Food & Beverage Service Management

by | Nov 27, 2023

D3 Cuisine Management (TAH)

Study Program Profile

The Diploma 3 Program in Food and Beverage Service (TAH) aims to produce professional mid-level managers in the restaurant and bar industry. The program duration is 3 years (6 semesters). Graduates of Food and Beverage Service have employment opportunities in hotels, independent restaurants and bars, cruise ships, and as flight attendants.

Vision

To become an excellent study program, internationally standardized, and competency-based in the field of food and beverage service.

 

Mission

  1. Conduct competency-based vocational education programs in food and beverage service.
  2. Organize diverse, high-quality research for the advancement of knowledge in the field of food and beverage service.
  3. Enhance the program’s involvement in tourism development, specifically in the realm of food and beverage service, through community engagement activities.
  4. Improve collaborations with stakeholders involved in the field of food and beverage service.
  5. Implement professional and transparent bureaucratic governance within the program for effective administration.

    Purpose

    1. Produce graduates who are competent, professional, entrepreneurial-minded, and internationally competitive in the field of food and beverage service.
    2. Generate research that supports educational development within the program and benefits society.
    3. Engage in community service activities as an application of knowledge and technology in the field of food and beverage service.
    4. Foster collaborations with stakeholders in the field of food and beverage service to contribute to regional, national, and international tourism development.
    5. Establish professional and transparent bureaucratic governance within the program for effective administration.

    Graduation Profile

    1. Food and Beverage Manager

    2. Assistant Food and Beverage Director

    3. Assistant Outlet Manager

    4. Budding Entrepreneur

    1.  

    Graduation Competition

    1.  Graduates have the ability to manage food & beverage service resources in hotels/other accommodation businesses

    2. Graduates have the ability to assist catering managers in managing the resources of the catering department in hotels/other accommodation providing businesses

    3. Graduates have the ability to assist catering outlet managers in managing the resources of catering outlets in hotels/other accommodation providing businesses

    4. Graduates have the ability to become budding entrepreneurs in the culinary field

    Lecturer

    Ni Luh Suastuti, S.St.Par.,M.Par

    Lektor

    Detail

    I Nyoman Rinala, SE.,M.Pd

    Lektor

    Detail

    I Nyoman Gede Agus Jaya Saputra, SE

    Pengajar

    Detail

    Putu Ayu Sudiparwati, SE

    Pengajar

    Detail

    I Nyoman Wiratnaya, S.Sos., M.Par.

    Pengajar

    Detail

    I Kadek Sunu Mulyawan, S.St.Par

    Asisten Dosen

    Detail

    Setyowati Ayu Widuri, SE.,M.Par

    Lektor

    Detail

    Putu Mira Astuti Pranadewi, S.St.Par., M.Par.

    Lektor

    Detail

    Ni Putu Ariesta Budiani, A.Par., M.Erg.

    Lektor

    Detail

    I Gusti Ayu Dewi Hendriyani, A.Par., M.Par.

    Lektor Kepala

    Detail

    I Ketut Rusdiarnata, S.St.Par

    Pengajar

    Detail

    I Nyoman Arcana, SE.,M.Par

    Lektor Kepala

    Detail

    Ni Kadek Eni Juniari, S.St.Par., M.M.

    Asisten Ahli

    Detail

    Lidjah Magdalena Massenga, SE., MM

    Lektor Kepala

    Detail

    Drs. Dewa Gde Bawa, M.Ed.

    Lektor Kepala

    Detail