Course Description

This course is a study and understanding of the concept and application of arranging meals and services for various banquet occasions in relation to national culture that applies internationally. The discussion begins with the concept of table manners, dining etiquette, table setting, techniques and models of food service and room service, and banquets. PBM is carried out by applying a constructivist and practical approach in groups and ends with a competency test.

Program Learning Outcomes (PLO)

PLO-7
Mampu menyusun menu, mengolah, mempresentasikan, dan menyimpan produk makanan, minuman atau masakan sesuai dengan standar yang berlaku (prosedur, kebersihan, sehat dan aman, inovatif, nilai estetika) dengan menerapkan K3 di lingkungan kerja, dengan memanfaatkan sumber daya secara efektif dan efisien
PLO-10
Mampu merancang dan melakukan kegiatan penawaran atau promosi produk/layanan bisnis kuliner dan mampu melakukan pemasaran produk kuliner sesuai perkembangan teknologi di era digital