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Course Description
This course provides an understanding of ethics and aesthetics in the interaction system in the workplace with coverage of the meaning of ethics and aesthetics, basic morals, professional ethics in general, ethics and aesthetics of the culinary profession, measures of good/bad attitudes and actions (ethical norms). , corporate culture, efforts to have and develop an attractive personality,
Program Objectives (PO)
Aktifitas Pembelajaran
-
Pertemuan 1 Orientasi RPS dan tugas serta kontrak belajar. -
Pertemuan 2 Konsep etika, estetika dan moral -
Pertemuan 3 Konsep profesi dan professional -
Pertemuan 4 Etika profesi -
Pertemuan 5 Karakteristik professionalisme kerja. -
Pertemuan 6 Konsep kebaikan, kebajikan, dan kebahagiaan -
Pertemuan 7 Karakteristik profesionalisme kerja -
Pertemuan 8 UJIAN TENGAH SEMESTER -
Pertemuan 9 Profesi kulineran -
Pertemuan 10 Estetika profesi (konsep etika berbusana) -
Pertemuan 11 Etika komunikasi -
Pertemuan 12 Komunikasi yang efektif melalui telepon -
Pertemuan 13 Pelayanan prima sesuai dengan profesi guru dan profesi bidang boga lainnya -
Pertemuan 14 Konsep budaya organisasi -
Pertemuan 15 Menyusun project short movie -
Pertemuan 16 Ujian Akhir Semester
References
- Frans Magnis Suseno (1989) . Etika Dasar . Kanisius: Yogyakarta
- Dwiantoro, L. & Rumsari. (2006). Etiket di Tempat Kerja . Kanisius: Yogyakarta.
- Sari, F. I. (2014). Ensiklopedia Daily Office . Jurusan Pendidikan Administrasi UNY: Yogyakarta.
- Alamsjah. (2000). Keprotokolan . Lembaga Administrasi Negara: Jakarta
- Santoso, R, dkk. (1990). Secretaries in Action . Asmi Extension: Jakarta.
- Supriyadi, G. & Guno, Tri. (2003). Budaya Kerja Organisasi Pemerintahan . Lembaga Administrasi Negara: Jakarta.
- Fernanda, D. (2003). Etika Organisasi Pemerintah . Lembaga Administrasi Negara: Jakarta.
Lecturer
Difficult Things About Education.
$75$10
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