Alumni
Alumni Profile
Manajemen Industri Katering
The profile of graduates of the Catering Industry Management (MIK) program at the University of Education Indonesia (UPI) is a professional who is skilled in managing and operating a catering business effectively. This program provides knowledge and skills in operational management, human resource management, financial management, marketing, and other aspects related to the catering industry.
The following are some of the abilities and competencies typically possessed by graduates of the UPI Catering Industry Management program:
- Business Knowledge: UPI MIK graduates have a strong understanding of the business aspects of the catering industry. They understand the principles of management, marketing strategies, financial management, and operational management as applied in the catering industry.
- Operational Management: UPI MIK graduates are trained in managing the daily operations of a catering business. They have knowledge of production planning, inventory management, quality control, and cost control in the context of the catering industry.
- Human Resource Management: These graduates also understand the importance of human resource management in the catering industry. They are equipped with knowledge about recruitment, training, development, and performance management of employees in catering companies.
- Marketing and Sales: MIK UPI graduates have an understanding of effective marketing and sales strategies in the catering industry. They are able to identify customer needs, design appropriate service packages, and develop effective marketing strategies to reach target markets.
- Communication and Collaboration Skills: As graduates of MIK UPI, they also have good communication and collaboration skills. They are able to interact with various related parties, such as clients, work teams, suppliers, and other business partners.
- Professional Ethics: MIK UPI graduates are expected to have an understanding of professional ethics related to the catering industry. They must prioritize quality, food safety, customer satisfaction, and high safety standards in catering business operations.
Testimonial
"I am Rajassa Gesalofa, working at Pendry Washington DC - The Wharf as F&B Operations. The knowledge gained from my studies is highly relevant and essential for the culinary industry. The combination of management and culinary practice makes us strong talents who are sought after for jobs in the culinary and hospitality industries."
I am Fadhila Noorly, working at Norwegian Cruise Line as a Cook. I am
very happy to have the opportunity to work abroad, especially in the
cruise ship industry. This allows me to apply the theories I learned
during my studies, including hygiene and sanitation, HACCP, and
high-volume cooking. Additionally, supporting activities such as
participating in student organizations have helped me develop soft
skills and leadership, including how to interact with people of
different personalities. This is particularly important in my workplace,
where I am required to adapt to a multinational and multicultural
environment.
I am Maulana Rahmat Sani, Working at Zuma Restaurant Riyadh as Demi Chef De Partie. During my studies in Catering Management, I gained a lot of experience, especially in culinary arts and learning about the kitchen world. I also learned how to manage a food industry, which has been very useful for me.
My name is Ratna, and I am currently working at Suimeikan Hotel Gero in Gifu, Japan, as a Kitchen Intern. At the beginning of my studies, I felt a bit down due to the pandemic, as everything was online and I couldn't practice together in the campus kitchen. However, over time, it became really fun. The professors were great, my classmates were supportive, we often had Zoom calls together, shared recipes, and did other fun activities. When we finally got to go offline, it was so great! We could cook together, practice in the kitchen, and experience the excitement of organizing small events. The knowledge gained wasn't just about cooking, but also about running a catering business properly. My message is to just go through the process; everything will feel fun if you enjoy it, and the knowledge gained here can be a great foundation for future business ventures.
My name is Siti Nur Jenny, and I am currently working at Suimeikan Hotel Gero in Gifu, Japan, as a Kitchen Intern. During my studies in Catering Industry Management, I learned a lot—not just about the catering industry but also about life. From fieldwork, group projects, to nerve-wracking presentations—everything became a valuable growth process. The supportive campus environment and fun-loving friends made this journey even more meaningful. From organizational experiences to academic projects, everything has shaped me into a more prepared individual ready to tackle the professional world.
Thank you, Catering Industry Management Program, for being a vibrant place to learn and grow!
