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First Edition April-May 2011
Indonesian Hotelier Magazine
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Profile : Deden Putra Pastry Chef Jumeirah New York
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CONTENTS VOLUME 1 /APRIL-MAY 2011
JUMEIRAH ESSEX HOUSE NEW YORK
EXECUTIVE PASTRY CHEF DEDEN PUTRA
GREAT HOTEL DESIGN NEW HOTELS 2011-2012
TOP Cruise Line Agent
RESTAURANT MANAGER JOB DESK HILTON HOTEL AND RESORT IN SEYCHELLES
HOTEL DESIGN 2011 WHotels Anantara Projects
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EXECUTIVE PASTRY CHEF
HOT ZONE
“White Asparagus & Fresh Morels” RIVA FRENCH RESTAURANT
http://www.rivafrenchrestaurant.com/
The White Asparagus & Morels are brought in from French to create authentic flavors and these are the perfect celebration in spring. In April, Chef Renaud will prepare White Asparagus & fresh Morels in a variety of ways including: Tout Simplement “Steamed” with 3 different sauces * Yuzu-Espelette Hollandaise * Black Truffle Aioli * Classic Gribiche In a light cream soup with pan seared fresh Morels and a touch of extra virgin olive oil Pan seared Foie Gras, roasted White Asparagus, Morels, Veal jus “Spring Risotto”, Morels, Green Peas, Asparagus, Manchego Cheese Lobster Foie Gras Ravioli with Morels and Asparagus Ragout, Morels Cappuccino We will also feature: Milk Fed Veal Chop, flown directly from France and cook in our wood oven served with spring vegetable casserole, and veal jus “Asian Spiced” Peking Duck Leg Confit Wagyu Beef Sirloin, Kemangi-Tomato Confit, Asparagus, Bordelaise sauce Dessert: All about chocolate; Milk Chocolate Parfait, Moist Chocolate Biscuit with Chocolate Sorbet http://www.rivafrenchrestaurant.com/ The Park Lane Jakarta
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EXECUTIVE PASTRY CHEF
HOT ZONE
The Park Lane Jakarta
April Events 2011
STIX’s Weekly Promo •Mondays, Tuesdays, Thursday and Friday
Café One April 1st - 17th at dinner time: Chinese Sensation Promotion. Roasted Peking Duck, Hainan Chicken, Steamed and Fried Dim Sum, Dumpling Soup, Chinese Cold Cut and many more will be presented from the buffet as part of our daily rotation.
Gleaming Stars are back in town, ARNESIA Band will entertain you with their spectacular performance….ever. Get 50% off on Steak on Thursday. • Wednesdays Classic Rock Nite … Feel the different kind of classic rock for 3 hours non-stop every week presented to you by Le-Montea. Get the privilege of 50% off on Draught Beer and Snacks. •Saturdays Rookie’s Night … Let the young to rejoice with New Talents. Get privilege 50% off on selected bottles.
Priced at Rp.185.000++/pax, from Monday to Saturday.
• Sundays
April 18th – 30th at dinner time:
STIX’s Party Night
Seize the Day … Stop the clock and make your dinner unforgettable in unstoppable moments with Acoustic Performance. Get 50% off on Steak.
Exotic Balinese Promotion.
Day/Date : Friday/April 29th, 2011
Bebek Betutu, Ayam Taliwang, selection of Balinese appetizer including Ayam Matah, Be Tongkol, Urap, Pelecing Kangkung and many more will be presented from the buffet as part of our daily rotation.Priced at Rp.185.000++/pax, from Monday to Saturday (except Public holiday).
Theme : GREASE……Lightning! Blasting your speaker with some 70’s classic disco music
Every Lunch Monday to Friday (except Public Holidays) enjoy International Lunch Buffet for only Rp.175.000++/pax.
Time : 20.00 - onwards
Entertainment : Band Performance by ARNESIA Beverage Promo Special Prices on Smirnoff Vodka... ALL NIGHT!!! Smirnoff by shot at only Rp.70.000,- net Smirnoff by bottle at only Rp.900.000,net Special Cocktails by Smirnoff at only Rp.70.000,- net (Not in conjunction with other promotions) The Park Lane Jakarta Jl. Casablanca Kav. 18, Kuningan, Jakarta 12870 T. +62 21 8282000 Ext. 2008 F. +62 21 8282222 M. +62 8129506161 Hotelier Indonesia 5
EXECUTIVE PASTRY CHEF
Hilton Hotels & Resorts Second Property In The Seychelles
HOT DESTINATION
Silhouette Island PO Box 69, Mahe, Seychelles 00000.Tel: 248-29-3949 Fax: 248-29-3939 Hilton Hotels & Resorts has recently announced the opening of Hilton Seychelles Labriz Resort & Spa. Operated under a management agreement with Silhouette Island Resort Limited, the resort becomes the second Hilton Resort in the Seychelles.Located on Silhouette Island, the third largest in the Seychelles, the 111-villa Hilton Seychelles Labriz Resort & Spa is the only resort on the private island, which is a 40-minute ferry ride from the main island of MahĂŠ.
All images: (c) 2011 Hilton Hotels & Resort
Complete with its own private beach, amidst lush vegetation, the resort offers guests luxury accommodation with spectacular views of the mountains or beaches. The rooms comprise of 30 garden villas with private terraces, 63 beachfront villas, which open onto white sandy beaches, 17 deluxe villas with private pools and one presidential suite with a private lounge and swimming pool. With five restaurants, guests are able to choose from an array of dining options, from Italian cuisine under the stars to international wines and cocktails at the pool side. All images: (c) 2011 Hilton Hotels & Resort
Aquum Spa The resort’s Aquum Spa allows guests to unwind in treatment rooms built on stilts, amidst the rocks which emerge from the island jungle. Resort facilities include a water sports centre featuring scuba diving, snorkeling and fishing, a swimming pool, tennis court, library lounge, island bou
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tiques, a medical centre, Wi-Fi internet and a DVD library.Silhouette Island, once home to Seychellois fisherman and plantations, is now a nature reserve, which offers exceptional attractions to its visitors, including the Grand Tortoise Sanctuary and Mount Dauban (740m).
EXECUTIVE PASTRY CHEF
Warm Olive Oil Cake Tomato Basil Sorbet and Wild Strawberry Compote
HOT PLATE
Yield: 10 portions Semi cured tomatoes 10 g 2 g 300 g 500 g
Vine tomatoes Vanilla pods Sugar Water
Prepare the syrup with water and sugar, Add the split and scraped vanilla pods. Wash and cut the top of tomatoes and hollowing them out slightly. Keep the lids. Plunge them into the simmering syrup to braise gently for about 30 minutes. Leave them to cool in the syrup. Warm Olive Cake 150 g Sugar 3 ea g Egg 100 g Olive Oil 100 g Sauterne wine 200 g AP flour 3 g Baking powder Salt Whip egg and sugar in mixing bowl until ribbon stage. Add oil and wine into the mixture. Fold in flour, baking powder and salt. Pipe the batter into prepared mod, bake at 360 F for about 12 minutes. Tomato Basil Sorbet 11 g 250 g 300 g 240 g 490 g 10 g 1450 g 50 g 16 g
Milk powder Sugar Glucose powder Inverted Sugar Water Basil leaves Tomato juice Lemon juice Stabilizer
Combine all ingredients in a medium sauce pan except glucose powder, ½ of the sugar, stabilizer and basil leave. Bring it to a boil; infuse it with basil for 10 to 15 minutes. Bring back to a boil and add sugar, stabilizer and glucose powder mixture. Let it cool over night. Process the sorbet using ice cream machine.
Wild Strawberry Compote 100 g 30 g 15 g 70 g 340 g
Sugar Water Blood orange Strawberry pure Wild Strawberries
Combine all ingredients in a sauce pan and simmer until the juice is reduced. Tomato Jelly 500 g Tomato juice 100 g Sugar 60 g Lemon juice 10 g Gelatine Soak gelatin in lemon juice and set a side. Combine tomato juice and sugar in sauce pan and bring it to a boil. Stir in gelatin. Pour on square mold and chill for 3-5 hour in refrigerator.
White Chocolate Sauce 120 g 1 ea 170 g 240 g
Creamm Vanilla pod Olive oil White Chocolate
Combine cream, scrapped vanilla pod and olive oil, bring it to a boil. Stir in chopped white chocolate until well blend. Decorations: Fresh Basil, Dried tomato, Olive Almond croquant Chef Dadan Putra Executive Pastry Chef Jumeirah Essex House New York 160 Central Park South, New York, New York, 10019
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EXECUTIVE PASTRY CHEF
DEDEN PUTRA WHO’S HOT
EXECUTIVE PASTRY CHEF Jumeirah Essex House New York 160 Central Park South, New York, New York, 10019 Dear Hotelier Indonesia, as we all know that many Indonesian Professional are also well known in industry around the world, and here at this time we have an opportunity to present one Executives Chef from New York to inspire our youngs and junior to work their best to get the best result and achieved our dream.And what he said about his passion is “to pursue excellence, and raise awareness in regard to pastry artistry”. Chef Deden is a result-oriented gentlement,he hands on professional, with a successful record at such noted properties as Beverly Wilshire, Beverly Hills, A Four Seasons Hotel and Bacara Resort and Spa. Mr.Deden Putra has more than 12 years of expertise in all facets of pastry for Five Star Hotels and worldclass private parties and functions. These are proven with alot of Awards he can achieved. Lets take alook more of his profile..
Chef Deden Profile “The intense combination of knowledge and skill reflects my full complement of talent as a Pastry Chef. Desserts and how they are presented and executed as the final accents to any meal is a passion. Inspired by striving for the perfect combination of flavor and presentation from Traditional French, Seasonal benefits of “Locally Grown” to American Comfort Desserts”says Chef Dadan 8 Hotelier Indonesia
At work he responsible for artisan bread, dessert design, chocolate & sugar works, wedding cakes, staff supervision, inventory, cost control and purchasing. Work effectively with executives, department heads, management, employees, suppliers, media and the public to assure successful results. PROFESSIONAL EXPERIENCE Sept 2010 – Present Executive Pastry Chef, Jumeirah Essex House New York 160 Central Park South, New York, New York, 10019 http://www.jumeirah.com/Hotels-andResorts/Destinations/New-York/Jumeirah- Essex-House/ Manage and coordinate all aspect of the Pastry and Baking operation. Supervise and coordinate the production of desserts and breads managing (coaching) a staff of twelve. Conceptual, design, recipes, and consistent unit production. Leadership in staffing, training, quality and motivation. Pride in culinary excellence, guest service, and consistency in the practice of sound, profitable management techniques. June 2008- Sept 2010 Executive Pastry Chef, Beverly Wilshire, Beverly Hills A Four Seasons Hotel 9500 Wilshire Boulevard, Beverly Hills, CA 90212.www.fourseasons.com/beverlywilshire/ June 2007- 2008 Assistant Executive Pastry Chef, Bacara Resort and Spa 8301 Hollister Avenue, Santa Barbara, CA 93117 www.bacararesort.com AWARDS AND PRESS Rachel Ray’s Show for holiday seasons 2010 NY1 TV network, 2010 Culinary Trends Spring 2009 Favorite Recipes
Pastry & Baking North America Volume 2 Issue 5 -2008 Regional Showcase SANTE December 20008 Dessert after Dessert Winner: Chocolate de Vine 2007 competition “Most Decadent Dessert” Santa Barbara Featured on Angeleno magazine, LA Times, LA Weekly, and Los Angeles Magazine Finalist: California Date Competitions 2005 Finalist: Quadry Winery Competitions 2002 KNBC Featured on “Now You Are Cooking” Check His Profile online : press.fourseasons. com/beverlywilshire/hotel-team/deden-putra. html Hotelier Indonesia, we are choosing what we are, we are what we want to be.Hopefully this will inspire us to be more productives, to be an artist of our works ,who willing to put the soul in to our job.And so the result will be great. Send yours to us with pictures of yourself and the arts of your works.
EXECUTIVE PASTRY CHEF
EXECUTIVE PASTRY CHEF Jumeirah Essex House New York WHO’S HOT
How did you get into cooking and why did you become a chef? My love for pastry arts began while i was a student at the culinary college (National Hotel Institute in Bandung) where upon baking my first croissant, I knew I wanted to pursue a career in the field. I developed a love of pastry while studying, I excelled in the kitchen, winning several awards and graduating at top of my class.I recalled my first experience baking at the edge of 10 on school outing to a local bakery in my home town of Bandung. Since then, my devotion to the profession has taken me around the world and the United State. Describe a day in the life of a executives pastry chef Everyday is a new day for me as an executive pastry chef, even though we already have agenda in daily basis, we must aware of last minutes request or unexpected event will happen through out the day. Either comes from the guests, co worker or my pastry cooks. Mistakes happen, we just need to be smart in finding different ways to handling the situation that has gone wrong. Some chef tend to get hot tempered, but ultimately, you can’t change anything by blaming other or shouting. Be positive, and set highest standard everyday. How would you describe your style and what influences your cooking? I excel in re vitalizing classic desserts by experimenting with con-
trasting textures, temperatures and unexpected ingredients in a quest for a new flavor sensations. When i was younger, I was always interested in science and art, contemporary dessert are a blend of both and in my mind, they also have an architectural appeal. What do you love most about being a executives pastry chef? Bread making and Pastry creation are passions. once you start to enjoy them you will never stop thinking about how to create new product. My mentor inspired this passion in me, and now it is my turn to share it with others. Sharing my expertise with my pastry cooks in daily basis, motivate them and seeing them growing in the field is the most amazing feeling. No words can explain it. What have been your greatest challenges as a executives pastry chef? Working with different chefs who has a different background and visions about culinary. But at the same time we also gain our knowledge about other people, characters, backgrounds. If you have a favorite thing to cook, what would that be? I really enjoy eating a classic combination of fruit and chocolate. Sometime the simplest desserts can be most comforting. I do enjoy more complex desserts every now and then, but usually I tend to go for simpler one.
Beside that, I like to cook Nasi goreng ikan asin ala sendiri, lengkap dengan sambal dan lalapan:) Do you have any words of wisdom for someone thinking of getting into the culinary field? -Never stop learning, be well organized -Be in inquisitive and always experiment -Get all the basic so you can be valued in the kitchen -Learn how to work well with other people so you can be a good manager Who is your favorites Chef and who gives you inspirations? Felix Scmid, My first Executive Pastry Chef in Shangra-La Hotel Jakarta. He was my mentor and my hero. He is very very talented and hard worker. His passion in Pastry arts is amazing. I wish I know where he is now. What is your hobby? Dine out, listen to musics, yoga, movies and meeting new people Any comments for Hotelier Indonesia Magazine? It’s a great media where people in the industries share their expertises and experiences with others, very informative and inspire new comer in the fields.* /HS
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Cruiseline Agents HOT JOBS
MERANTI MAGSAYSAY Jl Tanjung Karang no 5 Jakarta 10230, Indonesia Institute: (62-21) 3908812 / 3100289 Recruitment & Manning: (62-21) 3908893 / 3908894 MERANTI MAGSAYSAY Bali Branch Office Istana Kuta Galeria Jl Patih Jelantik, Promenade 2 no. 6 Kuta - Bali Phone : (62-361) 769332 Fax : (62-361) 769035 PT. Ratu Oceania Raya (MTO) Jl Beringin No 56 Banjar Pegending Dalug Kuta Utara, Badung 80361 Bali Indonesia Tel: 0361-439843 Bintaro Trade Center B2 No.5 Sektor 7 Bintaro Jaya Tangerang 15224 Phone: 021 745 3381 Email: herfiandi@cbn.net.id Code: Culinary Program PT. AWEIDHIA JAKARTA ABA Building 2nd floors, Jl. Kebun Bawang III No. 36, Jakarta Utara, Indonesia 14320 Telp : +62 21 43936669 / 43936646 / 98292726, Fax : +62 21 4306389, E-mail : info@aweidhiajakarta.com CTI Group Jakarta Lina Building #403 Jln. HR Reasuna Said Kav B-7 Kuningan, South Jakarta 12910 Indonesia Tel: +62 215-204-287 Fax: +62 215-204-289 10 Hotelier Indonesia
CTI - BALI Jl. Tukad Jinah 2X Renon, Denpasar, Bali, Indonesia Tel: (62 - 361) 256 - 346 Fax: (62 - 361) 256 - 341 CTI - YOGYAKARTA Jalan Babadan 497 Yogyakarta, Indonesia Tel/Fax: 011 - 62 - 274 - 517 - 375 Hotelier Agency Indonesia Elkarim Makmur Sentosa Office Address Perkantoran Stadion Lebak Bulus BD 16 JL.Jagorawi No.1 Jakarta 12440 Indonesia Ph. +62.21.766.8705 Fax. +62.21.766.8706 Direct +62.21.766.6147 Cell. +62.855.88.555.70 CIG Employment Service Dwi Lubis Denpasar - Bali Indonesia 80225 Email : info@cig-employment.com PT. DUTA PUTRA MANDIRI Recruitment Agency Indonesia Jakarta Office: Jl. Casablanca No. 01, Kuningan, Jakarta 12870 Bali Office: Jl. Tukad Balian No. 333A Denpasar, Bali 80224 info@dutaputramandiri.com Url: www.dutaputramandiri.com PT BALI DUTA MANDIRI Jln. Kecak No. 12 Gatot Subroto Timur ( Kampus SPB BALI ). Denpasar Bali - Indonesia Tlp. +62 361 - 426835 | +62 361 426700 Email : info@balidutamandiri.com www.balidutamandiri.com
Discipline onboard a Cruise Ship Besides the Safety Training, the other first thing you will hold in your hands, when you join a ship, is a booklet of rules and code of conduct.
Rules and Code of Conduct Some cruise lines send them to those already with the contract, others get them from the crew purser when they sign on. In both cases you must read the information and confirm with your signature, that you have read and understood the rules. Discipline onboard a ship is strict and those booklets inform you about the code of conduct onboard. This includes what conduct is expected of you when dealing with guests, and when dealing with fellow crew members. It tells you about the dress code, where you find what on board the ship and to which areas you have access. Some of those booklets include also information on how things work on board, such as the laundering of your uniform, of your private clothes, crew cabin cleaning and inspections.
is sailing. Also, you may decide to travel in a foreign country before returning home.
Receiving mail
What to Know Before You Go Last minute details and preparations. Obtaining A Passport If you operate regularly from foreign ports and may be disembarking there to return home, then you almost certainly will need a passport. If it looks as though you may be offered a job, apply for your passport now. Waiting until you are hired may be too late, since the passport application process and waiting period may be several weeks. A passport is always a good thing to have anyway, since it allows you to travel whenever you like and regardless of where your ship
You will be given a mailing address or addresses, depending on your ship’s itinerary. Receiving letters and care packages from home becomes the most highly anticipated part of each cruise. Be certain you get this address from the person hiring you and give it all your family and friends before you leave.
What to take If you’ve ever been on a cruise ship, you know that TV does not give an accurate portrayal of what the rooms are really like - the cabins are small. Depending on your position, you may have to share a cabin, and if you are starting entry-level, you almost certainly will. Therefore, take only the essentials. Many of the ports you will
visit offer special bargains on clothes, jewelry and electronics. As you cruise from port to port, you will gradually acquire things, and by the time your contract ends, you will have much more to take home than you initially brought on board. Start with only what you would take on an extended vacation and leave some shopping to look forward to in port.
Travel to the ship This mayor may not be provided by the cruise line depending on the cruise line, your position, your planned length of employment and the distance from your home to the ship. Ask about it as soon as you are told what date you are to report to the ship.
Physical examination and uniform fittin You most likely will be required to travel to the cruise ship’s home port one day before you actually start your job on board. This is to allow for the physical exam discussed earlier in the health section and to be fitted for your uniforms. The costs of the hotel, exam and uniforms is usually picked up by the cruise line. Happy Cruising!!!! Resources : © 2011 H.I.R. Investments Hotelier Indonesia 11
© 2011 H.I.R. Investments
HOT JOBS
”Meet so many different people... travel to so many more
Coffee and Cultural Heritage:
Luwak in the corner of Kota Tua Jakarta
Who does not recognize fame Luwak Coffee? The aroma to lull the world since the early 18th century, and its majesty known for a long time however it only became widely known in the gourmet coffee enthusiasts after its publication in the 1980s, and it all starts from our country, Indonesia. During the Cultuurstelsel era (1830-1870), the Dutch prohibited the indigenous coffee plantation workers from picking coffee plan for personal consumption. However later, workers found that there is one particular weasel that consumes coffee fruit. Luwak, or civet (Paradoxurus hermaphroditus), only choose the best quality fruits and ripe, including coffee fruit as its consumption. Civet consumed only the flesh of the fruit, while the epidermis and the coffee beans are still intact and undigested. The undigested coffee beans then latter processed and sterilized so that it can be consumed as Luwak coffee. Since 12 Hotelier Indonesia
then the news about these aromatic coffee was finally wafted to the Netherlands plantation landlords, and became favorite coffee of the rich Dutch. Its rarity and the uncommon process, Kopi Luwak is considered as the expensive since the colonial era. These particular Arabica coffee beans were collected by coffee farmers since then, as it believed to be the best coffee beans and has been through a natural fermentation process in the stomach of the Luwak. Its divinity and aroma is always been very special among the fans and coffee connoisseurs. Taking its step from Indonesia’s cultural heritage, with its famous retro-colonial ambiance, housing in the 18th Century building, CafÊ Batavia brings up this world known Kopi Luwak to coffee lovers and fans. Located just opposite of the Jakarta Historical Museum (Museum Fatahillah), at Jalan Taman Fatahillah, Jakarta, with only IDR.120.000, - ++ per cup, coffee lovers can enjoy every sip of this best coffee from the corner of Kota Tua Jakarta. For further information and reservation, please contact +62(0)21- 6915531/34 or cafebatavia@yahoo.com [i/a]
Lets get together
Join us and discuss...
more!!
Hotelier Indonesia Communities Website. The story began when author was working in Dubai United Arab Emirates back in 2005. It was great to have new experiences working abroad especially in Middle East. We meet new friends, new partners and new working area. Many of us, was also working in other countries before, but in United Arab Emirates, it was unique. The weather was extremely hot in Summer and Cold in Winter. But then its also extreme rain in desert was also another kind of experiences. For some of us, it is okay to work hard, far away from family and adapt to a new ambience and new guest or new peoples with unique characteristics. But to be stranger is another story. So then we try to find a great people to make a gathering of Indonesian Hotelier abroad.
Hotelier Indonesia Communities Jakarta.
In the apartment kitchen 1202, this first draft was made with a pencil and paper. We want to be together with other Indonesian who work abroad.
As Facebook was starting to popular in Middle East beginning of 2005, we start to make facebook to gather our friends and its work. But then again it is kind of hard to make them online, most of us that time dont like to spend our money for buying a laptop. It was because we dont event have time to open it and or read something from it. Also because the price of it is still high, it starts from 2500 Dirhams to 4500 Dirhams.
We want to make them special, as a great assets for family, and company and of course to our communities.
So we try to buy one, and make it as a new hobby to learn more new things and to keep in touch with other hotelier in another place.
Join us and keep grow with us.
This been a while and many times we asked when we going to make our online magazine to be print in real paper, and so they can find it in their convenience time. So here we are. This far from perfect or the Magazine standard, so we will learn and hoping this answer your need.
Then we found out that they have one place to hang out and its called “Singapore Deli�. And latter on we have more places to meet and greet. We are getting bigger from then and we initiated to make a big gathering for us to see each other in the same time and in the same place. Pretty basic but its so worthed. We plays our songs. We performed our traditional dance and we having fun. Many things are up and because of our own works we have to be spread to other place. So lets get together again.
ADD OUR FACEBOOK: Hotelier Indonesia Jakarta and Hotelier Chapter Dubai Follow Us on Twitter @hotelierindo Hotelier Indonesia Community www.hotelier-indonesia.com
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Looking for a new job? Looking for Hotel Designer? Villa Architecs? Flooring or finishing properties/kondotel? Find a new place to spend your quality time vacations? Plan to start your own restaurant? Or to find best deal to make a house? Or find a new tourism school for your brothers and sisters? want to share your jobs vacancy at your establishment? Want to share your events? maybe...you want to promote your own business? Look only here...we collect everything for you and from you.....from hotelier to hotelier we always have space for you. contact us at admin@hotelier-indonesia.com
www.hotelier-indonesia.com
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EXECUTIVE PASTRY CHEF
WHAT’S HOT
RWS donates S$300,000 to Japanese Red Cross Society
From Publishers Weekly
amazon.com
In this lucid and creative work, Sandoval-Strausz, an assistant professor of history at the University of New Mexico, situates the rise of hotels within the history of the triumph of capitalism and of an increasingly mobile society. Hotels, he says, facilitated mobility and the integration of frontier lands into larger networks of capital and commerce. Hotels were also part of the gradual process that dissociated people from particular places. If hotels solved some social problems, Sandoval-Strausz shows, they created others: guardians of domesticity, for example, worried about urban dwellers who chose to live full-time in hotels. In exploring the social and political meaning of hotels, the author pursues countless avenues, from menus to morals (Hotels were magnets for prostitution and other forms of illicit sex). There’s a bit of labor history thrown in, too, since, in order to make good on the promise to be patrons’ home away from home, hotels employed a huge number of workers, from cooks and launderers to
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janitors, Sandoval-Strausz also traces hotels’ exclusion of Jews and blacks—the book ends with the 1964 Supreme Court case that desegregated public accommodations. From start to finish, this is a fascinating study. 93 color, 58 b&w illus. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review “A dense, ambitious, and valuable new work... Hotel is filled wth interesting information; SandovalStrausz develops social, moral, economic, legal and political connections with originality and insight. His impassioned reading of our ‘built environment’ is fascinating, his research prodigious... I will never again check into a hotel without thinking of myself as an ambassador of peace; that alone, with its profound implications, makes this thoughtful book worthwhile.’ Dominique Browning, New York Times Book Review” amazon.com
RWS donates S$300,000 to Japanese Red Cross Society. The RWS-Japan Relief Fund collection has come to a close and we sincerely thank all our team members for giving what they could. Together we managed to raise S$157,811.22! Resorts World Sentosa as a company topped it up to S$300,000. This money will be sent the Japanese Red Cross Society in aid of tsunami relief efforts in Japan. Japanese soccer superstar, Mr Hidetoshi Nakata, was also present to lend his support and penned his thoughts and well-wishes on a card. Find out more about the Fund Raising in the latest issue of aRWSome! WACS Young Chefs News/Updates http://wacsjunior.blogspot.com/
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International Bachelor’s Degree in Bali
EXECUTIVE PASTRY CHEF
HOT EDUCATION
The International Hotel Management (BBA)
Get your international bachelor’s degree in Bali. Stenden University Bali Offers the only European Bachelor’s degree in Bali. We are part of a network of over 10,000 student across seven campuses worldwide. The International Hotel Management (BBA) program provides a truly international experience. Students at Stenden University Bali are invited to study part of their degree at our campuses in The Netherlands, South Africa, Thailand and Qatar. We have four intakes a year.
www.stenden.com/bali
Grand Tour Your ultimate international education experience!With the Grand Tour you can combine studying with travelling, having fun and getting to know other cultures and countries! Being enrolled at Stenden university gives you the opportunity to do parts of your study in Europe, Africa, the Middle East and/or Asia without any delays. There are various study options, ranging from optional minors, internships or regular semesters. Your entire Grand Tour experience will be organized, monitored and coordinated by the Grand Tour Team. 6 reasons why you should join the Grand Tour:
Full-time studies Stenden university Leeuwarden Bachelor degrees: * * * * * *
International Business and Management Studies International Hotel Management Leisure Management Applied Business Administration International Tourism Management Media and Entertainment Management
Master degrees: * International Leisure and Tourism Studies * International Service Management * International Event Management Stenden university Emmen Bachelor degrees: * International Business & Languages * International Information and Communication Management * International Logistics Management
Experience cultural diversity and spectacular nature; Meet inspiring people in a different country and environment;
Stenden university South Africa
Expand your personal and professional development;
Bachelor degree:
Improve your language skills;
* International Hospitality Management
Gain international experience, independence and organizational skills;
Stenden university Qatar
Broaden your life experience and knowledge.
* International Hospitality Management * International Tourism Management * International Business and Management Studies
Choose a programme that suits you at Stenden Stenden offers programmes in the Netherlands, South Africa, Thailand, Qatar and Bali. Programmes are offered at bachelor and master level and certificate courses. During the programme you are introduced to your future field of work and gain work experience, possibly at one of our learning companies.Stenden is an international education facility. Therefore, many communication and the logo’s are created in English. It is allowed to use the term ‘University of applied science’ for Dutch higher education institutes. When Stenden university is mentioned in our communication, such as the website, this refers to “Stenden university of applied sciences”. Overview of all studies offered by Stenden
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Bachelor degrees:
Stenden university Bali Bachelor degree: * International Hospitality Management Stenden university Thailand Bachelor degree: * International Hospitality Management Contact us to get your international hospitality career started today. www.stenden.com/bali email: stendenbali@stenden.com
valuable members
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EXECUTIVE PASTRY CHEF
• Bondi Icebergs Bistro • A function area • Full TAB facilities ABOUT COVER
Bondy Swimming Pool
Facilities The Bondi Icebergs Licensed Club is committed to providing first class services to all members and guests. Whether you are just drop-
ping in for a quiet drink, eating out or looking for a place for your next function or corporate event, our friendly staff will ensure that your visit to the Club is memorable. The Bondi Icebergs is a great place for a casual drink, or for more action there will be regular entertainment including well-known bands every Sunday night.Naturally, we’re sports fans, so the club has Sky Racing (1 and 2), Foxsports 1,2 and 3, ESPN and Eurosport so you can catch almost any sport in the club. For some of the bigger events like The State Of Origin series and The Superbowl we host special events open to all members. Within the club you’ll find the following: •The Sundeck and Unsinkable bars
With a beautiful spacious balcony area overlooking Bondi Beach, guests can enjoy what is arguably the most sought after view in Australia. The Balcony With over 150 square metres of balcony space, the Bondi Icebergs is the perfect place to sit and enjoy the panorama of the world famous Bondi Beach, whilst relaxing with a cold beer or a great meal. The Bondi Icebergs Bistro Bondi Icebergs Bistro offers casual dining with a great menu featuring juicy steaks and delicious, fresh seafood. See their website for the latest menu and specials. http://icebergs.com.au/
PT RUKUN CIPTA SUKSES POLYSAFE: Guaranteed levels of slip resistance,Independetly proven to be easier to clean,Unique and patented Supratec system,Range pf attractive colours and decorations,Tailored products for all applications,Polysafe Astral, Polysafe Vogue Ultra,Polysafe Strata, Polysafe Standard, Polysafe Hydro,Polysafe Ultima SAFETY FLOORING Performance Properties: Durability,Flexibility,Stain resistance,Light Reflectance values,Antimicrobial performance,Low volatile organic compounds (VOCS). PT RUKUN CIPTA SUKSES Komp Ruko Danau Sunter Mas BlokB No.50 Jl.Sunter Jaya 1 Sunter Jakarta Utara.14350 Telp. +62 21 650 2496, +62 21 6530 8541 Fax +62 21 6583 2937 Hotelier Indonesia 21
http://icebergs.com.au/
If youre in a plan to go in Australia, you may need to check this out..The world famous Bondi Icebergs Club is located above the Bondi Baths swimming pool at the south end of Bondi Beach, Sydney, Australia. The Bondi Icebergs has been the home of Winter swimming since it was founded in 1929 by a group of commited local lifesavers. The club, the pool and it’s gang of colourful, larrikan swimmers has since grown to become an Aussie icon. The Bondi Icebergs Club is the only licensed swimming club in the world, with a panoramic view of Bondi Beach
Club Areas The Bars With two bars, the club has the capacity to provide fast and efficient service. The club is open from 11.00am till late Monday to Friday, and 9.00am until late weekends, serving a comprehensive range of beer, wine & spirits at club prices. The Function Room The Bondi Icebergs Club can be sub-divided to form a function room that provides a fabulous & exciting multipurpose venue.
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SELECTING CHEF JACKET The professional cook coats can either be of waist length or knee length. If you are a professional cook working in a five star hotel, you will have to abide with the attire rules and regulations. Most five star hotels around the world have a standard type of clothing for professional cooks or chefs. These five star hotels either get the chef clothing tailor-made or they buy them in bulk quantities. Hotel owners would want that all their employees have a proper and uniform dress code. To make sure that the dress code is uniform, the chefs are given specifications for their official cooking attire. As a hotel owner, if you feel that you can offer free chef clothing to the chefs, you will have to customize each chef clothing. One thing to keep in mind is the latest trends in chef clothing. If you are customizing the chef clothing 22 Hotelier Indonesia
such as the chef coats, pants, hats, and aprons, you need to ensure that you are using the right materials and the right designs. There are traditional designs and conventional designs for the chef clothing. The design of the chef clothing needs to match the theme of the hotel. Another important aspect of the chef clothing is the name of the hotel or logo of the hotel that would be printed on clothing. Most hotel owners would give the job of printing the logo of the hotel to the garment manufacturer. But, these days, you will find many designers who can do a fantastic job with the designs. The logo or the hotel name is generally on the left side of the chef jacket or coat. This name or logo needs to be prominent or distinctive so that it catches the eye of the onlookers. The logo or name
of the hotel needs to be in a contrasting color to the chefs’ clothing. For example, if you have decided on a white chef clothing, the name of the hotel can be in black, blue, green, or any other dark color. Similarly, if you have decided on a black color for the chefs’ clothing, you can have the hotel name in white, light blue, or any other light color. The size of the logo or the name of the hotel is also very important. Too large fonts and too small fonts are not advisable. Hotel owners should see a sample first before they decide on the bulk order of the chefs’ clothing.There are several websites that offer their services to design the hotel logos or names on chef coats, pants, caps, and so on. As hotel owners are looking for the best service and quality, they would expect the best quality and service given to them as well.(Int)
www.hotelier-indonesia.com Hotelier Indonesia 23
EXECUTIVE PASTRY CHEF HOTICOM MEDIA
Publisher Notes
HOTELIER INDONESIA COMMUNITY MEDIA
HOT BRIEF
Dear Hotelier Indonesia Community, This is our first publications since our establishment in 2006. Many requests for our online magazine to be done in paper, As we all know it is not easy to make it, so I take my chances and start this in a very short time,with all the pray and hard work this print editions is finally here to read for our members and hospitality readers. We are open for any comments, critics, and inputs for our better editions next month. At this first editions we try to play with color, hopefully not too boring :). We are waiting your part to send your articles and events for next editions.We will need support and contributions to make the effect better for our better information of hospitality.Next Edition will have more pages, more stories and more usefull articles.Millions thanks to hoteliers friends in Dubai, Bali, Jakarta and Chattanooga for the support and make this real.
admin@hotelier-indonesia.com sales@hotelier-indonesia.com www.hotelier-indonesia.com For Advertising and Rates Hery Sudrajat 087886100045
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We saw many things that we can share here, and we are on progress to make it to you readers with best and better presentations. There are many things we should improves for next editions, we plan to make it monthly, it will be easier after we make the first one launch. Not to forget the inspirations to bring up the best of Indonesian tourism, we all know that Bali offers much more valuable these days. We want to see other island as unique and as great as Bali, which make investors keep coming in to and build great business in the same time to keep the cultures yet still connecting in healthy conditions for business, pleasures, and working place. We will try to discuss a green thing on next one, in order to keep the earth staysmiling :), also some FNB Gathering and organizations. Regards, Hery Sudrajat
*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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Marketing and Promotions Dewa Ayu Mirah Kusuma Dewi 08123623395 sales@hotelier-indonesia.com
Culinary and Gathering Yan Sidik Achmadiana 085238091264 yan@hotelier-indonesia.com
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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.
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WE WANTS YOU! WE LOOKING FOR FREELANCE REPORTER, FOTOGRAPHER, GRAPHICS DESIGNER, WRITER AND SALES MARKETING. FOR JAKARTA,BALI AND MIDDLE EAST Send your CV to admin@hotelier-indonesia.com. If you live in the nice beautiful place, send your pictures and if choosen to print in magazine we send free t-shirt .
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Hotelier Indonesia 27
Hotel,Resort,Restaurants,Cafe,Cruiseline,Food Courts,Airlines, Hotels,Foods,Trade,Gourmet, Caterer,Recruitment’s,Events Organizer,Crockery and Latest Cooking Technology
Event 2011 Indonesia Event Calendar
Food & Hotel Indonesia 2011 is an international Hotel, Catering Equipment, Food and Drink Exhibition. The show is the best platform for the exhibitors to launch new products and promote existing products’... Trade Show Profile Food & Hotel Indonesia 2011 is an international Hotel, Catering Equipment, Food and Drink Exhibition. The show is the best platform for the exhibitors to launch new products and promote existing products’ brand loyalty. This four day expo is being organized by P. T. Pamerindo Buana Abadi at Jakarta International Expo, Kemayoran from 06 Apr. 2011 to 09 Apr. 2011. Exhibitor’s Information Food and Drink - Canned & Processed Foods, Dairy Products, Health Food, Seafood, Wines, Spirits & Beers, Food service Equipment & Supplies - Bar & Coffee Equipment & Supplies, Food service Equipment, Chinaware/Glassware/Crystalware and Refrigeration Equipment, Bakery Equipment & Ingredients - Bakery & Confectionery Equipment, Bake-off Products & Finished Goods, Hospitality Interiors - Furnished & Fixtures and Contract Furnishing & Interior Design etc. are to be exhibit. Attendee’s Information Visitor profile includes Bar Owners & Managers, Catering Service Consultants, Kitchen Planners, Chefs, Confectioners, Distributors, F&B Managers, Franchisers & Franchisees, Government & Trade Associations, Hotel Owners & Managers, Importers, Industrial, Craft and In-store Bakers, Retailers and Wholesalers. Trade Show Overview Food & Hotel Asia is one of the Asia’s largest international food and hospi-
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tality trade exhibition and conference, will return for its 18th edition from 17 - 20 April 2012 at the Singapore Expo. The event... Trade Show Profile Food & Hotel Asia is one of the Asia’s largest international food and hospitality trade exhibition and conference, will return for its 18th edition from 17 - 20 April 2012 at the Singapore Expo. The event provide excellence platform for trade buyers and sellers to converge, network and transact. Primed to occupy over 82,000 square metres of exhibition space at the Singapore Expo. Exhibitor’s Information Profile for exhibit includes Beverages & Drinks - Non Alcoholic, Chilled & Frozen Foods, Confectionery, Dairy Products, Fresh Produce, Health/Organic Food, Ingredients, Poultry/Meat/Halal Meat, Processed Food & Convenience Foods, Seafood, Snacks & Ice Cream, Specialty Food. Attendee’s Information Airlines, Cruise Lines / Rail, Bakeries / Confectioneries, Fast Food Restaurants, Food and Drink Importers / Distributors / Wholesalers, Foodservice - Government, Military, School, Hospital, Foodservice - Industrial/Offshore, Foodservice and Hospitality Consulting, Hotels / Resorts Management, Supermarkets / Grocery Stores. Date: 14-APR-11 to 17-APR-11 Raja MICE is back with the signature consumer travel fair, the biggest in Indonesia, Indonesia Travel and Holiday Fair. Partnering with Central Park Jakarta and BCA, this edition is a special, never before one, by the tile of Central
Park Jakarta Travel and Holiday Fair. In this 6th edition, Grand ITHF will be the only travel fair offering latest trends and best offers on travel products, mainly in airlines tickets, hotel, tour packages, around-the-world destinations, and many more. Venue: Central ParkPodomoro City, Jakarta, Jakarta Raya, Indonesia Date: 11-MAY-11 to 12-MAY-11 The 6th annual Metering, Billing/CRM Asia 2011 provides the ideal platform for you to meet over 300 professionals from the electricity industry to explore new business models and learn how to implement the latest technologies, smart metering strategies, smart grid projects, ensuring the smooth roll-out and adoption of prepayment meters and enhancing billing systems and revenue assurance solutions. PLN, the Indonesian state utility, is the Host Utility for this event. Venue: Westin Resort, Bali, Indonesia Date: 25-NOV-11 to 27-NOV-11 Indonesia Food & Hotel Expo (IFEX) 2011 is the first international food showcase of its kind in Bandung, Indonesia. Bandung also known as Paris Van Java provides the perfect backdrop for this event given the citys artistic flair and renowned food culture. With the venue strategically located at the conduit between Bandung and Jakarta, one can expect visitors from both Jakarta, Bandung and even in the region. Venue: Graha Manggala Siliwangi Bandung, Jawa Barat, Indonesia
Hotelier Indonesia Community Hotelier Indonesia magazine is for the hotelier and hospitality professional who is a worker at any level. The magazine has a commitment to be a platform for those who are represent professional in hospitality industry. And to promote the concept of community in this fast growth industry. All about Bali are randomly published here monthly, all new Restaurants, New Cafe, New Hospitality News about New Resorts and or New Hotel. We will put on events list from several places and new venue Jobs Info! Thats the one which still in the best click so far, Yes when you be a member, you will continuosly will received the update news of new Jobs Info of real Hospitality in Indonesia or around the globe. And if you are employer send your job opportunity to us Visit to Indonesian Hotelier Chapter Dubai now via Facebook, find your best mate whos now living in Dubai for their great achieved Career. Now Hotelier Indonesia also grow in Qatar , Iran, Holland, England and USA Visit to Indonesian Hotelier Chapter Jakarta now via Facebook , follow us and share more things for others HOT Brief : Message from the editor in chief .This is our comments, about Whats On regarding Hospitality News and Headline comments. HOT Content : Features and content of the magazine per pages. On hard copy magazine this will be start from page 20 to page 30, will feature special contents
HOT Team : Behind the scene team, address, contact, website and other use full information. Including Supplier Contact and Advertising. HOT Mailbox : This section will be the interactive communication pages within the readers of Hotelier Indonesia magazine community. Write your letter to us, via SMS,MMS,Blackberry messanger, email,or fax HOT Flag Carrier feature profile of key person/decision makers on the industry : business owner/top management level and professional executive. A representative of a brand whose not only aware of the market trends but can give their view on the industry, for positive contribution to readers. Whos HOT The content will feature profile of key person and professional executive. Who work in the industry. This Interview will be very attractive and full of new surprise . HOT Destination Will be divide into 2 (two) pages featuring travel destination places and best accommodation in the industry both local and international. I.e. Hotels, villas, condotel, as well as management companies and every major chain headquarters worldwide. HOTNotes:Management/Market for management/operators/F & B sectors,kitchen food processing/ applications,suppliers,food products/ ingredients/beverages. Food / Customer trends, interior design-locations, food/drinks creations consumer/ creators,staffing factor/training/technology/supply chain management/exhibitions/ conferences.
HOT Education Featuring education on the industry : Tourism study, courses, which give positive contribution to the readers. This usefull info is great for those also who will have a plan to work abroad, or cruise ship passanger service HOT Job The content will feature job openings in local and international industry. From local venue, Local Franchise, International Hospitality Jobs and Cruiseship Info and reqruitment HOT Plate Featuring culinary experience and the tips from top Chef in the industry. Related on their secret recipe which reveal their signature dish. HOT Zone Featuring dining place within the region, including hotspot such as bar, clubs and other entertainment places.From warungs to diamonds stars Hotels and Resort HOT Picks Life style feature in Beauty and fashion. Everything you need to work and to be well grooming, from make up suggestions and Uniform maintenance HOT Stuff Life style feature in gear and gadgets. Gadget and technology of recents activity and future plan of hospitality plan, this will help us to find better solutions for better service to our guests Whats HOT Life style feature in current books film, DVDs, CDs and others. This will include the hottest Songs and Musics albums around the world for hospitality HOT Solutions This pages will be dedicated to sponsor for their financial solutions and other information on their product and tips which give valuable information to readership for their financial solutions and management. *
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EXECUTIVE PASTRY CHEF
Germain Hotel in Calgary, Canada. LEMAYMICHAUD Architecture Design HOT NOTES All rooms are equipped with the technological necessities of the modern traveller (e.g., Internet access, While the main entrance might signal the spirit of the Germain Calgary it is the rooms that provide travellers with the true Germain experience.
HOTEL DESIGN LEMAYMICHAUD Architecture Design have designed the Germain Hotel in Calgary, Canada. The Germain Calgary boasts an exceptional location in the heart of downtown. On the corner of 9th Avenue and Centre Street, the hotel is a stone’s throw from all the city has to offer, across the street from the Calgary Tower and just minutes from the Convention Centre and Calgary’s various cultural institutions. Connected to the city’s network of elevated pedestrian walkways, the hotel, unlike other Germain hotels, actually opens directly on to 9th Avenue. The lobby features a two-story glass wall facing the main commercial street, thus creating a unique vibrancy between the street and the hotel space.Furthermore, the Germain Calgary is part of a multipurpose complex whose original architecture has created a totally new landmark for Calgary’s urban landscape. Located between 8th and 9th Avenues, this development is composed of two buildings (the 12-story Hotel Germain and an 11-story office tower), which are straddled by a two-story spa, topped by tiered luxury condos with terraces. 30 Hotelier Indonesia
The complex forms a spectacular glimmering arch that lights up the Calgary skyline.At Le Germain Calgary, the materials and interior design were selected to combine ease and comfort. “Our goal was to create a welcoming environment with a flash of innovation,” explains Viateur Michaud. The hotel’s exterior cladding of Prodema wood-laminate panels prefigures the warmth of the interiors, where wood is a dominant element. Beyond the impressive fenestration of the façade, the main entrance is a vibrant, active space where an immense glassedin lounge open to the street takes up almost the entire lobby.Between the lobby and front desk area, a wall of recycled felt, in shades of grey and black resembling shale, adds both texture and acoustic properties, embodying the exceptional spirit of the place: luxury, serenity and innovation. And this spirit can be found throughout the hotel, from the mosaic floor in the bar to the LED lighting in thehallways, to the volcanic rock adorning the elevator core. In addition, 90 wells were drilled to supply the hotel with enough geothermal energy to heat the water and some radiant floors.
Though the experience varies from one hotel in the group to another, it is nonetheless the hotel group’s signature stamp. After the bathroom open to the room at the Germain Montréal (a true innovation at the time, now widely copied by the competition) and the personalized nature of the rooms in the Germain Toronto, the Germain Calgary offers an original sensory experience. Inspired by the often spectacular scale of the Albertan landscape on the edge of the Rockies, the hotel rooms evoke space. Everything is bigger: the bathroom, the work table and the room itself. The architects even designed a walk-in closet instead of a traditional one, which is always too narrow to hold both luggage and purchases. However, the bathroom provides the biggest thrill. “We wanted guests to feel fulfilled, so we completely reinvented the traditional hotel bathroom squeezed into the back of the room,” explains Viateur Michaud. In fact, the bathroom now occupies a space the entire length of the room, from the door to the outside wall. This large, comfortable space is separated from the room by a multipurpose wood wall that features various shelves and storage spaces as well two immense sliding doors, which, when open, create an exceptionally large loft. In addition, thanks to a large window in the shower, the bathroom is bathed in natural light. Although made of frosted glass, this window includes a twoinch horizontal band of transparent glass. Photography by Pierre Belanger and Michael Alberstat
Photography by Pierre Belanger and Michael Alberstat
Hotelier Indonesia 31
EPICURINA
EXECUTIVE PASTRY CHEF
HOT Zone Featuring dining place within the region, including hotspot such as bar, clubs and other entertainment places.From warungs to diamonds stars Hotels and Resort
Tan’s Kitchen The Claypot & Chicken Rice By bayuamus Located right beside our favorite Ayam Presto Genteng Biru, a new Chinese food restaurant was opened. What catches my intention are two things; first is that they looks like specializing in the more sophisticated kind of Chinese food; the barbecue dishes, and the second is that they claimed to apply halal standard! Now two of them standing alone meant nothing special, since there’s a lot of Chinese restaurant that specializing in BBQ dishes in Denpasar alone; but to find one with halal standard, now that’s a rare gem. And so it was set into my schedule that the new restaurant is our next aim for a try out.And so we did stick to that schedule since on last Friday after office,me, my wife, and kid (the usual gang) manage to drop by the “Tan’s 32 Hotelier Indonesia
Kitchen The Claypot & Chicken Rice” at Genteng Biru shopping malls, right after the rain stopped pouring. Wife was tempted to go next door instead (her fave), but understanding that her husband was longing for a good plate of Hainan Chicken Rice so she willingfully enters the premise where you can see the hanged duck and rice right up front where the open kitchen is.After inquiring the waiter about their specialty, I set my choice on Nasi Ayam Rebus (20K), which is a combination of Boiled Chicken a la Tan’s Kitchen, and plain rice. I changed the plain rice to the Hainam rice however, since those two are like twin siblings that should never be separated. I was tempted though to try their Peking Duck (35K a quarter, 138K whole), and I was also curious about their Ayam Panggang Wijen (sesame roasted chicken - 36K a half, 70K whole). However, a simple cooked
HOT ZONES
dish like boiled chicken in this case, is a good indication of the chef’s skill, and the premise’s overall quality. The more cautious wife on the other hand, set her choice on the Claypot Rice with chicken, cooked in black pepper sauce (20K).Another nice surprise was encountered when we read the drink list; a free refill ice tea! At 4K for either sweetened or plain ice tea, I think this is one important feature to notice.View to the open kitchen at the front The chef was quick in preparing our orders, and without long waiting, the first dish arrived; it was my order of the Nasi Ayam Rebus. Tearing the chicken meat apart and scoop some of the brownish liquid with it, my mind set a high expectation on the pale looking meat, hoping it to closely match the one that Ria’s mom once made for us a while ago in Jakarta...
Ayam Rebus Tan’s Kitchen And it’s a hit! Not a bullseye but close; best one I’ve tasted in a while, and certainly better than most of the similar dish I tasted on my earlier years of food adventure in Jakarta. The taste penetrates deep into the meat, while the oily brownish sauce provides rich sweetish counterpart that matches the meat’s juiciness. I love this food! The complimentary savoury soy sauce with chilli, and the sour hot pickle sauce also goes well to compliment the dish.As for my wife, though the boiled chicken closely resembles Ayam Pop widely served in Padangnese restaurants, she reserve her opinion to only “OK” but it’s an achievement nonetheless since about 80% of meat she tasted falls into the category of either too gamey or too meaty.Hence why I dubbed her “The Picky Eater”. Claypot Daging Ayam in Black Pepper Sauce The claypot rice came in sizzling and steamy, and it stays hot even until I finished my meal and wife finished feeding our kid with it; as he likes this hot claypot rice better than the rich succulent hainam rice.The taste on the other hand, is good. Wife wouldn’t mind having it again, next time we visit this place. Will there be next? Oh surely from
my epicurean background, and surprisingly from the picky eaters side too! As it turned out, Tan’s Kitchen is among the rare place which both me and my wife eager to return back to. Especially after this other dish below, which my wife requested out of curiosity, and thinking that she’s still hungry after sharing her meal with our kid.Udang Kupas Goreng Saus Mayo & Wasabi It’s a skin peeled shrimp, dip into a flour batter then deep fried and served in thick sauce of wasabi infused mayonaise. It keeps a surprisingly crisp and crunchy layer of batter blanketing the shrimps behind the sweet creamy “greeny” taste of wasabi infused mayonaise. At24K a portion (enough for two) it’s a worthy dish to try.And after glasses of free refill ice tea, we finally succumbed to the special juice mix of the day which is a combination of chai sim and pineapple; an unusual combo but it was okay.Jus Sawi dan Nanas And so, all that we can say to summarize the diner was splendid! I got to taste again the simple yet delighting Nasi Ayam Hainam with boiled chicken, wife are pleased with the eating experience she had, I also delighted to find out that they receives both ATM BCA and Visa, offering much choice to choose from, with decent prices and good food. Will be back? For sure.
Tan’s Kitchen The Claypot & Chicken Rice Jl. Diponegoro No. B26, Denpasar Bali Tel. (0361) 3686 022 Ad if you are wondering about delivery order, then yes; they offer FREE delivery service to limited location (as far as Sanur at least), for minimum of two dishes ordering. And here’s a snapshot of what they currently offers: Posted By bayuamus to Epicurina Blog For all of u epicurean, and food hunters who loves to eat out, jajan, makan-makan in Jakarta, Bandung, Semarang, Yogya, Surabaya, and wherever in Indonesia, at kaki lima, warung, kantin, food court, coffee shop, food court, cafe, bistro, buffet, fast food, all you can eat, restaurant, dining, whatever, find and share ur infos and reviews here! Other Epicurina Sites: + Website (beta): http://epicurina.com + Twitter: http://twitter.com/epicurina + Multiply: http://epicurina.multiply.com + Blogger: http://epicurina.blogspot.com/ (in English)
Hotelier Indonesia 33
XECUTIVE PASTRY CHEF
in Malaysia it plans to open two Four Points by Sheraton hotels.The hospitality company announced it expects to open a total of between 70-80 new properties in 2011 globally. It opened 72 new hotels in 2010 and signed 96 new deals.
HOT CONTENTS
Nearly 70% of the new openings will be outside North America with the majority of the openings in Asia Pacific, the company said.Starwood Hotels & Resorts Worldwide announces that it has signed an agreement with the Deputy Ruler of the emirate of Sharjah, H.H. Sheikh Abdullah Bin Salem Al Qassimi, to manage its first hotel in Sharjah, a business and leisure travel destination designated as an Arab Capital of Culture. The new Sheraton Sharjah will open beginning of 2013, marking the debut of Starwood in the emirate.Starwood currently operates 20 hotels in the United Arab Emirates represented by six of its nine distinct and compelling brands. The company has plans to expand its portfolio with ten new hotels in the country scheduled to open over the next few years.
Hotels Opening 2011 Starwood to open 40 new hotels in Asia Pacific in 2011 Global hospitality giant Starwood Hotels & Resorts has announced it plans to open 40 new hotels in Asia Pacific this year bringing its total regional portfolio to 220 plus by year-end. Over half of the new Starwood hotels opening in Asia Pacific are slated for Greater China; Starwood said it expects to increase its current portfolio in the country from 70 to over 115 hotels by 2012. The new openings in China will include 19 Sheraton hotels, ten Westin hotels, and two St. Regis hotels.As China prepares to dominate the global tourism market with one million outbound travelers by 2015, we expect their loyalty 34 Hotelier Indonesia
to our brands to have an ever increasing impact on our business worldwide,” said Simon Turner, President of Global Development for Starwood. “Starwood’s first mover advantage has positioned us well to increase our portfolio across China and throughout Asia Pacific, as we continue to leverage the expertise of our seasoned local teams and our longstanding relationships with owners and developers in the region.” In India, Starwood said it expects to double its footprint with Aloft opening three new hotels under the brand as well as new hotels under its Sheraton, Four Points by Sheraton and Le Meridien brands. In Thailand, Starwood will open two Four Points by Sheraton hotels, an Aloft hotel and The St. Regis Bangkok, while
According to Roeland Vos, President, Starwood Hotels & Resorts, Europe, Africa, Middle East (EAME), entering Sharjah is part of the company’s commitment to growth in the Middle East and focus on emerging markets. “We are delighted to be working with Sheikh Abdullah as we introduce Starwood to Sharjah with our most iconic brand. With the new commitment to tourism developed by the government, Sharjah is set to become a major travel destination in the region, offering culture and tradition as well as sunshine, beaches and shopping.” Located on Al Muntazah Beach in the north of the emirate, Sheraton Sharjah will offer 343 ocean front rooms including 48 suites. The hotel will feature an all-day dining restaurant, a seafood restaurant, a Persian speciality restaurant, and a pool/ beach grill on a private beach. The hotel’s business facilities include a suite of six meeting rooms, and two ballrooms, one of which at 850 square metres will be the largest hotel ballroom in the emirate. The hotel will also feature Link@SheratonSM experienced with Microsoft, a unique communications hub delivering the tech
The hotel will also provide an all-day dining restaurant, a specialty restaurant and a lobby bar and lounge. Pullman Vung Tau will be located close to the international convention centre and just a 5-minute walk from the beach.Pullman Hanoi Horison (2011): a face-liftThis hotel is located in the city centre and is currently undergoing extensive renovation and modernization. Once completed, it will boast 250 rooms, a large event area accommodating up to 1,000 guests, as well as facilities including an outdoor swimming pool, a fitness centre, restaurant, lobby and pool side bars. With an extensive range of tailored services to accommodate meetings and seminars, nology modern guests expect and require while on the road. H.H. Sheikh Abdullah Bin Salem Al Qassimi expressed his pleasure and content for signing the management agreement with Starwood and said: “We look forward to a very fruitful association with Starwood and we are confident that, through this association, the Sheraton Sharjah Hotel and Resort shall be one of the leading destinations in the U.A.E. and Gulf Area.” Vietnam: five Pullman hotels by 2013Accor, the largest international hotel operator in Vietnam, has just announced the launch of two new developments in this country - Pullman Danang Beach and Pullman Hai Phong Flamboyant Island Resort.Patrick Basset, Accor Vice President of Operations for Vietnam, the Philippines, Japan and South Korea, explains the pace of the hotel openings. “With sustained economic growth and significant investment in infrastructure leading to increased volumes for business travel and continued international and domestic leisure travel strength, opportunities continue for quality upscale hotel developments in Vietnam.
”In all, Accor will develop five Pullman hotels in Vietnam: Pullman Danang Beach, due to open in the middle of next year; Pullman Vung Tau and Pullman Hanoi Horison, scheduled for opening in the last quarter of 2011, and then Pullman Saigon Centre and Pullman Hai Phong Flamboyant Island Resort in 2013. These new establishments are further proof of the network’s dynamism in the Asia-Pacific area.Pullman Danang Beach (2011): right on the beachThis hotel is located on the seafront and will open in 2011. It will feature 207 rooms, 4 restaurants and extensive leisure facilities including three swimming pools. This first Pullman hotel in Vietnam should immediately attract the many tourists from Vietnam and abroad who visit Danang, a favorite destination renowned for its beaches, which are considered some of the world’s most beautiful. Pullman Vung Tau (2011): business and leisureThis hotel will have 360 rooms, a ballroom that can accommodate up to 500 guests, several smaller meeting rooms with “chillout” zones, a business centre, a gym, a spa and a swimming pool.
Pullman Hanoi Horison will attract business travelers and events in the nation’s capital.Pullman Hai Phong Flamboyant Island Resort (2013): indoor and outdoor swimming poolsThis 300-room hotel, located in Hai Phong – an industrial and seaport centre on Vietnam’s northern coast on Flamboyant Island in Do Son District, will offer the increasing number of travelers to the northern parts of Vietnam remarkable upscale hotel services. The hotel will have superb facilities with three restaurants, two bars, a ballroom, meeting rooms, indoor and outdoor swimming pools, an entertainment center, a spa and an amphitheatre.Pullman Saigon Centre (2013): design and modernityThis 290-room hotel will be built in the center of District One of Ho Chi Minh City. The brand new building will boast contemporary architecture and chic interiors as well as a 1,500 square meter ballroom and meeting area, two restaurants, a bar, an outdoor swimming pool, a business centre and a gym. (Int)
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EXECUTIVE PASTRY CHEF
HOT CONTENTS
NEW HOTELS 2011-2012
Raffles to Open 15 New properties by 2012 by Mick Tan Raffles Hotels and Resorts will open 15 new properties around the world within the next three years. The hotel sites include the Maldives, France, Europe, Asia and more. The first hotel to open will be the Raffles Makkah Palace in Saudi Arabia in April next year. The hotel will feature only suites and is to be built in the centre of the Abraj Al Bait Complex. The hotel will feature an outdoor dining terrace, 198 suites, several dining options, his and hers fitness centres, beauty parlours and grooming salons, as well as access to an adjoining retail centre and a Raffles Amrita Spa. The most recent hotel to be announced is the Raffles Jakarta in Indonesia, which will open in 2012. The hotel will be part of Ciputra World Jakarta, a new mixeduse development comprising of a shopping centre, office buildings, apartments and an art museum. The Raffles Jakarta will feature 180 rooms and suites, as well as 80 Raffles residences available for private ownership. The hotel will feature a selection of restaurants and bars, a 2,500 square metre ballroom, four conference rooms and a 1,100 square metre spa. Accor to open 16 new hotels in Indonesia by 2012 by indahnesia JAKARTA - International hotel operator Accor plans to open 16 new hotels across Indonesia by 2012 to support its expansion plan in the country’s growing hotel 36 Hotelier Indonesia
industry, says an executive of the hotel chain.Accor chairman and CEO for the Asia Pacific, Michael Issenberg, said in Jakarta on Monday that one of the hotels would start operation in Bali by the end of this year, while another 15 would be launched between 2011 and 2012 in Jakarta, Banten, Central Java, East Java, Bali, East Kalimantan, Bangka Belitung, West Sumatra and North Sulawesi.Issenberg said that Accor, which currently operates 39 hotels in Indonesia, focused its operations in Indonesia on medium and economy classes, to ensure sustained network expansion in line with the growth in domestic and intra Asian travel. As demand grows, he said, the market prospects for price sensitive segments would strengthen. “With the opening of 16 new hotels, Indonesia will be at the forefront of the brands’ expansion in Asia,” said Accor’s vice president for Indonesia, Gerrard Guilloet. Currently, Accor operates in Indonesia under several brands including Mercure, All Seasons, Ibis, Novotel and Formula 1. Pullman will make a debut this year. The new hotels will include an All Seasons Hotel Bangka, Ibis Balikpapan, All Seasons Denpasar, Ibis Bali Kuta, All Seasons Gajah Mada (Jakarta), Ibis Manado, Mercure Padang, Ibis Surabaya Basuki Rahmat, Pullman Bali Legian Nirwana, Novotel Bangka, Mercure Simatupang (Jakarta), Mercure Bali Kuta Haverstland, Mercure Solo, Mercure Banjarmasin and All Seasons Yogyakarta. Accor has been in Indonesia since 1993 when it developed a network across 17
cities throughout the county that employs more than 7,000 employees. According to Issenberg, Indonesia contributes 10 percent of Accor’s network in the Asia Pacific region. China is Accor’s top market with 93 hotels, followed by Thailand with 43 hotels. Starwood Hotels & Resorts Worldwide signed an agreement with PT Bina Buana Tbk to develop The Westin Ubud Resort & Spa.The hotel has 107 rooms and will be a magical place, a spiritual retreat to find inspiration and energy, with opening scheduled to open in first quarter of 2012.Situated at the foot of the Indonesian island, the resort will offer a wide range of spa treatments and will contain four restaurants and bars. For now, these are the news based on future luxury resort, we hope to have other short time.Coming soon is the opening of The Westin Houston, Memorial City – April 6, 2011 (CUSCO, PERU) -- Marriott International, Inc. announced March 22 plans to open a luxury JW Marriott Hotel in Cusco, Peru in 2012. Situated at the gateway to the Andes mountain sanctuary Machu Picchu, the 153-room JW Marriott Hotel Cusco will feature a highly customized design built around a colonial church and ancient Inca artifacts found on the site. The property will also reflect the casual elegance that distinguishes the JW Marriott brand, a global portfolio of 51 luxury hotels and resorts. The JW Marriott Hotel Cusco will be operated under a management agreement with Inversiones La Rioja, S.A. owners of JW Marriott Hotel Lima.
EXECUTIVE PASTRY CHEF
HOT CONTENTS
“We are very proud of this project, which will honor the history and the culture of the Inca people and the heritage of our country and of Cusco,” said Alfonso Brazzini, Chairman of the Board of Inversiones La Rioja, S.A. “This project will surely be one of the most unique in the world, utilizing the latest engineering and technology to preserve the past and create a hotel environment for today. We are grateful for the collaboration between Inversiones La Rioja and the national and international institutions that provide protection to human heritage.” The collaborative institutions are the United Nations, Educational, Scientific and Cultural Organization (UNESCO), The National Institute of Culture (INC), The Municipality of Cusco and San Agustin de Cusco University.Located in the heart of Cusco’s historical district, the hotel will include a museum of prominent artifacts, many of which will be preserved in-situ.
We are very excited to announce the JW Marriott Cusco, a much needed luxury hotel in one of the world’s great leisure destinations,” said Laurent de Kousemaeker, chief development officer for Marriott International, Inc. in the Caribbean & Latin America “The hotel will reflect its incomparable surroundings in a very special way.”In keeping with the JW Marriott brand, redefining luxury in distinctive destinations around the world, the JW Marriott Cusco will offer an elegantly relaxed decor with a distinctly colonial feel; a stylish lobby lounge; a restaurant serving imaginative cuisine for breakfast, lunch and dinner. In addition to the oxygen delivery system in all rooms, the hotel will help guests adjust to the altitude in spa treatment rooms. All 153 rooms and suites will be equipped with luxurious bedding and sumptuous bathrooms with soaking tub and separate shower, as well as the latest in in-room technology.
Few leisure destinations in the world compare with Cusco, designated a World Heritage site in the 1980s, located 11,000 feet above sea level in the Andes. The city has witnessed the rise of the Inca empire as well as its demise with the Spanish colonization of the Americas in the 16th century. The city’s colonial art school is recognized as one of the most prolific in the Americas. Above all, Cusco serves as the gateway for the world-renowned mountain sanctuary Machu Picchu - accessible only by train along the sacred Urubamba valley - as well as other landmarks, such as the fortress of Sacsayhuaman, the Inca sites of Kenko, Puca Pucara and the market towns of Pisac and Chincheros.At an elevation of 11,200 feet above sea level, the JW Cusco will be the first Marriott property to have an in-room supplemental oxygen system to relieve altitude sickness.
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EXECUTIVE PASTRY CHEF
ANANTARA PROJECT HOT
Anantara Expands Portfolio
CONTENTS
Anantara Expands Portfolio by Sixty Percent by Announcing Seven New Resort Openings in 2011 Anantara Kihavah Villas, Maldives Anantara Hotels, Resorts & Spas, a leading developer and operator of luxury hotels, resorts and spas, is expanding its portfolio across Asia, the Indian Oceana and the Middle East to encompass 50 properties within the next five years. The group currently boasts seven thriving resorts in Thailand, two in the Maldives, one in Bali and two Middle East additions (12 in total), and enthusiastically anticipates the debut of seven new resorts in China, the Maldives, Bali, Oman and the UAE by the end of 2011. Such growth reflects a 60% expansion of the portfolio in existing and new markets.
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Opening in 2011: Anantara Kihavah Villas, Maldives will offer the ultimate in privacy and luxury. Each of the 78 spacious over-water and beach suites are set within the lush tropical nature of the island with private infinity pools, high ceilings, timber interiors and terrazzo floors. The resort will boast five dining options including an underwater dining experience showcasing the idyllic location of the dazzling Indian Ocean. Guests can also enjoy the signature Anantara Spa journey and enjoy a wide range of unique Maldivian cultural experiences. The resort is scheduled to open in January 2011.Anantara Sanya Resort & Spa is situated on the serene Luhuitou Peninsula, Xiaodonghai, on the southernmost point of Hainan Island in south China. The luxury boutique property will comprise of 128 guestrooms and 20
pool villas flanked by two beaches, Xiaodonghai Bay and Luhuitou Bay, and a coastline that stretch of over 1000 metres. The renowned Sanya tourism attraction, Luhuitou Park, is located on the hill overlooking the peninsula and provides a setting for 1000 year old romantic fables as well as panoramic views of the vast sea, the rolling mountains and Sanya city, which is only 3 km away. Anantara Xishuangbanna Resort & Spa is located in the midst of the Hengduan Mountains, Xishuangbanna in Yunnan province, an idyllic mountainous setting fringing northern Laos. The resort is set on the banks of the Luosuo River and will feature 103 guestrooms with Dai characteristics, including 80 deluxe rooms and 23 pool villas. The region is home to the indigenous Dai people who are renowned for their folklore and colourful festivals such as the water splashing celebration.
Xishuangbanna is rich in nature including rain forests, rare plants and wildlife such as the Asian elephant which is still found in the wild. Nearby Xishuangbanna Gasa Airport provides connections to Shangri La, in addition to major hubs such as Kunming and Beijing. Anantara Al Madina A’Zarqa Resort & Spa, Oman is set on a natural peninsula jutting into the crystal clear waters of the Gulf of Oman. The 122 room luxury resort and spa is located 60 minutes from the historical city of Muscat and just 40 minutes from Seeb International Airport in Muscat. The traditional Arabian architecture will be seamlessly blended with modern innovation and service. The award-winning Anantara Spa will offer a rejuvenating and relaxing experience. Anantara Uluwatu Resort & Spa is set to open in Bali, the island of a thousand temples, and the island of paradise. Perched high on a limestone cliff on Bali’s south-
western tip, each of the suites at Anantara Uluwatu offers unobstructed views of the ocean and the infamous Balinese sunset. The resort will feature 77 spacious suites and three international dining options in a contemporary and comfortable setting. The warmth of local culture and the indigenous natural elements give a unique welcome that is always longed by holiday seekers. Al Sahel by Anantara, Sir Bani Yas Island will be a unique addition to the destination of Abu Dhabi. 30 luxury chalets, each with private plunge pools, will be set in the west section of the Arabian Wildlife Park. Overlooking the rugged landscape and salt-dome hilltops, the rustic lodges will be surrounded by a lush grass savannah, affording guests’ uninterrupted views of grazing sand gazelles, as well as Arabia’s elusive mountain gazelle and Oryx. Al Yamm by Anantara, Sir Bani Yas Island will offer tranquil sea
facing chalets on the beautiful eastern shores of Sir Bani Yas Island, surrounded by natural sandy beaches and crystal clear waters. The spacious chalets will also edge a peaceful lagoon rich with high mangroves, treating guests to stunning views of the elegant flamingos that favour this verdant sanctuary. ‘We’ve come a long way since our first resort opening in 2001,’ said Mr. Peter Carmichael, Senior Vice President, Anantara. ‘As we move into our tenth anniversary year we will open seven stunning new resorts that will offer guests luxury and tranquility in surroundings that are culturally and environmentally uplifting. As we continue to expand, our initial goal of providing a unique and authentic destination experience for all our guests will always remain the same.’ For more information on Anantara Hotels, Resorts & Spas, please visit www.anantara.com All images: (c) 2011 Anantara
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EXECUTIVE PASTRY CHEF
Design Hotels in 2011 W Hotels Worldwide Set to Unveil Six New Distinctively
HOT NOTES
W Hotels Worldwide will continue to showcase what’s new and next in design with the opening of six new W Hotels around the world in 2011. Design has been at the forefront of W Hotels since the opening of the David Rockwell-designed W New York – the first ever W Hotel – more than 12 years ago and has evolved with more recent hotel openings by designers such as Patricia Urquiola (W Vieques), United Design (W Doha), and Ricardo Bofill (W Barcelona), among others. As a way to further fuel innovation in design, W Hotels has also forged unique design partnerships such as its “W Hotels Designers of the Future” award with Design Miami/Basel. “Design has always been an integral part of the W brand,” said Eva Ziegler, Global Brand Leader of W Hotels Worldwide and Le Méridien. “As W continues to transform into a global powerhouse, we have 40 Hotelier Indonesia
evolved our design approach to include contextual insights that lead to locally relevant designs bound together by W’s DNA.”On track to reach more than 50 hotels by the end of 2012, W Hotels will, this year, open: • W Taipei (February 14, 2011) – GA Design International has created a “nature electrified” design concept that fuses the rural surroundings of Taipei with the vibrant, high voltage core of the city. W Hotels Designer of the Future winner Zigelbaum + Coelho has also been commissioned to create an interactive chandelier for the hotel. • W London - Leicester Square (February 14, 2011) – Debuting as the 40th W Hotel globally, W London has been designed by renowned London architects Jestico + Whiles and Dutch interior design agency, Concrete. Veiled in translucent glass that will change color according to the time of day or happenings in the city or hotel, the 10-story hotel is sure to become the epicenter of entertainment. Interiors
are based on the “dual personality” of the Englishman – buttoned-up by day and uninhibited and free-spirited by night. • W St. Petersburg (March 2011) – With architecture by Grigoriev + Partners and interior design by Milan-based Antonio Citterio and Partners, W St. Petersburg will be located in a historic building near the lavish Winter Palace, a new place to experience the white of night. Inspired by the jewel-tones and layers of a Fabergé Egg, the “hidden gem” design of the hotel will reveal surprises throughout the guest experience. • W Retreat & Spa Bali - Seminyak (March 2011) – For its latest Retreat experience, W Hotels has partnered with SCDA Design International and AB Concepts Hong Kong. An island marked by worship and celebration, the design of W Bali was inspired by the more than 20,000 temples that populate the Island – each with private inner courtyards and public outer courtyards that constantly “conceal and reveal,” introducing a new scene unseen.
EXECUTIVE PASTRY CHEF
HOT NOTES
• W Paris - Opéra (December 2011) –
Located steps from the world-famous Opéra Garnier, W Paris – Opéra has been designed by Rockwell Group Europe (“RGe”) and inspired by both the energy of New York City – W’s birthplace – and Paris as the “City of Light.” Sure to light up the refined district, W Paris will melt the somber traditions of the 1870s Haussman-era building in which it will be housed with a “spark” of modern radiance. • W Guangzhou (December 2011) – With architecture by Hong Kong-based Rocco Design and interiors by renowned Yabu Pushelberg, the design of W Guangzhou, located in the city’s buzzing Zhujiang district, has been inspired by the region’s ancient Kesi Tapestries. Throughout the hotel, guests will find themes around unraveling, mesh work and emerging patterns. Inspired by these unique design personalities of W Hotels around the world,
W has recently launched the Global Glam collection of exclusive designer fashion and accessories. An intrinsic expression of design, W Hotels is using Fashion to communicate its global growth.During Mercedes-Benz Fashion Week in New York, W will launch the fourth season of the Global Glam collection, reflecting the designs of W Taipei (opening February 14, 2011), W Austin (opened December 2010) and W Mexico City (undergoing renovation).In 2010, W Hotels had an exciting presence at key international design weeks, kicking the year off by announcing a partnership with Design Miami/Basel, the most prominent and substantive forum for international design.The new alliance began at Salone del Mobile in Milan in April, when Design Miami/ Basel announced the “W Hotels
Designers of the Future Award” recipients. The four winners of the first ever W-sponsored prize – Beta Tank, Graham Hudson, random International and Zigelbaum + Coelho – debuted exclusive concepts for W Hotels at Art Basel Switzerland in June and then presented these works at various W Hotels across Europe throughout the year. The designers’ projects are also being integrated into soon to open W Hotels around the world.In September 2010, W was an official sponsor of Istanbul Design Week, hosting a Young Designer Competition and also displaying the innovative “W Hotels Designers of the Future” works within W Istanbul. Closing out 2010, W Hong Kong hosted a variety of special events, dinners and presentations during Hong Kong’s annual Business of Design Week in December. Story from hotelnewsresource.
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History of Whiskey The Gaelic “usquebaugh”, meaning “Water of Life”, phonetically became “usky” and then “whisky” in English. However it is known, Scotch Whisky, Scotch or Whisky (as opposed to whiskey), it has captivated a global market. Scotland has internationally protected the term “Scotch”. For a whisky to be labelled Scotch it has to be produced in Scotland. If it is to be called Scotch, it cannot be produced in England, Wales, Ireland, America or anywhere else. Excellent whiskies are made by similar methods in other countries, notably Japan, but they cannot be called Scotches. They are most often referred to as “whiskey”. While they might be splendid whiskies, they do not captivate the tastes of Scotland.“Eight bolls of malt to Friar John Cor wherewith to make aqua vitae”The entry above appeared in the Exchequer Rolls as long ago as 1494 and appears to be the earliest documented record of distilling in Scotland. This was sufficient to produce almost 1500 bottles, and it becomes clear that distilling was already a well-established practice.Legend would have it that St Patrick introduced distilling to Ireland in the fifth century AD and that the secrets traveled with the Dalriadic Scots when they arrived in Kintyre around AD500. St Patrick acquired the knowledge in Spain 42 Hotelier Indonesia
and France, countries that might have known the art of distilling at that time. The distilling process was originally applied to perfume, then to wine, and finally adapted to fermented mashes of cereals in countries where grapes were not plentiful. The spirit was universally termed aqua vitae (‘water of life’) and was commonly made in monasteries, and chiefly used for medicinal purposes, being prescribed for the preservation of health, the prolongation of life, and for the relief of colic, palsy and even smallpox. There were monastic distilleries in Ireland in the late-12th century.King James IV (1488-1513)Scotland’s great
In 1505, the Guild of Surgeon Barbers in Edinburgh was granted a monopoly over the manufacture of aqua vitae - a fact that reflects the spirits perceived medicinal properties as well as the medicinal talents of the barbers.The primitive equipment used at the time and the lack of scientific expertise meant that the spirit produced in those days was probably potent, and occasionally even harmful. During the course of the 15th century, along with better still design, the dissolution of the monasteries contributed to an improvement in the quality of the spirits produced. Many of the monks, driven from their sanctuaries, had no choice but to put their distilling skills to use. The knowledge of distilling then quickly spread to others. The increasing popularity eventually attracted the attention of the Scottish parliament, which introduced the first taxes on malt and the end product in the latter part of the 17th century. Ever increasing rates of taxation were applied following The Act of Union
Renaissance king, James IV (14881513) was fond of ‘ardent spirits’. When the king visited Dundee in 1506, the treasury accounts record a payment to the local barber for a supply of aqua vitae for the king’s pleasure. The reference to the barber is not surprising.
with England in 1707, when England set out to tame the rebellious clans of Scotland. The distillers were driven underground.A long and often bloody battle arose beween the excisemen, or gaugers, as they were known, and the illicit distillers, for whom the excise laws were alien in both their language and their inhibiting intent. Smuggling became standard practice for some 150 years and there was no moral stigma attached to it. Ministers of the Kirk made storage space available under the pulpit, and the illicit spirit was, on occasion, transported by coffin - any effective means was used to escape the watchful eyes of the Excise men. Clandestine stills were cleverly organised and hidden in nooks and crannies of the heather-clad hills, and smugglers organised signaling systems from one hilltop to another whenever excise officers were seen to arrive in the vicinity. By the 1820s, despite the fact that as many as 14,000 illicit stills were being confiscated every year, more than half the whisky consumed in Scotland was being swallowed painlessly and with pleasure, without contributing a penny in duty.Casks of whiskyThis flouting of the law eventually prompted the Duke of Gordon, on whose extensive acres some of the finest illicit whisky in Scotland was being produced, to propose in the House of Lords that the Government should make it profitable to produce whisky legally.In 1823 the Excise Act was passed, which sanctioned the distilling of whisky in return for a license fee of ÂŁ10, and a set pay-
WHISKEY History
ment per gallon of proof spirit. Smuggling died out almost completely over the next ten years and, in fact, a great many of the present day distilleries stand on sites used by smugglers of old. The Excise Act laid the foundations for the Scotch Whisky industry, as we know it today. However, two further developments put Scotch Whisky on firmly on the world map. Glass of whiskyUntil now, we have been talking about what we now know as Malt Whisky. But, in 1831 Aeneas Coffey invented the Coffey or Patent Still, which enabled a continuous process of distillation to take place. This led to the production of Grain Whisky, a different, less intense spirit than the Malt Whisky produced in the distinctive copper pot stills. The lighter flavored Grain Whisky, when blended with the more fiery malts, extended the appeal of Scotch Whisky to a considerably wider market.The second major helping hand came unwittingly from France. By the 1880s, the phylloxera beetle had devastated the vineyards of France, and within a few years, wine and brandy had virtually disappeared from cellars everywhere. The Scots were quick to take advantage of the calamity, and by the time the French industry recovered, Scotch Whisky had replaced brandy as the preferred spirit of choice. Since then Scotch Whisky has survived. It has survived Prohibition, wars and revolutions, economic depressions and recessions, to maintain its position today as the international spirit of choice, extending to more than 200 countries throughout the world. h t t p : / / w w w. w h i s k y. c o m / h i s t o r y. h t m l
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change their minds or behavior.
MANAGER FOOD SERVICE Food Service Managers An occupation in Human and Public Services.This occupation is in demand in the High Growth industry: Hospitality Plan, direct, or coordinate activities of an organization or department that serves food and beverages.Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. 1. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. 2. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. 3. Count money and make bank deposits.
contents to verify product quality and quantity. 7. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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6. Schedule and receive food and beverage deliveries, checking delivery 44 Hotelier Indonesia
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the
8. Maintain food and equipment inventories, and keep inventory records. 9. Schedule staff hours and assign duties. 10. Establish standards for personnel performance and customer service. 11. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
best people for the job. Speaking - Talking to others to convey information effectively.
Active Listening - Giving full attention to what other people are saying, taking Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
4. Investigate and resolve complaints regarding food quality, service, or accommodations. 5. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Social Perceptiveness - Being aware of others’ reactions and understanding why they react as they do.
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate Persuasion - Persuading others to
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods and the measurement of training effects. Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. Job Zone Three: Medium Preparation Needed Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Educations Education: Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate’s degree. Some may require a bachelor’s degree.Training: Employees in these occupations usually need one or two years of training involving both onthe-job experience and informal training with experienced workers.
Restaurant, Culinary, and Catering Management/Manager. - A program that
Hospitality Administration/Management, General. - A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.
Hotel/Motel Administration/Management. - A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations. Restaurant/Food Services Management. A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.{*}
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The college search results are undergraduate programs associated with Food Service Managers. Further education may also be required to pursue this career.The training search results include both short and long-term programs associated with Food Service Managers, and may be more appropriate for adult and non-traditional students. Further training may also be required to pursue this career.
prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
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Design Solutions HOT
www.ShimmerScreen.com
NOTES
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www.ShimmerScreen.com Hotelier Indonesia 47
EXECUTIVE PASTRY CHEF berhubungan erat.
Hafiza Novenda S,AKPAR Medan : Semoga dapat terus memberikan informasi yang dibutuhkan di dunia perhotelan . Reza I. Permana,Concierge,Sari Pan Pacific Hotel Jakarta : Ok banget niy.... nyesel baru bs kenal sekarang...SOLID,Kompak,Apalagi bila di negara orang ,Jaga nama Indo yaw... Abraham kaligis,Score! Manado Kitchen Supervisor: Lebih bagus lagi kalo food recipe di per banyak,Semoga lebih maju dan bermanfaat bagi kita semua Ariana Siswanty,Reservation Supervisor,Novotel Bukittinggi :Saya mo gabung dong ke website ini..lumayan kalo ada info2 lowongan kerja....kasih tau aye yah...Saya juga butuh informasi dan tambahan ilmu di bidang hotel...I love this world... terutama section Front Office.. Zulal Ahmad,Executive Sous Chef,Conrad Bali Resort & Spa Please register me as a member
FIRST HOT MAILBOX Sujanto yu,Jogjakarta Plaza Hotel,RDM Keep up the good job!!Yang diharapkan dari Hotelier Indonesia?: accross indonesia news Ahmad Jayadi,Akpar JIH/Wingate By Wyndham,USA,A.G.M./Rooms Management Good Improvement for the indonesian hotelier for this wbsite.Yang diharapkan dari Hotelier Indonesia?: nothing Dede Wahyudi,Exc. Chef Everything is good.. Aris Bagus Widodo,Southern Sun,CDP Kritik-Saran-Input: utk saat ini blm ada
Khomaynie- The Ritz-Carlton Dubai Aku Anak dapur
DELIANA YUHELMI,hotel ibis slipi,front office Kritik-Saran-Input: NONE
MUHAMAD HARIS ZULKARNAIN,Chop – Chop Tea House and Restaurant,Dubai U.A.E ...--....
Donny Hartanto,Sekolah Tinggi Pariwisata Bandung GBU,Yang diharapkan dari Hotelier Indonesia?: keep the BEST .. !!!
Prasetyo Wasono,Regional HR Director,UGM Kemajuannya sangat pesat, congratulation..!Bangun jaringan yang lebih luas lagi ke daerah2
David Christanto,Sun City Hotel Jakarta lebih banyak lagi memberikan info tentang jobs di luar and dalam negeri,Yang diharapkan dari Hotelier Indonesia?: hotelier lebih dapat dikenal oleh masyarakat luas. dan komunitas ini dapat mengadakan gathering setiap tahun nya.
Joko Widodo,Dubai Creek Golf n Yacht Club so far udah bagus ,but keep crative aja Yang diharapkan dari Hotelier Indonesia?: Informasi kerja n perkembangan hotel di seluruh dunia Hendra Zaputra,Hospitality Turnkey Consultancy,Economy Management Semoga tambah jaya, Yang diharapkan dari Hotelier Indonesia?: Dapat meng-update hospitality world di dunia & Indonesia terlebih mengenai jobs, technology, forum, dll Andrew,Ritz Carlton Jakarta semoga berjalan dengan lancar bro,Yang diharapkan dari Hotelier Indonesia?: diharapkan menjadi barometer all hotelier seluruh dunia Bhatara Frieesky,Raffles Hotel Dubai,Room Division keep in touch together, Yang diharapkan dari Hotelier Indonesia?: information dong (jelas.......) Hendra Wijaya Latief,Tourism Academy of Makassar / Al FAisaliah Hotel Riyadh,HK Supervisor / Rooms Division klo bisa ada room buat Online,Yang diharapkan dari Hotelier Indonesia?: memberikan informasi up to date Mario’Ebhe Manopo,Soho Diner Tetap Semangat!Yang diharapkan dari Hotelier Indonesia?: Jadi Lebih Hebat lagi pastinya
48 Hotelier Indonesia
Roswita,Banyan Tree Al Areen Bahrain,Chef de Partie Diharapkan dapat memberikan informasi lebih tentang semua hotel di dunia... kelebihan dan kekurangan dari tiap2 tempat.Yang diharapkan dari Hotelier Indonesia?: menjadi forum hotelier yang bermanfaat bagi semua.... Mohammad Indra Herawan,Banyan Tree Al Areen Bahrain,Sous Chef menjadi forum hotelier yang bermanfaat bagi semua.... Bregas Yekti,Banyan Tree Desert Spa & Resort Al-areen Bahrain,Restaurant Supervisor sudah bagus, keep it up,Yang diharapkan dari Hotelier Indonesia?: bertemu dgn kawan2x lama, dan berbagi lowongan kerja. Arief Chaidir,Wiraswasta,Owner Yang diharapkan dari Hotelier Indonesia?: informasi pekerjaan dan informasi perkembangan dunia hotelier David Gunawan,Sales PT. Teledata Indonesia Alasan saya ingin mengajukan diri untuk bergabung ke dalam komunitas ini adalah karena pekerjaan saya yg seharihari berkecimpung di dunia hospitality, karena perusahaan tempat saya bekerja
Hadi aji subarkah,Mint Living Restaurant Qatar-Doha,Assistant Manager hotelierindonesia udah bagus banget deh buat tempat kumpulnya hotelier.Yang diharapkan dari Hotelier Indonesia?: Knowing all the hotelier communities in Indonesia. Afwandy Hanief ,Millennium Towers Hotel Dubai,Manager Good job ..... It\’s new gathering access and information ...,Yang diharapkan dari Hotelier Indonesia?: Up date info about hotel industry around the world .... Arfan Panigoro,Kempinski Hotel Dubai,Sous Chef untuk lowongan kerja diharapkan lebih banyak lagi difokuskan dinegeri sendiri lebih bagus untuk mengisi banyak posisi yg kosong,Yang diharapkan dari Hotelier Indonesia?: lebih ditingkatkan hubungan silaturahmi antar sesama pekerja dibidang hospitalitynya Taufan Utama Putra ,STP-Bandung / The Dharmawangsa,Receptionist / Room Division Up date tentang info2 dunia hotel di Indonesia maupun dunia,Yang diharapkan dari Hotelier Indonesia?: Dapat menjadi wadah hottelier Indonesia atau yang berkewarganegaraan Indonesia di dunia Eko Ridwan Zulfikar,The jalousie plantation, St Lucia, west indies,Sous chef masih ok koq!~Yang diharapkan dari Hotelier Indonesia?: Informasi mengenai dunia hotelier, Suhendi,Dubai Creek Golf And Yacht Club Dubai, UAE,Waiter tambah banyakin info kerja,Yang diharapkan dari Hotelier Indonesia?: lebih maju lagi Muhammad Yusuf Kurniawan ,Carnival Cruise Line,Assistant Manager Housekeeping Kritik-Saran-Input: None.Yang diharapkan dari Hotelier Indonesia?: Memberi informasi mengenai informasi lowongan pekerjaan di hotel dan kapal pesiar ATIM SUYATIM,CBTL DUBAI,Head Chef Production Maju terus pantang mundur Indonesia ku!Yang diharapkan dari Hotelier Indonesia?: Info info penting seputaran hotelier and food industry , Khresnomurti Wisaksono ,Freelance Bar Consultant,Bar Trainer mohon bagi para anggota untuk memperkenalkan hotelierindonesia.com kepada para hotelier2 lain yang belum menjadi anggota ,Yang diharapkan dari Hotelier Indonesia?: semakin maju dan mempererat tali silaturahmi para Indonesian Hotelier di sluruh Dunia FADLY ,PT. BAM INT’L Mohon lebih diperkuat kekompakan tenaga kerja Indonesia pada sektor hotel tidak hanya di Dubai tapi juga di Seychelles, Mauritius dan Maldives,Yang diharapkan dari Hotelier Indonesia?: Lebih
EXECUTIVE PASTRY CHEF creative dalam menggalang kesatuan tenaga kerja dari Indonesia. Maulana Malik Ibrahim,S 1/WAFI Dubai,Sous Chef senang bisa gabung dengan community kitchen Indonesia,di luar negeri.Yang diharapkan dari Hotelier Indonesia?: informasi dari teman-teman dan peningkatan keahlian, kalo bisa ada perlombaan2 masakan Indonesia biar dunia tahu makanan kita juga variatif. Dedi Fadillah, Harmoni Apartment,Bar Supervisor,Tiban Sekupang Batam IndonesiaSering sering ngadain event di luar jawa. Yang diharapkan dari Hotelier Indonesia?: Bagi 2 informasi tentang hotel job info I Gede Adi Asmarajaya,WTC Dubai,Restaurant Manager Di mohon kepada pengelola agar lebih aktif,Yang diharapkan dari Hotelier Indonesia?: Kurang partisipasinya dan kurang ada komunikasi antara anggota, agak kaku aja mungkin perlu ada tukar pendapat antara sesama anggota SYAMSUL BACHRI,movenpick madina Hotel,cef de partie, everything its ok.Yang diharapkan dari Hotelier Indonesia?: segala macam info tentang hotelier specially jobs Nadia Sahe,NHI,Tourism Management more update news.Yang diharapkan dari Hotelier Indonesia?: Updating hotelier news dian amtariyani,hilton dubai jumeirah,waitress agar lebih maju,komplit,semua informasi tersebar luas dan merata.Yang diharapkan dari Hotelier Indonesia?: ada persatuan,kekeluargaan didlm lapangan kerja(hotelier ind maupun yg ada dfiluar) hendru kurnia,Cita Rasa,operational manager ass wr wb, kritik dari saya tuk HIC, tetap majukan anak bangsa di international,khususnya pada hospitality field dan juga daerah tujuan wisata di tanah air yang kaya akan tradisi.Yang diharapkan dari Hotelier Indonesia?: minimal menjadi tukar pikiran yang positif sesama hotelier, dan menjadi pendidik, dan contoh terbaik tuk umat cipto yuwono,Holiday Inn Resort Batam,HRD hotel di daerah2 perlu juga di sorot,Yang diharapkan dari Hotelier Indonesia?: kalo bisa di muat di majalah tentang Hotelier tentang pembelajaran selama menjadi karyawan di hotel Toni Azhari ,The Ritz Carlton Pacific Jakarta,Sous Chef Kritik-Saran-Input: up date informasi.Yang diharapkan dari Hotelier Indonesia?: Informasi lowongan dan community hotelier indonesia world wide Shaqti Yanuanto,Holiday Inn Resort Batam,Chief Engineer Terus tingkatkan
antara_dwi@yahoo.com semoga lebih banyak lagi infonya and semoga semakin sukses lagi and lebih baik lagi.
FIRST HOT MAILBOX kinerja.Yang diharapkan dari Hotelier Indonesia?: Info terbaru dan hubungan baik antar anggota suseno arianto,Harris Hotel Jakarta,Banquet Manager Menjaga kominikasi dan berbagi info ttg perkembangan hotel. Heru Johanes,Crown Plaza Jakarta,Executive Sous Chef Hotelier semakin maju.Yang diharapkan dari Hotelier Indonesia?: Semakin Maju dan berjaya Indra ali ,ranch market oakwood jakarta,sous chef Kalau bisa lebih gencar lagi ber promosi.Yang diharapkan dari Hotelier Indonesia?: mempererat hubungan antar hotelier indonesia Ahmad tedy ari adi kesuma wijaya,hotel princess palembang,front office manager semoga dunia perhotelan indonesia bisa maju dan berkembang dengan adanya berbagi antar sesama hotelier.Yang diharapkan dari Hotelier Indonesia?: agar bisa menjadi suatu media untuk mendapat semua informasi tentang hotel, baik info kerja, share pengalaman, mungkin juga beasiswa keluar negeri Hevi Veronica simajuntak,PT. JPA,Crew Manager System managerial harus diperbaharui lebih jelas pelaksanaannya.Yang diharapkan dari Hotelier Indonesia?: Bisa terus lebih baik pengembangan missi tujuan managerial Khosirin rahman,SMKN 57 JKT/ Sofitel ThePalace Dubai DAPAT MEBANTU PERKEMBANGAN KARIR SAYA DI DUNIA PERHOTELAN SERTA MEMBANGUN INDONESIA TERUTAMA HK DEPT, Yang diharapkan dari Hotelier Indonesia?: dapat membangun senyum dunia bersama. Suherman,The Sapphire Dubai,Senior Waiter keep moving always for the future Yang diharapkan dari Hotelier Indonesia?: bisa memotifasi insan hotelier dan memacu prestasi membernya. Nirmala Lestari,ACCOR World Trade Centre Dubai,Operations Coordinator Yang diharapkan dari Hotelier Indonesia?: Bisa Jadi ajang kumunikasi dengan seluruh hotelier di dunia
Sentot Mahardika,Assistant Concierge Manager,Madinat Jumeirah ,tidak ada komentar. Iwan sudradjat ,chef teppanyaki,adam&eve hotel senang saya dengan ada ini,karena bisa berbagi walaupun kita berbeda tempat dari berbagai negara Yang diharapkan dari Hotelier Indonesia?: kita maju bersama untuk indonesia, terutama untuk pariwisata nya Bambang Mulyanto,Blue Sky Hotel Balikpapan Director Of Room HotelierIndonesia community diharapkan bisa menjadi media informasi perkembangan para hotelier di Indonesia pada umumnya.Sharing informasi dan perkembangan inovasi dunia perhotelan Nyoman Gede Wiradharma Putra,Mint Living Cafe & Restaurant,Barista semoga memberi manfaat bagi kita semua Syechti Ampriani,PT Linfox Logistics Indonesia,Receptionist Untuk info kerja lebih diperbanyak donk penyebarannya Yang diharapkan dari Hotelier Indonesia?: Melestarikan budaya bangsa Indonesia Andi Mardani Adam Hilal,St.Moritz, Commis 1 Tetep Maju dan berkembang....jangan lupa cinta damai juga cinta masak.... Danarto Kuntjoro Mulyo,Swiss-belhotel Plaza Kuwait,Financial Controller All news regarding the hotel information should be update Yang diharapkan dari Hotelier Indonesia?: every information from Hotelier Indonesia and relationship each other. SOFYAN HADI WINATA,Resto PQ Dubai,Commis ,tolong informasikan kalau ada lowongan Yang diharapkan dari Hotelier Indonesia?: dapat memberikan informasi kpd seluruh pekerja Indonesia di luar negeri AT. Mulia,Chef De Cuisine,Ritz-Carlton Keep innovating Yang diharapkan dari Hotelier Indonesia?: Existency eko sudargiyanto.pizza express avenues kuwait as pizzaollo lowongan... @(2009)..Send your Update now! :)
Wahyu Kurniawan,Plaza Inn Hotel Kendari,Sous Chef kaget aja kok indonesia punya web yang bener-bener gw jadi surprise, keep on moving ya... Yang diharapkan dari Hotelier Indonesia?: info selalu update dan kita bantu teman kita yang masih belum
Hotelier Indonesia 49
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Amatoa Resort
EXECUTIVE PASTRY CHEF
Amatoa Resort Amatoa Resort is built into a cliff on the southern most tip of Sulawesi. You can directly jump into the amazingly clear sea full of beautiful tropical fishes.Day trips to the famous boat builders and to small islands with white sandy beaches will be organized. Great diving and snorkeling opportunities. Easy access through the International Airport of Ujung Pandang/Makassar or by cruise ship from Bali. Enjoy an unforgettable holiday in Amatoa Resort’s unique, elegant, tropical style, oceanfront bungalows. South Sulawesi is a province of Indonesia, located on the western southern peninsula of Sulawesi island. The capital is Ujung Pandang (Makassar). From the Airport of Ujung Pandang it takes around 3,5 hours by car down to Bira, located on the most southern tip. Airport pick up and transfer in air-conditioned car will be organized. BIRA - SOUTH SULAWESI DIVING The Cape of Bira is famous for a big number of sharks, rays and other pelagic
52 Hotelier Indonesia
HOT DESTINATION
but also beautiful reefs and coral gardens. For away from tourist destinations South Sulawesi is one of last unspoiled diving frontiers.Visibility is usually very good, water temperatures are around 27-30° in march- june and Septembernovember , in july and august sometimes a bit colder. DIVE SITES: House reef Bira : A nice wall dive to the depth of about 20m. Usually we spot a lot of lionfishes here, from clearfin, spotless to zebra lionfishes and even the shy twinspotted lionfish. Also nudibranchs and lots of coral reef fishes. Cape Bira: At around 30m depth we find regular sharks, rays, barracudas, Nice hard corals.
East of the cape : a nice wall followed by a slope which turns into the shallows. In the deeper parts (30-40m) we regularly see whitetip and gray reefsharks, eagle rays and stingrays. The shallows are quite interesting too, if you take a close look you can find nudibranches and ribbon eels.West of the cape: colorful wall with a sandy bottom at around 30m. Turtles and lots of reef fish. Tanjung Bira(Bira bay): a great dive with dozens of sharks and if you are lucky even a hammerhead. Shark poin: This dive site lies close to the harbour. You do a driff dive on a slope and sometimes there can be quite a lot of current. A good place for big fish like tunas, trevallies, sharks and cods.
Pulau Kambing (Goat Island)WEST or EAST : this excellent dive sites are situated in the strait between Selayar island and Bira. You dive on a wall that
In the coral garden you might find scorpionfishes, cuttlefish or octopus and with luck the juvenile zebra batfish. A great place for scuba diving! Night dive at Coral garden: Night dives close to Pantai Kecil (little beach) just south of Bira harbor are very nice: Spanish dancers, twinspot lionfish, turtles, several, cuttlefish and octopus. One of the highlights is a huge Conus shell (Conus geographus). Theater/ View Inn : Two regular ghost morenas and a nice coral garden.
drops down to at least 60m. Sometimes strong current. On the dive there are constantly sharks patrolling back and forth – white tipped, black tipped sharks on the wall and nurse sharks at the coral garden that starts from about 15m up. But you are also very likely to see schools of hunting mackerels or tunas and great trevallies as well as groups of bumphead parrotfishes.
Pulau Leokan (Leokan Island) : One of the best sites to see sharks, jacks, dogtooth tuna, schools of barracuda and surgeonfish.
Sapolohe/ White House: Thousands of fish of every colour and shape are here including regal/ angelfish, checkerboard wrasse and masked unicornfish, against a beautiful backdrop of acripora corals, gorgonian fans and sponges. Stingray Bay: Best to dive early morning, 2 little seamounts of around 15m with lots of red corals, anemones, eals, lion fish. Pulau Leokan (Leokan Island) : One of the best sites to see sharks, jacks, dogtooth tuna, schools of barracuda and surgeonfish.
Leokan – Levis 501: great place for macro fans: in just 12m depth lots of surprises wait for you: snakes, morenas, nudibranches… Pulau Pasi (Pasi Island): Beautiful coral garden and underwater landscape invite for photo shootings.Fishmarket : the place to see sharks and other bisg fish – but because of strong currents just for really experienced divers! PT. Sulawesi Sea Resort Jl. Pasir Putih 6 Bulukumba Bira Sulawesi Selatan Indonesia Phone : +62 81 3533 76865 For Booking, Please Contact : info@ amatoaresort.com papatrus@hotmail. com Amatore Peris Parra info@amatoaresort.com
Hotelier Indonesia 53
amatoaresort.com
Amatoa Resort
EXECUTIVE PASTRY CHEF
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HOT DESTINATION
Villa Moyang
By YS
Hommy place with great facility Feeling to stay in Bali for next week? Villa Moyang is great recommendation... New Reowned Villa Moyang, use to be Villa Medeline is now open for public. Rate are reasonable while the facility are complete as feel as you are staying at Big Star Resort.Every bedroom has a bathroom ensuite, and each villa offers a separate living and sleeping pavilion, its own private pool with thatched bale and an enticing pathway over a lily pond at its entrance. To ensure your absolute comfort, each is fully air-conditioned. And not only the bedrooms but also the pavilion housing the lounge dining area and fully-equipped kitchen, which
can be entirely opened to the elements or fully enclosed western-style by means of sliding timber and glass doors.Each living pavilion boasts a 106cm plasma screen television and CD/ DVD player, with which to enjoy your Bali-bought DVDs or the cable TV stations. Marble floors, handmade furnishings, king size beds, luxury bed linen and local art and artefacts create the perfect ambience in which to luxuriate. They have pick up airport, 24 hrs buttler service, Plasma, Swimming Pool , Rent Car and many more.. Get special price for Hotelier Indonesia Members. This Villa is is in strategic locations at Jalan Gedong Sari Gang 2 No.1 Mumbul Bualu Nusa Dua Bali. To booking this villa, just call Pak Bagus at 085238091264
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JobSTART101: Learning How to Find a Job . JobSTART101: Smart Tips and Real-World Training is a free online course for college students and recent graduates—but it’s a great tool for all job seekers—that introduces the professional skills necessary to succeed in the workplace. JobSTART101 addresses the gap between employers’ needs and workers’ skills by helping job seekers understand the real-life challenges and expectations of the workplace. JobKatch: Organizing Your Job Search.JobKatch taps into your online and offline networking connections to help you identify the people you should contact to help you achieve your jobsearch goals. Free while in beta, JobKatch will help you organize all your job search information, including leads, companies, contacts, communication, and todos to help you find a new job as fast as possible.
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DSPanel
At DSPanel, we understand nothing can be more daunting then the complexities of hospitality management. One property can have a multitude of P&Ls coming from diverse departments and sub-departments, being tracked in Excel. Not to mention, creating and managing budgets and forecasts that can change as often as the weather. Hospitality managers can be left wondering how can they increase their ROI, keep track of on-demand changes in room occupancy and create multiple budget and forecast scenarios that can be deployed as often as gas prices change.
With Performance Canvas, you can create deployment scenarios that allow managers to keep track of everything from top F&B sales, room occupancy and much more for one property or 1000 properties, right in their web browsers or mobile devices. Revenue managers and financial professionals can create and track multiple budgets, scenarios, and forecasts right in Excel without having to keep track of multiple spreadsheets. Board members can create top down or managers can create bottom up plans and scenarios that can be deployed as and when changes occur.Contact Us for Demo
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Flair Bartending t
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The earliest record of a flair bartender is legendary barman Jerry “The Professor” Thomas, who poured fiery streams of boiling water and flaming whisky and mixed an original cocktail called the Blue Blazer in the late 19th century.
and routines, multiple objects, and performances choreographed to music. The first open competition to have an exhibition round was the Quest for the Best Bartender in 1998.The first open competition to have a working flair round was the Quest for the Best Bartender in the World in 1998.
Flair competitions Both working flair and exhibition flair can be seen in competitions, depending on the rules and regulations of each event. The important distinction between working flair and exhibition flair is not so much the level of liquid in the bottles (though that is a criterion) but the speed in which the bottle is thrown and/or the drink is made. Working flair usually incorporates a “flat” throw, which is when the bottle is released into the air without flipping. This gives an illusion of the bottle floating, but reduces the chances of liquid spilling. This also opens the bartender to be able to use similar routines, regardless of what bottle they grab, as the level of liquid is not a factor. The accepted definition of working flair is “flair that does not noticeably slow service,” usually involving bottles filled to various levels (as in a real work situation) that are quickly manipulated and then poured. Exhibition flair almost always involves bottles that are often pre-set with less than 2 ounces (60ml) specifically for flipping. Exhibition flair often involves longer sequences
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There are different styles of flair bartending competitions. Legends of Bartending World Bartender Championships test the bartender on four disciplines of bartending, accuracy, speed, working flair and exhibition flair. The Blue Blazer and Independent Flair League (IFL) in Poland rewards flair and mixology together; competitors gain points for both flair and creative mixology. NATIONS International Flair Challenge and other competitions like Roadhouse World Flair, MBA, Athens Flair Open feature pure exhibition flair where the biggest and best moves are shown. The earliest known competition for flair bartending was held by T.G.I. Friday’s in Marina del Rey, California around 1985. Management noticed bartender John Mescall’s talent for juggling bottles while pouring drinks and decided to hold an in-store competition, which they later took national. Mescall was a bit hesitant, because other Friday’s
bartenders saw his art more of a nuisance when they were forced by management to flair as well. He made a couple of “how-to” videos for TGI Friday’s and later worked with John J.B. Bandy in what was probably the first ever flairtending video, “Olympic Bartending”. The earliest world champanionship for flair bartending was held by T.G.I. Friday’s in 1987 for their bartenders, and was won by John J.B. Bandy, who went on to train Tom Cruise and Bryan Brown for the 1988 Movie Cocktail. T.G.I. Friday’s is credited for modernizing and popularizing flair bartending in the United States beginning in the mid 1980s. London and Orlando were the hotbeds of flair bartending in the early and mid 1990s. In 1991, T.G.I. Friday’s started its global competition called World Bartender Championship.[1] The global competition has continued to today with divisional champions from Midwest, Northeast, Texas/Colorado, Southeast, Mid-Atlantic, Central, West, Briad Franchise, Latin America, and European Divisions come to compete in Carrollton, Texas.[2][3] Recently, Las Vegas has become the flair capital of the world, with London a close second. The countries currently producing the most top competitors right now are Uruguay, Argentina, Ukraine, Italy, the United States, the United Kingdom and Japan (Wikipedia)
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www.marchi-contract.com
TURNING YOUR CAFÈ INTO A UNIQUE PLACE If you are looking for a special design solutions for you café, your bakery or your ice cream parlour, Marchi srl is the answer. With us you will create a comfortable and functional pub that completely fit to to your needs of elegance and uniqueness.
Choose Marchi Contract style for your bar
terized by classical wood furniture or by contemporary creations made up by stainless steel, crystal or by stones. Your café can be characterized by garish or opaque colours, but everything should be carefully studied to produce the best result for your business.Marchi Contract, specialized in the supply of furnishings for commercial spaces, have all these materials available together with its creativity and experience enabling you to have the best interior design solution for your barOur staff combines: Sense of be auty,Innovation,FunctionalityWe will offer you a wide range of items suggesting you the best way to achieve success, turning your purchase in a real investment for your future.
Commercial ambiances can be charac-
Marchi Contract perfectly knows how
Our company offers you a complete consulting service concerning the best materials to use and the latest performative solutions.Our well-trained staff is always there to elaborate for you a customized, original and charming plan for your spaces. Surround your clients with a harmonic atmosphere of colours, shapes and lights. Surround your clients with a glamorous atmosphere!
to mix your wishes with the market needs by assuring you a constant research of innovative and up-dated solutions;Traditional contract services; New ideas and suggestions.The care we put in creating customized pieces of furniture is demonstrated by the finishes that distinguish our works where nothing is left to chance, because every production step is strictly controlled. Marchi Contarct commitment is to grant: The right style; The elegance; The success of your business.We are able of rapidly carry out even the most original and creative requests of our clients. Marchi Contract will provide you the most suitable interior design plan for your cafè! visit them at www.marchicontract.com
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