BANDUNG – The Management of Catering Industry Study Program at Indonesia University of Education (UPI) successfully conducted a comprehensive practicum for the Food and Beverage Service Management course from November 19-26, 2026. The sessions, held at the FB Service Laboratory, were enriched by the expertise of a distinguished industry practitioner, Rahmat Astiana, S.Par., M.M.Par, from the Mahatma Hospitality Institute.

The event, led by course instructor Rattikah Fitrianty, S.Par., MM.Par, involved 90 students from semesters 5 and 7. The curriculum focused on two critical areas of restaurant service: Table Set Up and Service Sequence, providing students with the foundational skills required for fine dining environments.

The practicum offered a deep dive into the art and science of professional food service. Under the guidance of Mr. Astiana, students mastered the intricacies of Table Set Up, learning everything from the placement of cutlery, crockery, and glassware to the differences between basic, formal, banquet, and buffet settings.

"Understanding the logic behind a formal table setup is the first step in creating a memorable guest experience. Every piece has its place for a reason," explained Practitioner Rahmat Astiana during the session.

The second core topic, Service Sequence, was brought to life through dynamic demonstrations and hands-on practice. Students were guided through the entire guest journey, from the initial greeting and seating, presenting menus and taking orders, to the precise techniques of serving food and drinks. The training also covered essential steps like checking guest satisfaction, clearing tables, and gracefully presenting the bill.

The sessions were highly interactive, allowing students to immediately apply theoretical knowledge in a controlled, practical environment. The activities concluded with a comprehensive review, ensuring that students not only performed the tasks but also understood the underlying principles of hospitality and customer care.

This collaboration with an active industry professional from a leading hospitality institute provided students with invaluable real-world insights, bridging the gap between academic theory and the high standards of the food and beverage industry. The event was completed smoothly, with students demonstrating a significant improvement in their technical skills and service etiquette.