The School of Hospitality and Tourism UPH Officially Launched Nine Books Originally Written by Students

The School of Hospitality and Tourism (STTPH) has been encouraging its graduates to keep on developing their competence and skills through applicative work which can be accessed by the public. Monday, August 29, 2016, STTPH held a Book Launching for the book originally written by Hospitality Management?s graduate students. The event was held at UPH Karawaci Campus, at the 1^st floor of D Building, Tangerang. This event was attended by the Dean of STTPH – Dr. Diena Mutiara Lemy, A.Par., M.M.; Head of Hospitality Management Department, Dr. Amelda Pramezwary, A.Par., M.M.; as well as the lecturers and students of STTPH.

This Book Launching was the second time and it was actually a part of the final assignment for Hospitality Management?s final year students. 

?For six months, they were divided into several groups consisting 2-3 people and by the end, these nine books were created by the nine groups. Each book contains recipes of the products was created through the guidance of the lecturer, product research, developmental process, production, up to a product testing by experts. Therefore, every product is worth to be a book content,? said Dr. Amelda in the Press Conference.

In total, there were nine books launched today, it consisted of seven recipe books: Donuts, Mix and Match; Oat-Standing; The Creation of Sambal Nusantara; The Secret of Savory Eclairs; Kumpulan Jajanan Traditional Snack Nusantara; Es Krim Rasa Traditional; Indonesia Progressive Cuisine; as well as two books about hotel equipment: The Simple Art of Napkin Folding and Rack and Shelves Design for Bathroom Amenities.

In the occasion, Dr. Diena as the Dean and lecturer of STTPH, encourages students to always be productive and to keep on creating great and useful works for the society.

She also said that compared to a thesis as a final year assignment, through making books, UPH graduates could produce something more applicative and a real product with significant benefits.

Dr. Amelda also added that the topic which they used for the books they created was taken from the materials they have gotten during their studies in STTPH.

?From all the courses they have gotten, they chose one of them to be their main topic for the book. One of them is culinary. For an example, one of the books team is called ?Indonesia Progressive Cuisine?, this group wanted to make people to understand molecular gastronomy in culinary, within a simple and easy way, through their recipe book. Another example is ?Sambal Nusantara?, through their recipe book students want to expose the trend of Indonesia?s people who likes various kinds of sauce. Aside from that, ?Sambal Nusantara? could also be used as a way to conserve Indonesia?s traditional culinary,? Dr. Amelda explained.

It was not just about culinary; Amelda also explained that students are also able to directly take roles in the hospitality industry. That is through the ideas in their books about the functionality development for hospitality equipment such as, shelves and napkins.

 Both Dr. Diena and Dr. Amelda confirmed that this final assignment is a method which was created to enable STTPH graduates to take role in the society as well as hospitality in Indonesia, through the information they have gathered and poured into this book project. In the future, they also hopes that students would search for a publisher, so that their work could be enjoyed by more people and so that people can buy these books with an affordable price, compared to books from foreign publishers in the current market.

At the end of the event, students presented the nine books to Dr. Diena, as the Dean of STPPH and Dr. Amelda, as the Head of Hospitality Management Department. Moreover, publics were also invited to visit the culinary stands and to taste various culinary recipes from the students? books. (mt)