DAFTAR ISI
DAFTAR TABEL
BAB I
PENDAHULUAN
A. Tujuan Umum
Setelah mempelajari modul ini peserta latih diharapkan mampu Memulai
Percakapan dan Mengembangkan Hubungan Baik dengan Tamu dengan benar.
B. Tujuan Khusus
Adapun tujuan mempelajari unit kompetensi melalui buku informasi Memulai
Percakapan dan Mengembangkan Hubungan Baik dengan Tamu ini guna
memfasilitasi peserta latih sehingga pada akhir pelatihan diharapkan memiliki
kemampuan sebagai berikut:
1. Menyediakan dan meminta informasi tentang topik yang sudah familiar,
termasuk Menangani teknik percakapan untuk memeriksa pemahaman a.l.,
meminta klarifikasi, meminta pengulangan, Menggunakan konstruksi gramatika
untuk menyampaikan maksud dengan jelas, Memberikan informasi lisan yang
rinci dalam menanggap permintaan tamu, Menggunakan kosa kata sesuai
dengan topik yang familiar, dan Mengambil bagian dalam dialog singkat dengan
menggunakan strategi interaksi.
2. Menunjukan pemahaman atas struktur percakapan tidak resmi termasuk
Membuka dan menutup percakapan tidak resmi secara tepat a.l., menggunakan
kata salam yang umum – ‘How are you?’, Menggunakan teknik klarifikasi dan
timbal balik, dan Menggunakan tingkat yang tepat dari informalitas yang
bergantung pada konteks.
3. Menanggapi secara tepat atas keluhan termasuk Mendemonstrasikan
pemahaman tentang sifat keluhan dengan mengulang kembali apa yang telah
dikatakan tamu, Menawarkan dalam mengambil tindakan yang tepat dan
Menerangkan alasan timbulnya situasi tersebut jika memungkinkan a.l., I’m
sorry but we are currently renovating ……, dan Menawarkan solusi yang
memungkinkan.
BAB II
MENYEDIAKAN DAN MEMINTA INFORMASI TENTANG TOPIK YANG
SUDAH FAMILIAR
2) Meminta Pengulangan
Dalam percakapan normal akan ada saat ketika seseorang tidak
mendengar atau memahami apa yang dikatakan orang lain.
Kemungkinan ini akan meningkat ketika kondisi sekitar terdapat berbagai
gangguan yang mengurangi daya tangkap pendengaran. Tentu saja, ada
hal-hal lain yang menghalangi komunikasi selain tidak mendengar
seseorang. Contohnya termasuk kosakata yang tidak dikenal, ekspresi
idiomatis yang tidak dimengerti oleh pendengar, atau berbicara terlalu
cepat untuk dipahami. Beberapa ungkapan yang dapat digunakan untuk
menutupi situasi adalah sebagai berikut.
Excuse me.
Pardon me.
Please say that again.
Can you repeat that please?
I'm sorry.
I'm sorry, I didn't catch that
Please speak more slowly.
I’m sorry; I don’t understand that expression.
What does _________ mean ?
Can you give me an example?
I'm sorry, I don't know what you mean.
I’ll show you to your table. What would you like to follow,
Here’s your………. madam?
Will this table do for you? I’ll be back in a moment, madam.
Are you happy with this table, sir?
Tabel 3. Kosa kata special expression
Para tamu juga dapat bertanya tentang fasilitas atau tempat di luar hotel.
Tempat-tempat seperti sekolah menyelam, situs bersejarah untuk dikunjungi,
klub malam, atau pemandangan alam. Daftar pertanyaan tersebut tidak ada
batasnya. Semakin banyak informasi tentang fasilitas yang dimiliki seorang
pegawai hotel maka layanan yang diberikan kepada para tamu akan lebih baik
lagi.
Berikut adalah daftar berbagai fasilitas atau kegiatan yang tamu sering
tanyakan:
At a Hotel In the Communiity
Restaurants
Shopping Malls
Cafés
Scuba diving
Spas
Snorkeling
Saunas
Golf
Island Tours
Fitness Centers
Elephant Treks
Conference Rooms
Museums
Squash Courts
Aquariums
Putting/chipping greens
Nature treks
Children's Programs
Open Markets
Business Centers
Boat Charters
Lounges
Zoos
Steam Rooms
Panoramic Vistas
Gift Shops
Sea Kayaking
Swimming Pools
Grocery Stores
Tennis Courts
Tabel 4. Daftar informasi yang dibutuhkan tamu
Selain itu hal yang menjadi bahan percakapan umum dilakukan antara tamu dan
pegawai hotel adalah arah dan petunjuk jalan menuju suatu tempat atau tujuan,
berikut adalah beberapa ungkapan yang kerap digunakan.
Take a lift Take the lift to the second floor
Go left Go up to the second floor
Turn left As you go out from the lift, go left
Turn right As you come out of the lift
Opposite At the end of the corridor until
Next to Then go along the corridor until
Beside The room is just in front of you
On your right The room is the third door on your left
On your left The room is the second on the right
First floor Go right then turn left
Second floor Could you tell me where room 207 in?
Go straight on Excuse me, could you tell me where the
Busineess Center is?
Tabel 6. Giving directions
Guest : Could you recommend a place to take our kids? They’re getting
bored at the beach.
Staff : There’s a movie theater in Phuket Town at Central Festival they
might enjoy.
Guest : Well maybe. Is there anything else more exciting?
Staff : Lots of kids seem to have a great time at the Go-Cart track.
Guest : No way. That’s way too dangerous.
Staff : Have they ever ridden an elephant?
Guest : No, but is it safe?
Staff : Oh, absolutely. The elephants are well trained and the trainer
leads the elephant along the path. Riders are strapped into the
seats with safety belts, just like in a car. And to be truthful, the
rides are not that long- 30 minutes or so.
Guest : That sounds OK.
fee.
Guest : Ok, thank you.
Staff : My pleasure, sir.
Baking Cooking with dry heat in a oven e.g. potatoes, cakes, bread
Basting Moistening the product with its own juices fat or sauce
Barbecuing Broiling, grilling, or roasting while basting with sauce
Boiling Cooking in water or other liquid at 100°C
Braising Browning meat or vegetables in fat, then cooking slowly in a
small amount of liquid
Broiling Cooking food at a high temperature on a rack that is located
above, below or between heat sources, e.g. grilled liver
Frying Cooking quickly in fat in a frying pan
Deep frying Covering in hot fat which is deep enough to cover the item
Griddling Cooking on a solid heated surface, usually with a small
amount of fat
Poaching Cooking food in liquid below the boiling point of water. The
food may or may not be covered with liquid, e.g. poached
egg
Roasting Essentially the same as baking but applicable to meat and
poultry as opposed to other foods e.g. roast beef
Simmering Cooking food in liquid which is below the water’s boiling
point
Steaming Using water converted to an invisible vapor or gas by
heating it to the boiling point
Smoking Cooking fish, meat etc in a smoke e.g. smoked whitefish
Stewing A process in which small cuts of poultry or meat are
simmered in a thickened liquid e.g. stewed meat, prunes
Ovenizing Cooking foods on greased pan in ovens at high
temperatures
Creaming Cooking by braising something with cream e.g. creamed
mushrooms
Sauteing Cooking very slowly in a small aount of fat e.g. sautéed
mushrooms
Salt To add salt to an item of food
The following is a list of stages when seating a guest and taking orders in
process called A Service Sequence. Find the possible expression you may say
or ask for each stage.
1. Welcome and seat the guest
2. Serve or pour water
3. Present the menu and wine list
4. Take the beverage order
5. Served the beverage
6. Ask the guests if they wish the appetizers
7. Serve the appetizers
BAB III
MENUNJUKAN PEMAHAMAN ATAS STRUKTUR PERCAKAPAN TIDAK
RESMI
Percakapan lain yang kerap dilakukan adalah melalui telepon. Teknik yang
digunakan harus mematuhi tata krama berbicara seperti berikut ini.
Telephone Etiquette
Stop previous conversations before picking up the receiver.
Answer the telephone promptly, courteously and listen carefully.
Give a friendly greeting. E.g. Room Service, good morning.
Use the caller’s name whenever possible.
Write the room number down first on the guest check.
State the approxiamte time that the guest can expect the order.
If you must interrupt the conversation, explain the reason to the guest.
Thank the guest for calling.
BAB IV
MENANGGAPI SECARA TEPAT ATAS KELUHAN
Engineering/Maintenance Staff
Guest : Why is it taking so long to fix that air conditioner?
Staff : It needs a new part. I called the warehouse and the part should
be here in a minute. It should only take a couple of minutes to
install it once it arrives and the air conditioning will be up and
running.
Housekeeping Staff
Guest : We ran out of toilet paper. Is it possible to get more?
Staff : I’m very sorry. Of course, ma’am. I’ll send more up immediately.
Is there any thing else you require?
Guest : Now that you mention it, could you also bring up a six pack of
Heineken?
Staff : Yes sir, I’ll call room service immediately and have them send
some to your room.
Guest : That would be great, thanks.
Kitchen Staff
Guest : I requested the eggs over hard, these are over easy.
Staff : Sorry about that sir, let me make you some more right away.
Spa Staff
Guest : Ouch! Are you trying to kill me!
Staff : I’m terribly sorry sir. Am I pressing too hard?
Guest : Yes.
Staff : How’s this? Is this better?
Guest : It still hurts a little.
Staff : How about now? Is this OK?
Guest : Yes, that’s much better. Thank you.
Staff : Again, I’m sorry sir. Please let me know if you have any other
problems sir and I’ll adjust my technique as you wish.
Saat menangani keluhan tamu beberapa hal yang harus diperhatikan termasuk
tindakan apa saja yang harus dilakukan dan dihindari, sebagai berikut.
Should Do (SD) Should Not Do (SND)
Apologize to the guest Argue
Ask questions to get facts Be agitated
Guest : Waiter.
Waiter : Yes, sir. How can I help you?
Guest : This fish smells very bad. How could you serve us such a bad
fish?
Waiter : I am extremely sorry about that, sir. It seems we are negligent in
Judul Modul Memulai Percakapan dan Mengembangkan Hubungan
Baik dengan Tamu Halaman: 35 dari 42
Buku Informasi Versi: 2018
Modul Pelatihan Berbasis Kompetensi Kode Modul
Sektor Pariwisata Sub Sektor Hotel dan Restoran PAR.HT03.060.01
DAFTAR PUSTAKA
A. Dasar Perundang-undangan
1. Undang-undang Nomor 13 Tahun 2003 Tentang Ketenagakerjaan
2. Peraturan Presiden Republik Indonesia Nomor 8 Tahun 2012 Tentang Kerangka
Kualifikasi Nasional Indonesia
3. Peraturan Pemerintah Reublik Indonesia Nomor 31 Tahun 2006 Tentang Sistem
Pelatihan Kerja Nasional
4. Keputusan Direktorat Jenderal Pembinaan Pelatihan dan Produktivitas Kementrian
Tenaga Kerja dan Transmigrasi Republik Indonesia, Nomor 181/LATTAS/XII/2013
Tentang Pedoman Penyusunan Modul Pelatihan Berbasis Kompetensi
B. Buku Referensi
1. English for Professional Waiters, Sutanto Leo, PT. Gramedia Pustaka Utama,
Jakarta, 2004.
D. Referensi Lainnya
1. Browsing internet, https://www.bau.edu.jo pada tanggal 21 Agustus 2018.
2. Browsing internet, https://www.hospitality-school.com pada tanggal 24 Agustus
2018.
3. Browsing internet, https://www.englishclub.com/english-for-work/hotel.htm pada
tanggal 3 September 2018.
4. Browsing internet, https://www.english4hotels.com/ pada tanggal 5 September
2018.
5. Browsing internet, https://www.fluentu.com/blog/english/english-for-hotel-
industry/ pada tanggal 7 September 2018.
A. Daftar Peralatan/Mesin
B. Daftar Bahan