STPPH Students Recommend Tangerang Culinary through the Final Project

(left-right) Michael Thomas and Samuel Riyandi while displaying the stand of Benteng Culinary Book

There is an interesting thing at the book launch event at the final project of Pelita Harapan School of Hospitality and Tourism (STPPH) on November 29, 2017, in the multipurpose room of MYC Campus UPH, Karawaci. This semester there are 18 books of the student final assignment that was launched. One of them is a book entitled ‘Fortress Culinary City’ which elevates Tangerang culinary guidance, by Michael Thomas Suryadi, and Samuel Riyadi.

Broadly speaking, this Benteng Culinary book contains food, beverage, and the production of the processed food of Tangerang, which is accompanied by historical information, addresses and prices of the various foods.

“Not only food and beverage information, but we also provide information about the history of Tangerang, the origin of the name, and after that the potential of the Tangerang culinary. This caused that Tangerang is the only city that has a developed culinary potential “, explains Michael.

Uniquely, Michael also explained that after passing a series of research, they have not found a similar book that ever made and published. Therefore they begin to take further steps, find a publisher and register on the ISBN. This book has also been submitted to the national library.

The process of the bookmaking was not all smooth and easy. There are also some challenges; for example, some of the vendor and owner do not want to be interviewed.

“To overcome the unwilling parties, we request a letter of recommendation from the local police to ensure our activities for research purposes. But the food sellers are not easily willing and agree. It is very unfortunate because some who rejected are the highly recommended culinary vendors, “explained Michael.

According to Dr. Diena Mutiara Lemy, A.Par, M.M., Chairman of STPPH, this book launching and exhibition is somehow a right place for STPPH students to present their work to the public.

“STPPH provides several options for the students? final assignment not only in the form of a thesis but also making books and community service. This option provides an opportunity for them to create from what has been learned in STPPH. So feel free to look for any ideas. They may have a passion for culinary, passion for patisseries, or perhaps want to be the hospitality information center from a book that contains information about popular culinary places, “explained Diena.

Through this exhibition and work, Diena also hopes that this book will not only be a private collection but it can be registered so that public and society can read it, and for that point, ?Benteng? book has succeeded. ™

Benteng soy sauce ‘SH’ is also displayed at the Benteng stand, this soy sauce has been run for the 4 Generations and often used as the unique Tangrang souvenir.