Students Learn to Become Professional Restaurant Owners through IPB Nutrition Resto

Nutrition restaurant is an annual event held by students of Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University (IPB). This year the nutrition restaurant was held for four times on 16 and 23 March as well as 13 and 20 April 2018.

Nutrition restaurant served typical food from different countries with unique packaging. The countries were Mexico, Latin America, Japan, China, Thailand, Korea, Vietnam and Europe. This special food dishes were presented in four themes: Viajero Restaurant, Aloha De Latina, Orienstation Resto, and Europe van Java.

The chief executive, Adnin Ghita Rahmani, said that the concept of the dish menu presented was different for each date.

The theme raised at Viajero Restaurant was high fibre foods and beverages. If Aloha De Latina carried the concept of foods rich in vitamin A and vitamin C, Orienstation Resto brought the theme of functional foods containing bioactive compounds for health. The Europe van Java used theme of European-Javanese food mixture that can overcome the problem of anemia.

In other words, foods and beverages served contained high levels of iron, folate, vitamin B12, and vitamin C.

"The foods served are favourite foods of each country and were famous. We are trying to introduce the special foods to the students, so that students can get to know more about these special foods," added Adnin.

In addition to serving typical foods from abroad, this nutrition restaurant event aimed to train students in managing the restaurant directly. The nutritional restaurant is managed directly by students ranging from productions, services, to sales.

"Here we are trained to be a professional restaurant owner, not only as a manager, but we are also trained to serve customers well, such as being quick in order serving, maintaining restaurant hygiene, and being responsive to customer demand," said Adnin.

In addition, students were also trained to select high quality of raw materials, to maintain food hygiene as well as to create good financial management and marketing. (TK)