Course Management Culinary Business

Course Description

After taking this course, students are expected to have understanding and skills in planning and organizing a catering business for institutional/institutional needs, both commercial and non-commercial. This course is a 3 credit practical course which includes: understanding the basic concepts of catering business management, being able to group types of catering businesses, applying planning aspects in organizing a catering business, applying organizing in organizing a catering business, and students being able to organize a catering business. Learning method by giving assignments and exercises/practice. Assessment includes: participation/activity in lectures, independent assignments, group assignments, practical implementation and sub-summative and summative exams.

Program Objectives (PO)

Aktifitas Pembelajaran

Pertemuan 1
Konsep dasar manajemen usaha boga
Date 30 Agustus 2023
Pertemuan 2
Konsep dasar manajemen usaha boga
Date 6 September 2023
Pertemuan 3
Jenis usaha boga
Date 13 September 2023
Pertemuan 4
Aspek perencanaan dalam penyelenggaran usaha boga
Date 20 September 2023
Pertemuan 5
Aspek perencanaan dalam penyelenggaran usaha boga
Date 27 September 2023
Pertemuan 6
Aspek pengorganisasian dalam penyelenggaran usaha boga
Date 4 Oktober 2023
Pertemuan 7
Aspek pengorganisasian dalam penyelenggaran usaha boga
Date 11 Oktober 2023
Pertemuan 8
UTS
Date 18 Oktober 2023
Pertemuan 9
Usaha boga
Date 25 Oktober 2023
Pertemuan 10
Usaha boga
Date 1 November 2023
Pertemuan 11
Usaha boga
Date 8 November 2023
Pertemuan 12
Usaha boga
Date 15 November 2023
Pertemuan 13
Usaha boga
Date 22 November 2023
Pertemuan 14
Usaha boga
Date 29 November 2023
Pertemuan 15
Hasil praktik
Date 6 Desember 2023
Pertemuan 16
UAS
Date 13 Desember 2023