Public Lecture of Hospitality and Tourism Study Program 2025 Butchery Technique Workshop “Organized by PT Global Pratama Wijaya Hospitality and Tourism Study Program, Bunda Mulia University Holds Public Education on Skills in Butchering

Jakarta, December 1, 2025 — The atmosphere of the UBM Master Kitchen, 2nd Floor of Bunda Mulia University (UBM) Ancol campus transformed into a lively collaborative kitchen in the Butchery Technique Workshop Organized by: PT Global Pratama Wijaya , an interactive public lecture that combines academic learning and industrial practice of cutting meat. This activity was initiated by students of the UBM Hospitality and Tourism Study Program in collaboration with PT Global Pratama Wijaya , a meat distributor and supplier company in Indonesia. This event presented a practice-based learning concept (experiential learning) with a focus on cutting premium beef —from cutting techniques to high-value presentation. Through this activity, students not only learned the technical aspects of meat cutting, but also the economic value and sustainability of meat products in the context of the modern tourism industry. High Enthusiasm of Participants, Company and Campus Collaboration This activity was attended by 86 internal UBM participants Request for Culinary Art and Innovation , Internal students involved came from across semesters—from semester 3 to semester 5 —who showed high enthusiasm and commitment to learning directly from industry players. This collaboration demonstrates the real synergy between the academic and professional worlds in producing future-ready hospitality talent.  Participant Satisfaction Reaches 94% Based on the results of the post-event satisfaction survey, this activity recorded an extraordinary level of satisfaction , with an average score above 4 on a scale of 5 or 80–94% participant satisfaction level . Some aspects that received the highest ratings include: Benefits of Material for Participants : 4.71 (94%) Relevance of Material : 4.35 (87%) Accuracy of Media and Facilities : 4 (80%) Implementation Process : 4 (80%) Increase in Knowledge/Skills : 4.28 (86%) This data confirms that the Butchery Technique Workshop activity succeeded in providing a relevant, interesting, and impactful learning experience. Participants considered this activity not only to increase technical insight, but also to expand their academic and professional connections. Activity Atmosphere: Learning, Networking, and Creating The event opened with remarks from representatives of PT Global Pratama Wijaya, followed by a live butchering demonstration session by the team demonstrating premium meat cutting and sorting techniques. Participants were invited to interact, ask questions directly, and try new experiences in the professional culinary world. The event was relaxed yet educational, with a mix of demonstrations, discussions, and reflections. Several participants even stated that the event provided a “real picture” of the professional culinary industry and its career opportunities. Next Steps and Recommendations The committee assessed that the event delivered optimal results in terms of both implementation and learning quality. For future development, it is recommended that the practical sessions be expanded and continued as a sustainable thematic program , involving more industry partners and enriching the training approach to make it more participatory. About PT Global Pratama Wijaya PT Global Pratama Wijaya is a meat distribution company known for its quality products and professional expertise in butchery techniques. Its first collaboration with Bunda Mulia University is a concrete step in bringing together the academic world and industry practice—building a young generation of culinary professionals who are creative, professional, and adaptable to global trends.