UNAIR NEWS – Making continental full course menu with hotel style in campus? Students of D3 Hospitality Management of Universitas Airlangga can make that happen. The event wrapped in joint practice between continental food processing course and table service course. The second semester student of D3 Hospitality Management required to serve continental a full course menu and arrange table service for guests.
The food menu originated from Europe, America and Australia, which consists of Appetizers, Soup, Main Course, Dessert Hospitality. Students must be able to realize continental full course menu on Tuesday, April 23. Moreover, the process of making a full course menu took around 2 hours.
After students finished decorating the plates, they served the dish to guests. Previously, the table was decorated in such a way and napkin was presented in the form of folding fan shape, envelope shape, and hat shape. The napkin is used at the table for wiping the mouth and fingers while eating.
When the guest arrived at the table, they got bread, butter and mineral water then appetizers, soups, main course and dessert. The appetizer served with beatrice salad on toast, mushroom and potato salad served on toast with slice hard boiled eggs and flower carrot as garnish.
After that students replaced the dish with potage paysane, a potato soup with grated cheese topping. For the main course, students served fillet steak maître d’hotel sauce, beef steak at medium well level with topping of maître d’hotel butter sauc with French fried potatoes and fried green beans and they served fruit compote, a dessert drink made from fruit cooked with sugar syrup.
In the case of serving food to guests, students presented the dish from the left of the guest and take an empty plate from the right side of the guest. This rule is in accordance with table service course.
“Students look enthusiastic and nervous because this is their first time serving food to guests. In my opinion, the presentation is quite good. Now, they need to apply their knowledge that they have.” said Jiwangga Hadi Nata, SE., MSM., One of the lecturers in Hospitality Management study program.
Some students said they were happy and satisfied with the practices they did in JW Marriot. In addition, students also admitted the activity was very important in supporting their hospitality careers for their future.
“I am happy and satisfied. Now, I can get to know new recipes, menus and learn to cooperate with co-worker.” said Ivan Wahyu Setyo Utomo. (*)
Author: Umi Farichah Bascha, SE., MM
Editor: Nuri Hermawan
