STPPH Supports Students Directly Involve to the Industry

Pelita Harapan School of Hospitality and Tourism (STPPH) is actively supporting its students to have experience in the industry, one of them through the final project. Some of STPPH’s innovative programs for students’ final assignments include Competence Works in a book project, as part of Business Feasibility Study (SKB) and Product Competency (CTF) Work where the final students must be able to create new recipes that are poured into the book. The work is not only in concept but also must be applied in the real world of the industry.

To run the program, STPPH works with several industry partners, one of which is being worked on by STPPH students in early 2018 in cooperation with Primo Restaurant, MaxxBox Lippo Village, Tangerang.

The project was created by the first two groups of members Bella, Darwin Djunaidi, and Jason Christianto made a recipe book “Mango Compendium: Book of Dessert” and the second team with a member of Louisa Susanto, Sevira Aprilia, and Stefanny Gunawan making the “Secret Tofu” cookbook. One of the members, Bella explains that some of the many recipe books that are launched, this second recipe book is presented to Primo Restaurant as an industry partner of STPPH.

STPPH Student Team, One of Them is Bella (Third from left) Provides Explanation Concerning Project in Primo, MaxxBox

“From the 30 of Mango Dessert Recipes we’ve made, we reviewed and selected 3-4 recipes to be developed and through the trial process. To get to the Primo Restaurant, we first had a meeting with Chef in Charge there, in which case we met Chef Erwin Eka Yuliandhi as Chef Pastry.   We also make banners containing information about our products. Also as a promotional effort we also market our products through Instagram, and make the promo program ‘Buy 1 Slice of Mango Cheesecake Get Free Coffee / Cappuccino / Ice Lemon Tea’ to be more interesting “explains Bella one of the students of STPPH.

Bella stated that in this project, he and the team are targeted to be able to achieve sales of at least Rp 500.000 per day, with mango dessert price which only ranges from 12,000 to 25.000. For him, it is quite difficult and challenging.

Bella explicitly stated that her mango dessert did not experience a very good sale, it was more than enough, but not satisfaction for her and the team. But more than that, this is a valuable experience that is more beneficial to him.

“This opportunity is a good opportunity for us to add experience not just as a worker but as an entrepreneur or even a head chef. We are challenged to think about the real business process from the start, how well-planned strategy is able to gain sales. What media that we can use to promote our products, in this case, we chose Instagram because of the trend of social media is advanced and real time. We also study the behavior of customers who visit the restaurant, so we can assess what the interest of the customer when visiting a place, “said Bella.