SEKOLAH TINGGI P A R I W I S A T A T R I S A K T I

Welcome to

Food and Beverage Operation NURIMA RAHMITASARI, SST.Par, M.Si.Par

Ir. ADHI TRIRACHMADI MUMIN, MBA., Ph.D

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FOOD and BEVERAGE OPERATIONS

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Eating and drinking are necessary

and should be pleasurable for

people, whether they are grabbing

a snack or dining in style. The

professional event coordinator must

determine the functional needs of

food service:

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Who must be fed-attendee /

stakeholder groups, how

many, demo-graphics

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Why they must be fed-sustenance,

energy, attentiveness, hydration,

refreshment

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Why they must be fed-sustenance,

energy, attentiveness, hydration,

refreshment

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What they must be

fed-meal type,

special diets,

variety, nutrition,

budget

When they must be fed-time, position

within program, speed of food service,

trickle/dump arrival

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Where they must be fed-on/off-

premise, meeting room, tent, back-

stage, break area, sit-down, standing,

strolling.