erwin

1. SEKOLAH TINGGI
P A R I W I S A T A
T R I S A K T I
Welcome to
Food and Beverage
Operation
NURIMA RAHMITASARI, SST.Par, M.Si.Par
Ir. ADHI TRIRACHMADI MUMIN, MBA., Ph.D
[ ]

2. FOOD and BEVERAGE OPERATIONS
http://blog.icruise.com/wp-content/uploads/2013/01/CEL_EC_Qsine2.jpg

3. http://www.travelandtourworld.com/wp-content/uploads/2014/01/MAN_405_aspect16x9.jpg
Eating and drinking are necessary
and should be pleasurable for
people, whether they are grabbing
a snack or dining in style. The
professional event coordinator must
determine the functional needs of
food service:

4. http://www.travelandtourworld.com/wp-content/uploads/2014/01/MAN_405_aspect16x9.jpg
Who must be fed-attendee /
stakeholder groups, how
many, demo-graphics

5. https://d2vq15lc8bj56h.cloudfront.net/resources/images/Sauternelle_lead.focus-none.original.jpg
Why they must be fed-sustenance,
energy, attentiveness, hydration,
refreshment

6. https://d2vq15lc8bj56h.cloudfront.net/resources/images/Sauternelle_lead.focus-none.original.jpg
Why they must be fed-sustenance,
energy, attentiveness, hydration,
refreshment

7. http://www.maurycountytn.us/wp-content/uploads/2015/02/best-salad-in-spring-hill-columbia-tennessee.jpg
What they must be
fed-meal type,
special diets,
variety, nutrition,
budget

8. When they must be fed-time, position
within program, speed of food service,
trickle/dump arrival

9. http://www.hotelnavarra.com/img/archief/fototheek/Meetings/Meeting%20Services/FandB/Meals/BrugesHotelNavarraMeetingsFoodBeverageRdN5794.jpg
Where they must be fed-on/off-
premise, meeting room, tent, back-
stage, break area, sit-down, standing,
strolling.