The position of Indonesia Tourism Human Resources ranked 42nd of 133 countries in the perspective of Pilar Daya Saing Perjalanan dan Pariwisata (The Travel & Tourism Competitiveness Index, TTCI 2009).
I Gusti Putu Laksaguna
The position of Indonesia Tourism Human Resources ranked 42nd of 133 countries in the perspective of Pilar Daya Saing Perjalanan dan Pariwisata (The Travel & Tourism Competitiveness Index, TTCI 2009). This data was delivered by Head of Development Chamber Culture & Tourism Republic of Indonesia, I Gusti Putu Laksaguna at a seminar entitled “Enhancement of Indonesia’s Human Resources Competitiveness in the Food and Beverage Industry” on Wednesday (14/04) in room D502 Universitas Pelita Harapan.
In a seminar organized by Sekolah Tinggi Pariwisata Pelita Harapan (STPPH) 6th semester student, Putu said that the Indonesian presence at these positions shows that this country is poorly prepared of globalization. “Free trade would create competition, but the core or essences of globalization are opportunity and threat. The problem is the Indonesian people often see this as a threat,” he said.
Therefore, it is time for Tourism HR to be alerted. Putu invited the participants consisting of STPPH, STP Bandung, STP Trisakti, and several other STP students to increase their competencies. “Because according to the data, only 0.34% from 5.22 million workers in the tourism sector that has been certified competent to standardize the quality of our human resources,” he continued.
To become a successful person, Putu offers tips such as, “Improve your soft skills! Because successful people is 80% soft skill and 20% hard skills.” Especially for the tourism sector, Putu stressed the importance of entrepreneurship, creative, innovative, multiskilled, and visionary. He also added to improve the quality and competitiveness of tourism human resources we need formal education with competency-based curriculum and training as often as possible.
Andre M. Abror
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This seminar also presents Andre Mohammad Abror, Executive Chef Hyatt Regency Bandung. In his explanation, he says that today?s customers are more demanding. “As a chef or workers in the field of F & B (food and beverage), we must do the evolution in food production,” he said.
When most people say that kitchen is the back of the house, Andre denies this. “Now kitchen is the front of the house. Customers love to see his chef cooking. A chef is also required to understand very well about the restaurant or the hotel where he works,” said Andre. |
| Healthy Chef – Professions in the tourism sector or specifics on the F & B is not as easy as one might imagine. It is recognized by Edwin Lau, a Healthy Chef who was once an STPPH graduate which nowadays is a famous chef and often seen on TV. “I used to be rejected. My CV was rejected many times. Even in a period of time I?m totally jobless” he said.
However, he believes that God has planned a wonderful thing for himself. “One day I heard the voice of God said ‘Edwin, you will be an advanced Healthy Chef’. That line rang constantly in my heart and I believe it will happen. Thank God this is me today, Edwin Lau, a Healthy Chef,” he added as followed by loud applause from participants. This seminar is one of an event series of STPPH Hotel Festival “FOODISTA” (Food and Drink Fiesta) 2010. In addition to this seminar, there is also some kind of exhibition, table manner and cupcake decoration workshops, pasta and bartending competition, hotels and bazaars exhibition. (cyn) |
Edwin Lau
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UPH Media Relations
