Asian American Epicurean Table “From Farm to Fork”: UBM Presents Global Food Industry Education for Hospitality and Tourism Students
Jakarta, September 15, 2026 — The Hospitality and Tourism Study Program of Bunda Mulia University (UBM) successfully held the Asian American Epicurean Table “From Farm to Fork” event on Saturday, September 12, 2026, at The UBM Hall . This activity became a learning platform for students to understand international food industry standards, especially regarding quality, safety, and the processing of meat products from upstream to downstream. Carrying the theme “From Farm to Fork” , this activity presented professional speakers, namely Mr. Arrofi Satrio Alam and Chef Stefu Santoso , who provided insights into the journey of food products from the maintenance process, processing, to their application in the culinary industry.
Presentation by Mr. Stefu Santoso
In the presentation session, Mr. Arrofi Satrio Alam explained the production process and quality standards for meat products, including how the food management system is implemented to ensure products meet industry standards. The material provided students with an understanding of the importance of raw material quality in creating safe and high-value culinary products.
Mr. Arofi’s Presentation
Meanwhile, Chef Stefu Santoso shared practical experiences related to meat processing techniques and their application in the culinary world. Through demonstration sessions and practical explanations, students gained an overview of the process of transforming food ingredients into dishes that have aesthetic value and taste according to hospitality industry standards. This activity is a form of collaboration between Bunda Mulia University and the US Meat Export Federation (USMEF) in supporting the improvement of student competencies in the hospitality and culinary fields. Through industry-based activities like this, students not only gain theoretical knowledge, but also gain direct insight from practitioners regarding the development of the global food industry.
Group Photo
The implementation of the activity received a positive response from the participants. Based on the evaluation results, the activity received an average score of 4.85 on a scale of 5 or 97.05% , with a very good category. Participants expressed their appreciation for the relevance of the material, the quality of the speaker’s delivery, and the benefits of the activity in broadening their understanding of the food and beverage industry. In addition, the evaluation of the speakers also showed very positive results with an average score of 4.85 or 97.08% . The speakers were assessed as being able to convey the material clearly, master the topics given, and create an interactive and supportive learning atmosphere. Through the Asian American Epicurean Table “From Farm to Fork” activity, the Hospitality and Tourism Study Program at Bunda Mulia University continues to be committed to providing learning that is aligned with industry needs, strengthening the relationship between the academic world and practitioners, and preparing students to become competent professionals in facing the development of the global hospitality and culinary industry.
About Bunda Mulia University
Bunda Mulia University (UBM) is a university committed to providing quality education through industry-based learning, innovation, and developing student competencies to face global challenges.
Contact Information: Hospitality and Tourism Study Program, Bunda Mulia University
ANCOL CAMPUS
Jalan Lodan Raya No.2, North Jakarta 14430 Phone No.: 021 690 9090
SERPONG CAMPUS
Jalan Jalur Sutera Barat Kav. 7-9, Alam Sutera, Tangerang, Banten 15143 Phone No.: 021 8082 1428
Also find us on various social media platforms below:
Instagram
Youtube
Tiktok
WhatsApp
Bunda Mulia University, Bridging Education to the Real World!
READ MORE
Kompetitif, Kreatif, Inspiratif: HOSPARTATION 2026 Universitas Bunda Mulia Sukses Digelar