now also crossing the Indonesian borders and serving more and more clients in the Asia Pacific region.Our aim is to provide the highest quality service to our clients as well as to our potential employees. We focus on quality, not on quantity. Food & Beverage Manager (Bali), Executive Chef (Expat-Bali), Chef De Cuisine (Expat-Bali), Sommelier (Bali), Rooms Division Manager (Bali), Front Office Manager (Bali), Head Butler (Bali), Business Development Manager (Leisure-Bali), Business Development Manager (MICE-Bali), Executive Chef (Expat/ Local-Jakarta), Project Engineer (Shopping Mall-Jakarta), Executive Housekeeper (Jakarta), Executive Chef (Lombok), Restaurant Manager (Sulawesi), Culinary Director (Borneo), Director of Sales & Marketing (Sumatra), Group Director of Finance (Riau), Group Director of Sales & Marketing (Riau) , Resident Manager/Executive Assistant Manager (Riau), Group Director of Sales & Marketing (Expat-Singapore), Director of Sales & Marketing (Expat-Laos), General Manager (Expat-Thailand), Resident Manager (Expat-Thailand), Executive Chef (Expat-Thailand)

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Why Should You Join a Wine Club?

N

ot sure what wines to buy? Always buy the same thing? Looking for a regular supply of wines direct to your door? If the answer is yes to any of the above, then you should consider joining a wine club. Wine clubs have become increasingly popular in recent years and offer a number of benefits when it comes to buying wine. The main advantage of joining a wine club is that you get to enjoy a regular supply (monthly or quarterly depending on the wine club) of expertly selected wines. Unlike a supermarket or wine shop when you are faced with rows and rows of wines and unsure what to buy, with a wine club all the research is done for you. You get to taste a whole host of award winning wines, customer favourites, pre-releases and undiscovered gems that you otherwise may not have chosen. What’s more, you’ll be sure to have a bottle of wine to hand, perfect for every occasion. Another advantage of joining a wine club is that you will receive detailed information about each of the wines. This can help when it comes to picking out wines in the future (particularly if you are new to wine), as you get to learn more about what you are drinking and the winemakers who produce the wines. Some wine clubs encourage you to rate or comment on the wine. This can be useful as you get to remember your favourites and you also get to see what other customers think of the wines before you taste them. Joining a wine club is one of the easiest ways of buying wine. As you sit back and enjoy your wines, you can rest assured that the hard work is being done to prepare your next wine club case for you. And with delivery direct to door, you don’t have to lift a finger. Some wine clubs offer an incentive to encourage you to join, such as a price reduction or free gift. Once you’ve joined, you’ll also probably

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benefit from other savings such as discounted cases or exclusive promotions. Virgin Wines’ online wine club goes the extra mile and offers a money back guarantee, so if you find that you don’t like a wine that has been selected for you, you can get your money back. In addition, as a member of a wine club, you may receive invitations to tasting sessions or events. These can be a great way of meeting other people interested in wine, chatting to the experts who select your wines and trying new ranges. Finally, with many wine clubs to choose from, it’s worth picking one that offers you freedom and flexibility. So if you decide that you want to skip a case or modify the selection where you don’t like a wine, this shouldn’t be a problem. A wine club is a great option if you are looking to learn more about wine and they are a really convenient way of keeping stocked up with wine. Wine clubs do vary from one to another, so it’s best to check the details and terms first to ensure that you choose the best one for you. To find out about Virgin Wines’ Discovery Wine Club, which specialises in bringing you boutique wines from up and coming winemakers, and which offers all of the benefits mentioned above plus more, visit virginwines (dot) com. maloy@indusnet.co.in


An Alternative Way Of Producing Wine

Organic Wines

But why go organic? It is thought that many of our foodstuffs have been tainted with chemical build up through the use of non-natural pesticides or fertilisers on the plants they grow and that your body could be affected by consuming them. The build-up of these chemicals, it is claimed by environmentalists, have the potential to cause long-term health problems or could contribute to developing allergies. There is also the question of chemicals from treated crops going into the ground and ending up in drinking water, an issue that has already led to many changes in general crop production and water treatment. Most commercial crops are grown with the use of fertilisers and other chemicals who kill things that can harm the crop. Continued use of these chemicals can weaken the soil and start to upset the eco-system in the ground. They also lead to some pests developing a tolerance to them which encourages the further development and use of stronger chemicals and further builds up chemicals in the product itself. The alternative to all this is to grow plants organically. Organic farming is a more time consuming method of production and needs time to replenish the natural eco-system too. Setting up an organic farm means taking time to tackle weeds by hand, The term “organic” is cropping up more and more when it comes to food and drink production in the 21st Century. It demands a cleaner and a non-chemically grown product. But how does this affect wine production and can there be such a thing as a wine company who can produce truly organic wine and stay in business? As the organic movement grows, there is pressure from environmentalists and increasingly choosy customers to know exactly what goes into their food and drink before they purchase it. Organic wines have previously been accused of being dull, and most of the world’s “best” wines have long been produced in a far from organic way.

encouraging natural predators of pests who frequent the vineyard, and where this does not work, finding other ways of tackling the many organisms that harm crops. Fertilizer will be compost or animal manure, and a system of planting flowers and herbs to create biological diversity has to be included in an organic vineyard.

The place to start when talking about organic wine is to decide exactly what the term “organic” means to you.

Vineyards face an additional problem – mildew and black rot. These are diseases that can ruin a crop and in some cases destroy a whole vineyard. This makes growing organic vines very difficult in regions where there is a lot of humidity. Therefore organic production is most common in hot dry regions where fungal infections are less likely, and where extra labour can more easily be afforded.

Organic wine is made without the use of synthetic fertilisers, herbicides, pesticides or fungicides. It is also vacant of artificial preservatives or colourings, which may be added to non-organic varieties.

To be able to sell as an organic vineyard, the organisation has to be recognised by one of the official certification bodies across the world. maloy@indusnet.co.in

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Introducing Hotelier Indonesia Community News Portal “Todays News�

www.hicmagazine.com

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Easy Purchase Easy Purchase Purchase and download magazines Purchase and download magazines using using your your iTunes Store account. iTunes Store account. it Anytime, Anywhere Read itRead Anytime, Anywhere After downloading your favorite magazines, After downloading your favorite magazines, you you mayitread it offline onportable your portable may read offline on your iPad. iPad. convenience features More More convenience features Page navigator to jump any page, Page navigator to jump to anytopage, zoomzoom in, in, in indicator to show you zoomzoom in indicator to show wherewhere you are onare theon the landscape view or portrait and more.ofpage, page, landscape view or portrait and more.offline onportable your portable fline on your iPad. iPad. navigator to jump to any page, zoom in, zoom in indicator to show where you are on the page, landscape view or portrait and more. Page navigator to jump to any page, zoom in, zoom in indicator to show where you are on the www.hotelier-indonesia.com page, landscape view or portrait and more.

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By TAKASHI IKUMOTO

HOTELIER INDONESIA

Community

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DROP BOX POINT

SEMINYAK:

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WHO’S Hot

DINDY ALTINA FORMER CORPORATE SENIOR SALES MANAGER SOKHA HOTELS & RESORT CAMBODIA *Let’s start off by asking you to describe your career background? How did your career lead you to marketing?* I was graduated from Perth School of Hospitality and Tourism, Western Australia in 1998, this was my Hospitality management qualification before I joined with Bali Hai Cruise Company as my 1st Job in Bali in 1999 then followed by Bali Hyatt, Bali Hilton International (Now Known as Ayodya Resort), InterContinental Bali, and finally now working as an expatriate in Cambodia. *Describe your job in a nutshell. ** Working in Sales & Marketing of Hospitality industry is always been very Challenging and exciting for me since we always have the chance to meet with clients, VIP people, colleagues, and people from different nationalities and different backgrounds. Basically my main job is to promote and sell the hotel’s products and services to be able to generate revenues as high as we have targeted for each quarter from all aspects of the hotel (Rooms, F&B, Spa, MICE, Wedding, etc...) *What are you working on right now?*** At the right moment I’m still enjoying my break since I have

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just accomplished my 3 years contract with Sokha Hotels & Resorts in Cambodia. It was a very challenging and unforgetable experienced for me working as a Corporate Senior Sales Manager who was responsible for 3 Sokha Properties in Cambodia and to be adapted with the Local Cambodian people and the unique cultures and backgrounds. *What’s the hardest part of your job? *** One of the hardest part of my role was to sell and promote Cambodia as a new destination from other countries as we have known there are not many direct flight coming to Cambodia as yet, eventhough there are some demand for Cambodia. *What’s the greatest risk you took to get where you are today? *** The greatest risk that took me here is to be separated from my families and friends in Indonesia. However, I have learned a lot from my previous jobs in Indonesia therefore I have the confident and experienced to be where I’m now. *What three words would you use to describe yourself? * Reliable, Challenging and Motivated person


Kingdom of Cambodia \*What is marketing to you?***** Marketing to me is how you do to place your product and service to create demands with innovative and genuine ideas (if possible). *What is brand to you?***** To me Brand is “a promise of product positioning” in the market place. *How have you developed and implemented marketing campaigns in the past?***** By promotion thru EDM, Media (such as TV, Radio and Magazine), Flyers, Brochures, as well as Company Websites. *What are your plans for the future?***** Gain a better Career in Hospitality industry *What skills does a marketing manager need to successfully run a marketing department?* The Skills that a marketing manager should have is to be Creative, Innovative, able to take the opportunity based on the right timing / event. *Sum up your philosophy on life in one sentence. * Never say Done, but What’s Next.... because Nothing is impossible ...

*Comments for Hotelier Indonesia Magazine?* Hope that Hotelier Indonesia Magazine will become the best magazine for hotelier in Indonesia by giving an informative and accurate ideas and great explosure in each edition.

Kingdom of Cambodia is a new Destination located in the center of theSouth East Asia and has a lot to offer to tourists and travelers. Cambodia can be visited during the whole year, however the best time to visit Cambodia is in December or January since you will enjoy a lower level of humidity. There are 2 International Getways to Cambodia. (Phnom Penh and in Siem Reap). Phnom Penh is the capital city of Kingdom of Cambodia known as well as the centre of Government and Business.Cambodia is also well known with ANGKOR WAT Temple (The bigest Hindu temple) which is located in Siem Reap.The whole Angkor period spans for more than VI centuries, and more precisely from IX till XV century. During this period the Khmer empire reached its maximum splendor as one of the most powerful southeast asian kingdoms. In this period the whole area of Angkor was buit. We can consider Jayavarman II as the man that started everything. He define himself Devaraja (good king) and he established the Khmer empire in 802 The friendliness of the local people, the Cambodia’s Culture and Historical itselves would be one of the best reason to visit this beautiful Country. Written by : Dindy Altina.

1st Picture is myself Hotels & Resort, Cambodia. 2nd picture is myself during the ITE Hongkong 2010

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HOT Feature

ECO LIVING I

In big cities, eco-living is often associated n today’s world of climate change, with the needs of having green urban spaces Eco-living is become a current rising trend. which are essential for human and Eco-living is also a means of minimizing the environmental benefits. It has been documented that green size of our ecological footprints. spaces offer numerous Eco-living is on the rise. In many Eco-living is the art urban benefits such as improving cities and regions throughout health; reducing of living your dreams human carbon footprint; safe guarding the worlds, recycling and energy bay and ocean waters; conservation have become part of a while minimizing harbor, providing habitat for city lifestyle wildlife; connecting neighbors As current global rising trend, eco-living has won the heart of those seeking comfortable and healthy living. And understand on how to live a greener existence without having to compromise on your lifestyle. To green up our life, many eco-friendly cleaning and pesticide products have been developed for use in homes and offices. More natural ingredients are used in the cleaning agents and bug-killing aerosols, to replace chemical-based aerosols. Organic gardening is also gaining popularity. The practice of organic gardening can give the ecological benefit to the community we live in. Eliminating the dangerous chemicals released into the air and soil can make the environment healthier.

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your impact on the environment. Green up our life and understand on how to live a greener existence without having to compromise on your lifestyle.

savings.

and communities; growing local food; and improving the quality of life and desirability of urban living. No one in this world can deny that today’s biggest challenge is the threat of climate change. And a myriad of issues related to the global warming has urged worldwide property developers to tackle the issues by practicing green property. Correspondingly, the needs of comfortable places for living and working evolve with the time. In response to the increased global warming, a convenient living is where people can contribute to the energy


The wide presence of inverter technology, for instance, leads to the energy conservation. The use of this technology can reduce power up to 50 percent of appliances such as air conditioning a refrigerator. This efficiency means that you pay less electricity bill. But more importantly, the use of efficiency energy will stop the planet from further increasing in temperature. Preventing global warming can also mean choosing the right green building concept. Realizing green property also means having the construction materials contribute to curbing global warming. In big cities, people spend a great deal of their time at work. Therefore, an office should not be designed as a place for only work. Today’s offices should be environmentally oriented. Green office buildings are designed to optimally catch sunshine as the main source of lighting. In many buildings implementing eco-living concept, glass walls are installed around in order to make it unnecessary to turn on electric lights during the day, therefore saving on the use of electricity. To enable cool air to freely enter through windows, it is recommended that an office building or complex build park. The concept of a green park around the building can filter the air.

The efforts in making offices green should be supported by the environmental awareness from the building’s owner, management and tenants. The awareness is indeed the spearhead of the campaign noting that an eco-office can preserve the environment, which often takes on doing small things that may appear trivial but have big impacts, such as recycling, reusing the usable used materials and so on. The increasing trend issue is due to not only the strong element of green property but also the use of energy-efficient building as well as sustainably produced furniture and interior made from renewable raw materials. In other words, eco-living is an attempt to carry our life in an environmentally friendly and responsible manner that include the conservation of resources, recycling sustainability, green building, alternative energy and other environmental issue. In many countries, the application of green building concept increases property value. Countries such as India, china and the United Arab Emirate, for example, have applied the standards of Leadership In Energy (LEED). In Indonesia, there is still gap to fill in, as much education on this issue is needed. Nevertheless the government positive response has taken the country to the next step. With more and more residential and commercial buildings applying green property concept, eco living has also become the rising trend in the archipelago.

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Bali’s Goal to Get Greener Bali Hotels Association

Bali Hotels Association underlines importance of tackling eco and development issues

Denpasar, Bali, April 11, 2011Bali is proactively tackling issues of waste management, sustainability and community support, said the chairman of Bali Hotels Association, Jean-Charles Le Coz, today. Keen to underline Bali’s green credentials in the face of soaring visitor numbers, Le Coz pointed to a number of ongoing initiatives, as well as awards that this most desirable of destinations has garnered. “As one of the world’s top vacation spots, the Indonesian government is forecasting 7.7 million visitors in 2011 in total, up from around 7 million in 2010,” said Le Coz. “This is great, but we have to be mindful of the impact these huge numbers can have on the environment.”Le Coz pointed to Bali’s “Say No to Plastic” (SNTP) initiative, which has run since 2007. Volunteers assist in educating and supporting local businesses and the community in their efforts to reduce the use of plastic, and to re-use and recycle it. “From the beginning of this year, BHA has also launched its own sustainable initiative: “Say No to Disposable Plastic,” added Bipan Kapur, director of environment of BHA. “This initiative is being supported by the 100 BHA member hotels; ‘Green Champions’ from each hotel have been enrolled to drive this initiative in their respective resorts,” he said.

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SNTP has also formed an alliance with mega-mall Galleria Mall, which will assist in educating shoppers on how to reduce their reliance on plastic bags. “It is this sort of partnership that will truly benefit Bali, as it educates the public about ways they can really help,” said BHA’s Le Coz. He also noted that BHA itself is strongly encouraging member hotels to show proactive commitment to the environment, too.As well as supporting the initiatives above, BHA requested full participation by its members in observing Earth Hour/Day; in Clean Up Days in Bali; and in reviewing at collaborating with other environmental organizations and programs. groups. For example, EC3 Global, an international environmental management and certification company, recently awarded the Meliã And as far as the hospitality industry at large is concerned, Le Coz also pointed to local hotels that have been awarded international certification by global green Bali Resort the prestigious EarthCheck Platinum certification. This makes the resort one of only five hotels in the world to be so honored. “We believe the hospitality industry in Bali is highly dependent on the island’s unspoiled environment and the culture of its people,” said Jim Boyles, general manager of Meliã Bali. “Visitors come especially to enjoy Bali’s unique cultural heritage; a better living standard and quality of life for the Balinese people will ensure the future of Bali’s hospitality industry,” he added. Nikko Bali Resort and Spa, also a BHA member, has, meanwhile, undertaken its own green initiatives, investing in environmental programmes, and new facilities and policies, as well as creating a campaign called “Nikko Bali Goes Green.” The hotel also recently went through an audit process led by TUV Rheinland to achieve its ECO HOTEL certification, specially developed for

hotels that are taking measures to be environmentally friendly. Commenting on developmental issues on the island, Jack Daniels, president/director of Bali Discovery Tours and editor of the Bali Update newsletter, said, “While there’s no denying Bali has more than its fair share of developmental challenges ahead, there are a number of important currents of change in the community that give long-term observers of the local tourism scene cause to be optimistic,” he said. “First and foremost, there’s a growing movement of well-informed and motivated young Balinese who are actively involved in environmental and developmental movements. Developers and sometimes-venal officials can no longer act with impunity as their actions are now scrutinized by an unprecedented number of Bali activists and a free press,” said Daniels. “Moreover, the business of saving Bali is a vision increasingly shared by Bali policy-makers and the public—Bali’s popular governor Made Mangku Pastika aggressively pushed through an islandwide zoning and spatial planning law in 2009 that is now actually being used to close non-conforming businesses and halt projects that threaten the island’s environment,” added Daniels. “The governor has also been aggressive in pursuing measures to conserve ground water, reduce plastic trash and, most importantly, improve the lot of the Balinese through public health and education programs,” he said.Said BHA’s Jean-Charles Le Coz” “At the end of the day, like every popular, successful tourism destination, Bali as a whole has to manage its visitors’ impact, its hospitality industry and, indeed, the island itself in a greener way—and I’m glad to say it is doing so.”


Improving Yourself As in automotive firms, need to be aware of the direction of their company and the strength of the competition. By reviewing press releases, analysis, and news, purchasing managers are better informed on how their decisions will influence the firm.

A Purchasing Manager

In the automotive world, purchasing management is becoming an increasingly complex job. Purchasing management essentially deals with the corporate buying of all products used by a company, from office supplies to warehouses. As automotive companies expand and set up factories and warehouses on the international scene, purchasing managers have to work with other managers by phone or Internet to co-ordinate purchasing down to the smallest detail. After all, the automotive industry requires that close attention be paid to profit margins and budgets. As such, the purchasing manager position in the UK and around the world is becoming tougher for new professionals. However, purchasing managers needs to realise that there are simple ways to improve their daily lives and exceed expectations. The key for any purchasing manager is not to lose the forest for the trees, or the company pens for the corporate budget. Purchasing managers who focus on every aspect of their job and improve on those aspects little by little will find themselves better able to handle the stresses of their job.One way to improve as a purchasing manager is to take a few additional minutes each day to review industry and corporate news. Purchasing managers, like other management professionals

Purchasing managers should also schedule a short meeting daily with their buyers and other professionals. While purchasing professionals have plenty of meetings with outside vendors and others within the firm, an informal stand up meeting can create a better sense of teamwork. As well, these informal sessions can keep everyone updated on what the office is doing as a whole to improve the corporate lifestyle of their employer. Finally, purchasing managers in the automotive field need to be able to speak in different manners with diverse groups. A manager may have a meeting with shareholders in the morning, a lunch meeting with a vendor, and an afternoon meeting with company executives. All three groups require a different approach and a purchasing manager needs to learn these approaches in order to succeed. The best advice that can be given to a purchasing manager is to listen carefully to what different groups have to say and research their needs prior to meetings. By demonstrating interest and concern for their needs, a purchasing manager can become more successful and make their firm more successful as a result. (talisart@gmail.com)

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HOT Tips

Tips to Help Balance Career and Family

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hether you are male or female, a mom or a dad, balancing career and family can be really difficult. When you’re a woman, though, the choices you have to make seem especially difficult and the responsibilities all the more great. For some reason, women are guilt-ridden with their career decisions and the choices they make about working while trying to raise their children, providing nutritious meals for their family, keeping a respectable house and keeping their husbands happy. Last on the list, of course, is finding some time for themselves. So how does a woman find time to actually feel happy with her daily activities while keeping up with all of the responsibility? First, take time to smell the roses! Literally, you can take time to smell the roses but you can actually do this with no flowers in sight. Every day, try to look around and appreciate what you have, taking in the sounds of your child’s laughter, the wag of your dog’s tail, the special glance of your husband as you tell a funny joke. Sometimes, the knowledge of what you have on your plate for the day will feel overwhelming, but a little perspective goes a long way. It may be a cliché and a very tired phrase, but it truly does work. People tend to get lost in the mundane, day-to-day “functioning” instead of really living their lives. For example, next time you are worried about fitting in your exercise with your child’s play date at Little Gym, forego the Little Gym and head out with your son or daughter for a run. Strap the little one in the jog stroller or if he or she is old enough, ask them to put on the running shoes with Mommy and head outside! Once outside, you can literally stop to smell the roses. Just a few minutes of gratitude a day will work wonders for your soul and automatically make your life feel more balanced. Along these same lines, try and give yourself some “me” time once a week. Once a week may not seem like much, but if you really allow yourself to soak it in and enjoy the time spent, it will make

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the stress of all of the rest of the hectic days melt away. Take a good block of time on a Saturday or Sunday - 2 hours, maybe - and mark this time in your calendar in pen, not pencil. Keep a standing appointment with yourself, and honor it as you would any other. Think you are too busy on a weekend to do this? You will feel much more productive the rest of the weekend allowing yourself this little ‘refresher’, rather than trying to cram some time in on a random Tuesday or other weeknight. For this special time, you can book a massage or a facial at your favorite spa. Take a couple of hours to go window shopping at your favorites stores, by yourself or with a friend. Take in a matinee with a couple of girlfriends. If your husband is willing to fly solo on a Saturday night, you can even book a girls’ night out once in a while and truly let loose! Even if your budget doesn’t allow for these activities once a week, you can lock yourself in the bathroom with a good book, a bubble bath and a nice glass of wine and feel good about your time alone - you deserve some! Probably the most obvious way to balance career and family is to incorporate your family into what would otherwise be “work time”. If you have a short commute to work, for example, perhaps you can drive your kids to school each morning instead of having them take the bus. In the alternative, you could have your morning cup of coffee at the bus stop with them and spend a few minutes chatting about their day and what they plan to learn in school as you sip your cup of Joe and breathe in the morning air to mentally prepare for your own day ahead. If you normally exercise in the morning and leave the house very early, switch your workout time to lunch and leave the office to go to the gym, eating at your desk when you get back. You will have more time with your family each day and get a healthy break from your pile of papers to boot. You may need to get a little creative with your schedule, but there are definitely ways to help balance career and family. Sometimes an extra few minutes each day or a once-weekly good block of time can go a long way in helping restore your peace of mind and help you feel less harried. Autor: magazineswmr


MSC CROCIERE ( Mediterranean Shipping Cruise )

We are currently seeking personnel for the following positions : ASST F& B MANAGER,F & B CONTROLLER,SOUS CHEF,CHEF DE PARTIE To qualify, applicants must be : -At least 35 years of age position Asst F & B Manager and F & B Controller, at least 40 years of age position Sous Chef and Chef De Partie -Applicants should have a minimum of 2 years or relevant experience in a 5-star hospitality establishment -Minimal Diploma 1 Hospitality -Fluent in English Please submit current resume along with all certificates to : Bali Paradise Crews (BPC) Jl. Pulau Ayu XIII No. 3 Teuku Umar Denpasar 80113 Bali-Indonesia Telp. 0361.238 513 Fax. 0361 256 890 Email: info@baliparadisecrews.com www.baliparadisecrews.com Hotelier Indonesia 25


HOT Cover

The Shanti Residences & Resorts Jalan Drupadi No. 4 Seminyak PO Box 1155 Tuban Bali 80361, Indonesia Tel . +(62-361) 734656 Fax. +(62-361) 730160

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info@shantiresidencesandresorts.com


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T-More, Near Airport Hotels EL TARI KUPANG, PK-One step forward in the city of Kupang Indah Wisata by PT.Nusa (NWI) to build the T-more Hotel, the first 3-star hotel near the airport, El Tari Kupang. This three-star hotel built on an area of 6,000 square meters ,designed by YYQ design Group of the Philippines. Built on the streets of El Trai III, about one kilometer from the airport El dance, this hotel will provide ease of access for its guests to the airport or to the central city of Kupang. Four-story hotel building has 96 deluxe room and three suitroom, equipped with three star facilities such as the waiting room (lobby lounge), business room, meeting room and airport shuttle bus to pamper its guests from dank to the airport and downtown . T-more Hotel is “the first luxurious hotel at the airport Kupang” (the first hotel near the airport in Kupang). In this Hotel , starting from the ranks of managers to all employees of the hotel, is local of NTT. This is a form of participation in efforts to empower local sons and daughters in the field of hospitality business. The presence of T-More hotel at least to be able to contribute improvement of services that support tourism development in the province. T-More Hotel, if spelled in English, the letter “T” is pronounced “ti” and “More” is pronounced “mor”, so the T-More read “East”. “The choice of this name shows that we remain grounded at the local level but continue to global oriented. Or in other words, think global act locally, “said Susan (Hh)

Pantai Nemberala, Pulau Rote, NTT disaat sore hari. Tempat ini skrg banyak dikunjungi para surfer dari manca negara karena ombaknya yang cukup bagus.(Boyke Hutapea).

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HOT Content

USDA- Indonesia Council of Chefs and Their Great American Taste @america

USDA – Indonesia Council of Chefs Mr. Edwin Handoyo Lauwy ( Edwin Lau ) Chef Lau is an alumnus of Pelita Harapan Academy of Tourism, Jakarta. He is host and co – host of television program on METRO TV (811 SHOW-News, cooking & lifestyle program; HEALTHY LIFE-Healthytalks show & cooking program), TV ONE ( KAMUS HIDUP SEHAT-Healthy lifestyle & cooking program), and ASTRO TV (HEALTHY CHEF-Healthy cooking program). Chef Lau Started his professional career at the Ritz Carlton Bali and continued at the Grand Hyatt Jakarta. He is now a well known celebrity chef, restaurant consultant, nutrion & fitness coach, model, TV Host, author, and Director of the Healthy Kingdom Community.

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Ms. Ucu Sawitri USDA Council of Chefs for Pastry Chef Ucu is alumnus of IKIP Rawamangun (Universitas Jakarta) with a degree in Culinary Arts. She has taken several baking courses in Jakarta, Thailand, adn Germany as well as at the Culinary Institute of America in New York. She is currently a lecturer at Universitas Negri Jakarta. She is a host and co-host of several television programs, including “santapan Nusantara” on TPI, “ Rahasia Dapur Kita” on SCTV, and a consultant for the program “Healthy Life” and “Ibu Selalu Bisa” on Metro TV. Tabloit Nova, Bogasari, PT Nestle Indonesia, PT Prambanan Kencana, and Femina magazine. She conducts cooking classes at her home which include classes on how to make pastry, bread, chocolate, and traditional snacks (jajan Pasar). She is also a judge of cake decoration exhibitions.

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EXECUTIVE PASTRY CHEF

HOT Content

HOT NOTES

Mr. Muchtar Alamsyah (Chef Tatang) USDA Council of Chefs for Hot Kitchen Chef Tatang is an alumnus of Tourism Academy of Trisakti University, Jakarta. He has over 22 years of experience in the hospitality industry, specializing in the Food & Baverage Department. He is recognized as an expert in kitchen operations, including menu planning, staffing, purchasing, and administration. He is a frequent guest in culinary shows, cooking with Indonesian celebrities and has been on several tetevision stations including “cobain deh” cooking show on ANTV, “Sekap Sedap”, cooking show on GLOBAL TV, “Koki Kaget”, cooking show on TV7, “Ceriwis”, daily talk show and cooking show on TRANS TV, “NovaGanza”, daily talk show and cooking on TV7 “Cipika Cipiki” yalk show on Trans &, “Panorama Pagi” talk show on SCTV, and “scholarShips” on Metro TV. He has professional experience as an Executive Chef at Various hotels in Bali and Jakarta including Bali Intercontinental, Dusit Mangga Dua, Mandarin Oriental Jakarta, adn Bulevark Park Jakarta. He has also a Sous Chef in Grand Hyatt Jakarta, Ancol Travel Lodge, and Penang Park Royale Malaysia. He has also served as a culinary judge for the Salon Culinary Indonesia Competition.

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Mr. Haryanto Makmoer USDA Council of Chefs for Baking Chef Haryanto is an alumnus of Tourism Academy of Trisakti University, Jakarta. During his professional career, he participated in several local and international culinary courses in Jakarta, Bangkok, Paris, Taipei, Jiang Men-China, Zhucou-China, Manila, and Singapore. He conducted a culinary demi with Mrs. Tuty soenardi for the television program “Seni Memasak Sehat” (The Art of Healthy Cooking) and “Dapur Kita Dapur Sehat” (Our Kitchen is a Healthy Kitchen) for SCTV. He is also a frequent contributor of articles adn recipes for local print media including Nova Tabloit, Majalah Selera ( Taste Magazine), Majalah Santap, Baker Indonesia and Pastry Bakery. He is also a frequent lecturer for courses at several culinary schools in Indonesia. He is a recognized leader of baking associations and other baking groups and often serves as a technical translator for International crouses. Most recently, he serves ad baking consultant at Goodman Fielder booth at the Philippines Bakery Fair 2007 in Manila.

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HOT Content

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Hotelier Indonesia 35


The Asian Pastry Cup

in Food & Hotel Indonesia 2011 Pastry Chef Ridwan Isbani of The Laguna Bali and Chef Eka Buana Karya of St. Regis Bali Resort Unrivalled At The Asian Pastry Cup in Food & Hotel Indonesia 2011

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usa Dua, Bali, Indonesia, 13 April 2011- Pastry Chef Ridwan Isbani of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali and Commis II Eka Buana Karya of The St. Regis Bali Resort returned from The Asian Pastry Cup National Selection for Indonesia with 2 trophies, 3 gold and 1 silver medals. The Asian Pastry Cup was held on 9 April 2011as part of The 8th Salon Culinaire in the Food & Hotel Indonesia 2011 which was held in Jakarta International Expo Kemayoran. Supported by BCP (Bali Culinary Professionals), the skilful pastry duo from The Laguna Bali and St. Regis Bali were chosen to represent Bali in the competition. Pastry Chef Ridwan and Chef Eka Buana Karya faced strong competition from pastry teams representing star-rated hotels and resorts from not only Jakarta but also Bandung and other cities in Indonesia during the Indonesia’s Asian Pastry Cup. Using basic ingredients of Valrhona Chocolate and Fruits from Ravifruit, the competition entailed 8 hours during which the chefs had to prepare two chocolate cakes (the one serving 8 persons for tasting and the other for 8 persons for display) and one elaborate sugar showpiece. In addition, the team was tasked with presenting a plated dessert using Ravifruit product, serving 10 persons. During the finals Pastry Chef Ridwan and Chef Eka impressed the judges with their precision and flair. They created a unique arrangement with rich, authentic flavours of Papua vanilla and Valrhona chocolate as well as Earl Grey tea parfait with summer fruit coulis, berry espuma and orange almond tuille. The creativity of the duo Pastry team was demonstrated with the theming of their creation for the competition and that is ‘Sun and Moon’. The Bali Pastry team received an outstanding honour including 2 trophies, 1 gold medal for chocolate showpiece category, 1 gold medal for dessert category, 1 gold medal for chocolate cake category and 1 silver medal for sugar showpiece category. As the winning team, Pastry Chef Ridwan Isbani and Chef Eka Buana Karya will represent Indonesia in the final prestigious pastry competition of Asian Pastry Cup in Singapore in April 2012.

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CLUB | KARAOKE | EVENT

BLUE EYES BALI AMAZING ATMOSPHERE JL. Bypass Ngurah Rai 888 Sanur, Denpasar – Bali Telp: 0361 – 7807874 | Fax : 0361 – 727351 www.blueeyescafe.com Hotelier Indonesia 37


HOT One on 1

An Interview With WANDA LATIEF

President of Rotary Club of Bali Benoa Executive Director of Peninsula Beach Resort •Describe your job in general as a President of Rotary Club Bali Benoa. Rotary is the biggest social organization in the world and it has more than 1.2 million members. Members are professionals in their work and have interest in social activities and helping the need.Indonesia as a big country at the moment has 1 District only with more than 86 clubs. Bali itself has 15 Clubs which all active in helping the society. Rotary Club of Bali Benoa was chartered on June 22nd, 2010 and has 20 active members. The meeting is held at Melia Bali Hotel every Tuesday evening from 19.00 - 20.30 pm. The Club President of Rotary Club of Bali Benoa is Wanda Latif, and each Club President will serve the Club for 1 year. As a Club President of Rotary, I must give sample for the members to act as Rotarians and run the Club. •What are the projects on right now? There are 3 projects that Rotary Club of Bali Benoa participates at the moment, namely : clean water project, computer project, and mobile library.In Rotary year of 2011 - 2012, Rotary Club of Bali Benoa plans to do 3 projects : economy development by giving goats to the local people so that they can develop their economy, computer project, and mobile library. •What’s the hardest part of your job? The hardest part as a President is to convince the people to join Rotary. Because as a social organization, members will net get any profit in it, but sometimes they even have to spend some money to help the projects and help people in need. •What’s the greatest risk you took to get where you are today? I work for Peninsula from November 1999, so it is more than 11 years now. I started the job as Public Relation Manager and one year later I was promoted to Executive Director. Peninsula is a Foreign Investment Company owned by two British brothers, they own Peninsula Beach Resort, an 81 exclusive apartments located on Jalan Pratama Nusa Dua, Bali and now they are developing the second hotel Peninsula Bay Resort which is located in Tengkulung, Tanjung, Nusa Dua Bali. •What three words would you use to describe yourself? I would describe myself as a hard working, but easy going and kind heart woman.I work hard to reach my position now as Executive Director for Peninsula. But I am also an easy going person, I train people, I employ them, I make friends with all employees from the bottom level at to the top level. I make friends with people from different back grounds, from drivers up to top people and top government officers.And I describe myself as kind hearted woman because I do believe that as a Moslem, my real deposit is the way how to treat people and the way how I help people. A Big deposit in the bank will not help me after I die, but a gift to people will help me. I teach my 7 years old daughter Amanda to give and share what she has to her friends. I teach her not to be stingy and always kind to all of her friends. And I do feel happy to become a Rotarian.

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I am not the most kind person in the world, but at least I try to be kind to others. And I am so happy to be a Rotarian,. When there was a disaster, you will find Rotarians there. When there was an earth quake in Yogya, Rotarians were there. When there was an earth quake in Padang, all Rotarians in Indonesia help hand in hand collecting money to help the people. So, yes, I am very proud that I am a Rotarian and not just a Rotary member.Born in Solo 46 years ago, I started my career as an English teacher at Intensive English Course in 1983 when I was at the third class of my Senior High School. I study English at the Teacher Training Faculty of Sebelas Maret University in Solo while teaching English at the Intensive English Course. I moved to Bali in 1889 after finishing my study and worked at IEC in Denpasar for one year. I started my career at the hotel in 1990 as a Secretary to the General Manager of Bali Resort Palace Hotel ( now known as Novotel Benoa Bali ), then General Manager of Sikuai Hotel in Padang, West Sumatra in 1993. I moved to Bali Golf and Country Club and I was a Director at Miyako Travel in 1995 which I learnt a lot about travel industry and tourism. I started working in Peninsula from November 1999 up to now. My hobby is traveling, reading books, eating, and cooking. And no matter how busy I am, I always try to spare my time on Sunday for my family.I was married in 2003 with Latief and we have one daughter Amanda Dahlia Latif and she is 7 now. Sometimes I am so busy at the office so I am trying to spend one or two hours everyday communicating with my daughter, talking about her study, her friends, what she is doing and just talking like a mother and daughter. I also take Amanda to some of my activities in Rotary so that she learns how to love others and shares.


•What is the main challenge facing Tourism verses Terrorism over the next five years? I do believe that life in dead is up to God. Bali has been strucked with 2 bombs which change the tourism in Bali so much. The terrorist and bombers did not only kill the dead ones, but also the live ones. I remembered in 2002 after the first Bali bomb, the number of the tourists decreased dramatically, airline companies, travel agents, restaurants, hotels and people suffered. Many hotels did not have any choice other than laying out the staff. Restaurants were quiet and suddenly many people lost their jobs. But in some ways people getting smarter and they do not care anymore about terrorism. Look at the last time when some government announced to their people not to travel to Indonesia for example, they still travel. And the Police in Indonesia has proved themselves to be much better by catching up the terrorist. To prevent the terrorist, it should be started at home so that children will know what is good and what is bad.

come out in 30 minutes.But the biggest problem that Bali faces at the moment is the traffic jams and the rubbish. Traffic in Bali is as bad as Jakarta now. The government must do something otherwise tourist will fed up with the traffic jams. At 5 pm for example, it takes 2 hours to get to Sanur from NUsa Dua, and that is terrible ! If government does not do anything, in 2 years the traffic will be extremely terrible.The government has also to pay attention on the cleanliness and teach people the importance to keep everything clean. people should not throw rubbish to the rivers, mangrove, or street because it will destroy the beauty of Bali. •What’s the best piece of advice for anyone looking to make it in Rotary Club? If you are a good person and you like to help people or even if you want to spend some of your money to help people, and you are not sure whether your money is used for good or really help people, then go to The Rotary Club and you will know that your money is used really for good. •What three skills do you need to be successful in Managing Hotel/Villa in Bali? The three skills we need to be successful in managing hotel / villa in Bali are : 01. Understand the job which covers know the product, market, and how to market it. 02. Management skills from the recruitment, managing, supervising, and evaluating 03. Have a strong leadership and great personal skill such us communication skill, public relation, human resources, etc. The importance of employees having an emotional connection to the company. How do you foster that at? When an employee has an emotional connection with the company, the employee will work happily and treats the job as a fun thing to do and it will be able to maximize the profit. The work environment will also be good and important so that everybody will be happy at the office. Name a leader who inspires you, and why

What is fair and what is not fair. Then develop it in schools. Children at the elementary school must be taught not only about science and maths, but also moral and religion. If everyone work together from home to educate our children, I believe that there will be no more terrorist in Indonesia. •What is the most helps from governments regarding the Tourism in Bali specifically and Indonesia in General in this year? The most help from the government is to keep the security and safety in Indonesia especially Bali, and improve the service in Bali especially at the airport. Imagine the tourists who just arrive in Bali after a long trip and they have to wait in a long line at the Immigration, Visa Counter, Baggage, and Customs for example. It will be very exhausted. But I have seen that for the last one year the service at the airport is getting much better so tourists already

Mahatma Gandi. He is a true leader, modest and give sample to the people Sum up your philosophy on life in one sentence. Love yourself first more than you love everything else. Comments for Hotelier Indonesia Magazine? It is a good magazine ,good resources for Hotelier Indonesia. To be a member of a Rotary somebody must have a job, because Rotary is a social network for professionals and they must have good heart. There are some obligations such as paying the DUES which is Rotary International Due amount of US$ 60 each year, and District Due amount of Rp. 240.000 a year. So they must be able to pay the due. Rotary meets every week so they must at least attend 60% of the meeting.To have more information how to become a member of Rotary please contact :

rcbalibenoa@gmail.com or wandabali@yahoo.com Hotelier Indonesia 39


HOT Destination

VILLA BAHAGIA

Designed in partnership with internationally renowned famaous local architect , Villa Bahagia respects the style, proportion and symmetry of traditional Balinese architecture within a modern tropical design.

B

uilt as a series of five pavilions totalling almost 900 m2 and constructed with uncompromising attention to detail, the villa is finished with the highest quality materials including Indonesian hardwood floors, Balinese ceramics, Indian sandstone and Italian travertine, chosen for their natural beauty and durability. Villa Bahagia offers plenty of private spaces to get away from it all and unwind. The three large bedrooms, each with en-suite bathrooms and private balconies, are positioned to capture stunning views. A reading balé, as massage room outdoor , a library with 50-nch plasma TV, a sun deck hidden below the pool provide ample opportunities for relaxation. For getting groups together, the villa has a stunning open sitting area that overlooks the pool views , dining room with a table that seats up to 8. The villa’s contemporary design is enhanced, outside and in, with thoughtfully chosen Balinese and Javanese sculptures, cabinets and artefacts – many of them antique – as well as bright floral fabrics and custom-printed traditional ikat textiles that bring the stylish dark-wood furniture to vivid life. State-ofthe-art facilities include a music system & Ipod deck that can be programmed to match musical moods with Boshe audio ,a modern kitchen, satellite television and DVD players and air conditioning in all the indoor areas.

40 Hotelier Indonesia

Villas Bahagia located in Kayu Tulang of Canggu, southwest Bali. Despite its rural setting the villa is only 20 minutes’ drive from the restaurants and shops of cosmopolitan Seminyak, an hour from Bali’s cultural centre of Ubud, and 30 minutes from the international airport.”

Services & Facilities The Bahagia-Canggu consist by three bedroom villa and wide swimming pool and a fully Kitchen Set in Big Kitchen area. The Villa surrounded by tropical gardens with nature and blessed with beautiful views and riverside

Services & Facilities include:

• Luxury 3 bedrooms with different color theme • Pick up and Return Airport transfers in airconditionned car • Welcome drinks on arrival


“Tropical fruit basket” • Maid staff , butlers & gardener • Wide Private Pool • Air-conditioned bedrooms • Big TV Screen with International TV channel • Home cinema with DVD library and CD players in the Entertainment room • Audio sound system available for partys • Ipod deck • Mobile line available • High Speed Internet Connections • Big Kitchen with Fully Kitchen Set •Open Dinning/Living Room with Full Audio Surround • Laundry service • High Speed Free broadband internet connection • In-villa massages • Garage & Parking area • Security Services Optional: English speaking driver with car • Scooter rental • Laundry service excluding dry cleaning • Professional baby-sitting service • Spa • Private yoga session • Cook/Chef service • Catering service • Tour Arrangement • kids menus with fresh vegetables, fruits…• BBQ facilities, etc…

Villa Rates Low Season: US$ 375 ++ (Jan 11th to Jun 30th Sep 16th to 30 Nov (Excludes Easter & Chinese New Year) High Season: US$ 475 ++ (Jul 1st to Sep 15th Easter & Chinese New Year) (Dates vary yearly) Peak Season: US$ 575 ++( Dec 01st to Jan 10th) Terms & Condition All rates are nightly, shown in US$ Dollars Rates are subject 21% Service Charge and Government Tax. Min Stay: Low 3 night,High 5 night & Peak 7 night. , Long stay rates availableRates valid 2011-Jan 2012. Ketut Seriasa Operational Manager Bali Home & Villa Management P:+62.361.8053790 M:+62.81337286437 E : balihomevilla@gmail.com E: info@balihomevilla.com Y Messenger : balihomevilla@ymail.com Skype : balihomevilla BB Messenger :21DFE079 http://www.facebook.com/balihomevilla http://balihomewedding.com http://www.balihomevilla.com

Hotelier Indonesia 41


HOT Stuff

EDGY TECH TOYS MUST HAVE Cutting Edge Libretto W100 A next generation ultra mobile concept from Toshiba, the libretto W100 features a pocket sized companion with dual 7.0-inch wide LCDs that offer a display equivalent to a 10-inch wide screen. The libretto W100 is powered by windows 7 Home Premium and comes equipped with an intel® processor, 2GB of fast DDR3 memory and a 62GB solid state drive. The 800-gram libretto W100 is designed to deliver a rich internet experience, multimedia playback and the freedom to multitask – just like a standard laptop. The libretto W100 features six virtual keyboard modes plus a virtual touchpad. The multi-touch screens allow user to surf the Web on one screen while checking e-mail on the other, view two documents simultaneously or view a webpage across both screens, with a built-in 3D accelerometer, users can rotate into portrait or landscape modes, making the device function like a boo, newspaper or magazine.

New MacBook Air Available in 11-inch and 13-inch models and weifhing around 1 kg, the new MacBook Air features high-resolution LED-backlit display and Mini DisplayPort to connect you 27-ionch Apple LED Cinema Display, projector or HD TV. MacBook Air is Apple’s lightest and most portable notebook ever. It uses the same solid state storage technology as iPad™ to deliver instant-on responsiveness, up to seven hours of battery life and up to 30 days of standby time.

Blackberry Playbook Research in Motion (RIM) unveils new professional-grade Blackberry® PlayBook™ tablet. Measuring less than half an inch thick and weighing less than 500 gram the BlackBerry Playbook features a vivid 7” high resolution display that looks and feel great in your hand. Fueled by a 1 GHz dual-core processor and the new BlackBerry Tablet OS, the gadget is supported by Adobe® Flash® Player 10.1, Adobe® Mobile AIR® and HTML-5; taking users to highfidelity web experience. Blackberry Playbook includes dual HD cameras for video capture and video conferencing that can both record HD video at the same time.

42 Hotelier Indonesia


HTC Unveils HTC FLYER™, The First Tablet With HTC SENSE™

HTC Scribe Technology

Aluminum unibody design with touch and pen interaction make HTC Flyer unique

Touch interaction lights up the HTC Flyer tablet experience, but it also offers a groundbreaking pen experience. With the new HTC Scribe Technology on the HTC Flyer tablet, people can rediscover the natural act of writing. HTC Scribe Technology introduces a wave of integrated digital ink innovations that make it easy and natural to take notes, sign contracts, draw pictures, or even write on a web page or photo.

First tablet with HTC Watch™ video service, HTC Scribe™ Technology and OnLive® cloud gaming BARCELONA, SPAIN – Mobile World Congress – February 15, 2011 – HTC, a global leader in mobile innovation and design, today announced its first tablet, the HTC FlyerTM. HTC Flyer blends HTC’s trademark design language with an all-new HTC Sense user experience that has been reimagined for the tablets. Using an intuitive and innovative approach to tablets, HTC Flyer combines natural touch and pen interaction. HTC also announced HTC Watch, a new connected video service that will debut on HTC Flyer tablet, and will collaborate with OnLive, Inc. to launch the first cloud-based mobile gaming service on a tablet. “Clearly, smartphones have transformed our lives but as we observed how people use smartphones, computers and other technologies, we saw an opportunity to create a tablet experience that is different, more personal and productive,” said Peter Chou, CEO of HTC Corporation. “We are progressing down a path as an industry when people will no longer be in a single device paradigm, but have multiple wireless devices for different needs; this is the direction we are moving.”Encased in a sleek aluminum unibody, the HTC Flyer tablet exudes the iconic style and build quality HTC is known for. It is also ultra-light, weighing as little as a paperback book, and compact enough to fit in a jacket pocket only. With a seven-inch display, lightning fast 1.5Ghz processor and high-speed HSPA+ wireless capabilities, the HTC Flyer tablet is perfect for those who have been waiting for a tablet that is both compact and powerful. HTC Sense for Tablet HTC Sense revolutionized smartphones by placing the person at the center of the experience. HTC Flyer’s tablet-focused HTC Sense experience focuses on surprising and delighting people with its gorgeous 3D home screen. A unique carousel of widgets puts a user’s most important content and information at the visual center of the experience. The HTC Flyer tablet also offers uncompromised Web browsing with Flash 10 and HTML 5.

HTC Scribe Technology on the HTC Flyer tablet transforms traditional note-taking into smart note-taking by integrating natural onscreen writing with thoughtful and integrated innovations. A feature called Timemark enables you to capture the audio of a meeting in line with your written notes, so tapping on a word in your notes instantly takes you to that exact place in time in the audio recording of the meeting. Notes are also integrated with the calendar so when there is an appointment reminder you are automatically prompted with an opportunity to begin a new note or in the case of recurring meetings, to continue where the last meeting left off. In an industry first, the HTC Flyer tablet also , the world-leadingfeatures built-in synchronization with Evernote notes application and service. Streaming Mobile Movies with HTC Watch The HTC Flyer tablet premieres HTC Watch, HTC’s new video download service. The HTC Watch service enables low-cost on-demand progressive downloading of hundreds of High-Definition movies from major studios. The intuitive, natural design of the HTC Watch service makes it easy to find the latest movie and video content, while advanced technology on the back-end enables instant playback over the HTC Flyer tablet’s high-speed wireless connection. Mobile Cloud Gaming with OnLive HTC takes mobile gaming to an entirely new level by being the first mobile device in the world to integrate OnLive Inc.’s revolutionary cloud-based gaming service. OnLive is leading in the home gaming market by letting people play top video games on their televisions and computers without the need to buy expensive gaming hardware or software. When integrated fully, the OnLive service will enable customers to pipe the OnLive service through the HTC Flyer tablet’s broadband wireless to their television sets, or let them play directly on the tablet. When integrated on the HTC Flyer tablet, people can play a variety of games, including hits like Assassin’s Creed Brotherhood™, NBA 2K11 and Lego Harry Potter™. HTC Flyer will be available to customers globally during Q2 2011.

Hotelier Indonesia 43


Crock-Pot Cooking Tips

C

.rock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. You should be careful not to over stir their food while it’s cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe. Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time. Pasta and rice cook requirements are quite different for crock-pot cooking. For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking. Frozen foods can be used in crock-pot cooking. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high. Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat’s internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat. When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor. Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan. Vegetables like potatoes and carrots should be cut no larger than 1� thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed. (OkSmitty)

44 Hotelier Indonesia


Cooking Asparagus The Fun And Easy Way

P

reparation is the key when you’re going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips. Of course, there’s nothing like steamed asparagus with butter, salt, and pepper.When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. Once you get the asparagus home and ready to prepare, you’ll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy. An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender. You don’t need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water. Another steaming method you can use when cooking asparagus is to stand them vertically. Make sure you tie the bundles at the bottom and the top so they don’t fall over in the pan. They should steam for approximately 5 to 10 minutes depending on the thickness.

Boiling is a great way to cook asparagus also. You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water. The asparagus will take between four to six minutes to cook completely, but again that depends on the size. One method I really enjoy is using the grill. Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor. Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes. Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes. You’ll have a great treat. On those winter days when you really don’t want to cook asparagus on the BBQ, another great option is roasting. Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil. You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good. You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes. /*tresero

Hotelier Indonesia 45


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46 Hotelier Indonesia

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Uluwatu, Bali by Bedoel

Pulau Penyu, Bali by Bedoel

Hotelier Indonesia 47


respective hotel.” – Katrin Herrle, Revenue Manager at Kempinski Hotel & Residences Palm Jumeirah, Dubai, UAE

Express Connect 2.0 Easy Automatic hotel sign-up

SINGAPORE (April 27, 2011) – Agoda.web.id, Asia’s global hotel booking site and part of Nasdaq-listed priceline.com Inc., today announced the launch of Express Connect 2.0 – a free hotel signup tool that allows hoteliers to quickly and easily start distributing their property’s reservations through Agoda.web.id.

U

sing Express Connect 2.0, hoteliers who wish to partner with Agoda.web.id can set up a hotel page in a matter of minutes. Guided through the process step-by-step, hotel owners upload property information, rates, promotions, and photos, with the ability to save their progress at any stage to finish later. After the content is uploaded and submitted, the page will be live on Agoda within 24-48 hours, with rooms instantly confirmable in 32 languages. Hoteliers then have access to the Yield Control System (YCS) – inventory management software that allows them to seamlessly update rates, availability, and content at their convenience. Hotels can also use the YCS to create tailored promotions according to their property’s need periods. Both the Express Connect 2.0 and YCS systems are free to use, with payment only made upon receipt of confirmed bookings. On signing up with Agoda.web.id, hotel partners have access to more than two million members worldwide, with regular targeted emails sent out every week to reach those members. Agoda.web. id also offers the dedicated support of market professionals to work closely with hotels to maximize yield. Even hotels who do not have their own booking engine can sign up using Express Connect 2.0 as Agoda also offers a free hotel booking engine called BE3, which can be easily integrated into the hotel’s website. Unlike most hotel booking engines which charge a share of revenue or a monthly fee, BE3 enables direct online hotel bookings with no charge to the hotel. Partners who have recently signed up with Agoda.web.id through Express Connect at https://ycs.agoda.com had this to say about it: “The sign-up process of ‘Express Connect’ was smooth and easy. It is a well-organized form to use and fill.” – Marwan El Sheikh, Revenue Manager at Hotel Le Bristol in Beirut, Lebanon “The Agoda Extranet allows a quick and easy start up for hoteliers. A selection of available promotions such as early bird, stay pay deals etc., allow hotels to instantly react to market trends and market conditions. Rates, restrictions, policies, as well as hotel content can be uploaded easily and are live on agoda.com at the time of changes. Overall Agoda’s extranet is an efficient and user friendly tool to apply strategies in order to drive revenue and traffic to the

48 Hotelier Indonesia

“I have been working with different booking engines and I love Agoda’s extranet simplicity! It’s easy to use and very intuitive to manage rates, allotments and availability. What impressed me the most was how easily and fast I was able to create all our hotel promotions. Many extranets don’t have this capability!” – Fatima Sousi, Sales Manager at the Pickwick Hotel San Francisco, USA “I am delighted with the ease with which I was able to enter pertinent information on our hotel via the Agoda website. From a time management standpoint, this seamless process is efficient and most welcome. We look forward to accommodating Agoda’s guests from the Asian market in the not too distant future!” – Ms. Lee, Director of Sales and Marketing at the Powell Hotel, San Francisco, USA.“From my experience, this extranet has been greatly developed and improved with the current version of user-friendly functions, even for those newly participating hotels. The system has ready-touse hotel promotions. The bulk rate update function and the ‘Promotions by country or storefronts’ are our favorites as they are very easy to use and we can launch our hotel promotion in only a few seconds.” – Pawarisa Hirantanes, Director of Revenue, lebua Hotels & Resorts, Thailand “We regularly receive feedback from our associates that YCS extranet is one of the best to work with & that Agoda is consistently improving it, most importantly the reporting functionalities”. – Tej Sidhu, General Manager, Strategic Sales & Marketing, Compass Hospitality “The YCS tool from Agoda is very easy, reliable, and fast. Whether amending rates, allotments, or closeouts by just a few days or even by several months, it’s a breeze!” – Mr. Miguel Jaun, Executive Assistant Manager, Dream Hotel, Bangkok, Thailand.Partners who have been using Agoda.web.id’s free booking engine, BE3, had this to say:“BE3 is an effective way to manage instant bookings through our official website. It is very easy to maintain room availability and rates through the Yield Control System, and BE3 is now considered our 24-hour reservation service.” - Mr. Agung Sujana, Owner, Legian Village, Bali, Indonesia. “Guests trust the secure environment of the booking engine to make the reservation and to provide all the details. The system is also very easy to manage for the reservations team. We are very happy with the growth we have seen so far in our direct bookings.” - Ms Oratai Therskijmanuntachai, Reservations and Yield Manager, Atlantis Resort & Spa, Koh Samuim Thailand. To partner with Agoda.web.id now, go to Express Connect at https://ycs.agoda.com and select Bahasa

Indonesia in the language box in the top righthand corner of the screen. For more information about Agoda, please contact PR@Agoda.com.


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Ritz-Carlton Hong Kong Opens as World’s Highest Hotel There are views, and then there are v-i-e-w-s. Starting today, any guest checking into the brand new Ritz-Carlton Hotel in Hong Kong will get an eyeful of the latter-birdseye panoramas of Victoria Harbour and the shiny HK skyline.

O

pening in a ‘ soft’ launch to the public on March 29 (the official grand opening is May 3), the 312-room RitzCarlton Hotel bills itself as “the world’s tallest hotel” - it will occupy floors 102 to 118 of the new International Commerce Centre, which dominates the skyline on the Kowloon side of Hong Kong’s Victoria Harbour. Towering some 490 metres above the chaotic streets of the southern Chinese city, the Ritz-Carlton Hotel is making a grand comeback after temporarily closing in 2008. Visitors peered out of floor-to-ceiling windows on the 118th floor of the International Commerce Centre, which houses the hotel, for a 360 degree view of the glitzy financial hub and the South China Sea. “We’re opening an iconic hotel which took us about 10 years to build,” president Herve Humler told reporters. “We are taking luxury to new heights in every sense.” The Ritz-Carlton, however, will likely lose the title of world’s highest hotel in 2014, according to media reports, when the J-Hotel opens near the top of the more than 600-metre-high Shanghai Tower in mainland China. “People compete all around the world about everything. I’m sure someone somewhere is building an even taller building as we speak,” Humler said. “We emphasize service.”

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Visitors may be lured by facilities that include the highest bar in the world, a “Chocolate Library” and a top-floor pool that will feature 144 ceiling-mounted TV screens so swimmers can be entertained while they do their backstroke. Mark DeCocinis, general manager of the RitzCarlton, Hong Kong, said, “The overall design theme of the hotel is inspired by the city’s dynamic culture — a global metropolis at the crossroads of East and West and at the same time rich in entrancing local flavor.” There are three restaurants on the 102nd floor, including ‘Tin Lung Heen,’ which is a Chinese restaurant serving refined Cantonese cuisine; ‘Tosca,’ an Italian restaurant which offers Southern Italian cuisine and the very stylish ‘The Lounge & Bar’ with fire pits and open kitchens. The hotel’s facilities also include state-of-theart technology including Wi-Fi, iPod docking stations, Blu-ray DVD players and flat screen TVs and etc. The Ritz-Carlton Hong Kong also will be one of the most expensive places to stay in a city already packed with luxury hotels, with rates for the 312 units starting at $750 US a night for a deluxe room. A presidential suite goes for $12,505 a night. [Ritz-Carlton Hong Kong via News (AU) and Wall Street Journal]


The Origin of Olive Oil Olive Oil is pressed from the Olive fruit which grows on the Olive tree. The wild Olive tree originates in Asia Minor. Successive civilizations have spread the olive tree over a large area of the world. It reached Greece in the 14th century BC and in the 6th century BC the Romans introduced the Olive all around the Mediterranean. After the discovery of America the Olive tree spread to the West Indies and the American continent. Olive oil is the oil obtained from the fruit of the olive tree (Olea europaea L.). Virgin olive oils are produced solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. There are several categories of olive oils varying in quality and taste. Olive oil connoisseurs talk about Olive Oils in a similar way as wine fans rave about their favorite vintage. There are two types of olive oil: “huile vierge” (virgin oil) and “pure” oil. Good olive oil (cold pressed from ripe fruit) must have a pale clear color and be absolutely odorless. Virgin oil is produced by the cold pressing of only first class fruit. This oil is never bleached and always shows it’s natural color. It is excellent for the making of vinaigrettes and dressings. This fresh and fruity oil combines well with green salads. It is also an excellent base for delicious sauces such as pesto, which is made by mixing olive oil, fresh basil, pine nuts, Parmesan cheese and garlic. Or add that special touch to some warm, crusty bread by spreading it with olive oil, some crushed garlic and tomato. Pure olive oil is pressed from both the olive pits and the olive fruit. It is excellent for baking, frying and marinading. The advantage of using olive oil rather than butter or margarine for baking and frying, is that it can be heated to high temperatures without burning. This makes it very suitable for the stir frying of vegetables as well as meat, chicken or fish. It is important to heat the oil prior to frying as this scalds the outside of product being fried, keeping all the juices contained within and allowing very little fat to absorb. The combination of olive oil and garlic makes a delicious, healthy marinade. Olive oil is probably the most versatile of all oils used in the kitchen. Greece, France, Italy and Spain are the most important producers of olive oil and make up the largest part of the annual world production of 1.5 million tons. More information on Olive Oils can be found at Gullivers Trading Company

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HOT Tips

Negotiating skills Negotiating skills are a nonnegotiable requirement for success, but few people understand the structures, techniques and approaches available to them in an attempt to gain successful results. Effective negotiation means more than just getting what you want. It means arriving at a solution that satisfies all parties and creates future opportunities. Fine tune your communication style. Listening is a key part of effective communication. What is and is not said is key during negotiations and in building professional relationship. Establish an assertive approach, communicate in a clear fashion, remain professional, be patient, try to avoid aggressive behaviors. Neutralize objectives presented by the counterpart and negotiate with confidence.

Negotiation Tips and Goals 1. Improve personal and professional profitability. 2. Achieve desired outcomes and create synergy while fostering relationships. 3. Maximize financial returns and value in negotiations. 4. Avoid being cheated. 5. Neutralize difficult negotiators and their tactics. 6. Enter into and conduct negotiations with confidence.

Being aggressive means standing up for yourself in ways that violate the rights of others. Aggressive behavior is typically punishing, hostile, blaming, and demanding. It can involve threats, name-calling, and even actual physical contact. It can also involve sarcasm, catty comments, gossip and “slips of the tongue.� Negotiation training will give you the crucial negotiation skill, strategies, tools and techniques you must have to effectively handle negotiations ranging from sales, contract, labor and business negotiations, to international negotiations involving business and political conflict to all varieties of personal negotiations.

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7. Know when and how to walk away from a negotiation. 8. Improve personal relationships with colleagues, clients and loved ones. 9. Build leadership and team building skills. 10. Turn cultural differences into assets rather than liabilities. Strategic thinking and planning is pivotal to your success in this business climate. (zangrilli)


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HOT Plate

IGA SAPI BAKAR SAMBAL COBEK How to prepare beef ribs marination Sautee nutmeg, clove, star anise, cinnamon, then blend, add salt and black pepper. Mix well. Rub on the beef ribs, boil beef ribs in hot water, skim all exess ,drain stock in other pot, boil water, add lemon grass, garlic, coriander seed, ginger, lime leaf, bay leaves, salt and pepper. Put in beef ribs, let till boil, and then turn the heat to medium.Let it slow cook, until beef ribs are tender drain

How to prepare sambal cobek Slice red chilli, hot chilli, shallot, garlic, tomato, shimp paste, add salad oil. Bake all ingredients at temp 180’c until soft. Take out and let it cool. Add palm sugar, salt, pepper and then pound until chunky soft.Glaze .Take 2 spoonful of sambal cobek, add 1 spoon of sweet soy sauce. Mix well.

Final prep: Before grilling brush glaze on to beef ribs. Grill beef ribs until it’s hot, while keep glazing for 2 times, then ready to plate,plate it with garnish letuce, sliced tomato, sliced cucumber, kemangi ,add sambal cobek on the side.Serve with white rice on other plate.

Ingredients 1 – Marinated Beef Ribs Beef Ribs 400 Gr Nutmeg 1 Gr ( ½ Pcs ) Clove 1 Gr ( 2 Pcs ) Star Anise 1 Gr ( 2 Pcs ) Cinnamon 1 Gr ( 2 Cm ) Cardamon 1 Gr (2 Pcs ) Salt 1 Pinch Pepper 1 Pinch Black Pepper 1 Pinch

Ingredients 2 - Stock Water 500 Ml Lemons Grass 1 Pcs 3 Gr Garlic 1 Gr (1 Sdt) Coriander Seed Ginger 5 Gr (2 Cm) Lime Leaves 1 Pcs Bay Leaves 1 Pcs 1 Pinch Salt Pepper 1 Pinch

Ingredients 3 - Sambal Cobek Red Chilli Hot Chilli Shallot Garlic Shrimp Paste Palm Sugar Salad Oil Salt Pepper

120 Gr ( 6 Pcs ) 5 Gr ( 4 Pcs ) 30 Gr ( 4 Pcs ) 15 Gr ( 1 ½ Pcs ) 2 Gr 10 Gr 30 Ml 1 Pinch 1 Pinch

Ingredients 4 - glaze Hotelier Indonesia 57


HOT Zone

Your alternative Bali eating agenda Scouting for good food in Bali is no hard task; tales of Ibu Oka’s Suckling Pig, Bebek Bengil, Warung Made, Ayana’s Rock Bar, and Naughty Nuri’s Ribs has been around for long, and frequently mentioned in communities about travel and Bali; you can fill up your culinary travel agenda pretty quick by just browsing around the internet. However, once you frequent Bali you will be wondering if that’s all that Bali has to offer. Is it? Well it’s not. There are a lot of worthy selections usually shadowed over by the hype of what’s happening or what the common votes are. Even though innovations doesn’t happen in Bali as often as in Bandung, and new eateries doesn’t open up as much as in Jakarta, Bali has a whole lots of eateries worth merit. While most does not provide breath taking scenery of the sunset, or a chance to eat at the shores right by the sea, but the food experience itself is really worth it. Besides, they have also been around for quite a while. So, are you ready to have something different, and more traditional for a change? Nasi Ayam (Chicken Rice) Are there Bali traditional dishes other than Suckling Pig worth mentioning? Try Balinese Nasi Ayam. As the name indicates, Nasi Ayam is a dish consisting of rice, and variety of chicken based side dishes; slow cooked Ayam Betutu is usually the main companion, and Sambal Matah is usually the next compulsory

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partner. Beside those two, expect dishes like deep fried chicken skin, chicken based sate lilit, pindang telur, and urap with fried peanuts to shows up on your plate. One word of caution though; adhering to Balinese standard, this kind of dish usually stays up high on the Scoville scale; it burns. If you happen to stay around Ubud, look for Nasi Ayam Kedewatan Ibu Mangku as the sure choice. However if you’re staying down south around Jimbaran, look for Nasi Ayam Ibu Oki near the Jenggala Keramik factory. And if you stay around Sanur, visit Nasi Ayam Warung Krishna at Jl. Batur Sari. Sup Kepala Ikan (Fish Head Soup) Not a choice for fish challenged eaters, and to regular fish eaters as well, fish head promises quite a different eating experience compared with eating the rest of its body. However once you passed that initiation phase, there is no substitute to this kind of meal. The gelatinous jelly like substances goes along well with the mellow and spicy soup, creating a combination hard to find elsewhere. Andrew Zimmern the Bizarre food expert dig fish eyes, however after you tasted one of these in the soup, you will see that it’s not that extreme at all, only uncommon; and there’s a good chance you might even dig it as well. If you happen to stay around Sanur, look for Warung Mak Beng, which has been in the business since 1941, and currently the signature name for this specific kind of meal. Again, since this one also adheres to Balinese standard, expect the dish to be spicy sweaty hot.


HOT Zone

Sate Lilit & Sate Tusuk (Wrap around & Skewered Satay) Easy to the taste and to comprehend, the two versions of Balinese traditional satay are the Sate Lilit, which is a minced fish mixture wrapped around bamboo blade (or lemongrass stalks for fancier version), and Sate Tusuk which consisted of fish chunks done in similar manner with other skewered style satay. What unique is, they both usually accompanies by sambal matah instead of peanut based sauce. The fish usually used for both kinds are sea fishes; while Sate Lilit can uses smaller fish like snapper, Sate Tusuk usually uses Tuna, for its capability to provide good chunk of meat. Since this dish is quite popular you can find one almost everywhere. However should you’re heading to Padang Bai consider stopping by Merta Sari about Desa Pesinggahan Klungkung. If you’re near Sanur area, try the one sold near the intersection of Tukad Pakerisan and Waturenggong, in Panjer. (byms) Have other suggestions of unique Balinese dishes and eateries you believe worth to try? Tell us at foodandvenue@hicmagazine.com or mention @hotelierindo in your Tweets.

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Carving for Caviar at Ju Ma Na Paying tribute to the world’s most popular ingredients, Ju Ma Na features caviar-with a special offer only on May. Explore the exotic caviar for your appetizer at IDR 2,800++ and enjoy a selections of main course and dessert complimentary from the chef for you and your loved one. Nevertheless end the day with additional 2 glasses of champagne to complete your evening. Request to our Ju Ma Na host to purchase your 30 gr caviar, while you can enjoy the other services compliment from us. * Price is in thousand (‘000) and exclude of 10% government tax and 11% service charge.

Thai food at Bambu Thailand cuisines is rich and varied, much like the country itself. From the south to the central areas and the north, Thailand offers some of the most fascinating and imaginative regional specialities to tempt one’s palate. Enjoy Thai delights at Bambu Restaurant such as Yam Som O Poo Nim (Pomelo Salad, Crisp Soft Shell Crab, Tamarind Sauce), Tom Kha Gai (Chicken, Coriander, Kaffir Lime Leaf, Galangal, Coconut Broth) or delicious Gaeng Kiew Wan Gai (Gentle Braised Chicken, Thai Eggplant, Green Curry

Banyan Tree Spa MOTHER’S DELIGHTS(150-minute session) Celebrate Mother’s Day with beloved mum at Banyan Tree Spa and look forward to a special pampering treat by our skillful therapists. Indulge her in a soothing Back Massage following by a choice of refreshing facial to reveal her glowing skin. To sweeten the treat, surprise her with a complimentary gift from Banyan Tree Gallery. Back Massage (30-minute), Choice of Facial (60-minute), Head Massage (30-minute), Refreshments & Relaxation (30-minute) Promotional price IDR 1,600++ per person Valid from 1 to 31 May 2011.

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* All prices are in thousand (‘000) and exclude of 10% government tax and 11% service charge.

Jl. Melasti, Banjar Kelod Ungasan, Bali 80364 Tel +62 361 300 7000 Fax +62 361 300 7777 ungasan@banyantree.com


Is Organic Food & Organic Farming the Future?

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usinesses such as GuideMeGreen green directory and the co-op offer a real alternative for people concerned with these issues and with businesses that combine a strong ethical dimension in tandem with making profits.Here are some of the main features of organic farming: Organic farming severely restricts the use of artificial chemical fertilisers and pesticides. Instead, organic farmers rely on developing a healthy, fertile soil and growing a mixture of crops. Animals are reared without the routine use of drugs, antibiotics and wormers common in intensive livestock farming. Synthetic dyes and ingredients such as Sudan1 were in the national news in February and can cause cancer. See www.food.gov.uk for further details. Genetically modified (GM) crops and ingredients are not allowed under organic standards. Why Buy Organic? It has never been easier to shop for

organic food, and there has never been so much choice. Every food category now has an organic alternative. Its also common sense; organic food is good food. Good to eat, good for the environment, good for the small-scale farmers and the farm workers who produce it. Chefs across the country are committed to using organic ingredients because plants from healthy soils and organically fed livestock provide us with more flavorful food. Organic foods allow true flavour to shine through unlike other non-organic foods that look and taste good but are often full of E numbers and artificial flavourings and ingredients. By supporting local, sustainable and organic farms in your local community you also support the larger community of which we are all a part. By eating organic food you are providing the healthiest choice for your family and supporting the farms that provide us with healthy and ecological neighbourhoods. The ‘go local’ food movement is flourishing - over 15% of people buy organic food locally and this number continues to rise as the number of farmer’s markets, box schemes, cafes and restaurants serv-

ing organic food increase. GuideMeGreen helps you to find locally produced foods which are fresher, healthier and more economical. It cuts down on transport costs and ‘food miles’ where an average shopping basket can include fruit and vegetables transported from all over the world. The big supermarkets in the UK are about to introduce there own vegetable box schemes. This is good because the supermarket schemes should encourage more people to buy organic food and are likely to raise the profile and public awareness of the benefits of organic box schemes in general. These new organic consumers will hopefully become convinced of the benefits of organic food and become more interested in and aware of the advantages of buying local too. The supermarket schemes could therefore be a positive first step on people’s journey to buying organic, local food generally and perhaps moving on to subscribe to independent box scheme businesses - as well as supporting other local food outlets like farmers’ markets or independent retailers. The supermarkets themselves may find their businesses becoming subject to more far-reaching changes, as their customers are exposed to the principles and practices which inspire the original local food and grassroots box-scheme movement/*greendave

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JU MA NA RESTAURANT AT BANYAN TREE UNGASAN, BALI HOSTED CHAINE DES ROTTISEURS DINNER Bali, Indonesia, 23 April 2011 – On 23 April 2011, Ju Ma Na Restaurant at Banyan Tree Ungasan was hosting Chaine des Rottiseurs dinner attended by 52 guests and members. Starting at 06.30 pm, guests await the sun to set while enjoying the signature cocktail of Ju Ma Na Bar- Ju Ma Na Royal with Bali chic as the theme of the night. 62 Hotelier Indonesia

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hef Mandif and his culinary team had prepared a special range of menus, after the amouse bouche, guests enjoyed monk fish liver mousse withmicro greens, cucumber kim chi, pink peppercorn iranian blue crystal salt, brioche pairing with kyohime junmai ginjyo takumi sake and black chicken and jin hua ham essence soup withginseng spherical, braised chicken feet ravioli, white asparagus pairing with antinori bramito del cervo chardonay 2008. Continued with Lombok island sea treasures with wilted romaine, caramelized cauliflower, succotash,beaujolais gastrique


pairing with e guigal crozes hermitage blanc 2007. And the delicious go ju chan marinated “toro” with braised leek, shitake and spice rice, pickled watermelon bone marrow and unagi sauce pairing with henry fessy cote de brouilly 2009, continued with delectable “grilled japanese miyazaki beef striploin” with radish, brocollini, celeriac mash, port sauce pairing with wills domain cabernet merlot 2008 and banon fermier aop multiflora honey, spice cashew nut, peach and mango pairing frogmore creek welington iced riesling 2006. Also the mouthwatering dessert 70% guanaja chocolate surprise in pairing naked range sparkling shiraz. Chaîne des RôtisseurS is an international gastronomic association dedicated to bringing together both professional and non-professional members worldwide who appreciate and share a mutual interest in cuisine, wine and fine dining.

fine dining and preserving the camaraderie and pleasures of the table. Since its rebirth the society has grown dramatically, spreading its influence and presence worldwide. Today, the Chaîne brings together professional (such as chefs, restaurant and hotel owners and managers) and non-professional members from around the world who share in the “spirit” of the Society and who appreciate and enjoy wine and fine dining. This association of people dedicated to fine cuisine, now devotes itself to promoting and developing the gastronomic values whilst at the same time widening its focus to ‘table art’. The international headquarters (Siege Mondial) remains in Paris where the society was founded and the present day Chaîne des Rôtisseurs is still based on the traditions and practises of the ancient French brotherhood but now in a truly international and contemporary context.

The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting

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“Fusion Maia is Asia’s first spa-inclusive resort, located on the serene beach between Da Nang & Hoi An and more notably Fusion Maia has been voted in the Hot List 2011 of Conde Nast Traveler.”

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The Benefits of a Proper Spa System The Benefits of a Proper Spa System Working with Spa Management Systems through the past decade, I’ve experienced how a well managed system can provide significant benefit to spa profitability through improved Customer Service, better yield management, and overall improved spa management. There are many benefits to using a proper Spa Management System, from how the management markets the spa’s services to local clients and tourists, to how staff and transactions are tracked within the system. A description of a few of the many potential benefits follows. This is far from being a complete list. Benefit: Improving Customer Relationship Management (CRM) In an article I wrote in 2004, I mentioned that researchers estimated the average consumer received roughly one million marketing messages a year across all media. These include print and television advertisements, roadside billboards, postal fliers, email solicitations and even internet pop-ups. With new web-based communication and social networking tools like Facebook, My Space, Twitter, LinkedIn and many more, I’d venture to say the average consumer now receives much closer to two million marketing messages a year. Trying to get marketing messages across to your clients has become a very difficult task. CRM cannot be just about collecting, processing and reporting client information; it is about serving clients in an essentially enhanced way. Though some of these ideas are rather basic, here are a few considerations in further reaching your clients:

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Use personal dates that are important to your clients. There are important dates in every person’s life, such as his or her birthday, anniversary, child’s birth, graduation or job promotion. Each of these events provides an opportunity to promote the spa’s services and products at a meaningful time to the client. A personalized email wishing the client a happy birthday, or a special his & her service on their anniversary provides a much greater return on marketing initiatives. Since these events are significant to the client, the spa has an opportunity to strengthen their relationship and increase future business. The spa can also send automatic confirmations for upcoming appointments, which provides yet another opportunity to highlight products and services in a message the client is more likely to open. These event-based outbound messages are seen as being less intrusive since they are based on recent interactions. Some have estimated that event-driven marketing efforts produce response rates five times greater than traditional outbound campaigns. Further client interaction can be based around client interests, conveniently managed within your system. Know what types of products, music and treatments your clients like. Then on occasion, send out a promotion highlighting specials for those who share a common interest. Again, reaching out to clients based on information of value to them. Benefit: Maximize Yield Per Customer A significant benefit of maintaining historical data within the system is the ability to use statistics to maximize yield per customer. Most spa directors will recognize that the demand for treatments greatly exceeds the supply during certain parts of the week, or even certain parts of the day. Using historical data, they can recognize when demand is strong, when it is moderate and when it is

weak. Using this data, management can set pricing strategies to manage demand at each level. In times when demand is strong, prices could be increased to bring demand more in-line with supply. For times when demand is weak, enticing local residents with lower priced treatments will be an effective measure to increase demand and boost revenues. Benefit: Employee Productivity Employee productivity can be positively affected by the installation of an integrated Spa Management System. By electronically integrating the booking agenda with client profiles and sales data, spa managers can receive daily and monthly statistical reports at the press of a button. No longer is there a need for long hours of manual data entry to retrieve required management information. The time saved in properly managing the data and reporting statistics, allows staff to be more productive serving clients. The increased employee productivity results in improved customer service, better utilization of available times, better matching treatments with therapists and client requests, etc. Benefit: Reduce Inventory Costs and Out-of-Stocks Knowing more about the historical sales pattern at the spa’s boutique, and keeping track of minimum stock levels can assist in lowering the cost of both retail and professional stock. When inventory and sales records were kept manually, the only way a spa would be able to keep retail items in the boutique and professional items in the treatment rooms would be to maintain a very high level of stock. Managing inventory turn times and restocking times was a very difficult task.


“Fusion Maia is Asia’s first spa-inclusive resort, located on the serene beach between Da Nang & Hoi An and more notably Fusion Maia has been voted in the Hot List 2011 of Conde Nast Traveler.”

With a properly implemented retail and point-of-sale system, lower levels of inventory can be maintained in both the boutique and treatment rooms. Each item is given a value that alerts management when these low-inventory levels are met. Further, the system provides re-stock levels to ensure spa management places an appropriate order with suppliers. Benefit: Integration between Spa and the Resort Hotel Management System (PMS) Imagine, your reception team is waiting for a two hotel guests to arrive for their afternoon treatment – a husband and wife who booked a three hour, couples signature treatment and they never show up. Curious, the spa’s staff calls to the hotel to connect to the guest’s room to see if they’re coming in. Upon inquiry, the hotel staff mentions that guests by that name aren’t staying at the hotel. Further query indicates the guests canceled their stay several weeks back. What should have been a three hour couples signature treatment has turned into a deluxe treatment room going vacant for several hours, and two therapists with nothing to do. A loss that could have been avoided with full integration between the Hotel & Spa systems.

With full integration between the two systems, hotel reservations staff will be informed that a guest canceling their booking also has a reservation in the spa. The reservation agent will then be prompted to ask if the guest would like to keep the spa booking, or cancel it along with the room. If the guest cancels the spa booking too, the space and therapist are made available for other bookings.

Aside from the financial investment the spa makes to purchase the system, they should also be prepared to invest time into a) researching the best solution for their facility, and b) ensuring proper onsite implementation of the system. It’s through proper research and training that a spa will be able to fully utilize their system and realize a proper return on investment.

It is quite important that a full-link exist between the resort’s PMS and the Spa booking system. This will improve relations with clients and will reduce revenues lost through missed cancellations. An enhanced link between the Spa System and the resort’s PMS is often overlooked when reviewing systems. It is however, an important feature for hotel and resort properties to consider.

Bill Healey has spent the past 27 years working in the Spa, Leisure and Resort technology market. He’s been involved with successful systems implementations in close to 50 countries. He has written on IT for other publications such as Thai Spa Association magazine, Spa China magazine, and Gaming & Leisure magazine based in Las Vegas. He is currently the Asia-Pacific Business Development Manager for Concept Software: www. conceptsoftwaresystems.com

Summary Most spa solutions should be capable of adding some value to the spa, particularly in providing a booking engine for spa treatments. These systems should be quite capable in providing advanced reporting to help spa and resort management in analyzing data. These alone should provide some return on investment.

He can be reached at healeywe@gmail.com

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Spa Water Treatment Options Since mankind decided that hot tubs would be fun we have had to face the challenge of keeping that water clear and safe. Chlorine and Bromine have been in use since almost day one. Both have their advantages. They kill everything. The down side is also that they kill everything. By that I mean that Chlorine and Bromine are both caustic chemicals. That is both how they function and what makes them less desirable. Not only do they kill germs and bacteria but they are harmful to your skin, hair, bathing suits, spa jets, pump impellers, pets and environment. With the heightened awareness of the environment and our own physical health, there has been a wide variety of alternatives to the old standards.

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inerals can be used to treat the spa water with less harmful effects. First, Copper can be used to treat your water and keeps stuff from growing in your water. It is a lot safer for your skin, hair and health, and won’t cause premature break down of your pump and jet components. Still, because it does a good job of killing things you need to use care when you empty your spa. Some areas have banned using copper to treat water because if it does end up in the water shed it will kill fish and algae. Another popular choice is Silver and zinc. I would just recommend sticking with the liquid based versions. You should never use anything directly in the filter area of the spa because you do not want the risk of anything being sucked into the water pump. Ozone can also be effective in water treatment. It works by exposing ultra violet light to air which forms an energetic oxidizer. It destroys algae, viruses and bacteria. Again you should know how to use your system properly. Avoid over exposure to ozone while using the spa. No ozone bubbles should be entering the spa during occupancy. Also you should not be able to smell ozone while you are in the spa. One thing that a lot of spa owners forget about is checking your spa water pH. Maintaining the proper pH level can greatly improve the effectiveness of the water treatment. Spa water that is not properly balanced can cause irritation to eyes, and mucous membranes. Just because you keep a handle on your chemical treatment, do not get lazy about checking the pH.

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Finally, circulation of the water. Stagnant water, especially warm stagnant water is a breeding ground for life. Regular circulation of the water for significant periods of time will reduce the need for chemicals and increases the effectiveness of the spas filtration. It is better overall for your spa pump to run for three to four hours at a time for two to three times per day as opposed to running for thirty minutes at a time ten times per day. If your spa only runs for thirty minutes it does no have enough time to properly filter all the spa water. The bottom line is that yo want to be able to enjoy your spa for years to come. However like your car, regular maintenance can have a profound influence on that. If you maintain your car, change the oil, replace the filters, rotate the tires, you stand a much better choice of enjoying your vehicle with fewer unpleasant surprises. The same goes for your spa. (Spa Covers)


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An Interview with Chef Ucu Sawitri USDA Indonesia Council for Pastry

Mark your agenda to see another high quality movie with a meaningful story about life and promoting Indonesia Eco-Tourism. “The Mirror Never Lies" is a debut movie for Kamila Andini, the 23 years old uprising director, daughter of senior director Garin Nugroho. "The Mirror Never Lies" tells a story about Pakis (Gita Novarita), a twelve-year-old girl whose father is missing while he's sailing. She believes that through a traditional ritual that involves a mirror and water, the mirror never lies. And hope that she finally will be able to see her father reflection that never be seen. The movie reveals the interaction of characters in everyday life and about each perception towards the ocean and how they learn that beneath the beautiful ocean leads a journey to found their identity. Also introduce the in-depth real life of Bajo people, Wakatobi indigenous community. This movie is also made to raise people's awareness of environmental issues within the beauty of Indonesia.

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HOT Joke’s

m Stuck In The Wake Of Spring Break Hotel | San Antonio, TX, USA Guest: “Do you have any vacancies tonight?” Me: “I’m sorry. We’re completely booked tonight.” Guest: “Do you know if any other hotels in the area have any rooms?” Me: “I’m sorry. I checked with all the hotels near us, and all of them are completely booked as well. I heard complaints from other people that they couldn’t find hotels anywhere else in town either.” Guest: “What’s going on in town that’s causing it to be so busy?”

Guest: “That would be fine, thank you. I just don’t want my grandson getting outside, you know.” Me: “Okay, I’ll go ahead and set you up for that. But just to let you know, the ground floor hasn’t been renovated yet. The room is going to be a little outdated. The renovation has only reached the 6th floor.” Guest: “Oh really? You know what? Packing all my things up might be a little difficult. It’s okay, never mind!” Not The Brightest Spark In The Firework Display Hotel | CA, USA Me: “Mae speaking. How can I help you?”

Guest: “Oh. I didn’t think so many people would come here for that.”

Customer: “I want to come down and stay at your hotel. I want to stay when the Fourth of July fireworks go off. Do you know when that is?”

Me: “I’m sorry. What brings you to town?”

Me: “On the…Fourth of July?”

Guest: “Spring break.”

Customer: “But, that’s on a Tuesday. We want to come on the weekend.”

Interior Design Supports Parental Decline

Me: “I’m sorry, the Fourth of July fireworks show always goes off on the Fourth of July.”

Me: “Spring break.”

Hotel | Anaheim, CA, USA (It’s 9 pm and the hotel is sold out. A guest calls from the 8th floor. Note: our rooms have exterior entrances.)

Customer: *sternly* “Well, I guess you just lost business, didn’t you?!” *click*

Me: “Front desk, how can I help you?”

Safe To Say It’s Nacho Brightest Moment

Guest: “I was wondering, do you had any rooms on a lower floor? My grandson is only two, but he can reach the safety lock. He keeps trying to go outside.”

Hotel | Pennsylvania. USA

Me: “The only rooms we have available tonight are on the 6th floor. I can set you up for a room transfer tomorrow, if you like?

Guest: “This is absolutely ridiculous! You need to get someone up here right now! This God d*** microwave in my room isn’t working! You had better fix this immediately!”

Guest: “That would be great!” Me: “I’ll look for one all the way to the ground floor. Is that okay?”

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Me: “Good evening, guest services. This is ***, how my I assist you?”

(Note: our hotel does not have microwaves in guest rooms unless the

person is a VIP or if they request one in advance.) Me: “I am so sorry, Mr. ***. I can certainly have someone come take a look at it right away. If I may ask, did housekeeping bring this microwave to your room?” Guest: “No! It’s the microwave that is in the room! My nachos have been in this d*** thing for over 20 minutes and they’re not even hot yet!” Me: “I see, sir. Can you tell me where it’s located in your room?” Guest: “It’s the one that’s right under the television! I want my nachos and you better figure this out now!” Me: “Sir, is this microwave an off-white color with a keypad on the right of it?” Guest: “Yes!” Me: “There’s not a little window like a normal microwave would have, is there? It’s just a little digital display screen, right?” Guest: “That’s exactly it. It only displays how long I set the time for! I want my nachos 20 minutes ago. Can you get someone up here immediately?! This is absurd!” Me: “Again, sir, I apologize that your nachos are not hot. However, I believe I’ve figured out what the problem is. The device you’re placing your nachos in is actually your safe.” Guest: “Oh…oh my God. I’m so f***ing stupid!” (He actually called back down later and apologized.)


HOT Joke’s

m Poppies And Muffins And Flies, Oh My

Excuses That Don’t Hold Water

Customer: “This is unacceptable!”

Hotel | CA, USA

Hotel | Orlando, FL, USA

Me: “Is there a problem, sir?”

Customer: “Excuse me, it looks like flies have laid eggs in your muffins.”

Me: “Thanks for calling [hotel], how can I help you?”

Customer: “I went down there, and there is room 144, then 146, there is no 145!”

Me: “Actually, ma’am, those are poppy seeds.”

Customer: “I need a room next weekend. My kid has a swim meet down there.”

Customer: “No they’re not, they can’t be. Poppies are from ‘The Wizard of Oz.’ They’re not real.”

Me: “Okay. Rooms with two doubles are going for $135.”

Me: “Sir, it’s on the other side of the hotel. You have to go through the hallway.”

Me: “Actually, ma’am, they’re quite real.”

Customer: “Give me a corporate rate on that room.”

Customer: “Oh.” *turns to her approximately 8 year-old

Me: “Sir, corporate rates are for business travel. You just told me you were coming for a swim meet.”

son* “Don’t eat those! They’ll make you fall asleep!”

Customer: “Well, uh, I sell swimsuits!”

Walking Tall, Thinking Small Hotel | South Portland, ME, USA Me: “Thank you for calling [hotel], how can I help you?” Guest: “I’m wondering if you have any vacancies tonight? Me: “Sure!” (I tell her the availability and prices.) Guest: “Well, I have a walk-in coupon for a lower price. Can I use that?” Me: “Sure, but I wont be able to make a reservation for that price because it is for a walk-in only.” Guest: “Okay, I’ll need to take your airport shuttle though. Can I still use the walk-in rate?”

On Completely Different Wavelengths Hotel | Chesapeake, VA, USA (Note: the caller ID shows an out of town number.) Caller: “Uh, hi. My room radio doesn’t work anymore.” Me: “I’m sorry about that. What room are you in?” Caller: “Oh, no, I’m at home! I took the radio home and now the buttons on top don’t work. It’s just fuzz! No music!” Me: “Wait. So you stole a radio, took it home, and now you’re calling because the pre-assigned buttons don’t work?” Caller: “Can you fix it or not?!” How To Rock The Boat

Me: “I’m not sure I understand.”

Hotel | Escanaba, MI, USA

Guest: “I’m taking a shuttle. I wont be walking in!”

(I work at a hotel where some of the rooms overlook the lake. I get a customer checked in and give him a key to a room over looking the lake, but he comes back to the front desk after 5 minutes.)

Customer: “So I have to walk through someone else’s room?” Me: “No, this room is on the lake side of the hotel.” Customer: “The lake side? Well how do I get there? I don’t have a boat!” An engineer, physicist & mathematician in a hotel An engineer, a physicist and a mathematician are staying in a hotel. The engineer wakes up and smells smoke. He goes out into the hallway and sees a fire, so he fills a trash can from his room with water and douses the fire. He goes back to bed. Later, the physicist wakes up and smells smoke. He opens his door and sees a fire in the hallway. He walks down the hall to a fire hose and after calculating the flame velocity, distance, water pressure, trajectory, etc. extinguishes the fire with the minimum amount of water and energy needed. Later, the mathematician wakes up and smells smoke. He goes to the hall, sees the fire and then the fire hose. He thinks for a moment and then exclaims, "Ah, a solution exists!" and then goes back to bed.

Hotelier Indonesia 71


HOT Funny Story

I’m International Guy!

What is “blow-job” burst out or spit-out of my mouth

Funny stories..... When things getting quite...we are often wandering-around with our thought.....

O

ne night we are doing “door-Knob menu sweeping” each of us one corridor wing to “sweeping”,

As I look-on from edge of the corridor there’s a woman standing naked in front of door’s guest room….you knew what I thought! You don’t? Ok that’s why I here for! so, in my darkest mind…I can do some magic trick, inspired by Mr. Copperfield, fly to Ibiza…’course with her…stepped the hallway very lightly and orderly to give Gentlemen impression on her, “hello, how are you? (Heighten my chest) as I stare from toe to….what? lemme finish my words…ok! From toe to hair, hair on the head! lol she so ….young about 20 years old, her body so… ups I’m not suppose to tell you that! Ok, may I help you…after stunning to certain spot…on the face! To recognize our guest (that’s how to know our costumers) to my relieve, she is smiling at me…. yess! Could be good luck! And her wet lips mumble something….I can’t hear a words! My mind is away! Pardon me Ma’am? Can you take my clothes inside the room?…(what the hell that’s supposed to me?) She invite me to her room! (Dumb enough to think of that way). Wait, wait this is not suppose goes this way, I’m working, this could be a trap from hotel to nail naughty employee during their working-hour… hey it can’t barred me from get this invitation….I’m a gentleman after all! So I said, Certainly Ma’am… if you left all the key in-side, I get another one from front-office, may I know your name (hey you got to be so stick to the rule!) something flashing in her face…definitely not a happy one that mesmerize

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me…this time an odd looking Lady with wet and bite the lips…eh ..eh I’m kicked out by the guest and my stuff inside the room, can you get that from “him” (refer to the guest) I’ve kicked since I don’t do blow-job!…is that so? oh ok!, I said to her, but, in my thought, what the hell is that blue-job or blow-job is…I gotta keep cool as if you do know that stuff ok! You got to be pretend to get used to those slang… I’m International Guy! What is “blo-job” (blow-job) burst out or spit-out of my mouth….sucking the pe*** in to my mouth answer the woman emotionless….without rhyme or reason, no guilty feeling whatsoever on her face………the balls….of my eyes are burn so does my face….you know…..like somebody (a Lady) saying to you “you spew to my skirt…..”ohw…ok, continue? Hello? Forget what had once happened to you with the Lady, oh of course you hadn’t! ok. shall we… After few times press the button of room’s bell the bag and its attire is swing out from the “open narrow door” the invisible guest throw it out, piece by piece…it put where it belong, rolled back my “drooling liquid” and become plain! what the previously I call “unexpected turn in your doorknob menu sweeping”. As I gaze the room, the corner of my eyes catch something I recognize, ….hai hello another day, another room, if you know what I mean. C’la vie (*Teguh)


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