DAFTAR ISI

Kata Sambutan Kepala Dinas Pariwisata Kota

Pangkalpinang ........................................................................ i
Kata Sambutan Tim Penyusun ............................................... iv
Kata Pengantar ....................................................................... vii
Daftar Isi ................................................................................. x

BAB I Pendahuluan ................................................................ 1

A. Latar Belakang .......................................................... 1
B. Tujuan Penyusunan Pedoman Standar .................... 5

BAB II Pedoman Standar Kelayakan Usaha Jasa Pariwisata . 6

A. Penyediaan Akomodasi/Tempat Tinggal .................. 6
1. Sertifikasi Hotel ................................................... 6
2. Kriteria Mutlak Untuk Standar Kelayakan Hotel .. 7
A. PRODUK ...................................................... 7
1. Bangunan ............................................. 7
2. Penanda Arah ...................................... 8
3. Taman / Landscape .............................. 8
4. Parkir .................................................... 8

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5. Lobby .................................................... 9
6. Front Office ........................................... 9
7. Pusat Layanan Bisnis ........................... 10
8. Area Belanja ......................................... 10
9. Lift ......................................................... 10
10. Toilet Umum (Public Rest Room) ......... 11
11. Koridor/Selasar ..................................... 11
12. Fasilitas Makan dan Minum (Food and 12
Beverage Outlet) .................................. 12
A. Restoran ........................................ 12
B. Restoran Spesifik (Specialty
Restaurant) .................................... 13
13. Room Service ....................................... 14
14. Public Bar ............................................. 14
15. Kamar Tidur Tamu ............................... 14
16. Kamar Mandi Tamu .............................. 17
17. Sarana Olaharaga, Rekreasi dan
Kebugaran ............................................ 18
18. Ruang Rapat ........................................ 18
19. Ruang Perjamuan/Function Room
(Tidak Berlaku Bagi Resort) ................ 19

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 20. Dapur .................................................... 19
21. Specialty Kitchen .................................. 20
22. Binatu ................................................... 22
23. Area Penerimaan Barang ..................... 22
24. Daerah Penyimpanan (Storage) ........... 22
25. Area Tata Graha ................................... 23
26. Ruang Periksa Kesehatan .................... 23
27. Ruang Karyawan .................................. 23
28. Kantor ................................................... 24
29. Keamanan ............................................ 24
30. Utilitas ................................................... 24
31. Pengolahan Limbah ............................. 24
32. Perawatan dan Perbaikan Peralatan
(Workshop) ........................................... 24

B. PELAYANAN ................................................ 25
1. Kantor Depan ........................................ 25
2. Tata Graha ............................................ 26
3. Binatu .................................................... 27
4. Makan dan Minum ................................. 27
5. Specialty Restaurant ............................. 27

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 6. Room Service ........................................ 28
7. Public Bar .............................................. 29
8. Ruang Rapat ......................................... 29
9. Ruang Perjamuan .................................. 29
10. Pusat Layanan Bisnis (Bussiness
Center) ................................................... 29
11. Olahraga Rekreasi dan Kebugaran ....... 30
12. Keamanan ............................................. 30
13. Kesehatan ............................................. 30
14. Jam Operasional ................................... 30

C. PENGELOLAAN .......................................... 30
1. Organisasi ............................................. 30
2. Sistem Manajemen Keselamatan dan
Kesehatan (K3) ...................................... 31
3. Manajemen Usaha ................................ 31
4. Program Kemitraan ............................... 32
5. Program Pemeliharaan & Perbaikan
Peralatan ............................................... 32
6. Sumber Daya Manusia .......................... 33
D. Kearifan Lokal .............................................. 33

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B. Penyediaan Layanan Makan dan Minuman .............. 36
1. Sertifikasi Rumah Makan (Restoran) .................. 36
2. Restoran Non-Bintang ........................................ 37
A. Produk .......................................................... 37
1. Ruang Makan dan Minum ..................... 37
2. Penyediaan Makanan dan Minuman ..... 38
3. Fasilitas Penunjang ............................... 38
4. Kelengkapan Bangunan ........................ 39
B. Pelayanan .................................................... 40
1. Tata Cara Pelayanan Sederhana .......... 40
C. Pengelolaan ................................................. 40
1. Manajemen ............................................ 40
2. Sumber Daya Manusia .......................... 41
3. Sarana Dan Prasarana .......................... 41

3. Restoran Bintang 1 (*) ........................................ 42

A. Produk .......................................................... 42
1. Ruang Makan dan Minum ..................... 42
2. Penyediaan Makanan dan Minuman ..... 43
3. Fasilitas Penunjang ............................... 43

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 4. Kelengkapan Bangunan ........................ 47
B. Pelayanan .................................................... 48
1. Prosedur Operasional Standar
(Standard Operating Procedure) ........ 48
C. Pengelolaan ................................................. 49
1. Organisasi ............................................. 49
2. Manajemen ............................................ 50
3. Sumber Daya Manusia .......................... 52
4. Sarana Dan Prasarana .......................... 52

5. Restoran Bintang 2 (**) ........................................ 54

A. Produk .......................................................... 54
1. Ruang Makan dan Minum ..................... 54
2. Penyediaan Makanan dan Minuman ..... 55
3. Fasilitas Penunjang ............................... 55
4. Kelengkapan Bangunan ........................ 59
B. Pelayanan .................................................... 60
1. Prosedur Operasional Standar .............. 60
2. Fasilitas Lainnya .................................... 62
C. Pengelolaan ................................................. 62
1. Organisasi ............................................ 62

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 2. Manajemen ........................................... 63
3. Sumber Daya Manusia ......................... 65
4. Sarana Dan Prasarana ......................... 66

5. Restoran Bintang 3 (***) ....................................... 68

A. Produk .......................................................... 68
1. Ruang Makan dan Minum ..................... 68
2. Penyediaan Makanan dan Minuman ..... 68
3. Fasilitas Penunjang ............................... 69
4. Kelengkapan Bangunan ........................ 74
B. Pelayanan .................................................... 75
1. Prosedur Operasional Standar
(Standard Operating Procedure) ........ 75
2. Fasilitas Lainnya .................................... 78
C. Pengelolaan ................................................. 78
1. Organisasi ............................................ 78
2. Manajemen ........................................... 79
3. Sumber Daya Manusia ......................... 81
4. Sarana Dan Prasarana ......................... 82
6. Kearifan Lokal ...................................................... 85

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BAB III Penutup ...................................................................... 88
Lampiran
Tim Penyusun Pedoman Standar ........................................... 90

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